Works matching IS 10020306 AND DT 2025 AND VI 46 AND IP 3
Results: 45
Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 403, doi. 10.13386/j.issn1002-0306.2024020265
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Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 53, doi. 10.13386/j.issn1002-0306.2023120341
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Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 143, doi. 10.13386/j.issn1002-0306.2024020141
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Ultrasonic and Microwave-assisted Solid-Liquid Extraction of Ginkgo biloba Phenolics: Study about Mass Transfer and PID Control.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 120, doi. 10.13386/j.issn1002-0306.2024020115
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Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 350, doi. 10.13386/j.issn1002-0306.2024030349
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Rapid Detection of Astaxanthin in Antarctic Krill Meal by Computer Vision Combined with Convolutional Neural Network.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 11, doi. 10.13386/j.issn1002-0306.2024030200
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Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 222, doi. 10.13386/j.issn1002-0306.2024010305
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Research Progress in Monitoring Technology of Cold Chain Logistics for Meat Products.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 19, doi. 10.13386/j.issn1002-0306.2024030448
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Biological Characteristics Analysis of Limosilactobacillus reuteri JBR3 and the Effect of Protective Agents on Its Viability.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 166, doi. 10.13386/j.issn1002-0306.2024030355
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Research Progress of Bacteriocin Combined with Physical Technology in the Prevention and Control of Foodborne Pathogens and Spoilage Microorganisms.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 425, doi. 10.13386/j.issn1002-0306.2024030170
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Effect of Particle Size on Structural, Physicochemical and Functional Properties of Highland Barley Bran.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 101, doi. 10.13386/j.issn1002-0306.2024010327
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Plasma Activated Water Assisted Ultrasonic Extraction of Polysaccharides from Yellow Cauliflower and Its Hypoglycemic Activity.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 232, doi. 10.13386/j.issn1002-0306.2024020268
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Preparation and Properties of Oat Protein Amyloid Aggregate-Sodium Carboxymethyl Cellulose Composite Film.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 110, doi. 10.13386/j.issn1002-0306.2024010349
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Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 41, doi. 10.13386/j.issn1002-0306.2023120216
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Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO<sub>2</sub> Extraction and Its Effect on Volatile Flavor Compounds.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 241, doi. 10.13386/j.issn1002-0306.2024020271
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Research Progress on the Preparation, Physiological Activity and Action Mechanism of Plant Derived Bioactive Peptides.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 394, doi. 10.13386/j.issn1002-0306.2024010150
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Effects of Walnut Protein Peptides on Promotion of White Adipose Tissue Browning and Prevention of Obesity.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 376, doi. 10.13386/j.issn1002-0306.2024030122
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Effects of Extraction Temperature on Physicochemical Properties and Antioxidant and Immunomodulatory Activities of Polysaccharides from Lycium ruthenicum Murr.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 60, doi. 10.13386/j.issn1002-0306.2023120353
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Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 249, doi. 10.13386/j.issn1002-0306.2024030153
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Degradation Kinetics of Ascorbic Acid in Xanthan Gum Solution.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 151, doi. 10.13386/j.issn1002-0306.2024030137
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Progress on the Classification, Characteristics and Food Industry Application of Microbial Proteases and Lipases.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 415, doi. 10.13386/j.issn1002-0306.2024030017
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Analysis of Liposoluble Composition, Antibacterial and Antioxidant Activities of Artemisia argyi in Zhangjiakou.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 288, doi. 10.13386/j.issn1002-0306.2023060058
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Effect of Delayed Harvesting on the Quality of 'Cuixiang' Kiwifruit.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 333, doi. 10.13386/j.issn1002-0306.2024010310
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Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 213, doi. 10.13386/j.issn1002-0306.2024010304
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Correlation between Acoustic Feature and Sensory Crispness of Different Puffed Food Based on Energy Release Analysis.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 313, doi. 10.13386/j.issn1002-0306.2024020275
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Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 322, doi. 10.13386/j.issn1002-0306.2024020298
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Quality-related and Quality-irrelevant Fault Detection and Diagnosis in Batch Fermentation Process Based on NSSAE.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 1, doi. 10.13386/j.issn1002-0306.2024020300
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Changes of Quality Characteristics before and after Embrittlement of Oreochromis niloticus x O. aureus.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 295, doi. 10.13386/j.issn1002-0306.2024020103
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Construction and Release Characteristics of 3D Printed Spaced Multi-layer Structure of Lutein Emulsion Gel.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 133, doi. 10.13386/j.issn1002-0306.2024020117
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Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 178, doi. 10.13386/j.issn1002-0306.2024040173
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Protective Effect of Rosa roxburghii Compound Plant Beverage on Acute Alcohol-induced Liver Injury in Mice.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 361, doi. 10.13386/j.issn1002-0306.2024010138
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Effect of Freezing Methods on the Physical and Chemical Properties and Protein Oxidation of Porcine Liver.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 342, doi. 10.13386/j.issn1002-0306.2024030311
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Effect of Whole Wheat Noodles on Biochemical Indexes and Histopathology of Type 2 Diabetic Rats.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 386, doi. 10.13386/j.issn1002-0306.2024030144
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Establishment of Microwave Drying Dynamic Model for Foshou Leaves Powder and Analysis of Quality Characteristics.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 278, doi. 10.13386/j.issn1002-0306.2024010189
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Optimization of Starch Saccharification Process and Structural Characterization of Starch Using Low Transglycosidation Activity Glucoamylase GluM3.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 204, doi. 10.13386/j.issn1002-0306.2024010041
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Screening and Characteristics of Lactic Acid Bacteria from Cheese in Yili Area.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 188, doi. 10.13386/j.issn1002-0306.2024040411
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Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 83, doi. 10.13386/j.issn1002-0306.2024010163
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Optimization of Flaxseed Meal Protein Extraction Process and Study of Protein Structure and Functional Properties.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 258, doi. 10.13386/j.issn1002-0306.2024030161
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Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 304, doi. 10.13386/j.issn1002-0306.2024020256
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Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 31, doi. 10.13386/j.issn1002-0306.2023100016
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Formulation for Muscle Building and Mobility Improvement.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 368, doi. 10.13386/j.issn1002-0306.2024010195
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Inhibitory Mechanism of Epsilon-poly-L-Lysine against Botrytis cinerea in Apples.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 196, doi. 10.13386/j.issn1002-0306.2024080121
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Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 159, doi. 10.13386/j.issnl002-0306.2024010205
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Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 71, doi. 10.13386/j.issnl002-0306.2024010144
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Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in Simulated Digestive Environment in Vitro.
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- Science & Technology of Food Industry, 2025, v. 46, n. 3, p. 92, doi. 10.13386/j.issnl002-0306.2024010302
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