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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
2017 -14
Catalog
Cloning,expression and purification of copper nitrite reductase WEI Ji-dong;ZHANG Qing-fang;DOU Shao-hua;YU Shuang;CHI Nai-yu;WANG Xiao-hui;School of Life Science and Biotechnology
Study on proliferation of oligosaccharides in fermented soybean residue FU Yu-xiang;FAN Ya-wei;TAO Lin;DENG Ze-yuan;MU Song-niu;ZENG Yun-xia;State Key Laboratory of Food Science and Technology of Nanchang University;The Center of Laboratory Animal Sciences
Isolation and identification of lactic acid bacteria from Chinese traditional sourdough YIN Xue;GUO Xue-feng;Patiguli·Maolahong;LIU Jun-feng;ZHANG Xiu-ping;XI Lin-qiao;CHENG Long;College of Animal Science
Application of phage display technology in food safety ZHAO Yan-yan;ZHAO Sheng-ming;LIANG Ying;LIU Xian-jin;ZHANG Hao;LI Hong-bo;TU Kang;Department of Food Science
Determination of deoxynivalenols and zearalenone in pastry by solid phase extraction coupled with liquid chromatography-tandem mass spectrometry WANG Li-juan;KE Run-hui;AN Hong-mei;YIN Jian-jun;SONG Quan-hou;China National Research Institute of Food & Fermentation Industries;National Food Quality Supervision and Inspection Center;
Progress in the structure and catalytic mechanism ofβ-1,3-glucanases WANG Rui;YANG Jun;YANG Qing;School of Life Science and Biotechnology
Research progress of β-glucosidases of glycoside hydrolase family 3 ZHOU Lin-fang;JIANG Bo;ZHANG Tao;LI Shu-hua;State Key Laboratory of Food Science and Technology
Dertermination of reduced glutathione (GSH) and thiols in proteins (P-SH) in 4 kinds of nuts by high performance liquid chromatography (HPLC) LIU Chang;YING Yi-xian;QIU Yue;CUI Sheng-yun;Key Laboratory of Natural Resources & Functional Molecules of Changbai Mountain of Ministry of Education
Determination of 31 pesticide residues in Chinese wolfcherry by high performance liquid chromatography-tandem mass spectrometry TANG Li-hua;MA Gui-juan;ZHU Jie;MA Xue-mei;Ningxia Hui Autonomous Region Food Testing Center;
Determination of diethylstilbestrol in animal food by a poly (tryptophan) modified glassy carbon electrode MA Xin-ying;LV Hui-ping;WANG Yi-lei;Department of Chemistry and Chemical Engineering
Rapid determination of cordycepin in Cordyceps militaris by near-infrared spectroscopy WANG Shi-cheng;WANG Ying;ZHANG Hong;LI Guo-chen;WANG Yan-hong;Institute of Applied Ecology
Optimization of extraction technology and antioxidant activity determination of polysaccharide from submerged fermentation mycelium in Agaricus blazei Murrill REN Chao-hui;FENG Guo-hui;ZHANG Chuan-bo;Shool of Life Sciences
Response surface methodology for optimization of ultrafiltration condition for purification of sika deer antler base peptide LI Xue;PI Yu-zhen;SHANG Fei-fei;QIAN Kun;College of Food
Effects of four kinds of proteases on α-glucosidase inhibitory activity of polysaccharide from Inonotus obliquus TONG Shi-sheng;HU Jin-rong;ZHANG Jing-sheng;DONG Wen-xia;WANG Li;LIU Ping;Bio-pharmaceutical College
Hemostatic activity of cod skin gelatin-Ca~(2+) complex hemostatic powder YAO Di;SUN Lei-lei;LIU Han;HOU Hu;LI Ba-fang;College of Food Science and Engineering
Optimization of fermentation conditions for preparation of acid slurry bean curd coagulants by Lactobacillus casei YQ336 YE Qing;XU Yun-he;ZHANG Li-li;College of Food Science and Engineering
Optimization of fermentation conditions for killer toxin production from Cyberlindnera mrakii WM1 by response surface methodology TAN Chun-ming;YANG Shao-ling;YANG Xian-qing;YU Gang;South China Sea Fisheries Research Institute
