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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
2013 -08
Optimization of Microwave-Assisted Extraction of β-Cryptoxanthin from Satsuma Mandarin Peel by Quadratic Orthogonal Rotation Design SUN Zhi-gao
Response Surface Methodology for Optimization of Wet Heat Lipoxygenase Denaturation of Dehulled Non-Soaked Soybeans LIU Xin1
Application of Hyperspectral Feature Extraction to Detect Surface Damage in Red Jujubes XIN Shi-hua
Determination of Total Phenols from Actinidia arguta by Visible and Near-Infrared Diffuse Reflection (VIS/NIR) Spectroscopy FU Rao1
Principal Component Analysis and Cluster Analysis of Sensory and Nutritional Quality of Walnut PAN Xue-jun1
Effect of H2O2on Disease Resistance of Postharvest Tomato Fruits Infected with Botryis cinerea WU Huan-huan1
Distribution of Heavy Metals in Soil and Tea from Yunwu Tea Area in Guizhou Province and Diffusion Characteristics of Heavy Metals in Tea Infusion ZHANG Qing-hai1
Determination and Comparison of Six Active Compounds in Green Tea from Shaanxi Province SHI Ming-ming1
Involvement of Nitric Oxide in Defense Response of Salicylic Acid-Induced Disease in Postharvest Tomato Fruits LI Cui-dan1
Effect of Exogenous Glycine Betaine on Oxidative Metabolism in Cucumber during Low-Temperature Storage WANG Fu-gui
Analysis of Volatile Components of Cantharellus cibarius Fr. by GC-MS LI Wen1
Quantitative Determination of Tea Saponin in Tea Seed Meal by High Performance Liquid Chromatography ZHANG Hai-long1
Determination of Astaxanthin in Antarctic Krill Oil by C_(30) Reversed Phase High Performance Liquid Chromatography with Solid-Phase Extraction SUN Lai-di1
Determination of Cadmium, Copper, Lead and Zinc in Grains by Ultrasound-Assisted Extraction Followed by Atomic Absorption Spectrometry GU Jia-li
Detection of Bifidobacteria in Fermented Dairy Products by Real-Time Fluorescent Quantitative PCR WU Yan-tao
Determination of Carbofuran and Carbaryl Residues in Fruits and Vegetables by Nonaqueous Micellar Electrokinetic Capillary Chromatography with Online Enrichment TONG Ming-zhu
Determination of Dimethylpolysiloxanes in Foodstuffs by Inductively Coupled Plasma Atomic Emission Spectrometry GAO Feng
Several Factors for the Detection of Bacteria by FT-IR Spectroscopy YANG Li-jun1
Determination of 11 Environmental Estrogens in Food Packaging Materials by Liquid Chromatography Coupled with Mass Spectrometry WU Zhong-ping
Anthocyanin Composition and Content in Different Peach Cultivars as Determined by HPLC ZHAO Xiu-lin1
Determination of β-Agonists in Cooked Meat by HPLC-MS/MS WANG Yuan
Simultaneous Determination of 18 Food Additives in Foods by High Performance Liquid Chromatography LIN Hai-dan
Determination of 2,4-Diaminotoluene in Laminated Food Packaging Bags by Gas Chromatography and Gas Chromatography-Mass Spectrometry LI Shao-xia
Uncertainty Evaluation for Determination of HCH and DDT in Dried Cucumber by Gas Chromatography HUO Xiao-min
Optimization of Microwave Extraction of Total Phenols from Magnolia Bark by Orthogonal Array Design ZHONG Ping
Optimization of Inclusion Reactions of β-Cyclodextrin and Its Derivatives with Artemisinin DUAN You-gou
Enzymatic Acylation of Epigallocatechin Gallate (EGCG) and Antioxidant Activity of Acylated EGCG in Soybean Oil LI Zhe1
Preparation of Conjugated Linoleic Acid Glyceride in the Presence of Subcritical Water WANG Xue
Purification of 1,8-Cineole from Stock Solution of Eucalyptus Oil by Batch Vacuum Distillation WANG Shi
Extraction of Isothiocyanate from Radish Sprout ZHAO Gong-ling 1
Optimization of Hydrolysis Conditions of Soybean Meal by Response Surface Methodology ZHAO Yan-wei1
