Food Research and Development 2014 Issue 4 The Protective Effects of Fermented Teas Aqueous Extracts on PC12 Cells Injury

The Protective Effects of Fermented Teas Aqueous Extracts on PC12 Cells Injury
HAN Yu-hui;,QIN Jin-hua;,ZHANG Liang;

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

lai gao yao qiu ji zhu yi shi xiang
zhong guo tian jin shi pin wang ;

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

Study on the Radical Scavenging Activities by Several Natural Aromatic Compounds
LI Wen-wen;,SONG Xiao-ping;,SU Mei-duo;,TAN Zhi-yong;,TANG Wang-chang;,WANG Tian-shan;,XING Yan-bin;,YE Fei;

..............page:5-7

Experimental Research of Influence of Extrusion Parameters on Crude Fiber in the Green Tea Leaves
DONG Chun-wang;,QIAN Yuan-feng;,WANG Bo;,YE Yang;,ZHOU Xiao-feng;,ZHU Hong-kai;

..............page:8-13,14

Physical and Chemical Properties of Starch from Major Barley Species in Tibet
DUNZHU Ci-ren;,QIANG Xiao-lin;,ZHANG Wen-hui;

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

Studies on the Properties of Yellow Pigment from Buddleja officinalis Maxim
CHEN Xiao-ping;,FANG Xiao-xuan;,LAI Yan-lian;,LI Zhuo-wen;,YANG Na;,YANG Sheng-yuan;

..............page:19-22,32

A Study of Dissolution Characteristics of Stigmasterol in Toluene-Ethanol Solvent
WANG Zhong;

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

Effect of the Composite Emulsifiers on Dioscin from Dioscorea zingiberensis C.H. Wright Distribution in Water
WANG Zhen-zhong;,XIAO Wei;,YANG Chun-yue;,ZHU Jing-bo;

..............page:27-32

Study on Extraction Technology of Flavonoids from Banana Skin
ZHAI Shuo-li;

..............page:33-35

Optimization of Extraction of Water-solubility Polysaccharide from Gentiana scabra Bunge by Response Surface Methodology
LIU Xin;,WANG Chen-yu;,WANG Zhan-yong;,ZHANG Jing;

..............page:36-39

Study on Extraction of Lycium Barbarum Polysaccharides by Compound Enzymes Method
WANG Shi-qing;,YU Cui-fang;,ZHU Ying-lian;

..............page:40-43

Study on Extraction of Flavonoid Compounds from Blank Peanut Skin Pigment
HUANG Yue;,LU Wen-wei;

..............page:44-48

huan ying ding yue 2014 nian shi pin yan jiu yu kai fa
shi pin yan jiu yu kai fa bian ji bu ;

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

Research on Processing Technology of Fresh Jujube Beverage
DU Li-juan;,JI Xiao-long;,TIAN Han-ying;,WANG Min;,ZHANG Xiao-ning;,ZHENG Chao;

..............page:49-52

di tang xing zi mi mo yu guo dong de yan zhi
fan jiang ping ;, fu xiao ping ;, gao bin ;, li ling fei ;, zhang neng ;

..............page:53-54,55

Study on Processing Technology of Yam and Green Tea Jelly
DENG Nian-fang;,HE Cai-mei;,HU Yue-fang;

..............page:55-58

Study on Processing Technology of Flavoured Celery Can
FAN Jiang-ping;,FU Xiao-ping;,GAO Bin;,HU Qing-hu;,LI Ling-fei;

..............page:59-61

Processing of Vaccinium Bracteatum Thunb Fruit Wine
KUANG Ming;,WANG Ying;,ZHENG Hong-yan;

..............page:62-65

Antioxidant Activity of Polysaccharides from Flammulina velutipes
DING Ling;,HUANG Qiong;,HUANG Xiao-mei;,ZHANG Ping;

..............page:66-68,69

Comparison of Extraction Methods and Color Stability Study on Pigment of Red Raspberry
DONG Cai-jun;,LI Feng;,SHAO Yuan-jian;

..............page:69-71

Comparative Study on Flavonoid in Different Propolis Products
CHEN Shun-an;,LEI Shu-ming;,YANG Juan;,ZHANG Yan-xin;

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

Determination of Hydrogen Peroxide in Food by Spectrophotometric Method with Solid Reagents
GUO Ying-jian;,HUANG Guang-rong;,JIN Lu;,SHI Xin-chao;,WANG Qian;,YU Xuan-ke;,ZHAO Peng-tao;

..............page:75-78

A Point of View for Determination of Light Oil Color
ZHANG Xin-ning;,ZHANG Yu-zhen;

..............page:79-81

Determination of Aflatoxin M1 and M2 in Milk and Dairy Products by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry
HU Qiang;,LI Jia-jun;,Lv Xiao-ting;,WU Wei;,YANG Chun-lin;

..............page:82-86

Study on the Extracting Technology of Melilotus officinalis and Analysis of Fatty Acid by GC-MS
HU Xue;,LIN Nian-feng;,ZHANG Jing;

..............page:87-89

Determination of Sulfur Dioxide in Raisins by Ion Chromatography
CHEN Jun-yu;,LUO Jian-min;,WANG Ai-xia;

..............page:90-92

Present Situation and Prospect of Research on Product Development of Lycium Barbarum L.
GE Bang-guo;,LIU Zhi-yong;,MA Chao;,ZHU Feng-tao;

..............page:93-97

Determination of Total Dietary Fiber in the Fruit and Vegetable Powder
DU Xin-yue;

..............page:98-100

Prevention of Aqueous Extract from Chrysanthemum Morifolium of ChuJu Against High-Fat Diet Induced Obesity and Dyslipidemia
CHEN Rong-qian;,CHEN Yan;,DONG Ke-jiang;,LIU Jun-tao;,SHI Ya-dong;,TANG Lei;,YAO Ke-fei;

..............page:101-104

Establishing of HACCP System in Broilers Slaughter Processing Factory
KUANG Ming;,LI Yan-hui;,LIU Chao;,WANG An-guo;,ZHENG Feng-rong;

..............page:105-108

The Global Markets of Dominant Canned Fish
FU Cai-li;,HUANG Shang-rong;,LI Quan-hong;,YANG Jie;,YE Xiu-yun;

..............page:109-112,124

Research Progress in Fast Detection Techniques of Chloramphenicol Residues in Food
CHEN Hai-guang;,ZHANG Wei;,ZHAO Xiao-juan;

..............page:113-117

The Advance in Detection of Residual Chloramphenicol in Animal Derived Foods
BAO Yue-mei;,CAO Fei-fei;,LI Pei-ran;,WANG Qi;,YAO Jun;

..............page:118-120

Investigation for Analysis Method of Phosmet Residues in Food
LI Meng-meng;,SONG Yang;,YAO Di;

..............page:121-124

Study on Resources and Cultivation Progress of Trichosanthis Fructus
JIA Dong-sheng;,LIU Jin-na;,LIU Ming;,WEN Chun-xiu;,XIE Xiao-liang;,YANG Tai-xin;

..............page:125-127

Current Situation and Development Trend of Baked Food Additives
NIU Gui-fen;

..............page:128-130

Probiotic Activity of Research and Analysis
ZHANG Hong;

..............page:131-132

Study on Antioxidation and Influence Factors of Cow Bone Meat Flavoring
QI Jing-kai;,SUN Fu-xiang;

..............page:133-136