Works matching IS 1009-7848 AND VI 23 AND IP 11 AND DT 2023

Results: 45

Research on the Construction of New Food Standard System in the Future.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 471, doi. 10.16429/j.1009-7848.2023.11.045

By:

Liu Huanchen;
Yu Yadi

Publication type:

Article

The Suggestions for Improving the Management of Food Claims in China Based on International Experience.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 465, doi. 10.16429/j.1009-7848.2023.11.044

By:

Tian Ming;
Feng Jun;
Yin Shutao;
Chen Zheng

Publication type:

Article

The Application of Oral Tribology in Food Oral Processing.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 458, doi. 10.16429/j.1009-7848.2023.11.043

By:

Lin Shunshun;
Shi Jiaqi;
Zhao Jie;
Zhang Jian;
Sun Fucai;
Ma Bingtuan;
Li Mengqin

Publication type:

Article

The Role of Metal Elements in Wine Quality.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 446, doi. 10.16429/j.1009-7848.2023.11.042

By:

Huang Yushan;
Fan Shuyue;
Gou Xuheng;
Wang Yulu;
Ou Beini;
Li Yunkui

Publication type:

Article

The Composition and Preparation of Powder Oil and Its Application in Food.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 435, doi. 10.16429/j.1009-7848.2023.11.041

By:

Wu Chao;
Liu Zhe;
Tian Yanjie;
Zhi Lanyi;
Liu Hongzhi;
Shi Aimin;
Wang Qiang

Publication type:

Article

Improvement of Gelation Property of Myofibrillar Proteins Based on Plant Polyphenols: A Review.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 424, doi. 10.16429/j.1009-7848.2023.11.040

By:

Chen Qi;
Zhang Biying;
Me Ziyao;
Jiang Xin;
He Siyuan;
Qin Ligang;
Chen Qian

Publication type:

Article

Research Progress of Novel Physical Modification Techniques to Improve Processing Properties of Plant Proteins.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 413, doi. 10.16429/j.1009-7848.2023.11.039

By:

Li Shanshan;
Liu Zhe;
Zhi Lanyi;
Tian Yanjie;
Liu Hongzhi;
Shi Aimin;
Wang Qiang

Publication type:

Article

Research Progress on Catalytic Properties of γ-Glutamyl Transpeptidase.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 403, doi. 10.16429/j.1009-7848.2023.11.038

By:

Liao Jianhong;
Yang Juan;
Zeng Xiaofang;
Bai Weidong;
Liang Jinglong

Publication type:

Article

Effects of Food-derived Titanium Dioxide Nanoparticles on Intestinal Function and Glycolipid Metabolism of Organisms.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 394, doi. 10.16429/j.1009-7848.2023.11.037

By:

Liu Jingyi;
Zhong Liang;
Yuan Tiantian;
Sun Jingchun;
Yang Gongshe;
Yu Taiyong

Publication type:

Article

Research Advances in Regulation of Gastrointestinal Hormones Secretion by Food-derived Bioactive Peptides.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 383, doi. 10.16429/j.1009-7848.2023.11.036

By:

Song Hongdong;
Shao Zhuwei;
Wang Qingyu;
Wang Xinyue;
Cao Hongwei;
Guan Xiao

Publication type:

Article

Studies on Safety Risk Classification Grading Model for Chili Pepper Based on Time, Space and Risk Substances.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 372, doi. 10.16429/j.1009-7848.2023.11.035

By:

Wang Fang;
Sun Xiaohong;
Lin Changsong;
Tao Guangcan;
Hu Kang

Publication type:

Article

Studies on Quantum Chemical Simulation and Adsorption Properties of Citrinin Molecularly Imprinted Preassembly System.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 361, doi. 10.16429/j.1009-7848.2023.11.034

By:

Zhou Kangxi;
Wu Li;
Lu Xucong;
Ni Li

Publication type:

Article

Construction and Application of Enzyme-linked Immunosorbent Assay for Chloramphenicol in Aquatic Products.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 352, doi. 10.16429/j.1009-7848.2023.11.033

By:

Zhang Biao;
Cai Danfeng;
Yao Tianze;
Lang Yihan;
Fu Yanyong;
Shentu Xuping;
Yu Xiaoping

Publication type:

Article

Zwitterionic Polymer-modified Cotton Swabs for Rapid Detection of Salmonella in Milk.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 342, doi. 10.16429/j.1009-7848.2023.11.032

By:

Huang Huixian;
Kuang Yundi;
Zhang Xinyun;
He Xiaoyun;
Huang Kunlun;
Cheng Nan

Publication type:

Article

Analysis of Fatty Acids Content in Human Milk during Different Lactational Periods in Some Regions in China.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 332, doi. 10.16429/j.1009-7848.2023.11.031

By:

Wang Lei;
Li Jufang;
Mi Lijuan;
Pang Jinzhu;
Ye Xingwang;
Liu Zhengdong;
Yan Zhiyuan;
Jin Qingzhe;
Wei Wei;
Wang Xingguo

Publication type:

