1002-6630
2014 Issue 18
Optimizing Supercritical Anti-solvent Preparation of Curcumin-Loaded PLGA Nanoparticles by Response Surface Methodology
XIN Na;Fatemeh ZABIHI;JIA Jing-fu;JIANG Li-ping;ZHAO Ya-ping;School of Chemistry and Chemical Engineering;Shanghai Jiao Tong University;Xi’an Aerospace Composite Materials Institute;
XIN Na;Fatemeh ZABIHI;JIA Jing-fu;JIANG Li-ping;ZHAO Ya-ping;School of Chemistry and Chemical Engineering;Shanghai Jiao Tong University;Xi’an Aerospace Composite Materials Institute;
..............page:1-5
Processing and Quality of “Fo Tiao Qiang” Soup
DAI Zhi-ping;LIN Xiang-yang;OU Ru-rong;LIU Kai;ZHENG Qi-zhen;HE Jiang-hang;College of Biological Science and Technology;Fuzhou University;Fujian Fliport Catering Co.Ltd.;
DAI Zhi-ping;LIN Xiang-yang;OU Ru-rong;LIU Kai;ZHENG Qi-zhen;HE Jiang-hang;College of Biological Science and Technology;Fuzhou University;Fujian Fliport Catering Co.Ltd.;
..............page:6-12
Extraction and Antitumor Activity of Essential Oil from Zanthoxylum bungeanum Seeds
HAN Sheng-nan;LI Yan;ZHANG Xiao-hang;JIANG Jian-lan;School of Chemical Engineering and Technology;Tianjin University;
HAN Sheng-nan;LI Yan;ZHANG Xiao-hang;JIANG Jian-lan;School of Chemical Engineering and Technology;Tianjin University;
..............page:13-16
Optimization of Microencapsulation of Cumin Essential Oil by Response Surface Methodology
LIU Wen-ni;SHEN Ke-ping;ZHANG Zhong;BI Yang;YAN Lu;College of Food Science and Engineering;Gansu Agricultural University;
LIU Wen-ni;SHEN Ke-ping;ZHANG Zhong;BI Yang;YAN Lu;College of Food Science and Engineering;Gansu Agricultural University;
..............page:17-21
Effects of Combined Transglutaminase and High Pressure Treatment on the Quality of Ground Chicken Products
CAI Wei-chuan;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;
CAI Wei-chuan;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;
..............page:22-27
Optimization of Enzymatic Hydrolysis Conditions of Glucosinolates from Carica papaya Seeds by Response Surface Methodology
LI Wen-zhao;DU Yi-deng;ZHU Hua-ping;SHI Zong-yi;CHI Ying-zhou;RUAN Mei-juan;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
LI Wen-zhao;DU Yi-deng;ZHU Hua-ping;SHI Zong-yi;CHI Ying-zhou;RUAN Mei-juan;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:28-31
Optimization of Succinylation Modification Conditions of Nano-SiO_x/Albumin Edible Film by Response Surface Methodology
ZHENG You;WANG Xue-rong;CHEN Hou-rong;ZHOU Ling;Rongchang Campus;Southwest University;College of Food Science;Southwest University;
ZHENG You;WANG Xue-rong;CHEN Hou-rong;ZHOU Ling;Rongchang Campus;Southwest University;College of Food Science;Southwest University;
..............page:32-39
Optimization of Protein Extraction from Walnut Dregs
ZHAO Jian-jun;ZHANG Run-guang;MA Yu-juan;WANG Xiao-ji;FENG Bin-kui;ZHANG You-lin;LI Long-zhu;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Xi’an Center of Forestry Technology Popularization;Ecological Industry Development Company of Shaanxi Da-Tong;
ZHAO Jian-jun;ZHANG Run-guang;MA Yu-juan;WANG Xiao-ji;FENG Bin-kui;ZHANG You-lin;LI Long-zhu;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Xi’an Center of Forestry Technology Popularization;Ecological Industry Development Company of Shaanxi Da-Tong;
..............page:40-46
Microwave Extraction Assisted with the Surfactant Sodium Dodecyl Sulphate and Antioxidant Activity Evaluation of Total Flavonoids from Fingered Citron(Citrus medica var. sarcodactylis)
ZHAO Li-li;CAI Lu-xi;YE Jing-xiong;FENG Jie;ZHAO Yu-ling;Zhejiang Zhongding Detect Technology Co. Ltd.;College of Chemistry and Life Science;Zhejiang Normal University;
ZHAO Li-li;CAI Lu-xi;YE Jing-xiong;FENG Jie;ZHAO Yu-ling;Zhejiang Zhongding Detect Technology Co. Ltd.;College of Chemistry and Life Science;Zhejiang Normal University;
