1002-6630
2016 Issue 6
Response Surface Optimization of the Preparation of Chinese Yam Powder by Enzymatic Hydrolysis Followed by Spray Drying
REN Guangyue;LIU Yanan;LIU Hang;DUAN Xu;ZHANG Wei;YU Xina;College of Food and Bioengineering;Henan University of Science and Technology;
REN Guangyue;LIU Yanan;LIU Hang;DUAN Xu;ZHANG Wei;YU Xina;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:1-6
Enzymatic Preparation of Anthocyanins from Padus racemosa Fruits and Protection against Ins-1 Cell Damage Induced by H2O2
LIU Xiao;CAO Xiangyu;LI Qijiu;SUN Yuhang;YANG Simin;YU Hui;WANG Weiyu;LIU Jianli;Liaoning University Academy of Science;
LIU Xiao;CAO Xiangyu;LI Qijiu;SUN Yuhang;YANG Simin;YU Hui;WANG Weiyu;LIU Jianli;Liaoning University Academy of Science;
..............page:7-12
Ultrasonic-Assisted Extraction and Antioxidation of Flavonoids from Lonicera japonica Thunb. Leaves: Process Optimization by Response Surface Methodology and Antioxidant Activity Evaluation
LUO Lei;ZHANG Bingjie;ZHU Wenxue;LIU Yunhong;WANG Yaqi;DONG Jinlong;Food Materials Engineering Technology Research Center of Henan Province;College of Food and Bioengineering;Henan University of Science and Technology;
LUO Lei;ZHANG Bingjie;ZHU Wenxue;LIU Yunhong;WANG Yaqi;DONG Jinlong;Food Materials Engineering Technology Research Center of Henan Province;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:13-19
Optimization of Ultrasonic Emulsification of Phytosterol by Response Surface Methodology and Its Emulsion Stability
CHEN Hong;WU Xinlei;WANG Dawei;College of Food Science and Engineering;Jilin Agricultural University;
CHEN Hong;WU Xinlei;WANG Dawei;College of Food Science and Engineering;Jilin Agricultural University;
..............page:20-25
Optimization of Preparation Process for Blend Microcapsules of Phytosterol Esters and Puerarin
LUO Chengyin;CHENG Yuandu;YI Youjin;XIA Bo;ZHOU Hongli;CAO Xi;Hunan Provincial Key Laboratory of Food Science and Biotechnology;College of Food Science and Technology;Hunan Agricultural University;
LUO Chengyin;CHENG Yuandu;YI Youjin;XIA Bo;ZHOU Hongli;CAO Xi;Hunan Provincial Key Laboratory of Food Science and Biotechnology;College of Food Science and Technology;Hunan Agricultural University;
..............page:26-33
Optimization of the Process Conditions on Preparation of Glucomanno-Oligosaccharides Using a Novel β-Mannanase
CHENG Lifeng;FENG Xiangyuan;DUAN Shengwen;ZHENG Ke;LIU Zhengchu;Institute of Bast Fiber Crops;Chinese Academy of Agricultural Sciences;
CHENG Lifeng;FENG Xiangyuan;DUAN Shengwen;ZHENG Ke;LIU Zhengchu;Institute of Bast Fiber Crops;Chinese Academy of Agricultural Sciences;
..............page:34-38
Optimization of Extraction Process of Polyphenols from Pomegranate Peel by Response Surface Methodology and Antioxidant Activity Analysis of Polyphenols in Different Parts of Pomegranate Fruit
DENG Na;QIAO Shen;GAO Xin;GAO Yaru;MA Jie;ZHANG Na;GUO Qingqi;School of Forestry;Northeast Forestry University;College of Food Engineering;Harbin University of Commerce;
DENG Na;QIAO Shen;GAO Xin;GAO Yaru;MA Jie;ZHANG Na;GUO Qingqi;School of Forestry;Northeast Forestry University;College of Food Engineering;Harbin University of Commerce;
..............page:39-43
Optimization of Medium- and Short-Wave Infrared Radiation Drying Process for Shiitake Mushroom
