Dissertation　

About 1650 item dissertation in line with TS255,Fruits, vegetables,nuts processing industry query results,the following is 401 to 450(Search took 0.075 seconds)

  1. Study on Preservation Methods of Postharvest Green Asparagus Shoot,PanLiXiu/Zhejiang Technology and Business University,0/70
  2. Study on the Browning of Passion Fruit Juice,LianZhiChao/Guangxi University of Technology,0/92
  3. Study on Technology of Microwave Assisted Foam-Mat Drying of Blue Honeysuckle,SunYu/Northeast Agricultural University,1/62
  4. Evaluation on Different Sweet Pepper Cultivars for Fresh-cut Processing Suitability and the Impact of Ultra High Pressure Treatment on Its Quality,LiHui/Chinese Academy of Agricultural Sciences,0/83
  5. The Research on the Processing Technology of Concentrated Litchi Juice,ZhaoFang/Central South University of Forestry Science and Technology,0/166
  6. Studies on Preservation of Harvested Bamboo Shoot and Change in Quality of Soft Package Shoot during Storage at Lower Temperature,WangZuo/Zhejiang Technology and Business University,0/112
  7. Study on the Processing and Preservation Technology of Cooked Prepared Vegetable Dishes,YuNing/Jiangnan University,0/92
  8. Study on the Drying Methods to the Drying Characteristics and Quality of Melon Pieces,CuiManMan/Xinjiang Agricultural University,0/88
  9. Effects of Temperature and Modified Atmosphere Packaging (MAP) on the Postharvest Qualities of Papaya,LiuYongJie/Jinan University,0/85
  10. Research of Male Chestnut Pollen’s Flavonoids Antioxidant and Antimicrobial Activity,ZhangLiYan/Inner Mongolia Agricultural University,0/92
  11. Effects of Superfine Grinding on the Nutrients Rate and Antioxidant Activity of Pumpkin Powder,HuLiYu/Northeast Agricultural University,0/96
  12. Studies on Osmotic Dehydration and Explosion Puffing Drying of Mango,ZouKeJian/Guangxi University,0/92
  13. Enzymatic Properties of Zucchini and the Technology of Fresh-cut Coating Preservation,WangGuoYing/Shandong Agricultural University,0/88
  14. Study on the Extraction, Separation and Biological Characteristics of the Flavonoids in Grapefruit,YangMeiFang/South China University of Technology,0/94
  15. Research on the Flavor Change in Daodu and Key Technologies in Its Industrial Production,XuJuanZuo/Zhejiang University,0/87
  16. Effects of Some Commonly Used Natural Food Gums on the Stability of Yam Juice,YouHongLei/Henan Agricultural University,0/94
  17. Microbial Community Diversity Analysis during the Pickled Processing of Vegetable with Low-salinity,ChenXi/Ningbo University,0/131
  18. Studies on Influencing Factors of Collapse Phenomenon for Freeze-dried Papasya Slices,DongHuiLong/Guangxi University,0/95
  19. Research of Action Mechanism on Cross-linked Acetylated Starch in Low-sugar Jam,ZhaoNa/Shandong Institute of Light Industry,0/92
  20. Evaluation for Fresh Juice of Strawberries by Electronic Nose and Electronic Tongue,GaoLiPing/Zhejiang University,0/118
  21. Reserch on Bacterial Cellulose Fermentation Productive Form Fruit Juices,ZhangJunNa/Northwest University of Science and Technology,0/104
  22. Experimental Study on the Edible Coatibg Preservation Technology of Agaricus Bisporus,ZuoCongCong/Shandong University of Technology,0/108
  23. The Researches on Safety Risk Analysis of Edible Betelnut,XuDan/Central South University of Forestry Science and Technology,0/102
  24. Screening and Research Lactic Acid Bacteria of Antibacterial Property and Their Bacteriocins in Traditional Pickle,LiChuanJuan/Inner Mongolia Agricultural University,0/118
