SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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    • 1  The Application of Tristimulus colorimeter in the determination of flour color
    SUN Xiang-dong ,  WANG Le-kai ,  REN Hong-bo ,  LAN Jing
    2002, 10(2):31-33.
    [Abstract](70) [HTML](0) [PDF 0.00 Byte](0) [Cited by](28)
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    2  Development and application of olive oil
    BAI Man ying ,  ZHANG Jin cheng ,  CUI Yu jing
    2003, 11(2):31-33,45.
    [Abstract](87) [HTML](0) [PDF 0.00 Byte](0) [Cited by](28)
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    3  A Brief Account of the Application of Vital Gluten Meal
    WANG Shuquan
    2000, 8(2):5-7.
    [Abstract](43) [HTML](0) [PDF 0.00 Byte](0) [Cited by](27)
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    4  Study on peptides hydrolyzed from soybean and corn proteins by protease and their bioactivities
    HE Hui ,  XIE Bi-jun ,  YANG Zhao ,  TANG Yi -lian
    2002, 10(1):14-16.
    [Abstract](150) [HTML](0) [PDF 0.00 Byte](0) [Cited by](27)
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    5  Survey on the physiological functions of soybean isoflavone
    TANG chuanhe ,  PENG zhiying
    2000, 8(4):15-17.
    [Abstract](48) [HTML](0) [PDF 0.00 Byte](0) [Cited by](26)
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    6  Research advance of health care effects of α-linolenic acid and perilla seed oil
    YU Xiu-zhu ,  LI Zhi-xi ,  DU Shuang-kui ,  HOU Qian-hua
    2002, 10(5):28-30.
    [Abstract](77) [HTML](0) [PDF 0.00 Byte](0) [Cited by](25)
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    7  TPA and its effect on bread quality
    WANG Hai-ou ,  JIANG Song
    2004, 12(3):1-4.
    [Abstract](26) [HTML](0) [PDF 0.00 Byte](0) [Cited by](25)
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    8  The Uses of Yeast
    王定昌 ,  赖荣婷
    2002, 10(1):12-13,16.
    [Abstract](94) [HTML](0) [PDF 0.00 Byte](0) [Cited by](25)
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    9  Research advance of conjugated linoleic acids
    Gu Liwei ,  ZHAO Jinlan
    2001, 9(2):28-29.
    [Abstract](70) [HTML](0) [PDF 0.00 Byte](0) [Cited by](24)
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    10  A Study on The Functional Properties and Processing Technology of Soybean Polypeptides
    李书国 ,  陈辉 ,  杜进民 ,  李雪梅
    2000, 8(1):14-15.
    [Abstract](91) [HTML](0) [PDF 0.00 Byte](0) [Cited by](23)
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    11  On Preparation of Enzyme-Modified Peptides from Maize Gluten Meal
    Wang Mei et al
    1999, 17(1):1-3.
    [Abstract](14) [HTML](0) [PDF 0.00 Byte](0) [Cited by](23)
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    12  A Study on the Effect of Glucose Oxidase on Improving Wheat Flour Processing Quality
    张守文 ,  高红岩
    2000, 8(4):8-9.
    [Abstract](39) [HTML](0) [PDF 0.00 Byte](0) [Cited by](21)
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    13  Study on and control in physiological activation technology of germinated brown rice
    YANG Ming-yi ,  YUNG Hong-qi ,  YANG Chun-hua ,  LIU Yuan-yuan
    2003, 11(5):24-25.
    [Abstract](30) [HTML](0) [PDF 0.00 Byte](0) [Cited by](21)
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    14  Natural Antioxidants and their application in Food
    Wang Qiuan
    2000, 8(1):33-35.
    [Abstract](22) [HTML](0) [PDF 0.00 Byte](0) [Cited by](19)
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    15  Study on deactivation of lipoxygenase in wheat germ by microwave
    LIU Yong ,  MA Hai-le ,  LI Hai-zhen
    2005, 13(3):19-21.
    [Abstract](11) [HTML](0) [PDF 0.00 Byte](0) [Cited by](19)
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    16  Study on the property of retrogradation of starch paste
    BIAN Xi-liang ,  WU Ying-long ,  XIA Feng-qing
    2005, 13(6):46-48.
    [Abstract](10) [HTML](0) [PDF 0.00 Byte](0) [Cited by](19)
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    17  Study on the preparation and properties of hydroxypropyl corn starch
    Li Guanglei ,  WANG Zhongcheng ,  LIU Jihua
    2001, 9(2):7-9.
    [Abstract](32) [HTML](0) [PDF 0.00 Byte](0) [Cited by](18)
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    18  Functional constituents of wheat bran and its exploitation in food
    ZHU Xiaoqiao
    2000, 8(6):18-21.
    [Abstract](2) [HTML](0) [PDF 0.00 Byte](0) [Cited by](18)
    Abstract:
    本文介绍了小麦麸皮的营养成分、功能成分及近年来以小麦麸皮为原料的研究、开发中较为实用的生产工艺。通过对小麦麸皮食品的探讨，旨在引起消费者和食品厂商的关注，发展国内麦麸类食品。
    19  Study on the extraction and properties of oil from seeds of Siraitia grosvenori(Swingle)C.Jeffery
    CHEN Quan-bin ,  CHENG Zhong-quan ,  XU Zi-jing ,  YI Xiang-hui
    2004, 12(2):25-27.
    [Abstract](10) [HTML](0) [PDF 0.00 Byte](0) [Cited by](17)
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