GUO Lingling;ZHOU Linyan;BI Jinfeng;DENG Fangming;YI Jianyong;CHEN Qinqin;College of Food Science and Technology;Hunan Agricultural University;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
GUO Lingling;ZHOU Linyan;BI Jinfeng;DENG Fangming;YI Jianyong;CHEN Qinqin;College of Food Science and Technology;Hunan Agricultural University;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:44-51
Optimization by Orthogonal Array Design of Iron Biofortification of Germinated Brown Rice and Iron Speciation Analysis
MEI Chan;FANG Yong;PEI Fei;YANG Wenjian;WANG Hongpan;HU Qiuhui;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance & Economics;
MEI Chan;FANG Yong;PEI Fei;YANG Wenjian;WANG Hongpan;HU Qiuhui;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance & Economics;
..............page:52-57
Optimization of Browning Inhibition of Loquat Juice by Schizophyllan
LIU Shumin;ZHANG Xinglong;SHAO Xingfeng;XU Feng;WANG Hongfei;Department of Food Science and Engineering;Ningbo University;
LIU Shumin;ZHANG Xinglong;SHAO Xingfeng;XU Feng;WANG Hongfei;Department of Food Science and Engineering;Ningbo University;
..............page:58-63
Optimization of Synthesis Parameters and Physicochemical Properties of Sodium Ferric Gluconate Complex
MA Yixuan;MAO Kai;MO Ting;PAN Hongchun;LIU Hong;Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control;College of Pharmaceutical Sciences;Southwest University;
MA Yixuan;MAO Kai;MO Ting;PAN Hongchun;LIU Hong;Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control;College of Pharmaceutical Sciences;Southwest University;
..............page:64-70
Structure Identification and Free Radical Scavenging Activity of Polysaccharide from Fruit Bodies of Leucopaxillus giganteus
BAO Ying;MA Yue;LI Yashuang;ZHANG Yunqin;WU Yuan;LIU Chunlan;College of Life and Environmental Science;Minzu University of China;Beijing Engineering Research Center of Food Environment and Public Health;
BAO Ying;MA Yue;LI Yashuang;ZHANG Yunqin;WU Yuan;LIU Chunlan;College of Life and Environmental Science;Minzu University of China;Beijing Engineering Research Center of Food Environment and Public Health;
..............page:71-76
Optimization of Enzymatic Extraction and Nitrite Scavenging Capacity of Flavonoids from Peony Leaves
LI Peiyan;HAN Sihai;LUO Denglin;ZHAO Shengjuan;LIU Jianxue;YIN Fei;College of Food Science and Biotechnology;Henan University of Science and Technology;College of Agronomy;Henan University of Science and Technology;
LI Peiyan;HAN Sihai;LUO Denglin;ZHAO Shengjuan;LIU Jianxue;YIN Fei;College of Food Science and Biotechnology;Henan University of Science and Technology;College of Agronomy;Henan University of Science and Technology;
..............page:77-81
Process Optimization by Response Surface Methodology for Hydrolysis of Fructus Sophorae Isoflavones by “Amano” β-Glucosidase
ZHANG Xiaosong;ZHANG Boya;ZHANG Yongzhong;JIN Hua;College of Science;Northeast Agricultural University;
ZHANG Xiaosong;ZHANG Boya;ZHANG Yongzhong;JIN Hua;College of Science;Northeast Agricultural University;
..............page:82-88
Optimization of Ultrafiltration Separation of Flavonoid from Ampelopsis grossedentata and Its Bacteriostatic Activivity
ZHANG Yanmei;TANG Haoguo;JIAO Runling;YANG Tongxiang;XIANG Jinle;LIU Qiong;College of Food and Bioengineering;Henan University of Science and Technology;
ZHANG Yanmei;TANG Haoguo;JIAO Runling;YANG Tongxiang;XIANG Jinle;LIU Qiong;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:89-94
