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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
2017 -06
Catalog
Cloning and Expression of the Linoleic Acid Isomerase Gene of Lactobacillus casei Isolated from Cattle Rumen LIU Xiaohua;LI Huimei;KE Yingxiao;ZHANG Kaiqiang;LI Xiangmin;LI Xin;FU Jinheng;LI Haixing;State Key Laboratory of Food Science and Technology
Screening of A Broad-Spectrum Antibacterial Bacillus and Purification and Identification of the Anti-Yeast Substances Produced by It SHI Juran;BIE Xiaomei;Lü Fengxia;LU Zhaoxin;College of Food Science and Technology
Transcriptomic Analyses of Lactobacillus plantarum FS5-5 against Salt Stress SONG Xuefei;GUO Jingjing;JIANG Jing;TANG Xiaoyang;ZHANG Ying;WU Rina;College of Food Science
Intracellular Mechanism of Action of Antimicrobial Peptide F1 on Staphylococcus aureus CHEN Feilong;LIU Yuzhu;PENG Bo;CHEN Yongchun;MIAO Jianyin;CAO Yong;College of Food Science
Influences of Different Culture Conditions and Quorum Sensing Signaling Molecules on the Biofilm Formation of Hafnia alvei MA Yan;LI Tingting;CUI Fangchao;LI Jianrong;National & Local Joint Engineering Research Center of Storage
Effect of N-Glycosylation on Enzymatic Characteristics of Hyperthermoacidophilic α-Amylase ApkA ZENG Jing;GUO Jianjun;YUAN Lin;Institute of Microbiology
Effects of Butyl Hydroxyanisole on Astaxanthin Accumulation and the Transcriptional Expression Levels of Phytoene Synthase(psy) Gene of Haematococcus pluvialis LUGU DING Wei;SHANG Minmin;ZHAO Peng;XU Junwei;LI Tao;YU Xuya;Faculty of Life Sciences and Technology
Optimization of Microwave-Assisted Immobilization of Trypsin Using Response Surface Methodology LIU Weihua;LI Rong;JIANG Zitao;Tianjin Key Laboratory of Food Biotechnology
Analysis of Microbial Diversity in Yucha, a Traditional Fermented Rice Food of Li Nationality from Hainan WANG Xiaoru;XU Chuanbiao;PENG Xiangwen;ZHANG Jiachao;College of Food Science and Technology
Purification and Enzymatic Properties of Tannase from Aspergillus niger N5-5 ZHANG Shuai;CAO Yong;LIANG Xiaoying;LIN Wanru;College of Chemistry and Chemical Engineering
Determination of Scopoletin, Rutin, and Quercetin in Noni(Morinda citrifolia) Fruit Powder by Ultrasonic Extraction Coupled with High Performance Liquid Chromatography SHEN Songli;YANG Jian;SHEN Yanfei;TANG Zehui;CHEN Meilan;College of Biology and Environmental Engineering
Determination of Nuciferine in Nelumbinis Folium and Liensinine in Nelumbinis Plumula Using Capillary Electrophoresis Coupled with Electrochemilumolinescence Method LUO Zhenlian;DENG Guanghui;Guangxi Key Laboratory of Chemistry and Engineering of Forest Products
Uncertainty Evaluation for the Determination of β-Agonists in Pork by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry VNING Xiao;JIN Shaoming;LIANG Ruiqiang;CAO Jin;ZHANG Qingsheng;National Institutes for Food and Drug Control;
Optimized Preparation of ACE Inhibitory Peptides from Oyster by Enzymatic Hydrolysis Coupled with Plastein Reaction HAN Qing;ZHOU Lijie;LI Zhibo;ZHAO Qiancheng;QI Yanxia;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province
Enzymatic Removal of Protein from Fermentation Broth Containing Hyaluronic Acid NIU Quanfeng;XU Hui;LI Wenjing;SUN Wentao;LI Bo;CHENG Cheng;LIU Jianjun;College of Biological Engineering
Purification and Structural Analysis of Polysaccharides from Ginger Peels FENG Xin;XIA Yu;CHEN Guitang;XU Jiajia;LIAO Xiaojun;ZHAO Liyan;College of Food Science and Technology
Optimized Preparation and Properties of Antibacterial Peptide G-K Liposome PU Chuanfen;TANG Wenting;College of Food Science and Engineering
