1009-038X
2016 Issue 10
Advance in Molecular Mechanism of Nutrition Interventions of Anthocyanins for Chronic Disease
BAI Weibin;ZHU Cuijuan;HU Yunfeng;JIAO Rui;WU Shi;SUN Jianxia;Department of Food Science and Engineering;Jinan University;School of Chemical Engineering and Light Industy;Guangdong University of Technology;
BAI Weibin;ZHU Cuijuan;HU Yunfeng;JIAO Rui;WU Shi;SUN Jianxia;Department of Food Science and Engineering;Jinan University;School of Chemical Engineering and Light Industy;Guangdong University of Technology;
..............page:1009-1019
..............page:1019+1052
Effect of Lipid Phase State on the Storage Stability of High-Protein Intermediate-Moisture Foods
LU Naiyan;ZHANG Xuan;LI Juan;ZHOU Peng;State Key Laboratory of Food Science and Technology;Jiangnan University;
LU Naiyan;ZHANG Xuan;LI Juan;ZHOU Peng;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:1020-1027
Optimization of Culture Conditions for Specific Production of Glycosidase from Gibberella intermedia WX12
YANG Nannan;LI Hui;WU Yan;ZHANG Xiaomei;XU Zhenghong;SHI Jingsong;School of Pharmaceutical Science;Jiangnan University;
YANG Nannan;LI Hui;WU Yan;ZHANG Xiaomei;XU Zhenghong;SHI Jingsong;School of Pharmaceutical Science;Jiangnan University;
..............page:1028-1034
..............page:1034+1060+1087+1092+1099+1105+1112+1119
Research on the Evolutionary Tree for H1N1 Flu Virus Based on HA and NA Protein Sequences
LI Jianlin;XUE Xiaoli;TANG Xuqing;School of Science;Jiangnan University;
LI Jianlin;XUE Xiaoli;TANG Xuqing;School of Science;Jiangnan University;
..............page:1035-1040
Preliminary Study on the Stability of Chitosan-Modified Liposomes Containing L-Asparaginase
WAN Shengli;HE Dan;YAN Zijun;ZHANG Yanfang;ZHANG Jingqing;Engineering Research Center in University;Chongqing Medical University;
WAN Shengli;HE Dan;YAN Zijun;ZHANG Yanfang;ZHANG Jingqing;Engineering Research Center in University;Chongqing Medical University;
..............page:1041-1044
Technological Study on Puffing of Chips from Freshwater Surimi by Microwave Heating
WANG Lan;FU Xiaoyan;SHI Zhaolong;WU Wenjing;QIAO Yu;DING Anzi;LIAO Li;WANG Jun;XIONG Guangquan;Institute for farm Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Science;College of food science and technology;Huazhong Agricultural University;
WANG Lan;FU Xiaoyan;SHI Zhaolong;WU Wenjing;QIAO Yu;DING Anzi;LIAO Li;WANG Jun;XIONG Guangquan;Institute for farm Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Science;College of food science and technology;Huazhong Agricultural University;
..............page:1045-1052
Optimization of Subcritical Water Extraction of Polysaccharides from Auricularia auricular by Response Surface Methodology
BAO Yihong;DENG Qi;School of Forestry;Northeast Forestry University;Collaborative Innovation Center for Development and Utilization of Forest Resources;
BAO Yihong;DENG Qi;School of Forestry;Northeast Forestry University;Collaborative Innovation Center for Development and Utilization of Forest Resources;
..............page:1053-1060
Study on Shape Indexes and Texture Properties of Bighead Carp (Aristichthys nobilis)
JIANG Qixing;WANG Dan;YU Dawei;XU Yanshun;XIA Wenshui;School of Food Science and Technology;Jiangnan University;
JIANG Qixing;WANG Dan;YU Dawei;XU Yanshun;XIA Wenshui;School of Food Science and Technology;Jiangnan University;
..............page:1061-1065
Effect of Pulsed Electric Field on the Activity of Apple Polyphenol Oxidase
MA Lijiao;QIAN Jianya;WANG Lijuan;School of Food Science and Engineering;Yangzhou University;
MA Lijiao;QIAN Jianya;WANG Lijuan;School of Food Science and Engineering;Yangzhou University;
..............page:1066-1073
Analysis of Volatile Components in Lentinula edodes by SPME-GC-MS and Establishment of Fingerprint
