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Food Science and Technology
1005-9989
2011 Issue 12
2011 nian shi pin ke ji zong mu ci
..............page:316-329
Effect of controlled freezing-point temperature storage combined with exogenous CO2 on fresh-keeping of Kyoho grape
LI Zhi-wen1;2;ZHANG Ping1;WANG Gang3;REN Zhao-hui1
..............page:20-26
Antioxidant activity in vitro of polysaccharides from Artemisia rupestris L.
XU Xin;CHAO Qun-fang;FANG Mei-zhu;WANG Xu-hui
..............page:202-206
Determination of enrofloxacin in crucian samples by voltametry
YANG A-xi1;2;HU Xiao-ya2
..............page:302-305,309
The compound wine production technology and cleaning technology of Toona Sinensis Roem and apple
LI Xiang-li;LIU Jing;ZHU Jiu-bin;LIANG Bao-dong;ZHOU Feng
..............page:87-91
Application of quality improvement of pure buckwheat cookies
WANG Mei;LIU Shuang-shuang
..............page:163-166,173
The pickles’ nitrite content in Lactobacillus preparation fermentation
LI Wen-ting;CHE Zhen-ming;LEI Ji;HUANG Qing-xia
..............page:257-261
Theabrownin content variation during the baking process of bread and its test method
FU Xiu-juan1;2;SONG Wen-jun1;2;LI Chang-wen3;XU Yong-quan3;LI Li-wei3
..............page:150-152
Application of malt extract in bread baking
ZHANG Ju-fen;SU Wan-yuan;CHEN Xiao-quan
..............page:153-155,162
Mechanism of aloe for cleaning nitrite
FAN Chen;LI Qian;ZENG Qing-hua;LIU Gui-qin;WANG Hui;WANG Zhao-yu
..............page:63-65,68
Formula and stability of cloudy beverage from Rhizoma polygonati odorati
GU Chun-mei;GU Yan;ZHAO Hong-mei;WANG Wen-li;WEN Lian-kui*
..............page:69-71,76
Effect of Mozzarella cheese made by direct acidification on the functionality
ZHANG Ping;ZONG Xue-xing;DONG Cheng;SHENG Qing-hai
..............page:37-41
Inductively coupled plasma mass spectrometry determination of antimony content
PAN Lei-ming;YANG Lin;ZHOU Kan
..............page:306-309
Effects of different processing grape-peel dietary fibers on short-chain fatty acids in serum in rats with high fat diet
WU Hong1;WU Hong-bin1;HU Juan2;ZHENG Gang2;MING Jian2;3;LING Bo2
..............page:53-58
Color-protecting technique of pumpkin
SHI Xiao-ling1; ZHOU Ai-mei1; WANG Min-er1; LI Shao-hua2; LIU Xin1; LI Qi-sheng2
..............page:83-86,91
Optimization of functional peptide incubation from wheat germ by response surface method
HU Li-ming1;2;SONG Rui-xue2;CHEN Yu-xia2
..............page:174-178
Effect of exogenous xylanase on sensory quality and texture of fresh bread
WANG Jun-jie1;Nulizhati1;ZHANG Huai-yu2;LI Zhen-zi1
..............page:268-271
The stability of pigment from Guangxi’s zhuang medicine Coix lachryma-jobi L.leaves
CHEN Xian-feng1;MO Ji-he1;WEI Jin-ying1;LU Li-ju2;LI Xiao-qin2;HUANG Suo-yi2
..............page:272-275
Effects of Hanfang tea on immune function in mice
CHEN Dong-fang;WANG Hai-yu;LI Li;ZHANG Yan;ZHANG Cong-ke
..............page:48-50
tou gao yao qiu
..............page:276
Preparation of wheat fibre biscuit by single factor
CHEN Feng-lian;JIA Bing-xin
..............page:167-169,173
Development in corn gluten protein based on patent data analysis
REN Xiao-feng;ZHU Wen-jing
..............page:187-190,194
Impact of different food processing on the allergenic immunoreactivity of milk allergens
ZHANG Qiang;ZHAO Guo-cun;LIU Zhi-gang
..............page:34-36,41
Preparation of fermented buckwheat noodles
YU Xiao-lei
..............page:144-146
Effects of different methods to clarify on clarification of jujube wine
