1673-9078
2015 Issue 12
Expression and Antitumor Activity of a Novel Ubiquitin Conjugating Enzyme from the Medicinal Fungus Agrocybe aegerita
LIANG Yi;LIU Hong-hong;GUAN Xin;SUN Hui;Department of Clinical Immunology;Guangdong Medical College;State Key Laboratory of Virology;College of Life Sciences;Wuhan University;
LIANG Yi;LIU Hong-hong;GUAN Xin;SUN Hui;Department of Clinical Immunology;Guangdong Medical College;State Key Laboratory of Virology;College of Life Sciences;Wuhan University;
..............page:1-5
Antioxidant and Antiproliferative Activities of Polyphenols in Morchella umbrina Boud on the HepG2 Cell Model
LU Ke-ke;TAN Yu-rong;ZHENG Shao-jie;LIU Dong;WU Su-rui;MING Jian;College of Food Science;Southwest University;School of Applied Chemistry and Biological Technology;Shenzhen Polytechnic;Kunming Research Fungi Institute of All China Federation of Supply and Marketing Cooporatives;
LU Ke-ke;TAN Yu-rong;ZHENG Shao-jie;LIU Dong;WU Su-rui;MING Jian;College of Food Science;Southwest University;School of Applied Chemistry and Biological Technology;Shenzhen Polytechnic;Kunming Research Fungi Institute of All China Federation of Supply and Marketing Cooporatives;
..............page:6-13
Synergistic Antioxidant Activity of Sweet Potato Extracts Combined with Tea Polyphenols and Pueraria Flavonoids on PC12 Cells
LIU Xiao-juan;HE Feng-lin;ZHAO Li-chao;LIU Xin;College of Food Science;South China Agriculture University;
LIU Xiao-juan;HE Feng-lin;ZHAO Li-chao;LIU Xin;College of Food Science;South China Agriculture University;
..............page:14-18
Isolation of Polysaccharides from Perna viridis and Their Antioxidant Activities in High-fat Diet-fed Mice
FAN Xiu-ping;WU Hong-mian;LI Meng-jie;HU Xue-qiong;ZHONG Min;College of Food Science and Technology;Guangdong Ocean University;
FAN Xiu-ping;WU Hong-mian;LI Meng-jie;HU Xue-qiong;ZHONG Min;College of Food Science and Technology;Guangdong Ocean University;
..............page:19-25+31
Evaluation of Antioxidant Activity of Polypeptides from Abalone Viscera Using In vitro Chemistry and Cell Culture Model
WU Jing-na;PAN Nan;SU Jie;CAI Shui-lin;LU Hai-xia;WEI Shao-hong;LIU Zhi-yu;Fisheries Reasearch Instiute of Fujian;Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province;Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources;College of Chemical Engineering;Huaqiao University;
WU Jing-na;PAN Nan;SU Jie;CAI Shui-lin;LU Hai-xia;WEI Shao-hong;LIU Zhi-yu;Fisheries Reasearch Instiute of Fujian;Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province;Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources;College of Chemical Engineering;Huaqiao University;
..............page:26-31
Effects of Total Saponins from Panax Notoginseng Leaves on Brain Monoamine Neurotransmitters and Neurotrophic Factors in a Depressive Rat Model
ZHANG Hua-lin;LI Zhong;ZHOU Zhong-liu;YANG Hong-yan;ZHONG Zhi-yong;LOU Cai-xia;School of Chemistry and Chemical Engineering;Lingnan Normal University;Neurology Department;the Sixth Affiliated Hospital of Sun Yat-Sen University;Guangdong Medical Laboratory Animal Center;
ZHANG Hua-lin;LI Zhong;ZHOU Zhong-liu;YANG Hong-yan;ZHONG Zhi-yong;LOU Cai-xia;School of Chemistry and Chemical Engineering;Lingnan Normal University;Neurology Department;the Sixth Affiliated Hospital of Sun Yat-Sen University;Guangdong Medical Laboratory Animal Center;
..............page:32-41
Chemical Composition and Antitumor Activities of Volatile Oil from the Leaves and Stems of Euonymus japonicus L. f. aureo-marginatus Rehd.
