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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 6
Performance comparison of common culture media for isolation of Salmonella
FAN Yuan-yuan~1;2;WANG Shu-xiang~2;CHEN Na-na~2;YANG Gong-ming~1
..............page:35-39
Screening of marine bacterium producing carrageenase and its enzymatic properties
TANG Zhi-hong~1;LV Jia-sen~1;ZHANG Zhen~1;LIU Ping~1;JIANG Bo~1;WEN Shao-hong~1;QIN Song~2
..............page:18-21
Anti-oxidation stability of T.vogelii Hook f.seed oil
HU Lin-zi~1;2;LI Xin-hua~1;MA Yong-quan~2;YU Xin~2*
..............page:213-216,220
Technology of extracting total flavonoids from tartary buckwheat bran by ultrasonic
MU Ting-ting;HAN Ling*;LI Ru-ren
..............page:251-254
Fermentation characteristics of market bread yeast during dough freezing and storage
HUANG Jing-jing;JI Meng-cai;LIANG Jian-fen*
..............page:175-179,184
Biochemical changes associated with auto-hydrolyzing of squid processing wastes
XU Wei~1;DAI Li~2;SHI Hai-ying~1;XUE Yong~3
..............page:163-166
Isolation and characterizing of Tilapia proteins
TANG Xiao-dan;ZHOU Chun-xia*;HONG Peng-zhi;LIU Shi-chang
..............page:156-159,166
Amino acid changes relating with volatile flavor compound in the soybean paste
KANG Xu~1;QIAO Xin~1;LI Dong-sheng~1;2*;HUANG Hong-xia~1
..............page:281-286
Extraction of collagen from the skin of squid using enzymatic method
WANG Yan~1;FU Wan-dong~2;ZHENG Bin~2*
..............page:150-155
Physical properties of quick pickled salted egg yolk as affected by different metal ions
FAN Jin-song;YAN Jin-jiao;WEN Sheng-yang;LI Bin*;LI Rui;MA Mei-hu
..............page:119-122
The preparation and properties of orange oil microencapsulation
XIONG Yue-qin~1;HE Xiao-wei~1*;HUANG Qiang~1;LI Ze-hong~2;YE Zhi-zhuang~2
..............page:265-268
Reviewed of allergen-cross-contamination management guides of Chinese major trading nations or regions
WEI Xiao-qun~1;XIE Li~1*;CHEN Wen-rui~1;LI Zhi-yong~1;CHEN Ze-yu~2;WANG Jin-tong~2
..............page:305-309,315
Compared with metherd of preparation Pb antigen
LUO Shun-jing~1;YAN Jie-lin~1;LIU Cheng-mei~1*;ZOU Chang-chun~2;CHEN-Chen~1;QIU Sheng-yan~3;CHEN Fa-rong~1
..............page:297-301
Application of the Neotame in set yoghurt
DU Shu-xia~1;BEI Hui-ling~1;XU Li~1;LIN Nan~2
..............page:277-280
Separation and purification of active zein peptide and their reducing powers
LI Hong-mei;GAO Ming-li;ZHAN Lu
..............page:190-194,199
Migration of simulated contaminants in paper food packaging materials
HUANG Chong-xing;DUAN Dan-dan;YANG Qi-feng;WANG Shuang-fei
..............page:310-315
The extraction technology of chondroitin sulfate from head of farmed Sturgeon by enzyme
HU Ye-li1;HAN Fu-ping1;LIU Qian1;HU Jing1;CHENG Bo2;LV Zhong3;LAN Ze-qiao4
..............page:146-149,155
Transportation and storage of Chinese bayberry by controlled atmosphere box filled with high carbon dioxide
WANG Bao-gang;LI Wen-sheng;FENG Xiao-yuan*;SHI Lei;YANG Yuan;YANG Jun-jun
..............page:42-45,50
The relationship between bovine longissimus dorsi color and functionalities
SHI Jie;JIN Hong-guo;WANG Rong-rong;CUI Guo-mei;CHI Xiao-guang;CHEN Qi-liang;PENG Zeng-qi*
..............page:137-141
