Science and Technology of Food Industry 2023 Vol. 44 No. 15

Study on the Correlation between Microbial Community Succession and Physicochemical Factors during the Storage of Maotai-flavor Liquor in Daqu at High Temperature

Highly Efficient Expression of Tannase in Aspergillus niger and Its Enzymatic Properties

Preparation and Characterization of Pickering Emulsion of Soybean Protein Isolate-Carrageenan-Xanthan Terpolymer

Optimization of Extraction Method of Arabinoxylan from Maize Bran and Analysis of Its Gel Properties

Optimization of Enzymatic Hydrolysis Process and Effect of Sleep-improvement on Mice of the Instant Asparagus Powder

Optimization of Enzymatic Hydrolysis of Chicken Skeleton and Chicken Breast Composite Substrate and Flavor Properties of Hydrolysates

Optimization of Fermentation Processing of Gastrodia elata Oral Liquid with Lactic Acid Bacteria

Preliminary Study of Reaction Conditions for the Synthesis of AA-2G by Cyclodextrin Glucosyltransferase

Optimization of Extraction Process of Polysaccharides from Stropharia rugosoannulata in Bo'ai County by Response Surface Method and Evalation of Their Antibacterial and Antioxidant Activity

Optimization of Wheat Noodles with Compound Gels by Response Surface-Principal Component Analysis

Optimization of the Preparation Process of Plant-based Chocolate Mousse by Response Surface Methodology

Processing Technology Optimization and Quality Analysis of Chimonobambusa quadrangularis Shoot Powder Crisp Biscuits

Response Surface and Particle Swarm-Artificial Neural Network Model Optimize the Microwave-assisted Extraction of Paeoniflorin

Preparation of Modified Corn Straw Cellulose and Its Effect on the Stability of Pickering Emulsion

Optimization of the Formula Process of the Peony Pollen Candy in Tablet and Evaluation of in Vitro Antioxidant Activity of Various Digestive Products

Analysis of the Effect of Different Pixian Bean Paste on the Volatile Flavor of Compound Seasoning Based on GC-MS

Analysis of Differential Metabolites between NFC and FC Bayberry Juice Based on UPLC-QTOF-MS

Characterization of Aroma Volatiles in Three Sundried Ulva spp. by GC-MS and Sensory Evaluation

Establishment of Models for Maturity Discrimination and Polyphenol Content Determination of Aronia melanocarpa Using the Hyperspectral Technology

The Difference Study of Inorganic Elements and VOCs in 3 Kinds of Polygonatum spp. Based on ICP-MS and HS-GC-IMS

Study on the Fatty Acid Composition and Basic Physical and Chemical Indicators of Peony Seed Oil in Different Origins

Simultaneous Determination of 17 β-Receptor Agonists in Meat by QuEChERS EMR-Lipid with Isotope Dilution-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry

Identification of Adulterated Animal-derived Ingredients in Edible Animal Viscera Based on Capillary Gel Electrophoresis and DNA Barcoding Techniques

Effect of Different Processing Methods on the Quality Indexes and Enzyme Activities of Rosa Crimson Glory Tea and Correlation Analysis

Study on the Anti-obesity Mechanism of Action of Moringa oleifera Lam. Leaves by Network-Based Pharmacology and Molecular Docking Techniques

Changes of Contents of Five Phenolic Acids Ingredients in Phyllanthus emblica L. during Different Harvesting Times by HPLC

Effect of Methyl Jasmonate Treatment on Phenylpropanoid Pathway in Fresh-cut Melon during Storage

Effect of Ultra-high Pressure and Irradiation Sterilization on Quality Characteristics of Yao Meat in Zhenjiang during Storage

Effect of Low-temperature Storage on the Quality of Erythropalum scandens Blume of Different Varieties

Effects of Aqueous Extracts from Annulohypoxylon stygium Fermented Tea on Lipid Metabolism in Hypolipidemic Mice

Effects of Mussel Polysaccharides on Glucose Metabolism in Insulin-resistant HepG2 Cells

Composition and Immune Regulatory Effect of Polysaccharides Extracted from Different Parts of Urtica macrorrhiza Hand.-Mazz.

Compound Collagen Peptides Powder Improves Chronic Skin Damage Resulting from Ultraviolet Irradiation in Mice and the Mechanism

Exploration, Fusion Design of Ideological and Political Elements in Microbiology Course and Its Teaching Practice

Progress on Research and Development of Umami Substances and Umami-based Seasonings

Research Progress on the Application of Atmospheric Cold Plasma in Ready-to-eat Meat Products

Research Progress on the Effect of Rapeseed Oil Preparation Technology on Polyphenols

Research Progress on the Nutritional Composition, Functional Activities and Processing of Abalone

Research Progress and Application of Prokaryotic Laccase

Preparation, Characterization and Adsorption Performance of Activated Carbon from Durian Shell and Longan Shell

Research Progress on Formation, Germination and Control Methods of Bacterial Spores

Research on Properties and Applications of Biodegradable Modified Starch-based Films

Research Progress on Rapid Detection Technology of Veterinary Drug Residues in Poultry Tissues and Eggs

Research Status and Visualization Analysis of Microorganism in Baijiu Brewing Based on Bibliometrics

Effect of Microwave Treatment on the Physicochemical and Digestive Properties of Loquat Kernel Starch

Inhibition of Myristic Acid on Suilysin and the Molecular Mechanism

Study on the Salt-reducing Effect of Agaricus bisporus Extract on Three Kinds of Broth

Preparation of Artemisia argyi Polysaccharide Gelatin Microspheres and Their in Vitro Release Properties

Antimicrobial Activity of Three Flavonoids of Hippophae rhamnoides subsp. yunnanensis Berries

Effects of Reaction Conditions on the Formation of Furfural Compounds in Maillard Reaction System of Glucose-Glycine

Changes of Main Components and Antioxidant Activity of Black Chokeberry Jiaosu in Natural Fermentation

Science and Technology of Food Industry

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