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Food Science and Technology
1005-9989
2006 Issue 9
zhong guo guo zhi da hui zai bei jing ju ban
cao shi
..............page:目次前13
zhong guo mian zhi pin xing ye jin ru ji cheng chuang xin jie duan
cao shi
..............page:目次前12-目次前13
ke ji chuang xin yue yuan jin qiu
qing qing
..............page:目次前5-目次前7
ben kan jing gao
..............page:122
Study on the distrbution and combined of selsnium in scrophularia ningpoensis hemsl
ZHANG Chi;LIU Xin-ping;ZHOU Da-zhai;TANG Qiao-yu
..............page:306-308
Review on the physiological effects of areca-nut use
ZHENG Jin-xing;LI Zhong-hai;YUAN Lie-jiang;ZHONG Hai-yan
..............page:302-305
The chemical components of xinyang maojian tea
GUO Gui-yi;HU Kong-feng;YUAN Ding
..............page:298-301
Study on lowering serum cholesterol effect of phytosterols
SHENG Yi;GU Wen-ying
..............page:296-298
Differences of collagen properties from fish scale of cyprinus carpio
DUAN Rui;ZHANG Jun-jie;ZHAO Xiao-qing;XUE Wan-li
..............page:291-295
Study on the enzymatic hydrolysis of porcine hemoglobin (Hb) by biological enzyme
YU Mei-juan;MA Mei-hu;SHAN Yang;WANG Fei-xiang
..............page:287-291
Study on the technique of pectin extraction from apple residue
ZANG Yu-hong
..............page:284-286,295
Study on possibility of preparation of xylooligoasaccharide with enzymology from corncob
MA Qing-yi;LIU Xin;CHEN Chun-tao;ZHOU Li-mei;WANG Hong-Gang
..............page:279-283
Study on extraction of polysaccharide for rapeseed by sodium hydroxide
FENG Rui;SHEN Min;LIU Jin-ping;CHEN Hao;WU Mou-cheng
..............page:276-279
Study on the removal of protein in the polysaccharides from rapeseed extracted by sodium hydroxide
SHEN Min;FENG Rui;LIU Bei-bei;CHEN Hao;WU Mou-cheng
..............page:273-275
Study on effects of preserving stir-fried diaoguazi with different packages
SHI Kui-chun;ZHANG Wei-ming;ZHAO Bo-tao;QIAN Hua;HUANG Xiao-de
..............page:269-272
Study on method to extend shelf-life of the low-temperature tomato beef sausage
XIA Xiu-fang;YU Chang-qing
..............page:265-268
The main techniques point of standing Storage of 'Dongzao' jujuba
SUN Lei;DU Hua-bing;WANG Kai-fang;QU Yong-yun;Ma Ling;WANG Xiao-fang;XIAO Jin-guo;REN Fei
..............page:262-264
Processing-preserving and cold storage chain of fresh-cut vegetables
QI Zheng;LI Bao-guo;MENG Xiang;WU Ya-qing
..............page:259-262
Study on effects of detection methods for irradiated spices by thermoluminescece analysis
SHU Kun-feng;HA Yi-ming;ZHOU Hong-jie;WANG Feng
..............page:256-258
Analysis of fluoride in foods
JIA Li;FAN Xiao-jing
..............page:250-253
Detection of dimethyl fumarate in food by capillary column of gas chromatography
GU Xiu-ying;BAO Zhong-ding;XU Rong-nian;QIN Zhi-rong;MAO Li-juan
..............page:248-249,268
Determination of nitrite in meat products by spectrophotometry
ZHANG Jie-li;DING-bo;LIU Zhi-qiang;LI Tie-chun;HOU Dong-yan
..............page:242-244
Determination and analysis of nutrient component and pharmaceutical component of potentilla discolor bge
ZHANG Jian;WU Xian-jin;TAN Yun-lan;MAO Qian;HU Mei-zhong
..............page:237-239
Determination on flavonoids from hemerocillis citrina baroni
YANG Qing;TANG Rui-ren;REN Feng-liang
..............page:235-236
Determination of subcutaneous thermal conductivity for "peking-duck" roasted by air-impingement technique
MA Ling-juan;GAO Zhen-jiang;JIANG Xin-jie;DU Zhi-long
..............page:232-234
GC/MS analysis of fatty acid in black soya bean oil
SUN Xiao-ping;ZHANG Jie-li;ZHANG Fu-wei;LI Xue-cheng
..............page:230-231
GC determination of bitter melon seeds fatty acids
WU Dan;DENG Ze-yuan;YU Ying-li
..............page:227-229
Study on determining of L-Leucine in fermented liquid by thin-layer chromatography -thin-layer scanning method
WU Shi-hua;YU Wei;YAN Xue-lian;LEI Li-yan;HUANG Cui-ji
