1002-6630
2016 Issue 2
Preparation and Application of TEMPO-Oxidized Konjac Glucomannan Micropsheres in Delivery of Food Bioactives
CHEN Yuying;CHEN Xiaodong;SHI Mengxuan;LU Meiling;ZHAO Luhai;LI Yuan;College of Life Science and Technology;Beijing University of Chemical Technology;
CHEN Yuying;CHEN Xiaodong;SHI Mengxuan;LU Meiling;ZHAO Luhai;LI Yuan;College of Life Science and Technology;Beijing University of Chemical Technology;
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Preparation and Characterization of Edible Collagen Film Dyed By Natural Colorants
TENG Wenzhuo;ZHANG Min;LI Guoying;Key Laboratory of Leather Chemistry and Engineering;Ministry of Education;Sichuan University;National Engineering Laboratory for Clean Technology of Leather Manufacture;Sichuan University;
TENG Wenzhuo;ZHANG Min;LI Guoying;Key Laboratory of Leather Chemistry and Engineering;Ministry of Education;Sichuan University;National Engineering Laboratory for Clean Technology of Leather Manufacture;Sichuan University;
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Optimization by Orthogonal Array Design of Sea Buckthorn Fruit Oil Extraction and Determination of Fatty Acid Composition
DING Jian;GUAN Ying;RUAN Chengjiang;SHAN Jinyou;BAO Yihong;WU Yuxi;College of Forestry;Northeast Forestry University;Institute of Plant Resources;Dalian Nationalities University;Institute of Berries;Heilongjiang Academy of Agricultural Sciences;
DING Jian;GUAN Ying;RUAN Chengjiang;SHAN Jinyou;BAO Yihong;WU Yuxi;College of Forestry;Northeast Forestry University;Institute of Plant Resources;Dalian Nationalities University;Institute of Berries;Heilongjiang Academy of Agricultural Sciences;
..............page:13-18
Optimization of Extraction and Antioxidant Activities in Vitro of Pigments from the Grains of “Laoheigu” Rice
HUANG Jiaqi;YANG Shihua;CHU Yajie;TAO Liang;FENG Zhixiang;LI Huajun;YAN Yan;LI Xueliang;LI Yongqiang;College of Food Science and Technology;Yunnan Agricultural University;College of Foreign Languages;Yunnan Agricultural University;College of Plant Protection;Yunnan Agricultural University;
HUANG Jiaqi;YANG Shihua;CHU Yajie;TAO Liang;FENG Zhixiang;LI Huajun;YAN Yan;LI Xueliang;LI Yongqiang;College of Food Science and Technology;Yunnan Agricultural University;College of Foreign Languages;Yunnan Agricultural University;College of Plant Protection;Yunnan Agricultural University;
..............page:19-24
Optimization of Extraction of Carotenoids and Identification of Menaquinone Carotenoids from Rhodococcus sp. B7740
CHEN Yashu;WANG Rong;XIE Bijun;YANG Jifang;CHEN Jigang;SUN Zhida;College of Food Science and Technology;Huazhong Agricultural University;College of Biological and Environmental Science;Zhejiang Wanli University;
CHEN Yashu;WANG Rong;XIE Bijun;YANG Jifang;CHEN Jigang;SUN Zhida;College of Food Science and Technology;Huazhong Agricultural University;College of Biological and Environmental Science;Zhejiang Wanli University;
..............page:25-30
Antioxidant Activity, Moisture Absorption and Retention Capacities of Alkali-Soluble Polysaccharides Extracted from Gonad of Sepia lycidas
DAI Hongjie;SUN Yulin;YANG Meiyu;XIN Xinxin;FENG Zixin;WEN Jing;CHEN Daohai;Round Beibu Gulf Institute for the Protection and Utilization of Marine Animals in Medicine;Lingnan Normal University;College of Life Science and Technology;Lingnan Normal University;
DAI Hongjie;SUN Yulin;YANG Meiyu;XIN Xinxin;FENG Zixin;WEN Jing;CHEN Daohai;Round Beibu Gulf Institute for the Protection and Utilization of Marine Animals in Medicine;Lingnan Normal University;College of Life Science and Technology;Lingnan Normal University;