Article

Analysis of Volatile Flavor Components of Six Wild Honeys Based on HS-GC-IMS Combined with Chemometrics.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 321, doi. 10.16429/j.1009-7848.2023.11.030

By:

Gu Fan;
Tao Liang;
Dai Jiahe;
Li Changyuan;
Tang Muguo;
Tian Yang

Publication type:

Article

Difference Analysis of Volatile Flavor Substances in Raw and Cooked Rice for Winemaking.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 303, doi. 10.16429/j.1009-7848.2023.11.029

By:

Peng Kaixiong;
Tang Qunyong;
Chen Xiaoming

Publication type:

Article

Effects of Roasting on the Content of Fatty Acids, Amino Acids and Nucleotides of Tan Mutton from Ningxia.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 289, doi. 10.16429/j.1009-7848.2023.11.028

By:

Wang Yongrui;
Bai Shuang;
Luo Ruiming;
Wang Songlei

Publication type:

Article

Effects of Lactococcus lactis with High Yield of 3-Methylbutyraldehyde on the Flavor of Cheddar Cheese.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 276, doi. 10.16429/j.1009-7848.2023.11.027

By:

Chen Chen;
Tian Tonghui;
Zhou Wenya;
Yu Haiyan;
Yuan Haibin;
Tian Huaixiang

Publication type:

Article

Effect of Co-microencapsulation of Non-starch Polysaccharides from Highland Barley and Lactobacillus plantarum on the Survival of Probiotics.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 266, doi. 10.16429/j.1009-7848.2023.11.026

By:

Zhu Yingying;
Yin Lisha;
Du Yan;
Wu Huajun;
Feng Xuewei;
Yu Xiao;
Hao Jing;
Shen Ruiling

Publication type:

Article

Construction and Application of Fresh Aquatic Product Shelf Life Prediction Model Based on Neural Network.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 254, doi. 10.16429/j.1009-7848.2023.11.025

By:

Cui Fangchao;
Mao Zhichao;
Li Tingting;
Li Jianrong

Publication type:

Article

Effects of Barrier Properties of Packaging Materials on the Flavor of Huangjiu.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 246, doi. 10.16429/j.1009-7848.2023.11.024

By:

Hu Jian;
Huang Yuanyuan;
Liu Guixiao;
Liu Shuangping;
Mao Jian

Publication type:

Article

Effects of Natural Compound Additives on Storage Quality and Flavor Changes of Stewed Beef.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 231, doi. 10.16429/j.1009-7848.2023.11.023

By:

Li Yan;
Fu Huijing;
Qin Jianpeng;
Lu Yuqian;
Liang Liya;
Wu Zijian;
Ma Lizhen

Publication type:

Article

Ice Crystal Changes and Thermodynamic Analysis during Plasma Electric Field Assisted Freezing of Mutton.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 223, doi. 10.16429/j.1009-7848.2023.11.022

By:

Qiao Dandan;
Li Siqi;
Ge Riletu;
Man Duhu;
Wu Jindi;
Sha Rina

Publication type:

Article

Inhibition Mechanism of Cold Atmospheric Plasma on Pseudomonas fluorescens in Modified Atmosphere Packaging.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 212, doi. 10.16429/j.1009-7848.2023.11.021

By:

Xu Huiqian;
Hu Jiajie;
Deng Shanggui;
Miao Wenhua

Publication type:

Article

Effects of Hypobaric Storage on Ripening Progress and Antioxidant Capacity of 'Nanguo' Pear.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 202, doi. 10.16429/j.1009-7848.2023.11.020

By:

Chen Jingxin;
Zhang Yali;
Gao Xiaoya;
Lu Jingyi;
Ge Yonghong;
Mi Hongbo

Publication type:

Article

Effect of Controlled Atmosphere Storage on Chlorophyll Degradation of Soybeans after Harvest.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 191, doi. 10.16429/j.1009-7848.2023.11.019

By:

Wang Xiaoyan;
Han Yanchao;
Wu Weijie;
Liu Ruiling;
Chen Hangjun;
Gao Yuan;
Fang Xiangjun;
Gao Haiyan

Publication type:

Article

Research on the Relationship between Oat Noodles Quality and the Coupling Factor in Drying Systems.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 182, doi. 10.16429/j.1009-7848.2023.11.018

By:

Tian Yuan;
Liu Zhenrong;
Hu Xinzhong;
Zhao Wuqi

Publication type:

Article

Process Optimization of Extruded Instant Porridge and Analysis of Its Quality Characteristics.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 170, doi. 10.16429/j.1009-7848.2023.11.017

By:

Wang Chen;
Wang Yan;
Wu Weiguo;
Liao Luyan

Publication type:

Article

Studies on Optimization of Enzymatic Hydrolysis Conditions of Immunoactive Peptides from Meretrix meretrix Linnaeus and It's Activity.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 161, doi. 10.16429/j.1009-7848.2023.11.016

By:

Hui Zhenzhen;
Li Na;
Wang Xiaoxuan;
Sun Shuyang;
Wang Ping;
Du Chao

Publication type:

Article

Quality Changes and Construction of Influencing Factors Model for Three Spike Characteristic Stewed Duck during Stewing.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 147, doi. 10.16429/j.1009-7848.2023.11.015