..............page:223-226
Foundation of method of salidroside measured by HPLC
XIANG Jin-le;LIU Qin-jin;ZHANG Min
..............page:220-222
Detection of sallmonella typhi, staphylococcus aureus and listeria monocytogenes by multiplex PCR
HE Hao;WU Yong-sheng;LIU Si-guo;XU Gui-sheng;ZHENG Chao;ZHANG Jian
..............page:216-220
Study on application of SPA-ELISA for detection of Listeria Monocytogenes
JIANG Di-lai;LING Zong-shuai;WANG Ke-gang;ZHANG Zhi-mei;SUN Fu-rong;WANG Hong-hai;XIANG Hai-bo;ZENG Ping
..............page:212-215,226
Research on factional active lactic acid bacteria beverage
YAN Cheng
..............page:207-209
Research and process of Schisandra chinensis popsicle
YIN Jia;WANG Da-wei
..............page:204-206
Study on the metabolic control of diacetyl in beer brewing
GAO Jian-qi;MA Ge-li
..............page:201-204
Study on the craft of taking off bitterness from grape wine with ultrafiltration
SHAO Wei;XIONG Ze;CHEN Shu
..............page:199-200,209
Study on nonenzymatic browning of litchi juice and its inhibition methods
HUANG Hui;ZHAO Li-chao;YOU Man-jie
..............page:196-198
Application of HACCP systerm in peach squash
WANG Ting-xin;XIN Hai-hong;WANG Shu-ping
..............page:193-196
Preparation on the mulberry healthy effervescent granules
JIANG Qi-bin
..............page:190-192
Study on processing technology of fruit and vegetable beverage of blackberry
QIAN Hua;ZHANG Wei-ming;ZHAO Bo-tao;HUANG Xiao-de;SUN Chun-yan
..............page:186-189
Application of propolis in food preservation
MU Jian-lou;CHEN Zhi-zhou;YUAN Li
..............page:183-185
Study on application of lysophospholipids in bread
JIN Hua-li;GU Ke-ren;LIU Yan;ZHOU Wen-mei
..............page:180-183
Preparation and application in tobacco sheet of brown reaction product derived from D-glucose and I-Leucine
LIN Hong-tu;LIU De-hai;PENG Shao-wei;GUO Xian-xia;SONG Wen-dong
..............page:177-179
Effects of oxygen-vector (N-Dodecane) on xanthan gum fermentation
OU Jie;LIU Xiu-jie;RUAN Su-yu
..............page:174-176
Preparation of a meat-savor processflavoring from hydrolyze protein
LI Hong-liang;MA Ya-ge
..............page:171-174
Emulsification properties and applications of purity gum
WU Ying-long;YUAN Chang-gui;KANG Jue
..............page:167-170
Study on the rheological properties of kelcogel LT100
CHENG Jian;LIU Xiao-yan;XUAN Yi-xiao
..............page:164-167
Preparation and separation of the glycol glucosides
LU Bing-huan;LIU Xue-min;JIN Zheng-yu
..............page:161-163
Syntheses of eight 1,3-dithiolanein in room temperature ionic liquid [HMIM]BF4
XU Xiao-dong;ZHENG Fu-ping;SUN Bao-guo;XIE Jian-chun;TIAN Yu-hong;LIU ping-Yu;LI Ning
..............page:158-161
Research and development on ant-foods
LIU Gao-qiang;WANG Xiao-ling;WEI Mei-cai;ZHOU Hu;YANG Qing
..............page:155-157
Perspective and research of mild edible-bacterium resources exploiting in Changbai Mountains
YU Ya-li;GAO Feng;YU Xiang-rong;Cheng Yu-jiang
..............page:151-154
Study on the hydrolyzing technology of shrimp by papain
HOU Xiao-zhen;LIU Xin;ZHAO Li-chao;ZHOU Ai-mei
..............page:144-147
Trituration of iron strengthening fish protein
XIA Song-yang;CHEN Jun
..............page:141-144
Production of sialic acids-containing peptide from yolky power catalyzed by enzymes
YANG Mao-hua;JIANG Jun-ping;ZHAO Xiao-yu
..............page:137-140
Study on the vacuum freeze drying craft of Oviductus Rana
WEI Xiao-chuan;MA Yan-mei;WANG Jian-fu;JIA Hui-wen;CHEN Xiao-ping
..............page:134-136
Factors of affecting lipid oxidation of cooked meat products by irradiating
GUO Shu-zhen;HA Yi-ming;LIU Shu-liang;ZHANG Hai-wei;WANG Feng
..............page:130-133
Analysis the process of enzyme-decomposition for starch and Its products in the fresh kaempferia galanga L. from Yangchun, Guangdong
FAN Ya-ming;CHEN Yong-heng;HUANG Xiao-lan;LIAO Zi-ying;PENG Jin-he;LI Hui-ping;LI Li-min;HE Cui-yun
