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Food Science
FQ: 半月
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1002-6630
CN: 11-2206/TS
YP: 1980
Url: 北京食品科学研究院
Recommended Journals
Food Science
2012 -01
Catalog
Synthesis,Recombinant Expression and Functional Analysis of Filamentousphage Gene V Protein ZHANG Da-chuan,FANG Guo-liang,LI Qi,CHEN Jiang-yuan,WANG Lan,LI Rui,LIU Lie-ju,LIU Zhi-guo (School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
Research Progress in Safety of Fish Anesthetics LU Shu-wei,LEI Hong-tao,SUN Yuan-ming(Guangdong Key Laboratory of Food Quality and Safety,College of Food Science,South China Agricultural University, Guangzhou 510642,China)
Research Advances in Healthy Functions of Bitter Gourd CHEN Jing-xin,ZHANG Zi-pei,LUO Jin-feng,WANG Jian,DING Xiao-wen(College of Food Science,Southwest University,Chongqing 400716,China)
Ferritin: A New Mineral Carrier for Supplement WANG Zhen,LENG Xiao-jing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Metabolism of Lactate and Its Critical Role in Health PANG Guang-chang,CHEN Qing-sen,HU Zhi-he(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science, Tianjin University of Commerce,Tianjin 300134,China)
Rapid Analysis of Antioxidant Constituents from Taxillus delavayi,a Yi Ethnomedicinal Material PIAO Xiang-lan1,DENG Zhang-qin1,CHEN Hu-biao2,WANG Jin1(1.Institute of Chinese Minority Traditional Medicine,Minzu University of China,Beijing 100081,China; 2.School of Chinese Medicine,Hong Kong Baptist University,Hongkong,China)
Antioxidant Activity of Polyphenol Extracts from Leaves of E.grandis×E.urophylla Guanglin No.9 WANG Jun-liang,XIAO Su-yao,CHEN Yun-jiao,CHEN Xue-xiang,TANG Jie,CAO Yong(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
Antioxidant and Moisture Retention Properties of Hyaluronic Acid and Its Degradation Products from Squid Eyes DAI Qiong,YANG Wen-ge,CHEN Xiao-fang,ZHAO Yue-yue,XIONG Shu-li,LU Jia-fang(School of Marine Sciences,Ningbo University,Ningbo 315211,China)
Isolation,Purification and Structural Analysis of Fucoidan from Kelp ZHANG Wen-qing,ZUO Ping-ping,XU Chen,YANG Lei,ZHANG Yu-long,XIA Wei(Shanghai Key Laboratory of Functional Materials Chemistry,School of Chemistry and Molecular Engineering, East China University of Science and Technology,Shanghai 200237,China)
Analysis of Phenols,Flavonoids and Oxygen Radical Absorbance Capacity(ORAC) of Three Varieties of Adlay WANG Li-feng1,2,HE Rong1,YUAN Jian2,JU Xing-rong2(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China; 2.School of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210046,China)
Changes in Structure and Characteristics of Intramuscular Connective Tissues during the Development of Wuzhumuqin Sheep SU Ya-la,HOU Xiao-wei,BORJIGIN Gerelt (College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot 010018,China)
Cultivation of Selenium-Enriched Spirulina maxima YANG Ying-ying1,GUAN Bin1,,KONG Qing1,YOU Yong1,GAO Yan-yan1,ZHANG Rui-qin1, LI Xiao1,ZUO Tao1,LIU Jin-chang2,HOU Qing-yun2(1.College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China; 2.Research and Development Center,Yantai Shinho Food Co.Ltd.,Yantai 264006,China)
Screening and Identification of a High-Yield Neutral Phytase-Producing Strain and Characterization of Neutral Phytase WANG Tao,LI Wen,YUAN Pei-pei(College of Food(Biological) Engineering,Xuzhou Institute of Technology,Xuzhou 221111,China)
Purification and Cytotoxicity of C-Phycocyanin(C-PC) from Spirulina platensis and Its Tryptic Peptides WANG Xue-qing,DENG Wei,YANG Jin-fang,MAO Yu-cong,SHI Zhong-ming(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science, Tianjin University of Commerce,Tianjin 300134,China)
Screening,Identification and Physiological Characteristics of Antagonistic Bacteria against Trichoderma in Mushroom ZHANG Xu,LIU Can,SHENG Ji-ping,ZHENG Yan-yan,XU Fei,SHEN Lin (College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Milk-Derived Casein Glycomacropeptide Inhibits Ulcerative Colitis in Mice through Apoptosis Resistance WANG Hua,CHEN Qing-sen(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science, Tianjin University of Commerce,Tianjin 300134,China)
