《Food and Fermentation Industries》-2017-10

Current Pos:Journals>(B) Chemistry/ Metallurgy/ Environment/ Mine Industry>Light Industry, Handicraft Industry>Food and Fermentation Industries

Food and Fermentation Industries

FQ: monthly

AD of Publication: China

Lanuage: English

ISSN: 0253-990X

CN: 11-1802/TS

YP: 1970


	Recommended Journals

	Hunan Papermaking
	Cotton Textile Technology
	Textile Dyeing and Finishing Journal
	Advanced Textile Technology
	The Beverage Industry
	Knitting Industries
	China Condiment
	Transactions of China Pulp and Paper


	Food and Fermentation Industries

2017 -10

Catalog

	Construction and properties of Bacillus amyloliquefaciens α-amylase mutant of improved catalytic efficiency		NIU Dan-dan;JIN Xiao;WU Hai-yang;LIU Xiao-guang;LIN Juan;YE Xiu-yun;College of Biological Science and Engineering
	Evaluation of the spoilage potential of specific Bacillus bacteriain vacuum-packed rehydration dougan and characteristic of producing biogenic amines		ZHENG Li-jun;SHEN Guang-hui;ZHANG Zhi-qing;DAI Bo-ren;CHEN An-jun;LI Shan-shan;WU He-jun;LUO Qing-ying;College of Food Science
	Genetic nature of xylose metabolism diversity of different Escherichia coli strains		SUN Jin-feng;TIAN Kang-ming;SHEN Wei;CHEN Xian-zhong;WANG Zheng-xiang;School of Biotechnology
	The application of Weissella strains in fermented food		LI Qiao-yu;FANG Fang;DU Guo-cheng;CHEN Jian;School of Biotechnology
	Research progress of cellobiohydrolases		YUAN Mao-yi;YE Fa-yin;LEI Lin;ZHAO Guo-hua;College of Food Science
	Using HS-SPME-GC-MS to analyze the influence of different commercial Saccharomyces cerevisiae on aroma components in Muscat Hamburg wine		LI Kai;SHANG Jia-yin;HUANG Jian-quan;HUANG Chun-fang;TIAN Shu-fen;Tianjin Facility Agriculture Research Institute;
	Biogenic amines in commercial sauce products in China		ZHU Tian-ao;LIU Chun-feng;WANG Jin-jing;LI Yong-xian;ZHENG Fei-yun;NIU Cheng-tuo;LI Qi;The Key Laboratory of Industrial Biotechnology
	Rapid nondestructive determination of milk power fat content by near-infrared spectroscopy(NIR)		HE Jia-yan;LI Ting;GUO Chang-kai;HU Die;ZOU Ting-ting;WANG Ying;Beijing Key Laboratory of Flavor Chemistry/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
	Determination of three synthetic pigments illegally added into sweet potato by HPLC-DAD and HPLC-MS/MS		FU Chun-hua;WU Ze-jun;Lin Fang;LIU Shui-ping;BAO Min;LIU Fang;Zhuzhou Institute for Food and Drug control;
	Thick-mash enzymatic hydrolysis of atmospheric glycerol organosolv pretreated sugarcane bagasse		HONG Jia-peng;YUE Chun;ZHAO Xiao-qin;Marie Rose Mukasekuru;LI-Xiang;SUN Fu-bao;SUN Hai-yan;The Key Laboratory of Industrial Biotechnology
	Effects of mqo overexpression on the synthesis of L-isoleucine and 4-hydroxyisoleucine in recombinant Corynebacterium glutamicum		LU Zheng-ke;SHI Feng;State Key Laboratory of Food Science and Technology
	Research on production of organic acids in soybean meal by fermentation with Lactobacillus plantarum		MAO Yin;ZOU Zong-sheng;DENG Yu;National Engineering Laboratory for Cereal Fermentation Technology
	Comparative study on Eucalyptus leaves lignin degradation by two fungal laccase		LIU Zi-tao;WANG Ji-kun;WANG Li;CAO Yong;GUO Li-qiong;CAO Su-fang;Zhao Li-chao;College of Food Science
