Science and Technology of Food Industry

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

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Effect of Adding Glucose Oxidase on the Quality of Smoked and Cooked Sausage
Preparation and Property Analysis of Polysaccharide Fractions from Dendrobium officinale and Comparison on Their in vitro Immunological Activity
Screening and Identification of Lactic Acid Bacteria with Antimicrobial Activity to Aquatic Products Spoilage Bacteria from Marine Wetland
Antidiabetic Effect and Its Underlying Mechanisms of Paccilomyces hepiali Cs-4 Aqueous Extract in Streptozotocin Induced Type Ⅱ Diabetic Mice
Separation,Purification and Sequence Analysis of Antioxidative Peptides from the Halnut Meal Protein Hydrolysate
Identification and Application of Fungal Converting Caffeine to Theophylline from Pu-erh Tea Solid-state Fermentation
Optimization of Preparation Conditions for Cicer arietinum Milk with α-Glucosidase Inhibitory Activity
Optimization of Vacuum Freeze Drying Technology of Miscellaneous Grains Vinegar Powder by Response Surface Methodology
Effect of Hot Air,Microwave and Combined Drying on the Quality of Garlic(Allium sativum)Slices
Optimization of Microwave-assisted Extraction Process of Polysaccharide from Passiflora edulis Sims Peel and Evaluation of Antioxidant Activity in vitro
Optimization of Esterifying Enzyme Production Process by M.purpureus FBKL3.0018 under Liquid Fermentation
Effects of New Starter Cultures on Quality and Antioxidation of Sea-Buckthorn Wine
Optimization of Decolorization Condition of Brasinia schreiberi Polysaccharide Using Macroporous Resin
Optimization of Microencapsulation Preparation Process and Controlled- release Properties of Elaeagnus angustifolia Flowers Essential Oil
Optimization of Ultrasonic Sugar Osmotic Process of Preserved Apricot by Response Surface Methodology
Optimization of Preparation Conditions of Konjac Glucomannan/κ-Carrageenan Composite Gel
Optimization of Preparation Technology of Potato Resistant Starch by Microwave Heat-Moisture Treatment and Its Structure Characterization
Optimization of Processing Technology for Low Temperature Vacuum Frying Surimi Chips by Response Surface Methodology
Optimization of Extraction Process of Total Flavonoids from Stems and Leaves of Purple Sweet Potato by Ultrasonic Method
Optimization of Ultrasonic-assisted Extraction Technology of Pigment from Russula vinosa linolbl by Response Surface Methodology
Preparation of Steam-exploded Whole Sorghum Flour Steamed Bread
Optimization of Tannase Production from Waste Tea Extract from Asp.niger B1401
Effect of Steam Explosion Treatment on Amaranth Seeds Antioxidant Capacity
Optimization of Extraction Process of Protein from Exhausted Tea by Alkaline Electrolyzed-Reducing Water Synergized with Protease
Study on Compound of Agar to Exploit Yoghourt Stabilizer
Comparison of Quality Characteristics and Fatty Acid Composition of Eggs with Black-Bone Silky Fowl and Common Chicken
Extraction and Volatile Components Analysis of Peel Oil from Four Varieties of Gannan Navel Oranges
Aroma Compounds Characteristics of Buckwheat Sourdough Steamed Bread Fermented by Mixed Culture of Weissella confusa and Wickerhamomyces anomalus
Effect of Pork Endogenous Lipase on Dairy Products Flavor by Electronic Nose Combined with GC-MS
Simultaneous Determination of Eight Bases and Nucleosides Contents in Allium macrostemon Bunge.by HPLC
Effect of Different Extraction Methods on the Content of EPA and DHA in Fish Oil by Gas Chromatography
Research on the Change of Organic Acids Content in Rice Milk during the Process of Chinese Rice Wine Production
GC-MS Analysis of Volatile Oils from Leaves of Two Myrtaceae Species and Their Anti-proliferation Activity against Lung Cancer A549 and H460 Cells
Optimization of the Extraction Conditions of Volatile Flavors in Marinated Beef Based on HS-SPME-GC-MS Technique
Effect of pH on Flavor of Maillard Reaction Products from Cuttlefish Hydrolyzate
Effect of 1-MCP Treatment on Storage Quality of Passion Fruit
Preservation Effect of Chitosan and ε-Polylysine Composite Film on Chinese Shrimp by Electronic Nose Technique
Effect of Different Frozen Conditions on the Quality of Chicken Breast
Preservation Effect of Complex Biological Preservatives on Takifugu rubripes during Cold Storage
Inhibitory Effects of Lactobacillus plantarum YS-2 in Dextran Sulfate Sodium-Induced C57BL/6J Mice Colitis
Effect of Fermented Milk with Natural Non-nutritious Sweetener on Alloxan-induced Diabetic Rats
Effect of Oxidation and Heat Moisture Treatments on Functional Properties of Potato Starch
Hypocholesterolemic Effect of Yogurt Fermented with Lactobacillus plantarum on Mice
Research Progress of Enzymatic Removal of Soybean Protein Antigenicity
Biosynthesis Metabolism and Regulation Mechanism of Lutein in Higher Plants
Progress on Structure and Function of Avenanthramides
Advances in Evaluation Indices and Analysis Methods of Quality Changes in Leaf Vegetable during Storage
Application Status of Nondestructive Testing Methods for Agricultural Products
Research Progress on the Formation Mechanism and Inhibition Methods of Heterocyclic Amines in Beef Dishes
Study on Preparation and Antibacterial Activity of α-chlorocinnamaldehyde Nanoemulsion
Effects of Cadmium on Antioxidant Enzymes Activities and Lipid Peroxidation in Mudsnail(Cipangopaludina cathayensis)
Extraction,Purification and Identification of Lectin from Phaseolus vulgaris
Study on the Anticonvulsant Activity of L-menthol in Mint
Separation and Purification of Five Anthraquinones from Crude Extracts of Rhubarb
Colloidal Gold Immunochromatographic Assay for Rapid Detection of Bovine β-lactoglobulin in Goat Milk Formulas
Study on Drying Behavior of Gum Arabic/ Whey Protein-encapsulated Emulsion
Study on the Acid Producing Ability,Acid and Bile Salt Tolerance of Lactobacillus plantarum KLDS 1.0318 and Its Immunologic Properties
Isolation,Purification and Physiological Characteristics of Microviridae Bacteriophage αα with a Broad pH Resistance
Study on the Association of Ethanol-water System in Chinese Rice Wine by Different Organic Acids and Ultrahigh Pressure Processing
Effects of High Pressure Thermal Sterilization on the Activity of Cortex-Lytic Enzyme Extracted from Bacillus subtilis Spores
Effects of NaCl on the Transcription of Genes Involved in AGDI and Putrescine Production of Lactobacillus delbrueckii
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