Science and Technology of Food Industry

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

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Isolation, Identification and Safety Evaluation of Lactobacillus gasseri from Fecal Samples of Healthy Infants
Effect of Salt on the Quality of Stone Milled Whole Wheat Flour and Dried Noodles
Effects of Spice Essential Oils on Quality and Safety of Catfish Surimi Dry Sausages
Research Progress on Application of Nisin in Food Storage and Preservation Based on Patent Analysis
Changes of Water Migration and Texture Characteristics of Oil-tea Camellia Seeds during Fresh Storage
Properties and Characterization of Cross-linked Purple Potato Starch with Different Degrees of Substitution
Metabolic Transformation and Fermentation Condition of L-homoserine Synthesis by Corynebacterium glutamicum
Isolation, Purification and Characterization of β-Glucosidase from Cassava Roots
Study on Quantitative Counting Method of Lactic Acid Bacteria Powder
Isolation, Identification and Enzyme Activity Analysis of Dominant Fermentation Strains from Traditional Pickled and Dried Mustard in Ningbo
Screening and Application of Dominant Lactic Acid Bacteria and Yeasts in Rice Sour Soup from Miao
Process Optimization on Mixed Fermentation of Pickled Radish with Lactobacillus plantarum and Leuconostoc mesenteroides
Separation and Purification and Antioxidant Activity of Polyphenols from Sargassum horneri
Research Progress of Preparation and Application of Probiotic Microencapsulation in Food
The Optimization of the Billet Formulation of Microwave Expanded Surimi Products by Response Surface Methodology
Process Optimization of the Method of Ionic Liquid Assisted Ultrasonic Extraction of Cannabidiol from Industrial Hemp Leaves
Isolation of Pure Species of Wild Boletaceae and Optimization of Inducer for Triterpenoid Synthesis in Liquid Culture
Optimization on Extraction Technology and Component Analysis of Wax from Munage Grapes Pericarp
Optimization of Extraction Process of Essential Oil from Bergamot Peel and Analysis of Its Components and Antioxidant Activity
Extraction Optimization by Response Surface Methodology and Physicochemical Properties of Total Flavonoids from Rostellularia procumbens (L.) Ness
Enzyme Catalytic Synthesis of Phosphatidylserine in Aqueous Phase through Immobilization of Phosphatidylcholine
Sulfation Modification and Properties Analysis of Soluble Dietary Fiber from Rosa sterilis Pomace
Analysis and Comprehensive Evaluation of Nutritional Quality of Bamboo Shoots from Different Cultivars
Determination of Amino Acids and Nucleosides in Medicinal and Edible Hybrid Gastrodia elata and Its Parent Varieties Based on Liquid Chromatography-Tandem Mass Spectrometry
Colorimetric Detection of Sudan Based on the Aptamer and Cationic Compound Induced Gold Nanoparticles Aggregation
Aroma Determination of Three Freshly Squeezed Strawberry Juice Based on E-nose, HS-SPME-GC-MS and GC-IMS
Analyzing of the Composition and Medicinal Properties of Gastrodia elata during Cooking Based on Metabonomics and Network Pharmacology
Comprehensive Evaluation of Quality Characteristics of Different Mango Varieties Based on Principal Component Analysis and HS-SPME-GC-MS Technology
Analysis of Nutritional Components, Functional Components and Bioactivity of Edible Dock
Simultaneous Preparation of Pu-erh Tea-selenium-doped Carbon Quantum Dots and Elemental Selenium and Its Application in Fe3+ Detection
Bibliometric Analysis on Research Status of Food Sourced Natural Polyphenols
Effects of Different Thawing Methods on the Quality Characteristics of the Duck Leg Meat
Effects of Pinus masoniana and Saxifraga stolonifera (L.) Meerb. Essential Oils Preservative Treatment on the Storage Quality of Shine Muscat Grapes
Effect of Different Storage Temperatures on Postharvest Quality and Antioxidant Capacity of Yellow-fleshed Peach
Study on Quality Change of Waxberry in Storage Period by Slow Freezing and Fast Freezing
Effect of Cold Dormancy Combined with Film Packaging on Quality and Metabolism of Crassostrea gigas during Ecological Ice Temperature Keep Alive
Effect of Enteromorpha Polysaccharide on Intestinal Bacteria and Short Chain Fatty Acids in Obese Golden Hamsters
Comparative Study on Hepatoprotective Effects of Alcohol Extract and Total Flavonoids of Penthorum chinense Pursh against Alcohol-induced Subacute Liver Injury in Mice
Nutritional Composition, Antioxidant Capacity and Protective Activity against DNA Damage of Yaowang Tea (Potentilla glabra var. mandshurica) Endemic to Qinling Mountain
Effect of Insoluble Okara Fiber on the Properties of Okara Protein Emulsion
Anti-aging Effect of Ginseng Extract and Its Mechanism on Drosophila melanogaster
Effects and Mechanism of Ethanol Extract of Mulberry Fruit Powder on Aging of Caenorhabditis elegans
Research Progress on Types, Detection and Desensitization Technology of the Main Allergens in Nuts
Research Progress of Food Freshness Indicator Packaging Based on Natural Pigment
Research Progress on Contamination in Food and Harm of Polybrominated Diphenyl Ethers
The Processing Technology and Quality Evaluation of Cantonese-style Moon Cakes: A Review
Research Progress on Antihypertensive Effect of Polysaccharide and Its Mechanism
Research Progress on Recovery, Treatment and High-value Utilization of Cheese Whey Wastewater
The Residue of Veterinary Medicine and Leanness-enhancing Agents in Meat and Advance in Detection Technology
Research Progress on the Mechanisms of Decreasing Catalytic Activity of Lipase in the Production of Structured Lipids Synthesized by Enzymatic Method
Comparison of Ingredient Composition and Physicochemical Properties between Fritillaria hupehensis and Fritillaria thunbergii
Recent Advances in Determination Methods of Fatty Acid Markers in Royal Jelly
Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee
Effect of Ultra-high Pressure Sterilization and Pasteurization on the Quality of Passion Fruit Juice during Storage
Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck
Analysis of Quality in Preprocessed Noodles during the Producing Process
Effect of Homogenization Pressure on the Stability and in Vitro Digestion of Flaxseed Oil Emulsion
Comparison of Peptide Composition and in Vitro Antioxidant Activity of Different Hydrolysates of Turbot Meat
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