WEI Qiang;JI Xiao-ying;Pharmacy School;Anhui Xinhua University;
WEI Qiang;JI Xiao-ying;Pharmacy School;Anhui Xinhua University;
..............page:42-48
Quorum-sensing Phenomenon in Pseudomonas fluorescens Isolated from Turbot and Spoilage Characteristics Using Different Carbon Sources
CUI Fang-chao;LI Ting-ting;LIU Ming-shuang;MA Yan;LI Jian-rong;Research Institute of Food Science of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationality of University;
CUI Fang-chao;LI Ting-ting;LIU Ming-shuang;MA Yan;LI Jian-rong;Research Institute of Food Science of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationality of University;
..............page:49-55
Isolation and Identification of Active Ingredients in Rubus corchorifolia L.f. Leaves and Their Bioactivities
CHEN Xue-xiang;OU Yang-wen;LI Jun;WANG Qun;YANG Yuan;CAO Yong;College of Food Science;South China Agriculture University;School of Pharmacy;Hunan University of Traditional Chinese Medicine;
CHEN Xue-xiang;OU Yang-wen;LI Jun;WANG Qun;YANG Yuan;CAO Yong;College of Food Science;South China Agriculture University;School of Pharmacy;Hunan University of Traditional Chinese Medicine;
..............page:56-62
Effect of Different Expression Approaches of Purine Nucleoside Phosphorylase on Ribavirin Accumulation
LIU Li;LI Yan-jun;XIE Xi-xian;CHEN Ning;College of Biotechnology;Tianjin University of Science and Technology;Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture;National and Local United Engineering Lab of Metabolic Control Fermentation Technology;
LIU Li;LI Yan-jun;XIE Xi-xian;CHEN Ning;College of Biotechnology;Tianjin University of Science and Technology;Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture;National and Local United Engineering Lab of Metabolic Control Fermentation Technology;
..............page:63-68+62
Activity of Mitochondrial Cytochrome c Oxidase and Gene Expression in Peach Cultivars with Different Flesh Types during Postharvest Storage
KAN Juan;WAN Bin;ZHANG Qing-qing;LIU Jun;JIN Chang-hai;College of Food Science and Engineering;Yangzhou University;
KAN Juan;WAN Bin;ZHANG Qing-qing;LIU Jun;JIN Chang-hai;College of Food Science and Engineering;Yangzhou University;
..............page:69-74
Spectroscopic Study of the Formation of Ternary Complex, Starch/Soy Protein Isolate/Polyacrylic Acid
HU Yong;WU Xiao-yong;XU Jin-rui;LI Lin;School of Food Science;Guangdong Pharmaceutical University;College of Light Industry and Food Sciences;South China University of Technology;
HU Yong;WU Xiao-yong;XU Jin-rui;LI Lin;School of Food Science;Guangdong Pharmaceutical University;College of Light Industry and Food Sciences;South China University of Technology;
..............page:75-81
Characterization of Structure and Properties of α-L-Rhamnosidase from Aspergillus aculeatus
YU Yue;NI Hui;LI Li-jun;CHEN Yue-long;ZHU Yan-bing;XIAO An-feng;CAI Hui-nong;SU Wen-jin;College of Food and Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Biotechnology of Xiamen City;
YU Yue;NI Hui;LI Li-jun;CHEN Yue-long;ZHU Yan-bing;XIAO An-feng;CAI Hui-nong;SU Wen-jin;College of Food and Bioengineering;Jimei University;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering;Research Center of Food Biotechnology of Xiamen City;
..............page:82-92
A Study on the Interaction of DNA with Sesamin and Its Derivatives
WANG Xue-de;LIU Shui;CHENG Wei-wei;LIU Guo-qin;CUI Ying-de;Faculty of Chemical Engineering and Light Industry;Guangdong University of Technology;School of Food Science and Technology;Henan University of Technology;College of Light Industry and Food Science;South China University of Technology;
WANG Xue-de;LIU Shui;CHENG Wei-wei;LIU Guo-qin;CUI Ying-de;Faculty of Chemical Engineering and Light Industry;Guangdong University of Technology;School of Food Science and Technology;Henan University of Technology;College of Light Industry and Food Science;South China University of Technology;
..............page:93-98
Screening, Identification, and Antifungal Properties of a Bacterial Strain F1 with Antagonistic Activities Against Aspergillus flavus
RAO Sheng-qi;CHEN Su-ya;GAO Lu;YIN Yong-qi;YANG Zhen-quan;FANG Wei-ming;School of Food Science and Engineering;Yangzhou University;
RAO Sheng-qi;CHEN Su-ya;GAO Lu;YIN Yong-qi;YANG Zhen-quan;FANG Wei-ming;School of Food Science and Engineering;Yangzhou University;
..............page:99-105
Isolation and Identification of Bioactive Compounds with Antioxidant Activities from Sanhua Plum(Prunus salicina Lindl.)
