Science and Technology of Food Industry

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

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Effect of Different Yeasts on the Quality of Navel Orange Wine
Effect of srfAC Gene Knockout on the Antibacterial Activity of Bacillus amyloliquefaciens
Screening and Identification of Enrofloxacin Degrading Strain and Optimization of Its Degradation Conditions
Effects of Different Colloids on the Stability of Anthocyanins in Blackberry Juice
Isolation,Identification and Application of Lactic Acid Bacteria in Low Temperature Long-stemmed Cabbage Pickle
Analysis of Microbial Community Diversity in Guizhou Suan Yu
Screening,Identification and Biological Characteristics of Ferulic Acid Esterase Strain in Luzhou-flavor Liquor Brewing Process
Optimization of Extraction Process of Sodium Alginate from Laminaria japonica by Ultrasonic-Complex Enzymatic Hydrolysis Method
Optimiation of the Formulation of Rabbit Meatballs Added with Insoluble Dietar Fiber from White Flesh of Honey-pomelo Based on Texture
Effects of Low-Voltage and High-Frequency Electric Stun on Meat Quality of Yellow-Feather Broiler Chicken
Optimization of the Extration Technology of Total Saponins from Stauntonia chinensis DC. and the Selection of Its Whitening Active Components
Process Optimization of Freeze-thaw Process of Calcium Chloride Tofu by Response Surface Methodology and Its Quality Evaluation
Drying Process of Wuhong Gastrodia
Effects of Different Drying Methods on the Processing Characteristics and Content of Functional Components of Pomelo Peel Powder
Effect of Jujube Powder Addition on Dough Characteristics and Steamed Bread Quality
Preparation of Spherical Porous Magnesium Silicate and Its Application in Decolorization of Sugar Juice
Separation and Purification of Ellagic Acid from Rosa setate x Rosa rugosa Waste by Macroporous Resin and High-speed Countercurrent Chromatography
Development of One Kind of Diabetic Total Nutrition Formula Powder for Special Medical Purposes
Process Optimization of Protein Extraction from Moringa oleifera Leaf by Enzymatic Hydrolysis
Optimization of Extraction Process of Taxifolin from Grape Pomace and Determination of Its Antioxidant Capacity
Optimization of Enzyme Reaction System of α-Amylase by Response Surface Methodology
Performance Research and Characterization of Sodium Alginate/Sesbania Gum Composite Film
Determination of Clotrimazole Residue in Animal-Derived Food by Gas Chromatography-Tandem Mass Spectrometry with Isotope Dilution
Rapid Screening of Malachite Green Residues in Aquatic Products Using DBDI-MS/MS
Rapid Detection of 30 Kinds of Anti Fatigue and Sleep Improving Drugs in Health Food by High Performance Liquid Chromatography Triple Quadrupole Composite Ion Trap Mass Spectrometry
Analysis of Nutritional and Textural Properties and Antioxidant Activity Evaluation of Termitornyces albuminosus
Determination of Eighteen Kinds of Free Amino Acids in Fruits by Ultra Performance Liquid Chromatography-Quadrupole-Exactive Orbitrap Mass Spectrometry
Determination of Antihistamine Residues in Livestock and Poultry Products by Ultra Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry
Optimization of Extraction by BP-ANN and Determination of Flavonoids in Three Varieties of Polygonati Rhizoma Before and After Irradiation by HPLC Chromatographic Fingerprint
Analysis of Effects of Four Improvers on Quality of Potato Noodles Based on the Coefficient of Variation Method
Effects of Vacuum Precooling Pressure on Postharvest Preservative Quality of Spinach
Effects of Ozone Treatment on the Preservation of Hangzhou Cabbage
Effects of 1-MCP Combined with PVC on Storage Quality of Small Package of ‘Qingcui’ Plum Fruit at Room Temperature
Antioxidant,Anti-inflammatory and Immunomodulatory Effects of Abalone Hydrolytic Peptide
Determination and Evaluation of Nutritional Components in Stem and Leaves of Kadsura cocinea
Effects of Two Kinds of Drying Methods on Amino Acid Composition and Evaluation in Wild Cantharellus cibarius Fr.
Protective Effect of Homology of Medicine and Food Compound Alleviate a Hangover Oral Liquid on Alcoholic Liver Injury in Mice
Study on the Antioxidant Capacity of Extracellular Polysaccharides of Pleurotus djamor in vitro and in Hyperlipidemia Mice
Effects of Cerasus humilis Fermentation Juice: Regulating Serum Lipids and Protecting Liver in Hyperlipidemia SD Rats
Immunomodulation of Polysaccharides from Xigui in Exercise-induced Fatigue Mice
Research Progress of Medium and Long Chain Structured Lipids MLCT
Effects of High-pressure Processing on the Quality of Juices
Comparative Analysis on Starch Properties of Different Buckwheat Cultivars Collected from the Major Buckwheat Planting Area in Guizhou Province
Research Progress in the Processing and Comprehensive Utilization of Sacha Inchi
Research Progress of Surface Enhanced Raman Spectroscopy in the Detection of Mycotoxins
Research Progress in Extraction,Physiological Function of Lotus Seedpod Procyanidins and Their Application in Food Industry
Research Progress on Functional Constituents and Biological Activities of Highland Barley
Research Progress of Allergenic Soybean Protein P34 and Its Removal Method
Research on Mechanisms of Appetite-regulating Peptides
Effect of Low-carbohydrate Diet on Patients with Type 2 Diabetes
Research Progress on Preparation,Purification,Identification and Structure-Activity Relationship of Bioactive Peptides
Preparation and Characterization of Mutant Arylsulfatase-Modified Agar
Study on the Digestibility and Interaction of Quercetin and Rutin to Wheat Starch
Stability and Degradation Kinetics of Anthocyanins from Red Cabbage
Structure Characterization,Monosaccharide Composition and Physicochemical Properties of Dietary Fiber in Four Tropical Fruits
Study on In Vivo and In Vitro Antioxidant Activity of Collagen Oligopeptide Chelated Zinc from Puffer Skin
Preparation,Characterization and Adsorption Properties of Hydrophilic Syringostrobin Molecularly Imprinted Microspheres
Analysis of Quality Features and Aroma Components in Guizhou Representative Green Tea
Differences in Sensory,Texture and Aroma Components of Different Sweet Potato Varieties after Baking
Optimization of Liquid Fermentation Process of Inonotus hispidus and Antibacterial and Antitumor Activities of Exopolysaccharides
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