Science and Technology of Food Industry

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

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Study on the Functional Properties of Kiwifruit Glycoprotein and Its Deglycosylated Protein
Screening and Activity Evaluation of Four Kinds of Biocontrol Bacteria Against Rice Blast
Isolation and Identification of Antimicrobial Active Substance Produced by Marine Streptomyces sp. MCCC 1A09830
Screening and Characteristic Analysis of Antibacterial Lactic Acid Bacteria from Rice Pulp of Huangjiu
Screening and Tolerance of Degrading Nitrite-Lactant Bacteria in Fermented Yak Milk of Western Sichuan Plateau
Study on the Efficient Constitutive Expression of Phytase YiAPPA in Entercoccus faecalis
Preparation of Hydrolyzed Peptides from Anchovy Cooking Liquid by Complex Enzyme and Its Antioxidant Activity
Optimization of Fermentation Conditions of Mango Juice to Produce Vinegar with Mixed Bacteria and Evaluation of Its Quality
Effect of Glutenin-Gliadin Ratio on the Edible Quality of Crusts from Deep-Fried Battered Pork Slices
Optimization of the Processes for γ-Aminobutyric Acid Enrichment in Germinated Quinoa under Co-treatment of Sodium Glutamate and Ascorbic Acid and Its Cholate Adsorption Capacity
Optimization of Preparation Process of Quercetin-Tartary Buckwheat Starch Complex
Study on the Optimization of Extraction Technology and Antioxidant Activity of Polysaccharides from Lyophyllum decastes(Fr.)Singer
Study on the Optimization of Extraction Technology and Antioxidant Activity of Polysaccharide from Spores of Dictyophora echinovolvata by Response Surface Methodology
Optimization of Preparation of Broad Bean Resistant Starch by Thermal-press Processing Method and Its Structural Analysis
Optimization of the Formulation of Three Kinds of Dried Fruit Composite Solid Beverage by Fuzzy Mathematics Sensory Evaluation Method
Optimization of Polyphenols Extraction from Macropanax rosthornii and Its Antioxidant Activity In Vitro
Preparation and Purification of Hydrolysate of Mung Bean Protein for Reducing Blood Lipids
Optimization of Main Fermentation Technology and Volatile Components Analysis of Snow Pear Loquat Wine
Effect of Tea Polyphenols on the Quality and Storage Stability of Potato Chips during Frying
Optimization of Ultrasonic Assisted Extraction for Total Flavonoids from Ginkgo biloba Leaves and Its Scavenging Capacity on Hydroxyl Free Radicials
Effect of Trehalose and Composite Phosphate on the Freezing-thawing Stability of Sturgeon
Optimization of Fluorescence Derivative Method for Determination of Sulfur Dioxide Residues in Sulfur-fumigated Dangshen and Its Decoction Pieces by Response Surface Analysis
Evaluation Different Varieties of Potato Suitable for Fresh Cutting in Winter in Hilly Area of Central Sichuan
Nondestructive Detection of Total Soluble Solids and Total Acids in Navel Orange by Ultrasound
Comparative Analysis on Nutrient Quality of Female Yak Eliminated from Different Areas
Model Establishment for Fast Predicting Centrifugal Loss Rate of Fresh Chicken Based on Hyperspectral Information
Determination of 12 Elements in Deep-sea Fish Muscles by ICP-MS after Pretreatment of Microwave Digestion
Simultaneous Determination of 9 Sugars and Sugar Alcohols in Foods by Ion Chromatography with Pulsed Amperometric Detection
Optimization of Determination Method of Anthocyanin Content in Mulberry Wine
Study on Physical and Chemical Properties and Functional Characteristics of Isolated Proteins from Green Wheat Kernel
Effect of Different Packaging Materials on Quality Characteristics of Vacuum-freeze Dried Bayberry
Effect of Fermentation Method on the Quality and Shelf Life of Steamed Bread during Cold Storage
Quality Changes of Kiwifruit NFC Juice during Storage with UHP and HTST Sterilization Treatment
Effect of 1-MCP Combined with Different Fresh-keeping Bags on Quality of ‘Fuji’Apple During Storage
Study on the Component Analysis and Antioxidant Activity in Vitro and in Vivo of Kunlun Chrysanthemum Oleoresin
Study on the Antioxidative Kinetics of Essential Oil of Dracocephalum rupestre Hance by Different Extraction Methods
Screening of Effective Extraction Sites of Amygdalus mongolica Medicinal Materials against Rat Renal Fibrosis
Effect of Fucoidan on Lead and the Content of Mineral Elements in Lead-poisoned Rats
Effects of Cellulase and Pectinase Extraction on the Antioxidant and Antitumor Activities of Licorice Residue Polysaccharide
Screening of Probiotics with Potential to Improve Inflammatory Response
Application Research Progress of Edible Protein Film in Food Packaging
The Research Advance of Traditional Meat Substitutes-Artificial Meat
Research Progress on Rapid Detection Technology of Fish Freshness
Effects of Different Drying Methods on Gelatinization,Flavor of Potato Powder and Quality of Potato Bread
Progress of Virulence Factors and Secreted Proteins in Vibrio Parahaemolyticus
Research Progress of Biosynthetic Metabolic Pathway of Carotene in Microalgae
Progress on Muscle Energy Metabolism and Meat Quality after the Slaughter of Livestock and Poultry
Research Progress on Mechanism of Plastein Reactions and Its Modification Function of Marine Proteins
Optimization of Processing Conditions for the Probiotics Fermented Yak Blood Sausage
Vinification and Aroma Compounds Analysis of Noble-rot Wine from Artificially Botrytized Rose Honey Grapes
Study on the Interaction between Kudinoside L, Kudinoside N and Bovine Serum Albumin
Effects of Different Fermentation Methods on Nutrition and Flavor of Fermented Ginkgo biloba Powder
Study on the Factors Influencing the Preparation of Orange Oil Nanoemulsion by High-pressure Microfluidization
Effect of Recombinant Thermomyces lanuginosus Lipase on Bread Baking Quality
Characterization of Porous Magnesium Silicate and Adsorption of Gallic Acid in Sugar Juice
Evaluation of Antioxidant Activities in Vitro of Ethanol Extract from Perilla frutescens(L.)Britt Leaves and Correlation Analysis
Extraction Optimization of Polyphenols from Phoenix Dan Cong and Its in vitro Antioxidant Capacity and Inhibitory Activity of α-Glucosidase
Analysis of Microbial Diversity in Mutton Processing Based on Traditional Culture and High-Throughput Sequencing
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