目录
- Celiac disease:Overview and considerations for development of gluten-free foods
- Coagulase gene polymorphism of Staphylococcus aureus isolates:A study on dairy food products and other foods in Tehran,Iran
- Processed beetroot(Beta vulgaris L.)as a natural antioxidant in mayonnaise:Effects on physical stability,texture and sensory attributes
- Reducing oxidative stress and hepatoprotective effect of water extracts from Pu-erh tea on rats with high-fat diet
- Biological activities of silver nanoparticles from Nothapodytes nimmoniana(Graham)Mabb.fruit extracts
- Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread
- Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes
- GUIDE FOR AUTHORS
- About the Beijing Academy of Food Sciences