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Modern Food Science and Technology
FQ: 月刊
AD of Publication: 广东省广州市
Lanuage: 中文;
ISSN: 1673-9078
CN: 44-1620/TS
YP: 1985
Url: 华南理工大学
Recommended Journals
Modern Food Science and Technology
2014 -01
Catalog
In Vitro Antioxidant Activities and Hepatoprotective Effects of Polysaccharides from Allium macrostemon Bunge ZHANG Zhan-jun;WANG Fu-hua;ZENG Xiao-xiong;College of Biological and Chemical Engineering, Yangzhou Vocational University;College of Food Science and Technology, Nanjing Agricultural University;Yangzhou Polytechnology Institute;
Effect of Polysaccharide From Paphia undulate on Blood Lipid of Hyperlipidemia Model Mice FAN Xiu-ping;DONG Xiao-jing;WU Hong-mian;ZHONG Min;HU Xue-qiong;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University;
Free Radicals Scavenging and Inhibition of Lipid Peroxidation Activity of the Enzymatic Acetylated EGCG ZHU Song;MA Chao-yang;AI Lian-zhong;LOU Zai-xiang;WANG Hong-xin;State Key Laboratory of Food Science and Technology, Jiangnan University;School of Food Science and Technology, Jiangnan University;College of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology;
Establishment of the Cell Suspension Culture System of Cyclocarya paliurus and Matrix Consumption Laws CHEN Ji-guang;SHANGGUAN Xin-chen;YIN Zhong-ping;REN Min-hong;FU Xiao;College of Food Science and Engineering, Jiangxi Agricultural University, Jiangxi Key Laboratory of Natural Products and Functional Food;
Characterization of Polyphenol Oxidase Extracted from White Radish HUA Ying;SHEN Guo-hua;LIU Da-qun;Institute of Food Science, Zhejiang Academy of Agricultural Science Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
Preparation and Antioxidant Activity of Stevioside-resveratrol Complex YANG Xiao-quan;WANG Li-ying;WAN Zhi-li;WANG Jin-mei;YUAN Yang;Research and Development Center of Food Proteins, College of Light Industry and Food Sciences, South China University of Technology Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety;
Effects of Different Drying Methods on Flavonoids Content and Bioaccessibility of Saussurea involucrate Tissue Culture XU Chun-ming;LI Ting;WANG Ying-ying;PANG Gao-yang;SUN Bao-guo;School of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University;
Drying Characteristics and Kinetics of Kiwifruit Slice under Mediumand Shortwave Infrared Radiation ZENG Mu-cheng;BI jin-feng;CHEN Qin-qin;LIU Xuan;WU Xin-ye;JIAO Yi;Institute of Agro-Products Processing Science and Technology CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture;
Analysis of Nutrition Compositions of Cantonese Sausage ZHU Ding-he;ZHU Lin;XIAO Zi-jun;GUO Hong-hui;LUO Xiu-qi;XIA Min;Henry Fok School of Food Science and Engineering, Shaoguan University;Shaoguan Institute of Supervision, Inspection and Examination of Quality and Metrology;Guangdong Provincial Key Laboratory of Food, Nutrition and Health;
Effect of Resin Debittering on the Monoterpene Hydrocarbons Content in the Headspace of Xiangyuan Juice NIU Li-ying;YU Meng;LI Da-jing;LIU Chun-quan;Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences;Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China;Jinling College, Nanjing Normal University;
Isolation of Anthocyanin from Hibiscus sabdariffa by High Speed Counter-current Chromatography LIU Xue-hui;WANG Zhen;WU Qi;LIU Lin-feng;LI Jia-yin;LU Ying;College of Horticulture and Landscape, Hunan Agricultural University;Changsha Sunfull Bio-tech Co., Ltd.;National Research Center of Engineering Technology for Utilization of Functional Ingredients From Botanicals, Hunan Agricultural University;
Determination of Volatile Aroma Compounds of P. vannamei by SDE/GC-MS MAI Ya-yan;YANG Xi-hong;LIAN Xin;JI Hong-wu;LIU Shu-cheng;MAO Wei-jie;XIE Wan-cui;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University;
Evaluation of the Quality of Xinjiang Dry Red Date with Membership Functional Model MA Qian-li;TIAN Ying-zi;YING Li;LUO Yu-nian;WANG Qing-qing;XU Man;ZHAO Si-lang;LIN Hua-guan;College of Light Industry and Food Sciences, South Chian University of Technology;National Forest-product Industry Planning Design Institute;
