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Journal of Chinese Institute of Food Science and Technology
FQ: 月刊
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1009-7848
CN: 11-4528/TS
YP: 2001
Url: 中国食品科学技术学会
Recommended Journals
Journal of Chinese Institute of Food Science and Technology
2017 -07
Catalog
Research Progress on Bacterial Biofilm Zou Mingming;Wang Wenjun;Ma Xiaobin;Ding Tian;Liu Donghong;College of Biosystems Engineering and Food Science
Cloning and Bioinformatic Analysis of the β-glucosidase Gene in Oenococcus oeni Yang Shiling;Liu Ye;Xue Churan;Wang Ling;He Ling;Liu Shuwen;College of Enology
The Antioxidant Activity of Acellular Extract of Lactobacilli According to Cell Culture Model Xing Jiali;Wang Gang;Yin Boxing;Fang Dongsheng;Zhang Hao;Chen Wei;School of Food Science and Technology
The Genome Shuffle of Bateriocin-producing Lactic Acid Bacteria Jiang Xiongtao;Gu Qing;Key Laboratory for Food Microbial Technology of Zhejiang Province
Study on the Microbial Growth Properties of Uncooked Pre-production Roasted Pork during Chilled Storage Ren Jing;Niu Haili;Zhang Huan;Cheng Long;Kong Baohua;College of Food Sciences
Biosorption of Pb~(2+) in Aqueous Solution and Structural Characterization with Succinic Anhydride Modified Banana Fiber Shang Wenting;Sheng Zhanwu;Gu Mantun;Zheng Lili;Ai Bingling;Yang jinsong;Haikou Experimental Station
Structure and in vitro Immunomodulatory Activity of Polysaccharides from Bamboo(Phyllostachys pubescens Mazel) Shavings Huang Juqing;Qi Ruiting;Zhang Ying;Zhejiang University
Effect of Different Treatments on the Composition and Contents of the Pepper's Essential Oil Fang Yiming;Wu Guiping;Tan Lehe;Xu Fei;Gu Fenglin;Spice and Beverage Research Institute
Analysis of Fatty Acid Compositions in Body Wall and Internal Organs of Sea Cucumber Lou Qiaoming;Li Laihao;Chen Shengjun;Yang Wenge;Zhang Jinjie;Xue Changhu;School of Marine Science
Comparative Analysis of Mineral Elements Based on ICP-MS in Wheat Bran from Different Sources Yan Bin;Liu Liya;Zhong Kui;Tong Litao;Liu Xingxun;Zhou Xianrong;Zhou Sumei;Institute of Agro-products Processing Science and Technology
Determination of Four Arsenic Species in Tea by Ion Chromatography-inductively Coupled Plasma-mass Spectrometry Zhang Jianyang;Wang Guoqing;Ma Guicen;Jin Shouzhen;Lu Chengyin;Liu Xin;Tea Research Institute
GC-MS Analysis of Aromatic Composition of Vacciniumvitis-idaea Wine Fermented by 3 Species of Yeast Strains Yang Hua;Liu Yana;Guo Dejun;College of Food Science
Analysis of Flavor Substances in Sweet Orange Oils by Sensory Evaluation and GC-MS Combined with PLSR Xiao Zuobing;Ma Shengtao;Niu Yunwei;Liu Junhua;Fan Binbin;Li Mingming;Li Jing;School of Perfume and Aroma Technology
Study on the Extraction of Astaxanthin from Haematococcus pluvialis and the Stability of Astaxanthin Geng Zhaoyan;Sun Han;Guan Bin;Kong Qing;Duan Liangfei;Wang Ni;College of Food Science and Engineering
Extraction and Antioxidant Activity of Pigment-protein Complexes from Chlorella vulgaris Huang Qimin;Cai Xixi;Wang Shaoyun;College of Biological Science and Engineering
Effect of Organogelation of Edible Oil with Ethyl Cellulose on Nutrition Physiological Function of Rats Song Shuhui;Zhao Lin;Zhou Haiming;Zhang Hong;Zheng Chao;Fu Hong;Beijing Vegetable Research Center
Statistical Optimization of Culture Medium for Enhanced Lipase Production by Aureobasidium pullulans Using Response Surface Methodology Zhao Minjie;Cai Haiying;Li Yang;Lai Jai;Zhang Hui;Feng Fengqin;College of Biosystems Engineering and Food Science
