Determination of Shikimic Acid in the Production of Microbial Fermentation
SHEN Guo-peng;LI Li;BAN Chun-lan;WU Ming-jian;HUANG Qiang;School of Chemical Engineering and Energy;Zhengzhou University;Chemical Society of Henan Province;

..............page:1111-1114

fang bian mi fan zhi bei fang fa de yan jiu
zhang qun ;

..............page:1120

Research Advance on Composition Change, Biological Activity and Application of Grain Sprouts
LAI Ji-xiang;WEI Shao-min;FANG Yun;HE Cong-fen;DONG Yin-mao;School of Chemical and Material Engineering;Jiangnan University;School of Science;Beijing Technology and Business University;

..............page:1016-1024

Study on Mannose Formation During High Fructose Syrup Production
LIU Jia;ZHANG Xiao-ping;DUAN Gang;Genencor Bioproduct Co. Ltd.;DuPont Industrial Biosciences;

..............page:1101-1105

The Non-Dairy Creamer with High Stability and Turbidity Developed and Used in Fish Head Soup
ZHANG Jian-wen;WANG Yue;XING Zhi-qiang;LIU Xin-rong;MEI Hua;Suzhou Jiahe Foods Industry Co.;Ltd.;

..............page:1106-1110

Effect of Blanching on the Enzyme Activity of Brassicachinensis L.
LIU Qian;ZHANG Min;RONG Xiao-hong;ZHAO Ke-jin;School of Food Science and Technology;Jiangnan University;Haitong Food Group Company;

..............page:1031-1036

Establishment of ELISA for Sudan I Residues in Food
KUANG Hua;YONG Qian-qian;LIU Li-qiang;HU Yong-ming;SONG Shan-shan;XU Chuan-lai;School of Food Science and Technology;Jiangnan University;

..............page:1049-1056

Effect of Storage Methods of Postharvest Raw Material on the Browning of Frozen Komatsuma
CHEN Ji-suan;ZHANG Min;RONG Xiao-hong;MAO Pei-cheng;School of Food Science and Technology;Jiangnan University;Ningbo Haitong Food Science and Technology Limited Company;

..............page:1075-1078

Simultaneous Determination of Four Flavonoids in Apocynum venetum Gathered in Different Seasons by High Performance Liquid Chromatography
SHI Xue-ping;WU Liang-liang;Department of Engineering and Technology of Jiangsu Institute of Economic & Trade Technology/Jiangsu Food Safety Engineerning Research and Development Center;Nanjing Institute for Comprehensive Utilization of Wild Plant;

..............page:1115-1119

Effect of the Polysaccharides and Other Active Extracts from Cynanchum auriculatum on the Activity of Tyrosinase
WANG Xiao-lan;YAO Wen-jie;YUAN Liang;Wuxi Medical School;Jiangnan University;

..............page:1097-1100

Characterization and Antioxidant Activity in Vitro of Polysaccharides from Chinese Venus
JIANG Chang-xing;JIAO Yun-peng;XIONG Qing-ping;CHEN Xiao-ming;WANG Ji-zhong;ZENG Xiao-xiong;College of Life Science and Chemical Engineering;Huaiyin Institute of Technology;Jiangsu Food Science College;College of Food Science and Technology;Nanjing Agricultural University;

..............page:1091-1096

Studies on Breeding of Selenium-Enriched Yeasts
ZENG Li-hua;MA Ping-mei;LI Wei;HUANG Chong-bo;ZHANG Chun;CHEN Gui-ying;GE Fang-lan;TANG Ling;KUANG Sheng-yao;College of Life Science;Sichuan Normal University;Sichuan Animtech Feed CO.;LTD;

..............page:1085-1090

Effect of the Components of the Different Varieties of Waxy Corn on Their Sensory Quality
TANG Ming-xia;QIU Qi-cheng;YUAN Chun-xin;FENG Ying-wei;CHEN Guo-qing;CHEN Jie;Institute or Agriculrural Sciences of the Changjiang River Bank District;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:1070-1074

Ion-Exchang Purificatioon of Alpha-Ketoglutaric Acid in Fermentation Broth
ZHAN Hong-de;LI Jiang-hua;LIU Long;DU Guo-cheng;CHENG Jian;School of Biotechnology;Jiangnan University;Key laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;

..............page:1043-1048

Methods for Preference Test to Predict Consumer’s "Operational Preference"
XIA Yi-xun;ZHONG Fang;YU Jian;School of Food Science and Technology;Jiangnan University;

..............page:1037-1042

Quality Changes and Kinetics of Thermal and Microwave Processed Blueberry Juice During Storage
GAO Xue-ling;LIU Jia;ZHOU Wei;HU Yong;YUE Peng-xiang;College of Tea & Food Science And Technology;Anhui Agriculture University;Institute of Agricultural Products Processing;Anhui Academy of Agricultural Sciences;

..............page:1063-1069

Screening of Lactic Acid Bacteria Suitable for Biological Acidification of Rice Soaking in Chinese Rice Wine
CHENG Fei;ZHOU Gao-feng;XIE Guang-fa;LU Jian;CAO Yu;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;Zhejiang Guyuelongshan Shaoxing Wine Co.;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;

..............page:1079-1084

The Research on the Assessment of Farm Produce Cold Chain Quality and Safety Based on Fuzzy Comprehensive Evaluation
SONG Bao-e;ZHU Wen-ying;LI Xiao-ming;School of Economics and Management;Chang’an University;

..............page:1057-1062

Analysis of Structure and Key Amino Acids Existed in 4α Glucanotransferase Catalytic Region
WANG Jin-peng;TIAN Yao-qi;ZHOU Xing;JIAO Ai-quan;ZHAO Jian-wei;JIN Zheng-yu;School of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;State Key Laboratory of Food Science and Technology Jiangnan University;

..............page:1025-1030

hui yi xin xi

..............page:1056+1069+1074+1090+1105

ben kan ying yao can jia shou jie zhong guo kan bo hui

..............page:1024

ke ji xin xi

..............page:1015+1084+1096+1114+1119

Biosynthesis Pathway and Structure Variability of Bacterial Endotoxin
WANG Xiao-yuan;SONG Hong-jun;State Key Laboratory of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Natrition;Jiangnan University;Langfang Health Vocational College;

..............page:1009-1015