Research Progress on Dissociation of Myosin.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 356, doi. 10.13982/j.mfst.1673-9078.2023.3.0335
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Works in Modern Food Science & Technology, 2023, Vol 39, Issue 3
Results: 41
1
2
Research Progress of Cold Sterilization Technology Combined with Plant-derived Antibacterial Agents.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 348, doi. 10.13982/j.mfst.1673-9078.2023.3.0905
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- Article
3
Comparison of Two Salmonella Detection Methods Based on Recombinase Aided Amplification Technology.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 341, doi. 10.13982/j.mfst.1673-9078.2023.3.0479
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- Article
4
Determination of 19 Sulfonamides in Foods of Animal Origin Using a Sulfonamide Capture Column and Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 331, doi. 10.13982/j.mfst.1673-9078.2023.3.0361
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- Article
5
Electrochemical Sensing of Migrating Nonylphenols in Food Packaging Based on Double-ligand Metal-organic Frameworks.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 323, doi. 10.13982/j.mfst.1673-9078.2023.3.0506
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- Article
6
Detection of Ochratoxin A Using An Automated Chemiluminescent Immunoassay Based on Acridinium Ester-magnetic Microspheres.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 313, doi. 10.13982/j.mfst.1673-9078.2023.3.0369
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7
Establishment of A Freeze-dried qLAMP Detection System for Porcine Epidemic Diarrhea Virus.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 306, doi. 10.13982/j.mfst.1673-9078.2023.3.0337
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8
Identification and Detection of Fusarium in Black Fungus Using Fourier Transform Infrared Spectroscopy.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 298, doi. 10.13982/j.mfst.1673-9078.2023.3.0484
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9
Comparison of the Quality of Flower-scented Oolong Tea before and after the Post-dry Heat Treatment.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 288, doi. 10.13982/j.mfst.1673-9078.2023.3.0419
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10
Analysis of the Chemical Components in Citrus reticulata Blanco Pulp Based on HPLC-DAD-ESI-MS/MS Combined with Molecular Network Technology.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 272, doi. 10.13982/j.mfst.1673-9078.2023.3.0517
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11
Comparison of Physicochemical and Aroma Components of CTC Broken Black Teas with Different Specifications.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 262, doi. 10.13982/j.mfst.1673-9078.2023.3.0403
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12
Analysis of the Aroma Differences of Yunnan Black Tea Subjected to Different Withering Processes.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 257, doi. 10.13982/j.mfst.1673-9078.2023.3.0309
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13
Changes in the Formation of Sweet and Sour Flavours of 'Shatangju' (Citrus reticulata Blanco) Cultivated in Net Shed.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 247, doi. 10.13982/j.mfst.1673-9078.2023.3.0443
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14
Rapid Non-destructive Testing and Grading of Hericium erinaceus Based on Machine Vision.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 239, doi. 10.13982/j.mfst.1673-9078.2023.3.0467
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15
Effects of Different Drying Methods on the Content of 5-Hydroxymethylfurfural in Ganoderma lucidum Extract Mixtures.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 230, doi. 10.13982/j.mfst.1673-9078.2023.3.0402
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16
Changes in the Bacterial Community and Physicochemical Properties of Procambarus clarkii Flesh Subjected to Different Cleaning Processes.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 222, doi. 10.13982/j.mfst.1673-9078.2023.3.0237
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17
β-Cyclodextrin Encapsulated Pogostemon cablin Oil with the Assistance of Static Magnetic Field.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 216, doi. 10.13982/j.mfst.1673-9078.2023.3.0475
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18
Effects of Different Modified Starches on the Quality of Mochi Bread.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 209, doi. 10.13982/j.mfst.1673-9078.2023.3.0295
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19
Effects of Nano-Ti<sub>O</sub>2 Preservation Solution on Fruit Rot Disease and Physiological Quality of Dongzao Jujube.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 202, doi. 10.13982/j.mfst.1673-9078.2023.3.0307
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20
Effect of Microporous Membrane Modified Atmosphere Packaging on the Active Components and Antioxidant Activity of Fresh-cut Cistanche deserticola Y. C. Ma.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 194, doi. 10.13982/j.mfst.1673-9078.2023.3.0412
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21
Effect of Ultrasonic-microwave Assisted Thawing on the Fresh-keeping Quality of Red Bayberry.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 186, doi. 10.13982/j.mfst.1673-9078.2023.3.0331
