Works matching IS 10020306 AND DT 2025 AND VI 46 AND IP 2
Results: 46
Protective Effect of Black Bean-Whey Double Protein Diet on Intestinal Barrier Injury Induced by Lipopolysaccharide in Rats.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 324, doi. 10.13386/j.issn1002-0306.2024010212
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Functional Characteristics and Lipid Lowering Activity of Auricularia heimuer Soluble Dietary Fiber.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 112, doi. 10.13386/j.issn1002-0306.2024030398
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Effects on the Functionality and Structure of Rice-Pea Composite Protein by Industry-scale Microfluidizer Combined with pH Cycling Treatment.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 83, doi. 10.13386/j.issn1002-0306.2024020218
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Effects of Short-time High Concentration CO<sub>2</sub> Treatment on Keeping Green and the Physiological Quality of Oilseed Rape during Storage.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 308, doi. 10.13386/j.issn1002-0306.2024030069
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Anti-fatigue Effect of Water Extract of Food as Medicine Compound Polygonati Rhizoma Composition on Mice.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 343, doi. 10.13386/j.issn1002-0306.2024010280
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Research Progress and Functional Applications of Food Protein Fibrils.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 385, doi. 10.13386/j.issn1002-0306.2024010256
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Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 9, doi. 10.13386/j.issn1002-0306.2024030372
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Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 1, doi. 10.13386/j.issn1002-0306.2024030285
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Isolation and Purification, Structural Characterization, Hypoglycemic Activity of Soluble β-Glucan from Cordyceps chrysanthemi.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 55, doi. 10.13386/j.issn1002-0306.2024020067
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Inhibition Effect of Phenyllactic Acid on Foodborne Vibrio vulnificus Biofilms.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 152, doi. 10.13386/j.issn1002-0306.2024020071
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Preparation, Purification, Identification and Anti-lipid Oxidation of Kidney Bean Skin Polyphenols.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 292, doi. 10.13386/j.issn1002-0306.2024020011
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Application and Research Progress of Fat Substitutes in Meat Products Processing.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 367, doi. 10.13386/j.issn1002-0306.2023100265
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Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 132, doi. 10.13386/j.issn1002-0306.2024010233
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Research Progress of Fatigue Evaluation and Foodborne Anti-sport Fatigue Components.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 394, doi. 10.13386/j.issn1002-0306.2024020177
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Application of Cyclodextrins Stabilized Pickering Emulsion in Gluten-free Rice Bread.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 104, doi. 10.13386/j.issn1002-0306.2024030120
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Optimization of Polysaccharide Extraction Process from Rosa rugosa Residue and Analysis of Its Antioxidant Activity in Vitro.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 192, doi. 10.13386/j.issn1002-0306.2023120256
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Antifungal Activity of Essential Oil Isolated from Pelargonium roseum against Grey Mould (Botrytis cinerea) of Cherry Tomato.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 143, doi. 10.13386/j.issn1002-0306.2024010250
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Preparation, Structural Characterization and Antioxidant Activity of Extracellular Nanovesicles from Hericium erinaceus.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 218, doi. 10.13386/j.issn1002-0306.2024030095
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Effect of Hydrothermal Treatment on Dissolution and Physical Properties of Polysaccharides from Tremella fuctiformis.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 64, doi. 10.13386/j.issn1002-0306.202402195
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Analysis of the Quality Stability of Strawberry Juice Fermented with Water Kefir Grains during Refrigeration.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 301, doi. 10.13386/j.issn1002-0306.2024020209
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Anti-lung Cancer Mechanism of Quercetin Based on Network Pharmacology and Experimental Validation.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 334, doi. 10.13386/j.issn1002-0306.2024010236
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Lipid-lowering Efficacy of Plant Proteins and Their Application Potential.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 412, doi. 10.13386/j.issn1002-0306.2024020233
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Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 375, doi. 10.13386/j.issn1002-0306.2024010218
