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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
2016 -09
Catalog
Corroboration of Quinolone Resistance Mediated by Active Efflux System in Lactic Acid Bacteria LI Zhen;LI Shaoying;SONG Xiaomin;MA Chunyan;LI Shufen;HE Wenying;CAO Yinghua;College of Food Science and Engineering
Preparation and Identification of a Black Soybean Lipoxygenase LI Ru;CUI Xiaodong;LI Yuying;LI Chen;WANG Zhuanhua;College of Life Science
Effects of Exogenous Substances on the Content of Secondary Metabolites in Arnebia euchroma Johnst Hairy Roots GE Sunan;ZHANG Shengxuan;WANG Fang;WEI Huan;XIE Wenlei;XIE Jian;LI Chi;ZHAO Hu;College of Agronomy
Effect of Oxygen on Degradation of Chitosan with Swirling Cavitation ZHANG Weiwei;REN Xiane;YANG Feng;HUANG Yongchun;HE Ren;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes
Fluorescence Spectroscopic Study of the Interaction of Lysozyme with Bacitracin NI Zhihua;ZHANG Yuming;DENG Chuanhuai;ZHOU Yanfen;College of Life Sciences
Effect of Steam Explosion on Total Isoflavone Content and Antioxidant Capacity of Puerariae thomsonii Radix ZHANG Qi;YI Junpeng;LI Xin;WANG Xinsheng;LI Bing;ZHU Wenxue;College of Food and Bioengineering
Separation and Determination of Angiotensin Converting Enzyme Inhibitory Peptide from Salt-Soluble Protein Solution Fermented with Lactic Acid Bacteria ZHAO Junliang;LU Haipeng;MANG Lai;JIN Shan;Key Laboratory of Clinical Diagnosis and Treatment Technology in Animal Disease
Development of an Efficient Method for Total Protein Extraction from Yeast-Like Conidia of Tremella fuciformis LIU Yang;ZHU Hanyu;XU Danyun;ZHANG Lijiao;MA Aimin;College of Food Science and Technology
Effect of Redox Potential Regulation on Metabolic Flux Distribution of Corynebacterium crenatum CHEN Xiaoju;CAO Xinmin;JIANG Shaotong;LI Xingjiang;College of Chemistry and Material Engineering
Effect and Mechanism of Flaxseed Gum on Thermal Gelling Properties of Porcine Myofibrillar Protein at Different Heating Temperatures PAN Lihua;FENG Meiqin;SUN Jian;XU Xinglian;ZHOU Guanghong;National Center of Meat Quality and Safety Control
Combined Effect of Pulse Electric Field and Ultrasound on Functional Properties of Black Soybean Globin BI Shuang;MA Wenjun;LI Yang;QI Baokun;WANG Zhongjiang;JIANG Lianzhou;College of Food Science
Correlation Analysis between Heat Shock Protein 27 Expression and Eating Quality during Postmortem Aging of Yak Meat LI Jie;LUO Tianlin;SHI Xixiong;HAN Ling;YU Qunli;MA Junyi;College of Food Science and Engineering
Effect of Freeze-Thaw Cycles on the Quality of Broiler Breast and Thigh Muscles as Evaluated by Low-Field Nuclear Magnetic Resonance ZHU Xueshen;HUANG Xuefang;LU Xiaoxun;WANG Yan;ZHAO Kaibin;XU Ming;WANG Renlei;Jiangsu Key Laboratory of Biofunctional Molecule
Effect of Addition of Freeze-Dried Fig Fruit Powder on Quality of Wheat Flour CUI Yong;DONG Jian;YANG Mingming;ZHAO Wanchun;LI Jianfang;GAO Xiang;College of Agronomy
Effect of Food Thickener on Gelation Properties of Squilla Myofibrillar Protein Induced by Phosphorylation WANG Shimeng;ZHANG Kunsheng;REN Yunxia;Tianjin Key Laboratory of Food Biotechnology
Retrogradation Properties of Restructured Brown Rice SHEN Wangyang;YAN Mengting;SUN Wei;CHEN Xuan;GAO Hong;ZHAO Yongwu;ZHOU Jian;College of Food Science and Engineering
Effect of Steaming Process on Taste Quality and Antioxidant Properties of Sweetpotato WU Lingyan;SHEN Yanfei;ZHAO Xiaofei;YANG Huqing;LU Guoquan;School of Argricultural and Food Science
Cholesterol-Lowering Effect of Persimmon Tannin in Vitro ZHU Wei;ZOU Bo;GE Zhenzhen;ZHANG Ying;LI Chunmei;College of Food Science and Technology
Analysis of Moisture Change during Far-Infrared Drying of Agaricus bisporus LIU Zongbo;ZHANG Zhongyuan;LI Dajing;LI Dehai;JIANG Ning;LIU Chunquan;College of Forestry
Evaluation of Free Radical Scavenging Ability and Antioxidant Activity of Flavonoids from Choerospondias axillaris Fruits Using Cell Model YANG Yunshu;JIANG Zitao;LI Rong;Tianjin Key Laboratory of Food Biotechnology
Effect of Different Drying Methods on Quality of Lotus Seeds ZHOU Mingqian;LIU Chunquan;LI Dajing;Engineering Technology Center of Agricultural Products Processing
Effects of Drying Method and Storage Time on Nutritional Quality and Antioxidant Activity of Walnut Male Flowers ZHANG Wene;WANG Changlei;SHI Binbin;PAN Xuejun;Guizhou Engineering Research Center for Fruit Crops
Spectral Assignment of Dynamic Structure Information of Porcine Myocardial Metmyoglobin (pMetMb) LI Yadong;WU Mingcao;TANG Yu;JIN Bangquan;HUANG Heyong;LI Gang;FENG Yuying;Ginling College