..............page:31-38
Synthesis and Catalytic Activity of Dehydroabietylamine Polymer Schiff Base Copper Complex
WANG Ting;LI Pengfei;YUAN Lin;SONG Xiaomei;GU Yingying;QIN Liting;LEI Fuhou;School of Chemistry and Chemical Engineering;Guangxi University for Nationalities;Guangxi Key Laboratory of Chemistry and Engineering of Forest Products;
WANG Ting;LI Pengfei;YUAN Lin;SONG Xiaomei;GU Yingying;QIN Liting;LEI Fuhou;School of Chemistry and Chemical Engineering;Guangxi University for Nationalities;Guangxi Key Laboratory of Chemistry and Engineering of Forest Products;
..............page:39-44
Optimization of Extraction Process for Flavonoid from Soutellaria barbata by Response Surface Methodology and Evaluation of Its Antioxidant Activity
CHEN Hongmei;XIE Ling;School of Life Science;Anqing Normal University;
CHEN Hongmei;XIE Ling;School of Life Science;Anqing Normal University;
..............page:45-50
Condition Optimization for Thyme Oil Microcapsules Prepared by Layer-by-Layer Self-Assembly Method
HUANG Jing;SHEN Lili;BAI Youju;MA Zhican;CHEN Jiaping;FENG Wu;College of Food Science and Technology;Huazhong Agricultural University;
HUANG Jing;SHEN Lili;BAI Youju;MA Zhican;CHEN Jiaping;FENG Wu;College of Food Science and Technology;Huazhong Agricultural University;
..............page:51-57
Evaluation of Household Cleaning and Processing Methods for Reducing Imidacloprid Residues on Apples
WANG Ping;MENG Zhiyuan;CHEN Xiaojun;REN Yajun;REN Li;School of Horticulture and Plant Protection;Yangzhou University;
WANG Ping;MENG Zhiyuan;CHEN Xiaojun;REN Yajun;REN Li;School of Horticulture and Plant Protection;Yangzhou University;
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Separation of Amino Acids and Their Initial Maillard Reaction Intermediates by Hydrophilic Interaction Liquid Chromatography
CAO Changchun;LIANG Jingjing;WANG Meng;HOU Li;XIE Jianchun;SUN Baoguo;Beijing Laboratory for Food Quality and Safety;Beijing Key Laboratory of Flavor Chemistry;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
CAO Changchun;LIANG Jingjing;WANG Meng;HOU Li;XIE Jianchun;SUN Baoguo;Beijing Laboratory for Food Quality and Safety;Beijing Key Laboratory of Flavor Chemistry;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology and Business University;
..............page:63-71
Chemical Composition Analysis of Extracts from Different Parts of Phallus impudicus L. Growing in Guizhou Province
LI Wenli;LI Lu;TANG Hongmin;College of Chemistry and Environmental Science;Guizhou Minzu University;Guizhou Institute of Ethnic Medicine;Guizhou Minzu University;
LI Wenli;LI Lu;TANG Hongmin;College of Chemistry and Environmental Science;Guizhou Minzu University;Guizhou Institute of Ethnic Medicine;Guizhou Minzu University;
..............page:72-76
Simultaneous Determination of Monosaccharides, Disaccharides, and Fructooligosaccharides in Inulin Hydrolysates by High Performance Anion Exchange Chromatography
XU Yanbing;ZHENG Zhaojuan;XU Ying;SUN Xiucheng;XU Qianqian;OUYANG Jia;College of Forestry;Nanjing Forestry University;College of Chemical Engineering;Nanjing Forestry University;Jiangsu Key Lab of Biomass-based Green Fuels and Chemicals;
XU Yanbing;ZHENG Zhaojuan;XU Ying;SUN Xiucheng;XU Qianqian;OUYANG Jia;College of Forestry;Nanjing Forestry University;College of Chemical Engineering;Nanjing Forestry University;Jiangsu Key Lab of Biomass-based Green Fuels and Chemicals;
..............page:77-81
Analysis of the Key Flavor Compounds in Cooked Rice
MIAO Jing;SU Huimin;ZHANG Min;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Technology and Business University;
