About 385 item dissertation in line with TS202,Food ingredients and additives query results,the following is 1 to 50(Search took 0.064 seconds)

  1. Research on Screening Method for Combined Preservatives and Its Application on Meat Condiment,ZhongYu/Tianjin University of Science and Technology,0/3
  2. Exploring and Optimizing Systhesis Technology for the Sweetener-Sucralose,ZhanYingJie/Huazhong University of Science and Technology,0/19
  3. Purificaiton and Partial Characterization of the Bacteriocin Produced by Lactobacillus pentosus LPEM818,YuLeiLei/Anhui Agricultural University,0/14
  4. The Diversity and Inhibition Activity of the Enterolysin and Helveticin J Gene from Chinese Traditional Foods,ZhangTianTian/Shanghai Ocean University,,0/36
  5. Study on Antimicrobial Effect of Rosemary Extract,LingJie/Tianjin University of Science and Technology,0/82
  6. Esterification Modified of Anthocyanins from Black Rice and Their Stability Properries,SunHuaLing/Tianjin University of Science and Technology,0/21
  7. Study on the Synthesis Base Oil of Food-Grade Lubricants with Sucrose as Raw Material,DengJunYu/Guangxi University,0/16
  8. Study on the Synthesis of L-ascorbic Acid Cinnamic Acid Ester and its Activities,WangYuan/Hefei University of Technology,0/48
  9. Enzymatic Transesterification of Ethyl Ferulate and Monostearin to Synthesis Feruloylated Fatty Acyl Structured Lipids,SongFanFan/Henan University of Technology,0/43
  10. Study on Synthesis Technology of Zinc Propionate as the Food Additive,ChenXiaoNing/Xiangtan University,0/27
  11. Screening and Identification of High ε-Poly-L-lysine Producing Strains and the Fermentation Research,HuangLi/West China University,0/34
  12. The Gel Property of Citrus Pectin and Preliminary Study on Ultrasonic Extracting of Pectin from Eleocharis Tuberosa Peeling Waste,WangYing/Nanchang University,0/109
  13. Progress of the Taste of Sulfa Sweetener Modified with β-cyclodextrin,PengYeFang/Nanchang University,0/28
  14. Optimizing a PCR Screening Method for Class Ⅱa Antimicrobial Peptides,ZhangChao/Harbin Institute of Technology,0/43
  15. Research of Structural Characterization, Preparation of Alternan and Enzymatic Properties of Alternansucrase,BaiAiJuan/Jiangnan University,0/30
  16. Study on Color Protection and Preparation of Green Vegetables of Chinese Style Fast Food of Cold Chain,WuXingXing/Jiangnan University,0/64
  17. Enzymatic Synthesis of Monoacyl Maltitols and Their Propetries,WangJie/Jiangnan University,0/60
  18. Research on Enterpirses' Characteristic of Using Food Additives and Public Governance of Abusing Food Additives,ZhangQiuQin/Jiangnan University,0/146
  19. Researches on the Antibacterial Substances of Lactobacillus Rhamnosus Fmb-9and Optimization of Its Medium,WangJunZuo/Nanjing Agricultural College,0/2
  20. Development of Natural Composite Antioxidants and Preservatives Based on Bamboo Vinegar,LiuHuaWei/Shanghai Ocean University,,0/43
  21. The Production Environment Operation Technology Research of Sucralose,QiShanShan/Qilu Industrial University,0/10
  22. Study on the Interaction between Several Food Additives and Protein/DNA,MaYaZuo/Nanchang University,0/73
  23. Design and Optimization of the Green Production Technology for Tartaric Acid,ChenZuoZuo/Zhejiang Technology and Business University,0/0
  24. Effect and Possible Mechanism of Macromolecular Hydrocolloids on Sweetness Intensity of Aspartame,HanXue/Zhejiang Technology and Business University,0/0
