Science and Technology of Food Industry

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

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Antimicrobial Properties of A Postbiotic Strain and Gene Cluster Mining of Its Bacteriocin
Study on Carboxymethylation Modification and Antioxidant Activity of Polysaccharides from Zizyphus jujuba
Study on Extraction Method of Melanotic Characteristics of Infected Cooked Shrimp
Effects of the Mixing Ratio of Purple Rice and Indica Rice on the Properties of Mixed Powder and the Quality of Purple Rice Noodles
Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea
Screening and Identification of Gossypol-degrading Bacteria and Studies on Solid State Fermentation of Cottonseed Meal
Mutation Breeding of Lactobacillus rhamnosus from Dairy Cow by 12C6+ Heavy Ion Beam
Analysis of Dominant Spoilage Bacteria and the Price Effect Evaluation of Related Antimicrobial Agents in Dezhou-braised Chicken Based on Traditional Culture and High-throughput Sequencing
Enzymolysis of Fermented Corn Meal to Prepare Natural Umami Flavoring
Screening of Infant-derived Lactobacillus rhamnosus and Its Promotion of Intestinal Organoid Growth
Optimization of Fermentation Extraction of Dietary Fiber from Bagasse by Response Surface Methodology and Its Structural Characteristics
NSGA-II Genetic Algorithm Combined with Response Surface Methodology to Optimize the Extraction Process of Active Ingredients of Inonotus obliquus
Screening of Anti-inflammatory Active Components of Lepyrodiclis holosteoides Based on LC-MS and Molecular Docking Technology
Study on Extraction Separation and Purification of Fucoxanthin from Sargassum horneri
Optimization of Extraction Process of Fennel Essential Oil by Response Surface Methodology and Its Microemulsion Characteristics and Shelf Life
Technology Optimization and Flavor Analysis of Air Fried Fish Skin
Preparation and in Vitro Digestibility of Pumpkin Peel Polysaccharide Chromium (III) Complex
Study on Peony Pure Dew Nutritional Yogurt and Quality Analysis
Optimization of Preparation Processing of Starchy Roxburgh Rose Gel Soft Sweet by Response Surface Analysis
Preparation and Evaluation of Antioxidant Activity of Haematococcus pluvialis Hydrolysate
Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method
Quality Comparison of Glutinous Rice Fermented Wine and Waxy Maize Fermented Wine
Comparison of Marinating Methods of Hunan Flavor Marinated Beef by Mass Transfer Kinetics
Optimization of Preparation Technology of Passion Fruit Peel and Preserved Fruit by Response Surface Methodology
Analysis of Active Ingredients and Taste Characteristics of Yongchuan Xiuya
Analysis of the Main Components and Antioxidant Activity of Royal Jelly in Different Flowering Periods
Determination of 11 Kinds of Organophosphorus Flame Retardants in Baby Rice Cereal by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry
Determination of 16 Free Amino Acids of Ficus hirta by Pre-column Derivatization-High Performance Liquid Chromatography
Assessment of Amino Acid Nutrition in the Several Peanut (Arachis hypogaea L.) Varieties from Fujian, China
Nutritional Value Evaluation and Method Analysis of Three Algae Powder Proteins Based on Statistics and Nutrition
Effect of Different Dumping Process on the Quality of Zhenjiang Vinegar
Determination of Nine Polypeptide Antibiotics Residues in Animal Tissue Food by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry
Composition Analysis Based on Gas Chromatography-Orbitrap-Mass Spectrometry and Evaluation of the Antioxidant Activity of Four Plants Essential Oils
Effect of Bacillus velezensis Treatment on the Preservation Effect of Muskmelon and Protective Enzyme Activity
Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit
Effects of Different Processing Methods on the Quality of Cooked Procambarus clarkii during Refrigerated Storage
Effects of Exogenous Trisodium Phosphate on Activities of Key Enzymes of Reactive Oxygen Species and Phenylpropane Metabolism and Accumulation of Phenolic Compounds in Jujube Fruits
Effect of Polysaccharide from Ilex kudingcha C.J. Tseng on the Immune Regulation and Antioxidation of Spleen Lymphocytes from Mice
Research on Anti-aging Function and Mechanism of Pond Turtle Protein-derived Peptides on Drosophila melanogaster
Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice
Protective Effect of Hydroxytyrosol from Phyllanthus emblica Linn Leaves on Testicular Tissue Injury Induced by CS2 in Mice
Lipid-Lowering Effect of Ginkgo biloba Peptides on High-Fat Diet Induced Hyperlipidemia in Mice
Research Progress in Extraction, Purification and Anticancer Function of Sulforaphane
Using GC-IMS and SPME-GC-MS to Analysis the Flavor Improvement of Oyster (Crassostrea gigas) Hydrolysates Treated with Lemon Juice
Research Progress on Aroma Compounds and Biological Activity and Their Metabolic Pathways in Litsea pungens Hemsl
Research Progress of Dietary Fiber Intervention in Inflammatory Bowel Disease
Research Progress on the Production Technology and Physiological Function of D-mannose
Research Progress of Active Carbonyl Compounds Produced by Oxidantion of Fats in Food
Research Progress on the Effect of Ultrasonic Modification on Structures and Physicochemical Properties of Dietary Fibers
Effects of Processing on Structural Properties and Biological Activities of Polysaccharides from Polygonatum spp.: A Review
Research Progress of Curcumin Intervening the Mycotoxin-induced Toxicity
Recent Advances in Research on Functional Ingredients in Tea that Can Prevent Alzheimer Disease
Study on Stability and Mechanism of Nitrosohemoglobin Based on Dialysis Method
Effects of Grain Moisture Content on Properties of Whole Flour of Buckwheat and Agriophyllum squarrosum
Effect of Solvent Polarity on the Emulsifying Properties of the Flexible Zein
The Inhibitory Effect of Six Traditional Spices on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties
Effect of Fungal-fermentation Process on Flavor Quality in Different Grades Vine Tea
Effect of Ultrasonic Treatment on the Structure and Functional Properties of Myofibrillar Protein in Sea Bass
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