Science and Technology of Food Industry

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

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Effect of Microwave Drying on Enzyme Activity and Stability of High Moisture Rice
Transcriptome Construction and Analysis of Cold-resistant Induced by Oxalic Acid in Postharvest Hami Melon Fruit
Isolation and Identification of Spoilage Bacteria from Pickled Leek Root and Its Inhibition by Preservatives
Production of Bacterial Cellulose with Cassava Hydrolysate as Raw Material by Static Fermentation
Optimization of the Response Surface Method of Resveratrol/Shelac Sodium Salt Microcapsule and Its Release Properties
Fermentation Process Optimization of Blueberry Juice Fermented by Lactobacillus plantarum and Analysis of Antioxidant Capacity
Loading and Sustained Release of 2,4-Dinitrophenol from Microporous Starch
Study on the Phosphorylation Modification and Antioxidant Activity of Polysaccharides of Auricularia auricular
Fermentation Conditions Optimization of a Two-stage Culture for Enhancing Production of Lycopene by Neurospora crassa Using Response Surface Methodology
Water Resistance and Structure of PVA Composite Membrane Modified by Citral and nano-SiO2 Crosslinking
Preparation and Stability Evaluation of Liposome Complex of Polyphenol and Polysaccharide in Lotus Root
Optimization of Enzymolysis Extraction of Ursolic Acid from Ilex kudingcha C.J.Tseng and Its Protective Effects of CCl4-induced Liver Injury in Mice
Optimization of Hydrolysis Process of Oyster Peptide by Acid-Enzyme Binding Method Based on Response Surface Methodology
Optimization of Extraction Technology of Immunologically Active Peptides from Nibea japonica by Response Surface Methodology
Optimization of Extraction Technology of Flavonoids, Proanthocyanidins and Polyphenols from Cabernet Sauvignon Stalk
Optimization of Pretreatment Technique for the Vacuum Fried Apple Chips
Effects of Soy Protein Isolate on Cake Quality and Texture
Quantum Dot-Labeled Immunochromatographic Test Strip for Rapid Detection of Ochratoxin A in Cereals
Practical Application of Food Safety Risk Communication from the Perspective of Emergency Management
Influence of Spray-drying and Freeze-drying Process on the Volatiles of Passion Fruit
Analysis of Organic Acids and Flavoring Compositions Extracted from Distiller's Grains
Nutrition Analysis and Quality Evaluation of Aristichthys nobilis, Thunnus obesus and Salmon Salar Head
Development of A High Throughput Rapid Detection Method for Sodium Thiocyanate in Pure Milk
Detection of Superoxide Dismutase Activity in Muscle Cells by Microscopic Hyperspectral Technology
Synthesis of Azo-based Chromogenic Reagent and Its Application in Determination of Micro Copper in Tricholoma
Determination of Bisphenol A and Nonylphenol in Infant Formula Milk Powder by UPLC-MS/MS
Accurate Determination of Arsenic Speciation in Shellfish by High Performance Liquid Chromatography Coupled with Collision/Reaction Cell Inductively Coupled Plasma Mass Spectrometry and Health Risk Assessment
Effects of Protein Oxidation on Quality and Structure of Dosidicus gigas
Analysis on the Quality Characteristics of ‘Black Beauty’Potato Granules
Effect of Mayonnaise on Norwegian Salmon Flavor by Electronic Nose Combined with GC-MS
Construction of Aroma Quality Evaluation Model of Zanthoxylum Oil Based on Principal Component Analysis
Determination of Bisphenol A and Bisphenol S in Egg Powder by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry
Cluster Analysis of Volatile Flavor Components of Camellia Seed Oil in Different Processed Methods
Effects of Ozone Treatment on Preservation Effect of Flammulian velutipes
Study on the Physiological Quality Changes and Identification of Pathogen Pathogenicity of Gastrodia elata after Harvest
Changes in Total Polyphenols and Antioxidant Activity in Rosemary Extract during Simulated Gastrointestinal Digestion
Comparative Studies on the Anti-Inflammatory and Uvioresistant Activity of Phycocyanin and Phycoerythrin in Nostoc sphaeroides Kutzing in Vitro
Analysis on Phenols and Antioxidant Activities of Quinoa Resources in Qinghai
Analysis on Nutritional Component and Polysaccharide Composition of Ulva lactuca L.
Study on the Functionality and Stability of Lactobacillus plantarum Tablets
Anti-Fatigue and Gut Microbiota Modulation Effects of Tuna Dark Meat Hydrolysate in Mice
Evaluation of Quality Difference of Ulva prolifera in Different Sea Areas
Application Research Progress of the Partial Replacement of Sodium Chloride by Magnesium Salt in Meat Processing
Research Progress on the Nutritional and Functional Components of Peony(Paeonia suffruticosa Andr.)Seeds
Progress on Nutrition Function and Exploitation Utilization of Quinoa
Research Progress of Factors Accumulating Heavy Metals in Edible Fungi and Their Control Techniques
Research Progress on the Dissolution,Migration of Substance and Formation of Micro/nanoparticles in Soup
Research Progress on Chemical Component of Eucommia Folium
Comparison of Phenolic Compounds in Different Varieties of Buckwheat Sprout
Effects of the Combination of Garlic,Fistular Onion Stalk and Pepper Coating on Eggs Under High Temperature Storage
Quality Index Analysis of Fermented Pomegranate Juices Fermented by Different Lactic Acid Bacterias
Optimization of the Extraction Technique of Free Amino Acids from Pixian Board-bean Paste by Response Surface Methodology and Analysis of Their Taste Characteristics
Isolation and Identification of Lactic Acid Bacteria from Pickled Radish in Enshi and Its Effects on Quality
Synthesis and Thermal Degradation Products of Two Amadori Derivatives
Rheological Properties of Chestnut Paste Beverage
Study on Polarity Regulation of Octanoic Acid Glyceride and Olive Oil
Effect of Drying Temperature and Type of Carriers on the Physicochemical Properties of Spray Dried Mulberry Powders
Probiotic Characteristics of Lactobacillus reuteri Derived from Centenarians and the Optimization of Its Fermentation Process for Fermented Buffalo Milk
Cloning and Function Verification of gpd Promoter from Hypoxylon sp.
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