Study on liquid fermentation conditions for fibrinolytic enzyme production by middle acidophilic Actinomycete sp.YY21 DENG Yong-ping;LIU Xiao-lan;HAN Yang;AI Rui-bo;College of Food and Biotechnology
Extraction and functional properties of protein from the seeds of Carica papaya L. WANG Biao-shi;ZENG Yi-jun;LOU Meng;JIANG Min;HU Xiao-jun;PENG Yuan-huai;YANG Juan;School of Chemistry and Chemical Engineering
Process optimization of microwave-assisted extraction of polyphenols from young fruits of Huaniu apple GAO Yi-xia;TAO Chao-nan;ZHOU Xiang-jun;WANG Ting-pu;HU Li-ping;College of Bioengineering and Biotechnology
Study on the liquid fermentation conditions of glucoamylase by Monascus purpureus CHEN Jing-zhi;LIN Juan;YE Xiu-yun;XU Mei-ai;LI Wen-juan;DENG Xiang-zhen;Fujian Key Laboratory of Marine Enzyme Engineering
Process optimization for ultrasonic-assisted extraction of anthocyanins from Lycium ruthenicum Murray ZHENG Tan;LI Jian-ying;YANG Lu;WANG Qing-xia;WANG Jia;LI Meng-xuan;College of Biotechnology and Food Science
Comparative research of two omega-3-enriched protein prepared from Antarctic krill( Euphausia superba) with different methods YIN Li-ang;XUE Chang-hu;TIAN Li-li;JIANG Xiao-ming;YIN Li-duan;LI Zhao-jie;XUE Yong;College of Food Science and Engineering
Study on purification and antioxidant activity of D-chiro-inositol from tartary buckwheat HU Yuan-yuan;YI Ruo-kun;WANG Zhong-ming;NIE Xu-yuan;QIAN Yu;ZHAO Xin;Chongqing University of Education
Study on protein structure and security analysis during the processing of Yiluxian bass HAO Zi-na;College of Food Science and Engeneering
Determination of solubility and metastable zone of Rebaudioside A in ethanol-isopropanol-water system MAO Ya;XU Cheng-hao;YANG De-jian;BAI Tao;YANG Jun;Sichuan Vocational College of Chemical Industry;Chengdu Cheng De Chemical Technology Co.
Effects of microwave sterilization on volatile flavor compounds of spiced goose meat LI Xing;BU Li-jun;ZHANG Xiao-chun;XIE Hua-dong;ZHONG Zheng-ze;Chongqing Academy of Animal Sciences
Characterization of β-galactosidase from Bacillus coagulans RY237 LI Wen-ting;BIAN Fei;WANG Cui-ping;CHEN Gao;ZHANG Yan;ZHU You-feng;WANG Shi-rong;YUE Shou-song;Bio-Tech Research Center
Effect of ultrasonic on molecular weight distribution of papain hydrolyzate ZHANG Jie;DING Lin;BAI Ge;ZHENG De-juan;CAO Yan-ping;Beijing Advanced Innovation Center for Food Nutrition and Human Health
Variation of amino acids and organic acids in fermented grains during fermentation of jujube brandy YAN Chao;HOU Li-juan;QI Xiao-ru;ZHAO Huan;WANG Jie;Food Science and Technology College
Application of dietary fiber extracting from Pleurotus eryngii residue in crisp biscuit TAN Xiao;ZENG Lin;HAN Chao;ZHANG Qing;TANG Jie;Provincial Key Laboratory of Food Biotechnology of Sichuan
Study on the processing technology and flavor characteristics of crispy fries LIU Shuang;PAN Hong-dong;ZHAO Si-ming;College of Food Science and Technology
The process optimization of noodles with antihypertensive peptide from Laminaria japonica ZANG Ying-ying;CHEN Li-jiao;CHEN Ji-cheng;CHEN Li;ZHAO Xiao-dan;College of Food Science
Process optimization of increase the solubility of rice residue protein by ultrasound-assisted alkali treatment PAN Zheng;MIAO Song;SHEN Kai-qing;CAI Xiao-hua;ZHANG Long-tao;ZHENG Bao-dong;College of Food Science
Preparation and antioxidant activity of rice germ Zn~(2+)-polysaccharide LUO Min;CHEN De-jing;SU Wen;School of Biological Science and Engineering
