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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Journal of Chinese Institute of Food Science and Technology
1009-7848
2014 Issue 8
Effect of Plant Cuticle Wax on Postharvest Fruit Senescence
Gao Haiyan;Chu Wenjing;Yang Shuai;Li Wenjuan;Fang Xiangjun;Food Science Institute;Zhejiang Academy of Agricultural Science;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;College of Food Science and Technology;Nanjing Agricultural University;School of Life and Environmental Sciences;Huangshan University;College of Chemistry and Life Sciences;Zhejiang Normal University;
..............page:1-9
Overview of Development of Genetically Modified Crops Industry in China
Luo Yunbo;He Xiaoyun;College of Food Science & Nutritional Engineering;China Agricultural University;Supervision & Testing Center for GMOs Food Safety;Ministry of Agriculture;
..............page:10-15
Analysis of the Worldwide Management for Labeling of Genetically Modified Food
Zhuo Qin;National Institute for Nutrition and Food Safety;Chinese Center for Disease Control and Prevention;
..............page:16-20
Protection Effect of Pyrocatechol on the Antioxidant Defense System of Zymomonas mobilis
Wang Chengtao;Zhang Chan;Yin Sheng;Chen Ling;Sun Baoguo;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;Beijing Key Laboratory of Flavor Chemistry;BTBU;
..............page:21-26
Effect of Fucoidan from Sargassum siliquastrum on Mouse Sarcoma S-180 Cell
Wang Weimin;Cai Lu;Chen Suhua;Ding Wei;Li Chunlian;College of Food Science and Technology;Guangdong Ocean University;Xujun Aquatic Products Limited Company;
..............page:27-33
The Protective Effect of Ethanol Extract of Chinese Bayberry Fruit on Alcohol-induced Liver Injury in Mice
Liu Hesheng;Qi Xiangyang;Cao Shaoqian;Li Peipei;College of Biological and Environmental Sciences;Zhejiang Wanli University;College of Food Science and Technology;Huazhong Agricultural University;
..............page:34-40
Studies on the Rose Hip’s Immunomodulatory Activity and Antioxidant Activity in vitro
Wei Ying;Liu Yan;Lin Feng;Zhang Haixin;Gu Ruizeng;Cai Muyi;Ji Baoping;China National Research Institute of Food & Fermentation Industries;Beijing Engineering Research Center of Protein and Functional Peptides;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:41-46
Protection Effect of Antioxidant Peptides Derived from Silk Sericin on ECV-304 Cell Damage Induced by H2O2
Fan Jinbo;Zhou Suzhen;Zheng Lihong;Lv Changxin;Feng Xuqiao;Ren Fazheng;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Department of Food Engineering;Hebei Normal University of Science And Technology;College of Food Science & Nutritional Engineering;China Agricultural University;
..............page:47-53
Effects of Decorated Pomelo Dietary Fiber on Level of Muscle and Blood Glycogen in Mice
Wang Qiang;Wang Rui;Li Guijie;Peng Rong;Wang Cun;Yuan Jun;Department of Biological and Chemical Engineering;Chongqing University of Education;College of Environmental and Biological Engineering;Chongqing Technology and Business University;Gratech Standards Technical Services Co. Ltd;
..............page:54-61
Studies on Peanut Meal Hydrolysis by Protease to Prepare Peanut Antioxidative Peptides
Liu Yingli;Zhang Huijuan;Wang Jing;Yang Cheng;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;Key Laboratory of Space Nutrition and Food Engineering;
..............page:62-68
Enzymatic Preparation of Corn Anti-oxidation Peptide
Huang Wei;Song Yongkang;Yu Hua;Tian Baoyu;Central Laboratory;Fujian Academy of Agricultural Sciences / Fujian Key Laboratory of Precise Measurement of Agricultural;College of Life Sciences / Engineering Research Center of Industrial Microbiology of Ministry of Education;Fujian Normal University;
..............page:69-76
The Preparation of Anti-prostate Cancer Peptides from Ruditapes philippinarum
