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Journal of Henan University of Technology(Natural Science Edition)
FQ: 双月
AD of Publication: 河南省郑州市
Lanuage: 中文;
ISSN: 1673-2383
CN: 41-1378/N
YP: 1980
Url: 河南工业大学
Recommended Journals
Journal of Henan University of Technology(Natural Science Edition)
2016 -04
Catalog
PRELIMINARY RESEARCH OF PROBIOTIC PROPERTIES OF THE EIGHT LACTOBACILLUS STRAINS ISOLATED FROM SOIL OF CAKA SALT LAKE AREA CUI Meiyan;ZHANG Bei;YUE Jing;XU Zongwei;ZHANG Zhen;WANG Jiarui;WANG Dong;WANG Xue;TAN Zhongfang;Henan Key Laboratory of Ion-Beam Bioengineering
IMPROVEMENT OF THE SESAME PASTE STABILITY BY ORGANIC GEL WANG Yingdan;MA Chuanguo;LI Sheng;GUO Yongsheng;School of Food Science and Technology
QUALITY AND OXIDATION STABILITY DIFFERENCES OF COLD-PRESSED AND HOT-PRESSED SESAME OIL LI Xiaodong;WANG Xuede;WANG Nannan;School of Food Science and Technology
STUDY ON CHANGES OF LIGNANS CONTENT AND FREE RADICALS SCAVENGING ABILITY OF SESAME OIL DURING STORAGE LI Yuan;XIE Yanli;ZHANG Lingli;School of Food Science and Technology
SITOPHILUS ZEAMAIS(MOTSCHULSKY) ADULT EMERGENCE AND CHANGES IN PERCENTAGE OF INSECT DAMAGED KERNEL IN NEW HARVESTED WHEAT WANG Dianxuan;WANG Xiaorong;YUAN Yuke;TANG Peian;TIAN Xiao;School of Food Science and Technology
THE CONTENTS OF GLUTENIN DURING SOURDOUGH FERMENTATION WANG Jinshui;FENG Jingli;JIA Feng;ZHOU Xiaopei;LIU Tiantian;School of Biological Engineering
EFFECT OF ENZYMATIC HYDROLYSIS ON THE ANTIGENICITY OF SOY PROTEIN ISOLATE HUANG Ting;BU Guanhao;CHEN Fusheng;School of Food Science and Technology
RELATIONSHIP BETWEEN THE TYPE-A AND TYPE-B STARCH AND THE GELATINIZATION CHARACTERISTICS OF WHEAT FLOUR ZHANG Ke;LU Qiyu;School of Food Science and Technology
COMPARASION OF STARCH CONTENTS OF CORN SAMPLES USING DIFFERENT STANDARD METHODS KONG Dechao;ZHAO Renyong;WANG Xinwei;SONG Bin;School of Food Science and Technology
ENZYME SCREENING IN PREPARATION OF TRIGLYCERIDES ENRICHED IN MEDIUM CARBON-CHAIN JIANG Zhilei;XIAO Zhifang;MENG Pengcheng;LIANG Shaohua;School of Food Science and Technology
HOMOLOGOUS MODELING AND PREDICTION OF B CELL EPITOPE OF SOYBEAN MAJOR ALLERGEN GLY M BD 28K YAN Huili;XI Jun;HE Mengxue;PI Jiangyi;LU Qiyu;School of Food Science and Technology
THE OPTIMAL EXTRUSION PROCESSING AND GRINDING PROPERTIES OF 3B MATERIEL FROM WHEAT MILLING ZHANG Zhenhui;GUO Zhenxiang;GUO Jia;School of Food Science and Technology
EXTRACTION, COMPOSITION AND SPECTRAL PROPERTIES OF MELANOIDINS FROM CHINESE RICE WINE ZHANG Huijuan;QIU Cong;TIAN Qing;HUI Ming;School of Biological Engineering
STUDY ON SEPARATION, PURIFICATION AND ENZYMATIC PROPERTIES OF PHENYLALANINE AMMONIA-LYASE(PAL) FROM KUQA APRICOT ZHANG Ruili;WANG Wenhua;REN Shaodong;WANG Qunxia;LIU Huaying;College of Life Sciences
MICROWAVE PRETREATMENT-ULTRASONIC EXTRACTION TECHNOLOGY OF LENTINAN FROM MUSHROOM AND ITS ANTIOXIDANT ACTIVITY CAI Jinyuan;ZHU Chixiong;SUN Song;WANG Zhixiang;XIONG Jianwen;ZHANG Caiyun;Department of Food and Chemical Engineering
DETERMINATION OF RUTIN IN FRUIT JUICE BY USING BIS(TETRAOXACALIX[2]ARENE[2]TRIAZINE ) AS A SORBENT HU Kai;LI Sui;LIANG Kaiyue;ZHAO Wenjie;LIU Wei;Analytical and Testing Center
EFFECT OF COATING ON QUALITY OF FRIED FRESH GREEN TEA LEAVES LIU Yang;SHAO Ying;ZHANG Qian;ZHANG Zhang;WEI Zongfeng;QI Xinyue;WANG Yuhuan;School of Food Science
RESEARCH PROGRESS IN THE FUNCTIONAL CHARACTERISTICS OF KAPPA-CARRAGEENAN AND ITS APPLICATIONS YUAN Chao;SANG Luyuan;LIU Yawei;School of Biotechnology and Food Science
COLUMN SPACE ANALYSIS OF MULTI-STORIED WAREHOUSE WITH BULK GRAIN BASED ON ECONOMY ZHANG Qingzhang;QIU Xinyi;WANG Zhenqing;School of Civil Engineering and Architecture
THE CHANGES IN ANTIOXIDANT ABILITY DURING GERMINATION PROCESS OF SOYBEANS AND MUNG BEANS ZHU Wei;L Yingguo;WANG Yanyan;CHEN Jie;YANG Guowu;ZHU Li;School of Food Science and Technology
THE ANTIOXIDANT ACTIVITY OF KOCHIA SCOPARIA EXTRACTS AND THEIR FERULIC ACID DERIVATIVES IN VITRO CHENG Ping;ZHANG Wei;PENG Xiuli;Department of Pharmacy
ADVANCES IN PHARMACOLOGICAL ACTIVITY AND RELEASE TECHNOLOGY OF PERILLA OIL DU Yan;YIN Lijun;ZHU Qiaomei;LIU Haijie;College of Food Science and Nutritional Engineering
2016 Issues:  [01] [02] [03] [04] [05] [06]
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