Optimization of Supercritical CO_2 Extraction and Fatty Acid Composition of Wheat Embryo Oil HE Jiao
Optimization of Polysaccharide Extraction from Pumpkin by Central Composite Design/Response Surface Methodology CHEN Li-jiang
Identification of Drainage Oil Based on Palmitoleic Acid and Methacrolein LI Tao1
Fast Detection of Fried Oil Quality by Electronic Nose LI Jing1
Optimization of Properties of Chitoan-Kudzu Starch Blend Films YIN Lu1
Determination of Total Polyphenols in Apple Vinegar Drink by Folin-Ciocalteu Method ZHAO Xiao-juan
Optimization of Preparation Process for Nano-SiO_x/Albumin Complex Film by Response Surface Methodology ZHENG You
Quality Control of Dried Noodle Processing Based on Statistical Process Control (SPC) LIU Rui
Effect of Extract from Euryale ferox Seed Shell on Quality of Pork Sausage during Storage ZHANG Cuan1
Production of Gracilaria lemaneiformis-Based Seasoned Seaweed Sauce YANG Xian-qing1
Production of Lentinus edodes Biscuits and Analysis of Characteristic Aroma Components GAO Yong-xin1
Optimization of Reaction Conditions for Buckwheat Resistant Starch Preparation by Autoclaving Enzymatic Debranching Recrystallization and Its Granular Morphology ZHANG Xiao
Preparation and in vitro Digestibility of Cross-linked Potato Starch GUO Li
Optimization of Preparation of Collagen Polypeptide Chelated Calcium by Orthogonal Array Design PENG Qiao-yun1
Optimization of Enzymatic Extraction of Insoluble Dietary Fiber from Rapeseed Shells WANG Shun-min
Purification and Molecular Weight Detection of Polysaccharides from Banana Peel LIN Zhi-chao1
Process Optimization for Extruded Rice Production WANG Hui-ran
Adsorption Properties of Alpha Hydroxy Acids from Apricot Sauce AISIKAER Ailati
Fermentation Performance of Crystallized Fructose and Optimization of Baking Process ZHOU Jia-chun
Removal of Tannins from Quercus mongolica Fisch Acorns CAO Hai-xia
Establishment and Application of a Multiplex PCR Assay for Simultaneous Detection of Salmonella spp. and Staphylococcus aureus in Quick-Frozen Foods TENG Yao-hui
Comparison of Three Detectors Used for HPLC Determination of Monoglycerides FANG Min
Determination of Isoflavones in Soybean Products and Supplements by UPLC YUAN Bo
Comparison of Quality Changes of Pickled Radish Treated by High Hydrostatic Pressure and Thermal Processing during Storage ZHAO Dong
Determination and Application of Phthalic Acid Esters in Liquor Packaging MA Li1
Detection for Pig-Derived Components in Foods by Real-Time Polymerase Chain Reaction FAN Li-li1
Quick Identification of Five Species of Meat by PCR Assay LI Tong1
Detection of Lactic Acid Bacteria in Commercial Yoghurt by PCR-DGGE Combined with Species-Specific PCR WANG Ying
Separation and Identification of Aroma Compounds in Yeast Extract LIN Mei-li1
Effects of Calcium Chloride and Chitosan Coating Treatments on Citric Acid Metabolizing Enzymes and Gene Expression in Postharvest Pear GUO Run-zi
Preservation of Litchi with Composite Chitosan Coating and Modified Atmosphere Packaging YANG Sheng-ping
Preservative Effect of Four Composite Natural Coatings on Eggs ZHANG Shuai
Physiobiochemical Characteristics of Phaseolus vulgaris L. during Controlled Atmosphere Storage WANG Li-bin1
Effect of Grape Seed Extract on Preservation of Shiitake Mushroom (Lentinus edoes) WU Ning1
Effects of Packaging Films on the Quality of Fresh Lentinus edodes FU Hai-jiao
Effects of Micro-Vacuum Storage Conditions on the Texture of Broccoli Curd YUE Ben-fang
Development of Natural Matrix Standard Tea for Quality Control of Bifenthrin Residues YU Kong-jie
Optimization of Emulsification Salt Formulation for Preparing Cheese by Response Surface Methodology CHEN Ling
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