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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
2018 -09
Catalog
Research on Food Safety Management Based on Big Data Mining PAN Xiao-xiao;WANG Ji-ning;CHEN Ting-qiang;LUO Jun;School of Economics and Management
Study on the Influencing Factors of Cooking Materials on the Change Rule of Salt Content in Classic Sichuan Cuisine WANG Liang-yun;LIANG Ai-hua;College of Culinary
Analysis of the Performance and Formation Factors for Numb Taste Type of Sichuan Cuisine ZHENG Wei;Sichuan Tourism University;
Study on the Stability of Bighead Carp Fish Sauce LIN Ri-gao;PAN Yu-hua;College of Food Science
Effects of Catechins on Total Phenol,Color Rate,Flavor and Advanced Glycosylation Products LUO Qing;LI Yan-li;TANG Shi-miao;CHEN Yuan-yuan;ZHOU Meng-zhou;FENG Nian-jie;WU Qian;School of Food and Biological Engineering
Characteristics of Extracellular Protease Production by Halophilic archaea Halorussus sp.XZYJ18 and Its Enzymatic Properties HOU Jing;XU Jia-qi;CUI Heng-lin;School of Food and Biological Engineering
Optimization of Ultrasonic-assisted Extraction for Perilla frutescens Seed Oil by Response Surface Methodology and Its Antioxidant Activity CAO Xiao-yan;YANG Hai-tao;Key Laboratory of Catalytic Basis and Application in Shaanxi Province
Effects of the Flavonoids from Lycium barbarum Leaves on Fatty Acids of Compound Minced Mutton CHEN Jin;HAN Li-na;HAN Meng-jia;FAN Yan-li;College of Agriculture
Study on the Factors Influencing the Activity of SOD Enzyme in Pickle Fermentation LUO Xiao;LV Jia-li;YU Xin;School of Food and Biological Engineering
Analysis of Seasonal Changes of Aflatoxin B1 Contamination of Pixian Soybean Paste XU Wei-zhen;Key Laboratory of Food Biotechnology in Sichuan Universities
Optimization of Fermentation Conditions of Korla Pear Fruit Vinegar ZHANG Wang;SHI Xue-wei;ZHENG Xiao-ji;YAO Xiao-rui-ning;XU Jian-kun;College of Food
Study on Bacterial Diversity of Xiangyang Mustard Root in Different Fermentation States ZHAO Hui-jun;GE Dong-ying;LIU Qian;WU Jing;LING Xia;ZHANG Zhen-dong;GUO Zhuang;Northwest Hubei Research Institute of Traditional Fermented Food
Effects of Ultrasonic Assisted Curing on the Yield and Quality of Marinated Chicken Feet FENG Ting-ting;YE Yang;LI Rong;LI Qin;WANG Yang;College of Bioengineering
Effect of Chrysanthemum Solution on Microflora of Fermented Cabbage ZHANG Xiang-mei-ling;XING Yong;YAN Ping-mei;WANG Wen-hui;LIU Hui-min;KOU Xiao-yue;Taiyuan Normal University;
Comparative Study on Bacteriostasis of Dried Fruit Body of Dictyophora echinovolvata CHEN Bin;YU Fang-ming;HE Huan;LU Bing;Key Laboratory of Karst Ecology and Environment Change of Guangxi Institutions of Higher Education;College of Environment and Resources
Analysis on Antioxidant Properties of Green and Red Peppers' Extracts in Vitro CHEN Jing;CHEN Zhi-hong;ZHANG Cuan;ZHANG Yu-long;Department of Food and Environmental Engineering
Changes in the Related Components of Melanoidin in Black Garlic Processing and Its Composition Analysis YANG Qing-li;DONG Yan;LIU Yu;SHI Jie;JI Yan-ru;Daqing Branch of Heilongjiang Academy of Sciences;
Development of Scallop Sauce with Antioxidant Components LIANG Xiao-fang;MU Jian-lou;YAO Li-li;MA Yan-li;WANG Jie;College of Food Science and Technology
Development and Application of a Kind of Spicy Seafood Sauce LIU Chun-juan;LIU Wei;Jilin Provincial Economic Management Cadre College;Yantai Huahai Biochemical Product Co.
