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China Condiment
FQ: 月刊
AD of Publication: 黑龙江省哈尔滨市
Lanuage: 中文;
ISSN: 1000-9973
CN: 23-1299/TS
YP: 1976
Url: 全国调味品科技情报中心站
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China Condiment
2015 -04
Catalog
Optimization of Natural Fermentation Process of Sonchus oleraceus by Response Surface Methodology YANG Bo;LI Ya-lei;LUO Rui-ming;ZHANG Ting;LIU Yang;HU Cong;ZHANG Wei-wei;WANG Wei;College of Life Science,Ningxia University;Agricultural College,Ningxia University;
Study on the Microwave Extraction Conditions of Capsaicin FAN Zhao-jun;Tianjin Modern Vocational Technology College;
Isolation and Identification of a Carotenoids Producing Strain of Rhodotorula mucilaginosa WANG Rong;WU Shi-hua;ZHAO Dong-ling;HUANG Cui-ji;YI Yi;PANG Chun-qiu;College of Biological and Chemical Engineering,Guangxi University of Science and Technology;
Study on the Antioxidation of Caramels LI Rong;XU Yi;LIU Ming-xuan;ZHU Tian-ming;CHEN Xiang-gui;College of Bioengineering,Xihua University,Key Laboratory of Food Biotechnology of Sichuan Provincial Colleges and Universities;Sichuan Qianhe Condiment and Food Co.,Ltd.;
Study on Preparation of Shrimp Sauce of Antarctic Krill with Complex Enzyme by Response Surface Methodology XU Jun;Yangzhou Commercial Higher Vocational School of Jiangsu Province;
Study on Extraction Technology of Flavonoids from Onions with Ultrasound-assisted Complex Enzyme SUN Cai-xia;ZHOU Yuan-ming;WU Hao;WANG Cheng-rong;College of Food Science and Engineering,Qingdao Agricultural University;College of Chemistry and Pharmaceutical Sciences,Qingdao Agricultural University;
Optimization of Acetic Acid Fermentation Conditions of Crab-apple Vinegar JIA Jian;College of Food Science,Heilongjiang Bayi Agricultural University;
Isolation and Identification of Acid-producing Bacteria from Yibin Sprouts YIN Li-guo;ZHUANG Ting;MA Zhi-bin;LING Yue;WU Xiao-yan;YOU Ling;ZHANG Chao;College of Life Science and Food Engineering,Food Science and Engineering Institute,Key Laboratory of Fermentation Resource and Application of Higher Learning in Sichuan,Yibin University;Sichuan Pujiang Experimental Middle School;
Physicochemical Properties and Pattern Recognition of Commercial Soy Sauce YU Han-song;LI Song;WANG Yu-hua;PIAO Chun-hong;LIU Jun-mei;REN Da-yong;DAI Wei-chang;HU Yao-hui;College of Food Engineering,Jilin Agricultural University;Soybean Research & Development Center,CARS Division of Soybean Processing;
Study on Content Change of Soybean Isoflavone by High-salt Liquid-state Fermentation and Low-salt Solid-state Fermentation ZHOU Jing-bo;HUANG Ru-qiang;YE Shao-feng;YIN Yan-yan;XU Ke-wei;HUANG Ji-hong;College of Life Science,South China Normal University;College of Biological Engineering,Henan University of Technology;
Research on the Fermentation of Honey Vinegar and Its Detection with Electronic Tongue YUAN Ying;CHANG Ya-ning;DING Qing-bao;NIE Jia-rui;East China University of Science and Technology;
Application of Pure Chicken Powder in Croissant BAI Jian;Flavor Laboratory of Tianjin Chunfa Bio-technology Group Co.,Ltd.;
Research Progress of Downstream Process of Fruit Vinegar ZHAO Min;MA Bin-bin;HONG Hou-sheng;College of Biotechnology and Pharmaceutical Engineering,Nanjing University of Technology;Nanjing Highke Bioengineering Equipment Co.,Ltd.;
The Development of Curry and Pumpkin Enema LIANG Yan;School of Food Engineering,Jilin Agriculture Science and Technology College;
Development of Sufu Starter by Multi-strains LUO Xiao-miao;WANG Rui;School of Applied and Chemical Engineering,Xichang College;