..............page:47-51
Optimization of Acetylation Process for Polysaccharides from Limonium bicolor Kunze
ZHAO Peng;SONG Xiao;ZHANG Ting-ting;TANG Zhi-shu;ZHANG Li-hua;School of Pharmacy;Shaanxi University of Chinese Medicine;
ZHAO Peng;SONG Xiao;ZHANG Ting-ting;TANG Zhi-shu;ZHANG Li-hua;School of Pharmacy;Shaanxi University of Chinese Medicine;
..............page:52-56
Optimization of Microwave-Assisted Extraction of Water-Soluble Dietary Fiber from Zingiber striolatum Diels Fruits by Response Surface Methodology
CHEN Shi-xue;YU Jian-ping;YANG Jun;DAI Ming;Key Laboratory of Special Animal and Plant Resource in Fanjing Mountain;College of Material and Chemical Engineering;Tongren University;College of Life Science;Guizhou University;Yinjiang Knife Dam Junior High School;
CHEN Shi-xue;YU Jian-ping;YANG Jun;DAI Ming;Key Laboratory of Special Animal and Plant Resource in Fanjing Mountain;College of Material and Chemical Engineering;Tongren University;College of Life Science;Guizhou University;Yinjiang Knife Dam Junior High School;
..............page:57-62
Optimization of Enzymatic Hydrolysis Conditions for the Extraction of Aloe Polysaccharides Using Response Surface Methodology and Assessment of Their Antioxidant Activity
LI Ya-hui;MA Yan-hong;HUANG Kai-hong;ZHAO Yan-cun;ZHANG Hong-zhi;WANG Guang-ci;Institute of Farm Product Processing;Jiangsu Academy of Agricultural Sciences;Xuzhou Huarui Aloe Products Co. Ltd.;
LI Ya-hui;MA Yan-hong;HUANG Kai-hong;ZHAO Yan-cun;ZHANG Hong-zhi;WANG Guang-ci;Institute of Farm Product Processing;Jiangsu Academy of Agricultural Sciences;Xuzhou Huarui Aloe Products Co. Ltd.;
..............page:63-68
Extraction and Anti-Ultraviolet Activity of Proanthocyanidins from Grape Seed
YANG Jian;YUAN Chun-long;REN Ya-mei;FANG Yu-fei;YANG Xiao-yan;ZHANG Shi-jie;College of Enology;Northwest A & F University;Shaanxi Engineering Research Center for Viti-Viniclture;College of Food Science and Engineering;Northwest A & F University;
YANG Jian;YUAN Chun-long;REN Ya-mei;FANG Yu-fei;YANG Xiao-yan;ZHANG Shi-jie;College of Enology;Northwest A & F University;Shaanxi Engineering Research Center for Viti-Viniclture;College of Food Science and Engineering;Northwest A & F University;
..............page:69-73
Optimization of Pulsed Light Parameters for Enhanced Sterilization of Bacteria on Bread Surface by Using Response Surface Methodology
WANG Bo;LIU Xin;MA Tao;LIU He;HE Yu-tang;HUI Li-juan;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;College of Food Science;Shenyang Agricultural University;
WANG Bo;LIU Xin;MA Tao;LIU He;HE Yu-tang;HUI Li-juan;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;College of Food Science;Shenyang Agricultural University;
..............page:74-77
Selection of Optimal Fatty Acid Esterification Method for Analysis of Fatty Acid Composition of Traditional Soybean Paste
TIAN Tian;WU Jun-rui;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;
TIAN Tian;WU Jun-rui;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;
..............page:78-83
Quantitative Prediction of Pungency in Zanthoxylum bungeanum Using Electronic Tongue Based on Differential Degree
WANG Su-xia;ZHAO Lei;SHI Bo-lin;ZHI Rui-cong;WANG Hou-yin;ZHOU Xian-li;College of Life Science and Engineering;Southwest Jiaotong University;Institute of Foods and Agriculture Standardization;China National Institute of Standardization;
WANG Su-xia;ZHAO Lei;SHI Bo-lin;ZHI Rui-cong;WANG Hou-yin;ZHOU Xian-li;College of Life Science and Engineering;Southwest Jiaotong University;Institute of Foods and Agriculture Standardization;China National Institute of Standardization;
..............page:84-88
Comparative Study on Assays for Determination of Flavonoids in Hops(Humulus lupulus L.)