Optimization of Preparation Conditions for Vinegar Soaked Black Beans JIANG Fan;GUO Ying;LI Ying-hui;DU Shuang-kui;WANG Xing-li;WANG Hua;College of Food Science and Engineering
Optimization of Ginger Juice and Milk Process by Response Surface Methodology XIE Jing;YANG Tian-yi;WU Dan-feng;WU Peng;ZHOU Xiao-yan;College of Tourism and Culinary Science
Optimization of Garlic-Mushroom Chili Sauce Based on Fuzzy Mathematics Comprehensive Evaluation HU Liang-bin;BAN Fang-fang;ZHU Lin;BI Ji-cai;CUI Zhen-kun;School of Food Science
Process Optimization of Sichuan-flavor Chili Paste with Lentinus edodes and Chicken LI Zeng;Jiangsu College of Tourism;
Optimization on Processing Technology of Low-salt Beef Sauce with Peanuts and Coprinus comatus DENG Yuan-xi;WU Wen-jun;WU Jie;DU Qiao-ling;College of Food and Bioengineering
Development of Chestnut Soybean Sauce MA Ling-yun;ZHAO Liang;School of Food Science
Production of Wheat Germ Natto HUANG Shi-yu;DENG Yuan-xi;WANG Jia-liang;XU Hui;CHEN Xia;College of Food and Bioengineering
Study on Ultrasonic Assisted Extraction of Cumin and Its Antioxidant Activity XUE Wen-jun;SHANG Fei-fei;DOU Hai-gang;Zhoukou Vocational & Technical College;Institute of Food Science and Engineering Technology
Development and Flavor Analysis of Fruity Rice Vinegar WU Guang-zhong;HE Jiong-ling;HUANG Bing-wen;JIANG Yu-jian;Shaoxing Zhiwei Food Co.
Study on Brewing Technology of Seabuckthorn and Buckwheat Vinegar by Enzymatic Method CHEN Wei-feng;XU Sheng-yun;QIN Tao;ZHAO Wen-juan;LI Wen-xiao;Biological Agriculture Institute of Shaanxi Province;Enzyme Engineering Technology Research Center of Shaanxi Province;
Survey and Analysis of Food Safety in Sausage During Fermentation and Maturation WANG Xin-hui;ZHANG Ya-lin;LIU Yang;PAN Pan;YU Hai-jiang;ZENG Da-fei;LI Yao-chao;Key Laboratory of Meat Processing in Sichuan Province
The Taste Discrimination of Commercial Instant Noodles Seasoning with Different Brands by Electronic Tongue Technology SHEN Hui-shan;ZHANG Guo-quan;XIA Tian-yu;WU Qing-lan;TIAN Li-na;JIANG Hao;ZHENG Jian-mei;College of Food Science and Engineering
Sensory Analysis of Pig Bone Soup and Construction of Flavor Wheel DUAN Qiu-hong;LIU Ju-yan;ZHANG Rong-xia;College of Food Science and Engineering
Determination of Monosaccharide Composition of Lotus Root Residue Polysaccharide SUN Feng-ting;SUN Feng-guang;LI Wei;College of Food Science and Engineering
Simultaneous Determination of Six Preservatives and Sweeteners in Vinegar and Soy Sauce by HPLC ZHANG Xiao-fang;FU Da-you;Sichuan University of Science & Engineering;
Analysis of Volatile Components in Six Spices by SPME/GC-MS YUAN Hua-wei;YIN Li-guo;XU Zhou;WANG Wei;JI Li-li;College of Life Science and Food Engineering
Application of Two Point Test Method in Sensory Assessment of Soy Sauce WEI Yong-yi;WANG Fu-gang;HAN Hao-min;Luohe Medical College;
Determination of Lead and Arsenic in Condiments and Condiment Ingredients DONG Ya-lei;LI Meng-yi;DONG Zhe;CAO Jin;DING Hong;National Institute for Food and Drug Control;
Research on the Standardization of Pungency Degree of Spicy Hotpot Seasoning and Li Spicy Unit LI De-jian;LI Yan-fei;LI Hong-jun;ZHANG Li;Chongqing Hotpot Condiment and Dishes Engineering Technology Center
Study on the Extraction and Stability of Red Jujube Red Pigment by Uniform Design Method LUO Xuan;LI Chan-juan;TIAN Zhe;School of Food and Biotechnology
The Discussion and Improvement of Detection of Lemon Yellow and Sunset Yellow in Pickle LIU Chao;JING Zan;ZOU Mo-jun;FENG Hui;HUANG Zhi-yong;LV Xue-mei;Leshan Institute for Food and Drug Control;
Advances in Research on Enzymatic Treatment of Carbohydrates in Soybean ZHAO Yuan-yuan;JIANG Wei-wei;PENG Wei;College of Chemical Engineering
Potential Application of Hydrosol as Food Antibacterial Agent ZHANG Xue;ZUO Xi-min;LIU Tao;College of Chemical Engineering
Research on the Development of Compound Seasoning in Chinese Cuisine WANG Ming-ming;Soochow University;
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