Science and Technology of Food Industry

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

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Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange Juice
Screening of a Weakly Post-acidified Lactobacillus bulgaricus KLDS1.1011 and Its Genome-wide Annotation
Screening and Identification of Lactic Acid Bacteria with High Yield of γ-Aminobutyric Acid in Traditionally Fermented Yak Yogurt in Western Sichuan Plateau
Process Optimization of Semisolid Fermentation of Cordyceps militaris with Loofah for Cordycepin Production
Screening,in Vitro Activity and Molecular Mechanism of ACE Inhibitory Tirpeptides from Larimichthys crocea Protein
Virulence Characteristics Application of Vibrio cholera from Different Source by Microbial Mass Spectrometry
Extraction and Properties of α-Amylase Inhibitor from Phaseolus vulgaris L.
Effect of Steam Blanching Combined with Vacuum Microwave Drying on the Quality of Lilium brownii var. Viridulum Powder
Effect of Bran Stabilization on the Quality of Whole Wheat Flour
Formula Optimization of Natural Compound Honey Peach Juice and the Effects of High Hydrostatic Pressure on Its Quality
Development of a Special Passion Fruit Jelly Product
Optimization of Fermentation Process of Low Alcohol Degree Cider with Cold Crushing Red Fuji Apple Pulp
Enzyme-assisted Ultrasonic Extraction of Total Flavonoids from Brassica rapa L.Optimization and Its Antioxidant Activity Analysis
Optimization of Extraction Technology of Ampelopsin from Ampelopsis grossedentata by Aqueous Two-Phase System
Optimization of Microwave-assisted Extraction of Anthocyanins from Adzuki Bean Seed Coat by Response Surface Methodology and Its Stability
Optimization Technology of Layer Mesh Belt Hot Air Drying of Onion
Optimization of Purification Process of Polysaccharides from Rehmannia glutinosa Libosch. with Macroporous Adsorption Resins by Response Surface Methodology
Response Surface Optimization of Water Extraction Technology of Loquat Leaves Extract by Microwave-coupled Laccase
Preparation of Edible Film Based on Chitosan-Litchi Wood Essential Oil and Its Application on Chilled Chicken Storage
Effect of Salt Ion on the Stability and Interfacial Adsorption Characteristics of Soybean-Whey Mixed Protein Emulsion
Migration of Dicloran during Bagging Planting of Honey Pomelo
Composition Analysis of Xilin Fire Ginger Oleoresins
Influencing Factors Analysis on the Content of Gastrodin and P-hydroxybenzyl Alcohol in Fresh Gastrodia elata
Analysis of Main Flavor Substances in Aging of Zhenjiang Aromatic Vinegar
Detection of Heavy Metals by Graphene-modified Enzyme Liposome Biosensor
Optimization of the HS-SPME-GC-MS Technique for Determination of Volatile Flavor Compounds in Pork by Response Surface Methodology
Quantitative Detection Method for Ovine-derived Materials in Meat Products using Single Copy Nucleus Genes by Droplet Digital PCR
Determination of Multiple Components in Maltooligosaccharide by HILIC-ELSD-ESI-Q-TOF/MS
Determination of Six Quaternary Ammonium Bacteriostatic Agents in Food Contact Paper by Dispersive Solid Phase Extraction Combined with High Performance Liquid Chromatography-tandem Mass Spectrometry
Effects of Electron Beam and 60Co γ-ray Irradiations on the Fresh-keeping of Winter Jujube
Effects of Exogenous Melatonin on Browning and Active Oxygen Metabolism of Postharvest Litchi
Antiseptic Effect of Pseudomonas Bacteriophages PrH-181 on Large Yellow Croaker Meat
Changes of Structure and Functional Properties of Glutelin during Rice Storage
Preservation Effect of River Bass with Different Electrolyzed Water Ice
Development and Evaluation of Grape Preservative Tablets with Precise Sulfur Dioxide Release
Antioxidant Activity of Total Flavonoids Extracts from Folium of Artemisiae argyi in Vitro and in Vivo
Effect of Ganoderma lucidum Polysaccharides on Intestinal Inflammation in Rats Based on UPLC-Q-TOF/MS
Antiobesity Effects of Plantain flour on Obese Rats Induced by High-fat Diet
Safety Evaluation of Jingshen Tablet and Its Anti-acute Alcoholic Liver Injury
Effects of Anti-fatigue in Vivo and Anti-oxidant in Vitro of Polysaccharides from Polygala tenuifolia Willd.on Exhaustive Exercise Mice
New Research Progress of High Pressure Processing Technology in Food Industry
Research Progress on the Factors Affecting the Characteristics of Egg Protein Gel
Advance in Bioactivities of Pectin and Its Application in Packaging Materials
Physicochemical Properties and Functionality of ‘Fuping-Jianshi’ Persimmon Peel Pigment
Research Progress of Application and Mechanism of Ultrasonic Technology in Microbial Fermentation
Research Progress of Cold Plasma in Killing Foodborne Pathogens
Research Progress on Nutritional Activity and Processing Utilization of Kappaphycus alvarezii
Research Progress in Tuberous Starch of Apios Fabr.
Effect of Curing Agent and Recombination on Quality of Salted Preserved Eggs without Heavy Metal
Synthesis and Synergistic Antibacterial Activity of Complexes of Quinoa Saponins with Silver Nanoparticles
Effect of Microwave Combined with Infrared Baking on the Quality of Sandwich Seaweed
The Antioxidant Activity and Monosaccharide Composition Analysis of the Polysaccharide from Scorias spongiosa
Recovery of Bovine Serum Albumin from Its Aqueous Solution by Ultrasonic Assisted Foam Separation
Amino Acid Composition,Structure and Functional Properties of Sericin
Optimization of Sourdough Fermentation Process of Hamburger Bread by Response Surface Analysis
Optimizing Spore-Forming Conditions of Bacillus coagulans 13002
Changes of Active Substances,Antioxidant Capacity and Organic Acids during the Fermentation of Vitis amurensis Wine
Effects of Agaricus blazei and Agaricus bisporus on Protein and Polyphenols of Millet Fermented in Solid-state
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