LI Tao;LIU Xiao-fan;YANG Xiao-lan;College of Life and Science;Shanxi University;
LI Tao;LIU Xiao-fan;YANG Xiao-lan;College of Life and Science;Shanxi University;
..............page:89-92
Determination of Multiple Elements in Flos Buddlejae by Inductively Coupled Plasma Optical Emission Spectrometry
NIE Xi-du;FU Liang;College of Material and Chemical Engineering;Hunan Institute of Technology;College of Chemistry and Chemical Engineering;Yangtze Normal University;
NIE Xi-du;FU Liang;College of Material and Chemical Engineering;Hunan Institute of Technology;College of Chemistry and Chemical Engineering;Yangtze Normal University;
..............page:93-95
UPLC-Q-TOF-MS Fingerprint Profiling of Ethanol Extracts of Propolis
LIU Li-min;GUO Jun;MI Zhi-hui;WANG Zhu;XIANG Xue-song;College of Food Science and Engineering;Inner Mongolia Agricultural University;National Institute For Nutrition and Food Safety;Chinese Center for Disease Control and Prevention;
LIU Li-min;GUO Jun;MI Zhi-hui;WANG Zhu;XIANG Xue-song;College of Food Science and Engineering;Inner Mongolia Agricultural University;National Institute For Nutrition and Food Safety;Chinese Center for Disease Control and Prevention;
..............page:96-99
Evaluation of the Accuracy of Indirect Competitive ELISA Used to Detect Milk β-Lactoglobulin
YUAN Shui-lin;XIONG Ding;CHEN Hong-bing;GAO Jin-yan;LI Xin;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
YUAN Shui-lin;XIONG Ding;CHEN Hong-bing;GAO Jin-yan;LI Xin;State Key Laboratory of Food Science and Technology;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
..............page:100-104
Nondestructive Prediction of Postharvest Strawberry Quality by Electronic Nose
ZHAO Xiu-jie;WU Hai-lun;PAN Lei-qing;TU Kang;College of Food Science and Technology;Nanjing Agricultural University;
ZHAO Xiu-jie;WU Hai-lun;PAN Lei-qing;TU Kang;College of Food Science and Technology;Nanjing Agricultural University;
..............page:105-109
Effect of Abscisic Acid on Anthocyanin Composition of Grape Skins from Yan 73 and Cabernet Sauvignon
LUAN Li-ying;ZHANG Zhen-wen;XI Zhu-mei;FANG Yu-lin;HUO Shan-shan;College of Enology;Northwest A & F University;Shaanxi Engineering Research Center for Viti-Viniculture;
LUAN Li-ying;ZHANG Zhen-wen;XI Zhu-mei;FANG Yu-lin;HUO Shan-shan;College of Enology;Northwest A & F University;Shaanxi Engineering Research Center for Viti-Viniculture;
..............page:110-114
Determination of 18 Inorganic Elements in Edible Wild Vegetables from Northeast China by Inductively Coupled Plasma Mass Spectrometry
MA Wei;CHENG Li;ZHANG Lan-wei;WANG Hai-bo;WEI Shu-juan;ZHANG Ying-chun;JIAO Yue-hua;Post-Doctoral Mobile Stations of Chemical Engineering and Technology;Harbin Institute of Technology;Dongning Entry-Exist Inspection and Quarantine Bureau;College of Life Sciences;Heilongjiang University;
MA Wei;CHENG Li;ZHANG Lan-wei;WANG Hai-bo;WEI Shu-juan;ZHANG Ying-chun;JIAO Yue-hua;Post-Doctoral Mobile Stations of Chemical Engineering and Technology;Harbin Institute of Technology;Dongning Entry-Exist Inspection and Quarantine Bureau;College of Life Sciences;Heilongjiang University;
..............page:115-118
Discrimination of 6 Kinds of Chinese Tea by Combination of Organic Components and Multielement Analysis
CHEN Bo;JIN Bao-hui;YAN Zhi;TU Xiao-ke;WANG Bing-tao;ZHAO Qiong-hui;WANG Hong-ju;XIE Li-qi;Shenzhen Key Laboratory of Detection Technology for Food Safety;Food Inspection Center of Shenzhen Entry-Exit Inspection and Quarantine Bureau;