Study on the conversion process of sucralose-6-acetate to sucralose in methanol and recrystallized process improvement PAN Hao-ran;SU Hui;YAO Zhi-xiang;LIU Liu;LIU Chun-shui;College of Biological and Chemical Engineering
Effects of modified atmosphere package materials on respiratory pathway of Cucumins melo L. TAN Gui;MENG Xin-tao;CHE Feng-bin;LI De-hua;MU Zhi-jie;ZHANG Shi-xiong;PAN Yan;Institute of Food science and Pharmaceutical Science
Antioxidative effect of α-tocopherol on the crab hepatopancreas PENG Huan-huan;LIU Xiao-li;XIA Xiu-dong;WANG Rong;ZHOU Jian-zhong;LIU Yuan;Institute of Agricultural Products Processing
The anti-Aspergillus flavus activity of composite coating of perillaldehyde-sodium alginate in peanut ZHANG Chu-shu;YU Li-na;BI Jie;SUN Jie;HU Yu-zhong;ZHAO Shan-cang;Shandong Peanut Research Institute;Qing Dao Topsen Group Co.
The quality change of freshwater shrimp stored at 15 ℃ when get out of the water WU Hai-hong;JIN Bi-ru;XU Wei-min;ZHANG Xin-xiao;CHEN Lin;ZHU Yong-zhi;Institute of Agricultural Products Processing
Effects of different packaging on the quality and ethylene release rate of black plum fruit during cold storage and the subsequent shelf life WANG Li-min;HONG Kai;LI Qian-qian;SANG Wei-na;ZHAO Yu-mei;CAO Jian-kang;College of Food Science and Nutritional Engineering
Effect of temperature on the quality stability of whole goat milk powder ZHANG Yi;Department of Life Science
Analysis and evaluation of nutritional components in tilapia byproduct SU Yong-chang;LIU Shu-ji;LIU Zhi-yu;LIU Qiu-feng;WANG Yin;Fisheries Reasearch Instiute of Fujian
Optimization of enzymolysis conditions for degradation of agarose by cellulase LI Qing-wang;XIONG Yao;CAI Kun-qi;MIAO Song;ZHANG Long-tao;ZHENG Bao-dong;College of Food Science
Study on the extraction of gelatin from bone by ultrasonic-assisted enzymatic hydrolysis ZENG Xiao-fang;ZHAO Wei;YANG Rui-jin;CAI Ti-yuan;LI Xue-liang;School of Food Science and Technology
Study on antimicrobial properties of Noni fruit,seed and leaf extract and screening of antimicrobial composite formula LIU Ai-sha;HONG Qi-en;FENG Xing-jiang;MAO Xiang-fei;HUANG Ye-fu;SHAO Yuan-zhi;YI Mei-hua;Hainan Noni Biological Engineering Development Co.
Optimization of cadmium removing from Pyropia haitanensis and its change of nutritional quality by response surface methodology ZHOU Qing;LIN Hong;FU Xiao-ting;MI Na-sha;ZHOU Ying;LIU Xiao-yong;Food Safety Laboratory
Studies on the rheological properties of locust bean gum( LBG) and guar gum( GG) mixed system GUO Jie;GUO Xiao;ZHANG Zhao-yang;WANG Cheng-bo;MU Xing-xing;ZHANG Ji;Lanzhou Vocational Technical College;College of Life Science
Composition analysis and preliminary structural characterization of the flavonoids from Lycium barbarum leaves FAN Yan-li;HAN Li-na;MENG Xue-mei;FU Li-xia;TIAN Jian-wen;College of Agricultural
Effect of Na Cl on gel characteristics of duck meat batter LI Na;KANG Zhuang-li;ZHU Chao-zhi;ZHAO Gai-ming;MA Han-jun;SONG Zhao-jun;ZHAO Sheng-ming;School of Food Science
Effect of germinated brown rice and hydroxypropyl methyl cellulose on the quality of bread CAO Lei;XIA Qing;SONG Yu;LU Chao-qun;TAO Shu;LIU Chao;Institute of Agroprducts Processing
Study on the characteristics of elements content and the discrimination of the origin of rice in different producing areas ZHANG Gao-qiang;YUAN Jian;JU Xing-rong;HE Rong;XING Chang-rui;College of Food Science and Engineering
Effect of tallow oxidation on the formation of beef flavors WU Xiao;KONG Ling-hui;ZHAO Yuan-yuan;Guangdong H-BIO Biotechnology Co.
