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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 -22
Catalog
Study on the mechanism of adsorption of lead ions biosorption by lactic acid bacteria YU Shang-fu;JIN Da;DING Xiu-yun;DOU Ming-li;HUO Gui-cheng;Key Laboratory of Dairy Science of Ministry of Education
Oxidative stability of liposomes during in vitro digestion TIAN Meng-meng;LI Na;WEI Fu-qiang;LU Jun-meng;HAN Jian-zhong;LIU Wei-lin;Food Safety Key Laboratory of Zhejiang Province
Isolation,purification and identification of protein with cholesterolreducing activity from the supernatant of Lactobacillus reuteri CHEN Chen;YU Rui-li;School of Perfume and Aroma Technology
The impact of environmental factors on marine bacteria Pseudoalteromonas issachenkonii HZ glycosyltransferase gene expression LU Xiao-ping;XU Yan-rui;FAN Qiu-ping;HAO Lu-jiang;Qilu University of Technology
Screening high acid- producing and acid- resistant Lactobacillus casei strains HE Hui-ling;MA Cheng-jie;WANG Kun;HU Zhong-ze;College of Food Science and Engineering
Identification of lactic acid bacteria isolated from fermented dairy Tofu of Horqin Region LI Hua;WANG Hua;XIA Chun-li;JI Zhao-jun;SUN Li-jie;College of Life Science
Isolation,screening and identification of lactic acid bacteria tolerance to heavy metal lead JIA Yuan-bo;ZHAO Xiao-feng;HE Min;GU Yue;HE Yin-feng;College of Food Sciences and Engineering
Research progress on thermophilic microorganism chitinase HU Rong-kang;XIAO Zheng;LIN Man-hong;JIA Rui-bo;LIU Bin;College of Food Science
Determine the Phthalates in the different plastic packaging foods by gas chromatography- mass spectrometry NIU Hong-liang;MA Yan;XIN Ming-xing;LU Wu;YUAN Hui;ZHAO Yu;Light Industry Science Research Institute of Gansu Province;
Analysis of volatile compounds in Cyclocarya paliurus leaves by SPME-GC-MS CHEN Wei-ling;ZHONG Pei-pei;FAN Lin-lin;DING Hao-fu;HE Hong;WANG Yuan-xing;State Key Laboratory of Food Science and Technology
Analysis of aroma components in apple brandy at different distillation stages by HS-SPME/GC-MS CAI Ting;ZHANG Guang-feng;LU Qian-wen;QIN Jia;ZHANG Nan-di;XIANG Wen-liang;ZHANG Qing;College of Food and Bioengineering
Determination of tributyltin in seafood based on magnetic molecularly imprinted polymers coupled with high performance liquid chromatography-inductively coupled plasma mass spectrometry YANG Hua;XU Xiao-bing;LIU Li-jun;QI Xiang-yan;PAN Dao-dong;Zhejiang Wanli University;Ningbo University;
Determination of trace pyrraline in food samples using solidphase extraction and high performance liquid chromatography LIU Hui-lin;MU Lin;CHEN Xiao-mo;WANG Jing;Beijing Advanced Innovation Center for Food Nutrition and Human Health
Determination of glucose,sucrose and fructose in 10 kinds of tropical fruits by ion chromatography YU Lu;ZHOU Guang-ming;SHEN Jie;YU Yan-li;Key Laboratory on Luminescence and Real-Time Analysis
Study on fluorescence spectra mechanism of vitamin C CHEN Ya-bin;HE Jian-guo;MA Tian-lan;DING Jia-xing;WU Long-guo;HE Xiao-guang;WANG Song-lei;LIU Gui-shan;Ningxia University School of Agriculture;
Changes in volatile components of grass carp muscle during crisping process FENG Jing;LIN Wan-ling;LI Lai-hao;YANG Xian-qing;WANG Jin-xu;HUANG Hui;HU Xiao;HAO Shu-xian;WU Yan-yan;Key Laboratory of Aquatic Product Processing
Study on browning reaction in hot air drying processing of Lycium barbarum HU Yun-feng;TANG Yu-xuan;LI Ning-ning;HU Han-yan;ZHU Yan-hua;Tianjin University of Science and Technology
