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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
2015 -01
Catalog
UV-Induced Gene Expressions in Sea Cucumber(Stichopus japonicus) Body Wall YANG Yang;SUN Jin-jian;ZHU Zhi-mo;LI Shuang-yue;WU Hai-tao;School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood;
Screening of Non-pigmented Aureobasidium pullulans Strain P1012 for High-yield Pullulan Production WAN Cui-xiang;WANG Xian-zhuo;GUO Jian-jun;YUAN Ling;Sino-German Joint Research Institute, Nanchang University;Institute of Microbiology, Jiang Xi Academy of Sciences;
Preparation and Recognition Properties of a Bitertanol Electrochemical Sensor Based on Molecular Imprinting Technology GAO Wen-hui;PANG Jun;WANG Jiao-jiao;GAO Lin;JIA Ying-min;College of Biological Science and Engineering, Hebei University of Science and Technology,Center for Fermentation Engineering of Hebei Province;
Comparison of Volatile Compounds in Different Kinds of Cooked Chicken Meat WANG Chun-qing;LI Xue-ke;ZHANG Chun-hui;LI Xia;CHEN Xu-hua;CAAS/Comprehensive Key Laboratory of Agro-products Processing, Institute of Agro-products Processing Science and Technology,Ministry of Agriculture;
High Throughput Determination of β-Glucanase Activity Using the 3-Methyl-2-benzothiazole Hydrazine(MBTH) Method ZHANG Yong-qin;LIU Zheng-dong;CHENG Yuan-fen;CHANG Hai-yan;WU Guo-yao;HAN Mei-fang;College of Chemical Engineering, Qingdao University of Science and Technology;
Determination of Chitin in Health Foods Using High Performance Liquid Chromatography Tandem Mass Spectrometry WU Zhi-jiang;Department of Mechanical and Electrical Engineering,Shunde Polytechnic;
Analysis of the Fatty Acid Composition of Different Parts of Russian Sturgeon(Acipenser gueldenstaedtii) by GC/MS FAN Yan;SUN Chen-yang;WANG Bo;XUE Yong;HOU Hu;LIANG Dong;XUE Chang-hu;College of Food Science and Engineering, Ocean university of China;
Effect of Roasting Time on Volatile Components in Yunnan Arabica Coffee ZHOU Bin;REN Hong-tao;Yunnan Flavor & Fragrance Research&Development Center;
Protective Effects of Grape Seed Proanthocyanidin Extract(GSPE) on cis-Diamminedichloroplatinum(CDDP)-Induced Renal Oxidative Damage and Mitochondrial Injury in Rats ZHAO Yan-meng;ZHAO Jiang-yan;GAO Li-ping;College of Arts & Science, Beijing Union University;
Separation, Purification, and Characterization of Diglycerol Linoleic Acid Esters WAN Fen-long;TENG Ying-lai;WANG Yong;LI Ai-jun;ZHANG Ning;Department of Food Science and Engineering, Jinan University;
Influence of the in-situ Modification of Nano-CaCO_3 on the Properties of Composite Chitosan Coatings HAO Wen-ting;HAO Han;SUN Tong;WU Chao-ling;LI Jian-rong;College of Chemistry, Chemical Engineering and Food Safety, Bohai University;
Purification and Identification of Xanthoxylin SUN Ke-kui;Tourism College, Huangshan University;
Kinetic Model of Subcritical Water Extraction and Ultrasound-assisted Subcritical Water Extraction of the Active Ingredients of Natural Plants GUO Juan;YANG Ri-fu;FAN Xiao-dan;QIU Tai-qiu;College of Food Science, Guangdong Pharmaceutical University;College of Science, South China University of Technology;College of Light Industry and Food Sciences, South China University of Technology;
Identification and Screening of β-glucanase-producing, Salt-tolerant Zygosaccharomyces rouxii WANG Zhi;XIE Ting;LIU Fei;CHEN Xiong;DAI Jun;ZENG Yu-lei;LI Biao;Hubei Collaborative Innovation Center for Industrial Fermentation, Key Laboratory of Fermentation Engineering(Ministry of Education), College of Bioengineering, Hubei University of Technology;Angel Yeast co., LTD.;
Screening and Identification of Protease-producing Bacteria from the Intestines of Maricultured Litopenaeus vannamei YANG Ya-dong;YANG Xi-hong;XIE Wan-cui;WU Shuai;JI Hong-wu;LIU Shu-cheng;MAO Wei-jie;LI Cheng-yong;College of Food Science and Technology, Guangdong Ocean University, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;
