Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals

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Improving microbial safety and quality of fresh-cut cucumbers by hot water treatments just before eating
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2013(12):49-53. DOI:10.13386/j.issn1002-0306.2013.12.070
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2013(12):54-56. DOI:10.13386/j.issn1002-0306.2013.12.022
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Comparison of fermented and fresh grape seed and related health care products procyanidins detection method
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2013(12):57-60. DOI:10.13386/j.issn1002-0306.2013.12.071
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Analysis of amantadine residues in chicken using HPLC-MS/MS
2013(12):61-64. DOI:10.13386/j.issn1002-0306.2013.12.023
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2013(12):65-67. DOI:10.13386/j.issn1002-0306.2013.12.024
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Establishment of real-time fluorescent PCR detection method of invA gene in salmonella
2013(12):68-70. DOI:10.13386/j.issn1002-0306.2013.12.020
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2013(12):71-75. DOI:10.13386/j.issn1002-0306.2013.12.072
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Uncertainty evaluation of L (-) -hydroxyproline in yoghurt by spectrophotometry
2013(12):76-80. DOI:10.13386/j.issn1002-0306.2013.12.025
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QuEChERS-high performance liquid chromatography for the determination of synthetic colorants in food
2013(12):81-85. DOI:10.13386/j.issn1002-0306.2013.12.026
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Analysis of oxidative degradation product of Melanin from Black-bone Silky Fowl
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2013(12):86-89. DOI:10.13386/j.issn1002-0306.2013.12.073
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Analysis of volatile compounds in Turbot by SPME with different extraction fibers
2013(12):90-93. DOI:10.13386/j.issn1002-0306.2013.12.027
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Collaborative antioxidant activity of eucommia ulmoides leaves enzymatic hydrolysate and vinegar
2013(12):94-97. DOI:10.13386/j.issn1002-0306.2013.12.074
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2013(12):98-100. DOI:10.13386/j.issn1002-0306.2013.12.075
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Antioxidant activities of different solvent extracts from Vaccinium blueberry leaves
2013(12):101-105. DOI:10.13386/j.issn1002-0306.2013.12.076
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Effect of dry-promoter on the contents of flavours in Thompson seedless raisins
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2013(12):106-111. DOI:10.13386/j.issn1002-0306.2013.12.077
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Synthesis of medium-chain fatty acid enriched diacylglycerol from Cinnamomum camphora seed oil
2013(12):111-114. DOI:10.13386/j.issn1002-0306.2013.12.035
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2013(12):115-121. DOI:10.13386/j.issn1002-0306.2013.12.078
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Study on texture improving process of ready-to-eat smoked tilapia fillets
2013(12):122-125. DOI:10.13386/j.issn1002-0306.2013.12.079
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Effect of Salinity in fermentation medium on Chlorella vulgaris protein and lipid contents
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2013(12):126-130. DOI:10.13386/j.issn1002-0306.2013.12.080
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2013(12):131-136. DOI:10.13386/j.issn1002-0306.2013.12.081
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Study on chitosan-calcium pectin microsphere preparation and in vitro swelling and release properties
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2013(12):137-140. DOI:10.13386/j.issn1002-0306.2013.12.036
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Effect of oxidation on the microbial transglutaminase-mediated cross-linking and gelation of myofibrillar proteins
2013(12):141-144. DOI:10.13386/j.issn1002-0306.2013.12.037
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Effect of boneprotein hydrolyzates on the quality and structure of surimi protein during cold storage
2013(12):145-148. DOI:10.13386/j.issn1002-0306.2013.12.038
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Study on antibacterial activity of different fractions from Canarium album
2013(12):149-152. DOI:10.13386/j.issn1002-0306.2013.12.004
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2013(12):153-156. DOI:10.13386/j.issn1002-0306.2013.12.005
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The role of its anti-tumor of the flavonoids in the tea flower
2013(12):157-160. DOI:10.13386/j.issn1002-0306.2013.12.006
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Mathematical modeling of microwave assisted air drying of cylindrical carrot samples
2013(12):161-165. DOI:10.13386/j.issn1002-0306.2013.12.039
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Preparation of chitosan crosslinked resin and its adsorption of Cu (Ⅱ)
2013(12):166-168. DOI:10.13386/j.issn1002-0306.2013.12.007
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Cloning of the lipase gene of Pseudomonas mendocina P10 and its expression in Pichia pastoris
2013(12):169-172. DOI:10.13386/j.issn1002-0306.2013.12.029
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Effect of surfactant and β-cyclodextrin on vitamin D3 Hydroxylased by Actinomyces
2013(12):173-176. DOI:10.13386/j.issn1002-0306.2013.12.031
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Preliminary study of changes of the bacterial community structures during the rice wine fermentation
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2013(12):177-180. DOI:10.13386/j.issn1002-0306.2013.12.055
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Possible connections between the antibiotic-related plasmids of potentially probiotic Lactobacillus strains and the antibiotic resistance
2013(12):181-186. DOI:10.13386/j.issn1002-0306.2013.12.001
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Study on purification and properties of peroxidase from shatian pomelo
2013(12):187-191. DOI:10.13386/j.issn1002-0306.2013.12.056
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Study on microbial deodorization treatment of tilapia processing wastewater
2013(12):192-194. DOI:10.13386/j.issn1002-0306.2013.12.057
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2013(12):195-199. DOI:10.13386/j.issn1002-0306.2013.12.002
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Characterization and purification of AMP deaminase from pork
2013(12):200-202. DOI:10.13386/j.issn1002-0306.2013.12.058
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Preparation of low-molecular peptides from broken rice by enzymatic hydrolyzation
2013(12):203-206. DOI:10.13386/j.issn1002-0306.2013.12.059