CHEN Bo;JIN Bao-hui;YAN Zhi;TU Xiao-ke;WANG Bing-tao;ZHAO Qiong-hui;WANG Hong-ju;XIE Li-qi;Shenzhen Key Laboratory of Detection Technology for Food Safety;Food Inspection Center of Shenzhen Entry-Exit Inspection and Quarantine Bureau;
..............page:119-123
Simultaneous Determination of Residues of Chloramphenicol, Zearalanol and Its Analogs in Milk by High Performance Liquid Chromatography with Immunoaffinity Column
YAO Jia;WANG Xin;ZHANG Jian-xin;LI Xian-liang;XI Cun-xian;WANG Guo-min;WANG Xiong;LI Nan;GUO Qi;College of Food Science and Engineering;Northwest A & F University;Chongqing Entry-Exit Inspection and Quarantine Bureau;Clover Technology Group Inc.;
YAO Jia;WANG Xin;ZHANG Jian-xin;LI Xian-liang;XI Cun-xian;WANG Guo-min;WANG Xiong;LI Nan;GUO Qi;College of Food Science and Engineering;Northwest A & F University;Chongqing Entry-Exit Inspection and Quarantine Bureau;Clover Technology Group Inc.;
..............page:124-127
Comparison of Volatile Flavor Components in Hepatopancreas and Gonads of Raw and Cooked Chinese Mitten Crab
GAO Xian-chu;GU Sai-qi;TAO Ning-ping;WANG Xi-chang;ZHUANG Jing;WU Na;LI Tai-hang;College of Food Science and Technology;Shanghai Ocean University;
GAO Xian-chu;GU Sai-qi;TAO Ning-ping;WANG Xi-chang;ZHUANG Jing;WU Na;LI Tai-hang;College of Food Science and Technology;Shanghai Ocean University;
..............page:128-135
Determination of Fat Content in Yuba by Near Infrared Spectroscopy and Chemometrics
WANG Jia-hua;WANG Jun;WANG Yi-fang;HAN Dong-hai;College of Food and Biological Engineering;Xuchang University;College of Food Science and Nutritional Engineering;China Agricultural University;Xuchang Food and Drug Administration;
WANG Jia-hua;WANG Jun;WANG Yi-fang;HAN Dong-hai;College of Food and Biological Engineering;Xuchang University;College of Food Science and Nutritional Engineering;China Agricultural University;Xuchang Food and Drug Administration;
..............page:136-140
Identification and Quantitation of Cyclic Adenosine 3’,5’-monophosphate in Seeding Watermelon by Liquid Chromatography-Tandem Mass Spectrometry and High Performance Liquid Chromatography
XI Dong-hua;GAO Jing;PENG Xin-yuan;WANG Qian;LI Ling;WU Bin;College of Chemistry and Chemical Engineering;Xinjiang University;Center for Physics and Chemistry Analysis;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
XI Dong-hua;GAO Jing;PENG Xin-yuan;WANG Qian;LI Ling;WU Bin;College of Chemistry and Chemical Engineering;Xinjiang University;Center for Physics and Chemistry Analysis;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
..............page:141-145
Analysis of Free Amino Acids and Aroma Components in Fermented Apple Pomace
LV Chun-mao;LIU Chang;MENG Xian-jun;ZHENG Peng;XU Jing-yi;College of Food Science;Shenyang Agricultural University;
LV Chun-mao;LIU Chang;MENG Xian-jun;ZHENG Peng;XU Jing-yi;College of Food Science;Shenyang Agricultural University;
..............page:146-150
Dynamic Changes in Nitrate and Nitrite Contents of Chinese Cabbage during Storage
LU Qi-lin;WANG Na;FENG Xu-qiao;ZHAO Hong-xia;HUANG Xiao-jie;Food Science Research Institute of Bohai University;Food Safety Key Laboratory of Liaoning Province;College of Food Science;Shenyang Agricultural University;College of Food Science and E ngineering;Liaoning Medical University;
