0253-990X
2014 Issue 2
Effect of cottonseed meal hydrolysate as organic nitrogen source on L-glutamate fermentation
LIANG Jing-bo;MA Yue-chao;XU Qing-yang;XIE Xi-xian;ZHANG Cheng-lin;CHEN Ning;National and Local United Engineering Lab of Metabolic Control Fermentation Technology;Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture;College of Biotechnology;Tianjin University of Science and Technology;
LIANG Jing-bo;MA Yue-chao;XU Qing-yang;XIE Xi-xian;ZHANG Cheng-lin;CHEN Ning;National and Local United Engineering Lab of Metabolic Control Fermentation Technology;Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture;College of Biotechnology;Tianjin University of Science and Technology;
..............page:1-5
Determination of key protease for TGase yield from Streptomyces mobaraensis
ZHANG Li-li;HAN Xue;ZHANG Lan-wei;Food College;Northeast Agricultural University;School of Food Science and Engineering;Harbin Institute of Technology;
ZHANG Li-li;HAN Xue;ZHANG Lan-wei;Food College;Northeast Agricultural University;School of Food Science and Engineering;Harbin Institute of Technology;
..............page:6-9
Studies on the preparation and thermal hysteresisacti-vity of enzymatic hydrolysate from pigskin collagen
ZHU Yu-bing;CAO Hui;XU Fei;YU Jin-song;School of Medical Instruments and Food Engineering;University of Shanghai for Science and Technology;
ZHU Yu-bing;CAO Hui;XU Fei;YU Jin-song;School of Medical Instruments and Food Engineering;University of Shanghai for Science and Technology;
..............page:10-15
Effects of ultrasound treatment on structure and functional properties of casein
SHI Yan;GE Hui;TU Zong-cai;WANG Hui;State Key Laboratory of Food Science and Technology and Department of Food Science and Engineering;Nanchang University;Key Laboratory of Functional Small Organic Molecule;Ministry of Education;Jiangxi Normal University;
SHI Yan;GE Hui;TU Zong-cai;WANG Hui;State Key Laboratory of Food Science and Technology and Department of Food Science and Engineering;Nanchang University;Key Laboratory of Functional Small Organic Molecule;Ministry of Education;Jiangxi Normal University;
..............page:16-21
Study on structure and immunological activities of typeⅡcollagen from different cartilage
SHI Fu-xin;CAO Hui;XU Fei;YU Jin-song;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
SHI Fu-xin;CAO Hui;XU Fei;YU Jin-song;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:22-26
Study on the texture change and correlation of soybean paste during natural fermentation
TIAN Tian;WU Jun-rui;YUE Xi-qing;Shenyang Agricultural University;
TIAN Tian;WU Jun-rui;YUE Xi-qing;Shenyang Agricultural University;
..............page:27-31
Study on rapid salting of lettuce by ion current treatment
YANG Na;JIN Ya-mei;MA Qian;ZHANG Jing-fang;WU Feng-feng;XU Xue-ming;School of Food Science and Technology;State Key Lab of Food Science and Technology;Jiangnan University;
YANG Na;JIN Ya-mei;MA Qian;ZHANG Jing-fang;WU Feng-feng;XU Xue-ming;School of Food Science and Technology;State Key Lab of Food Science and Technology;Jiangnan University;
..............page:32-36
Principal component analysis and cluster analysis of spoilage quality indicators in chilled pork
LI Miao-yun;TIAN Lu;HUANG Xian-qing;ZHAO Gai-ming;LIU Yan-xia;SUN Ling-xia;Henan Key Laboratory of Meat Processing and Quality Safety Control;College of Food Science and Technology;Henan Agricultural University;
LI Miao-yun;TIAN Lu;HUANG Xian-qing;ZHAO Gai-ming;LIU Yan-xia;SUN Ling-xia;Henan Key Laboratory of Meat Processing and Quality Safety Control;College of Food Science and Technology;Henan Agricultural University;
