Science and Technology of Food Industry

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

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Acid-resistant Mechanism of Salmonella Based on iTRAQ Proteomics Technology
Secretion Expression of Xylanase B (CsXyn11B) from Chaetomium sp. and Its Application in Bread
Rheological Properties of Tamarind Xyloglucan Treated by Ultrasound and Enzymolysis
Molecular Mechanism of Phedimus aizoon (Linnaeus)'t Hart. on Anti-inflammatory Effect Based on Network Pharmacology and Molecular Docking and Experiment Research
Impact of Environmental Conditions on the Biofilm Formation of Pseudomonas lundensis
Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu
Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis Technology
Screening of Fermentation Strains of Trachinotus ovatus and Biological Characteristic and Flavor Formation Evaluation
Isolation, Identification of Leuconostoc mesenteroides HDE1 and Anti-oxidation and Milk Coagulability of Its Extracellular Polysaccharide
Optimization of Expression Conditions, Purification and Identification of the Recombinant Cowpea Hemoglobin Lb Ⅱ in Escherichia coli
Interaction between Two Non-Saccharomyces Yeasts and Aspergillus oryzae
Effect of ''FD Technology'' on the Stacking Fermentation of Maotai-flavor Baijiu
Quality Changes of Kung Pao Chicken during Cooking
Optimization of Preparation Technology and Properties of Amomum tsaoko Essential Oil Microcapsule
Optimization of the Preparation Process of Phosphorylated Soybean Polypeptide Chelated Calcium and Its Effect on the Activity of Osteoblasts
Optimization of Ultrasound-Assisted Enzymatic Method Extraction of Antioxidant from Malus hupehensis Leaves by Response Surface Methodology
Effects of Catechins on Structural, Functional and in Vitro Digestion Characteristics of Soybean Protein Isolate under Spray Drying
Analysis of Chongqing Tuo Tea Powders on Baking Quality and Antioxidant Activity of Cakes
Optimization of Formula of Aronia melanocarpa and Rubusidaeus L. Compound Beverage and Its Storage Quality
Preparation and Structure Characterization of Iron(II)-Chelating Corn Oligopeptides
Extraction and Purification of Intracellular Polysaccharide from Schizophyllum commune and Its Biological Activity
Drying Characteristics and Process Optimization by Heat Pump Drying of Green Sichuan Pepper
Degradation Efficiency of Aflatoxin B1 by Cold Plasma
Extraction of Polysaccharide from Zingiber officinale Roscoe and Its Regulatory Effect on Intestinal Flora in Diabetic Mice
Preparation and Characterization of Modified Corn Bract Cellulose/Nano Talcum Powder/Pea Starch Composite Film
Effect of Different Packaging Methods on the Quality of Crispy Shrimp Balls
Uncertainty Evaluation of Triazophos Residues in Green Tea Based on GUM Method and Control Chart Method
Comprehensive Quality Evaluation and Processing Suitability Analysis of Xinjiang Dried Pepper
Effects of Ferulic Acid on Oxidation and Gel Properties of Meat Myofibrillar Protein Induced by·OH
Effect of Electron Beam Irradiation Sterilization on Volatile Components of Zhaotong Soybean Paste
Simultaneous Determination of 46 Pesticide Residues in Tomatoes by QuEChERS Method Combined with Gas Chromatography-Mass Spectrometry
Comparative Analysis on Quality of Sun-dried Tea from Main Tea Production Areas of Yunnan
Analysis of Shelf Life and Flavor Substances of Duck Clavicle with HS-GC-IMS Technology
Recognition of Apple Freshness Based on Fisher Discriminant Analysis
Effect of Different Packaging Methods on the Quality Characteristics of Buffalo Meat during Refrigerated Storage
Effects of CO2 Injury on the Flavor Quality of Actinidia arguta
Screening of Lactic Acid Bacteria with Antioxidant Capacity and Its Protective Effect on Oxidative Damage in Intestinal Epithelial Cells
Effect of Corn By-product Fermented Beverage on Glucolipid Metabolism in Streptozotocin Induced Diabetes Mice
Lipid-lowering Effect of Black Jerusalem Artichoke Oligosaccharide on Hyperlipidemia Mice
Quality Analysis of Sugarcane Plant Water by Nanofiltration During the Processing of Membrane-Process Brown Sugar
Stability Analysis of Antioxidant Peptides from Lateolabrax maculatus and Their Protective Effect Against Cellular Oxidative Damage
Hypoglycemic Activity of Ramulus mori Oligosaccharides on High-fat Diet/Streptozotocin-Induced Diabetic Mice
A Review on Classification, Nutritional Benefits of Pulses and the Products Development
Research Progress of the Antibacterial Active Substances from Honey and Their Antibacterial Mechanisms
Research Progress on Nutritional Function and Bioactivities of Russula
Research Progress on Separation, Purification, Structure Analysis and Function of Melanoidins from Plants
Research Progress on the Application of Ultrasound in Food Processing
Advance on Inflammation-mediated Relationship between Obesity and Type 2 Diabetes Mellitus and Developments in Corresponding Treatment of Dietary Intervention
Research Progress on the Effect of Medicinal and Edible Substances on Improving Gastrointestinal Tract Function
Research Progress of Biocontrol Bacillus on Postharvest Diseases of Fruits and Vegetables
Research Progress on the Mechanism of Chilling Injury and Alleviating Measures in Peach Fruit
Antimicrobial Activity and Identification of Antimicrobial Substances of Antagonistic Bacteria against Black Spot of Sweet Potato
Research Progress of Spectroscopic Technique in Liquor Quality Control
Identification of Polyphenols from Mulberry Leaves and Their Antioxidant and α-Amylase Inhibitory Activity
Effects of Different Processing Techniques on the Quality and Antioxidant Capacity of Dandelion Leaf Tea
Effects of Different Thermal Treatments on Tenderness and Volatile Flavor Compounds of Beef
Cold Plasma Treatment Accelerated the Oxidation and Structural Changes of Myofibrillar in Tilapia
Flavor Substances and Harzard Components in Luzhou Strong-aroma Baijiu Using Triticum aestivum L. ZN168 and Glutinous sorghum
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