Works in Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, Vol 24, Issue 11
Results: 42
Studies on Classification Prediction of Food Supervision Sampling Inspection Based on Spatio-temporal Transformer Model.
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- 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
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Global Research Hotspots and Trends in Food Safety and Health.
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- 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
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The Effects of Freezing Treatment on Food Composition and Quality.
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- 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
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The Application of Fat Substitutes in Dairy Products.
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- 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
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Impact of Gut Microbiota on Celiac Disease Induced by Dietary Gluten.
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- 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
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The Difference of Biosynthesis of Flavonoids in Goji Berry from Different Regions Based on Proteomic Analysis.
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- 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
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The Application of Hydrophilic Colloid in Dysphagia Food.
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- 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
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Effects of Fermentation on the Structure and Bioactivities of Food-polysaccharides: A Review.
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- 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
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Research Progress in the Whey Protein Nanocarriers Deliver Bioactive Components.
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- 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
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Furanocoumarins and Their Photoactivity in Fruits and Vegetables.
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- 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
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Recent Advance on the Otop1 Receptor Involved in Sour Taste Signaling Transmission Mechanism.
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- 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
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Advances in the Biosynthesis of Human Milk Oligosaccharides.
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- 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
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Research Progress on Peanut Protein Sensitization Mechanism and Plant Polyphenols Reducing Its Sensitization.
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- 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
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Recognition of Amines by Pyran Derivatives and Evaluation of Fish Meat Freshness Using Tags.
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- 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
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The Changes of Volatile Flavor Compounds in Green Pepper Sauce during Boiling.
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- 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
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Effects of Rosmarinic Acid and Epicatechin on Fish Favor Characteristics of Sea Bass.
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- 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
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Effects of Lactic Acid Bacteria Inoculation and Fermentation on Volatile Flavor of Pickled Potherb Mustard.
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- 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
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Succession of Bacterial Community Structure in Huangshui during Fermentation Process of Strong Aromatic Chinese Spirit.
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- 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
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The Biotransformation of Glycoside Polyphenols in Sea Buckthorn Juice by Lactobacillus plantarum YHG1-155 Fermented.
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- 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
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Effects of Alkaline Electrolyzed Water Partial Substitution of Complex Phosphate on the Quality of Dosidious gigas.
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- 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
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Process Optimization and Quality Analysis of Low Temperature Fried Yellow Tea Flavor Wheat Chips.
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- 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
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Effects of Fermentation Methods on the Quality and Volatile Substances of Mussel Cooking Liquor.
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- 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
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Effect of Simulation Oral Processing on the Bolus and Starch Digestibility of Whole Wheat Crispbread.
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- 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
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Effects of Rice Bran Treated by Atmospheric Pressure Cooking on the Properties of Indica Rice Flour and the Quality of Rice Cake.
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- 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
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Effect of Fermentation with Complex Strains on the Taste and Nutritional Properties of Cooked Brown Rice.
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- 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
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Effect of Polyphenols of Aronia melanocarpa on the Gel Properties of Fish Surimi.
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- 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
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Effects of Traditional Starter on the Edible Quality of Whole Wheat Steamed Bread.
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- 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
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Effects of Recombinant Xylanase xynP N-terminal on Acid Stability and Application in Clarification of Apple Juice.
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- 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
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Alleviating Effects of Sparassis latifolia Polysaccharides on Intestinal Barrier Damage in Lead-exposed Mice.
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- 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
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The Preventive and Improving Effects of Black Bean Peptide on L-NAME Induced Hypertension in Mice.
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- 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
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The Effects of Early Life Intake of Foxtail Millet on Metabolism in Mice.
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- 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
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Isolation, Purification and Digestion Characteristics of A1 and A2 β-Casein.
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- 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
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Stability and Antioxidant Activity of Pea Protein-curcumin Nanoparticles.
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- 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
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Studies on Digestive Characteristics of Whey Protein-alginate Dialdehyde Emulsions.
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- 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
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Screening of γ-Polyglutamic Acid-producing Strains and Its Effect on Emulsion Stability.
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- 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
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Screening of a Marine Aminopeptidase Producing Bacterium and Its Enzymatic Properties.
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- 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
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Structural Characterization and Evaluation of Antioxidant and Enzyme Activity of Lycium barbarum Leaves Polysaccharide in Vitro.
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- 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
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Rheological Properties of Alkali-extracted Pectin from Tea Residue and Preparation of Its Edible Film.
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- 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
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Inhibitory Effects of Phenyllactic Acid on Enterobacter hormaechei and Its Biofilm.
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- 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
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Screening and Adhesion Properties of S-layer Protein Producing Lactobacillus from Tibet Kefir.
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- 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
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Probiotic Characteristics of Lactobacillus plantarum with High Yield of Exopolysaccharides (EPS) Isolated from Pickled Vegetables.
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- 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
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Ingredient-guided Multimodal Self-distillation for Food Image Segmentation.
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- 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
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