Works matching IS 10020306 AND DT 2025 AND VI 46 AND IP 11

Results: 46

Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 411, doi. 10.13386/j.issn1002-0306.2024060364

By:

PANG Feng;
GAO Yangchao;
LI Yuchuan;
LI Yanqiong;
YU Shuhui;
WANG Haiying;
ZHANG Yuyu;
LIU He

Publication type:

Article

Chrysanthemum indicum Flavonoid Extract on the Oxidative Stress Resistance of Caenorhabditis elegans.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 338, doi. 10.13386/j.issn1002-0306.2024070078

By:

CUI Hailin;
TANG Hailun;
LIU Lian;
LI Zuohao;
XIANG Jingjing;
LI Rong

Publication type:

Article

Research Progress on Resveratrol Production by Recombinant Engineering Bacteria Fermentation.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 379, doi. 10.13386/j.issn1002-0306.2024060085

By:

XIE Wenye;
LI Yuan;
ZHU Wanbin;
GU Fengying;
JIAO Bo;
WANG Qiang

Publication type:

Article

Research Progress on Fermentation Microorganisms and Flavor Compounds in Pixian Broad Bean Paste.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 21, doi. 10.13386/j.issn1002-0306.2024100112

By:

YANG Wen;
XU Jiayue;
YANG Peishu;
LAN Yungui;
PENG Sijia;
ZHAO Yang;
ZHAO Binyuan;
YANG Dong;
ZHAO Liang;
LIAO Xiaojun

Publication type:

Article

Effects of Coix Straw Cultivation Substrate on Amino Acid Composition and Nutritional Value in Grifola frondosa.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 52, doi. 10.13386/j.issn1002-0306.2024050311

By:

ZHOU Jiajia;
ZHOU Yu;
LIU Bo;
WEI Gonghao;
DONG Shibiao;
SU Rongrong;
LONG Shengwei

Publication type:

Article

Preparation and Flavor Characteristics of Maillard Peptides from Sunflower Seed Protein.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 213, doi. 10.13386/j.issn1002-0306.2024060232

By:

LIU Xiumei;
WANG Yuan;
LI Mengyu;
ZHANG Yuyu;
SUN Baoguo;
ZHANG Siyu;
CHEN Hongjian;
ZHANG Yanrong;
YANG Yali

Publication type:

Article

Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 108, doi. 10.13386/j.issn1002-0306.2024060402

By:

CHEN Si;
HUA Yu;
FANG Shiyi;
ZHANG Chuanyi;
TANG Shangwen;
HUO Yinqiang;
LIU Chuanju;
LI Huanhuan

Publication type:

Article

Effects of Substituting Sodium Nitrite with Thearubigins on Storage Quality and Volatile Flavor Compounds of Chinese Sausage.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 321, doi. 10.13386/j.issn1002-0306.2024080374

By:

HUANG Qicheng;
GUO Jingyan;
ZHANG Jin;
LI Huanhuan;
ZHAO Ke;
XU Teng;
SU Mingwei;
TANG Honggang

Publication type:

Article

A Preliminary Study on the Effects of Tartary Buckwheat-derived Nanoparticles on the Physiology of C57BL/6 Mice.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 329, doi. 10.13386/j.issn1002-0306.2024060055

By:

ZHANG Jiyue;
REN Chaoqin;
CAO Yanan;
REN Yuanhang;
PENG Lianxin

Publication type:

Article

Advances in the Extraction, Modification and Application of Sesame Protein.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 391, doi. 10.13386/j.issn1002-0306.2024060201

By:

HOU Ying;
PENG Yu;
HAO Jianxiong;
ZHAO Dandan

Publication type:

Article

Analysis of Volatile Flavor Characteristics of Different Types of Air-dried Jerky Based on Electronic Nose Combined with HS-GC-IMS Technology.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 281, doi. 10.13386/j.issn1002-0306.2024070090

By:

HAN Yuanxi;
JIANG Siyuan;
ZHANG Erhao;
LIU Zhendong;
XUE Bei;
LI Liang

Publication type:

Article

Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 81, doi. 10.13386/j.issn1002-0306.2024060234

By:

WANG Mengyang;
ZHANG Hexin;
LI Mei;
XU Huaide;
ZHANG Ting;
ZHAO Wenge;
LEI Hongjie

Publication type:

Article

Analysis of Fungal Communities of High-temperature and Medium- temperature Daqu in Binzhou Region and Their Correlation with Sensory Quality.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 163, doi. 10.13386/j.issn1002-0306.2024070282

By:

ZHAO Huijun;
WANG Yurong;
HOU Qiangchuan;
ZHANG Haibo;
NI Hui;
YE Mingbo;
GUO Zhuang

Publication type:

Article

Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 232, doi. 10.13386/j.issn1002-0306.2024060082

By:

CHANG Dawei;
REN Na;
CAO Jiayi;
WANG Huxuan;
SUN Yujiao;
SHEN Wen;
Sara Sendi;
ZHI Xiaohong

Publication type:

Article

Research Progress on Preparation and Skin Care Related Effects of Sea Cucumber Peptides.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 434, doi. 10.13386/j.issn1002-0306.2024060393

By:

CHEN Chunming;
MI Rui;
YU Shuang;
QI Yanxia;
LI Ying;
LI Meng;
ZHAO Qiancheng

Publication type:

Article

Improvement of Exercise Ability and Liver Protection in Oxidative Stress-induced Mice by Lactiplantibacillus plantarum CQPC03.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 359, doi. 10.13386/j.issn1002-0306.2024110226

By:

HE Bo;
ZHAO Xin;
TAN Xiaohong;
MA Kai;
LI Caifeng

Publication type:

Article

Research Progress of Mechanoenzyme Catalysis and Its Application in Food Field.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 403, doi. 10.13386/j.issn1002-0306.2024060261

By:

ZHENG Mengdi;
XIN Jiaying;
CUI Tianyu;
CHEN Lixin;
CHENG Wei;
LIU Tianfu

Publication type:

Article

Research Progress of Solvent-free Lipase Catalysis and Its Application in the Food Field.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 446, doi. 10.13386/j.issn1002-0306.2024070284

By:

XIN Jiaying;
SONG Qi;
XU Jingyi;
ZHANG Weidan;
HE Jiao;
XIA Chungu

Publication type:

Article

Research Progress on Novel Fat Substitutes: Bigels.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 369, doi. 10.13386/j.issn1002-0306.2024060062

By:

QU Linhang;
LI Xingyue;
ZHAO Yufeng;
LI Qi;
ZHANG Siyu;
YU Xiuzhu;
GAO Yuan

Publication type:

Article

Molecular Modification and Enzymatic Properties of the Novel α-Glucosidase Aga432.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 185, doi. 10.13386/j.issn1002-0306.2024100117

By:

LU Han;
FANG Ting;
NIU Xiaoxu;
WENG Xiaomin;
YAN Fen

Publication type:

Article

Optimization of Preparation Conditions of Extruded Yam Starch-Gallic Acid Complex and Effects of Its Amount on Quality of Cakes.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 205, doi. 10.13386/j.issn1002-0306.2024060199

By:

SHI Miaomiao;
ZHANG Zhen;
DONG Xuena;
LIU Ziyang;
YAN Yizhe

Publication type:

Article

Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 194, doi. 10.13386/j.issn1002-0306.2024120160

By:

ZHAO Xin;
ZHANG Yujing;
CHEN Xufeng;
XU Nü

Publication type:

Article

Protective Effects and Mechanisms of Selenium Enriched Sweet Potato Starch Noodles on Liver Injury in D-Galactose-induced Aging Mice.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 346, doi. 10.13386/j.issn1002-0306.2024070114

By:

ZHU Mengjia;
ZHANG Yuling;
GAO Chunhao;
LI Tao;
LI Wei;
GAO Xiang

Publication type:

Article

Construction and Characterization of Soybean Isolate Protein- Polysaccharide-Starch Salt-reducing Gel System.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 44, doi. 10.13386/j.issn1002-0306.2024040377

By:

YANG Siqi;
ZHANG Qianqian;
XU Yingru;
LIN Zhixiong;
ZHANG Yi;
ZHENG Baodong;
ZENG Hongliang

Publication type:

Article

Shelf Life Identification and Quality Analysis of Golden Delicious Apples Based on Hyperspectral Imaging and Near Infrared Spectroscopy.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 302, doi. 10.13386/j.issn1002-0306.2024080030

By:

ZHAO Xin;
ZHENG Shuliang;
NIU Xiaoying;
CAO Jiankang;
CHEN Han;
ZHAO Zhilei

Publication type:

Article

Analysis the Changes of Flavor Profile of Squid Tentacles during the Baking Process Based on Gas Chromatography-Ion Mobility Spectroscopy and Electronic Tongue.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 273, doi. 10.13386/j.issn1002-0306.2024060422

By:

XU Dan;
CHEN Yunyun;
SHEN Hongli;
FAN Xia;
ZHANG Xiaojun;
DENG Shanggui

Publication type:

Article

Optimization of Protease Digestion Process of Tuna Cooking Liquid Based on Bone-enhancing Activity.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 224, doi. 10.13386/j.issn1002-0306.2024060372

By:

WU Yuxi;
WANG Ying;
LIN Xiaozi;
CHEN Bingyan;
HE Zhigang

Publication type:

Article

Effect of Fermented Wheat Gluten on the Physicochemical Properties of Soy Protein Isolate Films.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 93, doi. 10.13386/j.issn1002-0306.2024060238

By:

JIANG Ruizhao;
ZHAO Yuan;
SHI Linfan;
REN Zhongyang;
ZHANG Yucang;
WENG Wuyin

Publication type:

Article

Effect of Adding Passion Fruit Juice before and after Fermentation on the Quality of Congou Black Tea.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 60, doi. 10.13386/j.issn1002-0306.2024050363

By:

REN Ling;
TIAN Di;
YANG Xueyi;
HUANG Yuan;
YU Juan;
LI Jinyue;
XIAO Yunbiao;
ZHOU Hongjie;
LI Yali

Publication type:

Article

Expression and Characterization of Xyloglucanase from Paenibacillus borealis and Its Application in the Production of Xylogluco-oligosaccharides from Apple Pomace.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 142, doi. 10.13386/j.issn1002-0306.2024060437

By:

TIAN Jiaxin;
YANG Hang;
ZHAO Yuqi;
YAN Qiaojuan;
LI Yanxiao;
JIANG Zhengqiang

Publication type:

Article

Advances in the Application of Molecular Dynamics to Plant Protein, Lipid and Polysaccharide.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 422, doi. 10.13386/j.issn1002-0306.2024060377

By:

SUN Ying;
FANG Xuwei;
YANG Feiran;
LIU Shen;
LU Binglin;
ZHAO Juyang;
JIANG Lianzhou

Publication type:

Article

Influence of Fermentation of Eurotium cristation on the Flavor Characteristics of Guizhou White Tea.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 10, doi. 10.13386/j.issn1002-0306.2024090177

By:

LUO Jinlong;
LIU Zhongying;
FANG Shimao;
ZHANG Tuo;
DAI Yuqiao;
YANG Xiaowei;
YANG Ting;
ZHU Mengzhen;
SHEN Qiang

Publication type:

Article

Impact of Fermentation Using Eurotium cristatum on Phenolic Compounds, Enzymatic Activity and Antioxidant Capacity of 'Xiguahong' Sweet Potato Leaves.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 1, doi. 10.13386/j.issn1002-0306.2024090074

By:

YI Junpeng;
GAO Yan;
LI Xin;
HAN Yuxin;
LIU Wenchao;
DUAN Xu

Publication type:

Article

Analysis of Color Quality Difference of Liupao Tea Infusion.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 292, doi. 10.13386/j.issn1002-0306.2024070152

By:

XIAO Hongfei;
XU Hao;
OU Xingchang;
AN Huimin;
HUANG Jian'an;
LIU Zhonghua

Publication type:

Article

Probiotic Characterization of β-Glycosidase Producing Lactobacillus gullinarum and Its Application in the Fermentation of Black Tea Soup.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 174, doi. 10.13386/j.issn1002-0306.2024070296

By:

TAN Xiqian;
ZHOU Zhenyu;
CUI Fangchao;
WANG Dangfeng;
LÜ Xinran;
LI Xuepeng;
LI Jianrong

