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Research Progress on Key Technologies of Processing, Storage and High Value Utilization of Dried Radish.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 455, doi. 10.16429/j.10009-7848.2024.06.040
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Target Delivery System of Food Functional Factors and Its Application in Food.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 445, doi. 10.16429/j.10009-7848.2024.06.038
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- Article
Hypoglycemic Mechanism of Immature Guava Fruit Water Extract Based on Cortisol Regulation.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 142, doi. 10.16429/j.10009-7848.2024.06.013
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Research Progress on Fibrotic Self-assembly of Plant Protein Resource.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 423, doi. 10.16429/j.10009-7848.2024.06.037
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Analysis of Non-targeted Metabolomic Variation in Transgenic Rice and Warning of Mycotoxin Risk.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 410, doi. 10.16429/j.10009-7848.2024.06.036
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- Article
Scientific Consensus on Caffeine.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 498, doi. 10.16429/j.10009-7848.2024.06.043
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- Article
Scientific Consensus on Application of Calcium /S-hydroxy--S-methylbutyrate (CaHMB).
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 486, doi. 10.16429/j.10009-7848.2024.06.042
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- Article
Scientific Consensus on Food Authenticity.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 479, doi. 10.16429/j.10009-7848.2024.06.041
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- Article
Research Status of Postbiotics Based on Bibliometric Method.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 466, doi. 10.16429/j.10009-7848.2024.06.040
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- Article
Effect of Combined Treatment of Enzymolysis and Fermentation on the Flavor of Burdock Root.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 190, doi. 10.16429/j.10009-7848.2024.06.017
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- Article
Effects of Pressing Pressure on Carbonic Maceration Fermentation Characteristics and Quality of Merlot Must.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 177, doi. 10.16429/j.10009-7848.2024.06.016
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Effect of Perchlorate on the Growth and Development of Caenorhabditis elegans and Its Mechanism.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 155, doi. 10.16429/j.10009-7848.2024.06.014
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Isolation and Purification of Theaflavins and Inhibitory Effect of TFDG on Hepatocarcinoma and Colon Cancer Cells.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 107, doi. 10.16429/j.10009-7848.2024.06.010
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Non-destructive Detection of Aspergillus ochraceus in Corn Based on Multispectral Imaging Technology.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 402, doi. 10.16429/j.10009-7848.2024.06.035
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Isolation and Identification of Lactic Acid Bacteria and Microbial Diversity in Camel Dairy Products from Alxa Region, Inner Mongolia.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 392, doi. 10.16429/j.10009-7848.2024.06.034
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Isolation, Screening and Phenotypic Analysis of Lactic Acid Bacteria from Traditional Fermented Suanyu.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 380, doi. 10.16429/j.10009-7848.2024.06.033
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Bacterial Community Composition Analysis and Function Prediction of Luoyang Tradational Mung Bean Sour Pulp.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 369, doi. 10.16429/j.10009-7848.2024.06.032
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- Article
Difference Evaluation of Non-volatile Components in Different Grades of Dianhong Tea Infusions Based on Electronic Tongue and Metabolomics.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 354, doi. 10.16429/j.10009-7848.2024.06.031
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Identification of Key Aroma Compounds in Thermally Treated Bayberry Juice by Sensomics.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 341, doi. 10.16429/j.10009-7848.2024.06.030
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The Spoilage Ability of Dominant Spoilage Bacteria in Large Yellow Croaker and Their Impact on Volatile Flavor.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 329, doi. 10.16429/j.10009-7848.2024.06.029
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The Synergic Effect of Compound Preservative Combined with Low Voltage Frequency Conversion Electric Field on the Preservation of Cooked Mussels at the Ice-temperature.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 319, doi. 10.16429/j.10009-7848.2024.06.028
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Effect of Ozone Water Sterilization on Freshness and Quality of Oysters during Ice Temperature Storage.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 308, doi. 10.16429/j.10009-7848.2024.06.027
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The Effects of Different Yellowing Time on the Taste Quality Components of 'Pingyanghuangtang'.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 297, doi. 10.16429/j.10009-7848.2024.06.026
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Effect of Sodium Alginate/ Compound Phosphate on the Quality of Extruded Pea Protein.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 288, doi. 10.16429/j.10009-7848.2024.06.025
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Effects of Enhanced Wickerhamomyces anomalus on Microbial Structure and Ester Synthesis in Liquor Brewing.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 278, doi. 10.16429/j.10009-7848.2024.06.024
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The Effect of Vacuum Pulsation Drying Temperature on the Physicochemical Properties and Microstructure of Daylily.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 264, doi. 10.16429/j.10009-7848.2024.06.023
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Analysis of Microwave Freeze-drying Characteristics and Quality of Blueberry.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 248, doi. 10.16429/j.10009-7848.2024.06.022
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Effect of FIRD-HPD Method on Drying Characteristics and Quality of Blueberry.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 237, doi. 10.16429/j.10009-7848.2024.06.021
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Preparation of Antibacterial Freshness Indicator Film and Its Application.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 223, doi. 10.16429/j.10009-7848.2024.06.020
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Preparation and Characterization of Chitosan/Zein-Anthocyanin Nanoparticles Composite Film.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 213, doi. 10.16429/j.10009-7848.2024.06.019
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Preparation and Preservation Properties of Tea Polyphenol/Zein/ Gelatin Coaxial Electrospinning Film.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 204, doi. 10.16429/j.10009-7848.2024.06.018
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The Alleviating Mechanism of Camel Milk on Non-alcoholic Fatty Liver Disease in Mice Based on Lipidomics.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 128, doi. 10.16429/j.10009-7848.2024.06.012
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The Intervention of Nonalcoholic Fatty Liver Disease by Lysozyme Nanoparticles Delivery of Resveratrol.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 117, doi. 10.16429/j.10009-7848.2024.06.011
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Prediction of CFD Numerical Simulation and Personalized 3D Printing Performance of Dendrobium officinale Composite Gel.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 165, doi. 10.16429/j.10009-7848.2024.06.015
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Virtual Screening of a-glucosidase and a-amylase Inhibitors from Soybean Peptides and Its Activity Validation in Vitro.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 44, doi. 10.16429/j.10009-7848.2024.06.005
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Preparation, Characterization and Functional Study of Quinoa Polypeptide Complex with Food Polyphenols.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 83, doi. 10.16429/j.10009-7848.2024.06.008
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Development and Frontier Exploration of Food Intelligent Perception Technology.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 1, doi. 10.16429/j.10009-7848.2024.06.001
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Effect of Artificial Inoculation of Single/Compound Lactic Acid Bacteria on Gel Characteristics of Fermented Spanish Mackerel Surimi.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 74, doi. 10.16429/j.10009-7848.2024.06.007
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The Effects of Alcalase and Protamex Compound Enzymatic Hydrolysis on the Allergenicity of Skimmed Milk.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 97, doi. 10.16429/j.10009-7848.2024.06.009
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Effects of Germination on Bioaccessibility of Polyphenols and Antioxidant Activities of Naked Oats.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 33, doi. 10.16429/j.10009-7848.2024.06.004
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Construction and Fermentation Process Optimization of the Escherichia coli Cell Factory with High-titer Production of L-alanine.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 57, doi. 10.16429/j.10009-7848.2024.06.006
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Effect of Ethanol on Methylated Transferase Mutant of Lacticaseibacillus case.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 24, doi. 10.16429/j.10009-7848.2024.06.003
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Interaction between Overall Liking and Concurrent Quantification of Hedonic Sensory Characteristics.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 6, p. 12, doi. 10.16429/j.10009-7848.2024.06.002
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