Works matching IS 10020306 AND DT 2024 AND VI 45 AND IP 13
Results: 46
Research on Quality and Flavor Characteristics of Five Kinds of Commercially Available Sour Fish Sauce in Qiandongnan.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 246, doi. 10.13386/j.issn1002-0306.2023080022
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Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 116, doi. 10.13386/j.issn1002-0306.2023080213
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Purification and Structural Analysis of Anthocyanins from Black Wolfberry and Mulberry.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 257, doi. 10.13386/j.issn1002-0306.2023080206
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Progress in Research and Development Prospects of Aronia melanocarpa.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 315, doi. 10.13386/j.issn1002-0306.2023070100
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Preparation Process of Alkali-extracted Polysaccharides from Abalone Viscera and Its Repair Activity against H<sub>2</sub>O<sub>2</sub> Oxidative Damage in L929 Cells.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 204, doi. 10.13386/j.issn1002-0306.2023120072
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Purification Technology by Macroporous Resin and Immunomodulatory Activity of Abalone Polysaccharide.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 186, doi. 10.13386/j.issn1002-0306.2023080185
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Determination of Content of 6 Triterpenic Acids in Malus doumeri Fruit by High-performance Liquid Chromatography.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 272, doi. 10.13386/j.issn1002-0306.2023090167
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Effects of Portulaca oleracea Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 50, doi. 10.13386/j.issnl002-0306.2023060030
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Progress on the Tasting Mechanism and Computer Aided Analysis of Food Taste-Modulating Peptides.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 378, doi. 10.13386/j.issn1002-0306.2023080040
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Effect of Edible Dock Powder on Quality Characteristics of Dough and Noodles.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 67, doi. 10.13386/j.issn1002-0306.2023070162
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Effect of Ultrasonic Pretreatment on the Gel Properties and Structure of Flaxseed Gum-Soybean Protein Isolate Composite Gels.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 83, doi. 10.13386/j.issn1002-0306.2023080044
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Research Progress on the Mechanism of Grain Dietary Fiber Slowing Down Starch Digestibility.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 326, doi. 10.13386/j.issn1002-0306.2023070160
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Study on the Mechanism of Enzymatic Browning and Its Inhibitors during Lonicera caerulea Fruit Pulp Beating.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 176, doi. 10.13386/j.issn1002-0306.2023080033
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Effects of Cold Storage Insulation Packaging Box on the Quality of Sweet Corn in Simulated Cold Chain Transportation.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 292, doi. 10.13386/j.issn1002-0306.2023070113
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Research Progress on Bioactivity and Mechanism of Tea Polyphenols.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 333, doi. 10.13386/j.issn1002-0306.2023070168
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Optimization of the Extraction Process and in Vitro Antioxidant and Hypolipidemic Activities of Polysaccharides from Sophora flavescens.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 212, doi. 10.13386/j.issn1002-0306.2023120305
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Applications of Bacillus Proteases in the Food Industry: A Review.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 352, doi. 10.13386/j.issn1002-0306.2023070279
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Research Progress on the Bioactivity and Mechanisms of Jujube Polysaccharides.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 342, doi. 10.13386/j.issn1002-0306.2023070276
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Design and Practice of Innovative Entrepreneurship Elements in the Course "Comprehensive Utilization of Grain and Oil Processing By-products" under the Guidance of Provincial First-class Discipline.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 308, doi. 10.13386/j.issn1002-0306.2023070284
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Study on Synthesis, Characterization and in Vitro Activity of Sweet Corncob Polysaccharide Nano-Silver.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 58, doi. 10.13386/j.issn1002-0306.2023070111
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Composition and Comprehensive Evaluation of Free Amino Acids in Millet from Longzhong Area in Gansu Province.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 281, doi. 10.13386/j.issn1002-0306.2023090309
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Effect and Comprehensive Evaluation of Hot Air Circulation Heating on the Active Substances and Antioxidant Function of Three Types of Radish Sprouts.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 108, doi. 10.13386/j.issn1002-0306.2023080207
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Effect of Temperature on 3D Printing Performance of Plant Protein-based Ink.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 30, doi. 10.13386/j.issn1002-0306.2023070150
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Isolation and Identification of the Main Fungal Pathogens of Peach Fruit and the Antifungal Effect of Cinnamon Essential Oil on These Pathogens.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 124, doi. 10.13386/j.issn1002-0306.2023080163
