Effects of Soaking Treatment of Benzothiadiazole on Phenylpropane Metabolism of Golden Delicious Apples.
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- Food Research & Development, 2021, v. 42, n. 1, p. 404, doi. 10.12161/j.issn.1005-6521.2021.01.022
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Works in Food Research & Development, 2021, Vol 42, Issue 1
Results: 36
1
2
The protective effect of wolfberry fruit on the retina of light-damaged mice.
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- Food Research & Development, 2021, v. 42, n. 1, p. 393, doi. 10.12161/j.issn.1005-6521.2021.01.011
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- Article
3
The nutritional value and comprehensive utilization status and prospect of boletus.
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- Food Research & Development, 2021, v. 42, n. 1, p. 384, doi. 10.12161/j.issn.1005-6521.2021.01.033
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- Article
4
The effect of protein-polysaccharide self-assembly on the properties of resveratrol emulsion.
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- Food Research & Development, 2021, v. 42, n. 1, p. 370, doi. 10.12161/j.issn.1005-6521.2021.01.001
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- Article
5
The effect of freezing treatment on the structure and emulsifying properties of soy protein isolate.
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- Food Research & Development, 2021, v. 42, n. 1, p. 359, doi. 10.12161/j.issn.1005-6521.2021.01.015
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- Article
6
The Effect of Different Pre-processing Methods on Acrylamide in Potato Chips.
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- Food Research & Development, 2021, v. 42, n. 1, p. 346, doi. 10.12161/j.issn.1005-6521.2021.01.012
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- Article
7
The drying mode and application of energy-carrying microwave at different negative pressure levels.
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- Food Research & Development, 2021, v. 42, n. 1, p. 336, doi. 10.12161/j.issn.1005-6521.2021.01.030
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- Article
8
The content of organic acid in mango and its effect on the digestive function of mice and rats.
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- Food Research & Development, 2021, v. 42, n. 1, p. 326, doi. 10.12161/j.issn.1005-6521.2021.01.005
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- Article
9
Supercritical extraction of total flavonoids from pomegranate peel and extraction of yellow pigment from the raffinate.
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- Food Research & Development, 2021, v. 42, n. 1, p. 312, doi. 10.12161/j.issn.1005-6521.2021.01.014
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- Article
10
Study on the suitability of potato chips of different edible cassava varieties (lines).
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- Food Research & Development, 2021, v. 42, n. 1, p. 302, doi. 10.12161/j.issn.1005-6521.2021.01.003
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- Article
11
Study on the Stability of Asparagus Extract and the Function of Relieving Physical Fatigue.
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- Food Research & Development, 2021, v. 42, n. 1, p. 291, doi. 10.12161/j.issn.1005-6521.2021.01.007
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- Article
12
Study on the pre-cooking technology of barley.
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- Food Research & Development, 2021, v. 42, n. 1, p. 279, doi. 10.12161/j.issn.1005-6521.2021.01.017
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- Article
13
Study on the Correlation between the Microstructure and Controlled Release Characteristics of Oat Protein-Gellan Gum Cold-induced Gel.
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- Food Research & Development, 2021, v. 42, n. 1, p. 268, doi. 10.12161/j.issn.1005-6521.2021.01.002
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- Article
14
Study on Purity Identification and Antioxidant Activity of Linden Honey.
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- Food Research & Development, 2021, v. 42, n. 1, p. 258, doi. 10.12161/j.issn.1005-6521.2021.01.010
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- Article
15
Study on optimization of fermentation process for increasing cell density of Haematococcus pluvialis.
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- Food Research & Development, 2021, v. 42, n. 1, p. 247, doi. 10.12161/j.issn.1005-6521.2021.01.028
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- Article
16
Study on Extraction Process of Pueraria lobata Protein and Its Antioxidant Activity in Vitro.
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- Food Research & Development, 2021, v. 42, n. 1, p. 234, doi. 10.12161/j.issn.1005-6521.2021.01.013
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- Article
17
Study on Extraction and Antioxidant Activity of Eight Kinds of Edible Fungi Crude Flavonoids.
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- Food Research & Development, 2021, v. 42, n. 1, p. 223, doi. 10.12161/j.issn.1005-6521.2021.01.024
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- Article
18
Study on cation exchange resin acid adjustment for peach wine.
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- Food Research & Development, 2021, v. 42, n. 1, p. 213, doi. 10.12161/j.issn.1005-6521.2021.01.025
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- Article
19
Response Surface Methodology to Optimize the Lowtemperature Carbon Dioxide Impregnation Process of Lonicera Cider.