Publication type:

Article

Antibacterial Effect of Solenocera crassicornis Processing By-products Fermentation on Specific Spoilage Organisms of Squid Refrigeration.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 151, doi. 10.13386/j.issn1002-0306.2024070148

By:

SHU Ting;
WANG Lin;
ZOU Xiaoyu;
SONG Ru

Publication type:

Article

Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 32, doi. 10.13386/j.issn1002-0306.2024070257

By:

LI Qing;
CHEN Qihe;
LIU Xiayu

Publication type:

Article

Isolation and Identification of Eurotium cristatum from Different Dark Tea Sources and the Effect of Solid-state Fermentation on the Nutritional and Functional Components of Tartary Buckwheat.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 132, doi. 10.13386/j.issn1002-0306.2024050324

By:

LIU Shuqi;
ZHENG Haonan;
XIN Yuan;
XIA Chen;
ZHAO Jianglin;
ZHENG Xiaoqin;
ZOU Liang;
XIANG Dabing;
JIANG Liangzhen

Publication type:

Article

Effects of Different Metal Ions on the Formation of Fibril Aggregates of Whey Protein Isolate.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 124, doi. 10.13386/j.issn1002-0306.2024120147

By:

DONG Shipeng;
LIU Meiyan;
ZOU Peiyi;
LIU Dan;
CHEN Xin;
LI Ranhong

Publication type:

Article

Analysis of Aroma Characteristics of Pervaporation Wine Spirit from Different Grape Varieties and the Separation and Enrichment Rules of Pervaporized Spirits.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 252, doi. 10.13386/j.issn1002-0306.2024060108

By:

XU Xiaoyu;
CHEN Qiuwen;
CHENG Chifang;
DANG Guofang;
SHI Ying;
DUAN Changqing;
LAN Yibin

Publication type:

Article

Effects of Different Treatments on the Structure and in Vitro Hypolipidemic Function of Soluble Dietary Fiber from Rosa roxburghii Tratt Pomace.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 100, doi. 10.13386/j.issn1002-0306.2024060370

By:

ZHU Renwei;
TAN Sha;
LIU Qingqing;
SHI Jia;
WU Xiaonian

Publication type:

Article

Effects of Different Varieties of Proso Millet (Panicum miliaceum L.) Flour on the Quality Characteristics of Crispy Cookies.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 117, doi. 10.13386/j.issn1002-0306.2024070082

By:

HU Yue;
TIAN Zhengzheng;
GAO Enhong;
CHANG Xiaoke;
LIN Shunshun;
TIAN Xiaoling;
LI Mengqin

Publication type:

Article

Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 263, doi. 10.13386/j.issn1002-0306.2024060411

By:

XIANG Ling;
WU Qixiao;
JIA Junjie;
NIU Mansi;
TU Tingyao;
MA Long;
TU Rongkun;
WANG Songtao;
SHEN Caihong

Publication type:

Article

Analysis of Nutritional Composition, Texture Characteristics and Volatile Flavor Compounds of Yam from Different Origins.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 242, doi. 10.13386/j.issn1002-0306.2024060034

By:

ZHONG Jiahao;
ZENG Jieyu;
CHEN Jiahuan;
HU Jianjun;
HE Zhilin;
HE Kaowei;
SONG Wanting;
YANG Qingxiang;
DU Bing;
LI Pan

Publication type:

Article

Regulation of 1-MCP Pre-treatment on Refrigeration Quality of Kiwifruit under Vibration Stress.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 313, doi. 10.13386/j.issn1002-0306.2024080300

By:

LI Yiyang;
YANG Haiying;
DENG Guangting;
SUN Yuying;
DING Shenghua;
WANG Rongrong

Publication type:

Article

Comparative Study on Physicochemical Properties, Stability and Bioavailability of All-E and Z-Astaxanthin Nano-emulsions.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 69, doi. 10.13386/j.issnl002-0306.2024060231

By:

ZHOU Lesong;
CHEN Jialing;
HE Liping;
CAO Yang;
XIAO Jie;
LIU Xiaojuan

Publication type:

Article