Science and Technology of Food Industry 2023 Vol. 44 No. 23

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Eupatilin Attenuates Ethanol Withdrawal-Induced Anxiety-like Behavior in Rats by Improving Ventral Hippocampus GABAa Transmission

Effects on Physicochemical and Dissolution Characteristics of Lentinus edodes Stem Powder by Jet Milling

Based on Network Pharmacology and Molecular Docking to Discuss the Mechanism of Antitussive and Expectorant Action of Ruanerli

Optimization of Accelerated Solvent Extraction of Polysaccharides from Gracilaria lemaneiformis Using Response Surface Methodology and Anti-inflammatory Activity

Identification of A Novel Capsular Polysaccharide Cluster in Lactiplantibacillus plantarum YZH81

Inhibitory Effect of Allyl Isothiocyanate on Clostridium perfringens and Its Application of Cooked Pork

Mutation Breeding and Optimization of Fermentation Conditions of Bacillus Highly Producing Antimicrobial Lipopeptide Fengycin

Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components

Enzymatic Preparation of Quinoa Protein Peptides and Its Lipid-lowering and Uric Acid-Lowering Activity in Vitro

Formulation Optimization and Quality Analysis of Moringa Seed Multigrain Bread Based on Fuzzy Mathematics

Optimization of Ultrahigh Pressure Assisted Micellar Extraction of Taxifolin from Larch

Optimization of Fermentation Technology of Malus doumeri (Bois) Chevalier and Zizyphus jujube Mill. Compound Fruit Wine by Response Surface Methodology and Its Antioxidant Activity Analysis

Optimization of Extraction Process and Evaluation of Antioxidant and Antitumor Activities of Total Flavonoids from Scutellaria barbata

Process Optimization and Structure Characterization of Jackfruit Seed Dietary Fiber Modified by High Temperature Cooking Combined with Ultrasonic Enzymatic Method

Correlation Analysis of 3D Printability and Rheological Properties of Sodium Alginate Hydrogels

Plasma Mutagenesis of Haematococcus lacustris and Optimization of Culture Conditions for High-yield Astaxanthin Algae Strains

Effects of Different Drying Methods on the Structure and Quality of Pleurotus eryngii

Analysis of the Composition of Fatty Acids and the Effect of Storage Time on the Fatty Fcids in Edible Cassava Flour

Characteristic Compounds Identification and Authenticity Evaluation of Heptapleurum Honey

Differentiated Study of Constituents between Organic Milk and Ordinary Milk by Stable Isotope Ratio and UPLC-Q-Orbitrap

Effects of Billet-Making Methods on Volatile Flavor Components of Sanhua Plum Fruit Billets Based on Headspace-Gas Chromatography-Ion Mobility Spectroscopy and Electronic Nose

Study on the Dynamics of Differential Metabolites of Pu-erh Tea Fermented by Exogenous Added Bacteria

Preparation and in Vitro Digestive Analysis of Casein-Derived Peptide-Zinc Chelates

Determination of 12 Nitrosamines Residues in Milk by Emulsification/Demulsification Method Coupled with Gas Chromatography Tandem Mass Spectrometry

Analysis of Metabolites Difference of the Albino Tea Tree Variety 'Ming Guan'

Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough

Expression, Purification Strategy and Detection Method Establishment of Anti-Fenitrothion Nanobody

Effect of Methyl Jasmonate Combined with Calcium Chloride Treatment on Storage Quality of Dictyophora rubrovalvata

Improvement and Mechanism of Ganoderma lucidum Polysaccharides and Its Flora Metabolites on Insulin Resistance in HepG2 Cells

Liver Toxicity of Rare Ginsenosides in Rats after 13 Weeks of Oral Exposure

Effect of Lactobacillus acidophilus M6 on Improving Exercise Performance and Relieving Fatigue in Mice

Analysis of Absorption Characteristics of Walnut Peptides by Everted Rat Sacs and Identification of Antioxidant Peptides

Research Progress on Extraction, Functional Properties and Modification Approach of Quinoa Protein

Progress on Bioavailability of Calcium and Calcium-Peptide Complexes

Effect of Dietary Components on the Bioavailability of Catechins and the Application of Polyphenol Synergism

Improvement of Spread-Ability of Peanut Butter Stabilized by Monoglyceride

Research on the Stability of Pickering Emulsion and Its Application in Food Field

Source, Modification, Heterologous Expression of β-Galactosidase and Its Application in Food

Research Progress on Inhibition of Recrystallization of Ice Cream Crystals

Study on the Basic Properties of Meat and Shell of Procambarus clarkia in Summer

Structure and Properties of Gallic Acid Epoxy Modified Gelatin

Comparison of Proteome Differences between Whole Milk and Skim Milk Based on High-throughput Quantitative Proteomics

Effects of Gel Properties and Water Migration during Ultra-High Pressure Coupled Heat Treatment on Bighead Carp Surimi

Optimization of Preparation Process of Bayberry Soft Candy and Analysis of Its Hypoglycemic Function

Optimization of the Fermentation Process of Mulberry Juice by Lactic Acid Bacteria and Changes in Functional Components and Antioxidant Activity during Fermentation