Food Science and Technology 2008 Issue 5 The preliminary foundation on high performance liquid chromatography fingerprint of bee-gathered rape pollen

The preliminary foundation on high performance liquid chromatography fingerprint of bee-gathered rape pollen
ZHOU Yan-ming;HAO Xiao-li

..............page:233-236

Determination of ester preservative in jam using matrix solid phase dispersion-H PLC
ZHOU Jian-ke;WANG Li-shuang;ZHAO Rui-feng

..............page:237-239

Study on the determination of bensulfuron methyl residues in cereals
LI Shu-juan;LUO Yi;CHEN Dong-dong;CAI Hui-xia;LI Li

..............page:239-241

Study on chemiluminescence in the determination of benzoyl peroxide
FU You-li;HU Er-kun;CHEN Jin-hui

..............page:242-245

Study on quality change of Xinjiang Dongzao jujube under low temperature storage
ZHAI Jin-lan;ZHOU Hong;YANG Yan-bin;JIANG Ying

..............page:246-248

Research of antagonists selection and their Corresponding effect on hami melon
CHEN Guo-gang;TONG Jun-mao;ZHANG Xin-hua

..............page:249-251

Effect of postharvest physiological index by chemical inducer treatment on cold storage melon
MAO Xiao-ying;WU Qing-zhi;TONG Jun-mao

..............page:252-255

Effects of exogenous Methyl Jasmonate on disease resistance to Rhizopus fruit rot in postharvest mature green tomato fruits
SHI Hui;LI Ying-cong;LUO Yun-bo;ZHU Ben-zhong

..............page:255-258

Study on inhibitory effects in-vitro of herbal extracts against postharvest pathogenic fungi from fruits and vegetables
WU Zhen-yu;AI Qi-jun;WANG Yan;ZHANG Wei;WEI Yue-qin

..............page:259-262

Nanotechnology in food preservation and its safety investigation
XIA Fan;JU Zheng-yan

..............page:263-266

shi shi chuan di

..............page:7,18,22,29,37,40,44,50,53,57,84,88,95,107,111,122,129,137,143,156,167,170,190,206,232,241,245,262

zhan hui xin xi

..............page:270

Immune-modulation of glycyrrhiza polysaccharide
SHI Shen;ZHANG Ze-sheng;WANG Yu-ben;YANG Ha-yan

..............page:267-269

Headspace solid-phase microextraction and gas chromatographymass spectrometry analysis of aroma compounds in mango
ZUO Jun;TENG Jian-wen;YU Lian;XIA Ning;WEI Bao-yao

..............page:229-232

Catalytic kinetic spectrophotometric determination of trace iodine with cetylpyridinium bromide surfactant as sensitizer
NI Xiu-zhen;WANG Xiao-ju

..............page:226-228

Study on determination of ursolic acid in Cornus officinalis Sieb.et Zucc.by high performance capillary electrophoresis
CHI Dao-bing;CHEN Hong-hong;LI Zhu-le;TAN Hua-rong;DING Zhi-en

..............page:222-226

Study on measuring xylose content by DNS reagent
CAI Hui-mei;JIANG Jun-shu;LIU Bin;CAI Jing-min

..............page:219-221

Study on spectrophotometric determination of procyanidins from grape seeds
XU Li-mei;DU Yong-feng;YAO Bing-hua

..............page:216-219

Determination of total flavonoid content in Zhejiang Jumi
XIONG Chun-hua;YAO Cai-ping

..............page:213-215

Determination of γ-aminobutyric acid from glutamate in the presence of L-Glutamate decarboxylase by Colorimetric method
SUN Bo;LIANG Hai-wen;CHI Yu-jie;WANG Xi-bo;XIA Ning

..............page:210-213

2008 nian shi pin ke ji zheng gao qi shi

..............page:插2

Technical study on edible film composed of bean dregs
WANG Hai-yan;LI Jing;QI Zhou-yan

..............page:130-131

Modified role of lactobacillus fermentation in corn
TENG Jian-wen;MA Qian;XIA Ning

..............page:126-129

Advances in study on antarctic ice nucleation active organisms
KAN Guang-feng;SHI cui-juan;DING Yu

..............page:123-125

Physicochemical characteristics of acidic electrolyzed water with different treatments
ZHU Zhi-wei;LI Bao-ming;ZHANG Yue;SHI Zheng-xiang;CAO Wei

..............page:119-122

Determination of the selenium content in selenium-enriched sprouted brown rice by hydride generation atomic fluorescence spectrometry
YIN Li-guo;PU Yun-feng;ZHONG Geng

..............page:207-209

The quality assessment of rancid milk in Qingdao market
LIU Sha-qing;JI Hui-juan;HU Ping-xiu;CHEN Bo-hu;LIU Chuan;ZHAO Meng-wei