By:

Li Jiamin;
Wang Xiujun;
Yang Liping;
Xu Jiuhong;
He Chunxia;
Bao Huanhuan

Publication type:

Article

Effects of Arginine Low-sodium Salt on Pork Quality.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 137, doi. 10.16429/j.1009-7848.2023.11.014

By:

Zhao Li;
Qiu Huimin;
Lian Jiaxin;
Li Miaoyun;
Chen Jun;
Lu Hedong

Publication type:

Article

Screening of Staphylococcus spp. in Moromi and Their Effects on the Fermentation of High-salt Liauid-state Sov Sauce.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 125, doi. 10.16429/j.1009-7848.2023.11.013

By:

Zhang Wei;
Wang Jieli;
Lin Chen;
Liu Junliang;
Yang Junwen;
Zhou Hui;
Zhou Shangting;
Jiang Xuewei

Publication type:

Article

Effects of Inoculating Timing of Selected Indigenous Lactic Acid Bacteria and Yeast on Fermentation in Red Synthetic Grape Juice Medium.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 114, doi. 10.16429/j.1009-7848.2023.11.012

By:

Jiang Jiao;
Shi Xuerong;
Chai Mengmiao;
Huang Rong;
Zhang Aixia;
Song Yuyang;
Qin Yi;
Liu Yanlin

Publication type:

Article

Study on Freeze-thaw Stability of Enzymatic Gel of Soy Protein Isolate-dextran Conjugate.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 105, doi. 10.16429/j.1009-7848.2023.11.011

By:

Zhang Mengyue;
Liu Jingnan;
Chen Peng;
Wang Xu;
Wang Xibo;
Xu Ning

Publication type:

Article

Effects of Wheat Bran Phenolic Acids on Physicochemical Properties of Dough and Gluten Protein.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 94, doi. 10.16429/j.1009-7848.2023.11.010

By:

Zhang Huijuan;
Jin Chengming;
Lu Shihao;
Liu Shuchang;
Wang Jing

Publication type:

Article

Effects of Hydration Time on Structure of V-type Starch and Its Thymol Inclusion Complexes.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 84, doi. 10.16429/j.1009-7848.2023.11.009

By:

Shi Linfan;
Dai Yaolin;
Zhao Qian;
Ren Zhongyang;
Weng Wuyin

Publication type:

Article

Effects of Curcumin on Oxidation and Structure of Myofibrillar Protein Induced by Hydroxyl Radical.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 74, doi. 10.16429/j.1009-7848.2023.11.008

By:

Chang Haijun;
Bo Zhaoying;
Shi Yuanwei;
Xiong Jie;
Hu Yu

Publication type:

Article

The Inhibition Mechanism of Eight Monoalkyl Phenol Flavor Compounds against Escherichia coli.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 66, doi. 10.16429/j.1009-7848.2023.11.007

By:

Han Shuai;
Sun Jiewen;
Liu Yuping;
Sun Baoguo

Publication type:

Article

Quorum Quenching Effects of Lactobacillus crustorum ZHG2-1 on Pseudomonas fluorescens.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 56, doi. 10.16429/j.1009-7848.2023.11.006

By:

Lu Xinran;
Wen Xin;
Wang Yangrui;
Bai Fengling;
Cui Fangchao;
Tan Xiqian;
Li Jianrong;
Guo Xiaohua

Publication type:

Article

Identification and Expression Analysis of PbADC Gene in Core Browning of Yali Pear.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 46, doi. 10.16429/j.1009-7848.2023.11.005

By:

Li Oingxiu;
Deng Bing;
Kou Xiaomin;
Li Ping;
Wu Haiqing;
Liang Liya;
Yan Shijie

Publication type:

Article

Studies on Screening and Probiotic Characterization of Bifidobacteria with the Ability to Utilize Galacto-oligogalactosaccharides.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 36, doi. 10.16429/j.1009-7848.2023.11.004

By:

Sun Hui;
Xiao Lihong;
He Mingxue;
Xu Zihe;
Tan Ze;
Zhang Fengrui;
Zhang Lili;
Han Jianchun

Publication type:

Article

Genetic Stability of Lacticaseibacillus rhamnosus Probio-M9 during Continuous Subculturing.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 24, doi. 10.16429/j.1009-7848.2023.11.003

By:

Huang Tian;
Liu Kailong;
Liu Xiaoye;
Yao Guoqiang;
Sun Tiansong

Publication type:

Article

The Regulation Function of miR-642a-3p on the Inhibitory Activity of Non-small Cell Lung Cancer Mediated by Phycocyanin.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 13, doi. 10.16429/j.1009-7848.2023.11.002

By:

Li Qiancheng;
Hao Shuai;
Li Shuang;
Liu Yuanpu;
Li Fannian;
Yang Qi;
Zhang Wenjing

Publication type:

Article

Functional Activity Research and Industrialization Status of Dendrobium officinale.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 1, doi. 10.16429/j.1009-7848.2023.11.001

By:

Huang Xiaojun;
Wang Zhiqiang;
Nie Shaoping

Publication type:

Article