HAI Jin-ping;ZHAO Mou-ming;LIN Lian-zhu;DONG Yi;Faculty of Environmental & Biological Engineering;Guangdong University of Petrochemical Technology;College of Light Industry and Food Sciences;South China University of Technology;
HAI Jin-ping;ZHAO Mou-ming;LIN Lian-zhu;DONG Yi;Faculty of Environmental & Biological Engineering;Guangdong University of Petrochemical Technology;College of Light Industry and Food Sciences;South China University of Technology;
..............page:106-110+41
Effects of Amino Acid Composition and Solvent Environment on the Thermal Stability of Fish Collagen
DENG Ming-xia;WANG Hai-bo;YANG Ling;LIU Liang-zhong;HUANG Ai-ni;ZHANG Han-jun;Department of Chemical and Environmental Engineering;Wuhan Polytechnic University;Collage of Food Science and Technology;Wuhan Polytechnic University;Food Engineering College;Wuchang Institute of Technology;
DENG Ming-xia;WANG Hai-bo;YANG Ling;LIU Liang-zhong;HUANG Ai-ni;ZHANG Han-jun;Department of Chemical and Environmental Engineering;Wuhan Polytechnic University;Collage of Food Science and Technology;Wuhan Polytechnic University;Food Engineering College;Wuchang Institute of Technology;
..............page:111-120
Interactions between Vaccinium bracteatum Thunb. Leaf Pigment and Rice Protein
XU Yuan;WANG Li;QIAN Hai-feng;ZHANG Hui;QI Xi-guang;School of Food Science and Technology;Jiangnan University;
XU Yuan;WANG Li;QIAN Hai-feng;ZHANG Hui;QI Xi-guang;School of Food Science and Technology;Jiangnan University;
..............page:121-127
Efficient and Functional Expression of cA-GFP Fusion Protein in Escherichia coli
SU Yan-fang;YANG Jing;WANG Meng;WU Shao-min;MA Yi;LI Shan;WANG Ju-fang;School of Bioscience and Bioengineering;South China University of Technology;
SU Yan-fang;YANG Jing;WANG Meng;WU Shao-min;MA Yi;LI Shan;WANG Ju-fang;School of Bioscience and Bioengineering;South China University of Technology;
..............page:128-133
Influence of Berry Heterogeneity on the Phenolics and Antioxidant Activity of Meili(Vitis vinifera L.) Grapes
LIU Xu;LI Jin-lu;TIAN Yu-ping;ZHANG Zhen-wen;College of Enology;Northwest A&F University;
LIU Xu;LI Jin-lu;TIAN Yu-ping;ZHANG Zhen-wen;College of Enology;Northwest A&F University;
..............page:134-140
Multi-spectroscopic Studies of the Interaction of Linalool with Bovine Serum Albumin
WU Ke-gang;ZHOU Hua-li;CHAI Xiang-hua;WEI Hao;HUANG Jie-hong;HUANG Su;Department of Food Science and Engineering;Faculty of Chemical Engineering and Light Industry;Guangdong University of Technology;
WU Ke-gang;ZHOU Hua-li;CHAI Xiang-hua;WEI Hao;HUANG Jie-hong;HUANG Su;Department of Food Science and Engineering;Faculty of Chemical Engineering and Light Industry;Guangdong University of Technology;
..............page:141-148
Isolation, Purification, and Enzymatic Properties of Cellulase System in Mutant Strain Trichoderma koningii SG0026
GE Fei;SHI Bei-jie;TANG Yao;ZHU Long-bao;LI Wan-zhen;TAO Yu-gui;Department of Biological and Chemical Engineering;Anhui Polytechnic University;
GE Fei;SHI Bei-jie;TANG Yao;ZHU Long-bao;LI Wan-zhen;TAO Yu-gui;Department of Biological and Chemical Engineering;Anhui Polytechnic University;
..............page:149-155+184
Inhibitory Effects of Indole on the Mycelial Growth and Aflatoxin B1 Production of Aspergillus flavus
SHEN Qing-shan;ZHOU Wei;WANG Miao-yan;MO Hai-zhen;HU Liang-bin;Department of Food Science;Henan Institute of Science and Technology;
SHEN Qing-shan;ZHOU Wei;WANG Miao-yan;MO Hai-zhen;HU Liang-bin;Department of Food Science;Henan Institute of Science and Technology;
..............page:156-160
Antibacterial Activity of Magnesium Oxide Nanoparticles against Listeria monocytogenes