..............page:204-206

Genetically modified food safety management
DENG Yu-qiong;ZHONG Yu-qing;YANG Xiao

..............page:198-204

Study on extracting process of the fucoidan of Sargassum hemiphyllum
LIU Chen-ying;WANG Wei-min

..............page:194-197

Study on extraction processing of polysaccharide in moringa oleifera
REN An-xiang;HE Yin-feng;JIN Gui-min;TANG Zhong-rong

..............page:191-194

The latest reserch progress on the structure and bioactive of teasaponin
LIU Hong;TIAN Jing

..............page:186-190

The chemical components and antibacterial activity of cumin essential oil
LI Wei;FENG Dan;LU Zhan-guo

..............page:182-186

Study on supercritical carbon dioxide extraction of ursolic acid in herba plantagin
LIU Yan-hui

..............page:179-181

Effect of chitin On the content of chlorogenic acid and trace metal elements in flos lonicerae juice
HOU Ting-ting;LI Cheng-peng;ZHONG Jie-ping;LI Si-dong;LI Hui-hong

..............page:175-178

Spectroscopic properties and stability of melanin extracted from taihe black-bone silky fowl
TU Yong-gang;XIE Ming-yong;TIAN Ying-Gang;LI Jing;SUN Ya-zhen

..............page:171-175

Analysis of the fatty acid composition of soybean residue before and after fermentation by Neurospora.crassa
ZHOU Xiao-qi;DENG Ze-yuan;YU Wei

..............page:132-134

Optimization of the enzymatic hydrolysis of oat bran by Protamex protease response surface method
WANG Chang-tao;FENG Bing;DONG Yin-mao

..............page:134-137

Study on synthesis technology of isoamylfuroate using NaHSO4 as catalyst
MENG Xiang-fu

..............page:138-140

Synthesis of flavor furfuryl 2-methyl-3-furyl disulfide
SHA Shuang;XIE Jian-chun;SUN Bao-guo

..............page:140-143

Study on extraction technology of functional composition in tartary buckwheat bran
ZHANG Rui;WANG Ying-ping;REN Gui-xing

..............page:144-146

Research on the microwave-assisted extraction of cAMP
CUI Zhi-qiang

..............page:147-149

Study on optimal enzyme extracting technology of functional components in citrus peel
SU Dong-lin;SHAN Yang;LI Gao-yang;ZHANG Ju-hua;ZHANG Qun;ZHOU Xiang-rong

..............page:150-154

Study on antimicrobial and antioxidant capability effect of the limonoid
LI Chi-ling;YU Jian;JIANG Xue-wei;LIU Zhong-hua

..............page:154-156

Macro-porous resins in the isolating and purifying the aubergine red pigment
GE Liang

..............page:157-160

Research on the ultrasonic extracting techniques of β-carotene
XIONG Ke;XIA Yan-bin;LIU Rong

..............page:160-163

Research on purification of polyphenol antioxidation activity from floating scums of mixed juice by macroporous resin
YUAN Zhu-lian;NONG Wan-ting;CHEN Shan;HAN Zhong

..............page:164-167

Study on supercritical extraction of 1-octacosanol from sugar cane skin
YANG Hu-qing;CHANG Yin-zi;WU Feng-hua

..............page:168-170

Effect of phytase application on availability of Ca,Fe and Zn from rice bran
WANG Ya-qin;LIANG Jian-fen

..............page:30-33

Comparing study on the two juicing processes of producing rice milk
ZHOU Peng;ZHANG Guo-nong

..............page:41-44

Preparation of immune micro-polysaccharide
WANG Jie-ping;SUN Qing-yuan;MENG Min

..............page:38-40

Graft co-polymerization of acrylamide onto mechanically-activated cassava starch in inverse emulsion
XIE Xin-ling;TONG Zhang-fa;HUANG Zu-qiang;ZHANG You-quan;LIAO Dan-kui

..............page:34-37

Study on enzymatic reaction conditions of glucoamylase from Rhizopus oryzae
WANG Xin-hui;LI Zai-xin;LIU Da-yu;MA Yan-hua;LI Jian

..............page:26-29

Preparation of pure composite inoculants of Tibetan Mushroom for fermentation of milk
SHAO Dong-yan;LI Hai-chao;SHI Jun-ling;ZHANG Xue-liang;WU Rui-qin

..............page:23-26

Preparation and capability tests for hydrolyzed collagen/sodium alginate/nano-Siox complex film
JIA Li-rong;XIA Juan;ZHOU Nan;CHEN Wu-yong

..............page:114-118

Development of Coprinus comatua compound wine
LAN Rong;LI Shuang-Shi;XIE Mei-ying