Optimization of Ultrasound-Assisted Aqueous Two-Phase Extraction of Tea Polyphenols by Response Surface Design
CHEN Gang;LI Donglin;SHI Jianxin;JIAN Suping;JIANG Jiamin;State Key Laboratory of Food Science and Technology;Nanchang University;
CHEN Gang;LI Donglin;SHI Jianxin;JIAN Suping;JIANG Jiamin;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:95-100
Simultaneous Determination of Six Active Components in Viola yedoensis Makino by HPLC
GAO Yi;ZHOU Guangming;ZHANG Caihong;YU Lu;CHEN Junhua;QIN Hongying;Key Laboratory on Luminescence and Real-Time Analysis;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;
GAO Yi;ZHOU Guangming;ZHANG Caihong;YU Lu;CHEN Junhua;QIN Hongying;Key Laboratory on Luminescence and Real-Time Analysis;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;
..............page:101-105
Polyphenol Composition of Blueberry Leaves
LI Yingchang;WANG Yuhua;HAN Meizhou;ZHANG Xiao;LI Jianrong;College of Food Science and Technology;Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Laboratory of Liaoning Province;
LI Yingchang;WANG Yuhua;HAN Meizhou;ZHANG Xiao;LI Jianrong;College of Food Science and Technology;Bohai University;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Laboratory of Liaoning Province;
..............page:106-110
Determination of Aldehydes in Liquor Base Based on Fourier Transform Near-Infrared Spectroscopy
ZHANG Weiwei;LIU Jianxue;HAN Sihai;PAN Yi’ou;LI Xuan;LI Peiyan;XU Baocheng;LUO Denglin;Henan Engineering Research Center of Food Material;
ZHANG Weiwei;LIU Jianxue;HAN Sihai;PAN Yi’ou;LI Xuan;LI Peiyan;XU Baocheng;LUO Denglin;Henan Engineering Research Center of Food Material;
..............page:111-115
Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang
LIN Jiangli;ZHU Yajuan;WANG Jinxia;WANG Jide;Key Laboratory of Oil and Gas Fine Chemicals;Ministry of Education and Xinjiang Uyghur Autonomous Region;College of Chemistry and Chemical Engineering;Xinjiang University;
LIN Jiangli;ZHU Yajuan;WANG Jinxia;WANG Jide;Key Laboratory of Oil and Gas Fine Chemicals;Ministry of Education and Xinjiang Uyghur Autonomous Region;College of Chemistry and Chemical Engineering;Xinjiang University;
..............page:116-120
Analysis of Volatile Flavor Compounds in Spiced Beef Jerky
SUN Jie;PU Dandan;CHEN Haitao;SUN Baoguo;ZHANG Yuyu;Beijing Innovation Center of Food Nutrition and Human Health;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
SUN Jie;PU Dandan;CHEN Haitao;SUN Baoguo;ZHANG Yuyu;Beijing Innovation Center of Food Nutrition and Human Health;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;
..............page:121-125
GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction
CHU Zhong;WANG Hairu;ZHANG Yanjun;YAO Jing;Spice and Beverage Research Institute;Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;Ministry of Agriculture;National Center of Important Tropical Crops Engineering and Technology Research;Department of Food and Environmental;East University of Heilongjiang;
CHU Zhong;WANG Hairu;ZHANG Yanjun;YAO Jing;Spice and Beverage Research Institute;Chinese Academy of Tropical Agricultural Sciences;Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops;Ministry of Agriculture;National Center of Important Tropical Crops Engineering and Technology Research;Department of Food and Environmental;East University of Heilongjiang;
..............page:126-131
