Food Science and Technology 2011 Issue 12 tian jin chun fa ji tuan yu he lan di si man ji tuan jian li zhan lue he zuo guan xi

tian jin chun fa ji tuan yu he lan di si man ji tuan jian li zhan lue he zuo guan xi

..............page:8

da jian diao wei pin ping tai cu jin xing ye fa zhan ji di er jie guo ji diao wei pin xin pei liao ji shu lun tan

..............page:6

bei jing shi tong zhou qu yan cao zhuan mai ju zhu xiao gong gao

..............page:330-331

2011 nian shi pin ke ji zong mu ci

..............page:316-329

Effect of controlled freezing-point temperature storage combined with exogenous CO₂ on fresh-keeping of Kyoho grape
LI Zhi-wen1;2;ZHANG Ping1;WANG Gang3;REN Zhao-hui1

..............page:20-26

Antioxidant activity in vitro of polysaccharides from Artemisia rupestris L.
XU Xin;CHAO Qun-fang;FANG Mei-zhu;WANG Xu-hui

..............page:202-206

chan ye sheng ji chuang xin gong shi cfe 2011 liang xiang guang zhou

..............page:7

Determination of enrofloxacin in crucian samples by voltametry
YANG A-xi1;2;HU Xiao-ya2

..............page:302-305,309

The compound wine production technology and cleaning technology of Toona Sinensis Roem and apple
LI Xiang-li;LIU Jing;ZHU Jiu-bin;LIANG Bao-dong;ZHOU Feng

..............page:87-91

Application of quality improvement of pure buckwheat cookies
WANG Mei;LIU Shuang-shuang

..............page:163-166,173

zhong guo bing zuo lin leng shi ye nian du sheng hui zai jin sheng da zhao kai

..............page:5

long li sheng wu rong huo 2011 nian du qing gong qi ye guan li xian dai hua chuang xin cheng guo san deng jiang

..............page:7

dao kang ning qing shao nian ke ji ri huo dong lian xu si nian zai shang hai ju ban (2)

..............page:47

Determination of lemon yellow,sunset yellow and brilliant blue in pastry by high performance liquid chromatograph
SUN Ya-na;ZHU Lei;CUI Fang

..............page:310-312

ke ji chuang xin zhi shi yi ge xin de kai shi ji guang dong guang yi ke ji shi ye you xian gong si de ke ji chuang xin zhi lu
lin yue xian

..............page:3-4

The pickles’ nitrite content in Lactobacillus preparation fermentation
LI Wen-ting;CHE Zhen-ming;LEI Ji;HUANG Qing-xia

..............page:257-261

Theabrownin content variation during the baking process of bread and its test method
FU Xiu-juan1;2;SONG Wen-jun1;2;LI Chang-wen3;XU Yong-quan3;LI Li-wei3

..............page:150-152

Application of malt extract in bread baking
ZHANG Ju-fen;SU Wan-yuan;CHEN Xiao-quan

..............page:153-155,162

Mechanism of aloe for cleaning nitrite
FAN Chen;LI Qian;ZENG Qing-hua;LIU Gui-qin;WANG Hui;WANG Zhao-yu

..............page:63-65,68

Formula and stability of cloudy beverage from Rhizoma polygonati odorati
GU Chun-mei;GU Yan;ZHAO Hong-mei;WANG Wen-li;WEN Lian-kui*

..............page:69-71,76

Effect of Mozzarella cheese made by direct acidification on the functionality
ZHANG Ping;ZONG Xue-xing;DONG Cheng;SHENG Qing-hai

..............page:37-41

sai mo fei jie dai fang mei zhong guo shi pin an quan dai biao tuan

..............page:312

Heavy metal pollution analysis and safety evaluation of fresh duck tissue
ZHANG Man

..............page:132-134

Inductively coupled plasma mass spectrometry determination of antimony content
PAN Lei-ming;YANG Lin;ZHOU Kan

..............page:306-309

Effects of different processing grape-peel dietary fibers on short-chain fatty acids in serum in rats with high fat diet
WU Hong1;WU Hong-bin1;HU Juan2;ZHENG Gang2;MING Jian2;3;LING Bo2

