Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on gutter oils pattern recognition
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2013(16):53-56. DOI: 10.13386/j.issn1002-0306.2013.16.038
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Determination of 6 β-lactam antibiotic residues in aquatic product by high performance liquid chromatography-tandem mass spectrometry
2013(16):57-59. DOI: 10.13386/j.issn1002-0306.2013.16.022
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Analysis of volatile compounds of Tilapia fermented by Monascus by SPME and GC-MS
2013(16):60-64. DOI: 10.13386/j.issn1002-0306.2013.16.023
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Determination of ammonia in mainstream cigarette smoke by the method of continuous flowing analyzer
2013(16):65-69. DOI: 10.13386/j.issn1002-0306.2013.16.068
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Development of colloidal gold immunochromatographic test strip of carboxybenzene
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2013(16):70-74. DOI: 10.13386/j.issn1002-0306.2013.16.069
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Colour kinetic change and shelf life prediction of Chinese small cabbage (Brassica rapa L.Chinensis Group.)
2013(16):75-78. DOI: 10.13386/j.issn1002-0306.2013.16.070
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Occurrence of sublethal injury of Escherichia coli and Saccharomyces cerevisiae after pulsed electric fields in strawberry juice
2013(16):79-83. DOI: 10.13386/j.issn1002-0306.2013.16.005
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Quality changes of Thunnus obesus by external and internal heating thawing
2013(16):84-87. DOI: 10.13386/j.issn1002-0306.2013.16.024
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Study on volatile components of chestnut mushroom
2013(16):88-90. DOI: 10.13386/j.issn1002-0306.2013.16.071
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Study on ethanol extraction process of onion and its antioxidant activity
2013(16):91-94. DOI: 10.13386/j.issn1002-0306.2013.16.039
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Effective factors of N-nitrosamine formation in the simulated meat processing
2013(16):95-99. DOI: 10.13386/j.issn1002-0306.2013.16.072
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Anti-low density lipoprotein oxidation of the crude extract and different fractions of Terminalia chebuLa Retz
2013(16):100-104. DOI: 10.13386/j.issn1002-0306.2013.16.025
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Study on extraction of nitidine chloride by acid decompressing inner ebullition and HPLC finger print chromatogram
2013(16):105-108. DOI: 10.13386/j.issn1002-0306.2013.16.040
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Study on synthesis and antioxidant activity of different molecular weight soluble soybean polysaccharide-Fe(Ⅲ) complex
2013(16):109-113. DOI: 10.13386/j.issn1002-0306.2013.16.073
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Effect of five berry polyphenols and auricularia auricular polysaccharides combination on radiation protection
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2013(16):117-120. DOI: 10.13386/j.issn1002-0306.2013.16.026
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The effect of heating time on sweet potato cell tissue structure
2013(16):121-124. DOI: 10.13386/j.issn1002-0306.2013.16.075
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Fabricated of fully-dilutable of food-grade microemulsion systems with glycerol monocaprylate as oil
2013(16):125-130. DOI: 10.13386/j.issn1002-0306.2013.16.076
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Study on gelation properties of highland barley protein
2013(16):131-135. DOI: 10.13386/j.issn1002-0306.2013.16.027
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Chemical composition of the glutinous rice and their relationships to retrogradation properties of rice cake starch
2013(16):136-139. DOI: 10.13386/j.issn1002-0306.2013.16.077
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Study on antibacterial activities of six types of tea against some pathogenic entero bacteria
2013(16):140-142. DOI: 10.13386/j.issn1002-0306.2013.16.006
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Study on the quality of Tongren green tea
2013(16):143-146. DOI: 10.13386/j.issn1002-0306.2013.16.060
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Effect of pH on properties of soybean proteinisolate-carboxymethyl cellulase composite materials
2013(16):147-149. DOI: 10.13386/j.issn1002-0306.2013.16.061
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Study on the antioxidant properties in vitro of chitosan MRPs modified by Maillard reaction
2013(16):150-153. DOI: 10.13386/j.issn1002-0306.2013.16.062
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Influence of heat treatment on soy protein emulsibility
2013(16):154-156. DOI: 10.13386/j.issn1002-0306.2013.16.063
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Study on the retrogradation law of buckwheat in cold storage
2013(16):157-158. DOI: 10.13386/j.issn1002-0306.2013.16.064
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Study on anti-moulds of fruits and vegetables by lactic acid bacteria
2013(16):159-162. DOI: 10.13386/j.issn1002-0306.2013.16.004
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Study on preparation and antioxidant activity in vitro of enzymatic hydrolysis from oyster protein
