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Journal of Food Science and Technology
FQ: 双月
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1671-1513
CN: 10-1151/TS
YP: 1983
Url: 北京工商大学
Recommended Journals
Journal of Food Science and Technology
2017 -01
Catalog
Solation and Identification of Melanin Producing Bacteria from Fermented Black Garlic JI Yanru;LIU Yu;YANG Qingli;LIU Yufeng;SHI Jie;DONG Yan;ZHANG Zhenghai;Daqing Branch of Heilongjiang Academy of Sciences;College of Life Science Technology
Implementation and Application of Food Safety Risk Assessment System in China LI Ning;National Food Safety Risk Assessment Center;
Research of Foods for Special Medical Purposes and Its Applications CHEN Bin;DONG Haisheng;ZHANG Guowen;QIN Yuanqing;ZANG Peng;YU Yanbo;ZHANG Shujing;Key Laboratory of Space Nutrition and Food Engineering
Research of Foods for Special Medical Purposes to Diabetic Patients PENG Yanmei;QIN Yuanqing;GONG Nianchun;LI Yuehui;Hunan Academy of Chinese Medicine;Hunan Gongwe Special Medical Formula Food Co Ltd;
Effects of 6-Gingerol on Gel Properties and Storage Stability of Grass Carp (Ctenopharyngodon idellus) Surimi Gels MI Hongbo;WANG Cong;ZHAO Bo;YI Shumin;XU Yongxia;LI Jianrong;HUANG Jianlian;DING Haochen;WANG Qi;XIONG Shanbai;College of Food Science and Technology
Mechanism on Nano Fish Bone Improving Gel Strength of Fish Atomyosin YIN Tao;LIU Qing;XIONG Shanbai;LIU Ru;YOU Juan;HU Yang;College of Food Science and Technology
Purification and Characterization of Aminopeptidase B from Oysters (Alectryonella plicatula) TANG Yi;YAN Longjie;ZHONG Chan;ZHANG Lingjing;WENG Ling;CAO Minjie;College of Food and Biological Engineering
Preliminary Study on Antifatigue Activity of Enzymatic Hydrolysate of Auxistapeionosoma Bleeker from South China Sea ZHANG Chaohua;SU Yang;CAO Wenhong;LU Hongyu;College of Food Science and Technology/Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety
Optimization of Fermentation Conditions of Chicken Blood Hemoglobin for Preparation of Small Peptides by Aspergillus oryzae ZHANG Xuan;CHEN Jingrong;TANG Daobang;ZHANG Yousheng;ZHANG Yehui;LIU Xueming;Sericultural and Agri-Food Research Institute
Bio-molecules Damage Protective Effect and Free Radical Scavenging Capacity of Coriandrum sativum L. HAN Yingyi;REN Hong;WANG Dandan;WAN Huijie;YUE Jinping;School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
Effects of Tea Polyphenol and Rosemary Extract Combined with Nisin on Storage Quality of Weever (Lateolabrax japonicus) JU Jian;WANG Chao;LI Dongsheng;QIAO Yu;LI Wei;College of Bioengineering and Food
Konjac Glucomannan and Whey Protein Composite Coating Application on Preservation of Guanxi Honey Pummelo XIE Jianhua;XIE Bingqing;GUO Qiaoling;ZHENG Junfeng;ZHANG Min;PANG Jie;Department of Food and Biology Engineering
Study on Effects of Pretreatment on Quality of Mushroom Crisps MA Zhengxiang;WANG Wenliang;CUI Wenjia;GONG Zhiqing;SHI Xianquan;XU Zhixiang;Institute of Agro-Food Science and Technology
Evaluation of Heavy Metals and Rare-Earth Elements in Famous Black Teas at Home and Abroad WANG Qiushuang;CHEN Dong;CAO Junxi;WU Hualing;Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization
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