Science and Technology of Food Industry

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

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Inhibition Effect of Terminalia chebula Retz on Oxidative Modification of apoB100 in LDL
Inhibition of Biofilm Formation of Foodborne-Enterobacter cloacae by Thymol
Bacterial Community Structure and Diversity during Rosa roxburghii Pomace Fermentation Based on High-throughput Sequencing Analysis
Effects of Sodium Humate on the Growth,Bacteriostasis and Adhesion Ability of Lactobacillus plantarum
Optimization of Solid-state Fermentation of Peanut Meal by Mixed Bacteria
Antimicrobial Effects of 2-Phenylethanol and Its Compound Biological Preservatives on the Citrus Pathogen
Difference of Physicochemical Properties and Nutritional Quality between Raw and Extruded Foxtail Millet Flour
Isolation and Identification of Flocculent Bacteria from the Sewage
Optimization Medium of CMP-sialic Acid Synthase Fermented by Streptococcus agalactiae
Isolation,Identification and Virulence Genes Investigation of Bacillus cereus from Ready-to-eat Products of Rice and Wheat
Optimization of Extraction Process of Total Flavonoids from Inula lineariifolia and Its Antioxidant Activity
Optimization Extraction of Polysaccharide from Sophora tonkinensis Gagnep by Response Surface Methodology and Its Antioxidant Activity of Fractionated Alcohol Precipitation Components
Separation of Chitooligosaccharides with Specific Degree of Polymerization by Membrane Separation Technology
Optimization of Microwave-assisted Extraction of Ursolic Acid from Ligustrum lucidum Ait Using Response Surface Methodology
Optimization of Enzymatic Hydrolysis Conditions by Response Surface and Analysis of Amino Acid Composition of Enzymatic Hydrolysate from Hippoglossus hippoglossus Bone
Optimization of Preparation Processing of Deer Protein and Peptide and Its Proliferation Activity on TM3 Cells
Optimization of Browning Condition of Fermented Mopan Persimmon by Response Surface Methodology
Differences Study on the Main Nutritional Quality of Longan Vinegar before and after Fermentation
Process Optimization of Purple Potato Yogurt and Establishment of Quality Evaluation Model
Optimization of Enzymatic Hydrolysis Process of Calcium Binding Peptides from Shrimp Shell by Response Surface Methodology
Optimization of Ultrafine Powder Wall-broken Conditions of Eucommia ulmoides Male Flower
Optimization of Infrared-Hot Air Combined Drying Process of Stevia rebaudiana Bertoni
Preparation and Physicochemical Properties of Hyaluronic Acid-Gelatin Composite Films
Effect of TGase on Performance of Whey Protein Concentrate-nanocrystalline Cellulose Composite Film
Determination of Four Polycyclic Aromatic Hydrocarbons in Fried Expanded Food by High Performance Liquid Chromatography-Fluorescent Detection
Retention Behavior and Content Differences of Vitamin E Isomers in Vegetable Oil on BEH C18 and CSH Fluoro-Phenyl Stationary Phases
Optimization of Ultrasonic Coupled Vacuum Assisted Extraction and Antioxidant and Antibacterial Activity of Saponin from Aralia elata
Study on the Yanfu Tea Processed by Wuyi Rock Tea
Analysis of the Quality of Keemun Black Tea Based on Cultivars Diversity
Simultaneous Determination of 5 Kinds of Taxanes in Blending Liquor by Using High Performance Liquid Chromatography-tandem Mass Spectrometry
PRiME HLB Solid-phase Extraction Procedure Combined with High Liquid Chromatography-Tandem Mass Spectrometry for Multi-residue Determination of 48 Veterinary Drugs in Eggs
Effect of Raw Materials Soup on Dandelion Jiangshui Qualities
Origin Identification of Yellow Wine Based on Gas Chromatography-Ion Mobility Spectrometry
Adulteration Analysis of Camellia Oil Based on Fatty Acid Spectrometry
Effect of Light Exposure Treatment on Qualities of Fresh-cut Celery Leaves during Shelf Display
Analysis and Evaluation on the Differences of Indexes of Postharvest Quality in Four Litchi Cultivars during Low-temperature Storage
Anti-bacterial Activity and Rice Fresh-keeping Property of Litsea cubeba Essential Oil-based Polyethylene Film
Preventive Effect of Aloe Polysaccharide Combined with Tea Polyphenol on Alcoholic Liver Injury in Mice
Immunomodulatory Effects of Low Molecular Weight Peptide of Colla Corii Asini
Mechanism of Anti-fatigue and Anti-oxygen Free Radical Level of Polysaccharides from Rosa davurica Pall.
Effects of Soybean Peptide on Haemodynamics and Myocardial Autophagy Levels in Rats with Exhaustive Exercise
Protective Effect of Sialic Acid on Acute Ethanol-induced Oxidative Damage in Mice
Research on the Biological Activities of Maillard Reaction Products and the Security Control of Derivatized Harmful Substances
Research Advances on the Methods for Measuring the Degree of Starch Gelatinization
Transfer Rule of Caffeine in Extraction Processing of Ginkgo biloba leaves Extracts by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry
Research and Application Advances of Molecular Biological Detection for Plant-derived Ingredients in Foods
Advances in Immunoassay Detection Technology for Pesticide Residues
Application and Prospect of Sous-vide Cooking Technique in Aquatic Product Processing
Advances in the Effect of Fat and Surfactant on the Stabilization of Essential Oil Nanoemulsion and Its Application
Antioxidant Activity of Egg White Polypeptide in Vitro/Vivo
Preparation and Properties of Octenyl Succinic Anhydride Esterified Waxy Corn Starches with Different Molecular Weights
Emulsion Properties of Soymilk Prepared by Different 11S/7S Ratio Soybean
Effects of Different Coating Materials on Quality of Microencapsulation Enzyme-assisted Aqueous Extraction Processing of Soybean Emulsion
Effect of Tremella aurantialba Lipid Extracts on the Penetration of Evans Blue through Blood Brain Barrier
Regulate Effect of High Temperature and Its Na2SeO3 Combination on the Physiology and Metabolism of Isothiocyanates in Broccoli Sprouts
Changes of Pork Broth Composition Contents Caused by Salt During Cooking
The Rheological Properties of Dough,the Quality of Noodles of Corn-wheat Blended Flour and Their Correlation
Effects of Different Drying Methods on Quality and Polyphenol Oxidase Activities of Flammulina filiformis
Effect of Fermentation Time on the Formation of Organic Acid and Its Acidity in Russian Bread Dough
Optimization of Multi-enzymatic Extraction of Astaxanthin from Haematococcus pluvialis by Response Surface Methodology
Screening of High Antioxidant Activity Lactic Acid Bacteria in Traditional Fermented Pickles and Its Tolerance to Simulated Gastrointestinal Environments
Mechanism of Inhibition Effect of Fengycin on Patulin Produced by Penicillium expansum
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