Numerical Simulation of Reaction Kettle and Optimization of Reaction Conditions for Soybean Oil Hydrogenation ZHANG Qing;ZHANG Lu;ZOU Dezhi;LIANG Baosheng;LIU Danyi;JIANG Lianzhou;YU Dianyu;WANG Liqi;School of Food Science and Technology
Molecular Characterization of a Transcriptional Factor, MaWRKY31, and Its Regulation on MaACS1, MaACO1 and MaSAG1 FAN Zhongqi;ZHUO Yuanfang;FU Yali;TAN Xiaoli;KUANG Jianfei;LU Wangjin;CHEN Jianye;State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources
Establishment of Two-Dimensional Gel Electrophoresis Based on Fluorescence Labeling for Oxidized Muscle Proteins of Large Yellow Croaker(Pseudosciaena crocea) LI Xuepeng;ZHOU Mingyan;QU Hongyan;WANG Jinxiang;ZHU Wenhui;XU Yongxia;YI Shumin;LIN Hong;LI Jianrong;National & Local Joint Engineering Research Center of Storage
Quality and Antioxidant Activity of Raw Sauce Fermented from Rice Dregs with Mixed Starter Cultures ZHONG Wenxiu;YUAN Jianglan;LI Chuanwen;KANG Xu;HE Shouchun;School of Food and Biological and Engineering
Induction and Resuscitation of Viable but Non-culturable State in Lactobacillus delbrueckii subsp. bulgaricus ND02 WANG Yali;BAO Qiuhua;WANG Junguo;ZHANG Heping;Key Laboratory of Dairy Biotechnology and Engineering
Prediction of Active Site and Thermostability-Associated Structure of β-Glucosidase from Aspergillus niger YAN Qing;ZHU Fengmei;PENG Lisha;WANG Xiang;ZHANG Yongxiang;LI Jun;College of Food Science and Technology
Optimization of Enzymatic Hydrolysis of Undaria pinnatifida Protein and Antioxidant Activity of Its Hydrolysate YU Hui;LI Mingyan;ZHANG Dian;CUI Mingxiao;School of Food Engineering
Wine Fermentation Properties of Indigenous Saccharomyces cerevisiae KDLYS9-16 with High β-D-Glucosidase Activity ZHOU Lihua;LI Yan;College of Bioscience and Bioengineering
Screening of a Functional Bacterial Strain from Chinese Liquor Pit Mud by Microencapsulation Culture Method SONG Lianbao;ZHAO Hui;Agricultural Microbiology Engineering Research Center
Comparison of the Relationship between Lipid Oxidation and the Formation of Volatile Flavor Components in Decapterus maruadsi during Two Different Dry-Salting Processes WU Yanyan;CAO Songmin;LI Laihao;YANG Xianqing;WANG Jinxu;HU Xiao;Key Laboratory of Aquatic Product Processing
Effects of Different Dietary Microalgaes on Flavor Comounds of Juvenile Sinonovacula constricta ZHOU Lü;RAN Zhaoshou;XU Jilin;LI Shuang;ZHONG Yingying;YU Xuejun;Key Laboratory of Applied Marine Biotechnology
Anti-α-Glucosidase Activities and Bioactive Components of Tibetan Hull-Less Barley Bran Extracts GONG Lingxiao;CAO Wenyan;ZHANG Ying;ZHANG Huijuan;LIU Yingli;WANG Jing;Beijing Innovation Center of Food Nutrition and Human Health
Effect of Different Drying Methods on the Antioxidant Properties and Aromatic Composition of Whole Flour from Pueraria lobata Roots WU Qiong;LIU Yi;WU Qingyuan;JIANG Heti;College of Food Science
Optimization of Hot Air Drying of Shiitake Mushrooms and Its Effect on Main Nutrient Compounds and Antioxidant Activity LI Yanjie;GAO Yanhong;WANG Peng;WANG Chenjie;LI Fanyue;School of Agricultural Engineering and Food Science
Optimization of Solvent Induced Phase Transition Extraction of Patulin from Aqueous Matrix by Response Surface Methodology for HPLC Analysis CHEN Xia;WANG Bo;YE Rong;LI Min;ZHOU Jigen;ZHANG Bo;HAN Shunyu;Key Laboratory of Viticulture and Oenology of Gansu Province
Optimization of Processing Parameters and Nutritive Composition Analysis of Milk Cake(Chinese Cheese) TAO Liang;PAN Xinjie;LIN Jing;WANG Hongyan;HUANG Aixiang;College of Food Science and Technology
