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Food Science and Technology
FQ: 月刊
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1005-9989
CN: 11-3511/TS
YP: 1975
Url: 北京市粮食科学研究所
Recommended Journals
Food Science and Technology
2018 -01
Catalog
Immobilization of glucose oxidase with magnetic sodium alginate SHI Feng;LI Pi-wu;DONG Rui-zhen;College of Biological Engineering
Analysis of the effects of yeast on volatile components in soybean paste by SPME combined with GC-O-MS HE Tian-peng;LIU Shao-min;XUE Dan-dan;SONG Huan-lu;ZHANG Yu;CHANG Xu;LIU Guang-xin;KONG De-zhu;Beijing Key Laboratory of Flavor Chemistry
Determination of oleanolic acid in turnjujube oil by three wavelength spectrophotometry WANG Zhi-qiang;LI Wei-jia;CAI Da-chuan;LIN Chen;LIANG Jie-yi;LUO Jin-xia;XU Yang-chun;Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals
Determination of 7 preservatives in complex food matrices by dispersive liquid-liquid microextraction and gas chromatography HE Hao;CHEN Xing-ying;LIANG Lin-fu;ZHONG Peng-peng;CAI Yong;SUN Ying-Qiu;ZHAO Juan;Xiangtan Institute for Food and Drug Control;Central South University of Forestry and Technology;
Application of surface-enhanced Raman spectroscopy to the detection of fenitrothion pesticide residues in watermelon CHEN Wen;ZHU Li-ya;HAN Yu;LIU Dong-li;College of Food Science and Technology
Determination and change rule of carboxymethyl lysine in cooking food LI He-shan;Guilin University of Technology;
The application of UPLC-MS on analysis of isoflavone in fermented soybean milk MI Zhi-hui;HU Ri-cha;CHEN Yong-fu;Key Laboratory of Dairy Biotechnology and Engineering
Preparation of Camellia euphlebia saponin A reference substance WEI Ying-liang;CHEN Qiu-hong;PAN Yang-gui;ZHANG Si-min;MO Jian-guang;Guangxi Research Center of Analysis and Testing;
Preparation and evaluation of oral fast dissolving films containing lutein nanoparticles incorporated with bovine serum albumin CHANG Dao-xiao;FENG Jun;ZHU Rong-yue;SUI Hong;WANG Wen-ping;School of Pharmacy
Optimization of isolation process of Monascus polysaccharides and their protective effect on protein oxidative damage WAN Hui-jie;REN Hong;HUANG Pei-xuan;YUE Jin-ping;FAN Jia-hui;Beijing Technology & Business University
Improving the purity of glucuronic acid by yeast fermentation LU Rui;LI Xiang;LIN Wang-mei;KANG Xin-xin;College of Chemistry and Chemical Engineering
Extraction process, antioxidation and tyrosinase inhibition activities of polyphenol from Artocarpus heterophyllus Lam. ZHANG Yi-jing;SONG Xian-liang;HUANG Wei;XIE Yi-xin;ZHOU Ying-jun;College of Food Science
Separation and purification of phenylethanoid glycosides from the fruits of Avicennia marina by macroporous adsorption resin ZHOU Wen-hong;LI Jia-yi;GAO Cheng-hai;DENG Jia-gang;YI Xiang-xi;Light Industry and Food Engineering College
Effect on the characteristics of fermented milk of rennet XUE Mei;LUO Dong-ying;WANG Wen-wen;ZHANG Hai-tao;ZHAO Guang-sheng;AN Bao-sen;Dairy Engineering and Technology Research Center of New Hope Shuangxi Dairy Co.