DING Yan-peng1; LI An-ping1;2; CHENG Jian-hua1; ZENG Jian-xin3; CUI Fu-gui1
..............page:72-76
Process and formula of bread with pumpkin powder and soybean powder
CHANG Xue-ni1;2;ZHAO Wen1;LI Xin-hua1
..............page:156-162
Determination of L-hydroxyproline in raw milk powder and milk drink
CHEN Ming-zhong1;ZHONG Xu-mei1;HU Hong-shen2
..............page:291-294
Determination of medroxyprogesterone acetate residues in eels by ultra performance liquid chromatography with tandem mass spectrometric detection
ZHANG Xiu-zhen;TIAN Xiu-hui;XU Ying-jiang;GONG Xiang-hong;XING Hong-yan;ZHANG Shi-juan;LIU Hui-hui
..............page:298-301
Chemiluminescence assay antioxidant activity of the scum of mixed juice from sugarcane Mill
PU Yuan-yuan1;ZOU Qing-song1;LU An-gen1;2;LI Su-xia1;CHEN Shan1
..............page:287-290
The preparation of set yoghurt with papaya,carrots and kidney bean
YANG Jun-feng;CAO Zhi-jun;SHEN Xiang-hua
..............page:96-99
Influence of nano-SiO_x on the property of soy protein isolate films
ZHANG Min;LIU Ding-yu;ZHANG Bin;WANG Hao
..............page:59-62,68
Preparation of a compound beverage from ginkgo,chestnut and skim milk
MENG Xiu-mei1;3;ZHANG Mian-song2;3;YUAN Wen-peng1;3;LIU Xin1;3;WANG Xiao-jun1;3;TANG Ju-de4;LIU Chang-heng1;3
..............page:92-95
The change of flavonoids content of tartary buckwheat and its evaluation during buckwheat dried noodles processing
LIU Yan-xiang;LIU Ming;TIAN Xiao-hong;WANG Li-ping;TAN Bin
..............page:147-149,152
Investigations of enzymolysis technology and antioxidant activity of macadamia protein
FAN Fang-yu;KAN Huan;LIU Jian-qin;MA Li;LIU Yun
..............page:230-234
Visual analysis of extraction process of ursolic acid with supercritical carbon dioxide
SUN Yi-min1;2;3;TANG Hong1;2;3;TAO Wei1;2;BIAN Guo-chen1;2;SUN Ruo-qiong3;JIANG Biao3
..............page:234-240
Molecular weight and penetration absorption of oat β-glucan by different method extracted
LI Xiao-peng1;SU Ning2;WANG Chang-tao3;LIU jie-jie1;TONG Jun-mao1
..............page:252-256
Development of nutritional and emerald Enteromopha prolifera pudding
LI Chun-yan;CHI Cui-cui;ZHUANG GUI-dong;ZHAI Er-lin;CHI Yu-sen
..............page:108-114,122
Process conditions and optimization of Porphyra yezoensis by enzymatic hydrolysis
XIE Zhi-fen; QIN Zhen-zhong; WANG Qiu-kuan; REN Dan-dan; HE Yun-hai
..............page:77-79,82
Pharmacokinetics studies of novel soybean iosflavone sulfonate in rats with HPLC
PENG You1;2;BO Yang1;DENG Ze-yuan2
..............page:278-282
Selection of psychrotrophic Leuconostocs producing highly active dextransucrase
CUI Hu-shan; HUANG Xiao-jing; WANG Shan; LI Dong-mei; JIN Qing
..............page:6-9
Inhibitory kinetics of cinnamonitrile on tyrosinase activity
GONG Sheng-zhao
..............page:10-13,17
Separation,purification and the anti-tumor activity of Undaria pinnatifida polysaccharides
WANG En-ming1;2;YANG Bo1;2;JI Yu-bin1;2
..............page:199-202
Changes of carbohydrate metabolism related eating quality of postharvest fresh waxy corn
GONG Kui-jie;CHEN Li-rong;ZHU Li-gui;SUN Jun
..............page:170-173
Preservation of different garlic extractions to Myrica rubra
ZHANG Wei-min;ZHANG Shan-shan;SUN Zheng-tao
..............page:219-221
Differences in the major nutrition constituents and major elements in the kelp of different growing stages
SHENG Xiao-feng1;2;ZHAO Yan-fang1;2;SHANG De-rong1;2.3*;NING Jin-song1;2;GUO Ying-ying1;2
..............page:66-68
Extraction and characterization the collagen from degreased pigskin
