Science and Technology of Food Industry

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

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Accumulation of Steroidal Glycoalkaloids in Organs of Different Potato Varieties
Effects of Different Compositions of Raw Materials on Fungal Flora Composition and Rheological Properties of Sticky Bean Bun Sourdough
Research on the Function of Mixed Fermented Juice by Saccharomyces cerevisiae KD
Identification of Pestalotiopsis cocculi and Its Secondary Metabolite Analysis
Expression and Fermentation Condition Optimization of Xylanase xynZF-318 in Bacillus subtilis WB600
Antitumor Activity and Mechanism of Exopolysaccharide from Dunaliella salina
Extraction, Purification and in Vitro Antitumor Screening of Polysaccharides from Chestnut Kernel
Preparation of Pickering Emulsion with Ferulic Acid Quinoa Starch Ester and Its Antioxidant Properties
Optimization Extraction Process of Polysaccharide from the Pericarp Residues of Euryale ferox and Its Antioxidant Activity in Vitro
Extraction Optimization of Active Ingredients in Huangshan Gongju and Analysis of HPLC-MS
Preparation and Sustained Release Behavior of Cinnamon Essential Oil/ Sodium Alginate/Bentonite Composite Gel Microspheres
Optimization of Ultrasonic-Microwave Combined Extraction Process and Antioxidant Activity of Polysaccharides from Chroogomphus rutilus
Optimization of Jiang-zhou Sauerkraut Compound Beef Sauce Formula Based on Fuzzy Mathematics Comprehensive Evaluation
Optimization of Protein Extraction Process from Deer Sinew by Response Surface Methodology and Its Activity of Anti-rheumatoid Arthritis in Vitro
Optimization of Ultrasonic-assisted Cleaning of Seedless Green Raisins by Response Surface
Optimization of Ultrasonic and Enzymatic-assisted Extraction of Polysaccharides from Eucommia ulmoides Oliver Leaves by Response Surface Method
Extraction and Antibacterial Activity of Berberine from the Fruit of Berberis thunbergii var atropurpurea
Effects of Hydrocolloids on the Properties of Bovine Skin Collagen Casing Films
Optimization of Extraction Technology of Proanthocyanidins from Green Tea of Fenggang
Development of a High-pressure Water Descaling Equipment and Its Effect on the Organizational Structure of Tilapia Meat
Simultaneous Determination of 10 Diuretics and Laxatives Illegally Added in Slimming Health Foods by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
Difference Analysis of Anthocyanin Components from Xuzishu No.6 in Different Origins
The Origin of Eggs Based on Near Infrared Spectroscopy
Analysis of Main Chemical Components and Evaluation of Antioxidant Activity of Sargassum horneri
Comparison of Texture Determination Method and Correlation Analysis with Sensory Evaluation of 5 Kinds of Apple
Detection of Salbutamol by SPR Immunosensor Based on DMSA Self-assembled Monolayers
Construction of a Novel Hydrogen Peroxide Sensor and Its Application in Milk
Simultaneous Determination of 13 Organic Acids during the Fermentation of Luocheng Vitis quinnquangularis Rehd by Kombucha Consortium
Changes of Monosaccharide Components in Microwave Extraction of Artemisia sphaerocephala Polysaccharides Based on Principal Component Analysis
Preparation of Camellia Oil Nanoemulsion by Soy Protein Isolate-Tea Saponin Compound Emulsifier and Properties of Nanoemulsion
Characterizing the Quality Changes of Fresh Tremella during Storage Based on a New Diffused Time-Temperature Indicator
Effect of Slightly Acidic Electrolyzed Water Treatment on Storage Quality of Fresh Wild Fungus
Changes of Biogenic Amines and Physicochemical Characteristics during the Storage of White Sufu with Open-lid
Anti-hyperuricemic and Nephroprotective Effects of Barley Leaf Powder in Hyperuricemic Mice
Apoptotic Effects of Galangin on the Hepatoma Carcinoma Cells HepG-2
Protective Effect of Different Polar Parts of Amygdalus mongolica on Pulmonary Fibrosis Rat Models Induced by Bleomycin
Effect of β-Eleostearic Acid on the Apoptosis of Human Choriocarcinoma JEG-3 Cells
Protective Effect and Mechanism of Dietary N-3 Polyunsaturated Fatty Acid Supplement on Collagen in Aging Skin of Rats
Antiobesity Function of the Chitosan Compounds on Fatty Rats Established by High Fat Diet
Advances in the Analysis of Nitroimidazoles Residues in Food by Chromatography-Mass Spectrometry
Research on Inhibition and the Mechanism of Allicin at the Development of Diabetes
Numerical Simulation of Heat and Mass Transfer by Hot Air Drying of Agricultural Products
Effects of Different Clarification Processes on Qualities in Lemon Juice and Establishment of Prediction Model on Degradation of Limonin during the Storage
Research Progress on Quantitative Analysis of Multi-components by Single Marker for Food
Review on the Functional Properties of Mixed Soy-Animal Protein System
Functionality of Bioactive Peptides Derived from Ovotransferrin
Effects of Fermentation on Volatile Compounds, Organic Sulfur Compounds and Antioxidant Activity of Allium macrostemon Bunge
Effects of Combined Enzymes on Flavoring Substances of Compound Osteolysin Hydrolysate
Gradual Enzymatic Hydrolysis of Macro-components of Wheat Grains
Effects of Alkaline Protease and Transglutaminase on Flavor Characteristics of Gluten-free Grain Steamed Buns during Fermentation
Preparation and Immunoregulatory Function of Compound Antler Ganoderma lucidum Tea
Effects of the Mixture Starches from Different Sweet Potato Varieties on the Physicochemical Characteristics and Quality Properties of Starch Noodles
Effect of Chickpea Protein Isolate on the Gel Quality of Yellow River Carp (Cyprinus carpio) Fish Balls
Optimization of Ultrasonic Extraction of Key Enzymes for Trans-dihydrocarvone Transformation in Klebsiella sp. O852
Optimization of Exoglycosidase Medium Produced by Aspergillus niger 3.316 and Its Enzymology Properties
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