Science and Technology of Food Industry 2019 Vol. 40 No. 23

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Simultaneous Determination and Quality Evaluation of Free Amino Acids and Nucleosides in Changium smyrnioides Wollf

Effects of Different Temporary Additives on Immune Function of Mytilus edulis under Cadmium(Cd²⁺)Stress

Optimization of the Pre-treatment Process for Determination of PAHs in Vegetables by Orthogonal Test

Optimization of Tomato Sauce Fermentation Process by Response Surface Method

Effects of Different Extraction Methods on the Quality of Eucommia ulmoides Seed Oil

Optimization of Extraction Process of Tea Polyphenols from Maocha Tea and Its Effect on Quality of Fresh-Cut Apples

Optimization of Microwave-assisted Extraction Process of Volatile Oil from Shaanxi-fringed Pink and Its Antioxidant Activity

Optimization of Traditional Marinated Dried Bean Curd Process and Its Influence on Flavor Substance

Optimization of Enzymatic Assisted Ultrasonic Extraction of Total Flavonoids from Grapefruit Peel by Response Surface Methodology

Extraction Process of Total Flavonoids from Cuscuta chinesis and Its Antioxidant Activity

Development of Taurine and Mint Mixed Sports Beverage and Its Antioxidant Activity in Vitro

Optimization of Liquefaction and Saccharification Technology of Manchu Sour Tea by Response Surface Methodology

Evaluation of Nutritive Value of Protein in Different Antarctic Krill(Euphausia superba)Products

Optimization of Extraction Technology of Flavonoids from Elecharis tuberosa Peel by Decompressing Inner Ebullition

Design of Mobile Packed-Bed Solid-State Fermentation Reactor and Pilot-Scale Fermentation of Tannase

Determination of Plant Growth Regulators and Degradations of 7 Kinds of Exogenous Growth Regulators in Grapes Using Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry

Lead and Arsenic Contents and Pollution Evaluation of Agricultural Products with Mountain Characteristics in Guizhou Province

Flavor Analysis of Capsicum frutescens L. Sauce Based on Electronic Nose and Gas Chromatograph-Ion Mobility Spectrometer(GC-IMS)

Construction of Seasonal Decision Model and Flavor Wheel for Lincang Gongfu Black Tea

Study on Chemical Constituents in Bentong Ginger

Study on Optimization of the Determination Conditions of Chromatic Aberration of Dried Laver(Pyropia haitanensis)

Analysis of Volatile Components and Residue Structure of Hemerocalis citrina Baroni(Daylily)Extracted by Four Kinds of Methods

Electronic Nose,Electronic Tongue and GC-MS for Odor and Taste Analysis of Bama Pork with Dietary Tuna Cooking Liquid Supplement

Rapid Determination of Chalky Rice Based on Rice Appearance Quality Analysis System

Effects of Marinating of Three Spice Water Extracts on Lipid Oxidation and Volatile Flavor Substances in Roasted Duck Legs

Quality Evaluation of Suanjiangshui Prepared by Different Lactobacillus Based on Principal Components and Cluster Analysis

Method Validation for the Determination of Three Kinds of Active Ingredients in Angelica Capsules

Determination of Nitrite in Food by Improved Colorimetry

Study on the Influence of Fermented Perilla Powder on the Bread Storage Quality

Effects of Ethanol Fumigation on Physiological Metabolism and Quality of Actinidia

Fresh-keeping Effect of Tea Polyphenolsand Nobiletin and Sodium Carboxymethyl Cellulose Composite Coating Agent on Aralia elata(Miq.)Seem.

Application of Crude Flavonoids from Yellow Maize in Beef Meatballs Fresh-keeping

Antioxidant Activity and α-glucosidase Inhibitory Activity of Sweet Potato(Ipomoea batatas L.)Leaf Extracts from Different Varieties

Effect of Astaxanthin Esters on Insulin Resistance in Mice Fed with High-fat and High-surcose Diet

Comparison between Oat Fiber and Wheat Fiber on the Laxative Function in Mice

Analysis of Nutritional Composition of Bitter Almond from Different Growing Areas

Quality Profile and Muscular Nutritional Components of Paddy-cultured Red Tilapia(Oreochromis spp.)in San Jiang Dong Autonomous County

Structure Identification and Antioxidant Activity of Chlorophyll in Yichang Green Meat Kiwifruit

Physicochemical Properties of Polysaccharides from Morinda officinalis How and Its Influence on the Proliferation of Osteoblasts MC3T3-E1 Cells

Stability and Superposition Risk of Nutrients in Complementary Food Supplements during the Shelf-life

Application on Extraction of Natural Products by Imidazolium Ionic Liquid

Research Progress of Bioactivity and Application of Polysaccharides from Red Algae

Research Progress in Microbial Production of Welan Gum

Research Progress on Antioxidant Activity of Plant Essential Oil and Its Application in Fresh-keeping of Fruits and Vegetables

Research Progress on Comprehensive Development and Utilization of Matrimony Vine in Qinghai Province

Research Progress on Chemical Constituents and Pharmacological Activities of Acanthopanax senticosus

Component Analysis of Free Amino Acids,GABA and Volatile Aroma in Brown Rice Enzymes with Different Fermentation Processes

Degradation Law of Protein of Xuanen Ham

Preparation and Performance Study of Sodium Alginate Lavender Essential Oil Microcapsules

Separation and Enrichment of Flavonoids from Apocynum venetun Tea and Their Antioxidant and Antifatigue Activities

Analysis of Anthocyanin in Bilberry Extract and Its Antioxidant Activity in Vitro

Qualitative and Quantitative Analysis of 3 Kinds of Flavonoids in Larix olgensis var. koreana Extract and Their Antioxidant Activities

Physicochemical Stability of Lycium barbarum Pigment-riched Microemulsion

Study on Quality Difference of Daqu in SheDianLaoJiu

Screening,Identification and Fermentation Characteristics of High-yield DPP-4 Inhibitors

Metabolic Characteristics of Amino Acid in Mixed Fermentation of Bacillus and Yeast Using Wheat Flour as Substrate

Breeding of Nattokinase High-producing Strains by ARTP Mutagenesis Combined with Antibiotic Resistance

Analysis of Bacterial Diversity in Traditional Fermented Yak Yoghurt in West Sichuan Plateau by Illumina Miseq Sequencing