Communication of Food Culture and Exploitation of Cuisine Resources along the One Belt and One Road
DU Li;Sichuan Tourism College;

..............page:1-6

The Food Culture along the Silk Road: A Study on the Dunhuang Manuscript Sutra of Fo Tucheng’s Teaching
ZHANG Xue-song;School of Philosophy;Renmin University of China;

..............page:7-9

Development Strategy of Cultural Creative Products Based on Chinese Liquor Culture Tourism
ZHOU Rui;School of Art;Xihua University;

..............page:10-14

A Dialogue between Rice and Wheat:On the Mixed Huaihe Food Culture
HE Hong;ZHAO Wei;Tourism College of Zhejiang;

..............page:15-17

Pondering on Dietetic Habits and Mentality of Chinese
SHAO Wan-kuan;College of Culinary Science and Nutrition;Nanjing Institute of Tourism and Hospitality;

..............page:18-21

Study on the Virtualization of Gastronomic Experience from the Perspective of New Media
ZHANG Qi;College of Tourism and Culinary Science;Yangzhou University;

..............page:22-26

The Impacts of SNS Characteristics on Consumers’ Trust and Choice Behaviors: An Empirical Study of Mei Tuan Group-buying
HU Ting;FAN Qing-ji;College of Tourism and Culinary Science;Yangzhou University;Corresponding author;College of Business;Yangzhou University;

..............page:27-30+35

Study on Dining Experience Space in O2O Mode
GE Li;College of Tourism and Culinary Science;Yangzhou University;

..............page:31-35

Research on the Aesthetic Features of Huaiyang Food Culture in Mobile Internet Era
KONG Su-jing;NI Rong-ben;School of Foreign Studies;Yangzhou University;School of Literature;Yangzhou University;

..............page:36-40

Study on Optimization of Dispensing Technology of Sichuan Cold Noodles Sauce
LUO Wen;Sichuan Tourism University;

..............page:41-45

A Research into Processing Techniques of Pumpkin Noodles
GUO Ai-ping;WEN Li-jun;WU Xiao-wei;JIN Jia-jia;College of Catering Management;Inner Mongolia Normal University;Baotou Electromechanical Industrial Vocational School;Food and Drug Institute;Anhui Science and Technology University;

..............page:46-50

On Flora Analysis and Its Control in Tossed Salad of Tomato and Lettuce
YI Min;JIANG Yun-sheng;LAI Hong-gang;LIU Xi;GUAN Qian-qian;ZHANG Xun;School of Tourism and Culinary Science;Yangzhou University;

..............page:51-54

Research Progress on Soy Isoflavones
HUANG Hong-yi;HUANG Ling-yan;ZHANG Hai-yan;PENG Jing;School of Tourism and Culinary Science;Yangzhou University;

..............page:55-59

Research on the Fermentation Techniques of High Polysaccharide Content Oolong Tea
WANG Cheng-Li;ZHANG Cong;LIU Geng-sheng;GE Qing-feng;Yangzhou Polytenchnic College;Herbalife Health Products Ltd.;College of Food Science and Engineering;Yangzhou University;

..............page:60-64

yang zhou da xue peng zuo xue bao 2015 nian zong mu ci ( di 32 juan )

..............page:65-66

mei shi yan jiu zheng gao ji zheng ding qi shi

..............page:67