Science and Technology of Food Industry

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

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Analysis,Identification and Activity Screening of Apostichopus japonicus Oligopeptides by High Throughput of HPLC-MS/MS
Effect of Microbial Fermentation on Content,Composition and Antioxidant Activity of Water-soluble Polyphenols in Wheat Bran
Antimicrobial Effects of Different Essential Oil against the Rice Penicillium and Aspergillus niger
Effects of 11 Kinds of Yeasts on Quality and Antioxidant Activity of Wax Gourd Wine
Study on Adsorption Properties of Chitosan for Tannic Acid in Sucrose Solution
Antibacterial Characteristics and Stability of Fractionated Extracts from Peanut Hull
Optimization of Extraction Technology of Limonene from Pericarp of Citrus wilsonii Tanaka by Response Surface Analysis
Optimization of Hot Air-vacuum Segment-combined Drying Process of Jishan Jujube by Response Surface Method
Effect of Optimization of Soaking and Crisping Process on the Quality of Heracleum moellendorffii after Thawing
Optimization of Fermentation Medium for Producing Dextran from Leuconostoc mesenteroides
Preparation and Quality Determination of Lingwu Long Jujube Biscuits
Effects of Prefabrication Conditions and Drying Methods on Quality of Self-heated Rice
Dual Response Surface Method Combined with Matlab to Optimize Extraction Process of Grape Seed Polyphenols and the Evaluation on Its Hydroxyl Radical Scavenging Rate
Study on Enzymatic Hydrolysis of Tuna Powder and Functional Activity of Enzymatic Hydrolysis Products
Research on Large-scaled Preparation of High Purity Anthocyanins from Mulberry and Raspberry by Medium Pressure Rapid Separation System
Technological Optimization of Microwave-assisted Enzymatic Extraction of Fish Oil from Black Carp Viscera and Analysis of Fatty Acid Composition
Development of Hericium erinaceus Compressed Biscuit and Its Effect on Movement Stamina of Mice
Pilot Study on Fig Crisp Chips Puffing Process
Microwave Drying Characteristics and Kinetic Model of Cooked Sweet Potato Slice
Inhibitory Effect and Mechanism of Fermented Beef Flavorings on Three Pathogenic Bacteria
Dietary Risk Assessments of Pesticide Residues in Greenhouse-grown Strawberry
Antioxidant Activity of Summer Black Grape Anthocyanin and Its Protective Effect on D-galactose Induced Aging Mice
Research on Elsholtzia rugulosa Hems L. Honey via HS-SPME-GC/MS Fingerprint and Chemometrics Analysis
Nondestructive Detection of Soluble Solids Content of Plums Based on UV/Vis Spectroscopy Technology
Comprehensive Evaluation of Lily Petal Quality Based on Principal Component Analysis and Cluster Analysis
Evaluation of Measurement Uncertainty in the Determination of 16 Kinds of Organophosphorus Pesticide Residues in Vegetables by Gas Chromatography
Research on Classification of Rotten Grades of Huangguan Pears on Electronic Nose Technology
Analysis of Nutritional Quality and Characteristic Flavor Composition of Edible Mushrooms Compound Instant Coarse Cereal Flour
Determination of 5 Kinds of Heterocyclic Amines in Stewed Meat Using Solid Phase Extraction and Liquid Chromatography-tandem Mass Spectrometry
Effect of CaCl2 Treatment on Physiology Characteristics of Tomatoes with Mechanical Damage
Effect of Unsaturation of Fatty Acid on Structure and Stability of High Amylose Corn Starch-Fatty Acid Complex
Effect of Different Packaging Materials on Quality Indices of Brassica campestris during Storage
Effect of 1-MCP Double Treatment on Quality,Rotting and Defense Enzyme Activity of Fuji Apples during Shelf-life after Storage
Nutritional Components Analysis and Quality Evaluation of Guangxi Silver Carp (Hypophthalmichthys molitrix) and Changfeng Silver Carp(Hypophthalmichthys molitrix)
Protective Effect of Royal Jelly Acid on the Alcohol Liver Injury in Mice
Effects of Black Bean Germinated with Trace Elements on Menopausal Syndrome in Female Rats
Nutrient Quality and Processing Characteristics of the Crocodile Meat from Different Breeding Environments and Different Parts
Quality Evaluation of Celery Based on Principal Component Analysis
Protective Effect of Polydatin on Alloxan-induced INS-1 Cell Damage
Research Progress in Inhibiting Fat Oxidation of Yak Dairy Products
Research Progress of Autolytic Mechanism and Control Technique of Sea Cucumber Body Wall
Analysis on the Quality Characteristics of Four Kinds of Dried Fruits from Panzhihua City
Research Progress on the Active Components and Functional Properties of Safflower(Carthamus tinctorius L.)
Research Progress on Characterization of Functional Properties of Active Packaging Films and Its Preservation Effect on Food
Research Progress on Near-infrared Spectroscopy for Meat Adulteration
Research Progress of Genome Shuffling Applied in Microbial Strains Screening
Identification of Ethanol Extract from Perilla frutescens Leaves and Its Effects on Lipid Oxidation of Chinese Bacon
Mechanism of SPI,SPH and Their Mixed Products on Dough Properties and Noodle Quality
Effects of Freeze-thaw Cycles on Physicochemical Properties of Castanea henryi Starch
Antioxidant Properties and Inhibitory Effect on AGEs of Perilla frutescens Extract
Effect of Rheological Properties of Sodium Alginate-pectin Composite Solution on the Formation and Texture of Core-shell Capsules
Inhibitory Effect of Fermented Supernatant of Tomato on Activity of α-Amylase
Hot Air Drying Characteristics and Kinetics of Hypsizygus marmoreus
Effect of Maltogenic Amylase on the Quality of Bread and Dough Characteristics
Effect of Drying Method on Physicochemical Properties of Lemon Pectin
Effects of Germination on the Nutrient and Antioxidant Activity of Barley
Changes of Physicochemical Indexes and Characteristic Flavor Substances in Wuding Chicken Processing
Efficient Secretory Expression of Thermoacidiphilic Type Ⅲ Pullulan Hydrolase and Its Enzymatic Properties
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