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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
2016 -02
Catalog
Isolation, Identification, Quorum Sensing, and AHL Activity of Aeromonas hydrophila under Different Conditions LI Ting-ting;YANG Bing;LI Jian-rong;College of Life Science
Expression, Purification, and Functional Characterization of Recombinant Human-like Type Ⅰ Collagen Peptide in E.coli YANG Jing;YU Jie-ying;WANG Meng;WU Shao-min;MA Yi;WANG Ju-fang;School of Bioscience and Bioengineering
Isolation and Identification of an L-tyrosine-producing Endophyte from Zanthoxylum bungeanum CHEN Chong;LI Xiao-jie;ZHAO Zhi-feng;HE Qiang;ZHONG Kai;LV Yuan-ping;GAO Hong;College of Light Industry
Study on the Antibacterial Property of Ag-deposited N-/S-doped TiO_2 P25 Nanoparticles against Escherichia coli WANG Jia;ZHANG Jing;SONG Xian-liang;LI Ying-ying;YE Sheng-ying;College of Food Science
Preparation of Molecularly Imprinted Membrane for Type II-pyrethroid Determination Based on Electrochemical Technique MA Liang;DAI Fang-fang;ZHOU Yao;ZHANG Yu-hao;JIAO Bi-ning;College of Food Science
Investigations on Key Aroma Compounds in Colla Corii Asini by GC-MS/GC-O Combined with Chemometrics YU Yuan-bin;SHU Chang;XIAO Zuo-bing;XU Lu;NIU Yun-wei;ZHU jian-cai;CHEN He-xing;School of Perfume and Aroma Technology
Determination of Inorganic Elements in Edible Zanthoxylum bungeanum Seed Oil by Inductively Coupled Plasma Mass Spectrometry(ICP-MS) NIE Xi-du;FU Liang;Department of Material and Chemical Engineering
Rapid Detection of Cronobacter muytjensii by Real-time PCR Based on cgcA Gene ZHUANG Ping;YU Yi-gang;HU Shuang-fang;LI Rong;XIAO Xing-long;College of Light Industry and Food Sciences
Enhanced L-isoleucine Production by Corynebacterium glutamicum YILW through Overexpression of ilvBNC and cimA WEN Bing;XU Guo-dong;LIU Yuan;XU Qing-yang;XIE Xi-xian;ZHANG Cheng-lin;CHEN Ning;National and Local United Engineering Lab of Metabolic Control Fermentation Technology
Effects of Lactic Acid Bacteria Fermentation on the Content of Sugars and Polyphenols of Defatted Rice Bran WEN Wei;ZHANG Ming-wei;LIU Lei;ZHANG Rui-fen;WEI Zhen-cheng;ZHANG Yan;MA Yong-xuan;ZHANG Hui;College of Food Jiangnan University;Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences
Effect of Enzymatic Hydrolysates of Hazelnut(Corylus heterophylla Fisch.) from Changbai Mountain on the Immune Function in Mice WANG Ming-shuang;MIN Wei-hong;SHEN Ming-hao;LIU Wei;MIAO Xin-yu;MAO Jing;LIU Jing-sheng;College of Food Science and Engineering
Effect of Red Cabbage Anthocyanins in Regulating the Blood Lipid Profile of Atherosclerotic Rabbits ZHU Zhen-bao;WANG Yan-fei;YI Jian-hua;School of Food Sciences and Bioengineering
Effect of Fatty-acid Chain Length and Unsaturation in Fatty Acid-normal Corn Starch Complexes on in vitro Digestibility CHEN Hai-hua;WANG Yu-sheng;WANG Hui-yun;QIN Fu-min;College of Food Science and Engineering
Effect of Xanthan Gums on the Rheological Properties of Gluten Proteins LI Bing;FAN Peng-hui;ZHAO Lei;ZHAO Di;XU Zhen-bo;ZHANG Xia;AN Yi-xuan;LI Lin;College of Light Industry and Food Sciences
Effects of Pre-harvest Calcium Treatment on the Storage Characteristics of Hard-end Whangkeumbae Pear Fruits and the Expression of PpEXPA2 WANG Yu-ling;LU Gui-long;ZHANG Xin-fu;WANG Ran;YANG Shao-lan;Qingdao Key Laboratory of Genetic Improvement and Breeding in Horticultural Plants
Modification of the Hydrophobicity of Different Starches and Their Properties ZHANG Zhi-heng;GAO Qun-yu;College of Light Industry and Food Science