..............page:37-41
The producing of 3-monochloropropanediols during lipids and sodium chloride heat reacation
WU Ji-hong;HUANG Ming-quan;SUN Pei-pei;SUN Bao-guo;YANG Shao-xiang;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Technology and Business University;Beijing Technology and Business University;
WU Ji-hong;HUANG Ming-quan;SUN Pei-pei;SUN Bao-guo;YANG Shao-xiang;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Technology and Business University;Beijing Technology and Business University;
..............page:42-46
The effect of moisture content on the texture and color of light baked squid tentacles
WANG Li-li;YIAN Xian-shi;LI Xue-ying;CHI Hai;HUANG Hong-liang;Dalian Ocean University;College of Food Science and Technology;East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences;
WANG Li-li;YIAN Xian-shi;LI Xue-ying;CHI Hai;HUANG Hong-liang;Dalian Ocean University;College of Food Science and Technology;East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences;
..............page:47-50
Effect of different thawing methods on quality changes of frozen antarctic krill (Euphausia superba) on ship
LIU Hui-xing;CHI Hai;YANG Xian-shi;LI Xue-ying;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
LIU Hui-xing;CHI Hai;YANG Xian-shi;LI Xue-ying;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:51-54
The biogenic amines content changes with different starter cultures during smoked horsemeat sausages ripening
MA Yu-xia;LU Shi-ling;LI Kai-xiong;LI Rui-ting;Food College;Shihezi University;
MA Yu-xia;LU Shi-ling;LI Kai-xiong;LI Rui-ting;Food College;Shihezi University;
..............page:55-59
The curd process and related mechanism of ginger protease
FAN Jin-bo;HOU Yu;HUANG Xun-wen;ZHOU Su-zhen;LV Chang-xin;FENG Xu-qiao;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering China Agricultural University;
FAN Jin-bo;HOU Yu;HUANG Xun-wen;ZHOU Su-zhen;LV Chang-xin;FENG Xu-qiao;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering China Agricultural University;
..............page:60-65
Comparision and separation of types of peptides and the anti-inflammatory activities of the peptide fractions obtained from bovine & caprine fermented milk
ZHANG Yue;GE Wu-peng;JIA Yu-liang;CHEN Ying;WANG Qian;QIN Li-hu;College of Food Science and Engineering;Northwest A & F University;Information Center of Shaanxi bureau of quality and Supervision;Institution of inspection of Yangling bureau of quality and supervision;Xi’an institute of dairy & technology;
ZHANG Yue;GE Wu-peng;JIA Yu-liang;CHEN Ying;WANG Qian;QIN Li-hu;College of Food Science and Engineering;Northwest A & F University;Information Center of Shaanxi bureau of quality and Supervision;Institution of inspection of Yangling bureau of quality and supervision;Xi’an institute of dairy & technology;
..............page:66-73
Preparation,characterization and determination of total antioxidant capacity of casein non-phosphopeptides Na2SeO3
LI Lin;WANG Zhi-geng;CAO Wei;WU De-long;MEI Lin;College of Tea and Food Science and Technology of Anhui Agricultural University;Anhui Agriculture Products Processing Engineering Laboratory;Anhui Dairy Engineering Technology Research Center;
LI Lin;WANG Zhi-geng;CAO Wei;WU De-long;MEI Lin;College of Tea and Food Science and Technology of Anhui Agricultural University;Anhui Agriculture Products Processing Engineering Laboratory;Anhui Dairy Engineering Technology Research Center;
..............page:74-78
Formation kinetics study of bound hydroxymethylfurfural in liquid milk within the shelf-life storage time