Study of the Effect of Deamidation on the Properties of Degraded Wheat Gluten LIAO Lan;HAN Xue-yue;LI Zhang-fa;ZHAO Mou-ming;College of Bioscience and Biotechnology, Fuzhou University;College of Light Industry and Food Sciences, South China University of Technology;
Effect of Heat Treatment on the Content and Thermal Degradation Kinetics of Isoflavones in Soymilk MA Yu-rong;HUANG Hui-hua;Department of Food Science and Engineering, South China University of Technology;
Effect of Cu~(2+) on Fermentation Characteristics of Saccharomyces cerevisiae JIA Bo;LIU Ling-ling;LIU Xing-yan;ZHAN Ji-cheng;HUANG Wei-dong;College of Food Science & Nutritional Engineering, China Agricultural University;
The Effects of Three Ionic Species on the BSA Protein Release Properties of Chitosan/Pectin Polyelectrolyte Complexes ZHANG Li-yan;JIAO Wen-juan;BAO Li-kun;Collage of Light Industry and Food Sciences, South China University of Technology;
Isolation, Identification and Acetylcholinesterase Inhibitory Activity of Endophytes from Undaria pinnatifida QIN Yun;WANG Feng-wu;College of Food Science and Engineering, Qingdao Agricultural University;
Antimicrobial Activities and Component Analysis of Solvent Extracts from Aged Garlic Extract WANG Xiao-min;ZHANG Min;YANG Yu-kun;College of Food Science and Biotechnology, Tianjin University of Science and Technology;
Effect of Citrus Changshan-huyou Peel Powder on the Gelling Properties of Hairtail(Trichiurus Lepturus) Myofibrillar Protein LIU Wen-juan;Munire;WU Chun-hua;LI Shan;HU Yue;HU Ya-qin;Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University;
Comparison of Enzyme Activity and Nutrients of Ganoderma lucidum Cultivated on Bagasse and Cottonseed Hull Substrates ZHAO Feng-yun;YANG Xin;HUANG Shu-jun;ZHENG Lu-hua;Food Safety Institute, Kunming University of Science and Technology;
Dynamic Changes in Phenolics and Their Antioxidant Activities during the Fermentation of Blueberry Wine WANG Xing;ZHANG Hai-ning;MA Yong-kun;YE Hua;ZHANG Long;LI Jun-fang;YU Huai-long;School of Food and Biological Engineering, Jiangsu University;Zhenjiang Guoshengyuan food co.,LTD, Jiang Su Science and Technology;
Purification of α-L-rhamnosidase from the Solid-state Fermentation Product of Aspergillus niger and Its Application in Enzymatic Production of Prunin HU Qun-fang;LI Li-jun;CHEN Yan-hong;NI Hui;XIAO An-feng;CHEN Feng;CAI Hui-nong;College of Bioengineering, Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Biotechnology of Xiamen City;Department of Food, nutrition and package Science, Clemson University;
Effects of Dynamic High-pressure Microfluidization on the Physicochemical Properties and Structure of Low-methoxyl Pectin LIANG Rui-hong;WANG Ling-hua;SHUAI Xi-xiang;CHEN Jun;LIU Cheng-mei;LIU Wei;GUO Wen-li;State Key Laboratory of Food Science and Technology, Nanchang University;
Extraction and Properties of Soy Protein from Heat-denatured Soy Meal Using Enzyme-Assisted Subcritical Water Treatment LU Wei;DING Jian;GUAN Yan-hua;WANG Jin-mei;YANG Xiao-quan;Engineering Research Center of Starch and Vegetable Protein Processing, Ministry of Education, Department of Food Science and Technology, South China University of Technology;
Effects of Freeze-drying and Spray-drying on the Physicochemical Properties and Ultrastructure of Whole-egg Powder SHEN Qing;ZHAO Ying;CHI Yu-jie;WANG Huan;Department of Food Science, Northeast Agricultural University;
Preliminary Study on Separating Residual Fish Meat from Fish Skeletons by the Flotation Process WU Jian-zhong;LI Ma;HU Xue-xiao;XIAO Jie-nan;GU Ying-yi;Department of Food Science and Engineering, Jinan University;
Study on the Maillard Reaction in Milk under Different Heating Conditions MENG Yue-cheng;HE Shan-shan;LI Yan-hua;CHEN Jie;SHEN Li-min;College of Food Science and Biotechnology, Zhe Jiang Gong Shang University;
