Science and Technology of Food Industry 2023 Vol. 44 No. 16

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Optimization of Production of Ferulic Oligosaccharides by Solid State Fermentation of Neurospora sitophila

Stability and Bioactivity of Polyphenols from Cabernet Sauvignon Grape Seeds in Vitro

Preparation, Characterization and Rheological Properties of Acetylated Cassava Starch

Effect of Interaction between Soy Protein Isolate and Nemipterus virgatus Myosin on Its Gel Properties

Preparation of β-Casein Based on Escherichia coli Expression System

Effects of Yeast-lactic Acid Bacteria Co-fermentation on the Quality of Navel Orange Beverage

Study on the Bacteriostatic Activity and Stability of Ethanolic Extract from Yunnan Litsea cubeba

Study on the Spectrum Effect Relationship of Antioxidant Activity of Sedum aizoon L. Based on HPLC-ECD

Screening A Combination of Lactic Acid Bacteria and Yeast and Application in Traditional Pickle

Antifungal and Mechanism of Perilla Essential Oil against Candida tropicalis and Pichia kluyveri

Study on Fungal Diversity during the Pile-fermentation and Autoclaved Process of Liupao Tea

Effects of Eurotium critatum on Fermentation Performance, Microbial Flora and Baijiu Flavor of Daqu

Effect of Co-fermentation Technology with Lactic Acid Bacteria on the Quality of Cloudy Juice of Different Varieties of Red Jujube

Optimization of Extraction Process and Antibacterial Activity of Total Alkaloids from Three Kinds of Actinidia Stems

Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula

Optimization of Extraction Process and Analysis of Monosaccharide Composition of β-1,3-xylan from Caulerpa lentillifera

Optimization of the Extraction of Rosmarinic Acid and Carnosic Acid from Rosmarinus officinalis L. with Deep Eutectic Solvents by Response Surface Methodology

Optimization of Ultrasonic-Assisted Extraction and Purification of Resveratrol from Peanut Root

Optimization of Ultrasonic Extraction Combined with Ultrafiltration for Purification of Mulberry Leaf Protein and Its Nutritional Evaluation

Optimization of Ultrasonic-Assisted DES Extraction Process, Kinetics and Antioxidant Activity of Cistanche tubulosa Polyphenols

Study on the Mechanism of Ginseng and Liquorice on Non-small Cell Lung Cancer Based on Network Pharmacology and in Vitro Experiments

Optimization of Ultrasonic-Assisted Extraction of Polysaccharides from Polyporus umbellatus Sclerotium by Response Surface Methodology and Antioxidant Activity

Effect of Packaging Method on the Storage Quality of Instant Vacuum-Fried Hairtail

Risk Assessment of Listeria monocytogenes in Jinhua Ham

Effect of Vacuum Concentration on the Volatile Flavor Substances of Crab Flavor of Hydrolysate of River Crab

Content and Antioxidant Activity of Components in Different Polar Parts of Semen Ziziphi Spinosae and Their Correlation Analysis

Rapid Determination of Soluble Solids and Vitamin C in Blueberry by Near Infrared Spectroscopy Combined with Chemometrics

Identification for Hanyuan Zanthoxylum bungeanum by Electronic Nose Technique Combined with Stoichiometric Analysis

Rapid Determination of Visible/Near-infrared Snapshot Multispectral Imaging Astaxanthin Content of Haematococcus pluvialis

Analysis on Fruit Quality of Different Varieties of Prunus mume in Sichuan

Rapid Detection of Viable Penicillium expansum in Apple by PMA-qPCR

Analysis on the Sensory Quality and Taste's Chemical Composition of Spore Tea of Yingjiang Camellia taliensis

Solid Phase Extraction of Pyrroloquinoline Quinone by Surface Modified Magnetic Nano Materials

Application of Electronic Nose, Electronic Tongue Intelligent Detection Combined with SPME-GC-MS in the Identification of Flavor Characteristics of Yushu Yak

Quality and Volatile Components of Dried Peppers Commonly Used in Hot Pot

Comparison of the Effects of Different Edible Fungi on Edible Quality of Yak Meat Balls During Storage

Anti-fatigue Effects of Mulberry Anthocyanins in Mice

Optimization of The Enzymatic Digestion Process of Deer Antler Peptides and Evaluation of Their in Vitro Anti-blue Light Activity

Anti-photoaging Effect and Mechanism of Tomato and Aronia melanocarpa Extract

Optimization of Preparation Technology and Anti-Mammary Gland Hyperplasia of Polysaccharide Sulfate from Atractylodes macrocephala

Effects of Ultrasound/Vacuum-Assisted Osmotic on the Kinetics and Physicochemical Properties of Sweet Potatoes Dried by Microwave Vacuum

Separation and Purification of Ginseng Polysaccharide and Its Protective Effect on Skin Damage by UVB

Protective Effect of Sauchinone on Apoptosis and Oxidative Stress of Islet β Cells in STZ Induced Diabetic Mice

Polysaccharide from Red Kidney Bean Combined with Exercise Improves Diet-induced Metabolic Disorders in Obese Mice

Application of Surface-enhanced Raman Spectroscopy in Animal Derived Foods Safety

Visualized Analysis of Research Progress and Trends in Fruit Nondestructive Testing Based on CiteSpace

Research Progress of Potato Protein Preparation and Application

Advances in the Mechanism of Berry Abscission Resulted from Excess Sulfur Dioxide to Table Grapes

Research Progress Analysis on Copper in Wine Based on Bibliometrics

Moisture Distribution and Migration of Preserved Strawberries During Hot Air Drying at Constant and Gradient Temperature

Effect of Different Treatments on the Structural Properties and Flavor of Extruded Corn Flour

Comparison of Physicochemical Properties of White Hypsizygus marmoreu Protein Extracted by Two Methods

Effect of Corn Ferulic Acid on Lipid Metabolism and Liver Injury in Hyperlipidemia Rats

Effect of Different Protein Removal Methods on the Structure and Antioxidant Activity of the Cyclocarya paliurus Polysaccharides

Effects of L-Lys on the Quality Characteristics and Oxidation Degree of Yak Meat under MDA Induced Oxidation

Effect of Electron Beam Irradiation on Main Components and Fingerprint of Panax notoginseng Powder