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China Brewing
FQ: 月刊
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 0254-5071
CN: 11-1818/TS
YP: 1982
Url: 中国调味品协会;北京市食品科学研究院
Recommended Journals
China Brewing
2014 -02
Catalog
Antibacterial effects of plant-derived extracts on Staphylococcus aureus GAO Jinhong;CHEN Zhihui;JI Lin;LI Mengnan;SUN Jilu;Faculty of Food Technology,Qujing Agricultural School of Yunnan;College of Food Science and Technology,Hebei Agricultural University;
Isolation and identification of agarase-producing strain Agarivorans sp. FG15 and its enzymatic properties YIN Qunjian;CHEN Xiaoxiao;YANG Hongsheng;LIN Mingshi;MAO Xinqi;FANG Zaiguang;Key Laboratory of Tropical Biological Resources of Ministry of Education,Key Laboratory of Biotechnology of Tropical Aquatic Organisms of Hainan Province,Hainan University;
Research on safety improvement of Bacillius subtilis gene SHEN Xilong;CAI Chuanbin;WANG Yajuan;LU Biao;WU Yongjun;College of Life Science,Guizhou University;
Comparison of volatile compounds from three kinds of jujube brandy by GC-O-MS XIA Ya'nan;CHI Chaoyi;GUO Jie;WANG Jie;KANG Honghong;College of Food Science and Technology,Agricultural University of Hebei;
Effect of extraction time on analysis of volatile components in sweet flour paste ZHANG Jing;ZOU Wei;DENG Jing;WU Huachang;SHI Jiaojiao;College of Bioengineering,Sichuan University of Science & Engineering;
Simultaneous determination of 11 phenolic constituents in black rice wine by HPLC JIANG Li;ZHOU Baolong;YANG Ye;YE Qunliang;LIU Xuebo;WANG Yutang;College of Food Science and Engineering, Northwest A & F University;Shaanxi Crested Ibis rice wine Co.,Lid;
Extraction technology of flavonoids from hawthorn leaves CAO Lemin;ZHOU Zhiqiang;CUI Junlin;SHI Mingsheng;Henan Vocational College of Agriculture;Chongqing Three Gorges Vocational College;
Application and exploitation of cell protein in glutamic acid production MA Menghua;XU Guohua;TIAN Zhibin;WANG Jinxi;DU Fang;Jiangsu Shenhua Pharmaceutical Co.,Ltd.;
Optimization of fermentation medium of strain Corynebacterium glutamicum CN1021 based on Plackett-Burman and response surface method LI Zhihua;College of Biotechnology,Tianjin University of Science and Technology;
Preparation technique and component analysis of Zanthoxylum bungeanum seasoning oil by medium temperature extraction CHENG Xiaoxue;YUAN Yongjun;HU Lili;QIU Peng;DONG Siyang;DOU Jianwei;CHEN Haifeng;College of Bioengineering,Xihua University;
Optimization of solid-state fermentation conditions for producing castor cake by mixed strains WANG Haitao;WANG Changlu;LI Zhenjing;CHEN Mianhua;College of Food Engineering and Biotechnology,Tianjin University of Science and Technology;
Optimization of pepper juice medium for Lactobacillus plantarum LIU Lunlun;LIU Yan;QU Zhaoxia;LUO Can;College of Food Science and Technology,Hunan Agricultural University;
Determination method of protease activity in soy sauce koji MIAO Suna;DENG Shaoya;TAN Lixian;HUANG Wenbiao;LIU Jihong;YAN Shoulei;College of Food Science and Technology,Huazhong Agricultural University;Foshan Haitian Flavoring & Food Co.,Ltd.;
Research progress of development and utilization of Physalis pubescms WANG Xiaoying;LIU Changjiao;DUAN Lianhai;HUO Yan;Branch of Food Engineering,Jilin Business and Technology College;Jilin Alcohol Industry Group Company Limited;Grain and Oil Inspection Station of Jilin Province;
Preparation of the sugar-free flavored yoghurt with Cordyceps militaris SUN Lianhai;SHANG Xinbin;GUO Mingyue;Faculty of Basic Medical Sciences,Luohe Medical College;Faculty of Food Engineering,Luohe Medical College;
Ultrasonic extraction and stability of flower pigment from Coreopsis grandiflora JIN Yulan;WANG Yurong;QU Tianli;College of Chemistry and Pharmacy,Qingdao Agricultural University;
Degradation kinetics of red pigments from Beta vulgaris CHENG Chao;Key laboratory of Biologic Resources Protection and Utilization of Hubei Province;College of Biological Science and Technology,Hubei University for Nationalities;
Optimization of fermentation process for Kumiss by response surface methodology WANG Lu;LI Xiaoxi;GU Linazi;ZHANG Chenlu;ZHANG Yi;DUAN Liwei;YAN Xiaofei;WU Yun;College of Food Sciences and Pharmaceutical Sciences,Xinjiang Agricultural University;College of Science and Technology,Xinjiang Agricultural University;
Optimization of ultrasonic wave extraction of total flavonoids from Malus baccata by response surface methodology L Na;LIU Yang;CUI Yanyan;XIA Haiyang;ZHAO Lidan;CHEN Junxia;College of Food Science and Engineering,Jilin Agricultural University;College of Biological and Environmental Sciences,Zhejiang Wanli University;