MIAO Jing;SU Huimin;ZHANG Min;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Technology and Business University;
..............page:82-86
Chemical Composition of the Volatile Oils of Myrica rubra cv. Biqi Fruits at Different Developmental Stages Analyzed by GC-MS
XU Yuanfen;LIU Xinping;ZHANG Chi;School of Biological Science and Technology;Hubei Nationality University;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province;Hubei Nationality University;
XU Yuanfen;LIU Xinping;ZHANG Chi;School of Biological Science and Technology;Hubei Nationality University;Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province;Hubei Nationality University;
..............page:87-91
Analysis of Volatile Compounds in Dictyophora indusiata-Fortified Beef Flavor by GC-MS and GC-O
LIU Tingzhu;HUANG Mingquan;ZOU Qingqing;LI Juan;WU Jihong;XIAO Yang;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory of Food Quality and Safety;Beijing Technology and Business University;
LIU Tingzhu;HUANG Mingquan;ZOU Qingqing;LI Juan;WU Jihong;XIAO Yang;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory of Food Quality and Safety;Beijing Technology and Business University;
..............page:92-98
Comparative Analysis of Quantitative Assay Methods for β-D-Glucan from Yeast Cell Walls
TIAN Xiaoli;YANG Ping;JIANG Wenxia;Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering;Key Laboratory of Systems Microbial Biotechnology;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;
TIAN Xiaoli;YANG Ping;JIANG Wenxia;Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering;Key Laboratory of Systems Microbial Biotechnology;Tianjin Institute of Industrial Biotechnology;Chinese Academy of Sciences;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;
..............page:99-103
Analysis of Nucleosides and Nucleobases of Polygonum multiflorum by Stepwise Regression Analysis
LUO Yiyuan;LIU Juanxiu;LIU Xunhong;LAN Caiwu;XU Li;HOU Ya;MA Yang;College of Pharmacy;Nanjing University of Chinese Medicine;Research and Development Department;Guizhou Chang Hao Chinese Medicine Co.Ltd.;Department of Chemistry;Yangzhou Institute for Drug Control;
LUO Yiyuan;LIU Juanxiu;LIU Xunhong;LAN Caiwu;XU Li;HOU Ya;MA Yang;College of Pharmacy;Nanjing University of Chinese Medicine;Research and Development Department;Guizhou Chang Hao Chinese Medicine Co.Ltd.;Department of Chemistry;Yangzhou Institute for Drug Control;
..............page:104-108
Effects of Different Potassium Fertilizer Rates on Volatiles of “Chongyanghong” Peach Fruit
GUO Donghua;ZHAO Caiping;ZHANG Jing;HE Huiqiang;BAI Hong;SHI Pei;LIU Hangkong;FAN Chonghui;College of Horticulture;Northwest A&F University;
GUO Donghua;ZHAO Caiping;ZHANG Jing;HE Huiqiang;BAI Hong;SHI Pei;LIU Hangkong;FAN Chonghui;College of Horticulture;Northwest A&F University;
..............page:109-114
Analysis of Aroma Components of Pyrus sinkiangensis Yü. cv. ‘Korla Xiangli’ Inflorescence by Headspace Solid Phase Micro-Extraction Coupled to Gas Chromatography-Mass Spectrometry
ZHANG Jun;LIU Jianfu;FAN Yong;MA Zexin;LI Jiang;College of Forestry and Horticulture;Xinjiang Agricultural University;Garden Science and Technology College;Xinjiang Agricultural Vocational Technical College;Xinjiang Bazhou Supervisory Bureau for Quality and Technology;
ZHANG Jun;LIU Jianfu;FAN Yong;MA Zexin;LI Jiang;College of Forestry and Horticulture;Xinjiang Agricultural University;Garden Science and Technology College;Xinjiang Agricultural Vocational Technical College;Xinjiang Bazhou Supervisory Bureau for Quality and Technology;
..............page:115-120
Comprehensive Analysis and Comparison of the Flavor of Traditional Fermented Shrimp Paste Produced from Trash Shrimp
