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Food and Fermentation Industries
FQ: 月刊
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 0253-990X
CN: 11-1802/TS
YP: 1970
Url: 中国食品发酵工业研究院;全国食品与发酵工业信息中心
Recommended Journals
Food and Fermentation Industries
2018 -01
Catalog
Gene cloning and prokaryotic expression of GDP-mannose 4,6-dehydratase from Nostoc flagelliforme CAI Guo-qiang;CHEN Xue-feng;FAN Hua;LIU Huan;ZHAO Yuan-yuan;School of Food and Biological Engineering
Isolation of dominant lactic acid bacteria from Xinjiang dried meat and analysis of its enzyme-producing characteristics LI Yu-hui;GUO An-min;LIU Cheng-jiang;WANG Jun-gang;Institute of Agro-products Processing Science and Technology Xinjiang Academy of Agricultural and Reclamation Science;Key Laboratory of Agro-Products Processing
Determining off-flavor compounds in adlay seeds using HS-SPME-GC/MS and GC-olfactometry CHEN Guang-jing;ZHENG Jiong;DING Yong-bo;CHEN Xiao-long;XIA Ji;KAN Jian-quan;College of Food Science
Rapid determination of nine polymethoxyflavones in sweet oranges juice using SPE-HPLC-DAD/FLD method LI Gui-jie;TAN Xiang;ZHAI Yu-lin;CHENG Yu-jiao;WANG Jun;WANG Hua;RUSSELL LEE ROUSEFF;WU Hou-jiu;Citrus Research Institute
Determination of copper in food by dual-wavelength absorption spectroscopy method with ponceau S as the probe JIANG Hong;WU Zheng-zhen;WANG Fang;RAN Chun-min;ZENG Qing-rui;CHENG Yi-zhen;College of Chemistry and Chemical Engineering
Determination of tert-butylhydroquinone content in vegetable oil by silica gel solid phase extraction-high performance liquid chromatography JIN Hu;XIONG Wei-lin;BAO Li-lin;ZHOU Qing-yan;ZOU Yan-di;LIN Yu-xia;Dao Dao Quan Grain & oil Shares co.
Determination of azocyclotin,cyhexatin and fenbutatin oxide residues in fruits and vegetables by gas chromatography-tandem mass spectrometry ZHU Meng-meng;HUANG Liang;ZHOU Min;CHEN Lu-tao;YU Lu-ping;HU Song;HU Jin-feng;WANG Chuan-pi;Greentown Agricultural Detection Technology Co.
Production of uridine monophosphate by recombinant uridine/cytidine kinase from Thermus thermophilus FAN Xiao-guang;JIA Zi-fan;LI Guo-liang;HAN Hong-jun;GAO Li-dong;ZHANG Shun-tang;LI Yan-jun;CHEN Ning;College of Biotechnology
The novel process of reusing anaerobic digestion effluent in citric acid fermentation ZHANG Hong-jian;SU Xian-feng;ZHANG Jian-hua;MAO Zhong-gui;The Key Laboratory of Industrial Biotechnology
Screening and characterization research of quorum sensing signaling molecule AI-2 high-yield Lactobacillus strains CAI Zhen-hua;CHENG Na;JIA Zhen-hu;PANG Xiao-yang;School of Life Science
Screening and identification of histamine degrading strains in Sichuan spontaneously fermented sausages and preliminary application ZHANG Nan;YANG Yong;LI Bin-bin;XU Ye;LI Ren-jie;ZHANG Shan;College of Food Science
Production of nattokinase by fed-batch fermentation WU Yan;LIANG Xiang-feng;LIU Hui-zhou;LI Ying-bo;XIAO Jian-hui;Institute of Medicinal Biotechnology
Optimization of heat stabilizer of transglutaminase REN Li-jun;LIU Long;LIU Song;DU Guo-cheng;CHEN Jian;Key Laboratory of Industrial Biotechnology
Isolation of lactic acid bacteria and their characteristic of carbon utilization during the liquor-making process of Chinese roasted sesame-like flavor liquor DU Hai;XING Min-yu;XU Yan;Key Laboratory of Industrial Biotechnology