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Effect of overexpression of malic enzyme on fatty acid production of Escherichia coli
2013(12):207-209. DOI:10.13386/j.issn1002-0306.2013.12.032
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Optimization of enzyme-assisted extraction and antioxidant activity of polysaccharides from Hypsizigus marmoreus
2013(12):210-213. DOI:10.13386/j.issn1002-0306.2013.12.060
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2013(12):214-219. DOI:10.13386/j.issn1002-0306.2013.12.061
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Extraction of soybean oligosaccharide from soybean whey
2013(12):220-224. DOI:10.13386/j.issn1002-0306.2013.12.062
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2013(12):225-228. DOI:10.13386/j.issn1002-0306.2013.12.063
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2013(12):229-233. DOI:10.13386/j.issn1002-0306.2013.12.064
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2013(12):234-237. DOI:10.13386/j.issn1002-0306.2013.12.019
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2013(12):238-242. DOI:10.13386/j.issn1002-0306.2013.12.065
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2013(12):243-245. DOI:10.13386/j.issn1002-0306.2013.12.003
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2013(12):246-250. DOI:10.13386/j.issn1002-0306.2013.12.066
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2013(12):251-254. DOI:10.13386/j.issn1002-0306.2013.12.033
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2013(12):255-257. DOI:10.13386/j.issn1002-0306.2013.12.034
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2013(12):258-260. DOI:10.13386/j.issn1002-0306.2013.12.067
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2013(12):261-266. DOI:10.13386/j.issn1002-0306.2013.12.068
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2013(12):267-269. DOI:10.13386/j.issn1002-0306.2013.12.069
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2013(12):270-274. DOI:10.13386/j.issn1002-0306.2013.12.028
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2013(12):275-278. DOI:10.13386/j.issn1002-0306.2013.12.008
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2013(12):279-283. DOI:10.13386/j.issn1002-0306.2013.12.040
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Study on preparation of ellagic acid by hydrolysis from pomegranate peel
2013(12):284-288. DOI:10.13386/j.issn1002-0306.2013.12.041
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Study on different extraction process of Schisandra polysaccharide
2013(12):289-291. DOI:10.13386/j.issn1002-0306.2013.12.030
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Effects of papain on the minced pork during the curing process
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2013(12):292-295. DOI:10.13386/j.issn1002-0306.2013.12.042
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Fresh-keeping effects on cucumber in low temperature with cold shock treatment and film-coating with chitosan
2013(12):296-299. DOI:10.13386/j.issn1002-0306.2013.12.043
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2013(12):300-304. DOI:10.13386/j.issn1002-0306.2013.12.044
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Effect of controlled freezing point storage combined with 1-MCP on quality and physiology of Broccolis
2013(12):304-307. DOI:10.13386/j.issn1002-0306.2013.12.009
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Effect of hot water and ethanol treatments on postharvest rot and quality of fresh wolfberry fruit
2013(12):308-311. DOI:10.13386/j.issn1002-0306.2013.12.010
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Quality degradation kinetics of vacuum-packaged boiled bamboo shoots under the influence of illumination
2013(12):312-315. DOI:10.13386/j.issn1002-0306.2013.12.045
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2013(12):316-321. DOI:10.13386/j.issn1002-0306.2013.12.046
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Different storage temperature influencing the raw material feta microbiological quality
2013(12):322-326. DOI:10.13386/j.issn1002-0306.2013.12.047
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Effect of Lactobacillus plantarum on disordered intestinal flora of mice introduced by antibiotics using PCR-DGGE technology
2013(12):327-330. DOI:10.13386/j.issn1002-0306.2013.12.011
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Antioxidant and immune effect of silkworm pupa peptides in D-gal-induced aging mice
2013(12):331-334. DOI:10.13386/j.issn1002-0306.2013.12.012
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2013(12):335-338. DOI:10.13386/j.issn1002-0306.2013.12.013
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Effect of Vitex honey on growth and antioxidantion of Drosophila melanogaster
2013(12):339-343. DOI:10.13386/j.issn1002-0306.2013.12.014
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Preliminary study of hemostatic effect and active ingredients of the Dioscorea cirrhosa Lour extract
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2013(12):344-346. DOI:10.13386/j.issn1002-0306.2013.12.015
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Research progress in fat replacement of low fat meat production
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2013(12):347-352. DOI:10.13386/j.issn1002-0306.2013.12.048
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Research progress in the structure and emulsifying properties of gum Arabic
2013(12):353-356. DOI:10.13386/j.issn1002-0306.2013.12.049
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2013(12):357-360. DOI:10.13386/j.issn1002-0306.2013.12.050
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Application of Surface Plasmon Resonance in food safety
2013(12):361-365. DOI:10.13386/j.issn1002-0306.2013.12.021
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Research progress in medium-chain triglyceride
2013(12):366-370. DOI:10.13386/j.issn1002-0306.2013.12.051
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2013(12):371-375. DOI:10.13386/j.issn1002-0306.2013.12.052
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Research progress in physiologically active compounds of Pericarpium citri reticulatae
2013(12):376-381. DOI:10.13386/j.issn1002-0306.2013.12.016
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Research progress in mechanics properties of chitosan food preservative films
2013(12):382-386. DOI:10.13386/j.issn1002-0306.2013.12.053
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Research progress in superoxide dismutase and its application
2013(12):387-391. DOI:10.13386/j.issn1002-0306.2013.12.017
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Research progress in boar taint of intact male pig meat
2013(12):392-395. DOI:10.13386/j.issn1002-0306.2013.12.018
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Research progress in the absorption material of fish scales
2013(12):396-400. DOI:10.13386/j.issn1002-0306.2013.12.054
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2013(12):401.
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