Research on the Production Process of Grapefruit Vinegar SHAN Lian-gang;Jiangsu Engineering R & D Center for Food Processing,Jiangsu Food &Pharmaceutical Science College;
Optimization of Production Technology for Cherry and Strawberry Fruit Vinegar by Response Surface Methodology PEI AI-Tian;Zibo Vocational Institute;
Application of Yeast Extract in Instant Noodles Sauces GUO Hui;LI Pei;SHEN Shuo;SUN He-qun;LIU Xue-jiao;Angel Yeast Co.,Ltd.;
Study on the Processing Technology of Chili in the Area of Guizhou FU Wei;LI Da;Tianjin Modern Vocational Technology College;
Study on Antioxidant Activity of Lycopene Extracted by Various Extraction Methods CHEN Xiao-yun;ZHU Jun-xiang;WU Hao;WANG Cheng-rong;LIU Zhu-qing;LIU Shu-qin;SUN Li-jun;WANG Dan;College of Food Science and Engineering,Qingdao AgriculturalUniversity;
Separation and Purification of Antibacterial Substances from Amomum Tsao-ko PENG Mei-fang;CHEN Wen-xue;QIU Hou-yuan;College of Food Science and Technology,Hainan University;
Extraction and Analysis of Volatile Flavor Constituents from Red Sufu of Beijing MU Min;MIAO Zhi-wei;HE Xin;FENG Chun-hua;China Association of Fragrance Flavor and Cosmetic Industry;Tianjin Chunfa Food Ingredients Co.,Ltd.;School of Food and Chemical Engineering,Beijing Technology and Business University,Beijing Key Laboratory of Flavor Chemistry;Beijing Sanyuan Food Co.,Ltd.;
Detection of Iodine in Salt by Indigo Carmine Oxidative Fading Spectrophotometry LI Yu-hong;SHI Wen-wen;School of Chemistry and Chemical Engineering,Xianyang Normal College;
The Determination and Analysis of Total Flavonoids in Brewing Process of Shanxi Mature Vinegar YANG Lin-e;LI Ting;ZHANG Lei;HAN Jian-xin;PENG Xiao-guang;Shanxi Institute of Biology;
Research Progress of Chemical Constituents and Pharmacological Activity of Foeniculum vulgare Mill. DONG Si-min;ZHANG Jing;College of Traditional Chinese Medicine,Jilin Agricultural University;
Research Progress of Physiological and Pharmaceutical Effects and Active Materials in Onion CHEN Yi-hui;WANG Wei-dong;SUN Yue-e;Haitong Food Xuzhou Co.,Ltd.;College of Food Engineering,Xuzhou Institute of Technology;Jiangsu Key Laboratory of Food Resource Development and Quality Safe,Xuzhou Institute of Technology;
Research Progress of Antioxidant Effect of Spices in Meat Products WU Yue-de;SHEN Xu-dan;WU Jun-bing;ZHU Qin;College of Life and Environmentil Science,Hangzhou Normal University;
Review on Antibacterial Effect of Cinnamaldehyde HUANG Min-xin;ZHAO Wen-hong;BAI Wei-dong;QIAN Min;College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering;Guangdong Engineering Technology Research Center for Lingnan Specialty Food;
Effect of Koji-Making Process Parameters with Extruded Mixture of Soybean Meal and Wheat Flour on Protease Activity MA Cheng-ye;ZHENG Hui;LI Yuan;HE Yuan-yuan;LI Hong-jun;School of Agricultural Engineering and Food Science,Shandong University of Technology;
Production of Dangshan Pear Vinegar by Liquid Fermentation ZOU Jun;WU Xue-feng;JIANG Shao-tong;DENG Shi-shi;WANG Xi-xi;MIAO Yu-ke;CHEN Yang-yi;Institute of Agricultural Products Processing Technology,School of Biotechnology and Food Engineering,Hefei University of Technology;
Study on Solid-state Fermentation Conditions for Monascus Pigments Production with Glutinous Rice as Substrate CHENG Ai-fang;DENG Zheng-dong;CHEN Wen;HUANG Fang-yi;School of Life Science and Technology,Wuhan Institute of Bioengineering;
Study on the Modulation Technology of Traditional Types of Sichuan-style Cold Dish Taste GAO Yuan-ju;Sichuan Tourism University;
The Existing Problems and Countermeasures in Production of Chinese Food Additives LIU Xu;Beijing Product Quality Supervision and Inspection Institute;
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