LU Qi-lin;WANG Na;FENG Xu-qiao;ZHAO Hong-xia;HUANG Xiao-jie;Food Science Research Institute of Bohai University;Food Safety Key Laboratory of Liaoning Province;College of Food Science;Shenyang Agricultural University;College of Food Science and E ngineering;Liaoning Medical University;
..............page:151-155
SDE and SPME for Analysis of Volatile Components in Hot Pot Seasoning Containing Palm Oil and Rapeseed Oil Blends
ZHANG Li-zhu;HUANG Zhan;TANG Jie;LU Jing;CHE Zhen-ming;School of Bioengineering;Xihua University;
ZHANG Li-zhu;HUANG Zhan;TANG Jie;LU Jing;CHE Zhen-ming;School of Bioengineering;Xihua University;
..............page:156-160
Volatile Compound Analysis of Olea europaea L. Wine
MA Teng-zhen;LI Ying;ZHANG Li;ZHANG Yan-fang;SHENG Wen-jun;ZHU Xia;HAN Shun-yu;Key Laboratory of Viticulture and Enology in Gansu Province;Research and Development Center of Wine Industry in Gansu Province;College of Food Science and Engineering;Gansu Agricultural University;
MA Teng-zhen;LI Ying;ZHANG Li;ZHANG Yan-fang;SHENG Wen-jun;ZHU Xia;HAN Shun-yu;Key Laboratory of Viticulture and Enology in Gansu Province;Research and Development Center of Wine Industry in Gansu Province;College of Food Science and Engineering;Gansu Agricultural University;
..............page:161-166
Simultaneous Determination of 9 Residual Organic Solvents in Food Additives by Static Headspace Gas Chromatography-Mass Spectrometry
HONG Hua;WANG Li;WU Zhong-ping;GU Ai-guo;WANG Wei;Jiangsu Provincial Supervising and Testing Research Institute for Products Quality;
HONG Hua;WANG Li;WU Zhong-ping;GU Ai-guo;WANG Wei;Jiangsu Provincial Supervising and Testing Research Institute for Products Quality;
..............page:167-171
Isolation, Identification and Inhibition of Pathogens from Mature Ginger during Storage
LIU Ji;YAN Jing;HE Jing-liu;DONG Hong-min;GUO Fei;XIONG Ya-bo;HUANG Ying;QIN Wen;Agriculture Products Research Institute;Chengdu Academy of Agriculture and Forestry Sciences;College of Food Science;Sichuan Agricultural University;
LIU Ji;YAN Jing;HE Jing-liu;DONG Hong-min;GUO Fei;XIONG Ya-bo;HUANG Ying;QIN Wen;Agriculture Products Research Institute;Chengdu Academy of Agriculture and Forestry Sciences;College of Food Science;Sichuan Agricultural University;
..............page:172-177
Effect of SO2-ClO2 Treatment on Postharvest Quality of ‘Munage’ Grape
PENG Xin-yuan;GAO Jing;WANG Gang-xia;PENG Yang;WU Bin;College of Chemistry and Chemical Engineering;Xinjiang University;Center for Physics and Chemistry Analysis;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
PENG Xin-yuan;GAO Jing;WANG Gang-xia;PENG Yang;WU Bin;College of Chemistry and Chemical Engineering;Xinjiang University;Center for Physics and Chemistry Analysis;Xinjiang University;Institute of Agro-products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
..............page:178-184
Changes of Sucrose Metabolism and Related Enzyme Activities in Vegetable Soybean at Different Storage Temperatures
WANG Yuan;SONG Jiang-feng;LIU Chun-quan;LI Da-jing;College of Food Science and Technology;Nanjing Agricultural University;Institute of Farm Product Processing;Jiangsu Academy of Agricultural Sciences;Nanjing Engineering Research Center for Agricultural Products Processing;
WANG Yuan;SONG Jiang-feng;LIU Chun-quan;LI Da-jing;College of Food Science and Technology;Nanjing Agricultural University;Institute of Farm Product Processing;Jiangsu Academy of Agricultural Sciences;Nanjing Engineering Research Center for Agricultural Products Processing;