CHEN Wanchao;YANG Yan;LI Wen;JIANG Jun;YU Hailong;FENG Jie;LI Xiaobei;LIU Kun;National Engineering Research Center of Edible Fungi;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;the People’s Republic of China;Institute of Edible Fungi;Shanghai Academy of Agricultural Science;College of Food Science and Technology;Shanghai Ocean University;Institute of Edible and Medical Fungi;Lishui Academy of Agricultural Science;
CHEN Wanchao;YANG Yan;LI Wen;JIANG Jun;YU Hailong;FENG Jie;LI Xiaobei;LIU Kun;National Engineering Research Center of Edible Fungi;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;the People’s Republic of China;Institute of Edible Fungi;Shanghai Academy of Agricultural Science;College of Food Science and Technology;Shanghai Ocean University;Institute of Edible and Medical Fungi;Lishui Academy of Agricultural Science;
..............page:1074-1080
Analysis of Amino Acid Composition and Flavor Quality-Related Indexes of Yellow-and Red-Fruited Tomato Species
LIU Na;YUE Dong;LU Bo;TIAN Shoubo;ZHANG Hui;ZHU Longying;ZHU Weimin;Horticultural Research Institute;Shanghai Academy of Agricultural Sciences;Shanghai Key Laboratory of Protected Horticultural Technology;College of Horticulture;Nanjing Agricultural University;Agricultural Information Institute of Science and Technology;Shanghai Academy of Agricultural Sciences;
LIU Na;YUE Dong;LU Bo;TIAN Shoubo;ZHANG Hui;ZHU Longying;ZHU Weimin;Horticultural Research Institute;Shanghai Academy of Agricultural Sciences;Shanghai Key Laboratory of Protected Horticultural Technology;College of Horticulture;Nanjing Agricultural University;Agricultural Information Institute of Science and Technology;Shanghai Academy of Agricultural Sciences;
..............page:1081-1087
Detection for Sika Deer-Origin Ingredients in Foods by Fluorescent Real-Time PCR Method
QI Chunmeng;YANG Xinting;XUE Chenyu;ZHAO Linna;HOU Caiyun;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;
QI Chunmeng;YANG Xinting;XUE Chenyu;ZHAO Linna;HOU Caiyun;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;
..............page:1088-1092
Screening,Identification and Optimizing of γ-Aminobutyric Acid Production in Yeast
XIAO Jing;XU Yanan;LI Qi;ZHANG Yanwei;LIU Yan;SHI Xuewei;College of Information Science and Technology;Shihezi University;College of Food Science;Shihezi University;
XIAO Jing;XU Yanan;LI Qi;ZHANG Yanwei;LIU Yan;SHI Xuewei;College of Information Science and Technology;Shihezi University;College of Food Science;Shihezi University;
..............page:1093-1099
Isolation,Identification and Enzymatic Characteristics of Yeasts Producing β-Glucosidase
XU Yanan;SHI Xuewei;AN Yangyang;TAN Siwei;XIAO Jing;TONG Junmao;College of Food Science;Shihezi University;Administered by the Department;Baotou Vocational and Technical College;
XU Yanan;SHI Xuewei;AN Yangyang;TAN Siwei;XIAO Jing;TONG Junmao;College of Food Science;Shihezi University;Administered by the Department;Baotou Vocational and Technical College;
..............page:1100-1105
Research on the Color Changes of Sargassum fusiforme During Blanching Treatment
MA Zhengran;JIANG Qixing;XU Yanshun;YU Peipei;XIA Wenshui;School of Food Science and Technology;Jiangnan University;
MA Zhengran;JIANG Qixing;XU Yanshun;YU Peipei;XIA Wenshui;School of Food Science and Technology;Jiangnan University;
..............page:1106-1112
Preparation and Properities of Microcrystalline Cellulose from Corn Stalk
ZHANG DongLi;CHENG Li;GU Zhengbiao;HONG Yan;LI Zhaofeng;School of Food Science and Technology;Jiangnan University;The State Key Laboratory of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;
ZHANG DongLi;CHENG Li;GU Zhengbiao;HONG Yan;LI Zhaofeng;School of Food Science and Technology;Jiangnan University;The State Key Laboratory of Food Science and Technology;Synergetic Innovation Center of Food Safety and Nutrition;Jiangnan University;
..............page:1113-1119
..............page:1120