Antibacterial Mechanism of Ginger Mix-fried Magnolia Bark Extract against Escherichia coli and Staphylococcus aureus LI Ting;YANG Shu-ran;CHEN Min;SONG Li-ya;HE Cong-feng;Science College of Beijing Technology and Business University
Effect of Electric Field on Amorphous Oak-aged Brandy ZHANG Bin;ZENG Xin-an;Department of Life Science
Effects of Peroxyl Radical Produced by in vitro Oxidation by Lipid Radical AAPH on Properties and Structure of Selenium-enriched SPI FAN Ting;ZHAO Qiang;ZHAO Xiao-li;LEI Li;XIONG Hua;State Key Laboratory of Food Science and Technology
Structural and Physicochemical Properties of Tapioca Starch Modified by Esterification under High Hydrostatic Pressure ZHOU Hai-yu;REN Rui-lin;BAO Ya-li;LI Li-jun;YU Hai-ying;WANG Xiao-lan;LIU Pei-ling;Chemical Engineering College
Study on the Diversity of Endophytic Bacteria in Maize using Illumina MiSeq High-throughput Sequencing System CHEN Ze-bin;LI Bing;WANG Ding-kang;YU Lei;XU Sheng-guang;REN Zhen;JIN Song;DAI Li-jun;Agriculture College
Study on the Adsorption and Separation of Lead/Zinc Ions by Using Citric Acid-modified Brewer's Spent Grain LIN Hai;XU Wei-juan;DONG Ying-bo;ZHOU Yi-hua;XU Jin-mo;WANG Liang;School of Civil and Environment Engineering
Effects of Storage Temperature on Active Oxygen Metabolism and Cell Wall Degradation of Postharvest Eggplant Fruits XIE Yue;ZHANG Min;ZHU Sai-sai;College of Food Science and Technology
Effect of UV-C Treatment on Decay and Its Related Gene Expression in Postharvest Strawberry Fruit CHENG Yu-dou;LI Dan;FENG Yun-xiao;HE Jin-gang;GUAN Jun-feng;Institute of Genetics and Physiology
Preparation of A pH-sensitive Polymer Grafted with Different Metal Ligands and the Purification of Papain XU Ying-hao;YUAN De-bao;ZHANG Hai-de;LI Fen-fang;LI Yi-xing;WANG Chao-zheng;CHEN Jiao;PENG Jian;DONG An-hua;Hainan University
Effect of Exogenous Ceramide Treatment on Chilling Tolerance in Green Bell Pepper Fruits SHI Jun-yan;GAO Li-pu;ZUO Jin-hua;WANG Qing;WANG Qian;FANG Lin-lin;Vegetable Research Center
Quality Analysis of Jun Jujube from Southern Xinjiang Stored at Different Cold Temperatures by Two-dimensional Correlation Infrared Spectroscopy LUO Xue-ning;NI Ming-hang;KONG Wei-nan;LUO Hua-ping;College of Mechanic and Electrical Engineering
Most Desirable Substrate for Maillard Reaction Peptides Prepared from Chickpea Protein Hydrolysates Based on PLSR ZHANG Ji-xian;TIAN Hong-lei;LI Shan-shan;WEI Zhi-sheng;ZHAN Ping;TAN Si-wei;Food College of Shihezi University;College of Life Science
Effect of Different Microwave Cooking Methods on the Quality and Flavor of White Radish LIU Zhong-yi;LI Ping;LI He;LI Yan;HAN Zhong;College of Food and Biological Engineering
Purification and Identification of Bitter Peptides from Codfish Hydrolysate XIE Ming;HOU Hu;ZHANG Shu-mei;BU Lin;CHANG Yu-fei;ZHANG Zhao-hui;LI Ba-fang;College of Food Science and Engineering
Effects of Ultra-high Pressure Combined with Thermal Treatment on Molecular Interaction and Structure of Pork Proteins GUO Li-ping;XIONG Shuang-li;HUANG Ye-chuan;College of Life Science and Engineering
Changes in Quality and Appearance of Sichuan Dongcai YAO Ying-zheng;DONG Ling;PAN Si-yi;ZHU Yu;Institue of Agro-products Processing Science and Technology
Effect of Adding Powdered Mushroom(Lentinus edodes) on Dough Performance and Bread Quality ZHANG Yue-qiao;CHEN Long;LU Ke-ke;MING Jian;College of Food Science
Study on the Effect of High Hydrostatic Pressure Processing on Ethanol-water System for Chinese Rise Wine WANG Ya-chao;MA Yong-kun;YU Huai-long;ZHANG Hai-ning;YE Hua;LI Jun-fang;School of Food Biological Engineering