..............page:185-189
Freshness Evaluation of Turbot(Scophthalmus maximus) during Refrigerated Storage
LI Ting-ting;LIU Jian-xia;LI Xue-peng;HU Wen-zhong;LI Jian-rong;College of Life Science;Dalian Nationality of University;Food Safety Key Laboratory of Liaoning Province;Institute of Food Science Research;Bohai University;
LI Ting-ting;LIU Jian-xia;LI Xue-peng;HU Wen-zhong;LI Jian-rong;College of Life Science;Dalian Nationality of University;Food Safety Key Laboratory of Liaoning Province;Institute of Food Science Research;Bohai University;
..............page:190-195
Effect of Chitosan Films Incorporated with Clove Essential Oil on Quality and Shelf Life of Pork Patties
ZHANG Hui-yun;GUO Xin-yu;College of Food and Bioengineering;Henan University of Science and Technology;
ZHANG Hui-yun;GUO Xin-yu;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:196-200
Effect of Food Additives on Quality Control of Pickled Mustard Tubers Packaged with Transparent Material during Storage
DING Yong-bo;ZHAO Xing-e;CHEN Guang-jing;TAN Yan-wen;LUO Dong-sheng;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;
DING Yong-bo;ZHAO Xing-e;CHEN Guang-jing;TAN Yan-wen;LUO Dong-sheng;KAN Jian-quan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservationg;Ministry of Agriculture;
..............page:201-208
Effect of Low Temperature on Postharvest Physiology of Xiang Lotus Seeds
WANG Jian-hui;JIN Na;LIU Yong-le;WANG Fa-xiang;LI Xiang-hong;YU Jian;Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources;Changsha University of Science and Technology;
WANG Jian-hui;JIN Na;LIU Yong-le;WANG Fa-xiang;LI Xiang-hong;YU Jian;Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources;Changsha University of Science and Technology;
..............page:209-213
Effects of Different Sanitizers on Browning of Fresh-Cut Lotus Root during Cold Storage
HE Meng;WANG Dan;MA Yue;ZHAO Xiao-yan;TONG Jun-mao;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing of Beijing;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;College of Food Science;Shihezi University;
HE Meng;WANG Dan;MA Yue;ZHAO Xiao-yan;TONG Jun-mao;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops;Ministry of Agriculture;Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing of Beijing;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;College of Food Science;Shihezi University;
..............page:214-218
Effects of 1-MCP on Postharvest Physiology and Quality of ‘Pink Lady’ Apple Fruits
WANG Xiao-fei;YANG Yan-qing;REN Xiao-lin;SUN Hai-ting;XIANG Chun-yan;SUN Wei-shang;College of Horticulture;Northwest A & F University;
WANG Xiao-fei;YANG Yan-qing;REN Xiao-lin;SUN Hai-ting;XIANG Chun-yan;SUN Wei-shang;College of Horticulture;Northwest A & F University;
..............page:219-223
Effects of Different Packaging Films on Postharvest Quality of Mulberry
WANG Ya-nan;HU Hua-li;GU Rong-xin;ZHANG Xuan;GUO Feng;LI Peng-xia;WANG Yu-ning;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;College of Food Science and Technology;Nanjing Agricultural University;
WANG Ya-nan;HU Hua-li;GU Rong-xin;ZHANG Xuan;GUO Feng;LI Peng-xia;WANG Yu-ning;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;College of Food Science and Technology;Nanjing Agricultural University;
..............page:224-229
Effect of Citric Acid Treatment on the Quality of Fresh-Cut Apple Slices during Storage
