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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
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China Brewing
2016 -06
Catalog
Isolation and identification of a glucomannanase-producing strain from marine and its enzymatic properties WANG Qiang;LI Xu;DOU Shaohua;ZHANG Qingfang;WEI Jidong;JIN Liandou;CHI Naiyu;College of Life Science and Technology
Cloning and analysis of Bacillus signal peptide from soil metagenome TANG Guoxin;CHEN Ning;College of Biotechnology
Formation and interspecies interactions of multi-species biofilm formed by foodborne bacteria FAN Yi;HAN Beizhong;CHEN Jingyu;Beijing Laboratory of Food Quality and Safety
Research progress on preparation and modification of nattokinase JI Shunli;CAI Junxiu;CUI Qing;QIAN Bingjun;YAO Xiaomin;ZHANG Jianhua;College of Agriculture and Biology
Comparative analysis of probiotic characteristics of two strains of Lactobacillus casei isolated from Tibetan kefir FENG Fei;MEI Jun;LI Yunfei;School of Agriculture and Biology
Determination of clenbuterol hydrochloride in animal feedstuffs by HPLC internal standard method DI Wanshan;Department of Applied Chemistry
Simultaneous determination of fifteen rare earth elements in tobacco by MD-ICP-MS LIU Lei;TANG Yanbin;YUAN Tianjun;CHEN Guohui;HUANG Jian;HOU Ying;WANG Lijuan;YANG Lei;Technology Centre
Detection of flavonoids constituents of Poacyzuan hendersonii leaves from different harvest time WANG Lijun;LI Shasha;MENG Qingyan;LI Guozhu;SHEN Hongling;WEI Xiaodong;LIU Wenjie;College of Life Science
Analysis of fungal contamination in citrus by determination of ergosterol contents TANG Yanbin;DUAN Xiaoyan;WANG Lijuan;CHEN Di;YANG Lei;National Institute for Nutrition and Health
Preparation and antioxidant activity of polysaccharide sulfate from Lanzhou lily HUANG Yulong;ZHAO Baotang;SONG Shen;LI Weiqi;PANG Zhongcun;ZHANG Ji;Agricultural Product Storage and Processing Institute
Optimization of fermentation conditions of(+) γ-lactamases-producting strain BH24 ZHANG Xujiao;CHI Naiyu;YANG Lina;WANG Xiaohui;ZHANG Qingfang;Liaoning Marine Microbial Engineering and Technology Center
Screening of high CoQ_(10)-producing Rhodobacter sphaeroides by chemical mutagenesis and its fermentation medium optimization FU Jiaolong;QIAN Dawei;WU Chenqi;XU Minqiang;HU Cuiying;LI Liangzhi;School of Chemical and Biological Engineering
Optimization of xylitol fermentation from vinasse hydrolysate by response surface method WANG Hao;LI Yanzhang;LI Ying;ZHAO Liang;SONG Jian;JIA Shifang;College of Chemical and Biological Engineering
A new production method of improving fructooligosaccharides content by probiotics lactic acid fermentation XU Hongxian;ZHANG Xiaoping;DUAN Gang;Genencor
Screening of high-sugar-tolerant yeast and research on its high sugar stress mechanism ZHU Baosheng;LIU Gongliang;BAI Weidong;YAN Xiaoqing;College of Light Industry and Food
Application of yeast in food wastewater treatment ZHAO Xiuwen;JI Fengdi;SONG Hao;ZHENG Yuzhi;Beijing Industrial Technology Research Institute;
Selection of yeast for brewing glutinous rice wine YANG Zilin;WU Shihua;ZHAO Dongling;HUANG Cuiji;YANG Lifeng;College of Biological and Chemical Engineering
Isolation and tolerance properties of yeast from the red grapes wine fermentation JIA Chunfeng;JIA Zhijun;ZHU Weihong;ZHANG Xiaomei;Department of Biochemistry
Mutation breeding of zinc enriched Saccharomyces cerevisiae strain by ultra-high pressure CHEN Qingqing;XU Xiuqin;MA Yan;MA Long;XU Hui;LI Na;Department of Food and Bioengineering
Screening and identification of fruit wine yeast in Dongguo pear LIU Gendi;SUI Ming;College of Life Science and Engineering
Optimization of culture and induction condition of amine oxidase production of Aspergillus niger ZHOU Xiaohu;ZHU Xia;WANG Lei;JIAO Mengran;HUANG Yao;FU Caixia;CAO Yueze;GAO Bing;WANG Chao;LI Dongsheng;XU Ning;Hubei Cooperative Innovation Center for Industrial Fermentation
Effect of Daqu protease on solid-state fermentation of Baijiu XIANG Shuangquan;HUANG Yingyu;LIU Lijuan;WANG Lei;HOU Huaning;ZHOU Yingying;Gansu Province Solid State Fermentation Engineering Technology Research Center;Provincial Technology Center of Jinhui Liquor Co.
