Science and Technology of Food Industry

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

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Research and Application of Food Raw Materials Based on Food 3D Printing Technology
Mechanism of Relieving Alcohol and Protecting Liver of Yigancao Herbal Tea Based on Network Pharmacology and Molecular Docking Technology
Process Optimization of Enzyme-assisted Pregelatinization Technology and Analysis of Flavor Substance Difference
Effect of Keratinase Modification on the Foaming Properties and Structural Characteristics of Rice Protein Hydrolysate
Fluorescence Spectrum Characteristics of Melanoidins From Yunnan Arabica Coffee
Effects of Processing Techniques on Stability of Sesame Paste
Construction and Characterization of Quercetin-loaded Enzymatic Glycosylated Casein Composite Nanoparticles
Hot Air Drying Characteristics and Dynamics Model of Ficus hirta Vahl.
Effect of Different Maceration Times on the Composition of Condensed Tannins and Sensory Quality of Wines
Effects of Soaking and Microwave Treatments on Cultivability of Three Kinds of Sorghums
Effect of Different Types of Stabilizers and Emulsifiers on the Quality and Characteristics of Ice Cream
Evaluation of in Vitro Anti-inflammatory and Antioxidant Activities and Analysis of Chemical Components in Different Extraction Parts of Lonicerae Flos
Effect of Different Concentration of Spore Germination Agent on Spores Germination of Clostridium botulinum
Optimization of Fermentation Conditions for the Production of Chitin Deacetylase from Arthrobacter protophormiae CDA2-2-2
Screening of Selenium-enriched Lactic Acid Bacteria and Evaluation of Their Bioactivities in Vitro
Effects of Saccharomyces cerevisiae Strains, F15 and CC17, Co-inoculation on Qualitative and Sensory Characteristics of Cabernet Sauvignon Wines
Prevalence of Vibrio parahaemolyticus Isolated from Aquaculture Products in Farming Environment in Zhangzhou City
Screening of Calcium-enriched Lactic Acid Bacteria and the Effect of Culture Conditions on Calcium-enriched
A Simple Preparation Method of Active Dry Yeast for Wine Making
Inactivation Effects and Mechanisms of Plasma-Activated Water against S. typhimurium
Preparation and Optimization of Modified Chitosan Composite Film
Ultrasonic Extraction of β-Carotene from Spirulina platensis in Aqueous Two-phase System and Its Anti-glycosylation Effect
Optimization of Supercritical CO2 Extraction of Essential Oil from Hemp Leaves by Response Surface Methodology
Optimization of Extraction Technology and Antioxidant Activity of Total Flavonoids from Roots of Cichorium Intybus L. by Ultrasonic Assisted with Complex Enzyme
Optimization of Passion Fruit Puff Formula
Preparation and Properties of Puerarin Microcapsules
Optimization of Ultrasound-assisted Extraction Process of Millet Bran Oil
Research on the Stability of Chaenomeles sinensis (Thouin) Koehne Cloudy Iuice
Process Optimization of Enzymatic Preparation of Condiment Base Material by Lentinus edodes
Response Surface Methodology for Optimization of Enzymatic Preparation of Umami Peptides from Mytilus edulis
Effects of Deoxidizing Desiccant and Packaging Method on the Storage Quality of Dried Osmanthus Flowers
Establishment of Graphene/Cobaltosic Oxide Electrochemical Sensor and the Detection and Analysis of Vanillin in Cookies
Analysis of Main Flavor Substances in Fermented Soybean Curd by SPME-GC-MS and ROAV
Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry
Differences and Comprehensive of Color, Aroma and Taste Quality of 25 Dry Pepper Varieties
Analysis and Identification of Odor-active Compounds in Leaves of Cinnamomum pauciflorum Nees
Analysis of Volatile Flavor Substances in Mutton Shashlik Based on GC-IMS Technology
Muscle Quality Characterization and Principal Component Analysis of Deqing Shrimp
Correlation between Sensory and Instrumental Measurement of Tofu Texture
Effect of 1-MCP on Storage Quality and Volatiles Variations in Gold Passion Fruit
Storage Life Prediction of Pickled White Ginger with Sugar and Vinegar according to Texture Evaluation
Changes in Storage Quality and Shelf Life Prediction of Deep-fried Battered and Breaded Oysters
Effect of Chitosan-Mangosteen Peel Composite Coating on Blueberry Preservation
Effect of γ-Aminobutyric Acid on Postharvest Quality of Lentinus edodes
Evaluation of Antioxidant and Antiproliferation Activities of 10 Kinds of Guangdong Medicinal and Edible Plant
Immunomodulatory Effects of Yeast β-Glucan and Zinc Compound Formula on Immunosuppressive in Immature Mice
Nutrient Composition Analysis and Quality Comprehensive Evaluation of Lotus Root in 10 Producing Areas
Preventive Effect of Tuna Bone Collagen Peptides on Dextran Sodium Sulfate Induced Acute Colitis in Mice
Synergistic Anti-tumor Effect of Dihydromyricetin and Myricitrin on HepG2 cells
Application and Research Progress of Stable Isotope Technology in Animal and Plant Food Traceability
Research Progress on Detection of Foodborne Pathogens in Food Using Biosensors
Research Progress on Liquid Fermentation and Induction Culture of Bioactive Compounds from Boletaceae Fungi
Progress in the Application of Grape Pomace Extract in Meat and Meat Products
Research Progress on Detection Methods of Polycyclic Aromatic Hydrocarbons in Meat Products
Research Progress on Non-intentional Added Substances and Their Origins in Food Contact Materials
Extraction of Active Ingredients from Corn Silk (Zea mays L.) and Its Health Care Mechanism
Research Progress on the Regulation of Bacteriocin Synthesis by Environmental Stress in Lactobacillus plantarum
Research Progress on the Mechanism of Lactic Acid Bacteria in Improving Diabetes Metabolism
Research Progress of Concentrations and Exposure Assessment of Perfluorinated Alkyl Substances in Main Food in China
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