Evaluation on meat quality of Chinese native chicken and broiler
XIA Xiao-feng;LUO Feng-lian*;XIA Yan-bin;SU Wu
..............page:129-133
Technology of high fructose syrup using broken rice glucose by borate separation
ZHANG Qiu-zi;WANG Ze-nan*;LI Jing-jing;LI Ying;WU Hong-yin;LIU Peng
..............page:195-199
ben kan qi shi
..............page:100
Modification of white rice bran and its application in microencapsulation of oil
ZOU Jin;SHI Yan*;ZHENG Wei-wan;ZHANG Hai-ling;LIAO He-jing;KONG Ling-wei;LONG Ji-yun
..............page:180-184
Antioxidation activity by extract of ethanol in vitro from Vaccinium bracteatum Thunb
CAI Ling-yun~1;2;SHI Min~1;XIA Xue-mei~1;WANG Shao-yun~1;ZHANG Guo-hui~1
..............page:222-225
Different inhibitors in enzymatic browning of olive juice
HUANG Chun-qiu;QIN Hai-yuan;LIN Jun
..............page:54-56,65
Advances of medium -chain fatty acids application to cooking oil
ZHOU Sheng-min;ZHANG Yu-quan*;JIANG Yuan-rong
..............page:205-208,212
Sensory assess and instrumental analysis of instant corn texture
SUN Hai-tao~1;2;LIU Jing-sheng~1*
..............page:288-291
Enzyme-assisted extraction method for total flavonoids from dregs of Sophora alopecuraides
LI Li;YANG Jin;ZHU Gui-hua
..............page:248-250,254
The extraction of polysacchride from Gynostemma pentaphyllum Makion and the development of the chewable tablet
LI Peng-jing~1;YANG Yang~1*;SU Dong-kuan~1;WEI Xiao-ying~1;YUAN Jing-quan~2;MIAO Jian-hua~2*
..............page:226-229,233
Extraction of lycopene and antioxidant characteristic
CHANG Hai-jun~1;WANG Qiang~2;ZHOU Wen-bin~1*
..............page:244-247,254
Processing technique of dried drunk fish
GONG Zi-hui;LIN Lin*;LU Jian-feng;YE Ying-wang;JIANG Shao-tong
..............page:167-170
The identification of rhodotorula and its solid-state fermentation conditions for carotenoid production
LIU Hui-lin1;LIU Shao1;2;LAN Shi-le3;XIE Da-ping3*
..............page:9-12,17
Optimization of the enzymatic hydrolysis of oyster with papain and flavor proteinase via response surface method
SUN Ke-yan;ZHANG Zhi-sheng*;TONG Hai-ju;LIU Ya-nan;SONG Xin
..............page:13-17
Pretreatment and determination of sugars in the hydrolysate after stream explosion of corn stover
CHEN Jing-wen~1;2;ZHANG Hong-man~2;3*;LEI Ming-liu~2;3;ZHENG Rong-ping~2;3;LIN Zeng-xiang~1;2;HUANG He~1;2
..............page:292-296,301
Stability of Wonhuwang pear cloudy juice during storage
SONG Li-ning~1;WANG Ran~1;WANG Jia~2;XIAO Jun-xia~1;WANG Cheng-rong~1*
..............page:51-53
Development of processing ingredient of sweet corn garden stuff gruel
WANG Hai-tang;LIU En-ling;LI Yan;ZHENG Xiao-jie;ZOU Ying
..............page:112-115
Processing technology of dried spiced rabbit meat
YANG Guo-tang;GAO Han
..............page:142-146
Reducing irritability with fermentation food
WANG Xue;WANG He-yan;QIAN He;SUN Xiu-lan;YAO Wei-rong*
..............page:302-304
The technology of deployment of the concentrated orange juice
MI Shun-li;HUANG Li;WEI Bao-yao*;TENG Jian-wen
..............page:61-65
Pear puree-making characteristics of seven pear varieties
WANG Juan;WANG Ran;WANG Feng-wu;DAI Hong-yi;WANG Cheng-rong*
..............page:81-83
Optimization of technology for ultrahigh pressure extraction of total flavonoids from Litsea coreana Level.