SUO Biao;LI Hua-rong;WANG Na;FAN Hui-ping;PAN Zhi-li;XIE Xin-hua;AI Zhi-lu;Institute of Food Science and Technology;Henan Agricultural University;Collaborative Innovation Center of Henan Food Crops;Henan Key Laboratory Base Quick-frozen Flour-rice and Prepared Food;
SUO Biao;LI Hua-rong;WANG Na;FAN Hui-ping;PAN Zhi-li;XIE Xin-hua;AI Zhi-lu;Institute of Food Science and Technology;Henan Agricultural University;Collaborative Innovation Center of Henan Food Crops;Henan Key Laboratory Base Quick-frozen Flour-rice and Prepared Food;
..............page:161-165+48
Synergistic Antioxidative Effect of Berry Polyphenols with Auricularia auricular Polysaccharides
FAN Zi-luan;LIN Xiu-fang;WANG Zhen-yu;School of Forestry;Northeast Forestry University;College of Food Science and Engineering;Harbin Institute of Technology;
FAN Zi-luan;LIN Xiu-fang;WANG Zhen-yu;School of Forestry;Northeast Forestry University;College of Food Science and Engineering;Harbin Institute of Technology;
..............page:166-171+55
Effects of Citral on Glycolysis of Penicillium digitatum
TAO Neng-guo;ZHENG Shi-ju;JING Guo-xing;WANG Xiao;Department of Biotechnology and Food Engineering;College of Chemical Engineering;Xiangtan University;
TAO Neng-guo;ZHENG Shi-ju;JING Guo-xing;WANG Xiao;Department of Biotechnology and Food Engineering;College of Chemical Engineering;Xiangtan University;
..............page:172-176
Study on The Mechanism Underlying The Impact of Soy Protein Isolate on Dough Properties
GAO Xue-li;CHEN Fu-sheng;ZHANG Li-fen;BU Guan-hao;FAN Ming-tao;College of Food Science and Engineering of Northwest A&F University;College of Food Science and Technology;Henan University of Technology;
GAO Xue-li;CHEN Fu-sheng;ZHANG Li-fen;BU Guan-hao;FAN Ming-tao;College of Food Science and Engineering of Northwest A&F University;College of Food Science and Technology;Henan University of Technology;
..............page:177-184
Effect of Antioxidants with Different Polarities on the Oxidative Stability of W/O Emulsions
YI Jian-hua;SUN Yi-fei;ZHU Zhen-bao;DONG Wen-bin;LI Jing-juan;School of Food and Biological Engineering;Shaanxi University of Science and Technology;Jiaozuo Center for Disease Control and Prevention;
YI Jian-hua;SUN Yi-fei;ZHU Zhen-bao;DONG Wen-bin;LI Jing-juan;School of Food and Biological Engineering;Shaanxi University of Science and Technology;Jiaozuo Center for Disease Control and Prevention;
..............page:185-190
Physicochemical Properties of Collagen from the Skin of Acipenser gueldenstaedtii
CHEN Ming-hui;TANG Hai-qing;OU Chang-rong;CAO Jin-xuan;College of Marine Sciences;Ningbo University;Zhejiang Pharmaceutical College;
CHEN Ming-hui;TANG Hai-qing;OU Chang-rong;CAO Jin-xuan;College of Marine Sciences;Ningbo University;Zhejiang Pharmaceutical College;
..............page:191-196
Fabrication of Plant Globulin/Curcumin Nano-complexes and Their Impact on Physical and Oxidative Stability of Oil-in-water Pickering Emulsions
CHEN Shuo;CHEN Fei-ping;TANG Chuan-he;Research & Development Center of Food Proteins;Department of Grain;Oil and Plant Protein Engineering;South China University of Technology;
CHEN Shuo;CHEN Fei-ping;TANG Chuan-he;Research & Development Center of Food Proteins;Department of Grain;Oil and Plant Protein Engineering;South China University of Technology;
..............page:197-204
Modeling and Evaluating the Growth/No Growth Boundaries of Bacillus cereus: Effect of Temperature, pH, and Water Activity
CHEN Chen;LI Xue-ying;YANG Xian-shi;WANG Li-li;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
CHEN Chen;LI Xue-ying;YANG Xian-shi;WANG Li-li;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:205-213
Quantitative Structure-activity Relationship during the Freezing Process of Cryoprotectants Used for Thermal Expansion of Articular Cartilage
YU Hua-xing;LI Dai-xi;XU Fei;CHAI Pei;PAN Qi;WANG Dan-dan;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
