Science and Technology of Food Industry

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

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Effects of Extraction Methods on the Physicochemical Properties and Bioactivities in Vitro of Raspberry (Rubus idaeus L.) Polysaccharides
Study on Water Absorption Kinetics of Peas during Soaking
Mechanism of Aralia echinocaulis in Treatment of Osteoporosis Based on Network Pharmacology and Molecular Docking
Effect of Hydraulic Cavitation Modification on the Aggregation Structure of Corn Starch
Effects of Different Protease-Producing Lactic Acid Bacteria on the Degradation of Dried Beef Protein
Formation and Characterization of the Complex of Epigallocatechin Gallate and Oat β-Glucan
Comparison of Bacterial Diversity of Traditional Fermented Soybean Products from Different Regions Based on Illumina Miseq Technology
Isolation and Identification of Spoilage Fungus in Plum and Antifungal Effects of Antifungal Agents on the Spoilage Fungus
Effect of Inoculating Lactic Acid Bacteria Starter on Physicochemical Properties and Safety Quality of Air-dried Sausage During Air Drying
Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism
Optimization of Preparation Process of Polypeptide Metal Chelates from the Scales of American red fish (Sciaenops ocellatus)
Optimization of Molding Process of Daqu’s Multi Position Press
Natural Deep Eutectic Solvent Extraction of Amentoflavone from Selaginella uncinata
Effects of Additives on the Quality of Pea Protein High-moisture Textured Extrudates and Optimization of Compound Formula
Study on Ultrasonic-Assisted Enzymatic Hydrolysis of Distiller’s Grains Cellulose
Effect of High Pressure and Microwave Precooking Processes on Improving the Quality of Brown Rice
Optimization and Antioxidant Activity of Flavonoid Extraction from Peanut Shell Assisted by Ball Milling
Optimization of Silybin Extraction Using Natural Deep Eutectic Solvents and Mechanism Discussion Based on COSMO-SAC
Preparation of Intelligent Indicator Label and Its Application in Beef Freshness Monitoring
Study on Extraction Process Optimization, Structure Identification and Functional Activity of Polysaccharide from Sweet Potato Residue
Color-protected Agents Formulation Optimization and Influence on Quality of Microwave Vacuum-Dried Lemon Slices
Optimization of Ultrasonic Assisted Alkaline Hydrogen Peroxide Extraction and Structural Characterization of Cellulose from Young Fruit of Guanxi Honey Pomelo
Practice and Reflection on Modernized Supervision and Inspection of International Food Safety
Analysis and Suggestions of Evaluation and Approval for Health Foods Containing Coenzyme Q10
Development of a Ratiometric Fluorescence Sensor for Ascorbic Acid Based on Oxidase-mimicking Activity of CoOOH Nanoflake
Establishment of Goat Milk Forgery Detection Method Based on Casein Rapid Immunoassay
Interaction Mechanism between Alternaria mycotoxins TeA and Serum Albumin by Fluorescence Spectroscopy
Analysis of the Effect of Different Packaging Conditions on Cucumber Flavor Based on Gas Chromatography-Ion Mobility Spectrometry Technology
Simultaneous Determination of Nine Components in Ligustri Lucidi Fructus from Different Habitats by UPLC-ECD
Preparation Process Optimization and Performance Research of Lemon Juice Nano Silver Antimicrobial Composite Membrane
Evaluation of Uncertainty in Determination of Cephalosporins in Chicken by High Performance Liquid Chromatography-Tandem Mass Spectrometry Isotope Internal Standard Method
Status and Trends of Animal-derived Active Peptides Based on Bibliometrics
Effect of Salicylic Acid on Control of Blackhead Disease and Storage Quality of Korla Fragrant Pear
Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage
Hepatoprotective Effects of Grape Seed Oil on Acute Liver Injury
Protective Effects of British Red Kidney Bean Antioxidant Peptide Components on H2O2 Induced Oxidative Stress Damage in PC12 Cells
Research on the Improvement Effects of Collagen Peptides and Tremella fuciformis Polysaccharides on the Skin Texture of Aging Mice and Its Mechanism
Antioxidant, Hypoglycemic Activities and Inhibitory Effect on Tyrosinase of Ethanol Extracts of Different Parts from Psidium guajava L.
Study on Chemical Constituents, Antioxidant and Wound Healing Promoting Activities of Pilose Antler Waste
Inhibition of α-Glucosidase Activity and Regulation of Blood Glucose by Methanol Extracts from Amomum tsao-ko
Analysis of Quantitative Relationship between Dietary Characteristics and Health Indicators of Long-lived Population by Random Forest Regression Algorithm
Effects of Phycobiliprotein and Phycocyanin from Nostoc sphaeroides Kützing on the Growth of S180 Tumor-bearing Mice and Its Mechanism
A Review of Nutrition and Health Functions of Spirulina and Its Application in Food Industry
Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs
A Systematic Review for the Formation Mechanism, Functional Properties of Protein-Polyphenol Compounds
Research Progress on the Astringency Substances and Evaluation of Wine
Advances in Preparation, Biological Effect and Structure-activity Relationship of Hypoglycemic Peptides
Nutritional Characteristics of Whole Grain and Product Development Progress
Advantages and Applications of Dynamic Mechanics Analysis Technique in Food Research
Present Situation and Future Development Trend of Crayfish Processing in China
Review on the Effect of Ultrasound on the Quality of Fruit and Vegetable Juice
Application and Mechanism of Nanofluid in Liquid Food Sterilization
Effect of Osmotic Method on Cell Structure and Quality of Vacuum Freeze-dried Mango
Effects of Hot Air-drying and Vacuum Freeze-drying on Flavor Components in Different Parts of Hericium erinaceus
Content Analysis of Amino Acids in Different Processing Methods and Different Parts of Sika Deer Meat
Preparation and Adsorption Properties of Chitosan/Active Clay Composite as Sugar Juice Decolorization Agent
Stability of Citral Sustained-release Preparation and Its Inhibitory Effect on Aspergillus flavus
Effect of Ultra High Pressure on the Structure of Whey Protein Concentrate and Functional Analysis of Simulated Digestion Products in Vitro
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