Effect of alginate compound ingredient on the texture of new jelly candy FAN Suqin;YU Gongming;CHEN Xinbing;WANG Xiaomei;ZHANG Juanjuan;LIU Haiyan;WANG Chunxia;XIE Suhua;Qingdao Bright Moon Seaweed Group Co.,Ltd.;College of Food Engineering and Biotechnology,Qilu University of Technology;
Antioxidant activity of extraction solution from Stauntonia chinensis CUI Linyun;Department of Foundational Courses,Zunyi Medical and Pharmaceutical College;
Comparative study of the enzymolysis effect of four kinds of protease on the bread yeast LUO Longjuan;CHEN Xiaoming;ZHAO Xiaosheng;CHEN Duancheng;Guangzhou Unikbio Technology Co.,Ltd.;
Changes of main components in blueberry wine fermentation process CHEN Zuman;Zhejiang Pharmaceutical College;
Selection of clarifying agent of fermented blueberry wine SUI Xiufang;ZHANG Jianyang;XIONG Jianjun;ZOU Dawei;LI Xiang;Qiandongnan Prefecture of Quality and Technical Supervision;Qiandongnan Food and Drug Administration;
Metaproteomics research of Shaoxing rice wine cooked wheat koji during koji making ZHANG Bo;YU Peibin;LU Jian;Zhejiang Economic and Trade Polytechnic;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University;
Mechanism of n-propanol formation during solid-state fermentation of Chinese liquor BAI Yonghao;XIONG Xiaomao;MIAO Lihong;CHEN Wenjing;School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University;Hubei Baiyunbian Liquor Co.,Ltd.;
Decolorization technology for soy sauce residue oil XU Chuntao;LIN Yuehua;HU Feng;FAN Rui;LIU Zhan;Department of Chemical Engineering,Zhongshan Polytechnic;Guangdong Meiweixian Flavoring Foods Co.,LTD.;
Changing rules of sensory and physicochemical indicators in Chinese liquor shelf life ZHANG Jiufeng;Ma'anshan Institute of Product Quality Supervision and Inspection;
Analysis of bitter taste influence factors in Chinese rice wine QIU Xiubing;CHENG Jian;XIAO Liqiong;LI Yongbo;College of Light Industry and Food Science,Zhongkai University of Agricultural Engineering;
An enzyme linked immunosorbent assay kit for rapid detection ZHENG Baiqin;LUO Xiaoqin;FENG Caiwei;DONG Lixue;JIA Fangfang;MENG Junli;HAO Liwu;ZHANG Shuhong;Tangshan Livestock and Aquatic Products Quality Monitoring Center;Beijing Kwinbon Biotechnology Company;
Identification of the authenticity of Moutai-flavor liquors WANG Ni;YING Quanhong;BAI Dekui;YANG Ling;ZHU Limin;HOU Chaohua;Mianyang Product Quality Supervision and Inspection Bureau;Sichuan Institute of Standardization;
Processing optimization of “Dong-po Su”crisp candy HE Qiang;WANG Zebin;Meishan Vocational and Technical College;Sichuan Maohua Food Co.,Ltd.;
Optimization of coix seed beverage stabilizer formula WU Yingmei;WANG Mingli;LI Shanshan;College of Liquor and Food Engineering;Province Key Laboratory of Fermentation Technology and Biological Pharmacy,Guizhou University;
Development on Auricularia auricula soybean yogurt fermented by lactic acid bacteria LI Da;NIU Chunhua;NI Haojun;LI Jinfeng;WANG Jinghui;Institute of Agro-food Technology,Jilin Academy of Agricultural Sciences;Jilin Sport University;Jinlin Sky-Scenery Food Co.,Ltd.;
Advances in the wild Pyracantha fortuneana research LUO Baofang;WANG Jinni;HUANG Yinmei;HUANG Zuliang;College of Pharmacy,Youjiang Medical University for Nationalities;
Optimization of flavonoids extraction conditions from Sparganium stoloniferum by response surface methodology LIN Min;LI Wei;WU Dongqing;AN Honggang;REN Xuefeng;Key Laboratory of Hexi Corridor Resources Utilization of Gansu Universities,Hexi University;
Optimization of the essential oil extraction process from Aquilaria sinensis leaves by supercritical carbon dioxide extraction LIU Mingshi;CUI Weiqi;JIN Yuanbao;WANG Xin;College of Life Science,Jilin Agricultural University;Zhuhai College of Jilin University;
Ultrasonic extraction technology optimization and antioxidant activities of flavonoids from Polygonum perfoliatum L. and Sonchus oleraceus L. LI Wei;School of Biological Science and Technology,Hubei University for Nationalities;Hubei Key Laboratory of Biological Resource Conservation and Utilization,Hubei University for Nationalities;
Industry scale and quality analysis of Shaoxing rice wine SONG Haiyan;LI Bobin;LIU Xingquan;HAN Ning;School of Agriculture and Food Science,Zhejiang Agriculture and Forestry University;National Center for Quality Supervision and inspection of Rice wine;Shandong Guangrao people's Court;
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