YU Hua-xing;LI Dai-xi;XU Fei;CHAI Pei;PAN Qi;WANG Dan-dan;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:214-219+105
Effect of Combined Maillard Reaction Products in Fructose-lysine Model System and Pulsed Electric Field Sterilization on Banana Juice Quality
GAO Qi;YUAN De-bao;YANG Jin-song;LI Fen-fang;LI Yi-xing;WANG Chao-zheng;CHEN Jiao;College of Food Science and Technology;Hainan University;Hainan Key Laboratory of Banana Genetic Improvement;Haikou Experimental Station;Chinese Academy of Tropical Agricultural Sciences;
GAO Qi;YUAN De-bao;YANG Jin-song;LI Fen-fang;LI Yi-xing;WANG Chao-zheng;CHEN Jiao;College of Food Science and Technology;Hainan University;Hainan Key Laboratory of Banana Genetic Improvement;Haikou Experimental Station;Chinese Academy of Tropical Agricultural Sciences;
..............page:220-226+234
Identification of Spoilage Bacteria in Pseudosciaena crocea and Primary Model Establishment for PLFAs
GUO Quan-you;HE Mu;LI Bao-guo;JIANG Chao-jun;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
GUO Quan-you;HE Mu;LI Bao-guo;JIANG Chao-jun;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:227-234
L-Alanine Production via Fermentation of Glycerol by Recombinant Escherichia coli
ZHOU Li;DENG Can;CUI Wen-jing;LIU Zhong-mei;ZHOU Zhe-min;The Key Laboratory of Industrial Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;
ZHOU Li;DENG Can;CUI Wen-jing;LIU Zhong-mei;ZHOU Zhe-min;The Key Laboratory of Industrial Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;
..............page:235-241
Functional Properties of Mulberry(Morus atropurpurea Roxb.) Leaf Proteins Extracted by Different Methods
SUN Chong-zhen;WU Wen-jia;MIN Tian;LIU Yang;ZHU Jian-hua;LAI Fu-rao;WU Hui;College of Light Industry and Food Sciences;South China University of Technology;Yingdong College of Food Science and Technology;Shaoguan College;
SUN Chong-zhen;WU Wen-jia;MIN Tian;LIU Yang;ZHU Jian-hua;LAI Fu-rao;WU Hui;College of Light Industry and Food Sciences;South China University of Technology;Yingdong College of Food Science and Technology;Shaoguan College;
..............page:242-249
Molecular Mechanism of Ultra-high Pressure Processing Duration-induced Collagen Gelatinization
YU Wei;WANF Xue-meng;MA Liang;GUO Xue-xia;ZHOU Meng-rou;ZHANG Yu-hao;College of Food Science;Southwest University;National Food Science and Engineering Experimental Teaching Center;Southwest University;Chinese Academy of Agricultural Engineering;Ministry of Agriculture;
YU Wei;WANF Xue-meng;MA Liang;GUO Xue-xia;ZHOU Meng-rou;ZHANG Yu-hao;College of Food Science;Southwest University;National Food Science and Engineering Experimental Teaching Center;Southwest University;Chinese Academy of Agricultural Engineering;Ministry of Agriculture;
..............page:250-255
Effect of Storage Temperature on Single Anthocyanin Degradation in Blueberry Juice
ZOU Bo;XU Yu-juan;WU Ji-jun;FU Man-qin;XIAO Geng-sheng;LU Shao-wen;Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;School of Food Science;Guangdong Pharmaceutical University;
ZOU Bo;XU Yu-juan;WU Ji-jun;FU Man-qin;XIAO Geng-sheng;LU Shao-wen;Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;School of Food Science;Guangdong Pharmaceutical University;
..............page:256-262+276
Effect of Combination of Superfine Grinding and Microparticulation on the Structure and Processing Properties of Whey Protein
SUN Chan-chan;ZHANG Min;TIAN Zhao-jie;SHI Chun-yue;College of Food Science and Biotechnology;Tianjin University of Science and Technology;
SUN Chan-chan;ZHANG Min;TIAN Zhao-jie;SHI Chun-yue;College of Food Science and Biotechnology;Tianjin University of Science and Technology;
..............page:263-268
Effects of Different Types of Proteins on the Eating Quality of Potato Noodles