Separation and Identification of Chemical Constituents from Garcina oblongifolia Fruits
LI Ping;GUO Zhiyong;GU Ronghui;ZHANG Beixi;WU Xiaohuan;LI Yuting;LONG Chunlin;College of Life and Environmental Sciences;Minzu University of China;Kunming Institute of Botany;Chinese Academy of Sciences;
LI Ping;GUO Zhiyong;GU Ronghui;ZHANG Beixi;WU Xiaohuan;LI Yuting;LONG Chunlin;College of Life and Environmental Sciences;Minzu University of China;Kunming Institute of Botany;Chinese Academy of Sciences;
..............page:132-136
Optimization of Sample Preparation and HPLC Chromatographic Conditions for the Determination of Catechins in Tea
GUO Ying;HUANG Junrong;CHEN Qi;WU Xueyuan;CHENG Hao;WU Qiong;School of Food and Biological Engineering;Shaanxi University of Science and Technology;Huangshan Entry-Exit Inspection and Quarantine Bureau;Hefei University of Technology;
GUO Ying;HUANG Junrong;CHEN Qi;WU Xueyuan;CHENG Hao;WU Qiong;School of Food and Biological Engineering;Shaanxi University of Science and Technology;Huangshan Entry-Exit Inspection and Quarantine Bureau;Hefei University of Technology;
..............page:137-141
Determination of 4-Hydroxyderricin and Xanthoangelol in Different Parts of Angelica keiskei by HPLC-PDA
LI Yali;LUO Yulan;LIU Jianhua;WU Jinhong;ZHONG Yaoguang;WANG Zhengwu;College of Food Science and Technology;Shanghai Ocean University;Shanghai Institute of Landscape Gardening Science;College of Chemistry and Chemical Engineering;Yibin University;School of Agriculture and Biology;Shanghai Jiaotong University;
LI Yali;LUO Yulan;LIU Jianhua;WU Jinhong;ZHONG Yaoguang;WANG Zhengwu;College of Food Science and Technology;Shanghai Ocean University;Shanghai Institute of Landscape Gardening Science;College of Chemistry and Chemical Engineering;Yibin University;School of Agriculture and Biology;Shanghai Jiaotong University;
..............page:142-145
Isolation and Identification of Volatile Compounds of Chongqing Chengkou Sausage
CHANG Haijun;ZHOU Wenbin;ZHU Jianfei;Chongqing Engineering Research Center for Processing;Storage and Transportation of Characterized Agro-Products;College of Environment and Resources;Chongqing Technology and Business University;
CHANG Haijun;ZHOU Wenbin;ZHU Jianfei;Chongqing Engineering Research Center for Processing;Storage and Transportation of Characterized Agro-Products;College of Environment and Resources;Chongqing Technology and Business University;
..............page:146-152
Determination of Phospholipids in Caviar by Solution 31P-NMR
ZHANG Mingxia;PANG Jianguang;HU Xiuzhi;JI Hongping;School of Science;Hebei University of Engineering;School of Architecture;Hebei University of Engineering;College of Continuing Education;Hebei University of Engineering;Agriculture and Animal Husbandry Bureau of Handan County;
ZHANG Mingxia;PANG Jianguang;HU Xiuzhi;JI Hongping;School of Science;Hebei University of Engineering;School of Architecture;Hebei University of Engineering;College of Continuing Education;Hebei University of Engineering;Agriculture and Animal Husbandry Bureau of Handan County;
..............page:153-156
Using GC×GC-TOFMS Combined with Headspace Solid Phase Micro-Extraction to Detect Pyrazines in Bacillus subtilis Fermentation Broth
ZHOU Qingwu;TANG Youhong;XU Xianghao;LIU Guoying;GAO Jiangjing;JIANG Li;Anhui Gujing Distillery Co.Ltd.;Anhui Engineering Research Center of Solid-State Fermentation;