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Hypoglycemic Effects and Myocardial Protection of Sanghuangporus vaninii Polysaccharide on Diabetes Rats.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 358, doi. 10.13386/j.issn1002-0306.2024020037
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Optimization of Intracellular Polysaccharide Extraction Process and Analysis of Antioxidant Activity in Co-cultures of Sanghuangporus vaninii and Pleurotus sapidus.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 208, doi. 10.13386/j.issn1002-0306.2024020046
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Process Optimization and Antioxidant Activity of Pine Needle Essential Oil Extracted by Microwave-assisted Extraction.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 184, doi. 10.13386/j.issn1002-0306.2023120080
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Construction and Encapsulation of Colloidal Vesicles Based on Bovine Serum Albumin-Dextran Interfacial Assembly.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 94, doi. 10.13386/j.issn1002-0306.2024030066
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Protective Effects of Gynostemma pentaphyllum Saponins on Liver Injury in Guinea Pigs of Hyperlipemia Based on Oxidative Stress.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 349, doi. 10.13386/j.issn1002-0306.2024020003
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Relationship between Calcium-binding Ability and Structure of Soybean Protein Based on the Change of Preparation.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 45, doi. 10.13386/j.issn1002-0306.2023120282
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Comprehensive Evaluation of Chestnut Quality Based on Principal Component and Cluster Analysis.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 280, doi. 10.13386/j.issn1002-0306.2024020255
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Analysis of Fungal Diversity and Isolation and Identification of Yeast in High-temperature and Medium-high-temperature Daqu Using Three Generation Sequencing Technology.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 175, doi. 10.13386/j.issn1002-0306.2024030064
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Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 271, doi. 10.13386/j.issn1002-0306.2024020187
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Comparative Analysis of Effects of Different Raw Materials on Flavour Quality of Scallion Oil Based on HS-SPME-GC-MS.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 250, doi. 10.13386/j.issn1002-0306.2024020116
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Analysis of Characteristic Flavor Substances of Yak Part Meat Based on GC-IMS.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 258, doi. 10.13386/j.issn1002-0306.2024020185
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Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 122, doi. 10.13386/j.issn1002-0306.2024010069
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Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 403, doi. 10.13386/j.issn1002-0306.2024020202
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Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 17, doi. 10.13386/j.issn1002-0306.2024030404
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Effects of Ginseng Peptides on Laxative in Mice.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 317, doi. 10.13386/j.issn1002-0306.2024010070
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Storage Resistance and Volatile Matter Changes in Two Varieties of Raspberries.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 239, doi. 10.13386/j.issn1002-0306.2024020077
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Antigenicity, Solubility and Digestibility of β-Lactoglobulin Combined with Different Plant Polyphenols.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 35, doi. 10.13386/j.issn1002-0306.2023110113
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Effects of Yam Powder Produced by Different Drying Ways on the Quality and Antioxidant Activity of Greek Style Yogurt during Refrigeration.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 200, doi. 10.13386/j.issn1002-0306.2024020041
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Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 231, doi. 10.13386/j.issn1002-0306.2023100255
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Substrate Specificity and Enzymatic Characteristics of Three Rutinosidases.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 25, doi. 10.13386/j.issn1002-0306.2024040241
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Enhancing the Ability of Escherichia coli to Synthesise L-Isoleucine Using λ-Red Recombinant Technology Combined with Complex Mutagenesis.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 167, doi. 10.13386/j.issn1002-0306.2024020234
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Screening of N-Acyl Homoserine Lactone-degrading Bacteria and Evaluation of Their Quorum Quenching Activities.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 159, doi. 10.13386/j.issn1002-0306.2024020215
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Research on the Interaction between Eight Polyphenols and Arachin.
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- Science & Technology of Food Industry, 2025, v. 46, n. 2, p. 74, doi. 10.13386/j.issn1002-0306.2024020208
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