Study on ultrasonic- microwave synergistic extraction of polysaccharose from Bletilla striata and its antioxidant activity CAI Jin-yuan;XIONG Jian-wen;HUANG Yan-fen;ZHAO Yao-yin;ZHANG Cai-yun;LIU Wei-wei;WEI Kun-hua;Department of Food and Chemical Engineering
Identification of acetic acid bacteria in fermenting agent of Chinese steamed bread and optimization of fermentation conditions SUN Wei-zhe;QU Ling-yu;TENG Chao;AN Xiang-yu;SHI Yu-meng;LI Liang-jun;Beijing Laboratory for Food Quality and Safety
Purfication and properies of the trypsin inhibitor from flax seeds CHEN Ying-lu;SHI Ya-wei;Institute of Biotechnology
Optimization of the parameters for fucosidase extraction from Flavobacteriaceae sp. CZ1127 based on response surface methodology CHEN Feng;WANG Jun;SHEN Jing-jing;DONG Shu-jun;CHANG Yao-guang;College of Food Science and Engineering
The development of the rosa rugosa syrup and its antioxidant and bacteriostatic activity CHEN Ji-hua;WANG Bo;ZHANG Yu-xia;HU Yan-yun;ZHOU Wei;College of Food Science and Engineering
Effects of fermented Chaenomeles speciosa juice on lipid metabolism and AMPK / SIRT1 pathway in mouse with non- alcoholic fatty liver disease TU Hao;WU Li-chun;DUAN Li;YIN Meng;HOU Meng-ying;ZHANG Chang-cheng;YUAN Ding;LIU Chao-qi;Hubei Key Laboratory of Tumor Microenvironment and Immunotherapy;Medical College
Determination of biogenic amines in aquatic products by modified Qu ECh ERS method and liquid chromatography-mass spectrometry JIANG Lin-rong;XU Zhi-wei;ZENG Min;HUANG Jie-ying;XU Li;FU Chuan-jun;PANG Dao-biao;LI Shi-fei;Hainan Entry-Exit Inspection and Quarantine Bureau;
Multiplex DPO-PCR for the detection of Vibrio parahaemolyticus and Vibrio cholerae WEI Shuang;MA Xin-hua;WANG Tian-jie;LONG Yang;JI Qiang;REN Jiao;WU Xi-yang;Shantou Entry-Exit Inspection and Quarantine Bureau;Department of Food Science and Engineering
Nondestructive detection of quality of chilled mutton using hyperspectral imaging technique YANG Ju-mei;HE Xiao-guang;WANG Song-lei;DING Jia-xing;QIANG Feng;WANG Qin-zhi;School of Agriculture
Effect of low and ultralow- temperature freezing on retrogradation properties of waxy rice starch gel HE Ping;ZHU Hong-shuai;CHANG Xiao-hong;WANG Ya-ru;YUE Shuang;LI Yan-fang;AI Zhi-lu;XIE Xin-hua;College of Food Science and Technology
Effects of different thawing conditions on the water content of Tan sheep meat ZHANG Li-wen;KONG Feng;LI Jun-li;ZHANG Tong-gang;LUO Rui-ming;School of Agriculture
Study on rheological properties of the κ-carrageenan gum and locust bean gum complex CHEN Lu;WANG Xing-na;LI Wen-fang;JIN Qing;MIAO Jin-lai;Qingdao University of Science and Technology;First Institute of Oceanography
Effects of drying methods on the retrogradation of rice YANG Ding-ling;SHEN Qun;College of Food Science and Engineering
Study on relationship between Ya'an Tibetan tea does not affect people'sleep and the caffeine content HU Yan;National Tea Products Quality Supervision and Inspection Center
Experimental study on thin layer variable temperature hot air drying of konjac LUO Chuan-wei;PENG Gui-lan;QIU Bing-tao;WU Shao-feng;YANG Ling;College of Engineering and Technology
Influence of different cooking methods on nutritional and sensory quality of beef tenderloin XU Xun;BU Jun-zhi;Tourism College of Zhejiang China;