Relation of microbial composition and enzyme activity index with different grades of Luzhou flavored clay WU Shu-kun;LIU Mei;DENG Jie;WEI Chun-hui;HUANG Zhi-guo;Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province
Study on the change of nitrate and nitrite in fermented vegetable and its correlation CHI Xue-mei;WANG Yi-qian;QIAO Hui;RONG Jin-cheng;CHI Nai-yu;ZHANG Qing-fang;College of Life Science and Technology
Effects of different nutrition additives on ethanol tolerance and fermentation performance of Chinese rice wine yeast YANG Yi-jin;LIN Xiang-na;XIA Yong-jun;WANG Guang-qiang;YU Jian-shen;HU Jian;AI Lian-zhong;School of Medical Instrument and Food Engineering
Analysis of bacterial diversity in goats' milk from Guanzhong region of Shaanxi province GAO Jia-yuan;SHAO Yu-yu;LEI Fei-yan;WANG Bi-ni;ZHANG Fu-xin;College of Food Engineering and Nutritional Science
Enhance the conversion rate of trehalose synthase by Lys490 site-saturation mutation LYU Xin;WANG Teng-fei;WANG Jun-qing;LIU Hong-ling;WANG Rui-ming;Department of Biology Engineering
Study on the thermal denaturation and aggregation of tilapia myosin under different ionic strength conditions LI Ting;ZHU Pan-hong;QI Hui-hong;ZHOU Chun-xia;HONG Peng-zhi;College of Food Science and Technology
Migration of copper from different structures of nanocopper/polypropylene composite film to the food simulants SHI Yu-jie;HU Chang-ying;JIANG Zi-wei;ZHANG Ce;ZHAO Quan;Department of Food Science and Engineering
The evaluations of in vitro activity and zebrafish liver protection by "Taizhi" solid drink JIA Fu-huai;HAN Xiao-feng;LI Zhi-jun;MA Fu-jun;WEN Jian;YUAN Peng;DUAN Sheng-lin;Ningbo Yufangtang Biological Technology Co.Ltd.;China National Research Institute of Food & Fermentation Industries;
Effects of γ-polyglutamic acid combined with transglutaminase treatment on the gelatin properties of chicken myofibrillar protein BAI Deng-rong;LIU Gen;HE Xue-hua;SHANG Yong-biao;College of Food Science
Effects of high-ester pectin on rheological and texture properties of acidified soybean protein gel ZENG Rui-qi;ZHANG Ming-zheng;ZHANG Fu-sheng;ZHENG Jiong;College of Food Science
Macro-nutrition composition and brewing capability of tibetan hulless barley in different producing areas JIN Wei-yun;ZHANG Xiao-meng;HAO Jian-qin;ZHANG Yu-hong;XUE Jie;GU Fang-hong;China National Research Institute of Food and Fermentation Industries;Tibet Academy of Agricultural and Animal Husbandry Sciences;
Influence of Peruvian squid pen powder on soy sauce koji production ZHAN Chao-qun;DENG Shang-gui;HUO Jian-cong;XIU Ce;JIN Kai-nan;College of Food and Medicine Technology
Optimization of preparation conditions of rice slurry for rice-based fermented beverage ZOU Xiu-rong;ZHENG Zheng;ZHU Jian-hua;Yingdong College of Food Science and Engineering
Effect of transglutaminase concentration on the quality of stirred goat yogurt during the storage WANG Yin;ZHANG Fu-xin;SHAO Yu-yu;WANG Bi-ni;ZHANG Zhe-yuan;FENG Cui-jiao;College of Food Engineering and Nutritional Science
Effects of nitric oxide on physiological and biochemical changes of fresh-cut carrots ZHAO Lei;HU Wen-zhong;LIU Wen-ling;CHEN Chen;JIANG Ai-li;LIU Cheng-hui;College of Life Science