Determination of Paraffin in Food by Oxidation Purification and GC-MS WU Yu-luan;CHEN Yi-guang;LUO Dong-hui;LUO Hai-ying;ZHU Li-ping;XIAN Yan-ping;CHEN Li-wei;DONG Hao;Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervision and Testing of Processed Food (Guangzhou), Guangzhou Key Laboratory of Detection Technology for Food Safety, Guangzhou Research Center of Risk Dynamic Detection and Early Warning for Food Safety;
Rapid Test of Alcoholicity in Alcoholic Beverages by Near Infrared Spectroscopy OU Chang-rong;TANG Hai-qing;YIN Ju-yi;CAO Jin-xuan;WU Wei-er;CHEN Mei-zhen;HE Wei-min;College of Marine Science, Ningbo University;Ningbo Exit-Entry Inspection and Quarantine Bureau Technical Center;
Determination of Tobacco-Specific Nitrosamlnes(TSNAs) in Tobacco Essence and Flavor Using Liquid Chromatography Tandem Mass Spectrometry DENG Qi-xin;HUANG Chao-zhang;ZHANG Jian-ping;CAI Guo-hua;WU Qing-hui;HUANG Hua-fa;XU Han-chun;LIU Ze-chun;XIE Wei;Technology Center of China Tobacco Fujian Industrial Co., Ltd.;
Determination of Five Mycotoxins in Peanuts and Products by HPLC-MS/MS ZENG Xian-yuan;NING Huan-yan;YIN yan;TANG Li-na;HUANG Fei;LIU Sheng-guo;FENG Xia-ping;Huizhou Quality and Measuring Supervision Testing Institute;Department of Life Science, Huizhou University;Comprehensive Technology Centre, Huizhou Entry-exit Inspection & Quarantine Bureau;
Optimization of γ-Aminobutyric Acid Analysis in Fermented Milk by HPLC GUO Chao;WANG Chang-lu;CHEN Mian-hua;LI Zhen-jing;WANG Yu-rong;LI Feng-juan;Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology;
Effectiveness Evaluation of Illegal Cooking Oil Identification Based on Fourier Transform Infrared Spectroscopy YANG Yong-cun;LI Hao;YANG Dong-yan;DENG Xiang-xiang;WU Shuang;DENG Ping-jian;Shenzhen Center for Disease Control and Prevention;The University of South China;
Effects of Different Deacidification Methods on the Trans Fatty Acids in the Grape Oil LI Gui-hua;WANG Xiang-yun;ZHAO Fang;YANG Ying;REN Guo-wei;College of Food Science and Technology,Henan University of Technology;Henan Province Product Quality Supervision and Inspection Center;
Relationship between Enzyme Activity and Biochemical Changes of Pinctada martensi Koji-making CUI Chun;LAI Chen-rong;XIA Ke-sheng;ZHAO Hai-feng;ZHAO Mou-ming;College of Light Industry and Food Sciences, South China University of Technology;
Effects of 1-methylcyclopropene(1-MCP) Treatment on Postharvest Physiology and Storage Quality of Carambola Fruits CHEN Yi-hui;ZHANG Hua;LIN He-tong;LIN Yi-fen;LIN Yuan;College of Food Science, Fujian Agriculture and Forestry University, Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University;
Adsorption Equilibrium and Kinetics of Fe~(3+) by Sugar Beet Pulp ZHAO Yi;YU Shu-juan;ZHU Si-ming;MAO Jun;Research Institute of Light Industry & Chemical Engineering, South China University Technology;
Irreversible Sediment Formation in Green Tea Concentrate XU Yong-quan;CHEN Gen-sheng;HU Xiong-fei;DU Qi-zhen;HONG Zhi-yong;YIN Jun-feng;Tea Research Institute, Chinese Academy of Agricultural Sciences;College of Food Science and Biotechnology, Zhejiang Gongshang University;
Effects of Legume Seed Flours on the Formation of Acrylamide and 5-Hydroxymethylfurfural(HMF) in a Model Reaction System CAI Yun;CHANG Sam K C;OU Shi-yi;LIU Zhi-sheng;Department of Food Science and Engineering, Jinan University;Department of Cereal and Food Sciences, North Dakota State University;
Effects of Three Natural Starches Excipients on Quality Characteristics of Rice Vermicelli WANG Yong-hui;TANG Xiao-jun;ZHANG Ming-wei;WEI Zhen-cheng;ZHANG Ye-hui;Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences;School of Light Industry and Food Sciences, South China University of Technology;
The Correlation of Protein Structural Features and Properties of Dry Noodles Added with SPI FENG Lei;LI Meng-qin;LI Chao-ran;Food science and Technology College of Henan Agricultural University;
Effects of Paenibacillus brasilensis YS-1 Crude Extracts on Storage of Nanfeng Mandarin GUO Juan-hua;CHEN Ming;CHEN Chu-ying;TU Qi-hong;CHEN Jin-yin;Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits & Vegetables/College of Agronomy, Jiangxi Agricultural University;Soil and Fertilizer Technology Extension Station of Jiangxi Province;