XU Fen;HU Hong-hai;ZHANG Chun-jiang;HUANG Feng;ZHANG Xue;LIU Qian-nan;DAI Xiao-feng;ZHANG Hong;Institute of Agro-products Processing Science and Technology;CAAS;Comprehensive Key Laboratory of Agro-products Processing;Ministry of Agriculture;
XU Fen;HU Hong-hai;ZHANG Chun-jiang;HUANG Feng;ZHANG Xue;LIU Qian-nan;DAI Xiao-feng;ZHANG Hong;Institute of Agro-products Processing Science and Technology;CAAS;Comprehensive Key Laboratory of Agro-products Processing;Ministry of Agriculture;
..............page:269-276
Reducing Acrylamide Content in Biscuits via Lactic Acid Bacteria Fermentation
ZHANG Jun-ye;ZHAO Jian-xin;YAN Bo-wen;GUO Ben-heng;FAN Da-ming;HE Xiao-yun;CHEN Wei;ZHANG Hao;School of Food Science and Technology;Jiangnan University;Bright Dairy and Food Co.;Ltd;
ZHANG Jun-ye;ZHAO Jian-xin;YAN Bo-wen;GUO Ben-heng;FAN Da-ming;HE Xiao-yun;CHEN Wei;ZHANG Hao;School of Food Science and Technology;Jiangnan University;Bright Dairy and Food Co.;Ltd;
..............page:277-282
Effects of Ultra-high Pressure Treatment on the Quality of Grass Carp
MA Hai-jian;SHI Wen-zheng;SONG Jie;WANG Zhi-he;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;
MA Hai-jian;SHI Wen-zheng;SONG Jie;WANG Zhi-he;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;
..............page:283-290
Changes in the Physicochemical Properties of Cured Decapterus maruadsi under Different Salinities
CHEN Sheng-jun;YANG Xian-qing;LI Lai-hao;WU Yan-yan;FAN Li-qin;QI Bo;HU Xiao;Wang An-feng;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;CAFS;South China Sea Bio-Resource Exploitation and Utilization Collaborative Innovation Center;College of Food Science and Technology;Shanghai Ocean University;
CHEN Sheng-jun;YANG Xian-qing;LI Lai-hao;WU Yan-yan;FAN Li-qin;QI Bo;HU Xiao;Wang An-feng;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;CAFS;South China Sea Bio-Resource Exploitation and Utilization Collaborative Innovation Center;College of Food Science and Technology;Shanghai Ocean University;
..............page:291-295+317
Effect of Moisture Loss and Modified Atmosphere Packaging on Decay Control and Quality Maintenance of Green Walnut during Storage
WANG Jin;GONG Bi;MA Hui-ling;CHEN Jin-hai;College of Life Science;Northwest A& F University;College of Forestry;Northwest A& F University;Walnut Industry Office of Yijun County;
WANG Jin;GONG Bi;MA Hui-ling;CHEN Jin-hai;College of Life Science;Northwest A& F University;College of Forestry;Northwest A& F University;Walnut Industry Office of Yijun County;
..............page:296-301+330
Physicochemical Properties of Shandong Agricultural University Purple Waxy Wheat Flour and Development of Steamed Bread Products
CUI Ting-ting;SHAN Chang-song;ZHANG Xian-sheng;DONG Yu-xiu;WU Peng;College of Food Science and Technology;Shandong Agriculture University;College of Life Science;Shandong Agricultural University;
CUI Ting-ting;SHAN Chang-song;ZHANG Xian-sheng;DONG Yu-xiu;WU Peng;College of Food Science and Technology;Shandong Agriculture University;College of Life Science;Shandong Agricultural University;
..............page:302-306
Effect of Carbon Dioxide Gas Replacement at Low Salinity on Debaryomyces hansenii Growth and Pickled Vegetable Quality
LIU Da-qun;CHEN Wen-xuan;HUA Ying;Institute of Food Science;Zhejiang Academy of Agricultural Sciences;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
LIU Da-qun;CHEN Wen-xuan;HUA Ying;Institute of Food Science;Zhejiang Academy of Agricultural Sciences;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
..............page:307-312
Effects of Sea Cucumber Processing on The Quality of Its Products
LIU Qi;CAO Rong;GUO Ying-ying;LI Zhi-chao;ZHAO Ling;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National R&D Branch Center for Sea Cucumber Processing;
