Science and Technology of Food Industry

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

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Effect of Ultrasound Combined with 5'-Adenosine Monophosphate (AMP) on the Tenderness of Goose Breast Meat
Analysis of the Effect of Different Potato Flour Additions on Bread Quality Based on Electronic Nose Detection Technology
Biofilm Formation, Antimicrobial Susceptibility and Virulence Gene Detection in Cronobacter spp.Isolated from Food Sources
Isolation and Identification of Antagonistic Endophytic Bacteria of Kiwi Fruit and Its Applied on Fresh-keeping Cherry Tomato Postharvest
Identification and Characteristic of Lactic Acid Bacteria with High Production of Bacteriocin from Pit Mud of Strong-flavor
Bacteriostatic Mechanism of Liposoluble Constituents from Dandelion against Salmonella
Diversity of Lactic Acid Bacteria from Suanjiangshui in Zaoyang and Its Evaluation of Isolation Method
Optimization of Enzymolysis Processing for Pomelo Peel to Produce Reducing Sugar
Optimised Formulation of Puerarin Albumin Microsphere by Uniform Design
Optimization of Enzyme-hot Extroction Process for Improving Juice Yield of Aronia melanocarpa
Volatile Oil Extracting Process Optimization from Momordica charantia L. by Supercritical CO2 and Its Anti-inflammatory Activity
Response Surface Optimization of Alkaline Degradation Process of High Polymeric Proanthocyanidins from Red Raspberry Seed and Inhibitory Activities on Hypoglycemic Enzymes
Analysis of Phenolic Compounds and Vitamin C in Some Purple Vegetables
Process Optimization of Preparation of Aquatic Probiotics by Mixed Fermentation of Water Chestnut Processing Waste
Optimization of Synchronization Extraction Process of Total Flavonoids and Chlorogenic Acid by Pressure Assisted from Lonicerae japonicae
Study on the Preparation Technology and Stability of Mulberry Powder
Effects of Inorganic Salts on Ethanol Precipitation Efficiency and Antioxidant Activity of Sorbus hupehensis Leaves Polysaccharides
Optimization of Aqueous Enzymatic Extraction of Polysaccharide from Tremella aurantialba
Preparation and in Vitro Antioxidant Activity Determination of Lycium barbarum L.Zeaxanthin Dipalmitate Liposome
Optimization of Extraction Process of Liposoluble Components in Bletilla striata Flower and Its Biological Activity
Purification, Free Radical Scavenging Activity and Preliminary Identification of Total Flavonoids from Sedum aizoon
Difference Analysis of Fatty Acid Composition of Breast Milk, Bovine Milk and Goat Milk
Optimization of Ultra High Pressure Coupled with Enzymatic Hydrolysis Technology and Its Effect on the Taste of Hydrolysate of Pollock Bone
Optimization of Polysaccharides from Guiqi-mango Peels by Response Surface Methodology and Its Antioxidant Activity in Vitro
Effect of Composite Biological Preservative on the Quality of Nemipterus virgatus Sausages
Determination of Allergens of Litopenaeus vannamei by HPLC-QTOF and Triple Quadrupole Mass Spectrometer
Analysis of Nutritional and Volatile Components of Okra (Abelmoschus esculentus (L.) Moench) Leaf Tea
Hyperspectral Dynamics Modeling for the Total Volatile Basic Nitrogen in Cold Fresh Tan-mutton
Formation and Identification of Flavor Substances during Soy Sauce Brewing
Determination of the Contents of Rare Earth Elements in Different Tissues of Pyracantha fortuneana
Analysis and Assessment of Bioactive Components of Potentilla fruticosa Leaves in Different Ecological Areas of Qinghai Province
Determination of Nitromidazoles in Fish by QuEChERS Extraction with ZrO2Coupled to High Performance Liquid Chromatography-tandem Mass Spectrometry
Antioxidant Activity of Alcohol Extracts from Different Varieties of Yam Peel
Effect of Methyl Jasmonate Treatment on Storage Quality of Green Bell Pepper after Transportation Vibration Simulation
Physiological and Qualitative Influences of Anti-vibration Pad on Kiwifruit in Simulated Transportation
Optimization of Natural Compound Preservative Formulation of Osmunda cinnamomea L. var. asiatica Fernald and Its Effect on Physiological Indexes during Storage
Antioxidant Activities of Agaro-oligosaccharides in AAPH-induced Zebrafish Model
Research Progress of Bacteriocins from Lactic Acid Bacteria and Its Application in Aqua Culture and Processing
Research Progress of Rice Detoxification on Inorganic Arsenic Contamination
Research Progress on the Nutritional Value and Comprehensive Utilization of Squid Viscera
Formation and Interaction of Multi-species Biofilm Formed by Foodborne Bacteria
Research Progress of Stabilized Pickering Emulsion Based on Food Grade Colloidal Particles
Research Progress on Meat Flavor Substance and Detecting Technique
Research Progress of Application of Steam Explosion Technology in Pretreatment of Food Raw Materials
Advances in Effects of Prestorage Temperature Treatments on Storage Characteristics of Postharvest Berry Fruits
Preparation of Hydrolysate with Umami from White Shrimp (Penaeus vannamei) Head
Research Progress on Structural Modification of Polysaccharides
Research Progress of Wine Yeast Diversity in Yunnan Wine Producing Regions and Characteristic Yeast Strains in Wine Making Application
Activities of Inhibiting Inflammatory Factor NO of Essential Oils from 12 Edible and Fragrant Plants in Xishuangbanna
Preparation and Antioxidant Activities in Vitro of Two Cu (II) Complexes Containing Flavonoid Compounds
Effects of Exogenous Compounds on Stability and Antioxidant Activity of Anthocyanins from Blackberry juice
Extraction and Purification of Water-soluble Carbohydrates from the Fruit Body of Grifola frondosa
Adsorption of Allura Red with Zeolite Modified Polyacrylamide Composite
Purification and Enzymatic Characterization of a Novel Acid-resistant and Thermostable Pullulanase
Effect of Moisture Content and Treatment Temperature on Storage Characteristics of Rice Seeds under Artificial Accelerating Ageing Test
Isolation, Purification and Structural Identification of Aantioxidative Peptides from Egg White
Effect of Temperature Mode on Quality and Kinetic Characteristics of Scomberomorus niphonius of Heat Pump Drying
Correlation between the Characteristics of Glutinous Rice Flour and Quality of Quick-frozen Glutinous Soup Ball
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