Science and Technology of Food Industry

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

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Analysis of Chemical Composition Differences of Pericarpium Citri Reticulatae 'Chachi' with Storage from 7 to 11 Years by Widely-Targeted Metabolomics Technology
Effect of Guar Gum on 3D Printing Properties of Purple Sweet Potato Gels
Effects of Four Kinds of Hydrogel Wall Materials on the Characteristics of Embedded Microcapsules HydrogelBall of Lactobacillus plantarum
Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation System
Exogenous Sugar Effects on Fruit Quality in 'Petit Verdot' Grape Berry in Vitro
Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu
Storage Characteristics, Isolation and Identification of Spoilage Bacteria, and Spoilage Characters of Boxed Tofu
Study on Antimicrobial Activity and Stability of Endophytic Fungus Apiospora malaysiana from Thamnolia subuliformis in Vitro
Study on Antibacterial Activity and Mechanism of Action of a Postbiotic Prepared by Co-fermenting Three Lactic Acid Bacteria against Methicillin-resistant Staphylococcus aureus
Optimization of the Preparation Process and Evaluation of the Activity of β-Glucan/Nano-selenium Complex (DNT-Se) from Black Fungus
Optimization of Ultrasonic-Assisted Deep Eutectic Solvent Extraction Process, Biological Activities and Components of Burdock Polyphenols
Study on the Characteristics of Metabolites in Monascus Cheese Based on Metabolomics
Optimization on the Preparation Process of Whole Egg Cake Premixed Powder and Its Flavor Analysis
Optimization of Peeling Process of Dried ‘Hui’ Jujube and Changes of the Functional Components
Effects of Enzyme-Microorganisms Synergy Treatment on Nutrient Functional Components and Biological Activities of Nannochloropsis oceanica
Optimization of Fermentation Medium of Bacterial Cellulose Production by Gluconacetobacter and Effects of Exogenous Substances on Its Metabolism
Response Surface Optimization of the QuEChERS Combined with UHPLC-MS/MS Method for Determination of Tetracyclines in Muscle of Channa argus
Optimization of Microwave Assisted Aqueous Two Phase Extraction of Lily Polysaccharides and Its Structure Characterization
Optimization of Recipe of Hericium erinaceus Chiffon Cake by Response Surface Methodology
Optimization of Enzymatic Hydrolysis Preparation Process and Stability Evaluation of ACE Inhibitory Peptides from Antarctic Krill (Euphausia superba)
Preparation and Properties of Lysozyme Self-assembled Nanofibrils Films
Comparative Analysis on Cleaning Effect of Different Surface Treatment Equipments on Wheat
Risk Assessment and Ranking of Pesticide Residues in Xinjiang Apricot
Analysis of Aroma Compounds of Different Geographical Indication Chili Powder by SPME-GC-MS
Analysis of Quality in Different Weight Grading Kiwifruits Based on Multivariate Statistical Method
Identification of Sweet/Bitter Traits of Apricot Kernel in Southern Xinjiang Based on GC-MS and Organoleptic Evaluation
Preparation, Characterization and Properties of Patchouli Essential Oil Nanoemulsion
Determination of Five Alkaloids in Vinegar Corydalis yanhusuo by Quantitative Analysis of Multi-components by Single Marker Method
Determination of 17 Kinds of Synthetic Colorants in Meat Products by UPLC-MS/MS
Comparison of Nutritional Quality and Volatile Flavor Compounds of Duck Leg Meat Roasted by Electric Oven with Two Roasting Methods
Comparative Analysis of Ingredients and Key Differential Components between House Edible Bird's Nest and Cave Edible Bird's Nest
Preparation of Multifunctional Optic-Magnetic Composite Nanomaterials and Its Application in Detection of Pesticide Residue in Citrus
Evaluation of White Tea Grades Based on Near Infrared Spectroscopy and Gas Chromatography-Ion Mobility Spectroscopy
Identification of Key Taste Components of Pixian Borad Bean Paste
Mechanism of Different Cooking Methods Affecting Sensory Quality of Pruple Sweet Potato
Effect of Various Packaging Forms on the Freshness of Market Shell Eggs
Bone Density Improvement Function and Safety Evaluation of the Malugu Capsule
Curing Process Screening and Antidepression Functional Evaluation of Health Meal Replacement Powder
Effects of Royal Jelly Peptide on Motor Ability and Gene Expression in Zebrafish Model of Alzheimer's Disease
Effects of Sacha Inchi Leaf Alcohol Extract on Delaying Aging of Caenorhabditis elegans
Research Progress of Carotenoid Isomerization and Its Effects on Biological Activity and Bioavailability
Research Progress in the Application of Spectroscopic Technology in the Traceability of Food Origin
Research Progress on Food Derived Blood Glucose Regulating Peptides
Advances in Structural Characterization and Functional Properties of Animal-Plant Mixed Proteins
Study of Modifying Lamb Muscle Protein Structure and Improving the Tenderness by Ultrasonic Treatment
Research Progress in Improving Nervous System Function and Industrial Application of Polygonati rhizoma
Physical Properties and Formation Mechanism of Xylooligosaccharides-Milk Gel
Research on the Construction of an Unified Model of Enterprise Blockchain Technology Adoption Behavior in the Food Supply Chain Field
Research Status and Hotspot Analysis of Microorganism on Meat Products Based on Bibliometrics
Effect of Pre-cooking Time on the Quality of Noodles during Frozen Storage
Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages
Effect of Sucrose on Rheological Properties and Structure of Enteromorpha prolifera Polysaccharide Gel
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