LIU Qi;CAO Rong;GUO Ying-ying;LI Zhi-chao;ZHAO Ling;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National R&D Branch Center for Sea Cucumber Processing;
..............page:313-317
Effects of Water Salinity on the Nutritional Quality of Eriocheir sinensis Hepatopancreas
WANG Shuai;WU Xu-gan;TAO Ning-ping;WANG Xi-chang;LONG Xiao-wen;MO Jian-hua;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;Shanghai Ocean University;Key Laboratory of Freshwater Aquatic Genetic Resources;Ministry of Agriculture;Shanghai Ocean University;
WANG Shuai;WU Xu-gan;TAO Ning-ping;WANG Xi-chang;LONG Xiao-wen;MO Jian-hua;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;Shanghai Ocean University;Key Laboratory of Freshwater Aquatic Genetic Resources;Ministry of Agriculture;Shanghai Ocean University;
..............page:318-324
Simultaneous Detection of Malachite Green and Leucomalachite Green Based on Hybrid Antibody ELISA Analysis Method
XIE Huan-long;WANG Yu;XU Zhen-lin;YANG Jin-yi;XIAO Zhi-li;WANG Hong;LEI Hong-tao;SUN Yuan-ming;SHEN Yu-dong;College of Food Science;Guangdong Provincial Key Laboratory of Food Quality and Safety;South China Agricultural University;
XIE Huan-long;WANG Yu;XU Zhen-lin;YANG Jin-yi;XIAO Zhi-li;WANG Hong;LEI Hong-tao;SUN Yuan-ming;SHEN Yu-dong;College of Food Science;Guangdong Provincial Key Laboratory of Food Quality and Safety;South China Agricultural University;
..............page:325-330
Loop-Mediated Isothermal Amplification Method to Detect Animal-Derived Ingredients in Edible Vegetable Oil and Hogwash Oil
TAN Gui-liang;LIU Yao;LI Xiang-li;LAI Xin-tian;ZHANG Shi-wei;Zhongshan Institute for Food and Drug Control;Zhongshan Supervision Testing Institute of Quality & Metrology;Zhongshan Torch Polytechnic;Shenzhen Academy of Metrology & Quality Inspection;
TAN Gui-liang;LIU Yao;LI Xiang-li;LAI Xin-tian;ZHANG Shi-wei;Zhongshan Institute for Food and Drug Control;Zhongshan Supervision Testing Institute of Quality & Metrology;Zhongshan Torch Polytechnic;Shenzhen Academy of Metrology & Quality Inspection;
..............page:331-337
Detection of Four Lipophilic Shellfish Toxins in Edible Shellfishes by Qu ECh ERS Combined with HPLC-Tandem Mass Spectrometry
LIU Qing;ZENG Guang-feng;WANG Zhi-yuan;LI Wen-bin;HU Zhi-ling;HAN Sheng;LIU Ying;Inspection & Quarantine Technology Center of Guangdong Entry-Exit Inspection and Quarantine Bureau;Guangdong Key Laboratory of Import and Export Technical Measures of Animal;Plant and Food;Dikma Technology Ltd.;Inspection & Quarantine Technology Center of Beijing Entry-Exit Inspection and Quarantine Bureau;
LIU Qing;ZENG Guang-feng;WANG Zhi-yuan;LI Wen-bin;HU Zhi-ling;HAN Sheng;LIU Ying;Inspection & Quarantine Technology Center of Guangdong Entry-Exit Inspection and Quarantine Bureau;Guangdong Key Laboratory of Import and Export Technical Measures of Animal;Plant and Food;Dikma Technology Ltd.;Inspection & Quarantine Technology Center of Beijing Entry-Exit Inspection and Quarantine Bureau;
..............page:338-344
Identification of Free and Bound Aroma Compounds in Raspberry Wine by Gas Chromatography-olfactometry
DONG Man;REN Jing-nan;YANG Zi-Yu;TAI Ya-nan;SHAO Jin-hui;PAN Si-yi;FAN Gang;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
DONG Man;REN Jing-nan;YANG Zi-Yu;TAI Ya-nan;SHAO Jin-hui;PAN Si-yi;FAN Gang;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;
..............page:345-354+213
Screening of β-Galactosidase-producing Lactic Acid Bacteria and Analysis of the Enzymatic Synthesis of Galactooligosaccharides by GC-MS
ZHANG Hong-zhi;MA Yan-hong;HUANG Kai-hong;LI Ya-hui;Institute of Farm Product Processing;Jiangsu Academy of Agricultural Sciences;
ZHANG Hong-zhi;MA Yan-hong;HUANG Kai-hong;LI Ya-hui;Institute of Farm Product Processing;Jiangsu Academy of Agricultural Sciences;