Hepatoprotective,Weight-Reducing and Hypolipidemic Effects of Hovenia dulcis Thunb. Fruit Vinegar DU Shuang-kui,ZHAO Xiao-ye,LI Zhi-xi(College of Food Science and Engineering,Northwest A & F University,Yangling 712100,China)
Effects of Grape Seed and Grape Skin Extracts on the Migration of Mouse Mammary Carcinoma Cells LIANG Zhi-qiang 1,CHEN Qiu-yu2,SUN Xiangjun2, (1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China; 2.School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)
Hypolipidemic and Liver-Benefiting Effect of Sweet Potato Resistant Starch in Hyperlipidemic Rats YU Miao,WU Ying-long (College of Food Science,Sichuan Agricultural University,Ya'an 625014,China)
Effect of Abelmoschus manihot Flavonoids on Blood Lipid Levels of Hyperlipidemic Rats LI Yun1,YANG Xiu-song2,HE Ji-guo1,(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China; 2.Training Center of State Food and Drug Administration,Beijing 100073,China)
Protective Effect and Mechanism of Apostichopus japonicus on Kidney of Diabetic Rats LONG Teng-teng,WANG Jing-feng,ZHAO Qin,ZHANG Xun,LI Xiao-lin,XUE Chang-hu,LI Zhao-jie(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
Hypolipidemic Effect of Crude Polysaccharides from Perna viridis LI Meng-jie,FAN Xiu-ping,WU Hong-mian,HU Xue-qiong(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524025,China)
Structural Characterization and Antibacterial Activity of Carboxymethyl Thiourea Chitosan LI Xiao-fang1,MA Jin-man2,FENG Xiao-qiang1,WANG Ting-pu1,YANG Sheng1,ZHANG Hong-juan1,KONG Xu-e1(1.College of Life Science and Chemistry,Tianshui Normal University,Tianshui 741001,China; 2.No.1 Middle School of Gangu,Gangu 741200,China)
Identification of Water Buffalo Caseins by Liquid Chromatography and LTQ-Orbitrap Mass Spectroscopy WANG Li-na,XU Ming-fang,CHENG Xi-fei,XIANG Ming-xia,LI Zi-chao,LI Yun-kai(College of Life Science and Technology,Jinan University,Guangzhou 510632,China)
Anti-Bacillus cereus Mechanisms of Fructus Mume Extract LIU Meng-yin1,2,LIU Fang1,ZHOU Tao2,ZHU Yong-zhi1,XU Wei-min1,(1.Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China; 2.Ginling College,Nanjing Normal University,Nanjing 210097,China)
Synthesis and Identification of Artificial Antigen for Glibenclamide LIU Pan,ZHENG Hai-tao,HE Ji-guo(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Research Progress in Tea Saponin from Oil Residue of Camellia semiserrata LI Jun1,2,3,ZHANG Ai-yu1,2,,QI Yong-jie1,2,MENG Xiang-chun1,2,ZHANG Zhao-qi3(1.Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture,Guangzhou 510642,China;2.Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences,Guangzhou 510642,China; 3.College of Horticulture,South China Agricultural University,Guangzhou 510642,China)
Breeding of Strain Producing Protease with High Deamidation and the Optimization of Fermentation Conditions NA Zhi-guo1,MA Yong-qiang2,,HAN Chun-ran2,SHI Yan-guo2 (1.Department of Food and Environmental Engineering,East University of Heilongjiang,Harbin 150086,China; 2.College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
Effect of Inducers on Xylanase Activity and Biosynthesis of Ferulic Oligosaccharides in Aureobasidium pullulans ZHANG Yu-qing1,YU Xiao-hong1,2,,GU Zhen-xin2,TU Kang2(1.College of Chemistry and Biological Engineering,Yancheng Institute of Technology,Yancheng 224003,China; 2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
Optimization of Fermentation Conditions for High Cell Density Cultivation and High Hyperthermophilic α-Amylase Expression in Recombinant E.coli HU Jian-en1,CAO Qian1,2,YANG Fan1,2,FANG Yao-wei2,WANG Shu-jun2,, LU..Ming-sheng2,GE Liang3,LI Ying4(1.College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China;2.School of Marine Science,Huaihai Institute of Technology,Lianyungang 222005,China;3.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;4.School of Biothechnology,Jiangnan University,Wuxi 214122,China)
