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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Food and Fermentation Industries
0253-990X
2009 Issue 10
The Components Analysis and Quality Identification of Aged Shaoxing Rice Wine
Jiang Chao1;Lin Feng1;Zou Huijun2;Xie Guangfa2;Zhou Jiandi212
..............page:119-123
Immunoassay Technology and Its Applications on Detection of Fungicide Residues in Agricultural Products
Zhou Yingxia1;2;Jiao Bining1;2;Pan Jiarong31 2 3
..............page:103-107
One Step Production for Zinc Gluconate by Enzymatic Process
Zhou Hongwei1 ;Er Yanling2 ;Jiang Xirui1 ;Liu Fei1 ;Qian Ying1 ;Li Yanping1 ;Duan Gang11 Bio-Products Co.;Ltd.;Wuxi 214028;China) 2
..............page:77-80
Study on the Production of Soy-based Yogurt by Probiotics
Li Li; Min Jian
..............page:68-72
Effect of Ethanol Precipitation Time on Physicochemical Properties of Apple Pectin
Fan Huiping;Peng Kai;Hu Xiaosong;Wu Jihong;Liao Xiaojun
..............page:49-54
Study on Preparation of Water Soluble Chitosan Derivatives
Liu Dongying;Yu Xiongyong;Zhou Liyan
..............page:93-95
Research Development on Effection of Beer High Gravity Brewing on Metabolism of Saccharomyces cereviseae
Yu Zhimin;Zhao Mouming;Zhao Haifeng;Chen Wenfen
..............page:108-112
Study on the Characteristic of Modified Gelatins by Tannin
Chen Yingjia;Li Wenli;Liu Haiying
..............page:40-43
Screening and Identification of Laccase-producing Wood-rot Fungi and Characterization of Its Enzyme
Wang Jianfeng1; Li Jiang1 ;Rao Jun1;Wang Zhang212
..............page:44-48
An Improved Method on Determining the Quick Count of Viable Lactobacillus
Xiong Tao1;Wang Yun1;Zeng Zheling1;Huang Jinqing1;Liu Meijun21
..............page:132-134
Effects of Staphylococcus condimenti and Macrococcus caseolyticus on Residual Nitrite Contents and Colour Formation of Cantonese Sausag
Sun Weizheng1;Wu Yantao2;Zhao Qiangzhon1;Zhao Mouming1;Wu Na1;Qian Yiling112
..............page:147-151
The Studying of Transformation Process in Amycolatopsis sp.Cell Converting Lovastatin into Wuxistatin
Fu Weilai;Zhuge Bin; Yu Hai; Fang Huiying;Zhu geJian
..............page:23-27
Study on Enzymic Dialdehyde Starch Immobilizating Urease
Nie Lihong;Luo Faxing
..............page:32-35
A Survery of Biogenic Amines in Chinese Traditional Sausage
Lu Shiling1;2;Shu Ruigua1;Xu xinglian1;Zhou Guanghong1;Chen Yanping1;Sun Yongming112
..............page:141-146
HPLC For Simultaneously Determination of a Mixed-cyclodextrin of α,β,γ-Cyclodextrin
Mao Yong;Deng Yuan;Li Jiao;Wang Daming;Yang Guowu
..............page:138-140
A Simple Method for Detecting Content of Biotin
Zheng Weizhen;Qiu Juanping;Zhao Chuntian;Zhu Jiarong
..............page:135-137
Study on Selection and Identification of Lactic Bacteria and Its Tolerance and the Proliferation in Probiotic Bacterial in Pickles
Zhao Libin1;Liu Ling2;Tong Junmao1;Chen Gong3;Yü Wenhua3123
..............page:28-31,35
Perspectives on Oleochemical Industry Using Supercritical Carbon Dioxide
Meng Xianghe;Pan Qiuyue12
..............page:113-118
Optimization of Enzymolysis of Banana Puree by Complex Enzyme
Chen Qicong; Huang Huihua
..............page:186-190
Study on Brewing Rice of Qingshuang Chinese Rice Wine
Xia Yanqiu1;Zhu Qiang1;Wang Zhijun21 2
..............page:81-84
Kinetics Study on Solid State Batch Fermentation of Sweet Sorghum Stalks to Produce Ethanol
Wang Erqiang1;Geng Xin1;2;Li Shizhong1;Li Tiancheng112
..............page:1-4
A Method for Determination of Imidacloprid Residue in Fruit and Vegatables with HPLC
Hou Ruyan;Cai Huimei;Zhang Zhenzhu;Wan Xiaochun
..............page:128-131
Analysis of Surrogate Contaminants in Paper-plastic Food Packaging Material by Capillary Gas Chromatography
Huang Xiuling1;2;Liu Zhigang2;Wang Zhiwei3;Xu Wencai4;Liu Quanxiao41 234
..............page:124-127
Review on Alicyclobacillus spp. of Juice
Wang Mei1;2;Jiao Bining1;2;Xue Yang212
..............page:96-102
Optimization of Ultrasonic-microwave Synergistic Extraction of Anthocyanins by Response Surface Methodology
Li Chao1;Wang Weidong1;Zheng Yi1;Yang Rifu2;Fan Dongmei1 12
..............page:167-171
Extraction and Stability of Pigment in Purple Chili Pepper Leaves
Sui Yihu1;2;Chen Jinfeng1;Yang Xueling1;Wei Yue1;Qian Chuntao112
..............page:162-166
Impact of Trehalose on the Quality of New Kinds of Mashed Chicken-bone Sliced Meat
Yang Shanshan;Li Biansheng;Liu Weitao;Liu Xin
..............page:158-161
The Study of Screening and Mixing the Strains Improving Feeding Quality of Rapeseed Meal
Huang Qian1;Niu Yanxing1;Ni Guangyuan1;2;He Jiang1;2;Huang Fenghong112
..............page:73-76
Optimization for Extraction of K~+ from Molasses Vinasse by Ion-exchange Resin
Zhang Pingjun;Yu Shujuan
..............page:176-180
Ultra-high Pressure Treatment on Texture and Color of Cherry Tomatoes
Tian Ying;Hou Jianshe;Xue Fengzhao;Li Da;Fei Fei
..............page:89-92
Effect of Ultra-high Pressure Treatment on Quality of Pineapple Juice
Zhang Wei;Li Biansheng
..............page:181-185
Study on Anti-oxidative Capacity of Glucooligosaccharides Synthesized by Microwave-assistance
Liu Yun2;Song Yurong2;Le Guowei1;2;Shi Yonghui1;21;Wuxi 214122;China)2
..............page:36-39
Research on Decoloration of Shikimic Acid Extract with Macroporous Resin
Lu Shunzhong1;Li Qiuting2;Liu Jie2;Yang Jing2;Qiu Hua2;Li Na112
..............page:172-175
Change of Nitrite and Nitrate Content During the Processing of Dry-cured Salted Fish Processing
Yang Xianqing1;Fan Liqin1;2;Chen Shengjun1;Li Laihao1;Wu Yanyan1;Hao Shuxian1;Cen Jianwei1;Ma Haixia1;Shi Hong112
..............page:55-58