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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Food Science and Technology
1005-9989
2011 Issue 1
Effects of calcium chloride treatment on chilling injury and nutritional quality of plum fruits during storage
WANG Yan-ying;HU Wen-zhong;JIANG Ai-li;TIAN Mi-xia;LIU Cheng-hui
..............page:40-44
Effect of different plucking season on aroma quatity of pu’er raw tea
ZHOU Bin1;REN Hong-tao1;QIN Tai-feng1;ZHANG Jin-song1;XIA Kai-guo1;ZHOU Hong-jie2
..............page:56-58
Effects of different extract oil way to draw the corn germ meal protein
ZHENG You-wei ;WANG Lian-jie;YANG Li
..............page:129-132
The main biochemical components in Pai Mu Tan Imperial tea
ZHANG Jian-yong1;JIANG He-yuan1;CUI Hong-chun2;YAO Yu1;LIU Hong-yun1;WANG Yan1
..............page:52-55
Influence of modification methods on the structure of dietary fiber from soybean residue
ZHOU Li-zhen;SUN Hai-yan;LIU Dong;LI Yan;TANG Xu-wei;LI Shi-min
..............page:143-147
The technique of scaly tripod fish ball
CHEN Jian-bing1;CHENG Shao-nan1;XING Jian-rong1;LU Sheng-min1;SUN Gen-biao2
..............page:112-115
Experimental on storage and preservation of strawberry
SHEN Jiang;QI Han-fei;LI Chao;ZENG Shan-ming;DENG Chao
..............page:48-51
Study on astaxanthin production of Phaffia rhodozyma in the different fed-batch cultures
ZHU Xiao-li1;LIANG Shi-zhong2;DENG Mao-cheng1;ZHU Ming-jun2
..............page:13-17
Optimization of the preparation technology of antibacterial peptides from casein by response surface methodology
XUE Pei-yu1;2;DAI Yong-gang2;NAN Xi-ping2;YANG Zhen-nai1;2
..............page:5-8
Physiochemical properties of fermenting mutton sausage with mixed starters
WANG Lan;WANG Yu-tian;ZHANG Li-li
..............page:94-96
ke xue quan mian zheng que ren shi fan shi zhi fang suan an quan wen ti
wang rui yuan wang xing guo jin qing zhe li zi ming zhang gen wang liu da chuan liu yu lan zhou li feng
..............page:3-6
Separation the mixed system of ionic liquid and glucose
ZHANG Wei-wei;LIN Lu
..............page:206-210
Response surface methodology to optimize the extraction of aflatoxin B1 from koji bean
JIN Xue-min;CHE Zhen-ming;WANG Ying
..............page:200-204
The current situation and suggestion on standard of tea products and safety in China
GUO Gui-yi1;WANG Guang-ming1;XIA Xiao-juan2;ZHANG Xiu-qing2
..............page:289-295
Effect of DVS on quality of Chinese pickle
XIAO Ran1;2;CHEN Wen-shan1;2;LI Chun1;2
..............page:64-67
Study on the chemical constituents of essential oil from linalool type of Cinnamomum camphorastem in Guangxi
ZHOU Xiang1;MO Jian-guang2;XIE Yi-xing2;LI Ao-feng1
..............page:282-285
Ultrasonic-assisted extraction and antioxidant activity of flavonoids from water chestnut shell
LI Peng-jing;LIU Xu-guang;LONG Hai-rong;YANG Yang;CHENG Ya-fang;WEI Xiao-ying
..............page:167-171
Qualitative analysis of lycopene isomers
ZHU Wen-li1;QIU Dan1;2;SHI Li-fang1;ZHOU Jia-chao1;ZHAO Bo2;WU Yue-chan2;JIN Xing-jiang2
..............page:228-232
Determination of basic orange in dried beancurd stick
DU Xing-lan;DONG Yun-xiang;LI Kun-quan
..............page:269-270
Purification and determination by high performance liquid chromatography of genipin
LIANG Hua-zheng1;HE Yu-lan1;XU You-zhi1;TANG Bo-chen2;LI Yuan1
..............page:233-236
