Found: 44
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Identification and Geographical Traceability of 21 Flavono! Glycosides in Green Tea.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 315, doi. 10.16426/j.1009-7848.2024.02.030
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The Interaction Mechanism between Protein and Polyphenol and Its Application.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 362, doi. 10.16426/j.1009-7848.2024.02.033
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- Article
The Regulating Mechanism of Active Polysaccharides on Food Allergic Reaction.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 344, doi. 10.16426/j.1009-7848.2024.02.032
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Application of Plant-based Nanocellulose in Food 3D Printing.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 307, doi. 10.16426/j.1009-7848.2024.02.031
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- Article
Construction of Training Mode of Professional Postgraduates in Food Specialty Based on 'Double First-class' and Rural Revitalization.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 489, doi. 10.16426/j.1009-7848.2024.02.044
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The Taste Change of Meat Dishes in the Central Kitchen.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 479, doi. 10.16426/j.1009-7848.2024.02.043
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Overview of Aquatic Products Allergens and Their Detection Techniques.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 454, doi. 10.16426/j.1009-7848.2024.02.041
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Research Progress on n-3 PUFA Enrichment, Stabilization Technology and Biological Activity of Fish Oil.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 467, doi. 10.16426/j.1009-7848.2024.02.042
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- Article
Research Progress of Encapsulated Carotenoid Delivery Systems.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 442, doi. 10.16426/j.1009-7848.2024.02.040
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Research Progress on New Techniques of Fruit Quick Freezing and Thawing.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 418, doi. 10.16426/j.1009-7848.2024.02.038
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- Article
Antimicrobial Mechanism and Application of Lactic Acid Bacteria on Fruit and Vegetable Products.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 432, doi. 10.16426/j.1009-7848.2024.02.039
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Research Progress on Physiological Activity, Extraction and Purification, and Stabilization of Anthocyanins in Blueberry.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 407, doi. 10.16426/j.1009-7848.2024.02.037
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Functional of Postbiotic Elements and Their Applications.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 373, doi. 10.16426/j.1009-7848.2024.02.034
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Biosynthetic Mechanism of Phenolic Substances and Their Antioxidant Activity in Fresh-cut Fruits and Vegetables: A Review.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 397, doi. 10.16426/j.1009-7848.2024.02.036
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Advances in Physiological Correlation between Saliva Composition and Taste Perception.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 382, doi. 10.16426/j.1009-7848.2024.02.035
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- Article
Fluorescent Determination of Tetracycline in Pork Based on Nitrogen-doped Carbon Quantum Dots.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 303, doi. 10.16426/j.1009-7848.2024.02.029
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- Article
Effects of Amount of Oat Powder and Drying Conditions on Quality of Oat Noodle.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 191, doi. 10.16426/j.1009-7848.2024.02.018
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- Article
Rapid Identification of Empty Bud Carya cathayensis Based on Near-infrared Spectroscopy.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 292, doi. 10.16426/j.1009-7848.2024.02.028
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Analysis of Microbial Community and Physicochemical Characteristics in Sichuan Pickle Brine.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 281, doi. 10.16426/j.1009-7848.2024.02.027
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Analysis of the Constituents of the Ethanol Extract of Gelidium amansii.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 269, doi. 10.16426/j.1009-7848.2024.02.026
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Fingerprint Analysis of Volatile Substances in the Vintage Characteristics of Wuyi Hongqu Huangjiu.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 260, doi. 10.16426/j.1009-7848.2024.02.025
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Effects of Processing Methods on Volatiles Components of Soybean Oil.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 248, doi. 10.16426/j.1009-7848.2024.02.024
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Effects of Storage Temperature on the Antarctic Krill Pickering Emulsion Stabilized by /S-Cyclodextrin.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 259, doi. 10.16426/j.1009-7848.2024.02.023