CAO Wan-xiu;QIU Kai;ZHONG Qi-ding;XIONG Zheng-he;LV Xiao-ling;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;China National Research Institute of Food and Fermentation Industries;National Standardization Center of Food and Fermentation;
CAO Wan-xiu;QIU Kai;ZHONG Qi-ding;XIONG Zheng-he;LV Xiao-ling;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;China National Research Institute of Food and Fermentation Industries;National Standardization Center of Food and Fermentation;
..............page:79-82
Overexpression of a lipase gene from Rhizopus niveus in Pichia pastoris and characterization of the expressed enzyme
WANG Jian-rong;LIU Dan-ni;LI Peng;LIU Jin-shan;ZHOU Pin-fa;CHEN Li-zhi;NIE Jin-mei;ZHONG Kai-xing;LI Yang-yuan;Guangdong VTR BIO-TECH Co.;Ltd.;
WANG Jian-rong;LIU Dan-ni;LI Peng;LIU Jin-shan;ZHOU Pin-fa;CHEN Li-zhi;NIE Jin-mei;ZHONG Kai-xing;LI Yang-yuan;Guangdong VTR BIO-TECH Co.;Ltd.;
..............page:83-88
..............page:88
Breeding wine yeast with strong deacidification ability by genome shuffling and its fermentation characteristics
LI Wei;ZHU Yue-lian;YI Ju-yang;HUANG Mei-hua;ZHANG Jin;CHEN Guo-pin;CAO Mu-ming;ZHANG Ying;Guangxi Crop Genetic Improvement and Biotechnology Key Lab;Guangxi Academy of Agricultural Sciences;Viticulture and Wine Research Institute;Guangxi Academy of Agricultural Sciences;College of Life Science and Technology;Guangxi University;
LI Wei;ZHU Yue-lian;YI Ju-yang;HUANG Mei-hua;ZHANG Jin;CHEN Guo-pin;CAO Mu-ming;ZHANG Ying;Guangxi Crop Genetic Improvement and Biotechnology Key Lab;Guangxi Academy of Agricultural Sciences;Viticulture and Wine Research Institute;Guangxi Academy of Agricultural Sciences;College of Life Science and Technology;Guangxi University;
..............page:89-93
..............page:93
Effect of perR gene knock-out on shake-flask fermentation of Clostridium acetobutylicum
PEI Jian-xin;PANG Hao;ZUO Wen-Pu;LIN Li-hua;GUO Yuan;YAN Shao-min;HUANG Ri-bo;National Engineering Research Center for Non-food Biorefinery;Guangxi Academy of Science;Key Laboratory of Microbial and Plant Genetic Engineering of Ministry of Education;Guangxi University;
PEI Jian-xin;PANG Hao;ZUO Wen-Pu;LIN Li-hua;GUO Yuan;YAN Shao-min;HUANG Ri-bo;National Engineering Research Center for Non-food Biorefinery;Guangxi Academy of Science;Key Laboratory of Microbial and Plant Genetic Engineering of Ministry of Education;Guangxi University;
..............page:94-98
Metabolic engineering and fermentation properties of Clostridium acetobutylicum
FANG Xue;LIU Gang;XING Miao;WANG Shao-wen;College of Life Science;Shenzhen University;Department of Life Science;Hefei Normal University;
FANG Xue;LIU Gang;XING Miao;WANG Shao-wen;College of Life Science;Shenzhen University;Department of Life Science;Hefei Normal University;
..............page:99-105
An approach for construction and rapid selection of Saccharomyces cerevisiae polyploidy series strains
YANG Hua-jun;LIU Cheng;MA Xiang-xia;HONG Jie-fang;School of Chemical Engineering and Technology;Tianjin University;Tianjin R&D Center for Petrochemical Technology;Tianjin University;Tianjin Pharmaceutical Tech-Development Co.;Ltd.;
YANG Hua-jun;LIU Cheng;MA Xiang-xia;HONG Jie-fang;School of Chemical Engineering and Technology;Tianjin University;Tianjin R&D Center for Petrochemical Technology;Tianjin University;Tianjin Pharmaceutical Tech-Development Co.;Ltd.;
..............page:106-110
Effects of subcritical water on the antioxidant activity of blood plasma protein
TU Zong-cai;YAO Si-hua;WANG Hui;BAO Zhong-yu;SHA Xiao-mei;HUANG Xiao-qin;State key laboratory of Food Science and Technology;Nanchang University;Jiangxi Normal University;
