Science and Technology of Food Industry

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

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Qualitative and Quantitative Analysis of Two Plant Pathogens by Three Dimensional Fluorescence Spectroscopy Combined with Second Order Correction Algorithm
Effect of Glucose Oxidase on Gel Properties of Surimi
from Silver Carp
Analysis of Physical Properties, Amino Acids and Volatile Aroma Components of Mulberry Leaf Powder by Different Drying Methods
Purification of Polyphenol Oxidase from Tea Leaf by Three Phase Partitioning and Enzymatic Properties
Bioinformatics Analysis of Extracellular Keratinase KerQH2 from Rheinheimera sp.QH
Mechanism of Cistanches Herba in Treatment of Parkinson’s Disease Based on Network Pharmacology and Molecular Docking
Dynamic Changes of Physicochemical Properties and Fungal Community Structure during Solid-state Fermentation of Sichuan Sun Vinegar
The Relationship between Reactive Oxygen Species and Bacillus cereus Biofilms Formation
Optimization of the Preparation Process of Antioxidant Peptide from Preserved Egg White and Its in Vitro Antioxidant Activity
Optimization of Ultrasonic Extraction of Oridonin by Response Surface Methodology and Its Antitumor Activity
Study on Optimization and Activities of Rapeseed Meal Protein by Alkali-extraction and Acid-precipitation
Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality
Optimization of Ultrasonic Extraction of Polysaccharides in Lingyun Pekoe and Its Antioxidant Activity
Optimization of Microencapsulation Technology and Its Release Kinetics of Artemisia selengensis Flavonoids
Preparation, Characterization and in Vitro Bioactivity of Chondroitin Sulfate Chelated Zinc
Development and Quality Analysis of Okara Fried Dough Twist Based on Fuzzy Mathematics Sensory and Response Surface Methodology
Preparation and Activity of Hypolipidemic Peptides from Mengku-dayecha Protein by Enzymatic Hydrolysis
Preparation and Characterization of Multiple Composite Fluid Gel
Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage
Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton
Properties of Nano-silica Modified Spirulina platensis Polysaccharide and Chitosan Composite Film
Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV
Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage
Determination and Analysis of 16 Mycotoxins in Medicinal and Edible Traditional Chinese Medicine
Volatile Cmpounds and Aroma Characteristics of Jingui Green Tea and Jingui Flowers
Comparative Analysis of Volatile Flavor Compounds in Different Varieties (Lines) of Potatoes
Study on Nutrient Components of Different Peanut Varieties in Different Producing Areas in Guangdong Province
Simultaneous Determination of 24 Sulfonamide Antibiotics in Fish Products by QuEChERS with Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
Analysis of Correlations between Quality Characteristics of Wheat Flour and Edible Quality of Crusts from Deep-fried and Battered Pork Slices
Study on the Functional Properties and Antioxidant Activities of Different Enzymatic Hydrolysates of Ziziphi Spinosae Semen Protein
Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory
Effect of Preharvest Salicylic Acid Combined with Postharvest 1-MCP Treatment on Quality and Antioxidant Ability of Plum Fruit during Storage
Effects of NO Fumigation on Cell Wall Metabolism in Lycium barbarum Fresh Fruit under Cold Storage
Analysis of the Effect of Vacuum Cooling on the Flavor of Sauce Beef Based on HS-SPME-GC-MS and GC-IMS Combined with Electronic Nose
Effects of 2,4-Epibrassinolide Treatment on Quality, Physiology and Biochemistry of Pakchoi (Brassica chinensis L.) during Storage at Different Temperatures
Radioprotective Effect of Two Kinds of Protein Peptides in Ray-irradiated Mice
Analysis and Evaluation of Seasonal Changes on Nutrient Composition in Muscle of Quasipaa spinosa
Effects of Ganoderma lingzhi Polysaccharides Combined with Aerobic Exercise on Lipid-lowering and Antioxidant Levels in Hyperlipidemia Mice
Regulation Effects of Blueberry Anthocyanins on Glucose-Lipid Metabolism in Type 2 Diabetic Mice
Antioxidant and Anti-aging Activity of Ziziphus jujuba Extract
Research Progress on Microbial Degradation of Cellulose
Effect of Native Potato, Cassava and Corn Starches Supplement on the Quality of Dried Fermented Noodles
Research Progress on Preparation and Efficacy of Chiooligosaccharide Complex
Analysis on Research Status of Triterpenoids in Sporophore of Inonotus obliquus
Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products
Research Progress on the Functional Properties of Chia Gum and Its Applications in Foods
Advance on Extraction Technology, Functional Properties and Application of Flavonoids in Citrus
Main Components and Functional Activities of Ginkgo biloba
Review on Preparation, Separation and Characterization of Alginate Oligosaccharide
Research Progress in Extraction and Application of Collagen Peptides
Cardinal Parameters Model in Food Microbiological Monitoring: A Review
The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer
Effect of Temperatures during the Lye Macerating on the Structure of Tripe Collagen
Identification and Antioxidant Activity Analysis of Polyphenols in Different Mango Kernels Cultivars
Effects of Acidic/Alkali Pretreatment on Physicochemical Properties and Gelation Characteristics of Bone Gelatin from American Eel (Anguilla rostrata)
Effect of Ultraviolet-C Combined with Heat Treatments on the Quality Properties of Orange Juice
Effect of Low-temperature Plasma Pretreatment on Hot-air with Thin-layer Drying Characteristics of Potatos
Analysis of Biochemical Components and Antioxidant Capacity of Indocalamus Leaves of Different Varieties
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