Science and Technology of Food Industry

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

column
Optimization of Extraction Process and Antibacterial Activity of Anti-Clavibacter michiganensis subsp.michiganensis of Active Substances from Athyrium sinense
Process Optimization and DPPH Scavenging Effect of Longan Fermented Beverage
Optimization of Low-temperature Vacuum Fried Small Yellow Croaker Processing Technology and the Effect of Packaging Method on Its Quality During Storage
Ultrasonic Extraction of Tannin from Banana Peel and Its Antioxidant Activity
Fructus Physalis Rice Vinegar with High Contents of VC
Effect of Calcium Chloride Combined Lipase Treatment Process on the Gamey Taste of Chicken Soup
Optimization of Preparation Process for Myofibrillar Proteins Thermally-induced Gel of Chuan-bai Rex Rabbit
The Comparative of Fermentation Characteristics and Hypoglycemic Activity from Fermented Camel Milk and Cow Milk by Lactobacillus rhamnosus GG
The Design of the Formula for Edible Mushroom Steamed Bread Flour and Its Quality Improvement
Optimization of Processing Technology of Preserved Kiwifruit
Optimization of the Ultrasonic-assisted Extraction of Total Flavonoids from Citrus aurantium L. var daidai by Response Surface Methodology and Its Antioxidant Activity
Optimization of Extraction Process of Flavonoids from Lycium barbarum L. var.Auranticarpum K.F.Ching and Its Antioxidant Activities in Vitro
Optimization of Extraction Process of Phytosterol from Chickpea and Its Antimicrobial Activity
Optimization of Purification Process of Polysaccharides from Arctium lappa L. by Chitosan Flocculation
Crystallization Process Optimization of D-psicose in Ethanol System
Determination of Four Plant Toxins in Cold Dishes by High Performance Liquid Chromatography-tandem Mass Spectrometry
Determination of Multiple Mineral Elements in Chia Seeds by Microwave Digestion Combined with ICP-OES and ICP-MS
Fabrication of Horseradish Peroxidase-metal Organic Nanofibers Biosensor and Its Application in Detection of Hydrogen Peroxide Residues in Food
Construction and Pharmacodynamic Evaluation of Sustained-release System on Lavender Essential Oil
Matrix Solid Phase Dispersion Followed by Acetonitrile-salt Based Aqueous Two-phase Systems Coupled with High Performance Liquid Chromatography for Determination of Phenylurea Residues in Vegetables
Changes of Volatile Compounds in Antarctic Krill from March to August
Determination by Ion Chromatography and Distribution Characteristics of Main Cations in Three Drinking Waters
Detection of Nitrofuran Antibiotics Residues in Fishery Water by Surface-enhanced Raman Spectroscopy
Effects of Processing on the Disappearance of Pesticide Residues in Fresh-cut Lettuce
Comparative Analysis and Evaluation of Amino Acids Composition among Five Passion Fruit Varieties
Effects of Aroma Components and Physicochemical Quality of Mulberry Rice Wine Fermented by Two Saccharomyces cerevisiae
Establishment of Discrimination Model of Yunnan Province Black Tea Flavor Type
Effects of Selenium on Cherry Tomato Storage Qualities and Involved Three Active Oxygen Metabolism Related Enzymes
Effects of Three Drying Processes on Volatile Substances and Sensory Characteristics in Lentinus edodes
Antiseptic and Antimicrobial Effects of ε-polylysine on Oysters
Effects of Clove and Licorice Extracts and Quaternary Ammonium Salt of Chitosan Composite Coatting on Preservation of Blueberry Fruits
Storage Characteristics of Hybrid Multigrain Rice Steamed Sponge Cake under Different Temperatures and Packaging Methods
Purification Process of Total Flavonoid in Sweet Tea by using the Macroporous Resin and Its Antioxidant Activity
Analysis and Evaluation of Nutritional Components in Leg Muscles of Rongmao Chicken
Comparative Study of Five Prebiotics on the Laxative Function
Effect of Space Mutated Lactobacillus plantarum SS18-116 on Blood Lipids in Hyperlipidemia Rats
Effect of Ginsenoside Rh1 on Cognitive Impairment in Mice
Analysis of the Physiochemical Components of Different Soybean Cultivars and Processing Characteristics of Whole Soybean Curds
Research Advances on Microbial Diversity and Its Analytical Methods of Kombucha
Research Progress in Post-harvest Commercialization Processing Technologies of Sweet Cherry
Research Progress on Extraction and Detection Methods of Taurine
Application of Low Temperature Plasma Technology in Whole Grains Processing
Research Progress of 3D Food Printing and Its Influencing Factors
Antioxidant Activity Analysis of Exopolysaccharide from Lactobacillus paracasei Strains
Research Progress on Detection and Control of Harmful Microorganisms in Dairy Products
Research Progress on the Influence Factors of the Tenderness of the Muscle and the Technology of Adjusting the Tenderization of the Beef
Immunomodulatory Effects of Lectin and TLRs Signaling Pathway
Antioxidant Activity and Stability of Glycosaminoglycan from Ostrea rivularis
Antioxidant and Hepatoprotective Effect of Polysaccharides from Synnemata of Cordyceps cicadae against Cyclophosphamide-induced Liver Injury in Mice
Antioxidant and Immunomodulatory Effects of Peptide from Dictyophora indusiata
Effect of Drying Temperature on Phenolic Contents and Its Antioxidant Activity of Phyllanthus emblica L.
Composition Analysis and Immunoactivity Evaluation of Pectic Polysaccharide from Brassica rapa L. in Xinjiang Uygur Autonomous Region
Screening and Optimizing Fermentation Conditions of Bacillus Strain with High Productive Vitamin K2
Application of Multi-sequence Alignment in Cloning and Expression of Keratinase Gene from an Unknown Bacillus Strain
Effects of Harvesting Methods and Microwave Pretreatment on the Quality of Pressed Rapeseed Oil
Rapid Detection of Common Adulterated Components in Beef by Multiple Allele-specific Polymerase Chain Reaction
Dynamic Changes of Biochemical Composition of Black Highland Barley by Mixed Solid-state Fermentation with Lactic Acid Bacteria and Rhizopus oryzae
Mutation Breeding of Bread Yeast By Air Plasma Technology
Screening of Broad-Spectrum Antibacterial Paenibacillus polymyxa and Physicochemical Properties of Its Bacteriocin
RSS Email Alert