ZHOU Qingwu;TANG Youhong;XU Xianghao;LIU Guoying;GAO Jiangjing;JIANG Li;Anhui Gujing Distillery Co.Ltd.;Anhui Engineering Research Center of Solid-State Fermentation;
..............page:157-160
Measurement of Beef Freshness Grading Based on Multi-Sensor Information Fusion Technology
JIANG Peihong;ZHANG Yuhua;CHEN Dongjie;ZHANG Changfeng;GUO Fengjun;Shandong National Engineering Research Center for Agricultural Products Logistics;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;Shandong Institute of Commerce and Technology;
JIANG Peihong;ZHANG Yuhua;CHEN Dongjie;ZHANG Changfeng;GUO Fengjun;Shandong National Engineering Research Center for Agricultural Products Logistics;Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products;Shandong Institute of Commerce and Technology;
..............page:161-165
Application of C, H and O Isotopes for Identifying the Geographical Origin of Wines
JIANG Wei;WU Youru;XUE Jie;Sino-Germany United Research Center of Fermented Alcohol Quality and Safety;China National Research Institute of Food and Fermentation Industries;College of Life Science and Technology;Guangxi University;
JIANG Wei;WU Youru;XUE Jie;Sino-Germany United Research Center of Fermented Alcohol Quality and Safety;China National Research Institute of Food and Fermentation Industries;College of Life Science and Technology;Guangxi University;
..............page:166-171
Development of Astrovirus Reference Material Used in Nucleic Acid Amplification Testing
XU Leirui;WEI Haiyan;LIN Changjun;MA Dan;WANG Qi;ZHANG Ximeng;LI Dan;FU Pubo;LIU Li;WEI Yongxin;ZHAO Xiaojuan;ZENG Jing;Inspection and Quarantine Technical Center of Beijing Enter-Exit Inspection and Quarantine Bureau;Liaoning Enter-Exit Inspection and Quarantine Bureau;
XU Leirui;WEI Haiyan;LIN Changjun;MA Dan;WANG Qi;ZHANG Ximeng;LI Dan;FU Pubo;LIU Li;WEI Yongxin;ZHAO Xiaojuan;ZENG Jing;Inspection and Quarantine Technical Center of Beijing Enter-Exit Inspection and Quarantine Bureau;Liaoning Enter-Exit Inspection and Quarantine Bureau;
..............page:172-177
Simultaneous Determination of Organo-Tin Residues in Livestock and Poultry Meat by GC-MS/MS after Sodium Tetraethylborate Derivatization
WANG Jianhua;ZHANG Huili;Inspection and Quarantine Technical Center;Shandong Entry-Exit Inspection and Quarantine Bureau;College of Food Science and Engineering;Ocean University of China;
WANG Jianhua;ZHANG Huili;Inspection and Quarantine Technical Center;Shandong Entry-Exit Inspection and Quarantine Bureau;College of Food Science and Engineering;Ocean University of China;
..............page:178-183
Detection of Bacillus cereus in Milk by Real-Time Fluorescence Loop-Mediated Isothermal Amplification Method
JIA Yajing;FU Boyu;WANG Yu;MA Xiaoyan;ZHANG Xianzhou;YUAN Ning;ZHANG Wei;College of Food Science and Technology;Agricultural University of Hebei;College of Science and Technology;Agricultural University of Hebei;
JIA Yajing;FU Boyu;WANG Yu;MA Xiaoyan;ZHANG Xianzhou;YUAN Ning;ZHANG Wei;College of Food Science and Technology;Agricultural University of Hebei;College of Science and Technology;Agricultural University of Hebei;
..............page:184-189
Preparation of Fe3O4/C Magnetic Nanomaterial and Its Application in Detection of Trace Crystal Violet in Water
XIAO Fang;GUO Lan;LIU Yingxia;YAN Aiping;WAN Yiqun;College of Chemistry;Nanchang University;Center of Analysis and Testing;Nanchang University;