ZHANG Ju-cheng1;2;CHEN Rui1;2;ZHANG Guo-wei1;2;DUAN Shan-shan2;YAN He-ping1;2;HUANG Zhao-long1;2;LIU Wei1;2
..............page:140-142
Extraction technology of luteolin from peanut hull by supercritical CO2
XIONG Qing-ping;ZHANG Qiang-hua;JIANG Chang-xing;SHI Ying-ying;XIA Fei
..............page:241-245,250
A new nutritional jelly with high protein
ZHU Xu-jun;HUANG Wei;LIU Shao-wei
..............page:115-118,122
Effect of garlic extract on fresh keeping effect of Lentinus edodes
ZHAO Mei;LIU Yuan-yuan
..............page:216-218
The anti-oxidant ability and its stability of hydrolysates obtained from shark meat
LU Yan;LIU Bing-bing;YANG Wen-ge
..............page:135-139
you gou qi shi
..............page:261
Antioxidative activity of aqueous extract of Chuju Chrysanthemum morifolium
SUN Yan-hui;ZHANG Xiao-feng;LUO Xia;JIA Xiao-li
..............page:226-229
Identification and charaterization of the probiotic bacillus
CHEN Li-xian;WU Ya-kun;WANG An-ru
..............page:14-17
HACCP system in the production of traditional Shaoxing dessert
DU Chao1;QIAN He1;WANG He-ya1;MAO Jian1;WANG Bao-juan2
..............page:191-194
Storage effect on the peroxide value of Camellia seed oil
DING Ming;FEI Xue-qian
..............page:183-186
Optimization of the medium for promoting bifidobacteria growth
TIAN Jian-jun1; ZHANG Kai-ping2; LIU Jing2
..............page:2-5
Analysis of fatty acids from wild Armillaria mellea growing in northeast of China
WANG Jin-xiu;REN Lan-zheng
..............page:51-52,58
Influence on sterilization effects and Stevioside ingredients of leaves extract of Stevia rebaudiana bertoni by using different sterilization methods
LIAO Peng-fei1;2;GONG Yu-ting2;WANG Ya-jun2;CHEN Xiang-long2;ZHOU Zhong-wei2
..............page:207-210,215
Healthy eight-treasures gruel making from the mycelium of Flammulina Velutipes cultured in solid-liquid corn medium
RUAN Chun-mei;SUN Xian-hui;ZHOU Xi-hua;JIANG Guo-hua
..............page:119-122
Extraction of protein from rice dreg using purifying and enzyme treating
JIANG Li;LIN Tao;ZHAO Xiao-hu;GAO Meng-xiang*
..............page:179-182,186
Determination of ginkgolic acids in ginkgo tea by high perfomance liquid chromatography
QIN Jun-zhe;GUO Yun-xia;GAO Cun-xiu
..............page:295-297
ben kan qi shi
..............page:139,178,206,240,275,294
Optimization of fermentation technology of hawthorn-pear wine
WANG Yan-hui1;SHI Hai-yan2;WANG Jie3;4;ZHANG Yu-xing2*
..............page:100-102
Microwave-assisted enzymatic hydrolysis of extruding bean dregs for extraction of polysaccharides
CHEN Hong;LIU Xiu-qi;CUI Hai-yue;FAN Hong-xiu;WANG Da-wei
..............page:211-215
zhong yao sheng ming
..............page:309
The optimization of extracting indigo and indirubin from Dyers woad leaves by orthogonal experiment
LV Hai-tao1;LIU Jing1;SHAN Hu2;FANG Xiao-lin1
..............page:246-250
Determination of fatty acid content in deep-sea Alaska pollack
NAN Jing-xi1;WANG Hai-li2;LIU Chang2;ZHENG Chang-ji2;WANG Yan2;JIN Jiong-guo3;LU Xiu-hua2;LI Guan-hao2﹡
..............page:313-315
Development of laver fine meal drink
SHEN Zhao-peng1;LIU Bei1;GAO Xiao1;LI Qing-qing1;JIANG Xiao-lu1;2;Rongcheng 264309)
..............page:103-107,122
Effects of different cooking methods on nutrition of spinach
CHEN Wei-hui1;2; LUO Wan-zhi2
..............page:80-82
Development & research for fresh meat complex biological preservation
MO Shu-ping1;LIN Yuan-yuan1;ZHANG Ju-mei1;2;WU Qing-ping1;2;BAI Jian-ling1;QIU Ming-quan1
..............page:124-127,131