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- Food Research & Development, 2021, v. 42, n. 1, p. 199, doi. 10.12161/j.issn.1005-6521.2021.01.020
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20
Research progress on the structure and application of microbial polysaccharides.
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- Food Research & Development, 2021, v. 42, n. 1, p. 182, doi. 10.12161/j.issn.1005-6521.2021.01.031
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- Article
21
Research progress on the effects of metal ions on the growth and development of edible fungi.
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- Food Research & Development, 2021, v. 42, n. 1, p. 171, doi. 10.12161/j.issn.1005-6521.2021.01.032
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- Article
22
Research progress on the application of Trichoderma and its metabolites in the preservation of fruits and vegetables.
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- Food Research & Development, 2021, v. 42, n. 1, p. 163, doi. 10.12161/j.issn.1005-6521.2021.01.036
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- Article
23
Research progress on nutrition, active ingredients and efficacy of chickpeas.
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- Food Research & Development, 2021, v. 42, n. 1, p. 153, doi. 10.12161/j.issn.1005-6521.2021.01.034
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- Publication type:
- Article
24
Research Progress of Beer Volatile Flavor Components.
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- Food Research & Development, 2021, v. 42, n. 1, p. 136, doi. 10.12161/j.issn.1005-6521.2021.01.035
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- Article
25
Research on Performance and Application of Sodium Alginate-Gellan Gum Composite Membrane.
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- Food Research & Development, 2021, v. 42, n. 1, p. 126, doi. 10.12161/j.issn.1005-6521.2021.01.004
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- Article
26
Optimization of Ultrasonic-assisted Extraction of Peanut Root Polyphenols and Composition Analysis.
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- Food Research & Development, 2021, v. 42, n. 1, p. 116, doi. 10.12161/j.issn.1005-6521.2021.01.018
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- Article
27
Optimization of the extraction process of pentosan from corncob high temperature pyrolysis.
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- Food Research & Development, 2021, v. 42, n. 1, p. 105, doi. 10.12161/j.issn.1005-6521.2021.01.019
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28
Optimization of liquid submerged fermentation conditions of Paecilomyces chinensis.
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- Food Research & Development, 2021, v. 42, n. 1, p. 96, doi. 10.12161/j.issn.1005-6521.2021.01.029
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- Article
29
Effect of oat flour on wheat dough characteristics and biscuit quality.
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- Food Research & Development, 2021, v. 42, n. 1, p. 83, doi. 10.12161/j.issn.1005-6521.2021.01.023
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30
Effect of Mixed Fermentation of Maggi Meschia Yeast and Saccharomyces cerevisiae on the Quality Characteristics of Dragon Fruit Wine.
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- Food Research & Development, 2021, v. 42, n. 1, p. 68, doi. 10.12161/j.issn.1005-6521.2021.01.016
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31
Effect of Microbial Fermentation on the Quality of Pork Preserved Meat.
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- Food Research & Development, 2021, v. 42, n. 1, p. 58, doi. 10.12161/j.issn.1005-6521.2021.01.021
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32
Effect of HLB value of compound emulsifier on the physical and structural properties of chitosan essential oil composite film.
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- Food Research & Development, 2021, v. 42, n. 1, p. 47, doi. 10.12161/j.issn.1005-6521.2021.01.008
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33
Determination of γ-aminobutyric acid and nucleosides in Chinese liquor by HPLC.
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- Food Research & Development, 2021, v. 42, n. 1, p. 37, doi. 10.12161/j.issn.1005-6521.2021.01.026
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34
Comparison of the extraction effects of different extraction heads based on HS-SPME-GC-MS and PCA on chicken flavor and aroma components.
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- Food Research & Development, 2021, v. 42, n. 1, p. 26, doi. 10.12161/j.issn.1005-6521.2021.01.027
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- Article
35
Comparative Study on the Quality of Sugar-derived Honey, Flower-derived Honey and Commercial Honey.
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- Food Research & Development, 2021, v. 42, n. 1, p. 12, doi. 10.12161/j.issn.1005-6521.2021.01.009
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- Article
36
Antioxidant activity of different solvent extracts of Platycodon grandiflorum root extract.
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- Food Research & Development, 2021, v. 42, n. 1, p. 1, doi. 10.12161/j.issn.1005-6521.2021.01.006
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- Article