..............page:355-361
Effect of Ohmic and Water Bath Heating on Flavor Compounds and Free Fatty Acids of Ground Lamb Longissimus dorsi Muscles
LU Yi;DU Xin;DAI Rui-tong;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Higher Institution Engineering Research Center of Animal Product;
LU Yi;DU Xin;DAI Rui-tong;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Higher Institution Engineering Research Center of Animal Product;
..............page:362-369+405
Rapid Detection of Chilling Injury in Cucumbers via Cooling Curve Approach
XIE Yue;ZHANG Min;ZHU Sai-sai;LIANG Fei-xia;YUAN Hai-tao;HUANG Ru-guo;College of Food Science and Technology;Shanghai Ocean University;
XIE Yue;ZHANG Min;ZHU Sai-sai;LIANG Fei-xia;YUAN Hai-tao;HUANG Ru-guo;College of Food Science and Technology;Shanghai Ocean University;
..............page:370-377+386
Analysis of Volatile Compounds in Traditional Hurood from Inner Mongolia Region by SPME-GC-MS
WANG Bei;ZHANG Guo-hua;WANG Juan;ZHANG Ming-xia;ZHANG Meng-jiao;CHOI Hak-jong;HE Guo-qing;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;College of Biosystms Engineering and Food Science;Zhejiang university;World Institute of Kimchi;
WANG Bei;ZHANG Guo-hua;WANG Juan;ZHANG Ming-xia;ZHANG Meng-jiao;CHOI Hak-jong;HE Guo-qing;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;College of Biosystms Engineering and Food Science;Zhejiang university;World Institute of Kimchi;
..............page:378-386
Classification of Kiwi Fruits According to Their Geographical Origin Based on Polyphenolic Compound Profile
DOU Pei;YUAN Ya-hong;GUO Jing;YUE Tian-li;ZHAO Xu-bo;College of Food Science and Engineering;Northwest A&F University;
DOU Pei;YUAN Ya-hong;GUO Jing;YUE Tian-li;ZHAO Xu-bo;College of Food Science and Engineering;Northwest A&F University;
..............page:387-393
Key Aroma Constituents Affecting the Quality of Ripened Pu-erh Tea
LV Hai-peng;ZHANG Yue;YANG Ting;SHI Jiang;LIN Zhi;Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture;Tea Research Institute;Chinese Academy of Agricultural Sciences;Graduate School of Chinese Academy of Agricultural Sciences;
LV Hai-peng;ZHANG Yue;YANG Ting;SHI Jiang;LIN Zhi;Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture;Tea Research Institute;Chinese Academy of Agricultural Sciences;Graduate School of Chinese Academy of Agricultural Sciences;
..............page:394-399
Distribution of Phosphorus Content in Different Body Parts in Hens and Its Correlation Analysis
TANG Chun-hong;LI Xue-ke;ZHANG Chun-hui;WANG Chun-qing;LI Xia;LI Yin;College of Environmental and Biological Engineering;Chongqing Technology and Business University;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
TANG Chun-hong;LI Xue-ke;ZHANG Chun-hui;WANG Chun-qing;LI Xia;LI Yin;College of Environmental and Biological Engineering;Chongqing Technology and Business University;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:400-405
Effects of Chinese Rice Wine on Changes in Volatile Flavor Compounds during Stewing Pork
WANG Rui-hua;CHEN Jian-chu;YE Xing-qian;LIU Dong-hong;Zhejiang University;College of Biosystems Engineering and Food Science;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment;
WANG Rui-hua;CHEN Jian-chu;YE Xing-qian;LIU Dong-hong;Zhejiang University;College of Biosystems Engineering and Food Science;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment;
..............page:406-415
Neuroprotection by Tea Bioactive Components in Alzheimer’s Disease: a Review
GAO Xiong;CHEN Zhong-zheng;ZHANG Yuan-yuan;LIN Xiao-rong;LI Bin;College of Food Science;South China Agricultural University;
GAO Xiong;CHEN Zhong-zheng;ZHANG Yuan-yuan;LIN Xiao-rong;LI Bin;College of Food Science;South China Agricultural University;
..............page:416-425