WU Shuai;YANG Xihong;XIE Wancui;JI Hongwu;LIU Shucheng;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;College of Chemistry and Molecular Engineering;Qingdao University of Science and Technology;College of Chemical Engineering;Qingdao University of Science and Technology;
WU Shuai;YANG Xihong;XIE Wancui;JI Hongwu;LIU Shucheng;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;College of Chemistry and Molecular Engineering;Qingdao University of Science and Technology;College of Chemical Engineering;Qingdao University of Science and Technology;
..............page:121-127
Analysis of Characteristic Flavor Components and Cultivar Discrimination of Three Varieties of Famous Green Tea
WANG Shuhui;LONG Limei;SONG Shasha;CAO Xueli;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Food Flavor Chemistry;School of Food and Chemical Engineering;Beijing Technology and Business University;
WANG Shuhui;LONG Limei;SONG Shasha;CAO Xueli;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Food Flavor Chemistry;School of Food and Chemical Engineering;Beijing Technology and Business University;
..............page:128-131
GC-MS Analysis of Volatile Components of Lepidium meyenii Grown in 8 Areas of Yunnan Province
YANG Min;HUANG Shaojun;ZHU Yanqin;SUN Hui;HE Yuping;DU Ping;Research Center for Analysis and Measurement;Kunming University of Science and Technology;
YANG Min;HUANG Shaojun;ZHU Yanqin;SUN Hui;HE Yuping;DU Ping;Research Center for Analysis and Measurement;Kunming University of Science and Technology;
..............page:132-137
Analysis of Volatile Components in Hawthorn Vinegar by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry(HS-SPME-GC-MS)
HAO Hongmei;ZHANG Shengwan;GUO Caixia;LI Meiping;College of Life Science;Shanxi University;
HAO Hongmei;ZHANG Shengwan;GUO Caixia;LI Meiping;College of Life Science;Shanxi University;
..............page:138-141
Variations in Special Nutrient Contents of Green-Shelled Embryonated Chicken Eggs and Brown-Shelled Embryonated Chicken Eggs
NIE Lu;NIU Weihe;ZHANG Yang;ZHANG Lei;LONG Bowen;HE Yanzhao;MOU Weihao;DONG Zhengjiang;DU Xiaohui;College of Animal Science and Technology;Sichuan Agricultural University;
NIE Lu;NIU Weihe;ZHANG Yang;ZHANG Lei;LONG Bowen;HE Yanzhao;MOU Weihao;DONG Zhengjiang;DU Xiaohui;College of Animal Science and Technology;Sichuan Agricultural University;
..............page:142-146
Comparative Analysis of Aroma Characteristics of Green Tea Beverages from Different Regions
LIU Panpan;LIU Xiaohui;LUO Longxin;LONG Dan;HE Qunxian;Shenzhen Shenbao Industrial Co.Ltd.;Shenzhen Shenbao Huacheng Tech.Co.Ltd.;
LIU Panpan;LIU Xiaohui;LUO Longxin;LONG Dan;HE Qunxian;Shenzhen Shenbao Industrial Co.Ltd.;Shenzhen Shenbao Huacheng Tech.Co.Ltd.;
..............page:147-152
Analysis of Free and Bound Flavor Compounds in Fruit Wines Produced from Satsuma Mandarin Juice with Different Treatments
KANG Mingli;PAN Siyi;GUO Xiaolei;College of Food Science and Technology;Huazhong Agricultural University;College of Biological Science and Engineering;Hebei University of Science and Technology;
KANG Mingli;PAN Siyi;GUO Xiaolei;College of Food Science and Technology;Huazhong Agricultural University;College of Biological Science and Engineering;Hebei University of Science and Technology;
..............page:153-159
A Comparative Study of Components of Moringa oleifera Leaves from Different Regions in Yunnan
CHU Yajie;FU Shiguan;GONG Jiashun;College of Food Science and Technology;Yunnan Agricultural University;
CHU Yajie;FU Shiguan;GONG Jiashun;College of Food Science and Technology;Yunnan Agricultural University;