Preparation and Nutrition Analysis of Calcium-rich Surimi Gels Derived from Silver Carp(Hypophthalmichthys molitrix) YE Chuan;YAN Hong;FAN Xuan-jiao;FENG Bing-feng;LIN Lin;JIANG Shao-tong;LU Jian-feng;College of Biotechnology and Food Engineering
Fruit Quality and Content of Volatile Substances in Summit Cherry during Shelf Life LUO Feng;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;Tianjin Key Laboratory of Food Biotechnology
Changes in the Quality of Cooked Green Pepper during Chinese Cooking and Simulated Delivery Processes SHEN Yue;GAO Mei-xu;ZHAO Xin;WANG Zhi-dong;LI Shu-rong;YANG Li;GAO Jun-mei;Institute of Food Science and Technology CAAS;Department of Food and Biological Engineering
Research on Sensory Evaluation Methods for Pressed and Fresh Rice Noodles GUO Li-li;ZHOU Xian-qing;XIONG Ning;SUN Ting-lin;LIU Li;NI Shan-shan;MENG Huan;PENG Zhi-bing;School of Food Science and Technology
Comprehensive Analysis of Nutritional Components in Several Xinjiang Paddan Almond Samples ZHAO Cui;TIAN Ying-zi;YING Li;MA Qian-li;LUO Yu-nian;College of Light Industry and Food Sciences
A Sensitive Acetylcholinesterase Biosensor Based on Nanocomposite Films of Ferroferric Oxide Nanoparticle, Chitosan, and Graphene for the Detection of Chlorpyrifos Pesticide WANG Hui;DUAN Yu-yao;LI Xiao;CHEN Dong-fei;LIU Gang;Key Laboratory of Modern Precision Agriculture System Integration Research
Prevalence and Drug Resistant of Staphylococcus Aureus from Swine Farm and Processing Chain NIE Qing;SHI Lei;ZHOU Chen-qing;YAN He;College of Light Industry and Food Sciences
Migration and Safety Assessment of Mineral Oil Saturated Hydrocarbons from Food Packaging Paper into Tenax LI Ke-ya;HU Chang-ying;ZHONG Huai-ning;CHEN Yan-fen;YANG Yue-ping;WANG Zhi-wei;Department of Food Science and Engineering
Multivariate Statistical Analysis of the Aroma Qualities of Black Tea from Luokeng Guangdong WANG Qiu-shuang;WU Hua-ling;JIANG Xiao-hui;CAO Jun-xi;CHEN Dong;FANG Hua-chun;Drinkable Plants Institute
A Method for the Detection of Escherichia coli O157 Based on Real-time Fluorescence Single Primer Isothermal Amplification(SPIA) LI Rui;WANG Jian-chang;LI Jing;HU Lian-xia;ZHANG Wei;Agricultural University of Hebei College of Food Science and Technology;Hebei Entry-Exit Inspection and Quarantine Technical Center;
Identification of the Key Odorant Compounds in the Gonad of Steamed Chinese Mitten Crab JI Si-ru;QIAN Ting;WANG Xi-chang;SHI Qi-yan;College of Food Science and Technology
Separation and Identification of Lutein, β-Cryptoxanthin and Their Isomers XIAO Ya-dong;LI Da-jing;LIU Chun-quan;ZHANG Zhong-yuan;Institute of Agricultural Products Processing
Dietary Exposure and Risk Assessment of Paclobutrazol Residue in Vegetables LAN Shan-shan;LIN Xin;ZOU Yan-hong;LIN Tao;YANG Fang;LIU Hong-cheng;Institute of Agro-food Quality Standard & Testing Technology
Study on LAMP for Detecting Gluconobacter in Yogurt LI Yue-hua;ZHANG Cui-xia;WANG Shuang;ZHANG Jing-jing;YANG Lan;ZHOU Wei;ZHANG Yan;College of Food Science and Technology
Influence of Tryptophan on Amino Acid Transporter in Weaned Piglet JIANG Min;RUAN Zheng;MI Shu-mei;LI Xiao-lan;XIONG Xia;LI Tie-jun;ZHOU Yan;YIN Yu-long;School of Food Science and Technology
Effect of Bacillus natto Glycopeptide on Nuclear Translocation of Nuclear Factor-κB in RAW264.7 Macrophages CAO Jing-wen;HUANG Zhan-wang;WU Shao-fu;WU Gao-feng;Jiangxi Key Laboratory of Natural Products and Functional Food
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