Works matching IS 1009-7848 AND VI 24 AND IP 11 AND DT 2024

Results: 42

Studies on Classification Prediction of Food Supervision Sampling Inspection Based on Spatio-temporal Transformer Model.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 1, doi. 10.16429/j.1009-7848.2024.11.001

By:

Luo Xiaoqing;
Guo Lin;
Yang Yumeng;
Huang Naiyun;
Wu Xiaojun

Publication type:

Article

Global Research Hotspots and Trends in Food Safety and Health.

Published in:: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 494, doi. 10.16429/j.1009-7848.2024.11.045
Publication type:: Article

The Effects of Freezing Treatment on Food Composition and Quality.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 483, doi. 10.16429/j.1009-7848.2024.11.044

By:

Zhu Ying;
Qiu Lidan;
Zhu Xiuqing

Publication type:

Article

The Application of Fat Substitutes in Dairy Products.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 472, doi. 10.16429/j.1009-7848.2024.11.043

By:

Zhang Can;
Yang Yang;
Ma Chunmin;
Xu Yue;
Bian Xin;
He Yinyuan;
Zhang Na

Publication type:

Article

Impact of Gut Microbiota on Celiac Disease Induced by Dietary Gluten.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 377, doi. 10.16429/j.1009-7848.2024.11.035

By:

Shi Junyuan;
Tian Haizhi;
Ren Zhengnan;
Pan Lilong;
Sun Jia

Publication type:

Article

The Difference of Biosynthesis of Flavonoids in Goji Berry from Different Regions Based on Proteomic Analysis.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 348, doi. 10.16429/j.1009-7848.2024.11.032

By:

Sun Xiazhi;
Ma Ruixue;
Yang Chao;
Fan Yanli

Publication type:

Article

The Application of Hydrophilic Colloid in Dysphagia Food.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 448, doi. 10.16429/j.1009-7848.2024.11.041

By:

Bu Ying;
Guo Jiaqi;
Zhu Wenhui;
Li Xuepeng;
Li Jianrong

Publication type:

Article

Effects of Fermentation on the Structure and Bioactivities of Food-polysaccharides: A Review.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 438, doi. 10.16429/j.1009-7848.2024.11.040

By:

Luo You;
Wei Chaoyang

Publication type:

Article

Research Progress in the Whey Protein Nanocarriers Deliver Bioactive Components.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 424, doi. 10.16429/j.1009-7848.2024.11.039

By:

Hu Wenmei;
Li Huixue;
Sun Yapeng;
Liu Xiaoying;
Zhang Runfeng;
Chen Shan

Publication type:

Article

Furanocoumarins and Their Photoactivity in Fruits and Vegetables.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 412, doi. 10.16429/j.1009-7848.2024.11.038

By:

Yao Renpeng;
Sun Yujing;
Wang Yihua;
Zhang Le

Publication type:

Article

Recent Advance on the Otop1 Receptor Involved in Sour Taste Signaling Transmission Mechanism.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 399, doi. 10.16429/j.1009-7848.2024.11.037

By:

Wang Shiyu;
Sun Yuxuan;
Liu Qiang;
Liu Haixia;
Chen Rui;
Wang Min;
Gou Mulan;
Han Tianlong;
Liu Dengyong

Publication type:

Article

Advances in the Biosynthesis of Human Milk Oligosaccharides.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 388, doi. 10.16429/j.1009-7848.2024.11.036

By:

Liu Wenxian;
Peng Jing;
Cheng Haina;
Chen Zhu;
Wang Yuguang;
Zhou Hongbo

Publication type:

Article

Research Progress on Peanut Protein Sensitization Mechanism and Plant Polyphenols Reducing Its Sensitization.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 367, doi. 10.16429/j.1009-7848.2024.11.034

By:

Gao Yuzhe;
Shi Jiafeng;
Li Yanran;
Sun Keyang;
Yuan Yuan;
Li Guode;
Xiao Zhigang

Publication type:

Article

Recognition of Amines by Pyran Derivatives and Evaluation of Fish Meat Freshness Using Tags.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 359, doi. 10.16429/j.1009-7848.2024.11.033

By:

Zhong Keli;
Hu Lina;
Yao Yuan;
Tang Lijun;
Li Xuepeng;
Ying Miyan;
Li Jianrong

Publication type:

Article

The Changes of Volatile Flavor Compounds in Green Pepper Sauce during Boiling.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 335, doi. 10.16429/j.1009-7848.2024.11.031

By:

Zhang Lu;
Wang Xiujun;
Chen Yanhong;
Hu Rongnian;
Li Jiamin;
Xu Jiuhong

Publication type:

Article

Effects of Rosmarinic Acid and Epicatechin on Fish Favor Characteristics of Sea Bass.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 325, doi. 10.16429/j.1009-7848.2024.11.030

By:

Chu Xiaoyan;
Zhao Songmin;
Zheng Jie;
Li Yuanyuan;
Li Yingchang;
Li Xuepeng

Publication type:

Article

Effects of Lactic Acid Bacteria Inoculation and Fermentation on Volatile Flavor of Pickled Potherb Mustard.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 310, doi. 10.16429/j.1009-7848.2024.11.029

By:

Chen Shujun;
Liu Yanan;
Weng Peifang;
Wu Zufang;
Liu Lianliang

Publication type:

Article

Succession of Bacterial Community Structure in Huangshui during Fermentation Process of Strong Aromatic Chinese Spirit.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 300, doi. 10.16429/j.1009-7848.2024.11.028

By:

Zeng Bo;
Zheng Jia;
Feng Zheng;
Huang Zhiguo;
Su Jian;
Deng Jie

Publication type:

Article

The Biotransformation of Glycoside Polyphenols in Sea Buckthorn Juice by Lactobacillus plantarum YHG1-155 Fermented.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 289, doi. 10.16429/j.1009-7848.2024.11.027

By:

Chen Yanhui;
Li Yafeng;
Li Puyu;
Zhuang Jiao;
Gao Yan;
Ju Ning

Publication type:

Article

Effects of Alkaline Electrolyzed Water Partial Substitution of Complex Phosphate on the Quality of Dosidious gigas.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 279, doi. 10.16429/j.1009-7848.2024.11.026

By:

Tang Yibin;
Luo Yi;
Fang Chuandong;
Yan Yuelu;
Diao Zhijie;
Zhang Bin;
Lin Huimin

Publication type:

Article

Process Optimization and Quality Analysis of Low Temperature Fried Yellow Tea Flavor Wheat Chips.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 254, doi. 10.16429/j.1009-7848.2024.11.024

By:

Bao Yuting;
Chen Qi;
Wang Zhuochen

Publication type:

Article

Effects of Fermentation Methods on the Quality and Volatile Substances of Mussel Cooking Liquor.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 233, doi. 10.16429/j.1009-7848.2024.11.022

By:

Song Yanling;
Liu Xiaoxia;
Wang Shizhen;
Zheng Zhenxiao;
Xu Xuejiao

Publication type:

Article

Effect of Simulation Oral Processing on the Bolus and Starch Digestibility of Whole Wheat Crispbread.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 209, doi. 10.16429/j.1009-7848.2024.11.020

By:

Han Bing;
Liu Yanxiang;
Liu Ming;
Tan Bin;
Liu Yixiang;
Chen Cuiying;
Meng Ning;
Kang Ziyue

Publication type:

Article

Effects of Rice Bran Treated by Atmospheric Pressure Cooking on the Properties of Indica Rice Flour and the Quality of Rice Cake.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 221, doi. 10.16429/j.1009-7848.2024.11.021

By:

Li Jia;
Wu Nana;
Liu Chun;
Qiao Congcong;
Tian Xiaohong;
Tan Bin

Publication type:

Article

Effect of Fermentation with Complex Strains on the Taste and Nutritional Properties of Cooked Brown Rice.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 197, doi. 10.16429/j.1009-7848.2024.11.019

By:

Ma Lingling;
Lin Zexue;
Li Jiangnan;
Zhao Siming;
Niu Meng;
Zhang Binjia

Publication type:

Article

Effect of Polyphenols of Aronia melanocarpa on the Gel Properties of Fish Surimi.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 269, doi. 10.16429/j.1009-7848.2024.11.025

By:

Wang Yafei;
Ma Zilong;
Li Jun;
Zhu Fengmei

Publication type:

Article

Effects of Traditional Starter on the Edible Quality of Whole Wheat Steamed Bread.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 186, doi. 10.16429/j.1009-7848.2024.11.018

By:

Li Mingpeng;
Gao Kun;
Zhai Xiaotong;
Wu Nana;
Wang Liping;
Tan Bin

Publication type:

Article

Effects of Recombinant Xylanase xynP N-terminal on Acid Stability and Application in Clarification of Apple Juice.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 163, doi. 10.16429/j.1009-7848.2024.11.016

By:

Qin Chi;
Liu Shuliang;
Li Jianlong;
Hu Kaidi;
Zhao Ning;
Li Qin

Publication type:

Article

Alleviating Effects of Sparassis latifolia Polysaccharides on Intestinal Barrier Damage in Lead-exposed Mice.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 147, doi. 10.16429/j.1009-7848.2024.11.015

