Current status and control strategies of microbiological safety in dairy factories.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 190, doi. 10.19804/j.issn1006-2513.2025.4.024
- By:
- Publication type:
- Article
Works matching IS 10062513 AND DT 2025 AND VI 36 AND IP 4
Results: 24
1
2
Research progress on the extraction, biological activity and applications of black garlic polysaccharide.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 181, doi. 10.19804/j.issn1006-2513.2025.4.023
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- Publication type:
- Article
3
Research progress of natural pigment freshness indicator films in food packaging field.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 172, doi. 10.19804/j.issn1006-2513.2025.4.022
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- Publication type:
- Article
4
Influence and research progress on the freshness preservation mechanisms of 1-methylcyclopropene (1-MCP) for fruits and vegetables.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 159, doi. 10.19804/j.issn1006-2513.2025.4.021
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- Publication type:
- Article
5
Simultaneous determination of 37 kinds of drug residues in livestock and poultry meat and aquatic products by UHPLC-MS method.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 146, doi. 10.19804/j.issn1006-2513.2025.4.020
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- Publication type:
- Article
6
Establishment of reverse high-performance liquid chromatography method for the determination of taurine content in milk powder.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 139, doi. 10.19804/j.issn1006-2513.2025.4.019
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- Publication type:
- Article
7
Establishment of a rapid and efficient method for the determination of α- and β-carotene in milk powder and dried persimmons.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 131, doi. 10.19804/j.issn1006-2513.2025.4.018
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- Publication type:
- Article
8
Uncertainty assessment for the determination of lead content in sodium carbonate by graphite furnace atomic absorption spectrometry method.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 125, doi. 10.19804/j.issn1006-2513.2025.4.017
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- Publication type:
- Article
9
Analysis of volatile flavor compounds in deer antler wine using HS-SPME-GC-MS.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 114, doi. 10.19804/j.issn1006-2513.2025.4.016
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- Publication type:
- Article
10
Determination of six diuretics in health teas by DSPE-UPLC-MS/MS.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 108, doi. 10.19804/j.issn1006-2513.2025.4.015
- By:
- Publication type:
- Article
11
Optimization of measurement of glycine purity using differential scanning calorimetry based on mathematical models.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 101, doi. 10.19804/j.issn1006-2513.2025.4.014
- By:
- Publication type:
- Article
12
Effects of inulin addition on dough processing characteristics and texture properties of naan.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 93, doi. 10.19804/j.issn1006-2513.2025.4.013
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- Publication type:
- Article
13
Analysis of antioxidant activity of bamboo wine in vitro and in vivo.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 86, doi. 10.19804/j.issn1006-2513.2025.4.012
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- Publication type:
- Article
14
Effects of blanching pretreatment on the quality and flavor of bamboo shoot soup with fresh and pickled streaky pork.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 76, doi. 10.19804/j.issn1006-2513.2025.4.011
- By:
- Publication type:
- Article
15
Optimization of hemp defatted protease hydrolysis process and the hypoglycemic activity of its peptides.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 66, doi. 10.19804/j.issn1006-2513.2025.4.010
- By:
- Publication type:
- Article
16
Isolation, identification and evaluation of lactic acid bacteria in naturally fermented pickled Jerusalem artichokes.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 57, doi. 10.19804/j.issn1006-2513.2025.4.009
- By:
- Publication type:
- Article
17
Optimization of Yunnan Coffea arabica pericarp pigment purification process using macroporous resin and its antioxidant activities.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 49, doi. 10.19804/j.issn1006-2513.2025.4.008
- By:
- Publication type:
- Article
18
Molecular response of Escherichia coli O157:H7 to oregano essential oil stress.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 40, doi. 10.19804/j.issn1006-2513.2025.4.007
- By:
- Publication type:
- Article
19
A review of active ingredients, quality control and pharmacological effects of vine tea.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 28, doi. 10.19804/j.issn1006-2513.2025.4.005
- By:
- Publication type:
- Article
20
Preparation and functional properties of hemp seed fractionated protein.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 33, doi. 10.19804/j.issn1006-2513.2025.4.006
- By:
- Publication type:
- Article
21
Effects of radiation on the properties of pectin extracted from pomelo peel using citric acid method.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 21, doi. 10.19804/j.issn1006-2513.2025.4.004
- By:
- Publication type:
- Article
22
Research on the granulation process of low hygroscopic potassium citrate particles.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 17, doi. 10.19804/j.issn1006-2513.2025.4.003
- By:
- Publication type:
- Article
23
The stability of long - term fermented brown Lactobacillus beverage.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 12, doi. 10.19804/j.issn1006-2513.2025.4.002
- By:
- Publication type:
- Article
24
Optimization of microwave-assisted Mentha haplocalyx polysaccharide - β - phenylalanine Maillard reaction system and the antioxidant activity of the Maillard reaction products.
- Published in:
- China Food Additives, 2025, v. 36, n. 4, p. 1, doi. 10.19804/j.issn1006-2513.2025.4.001
- By:
- Publication type:
- Article