Study on preparation and emulsification of octenyl- succinyl β-cyclodextrin HU Yan-na;LI Hong;TAN Sen;GAO Hao-wei;ZHOU Yuan-li;MA Wei-yu;LUO Zhi-gang;College of Light Industry and Food Science
Study on the characterization and physical property of green tea powder with different particle sizes SHU Yang;YANG Xiao-ping;College of Horticulture &Forestry Sciences
Thermal characteristics in low- temperature- phase transition and thermal stability of the protein of squid(Sepiellam aindroni de Rochebrune) muscle LI Mi;LI He-sheng;JIN Yang;ZHENG Li;SONG Zheng-gui;MAO Tian-li;College of Marine
Study on physicochemical properties and digestibility of potato and wheat flour blends YAN Qiao-zhen;GAO Rui-xiong;XING Qin-hui;HOU Chuan-li;HAN Ke;ZHANG Zheng-mao;College of Food Science and Engineering Northwest A&F University;College of Agronomy
A gas chromatography / mass spectrometry based metabolomics study of the fermentation of sufu YANG Qin;CHEN Xiao-hua;ZHANG Hao;CHEN Wei;CHEN Yong-quan;School of Food Science and Technology
The community structure of eukaryotic microorganisms in nine kinds vegetable fermentation system YAN Ping-mei;JING Xue-jiao;LI Yan-qin;CHAI Zheng;QIAO Hong-ping;ZHAO Wen-jing;WANG Qi;Department of Biology
Study on characters of fermented germinated brown rice milk prepared with combination of two lactic acid bacteria ZHU Li-jie;FANG Yi-yuan;CHEN Yan-jie;LIU Xiu-ying;WANG Bo;LIU He;HE Yu-tang;MA Tao;College of Food Science and Technology
Study on the optimization and enzyme activity of co- fermentation sufu pr-fermentation with double moulds LI Shun;GU Yong-zhong;ZHENG Zhi;CHEN Xiao-ju;WU Xue-feng;JIANG Shao-tong;LI Xing-jiang;Key Laboratory for Agriculture Products Processing of Anhui Province
Effect of enzymatic hydrolysis on wolfberry fruit juice yield WANG Ya;MA Wen-ping;XU Lan-xian;JIANG Yi-shan;College of Life Science and Engineering
Research of solid fermentation technology of Zanthoxylum bungeanum liquor DONG Si-yang;YUAN Yong-jun;ZHANG Qi;WANG Yan-li;CHEN Hai-feng;DOU Jian-wei;CHENG Xiao-xue;School of Food and Bioengineering of Xihua University;
Preparation and properties of amylose / soy lecithin inclusion complex WANG Ping-ping;LI Hong;TAN Sen;LUO Zhi-gang;School of Food Science and Engineering
Optimization of the dense phase carbon dioxide treatments on apple puree NAN Xia;ZHANG Chao;MA Yue;HOU Nai-rui;ZHAO Xiao-yan;Shanxi Agricultural University
Effect of gum combination ultra high pressure treatment on the quality of chicken meat products WANG Jia-nan;KANG Zhuang-li;MA Ya-ping;LI Xiang;PAN Run-shu;MA Han-jun;College of Food Science
Optimization of extraction conditions of purple- red pigment from “Heijingang” potato based on Plackett- Burman and response surface method LIU Xi-xia;LU Si-fan;HOU Jian-jun;LI Yun-tao;Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization
Optimization of the complex preservatives of chilled halal snowflake beef and detection of volatile flavor compounds LI Jun-li;LUO Rui-ming;ZHANG Tong-gang;LI Ya-lei;College of Agricultural
Optimization of extraction process of Gelidium amansii agar by response surface methodology LIU Shi-lin;ZHU Feng;LIN Sheng-nan;HUANG Jin-cheng;LI Tian-jiao;WANG Hong-li;LIN Xiang-yang;College of Biological Science and Technology
Optimization of cashew nuts protein extraction using response surface methodology ZHANG Jing-jing;LI Xiao;YAO Guang-long;CAO Xian-ying;CHEN Jian;Food Science and Technology