Effects of Combined Convective-infrared Radiation on Quality of Mulberries LI Zhao-lu;CHEN Qin-qin;BI Jin-feng;WU Xin-ye;DUAN Yu-quan;SI Xu;Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing,Ministry of Agriculture;
Application of Cold Storage Phase-Change Technology in Cold Chain Logistics of Tuna(Thunnus obesus) TANG Yuan-rui;XIE Jing;XU Hui-wen;ZHANG Ning;GAO Lei;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University;
Quality Change in Cooked Rice From Different Pressures Treated Rice During Cold Storage DUAN Xiao-ming;ZHANG Bei;FENG Xu-qiao;DONG Fu;CAI Xi-tong;FAN Lin-lin;Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province;College of Food Science, Shenyang Agricultural University;
Effects of the Wet Gluten Content in Wheat Flour on the Quality of Cantonese-style Barbecued Pork Buns RUAN Zheng;LI Ran-ran;LI Bian-sheng;HUANG Jia-rong;LUO Yong-bao;College of Light Industry and Food Sciences, South China University of Technology;Million Harvest Dongguan Company Limited;
Effect of Milling Processes on Quality of Rice Flour GAO Xiao-xu;TONG Li-tao;ZHONG Kui;LIU Li-ya;ZHOU Su-mei;WANG Li;School of Food Science and Technology,Jiangnan University;State Key Laboratory of Food Science and Technology Jiangnan University;Comprehensive Key Laboratory of Agro-products Processing,Institute of Agro-products Processing Science and Technology Chinese Academy of Agricultural Sciences;
Effect of Varying Sucrose Concentration on Volatile Flavor Compounds in Air-dried Cantonese-style Sausage LIN Yao-sheng;QU Zhi;TANG Dao-bang;LIU Xue-ming;YANG Rong-ling;Sericulture & Agri-Food Research Institute of Guangdong Academy of Agricultural Sciences;
Changes in Nutrient Content of Radish Leaves during Pickling WU Hai-qing;HE Xin-yi;SUN Gui-bao;Tianjin Agricultural University College of food science and biotechnology, Tianjin Engineering and Technology Center of Agricultural Products Processing;
The Role of Fat-related Enzymes in the Process of Flavor Formation in Dry-cured Meat Products CAO Jin-xuan;LV Tong;WANG Ying;SUN Yang-ying;ZENG Xiao-qun;PAN Dao-dong;OU Chang-rong;GAN Ning;Departerment of Food Science and Engineering, Ningbo University;College of Material Science and Chemical Engineering, Ningbo University;
Review of Methicillin-resistant Staphylococcus aureus and Its Detection in Food Safety DENG Yang;LIU Xiao-chen;LI Bing;LI Lin;XU Zhen-bo;College of Light Industry and Food Sciences,South China University of Technology;Department of biomedical science of university of Maryland;
Inhibitory Effect of Eucheuma gelatinae Polysaccharides on H22 Hepatoma Xenograft Cells TANG Juan;KONG Zhen;JI Hai-yu;LIU An-jun;College of Food Engineering and Biotechnology, Tianjin University of Science and Technology;College of Food Science and Engineering, Qingdao Agricultural University;
Protective Effects of Taemyeongcheong against Acetaminophen-induced Hepatic Injury in Mice YI Ruo-kun;ZHAO Xin;Department of Food Science and Nutrition, Pusan National University;Department of Biological and Chemical Engineering, Chongqing University of Education;
Effect of Maslinic Acid on Diarrhea-predominant Irritable Bowel Syndrome WANG Qi-man;LI Xiao-fei;TAO Li;XIE Jian-mei;LI Jian;DING Hong;WANG Shi;School of Pharmaceutical Sciences, Wuhan University;School of Pharmacy, Hubei University of Science and Technology;
Acute Oral Toxicity of T-2 Toxin on Litopenaeus Vannamei WANG Ya-ling;DAI Zhe;SUN Li-jun;LV Peng-li;XU De-feng;LIU Ying;YE Ri-ying;NIE Fang-hong;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;
Effects of Two Different Sterilization Methods on the Nutritional Composition and Volatile Components of Shenxian(Fairy) Beans WANG Wei;ZHANG Yong-jin;LIN Lin;JIANG Shao-tong;LU Jian-feng;College of Biotechnology and Food Engineering, Hefei University of Technology;
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