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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 -12
Catalog
Effect on contents of protein and selenium in honey solution after ultrasonic treatment GUO Wenjiu;LING Jun;ZHOU Yun;Research and Development Center of Qinba Chinese Medicine Resources of Ankang University
Effect of different age on meat quality in Ujumqin sheep under natural grazing condition WANG Limei;LIANG Junfang;WANG Debao;NA Qin;SONG Jie;LIAN Haifei;WANG Xiaodong;Inner Mongolia Agricultural University;Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences;
Extracting method of high-quality genomic DNA from Hypsizygus marmoreus for the whole genome sequencing SUN Xi;BAN Litong;WANG Yu;XIAO Ping;FAN Zhihua;WANG Xufeng;YANG Hua;HUANG Liang;College of Biological Engineering
Comparative study on antioxidant activities and anthocyanin composition of Vaccinium uliginosum Linn. and Vaccinium myrtillus Linn. WANG Hua;ZHOU Liping;HE Danrao;YANG Wei;ZHANG Yue;Institute of Natural Resources and Ecology
Application of potato resistant starches in yogurt containing Bifidobacterium BB-12 WANG Shaofan;HE Jun;HUANG Huan;ZHANG Yiran;WANG Yanan;HAN Yumei;School of Food Science and Engineering
Molecular identification of three strains' Lactobacillus rhamnosus and effect of on their blood cholesterol in Wistar rats GUO Weiqiang;LU Haipeng;ZHAO Junliang;LIU Jingbo;CHEN Yanan;JIN Shan;College of Veterinary Medicine
Fermentation technology of mixed demulsifying bacteria of aqueous enzymatic extraction of soybean oil YAO Li;HUANG Min;LI Shuhong;Guangdong Polytechnic of Science and Trade;
Optimization conditions of solid state fermentation of soybean by Paecilomyces militaris ZHU Yunlan;SHANG Xuebing;CHEN Anhui;CHEN Hongwei;SHAO Ying;ZHANG Cheng;LIU Sui;HU Zerong;College of Food and Biology Engineering
Study on chilling injury and the optimum storage temperature of Longshu No.9 LI Hui;XIONG Zhongfei;XU Mengjun;LENG Juncai;GUO Yanli;YANG Xiaoyu;LENG Chuanzhu;LI Xihong;College of Food Engineering and Biotechnology
Effects of hot water treatment on storage quality and physiological indexes of sweet potatoes WU Danning;YANG Haiyang;DENG Jiliang;XUE Bingtao;LIU Yonghua;ZHU Guopeng;ZHU Zhixin;Institute of Tropical Agriculture and Forestry
Response surface optimization of soft degumming of Idesia polycarpa Maxim press oil WANG Xuerui;BAI Juan;ZHANG Yao;CHEN Can;XUE Shuanshuan;WANG Chengming;College of Food Science and Technology
Effect of cooling methods on ACO gene expression and core browning of Yali pear FAN Xiaolan;YOU Lingling;HAN Yunyun;ZHANG Yinyin;LI Ling;YAN Shijie;College of Horticulture and Landscape
Study on the quality change regularity and prediction of shelf life of ketchup under different storage temperature conditions ZHANG Bo;SHANG Jinying;DI Yihuan;LENG Juncai;LI Xihong;XU Mengjun;JIA Xiaoyu;TANG Yao;Tianjin University of Science and Technology
Weight losing function of five products including banana powder TAN Simin;WANG Juan;School of Food Science and Engineering
Physicochemical analysis and functional evaluation of the fermented dairy for elderly people WU Junrui;WANG Yiran;SUN Xuejiao;TAO Dongbing;YUE Xiqing;LUO Xue;WU Rina;College of Food Science
Formula optimization and antioxidant of blueberry walnut yogurt KANG Lingyu;LI Chao;TANG Wei;SUN Huigang;ZHANG Chuanli;HUANG Tianzi;LI Tongxiang;Xuzhou Institute of Technology;