2013(16):163-168. DOI: 10.13386/j.issn1002-0306.2013.16.015
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Comparative analysis on the quality of Pu-erh tea fermenting with automatic fermentation tank and traditional method
2013(16):169-173. DOI: 10.13386/j.issn1002-0306.2013.16.065
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Establishment of a kinetic model for γ-polyglutamic acid with batch fermentation
2013(16):174-177. DOI: 10.13386/j.issn1002-0306.2013.16.037
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Breeding high polysaccharide producing of lyophyllum decastes strains by protolplast mutagensis
2013(16):178-181. DOI: 10.13386/j.issn1002-0306.2013.16.028
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Analysis of fermentation rule and aromatic composition in strawberry wine
2013(16):182-187. DOI: 10.13386/j.issn1002-0306.2013.16.078
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Preliminary study on the viable but non-culturable state of Lactobacillus plantarum
2013(16):187-190. DOI: 10.13386/j.issn1002-0306.2013.16.007
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Influence of oligosaccharides on the antioxidant activities and tolerance capacity of Lactobacillus to oxidative stress
2013(16):191-194. DOI: 10.13386/j.issn1002-0306.2013.16.008
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Isolation,identification and antimicrobial resistance research of Vibrio alginolyticus isolated from seawater
2013(16):195-199. DOI: 10.13386/j.issn1002-0306.2013.16.009
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Study on technology of alcohol fermentation in wild jujube vinegar
2013(16):200-202. DOI: 10.13386/j.issn1002-0306.2013.16.079
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Study on optimization for tenderization conditions of Dosidicus gigas meat by papain
2013(16):203-206. DOI: 10.13386/j.issn1002-0306.2013.16.029
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Study on the fermentation technology of tea-flower cider
2013(16):207-211. DOI: 10.13386/j.issn1002-0306.2013.16.080
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Study on application of papain in astaxanthin extraction from antarctic krill shell
2013(16):212-217. DOI: 10.13386/j.issn1002-0306.2013.16.030
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Optimization on conditions of skatole removal by Lactobacillus brevis 1.12 during fermentation process
2013(16):218-223. DOI: 10.13386/j.issn1002-0306.2013.16.031
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Study on isolation, identification and biological properties of lactic acid bacteria from the fermentation of Chinese rice wine
2013(16):224-227. DOI: 10.13386/j.issn1002-0306.2013.16.010
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Purification lactic acid bacteria from fermented corn yellow straw and optimization of fermentation conditions
2013(16):228-231. DOI: 10.13386/j.issn1002-0306.2013.16.011
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Study on extraction of onion polysaccharide with papain
2013(16):232-233. DOI: 10.13386/j.issn1002-0306.2013.16.041
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Optimization of extraction process of hyaluronidase from bovine liver
2013(16):234-238. DOI: 10.13386/j.issn1002-0306.2013.16.081
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Study on technology of removing heavy metals from east sea cucumber (Acaudina leucoprocta)
2013(16):239-244. DOI: 10.13386/j.issn1002-0306.2013.16.032
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Optimization of the preparing processing of ferulic acid from γ-oryzanol with alkaline hydrolysis using response surface methodology
2013(16):245-249. DOI: 10.13386/j.issn1002-0306.2013.16.035
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Study on the method of separation and preparation purine alkaloids , noncaffeine tea polyphenols and tea pigments in one-step by sephadex LH-20
2013(16):250-254. DOI: 10.13386/j.issn1002-0306.2013.16.042
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Optimization of microwave-assisted alkaline extraction condition of protein from peanut meal
2013(16):255-257. DOI: 10.13386/j.issn1002-0306.2013.16.043
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Effect of some technological factors on yield of calcium pectinate from orange peel
2013(16):258-261. DOI: 10.13386/j.issn1002-0306.2013.16.082
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Preparation and properties of cold-water-soluble sweet potato starch
2013(16):262-265. DOI: 10.13386/j.issn1002-0306.2013.16.083
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Study on bioactive peptide preparation from walnut meal by solid-state fermentation and its anti-oxidative activity
2013(16):266-271. DOI: 10.13386/j.issn1002-0306.2013.16.044
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Study on the formula of nutritious cereal breakfast with good bowl life
2013(16):272-276. DOI: 10.13386/j.issn1002-0306.2013.16.084
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Study on extraction process of prolamin from proso millet
2013(16):276-279. DOI: 10.13386/j.issn1002-0306.2013.16.045
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Study on rice bran protein by ultrasonic-assisted extraction
2013(16):280-282. DOI: 10.13386/j.issn1002-0306.2013.16.046