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22
Improving the Storage Quality of Shiitake Mushroom by Intense Pulsed Light Pretreatment Combined with Humidity-controlled Drying.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 174, doi. 10.13982/j.mfst.1673-9078.2023.3.0105
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23
Identification and Structure-activity Relationships of Antioxidant Peptides Derived from Earthworm Proteins.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 164, doi. 10.13982/j.mfst.1673-9078.2023.3.0521
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24
Nutritional Components and Anthocyanidin Content of Black Soybeans from Different Producing Areas in China.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 156, doi. 10.13982/j.mfst.1673-9078.2023.3.0300
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25
Enzymatic Preparation of Uric Acid-lowering Peptides from Yinghong NO.9 Tea Protein and Activity Comparison of the Components with Different Molecular Weights.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 147, doi. 10.13982/j.mfst.1673-9078.2023.3.0401
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26
Screening of Lysobacter enzymogenes L-43 and Preliminary Identification of the Antibacterial Substances.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 138, doi. 10.13982/j.mfst.1673-9078.2023.3.0340
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27
Recombinant Expression, Structural Identification, and Antioxidant Activity Analysis of Human Type III Collagen in Pichia pastoris.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 129, doi. 10.13982/j.mfst.1673-9078.2023.3.0510
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28
Comparison of Microbial Community Structure and Identification of Dominant Microflora in Fermented Broth "Jiangshui" from Different Regions.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 121, doi. 10.13982/j.mfst.1673-9078.2023.3.0344
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29
Effects of Bacillus subtilis on Structure and Metabolism of Microbial Community under a Multi-bacteria Co-fermentation System.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 112, doi. 10.13982/j.mfst.1673-9078.2023.3.0282
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30
Screening of Potential Probiotics Derived from Cupei and Their Effect on Prolonging the Lifespan of Caenorhabditis elegans.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 102, doi. 10.13982/j.mfst.1673-9078.2023.3.0374
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31
Preparation of Resin-immobilized Enzymes and Their Application in Low-pH Production of Gluconic Acid.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 93, doi. 10.13982/j.mfst.1673-9078.2023.3.0362
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32
Comparison of Biochemical Identification Results of Three Identification Kits for Salmonella and Related Bacteria.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 87, doi. 10.13982/j.mfst.1673-9078.2023.3.0468
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33
Secretion and Expression of Enzymes in the Nicotinamide Mononucleotide Synthesis Pathway and the Optimization of the Catalytic System in Escherichia coli.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 75, doi. 10.13982/j.mfst.1673-9078.2023.3.0496
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34
Effects of Initial Yeast Assimilable Nitrogen Concentration on Hydrogen Sulfide Formation during Cider Fermentation.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 66, doi. 10.13982/j.mfst.1673-9078.2023.3.0477
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35
Antioxidant and Antitumor Activity of Black Ginseng Polysaccharides.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 55, doi. 10.13982/j.mfst.1673-9078.2023.3.0445
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36
Hypoglycemic Effects of White Tea Based on the Zebrafish Model.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 45, doi. 10.13982/j.mfst.1673-9078.2023.3.0333
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37
In Vivo Anti-aging Effect of Red Slate Cod Croaker Isinglass on Caenorhabditis elegans.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 37, doi. 10.13982/j.mfst.1673-9078.2023.3.0430
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38
Effects of a Water Extract of Jasminum grandiflorum L. and its Main.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 27, doi. 10.13982/j.mfst.1673-9078.2023.3.0423
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39
Acylation of Anthocyanins from Black Rice and Probiotic Effect of the Product on Intestinal Microflor.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 18, doi. 10.13982/j.mfst.1673-9078.2023.3.0420
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40
The Intestinal Absorption Characteristics of Compound Safflower Seed Oil Investigated by the Everted Gut Sac Technique.
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- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 10, doi. 10.13982/j.mfst.1673-9078.2023.3.0310
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41
The Polypeptide Powder of Aronia melanocarpa Improves the Immunity in Mice and Exhibits Anti-oxidant Function.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 3, p. 1, doi. 10.13982/j.mfst.1673-9078.2023.3.0347
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