Science and Technology of Food Industry

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

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Preparation and Microbial Control on Fresh-cut Vegetables of Thymol-starch Bacteriostat
Evaluation of Gastrointestinal Tolerance and Regulation of Immune-related Genes of Lactobacillus reuteri J1 in Vitro
Isolation and Purification of Whey Protein Antibacterial Peptides from Camel and Cow Milk and Comparison of Its Antibacterial Activity
Effects of the Structure Domain and Linker Region of Polyphenol Oxidase on Its Function in Escherichia coli
Optimization of Formula and Technology of Tabletting Candy of Avicennia marina Fruit
Preparation of Cannabis sativa L.Peptides by Enzyme Method and Their Activities of Inhibiting Angiotensin Converting Enzyme
Optimization of Enzymatic Hydrolysis Technology of Melanin from Sepia esculenta
Process Optimization and Antioxidant Activity of Gastrodia elata, Ampelopsis and Black Tea Compound Beverage
Optimization of Enzymolysis Preparation Process and Physicochemical Properties of Squid Melanin(Uroteuthis chinensis)
Optimization of Extraction of Free Amino Acids from the Meat of Female and Male Chinese Mitten Crab(Eriocheir sinensis)
Optimization of Extraction Process of the Total Glycosides from Acanthopanax senticosus and Its Antioxidant Activities
Optimization of Extraction Process of Tea Polyphenols by Internal Boiling Method and Comparison with Water Extraction Method
Extraction of Astaxanthin by Switchable Hydrophilic Solvents and Antioxidant Activity of Astaranthin Nanoparticles
Optimization of Fermentation Conditions for Dextranase Produced by Penicillium cyclopium(CICC-4022)by Response Surface Methodology
Process Optimization and Quality Analysis of Extruded Quinoa Flour
Efficacy Evaluation and Optimization of Enzymatic Preparation Process of Anti-platelet Collagen Peptides from Fish Skin
Synthesis of Yeast High F Value Oligopeptide by Ultrasonic Filtration and Multienzyme Hydrolysis
Structural and Functional Properties of Ferulic Acid-Rice Residue Protein Composite Film
Preparation and Properties of Thermo-compatible Composite Plastics
Effect of Chitosan and Nano TiO2 on the Structure and Properties of the Composite Membrane and the Application of the Composite Membrane
Analysis of Physical and Chemical Indicators and Aroma Components of Different Green Tea
Preparing Chitooligosaccharides with High Dgree of Polymerization by Membrane-coupled Enzymatic Hydrolysis
Metabolic Kinetics of Low Dose 4-Nonylphenol Exposure in Female Rats by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
Determination of 4 Eugenol Derivatives in Aquatic Products by SPE-GC/MS Analysis
Effect of Aroma-improving Processing on Aroma Characteristics of Black Tea Based on Electronic Nose Analysis
Analysis of Monosaccharide Composition of Acid Hydrolysate of Original Peach Gum
Determination of Fluoroquinolone Antibiotic in Milk with Graphene HF-SPME-HPLC
Effect of E-commerce Logistics Packaging and Transportation on the Storage Quality of ‘Feicui’ Litchi
Comprehensively Analyzing the Effect of Harvest Maturity on Storage Quality of Jinsha Pomelo Based on PCA
Flavor Changes of Annona squamosa L.under Different Storage Conditions by GC-IMS
Effects of Tea Tree Essential Oil Fumigation on Browning and Quality of Lightly Processed Lily Scales
Analysis and Comparison of Nutritional Compositions in Wild Lycium ruthenicum from Qaidam
Purification and Structural Analysis of Flavonoids from Lycium barbarum Leaves
Stability of Food-derived ACE Inhibitory Dipeptides Containing Tyrosine Residue
Composition of Amino Acid and Nutritional Quality Evaluation of Quinoa Seeds from Different Growing Regions
Effect of Gender on Meat Quality of House-fed Fattening Yak
Research Advances in Non-heparin Natural Anticoagulant Polysaccharides
Research Progress on the Application of Ion Mobility Spectrometry(IMS)in Food Flavor Analysis
Effects of Protein Oxidation on the Structural Properties and Quality of Aquatic Products during Storage and Processing
Progress on Extraction and Separation of Glycyrrhizic Acid and Glycyrrhetinic Acid
Research Progress in Polysaccharides of Prunella vulgaris L.
Research Progress on Absorption and Metabolism of Flavonoids and Their Effects on the Gastrointestinal Tract Function
Research Progress of Mediterranean Diet and Its Protective Effects on Chronic Diseases
Preparation Technology of β-Glucan Composite Gel and the Analysis of Gelation Mechanism
Research Progress on the Effects of Main Components in Diet on Intestinal Microbial Composition and Metabolism
Effect of Phenols on Liquor Flavor and Control Strategy of Phenols in Baijiu
Quality Comparison of Pickled Cabbage Fermented by Natural Fermentation and Artificial Inoculation
Design and Modification of Carbamate Pesticide Haptens
Effects of Structures of Phenolic Acids and Flavonols on Antioxidant of the Binary Composite System
Comparative Analysis of Antioxidant Activity of Different Solvent Extracts of Magnolia offcinalis Seed
Screening and in Vitro Tolerance Analysis of Lactobacillus plantarum with High Antioxidant Activity in Traditional Fermented Food of Northeast China
Optimization of Mixed Fermentation Technology of Kiwi Wine by Response Surface Methodology
Effects of 50 Hz Low Frequency Electromagnetic Fields on the Proteome and Related Metabolic Pathways of Saccharomyces cerevisiae
Codon Optimization and Expression of MabinlinⅡ Gene in Escherichia coli
Properties of Pea Protein Isolate-pullulan Blended Solutions and the Morphology of Electrospun Nanofibers
Preliminary Study on Effect of Lactobacillus Fermentation on the Main Functional Components of Spirulina platensis
Joint Toxicity of Zearalenone and Aflatoxin B1 on HepG2 Cells
Application of Enzymes in Stability of Concentrated Coffee System
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