Science and Technology of Food Industry

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

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Progress on the Application of Aptamers in the Detection of Staphylococcus aureus
Metabolomics Analysis of Changes in Metabolites During the Fermentation Process of Congou Black Tea
Adsorption of Phenolic Acids from Sucrose Solution by Chitosan Modified Montmorillonite
Fermentation Process Optimization and Component Analysis of Nectar Wine
Comprehensive Evaluation and Analysis of Passion Fruit in Different Frame Modes
Molecular Markers for Early Warning of Peanut mildew by Gas Chromatography-Ion Mobility Spectrometry
Analysis on the Difference of Aroma Volatile Compounds in New Apple Cultivars‘Ruixue’, ‘Ruixianghong’ and Their Parents
Effect of Pregelatinized Temperature on the Quality of Starch-Meat Sausage and Mechanism Research
Effect of Polymerization Degree of Amylopectin on the Physical and Chemical Properties of Complexes of Jackfruit Amylopectin and Lauric Acid
Analysis of Volatile Compounds in the Manufacturing Process of Eucommia Ulmoides Leaves Fu Brick Tea Based on Gas Chromatography-Ion Mobility Spectrometry Method
Chemical Composition, Antioxidant and Anti-inflammatory Activities of Essential Oils of Three Cymbopogon Plants
Analysis of Volatile Compounds Changes during the Oxidation of Pressed Rapeseed Oil
Research on the Effect of Different Electrode Structures on the Response Effect of Chilled Chicken Breast Impedance
Changes in Volatile Compounds of Lanmaoa asiatica during Controlled Atmosphere Storage Using Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy
Isolation, Identification and Biological Characteristics of Endophytic Fungi from Wild Boletus
Screening and Identification of Alginate Lyase-producing Strains and Optimization of Its Enzyme-production Conditions
The Application of Two Kinds of Saccharomycopsis fibuligera in Mild-flavour Fuqu Baijiu Production
The Characteristics and Fermentation Performance of Lactic Acid Bacteria with High Extracellular Polysaccharide Production from Traditional Yak Yogurt
Inhibition of Kuding Tea Polyphenols against the Spoilage Characteristics of Pseudomonas fluorescens Based on Quorum Sensing
Effects of Different Preservation Treatments on Quality of Wet Rice Noodles and Microbial Diversity of Spoiled Samples
Optimization of Preparation of Seafood Flavor Condiment Base from Tuna Cooking Liquor by Fermentation
Optimization of Production Recipe of Lentinus edodes Oil Chili Sauce Based on Fuzzy Mathematics Comprehensive Evaluation Method
Effect of Ultrasonic and Slightly Acidic Electrolyzed Water on the Purification and Quality of Crayfish
Optimization of Enzymatic Hydrolysis of Tilapia Scale Calcium Binding Peptides by Response Surface Methodology and Its Structural Characterization
Optimization of Instant Dough Slice Formula by Response Surface-Principal Component Analysis
Optimization of Processing Technology of Plant-Based Sausage by Response Surface Methodology
Optimization of Extraction Process and Antioxidant Activity of Ligusticum chuanxiong Protein by Response Surface Methodology
Study on Microwave Sterilization Process and Quality Evaluation of Instant Crayfish (Procambarus clarkii)
Processing Optimization of Fermented Dried Meat Slice with Natto
Construction of Fingerprint of Dancong Tea Using HS-SPME/GC-MS
Effects of Hot-Air Drying Temperature on the Quality of Ficus hirta Vahl.
Determination of Three Triazine Pesticides in Milk and Dairy Products by Isotope Dilution-High Performance Liquid Chromatography-High Resolution Mass Spectrometry
Determination of 4 Kinds of Frequently-used Spices in Dairy Products by High Performance Liquid Chromatography-Tandem Mass Spectrometry
Determination of Dihydroquercetin in Dairy Products by HPLC
Analysis of Volatile Flavor Substances and Fatty Acids in Different Parts of Small-Tailed Han Lambs
Determination of Seventeen Amino Acids in Morchella Esculenta by Quantitative Analysis of Multi-Components by Single-Marker Method
Content Changes of 9 Phenolic Compounds during the Fermentation of Luocheng “Gui-pu No.1” Vitis quinnquangularis Rehd Wine Traced by HPLC
Study on Processing Technology of Velvet Antler based on Principal Component and Cluster Analysis
Application of LF-NMR and Its Imaging Technology in the Study of Winter Jujube Storage Process
Effect of 1-MCP Combined with PVC Treatment on Storage Quality of Tumorous Stem Mustard
Effect of Ultra-High Pressure Combined with Low Temperature Storage on Quality of Marinated Beef
Study on Accumulation of Sugar and Acid Components and Softening Related Components of “Luobie” Cherry Fruit in the Different Development Stages
Protectivue of Epimedium Alkaloid on Reproductive System Injury Induced by Cyclophosphamide in Male Mice
Effect Evaluation of Liupao Tea on Improving Phlegm-dampness Constitution and Mechanism of Clearing Damp on Intestinal Microbiota
Research on the Anti-alcohol Effect of Vinegar Egg Liquid and Its Potential Sobering Functional Factors
Effects of High Sucrose Diet on the Development and Antioxidant Capacity of Drosophila melanogaster and Its Mechanism
Effects of Holothurin A and Echinoside A from Sea Cucumber on Uric Acid Metabolism in Obese Mice
Inhibition on the Growth of HepG2 Cells by Crude Extraction from Distillers' Grains
Research Progress of the Effects of Food Matrix and Processing on Bioaccessibility of Polyphenols
Recent Advances in Interactions between Milk Protein and Starch
Research on Hypoallergenic Aquatic Products Processing Technology
Research Progress and Application of Soybean Saponins
Research Progress of Functional Oligosaccharides on Regulating Intestinal Health
Research Progress on Nutrition, Function and Application of Moringa oleifera Leaves
Research Progress on Chemical and Biological Synthesis of Astaxanthin
Research Progress on Regulation of Plant Flavonoids Biosynthesis
Research Progress on Preparation of Ice Slurry and Its Application in Aquatic Products
Research Progress of Radio Frequency and Microwave Technology in Food and Agricultural Products Sterilization
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