XIAO Fang;GUO Lan;LIU Yingxia;YAN Aiping;WAN Yiqun;College of Chemistry;Nanchang University;Center of Analysis and Testing;Nanchang University;
..............page:190-193
Evaluation of Uncertainties in Determination of Phenolic Antioxidants in Walnut Oil by Gas Chromatography-Triple Quadrupole Mass Spectrometry
SHU Ping;YANG Weihua;XU Xing;Dali Comprehensive Inspection Centre of Quality and Technical Supervision;
SHU Ping;YANG Weihua;XU Xing;Dali Comprehensive Inspection Centre of Quality and Technical Supervision;
..............page:194-198
Determination and Clustering Analysis of Microelements and Heavy Metals in Introduced Varieties of Jujube in Xinjiang
JIANG Hui;HAN Aizhi;CAI Yuqing;BAI Hongjin;Xinjiang Production and Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin;College of Life Sciences;Tarim University;Analysis and Test Center;Tarim University;
JIANG Hui;HAN Aizhi;CAI Yuqing;BAI Hongjin;Xinjiang Production and Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin;College of Life Sciences;Tarim University;Analysis and Test Center;Tarim University;
..............page:199-203
High Performance Liquid Chromatography Tandem Mass Spectrometry Method for the Detection of Adulterated Duck in Lamb
LI Yingying;ZHANG Yingying;DING Xiaojun;LI Jing;ZHAO Wentao;CHEN Wei;MA Yanhong;GUO Wenping;China Meat Research Center;Thermo Fisher Scientific;
LI Yingying;ZHANG Yingying;DING Xiaojun;LI Jing;ZHAO Wentao;CHEN Wei;MA Yanhong;GUO Wenping;China Meat Research Center;Thermo Fisher Scientific;
..............page:204-209
Limit Standards for Protein Decomposition Products in Sufu and Douchi
YANG Juan;DING Xiaowen;QIN Yingrui;ZENG Yitao;Key Laboratory of Processing and Storage of Agricultural Products of Chongqing;College of Food Science;Southwest University;
YANG Juan;DING Xiaowen;QIN Yingrui;ZENG Yitao;Key Laboratory of Processing and Storage of Agricultural Products of Chongqing;College of Food Science;Southwest University;
..............page:210-215
Determination of Forchlorfenuron Residues in Vegetables and Fruits by Florisil Dispersive Solid Phase ExtractionHigh Performance Liquid Chromatography-Tandem Mass Spectrometry
ZHANG Yan;SHU Ping;XU Xing;KAN Haixun;DI Jiawei;Dali State Comprehensive Technical Inspection Center;
ZHANG Yan;SHU Ping;XU Xing;KAN Haixun;DI Jiawei;Dali State Comprehensive Technical Inspection Center;
..............page:216-219
Effect of Dehydration Rate on Browning and Cell Ultrastructure of Thompson Seedless Grapes
LIU Fengjuan;FENG Zuoshan;MENG Yang;WANG Yuhong;ZHU Chunli;HUANG Wenshu;College of Forestry and Horticulture;Xinjiang Agricultural University;College of Food Science and Pharmacology;Xinjiang Agricultural University;
LIU Fengjuan;FENG Zuoshan;MENG Yang;WANG Yuhong;ZHU Chunli;HUANG Wenshu;College of Forestry and Horticulture;Xinjiang Agricultural University;College of Food Science and Pharmacology;Xinjiang Agricultural University;
..............page:220-225
Influence of Cherry Preservative Paper and Efficient Ethylene Remover on the Cold Storage Quality and Browning Control of Sweet Cherry
ZHANG Lixin;CHEN Jia;FENG Zhihong;WANG Chunsheng;Institute of Farm Product Storage and Fresh-keeping;Shanxi Academy of Agricultural Sciences;
ZHANG Lixin;CHEN Jia;FENG Zhihong;WANG Chunsheng;Institute of Farm Product Storage and Fresh-keeping;Shanxi Academy of Agricultural Sciences;
..............page:226-230
