Research progress on the mechanism of quality deterioration and improvement of pre-fermented frozen dough.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 247, doi. 10.19804/j.issn1006-2513.2024.10.031
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2024 AND VI 35 AND IP 10
Results: 31
1
2
Research progress on the mechanism of heat-induced milk protein denaturation.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 241, doi. 10.19804/j.issn1006-2513.2024.10.030
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- Publication type:
- Article
3
Research progress on the preparation and application of D-tagatose catalyzed by L-arabinose isomerase.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 232, doi. 10.19804/j.issn1006-2513.2024.10.029
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- Publication type:
- Article
4
Analysis and suggestions on the current situation of registration declarations for lutein-based health food.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 227, doi. 10.19804/j.issn1006-2513.2024.10.028
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- Publication type:
- Article
5
Research progress on the impact of common non-sugar sweeteners on glucose metabolism.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 220, doi. 10.19804/j.issn1006-2513.2024.10.027
- By:
- Publication type:
- Article
6
Determination of organophosphorus pesticide residues in animalderived foods by sulfonation centrifugation-gas chromatography method.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 211, doi. 10.19804/j.issn1006-2513.2024.10.026
- By:
- Publication type:
- Article
7
Simultaneous determination of ten oxyphenisatin derivatives in food by liquid chromatography-tandem mass spectrometry method.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 200, doi. 10.19804/j.issn1006-2513.2024.10.025
- By:
- Publication type:
- Article
8
Comparison of volatile substances in yogurt based on different additives.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 194, doi. 10.19804/j.issn1006-2513.2024.10.024
- By:
- Publication type:
- Article
9
Preparation technology and component analysis of natural high-purity capsaicin.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 187, doi. 10.19804/j.issn1006-2513.2024.10.023
- By:
- Publication type:
- Article
10
Experimental study on the extraction of acorn shell brown pigment from acorn shells.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 179, doi. 10.19804/j.issn1006-2513.2024.10.022
- By:
- Publication type:
- Article
11
Improvement effect and mechanism study of corn polysaccharide on myocardium inflammation induced by doxorubicin.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 172, doi. 10.19804/j.issn1006-2513.2024.10.021
- By:
- Publication type:
- Article
12
Ultrasound-assisted preparation of Actinidia arguta Sieb.et Zucc pectin and its application in set yogurt.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 164, doi. 10.19804/j.issn1006-2513.2024.10.020
- By:
- Publication type:
- Article
13
Formula optimization of mulberry leaves-tartary buckwheat tablet candy and its hypoglycemic activity.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 156, doi. 10.19804/j.issn1006-2513.2024.10.019
- By:
- Publication type:
- Article
14
Research on the protective effect of white Nang on aspirin-induced gastric ulcer in mice.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 148, doi. 10.19804/j.issn1006-2513.2024.10.018
- By:
- Publication type:
- Article
15
Optimization of color protection process of Sipingtou chillis dried by hot air.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 139, doi. 10.19804/j.issn1006-2513.2024.10.017
- By:
- Publication type:
- Article
16
Effects and mechanism of polydextrose on the freezing-thawing stability of tilapia surimi.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 131, doi. 10.19804/j.issn1006-2513.2024.10.016
- By:
- Publication type:
- Article
17
Influence of processing environment on the storage quality of dairy fans.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 125, doi. 10.19804/j.issn1006-2513.2024.10.015
- By:
- Publication type:
- Article
18
Optimization of enzymatic extraction of polysaccharides from Nostoc commune using response surface methodology.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 118, doi. 10.19804/j.issn1006-2513.2024.10.014
- By:
- Publication type:
- Article
19
Refinement and seperation of lavender essential oil and its anti-inflammatory activity.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 108, doi. 10.19804/j.issn1006-2513.2024.10.013
- By:
- Publication type:
- Article
20
Study on film-forming properties of vanillin emulsion coated with whey protein isolate and low acyl gellan gum.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 100, doi. 10.19804/j.issn1006-2513.2024.10.012
- By:
- Publication type:
- Article
21
Comparative analysis of in vitro immune activity of different edible fungi glycoprotein compound based on the stacking model.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 90, doi. 10.19804/j.issn1006-2513.2024.10.011
- By:
- Publication type:
- Article
22
Optimization of extraction process of betaine from Lycium barbarum L. from Qaidam Basin based on deep learning and Box-Behnken response surface methodology.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 82, doi. 10.19804/j.issn1006-2513.2024.10.010
- By:
- Publication type:
- Article
23
Background study of endogenous food additives and chemical contaminants in food.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 74, doi. 10.19804/j.issn1006-2513.2024.10.009
- By:
- Publication type:
- Article
24
Whole genome sequencing of Limosilactobacillus reuteri B1-10 isolated from breast milk and its probiotic characteristics.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 64, doi. 10.19804/j.issn1006-2513.2024.10.008
- By:
- Publication type:
- Article
25
Preparation and characterization of the compound of water--soluble flaxseed protein--curcumin.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 56, doi. 10.19804/j.issn1006-2513.2024.10.007
- By:
- Publication type:
- Article
26
Isolation and purification,activity evaluation and structural analysis of novel ACE inhibitory peptides from cooking wine lees.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 47, doi. 10.19804/j.issn1006-2513.2024.10.006
- By:
- Publication type:
- Article
27
Optimization of the formulation of compound preservatives in fresh wet potato flour using response surface methodology.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 36, doi. 10.19804/j.issn1006-2513.2024.10.005
- By:
- Publication type:
- Article
28
Application of chitosan and Lactobacillus plantarum CM-3 composite coating agent in fresh-keeping of strawberries.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 29, doi. 10.19804/j.issn1006-2513.2024.10.004
- By:
- Publication type:
- Article
29
Response surface optimization of bio-preservative formula for Boletus edulis and its effects on preservation.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 20, doi. 10.19804/j.issn1006-2513.2024.10.003
- By:
- Publication type:
- Article
30
Preparation of Zanthoxylum bungeanum flavonoids extracting solution-chitosan composite fresh-keeping coating and evaluation of its preservation effect on cherry tomatoes.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 11, doi. 10.19804/j.issn1006-2513.2024.10.002
- By:
- Publication type:
- Article
31
Optimization of ultrasound-assisted extraction of flavonoid from Albizia flowers and its antioxidant activity.
- Published in:
- China Food Additives, 2024, v. 35, n. 10, p. 1, doi. 10.19804/j.issn1006-2513.2024.10.001
- By:
- Publication type:
- Article