Optimization of processing technology for hawthorn and jujube yogurt and its antioxidant activity FAN Na;GUO Yaodong;CHEN Feng'e;JIANG Shuixing;KONG Yu;College of Healthy Management
Study on fluorine contents in Qingzhuan tea and its extracting characteristics LIU Panpan;ZHENG Pengcheng;GONG Ziming;TENG Jing;GAO Shiwei;FENG Lin;GUI Anhui;Institute of Fruit and Tea
Change of sugar content in Jerusalem artichoke and other food material during fermentation process JI Yanru;YANG Qingli;ZHANG Zhenghai;WEI Lianhui;LIU Yufeng;DONG Yan;HE Daxin;Daqing Branch of Heilongjiang Academy of Sciences;
Research of microwave assisted osmotic dehydration process for blackcurrant whole fruit LIU Han;WANG Xiaorui;ZHU Yong;XU Hao;WANG Fei;LIU Chenghai;LIU Chai;ZHENG Xianzhe;College of Engineering
The preparation procedure and antioxidant activity of a compound suspension beverage of citrus juice and red pomelo particle XIE Zhixin;LIN Yangjun;GUO Youhong;HUANG Xiaodong;Department of Pharmacy
Study on the digestion of mutton products in vitro by different heat processing methods WEI Jieyu;TANG Shanhu;YANG Qi;College of Life Science and Technology
Effect of ultrasonic-assisted curing on the curing speed and quality of yak meat LONG Jinpeng;TANG Shanhu;LI Sining;HU Jiangxiao;ZHENG Jing;College of Life Science and Technology
Study on the bacteriostasis and preservation effect of bacteriocin produced by Lactobacillus pentose in chilled fresh meat WANG Peng;ZHU Yinglian;WANG Shiqing;Department of Food Science and Engineer
Comprehensive extraction and structural analysis of collagen and chondroitin sulfate of Lophius litulon processing waste LIU Liangyu;ZHU Huiying;ZHAO Xue;HOU Hu;LI Bafang;ZHANG Zhaohui;College of Food Science and Engineering
Effect of exogenous additives on gel properties of Nibea japonica surimi products CHEN Yu;ZHANG Xiaojun;DING Guofang;ZHU Junxiang;WANG Shiguang;Marine Fisheries Research Institute of Zhejiang Province
The analysis of microbial community diversity and N-nitrosamine changes during pickled processing of marine fish SUN Ying;WANG Pingya;HUANG Zhuliang;JIANG Lingbo;PENG Zhilan;CUI Jie;LIN Jiheng;Zhoushan Institute for Food and Drug Control;
Optimization of delaying dough fermentation in making sesame seed cake WANG Xiuling;GAO Jinnan;DUAN Kaihong;College of Life Sciences
Processing technology optimization and quality characteristics analysis of potato sliced noodles LI Mei;TIAN Shilong;HU Xinyuan;SUN Hongnan;MU Taihua;Agricultural Product Storage and Processing Research Institute
Analysis of flavor substances in green wheat noodle WANG Xuezhu;ZHANG Guozhi;WEI Azhi;Henan Provincial Food and Drug Inspection Center;School of Food Science and Technology
Effects of Euryale ferox Salisb flour on the qualities and in vitro starch digestibility of bread CHEN Cen;YANG Wen;CAI Guozi;TAN Jing;LUO Kuili;MA Xingyan;College of Tea and Food Technology
Effects of storage conditions on basic physicochemical properties of finished grain rice LI Chaopeng;ZHENG Xueling;ZHANG Jie;LI Zhao;Henan University of Technology;
Effects of cooking on composition and antioxidant activity of quinoa fat-soluble compounds TANG Yao;LENG Juncai;LI Xihong;JIANG Yuqian;JIA Xiaoyu;XU Mengjun;LI Hui;YANG Xiaoyu;Tianjin University of Science and Technology;Tianjin Jisheng Donghui Preservation Technology Co.
