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Optimization of Bran-koji Production and Its Impact on Huangjiu Quality.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 148, doi. 10.13386/j.issn1002-0306.2023110052
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Processing Method and Risk Control of Precooked Coarse Cereals.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 397, doi. 10.13386/j.issn1002-0306.2023110221
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Quantitative Analysis and Antioxidant Activity of Polyphenolic Compounds in Whole Grain, Rice, and Bran of Hulless Barley.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 246, doi. 10.13386/j.issn1002-0306.2023110217
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Effect of Fomes officinalis Ames Polysaccharides on Intestinal Flora and Immune Function in Exercise-induced Immunosuppression Rats.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 358, doi. 10.13386/j.issn1002-0306.2023110215
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Optimization of the Ultrasonic-assisted Extraction Process of Polysaccharides from the Peels of Wild Bitter Melon (Momordica charantia Linn. Var. Abbreviata Ser.) and a Preliminary Study on Their Antioxidant and Hypoglycemic Activities.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 164, doi. 10.13386/j.issn1002-0306.2023120028
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Antibacterial Activity and Mechanism of Hydrogen Peroxide against the Dominant Strain Bacillus aryabhattai in Fresh and Wet Vermicelli.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 111, doi. 10.13386/j.issn1002-0306.2024010127
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Effects of Ultrasound Pretreatment on Sodium Caseinate-EGCG Interactions and the Antioxidant Activity of Their Complexes.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 30, doi. 10.13386/j.issn1002-0306.2023100201
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Preparation of Soybean Oil Body Complex Emulsions by Ultrasonic Treatment and Transport of β-Carotene.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 45, doi. 10.13386/j.issn1002-0306.2023110055
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Particle Size Optimization and Structural Characterization of Arctium lappa L. Polysaccharides Improved by Surfactant.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 140, doi. 10.13386/j.issn1002-0306.2023110030
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Effect of Grape Seed Procyanidins on Rheological Properties of Wheat Dough and Noodles Quality.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 85, doi. 10.13386/j.issn1002-0306.2023120024
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Preparation, Amino Acid Composition and Activity of Tartary Buckwheat Protein Lipid-lowering Peptide.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 129, doi. 10.13386/j.issn1002-0306.2023110029
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- Article
Effect of Bacillus Fermentation on the Quality and Bacteria Diversity of Shrimp Paste.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 103, doi. 10.13386/j.issn1002-0306.2023120182
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Ancestral Sequence Reconstruction Enhances Thermal Stability of D-Allulose 3-Epimerase.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 121, doi. 10.13386/j.issn1002-0306.2024010227
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Protective Effect of Probiotic-fermented Gardenia jasminoides Ellis against Alcoholic Oxidative Damage in HepG2 Cells.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 350, doi. 10.13386/j.issn1002-0306.2023110076
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Sequential Extraction and Physicochemical Property Analysis of Cell Wall Polysaccharides from the Passion Fruit Peels.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 198, doi. 10.13386/j.issn1002-0306.2023110001
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Influence of Pile Fermentation Time on the Sensory Flavor and Non-volatile Compounds of Yixian Dark Tea.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 283, doi. 10.13386/j.issn1002-0306.2024050302
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Variations of Active Ingredients and Antioxidant Activities Analysis of Cistanche deserticola from Different Breeds and Parts in Xinjiang Province.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 227, doi. 10.13386/j.issn1002-0306.2023110047
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Research Progress on the Preparation, Debitterness and Biological Activity of Rice Protein Peptides.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 409, doi. 10.13386/j.issn1002-0306.2023120232
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Effects of Exogenous Melatonin Treatment on Storage Quality and ROS Scavenging Capacity of Harvested Pitaya Fruit.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 302, doi. 10.13386/j.issn1002-0306.2023120053
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Effects of Matrices on the Structure and Properties of Composite Films of Soy Protein Isolates/Xanthan Gum.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 1, doi. 10.13386/j.issn1002-0306.2023110158
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Non-destructive Detection of Water Content in Porphyra Based on Near-infrared Spectroscopy and Deep Learning.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 190, doi. 10.13386/j.issn1002-0306.2023100153
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Based on Network Pharmacology, Molecular Docking and Experiments to Explore the Anti-gastric Cancer Effect of Apigenin.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 368, doi. 10.13386/j.issn1002-0306.2023110270
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Changes in Flavor Substances of Lightly-pickled Cucumbers during Storage Based on Electronic Nose Combined with GC-IMS.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 254, doi. 10.13386/j.issn1002-0306.2023110229