Research of peanut sprout production by different varieties of peanut and its nutrition analysis YU Li-na;ZHANG Chu-shu;BI Jie;WANG Ming-qing;LIN Rong-li;YANG Zhen;FENG Chu-chu;ZHANG Jian-cheng;SUN Jie;XU Tong-cheng;Shandong Peanut Research Institute;Qingdao Agricultural University;Agricultural Products Research Institute
Research progress of the flavor compounds in wine LIU Chun-yan;ZHANG Jing;LI Dong-mei;XIE Yue;WANG Zhen-ping;College of Agriculture
Advance in interactions of phenolic compounds with food macromolecules on digestion and metabolism REN Xia-xia;LIU Lian-liang;ZHANG Xin;WU Zu-fang;LV Ya-ning;HU Ben-feng;School of Marine Science
Research progress of functional activities of polyphenols in coarse cereals XIE Jia-han;LIU Hui-min;LIU Mei-hong;ZHENG Ming-zhu;XU Qian;LIU Jing-sheng;College of Food Science and Engineering
Research progress of glycosylation reaction to improve plant protein emulsion stability WU Zhou-shan;LU Li-xia;XIONG Xiao-hui;XUE Feng;LI Chen;College of Food and Light Industry
Research progress of application of mannoprotein in wine brewing LIU Ze-yu;WANG Jun;HE Jing-li;LIU Jun;School of life science
Study on the comprehensive evaluation of air dried beef quality with multiple variables TIAN Xiao-jing;LIU Yuan-lin;MENG Qiu-bai;WANG Cai-xia;CHEN Shi-en;LIU Gen-di;College of life Science and Engineering
Influence of different storage methods on nutritional ingredient and sensory quality of duck soup BIAN Huan;ZHANG Xin-xiao;CHEN Lin;ZHANG Bin;WU Hai-hong;ZHU Yong-zhi;Institute of Agricultural Products Processing
Rapid isolation of three bioactive components from the flowers of Paeonia suffruticosa Andr. YAN Hui-jiao;WANG Zhi-wei;WANG Dai-jie;AN Chun-yan;GENG Yan-ling;WANG Xiao;Shandong Analysis and Test Center
Effect of selenium Se-76P on STZ-induced renal function and biochemical indexes in mice with diabetic nephropathy LI Qiang;TIAN Fu-jun;WEI Zi-jing;GE Xin;HU Chao;WANG Cheng;Department of Immune Technology
Effects of selenium enrichment on mycelia dry weight and intracellular enzyme activity of Cordycepsmilitaris ZHANG Xi-wen;ZHAO Bo;ZHANG Guo-cai;LIU Chun-yan;LI Wen-juan;College of Forestry
Lipid-lowering and anti-oxidative effects of curcumin on Caenorhabditis elegans LI Ping;MI Sheng-quan;FENG Ya-fang;ZHAO Zhuo;College of Applied Arts and Science of Beijing Union University;
Intervention effects and mechanism research of mulberry crude extract on nonylphenol anxiety behavior of SD rats induced by nonylphenol LIU Huan;YANG Jie;HUANG Shao-wen;LIU Rui-jing;HE Yong-jian;LIU Chun-hong;College of Food Science
Effects of 5'-nucleotides on the injury of colon function induced by chronic alcoholism in rats BAO Lei;XIAO Yang;CAI Xia-xia;WANG Nan;LI Yong;Department of Nutrition and Dietetics
Analysis of the chemical constituents in the seeds of Abelmoschus manihot and discussion on its utilization value LIU Jie;GUO Sheng;ZHU Zhen-hua;YAN Hui;QIAN Da-wei;DUAN Jin-ao;Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization
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