..............page:53-58

Color-protecting technique of pumpkin
SHI Xiao-ling1; ZHOU Ai-mei1; WANG Min-er1; LI Shao-hua2; LIU Xin1; LI Qi-sheng2

..............page:83-86,91

Optimization of functional peptide incubation from wheat germ by response surface method
HU Li-ming1;2;SONG Rui-xue2;CHEN Yu-xia2

..............page:174-178

Effect of exogenous xylanase on sensory quality and texture of fresh bread
WANG Jun-jie1;Nulizhati1;ZHANG Huai-yu2;LI Zhen-zi1

..............page:268-271

Effect of 1-MCP,chitosan treatment on quality and endogenous hormones of ’Yujinxiang’ melon fruit during cold storage
MA Wen-ping1;2;NI Zhi-jing2;REN Xian1;REN Yu-feng1

..............page:27-33

The stability of pigment from Guangxi’s zhuang medicine Coix lachryma-jobi L.leaves
CHEN Xian-feng1;MO Ji-he1;WEI Jin-ying1;LU Li-ju2;LI Xiao-qin2;HUANG Suo-yi2

..............page:272-275

Effects of Hanfang tea on immune function in mice
CHEN Dong-fang;WANG Hai-yu;LI Li;ZHANG Yan;ZHANG Cong-ke

..............page:48-50

tou gao yao qiu

..............page:276

Preparation of wheat fibre biscuit by single factor
CHEN Feng-lian;JIA Bing-xin

..............page:167-169,173

Development in corn gluten protein based on patent data analysis
REN Xiao-feng;ZHU Wen-jing

..............page:187-190,194

Impact of different food processing on the allergenic immunoreactivity of milk allergens
ZHANG Qiang;ZHAO Guo-cun;LIU Zhi-gang

..............page:34-36,41

Preparation of fermented buckwheat noodles
YU Xiao-lei

..............page:144-146

shi pin gong ye mian lin wu da tiao zhan

..............page:8

Effects of different methods to clarify on clarification of jujube wine
DING Yan-peng1; LI An-ping1;2; CHENG Jian-hua1; ZENG Jian-xin3; CUI Fu-gui1

..............page:72-76

Process and formula of bread with pumpkin powder and soybean powder
CHANG Xue-ni1;2;ZHAO Wen1;LI Xin-hua1

..............page:156-162

Determination of L-hydroxyproline in raw milk powder and milk drink
CHEN Ming-zhong1;ZHONG Xu-mei1;HU Hong-shen2

..............page:291-294

Determination of medroxyprogesterone acetate residues in eels by ultra performance liquid chromatography with tandem mass spectrometric detection
ZHANG Xiu-zhen;TIAN Xiu-hui;XU Ying-jiang;GONG Xiang-hong;XING Hong-yan;ZHANG Shi-juan;LIU Hui-hui

..............page:298-301

Determination of rare earth elements in plant food by microwave digestion inductively coupled plasma-MS spectrometry
DAI Qi;WU Yan-yan;LIN Xiao-na

..............page:283-286,290

Chemiluminescence assay antioxidant activity of the scum of mixed juice from sugarcane Mill
PU Yuan-yuan1;ZOU Qing-song1;LU An-gen1;2;LI Su-xia1;CHEN Shan1

..............page:287-290

The preparation of set yoghurt with papaya,carrots and kidney bean
YANG Jun-feng;CAO Zhi-jun;SHEN Xiang-hua

..............page:96-99

Influence of nano-SiO_x on the property of soy protein isolate films
ZHANG Min;LIU Ding-yu;ZHANG Bin;WANG Hao

..............page:59-62,68

Preparation of a compound beverage from ginkgo,chestnut and skim milk
MENG Xiu-mei1;3;ZHANG Mian-song2;3;YUAN Wen-peng1;3;LIU Xin1;3;WANG Xiao-jun1;3;TANG Ju-de4;LIU Chang-heng1;3

..............page:92-95

The change of flavonoids content of tartary buckwheat and its evaluation during buckwheat dried noodles processing
LIU Yan-xiang;LIU Ming;TIAN Xiao-hong;WANG Li-ping;TAN Bin

