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Refinado por: Nome da Publicação: Shipin Gongye Ke-Ji remover
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1
Establishment of TaqMan Real-time PCR Method for Detection of Wild Rice Derived Ingredients
Establishment of TaqMan Real-time PCR Method for Detection of Wild Rice Derived Ingredients
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Establishment of TaqMan Real-time PCR Method for Detection of Wild Rice Derived Ingredients

Aifu YANG ; Chao WAN ; Xuehua LIU ; Bing LIANG ; Qiuyue ZHENG ; Li JIANG

Shipin gongye ke-ji, 2022-11, Vol.43 (21), p.344-349

The editorial department of Science and Technology of Food Industry

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2
Properties of Nano-silica Modified Spirulina platensis Polysaccharide and Chitosan Composite Film
Properties of Nano-silica Modified Spirulina platensis Polysaccharide and Chitosan Composite Film
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Properties of Nano-silica Modified Spirulina platensis Polysaccharide and Chitosan Composite Film

Aiguo LUO ; Yifan QING ; Bianfang HU ; Hongmei ZHAO ; Yanhua TIAN ; Zhaoyan YANG ; Jianwei HAO ; Xiaoli SHI ; Bowen YANG

Shipin gongye ke-ji, 2022-05, Vol.43 (9), p.243-250

The editorial department of Science and Technology of Food Industry

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3
Study on Chemical Constituents, Antioxidant and Wound Healing Promoting Activities of Pilose Antler Waste
Study on Chemical Constituents, Antioxidant and Wound Healing Promoting Activities of Pilose Antler Waste
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Study on Chemical Constituents, Antioxidant and Wound Healing Promoting Activities of Pilose Antler Waste

Ailing WEI ; Bin ZENG ; Qiang ZHOU ; Jian’gang LI ; Dafu ZENG ; Li GUO ; Qiang YE

Shipin gongye ke-ji, 2022-04, Vol.43 (8), p.372-381

The editorial department of Science and Technology of Food Industry

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4
Characteristics of Mineral Elements Contents and Discriminant Analysis of Foxtail Millet from Different Producing Areas in Gansu Province Based on ICP-MS
Characteristics of Mineral Elements Contents and Discriminant Analysis of Foxtail Millet from Different Producing Areas in Gansu Province Based on ICP-MS
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Characteristics of Mineral Elements Contents and Discriminant Analysis of Foxtail Millet from Different Producing Areas in Gansu Province Based on ICP-MS

Aiqin ZHANG ; Bin GUO ; Lilong LIU ; Qing WANG ; Rui XU ; Xuhua LI

Shipin gongye ke-ji, 2023-04, Vol.44 (7), p.301-310

The editorial department of Science and Technology of Food Industry

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5
Radioprotective Effect of Two Kinds of Protein Peptides in Ray-irradiated Mice
Radioprotective Effect of Two Kinds of Protein Peptides in Ray-irradiated Mice
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Radioprotective Effect of Two Kinds of Protein Peptides in Ray-irradiated Mice

Aiqing LIU ; Haiyan WANG ; Yingqiang WANG ; Zheng YAN ; Zhiguo LI ; Zhimin XU

Shipin gongye ke-ji, 2022-05, Vol.43 (9), p.359-364

The editorial department of Science and Technology of Food Industry

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6
Impact of Lactic Acid Bacteria on the Quality of Yeast-Fermented Multigrain Bread
Impact of Lactic Acid Bacteria on the Quality of Yeast-Fermented Multigrain Bread
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Impact of Lactic Acid Bacteria on the Quality of Yeast-Fermented Multigrain Bread

Aixia ZHANG ; Panpan MIAO ; Pengliang LI ; Wei ZHAO ; Qinghai SHENG ; Jiali ZHANG ; Jingke LIU ; Jing LIU

Shipin gongye ke-ji, 2022-11, Vol.43 (22), p.129-135

The editorial department of Science and Technology of Food Industry

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7
Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology
Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology
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Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology

Anlin LI ; Lin WANG ; Chengjian XU ; Yu ZHOU ; Shuangli XIONG

Shipin gongye ke-ji, 2023-05, Vol.44 (10), p.195-202

The editorial department of Science and Technology of Food Industry

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8
Improving Technology for High Content Potato Noodle with Three Additives Based on Entropy Weight Method
Improving Technology for High Content Potato Noodle with Three Additives Based on Entropy Weight Method
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Improving Technology for High Content Potato Noodle with Three Additives Based on Entropy Weight Method

Anlin LI ; Lu LI ; Lidan SU ; Shuangli XIONG

Shipin gongye ke-ji, 2023-05, Vol.44 (10), p.228-234

The editorial department of Science and Technology of Food Industry

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9
Extraction of Flavonoids from Docynia delavayi and Their Antioxidant and Hypoglycemic Activities
Extraction of Flavonoids from Docynia delavayi and Their Antioxidant and Hypoglycemic Activities
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Extraction of Flavonoids from Docynia delavayi and Their Antioxidant and Hypoglycemic Activities

Anna WANG ; Xiaowei PENG ; Huan KAN ; Dawei WANG ; Xiang HU ; Yun LIU

Shipin gongye ke-ji, 2023-01, Vol.44 (2), p.232-240

The editorial department of Science and Technology of Food Industry

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10
Effect of Exogenous Addition of Tea or Pear Juice on the Quality of Meizhan Black Tea
Effect of Exogenous Addition of Tea or Pear Juice on the Quality of Meizhan Black Tea
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Effect of Exogenous Addition of Tea or Pear Juice on the Quality of Meizhan Black Tea

Anxia LU ; Xinru ZHOU ; Jingna YAN ; Tianmeng LAN ; Ke OUYANG ; Xianming ZHAO ; Huarong TONG

Shipin gongye ke-ji, 2023-01, Vol.44 (2), p.51-59

The editorial department of Science and Technology of Food Industry

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