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Science and Technology of Food Industry
FQ: 半月
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1002-0306
CN: 11-1759/TS
YP: 1979
Url: 北京市食品工业研究所
Recommended Journals
Science and Technology of Food Industry
2016 -18
Catalog
Optimization and kinetics analyses of exopolysaccharide production by Simplicillium lanosoniveum XING Xiang-ying;CHEN Jing-yu;DONG Qing-lin;GUAN Rui-jing;YAN Shuang-yin;School of Chemical Engineering and Technology
Optimization of bacitracin a high- yield industrial fermentation medium XU Chao;LV Feng-xia;BIE Xiao-mei;LU Zhao-xin;College of Food Science and Technology
Isolation and identification based on NRPS functional gene of a fungal epiphytic strain from grapes LV Man;YANG Ke;WANG Ao;SHI Ya-ning;XIN Zhi-hong;College of Food Science and Technology
Effects of light intensity and nitrogen limitation on cell growth and cell composition of Chlorella sorokiniana YANG Xu-qiu;CHEN Jian-feng;ZHENG Xiang-nan;XIE You-ping;College of Biological Science and Engineering
Isolation and identification of nitrite- degrading lactic acid bacteria from pickles and application in fermented sausage CUI Jue;SUN Hui-gang;ZHU Zhao-li;LOU Xue-lian;College of Food Engineering
Isolation and purification of antimicrobial substance from Bacillus sp.B11 and analysis of its properties ZHANG Shuai;QIU Peng;LONG Xiu-feng;HOU Yan-yan;LU Feng-juan;ZHANG He-ming;TIAN Yong-qiang;Key Laboratory of Leather Chemistry and Engineering
Synthesis and absorption performance of core- shell magnetic polymer materials for solid phase extraction and detection of Tolbutamide in hypoglycemic health products WU Zong-yuan;LI Xiao-yan;LIU Min;TAN Xue-cai;WANG Fang;LIU Li;DANG Hai-ping;SHAO Fei;School of Chemistry and Chemical Engineering
Determination of three microcystins in drinking water by automatic- SPE and HPLC XU Xiao-ying;LIU Zhu;LIANG Jing-jing;ZHOU Xia;LOU Jin-wen;Zhejiang Institute for Food and Drug Control;
Selenium speciation analysis in aquatic products of Jiaozhou Bay by ion chromatographic hydride generation- atomic fluorescence spectrometry HAN Ting-ting;CUI He;SONG Tian;JI Hong-wei;LI Hui-xin;ZHU Qian-lin;CAI Feng;ZHANG Tao;College of Chemistry and Chemical Engineering
Identification and detection of flavonoids in bee pollen WANG Jing;ZHONG Shi-huan;WANG Qing-ling;CHEN Qing-jun;ZHOU Bing;Zhejiang Gongzheng Inspection Center Co.
Study on the interaction between propyl gallate and bovine serum albumin using fluorescence spectroscopy and molecular docking ZHU Guo-fei;TENG Teng;DENG Bin;Guizhou Institute of Technology;College of Life Sciences
Correlation analysis and principal component analysis of trace elements in jujube from different region of Xinjiang REN Yan-rong;DENG Chao-fang;PU Chang-jiu;WU Hong-bin;Chongqing Collaborative Innovation Center for Functional Food
Study on condition optimizing of extraction technique of squid ink polysaccharide from Sepia pharaonis by response surface methodology JIANG Mao-wang;GAO Xiao-lan;HAN Qing-xi;PENG Rui-bing;JIANG Xia-min;School of Marine Sciences
Study on solvothermal extraction and determination of hesperidin from Tangerine peel PANG Xian-juan;LI Jie;DUAN Leng-xin;CHEN Ke-li;School of Chemical Engineering and Pharmaceutics
Extraction technology of polyphenol from Moringa oleifera leaves SHEN Hui;TAO Ning-ping;ZHAO Lin-min;MEI Meng-yao;College of Food Science and Technology