..............page:147-149,152

Investigations of enzymolysis technology and antioxidant activity of macadamia protein
FAN Fang-yu;KAN Huan;LIU Jian-qin;MA Li;LIU Yun

..............page:230-234

Visual analysis of extraction process of ursolic acid with supercritical carbon dioxide
SUN Yi-min1;2;3;TANG Hong1;2;3;TAO Wei1;2;BIAN Guo-chen1;2;SUN Ruo-qiong3;JIANG Biao3

..............page:234-240

Molecular weight and penetration absorption of oat β-glucan by different method extracted
LI Xiao-peng1;SU Ning2;WANG Chang-tao3;LIU jie-jie1;TONG Jun-mao1

..............page:252-256

Development of nutritional and emerald Enteromopha prolifera pudding
LI Chun-yan;CHI Cui-cui;ZHUANG GUI-dong;ZHAI Er-lin;CHI Yu-sen

..............page:108-114,122

Process conditions and optimization of Porphyra yezoensis by enzymatic hydrolysis
XIE Zhi-fen; QIN Zhen-zhong; WANG Qiu-kuan; REN Dan-dan; HE Yun-hai

..............page:77-79,82

Separation of alkaloids from sophora alopecuroides L.by high speed counter-current chromatography
ZHU Gui-hua;YANG Jin

..............page:222-225,229

Ulva polysaccharides on inhibiting formation of mice bone marrow micronuclei induced by radiation
ZHANG Chen-ge;LU Wei-hong

..............page:196-198

Pharmacokinetics studies of novel soybean iosflavone sulfonate in rats with HPLC
PENG You1;2;BO Yang1;DENG Ze-yuan2

..............page:278-282

Selection of psychrotrophic Leuconostocs producing highly active dextransucrase
CUI Hu-shan; HUANG Xiao-jing; WANG Shan; LI Dong-mei; JIN Qing

..............page:6-9

Inhibitory kinetics of cinnamonitrile on tyrosinase activity
GONG Sheng-zhao

..............page:10-13,17

di si man zhong guo ke ji zhong xin zheng shi cheng li ping jie chuang xin li liang quan mian rong ru zhong guo fa zhan

..............page:7

Separation,purification and the anti-tumor activity of Undaria pinnatifida polysaccharides
WANG En-ming1;2;YANG Bo1;2;JI Yu-bin1;2

..............page:199-202

Effect of reaction temperature and reaction time on aroma compounds generation from Maillard reaction of ascorbic acid and cysteine
LIU Ying-xuan;YU Ai-Nong

..............page:262-267,271

huan ying ding yue 2012 nian shi pin ke ji

..............page:18

Changes of carbohydrate metabolism related eating quality of postharvest fresh waxy corn
GONG Kui-jie;CHEN Li-rong;ZHU Li-gui;SUN Jun

..............page:170-173

Preservation of different garlic extractions to Myrica rubra
ZHANG Wei-min;ZHANG Shan-shan;SUN Zheng-tao

..............page:219-221

Differences in the major nutrition constituents and major elements in the kelp of different growing stages
SHENG Xiao-feng1;2;ZHAO Yan-fang1;2;SHANG De-rong1;2.3*;NING Jin-song1;2;GUO Ying-ying1;2

..............page:66-68

Extraction and characterization the collagen from degreased pigskin
ZHANG Ju-cheng1;2;CHEN Rui1;2;ZHANG Guo-wei1;2;DUAN Shan-shan2;YAN He-ping1;2;HUANG Zhao-long1;2;LIU Wei1;2

..............page:140-142

Extraction technology of luteolin from peanut hull by supercritical CO₂
XIONG Qing-ping;ZHANG Qiang-hua;JIANG Chang-xing;SHI Ying-ying;XIA Fei

..............page:241-245,250

dao kang ning qing shao nian ke ji ri huo dong lian xu si nian zai shang hai ju ban (1)

..............page:26

A new nutritional jelly with high protein
ZHU Xu-jun;HUANG Wei;LIU Shao-wei

..............page:115-118,122

Effect of garlic extract on fresh keeping effect of Lentinus edodes
ZHAO Mei;LIU Yuan-yuan

