Science and Technology of Food Industry

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

column
Pelargonium from carmine radish inhibits migration and invasion of human gastric cancer
Isolation of epiphytic yeasts from the Xiahei grape and its identification by polyphasic procedure
Studies on identification and fermentation characteristics of tea seed yeast
Breeding of a pigment-free pullulan production mutant strain of Aureobasidium pullulans
Study on the microwave drying characteristics and drying kinetics model of Ginkgo biloba
Fermentation process of rose wine
Optimization of extraction technology of dietary fiber from Oenanthe javanica and its character
Effect of chemical modulators on DHA production by fermentation of Schizochytrium limacinum mutant strain
Effect of hot air drying technology on the quality of Daqu during the storage period
Optimization of fermentation process of lotus root vinegar prepared with lotus root pomace by response surface methodology
Study on serotype and ERIC-PCR typing of Shiga toxin-producing Escherichia coli in Yili area
Optimization of the extraction technology of polysaccharide in white hypsizygus marmoreus by response surface methodology
Optimization of extraction technique of polyphenols from Antenoron filiforme taproot by response surface methodology and its antioxidant activity
Preparation and stability of the natto microcapsules
Effect of baking treatment on the concentration of total polyphenols in oat
Optimization of extraction process of polyphenols from fruit shell of Metaplexis japonica (Thunb.) Makino and evaluation of its antioxidant activity
Effect of oil phase concentration on the stability of curcumin nanoemulsion
Optimization of extraction process of polyphenol from black wheat bran by response surface methodology
Technological optimization of alkali pretreatment in the carrageenan extraction from Eucheuma gelatinae
Optimization of water-soluble protein extraction process of royal jelly by water extraction and acid precipitation
Purification of the proanthocyanidins from Lycium ruthenicum Murr. by macroporous resin
Optimization of extraction and antioxidant activity of polyphenols from macadamia green peel
Optimization of liquid nitrogen frozen on fish balls
Optimization of extraction technology of β-sitosterol from coix seed by response surface methodology
Application of whey protein isolate with Nisin coatings in preservation of ham
Preparation and characterization of Vigna radiata (Linn.) Wilczek starch/PVA composite films
The aging improvement effects and mechanism of astaxanthin on Caenorhabditis elegans
Quality change of Tan sheep meat of aseptic packaging cold dishes at low temperature
Antioxidant activity and antimicrobial effect of tea polyphenols-cinnamon essential oil compound preservatives
Effect of antioxidant of bamboo leaves on fresh-keeping of sauce duck
Nondestructive testing of total number of colonies and volatile base nitrogen of Tan-mutton based on hyperspectral imaging
Study on identification of genetically modified rice by using near-infrared spectroscopy combined with LSSVM
Analysis of the effect of microbial lipase on pork flavor by electronic nose combination HS-SPME-GC-MS
Flavor and quality evaluation of vanilla essential oil microcapsules made from Jackfruit seed starch
Determination of arsenic in yellow rice wine by online ultraviolet (UV) digestion-atomic fluorescence spectrometry
Purification and identification of 25-OH-Rg2 from ginsenosides by enzymatic transformation
Optimization of testing method for free amino acid of Chinese olive
Analysis of the fragrance components of the fruit of Rosa roxbughii fermented with different yeasts
Characterization of the aroma compounds in stewed meat broth of pork belly
Application of eugenol nanoparticles on preservation of chilled pork
Effect of different treatments on the simulated transportation and shelf quality of blueberry based on texture profile analysis
Study on the nutrition quality of 15 components in Jun jujube from Xinjiang
Study on the hypoglycemic and hypolipidemic effects of wine combined with onion
The ameliorative effects of walnut peptide NP-1 on the alcoholic emotions and cognitive impairments in rats
The analysis of nutrient content and amino acid in wild and Heiqi No.1 Lycium ruthenicum Murr.
Improvement of gelling properties of soybean protein isolate by glycosylation modification
Research progress on production and processing of chicken liver
Interaction of polysaccharides, gut microbiota and immunity
Research progress on the interventional effects of probiotics on diabetes
A review of catechins stabilization and its application
Advances on research and applications of Hippophea rhamnoides
Effect of prebiotics, phytochemicals, protein and polyunsaturated fatty acids on intestinal health
Research progress on the composition and functional activity of truffles
Progress on prevention and control of physical methods on pathogenic fungi and its toxins
Study on the antioxidant activity of soluble dietary fiber from jujube
Study on physicochemical property of black rice starch
Preparation of molecularly imprinted polymer foam and selective adsorption and separation of cyhalothrin
Nutritional component analysis and resourceful value evaluation of the pericarp and seed of Zanthoxylum bungeanum
The inhibition activity and mechanisms of myricetin on α-glucosidase
Inhibitory effect of Auricularia auricula polysaccharides on pancreatic lipase activity
Rheological properties of polysaccharide isolated from Ilex kudingcha C.J.Tseng
Analysis of moisture changes of pork during postmortem aging by low-field NMR
Inhibitory effect of different fractions from clove on lipid oxidative modification in low density lipoprotein
Study on vacuum drying characteristics and hygroscopic properties of Huangqi ( A.mongholicus Bunge) slices
Genetic heterogeneity of lactic acid bacteria isolated from cold-water fish intestine
Effect of different yeasts on sugar-free bread quality and flavor components
Study on two-step rapid acid reducing of lemon wine
RSS Email Alert