..............page:160-164
Composition Analysis of Anthocyanidins in Blueberry Wine Lees, Blueberries and Blueberry Wine and Comparison of Antioxidant Activity of Anthocyanidins in Blueberries and Wine Lees
ZHANG Yang;XIE Bijun;SUN Zhida;College of Food Science and Technology;Huazhong Agricultural University;
ZHANG Yang;XIE Bijun;SUN Zhida;College of Food Science and Technology;Huazhong Agricultural University;
..............page:165-171
Ultrasensitive and Rapid Detection of Copper in Preserved Eggs Using Cd Te Quantum Dot as a Nano-Fluorescence Probe
WANG Beibei;SHANG Huan;WANG Qi;MA Meihu;CAI Zhaoxia;National Research and Development Center for Egg Processing;College of Food Science and Technology;Huazhong Agricultural University;College of Food and Drug;Anhui Science and Technology University;
WANG Beibei;SHANG Huan;WANG Qi;MA Meihu;CAI Zhaoxia;National Research and Development Center for Egg Processing;College of Food Science and Technology;Huazhong Agricultural University;College of Food and Drug;Anhui Science and Technology University;
..............page:172-177
Determination of 8 Sweeteners in Spirits by Liquid Chromatography-Mass Spectrometry
NIU Zhirui;WANG Xiujun;YU Yitao;FENG Lei;YANG Fan;TAN Jianlin;YAN Long;Yunnan Institute of Product Quality Supervision and Inspection;China Academy of Inspection and Quarantine;Analysis Capability Assessment System;
NIU Zhirui;WANG Xiujun;YU Yitao;FENG Lei;YANG Fan;TAN Jianlin;YAN Long;Yunnan Institute of Product Quality Supervision and Inspection;China Academy of Inspection and Quarantine;Analysis Capability Assessment System;
..............page:178-181
Preparation and Characterization of Matrix Reference Material for the Determination of Acetamiprid Residues in Tea
MA Wei;LIU Shuxing;CHEN Qi;WU Xueyuan;YE Chengcheng;School of Food and Biological Engineering;Shaanxi University of Science and Technology;Huangshan Entry-Exit Inspection and Quarantine Bureau;
MA Wei;LIU Shuxing;CHEN Qi;WU Xueyuan;YE Chengcheng;School of Food and Biological Engineering;Shaanxi University of Science and Technology;Huangshan Entry-Exit Inspection and Quarantine Bureau;
..............page:182-186
Determination of Gardenia Yellow in Meat Products by High Performance Liquid Chromatography
ZHOU Wei’e;LING Yun;ZHANG Yuan;LI Shaohui;JIANG Shoujun;YAO Meiyi;LI Hongna;ZHENG Yang;ZHANG Feng;Institute of Food Safety;Chinese Academy of Inspection and Quarantine;College of Pharmacy;Guangxi University of Traditional Chinese Medicine;
ZHOU Wei’e;LING Yun;ZHANG Yuan;LI Shaohui;JIANG Shoujun;YAO Meiyi;LI Hongna;ZHENG Yang;ZHANG Feng;Institute of Food Safety;Chinese Academy of Inspection and Quarantine;College of Pharmacy;Guangxi University of Traditional Chinese Medicine;
..............page:187-192
Simultaneous Determination of Multiresidues of Sulfonamides and Quinolones in Milk with Visual Protein Chip
ZHONG Wenying;WANG Xingru;XU Danke;LI Zhonghui;LI Zhoumin;Department of Analytical Chemistry;China Pharmaceutical University;State Key Laboratory of Analytical Chemistry for Life Science;School of Chemistry and Chemical Engineering;Nanjing University;
ZHONG Wenying;WANG Xingru;XU Danke;LI Zhonghui;LI Zhoumin;Department of Analytical Chemistry;China Pharmaceutical University;State Key Laboratory of Analytical Chemistry for Life Science;School of Chemistry and Chemical Engineering;Nanjing University;
..............page:193-197
Fabrication and Analytical Application of Microfludic Chip for Rapid On-Site Detection of Pesticide Residues