..............page:216-218

The anti-oxidant ability and its stability of hydrolysates obtained from shark meat
LU Yan;LIU Bing-bing;YANG Wen-ge

..............page:135-139

you gou qi shi

..............page:261

Antioxidative activity of aqueous extract of Chuju Chrysanthemum morifolium
SUN Yan-hui;ZHANG Xiao-feng;LUO Xia;JIA Xiao-li

..............page:226-229

Identification and charaterization of the probiotic bacillus
CHEN Li-xian;WU Ya-kun;WANG An-ru

..............page:14-17

HACCP system in the production of traditional Shaoxing dessert
DU Chao1;QIAN He1;WANG He-ya1;MAO Jian1;WANG Bao-juan2

..............page:191-194

Storage effect on the peroxide value of Camellia seed oil
DING Ming;FEI Xue-qian

..............page:183-186

Optimization of the medium for promoting bifidobacteria growth
TIAN Jian-jun1; ZHANG Kai-ping2; LIU Jing2

..............page:2-5

Analysis of fatty acids from wild Armillaria mellea growing in northeast of China
WANG Jin-xiu;REN Lan-zheng

..............page:51-52,58

Influence on sterilization effects and Stevioside ingredients of leaves extract of Stevia rebaudiana bertoni by using different sterilization methods
LIAO Peng-fei1;2;GONG Yu-ting2;WANG Ya-jun2;CHEN Xiang-long2;ZHOU Zhong-wei2

..............page:207-210,215

Effect of mixture of tea polyphenols and chitosan on Huainan partridge duck chilled meat
LIU Kai-hua;DOU Cheng-lin

..............page:128-131

Healthy eight-treasures gruel making from the mycelium of Flammulina Velutipes cultured in solid-liquid corn medium
RUAN Chun-mei;SUN Xian-hui;ZHOU Xi-hua;JIANG Guo-hua

..............page:119-122

Extraction of protein from rice dreg using purifying and enzyme treating
JIANG Li;LIN Tao;ZHAO Xiao-hu;GAO Meng-xiang*

..............page:179-182,186

Determination of ginkgolic acids in ginkgo tea by high perfomance liquid chromatography
QIN Jun-zhe;GUO Yun-xia;GAO Cun-xiu

..............page:295-297

ben kan qi shi

..............page:139,178,206,240,275,294

Optimization of fermentation technology of hawthorn-pear wine
WANG Yan-hui1;SHI Hai-yan2;WANG Jie3;4;ZHANG Yu-xing2*

..............page:100-102

Microwave-assisted enzymatic hydrolysis of extruding bean dregs for extraction of polysaccharides
CHEN Hong;LIU Xiu-qi;CUI Hai-yue;FAN Hong-xiu;WANG Da-wei

..............page:211-215

2012 nian guo nei shi pin xing ye zhan lan hui hui xun

..............page:332

zhong yao sheng ming

..............page:309

The optimization of extracting indigo and indirubin from Dyers woad leaves by orthogonal experiment
LV Hai-tao1;LIU Jing1;SHAN Hu2;FANG Xiao-lin1

..............page:246-250

Determination of fatty acid content in deep-sea Alaska pollack
NAN Jing-xi1;WANG Hai-li2;LIU Chang2;ZHENG Chang-ji2;WANG Yan2;JIN Jiong-guo3;LU Xiu-hua2;LI Guan-hao2﹡

..............page:313-315

Development of laver fine meal drink
SHEN Zhao-peng1;LIU Bei1;GAO Xiao1;LI Qing-qing1;JIANG Xiao-lu1;2;Rongcheng 264309)

..............page:103-107,122

Application of fractional factorial design for determining the main factors affecting fermentation of kefir from mixed milk
LIU Xing-ling

..............page:42-47

an zuo e jia bei ai quan jia dian zi shang wu ping tai zheng shi shang xian

..............page:8

Effects of different cooking methods on nutrition of spinach
CHEN Wei-hui1;2; LUO Wan-zhi2

..............page:80-82

Development & research for fresh meat complex biological preservation
MO Shu-ping1;LIN Yuan-yuan1;ZHANG Ju-mei1;2;WU Qing-ping1;2;BAI Jian-ling1;QIU Ming-quan1

..............page:124-127,131