  25. Idenfication,Purification and Characterization of the Mode of Action of Plantaricin PZJ008,ZhaoYiZuo/Zhejiang Technology and Business University,0/3
  26. Preparation and Sweetness Enhancement Efficiency Of [1,1'-Biphenyl]-4-acetamide,N-(2-methylpropyl)-,LiJing/South China University of Technology,0/5
  27. The Synthesis and Bitter Inhibition Study of Ferulic Acid and Its Derivative,ZhuWanQing/South China University of Technology,0/30
  28. Application of Chemometrics in Food Preservatives,ZhangJing/Zhejiang Ocean University,,0/4
  29. Study on the application of technology of food additive and Its Countermeasures,GaoXiaoYu/Taiyuan University of Science and Technology,0/9
  30. Study on the Physical and Chemical Stabilities of Citrus Oils Based Emulsions,TianDaZhi/Hubei University of Technology,0/1
  31. Studies on Breeding of High-yield Phenyllactic Acid Strain by Compound Mutagenesis and Culture Medium Optimization,LiuChen/Heilongjiang Bayi Agricultural University,0/5
  32. Aspartame Studies,ZhangWei/Qilu Industrial University,0/3
  33. HPLC-DAD Method for the False-positive Determination in Food Additives,JiDanZuo/Nanjing University of Technology and Engineering,0/18
  34. The Chemical Structure and Antifungal Activities Relationship Study of Cinnamaldehyde、Eugenol and Their Analogues,TangXiaoHui/Xiangtan University,0/151
  35. Study on Several Kinds of Synthetic Pigments with Three-dimensional Fluorescence Coupled With Second-order Calibration,LiRun/Jiangnan University,0/17
  36. Study on the Problems and Countermeasures of the Edible Pigment Sythesis udner the Backgfound of Food Safety,ZhuHaiYing/Wuhan Polytechnic University,0/94
  37. Enzymatic Catalyzed Synthesis of Low-Calorie Salatrim,HanLu/Jiangnan University,1/87
  38. Based on PCS7 Citricacid Purification Control Algorithm and Optimization,JiangShiCheng/Jiangnan University,0/41
  39. Preparation and Evaluation of Zero-trans Fatty Acid Spread,XuZiJian/Jiangnan University,0/127
  40. Studies on the Extraction and Properties of Pigments from Aspergillus Ochraceus405,CuiYing/Tianjin University of Science and Technology,0/22
  41. Lipase-Catalyzed Synthesis of Maltose Myristate,GaoJie/Tianjin University of Science and Technology,0/41
  42. Fermentation, Structural Characterization and Functional Characteristics of Exopolysaccharides from Lactobacillus Plantarum,FengMeiQin/Nanjing Agricultural College,0/35
  43. Studies on Structure of Anthocyanins from Blood Orange and Related Degradation Mechanism during Processing,CaoShaoQian/Huazhong Agricultural University,0/64
  44. Effects of Aryloxycarboxylic Acids on Sweetness Intensity of Food,PanLuYun/South China University of Technology,0/5
  45. Identification and Breeding of Agarase Degrading Bacterial and Its Fermentation Profucts,ZhangZhuLin/Nanjing Agricultural College,0/21
  46. The Microencapsulation of Cinnamon Aldehyde and Its Performance in Different Condition,XieFan/South China University of Technology,0/15
  47. Preliminary Study on Preparing Food Preservatives through the Leaves of Forsythia,QinZhen/Shanxi University,0/14
  48. Studies on the Activities of Impatiens Balsamina L Stems and Isolation, Purification and Structure Identification of the Antimicrobial Active Substances,SuBoLi/Jiangxi Agricultural University,,0/22
  49. Study on Contral Methods of Several Typical Food Bitterness,CuiMingMing/South China University of Technology,0/17
  50. Construction of Multienzyme-genes Coordinate Expression Vectors in Phenylalanine Biosynthesis Pathway,ZhaoYue/Inner Mongolia Agricultural University,0/23

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