	NADH oxidation transfer promotes the growth of Clostridium butyricum		XIA Hui-li;CHEN Si-si;CHEN Xiong;HUANG Ya-nan;XIE Ting;LI Ai-ling;WANG Zhi;Key Laboratory of Engineering
	Screening of high molecular weight xylanase-producing bacteria and optimization of fermentation conditions		WANG Zhong-yue;TENG Chao;TANG Hui-hua;LI Xiu-ting;Beijing Laboratory of Food Quality and Safety;Beijing Engineering and Technology Research Center of Food Additives;
	Screening,identification and characterizations of a thermostable acid lipase strain		ZHANG Yue-yue;WANG Yan;PENG Qing-chun;YANG Xiu-mei;MA Zhen-gang;College of Life Sciences
	Optimization of vacuum drying parameters of Zanthoxylum bungeanum based on the response surface methodology		MENG Guo-dong;PENG Gui-lan;LUO Chuan-wei;LI Bin;YANG Ling;QIU Guang-ying;College of Engineering and Technology
	Comparison of red kojic rice made by five different materials		CHEN Li-jie;Bayingolin Vocational and Technical College;
	Research progress of liquid fermentation of nattokinase		WU Yan;LI Ying-bo;LIANG Xiang-feng;LIU Hui-zhou;XIAO Jian-hui;Institute of Medicinal Biotechnology
	The influences of the environmental factors on the growth and metabolism of geosmin-producing Streptomyces in the liquor-making process		DU Hai;DU Xiao-wei;ZHAO Jing-long;ZHANG Xin;XU Yan;Key Laboratory of Industrial Biotechnology
	Variation of aroma compounds in rice husk during distillation process		ZHENG Jia;ZHAO Dong;PENG Zhi-yun;YANG Kang-zhuo;ZHANG Jian-min;LYU Xue-lan;Technology Research Center of Yibin Wuliangye Co.Ltd.;
	Effects of mixed fermentation by different Hanseniaspora genus yeasts and Saccharomyces cerevisiae on the aroma compounds in Vidal ice wine		SHEN Jing-yun;LIU Pei-tong;DUAN Chang-qing;YAN Guo-liang;Key Laboratory of Viticulture and Enology
	Nutritional characteristics and physicochemical characteristics of different size rabbit bone meal		LI Shao-bo;HE Zhi-fei;DENG Da-chuan;WU Lian-jun;LI Hong-jun;College of Food Science
	The sour quality characteristics and fermentation process optimization of Loquat vinegar		CHANG Rong;YUAN Min;DUAN Zhen-zhen;ZHOU Cai-qiong;Food Science College
	Effects of different frozen-thawed cycles on Kyoho grape juice yield and quality		ZHANG Fang-fang;ZHU Dan-shi;LI Yu-lu;LIU Li-ping;CAO Xue-hui;College of Food Science and Technology
	Effect of microenvironment gas regulation on the quality of sweet persimmon after accurate phase temperature storage		ZHANG Peng;LI Tian-yuan;LI Jiang-kuo;LI Chun-yuan;National Engineering and Technology Research Center for Preservation of Agriculture Products
	Optimization of pulsation vacuum rolling rubbing process of bacon by response surface methodology		ZHANG Dong;LI Hong-jun;GAN Xiao;WANG Xin-yue;HE Zhi-fei;College of Food Science
	Preparationof milk jelly using tamarind compound gums		JIN Ming-liang;QIN Xiao-li;TANG Xiao-yuan;ZHONG Jin-feng;College of Food Science
	Characterization of moisture transfer inrehydration process for dried mushroom(Lentinus edodes) by different drying methods		SHI Fang;XIAO Xing-ning;YANG Ya-xuan;GUO Xiao-hui;WU Su-rui;MING Jian;College of Food Science