Breeding and Screening of a High-Yield Tannase-Producing Strain TAO Su-fen1,ZHAO Xiang-ying2,LIU Jian-jun1,2, (1.School of Food and Biological Engineering,Shandong Polytechnic University,Jinan 250353,China; 2.Research and Design Institute of Food and Fermentation Industries of Shandong Province,Jinan 250013,China)
Research Progress in Bovine Casein Glycomacropeptide for the Improvement of Inflammatory Bowel Disease ZHU Chen-chen,CHEN Qing-sen(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science, Tianjin University of Commerce,Tianjin 300134,China)
Assessment of Health Benefits,Quality and Safety of Traditional Fermented Foods:A Review CHENG Li(International College,Beijing University of Agriculture,Beijing 102206,China)
Research Progress on Peanut Proteins and Their Functional Properties DU Yin,WANG Qiang,LIU Hong-zhi,WANG Li,LIU Li (Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agricultural Product Processing and Quality Control,Ministry of Agriculture,Beijing 100193,China)
Lactobacillus Surface Layer Proteins and Research Techniques for Their Adhesion:A Review FAN Yu-bing,XIAO Rong,LI Zong-jun(Functional Foods Branch,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals,Hunan Province Key Laboratory of Food Science and Biotechnology,Changsha 410128,China)
Application of Ultra High-pressure Technology in Aquatic Product Processing HAO Meng-zhen,HU Zhi-he(Tianjin Key Laboratory of Food and Biotechnology,College of Biotechnology and Food Science, Tianjin University of Commerce,Tianjin 300134,China)
Effect of Lipid Oxidation on Protein Structure ZHANG Yin-liang,AN Qiao-yun,YANG Hui(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)
Antioxidant Activity of Polyphenolic Extract from Shanxi Aged Vinegar CHEN Shu-jun1,FENG Bin1,LIU Cheng2,SU Jing1,ZHANG Hai-ying3,LIU Ya-bin1,WU Xia-hua1(1.College of Life Science,Shanxi University,Taiyuan 030006,China;2.Beijing Food Research Institute, Beijing 100162,China;3.Shanxi Food Industrial Research Institute,Taiyuan 030024,China)
Synergistic Degradation of Acephate Aqueous Solution by Ultrasonic and Titanium Dioxide LEI Lei,WANG Xin,YIN Xiao-mei(Institute of Food Safety and Quality,University of Shanghai for Science and Technology,Shanghai 200093,China)
Physico-chemical Properties and Stability of Pigments from Spine and Shell of Sea Urchin Glyptocidaris crenularis WANG Xiao-dong1,2,3,ZHOU Da-yong1,2,3,,ZHU Bei-wei1,2,3,LU Yan-hong1 (1.School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China; 2.Engineering Research Center of Seafood of Ministry of Education,Dalian 116034,China; 3.Liaoning Province Key Laboratory of Seafood Science and Technology,Dalian 116034,China)
Application of Oat Starch-based Fat Substitutes in High-Ratio Cake XING Ming,WANG Zhan,SHU Teng-fei,HU Zhong-ze,LIU Ying(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
Spectroscopic Characteristics and Antioxidant Properties of Xyl-Gly Maillard Reaction System YU Peng-wei,LIU Deng-yong,ZHOU Guang-hong(Key Laboratory of Meat Processing and Quality Control,Ministry of Education,College of Food Science and Technology, Nanjing Agricultural University,Nanjing 210095,China)
Coloring Kinetics of Rice Tea Infusion LI Sha-sha,SHEN Shuo,XIONG Shan-bai,ZHAO Si-ming(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
Purification and Identification of Proline-rich Polypeptides from Bovine Colostrum YU Fang1,LI De-long1,ZHANG Bo1,GAO Yan-ling1,ZHANG Shao-hui1,2,(1.School of Agriculture and Biology,Shanghai JiaoTong University,Shanghai 200240,China; 2.Luh Bor.S.Research Center for Food Safety,Shanghai JiaoTong University,Shanghai 200240,China)
Intermittent Microwave Drying Properties and Kinetic Model of Lees ZHANG Li-hua1,2,ZHANG Wen2,LU..Zhen-zhen3,XU Zhong-ming2(1.College of Mechanical Engineering,Chongqing University,Chongqing 610044,China; 2.College of Information and Engineering Technology,Sichuan Agricultural University,Ya'an 625014,China; 3.College of Food Science,Sichuan Agricultural University,Ya'an 625014,China)
Effect of Binding Conditions on Quality of Restructured Beef KONG Bao-hua,MA Fu-jun,DIAO Ya-kun(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
