Research progress on the application of maltogenic amylase in inhibiting starch retrogradation in food.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 66, doi. 10.19804/j.issn1006-2513.2024.11.009
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2024 AND VI 35 AND IP 11
Results: 30
1
2
Research on wild Ganoderma sinense tissue culture, domestication and selenium-enriched mycelium liquid fermentation process optimization.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 103, doi. 10.19804/j.issn1006-2513.2024.11.013
- By:
- Publication type:
- Article
3
Optimization of extraction process of total flavonoids from Tetracera asiatica root and its anti-inflammatory activity.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 1, doi. 10.19804/j.issn1006-2513.2024.11.001
- By:
- Publication type:
- Article
4
Current status and prospects of prolamin-based nanoparticles in food application.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 54, doi. 10.19804/j.issn1006-2513.2024.11.008
- By:
- Publication type:
- Article
5
Sleep-improving effects and mechanisms of sour jujube kernel-Tengcha wine on insomnia mice.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 87, doi. 10.19804/j.issn1006-2513.2024.11.011
- By:
- Publication type:
- Article
6
Simultaneous determination of 20 inorganic metal elements in Xianglotus buds from Rugao,Nantong region using ICP-MS.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 213, doi. 10.19804/j.issn1006-2513.2024.11.027
- By:
- Publication type:
- Article
7
Detection technology and formation mechanism of nitrofurazone metabolites semicarbazide in honey.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 194, doi. 10.19804/j.issn1006-2513.2024.11.024
- By:
- Publication type:
- Article
8
Effects of ultra-high pressure treatment on the quality of celery composite vegetable Juice.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 187, doi. 10.19804/j.issn1006-2513.2024.11.023
- By:
- Publication type:
- Article
9
Research progress on plasma treatments in milk microbiological, nutritional, and physicochemical properties.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 230, doi. 10.19804/j.issn1006-2513.2024.11.029
- By:
- Publication type:
- Article
10
Determination of multiple organic acids and inorganic anions in tea by ion chromatography.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 219, doi. 10.19804/j.issn1006-2513.2024.11.028
- By:
- Publication type:
- Article
11
Analysis of flavor differences among Zanthoxylums from Xizang Motuo area and Sichuan Hanyuan area.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 75, doi. 10.19804/j.issn1006-2513.2024.11.010
- By:
- Publication type:
- Article
12
Research progress of bio-based materials and their applications in food packaging.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 238, doi. 10.19804/j.issn1006-2513.2024.11.030
- By:
- Publication type:
- Article
13
Analysis of critical control points in the detection of lutein in infant formula food for special medical purposes.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 26, doi. 10.19804/j.issn1006-2513.2024.11.004
- By:
- Publication type:
- Article
14
Effect of propylene glycol alginate addition on the baking characteristics of toast bread.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 48, doi. 10.19804/j.issn1006-2513.2024.11.007
- By:
- Publication type:
- Article
15
Determination of vitamin B2 in infant complementary food package using HPLC.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 208, doi. 10.19804/j.issn1006-2513.2024.11.026
- By:
- Publication type:
- Article
16
Investigation on the inhibitory ability of Prunus mume umezu polyphenols on nitrosation.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 145, doi. 10.19804/j.issn1006-2513.2024.11.018
- By:
- Publication type:
- Article
17
Study on the mechanism of myricetin's inhibitory effect on α-amylase.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 121, doi. 10.19804/j.issn1006-2513.2024.11.015
- By:
- Publication type:
- Article
18
Process optimization of tapioca starch brown sugar steamed bun and its quality characteristics.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 41, doi. 10.19804/j.issn1006-2513.2024.11.006
- By:
- Publication type:
- Article
19
Effect of extraction temperature on the structure and bioactivity of polysaccharides extracted from Lentinus edodes.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 129, doi. 10.19804/j.issn1006-2513.2024.11.016
- By:
- Publication type:
- Article
20
Research progress on curcumin's physiological functions and applications.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 33, doi. 10.19804/j.issn1006-2513.2024.11.005
- By:
- Publication type:
- Article
21
Optimization of low GI and high dietary fiber noodles extrusion process based on tartary buckwheat.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 162, doi. 10.19804/j.issn1006-2513.2024.11.020
- By:
- Publication type:
- Article
22
Improvement effect of Phyllum emblica extract and its compound aqueous extracts on gastrointestinal hormones and intestinal microbiota in mice with functional dyspepsia.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 16, doi. 10.19804/j.issn1006-2513.2024.11.003
- By:
- Publication type:
- Article
23
Compound enzyme extraction process of Acanthopanax senticosus polysaccharide and its inhibitory activity on α-glucosidase.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 111, doi. 10.19804/j.issn1006-2513.2024.11.014
- By:
- Publication type:
- Article
24
Analysis of sulfur dioxide residues in medicinal and edible homologous foods using online flow-distillation method.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 201, doi. 10.19804/j.issn1006-2513.2024.11.025
- By:
- Publication type:
- Article
25
Optimization of pre-fermentation process of fermented bean curd with Mucor 40899 and Rhizopus oligosporus using response surface methodology.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 94, doi. 10.19804/j.issn1006-2513.2024.11.012
- By:
- Publication type:
- Article
26
Application of natural preservatives of animal origin in the preservation of fruits and vegetables.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 169
- By:
- Publication type:
- Article
27
Development of compound solid beverage of Polygonatum sibiricum and Alpiniae oxyphyllae fructus based on central composite design and response surface methodology and its anti-fatigue effect.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 153, doi. 10.19804/j.issn1006-2513.2024.11.019
- By:
- Publication type:
- Article
28
Optimization of fermentation process of black tea fermented with Streptococcus thermophilus FUA329 and its quality change during storage.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 178, doi. 10.19804/j.issn1006-2513.2024.11.022
- By:
- Publication type:
- Article
29
Extraction of polyphenols from coffee husk and their application in fish surimi preservation.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 8, doi. 10.19804/j.issn1006-2513.2024.11.002
- By:
- Publication type:
- Article
30
Impact of different storage conditions on the stability of tea infusions and milk tea.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 137, doi. 10.19804/j.issn1006-2513.2024.11.017
- By:
- Publication type:
- Article