..............page:118-122
Study on the antioxidant activity and the chemical components of essential oil obtained from the lavender
HU Xi-Lan;HAN ZHAO-Xiang;LIU Yu-fen;ZHAO Hong;YIN Fu-jun
..............page:115-117
Research progress of DNJ in mulberry twig
MA Jing;LIU Shu-xing
..............page:112-115
Study on extracting tremella fuciformis polysaccharides with microwave-assisted extraction
WU Qiong;ZHENG Cheng;NING Zheng-xiang;DONG Hua-qiang;YU Li-jing
..............page:109-111
Extracting and determination of polysaccharides in sweet potato leaves and psidium guajava leaves
PENG Shan-shan;LONG Jie-mei;SU Li-ying
..............page:106-108
Study on the degradation of konjac glucomannan with ultrasonic
HUANG Yong-chun;XIE Qing-ruo;MA Yue-fei;Qin Li
..............page:103-105
Structure characterization of procyanidins from water extracts of sorghum from Heilongjiang
XU Wei-feng;WU Ding-xin;ZOU Zheng-zhong;LIU Rui
..............page:100-102
Study on the regularity dissolving of the trace metals in the polygonatum sibiricum red of Mount Tai
LU Jing-rong;LI Zhen;WU Ren-tao;ZHANG Ming-rang
..............page:96-99
Study on the release of fluoride in tea
FENG Jing;HOU Cai-yun
..............page:93-95
Study on the extraction of polysaccharide from the ficus carica by ultrasonic technology
LIU Ya;DAI Sheng-Jian;LU Song-tao;YAN Hai-yan
..............page:87-89
Study on debitter of the extracted fluid of jujube
LIU Xin-hua
..............page:84-87
Study on the new processing and technique of Chinese chestnut shelling with microwave
YANG FU-lian;LIANG Ping;ZHU Niu
..............page:80-83
Study on the application of HACCP system in plum processing
JIN Yue;ZHAO Li-chao;SHA Na
..............page:77-80
Process of freezed dry persimmon's superfine grinder
ZHAI Wen-jun
..............page:74-76
Study on the sugar-free health food of edible cactus
CHU Cui-cui;LU Ning;WU Tao;WANG Guo-qing
..............page:72-74
Study on processing of fast frozen edible cactus for fresh-keeping
HUA Jing-Qing;GUO Shi-rong;CAI Jian;WU Tao
..............page:69-71
Analysis of quality factors & prediction of shelf-life of tomato
LIU Xiao-dan;XIE Jing
..............page:65-68
Study on water resistant performance of soy protein isolate biodegradable material by FTIR
CHEN Fu-sheng;ZHENG Zhi;LI Li-te;LIU Dong-liang;YAO Yong-zhi
..............page:60-62
Technics optimization of pollen bread through fermentation with yeast and lactobacillus
HE Yu-tang;ZHANG Li-hua;ZHAO Li-hong;MA Chun-ying
..............page:57-59
Suitbility of Chinese wheat flour for making tortilla
JIA Wei-min;WANG Feng-cheng;ZHENG Xue-ling
..............page:54-57
Role of cell membrane permeability control on fermentation metabolic
WEI Na;LI Bai-lin;OU Jie
..............page:14-17
Effect of high pressure treatments on enzyme activeness
LI Jian-rong;YU Jian
..............page:18-20
Research development of composite food containers
ZHANG Li
..............page:26-28
Investigation fungus contamination of the grains in Tianjin supermarket
WANG Yan-yan;LI Xi-hong;HU Yun-feng
..............page:29-31
CRS issue brief for American congress(107th): food safety issues
ZHAO Yan;LIU Guo-yan;SHI Xian-ming
..............page:1-4
Application of microencapsulation technology in traditional Chinese medicine modernization
MENG Xiang;LI Bao-guo;QI Zheng;WU Ya-qing
..............page:4-7
Study on food consumption and the frequency of food consumption of adults in Lhasa in 2002
Dawa;YE Xie-min;Dunzhuduoji;Gesan;Gamacangjue;GOU Xiao-qin
..............page:32-34
Intrinsic viscosity of the wheat starch
LIU Jie;LIU Ya-wei
..............page:35-37
Mutation screening of high yield bacillus
ZHAO Shi-hao;MA Tong-suo;ZHANG Hong-bing;CHEN Lian-wen
..............page:41-44
Study on the breeding of L-Arginine-producing strain
WEI Jun;YAO Er-min;MA Ge-li
..............page:44-46
Effect of wheat flour on steamed bread quality
DONG Xing-ming;WANG Xiao-xi
..............page:50-53