Science and Technology of Food Industry

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

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Quantitative Analysis of Food and Gut Microbiota Based on CiteSpace
Effects of Different Salting Methods on the Quality Traits, Histomorphology and Protein Structure of Cooked Pork Steaks
Research Progress of Probiotics in Improving Milk Protein Allergy
Impacts of Thermal Treatment on the Digestibility of Astaxanthin-enriched Eggs
Study on in Vitro Functional Characteristics of Three Strains of Lactobacillus in Fruit and Vegetable Fermentation Broth
Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt
Correlation Analysis between Microbial Diversity and Physicochemical Indexes, Volatile Flavor during the Fermentation of Red Millet Huangjiu
Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum
Effect of Microbial Fermentation Technology on Chemical Constituents of Pueraria thomsonii
Evaluation of Environmental Resistance of Cronobacter spp.
Isolation and Identification of Dominant Spoilage Biogenic Amine Producing Bacteria from Refrigerated Skipjack Tuna and Analysis of Their Production Ability
Optimization of Extraction Process of Soluble Dietary Fiber from Artichoke Dietary Fiber
Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt
Identification of Rice Varieties Based on Terahertz Time Domain Spectroscopy
Optimization of the Extraction Process of Triterpenoids from the Seeds of Syzygium jambos L. Alston by Response Surface Methodology and Its Antioxidant Activity
AuNPs Enhanced Microwave Coupled Lipase Synthesis of Starch Oleate Ester
Optimization of Color Protection Technology of Pear Paste Based on Z-score Evaluation Model
Optimization of Decolorization Process of Antarctic Krill Peptides by Response Surface Methodology
Preparation and Characterization of Yak Ghee Microcapsules
Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves
Optimization of Extraction Process of Polysaccharides from Olea europaea L. Leaves and Its Physicochemical Properties and Antioxidant Activity
Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis
Effects of Zein Nanoparticles Loaded with Litsea cubeba Oil on the Structure and Properties of Gelatin Films
Design, Synthesis and Bioactivity of Polypeptide ACE Inhibitors
Analysis on the Difference of Quality Characteristics of Different Flour Flow of Wheat Milling System
Comparative Analysis of Nutrient Composition in the Muscle of Penaeus monodon in Different Culture Models
Study on Aroma Components of Canarium album of Different Cultivars Based on HS-SPME-GC-MS
Volatile Flavor Compositions and the Odorant Feature Analysis of Four Microalgae
Quality and Flavor Changes of Bonito Back Meat during Steaming
Analysis of Polyphenols from Lemon Peel and Its Effect on Glucose Metabolism in Insulin-resistant HepG2 Cells
Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS
Determination of Thymol in Honey by Ultra Performance Liquid Chromatography with Fluorescence Detector
Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage
Effect of Melatonin Coupling with Eugenol Treatment on Storage Quality of Red Amygdalus persica
Effects of Fish Oil Combined with Cisplatin on HEK293 Cells and A549 Cells
Effects of Oxidation and Different Ionic Environment on the Binding of Pork Myofibrillar Protein to Flavor Substances
Effects of Low Glycemic Index Noodles on Glucose/Lipid Metabolism in Diabetic Mice
Anti-glioma Effect and Mechanism of Andrographolide on Human U251 Glioma Cells
Study on Antioxidant Activity of Tricholoma matsutake Polysaccharide in Vitro and Its Effect on Mice Damaged by Ethanol Oxidation
Study on Immune-enhancing Activity of Gonad Saponins from Female of Apostichopus japonicus
Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application
A Review on Prolamin-based Colloidal Particles for the Formation of Pickering Emulsion and Applications
Research Progress of Changes of Pectase during the Storage of Fruits and Vegetables
Research Progress on Bioactive Ingredients, Biological Activity and Wall-breaking Technology of Bee Pollen
Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols
Study on Aggregation of Carotenoids in Hydrated Organic Solution System
Research Progress on the Determination of Nitrite in Food
Research Progress on Pharmacological Activities of Neohesperidin Dihydrochalcone and Its Synthetic Precursors
Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review
Advances in Extraction and Functional Studies of Raffinose Family Oligosaccharides
Research Progress in Glucose Enzyme-free Rapid Detection Technology
Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree
Effect of Heat Treatment and Protein Concentration on the Stability and Rheological Properties of Myofibrillar Protein Emulsion
Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour
Study on Isolation, Purification, Structure Characterization and Antioxidant Activity of Polysaccharide from Zizyphus jujuba cv. Junzao
Regulation and Control of Wheat Protein on the Comprehensive Quality of Low-salt Sausage Substitued Partly by KCl
The Interaction between Betanin and Whey Protein: Based on Multi-spectroscopy and Molecular Simulation
Analysis on Quality Difference of Agate Red Cherry in Different Regions
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