YUAN Baolong;WANG Xiaodong;YANG Ping;FANG Zhenzhen;HUANG Yujun;CHEN Jiong;YE Jiaming;Department of Biology and Marine Science;School of Marine Science;Ningbo University;Yangtze Delta Region Institute of Tsinghua University;China National Center for Food Safety Risk Assessment Cooperation Center for Application Technology;
YUAN Baolong;WANG Xiaodong;YANG Ping;FANG Zhenzhen;HUANG Yujun;CHEN Jiong;YE Jiaming;Department of Biology and Marine Science;School of Marine Science;Ningbo University;Yangtze Delta Region Institute of Tsinghua University;China National Center for Food Safety Risk Assessment Cooperation Center for Application Technology;
..............page:198-203
Control of Postharvest Anthracnose of Mango Fruit by Combining Yeast Meyerozyma guilliermondii with Calcium Chloride
CHEN Min;GAO Yunkai;SONG Haichao;HE Shuting;ZHANG Rongyi;ZHONG Liwen;SHI Xuequn;College of Environment and Plant Protection;Hainan University;College of Horticulture and Landscape;Hainan University;College of Food Science and Technology;Hainan University;
CHEN Min;GAO Yunkai;SONG Haichao;HE Shuting;ZHANG Rongyi;ZHONG Liwen;SHI Xuequn;College of Environment and Plant Protection;Hainan University;College of Horticulture and Landscape;Hainan University;College of Food Science and Technology;Hainan University;
..............page:204-209
Freshness Evaluation of Vacuum Packaged Perch Fillets during Refrigeration and Partial Freezing
LIU Mingshuang;LI Tingting;MA Yan;CHEN Si;XIONG Shanbai;LI Jianrong;College of Food Science and Engineering;Liaoning Province Key Lab for Food Safety;Bohai University;College of Life Science;Dalian Nationality of University;College of Food Science and Technology;Huazhong Agricultural University;
LIU Mingshuang;LI Tingting;MA Yan;CHEN Si;XIONG Shanbai;LI Jianrong;College of Food Science and Engineering;Liaoning Province Key Lab for Food Safety;Bohai University;College of Life Science;Dalian Nationality of University;College of Food Science and Technology;Huazhong Agricultural University;
..............page:210-213
Preparation and Properties of PPC/SPI Composite Films
YANG Lili;CHEN Ye;YAN Xiaoguang;LIANG Wenming;LI Yuntong;DONG Shuang;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
YANG Lili;CHEN Ye;YAN Xiaoguang;LIANG Wenming;LI Yuntong;DONG Shuang;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:214-217
Effects of Cold Storage Time on Aroma Components of Grape during Subsequent Shelf Life
ZHANG Peng;SHAO Dan;LI Jiangkuo;YAN Tingcai;CHEN Shaohui;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;College of Food Science;Shenyang Agricultural University;
ZHANG Peng;SHAO Dan;LI Jiangkuo;YAN Tingcai;CHEN Shaohui;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;College of Food Science;Shenyang Agricultural University;
..............page:218-224
Inhibition of Microorganisms and Biogenic Amines Formation in Dry-Cured Perch by Star Anise Extract
YANG Rongrong;WANG Yongli;ZHANG Jianhao;National Central of Meat Quality and Safety Control;College of Food Science and Technology;Nanjing Agricultural University;
YANG Rongrong;WANG Yongli;ZHANG Jianhao;National Central of Meat Quality and Safety Control;College of Food Science and Technology;Nanjing Agricultural University;
..............page:225-231
Effects of Bagging on the Aroma Components of “Abubai” Peaches
GUO Donghua;FAN Chonghui;LI Gaochao;BAI Hong;SHI Pei;HE Huiqiang;CHAI Lin;LIAN Zhaoyuan;College of Horticulture;Northwest A&F University;
GUO Donghua;FAN Chonghui;LI Gaochao;BAI Hong;SHI Pei;HE Huiqiang;CHAI Lin;LIAN Zhaoyuan;College of Horticulture;Northwest A&F University;
..............page:232-237
Effect of 1-Methylcyclopropene(1-MCP) Pretreatment on the Volatile Components of Chili Peppers during LowTemperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