Optimization of extraction technology polysaccharide from the ink of the Sthenoteuthis oualaniensis in South China Sea by response surface methodology YANG Li-zhi;YANG Xian-qing;HUANG Hui;LI Lai-hao;DENG Jian-chao;ZHAO Yong-qiang;YANG Shao-ling;Key Laboratory of Aquatic Product Processing
Effect of refining process on the flavor compounds of linseed oil WANG Xiao-yuan;SONG Zhang-yi;ZHANG Yan-qi;NI Yuan-ying;National Engineering Research Center for Fruit and Vegetable Processing
Study on production technology of Cheddar cheese adding Lactobacillus plantarum with antifungal activity FAN Shuai;CHEN Zhong-jun;XIN Sheng-bing;DAN Jing;WEN Mei;College of Food Science and Engineering
Optimization of medium components for inulinase production of a strain using Taguchi method CHEN Chen;YANG Ge;LI Li-li;QIN Song;College of Life Science
Optimization of fermentation process of sugar- tolerant bread yeast DOU Bing-ran;GUO Hui-ming;LUO Hai-yan;HONG Hou-sheng;Nanjing Tech University
Isolation and preliminary characterization of lipases from fungi in extreme environments JIN Peng;DANG Ai-li;LEI Xiang-nan;Suren Singh;LIU Xiao-guang;WANG Zheng-xiang;LU Fu-ping;College of Chemical Engineering and Materials Science
Optimization of protoplast formation,regenerationin and transformation in Aspergillus niger SUN Xiao-wen;ZHENG Zhi-ming;LUO Jia-yu;ZHAO Gen-hai;LIU Hui;School of Physics and Materials Science
Application of membrane separation on preliminary purification of resveratrol from extract of peanut root LU Xin;SONG Guo-hui;ZHANG Li-xia;SUN Qiang;HUANG Ji-nian;Institute of Agricultural Processing
Preparation of monoclonal antibody against trivalent chromic ion and development of colloidal gold immunochromatographic assay for detecting total chromium content in food WANG Ya-nan;WANG Xiao-fei;DING Han;ZHANG Hai-tang;FAN Guo-ying;WANG Zi-liang;School of Animal Science
Study on PMA- qPCR assay for rapid and accurate detection of viable Lactobacillus paracasei N1115 ZHANG Dong;FENG Li-li;XUE Yu-ling;WANG Hua;XUN Yi-ping;LI Xing-jia;ZHU Hong;WANG Shi-jie;The Shijiazhuang Junlebao Dairy Co.
The method of DNA extraction from animal muscle tissue and real- time PCR detection LIU Na;ZHAO Xin+;CHEN Rui;WANG Cheng;ZHU Zhu;WANG Yong;LAN Qing-kuo;Institute of Tianjin Agriculture Quality Standard and Testing Technology;
Characterization of the flavor composition in different domestic brewing barley cultivars ZHANG Han;QIN Lei;ZHOU Zhe;XU Xian-bing;DU Ming;WANG Zhen-yu;ZHU Bei-wei;DONG Liang;Dalian Polytechnic University
Preparation and stability of the inclusion complex of HP-β- CD with morin LI Shu-jing;ZHOU Zi-ruo;ZHOU Wei;BAI Dong-sheng;Department of Chemistry
Nanoparticles formation of carp eggs peptides induced by Ca~(2+) and pH values HUANG Hai;LI Ba-fang;ZENG Ming-yong;College of Food Engineering
Effect of ultrasound treatment on structure and antigenicity of β- lactoglobulin LI Xue;TU Zong-cai;QI Wu-cheng;WANG Hui;YANG Wen-hua;TIAN Ming;State Key Laboratory of Food Science and Technology
Drying characteristics and kinetics of lotus seeds using microwave vacuum drying ZHAO Ying-ting;WANG Wei-wei;ZHUANG Wei-jing;ZHENG Bao-dong;TIAN Yu-ting;College of Food Science
Effect of supercritical CO_2 extraction of oil on physicochemical properties of myofibrillar proteins in Euphausia Superba WANG Xiao-long;FENG Xiao-mei;SUI Xiao;XI Xuan;HAN Yu-qian;Food Department
