Works matching IS 10077561 AND DT 2023 AND VI 31 AND IP 3
Results: 24
Study on Ventilation Resistance Characteristics of Different Grains.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 175, doi. 10.16210/j.cnki.1007-7561.2023.03.024
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Study on the Construction and Control of Microbial Food Safety Objective in Baked Food.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 168, doi. 10.16210/j.cnki.1007-7561.2023.03.023
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Determination of 19 Succinate Dehydrogenase Inhibitor Fungicides Pesticide Residues in Green Coffee by Quechers-Liquid Chromatography Tandem Mass Spectrometry.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 159, doi. 10.16210/j.cnki.1007-7561.2023.03.021
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Comparative Study on the Determination of Aflatoxin B<sub>1</sub> in Edible Oil by Automated Immunomagnetic Beadpurification Method and Immunoaffinity Column Purification Method.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 153, doi. 10.16210/j.cnki.1007-7561.2023.03.021
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Effects of Different Pretreatment Methods on the Determination of Benzo (a) pyrene in Vegetable Oil.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 147, doi. 10.16210/j.cnki.1007-7561.2023.03.020
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Determination of 19 Phthalate Acid Esters in Vegetable Oil by Freezing Method Combined with GC-MS/MS.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 137, doi. 10.16210/j.cnki.1007-7561.2023.03.019
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The Rapid Determination of Aflatoxin B<sub>1</sub> in Peanut and Its Products by Colloidal Gold Method.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 127, doi. 10.16210/j.cnki.1007-7561.2023.03.018
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Influence of Climate Factors on Quality Characteristics of Cereals.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 120, doi. 10.16210/j.cnki.1007-7561.2023.03.017
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Analysis of the Current Development of Electromagnetic Cooking Equipment.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 112, doi. 10.16210/j.cnki.1007-7561.2023.03.016
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Influencing Factors of Micellar Casein Concentrate Composition and Its Application in Cheese Production.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 106, doi. 10.16210/j.cnki.1007-7561.2023.03.015
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Analysis of Flavor Composition in Different Peanut Varieties' Butter.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 98, doi. 10.16210/j.cnki.1007-7561.2023.03.014
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Analysis of Fatty Acid Composition and Volatile Flavor Composition of Different Parts of Beef Tallow.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 91, doi. 10.16210/j.cnki.1007-7561.2023.03.013
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A Review of Preparation, Efficacy and Application of Acer Truncatum Seed Oil.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 85, doi. 10.16210/j.cnki.1007-7561.2023.03.012
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The Impact of Environmental Factors on the Production of Bongkrekic Acid in Fermented Glutinous Rice Flour.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 79, doi. 10.16210/j.cnki.1007-7561.2023.03.011
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Assessment of Bioactive and Antioxidant Capacities of Water-extraction Substances from Black Waxy Corn Silk with Different Ingredients with Different Mass Ratios.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 71, doi. 10.16210/j.cnki.1007-7561.2023.03.010
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Physicochemical and Functional Properties of Water-soluble Dietary Fiber from Different Sources of Cereal Bran.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 62, doi. 10.16210/j.cnki.1007-7561.2023.03.009
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Study on the Preparation of V-type Porous Starch with High Oil Absorption Capacity.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 15, doi. 10.16210/j.cnki.1007-7561.2023.03.003
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Study on the Influencing Factors of Corn Starch Saccharification Reaction.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 48, doi. 10.16210/j.cnki.1007-7561.2023.03.007
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Impact of Flaxseed Oil Concentration on Stabilization of Mayonnaise-like Emulsion Co-stabilized by WP and KGM.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 41, doi. 10.16210/j.cnki.1007-7561.2023.03.006
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Study on Properties of Walnut Protein Emulsion Modified by Limited Enzymatic Hydrolysis.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 33, doi. 10.16210/j.cnki.1007-7561.2023.03.005
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Study on the Pre-cooking Process and Physicochemical Properties of Red Bean.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 24, doi. 10.16210/j.cnki.1007-7561.2023.03.004
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Effect of High Hydrostatic Pressure on Physicochemical and Functional Properties of Millet Flour.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 55, doi. 10.16210/j.cnki.1007-7561.2023.03.008
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Effects of Processing Conditions and Key Components on the Quality of Baked Foods.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 9, doi. 10.16210/j.cnki.1007-7561.2023.03.002
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Research Progress on the Effect of Small Molecular Sugars on Starch Properties.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 1, doi. 10.16210/j.cnki.1007-7561.2023.03.001
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