Review on Metabotype
ZHOU Xiaowei;ZHONG Ruimin;GUO Honghui;Yingdong College of Food Science and Technology;Shaoguan University;

..............page:673-678

Review on Genes Structures and Functions of Surface Layer Proteins from Lactobacillus spp.
GUAN Xiaoyan;LUO Weidong;LI Lili;DONG Ying;GU Ying;Liaoning Ocean and Fisheries Science Research Institute;Ocean and Civil Engineering Institute;Dalian Ocean University;Food Science and Engineering Institute;Liaoning Medical University;

..............page:679-684

hui yi xin xi

..............page:684+703+723+730+743+750+763+771

Effects of Coating Process and Control Parameters on the Quality of Chocolate-Coated Products
ZHANG Lijun;ZHANG Min;School of Food Science and Technology;Jiangnan University;Aarhus Karlshamn China Ltd;

..............page:685-690

Isolation and Identification of Yeasts from the Traditional Fermented Dairy Products and Fermented Flour Starters in Xinjiang
WANG Guanqun;HAN Peiji;YANG Wenju;WANG Xingyu;XU Qian;ZHU Lixia;Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South;State Key Laboratory of Mycology;Xinjiang Product Quality Supervision and Inspection Institute;

..............page:691-698

High Sensitive Detection of Sulfadimethoxine Based on SPR Technique
ZHAO Yuan;XU Liguang;WU Xiaoling;LIU Liqiang;XU Chuanlai;School of Food Science and Technology;Jiangnan University;

..............page:699-703

Maillard Reaction Between Glucose and Histamine and Its Inhibition on Cell Proliferation and Effect on Cell Cycle of Human Hepatic Cell Line(HL7702)
ZHANG Meng;NI Kongwei;ZOU Zuquan;ZHANG Jinjie;YANG Wenge;School of Marine Sciences;Ningbo University;Medical School of NingBo University;

..............page:704-711

ke ji xin xi

..............page:711+778+783

Influence of Sodium Chloride on the Freeze-Thaw Stability of Corn Starch Gels
WANG Guanqing;LIU Guodong;HONG Yan;GU Zhengbiao;Cheng Li;LI Zhaofeng;The State Key Laboratory of Food Science and Technology;Jiangnan University;School of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;

..............page:712-716

Non-Destructive Detection of Moisture Content Uniformity During the Drying Process of Maize by Hyperspectral Imaging Technology
ZHAO Weiyan;HUANG Min;ZHANG Min;Key Laboratory of Advanced Process Control for Light Industry;Ministry of Education;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:717-723

Processing Technology of High Solid Content Starch-Based Wood Adhesive
WANG Panjun;CHENG Li;GU Zhengbiao;LI Zhaofeng;HONG Yan;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;

..............page:724-730

Determination of 14 Pesticide Residues in Fresh Jujube Using Liquid Chromatography Coupled with Electrospray Ionization Tandem Mass Spectrometry
ZHONG Donglian;LIU Yihua;SHEN Danyu;MO Runhong;DING Ming;TANG Fubin;Research Institute of Subtropial Foresty;Chinese Academy of Forestry / Quality Testing Center for Non-Wood Forest Products of State Forestry Administration;

..............page:731-737

Study on the Processing Technology of Instant Ayu
LUO Hongling;LIU Haiying;WANG Rong;School of Food Science and Technology;Jiangnan University;Taixing Jiangtai Aquatic Professional Cooperatives;

..............page:738-743

Optimization of Ultrasonic-Microwave Synergistic Extraction of Total Flavonoids from Leaves of Punica granatum L.by Response Surface Methodology
TENG Jingtong;ZHAN Xiaolong;GONG Kun;XUE Jianping;DUAN Yongbo;SONG Yingchun;SHENG Wei;College of Life Sciences;Huaibei Normal University;Anhui Key Laboratory of Plant Resources and Biology;Huaibei Puhao Biological Technology Co.;Ltd.;

..............page:744-750

Effects of Curcumin on Caspase-3 and PARP Expression of Colorectal Carcinoma Cells
WU Yali;LV Fang;GUO Lida;Department of Food;Guangdong Industry Technical College / Centre of Guangdong Higher Education for Engineering and Technological Development of Speciality Condiments;Department of Environment and Chemical Engineering;Hebei College of Industry and Technology;

..............page:751-755

Optimized Production of the Highly Moisture-Absorbing Citrate Starch by the Utilization of Microwave-Ass
ZHOU Mei;LU Jun;NIU Lili;WANG Tingting;ZHANG SHenggui;College of Food Science and Engineering;Gansu Agricultural University;College of Physics;Gansu Agricultural University;

..............page:756-763

Influence of External Factors on Fructose and Glucose Fermentations by Saccharomyces cerevisiae GJ2008
ZUO Song;WU Shihua;ZHANG Jian;ZHAO Dongling;LIANG Fajian;HUANG Cuiji;School of Biological and Chemical Engineering;Guangxi University of Science and Technology;

..............page:764-771

Application of Natural Materials as Tip Additives in Cigarette Products for Favor Enhancement and the Reduction of Harmful Substances
CAI Bo;LI Yong;YANG Lei;FENG Hongtao;YANG Qianxu;YANG Qing;Technology Centre;China Tobacco Yunnan Industrial Co.;Ltd.;Post-Doctoral Scientific Research Station of Hong Yun Hong He Tobacco Co.;Ltd.;

..............page:772-778

Effects of 9-Cis-Retinoic Acid on the Proliferation and Apoptosis of Human Lung Cancer Cell Line A2
FENG Yuan;MAO Yong;YOU Qinjun;XU Jingjing;School of Food Science and Technology;Jiangnan University;Affiliated Hospital;Jiangnan University;

..............page:779-783

di ju ban ru tang sheng chan ji shu yan jiu
zhang qun ;

..............page:784