Yang Zuisu;Xu Lv;Li Lianjun;Huang Fangfang;Yu Di;Sun Yu;School of Food Science and Medicine of Zhejiang Ocean University;Zhejiang Provincial Key Engineering Technology Research Center of Marine Biomedical Products;
..............page:77-84
Research of Antioxidant Peptides Produced from the Waste of White Shrimp(Penaeus vannamei)
Zhou Aimei;Zhang Feng;Yin Feng;Liu Xiaojuan;Liu Xin;Chen Yongquan;College of Food Science;South China Agricultural University;
..............page:85-91
Study on Extraction Technology and Antioxidant Activity of Schizophyllian Polysaccharose
Yang Na;Wang Hongfei;Hao Yanjia;Chen Yousheng;Dong Didi;Shao Xingfeng;Xu Feng;Ma Yunfei;Department of Food Science and Engineering;Ningbo University;
..............page:92-98
Ultrafine Comminution-assisted Ultrasonic-microwave Synergistic Extraction of Maize Yellow Pigment
Li Xiaoling;Chen Xiangyan;Wang Wenliang;Xu Tongcheng;Wang Shiqing;Shi Xianquan;Food Science and Engineering College;Qingdao Agricultural University;Institute of Agro-Food Science and Technology;Shandong Academy of Agricultural Science;
..............page:99-107
Studies on Antioxidant Activity of Small Soybean from the Loess Plateau
Cai Meng;Du Shuangkui;Chai Yan;Liu Jianping;Liang Jibao;College of Food Science and Engineering;Northwest A & F University;College of Agronomy;Northwest A & F University;Agro-technical Promotion Center;
..............page:108-115
Studies on Physiology Characteristic of Fruit Pulp and Chloroplast during the Growth of Kiwifruit
Ren Yamei;Song Xiaoqing;He Xiaoying;Zhang Yanyi;Liu Xinghua;College of Food Science and Engineering;Northwest Agriculture and Forestry University;
..............page:116-122
Effects of High Pressure on the Physicochemical Properties and Micro-structure of Peanut Protein Isolates
He Xuanhui;Liu Hongzhi;Liu Li;Hu Hui;Wang Qiang;Key Laboratory of Agricultural Product Processing and Quality Control;Ministry of Agriculture;Institute of Agro-food Science & Technology;Chinese Academy of Agricultural Sciences;
..............page:123-130
The Effect of Several Surfactants on Physicochemical Properties of Soy Protein Isolates
Guzhanuer Aisikaer;Yu Yucong;Ying Tiejin;Department of Food Science and Nutrition;Zhejiang University;Fili Institute of Food Science;Zhejiang University;
..............page:131-136
Effect of Omer Kodak Yeast on the Degrading of Biogenic Amine in Fish Sauce
Wang Hui;Fu Xiangjin;Wu Wei;Wu Yue;Ren Jiali;Lin Qinlu;Li Zhonghai;School of Food Science and Engineering;Central South University of Forestry and Technology;
..............page:137-141
The Influence Factors Analysis of Pea Protein-milk Cheese Curd Strength
Liu Yanyan;Wang Ying;Zhang Jianqiang;Zhang Liping;College of Food Science;Heilongjiang Bayi Agricultural University;
..............page:142-149
Optimization of Gutting Process of Lepidotrigla abyssalis by Response Surface Methodology
Hu Xiaoliang;Chen Qingyu;Shen Jian;Fishery Machinery and Instrument Research Institute;Chinese Academy of Fishery Science;Key Laboratory of Fishery Equipment and Engineering;Ministry of Agriculture;National R & D Branch Center for Aquatic Product Processing Equipment;College of Food Science and Technology;Shanghai Ocean University;
..............page:150-157
Screening, Identification and Fermentation Conditions of Histamine Degrading Bacteria from Mackerel
Ou Changrong;Guan Juan;Tang Haiqing;Cao Jinxuan;Huang Ling;Xie Cheng;Liao Yuanyuan;School of Marine Science;Ningbo University;Zhejiang Pharmaceutical College;
..............page:158-164
Studies on the Elimination of Aflatoxin B1 by Electrolyzed Oxidizing Water
Xiong Ke;Li Xiuting;Liu Haijie;Li Lite;School of Food and Chemical Engineering;Beijing Technology and Business University;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:165-173
Studies on Removing Cadmium from Jiaozhou Bay Clam by Laoshan Green Tea
