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Research on the Construction of New Food Standard System in the Future.
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- 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
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The Suggestions for Improving the Management of Food Claims in China Based on International Experience.
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- 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
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The Application of Oral Tribology in Food Oral Processing.
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- 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
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The Role of Metal Elements in Wine Quality.
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- 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
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The Composition and Preparation of Powder Oil and Its Application in Food.
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- 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
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Improvement of Gelation Property of Myofibrillar Proteins Based on Plant Polyphenols: A Review.
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- 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
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Research Progress of Novel Physical Modification Techniques to Improve Processing Properties of Plant Proteins.
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- 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
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Research Progress on Catalytic Properties of γ-Glutamyl Transpeptidase.
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- 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
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Effects of Food-derived Titanium Dioxide Nanoparticles on Intestinal Function and Glycolipid Metabolism of Organisms.
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- 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
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Research Advances in Regulation of Gastrointestinal Hormones Secretion by Food-derived Bioactive Peptides.
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- 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
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Studies on Safety Risk Classification Grading Model for Chili Pepper Based on Time, Space and Risk Substances.
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- 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
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Studies on Quantum Chemical Simulation and Adsorption Properties of Citrinin Molecularly Imprinted Preassembly System.
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- 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
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Construction and Application of Enzyme-linked Immunosorbent Assay for Chloramphenicol in Aquatic Products.
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- 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
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Zwitterionic Polymer-modified Cotton Swabs for Rapid Detection of Salmonella in Milk.
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- 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
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Analysis of Fatty Acids Content in Human Milk during Different Lactational Periods in Some Regions in China.
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- 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
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Analysis of Volatile Flavor Components of Six Wild Honeys Based on HS-GC-IMS Combined with Chemometrics.
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- 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
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Difference Analysis of Volatile Flavor Substances in Raw and Cooked Rice for Winemaking.
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- 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
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Effects of Roasting on the Content of Fatty Acids, Amino Acids and Nucleotides of Tan Mutton from Ningxia.
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- 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
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Effects of Lactococcus lactis with High Yield of 3-Methylbutyraldehyde on the Flavor of Cheddar Cheese.
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- 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
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Effect of Co-microencapsulation of Non-starch Polysaccharides from Highland Barley and Lactobacillus plantarum on the Survival of Probiotics.
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- 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
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Construction and Application of Fresh Aquatic Product Shelf Life Prediction Model Based on Neural Network.
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- 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
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Effect of Controlled Atmosphere Storage on Chlorophyll Degradation of Soybeans after Harvest.
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- 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
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Research on the Relationship between Oat Noodles Quality and the Coupling Factor in Drying Systems.
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- 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
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Effects of Barrier Properties of Packaging Materials on the Flavor of Huangjiu.
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- 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
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Inhibition Mechanism of Cold Atmospheric Plasma on Pseudomonas fluorescens in Modified Atmosphere Packaging.
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- 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
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Effects of Hypobaric Storage on Ripening Progress and Antioxidant Capacity of 'Nanguo' Pear.
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- 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
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Effects of Natural Compound Additives on Storage Quality and Flavor Changes of Stewed Beef.
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- 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
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Process Optimization of Extruded Instant Porridge and Analysis of Its Quality Characteristics.
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- 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
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Ice Crystal Changes and Thermodynamic Analysis during Plasma Electric Field Assisted Freezing of Mutton.
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- 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
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Studies on Optimization of Enzymatic Hydrolysis Conditions of Immunoactive Peptides from Meretrix meretrix Linnaeus and It's Activity.
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- 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
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Quality Changes and Construction of Influencing Factors Model for Three Spike Characteristic Stewed Duck during Stewing.
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- 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
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Effects of Arginine Low-sodium Salt on Pork Quality.
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- 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
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Screening of Staphylococcus spp. in Moromi and Their Effects on the Fermentation of High-salt Liauid-state Sov Sauce.
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- 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
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Effects of Inoculating Timing of Selected Indigenous Lactic Acid Bacteria and Yeast on Fermentation in Red Synthetic Grape Juice Medium.
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- 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
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Study on Freeze-thaw Stability of Enzymatic Gel of Soy Protein Isolate-dextran Conjugate.
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- 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
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Effects of Wheat Bran Phenolic Acids on Physicochemical Properties of Dough and Gluten Protein.
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- 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
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Effects of Hydration Time on Structure of V-type Starch and Its Thymol Inclusion Complexes.
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- 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
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Effects of Curcumin on Oxidation and Structure of Myofibrillar Protein Induced by Hydroxyl Radical.
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- 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
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The Inhibition Mechanism of Eight Monoalkyl Phenol Flavor Compounds against Escherichia coli.
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- 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
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Quorum Quenching Effects of Lactobacillus crustorum ZHG2-1 on Pseudomonas fluorescens.
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- 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
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Identification and Expression Analysis of PbADC Gene in Core Browning of Yali Pear.
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- 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
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Studies on Screening and Probiotic Characterization of Bifidobacteria with the Ability to Utilize Galacto-oligogalactosaccharides.
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- 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
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Genetic Stability of Lacticaseibacillus rhamnosus Probio-M9 during Continuous Subculturing.
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- 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
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The Regulation Function of miR-642a-3p on the Inhibitory Activity of Non-small Cell Lung Cancer Mediated by Phycocyanin.
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- 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
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Functional Activity Research and Industrialization Status of Dendrobium officinale.
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- 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
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