TU Zong-cai;YAO Si-hua;WANG Hui;BAO Zhong-yu;SHA Xiao-mei;HUANG Xiao-qin;State key laboratory of Food Science and Technology;Nanchang University;Jiangxi Normal University;
..............page:111-115
Alginate-derived oligosaccharides product by alginate lyase and detection of the antioxidant activity
ZHOU Xu-xia;XU Jun;DING Yu-ting;College of Biological and Environmental Engineering;
ZHOU Xu-xia;XU Jun;DING Yu-ting;College of Biological and Environmental Engineering;
..............page:116-120
The antioxidation activity of squid head protein hydrolysates
HUANG Yan-qing;ZHAO Jian-ming;GONG Yang-yang;FANG Wen-hong;HUANG Hong-liang;GAO Lu-jiao;Key Laboratory of East China Sea and Oceanic Fishery Resources Exploitation;Ministry of Agriculture;East China Sea Fisheries Research Institute;Chinese Academy of Fisheries Science;School of Medical Instrument of Food Science and Engineering;University of Shanghai for Science and Technology;
HUANG Yan-qing;ZHAO Jian-ming;GONG Yang-yang;FANG Wen-hong;HUANG Hong-liang;GAO Lu-jiao;Key Laboratory of East China Sea and Oceanic Fishery Resources Exploitation;Ministry of Agriculture;East China Sea Fisheries Research Institute;Chinese Academy of Fisheries Science;School of Medical Instrument of Food Science and Engineering;University of Shanghai for Science and Technology;
..............page:121-126
Optimization of carbonyl reductase production based on SVM-PSO
ZHU Bin-bin;SUN Li-hui;ZHENG Yu-guo;College of Biological and Environmental Engineering;Zhejiang University of Technology;
ZHU Bin-bin;SUN Li-hui;ZHENG Yu-guo;College of Biological and Environmental Engineering;Zhejiang University of Technology;
..............page:127-131
Optimization of fermentation conditions for Kvass
AI Jing;SU Ben-xian;MENG Xiang-chen;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
AI Jing;SU Ben-xian;MENG Xiang-chen;Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University;
..............page:132-138
Determination of glass transition temperature and shelf-life prediction of stuffed buns
DUAN Ren-yu;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;
DUAN Ren-yu;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;
..............page:139-144
Modelling the transfer of Salmonella enterica serovar enteritidis during washing of fresh-cut lettuce
LUO Chan;CHEN An-jun;CUI Hui-ling;QI Yan;LIU Meng;College of Food Science;Sichuan Agricultural University;
LUO Chan;CHEN An-jun;CUI Hui-ling;QI Yan;LIU Meng;College of Food Science;Sichuan Agricultural University;
..............page:145-150
Comparison on filming properties of three fresh water fish scale gelatins
TU Zong-cai;HUANG Tao;WANG Hui;SHA Xiao-mei;HUANG Xiao-qin;HE Na;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Normal University;
TU Zong-cai;HUANG Tao;WANG Hui;SHA Xiao-mei;HUANG Xiao-qin;HE Na;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Normal University;
..............page:151-154
Quality comparison of mulberry powder by hot air drying and vacuum freeze drying
YE Lei;GAO Hai-yan;ZHOU Yong-jun;CHEN Hang-jun;MU Hong-lei;College of Food Science and Technology;Nanjing Agriculture University;Food Science Institute;Zhejiang Academy of Agriculture Science;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
YE Lei;GAO Hai-yan;ZHOU Yong-jun;CHEN Hang-jun;MU Hong-lei;College of Food Science and Technology;Nanjing Agriculture University;Food Science Institute;Zhejiang Academy of Agriculture Science;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
..............page:155-159