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Effects of Calcium Chloride Combined with Polyvinyl Alcohol Composite Coating on the Physiology and Biochemistry of Cuihong Plum.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 218, doi. 10.16426/j.1009-7848.2024.02.021
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Preservation Effect of Cold Plasma Application Combination with Slightly Acidic Electrolyzed Water on Salmon.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 228, doi. 10.16426/j.1009-7848.2024.02.022
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- Article
The Role of Jasmonate in L-Glutamate Induced Tomato Fruit Resistance.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 210, doi. 10.16426/j.1009-7848.2024.02.020
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Effects of Two Kinds of Lactic Acid Bacteria Fermented Sourdough on the Quality and Flavor of Steamed Bread.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 200, doi. 10.16426/j.1009-7848.2024.02.019
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- Article
Effects of Microwave Intermittent Drying on Physicochemical Properties of Starch in Corn Kernels.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 179, doi. 10.16426/j.1009-7848.2024.02.017
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Preparation and Structural Characterization of Debranched Maize Starch-chitosan Complex.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 169, doi. 10.16426/j.1009-7848.2024.02.016
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Studies on Sensory and Nutritional Quality of Juice-type Canned Yellow Peach.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 160, doi. 10.16426/j.1009-7848.2024.02.015
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Enrichment of Palmitoleic Acid in Fish Oil by Compound Solvent Low Temperature Crystallization.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 151, doi. 10.16426/j.1009-7848.2024.02.014
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Effects of Steaming Processing on the Extraction, Physiochemical Properties and Digestion Properties of Sweet Potato Soluble Dietary Fiber.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 145, doi. 10.16426/j.1009-7848.2024.02.013
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Effects of Ultrasound on the Physicochemical and Structural Properties of Pea Protein-high Methoxyl Pectin Composite Particles.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 130, doi. 10.16426/j.1009-7848.2024.02.012
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Optimization of Preparation Process of 6-Paradol Nanoemulsion and Its Stability Study.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 120, doi. 10.16426/j.1009-7848.2024.02.011
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Studies on Antioxidation and Alleviating Visual Fatigue of Blueberry Pulp.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 110, doi. 10.16426/j.1009-7848.2024.02.010
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Effects of an Enterocin Y3 Producing Strain of Enterococcus faecalis DH9003 on Intestinal Flora Modification and Metabolic Function of Mice.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 99, doi. 10.16426/j.1009-7848.2024.02.009
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- Article
Modulation of Lipid-lowering Function and Gut Microbiota in Mice on High-fat Diet by Wuniu Zao Black Tea.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 83, doi. 10.16426/j.1009-7848.2024.02.008
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- Article
Effects of Saccharomyces cerevisiae on Microbial Community Structure and Function of Nong-flavour Fermented Grains.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 71, doi. 10.16426/j.1009-7848.2024.02.007
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Diversity of Cultivable Protease-producing Strains from Fermented Seafoods and Their Enzymatic Characteristics.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 62, doi. 10.16426/j.1009-7848.2024.02.006
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Effect of Alkaline Hydrogen Peroxide Treatment on Structure and Functional Properties of Insoluble Dietary Fiber from Lotus Root Residue.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 53, doi. 10.16426/j.1009-7848.2024.02.005
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Effects of Epigallocatechin on Myosin of Sea Bass Oxidation Caused by Microwave Heating.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 43, doi. 10.16426/j.1009-7848.2024.02.004
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Screening of Reference Genes for qPCR of Pseudomonas fluorescens under Exogenous AHLs Culture.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 32, doi. 10.16426/j.1009-7848.2024.02.003
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Screening Antioxidant Peptides from Bovine Whey Protein Based on Molecular Simulation Technology.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 11, doi. 10.16426/j.1009-7848.2024.02.002
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Studies on the Characteristics of Potato Starch with Different Gelatinization Degrees in Vitro Fermentation.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 1, doi. 10.16426/j.1009-7848.2024.02.001
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