Works matching IS 10020306 AND DT 2024 AND VI 45 AND IP 5
Results: 15
Construction of Fourier Transform Near Infrared Spectroscopy Prediction Model for Main Components in Lycium ruthenicum Murr.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 234, doi. 10.13386/j.issn1002-0306.2023040248
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Research Progress on Rapid Detection Technology and Standardized Application of Foodborne Pathogens.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 426, doi. 10.13386/j.issn1002-0306.2023060053
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Effect of Irradiation Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 89, doi. 10.13386/j.issn1002-0306.2023050239
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Effects of Asparagus Powder Addition on Dough and Noodles Properties.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 62, doi. 10.13386/j.issn1002-0306.2023050050
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Structural and Functional Characterization of Resistant Dextrins Prepared by Debranching and Recrystallization Methods.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 37, doi. 10.13386/j.issn1002-0306.2023040287
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Electrochemiluminescence Determination of Mo(VI) Content in Beans Based on Polyluminol Composite Modified Electrode.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 205, doi. 10.13386/j.issn1002-0306.2023030272
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Polydopamine Nanomaterials and Their Applications in Food Field.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 402, doi. 10.13386/j.issn1002-0306.2023050055
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Optimization of Extraction Process of Anthocyanins from Purplefleshed Potatoes and Its Stability and Antioxidant Activity.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 187, doi. 10.13386/j.issn1002-0306.2023050067
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Optimization of Preparation Process and Properties Study of Japonica Recombinant Rice.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 169, doi. 10.13386/j.issn1002-0306.2023040256
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Research Progress in the Detoxification Technology of Mycotoxins.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 377, doi. 10.13386/j.issn1002-0306.2023030323
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Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 301, doi. 10.13386/j.issn1002-0306.2023050001
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Analysis of Aroma Differences between Yingjiang Camellia taliensis and Fengqing Large-leaved Species Bud Tea.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 281, doi. 10.13386/j.issn1002-0306.2023050077
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Formation Mechanism of Gel and Flavor during Pidan Processing.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 357, doi. 10.13386/j.issn1002-0306.2023020036
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Effect of Scutellarin on Promoting the Sensitivity of Breast Cancer 4T1 Cells to Cisplatin in Vitro and in Vivo.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 331, doi. 10.13386/j.issn1002-0306.2023050219
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Effect of Heat-moisture Treatment on the Properties of Sweet Potato Starch.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 30, doi. 10.13386/j.issn1002-0306.2023040280
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