Preparation and properties of neutral protease modified with monomethoxypolyethylene glycol
ZHAO Shi-guang;FANG Lin-ming;WANG Lin;YIN Ruo-chun;Biochemical Engineering Department of Anhui Polytechnic University;School of Life Sciences;Anhui University;
ZHAO Shi-guang;FANG Lin-ming;WANG Lin;YIN Ruo-chun;Biochemical Engineering Department of Anhui Polytechnic University;School of Life Sciences;Anhui University;
..............page:160-163
The stability comparision of Antarctic red pigment and cochineal pigment
JIN Bin-bin;WANG Neng-fei;ZHANG Mei;ZHAO Qian;WU Zuo-hao;WANG Yi-bin;ZANG Jia-ye;College of Pharmaceutical Sciences;Chengdu University of Traditional Chinese Medicine;The First Institute of Oceanography;State Oceanic Administration;
JIN Bin-bin;WANG Neng-fei;ZHANG Mei;ZHAO Qian;WU Zuo-hao;WANG Yi-bin;ZANG Jia-ye;College of Pharmaceutical Sciences;Chengdu University of Traditional Chinese Medicine;The First Institute of Oceanography;State Oceanic Administration;
..............page:164-169
Effects of lactic acid bacteria on flavor of traditional Paocai
XU Dan-ping;PU Biao;ZHUO Zhi-hang;College of Food Science;Sichuan Agricultural University;College of Forestry;Sichuan Agricultural University;
XU Dan-ping;PU Biao;ZHUO Zhi-hang;College of Food Science;Sichuan Agricultural University;College of Forestry;Sichuan Agricultural University;
..............page:170-173
Review on imitation cheese
ZHENG Yuan-rong;MO Bei-hong;LIU Zhen-min;GAO Hong-yan;SHI Chun-quan;State Key Laboratory of Dairy Biotechnology;Technical Center;Bright Dairy & Food Co.;Ltd.;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;
ZHENG Yuan-rong;MO Bei-hong;LIU Zhen-min;GAO Hong-yan;SHI Chun-quan;State Key Laboratory of Dairy Biotechnology;Technical Center;Bright Dairy & Food Co.;Ltd.;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;
..............page:174-179
Recently development of phthalate plasticizers analytic methods in China
LI Jun-ru;HU Ji-hong;DUAN Qiong;LIU Yan-ling;ZHU Ke-yong;Sichuan Technology And Business College Department of Alcohol And Food Engineering;
LI Jun-ru;HU Ji-hong;DUAN Qiong;LIU Yan-ling;ZHU Ke-yong;Sichuan Technology And Business College Department of Alcohol And Food Engineering;
..............page:180-183
Identification of edible marine algae species specificity by multiplex PCR
BAI Wei-bin;ZOU You;CAO Chun-ting;QIU Rui-xia;SUN Jian-xia;WU Xi-yang;Department of Food Science and Engineering;Jinan University;Faculty of Chemical Engineering and Light Industry;Guangdong University of Technology;
BAI Wei-bin;ZOU You;CAO Chun-ting;QIU Rui-xia;SUN Jian-xia;WU Xi-yang;Department of Food Science and Engineering;Jinan University;Faculty of Chemical Engineering and Light Industry;Guangdong University of Technology;
..............page:184-187
Qualitative identification of sweet persimmon shelf-life by near infrared spectroscopy
WANG Dan;LU Xiao-xiang;ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;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;
WANG Dan;LU Xiao-xiang;ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;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:188-191
Determination of gibberellin,paclobutrazol and uniconazole residues in fruits by SPE-HPLC
ZHANG Min;YAN Chao-jie;FU Hai-bin;LI Xiu-ping;XU Yi-hong;College of Engineering;Shenyang Agricultural University;Jinzhou Entry-exit Inspection and Quarantine Bureau;Shenyang Entry-exit Inspection and Quarantine Bureau;Jining Entry-exit Inspection and Quarantine Bureau;