Extraction and Antioxidant Activities of Polyphenols from Tibetan Wild Polygonatum cirrhifolium ZHANG Guoqiang;GUO Xiaodong;XUE Wenhua;LAN Xiaozhong;XiZang Agriculture and Animal Husbandry College;
Optimization of Processing Conditions for Removal of Pigment and Wax from Corn Oil Using Response Surface Methodology ZHANG Xu;WANG Yuqi;ZHANG Lu;ZHANG Ruchun;YU Dianyu;WANG Junguo;ZHAO Yan;College of Food Science
Effects of Processing on the Quality Properties of Northern Chinese Tofu LI Xiaoya;XU Hui;JIANG Yangjuan;HAN Cuiping;SUN Shukun;WANG Zongying;College of Food Science
Optimization of Processing Parameters for Microwave Vacuum Puffing of Duck Breast after Hot-Air Dehydration WU Haihong;ZHU Daozheng;ZHANG Xinxiao;BIAN Huan;WANG Daoying;ZHU Yongzhi;Institute of Agricultural Products Processing
Optimization of Three-Stage Drying of Paddy XIONG Shujian;SUN Weihong;ZHAO Luning;LU Zemin;HE Xiaoning;MAO Junming;ZHOU Qiuyang;School of Food and Biological Engineering
Non-Destructive Identification of Different Egg Varieties Based on Dielectric Properties SUN Jun;LIU Bin;MAO Hanping;WU Xiaohong;GAO Hongyan;YANG Ning;School of Electrical and Information Engineering
Optimization of Derivatization Conditions by Response Surface Methodology for the Determination of Semicarbazide in Animal-Derived Foods by Enzyme-Linked Immunosorbent Assay PENG Hongwei;BAI Ruiying;CHEN Dian;SUN Yuanming;XU Zhenlin;ZENG Daoping;LI Duan;WU Zhiquan;YANG Jinyi;Laboratory of Quality and Safety Risk Assessment in Agricultural Products Preservation
Establishment of Multiplex PCR Detection Method for Three Foodborne Pathogens on Fresh-Cut Cantaloupe FENG Ke;HU Wenzhong;JIANG Aili;Sarengaowa;XU Yongping;YANG Liu;WANG Xin;School of Life Science and Biotechnology
Monitoring and Early Warning of Shellfish Toxins in Oyster Cultured in Sanggou Bay SU Zhiwei;ZHAO Feng;JIANG Xue;LIU Yuanping;LIU Zhimin;MU Weili;ZHOU Deqing;Laboratory of Quality & Safety Risk Assessment for Aquatic Products
Comprehensive Quality Assessment of Marketed Sesame Paste Using Principal Component Analysis WANG Yingying;HOU Lixia;HU Aipeng;WANG Xuede;College of Food Science and Technology
Zinc Enrichment of Cordyceps militaris Cultured in Liquid Medium: Optimization of Medium Components and Culture Conditions and Strain Improvement by LiCl Mutagenesis WANG Tao;CHU Yuanming;CHEN Hongwei;LI Wen;GAO Mingxia;DONG Yuwei;LI Tongxiang;ZHANG Chuanli;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe
Optimization of Culture Conditions for Liquid-State Fermentation of Pleurotus eryngii by Response Surface Methodology ZHANG Jie;HOU Ludan;HE Zhibin;School of Life Science
Preparation and Characterization of Monoclonal Antibodies against Vibrio Outer Membrane Protein OmpK LI Jie;DING Chengchao;ZHAI Xuzhao;WANG Guangbin;LIU Wukang;XIE Manman;ZENG Haijuan;WANG Shujuan;SUN Jingjuan;DONG Qingli;LIU Qing;School of Medical Instrument and Food Engineering
Promoting Effects of Oligosaccharides from Chinese Yam on the Growth of Two Species of Bifidobacteria in Vitro LIU Lu;ZHANG Yan;CHI Jianwei;WEI Zhencheng;ZHANG Mingwei;Key Laboratory of Functional Foods
Optimization of Preparation of Hypoglycemic Peptides from Red Deer(Cervus elaphus) Antlers by Two-Step Enzymatic Hydrolysis and Their α-Glucosidase Inhibitory Activity BAO Meili;YANG Tianzhi;ZHANG Ligang;ZHAO Yuhong;School of Forestry
Optimized Preparation and in Vitro Release Properties of Erinacines-PLGA Microspheres by Response Surface Methodology HE Jinzhe;YAO Lina;SUN Peilong;Ocean College
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