Zhang Shuangling;Zhang Ren;Zhang Kun;Zhang Yuna;Zhao Hongkun;College of Food Science & Engineering;Qingdao Agricultural University;Engineering Research Center of Meat Quality Control of Shandong Province;Analysis and Testing Center;Qingdao Agricultural University;
..............page:174-179
Strengthening Oxidative Stability of the Infant Liquid Milk by Structured Lipid Microcapsules
Wei Wei;Li Chun;Zhang Wei;Liu Ning;Key Laboratory of Dairy Sciences;Ministry of Education;College of Food Sciences;Northeast Agricultural University;Synergetic Innovation Center of Food Safety and Nutrition;National Dairy Engineering and Technology Research Center;Heilongjiang Dairy Industry Technical Development Center;
..............page:180-189
Effect of Cinnamaldehyde Fumigation Treatments on Postharvest Physiology and Quality of Shiitake Mushroom
Wen Xiaoli;Zhang Wei;Zhou Qiaoli;Jiang Tianjia;Zheng Xiaolin;School of Food Science and Biotechnology;Zhejiang Gongshang University;
..............page:190-196
Effects of Harvest Maturity Combined with 1-MCP on Storage Quality and Its Physiological Property of Apple
Jia Xiaohui;Xia Yujing;Wang Wenhui;Tong Wei;Jiang Yunbin;Wang Zhihua;Research Institute of Pomology;Chinese Academy of Agricultural Sciences;Liaoning Agricultural Economic School;
..............page:197-203
Effects of 1-MCP Treatment on Physiological Quality of Kiwifruit during Shelf-life
Zhang Yanyi;Ma Ting;Song Xiaoqing;Ren Yamei;Yang Chuan;Liu Dezhan;College of Food Science and Engineering;Northwest A&F University;
..............page:204-212
Based on Ggraphene/Gold-Tyrosinase-Chitosan Electrochemical Enzyme Sensors for Rapid Detection Bisphenol A
Gu Yuanyuan;Pan Daodong;Sun Yangying;Zeng Xiaoqun;Cao Jinxuan;Food Science Department of Marine Science School;Ningbo University;
..............page:213-218
Constraction of Mono-phenole Fingerprints for Southern Wild Grape Wine
Li Weixin;Guo Yanbo;He Zhigang;Lin Xiaozi;Wei Wei;Institute of Agricultural Engineering Technology;Fujian Academy of Agricultural Sciences;Agricultural Products Process Research Centre;Fujian Academy of Agricultural Sciences;
..............page:219-226
Detection of 3 Species of Food-borne Arcobacter in Chicken Products by Means of Multiplex PCR
Bi Shuilian;Liu Yiming;Chen Jin;Huang Shunman;School of Food Science;Guangdong Pharmaceutical University;The First Affiliated Hospital/School of Clinical Medicine of Guangdong;
..............page:227-232
Application of ATP Bioluminescence Technology for Rapid Detection of Moulds in Maize
Cong Yuan;Lu Yanting;Du Yijun;Liang Zhihong;Li Pinglan;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:233-239
Screening and Identification of Endogenous Yeast from Fig Fruit and the Fermentation Capability Testing
Dong Yachen;Dai Yining;Cai Jin;Zhang Jun;Chen Qihe;Department of Food Science and Nutrition;Zhejiang University;
..............page:240-247
Determination of Histidine in Nemipterus Virgatus by Capillary Electrophoresis with Electrochemical Luminescence Detection
Dong Le;Weng Ling;Qian Yongqiang;An Dong;Ping Tingting;Wang Li;Bioengineering College of Jimei University;College of Chemistry and Life Science;Quanzhou Normal University;
..............page:248-255
Analysis of Solid-Fermentation Process of Zhenjiang Balsamic Vinegar
Zhu Yaodi;Zou Xiaobo;Shi Jiyong;Zhao Jiewen;Lin Tianzhong;School of Food and Biological Engineering;Jingsu University;Jiangsu Hengshun Vinegar Industry CO.;LTD.;
..............page:256-261
Comparative Analysis on Antioxidant Capacities of Different Types of Fermented Teas in vitro
Zhou Jinwei;Chen Xue;Yi Youjin;Yang Yuexin;Liu Jing;Xu Weisheng;College of Food Science and Technology;Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Beijing Research Institute for Nutritional Resources;National Institute of Nutrition and Food Safety;Chinese Center for Disease Control and Prevention;
..............page:262-269