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Study on dodecenly succinic anhydride-modified inulin
2013(16):283-286. DOI: 10.13386/j.issn1002-0306.2013.16.047
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Study on the degradation of curcumin under the ultrasonic field
2013(16):287-290. DOI: 10.13386/j.issn1002-0306.2013.16.048
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Preparation of Thamnolia vermicularis beverage
2013(16):291-294. DOI: 10.13386/j.issn1002-0306.2013.16.049
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Study on technology of extracting total flavones from Xanthoceras sorbifolia Bunge leaves by ultrasonic wave
2013(16):295-300. DOI: 10.13386/j.issn1002-0306.2013.16.034
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Effects of spice extract on the textural properties and microstructure of beef balls during frozen storage
2013(16):300-303. DOI: 10.13386/j.issn1002-0306.2013.16.050
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Study on effect of citric acid treatment on the browning prevention of fresh-cut banana
2013(16):304-307. DOI: 10.13386/j.issn1002-0306.2013.16.051
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Effect of different storage temperature on the freshness retaining of green juglans
2013(16):308-312. DOI: 10.13386/j.issn1002-0306.2013.16.052
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Influence of rosemary extracts on the shelf life of large yellow croaker (Pseudosciaena crocea)
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2013(16):313-317. DOI: 10.13386/j.issn1002-0306.2013.16.012
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Effect of different blanching conditions on banana browning
2013(16):318-321. DOI: 10.13386/j.issn1002-0306.2013.16.066
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Study on the storage quality of hongyang-kiwifruit treated with bacillus subtilis Cy-29 bacteria suspension
2013(16):322-325. DOI: 10.13386/j.issn1002-0306.2013.16.016
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Effect of different concentrations of SO2 fumigation treatment on Victoria Grape
2013(16):326-329. DOI: 10.13386/j.issn1002-0306.2013.16.017
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Application of the general stability index method to predict shelf life of spinach
2013(16):330-333. DOI: 10.13386/j.issn1002-0306.2013.16.067
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Study on the hypolipidemic effects and antioxidative activity of porphyra peptide
2013(16):334-337. DOI: 10.13386/j.issn1002-0306.2013.16.018
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Evaluation of nutritional components and quality in the muscle and cartilage of hybrid sturgeon
2013(16):338-341. DOI: 10.13386/j.issn1002-0306.2013.16.019
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Effect of polysaccharides from fermented Gloeostereum Incaratum on immune function in mice
2013(16):342-346. DOI: 10.13386/j.issn1002-0306.2013.16.020
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Study on anti-tumor activity of enzymolysis whey peptides from small black soybean
2013(16):347-350. DOI: 10.13386/j.issn1002-0306.2013.16.053
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Study on anti-aging mechanism of Grifola frondosa
2013(16):351-352. DOI: 10.13386/j.issn1002-0306.2013.16.013
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Research progress in physiological functions of Bifidobacterium
2013(16):353-358. DOI: 10.13386/j.issn1002-0306.2013.16.001
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Present situation and prospect of freshwater fish protein frozen denaturation
2013(16):359-362. DOI: 10.13386/j.issn1002-0306.2013.16.014
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Effect of water on quality of fresh meat
2013(16):363-366. DOI: 10.13386/j.issn1002-0306.2013.16.054
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Perspectives in DHA production of Thraustochytrids
2013(16):367-371. DOI: 10.13386/j.issn1002-0306.2013.16.002
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Research progress in the technique of the Saccharomyces cerevisiae breeding
2013(16):372-375. DOI: 10.13386/j.issn1002-0306.2013.16.055
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Research progress in citrus pectin extraction and modification
2013(16):376-379. DOI: 10.13386/j.issn1002-0306.2013.16.056
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Research progress in microbial transformation of plant secondary metabolite
2013(16):380-382. DOI: 10.13386/j.issn1002-0306.2013.16.057
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Advances in research of walnut oil
2013(16):383-387. DOI: 10.13386/j.issn1002-0306.2013.16.036
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Research progress in the biological activity of lycopene
2013(16):388-391. DOI: 10.13386/j.issn1002-0306.2013.16.058
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Application of bacteriocinogenic lactic acid bacteria in fermented vegetable food biopreservation
2013(16):392-395. DOI: 10.13386/j.issn1002-0306.2013.16.003
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Application prospect of macroporous resin in the separation of functional components in tea
2013(16):396-400. DOI: 10.13386/j.issn1002-0306.2013.16.059
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