Improving the content of soluble dietary fiber in potato dregs by compound enzymatic method LI Yan;ZHANG Haifang;HAN Yumei;NIU Xiaoxiao;DU Rui;School of Food Science and Engineering
Inhbitory effect of natural plant extracts on the growth of Listeria monocytogenes in meat product WANG Wei;XIONG Wei;SUN Ranran;JI Lili;ZHANG Jiamin;HE Ting;Meat Processing Key Lab of Sichuan Province
Rapid screening and quantitative analysis of 3 fungicides residues in foods by ultra performance liquid chromatography-quadrupole/electrostatic field orbitrap high resolution mass spectrometry LI Yunfei;YANG Lingchun;YIN Hong;ZHU Hongyu;WANG Ying;ZHANG Wei;ZHANG Yin;CHEN Hongxian;Technical Center of Yunnan Entry-Exit Inspection and Quarantine Bureau;
Determination of multiple preservatives of the same way in food by HPLC ZHANG Qianmian;DENG Yuxiu;LIU Xing;LIU Changkai;JIANG Xiang;LI Jing'en;PAN Zheng-hua;Guangxi and Asean Inspection Testing Center For Food and Drug safety;Jiangxi Agricultural University School of Food Science and Engineering;
Preparation of three rice protein peptides and comparison of antioxidant activities ZHAO Jiajia;Jiangsu Institute of Tourism and Hospitality;
Analysis of functional components and antioxidant activity in black wheat bran WANG Miaomiao;HAN Fei;YAN Huan;MAO Qiongling;LI Muchun;Xinjiang Academy of Instrumental Analysis;
Preparation of perilla seed oil microcapsules LI Xiaojun;HAN Feiyan;ZHANG Zhijun;LI Huizhen;CHEN Tie;School of Chemical Engineering and Technology
Ultrasonic-assisted extraction and antioxidant activity of anthocyanins in lavender from Xinjiang WEI Ting;ZENG Yongming;HE Wei;GENG Lili;ZHOU Tingting;YANG Guoqin;Department of Chemistry and Applied Chemistry
Effect of peeling methods on chemical compounds and functional activities of green walnut husk WEI Fang;CHEN Qingmin;FU Maorun;MA Zhichao;College of Food Science and Engineering
Separation and purification of cashew protein ACE inhibitory peptides WANG Houwei;SHU Yang;CHEN Jian;ZHANG Wenting;HE Wei;SHI Jiayao;YAO Guanglong;College of Food Science and TechnologyHainan Univeristy;
Rheological properties of guar gum and its mixed solutions PAN Chenghui;JIANG Qixing;XIA Wenshui;MA Jinwei;School of Food Science and Technology
Effect on the stability of nutrition pack and preparation of microencapsulated ferric pyrophosphate HE Yating;YAO Xiaolin;LI Shuai;GAO Yujing;TONG Hongzhen;QIU Jie;ZHANG Kun;Ferguson
The preparation and structure characterization of selenium-chelating corn oligopeptide QIN Xiuyuan;LIU Wenying;ZHANG Jingbo;ZHU Shaoxin;LU Jun;GU Ruizeng;CAI Muyi;ZHANG Chunle;School of Materials Science and Engineering
Research and development on angiotensin-I-converting enzyme inhibitory peptides Ovokinin CHEN Chen;XU Youmei;LIN Beibei;LIU Xiang;Chinese-German Joint Institute for Natural Product Research/College of Biological Science and Engineering
The process technology of soy sauce made from Gordon Euryale lees ZHAO Wenjia;LIANG Qiang;YIN Zhongping;JIANG Yan;ZHANG Li;SHANGGUAN Xinchen;Food Science and Technology College
Research progress of nanosized natural condiments extracts ZUO Ximin;ZHANG Xue;LIU Tao;College of Chemical Engineering
Analysis of fatty acid compositions of four commercial wheat flours by GC-MS HU Xigui;ZHANG Haihui;WU Xiaojun;ZHANG Jinlong;JIANG Xiaoling;RU Zhengang;Center of Wheat Research
Comparison of volatile components from Maca extracted by headspace solid phase microextraction and steam distillation ZHANG Pengyun;LI Rong;LI Haoyang;CHEN Lisi;ZHANG Feng;Inspection and Quarantine Technology Center
Determination of potassium in oil plants by microwave digestion with method of standard addition direct reading concentration GAO Xiangyang;YAO Yanping;College of Food Science and Engineering
Study on the volatile components of roselle CAI Xiankun;JI Xiaodong;WU Guochen;Guangzhou Kaihong Flavour Co.
Optimization of fermentation conditions of chondroitinase-producing strain and enzymatic properties FANG Yangtao;MOU Haijin;YANG Suxiao;LI Li;College of Food Science and Engineering
GC-MS analysis of volatile oil from Actinidia arguta and its antioxidant activity and antibacterial activity WU You;ZHAO Yipeng;KANG Zhenyu;YANG Yuhong;College of Bioscience and Biotechnology
Antioxidant activities of lavender non-essential oil by ORAC YAN Huan;HAN Fei;LI Muchun;Xinjiang Autonomous Academy of Instrumental Analysis
Freezing method for extraction and properties analysis of polysaccharide from Eucheuma spinosum CHEN Yufang;CHEN Xin;ZHENG Hua;LIN Jie;ZHANG Xuejia;YE Zi;Food College
Optimization of ultrasonic-assisted extraction of total phenols from C. reticulata Blanco cv. Zhangshuensi pericarpium citri reticulatae viride and its antioxidant capacity CHENG Hongzhen;ZHU Fengni;SHEN Yonggen;WANG Qiang;LU Jianqing;Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission
Extraction and free radical scavenging activity of polysaccharide from ulva XU Jun;Jiangsu Tourism Career Academy;
2018 Issues:  [01]
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