维普期刊资源整合服务平台（V6.5）

995篇 您的检索式：期刊名="Food Biotechnology"

选中清除导出查看参考文献查看引证文献引用追踪共50页首页上一页第1页下一页末页 /50 跳转

	题名	作者	年代	出处	被引量
1	N-Carboxymethylchitosan enhancement of the storage protein coments of maize seeds显示文摘	Osuji G O Cuero R G	1992	Food Biotechnology1992，6，2：	2
2	Biochemical properties of skin collagens isolated from black carp ( Mylopharyngodon piceus )显示文摘	Yuanjun Jia Haibo Wang Haiyin Wang Yunyan Li Min Wang Jian Zhou	2012	Food Science and Biotechnology2012，，6：	2
3	Animal and plant proteins as precursors of peptides with ACE inhibitory activity- An in silico strategy of protein evaluation 显示文摘	Iwaniak A Dziuba J	2009	Food Technology and Biotechnology2009，47，4：	1
4	Enhanced Emulsifying Activity of Soybean Proglycinin Modified by Protein Engineering 显示文摘	Kim C S	1999	Food Science and Biotechnology1999，8，3：	1
5	Factors affecting production of bacterial cellulose ang acids in Kombucha显示文摘	LEE S P	2002	Food Science and Biotechnology2002，11，14：	1
6	Alpha-amylases from microbial sources - an overview on recentdevelopments 显示文摘	Sivaramakrishnan S Gangadharan D Nampoothiri K M	2006	Food Technology and Biotechnology2006，44，2：	1
7	Inhibitory effects of ultrasound in combination with ascorbic acid on browning and polyphenol oxidase activity of fresh-cut apples显示文摘	Jang J H Kim S T Moon K D	2009	Food Science and Biotechnology2009，18，6：	1
8	Lipase secretion and citric acid production in Yarrowia lipolytica yeast grown on animal and vegetable fat显示文摘	Kamzolova S V Morguno I G Aurich A	2005	Food Tech-nology and Biotechnology2005，43，2：	1
9	Studies on the antioxidant activity of carthamin from safflower(Carthamus tinctorius L)显示文摘	WANG H Q XIE M Y FU Z H	2003	Journal of Food Science and Biotechnology2003，22，5：	1
10	Textural improvement of sweet potato starch noodles prepared without freezing using gums and other starches显示文摘	Lee S Y Kim J Y Lee S J Lim S T	2006	Food Science and Biotechnology2006，15，6：	1
11	In vitro evaluation of probiotic lactic acid bacteria isolated from dairy and non-dairy environments显示文摘	SONG Tae-Suk KIM Ji-Youn KIM Ki-Hwan	2010	Food Science and Biotechnology2010，19，1：	1
12	THE NUTRITIONAL VALUE OF PLEUROTUS OSTREATUS (JACQ.:FR.) KUMM CULTIVATED ON DIFFERENT LIGNOCELLULOSIC AGRO-WASTES显示文摘	Patil Shyam Sopanrao Ahmed Syed Abrar Telang Suresh Manoharrao Baig Mirza Mushtaq Vaseem	2010	Innovative Romanian Food Biotechnology2010，，：	1
13	Evaluation of soybean varieties for soymilk and tofu production potential using laboratory-developed procedures显示文摘	Dianne T Trinh Perry K W Ng	2002	Food Science and Biotechnology2002，11，5：	1
14	Antioxidant and calmodulin-inhibitory activities of phenolic components in fruit wines and its biotechnological implications显示文摘	Pinhero R G Paliyath G	2001	Food Biotechnology2001，15，3：	1
15	Response surface optimized extrac- tion of flavonoids from Mimenghua and its antioxidant activities in vitro显示文摘	Guo L Zhu WC Liu YT	2013	Food Science and Biotechnology2013，22，5：	1
16	Regional differences of four major rice cultivars in Korea by capillary electrophoresis显示文摘	Rhyu M R Kim E Y Kim S S Chang Y S	2001	Food Science and Biotechnology2001，10，3：	1
17	Characterization and cheese-making properties of rennetlike enzyme produced by a local Algerian isolate of Aspergillus niger显示文摘	Fazouane-Naimi F Mechakra A Abdellaoui R	2010	Food Biotechnology2010，24，3：	1
18	Anti-inflammatory and anti-allergic activities of sea cucumber (Stichopus japon- icus) extract显示文摘	Song M Park DK Cho M	2013	Food Science and Biotechnology2013，22，6：	1
19	N carboxymet hyl chitosan : Uplake and effect on chlorophll production,water potential and biomass in tomato plants 显示文摘	Cuezo R G	1991	Food Biotechnology1991，，5：	1
20	Control of enzymatic browning of foods显示文摘	PILIZOTA V SUBARIC D	1998	Food Technology and Biotechnology1998，36，3：	1

返回顶部每页显示：

共50页首页上一页第1页下一页末页 /50 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示