Extraction of insoluble dietary fiber from mulberry pomace by alkali method CHENG Shuiming;CHEN Hengjian;LIN Zhaoxia;ZENG Xia;ZHOU Guoyu;Technology Development Center of Fruit and Vegetable Processing and Storage Engineering
Optimization of glacial acetic acid extraction technology of the antimicrobial peptide from fructus schisandrae nuts by response surface methodology WU Wei;JIAO Yang;CHEN Xiaoping;Jilin Provincial Institute of Standards;College of Food Science and Engineering
Effects of crisp-keeping agents on texture properties of pickled root mustards YIN Shuang;WANG Xiujun;TIAN Duo;LIU Jiahui;WANG Jihui;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy
Effect of packaging treatment on fresh-keeping of Rosa sterilis at low temperature XU Peizhen;LIN Zi;HU Min;MENG Man;DING Zhuhong;School of Liquor-making and Food Engineering
Study on fed-batch fermentation process conditions of Monascus pigments GU Chengchen;ZHANG Zhaohui;BAO Yingling;LIU Yinlan;JIA Xiaoqin;College of Biotechnology and Bioengineering
Effect of aluminum salt on physicochemical properties of pea starch gel BAI Jie;PENG Yijiao;LI Yumei;JIN Yang;TIAN Xu;GUO Hong;Beijing Academy of Food Sciences;
Effect of different clarifying agents on Elaeagnus angustifolia wine by response surface methodology YU Xiang;SHAN Chunhui;CHENG Weidong;College of Food Science
Optimization of extraction process for anthocyanins from black rice and research on its stability TIAN Xiqiang;DONG Yanping;ZHAO Dongjiang;Department of Food and Pharmaceutical Engineering
Preparation of triazophos monoclonal antibodies and its ELISA kit research FENG Caiwei;HE Fangyang;HUANG Jian;JIA Fangfang;LI Hang;Beijing Kwinbon Biotechnology Company;Beijing Engineering Research Centre of Food Safety Immunodetection;Beijing Agricultural Products Quality Service Station;
Development of flavor pickled okra WEI Xiaoming;HUANG Feiwu;QI Yonggang;GAO Bing;Huibei Jinong Walterll Agriculture Co.
Processing technology and scavenging capacities on DPPH free radical of Sophora japonica yoghurt GUO Junhua;XU Xianmeng;CHENG Shaoning;ZHANG Zengshuai;WANG Xiaodong;Department of Organic Food Engineering
Application of computer technology in Baijiu production and downstream marketing of alcoholic drinks WANG Shuaishuai;ZHU Qiujin;HUANG Dandan;HU Ping;QIU Shuyi;REN Qiong;College of Liquor and Food Engineering
Review of formation mechanism and physiological activity of monoterpenes compounds in edible plants PANG Xuewei;WANG Jiwu;WU Zhilian;WANG Yangyang;JING Lili;FANG Zhengyu;SUN Zuli;SUN Chengfeng;ZHAO Yuping;College of Life Sciences
Research progress on walnut nutritional composition and health function WANG Shuai;DAI Lianyi;KU Xuejing;RONG Ruifen;College of Art and Science
Technology optimization and volatile components analysis of tea fermented distilled liquor CHEN Linlin;HU Baodong;QIU Shuyi;LUO Xiaoye;WANG Xiaodan;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy
Effects of different sorghum varieties on quality of aged vinegar ZHAO Hongnian;CAO Jinyi;PING Junai;WANG Baojun;HUI Meixing;Shanxi Liang Fen Vinegar Industry Co.
Primary study on the cultivable Eurotium cristatus in Moutai-flavor Daqu XU Jia;QIU Shuyi;ZHOU Hongxiang;BAN Shidong;WANG Xiaodan;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy;School of Liquor-making and Food Engineering
Optimization of enzyme-assisted extraction conditions of chlorogenic acid with PEG-200 from Lonicerae japonica leaves SHI Changping;XIANG Fu;YANG Bao;FANG Yuanping;College of Life Sciences
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