Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals

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Development and Antioxidant Activities Evaluation of Low Energy Composite Partridge(Mallotus oblongifolius)Herbal Tea Beverage
Optimization of Carrot-fermented Blueberry Milk Tablet by Response Surface Methodology
Processing Technology Optimization and Quality Analysis of L.acidophilus Soft Soy Cheese
Optimization of Cactus Fermented Wine Process by Response Surface-Principal Component Analysis
Study on Optimization of Process and Related Index Changes of Low Alcohol Germination Buckwheat Wine
Optimization of Fermentation Process and Cold Storage Stability of Probiotic Yam Beverage
Optimization of Extraction Technology of Water-soluble Flavonoids and Total Polysaccharides from Aurea helianthus Flower by Response Surface Methodology
Effect of Glycosylation Reaction on Immunogenicity and Structure of Ginkgo Seed Protein
Optimization of Ultrasonic Assisted Extraction of Isovitexin from Zizyphi spinosae Semen by Response Surface Methodology
Process Optimization of Hawthorn Pectin Oligogalacturonic Acid (PGA) Yogurt Drinks and Inhibitory Effect on Lactic Acid Bacteria by PGA
Optimization of the Processing Technology of Apple-polyphenol Microcapsules by Response Surface Methodology
Preparation of Mung Bean Antioxidant Polypeptide by Complex Enzyme Synergistic Hydrolysis
Preparation of Cinnamaldehyde/Chitosan Film as Antimicrobial Packaging Using Supercritical Fluid Technology
Effect of Lipase on the Gel Properties of Surimi from Catfish
Effects of Honeysuckle Extract on the Color-protection of Water-soluble Monascus Pigments
Determination of Glycine Betaine in Aquatic Products by High Performance Liquid Chromatography
Non-target Rapid Screening of Unknown Pesticide Residues in Tea Beverage
Analysis of Selenium Contents in Selenium-rich Wine Grape and the Vinification Products Based on Hydride Generation Atomic Fluorescence Spectrometry
Effect of Different Core Temperatures on the Quality of Steam-cooked Micropterus salmoides
Determination of Ethephon Residues in Fruits and Vegetables by Gas Chromatography-tandem Mass Spectrometry
Study on the Differences of Color,Taste and Aroma Constituents in White Loose Tea and White Tea Pine
Determination of 7 N-nitrosamines in Several Aquatic Products and Processed Meat Products by Gas Chromatography-tandem Mass Spectrometry with Barium Hydroxide Treatment Coupled Liquid-liquid Extraction
Determination of Hyperoside Based on a Electrochemical Sensor Assembled with Carbon Nanotubes
Comparative Analysis of Fatty Acid Composition in Xuanwei Ham and Jinhua Ham
Determination of 2-(4-Methoxyphenoxy)-Propionic Acid Sweetness Inhibitor in Candies by Liquid Chromatography-Tandem Mass Spectrometry
Quality Grade Evaluation of Base Liquor of Luzhou-Flavor Liquor Based on GC-QTOF MS Technology
Comparison of Four Methods for Quantitation of Proanthocyanidin
Analysis of Nutritional Properties of Synechococcus sp.PCC7002
Study on the Sample Pretreatment Procedure and Determination by UPLC-MS in PhIP Chemical System
Preservation Effect of Natural Composite Preservative Coating Liquids on Pot-Stewed Duck's Neck
Effects of Different Packaging,Ozone and Preservatives Treatment on Respiration Intensity and Storage Effect of Fresh ‘Dahongpao’ Zanthoxylum
Effects of Ultra High Pressure Treatment on Biochemical Characteristics of Actin in Cultured Pseudosciaena crocea
Preservation Effects of CO2-cold Seawater Combined with Antioxidants on Litopenaeus vannamei
Preventive Effect of Small-leaf Kudingcha Polyphenol Extract on Hydrochloric Acid/Ethanol Gastric Injury in Mice
Melioration and Antioxidation Effect of Complexes of Soy Isoflavones and Bovine Colostrum on Osteoprosis of Ovariectomized Rats
Protective Effects of Naturally Fermented Camel Milk on Acute Alcohol-Induced Liver Injury in Mice
Effects of Theabrowins Extracted from Pu'er Tea on Key Enzymes and Tissue Sections of Glycolipid Metabolismand with High Sugar Diet Rats
Protective Effect of Curcumin on Cardiomyocyte Apoptosis Induced by Overtraining in Rats
Optimization of Fermentative Technic by Response Surface and Determination of Antioxidant Capacity of Grape-Rose Compound Strains Fermentative Beverage
Research Progress of the Application of Inulin in Fat Food and Its Antioxidant Activity
Effects of Pasteurization Method,Calcium Chloride and Squeeze Pressure on Yields and Quality of Bovine Halloumi Cheese
Research Progress on Application of Surface Enhanced Raman Spectroscopy in Food Detection
Research Progress of Undenatured Type Ⅱ Collagen on Osteoarthritis
Research Progress of Safety and Harmful Component Control in Frying Oil
Research Progress on Production Methods of Butyric Acid and Its Physiological Functions in Intestine Tract
Research Progress of Biogenic Amines in Traditional Fermented Vegetable
Research Progress of the Application of Exogenous Additives in Surimi Products
Research Progress on Application of Novel Nano-enzyme Mimetics in Food Safety Analysis
Research Progress on the Extraction and Application of Mn-SOD
Ohmic Heating Characteristics of Water Chestnut Juice and the Effect of Ohmic Heating on Its Clarity
Study on Physical Properties Change of Liquid Formula Milk during Storage
Effect of Monosaccharide on the Formation of Advanced Glycation Endproducts in Model Systems
Effect of Heat-denatured Bovine Serum Albumin on Complexation and Protection of α-tocopherol,Resveratrol and(-)-epigallocatechin-3-gallate
Rapid Identification of Different Animal Meat Based on Gene Detection
Effects of Precursors and Fungal Elicitors on the Accumulation of Isoflavones in Cell Suspension Culture of Soybean
Effects of Sucrose Addition on the Changes of Physicochemical Indexes and Active Components during Oat Jiaosu Fermentation
Interfacial Rheological Behavior and Whipping Properties of Soy Protein and Its Hydrolysates
Extraction,Purification and Structural Characterization of β-Glucosidase in Jincheng Oranges
Development of a Special Flavored Hericium erinaceus Millet Wine
Study on Extraction Process Optimization and Antitumor Activity of Isoflavone from Korean Soybean Paste
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