Antioxidant Activity and Molecular Weight Distribution of Hydrolysates from Paphia Undulate Protein HE Xiao-qing;CAO Wen-hong;ZHANG Chao-hua;ZHAO Zi-ke;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), College of Food Science and Technology, Guangdong Ocean University;
Effects of Different Precursors on the Formation of β-Carboline Norharman and Harman in Braised Sauce Meat PAN Han;WANG Zhen-yu;NI Na;LIU Jin-kai;LIU Yue;ZHANG De-quan;Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture;
Biofilm Characteristics of Several Foodborne Bacteria in Spoiling Milk ZHOU Wen-yuan;ZHANG Hong-mei;JIANG yan;HUANG Hui-chang;CHEN Sheng-hua;LIAO Ding-mei;GUO Kai;ZHANG Wen-yuan;YANG An-lin;Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology;
Antagonistic Activity of Debaryomyceshansenii Induced by Chitin YAN Yan;WANG Ming-li;LI Cen;LU Ya-li;College of Chemistry and Chemical Engineering Province Key Laboratory of Fermentation Engineering and Biopharmacy;
Heat Stability of Laoshan Goat Milk LIU Chang;SHI Yong-cui;XU Xiao-dan;WANG Cun-fang;Shandong Provincial Key laboratory of microbial engineering, College of Food and Biological Engineering, Qilu University of Technology;
Effects of Storage Condition on Phenolics and Antioxidant Activity of High Hydrostatic Pressure Treated Blueberry Juice WANG Xing;MA Yong-kun;YU Li-zhi;MA Hui;DENG Na-na;ZHANG Hai-ning;School of Food and Biological Engineering, Jiangsu University;
Effect of High Oxygen Atmospheric Packaging on the Browning and Quality of Litchi Fruits with Leaves YU Mao-lan;CHEN Yu-long;XU Yu-juan;WU Ji-jun;WANG Sheng-you;FU Man-qin;Guangdong Key Laboratory of Agricultural Product Processing, Sericulture and Agro-food Processing Research Institute, Guangdong Academy of Agricultural Sciences;College of food science and technology, Guangdong Ocean University;
Empirical Model for Predicting Contents of Monoglyceride and Diglyceride during the Synthesis of Acyglycerols by T1 Lipase-Catalyzed Esterification QIN Xiao-li;ZHONG Jin-Feng;WANG Yong-hua;College of Food Sciences, Southwest University;College of Light Industry and Food Sciences, South China University of Technology;
Purification and Catalyst Kinetics of α-galactosidase Derived from Lactobacillus salivarius XH4B DU Xin-yong;LIU Tong-jie;GAO Shi-yang;HE Guo-qing;Biosystem Engineering and Food Science of Zhejiang Univeristy, Zhejiang provincial Key laboratory of Food Microbiology;
Numerical Analysis of Water Jet Processing Nozzles' Internal Flow Field WANG Jia-zhong;LI Qiu-shi;YI Jing-gang;JIANG Hai-yong;LIU Jiang-tao;Mechanic and Electronics College, Agriculture University of Hebei;
Qualitative and Quantitative Detection of Benzoyl Peroxide in Wheat Flour ZHANG Yu-rong;ZHANG De-wei;ZHOU Xian-qing;LIU Yue-ting;College of Food Science and Technology, Henan University of Technology;
Detection of Staphyloccocus aureus in Meat by Helicase-dependent Isothermal DNA Amplification Assay ZHOU Wei;ZHANG Wei;WU Tao;LI Yong-bo;TIAN Hao;ZHAO Yong;ZHANG Yan;ZHANG Zhi-sheng;Agricultural University of Hebei, College of Food Science and Technology;Hebei Institute of Food Quality Supervision Inspection and Research;
Analysis of Volatile Components in Kedong Fermented Bean Curd during the Fermentation SUN Jing-he;SUN Bing-yu;LIU Lin-lin;LIU Ying;YANG Yue-feng;LIU Ying-ying;SHI Yan-guo;Key Laboratory for Food Science and Engineering, College of Food Engineering, Harbin University of Commerce;Heilongjiang Province Kedong fermented bean curd Co., Ltd,;
Extraction, Isolation and Antibacterial Mechanism of Antibacterial Peptides MIAO Jian-yin;KE Chang;GUO Hao-xian;LIU Guo;GAO Xiang-yang;CAO Yong;College of Food Science, South China Agricultural University;Ocean College, Qinzhou University;
Simulation Analysis of Food Materials Damage Effect Based on Chewing Movement CHEN Li;SUN Yong-hai;LIU Jing-jing;XIE Gao-peng;College of Biological and Agricultural Engineering, Jilin University;School of Automation Engineering, Northeast Dianli University;
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