Effect of Extraction Temperature on Physical and Chemical Properties of Gelatin from Silver Carp Skin JI Congling;LU Jianfeng;Lü Shun;JIANG Shaotong;LIN Lin;Key Laboratory for Agriculture Products Processing of Anhui Province
Comparative Study on Physicohemical Characteristics and Flavone Dissolution Properties of Mulberry Leaf Powder with Different Particle Sizes HE Yun;FAN Ziwei;WU Yu;ZHONG Geng;College of Food Science
Anthocyanins from Purple Sweet Potato(Ipomoea batatas) and Its Application in VC Quantification GUO Caihua;LU Zhenhua;WU Ling;CHEN Zhaohua;CHEN Qingchou;XIONG Hejian;College of Food and Biological Engineering
Effect of Sterilization Methods on the Quality of Mulberry Juice WU Qiong;FENG Weimin;JIANG Heti;College of Food Science
Screening, Isolation and Identification of Acid-Degrading Yeast from Vaccinium vitis-idaea Wine YANG Hua;LIU Yana;GUO Dejun;School of Food Science
Isolation, Screening and Identification of Lactic Acid Bacteria with Conjugated Linoleic Acid-Producing from Traditional Cream Products in Xilingol League of Inner Mongolia LIU Chunxiao;LI Jiayu;LIU Naiqi;LIU Lijie;ZHANG Jianli;BAI Ying;College of Food Science and Engineering
Effect of Lyophilized Natto Powder on Antibiotics-Mediated Immunomodulation and Cytokine Secretion in Mice WU Gaofeng;HUANG Zhanwang;LIU Wanling;NIU Liya;WANG Suzhen;HUANG Yongping;Jiangxi Key Laboratory of Natural Product and Functional Food
Fluorescence Detection of the Entry of Cyanidin-3-O-Glucoside into Macrophages ZHANG Yinghui;WANG Bingyun;HUANG Jianbo;JI Huiqin;MA Yanling;ZHONG Xiqiong;DONG Huaqiang;Department of Food Safety
Effect of Juglans mandshurica Maxim Kernel Protein Isolate on Alleviating Physical Fatigue in Mice CUI Lingyu;MIN Weihong;LIU Wei;MAO Jing;MIAO Xinyu;LIU Jingsheng;National Engineering Laboratory on Wheat and Corn Further Processing
Genotoxicity Evaluation of Violacein and Deoxyviolacein by umu Test SUN Yong;ZHANG Jinlan;LIU Hongru;LI Gang;ZHANG Chong;XING Xinhui;CHEN Ning;WANG Shouwei;Key Laboratory of Industrial Biocatalysis
Progress in Research on Biofilm Formation by Probiotics LIU Lei;LIU Yi;LI Pinglan;Beijing Advanced Innovation Center for Food Nutrition and Human Health
Research Progress on Phosvitin in the Regulation of Biomineralization JIE Yilin;CHEN Chan;LIU Qingli;MA Meihu;HUANG Xi;National & Local Joint Engineering Research Center for Egg Processing Technology
Recent Advances in the Control of Aflatoxin Contamination SHEN Qingshan;ZHOU Wei;MO Haizhen;HU Liangbin;Department of Food Science
Food Quality Traceability System Based on Unified Modeling Language WANG Xinping;LIU Ping;School of Management
Progress in Research on Stress Response in Escherichia coli during Food Processing and Storage SHI Hui;CHEN Zhuozhu;KAN Jianquan;College of Food Science
Reconsideration of Food Safety Systemic Risks in China from the Perspective of Risk Cognition Dimensions LI Jiajie;LI Nan;LUO Lang;School of Agricultural Economics and Rural Development
Advances in Potato Flavor GONG Xingwang;GUO Huachun;Tuber and Root Crops Research Institute
Characteristics of Cesium Accumulation in Edible Portion of Three Crops LAI Jinlong;FU Qian;TAO Zongya;HE Jiao;LUO Xuegang;College of Life Science
Effects of Salicylic Acid, Methyl Jasmonate and Ultrasound on the Production of Cumarins and Growth of Radix Glehniae Callus MIAO Xiaoyan;ZHU Weihong;ZHANG Xiaomei;WANG Lin;Department of Biochemistry
Relationship between Dielectric Properties and Physicochemical Properties of Apples during Late Developmental Period KONG Fanrong;GUO Wenchuan;College of Mechanical and Electronic Engineering
Selection of Quality Indicators and Factor Analysis for Fruit Quality Evaluation of Ziziphus jujuba var. spinosa Germplasms SUN Yaqiang;WU Cuiyun;WANG De;WANG Zhiqiang;College of Plant Science
Fruit Quality Evaluation of Superior Clones of Zizyphus jujuba cv. Huizao Based on Factor Analysis FENG Huili;WU Zhengbao;SHI Yanjiang;ZHANG Yage;XIE Yali;Mahemuti·ABULAITI;College of Forestry and Horticulture
Growth Pattern and Storage Performance of ‘Jinyan' Kiwi Fruits WANG Qikai;YANG Dan;ZHANG Xiaoqin;ZHANG Xinwang;Sichuan Engineering and Technology Research Center of Kiwifruit;
Current Progress in the Understanding of the Mechanism of Prevention and Treatment of Lycium barbarum Polysaccharides on Type 2 Diabetes XIA Hui;TANG Huali;PAN Jiaqi;SUN Guiju;School of Public Health
Advances in Hypoglycemic and Hypolipidemic Mechanisms of Capsaicin WANG Yuanwei;LIU Xiong;College of Food Science
Skin Microbiome and Probiotic Therapeutic Approaches for Skin Diseases MA Chen;ZHANG Heping;Key Laboratory of Dairy Biotechnology and Engineering
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