Science and Technology of Food Industry

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

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Isolation and antioxidant activity of fermentation peptides from goose liver
Inhibitory effect of mogrosides crude extract on α-glucosidase in vitro
Inhibition effects of extracts from 15 kinds Tibetan plateau plants against several common microorganisms
Effect of different temperatures on quality changes of silver carp during steam cooking processes
Analysis and characterization of rubber seed oil
Study on antioxidant and antibacterial activities of essential oils from Citrus medica
Effect of frozen storage time on volatile components in muscle and ovary of Portunus trituberculatus
Change of volatile organic acids of cut tobacco of different cutting width in drying process
Study on the oxidative damage effects of dibutyl phthalate on Caenorhabditis elegans
Analysis of chemical components by GC-MS and scavenging capacity against DPPH free radical of SFE extracts from Trigonella foenum-graecum L.
Effects of processing temperature on volatile compouds in Laminaria japonica
Effect of potato flour on the quality of wheat flour and noodle
Antibacterial activity and stability of Stevia rebaudiana waste extract
Preparation and antioxidant activities of the polysaccharides from Boletus snicus
Study on change of basic nutritional components from brine of braised chicken during repeated braising
Enzyme hydrolysis preparation and ACE inhibitory activity of bioactive peptides from Meretrix lusoria
Research on production of active protein feed by fermenting potato residue
A survey of Alicyclobacillus and its metabolite product spoilage in various juice
Study on the joint production technology of multi-products from fish scale
Optimization of medium constituents for Glutamic acid production by mixed starter cultures in pig ossein solid state fermentation
Conditions and optimization for the degradation of different substrates by a carotenoid cleavage enzyme
Separation and identification of thermoduric bacteria strains in medium/high temperature Daqu and the analysis of the flavor metabolites
Study on preparation process of high degree transparency decolorization squid skin collagen
Study on adsorption of tetracycline by magnetic microsphere crosslinked with TG,Pepsin and Papain
Optimization of Ganoderma lucidum mycelium's fermentation conditions with high triterpenoids production based on oleic acid induce
Optimization of enzymatic extraction of polysaccharides from Ganoderma lucidum using response surface methodology
Study on the microwave sterilization of Lactobacillus plantarum and application of microwave on pickled lettuce
Isolation,identification and enzymatic properties of the strain producing β-mannosidase
In vitro antioxidant activity of ten strains of lactobacillus with sequestering lead ions
Optimization of double enzymatic nobiletin extraction by response surface methodology
Effects of Chinese wolfberry on the growth and antioxidant ability pickle Lactobacillus plantarum
Optimization for ultrasonic-assisted extraction of Angelica dahurica starch by response surface methodology
Optimization of ultrasonic-assisted extraction of total saponin from Acanthopanax sessiliflorus using response surface methodology
Study on purification technology for total flavonoids from the seeds of Ziziphus jujuba Mill. with macroporous resins and in vitro antioxidant ability
Optimization of microwave assisted enzyme method extraction technology of polysaccharide from shaddock peel by response surface method
Study on ultrasonic assisted extraction and antioxidant function of flavones from the peels of Artocarpus heterophyllus Lam
Process research of the allspice extraction by subcritical extraction technology
Application of fuzzy mathematic evaluation in the optimum of Maillard reaction for Antarctic krill hydrolyzate
Extraction of proanthocyanidins from rapeseed meal with aqueous two-phase system
Study on optimal preparation of crab flavoring essence by Maillard reaction and analysis of volatile flavor components
Study on extraction technology of Polypeptide from Phaseolus Vulgaris
Optimization of aqueous two-phase extraction of total flavonoids from Houttuyniae cordata Thunb.
Study on preparation technology of ultrafine crab shell powder by latic acid-softening
Optimization of extraction of polysaccharides from Osmunde japonica leaves by response surface methodology and their inhibitory effects on tumor
Effect of salt baked chicken treated with different preservatives on antibacterial property and quality
Effect of blueberry leaf polyphenols combination with ice temperature on quality of Penaeus vannamei
Effects of 1-MCP treatment on browning heart and quality of Huangguan pears during storage at room temperature
Effect of chitosan coating on quality of fresh-cut Hami melons
Study on the effects and underling mechanism of Zige lyophilized powder for injection against the microvascular permeability after cerebral ischemia-reperfusion injury of rats in the celebral microcirculation
Effects of Haematococcus pluvialis astaxanthin on diabetes mice for decreasing blood glucose and its mechanisms
Determination of mineral elements of wild and cultivated Wolfiporia extensa collected from Yunnan
Protective effects of honeysuckle extract against the UVB-induced radiation damage to reproductive system in male mice
Present situation and countermeasures of persimmon processing industry in China
Overview on anti-tumor mechanism and effect of diosmin
Review on advances in application of micro-oxygenation technology during red wine aging
Research progress of calcium-binding peptides from foodstuffs
Research progress on diversity and identification of grape-related yeast species
Advancement of rapid detection technology for Vibrio parahaemolyticus
Identification of Ziziphus jujuba origin by multi-element analysis
A real-time fluorescence loop-mediated isothermal amplification method for the detection of Anisakis simplex
Non-destructive determination of pericarp break force of Lingwu long jujube by hyperspectral imaging technology
A double-antibody sandwich ELISA for detection of Candida tropicalis in dairy product
Non-destructive detection of color in chilled mutton based on hyperspectral technique and extreme learning machine
Study on discrimination of four Chinese brand spirits based on ICP-AES coupled the principal component and decision tree analysis
Microbial diversity of yogurt depth detected by Illumina Miseq platform
Determination of sedative drug residues in animal derived food by automatic SPE combined with ultra performance liquid chromatography-tandem mass spectrometry
Analysis of barking Pingou hazelnut volatiles by HS-SPME-GC-MS
Analysis and evaluation on amino acid and trace element in sarcocarp from wild Rose rugose Thunb fruits
The difference of aroma quality of ginger treated with different drying methods
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