Effect of extraction parameters on the yield of flavanones and polymethoxy flavones from citrus orange peel and antioxidant activity of the extract NIE Chao;ZHAO Zi-yan;LIU Luo-yi;DONG Xin-ying;ZHOU Zhi-qin;College of Horticulture and Landscape Architecture
Co-precipitated protein from tilapia muscle and soybean meal and its solubility and amino acid composition analysis QI Hui-hong;ZHOU Chun-xia;ZHU Pan-hong;LI Ting;HONG Peng-zhi;College of Food Science and Technology
Influence of heating on Malus domeri (Bois) Chev. fruit browning ZHANG Qiao;CHEN Zhen-lin;PAN Zhong-tian;LIU Yan;DUAN Zhen-hua;College of Food and Biological Engineer
Effect of konjac glucomannan/nano-silica composite coating on the quality of mango fruit MAI Xin-yun;CHEN Qing-jin;TAN Yan-ni;ZHANG Hua;JIA Gui-kang;College of Agriculture and Food Engineering
Formulation optimization for a nutritional batter by response surface methodology ZHANG Tao;YU Lin-cui;WU Peng;XU Zhi-cheng;SUN Yi;GE Jing;TIAN Ying;School of Tourism and Culinary Science
Comprehensive evaluation for the effects of 1-methylcyclopropene treatment on the quality of Prunus americana during cold storage LEI Li;HE Jing-liu;LIU Xiao-yan;HU Ke;HUANG Wen-bu;SUN Han;QIN Wen;Collage of Food Science
Optimization of shrimp sauce pickles by response surface analysis JIA Chao-shuang;ZHAO Zi-tong;SHAN Chang-song;LIU Juan;ZHOU Tao;WU Peng;Key Laboratory of Food Processing Technology and Quality Control in Shandong Province College of Food Science and Engineering
Phosphorylation process of Antarctic krill protein with response surface optimization QI Ting;CHEN Xue-zhong;LIU Zhi-dong;LIU Bao-lin;HUANG Hong-liang;QU Ying-hong;WANG Wen-han;School of Medical Instrument and Food Engineering
Based on Kompetitive allele specific PCR methodology for the purity detection of Humulus iupulus varieties JIANG Pei-ji;WANG De-liang;JIANG Wei;Song Tao;Li Tao;PU Biao;LUAN Chun-guang;College of Food Science
Staphylococcus aureus detection by reverse transcription loop-mediated isothermal amplification LIANG Yu-lin;LIU Xiu;ZHOU Zhen-sen;ZHOU Peng-fei;YIN Jian-jun;China National Research Institute Food & Fermentation Industries;
Principal component analysis and comprehensive evaluation of amino acids in egg white from six kinds of eggs LI Qian-qian;LIU Yue-yue;LI Fan;LUO Zhang;CHI Fu-min;School of Food Engineering and Nutrition Science;Tibet Agricultural and Animal Husbandry College;
Research on the correlation between electronic nose analysis and sensory evaluation of Dongpo pork YI Yu-wen;LIU Yang;PENG Yi-qin;DENG Jing;WU Hua-chang;QIAO Ming-feng;Culinary Science Key Laboratory of Sichuan Province
Application of molecularly imprinted polymers in mycotoxin determination CHAI Yin-jiao;LI Xiang-min;XIONG Yong-hua;MA Wei;CAI Xiao-xia;YUAN Jing;GUO Liang;State Key Laboratory of Food Science and Technology
The research progress in the wine industry of Monascus DAI Wen-ting;WU Hong;GUO An-min;DAI Jun-hui;LEI Yong-dong;Instiute of Agro-Products Processing Science and Technology
Study and application of detection methods of total aflatoxins in food WANG Ya-nan;WANG Xiao-fei;WANG Zi-liang;The Animal Science and technology College
Research progress on starch use in surimi seafood MI Hong-bo;WANG Cong;YI Shu-min;XU Yong-xia;LI Jian-rong;HUANG Jian-lian;DING Hao-chen;WANG Qi;XIONG Shan-bai;College of Food Science and Technology
2018 Issues:  [01] [02]
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