Influence of 1-MCP and Transportation on the Quality and Softening Enzyme Activity of Mangoes
YAN Tingcai;WANG Yunshu;SHI Xuequn;XU Xiangbin;ZHANG Peng;LI Jiangkuo;College of Food Science;Shenyang Agricultural University;College of Food Science;Hainan University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
YAN Tingcai;WANG Yunshu;SHI Xuequn;XU Xiangbin;ZHANG Peng;LI Jiangkuo;College of Food Science;Shenyang Agricultural University;College of Food Science;Hainan University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
..............page:231-236
Influence of Different Storage Methods on Aromatic Components in Orange Juice Sacs
LIU Yi;CHENG Liping;JIANG Heti;College of Food Science;Southwest University;
LIU Yi;CHENG Liping;JIANG Heti;College of Food Science;Southwest University;
..............page:237-241
Induction of Resistance in Kiwifruit(Actinidia chinensis) against Penicillum expansum by Ginkgo biloba L. Leaf Extract
ZHANG Meili;HE Ling;YUAN Xirui;DU Fangmeng;ZHAO Kaixi;College of Horticulture;Northwest A&F University;
ZHANG Meili;HE Ling;YUAN Xirui;DU Fangmeng;ZHAO Kaixi;College of Horticulture;Northwest A&F University;
..............page:242-247
Effects of Nano-Packaging on Cell Wall Metabolism and Postharvest Qualities of Agaricus bisporus
LI Zhixiao;YANG Wenjian;FANG Donglu;PEI Fei;MA Ning;FANG Yong;ZHAO Liyan;AN Xinxin;HU Qiuhui;College of Food Science and Engineering;Nanjing University of Finance & Economics;College of Food Science and Technology;Nanjing Agricultural University;
LI Zhixiao;YANG Wenjian;FANG Donglu;PEI Fei;MA Ning;FANG Yong;ZHAO Liyan;AN Xinxin;HU Qiuhui;College of Food Science and Engineering;Nanjing University of Finance & Economics;College of Food Science and Technology;Nanjing Agricultural University;
..............page:248-253
Effect of Hot Water Treatment on the Quality Preservation of ‘Tarocco’ Oranges in Logistic Environments under Varying Temperature Conditions
CHENG Yujiao;LI Yunyun;ZHANG Min;Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;Chongqing Special Food Programme and Technology Research Center;College of Food Science;Southwest University;
CHENG Yujiao;LI Yunyun;ZHANG Min;Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;Chongqing Special Food Programme and Technology Research Center;College of Food Science;Southwest University;
..............page:254-260
Effect of 1-(2-Chloropyridin-4-yl)-3-phenylurea(CPPU) Treatment on Postharvest Fruit Quality and Storability in ‘Huayou’ Kiwifruit
WANG Wei;HE Yiheng;LI Hua;LIANG Chunqiang;RAO Jingping;College of Horticulture;Northwest A&F University;
WANG Wei;HE Yiheng;LI Hua;LIANG Chunqiang;RAO Jingping;College of Horticulture;Northwest A&F University;
..............page:261-266
Effects of Bagging on Fruit Appearance and Flavor Quality of Oriental Melon
SONG Tingyu;CHEN Henan;WU Chunyan;CHENG Yan;ZHANG Xiaoming;College of Horticulture;Jilin Agricultural University;
SONG Tingyu;CHEN Henan;WU Chunyan;CHENG Yan;ZHANG Xiaoming;College of Horticulture;Jilin Agricultural University;
..............page:267-271
Efficacy of Cinnamon Essential Oil for Preservation of Redglobe Table Grapes
Lü Mingzhu;YU Shuang;ZHU Enjun;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance and Economics;
Lü Mingzhu;YU Shuang;ZHU Enjun;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance and Economics;
..............page:272-277
..............page:278-280
..............page:281-285