Science and Technology of Food Industry 2023 Vol. 44 No. 19

Screening of Fusarium oxysporum for Ethanol Production by Simultaneous Saccharification and Fermentation of Bagasse and Its Ethanol Production Performance

Optimization of the Fermentation Conditions of Bacillus subtilis Z-5 Producing Pectinase and Its Application

Analysis of Microbial Diversity and Flavor Quality of Chopped Pepper Radish in Post-ripening

Changes in the Bacterial Phases of Soybean Curd Sheets and Analysis of Spoilage Ability of Dominant Bacteria Stored at Normal Temperature

Isolation, Identification and Biological Characteristics of a Soybean Endophytic Strain SE01 Producing Expolysaccharide

Screening and Safety Assessment of a Lactobacillus sp. Strain with High Amylase Production

Identification and Breeding with Genome Shuffling Strain CLYB1 Producing γ-Aminobutyric Acid

Inhibitory Effect of Selenium Sweet Corncob Polysaccharide on Non-Enzymatic Glycosylation

Optimization of Microwave-assisted Extraction Process of Anthraquinones from Aloe vera by Response Surface Method and Analysis of Its Antioxidant Activity

Extraction of Collagen and Preparation and Characterization of Nanofibers

Optimization of the Extraction Process of Anthocyanins from Perilla Leaves and Their Antioxidant and Antibacterial Activities

Effect of Oxygen Concentration in Fermentation on Black Tea Quality and Optimization of Oxygen-enriched Fermentation Process

Optimization of Ultrasonic Extraction Process and Anti-allergic Activity of Sulfated Polysaccharides from Kappaphycus alvarezii

Optimization of Extraction Process and Properties of Protein from Peony Seed Meal

Optimization of Extraction Process and Structure Characterization of Coffee Melanoidins

Study on Optimization of Ultrasonic Extraction Technology, Stability and Antioxidation of Melanoidin from Black Garlic

Effect of Extraction pH on the Structure of Glycyrrhiza Polysaccharide with Acid-extraction

Effect of Bubble Green Vegetable Powder on Flour and Dough Properties and Its Optimization of Dried Noodles Processing

Optimization of Mixed Fermentation Process of Purple Rice Flour and Its Nutritional Improvement

Optimization of Preparation Process of Sorghum Resistant Dextrin and Its Structure and in Vitro Digestion Properties

Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented Seasonings

Study on Film Forming Characteristic of ε-Polylysine Grafted Chitosan and Its Preservation Effects on Chicken

Food Safety Risk Analysis and Suggestion Based on the Public Food Sampling Data of Henan Province in 2022

Study on the Function of Pepper Essential Oil in Endowing Flavor of Pepper-Salt Baked Shrimp

Determination of 3-Methoxytyramine and Adrenaline in Dairy Products by Isotopic Dilution-Assisted Liquid Chromatography-Tandem Mass Spectrometry

Characteristics of Pesticide Residues and Dietary Exposure Risk Assessment on Commercial Grapes of Hubei Province in 2022

Effect of Different Starches on the Quality of Low Fat Lamb Pastry

Analysis of the Effects in the Flavor Anchovy during Circulating Boiling Brine Based on HS-SPME-GC-MS

Effect of Frozen Periods on Volatile Flavor Compounds of Coconut Water Based on GC-IMS and Chemometrics Analysis

Optimization of Preparation Technology of Duck Soup Flavoring Powder and Analysis of Volatile Flavor Compounds

Phenolic Ketone Contents and Antioxidant, Antibacterial Properties and Inhibitory Tyrosinase Activity of the Ethyl Acetate Extracted from Calendula officinalis L.

Quality Analysis of Different Varieties of Potato Snowflakes Powder

Simultaneous Determination of Epi-Catechins and Their Oxidized Dimers, Gallic Acid and Caffeine in Tea by HPLC

Effects of Postharvest Sodium Nitroprusside Application on Qualities and Antioxidant Activities of Peach Fruits during Cold Storage

Influence of Storage Temperature on the Qualities of Fresh Soybeans during Storage

Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits

Effect of Different Harvest Maturity on the Nutritional Quality of Midknight Valencia Orange Fruit

Effect of Inotodiol on LPS-induced Injury of RAW264.7 Cells

Study on Lowering Uric Acid Effect and Component Analysis of Drug Food Homologous Compound Based on Zebrafish Model

Effect of β-Nicotinamide Mononucleotide on the Growth Promotion of Caenorhabditis elegans and Its Mechanism

Structural Characterization and Stability Study of Iron-Chelating Peptides from Chicken Blood

Effect of Yujing Jiangtang Recipe on Blood Glucose, Lipid and Serum Oxidative Stress Related Indexes in Type 2 diabetes Rats

Studies on Isolation, Purification and Gastric Mucosal Protective Activity in Vitro of Laoxianghuang Polysaccharide

Review on the Prevention and Control of Mycotoxins in Agricultural Products Using Essential Oils and Their Nanoformulations

Research Status and Development Trend of Vegetable Oil Gel Based on Big Data Visualization

Optimization of Preparation Technology, Antioxidant Activity and Storage Analysis of Black Garlic Mushroom Paste by Fuzzy Mathematical Evaluation and Response Surface Methodology

Research Progress on Fermentation Strategies, Biological Activities and Quality Improvements of Fermented Fruit and Vegetable Juices

Recent Advances in the Separation, Characterization, and Application of Starch Hierarchy

The Processing and Development Trend of Coffee Beverage

Advances in Active Ingredients and Functional Characteristics from Medicine and Food Homology Spices

Effect of Polyphenols on Antioxidant Properties and Stabilities of Carotenoids

Comparison of Different Crushing Processes on the Quality of Low Fat Minced Meat

Study on Separation, Purification, Structural Characteristics and in Vitro Antioxidant Activity of Polysaccharides from Chinese Yam Peel

Analysis of the Umami and Aroma of Chicken Soup Made from Different Raw Materials and Comparison with Commercial Chicken Soups

Study on the Modification and Physicochemical Properties of Hemp Protein Isolate by Ultra-High Pressure Assisted Enzymatic Hydrolysis

Science and Technology of Food Industry

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