Study the extraction and antioxidant activity of ginger glycoprotein ZHAO Wen-zhu;ZHANG Rui-xue;YU Zhi-peng;CHEN Yue-jiao;ZHANG Hong-ling;WANG Xin-ke;LIU Jing-bo;LI Jian-rong;College of Food Science and Engineering
Optimization of extraction conditions of Chinese chestnut peptides by response surface methodology and its DPPH· scavenging abilities FENG Yan-xia;JIA Yi-fan;GU Hai-hua;WANG Feng-jun;Key Laboratory of Forestry Food Processing and Security in Beijing
Effects of plasticizers and emulsifiers on mechanical properties of konjac glucomannan / ethyl cellulose blend films ZHU Qian;XIAO Man;CHEN Xi;JIANG Fa-tang;YAN Wen-li;School of Biological Engineering and Food
Effects of soy protein isolation and starch with different addition levels on the formation of heterocyclic aromatic amines in roasted pork YAN Yan;ZENG Mao-mao;CHEN Jie;YANG Song;YOU Feng-hui;SONG Ya-qiong;Institute of Agro-products Processing
Effect of fatty acid disinfectant on sterilization and quality during storage of apple SONG Han-jiao;WANG Xi-chang;WU Na;XIE Pei-ning;College of Food Science and Technology
Antioxidant activity of Aronia melanocarpa enzyme HUANG Hai;WANG Ying;GUO Yun-xia;TAO Wen-jing;JIA Xi-wen;XU Yan;College of Food Engineering
Analysis and evaluation of nutritional components in different locations of Moringa oleifera GUO Gang-jun;LONG Ji-ming;HUANG Yan-li;XU Rong;LI Hai-quan;Yunnan Institute of Tropical Crops;College of Tropical Crops
Research progress of polymer microgel in food emulsion JIANG Shuai;LI Yuan-yuan;ZHAO Chang;KONG Bao-hua;College of Food Science
Research progress on the application of ultra high pressure for the preservation and sterilization of aquatic products ZHAO Hong-qiang;LAN Wei-qing;ZHANG Wan-jun;XIAO Lei;XIE Jing;College of Food Science & Technology Shanghai Ocean University
Research progress of food authentication technology LIU Yi-jun;LIU Na;ZHANG Yu-meng;Dalian Institute for Food Control;
Research progress of fish collagen and functional polypeptides from fish collagen CAI Lu-yun;MA Shuai;CAO Ai-ling;LI Xiu-xia;LV Yan-fang;YU Zhi-peng;DENG Shang-gui;LI Jian-rong;College of Food Science and Engineering of Bohai University
Progress in controlled release for active packaging YANG Chun-xiang;WANG Yi-fen;LI Li;College of Food Science and Technology
Research progress of the structures,properties and modifications of Konjacglucomannan MENG Fan-bing;LIU Da-yu;LI Yun-cheng;XIE Zhen-jian;ZHANG Yin;School of Pharmacy and Bioengineering
Study on anti- fatigue effect of compound D- ribose on mice YUAN Bao-hui;LIU Gui-qin;LIU Min;LI Da-cheng;HAN Jun;WANG Zheng-ping;Laboratory of Clinical Nutrition
Separation and purification of flavonoids from Juniperus sabina L.by high-speed counter-current chromatography LI Qian;LI Chen-yang;Maiwulajiang ABUDUREYIMU;XU Fang;ZHAO Jun;College of Life Sciences&Technology
Optimization of extraction technique of flavonoids from Zizyphus jujube cv.Huizao by response surface methodology LIANG Peng-ju;JIANG Jian-hui;QING Shao-wei;KANG Lei;College of Life Sciences
Optimization of ultrasonic extraction of polyphenol from guava leaf using response surface methodology NAN Ji;LI Yuan-zhi;Vocational and Technical College of Inner Mongolia Agricultural University;College of Food Science
The radioprotection of Actinidia kolomikta polyphenols against organism damage by ~(60)Co γ- rays ZUO Li-li;FU Xiao-yi;GAO Yong-xin;SUN Mao-cheng;WANG Zhen-yu;WANG Shu-ran;School of Public Health
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