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Evaluation of Crispy Grain Quality of Different Varieties of Blueberries Based on Principal Component Analysis.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 208, doi. 10.13386/j.issn1002-0306.2023110019
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Enhancement of Hesperidin Stability and Bioavailability Using Plant Proteins Based on pH-Driven Approach.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 54, doi. 10.13386/j.issn1002-0306.2023110196
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Establishment of a Predictive Model for the Quality Assessment of Chilled Meat Using a Moth-Flame Optimization BP Neural Network.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 310, doi. 10.13386/j.issnl002-0306.2023120367
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Evaluation and Analysis of Key Flavor and Warmed-over Flavor of Pre-prepared Steamed Pork with Preserved Vegetable Based on HS-SPME-GC-MS Combined with Electronic Tongue.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 234, doi. 10.13386/j.issn1002-0306.2023110208
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Fermentation of Green Tea Extract by Streptococcus thermophilus FUA329 and Evaluation of Storage Characteristics.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 322, doi. 10.13386/j.issn1002-0306.2024010001
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Process Optimization and Quality Evaluation of Pomegranate Juice Yogurt Fermented with Streptococcus thermophilus FUA329.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 174, doi. 10.13386/j.issn1002-0306.2023120204
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Research Progress on the Formation Mechanism of Imidazoline Quinoline Heterocyclic Amines and the Inhibition Mechanism of Exogenous Substances on Them.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 419, doi. 10.13386/j.issn1002-0306.2024010010
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Immunomodulatory Function and Safety Evaluation of Compound Preparation Containing Ganoderma lucidum Polysaccharides.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 338, doi. 10.13386/j.issn1002-0306.2023100046
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Stability Analysis of Pickering Nanoemulsion Covered by Dual-protein Natural Symbiotic Particles.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 74, doi. 10.13386/j.issn1002-0306.2023110249
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Research Progress on the Structural Characteristics of Pumpkin Polysaccharide, Mechanism and Influencing Factors of Ameliorating Diabetes Mellitus.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 378, doi. 10.13386/j.issn1002-0306.2023110187
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Effects of Cooking Methods on Heavy Metal Levels in Crayfish Tail and Cooking Juice.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 182, doi. 10.13386/j.issn1002-0306.2022090158
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Preparation, Quality and Purine-lowering Activity of Functional Yak Yoghurt during Storage Period.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 20, doi. 10.13386/j.issn1002-0306.2023090042
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Effect to Intestinal Microbiota Regulation and Laxative Function to Lactobacillus paracasei.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 329, doi. 10.13386/j.issn1002-0306.2023090175
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Spectroscopic Method Combined with Molecular Docking Technique to Study the Interaction of Limonin with Bovine Serum Albumin.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 37, doi. 10.13386/j.issn1002-0306.2023100285
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Preparation of Catalyst ZIF-67 and Optimize on the Synthesis of D-Allulose.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 157, doi. 10.13386/j.issn1002-0306.2023110175
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Effect of Cold Plasma Synergistic Composite Essential Oils on Beef Storage and Freshness Preservation.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 292, doi. 10.13386/j.issn1002-0306.2023110230
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Preparation, Characterization and Antioxidant Activity of Rice Protein Peptides with Different Enzymatic Hydrolysis Routes.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 10, doi. 10.13386/j.issn1002-0306.2023090011
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Physical Properties and in Vitro Simulated Gastrointestinal Digestion Characteristics of Polygonatum cyrtonema Hua Powder with Different Particle Sizes.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 93, doi. 10.13386/j.issn1002-0306.2023120331
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Identification of Procyanidins in the Pericarps of Different Litchi Cultivars and Their in Vitro Antioxidant Activities.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 218, doi. 10.13386/j.issn1002-0306.2023110041
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Effects of Different Processing Technologies on the Quality of Camellia nitidissima Chi Flower Tea.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 65, doi. 10.13386/j.issn1002-0306.2023110241
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Research Progress on Components, Biological Activities, Preservation and Processing of Akebia trifoliate (Thunb.) koidz. Fruit.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 387, doi. 10.13386/j.issn1002-0306.2023110210
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Systematic Analysis of Anti-inflammatory Active Components in Diospyros lotus Fruit Using UPLC-Q-TOF/MS Combined with Network Pharmacology.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 264, doi. 10.13386/j.issn1002-0306.2023120025
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Simultaneous Determination of 13 Mycotoxins in Plant Solid Beverages by UPLC-MS/MS Combined with Modified QuEChERS.
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- Science & Technology of Food Industry, 2024, v. 45, n. 21, p. 275, doi. 10.13386/j.issn1002-0306.2023120099
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