Optimization for mango texture profile analysis and characterization of texture to different maturaity of mango HE Quan-guang;HUANG Mei-hua;ZHANG E-zhen;XIN Ming;HUANG Mao-kang;QIN Ren-yuan;HUANG Zhen-yong;Institute of Agro-Food Science & Technology
Modeling of the combination of vacuum and infrared drying of kiwifruit slices XU Mu-dan;MA Ke-chun;HUANG Meng;ZHOU Dan;CAO Qing;MA Hang;College of Food and Biological Engineering
HAMLET- like cell- growth- inhibitory effect of ovalbumin- oleic acid complex on colon cancer cell XING Xiao-juan;LIU Jian-lei;JING Hao;College of Food Science & Nutritional Engineering
Effects of UF (ultrafiltration) on the antioxidant activity of Andrias davidianus peptides QING Wei;SUN Qiang;BAI Xin-hua;RAN Xu;College of Light Industry
Study on polyphenol purification by macroporous resin and inhibition activity to pancreatic amylase of polyphenol from Docyniaindica (Wall.) Dcne leaves CHEN Jiang;ZHANG Xiao-yu;LIU Gang;WANG Zhan-guo;LIU Hai-xia;College of Life Science
Phenolic contents and antioxidant activity in the fruit of different loquat cultivars LIN Su-ying;XIE Wen-yan;HE Song-tao;CAI Li-na;XIE Xiao-mei;WU Jin-cheng;Environment & Biological Engineering of Putian University;Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants;
Inhibitory effects of ten plant essential oils on three pathogens of cherry tomatoes HE Hong-yu;ZHU Yong-qing;WANG Zi-peng;LIU Pei;ZHAN Min;ZENG Xiao-dan;Institute of Agro-Products Processing Science and Technology
The influences of soaking and sprouting on primary nutrient contents of quinoa seed GUO Mou-zi;HU Jing;LI Zhi-long;SHEN Bao-yun;CHEN Xia-zhen;MA Shao-li;LI Chao-zhou;Gansu Tiaoshan Institute of Agricultural and Forestry Sciences;Gansu Agriculture University;
Screening and degradation properties of biogenic amines degrading strains in salted fish WU Yan-yan;QIAN Xi-xi;CHEN Yu-feng;YANG Xian-qing;DENG Jian-chao;Key Lab of Aquatic Product Processing
Study on enzymatic degradation for polysaccharide from Enteromorpha and its technical condition optimization ZHANG Gao-li;LI Yin-ping;ZHAO Mei;LIU Meng-meng;WANG Peng;College of Food Science and Engineering
Explorating conditions for fermented Donggao by using direct vat starter MA Yu-xi;CHENG Lei;LIU Xiong;College of Food Science
Study on ultrasonic- assisted solvent extraction and purification of pepsin- soluble collagen from grass carp skin WANG Jin-mei;BAO Jian-qiang;College of Food Science and Technology
Effect of fermentation strain on flavor of seed watermelon wine ZHANG Chao;DENG Xing-xing;MA Yue;ZHAO Xiao-yan;LI Wu;Beijing Vegetable Research Center
Effect of preparation process conditions on sensory quality of corn steamed bread WANG Xiao-he;YU Miao;WANG Feng;Liaoning Academy of Agricultural Sciences;Institute of Agro-food Science and Technology
Mixture regression design for formulation optimization of a beef liver sausage YU Ying;YU Qun-li;MA Ya-jun;WU Ting;JIN Xian-long;YU Chun-qi;Food Science and Engineering Department of Gansu Agricultural University;Gansu Tianma Shengtai Food Technology Co.
Factors affecting polyphenol purification of macroporous resin from Sargassum fusiforme ZENG Shuai;ZHOU De-qing;LIU Nan;Yellow Sea Fishery Research Institute
Effect of different processing methods on eating quality of pan- fried restructured steak MA Ya-jun;HAN Ling;YU Ying;JIN Xian-long;HAN Guang-xing;YU Qun-li;XIE Qing;Food Science and Engineering Department of Gansu Agricultural University;Gansu Tianma Shengtai Food Technology Co.
