Journal of Chinese Institute of Food Science and Technology 2007 Issue 5 guo wai zi xun

guo wai zi xun

..............page:145-150

xin xi chuang

..............page:5,11,29,62,90,96,121,132

ke ji dong tai

..............page:68,144

zheng ce fa gui

..............page:34,41,127

Chromatographic Behavior of Beet Red Pigments and Its Spectrum Identification
Huo Guanghua;Yang Shulin;Hirotoshi Tamura

..............page:139-144

Comparison of the Flavor Material between Fresh and Dried Ginger by GC-MS
Huang Xuesong;Chen Yaxue

..............page:133-138

Studies on the Determination of Formaldehyde in Beer by LC-FLU
Li Jun;Zhu Fengmei;Peng Tao;Yong Wei;Chu Xiaogang;Tang Yingzhang

..............page:128-132

The Effect and Mechanism of Bovine Colostrums Insulin-like Growth Factor-Ⅰ on Hyperglycemia in STZ-induced Diabetic Rats
Yun Zhenyu;Zhang Liebing;Zhang Heping

..............page:18-23

Studies on Antioxidative Activities in Vitro of Different Polarity Fractions of Extract from Toona Sinensis Leaves
Zhang Jingfang;Wang Dongmei;Zhou Li;Lu Gang;Tian Liwei

..............page:12-17

Studies on Influence of Different Protein on the Metabolism of Micro Elements in Rats
Cong Tao;Chen Guitang;Zhao Lin;Bao Shanfen;Li Zhen

..............page:6-11

Preparation Concept and Crucial Technique of Meat Flavoring
Sun Baoguo

..............page:1-5

Determination of Carbendazim and Thiabendazole in Apple Juice by Solid-phase Microextraction Coupled with HPLL-FD
Yang Xiumin;Chen Yongyan;Hu Yanxue;Wang Zhi;Zhao Jin;Song Shuangju

..............page:122-127

Determination of Active Components in Cordyceps Sinensis and Its Functional Food by HPLC-MS
Zhang Hong;Wu Xuemei

..............page:113-121

Studies on the Technology of Carrot Juice Yoghurt Fermentated by Pure Bifidobacteria
Tian Hongtao;Li Yaqian;Sun Jilu;Wang Zhanwu;Li Ning

..............page:108-112

Studies on the Preparation of γ-decalactone Using Castor Oil Fermentation by Yarrowia Lipolytica
Song Huanlu;Liu Jinfang;Lü Yuegang

..............page:102-107

Studies on the Preparation of Ferulic Acid from Maize Bran by Alkaline Hydrolysis
Luo Yanling;Ou Shiyi

..............page:97-101

Studies on the Preparation and Property of Cassava Carboxymethyl Microporous Denatured Starch
Yuan Huaibo;Yu Le;Chen Zongdao

..............page:91-96

Identification of Produced-aroma Yeast Suitable for Fermenting 'Ya Li' Pear Wine
He Yi;Yuan Yaowu;Ma Xiaoyan;Li Yingjun;Kang Chunyu;Zhang Wei

..............page:85-90

Construction of High Performance Malic Acid-reducing Yeast by Protoplast Fusion
Su Xudong;Shi Dongjian;Cheng Shumei;Ma Xiaoyan;Li Yingjun;Zhang Wei

..............page:79-84

Primary Study on the Changes of Texture Properties of Tomato during Fresh-keeping with 1-MCP
Zheng Tiesong;Li Xuezhi

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

Effect of Microwave Treatment on the Phenolic Acids and Flavanone Glycosides Contents and Antioxidant Capacity in Huyou Peels
Xu Guihua;Ye Xingqian;Xu Guoneng;Hu Yuxia;Liu Donghong

..............page:69-74

Influence of Somatic Cell Count in Raw Milk on Proteolysis of Cheddar Cheese during Ripening
Zhang Heping;Dong Ying;Dong Cheng

..............page:63-68

Studies on Purification Technology by Macroporous Adsorption Resin and Choracteristic of Blackberry Pigments
Xu Huaide;Yan Ninghuan;Chen Wei;Zhang Lihua

..............page:57-62

Expression of Fibrinolytic Active Recombinant Nattokinase in Escherichia Coli
Wang Ping;Wang Wenbing;Chen Jun;Zheng Liping

..............page:52-56

Studies on the Gelation Property of Pepsin-soluble Collagen from Grass Carp Scales
Zhong Zhaohui;Li Chunmei;Dou Hongliang;Gu Haifeng;Zhou Liming

..............page:47-51

Isolation and Identification of Lactic Acid Bacteria from Pickles and Studies on Their Fermentation Characteristics
Wu Yuanfeng;Zou Ligen

..............page:42-46

Studies on the Isolation, Purification and Partial Characteristics of Bile Salt Hydrolase
Wang Yuwen;Wang Yanxiang;Li Pinglan;Liu Hui;Zhang Yan

..............page:35-41

Studies on the Extraction Technique of Superoxide Dismutase from Pig and Bovine Blood Block (2)——The Influence of Thermal Denaturation Temperature and Time on Extraction of SOD, and the Selection of Optimal Technique Condition
Wang Dongmei;Guo Shuxian;Xue Gang;Liu Fengxia;Gao Weixia

..............page:30-34

Antioxidant Activities of 12 Common Vegetables
Yang Dongmei;Jin Yueting;Ke Leqin;Jiang Jianmei;Huang Xiaodan;Ying Tiejin

..............page:24-29