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Preparation of Water-soluble Rutin/Hydroxypropyl-β-Cyclodextrin Inclusion Complex and Its Antioxidant Activity and Stability Studies.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 99, doi. 10.13386/j.issn1002-0306.2023080182
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Application of Gas Chromatography-Ion Mobility Spectroscopy for Honey Quality Evaluation.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 402, doi. 10.13386/j.issn1002-0306.2024010053
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Advances in the Application of Machine Learning to Microbial Structure and Quality Control of Traditional Fermented Foods.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 360, doi. 10.13386/j.issn1002-0306.2023070288
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Effects of Exogenous Sugar Treatment on Enrichment of γ-Aminobutyric Acid in Peanut Sprouts.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 75, doi. 10.13386/j.issn1002-0306.2023070283
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Preparation and Properties of Oligo-chitosan Cross-linked Gelatin Biodegradable Films.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 1, doi. 10.13386/j.issn1002-0306.2023080140
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Screening Quality Markers of Regulating Lipid Metabolism Activity of Rubus suavissimus S. Lee Based on Spectral Effect Relationship.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 17, doi. 10.13386/j.issn1002-0306.2023060025
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Distinction and Recognition of the 'Black Pearl' Fresh Corn Origin Based on Electronic Nose and BP Neural Network.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 239, doi. 10.13386/j.issn1002-0306.2023070135
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Optimization of Plant-based Almond Yogurt Formulations and Characterization of Their Physical Properties Based on the Principal Component Synthesis Evaluation Approach.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 150, doi. 10.13386/j.issn1002-0306.2023060257
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Current Status and Hotspot Analysis of Honey Safety Research Based on CiteSpace.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 389, doi. 10.13386/j.issn1002-0306.2023080304
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Visualization and Analysis of Tea Beverage Research Based on CiteSpace.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 38, doi. 10.13386/j.issn1002-0306.2023050098
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Simultaneous Determination of Benzimidazoles and Their Metabolites Residues in Dairy Products by Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 221, doi. 10.13386/j.issn1002-0306.2023050242
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Optimization of the Formulation of Low-sugar Compound Jelly of Phyllanthus emblica L. and Passion Fruit by Response Surface Methodology.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 195, doi. 10.13386/j.issn1002-0306.2023080210
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Application of Time-resolved Fluorescence Immunoassay to Concurrently Quantify Fumonisin B<sub>1</sub>, B<sub>2</sub> and B<sub>3</sub> in Corn.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 265, doi. 10.13386/j.issn1002-0306.2023080334
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Research Progress of Molecular Biological Technology in Rapid Detection of Foodborne Pathogens.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 368, doi. 10.13386/j.issn1002-0306.2023080029
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Effects and Mechanisms of Low-temperature Plasma Pretreatment on the Ultrasound-assisted Extraction Process of Total Flavonoids from Ginger Powder.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 159, doi. 10.13386/j.issn1002-0306.2023070172
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Effect of Chitosan Particles Loaded with Sodium Sulfite on the Structure and Properties of Gelatin Films.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 9, doi. 10.13386/j.issn1002-0306.2023090280
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Effect of Different Particle Sizes on Physical and Functional Properties of Walnut Green Husk Powder.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 91, doi. 10.13386/j.issn1002-0306.2023080181
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Impacts of Different Additives on Hypoglycemic Components in Fermented Mulberry Leaves.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 168, doi. 10.13386/j.issn1002-0306.2023070280
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Comparison of Multiple Functional-Active Ingredients in Different Varieties of Natto.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 140, doi. 10.13386/j.issn1002-0306.2023120296
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Preparation, Characterization and Thermoplastic Analysis of Acetylated Starch with Different Substitution Degree.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 230, doi. 10.13386/j.issn1002-0306.2023060141
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Gene Expression, Bioinformatics and Substrate Selectivity of Phospholipase D from Acinetobacter sp.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 132, doi. 10.13386/j.issn1002-0306.2023090014
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Study on Immune Enhancement and Toxicological Evaluation of an Antioxidant Supplement.
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- Science & Technology of Food Industry, 2024, v. 45, n. 13, p. 300, doi. 10.13386/j.issn1002-0306.2023080146
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