Science and Technology of Food Industry

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

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Effect of Fermented Wheat Bran on Dietary Fiber Composition and Baking Characteristics of Bread
Antioxidant Activity of Flavonoids Fractionation Extracts from Sedum aizoon L.
Effect of High Hydrostatic Pressure and High Temperature Short Time Treatment on the Microbial and Quality Characteristics of Green Compound Fruit and Vegetable Juice
Detection of Benzo (a) pyrene based on PC-12 Electrochemical Cell Sensor
Isolation and Identification of Microorganism with High Producing Lactase Activity from Yark Yoghourt Cheese and Its Enzymatic Properties
Effect of D- (+) -3-Phenyllactic Acid against Listeria monocytogenes 10403s on Cell Membrane Integrity and Permeability
Heterologous Expression and Activity Study of a Novel Sialic Acid Aldolase Gene Derived from Pedobacter heparinus
Effects of Surface Layer Proteins of Lactobacillus acidophilus KLDS1.0901 on Its Adhesion Characteristics
Breeding and Performance Test of Fermentation Bacteria for Jackfruit Wine
Environmental Stresses Tolerance and Biofilm Control of Cold Induced Staphylococcus aureus
Optimization of Extraction Technology and Antioxidant Activity of Red Pigment from Two Different Species of Pitaya Peel
Analysis of Active Components and Antioxidant Activity of Aqueous Extract of Gastrodia elata
Optimization of Processing Technology of Surimi and Sweet Potato Crisps by Microwave Puffing
Optimization of Extraction Technology of Visceral Metallothionein from Patinopecten yessoensis
Optimization of Microencapsulation of Flavonoids from Red Raspberry Seeds and Its Simulated Gastrointestinal Digestion in Vitro
Study on Immobilized Lysozyme and Enzymatic Properties of Surface-deacetylated Chitin Granules
Optimization of Fermentation Process of Gegen Wine by Fuzzy Mathematics Combined with Response Surface Methodology and Analysis of Its Aroma Components
Optimization of the Extraction of Chlorogenic Acid from Honeysuckle with Ultra-high Pressure Treatment by Response Surface Methodology
Optimization of Extraction Technique and Structure Characterization of Cellulose from Corn Bran
Food Safety Evaluation of Dendrobium huoshanense Stems
Preliminary Identification of Key Off-flavor in Thermal Treatment Watermelon Juice
Simultaneous Determination of 19 Kinds of Plant Growth Regulator Residues in Berries and Melons by Liquid Chromatography-Tandem Mass Spectrometry
Characteristics of Antarctic Krill Protein Enzyme-hydrolysates
Principal Component Analysis of Quality Indexes of Different Varieties of Actinidia arguta
Analysis of the Content of “Golden Flower” in Fuzhuan Tea in Shaanxi Province
Quantitative Analysis of Three Individual Sterols in Phytosterol by HPLC-UV
Comparative Analysis of Volatile Components and Key Flavor Compounds of Basswood and Bagging Auricularia auricula
Fresh-keeping Effect of Hyaluronic Acid Coating Combined with Superchilling Storage on Fresh-cut Common Carp (Cyprinus carpio)
Effects of Putrescine on Physiological Quality and Antioxidant Capacity of Mechanically Injured Green Bell Pepper
Optimization of Purification by Macroporous Resin and Hepatoprotective Effect of Triterpenes from Trametes orientalis against Alcohol Induced Liver Injury in Mice
Protective Effects of Sporoderm-broken Spore Powder of Haematococcus pluvialis on Alcoholic Liver Injury in Mice
Application of Fluorescent Quantitative PCR in Predictive Microbiology
Research Progress on Corruption Mechanism and Control Methods of Aquatic Products
Research Progress on Sheep Placenta Peptide and Its Utilization
Analysis on the Influence of Maillard Reaction on Quality Formation and Safety in Tea Processing
Research Progress of Pulsed Light Sterilization Technology in Preservation of Food
Research Progress in Identification of Meat Authenticity based on Peptide Biomarker Technology
Research Progress of Sialyltransferases Stemmed from Microorganisms
Study on Water Retention and Pyrolysis Products of Carboxymethyl Tobacco Leaf Polysaccharide
Research Progress on Key Molecular Mechanism of High Yield Glutamic Acid Fermentation by Corynebacterium glutamicum
Research Progress on Main Active Constituents and Healthcare Function of Ya'an Tibetan Tea
Research Progress on Extraction and Purification Methods of Tea Polyphenols and Its Functional Activities
Current Status and Policy Recommendations of Foods for Special Medical Purpose Industry in China
Research Progress of Extraction and Function of Microalgae Oil
Postharvest Disease of Sweet Cherry, Quality Change during Storage and Its Antisepesis and Preservation Technology
Electron Spin Resonance Technology and Its Applications Progress in the Detection of Food Lipid Oxidation
Influence of Steaming Time on Color, the Content of Soluble Substance and Sugar in Polygonatum kingianum
Effects of Constant Fermentation Temperatures on Physicochemical Properties of Fermented Yak Meat Sausage
Quality Analysis and Evaluation of Taoling Sanwei Pepper, Knit Line No.1 Line Pepper and Bola Tianjian Pod Pepper
Synthesis of Oleanolic Acid-1-deoxynojirimycin Derivatives and Its Inhibition on α-glucosidase Activity
Analysis of the Composition of Coix Seed Oil in Guizhou and Its Effect on the Activity of Osteoclast
Effect of Gliadin Subcomponents with Different Dissolution Characteristics on the Characteristics of Steamed Bread Dough
Study on the Double-layer Embedment of Probiotic Lactobacillus paracasei R8
Active Components and Antioxidant Activities of Four Kinds Small Berry Juices
Study on the 3D Printing Formability of Chocolate with Chinese Medicine Functional Factor
Effect of Drying Methods on the Quality Characteristics of Boletus albus Peck and Termitomyces albuminosus
Analysis of Main Nutritional Componets in Hellgrammites and Its Anti-Diuretic Effect
Compound Additives Proportion and Quality Evaluation of Frozen Tofu
Effect of Drying Rate on Cytochemical Localization of Phenolic Substance and Polyphenol Oxidase and Browning in Thompson Seedless Grape
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