By:

Feng Yan;
Liang Guodong;
Qiao Yaoyao;
Li Jiaxin;
Qiao Zening;
Yun Shaojun;
Cheng Feier;
Cheng Yanfen;
Cao Jinling;
Feng Cuiping

Publication type:

Article

The Preventive and Improving Effects of Black Bean Peptide on L-NAME Induced Hypertension in Mice.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 138, doi. 10.16429/j.1009-7848.2024.11.014

By:

Huang Xinyu;
Shao Ben;
Cheng Dawei;
Xu Mengdan;
Li Xueling;
Li Meiqing

Publication type:

Article

The Effects of Early Life Intake of Foxtail Millet on Metabolism in Mice.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 127, doi. 10.16429/j.1009-7848.2024.11.013

By:

Wang Han;
Fu Yongxia;
Chen Borui;
Zhao Qingyu;
Wang Chao;
Shen Qun

Publication type:

Article

Isolation, Purification and Digestion Characteristics of A1 and A2 β-Casein.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 107, doi. 10.16429/j.1009-7848.2024.11.011

By:

Liu Ming;
Lu Xingru;
Li Xiao;
Zhao Qianyu;
Jiang Yujun;
Yang Xinyan;
Man Chaoxin

Publication type:

Article

Stability and Antioxidant Activity of Pea Protein-curcumin Nanoparticles.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 118, doi. 10.16429/j.1009-7848.2024.11.012

By:

Ren Jie;
Lu Zhihao;
Wu Hanshuo;
Qu Linghang;
Liu Wenying;
Li Guoming

Publication type:

Article

Studies on Digestive Characteristics of Whey Protein-alginate Dialdehyde Emulsions.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 95, doi. 10.16429/j.1009-7848.2024.11.010

By:

Wu Shaping;
Wu Changling;
Wu Fenghua;
He Zhiping;
Liu Xingquan;
Wang Peng

Publication type:

Article

Screening of γ-Polyglutamic Acid-producing Strains and Its Effect on Emulsion Stability.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 86, doi. 10.16429/j.1009-7848.2024.11.009

By:

Zhang Huiyan;
Dai Jun;
Gao Zhiming;
Qian Ying

Publication type:

Article

Screening of a Marine Aminopeptidase Producing Bacterium and Its Enzymatic Properties.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 71, doi. 10.16429/j.1009-7848.2024.11.008

By:

Li Dongqi;
Cheng Jianghua;
Wan Yaqiong;
Xu Yayuan

Publication type:

Article

Structural Characterization and Evaluation of Antioxidant and Enzyme Activity of Lycium barbarum Leaves Polysaccharide in Vitro.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 59, doi. 10.16429/j.1009-7848.2024.11.007

By:

Zhang Tao;
Ma Maimai;
Lu Shun;
Yang Xue;
Fan Yanli

Publication type:

Article

Rheological Properties of Alkali-extracted Pectin from Tea Residue and Preparation of Its Edible Film.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 50, doi. 10.16429/j.1009-7848.2024.11.006

By:

Peng Lili;
Yang Xin;
Li Weiqiang;
Wang Mengtian;
Zhang Chen

Publication type:

Article

Inhibitory Effects of Phenyllactic Acid on Enterobacter hormaechei and Its Biofilm.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 40, doi. 10.16429/j.1009-7848.2024.11.005

By:

Sun Jiaxing;
Li Qiuying;
Cui Fangchao;
Tan Xiqian;
Sun Tong

Publication type:

Article

Screening and Adhesion Properties of S-layer Protein Producing Lactobacillus from Tibet Kefir.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 32, doi. 10.16429/j.1009-7848.2024.11.004

By:

Cheng Tiantian;
Li Jiale;
Fu Mengqi;
Li Meiqi;
Sang Yaxin;
Gao Jie

Publication type:

Article

Probiotic Characteristics of Lactobacillus plantarum with High Yield of Exopolysaccharides (EPS) Isolated from Pickled Vegetables.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 22, doi. 10.16429/j.1009-7848.2024.11.003

By:

Tan Xiqian;
Ma Bingyu;
Cheng Xiaoxiao;
Cui Fangchao;
Wang Dangfeng;
Yu Zhangfu;
Shen Ronghu;
Li Jianrong

Publication type:

Article

Ingredient-guided Multimodal Self-distillation for Food Image Segmentation.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 10, doi. 10.16429/j.1009-7848.2024.11.002

By:

Hou Sujuan;
Sun Yuejuan;
Min Weiqing;
Wang Ruiping;
Jiang Shuqiang

Publication type:

Article