	Effects of intermittent microwave combined heat treatment on fresh-keeping of marinated pork		TANG Bin;LI Da-hu;SHE Wan-wan;ZHANG Min;College of Food Science
	Effect of arecoline content in the areca catechu during blanching and drying process		LI Bian-sheng;GU Wei-liang;RUAN Zheng;College of Food Sciences and Engineering
	Effect of smoking materials on the volatile odor compounds of smoked skipjack tuna		ZHOU Xu-xia;QI Ya-nan;LYU Fei;PENG Ling-ling;GU Sai-qi;DING Yu-ting;Zhejiang University of Technology;
	Optimization of purification process for ursolic acid from Amygdalus communis L. peel by response surface methodology		ZHANG Jun;LI Jin;LYU Hai-ying;MA Xue;Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology
	Effect of micronized tartary buckwheat flour on its dough properties		ZHANG Ling;ZHAO Guo-hua;GAO Fei-hu;ZENG Zhi-hong;ZHANG Xue-mei;LI Xue;YU Hui;College of Food Science
	The process optimization of Shaanxi traditional stretchy noodle		MIAO Yong-fang;HU Xin-zhong;LIU Liu;LI Xiao-ping;College of Food Engineering and Nutritional Science
	Optimization of low degree polymerized inulin bread quality by response surface methodology		ZHAO Tian-tian;CAO Qi;ZHAO Dan;MA Xiao-han;DENG Jing;TIAN Jun-qing;LIU Xiong;College of Food Science
	Effect of quinoa flour on the quality and texture of wheat dough and bread		ZHANG Yuan-yuan;WEN Bai-e;LU Yu;FU Yuan;ZHANG Mei-li;College of Food Science and Engineering
	Quantitative test of tetrahydro-iso-α-acid resistance of beer spoilage bacteria using hoptetrahydro-iso-α-acid-gradient medium		ZHENG Fei-yun;NIU Cheng-tuo;ZHU Lin-jiang;ZHANG Yi-qiu;LI Yong-xian;LIU Chun-feng;WANG Jin-jingg;LI Qi;The Key Laboratory of Industrial Biotechnology
	High-throughput microbial rRNA amplicon sequencing in the study of processing and storage of aquatic food products		WANG Wei;LENG Kai-liang;LIU Jun-zhong;HAO Jian-hua;SUN Mi;Key Laboratory of Development of Polar Fisheries
	Application of ohmic heating technology in food processing		SHAN Chang-song;LI Fa-de;WANG Shao-gang;ZHAO Zi-tong;CHEN Chao-ke;WU Peng;College of Food Science and Engineering
	Development and prospects of current hypoglycemic health foods functional components and their formula		JIA Fu-huai;XU Lu-yun;WANG Cai-xia;YUAN Yuan;XIONG Fei-fei;LEI Lei;Ningbo Yu Fang Tang Biological Science and Technology Co.
	Application and mechanisms of proteins and polypeptides as cryoprotectants in aquatic products		LIU Jian-hua;SU Qi;LUO Ya-hong;LIU Shu-lai;DING Yu-ting;Ocean College
	Analysis of sodium 4-chlorophenxyacetate on bean sprouts quality and safety evaluation		LI Chang-feng;WANG Sha-sha;CHUI Xiao-li;TAN Yue;DING Yong-bo;KAN Jian-quan;College of Food Science Southwest University;Key Laboratory of Products Processing and Storage of Chongqing;Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory;

2017 Issues：

[01] [02] [03] [06] [09] [12]

More Issues：

[1975] [1976] [1977] [1978] [1979] [1980] [1981] [1982] [1983] [1984] [1985] [1986] [1987] [1988] [1989] [1990] [1991] [1992] [1993] [1994] [1995] [1996] [1997] [1998] [1999] [2000] [2001] [2002] [2003] [2004] [2005] [2006] [2007] [2008] [2009] [2010] [2011] [2012] [2013] [2014] [2015] [2016] [2018]