Ultrasonic preparation and characterization of cinnamon oil-β- cyclodextrin nanocapsules SHI Chun-tao;LI Ping;SHU Ting;PEI Fan;College of Basic Science
Preparation and performance of konjac glucomannan and pullulan blend films YAO Yao;XIAO Man;YAN Wen-li;KUANG Ying;JIANG Fa-tang;NI Xue-wen;School of Food and Pharmaceutical Engineering
Optimization of enzymatic modification conditions of albumin edible film by response surface methodology ZHENG You;JIA Liang;DUAN Rong;MA Ying-ying;Rongchang Campus
Effects of two preservatives on quality of chilled duck breast meat ZHANG Zhi-qiang;SUN Yang-ying;PAN Dao-dong;WANG Lei;SHAO Xing-feng;YANG Xue-song;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejian Province
Effect of relative humidity on the flavor characteristics and volatile components of scallops soup during cold storage HU Jin-hua;ZHANG Jun-wei;ZHOU Peng;State Key Laboratory of Food Science and Technology
Effects of four kinds of packaging materials on the preservation of fresh- cut potatoes chips ZHAO Rui-xue;CHEN Xiang-ning;XU Li;CHANG Xi-guang;YANG Xiao-fei;GUO Yan-song;Food Science and Engineering College at Beijing University of Agriculture
Effect of 1- MCP on the quality of yard- long bean during storage CHEN Gang;MA Xiao;Zhengzhou normal university;He'nan Vocation and Technical College;
Effect of sweet potato cellulose size reducing blood lipids in high fat rats LIU Jin-zhi;LU Hong-jia;LI Ben-jiao;LIU Xiong;College of Food Science
The research progress in synthesis of secondary metabolites in fresh- cut fruit and vegetable SHAO Wen-jun;HU Wen-zhong;JIANG Ai-li;YANG Liu;College of Life Science
Research progress on the marine bioactive peptides LIN Duan-quan;GUO Ze-bin;ZHANG Yi;FU Wei-qing;ZHENG Bao-dong;College of Food Science
Research progress in the function of coix seed active ingredients ZHAO Jie;WANG Ming-li;TANG Cui;YAN Yan;College of Wine and Food Engineering
Review of the researches on polysaccharides from Isatis indigatica Fort. JIA Jian;CAO Rong-an;DU Yi-hua;ZHAO Ze-long;LI Liang-yu;College of Food Science
Research progress on preparation and application of recombinant collagens TANG Yun-ping;ZHENG Qiang;HU Bin;CAI Jin;HUANG Lei;XU Zhi-nan;College of Chemical and Biological Engineering
Advance of bioactive peptides derived from egg white ZHENG Ying;FANG Qing-ying;TONG Ping;CHEN Hong-bing;GAO Jin-yan;State Key Laboratory of Food Science and Technology
Anti- fatigue activity of Lycium barbarum polysaccharides in mice by attenuating oxidative stress LIU Yu-meng;JIN Yuan-bao;MENG Fan-xin;YU Hao;College of Animal Science
Protective effects of collagen polypeptides from Cucumaria frondosa on oxidative damage in PC12 cells ZHAO Qin;LIN Dong;LIU Hai-mei;School of Food Engineering
Research progress in the anti- tumor activities and related mechanisms of plant polyphenols YI Juan-juan;WANG Zhen-yu;QU Hang;LI Jing-tong;School of Chemical Engineering & Technology
Protective effects of reduced glutathione on lung injury induced by N_2O_4 in mice HU Jie;FANG Hui;LI De-yuan;QIAO Yan;Department of Quartermaster
Analysis of the regulation of foods for special medical purpose in China LI Mei-ying;LI Ya-hui;JIANG Yu;WANG Xing;Center for Health Food Evaluation
2016 Issues:  [01] [02] [03] [04] [05] [06] [07] [08] [09] [10] [11] [12] [14] [13] [16] [15] [17] [18] [20] [19] [21] [22] [24] [23]
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