FAN Lin-lin;ZHAO Wen-jing;ZHAO Dan;ZHAO Hong-xia;LI Meng-meng;CAI Xi-tong;FENG Xu-qiao;Food Safety Key Laboratory of Liaoning Province;Institute of Food Science Research;Bohai University;College of Food Science;Shenyang Agricultural University;
FAN Lin-lin;ZHAO Wen-jing;ZHAO Dan;ZHAO Hong-xia;LI Meng-meng;CAI Xi-tong;FENG Xu-qiao;Food Safety Key Laboratory of Liaoning Province;Institute of Food Science Research;Bohai University;College of Food Science;Shenyang Agricultural University;
..............page:230-235
Effect of Different Concentrations of Vitamin B1 in Rinsing Water on the Quality of Silver Carp Surimi during Refrigeration
CHEN Xiu-hua;LI Song;LI Ran;CHEN Zhi-guang;CHEN Hai;HE Jie;LI Mei-liang;LI Shu-hong;College of Food Science;Sichuan Agricultural University;
CHEN Xiu-hua;LI Song;LI Ran;CHEN Zhi-guang;CHEN Hai;HE Jie;LI Mei-liang;LI Shu-hong;College of Food Science;Sichuan Agricultural University;
..............page:236-240
Effect of 60Co γ-irradiation on Postharvest Physiological and Storage Quality of Pleurotus ostreatus
WU Hai-xia;Department of Life Science;Yuncheng University;
WU Hai-xia;Department of Life Science;Yuncheng University;
..............page:241-245
Quality and Bacterial Phase Variations of Penaeus vannamei during Low-Temperature Storage
LI Lei-lei;WANG Su-ying;College of Biotechnology and Food Science;Tianjin University of Commerce;
LI Lei-lei;WANG Su-ying;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:246-251
Shelf Life Establishment of Fresh-Cut Purple Sweet Potatoes by Use of Predictive Microbiological Models for Yeast and Lactic Acid Bacteria
XIA Tian-long;JIANG Mei;WANG Hong-xun;ZHAO Guo-jiao;College of Food Science and Engineering;Wuhan Polytechnic University;
XIA Tian-long;JIANG Mei;WANG Hong-xun;ZHAO Guo-jiao;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:252-257
Effect of Storage Conditions on Limonene and Linalool of Zanthoxylum bungeanum Seed Oil
CHENG Xiao-xue;YUAN Yong-jun;HU Li-li;QIU Peng;CHEN Hai-feng;DOU Jian-wei;DONG Si-yang;School of Bioengineering;Xihua University;
CHENG Xiao-xue;YUAN Yong-jun;HU Li-li;QIU Peng;CHEN Hai-feng;DOU Jian-wei;DONG Si-yang;School of Bioengineering;Xihua University;
..............page:258-261
Effect of p-Hydroxybenzoic Acid Esters on Controlling Postharvest Diseases of Apricot Fruits
PAN Jing-yu;LI Yong-cai;BI Yang;TANG Ying;WANG Di;College of Food Science and Engineering;Gansu Agricultural University;
PAN Jing-yu;LI Yong-cai;BI Yang;TANG Ying;WANG Di;College of Food Science and Engineering;Gansu Agricultural University;
..............page:262-266
..............page:266
Discrimination of Lactic Acid Bacteria in Goat Yogurt Using Electronic Nose
YANG Chun-jie;DING Wu;MA Li-jie;College of Food Science and Engineering;Northwest A & F University;
YANG Chun-jie;DING Wu;MA Li-jie;College of Food Science and Engineering;Northwest A & F University;
..............page:267-271
Preparation and Application in Cooking of Blend of Elopichthys bambusa Oil with Vegetable Oils
YI Cui-ping;ZHONG Chun-mei;School of Chemistry and Biological Engineering;Changsha University of Science and Technology;
YI Cui-ping;ZHONG Chun-mei;School of Chemistry and Biological Engineering;Changsha University of Science and Technology;
..............page:272-276
..............page:276
..............page:277
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..............page:280