Review on detection technology of foodborne pathogens in meat products.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 263, doi. 10.19804/j.issn1006-2513.2022.12.035
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2022 AND VI 33 AND IP 12
Results: 35
1
2
Comparative study on physicochemical properties and bioactivities of neutral and acidic polysaccharide from Indocalamus leaves.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 255, doi. 10.19804/j.issn1006-2513.2022.12.034
- By:
- Publication type:
- Article
3
Comparison and analysis of the physicochemical properties of three kinds of sorghum starch.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 249, doi. 10.19804/j.issn1006-2513.2022.12.033
- By:
- Publication type:
- Article
4
Simultaneous determination of canthaxanthin and Sudan dyes in poultry eggs by HPLC coupled with cold-induced liquid-liquid extraction and dispersive solid phase extraction purification.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 241, doi. 10.19804/j.issn1006-2513.2022.12.032
- By:
- Publication type:
- Article
5
GC-MS analysis of volatile oil components from different parts of Acmella paniculata.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 233, doi. 10.19804/j.issn1006-2513.2022.12.031
- By:
- Publication type:
- Article
6
The effect of sugar-based fat substitute on the quality of low-fat chicken sausage.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 192, doi. 10.19804/j.issn1006-2513.2022.12.025
- By:
- Publication type:
- Article
7
Research on co-production technology of rum and sugarcane vinegar.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 178, doi. 10.19804/j.issn1006-2513.2022.12.023
- By:
- Publication type:
- Article
8
Performance analysis of different types microcrystalline cellulose and its application in cocoa milk.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 170, doi. 10.19804/j.issn1006-2513.2022.12.022
- By:
- Publication type:
- Article
9
Analysis of volatile flavor compounds of sauce residue of high-salt liquid-state soy sauce.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 225, doi. 10.19804/j.issn1006-2513.2022.12.030
- By:
- Publication type:
- Article
10
Study on the nutrition and aroma components of rose hydrosol.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 211, doi. 10.19804/j.issn1006-2513.2022.12.028
- By:
- Publication type:
- Article
11
Optimization of maca polysaccharide sport drink formula by response surface methodology and its anti-fatigue effect.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 185, doi. 10.19804/j.issn1006-2513.2022.12.024
- By:
- Publication type:
- Article
12
Determination of nitrite and nitrate in cereal-based complementary foods for infants and young children by continuous flow analysis method.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 218, doi. 10.19804/j.issn1006-2513.2022.12.029
- By:
- Publication type:
- Article
13
Effects of ultrasonic-assisted hot air drying on the quality of dried mango.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 205, doi. 10.19804/j.issn1006-2513.2022.12.027
- By:
- Publication type:
- Article
14
Effects of heat-moisture treatment on physicochemical properties of gastrodia starch.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 199, doi. 10.19804/j.issn1006-2513.2022.12.026
- By:
- Publication type:
- Article
15
Application of tea polyphenols-natamycin natural compound fresh-keeping agent in the anti-mildew and fresh-keeping of bread.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 162, doi. 10.19804/j.issn1006-2513.2022.12.021
- By:
- Publication type:
- Article
16
Preparation of β-cyclodextrin-galangin complex and its effect on exercise fatigue of mice.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 154, doi. 10.19804/j.issn1006-2513.2022.12.020
- By:
- Publication type:
- Article
17
Effect of molecular docking based linarin on the treatment of glucolipid metabolic disorders.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 146, doi. 10.19804/j.issn1006-2513.2022.12.019
- By:
- Publication type:
- Article
18
Effect of different microwave pretreatment on nutritional quality and antioxidant activity of pressed Acer truncatum seed oil.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 139, doi. 10.19804/j.issn1006-2513.2022.12.018
- By:
- Publication type:
- Article
19
Evaluation of the anti-osteoporosis effect of osteo peptide with two zebrafish osteoporosis models.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 134, doi. 10.19804/j.issn1006-2513.2022.12.017
- By:
- Publication type:
- Article
20
Response surface methodology to optimize the stability of coconut milk at room temperature.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 126, doi. 10.19804/j.issn1006-2513.2022.12.016
- By:
- Publication type:
- Article
21
Study on the simultaneous synthesis process of calcium citrate with citric acid production Aspergillus Niger.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 118, doi. 10.19804/j.issn1006-2513.2022.12.015
- By:
- Publication type:
- Article
22
γ-Aminobutyric acid delays senescence of winter jujube fruit by regulation of reactive oxygen species metabolism and phenylpropanoid pathway.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 108, doi. 10.19804/j.issn1006-2513.2022.12.014
- By:
- Publication type:
- Article
23
Production technology of dried sweet potato with converted starch by thermostable α-amylase and its shelf-life forecasting.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 98, doi. 10.19804/j.issn1006-2513.2022.12.013
- By:
- Publication type:
- Article
24
Optimization of hot-air drying process for seed pumpkin and its effect on processing quality.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 89, doi. 10.19804/j.issn1006-2513.2022.12.012
- By:
- Publication type:
- Article
25
Study on ultrasonic-assisted solvent extraction technology of Cornus officinalis flavonoids and its anti-oxidation activity in vitro.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 81, doi. 10.19804/j.issn1006-2513.2022.12.011
- By:
- Publication type:
- Article
26
Inhibitory effect of the flavonoids from Coreopsis tinctoria Nutt. on the rabbits duodenal contraction in vitro and its mechanism.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 75, doi. 10.19804/j.issn1006-2513.2022.12.010
- By:
- Publication type:
- Article
27
Development of enzymatic hydrolysis of wolfberry (Lycium barbarum L.) seed meal and its maillard peptide salt.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 62, doi. 10.19804/j.issn1006-2513.2022.12.009
- By:
- Publication type:
- Article
28
Research progress on applications of food additives in reconstituted rice.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 56, doi. 10.19804/j.issn1006-2513.2022.12.008
- By:
- Publication type:
- Article
29
Thermal-acid treatment combined with enzymatic modification for high-quality resistant dextrin preparation.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 1, doi. 10.19804/j.issn1006-2513.2022.12.001
- By:
- Publication type:
- Article
30
Research progress and application status of medium-chain fatty acids.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 50, doi. 10.19804/j.issn1006-2513.2022.12.007
- By:
- Publication type:
- Article
31
Research progress on regulation of Huyou and its bitter flavanone on diseases related to glucose and lipid metabolism.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 41, doi. 10.19804/j.issn1006-2513.2022.12.006
- By:
- Publication type:
- Article
32
Research progress of viscous soluble dietary fiber in the field of weight loss/weight control.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 32, doi. 10.19804/j.issn1006-2513.2022.12.005
- By:
- Publication type:
- Article
33
Research progress on biological activities, functional properties and applications of edible mushroom protein.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 24, doi. 10.19804/j.issn1006-2513.2022.12.004
- By:
- Publication type:
- Article
34
Research progress in the enzymatic preparation and functional properties of maltotetraose.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 15, doi. 10.19804/j.issn1006-2513.2022.12.003
- By:
- Publication type:
- Article
35
Effect of hydrophobicity regulation of wheat gluten-citrus pectin complex particles on the structure and rheological behavior of emulsion gels.
- Published in:
- China Food Additives, 2022, v. 33, n. 12, p. 8, doi. 10.19804/j.issn1006-2513.2022.12.002
- By:
- Publication type:
- Article