Extraction and Characterization of Collagens from Skin and Bone of Silver Carp Feng Jianhui;Wu Xiaosa;Cai Luyun;Zhang Yuhao;Li Hongjun;Li Jianrong;College of Food Science and Technology
The Nutrition and Food Processing Safety in Palm Oil Yang Xiusong;He Yahong;Jin Chenjing;He Jiguo;China Food and Drug Administration Institute of Executive Development;China Agricultural University;
Research Progress of Aquatic Products Preservation Technology during Circulation Xie Jing;Lan Weiqing;College of Food Science & Technology
The Effects of Creep-recovery Characteristics of Wall Material on Morphology of Microcapsule Xie Yanli;Zou Junjun;School of Food Science and Technology
Effects of Cooking Methods on Lipid Oxidation and Fatty Acid Profiles in Intramuscular Tissues of Pork Wang Ruihua;Wang Qian;Jiang Wanzhou;Chen Jianchu;Ye Xingqian;Liu Donghong;College of Biosystems Engineering and Food Science
Studies on Process of Accelerating Maturity of Shanxi Aged Vinegar with Immobilized Esterification Enzyme Wang Mian;Wang Rufu;Duan Guofeng;College of Food Science and engineering
Building Shelf-life Prediction Model of Postharvest 'Cuiguan' Pear Hu Weixin;Liu Donghong;Ding Tian;Wang Wenjun;College of Biosystems Engineering and Food Science
The Comparison between Compound Preservatives and Sodium Metabisulfite Treatment on the Anti-melanosis Effect of Penaeus vannamei under Ice-temperature Lü Yanfang;Cai Luyun;Li Yingchang;Li Xuepeng;Yang Mingduo;Li Jianrong;Wang Yaling;Chen Huajian;School of Food Engineering
Isolation, Identification and Quorum Sensing of Dominant Spoilage Bacteria from Scophthalmus maximus Yang Bing;Li Tingting;Li Jianrong;College of Food Science and Technology
Research Progress of Proanthocyanidins on Degradation & Metabolisim and Its Modulatory Function on the Ardio-vascular System Ge Jian;Chen Shiguo;Ye Xingqian;Lin Fang;Hu Huajun;Department of Food Scicence and Nutrition
Influence of Exogenous Long-chain Fatty Acids on Saccharomyces cerevisiae Fatty Acid Metabolism, Growth, Stress Resistance and Aroma Compounds Production Duan Liangliang;Yan Guoliang;Duan Changqing;Shaanxi University of Chinese Medicine
Research Progress on Microencapsulation of Flavonoids and Application in Food Industry Yu Qiuhao;Cheng Huan;Wang Nan;Zhi Zijian;Chen Shiguo;Ye Xingqian;College of Biosystems Engineering and Food Science
Effect of High Pressure Processing on Cell Physiology and Lignification of Vegetables and Fruits Yi Jianyong;Feng Haihong;Liu Xuan;Bi Jinfeng;Li Jun;Institute of Agro-Products Processing Science and Technology
Studies on the Quality Characteristics of Different Varieties of Millet Li Xing;Wang Haihuan;Shen Qun;National Engineering Research Center of Fruit and Vegetable Processing
The Optimal Harvest Time of Merlot Grape Based on Principal Component Analysis Su Pengfei;Yang Li;Zhang Shijie;Yuan Chunlong;College of Enology
Influence of Controlled Enzymatic Hydrolysis on Freeze-thaw Stability of Soy Protein Isolate-dextran Conjugates Sun Hongrui;Zhang Yinghua;Jiang Xue;Wang Xibo;Jiang Guochuan;Jiang Lianzhou;College of Food Science
Migration of Phthalates in Snack Food Contract Materia Ls Processing Lou Jue;Lin Chunying;Lü Shuiyuan;Fu Bizhong;Li Shousong;Guo Shanhui;Quanzhuo Entry-exit Inspection and Quarantine Burean;Fujian Entry-exit Inspection and Quarantine Burean;
The Regulating Effect of Apocynum venetum Tea Aqueous Extract on Blood Pressure in SHR Yang Li;Han Shiwen;Che Huilian;Xu Wentao;Huang Kunlun;Luo Yunbo;College of Food Science and Nutritional Engineering
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