Science and Technology of Food Industry

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

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Application of Time-Temperature Indicator in Food Shelf Life Prediction
Screening of Selenium-tolerant Bacillus and Exploration of Its Selenite Reduction Mechanism
Polyphenolic Compounds Analysis in Fruits of ‘Niurouhong’ Tangerine by UPLC-MS/MS
Study on ACE Inhibitory Activity and Metabolomics of Lactobacillus helveticus H11 Fermented Milk Beverage
Analysis and Traceability Analysis of Food-borne Pathogenic Bacteria in the Production Environment of Fushun Spicy Sauce
Control of Gray Mold in Postharvest Grapes with Pseudomonas fluorescens ZX
Isolation, Identification and Drug Susceptibility Test of Enterococcus faecalis from Tibetan Sheep of Euler Type
Study on the Removal Effect of Salmonella typhimurium Biofilm
Optimization of Extraction Process of Hericium erinaceus Triterpenes and Its Antioxidant Activity
Optimization of Ultrasound-assisted Extraction and Structural Characteristics Analysis of Collagen from Chinese Giant Salamander(Andrias davidianus) Skin
Optimization of Low-sodium Compound Salt Formula for Fermented Sausages by Response Surface Methodology
Preparation, Characterization and in Vitro Release of Agar/Maltodextrin Sustained-release Capsules
Action Mechanism of Inonotus obliquus in the Treatment of Diabetes and the Material Basis of Pharmacodynamics Based on Network Pharmacology
Optimization of Enzymatic Hydrolysis-Fermentation Process for Preparing Fish Juice
Adsorption Mechanism and Process Optimization of Inonotus obliquus Polysaccharide Pigment by Macroporous Resin
Process Optimization of the Preparation of Hypoglycemic Peptides by Enzymatic Hydrolysis from Pinctada martensii Flesh and Peptides Analysis
Composition of Ribes stenocarpum Maxim Seed Oil and the Optimization of Crude Oil Refining Process
Preparation of Ganoderma lucidum Oligosaccharides by Enzyme Combined with Ultrasonic Technology and Its Proliferation Effect on Lactobacillus
Optimization of the Preparation of Collagen Antioxidant Peptides from Phascolosoma esculenta by Compound Enzymatic Hydrolysis by Response Surface Methodology
Development of Health-care Porridge for Regulating Blood Lipids
Far-infrared Assisted Heat Pump Drying of Edible Roses Petals and the Product Quality Analysis
Enhanced Detection of Uric Acid through Fe3O4@Au Based Highly Sensitive Electrochemical Biosensor
Simultaneous Determination of Five Cannabinoids in Hempseed Oil by HPLC
Analysis of Volatile Flavor Compounds in Novel Industrial Produced Low-temperature Pickled Mustard Roots
Effects of New Piling Technology on Quality and Aroma of Mengding Yellow Bud
Quality Evaluation of Different Potato Varieties after Stir-frying Processing
Antioxidant Activity of Free and Bound Polyphenols from Pomegranate Flowers
Research on the Independent Model and General Quantitative Model of Commercial Goat Milk Powder Quality Index Based on Near Infrared Spectroscopy Technology
Effect of Soft White Sugar and Soy Sauce Addition on the Formation of Advanced Glycation End Products in Fried Sturgeon Patties
Influence of Cold Storage on the Quality of Muscle and the Activity of Cathepsin H in Red Shrimp(Solenocera crassicornis)
Effects of Plant Essential Oils Treatment Combined with Chitosan Coating on Fresh-keeping of Post-harvested Chestnuts
Influence of Packaging Method on the Storage Quality and Shelf Life of Zanba
Effects of Edible Mushrooms on Physicochemical Properties and Safety of Emulsified Duck Intestines during Storage
Effect of Donkey Bone Collagen Peptide on Improving Osteoporosis in Rats
Protective Effect of Total Glucosides of Paeony on Renal in Rats with Hyperuricemic Nephropathy
Genistein Inhibits the Growth of AKR1C3 Anti-castration Resistance Prostate Cancer and Its Mechanism
Ameliorative Effect of Poria cocos-Yam Riched Rice Paste and Hericium erinaceus Biscuit on Rats with Functional Dyspepsia
Study on Biological Activity of Different Solvent Extracts from Ophiolossum vulgatum L. in Vitro
Analysis on the Main Active Components and Antioxidant Activity of Tieguanyin Tea Fermentation by Eurotium cristatum
Effect of Energy Metabolism Regulated by AMPK Activation on Meat Color Stability of Postslaughter Yak Meat
Research Progress of Reducing Oil Content of Fried Products after Being Coated with Batter
Research Progress of Microbial Chitinase from Marine Bacteria
Research Progress of Quantitative Risk Assessment of Staphylococcus aureus in Food
Research Progress on Effect and Mechanism of NO Delaying Ripening and Senescence and Improving Resistance of Fresh Fruits and Vegetables
Recent Progress in Hypoglycemic Effect of Plant Protein Trypsin Inhibitors
Progress of Non-destructive Testing Technology in Mango Quality
Research Progress on Extraction, Purification and Biological Activities of Nostoc flagelliforme Polysaccharides
Research Progress on the Anti-aging Effect of Marine Bioactive Substances
Study and Outlook of Deep Processing Products of Prunus humilis
Research Progress in Biosynthesis of Microbial Hydroxyl Unsaturated Fatty Acids by Linoleic Acid Hydratase
ACE Inhibitory Rate, Bitterness and Stability of Microencapsulated Extracts of Ginger, Chinese Wolfberry and Gardenia jasminoides
Effects of Wall Materials on the Structure and Antioxidant Activities of the Bamboo Leaves Flavonoids Microcapsules
Comparison of Lipids in Four Kinds of Milk Powder of Cow and Goat
Effect of Adding Northeast Chinese Sauerkraut on Quality Characteristics of Emulsified Sausage
Effect of Methylcellulose on Rheological Properties of Batter and Oil Permeation of Fried Pork Slices
Effects of Xylanase on the Rheology and Foam Characteristics of Whole Wheat Fermented Dough Liquor
Screening and Mechanism of Inhibiting α-Glucosidase Activity Fraction from Sparassis crispa
Effect of Glucono-δ-lactone Acidification Treatment on the Gel Properties of Unrinsed Sturgeon Surimi
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