ZHANG Min;YAN Chao-jie;FU Hai-bin;LI Xiu-ping;XU Yi-hong;College of Engineering;Shenyang Agricultural University;Jinzhou Entry-exit Inspection and Quarantine Bureau;Shenyang Entry-exit Inspection and Quarantine Bureau;Jining Entry-exit Inspection and Quarantine Bureau;
..............page:192-195
Comparison of the nutritional composition of Tonka-bean and soybean and the flavor of the milk
CHEN Hong-li;LI Xin-hua;LIU Ting-ting;XIE Fu-di;College of Food Science;Shenyang Agricultural University;College of Agriculture;Shenyang Agricultural University;
CHEN Hong-li;LI Xin-hua;LIU Ting-ting;XIE Fu-di;College of Food Science;Shenyang Agricultural University;College of Agriculture;Shenyang Agricultural University;
..............page:196-201
Effects of spontaneous release 1-MCP and CO2 on the quality of broccolis during shelf life
JI Shu-juan;XIONG Zhen-hua;CHENG Shun-chang;WEI Bao-dong;College of Food Science;Shenyang Agricultural University;
JI Shu-juan;XIONG Zhen-hua;CHENG Shun-chang;WEI Bao-dong;College of Food Science;Shenyang Agricultural University;
..............page:202-206
Effect of heat treatment on storage of fresh-cut apple
FAN Lin-lin;LI Meng-meng;FENG Xu-qiao;ZHAO Hong-xia;DUAN Xiao-ming;ZHANG Bei;CAI Xi-tong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;
FAN Lin-lin;LI Meng-meng;FENG Xu-qiao;ZHAO Hong-xia;DUAN Xiao-ming;ZHANG Bei;CAI Xi-tong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;
..............page:207-212
Quality changes of green juglans during shelf life after cold storage
GUO Yuan-yuan;LU Xiao-xiang;LI Jiang-kuo;CHEN Shao-hui;ZHANG peng;LI Bo-qiang;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;Key Laboratory of Resource Plants Research and Development;Institute of Botany;Chinese Academy of Sciences;
GUO Yuan-yuan;LU Xiao-xiang;LI Jiang-kuo;CHEN Shao-hui;ZHANG peng;LI Bo-qiang;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;Key Laboratory of Resource Plants Research and Development;Institute of Botany;Chinese Academy of Sciences;
..............page:213-218
Effects of UV-C and CF-3 on quality of postharvest litchi
ZENG Xuan;YIN Jing-yuan;GAO Hai-yan;ZHAI Chuan-chen;WANG Yi-fan;PEI Gao-pu;School of Life Sciences;Shanghai University;Shanghai Key Laboratory of Bio-Energy Crops;School of Computer Engineering and Science;Shanghai University;
ZENG Xuan;YIN Jing-yuan;GAO Hai-yan;ZHAI Chuan-chen;WANG Yi-fan;PEI Gao-pu;School of Life Sciences;Shanghai University;Shanghai Key Laboratory of Bio-Energy Crops;School of Computer Engineering and Science;Shanghai University;
..............page:219-224
Comparison on four fish meat quality under different storage temperatures
LI Le;Department of Applied Chemistry;Chongqing Chemical Industry Vocational College;
LI Le;Department of Applied Chemistry;Chongqing Chemical Industry Vocational College;
..............page:225-231
Purification of oligosaccharides from cotton seed meal water extracts by ultrafiltration
SU Man;YANG Rui-jin;XU Qi;HUA Xiao;ZHANG Wen-bin;ZHAO Wei;State Key Laboratory of Food Science and Technology;Jiangnan University;Service Center for Small and Medium-sized Enterprises of Yunnan Province;School of Food Science and Technology;Jiangnan University;
SU Man;YANG Rui-jin;XU Qi;HUA Xiao;ZHANG Wen-bin;ZHAO Wei;State Key Laboratory of Food Science and Technology;Jiangnan University;Service Center for Small and Medium-sized Enterprises of Yunnan Province;School of Food Science and Technology;Jiangnan University;
..............page:232-235
Separation and purification of total flavones in burdock leaves by polyamide column
LIN Chun-mei;Food Engineering College;Huaihai Institute of Technology;
LIN Chun-mei;Food Engineering College;Huaihai Institute of Technology;
..............page:236-238