..............page:112-114

The impact of NaCl adding methods upon composition and quality of Mozzarella cheese
ZHANG Ti-qiang;LI Ming;GAO Lan;ZHAO Zheng

..............page:108-111

Study of almond melted cheese processing
WANG Mei-ying;Fan Shu-ling

..............page:105-107

Exploitation of hippophae rhamnoides lactobacillus drink
GU Ying;WANG Be;WANG Yu-tian

..............page:103-105

Physicochemical characteristics and ACE-inhibitory activity of casein non-phosphopeptides
ZHAO Yi-ming;WANG Zhang;XU Shi-ying;ZHANG Wen-bin

..............page:99-102

Study on extraction of crawfish oil in crawfish waste
ZHAO Ping;WANG Ze-nan;YU Shun-huo;HAO Xiang-tao;TAO Xue-ming;JIANG Dong-hua

..............page:96-99

Optimization of silver ion complexation of EPA and DHA in fish oil by response surface methodology
JIANG Li-li;CHEN Jun

..............page:92-95

Study on preparation of vegetables paste can by enzymatic hydrolysates from tilapia byproduct
YANG Ping;HONG Peng-zhi;ZHUO Xiao-juan

..............page:89-92

Effect of seasoning and sterilization conditions on quality of drunk fish
TAN Ru-cheng;ZENG Ling-bin;XIONG Shan-bai;YE Can

..............page:85-88

Study on flavor of silkies on feeding medlar
YUAN Jun;HAN Ling;WEN Peng-cheng;ZHAO Li;WANG Xue-yan;CHENG Yan

..............page:80-84

Optimization of fermentation condition of melanin-producing Bacillus subtilis R168
WANG Fei;LI Jun-xia;ZHANG Li-xiang;LIANG Zhi-hong;WANG Xiao;NIU Tian-gui

..............page:19-22

Study on the optimum condition of Aspergillus niger solid state fermentation to produce pectinase
WANG Li-li;LIU Xiao-lan;ZHENG Xi-qun;DU Guo-jun;ZHENG Yi

..............page:14-18

The isolated strains from kimchi and its use in semi-dry fermented sausage
ZHAO Zhen-guo;QUAN Wu-rong;LI Guan-hao;AN Cheng-min;CUI Yi-xin

..............page:11-13

Screening and mutating of a bacterium strain producing fibrinolytic enzyme deriving from Douchi
XU Jin-guang;LIU Chang-jiang;WANG Wei

..............page:8-10

Screening of yeast for red pitaya wine
YAN Lu-jie;GUO Hong;ZHU Yue-lin;YANG Jin-heng;LIANG Jian-fen

..............page:4-7

Protoplast preparation and regeneration of Aureobasidium pullulans
WANG Hui;WANG Yu-hua;DUAN Ning-ning;HU Yao-hui

..............page:1-4

Comparative analysis of sauce beef flavor and food culture in China,South Korea and Japan
JIANG Guo-zhe;Li Guan-hao;Kang-Duk Choi;Chi-Ho Lee;Zai-Xiong Che

..............page:78-80

Preparation of nutritional and healthy fermented pork sausage with papaya
MENG Hong-chang;XU Qi-hong;ZHOU Xiao-lei

..............page:75-77

Semen Cassiae's protein extraction and its digestibility determination in vitro
LI Hong-yan;DENG Ze-yuan;SHAN Bin

..............page:72-74

Different withering time on the impact of medlar leaf tea
LIU Jing;BE Jun-ping;HE Yi;ZHANG Min;LI Ya-nan;XU Li-qiang

..............page:68-71

Study of influence factors on content of Astragalus polysaccharided in Astragalus callus
BU Ying;ZHU Wen-hui;ZHANG Zong-shen;YANG Fang;DU Xu-dong

..............page:65-68

Study on the new kind of konjac bionic kiki-fruit pulp
ZHANG Yu-song

..............page:63-64

Preparation of health Clausene lansium preserve with complex flavor
LIU Guo-ling

..............page:61-62

Development of walnut kernel compound beverage
ZHANG Chang-feng;GAO Meng-xiang;LIANG Juan

..............page:58-60

Study on process of Cerasus Humilis vinegar
PANG Jing-jing;HU Yun-feng;LI Xi-hong;WU Qiang

..............page:54-57

Study on the processing technology of retort pouch ginkgo seeds
SU Yan-lan;LIU Gong-de

..............page:51-53

Study on the shrimp dumpling with the lotus root powder and water chestnut powder
YANG Guo-tang;GAO Han;LI Xian-xiang

..............page:48-50

The influence of Saccharificaion technology parameters on the content of α-amino nitrogen of wort using extruded rice as adjunct
LI Hong-jun;SHEN De-chao;LI Cheng-hua

..............page:45-47