  25. Jujube Powder Processing Technology and Change of Aroma Components,WangPing/Xinjiang Agricultural University,0/108
  26. Study on the Novel Combined Drying Technology of Cabbages,HuaLi/Jiangnan University,0/96
  27. Analysis of Major Anthocyanins Composition and Correlation Properties of Myrobalan Plum (Prunus cerasifera Ehrh.) Fruit,WangYan/Shandong Agricultural University,0/106
  28. The Research on Effect of Fruits (Such as Strawberry) Preservation and Mechanism of Mulberry Leaves Compound,XuJiaZuo/East China University of Science and Technology,0/105
  29. The Study on the Solubility of the Instant Solid Beverage with Strawberry Powder in Vacuum Freeze Drying,LiangJie/Inner Mongolia Agricultural University,0/129
  30. Study on Osmotie Dehydration and Combination Drying of Chestnut,ZhangXiaoMin/Huazhong Agricultural University,0/110
  31. Processing and Utilization of Cerasus Humilis and Its Standard System,TianJinQiang/Chinese Academy of Agricultural Sciences,0/187
  32. The Key Technologies in Processing of Green Raisin,ZhengYongJu/Northwest University of Science and Technology,0/111
  33. Determination of Natural Products in Apples and Pesticide Residues in Vegetables,ChenNingNing/Shandong University,0/115
  34. Research on Development of Nutrition Walnut Peptide Powder,WuXiaHua/Shanxi University,0/115
  35. Effect of Grinding Degree on the Stability of Paprika Red in Paprika Powder,GaoMeng/Beijing Forestry University,0/117
  36. Changes of Color and Volatile Flavor Compounds of Fuctus Mume during the Smoking Process and Its Application,DingChao/South China University of Technology,0/114
  37. Research on the Extraction Process of Olive Juice and Its Microencapsulation,XuJianHong/Fujian Agriculture and Forestry University,0/126
  38. Study on Isolation and Purification of Chilgoza Pine Nut and Its Protein Extraction,XiaoLi/Zhejiang University,0/147
  39. Study on the Microwave Vacuum Drying Characteristics and Drying Technology Optimization of Scallion,LiShuZuo/Fujian Agriculture and Forestry University,0/131
  40. Study on Mechanism of Microwave Vacuum Puffing Berry Snacks,LiuHaiJun/Northeast Agricultural University,0/108
  41. Study on the Technologies of Kumquat Juice Concentrating Process,ZhengZuoNing/Fujian Agriculture and Forestry University,0/132
  42. Study on the Changes of Pectin in the Citrus Peric Arp during Different Storage Conditions,HuXiaoAn/Hunan Agricultural University,0/134
  43. Study on Direct Vat Set for Pickle,TianWen/Shandong Institute of Light Industry,0/134
  44. Study on Heat Pump Drying Characteristics for Litchi Chinensis Sonn and Mildew Control Technique of Dried Litchi,YangWeiJie/Jiangxi Agricultural University,,2/61
  45. Quality Changes and Control Technology of Fresh-Cut Pear During Storage,LiangXiaoZuo/Shandong Agricultural University,0/138
  46. The Research of Rapid Detective Method about Lead、Cadmium Ion in Contaminated Vegetables,GongXiaoYong/Kunming Medical University,0/141
  47. Physiological Quality and Respiratory Characteristics of Psidium Guajava L. during Modified Atmosphere Storage,ZhangYuMin/Jinan University,1/111
  48. Texture and Color Changes of Fresh-cut Carrot after High Pressure Processing,ZhangHongMin/Zhejiang University,0/136
  49. Study on the Technic of Super Heated Steam Pufifng Dried Tomato and Its Physicochemical Qualities,XuJiang/Fujian Agriculture and Forestry University,0/160
  50. Isolation Identification and Characteristics of Salt-Resistant Lactic Acid Bacteria in Jinzhou Pickled Cucumber,QuLingTong/Bohai University,1/98

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