Effect of crosslinking with transglutaminase on the quality of firm yoghurt CAO Yan-fen;YE Cun-ling;CHEN Jing;WANG Wen-si;WU Jin-ju;YU Bo;College of Chemical Engineering and Food Science
Research progress on freeze-thawing characteristic and improved methods of waxy starch gel YE Jia-qi;WU Zheng-qi;LI Lu;XUE Shu-jing;YANG De;College of Bioengineering and Food Science
The application of collaborative soaking of lactic acid and acid protease on corn steeping technology LIU Qing-ai;MA Heng;MA Yao-hong;YANG Jun-hui;MENG Qing-jun;YANG Yan;SHI Jian-guo;Shangdong Provincial Key Laboratory for Biosensors
Antioxidant activity of Maillard reaction products derived from L-lysine-D-arabinose by multi-index ZHANG Yin-liang;CAI Ya-ling;LI Xin;School of Food and Bioengineering
Preparation and in vitro digestive stability of modified anthocyanin liposomes WANG Jian-xin;LYU Xiao-ling;LI Jing;ZHU Lei;College of Food Engineering and Biotechnology
Rapid determination of protein in liquid dairy products by Dumas combustion method ZHANG Xie-guang;YAN Yu-yu;LIU Wen-li;WU Dong-hui;TENG Ming-pan;Shenzhen Academy of Metrology and Quality Inspection;
The quantitative analysis method of the dietary fiber from Auricularia auricula HE Jian;LU Ao-xue;YAO Xiao-tong;ZHANG Xue-rong;HE Jie-min;ZHANG Yong-jun;College of Life Sciences
Origin identification of Colla Corii Asini based on ~1H-NMR metabolomics XU Qian;WANG Lei;ZHANG Jie;XU Hui;College of Pharmacy
The separation, identification and corrmption of browning rotten pathogens in Ya-li pears SHI Zhen-xia;WU Zhi-yan;YAN Xun-you;MA Meng-meng;WANG Er-ya;College of Life Science
Characterization of yeast with sugar tolerance and high fermentation by UV breeding CHEN Zhong-jun;XIN Sheng-bing;YANG Xiao-chong;YANG Qing;College of Food Science and Engineering
Development of fermented seabuckthorn juice beverage with Bifidobacterium adolescentis LIU Guo-rong;QIU Shuang;WANG Luo-lin;Beijing Advanced Innovation Center for Food Nutrition and Human Health
The identification, isolates and biodiversity analysis of lactic acid bacteria in traditionally fermented yak milk products of Tibetan autonomous prefecture of Garze XING Wei-yi;LI Jian;CHEN Lian-hong;School of Life Science and Technology
Effect of heat treatment-antistaling agent-freezing-point storage on storage quality of Elian No.5 WU Jian;CHU Wei-xiong;ZHAO Jian-ping;MAO Hui-hui;JIN Bei;Jiaxing Academy of Agricultural Sciences;Jiaxing Vocational Technical College;
Evaluation on simulative transportation and shelf quality of blueberries by different treatments based on principal component analysis MA Chao;CAO Sen;LONG Xiao-bo;JI Ning;YANG Xiu-zhong;MA Kai-zhi;MA Li-zhi;WANG Rui;School of Chemical and Materials Engineering
Preservation effect of chitosan coating combined with different packing methods on freshly peeled garlic CAO Lin;ZHANG Qi;ZHANG Qi;ZENG Chao-yi;XING Ya-ge;CHE Zhen-ming;School of Food and Biotechnology
Equilibrium moisture content change regular and isothermal moisture sorption curve of Lycli fructus in the storage LIU Jia-yu;FANG Hao;LI Sheng-rong;CHEN Hong-ping;FENG Jing-wen;HU Yuan;LIU You-ping;CHEN Lin;Pharmacy College
Effects of ultrahigh pressure processing on protein functional properties LI Ming-yue;DU Yu;YAO Xiao-ling;CHEN Xiao-qiang;XIE Jian-chun;School of Food and Biological Engineering
Effects of cooking treatments on total phenolics and antioxidant activity of leafy vegetables LI Yi;DING Ying;LIU Xian-jin;LIANG Ying;Key Laboratory of Food Quality and Safety of Jiangsu Province
Research on nutrient content and aroma components in Uighur medicinal tea ZHANG Liang;HU Wei-cheng;LU Yin-yin;ZHANG Jian-mei;ZHANG Qi;FENG Zuo-shan;SHEN Ting;BAI Yu-jia;College of Food Science and Pharmacology
Determination of antioxidant activity of germinated red beans by stimulated gastrointestinal digestion TANG Qi;HU Guang-lin;LIU Jin-fang;YU Sai-xi;LI Kai;Key Laboratory of Tropical Biological Resources of Ministry of Education
Nutritional evaluation of mineral elements and amino acid in freeze-drying Stichopus japonicus ZHANG Fan-wei;ZHANG Xiao-yan;LI Shao-ping;HAN Ya-fen;GUO Ya-lin;CAO You-fu;Chinese Academy of Agricultural Mechanization Sciences;
Study on the characteristics of milk acid curd from different parities CAO Zhi-jun;LIU Min;GAO Fen;The Inner Mongolia Agricultural University
