Science and Technology of Food Industry

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

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Physicochemical and Aroma Quality Changes of Oolong Tea in Modeling Process under Different Forces Models
Optimization of Liquid Culture Conditions of Mycelium of Ramaria botrytis
Lactic Dehydrogenase Gene Related to Lactic Acid Production in Bacillus coagulans
Quality Characteristics and Principal Component Analysis of Different Varieties of Millet Starch
Incentive Mechanism of Triterpenoid Synthesis by Antioxidant Response in the Cultured Cyclocarya paliurus Cells under the Elicitation of Aspergillus niger Elicitor
Surface Properties and Adhesion Ability of 15 Lactic Acid Bacterias
Tolerability of Weissella cibaria under Different Environmental Stresses
Heterologous Expression and Biochemical Characterization of Soybean Trypsin Inhibitor
Effects of Different Strains on Quality Characteristics of Fermented Soybean During Ripening
Protective Effect and Mechanism of Resveratrol on INS-1 Cell Injury Induced by Advanced Glycation End Products
Process and Mechanism of Aqueous Enzymatic Extraction of Sunflower Seed Oil
Optimization of Ultrasonic-assisted Extraction of Total Triterpenoids from Fried Vaccaria segetalis and Its Antibacterial Activity
Optimization on the Preparation of Flavor Precursor of Penaeus chinensis Seasoning by Flavour Protease Hydrolysis Technology
Optimization of Preparation Process of Calcium Carbonate Solid Lipid Particles and Its Compression Performance and Sensory Characteristics
Optimization of the Modification Process of Water-soluble Dietary Fibers in Soybean Meal by Blasting Extrusion Processing-complex Enzyme Hydrolysis
Kinetics for Quality Changes of Garlic Sprout during Stir-Frying Based on the Theory of Maturity Value
Optimization of Enzymatic Hydrolysis of Aquacultured Sea Cucumber Apostichopus japonicus in Fujian and Protective Effects of Enzymatic Hydrolysate against Hydrogen Peroxide in Human Vascular Endothelial Cells EA.hy926
Optimization of Extraction Process of Flavonoids from Bergamot and Its Antioxidative Activity in Vitro
Optimization of Decoloration Process of Zizyphi Spinosae Semen Polysaccharide by Response Surface Methodology
Research of Debranched Indica Rice Starch including Three Kinds of Aroma Compounds
Selection of Red Raspberry Juice Clarifier and Optimization of Its Clarification Process
Optimization of Fermentation Process of Opuntia dillenii Polysaccharide and Its Anti-inflammatory Efficacy
Formula Optimization of Blueberry Pomace Dietary Fiber Cake
Research Progress on Consumer Food Safety Satisfaction Based on Knowledge Graph
Quantiative Analysis Multi-components by Single-marker for the Determination of 5 Non-Volatile in Edible Roses
Effects of Different Dry Yeast on Fermentation Characteristics of Sugarcane Juice
Determination of the Content of 4 Flavonoids in Ampelopsis grossedentatas Leaves by HPLC
Comparative Analysis of Volatile Components in Fu brick Tea by Simultaneous Distillation and Headspace Solid-phase Micro-extraction
Changes of Volatile Compounds in Vanilla Beans during Curing Process
Analysis of the Chemical Compositions in Processing By-products from Different Tea
Analysis of Volatile Flavor Compounds Changes during Salted Spanish Mackerel Processing by Electronic Nose and SPME-GC-MS
Analysis and Identification of Characteristic the Component of Aroma Compounds from E. angustifolia Flowers
Comparative Analysis of Volatile Components in Different Parts of Three Species of Sargassum
Effect of Baking Time on Flavour Quality of Okra Seed Based on Electronic Tongue and Electronic Nose
Dissolution Characteristic of Shrimp Shells in 1-ethyl-3-methylimidazolium Acetate Ionic Liquid
Rapid Determination of Ten Chemical Drugs for the Treatment of Cough and Asthma added Illegally in Herbal Tea by HPLC -MS/MS Coupled with Modified QuEChERS
Effect of Controlled Freezing Point Storage on Chicken Breast Characteristic during Aging after Post-mortem
Effects of Different Precooling Temperature on Texture and Color of Micropterus salmoides during Ice Storage
Scavenging Effect of Lycopene on Free Radical of Human Serum
Hypolipidemic and Antioxidant Activity of Ethanol Extracts of Sargassum henslowianum
Research Progress on the Mechanism of Protein Thermal Aggregation Behavior and Its Influence on Functional Properties of Protein
Current Situation and Development Trend of Cell Wall Breaking Technology on Bibliometrics Analysis
Research Progress of the Crotenoids from Lycium L.
Research Process on Medical Value of Eurotium cristatum
Progress in Research Methods for the Interaction between Polyphenols and Proteins
Research Progress of the Microbiological Detection Technology for Vitamin B12 and Folic Acid in Food
Effect of Heating Temperature on Myoglobin Structure with Spectroscopic Technologe
Application Research Progress of Numerical Simulation Technology in Food Microwave Processing
Effect of Phosvitin on the Proliferation of MC3T3-E1 Cells on the Chitosan Membrane
Effects of Microwave Treatment on Conformation of Pectin
Antioxidation Effect of 4 Antioxidants in Lard under UV Light
The Stability and in Vitro Digestibility of Lectin from Tartary Buckwheat(Fagopyrum tataricum)
Study on Antioxidant Active Fraction of Kaempferia galanga L.
Physicochemical Properties and Stability of Selenium-chelating Corn Oligopeptide
Comparison of Juicing Performance of Different Varieties of Sweet Potato(Ipomoea batatas(L.)Lam.)
Bactericidal and Inhibitory Effect of Different Calcined Shell Powder
Effect of Onion Sauce Additions and Tumbling Time on Qualities and Storage Stability of Prefabricate Steak
Isolation,Identification of Active Ingredinents and Antioxidant Activity of Brown Pigments from Castanea mollissima Blume
Investigation of Texture of Mixed Gel of Porphyra haitanensis and Soy Protein
Early Detection of Potato Rot Disease Caused by Fungal Based on Electronic Nose Technology
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