JI Hong-fang~1;ZHANG Ling-wen~1;2*;ZHANG Yuan~1;YANG Ming-duo~2
..............page:255-260
The new methods for green extraction and purification of dihydromyricetin from ampelopsis
CAO Min-hui~1;2;XIE Yi-ping~1;NI De-jiang~1
..............page:230-233
Isolation of water-soluble polysaccharide and optimization of fermentation conditions from Armillaria mella
YU Chen-chen;ZHU Xian-feng*;FAN Shu-jun;QIN Ren-bing
..............page:84-87
The methods of dietary fiber preparation from lemon
MENG Ying;TANG Yuan-mou;LI Hua-xin;XIAO Yao-tian;YANG Kun
..............page:101-103
Extraction optimization of red radish pigment of low-pectin-content
ZHU Wei-ping;WEI Qing-yi;NING Zheng-xiang;ZHANG Yuan-yuan;XIE Zhi-chun
..............page:234-238,243
Preparation and stability of microcapsuled rice bran oil
SHI Su-wei~1;XIONG Hua~1*;HU Ju-wu~1;2;LI Jie~1
..............page:185-189
Improvement of the quality of sweet potato vermicelliby adding phosphate
LI Xiao-ting;SU Dan-ping;SHEN Qun*
..............page:200-204
Effects of stachyose,xylooligosaccharide and galatooligosaccharide on growth of Bifidobacterium Bifidum
SHU Guo-wei1;2;JI Li-yuan1;CHEN He1;QI Huan1;MA Qi2;QING Tao2
..............page:6-8,17
The isolation and purification of gardenia yellow and gardenoside
ZHAO Ping~1;2;WANG Cheng-run~2;ZOU Ji-hong~1;JIN Yi~2*
..............page:239-243
Preparation of V-type amylose-oleic acid complex and influence factors of the crystal structure
YUAN Gui-ying~1;YANG Liu-zhi~2;QIN Ling-xiang~2;LI Hong~2;LI Xue-hong~2;SHEN Rui-ling~2;LIU Yan-qi~2
..............page:262-264,268
Use of solid-state gas explosion for extraction of soluble dietary fiber from corn bran
WANG An-jian;TIAN Guang-rui;WEI Shu-xin;WANG Zhao-gai
..............page:209-212
Antioxidant activity of skin pigment from wild plum
LI Zi-wei;OUYANG Yan*;JIA Feng-qin;LI Feng;ZHANG Xue-rong
..............page:269-271,276
Processing beverage from pineapple and Broadleaf holly leaf tea
CHENG Xiao-na;WANG Fang;YANG Zhao;LIU Si-xin;CHEN Wen-xue*
..............page:76-80
Application of nanotechnology in post-harvest fruits and vegetables
WANG Hong-juan;YANG Hong-shun*;CHEN Fu-sheng;LIU Bo-ye;DUAN Na-na
..............page:71-75
The effective of citrus fruit juice in improving blood lipid
CHEN Xi~1;CHENG Wan-mei~2;Hoby Hasina RAFAMANTANANTSOA~2
..............page:66-70,75
Prebiotic effects of oligosaccharides and soluble dietary fiber on infant intestinal flora
QIN Xue-mei;LIU Jing;HUO Gui-cheng*
..............page:96-100
Rheological properties of pectin from leaves of Premna Microphylla Turcz
NING Hai-feng;TONG Qun-yi*
..............page:88-91
Optimization of fermentation medium components for Bacillus FC96 by response surface analysis
CHEN Yu;FENG Zhen;ZHANG Hong-wei;HAN Jian-chun*
..............page:30-34,39
Optimization of the extraction parameters of chondroitin sulfate from sheep cartilage through quadratic regression orthogonal design
XU Rui-cong~1;SUN Ai-dong~1;ZHANG De-quan~2*;RAO Wei-li~2;WANG Yu-xia~2
..............page:124-128
Extracting yellow croaker fish oil with enzymatic hydrolysis method and determin ation of fatty acid
LIU Guo-yan~1;2;XU Xin~1*;CHEN Chen~1;LIU Huan~1
..............page:160-162,166
Effects of NO treatment on storage quality of apricot fruits
CHEN Song-jiang;BI Yang;LI Yong-cai*;YIN Yan;DING Bo;YUAN Li;ZHAO Zhuan-xia;WANG Yi-kun
..............page:46-50
Effect of supersonic on sucralose crystallizing process
WANG Guo-yu;ZHANG Bin*;ZHOU Wu;YU Feng;REN Jie
..............page:108-111
Modification of dietary fiber by enzyme from tomato peel
WU Hong-bin~1;YANG Ming~2;WEI Ting~3;WU Hong~1*;ZHENG Gang~3
..............page:104-107
Oxidative rancidity of packed edible oils during frequent opening
CHAI Xiang-hua;WU Ke-gang*;ZHAI Zhu-cheng;DUAN Xue-juan;ZHANG Wen;LIN Ruo-hui
..............page:217-220
Effect of enzymatic clarification on grape juice quality
FANG Liang;ZHAO Hui-fang;QU Le-wen;WU Wen-long;LI Wei-lin
..............page:57-60,65
Progress of superchilled storage technique for animal food
PENG Tao~1;DENG Jie-hong~1;2*;TAN Xing-he~1;2;LI Jun~1
..............page:133-136,141
Effect of pH and heat-induced on properties of egg white powder
WANG Xu-qing;SI Wei-da;LU Xiao-ming;LIU Xu-ming;HAN Zhao-peng
..............page:116-118,122