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Journal of Food Science and Technology
FQ: bimonthly
AD of Publication: China
Lanuage: English
ISSN: 1671-1513
CN: 10-1151/TS
YP: 1983
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Journal of Food Science and Technology
2015 -01
Research Progress on Microbial Production of Flavonoids CHEN Jian;ZHOU Shenghu;WU Junjun;ZHOU Jingwen;DU Guocheng;School of Biological Engineering
Isolation and Identification of Endophytes in Wild Noni Leaves from Paracel Islands BAI Feirong;LIU Yang;CAO Yanhua;YAO Su;LI Jinxia;TAN Wangqiao;CHENG Chi;China National Research Institute of Food and Fermentation Industies
Analysis of Volatile Compounds in Ghana Cocoa Butter and Cocoa Mass LIU Mengya;LIU Jianbin;HE Congcong;SONG Huanlu;WANG Ye;YANG Haiying;Laboratory of Molecular Sensory Science
Quality and Safety Issues and Control Technique of Edible Sesame Oil WANG Xuede;JU Yang;MA Suhuan;GAO Jinhong;ZHAO Yanru;REN Yong;LIU Shuai;College of Food Science and Technology
Screening of Protease-Producing Bacterium for Degrading Castor Bean Meal and Optimization of Its Fermentation Conditions WANG Haitao;WANG Changlu;LI Zhenjing;CHEN Mianhua;Key Laboratory of Food Nutrition and Safety
Quality and Safety Issues and Countermeasures for Frying Oils and Fried Foods WU Shimin;Department of Food Science and Technology of School of Agriculture and Biology
Effects of Procyanidine on Rats Treated by Iron Overload under Condition of Simulated Weightlessness WANG Aidong;CHEN Pu;HUANG Luyao;ZANG Jiachen;ZHAO Guanghua;College of Food Science and Nutritional Engineering
Influence of Chemical Deacidification on Sensory Quality of Italian Riesling Dry White Wine in Yangling ZHANG Ruifeng;AN Ran;CHENG Binhao;YAN Bin;TAO Yongsheng;College of Enology
Application of Chemical Fingerprint Technique in Quality Control of Tea HE Xiaoye;LI Jianke;ZHAO Wei;LIU Run;ZHANG Lin;KONG Xianghong;College of Food Engineering and Nutritional Science
Researching Optimal Color-protecting Process of Fresh-cut Chinese Yam Slice by Uniform Design XU Chunming;LI Ting;WANG Yingying;PANG Gaoyang;LIU Ying;School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients / Beijing Key Laboratory of Food Flavor Chemistry
Effects of Different Drying Methods on Quality of Walnuts and Stability of Unsaturated Fatty Acids WANG Wenqian;WANG Hanqi;CHEN Wen;RONG Ruifen;College of Applied Arts and Science
Effect of Irradiation Intensity on Physical Properties of Oat GUAN Jian;XU Meng;XUE Shujing;CHEN Xueling;HE Jianjun;MEI Xin;CHENG Wei;LI Lu;Agricultural Product Processing Innovation Subordinate Center
Study of New Deep Cleaning Processing Technology of Fruits and Vegetables SHENG Yijian;SHEN Canduo;GENG Zhanhui;WAN Luming;Quartermaster Equipment Institute of the General Logistics Department;School of Material and Mechanical Engineering
Radioprotective Effects of Black Tomato Powder in Mice After Whole Body Irradiation HAN Xiaolong;SONG Jinping;ZHU Debing;LI Hongyi;HUANG Jianying;Key Laboratory of Space Nutrition and Food Engineering
2015 Issues:  [01] [02] [03] [05] [06]
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