Food Science & Technology

Food Science & Technology Virtual Issue: China

Food Science & Technology Virtual Issue: China


Virtual Issue China

This collection of articles brings together high quality research on the theme of food science and technology with particular relevance to China.   Browse free articles from Wiley-Blackwell’s food science and technology publications including the Journal of Food Science and the Journal of Food Science and Agriculture.

 

Journal of Food Science

The Biomimetic Immunoassay Based on Molecularly Imprinted Polymer: A Comprehensive Review of Recent Progress and Future Prospects

 

Comprehensive Reviews in Food Science and Food Safety

Oat Beta-Glucan: Its Role in Health Promotion and Prevention of Diseases

 

International Journal of Food Science and Technology

Chinese Food Science and Technology
In this issue a collection of papers demonstrating the range and depth of Food Research in China is presented. China is a growing powerhouse in the world in many areas of which one is Scientific Research. Food Science is major field in Chinese Research. It is hoped these papers will provide readers with a greater understanding of significance of Chinese Food Science and Technology Studies.

 

Molecular Nutrition & Food Research

Green tea epigallocatechin-3-gallate (EGCG) promotes neural progenitor cell proliferation and sonic hedgehog pathway activation during adult hippocampal neurogenesis

 

Journal of the Science of Food and Agriculture

Effects of water-saving superabsorbent polymer on antioxidant enzyme activities and lipid peroxidation in oat (Avena sativa L.) under drought stress

 

Flavour and Fragrance Journal

Synthesis and characteristic odour of optically active 3-hydroxy-4-phenyl-2-butanone

 

Journal of Texture Studies

An Examination of the Force Generated from Incisor Penetration into Foods with Different Textural Properties Part I: Experimental Observation

 

Agribusiness

Household food demand by income category: evidence from household survey data in an urban chinese province

 

European Journal of Lipid Science and Technology

Effects of cold-pressed and vitamin E-enriched flaxseed oils on lipid profile and antioxidant status in high-fat fed rats

 

Lipid Technology

Frying oil use in China

 

Journal of Food Processing and Preservation

Effect of Methyl Jasmonate on Pericarp Browning of Postharvest Lychees

 

Journal of Food Biochemistry

The Purification and Antioxidative Activities in D-Galactose-Induced Aging in Mice of a Water-Solubla Polysaccharide from Cordyceps Gunnii (Berk.) Berk.

 

Journal of Food Process Engineering

Response Surface Modeling of Listeria Monocytogenes Inactivation on Lettuce Treated with Electrolyzed Oxidizing Water

 

Journal of Separation Science

A new solid-phase extraction and HPLC method for determination of patulin in apple products and hawthorn juice in China

 

Journal of the Institute of Brewing

Daqu - A Traditional Chinese Liquor Fermentation Starter

 

Starch

Response surface optimization and characteristics of Indica rice starch-based fat substitute prepared by α-amylase

 

Journal of Food Quality

Effect of Sugar Level on Physicochemical, Biochemical Characteristics and Proteolysis Properties of Cantonese Sausage During Processing

 

Biotechnology Journal

Metabolic engineering for the production of clinically important molecules: Omega-3 fatty acids, artemisinin, and taxol

 

Journal of Food Safety

Development and Clinical Validation of a Multiplex Polymerase Chain Reaction-Denaturing High-Performance Liquid Chromatography Method for the Identification of Foodborne Diarrheagenic Escherichia Coli  

 

Journal of Sensory Studies

Consumer Attitudes and Expectations of Ginseng Food Products Assessed by Focus Groups and Conjoint Analysis

 

ELECTROPHORESIS

Determination of metolcarb in food by capillary electrophoresis immunoassay with a laser-induced fluorescence detector

 

Magnetic Resonance in Chemistry

Special Issue: Magnetic Resonance in Food: Dealing With Complex Systems

 

Journal of Mass Spectrometry

Special Issue: Food Chemistry

 

Engineering in Life Sciences

Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry

Food Science & Nutrition 

Food and Energy Security

 

 

 

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