Efficient separation of soybean whey protein by membrane separation technology TIAN Xu;LIU Li-sha;PENG Yi-jiao;BAI Jie;JIN Yang;LI Yu-mei;ZHANG Qing;GUO Hong;Beijing Academy of Food Sciences;
Development jelly drops using sugar cane juice to liquid fermentation by Ganoderma lucidum WANG Qing-fu;HUANG Qing-hua;ZHANG Liu-lian;CHEN Ying-ying;LIANG Lei;KANG Pei-zi;Guangdong Bioengineering Institute
Present situation and expectation of plant essential oils in food packaging HOU Pei-lei;ZHAO Lan-jie;College of Chemical Engineering
The effects of mixed starter culture on physicochemical properties of fermented mutton sausage DU Bao;BAI Yan;LIU Lan;YANG Fan;YUE Jian-ping;JIN Ye;ZHAO Li-hua;College of Food Science and Engineering
Effects of rosemary and modified atmosphere packaging on the stability of beef flesh LI Zhao-ting;SHEN Ji-xue;LI Shu-ting;SUN Zhi-chang;College of Food Science and Engineering
Optimization of formula process of recombinant pork chop by response surface method FU Zhi-xing;WANG Wei;HOU Bo;ZHANG Jia-min;BAI Ting;Key Laboratory for Meat Processing of Sichuan Provinces
Application of the pork sausage with different molecular weight of 11S globulin DUAN Chun-hong;HU Xiu-chuan;LAI Cheng-de;Department of Food Science and Engineering
Effect of rinsing by different solutions on the quality of fresh water fish surimi ZHU Lin;JIN Da-li;LI Xing;XIONG Xin;MA Fang;YUAN Mei-lan;National R & D Branch Center for Fresh Water Fish Processing
Effects of hydroxyl radical oxidation on physicochemical properties and water-holding capacity of muscle proteins in grass carp WANG Han-ling;LIU Cai-hua;QIN Jun-wei;ZHANG Jian;College of Food Institute
Optimization extraction of enzyme soluble collagen peptides from sturgeon by response surface methodology LIAO Tao;HUANG Chen-xi;JIANG Hong-you;ZU Xiao-yan;RAO Dan-hua;JI Fei;BAI Chan;XIONG Guang-quan;Institute of Agro-Products Processing and Nuclear-Agricultural Technology
Optimization of processing of sorghum wheat steamed bread by response surface method FENG Yi-fei;LI Wen-zhao;WANG Wei;ZHANG Sha-sha;WANG Zhao-ran;CAO Zhuang;WANG Qiang;College of Food Engineering and Biotechnology
Effect of different particle size range of wheat flour on quality of fine dried noodles WANG Yuan-hui;SONG Yan-yan;CHEN Jie;BIAN Ke;National Engineering Laboratory of Wheat & Corn Further Processing
Effect of the processing technology on the quality of inulin fresh noodles LI Jia-heng;LI Xue-qin;HUANG Ya-fei;LI Yu-li;College of Food Science and Technology
Effects of potato granules on in-vitro digestibility of cooked quick-frozen dumpling wrappers ZHANG Yan-yan;DUAN Rui-qian;LI Yin-li;ZHAO Xue-wei;ZHANG Hua;School of Food and Bioengineering
Formulation, process and quality of spirulina bread CHENG Li-li;ZHU Hai-xia;Department of Food Engineering
Effect of microwave treatment on the lipids and lipoxygenase of rice LI Xin;DAI Yuan-wei;HE Min;SUN Su-qun;CHEN Wei;Department of Biotechnology
α-amylase activity changes of stored two series of rice SUN Ting-lin;XIONG Ning;TIAN Guo-jun;ZHU Mei;LIU Li;Cereals
Development of processing technology of germinated brown rice WANG Yang-yang;LIU Jie;LIU Ya-wei;LIN Jiang-tao;College of Food Science and Technology
Exploration the release kinetics of adlay bran oil microcapsules WAN Liang-yu;XIAO Yu;ZHAO Jie;WANG Ming-li;YAN Yan;TANG Cui;RAN Ji-ping;Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy;School of Wine and Food Engineering
Effect of step alcohol precipitation on antioxidant properties of Hyspizygus marmoreus polysaccharides LIU Ji-pan;LI Jia-huan;ZHANG Zi-hua;GUAN Zhen-hua;LIU Wen-jun;JIN Wen-song;HU Kai-hui;College of Life Sciences
Molecular authentication of Illex coindetii and Uroteuthis edulis by multiplex PCR HAO Na;TIAN Hui-li;JI Xu;WANG Hong-tao;College of Life Science
Effects of brassica oleracea ethanol extracts on oxidative stress in intestinal epithelial Caco-2 cells QIAN Bo;HE Zhong-wen;LIU Si-yue;PAN Cai-lin;ZHOU Yan-yuan;SONG Jia-le;School of Public Health
Extraction purification and characterization of the chlorogenic acid in dandelion DAI Fu-cai;TIAN Hao;LIU Gui-ning;LI Zheng;XIAO Li-wei;JING Xue-min;College of Chemistry and Material Science
Response surface methodology for optimization of extraction process and antioxidant avtivity on Scindapsus aureus polysaccharides SHEN Xiang-yu;XU Ling;HUANG Ya-ting;WANG Kun;LIU Chun-lan;College of Life and Environmental
2018 Issues:  [01]
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