Rapid determination of Lovastatin in health food by UPLC
ZHAO Zhi-hong;JIN Su-ying;ZHANG Feng-qiu;SHAN Sheng-yan;ZHU Hui
..............page:262-264
Extraction process of total saponins from Zizyphus Jujuba pit
XU Mu-dan;ZHANG Rui-hua;WANG Jin-feng
..............page:181-183
Preparing rutin gelatin microspheres and characterization
SU Xiu-xia;ZHAO Yan;? LI Zhong-jin;CHEN Hong-hai
..............page:219-223
Study on technology of protein extraction from Cortinarius pururascens Fr
WU Hua-yu;LIU Dun-hua
..............page:184-187
Antioxidant effects of packaging materials and moisture on the sauce packet of instant noodle
TAO Wen-chu;LIU Xiao-jie;CHEN Bo;WU Wei-du;WANG Ya-qiong
..............page:237-240
Determine the isoflavones content in soybean and analysis by near-infrared reflectance spectroscopy(NIRS)
WANG Li-li1;2;DUAN Can-xing2;SHUANG Shao-min1;REN Gui-xing2
..............page:242-246
Study of determination of forchlorfenuron in grape by solid-phase extraction and high-performance liquid chromatography
HOU Yu-ru1;2;YANG Yuan2;SHI Lei2;WANG Bao-gang2;FENG Xiao-yuan2;3;LI Xi-hong1
..............page:255-258
Online determination of white granulated sugar color by near infrared spectroscopy technique
LI Qing-tao;WANG Yuan-hui;LU Jia-jiong
..............page:271-274
Bifidobacteria fermentation of Codonopsis lanceolata functional health beverage
CHEN Xin-tong;SU Wen-qi;YANG Xiang-hua
..............page:67-70
Physicochemical properties of the chicken embryo egg hydrolysates through different ultra-filtrations
LIANG Qiong1;ZHANG Pei-zheng2;ZHU Li-mei3
..............page:102-104
Step wise multienzymatic hydrolysis of duck bone and analysis of the hydrolysate
DONG Hai-ying;YUAN Zuo-zhong;WANG Hai-bin
..............page:97-101
Hypoglycemic effect of the aniso-polarity regional extract of Capparis spinosa.L.
ZHU Xiao-wei1;ZHANG Yin-ling2;ZHANG Hua1;JIANG Fa-shou1;CHEN Wen1
..............page:154-157
Influence factors of pH value and water content in the salami production process
TIAN Han-you;LI Jia-peng;REN Lin;QIAO Xiao-ling
..............page:89-93
In vitro antioxidantive effect of Boschniakia rossica
YIN Xue-zhe1;JIN Mei-hua2;QUAN Ji-shu2
..............page:157-159
Preservation of different garlic extractions to strawberry
ZHANG Shan-shan;HU An-sheng;WANG Bin;SONG Rui-xue
..............page:45-47
Research of forecasting models of beef tenderness established by the L~*,a~*,b~*color space
WU Bin;SUN Bao-zhong;SUN Xiao-ming;NIU Lei;REN Qiu-bin;LI Hai-peng;ZHANG Song-shan
..............page:76-79
tou gao yao qiu
..............page:74
Purification of complex enzyme in freshwater fish offal with the membrane technology
WU Sha;GONG Qin;WEI Xuan;LUO Dong-yuan;WAN Duan-ji
..............page:30-33
Gas chromatographic determination of glucose and mannose in zymosan
ZHU Hai-hua1;TIAN Chun-hua1;ZHU Lei1;WANG Yong1;XU Jun2
..............page:275-276,281
Continuous cooking technology and equipment of fresh sea cucumber
XU Wen-qi;CAI Shu-jun;SHEN Jian
..............page:108-111
Effects of thermal denaturation of hemoglobin on preparation of ferrous heme
ZHANG Ting;ZHUANG Hong;ZHU Yuan-yuan;CUI Zhen-zhen;CHEN Le-qun;LIU Jing-bo
..............page:105-107,111
Application of risk analysis in food safety incident management
YANG Ling1;SUN Zhi-yong1;XIANG Yu2;GUO Wei3
..............page:285-288
Antibacterial effect of the extract from Artemisia rupestris L.