PCR-DGGE Analysis of Microbial Community Structure of Bozaa,a Traditional Kyrgyz Fermented Beverage Nurgul RAHMAN1,HUA Chang-chun2,ZHU Xiao-ying1,Gulsum TOHSUN1,DONG Ming-sheng2, (1.School of Life Sciences,Xinjiang Normal University,U..ru..mqi 830054,China; 2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
Effects of Enzymatic Hydrolysis and Subsequent Plastein Reaction on Antioxidant Properties of Soybean Protein Isolate SONG Jia-tian,ZHAO Xin-huai(Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China)
Extraction and Purification of Cellulase from Spent Mushroom Compost DU Ning,XU Tian-tian,LI Xian-fu,XIA Zhi-hua,CHEN Jun(College of Life and Environment Sciences,Shanghai Normal University,Shanghai 200234,China)
Isolation of a Strain of Non-starter Lactic Acid Bacteria Accelerating Cheese Ripening and Its Effect on Cheddar Cheese Slurry Proteolysis ZHOU Rui,LI Xiao-dong,PAN Chao(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science, Northeast Agricultural University,Harbin 150030,China)
Isolation and Identification of Excellent Oenococcus oeni from Xinjiang Wines LI Cui-xia1,2,3,LI Hua2,3,JIN Gang2,3,DU Li-ye2,3,WANG Hua2,3,(1.College of Life Science,Northwest A&F University,Yangling 712100,China;2.College of Enology,Northwest A&F University,Yangling 712100,China;3.Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China)
Process Optimization for Enzymatic Preparation of Polypeptides from Egg Yolk Protein QIN Jia-yan,YU Na,YUE Xi-qing (College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)
Optimization of Microencapsulation Process for Lactobacillus plantarum NCU116 XIONG Tao,FENG Chao,XIE Ming-yong(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
Optimization of Fermentation Conditions for Black Currant Fruit Vinegar by Response Surface Methodology NIU Guang-cai1,YAN Bao-dong1,ZHU Dan2,WEI Wen-yi1,GUAN Chen1(1.College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China; 2.College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
Isolation of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Antimicrobial Substances MA Miao-lian1,ZHAO Jing1,CHEN Xiao-lin1,ZHANG Fu-hai2,ZHU Min2,ZHANG Ming1, (1.School of Life Science,Anhui Agricultural University,Hefei 230036,China; 2.Anhui Environmental Monitoring Center,Hefei 230036,China)
Screening and Preliminary Identification of a Lactic Acid Bacterium Strain with the Capacity of Nitrite Degradation from Sanjiang Pickled Potherb Mustard LIU Zhi-wen1,YUAN Wei-jing2,ZHANG San-yan1,LUO Jing3,CHEN Zhong-liang1,LI Kun-tai1, GUO Xiao-yan1,XU Bo1,(1.Nanchang Key Laboratory of Applied Fermentation Technology,College of Bioscience and Engineering,Jiangxi Agricultural University,Nanchang 330045,China;2.The Lixin College of Beijing,Beijing 100037,China; 3.Second Clinical Medical College of Southern Medical University,Guangzhou 510515,China)
Dynamic Variation of Main Products and Microflora during the Fermentation of Luzhou-flavor Liquor YU You-gui1,LUO Jun2,XIONG Xiang2,YANG Zhi-long2,XIAO Geng-cheng2(1.Department of Biology and Chemical Engineering,Shaoyang University,Shaoyang 422000,China; 2.Hunan Xiang Jiao Liquor Co.Ltd.,Shaoyang 422004,China)
Preparation of ACE Inhibitory Peptides by Bromelain Hydrolysis of Loach(Misgurnus anguillicaudatus) Protein YAO Dong-rui,PAN Sai-kun,ZHOU Ming-qian,WANG Shu-jun,HU Jin-ling(School of Food Engineering,Huaihai Institute of Technology,Lianyungang 222005,China)
Optimization of Process Parameters for Enzymatic Preparation of Antihypertensive Peptides from Porcine Hemoglobin LI Cheng1,GUO Qi-liang1,2,FU Gang1,CHEN Dai-wen1,ZOU Mo-jun1(1.College of Food Science,Sichuan Agricultural University,Ya'an 625000,China; 2.Chengdu Academy of Agriculture and Forestry Sciences,Chengdu 611130,China)
Purification and Enzymatic Characterization of Limit Dextrinase from Malted Barley PENG Ya-li,HU Fei(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
Application of Lactobacilli in Cured Fish ZHOU Chang-yan,HUANG Ze-yuan,TIAN Guo-jun(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
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