PAN Bingyan;LU Xiaoxiang;ZHANG Peng;LI Jiangkuo;CHEN Shaohui;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
PAN Bingyan;LU Xiaoxiang;ZHANG Peng;LI Jiangkuo;CHEN Shaohui;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
..............page:238-243
Quality Preservation of Fresh Shrimp(Litopenaeus vannamei) by Employment of Slurry Ice in Combination with Bacteriostatic Agent and Melanosis Inhibitor
FENG Jiamin;ZHANG Bin;JIANG Linzhen;WANG Qiang;DENG Shanggui;WANG Lulu;Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province;Zhejiang Ocean University;Zhoushan Institute for Food and Drug Control;
FENG Jiamin;ZHANG Bin;JIANG Linzhen;WANG Qiang;DENG Shanggui;WANG Lulu;Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province;Zhejiang Ocean University;Zhoushan Institute for Food and Drug Control;
..............page:244-249
Comparative Storability of Green Walnut Fruits of Three Early-Fruiting Varieties
GONG Bi;JIANG Liuqing;MA Huiling;College of Landscape Architechture and Art;Northwest A&F University;College of Life Science;Northwest A&F University;
GONG Bi;JIANG Liuqing;MA Huiling;College of Landscape Architechture and Art;Northwest A&F University;College of Life Science;Northwest A&F University;
..............page:250-255
Effects of Ultraviolet-C Treatment on Postharvest Physiology and Storage Quality of Cassava Tubers
WANG Zhongyuan;WANG Zhan;LI Wen;SHAO Yuanzhi;College of Horticulture and Landscape;Hainan University;College of Food Science;Hainan University;
WANG Zhongyuan;WANG Zhan;LI Wen;SHAO Yuanzhi;College of Horticulture and Landscape;Hainan University;College of Food Science;Hainan University;
..............page:256-260
Effects of High-Oxygen Modified Atmosphere Packaging on Microorganisms and Quality Maintenance in Agaricus bisporus
LI Yunyun;ZHAO Chunxia;CHENG Xi;LI Jing;ZHANG Min;Chongqing Engineering Research Center of Regional Food;Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;College of Food Science;Southwest University;
LI Yunyun;ZHAO Chunxia;CHENG Xi;LI Jing;ZHANG Min;Chongqing Engineering Research Center of Regional Food;Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;College of Food Science;Southwest University;
..............page:261-265
Induction of Disease Resistance against Botrytis cinerea in Postharvest Muscat Grape by Antagonistic Bacterium Burkholderia contaminans
FAN Sanhong;LI Jing;SHI Junfeng;College of Life Science;Shanxi University;Institute of Agricultural Product Storage and Fresh Keeping;Shanxi Academy of Agricultural Sciences;
FAN Sanhong;LI Jing;SHI Junfeng;College of Life Science;Shanxi University;Institute of Agricultural Product Storage and Fresh Keeping;Shanxi Academy of Agricultural Sciences;
..............page:266-270
Changes in the Contents of 5-HMF, 10-HDA and AFG in Royal Jelly during Storage
WANG Lulu;DONG Rui;FAN Chao;ZHANG Jing;College of Chinese Medicinal Materials;Jilin Agricultural University;College of Pharmacy;Changchun University of Science and Technology;
WANG Lulu;DONG Rui;FAN Chao;ZHANG Jing;College of Chinese Medicinal Materials;Jilin Agricultural University;College of Pharmacy;Changchun University of Science and Technology;
..............page:271-275
Effect of 1-MCP Treatment on the Aroma of ‘Yate’ Kiwifruit
MA Ting;REN Yamei;ZHANG Yanyi;WANG Tao;ZHANG Shuang;FAN Mingtao;College of Food Science and Engineering;Northwest A&F University;
MA Ting;REN Yamei;ZHANG Yanyi;WANG Tao;ZHANG Shuang;FAN Mingtao;College of Food Science and Engineering;Northwest A&F University;
..............page:276-281
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