FANG Mei-zhu;CHAO Qun-fang;LAN Yan;LIU Xiao-ning;XU Xin;FAN Yong-hong
..............page:160-162,166
Study on degradable starch microspheres containing theophylline
LI Zhong-jin;TIAN Xiao-jing;YANG Wei;ZHAO Yan;HAN Chun-peng;ZHANG Lei
..............page:211-215
Development of double melon health noodles
YANG Yu-min1;QI Yan-bin2;WU Yun-hui3;QI Geng-shan3;CHEN Wan-fu3
..............page:148-151
Bacteriostasis of polysaccharides extractive of sweet potato stem and leaf
XU Long-quan1;LU Jun2;GE Li-li3;ZHANG Yu3
..............page:163-166
Research on breeding of high germanium yield strains of Ganoderma lucidum by lithium chloride mutagenesis
DONG Yu-wei;CAO Ze-hong;MIAO Jing-zhi;LV Zhao-qi;ZHOU Wei-dong;LI Wen;WANG Nai-xin
..............page:18-22
Changes of ATP content during keeping-alive Scapharca subcrenata
ZHANG Guan-ke1;LIU Hong-ying2;QI Feng-sheng2;WANG Yue-hong2
..............page:120-123
Preparation of mannan-oligosaccharides magnetic microspheres
MAO Gen-nian;QU Jian-bo;QI Feng;LI Xin;GUO Qian
..............page:215-219
Detect Zeleny subsidence value of wheat via the near-infrared spectrometry(NIRS)
ZHAI Mei-jing1;2;DONG Chuan1;LIU San-cai2;REN Gui-xing2
..............page:126-129
Survival of Bifidobacteria in yoghurt preservation
YU Qian;WU Cui-ting
..............page:22-25
Precessing technology of compound beverage of Toona sinensis,strawberry and Chinese wolfberry
LI Xiang-li;LIU Jing;YIN Zhao-qi;ZHANG Zi-ying
..............page:70-73
Stability of brown pigment from Rosa laevigata Michx
XIAO Kai-jun;XIONG Pu;WANG Jing
..............page:224-227
Extraction of wheat germ protein by reverse micelles
GE Huan-sheng1;LI Shu-guo2;YU Xin1
..............page:133-137
Enzymolysis softening technology from Cucumaria japonica
HUO Jian-cong1;DENG Shang-gui1;PAN Hua-fen2
..............page:34-38
Opimization of conditions for extracting astaxanthin from Rhodozyma
ZHANG Xiu1;2;LI Na1;2;CAO Xiao-hong1;2;LIN Qin1;2
..............page:196-199
A new method for determination of flavor components in fresh garlic oil
QIAN Yong-biao1;FAN Ya-ming1;ZHOU Ye-yan 1;GONG Jian-wen1;CHEN Yong-heng2
..............page:277-281
Microdetermination of hydroxyl radical scavenging activity of collagen peptide by HPLC
LIU Wen-ying;XU Ya-guang;LIU Yan;CHEN Liang;YI Wei-xue;CAI Mu-yi
..............page:265-268
Protein recombinant technology of freezing horse-mackerel surimi
ZHOU Xiao-min;ZHENG Wan-yuan;AN Li-hua;WANG Xiao-bo
..............page:115-119
mao zhuo bu zhu lao shu ?
..............page:187
Determination of vitamine D in food by semi-preparation HPLC
CUI Ya-juan;JIANG Fei-fei;TANG Hua-cheng;LI Dong
..............page:246-249
Quality of cooling meat from Da-he black pig in different cooling method
HUANG Ai-xiang1;2;LV Min1;CHEN Zhi-yong2;LI Qing-xue1
..............page:80-83,88
Simultaneous detection of taurine and octopamine by HPLC
CHEN Dan-hong
..............page:259-261