Science and Technology of Food Industry 2014 Issue 17 shi pin xing ye zhong de xin kong qi shan shi xian wei zai yin liao xing ye zhong de ying yong xian zhuang

Study on the content and variation of total phosphate and free-phosphate in aquatic products
LIU Feng;MA Zhan-ling;ZHANG Jing;WANG Ying;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Bohai University.Food Safety Key Lab of Liaoning Province;

..............page:49-53

Effects of different boning on qualities of fried beef
LIU Fei;ZHANG Wen-jie;LEI Yuan-hua;SHA Kun;LI Hai-peng;HAN Ming-shan;SHU Ying;ZHANG Zhi-sheng;SUN Bao-zhong;College of Food Science and Technology;Hebei Agricultural University;Institute of Animal Sciences;Chinese Academy of Agricultural Sciences;Inner Mongolia Kerchin Cattle Industry Co.Ltd.;

..............page:54-56+61

Effect of dry salting and wet salting on physic-chemical and sensory property of pickled sauced meat
HAO Bao-rui;ZHANG Shun-liang;ZHANG Kun-sheng;WANG Shou-wei;REN Yun-xia;CHENG Xiao-yu;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;College of Biological Technology and Food Science;Tianjin University of Commerce;China Meat Research Center;

..............page:57-61

The influence of two drying methods on non-volatile taste components of white Hypsizygus marmoreus
WU Fang-ning;PEI Fei;LI Dan;HU Qiu-hui;ZHAO Li-yan;College of Food Science and Technology;Nanjing Agricultural University;College of Food Science and Engineering;Nanjing University of Finance and Economics;

..............page:62-66+70

Inhibition effect of ascorbic acid on the decrease of gelation capacity of liquid whole egg during storage
HE Zhi-yong;CHEN Jun-bo;ZENG Mao-mao;QIN Fang;CHEN Jie;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:67-70

Screening of angiotensin I-converting enzyme inhibitory peptides from rapeseed by bioinformatics,QSAR and molecular docking
ZOU Ping;HE Guo-qing;WU Jian-ping;.Department of Food Science and Nutrition;Zhejiang University;Department of Agricultural;Food and Nutritional Science;University of Alberta;

..............page:71-74+79

Effect of ultra-high pressure treatment on fibrinolytic activity of bromelain in pineapple juice
GE Mei;LIANG Juan;PAN Jian;MENG Fei-long;XU Jin-feng;XIE Hui-ming;Engineering Research Center of Bio-process;Ministry of Education;Hefei University of Technology;

..............page:75-79

Reduce H2S in strawberry juice from frozen strawberries by sodium fumarate and ultra-high pressure treatment
XIAO Er-qing;PAN Jian;MENG Fei-long;ZHANG En-guang;ZHANG Wen-cheng;Engineering Research Center of Bio-Process Ministry of Education;Hefei University of Technology;

..............page:80-83

Extraction and functional properties of four proteins from mung bean
QIAO Ning;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:83-87

Preparation and properties of propolis /nano-silica composite film
ZHANG Bei;HAN Peng-xiang;FENG Xu-qiao;DUAN Xiao-ming;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;

..............page:88-92+96

Purification and antioxidant activity of chondroitin sulfate from pig lung trachea
XIONG Shuang-li;LI An-lin;ZHANG Xiao-juan;School of Life Science and Engineering;Southwest University of Science and Technology;Institute of Food Science;Southwest University of Science and Technology;

..............page:93-96

Study on purification of catechins by C₁₈ column chromatography
ZHAO Wen-Fang;HUANG Ya-Hui;College of Horticulture;South China Agricultural University;Key Laboratory of Innovation and Utilization for Germplasm Researches in Horticultural Crops in Southern China of Guangdong Higher Education Institutes;

..............page:97-101+106

Study on the extraction method and antioxidant activity of flavonoids from Sophora japonica L.
LI Xiao-yong;HUO Xi-dong;YANG Zi-yong;ZHANG Yong;LI Cai-xia;College of Agriculture and Biotechnology;Hexi University;Key laboratory of Hexi Corridor Resources Utilization of Gansu Universities;Hexi University;

..............page:102-106

Study on the preparation process and the antioxidant capacity of deer blood polypeptide
HU Tai-chao;TAO Rong-shan;LI Qing-jie;ZHANG Jing;SU Feng-yan;WANG Yan-mei;WANG Quan-kai;Jilin Sino-ROK Academy of Animal Sciences;College of Chinese Medicinal Materials;Jilin Agricultural University;The Affiliated Hospital of Changchun College of TCM;Changchun University of Sciences and Technology;

..............page:107-110

Purification of recombinant antihypertensive peptides VLPVPR by gel and ion exchange chromatography
LI Yan;SUN Hai-yan;ZHOU Li-zhen;LIU Dong;Shenzhen Polytecnic;Shenzhen Key Laboratory of Fermentation;Purification and Analysis;

..............page:111-114

The contents of GABA in edible beans during germination
CHEN Zhen;HUANG Wei-na;KANG Yu-fan;College of Agronomy and Biotechnology;China Agricultural University;

..............page:115-118+124

Effect of fixed and dipping methods on the components and antioxidant activities of grape leave tea
QU Hui-ge;FAN Cun-xiu;SONG Jian-qiang;DENG Jun-zhe;LIU Yong-qiang;College of Life Science;Ludong University;Chateau Monette Winery Co.Ltd.;Yantai Changyu Pioneer Wine Co.Ltd.;

..............page:119-124

Effect of Maillard reaction on the emulsifying property and antioxidant activity of pea protein hydrolysates
ZHANG Xin;XIONG You-ling;CHEN Jie;School of Food Science and Technology;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:125-129

Study on culture optimization and property of L-lysine production by Corynebacterium glutamicum
SU Hui-bo;LIN Hai-long;LUO Hu;ZHOU Yong;LU Zong-mei;COFCO Nutrition and Health Institute;National Energy Biological Liquid Fuel R&D center;National Energy R&D center for Biorefinery;COFCO Biochemical Co.;Ltd.;

..............page:130-133

Optimization of pre-enrichment protocol of PCR-based method for detection of Escherichia coli
LV Xiao-meng;HU Wen-zhong;FENG Xu-qiao;HE Yu-bo;DONG Yan;College of Food Science;Shenyang Agricultural University;College of Life Science;Dalian Nationalities University;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food;Dalian Polytechnic University;

..............page:134-136+146

Fermentation conditions optimization of cholesterol oxidase in the broth by Bacillus cereus SG03 in a 10L fermentor
GE Fei;GONG Qian;ZHANG Hui-min;HUANG Yin;SHI Bei-jie;GUI Lin;Department of Biological and Chemical Engineering;Anhui Polytechnic University;Department of Microbiology and Immunology;Wannan Medical College;

..............page:137-140+146

Effect of nitrate-nitrogen on Nannochloropsis oculata growth and synthesis of cellular compositions
GONG Bo;YUAN Jun;CHEN Jin-hua;LI Chang-ling;XIA Xiao-le;YANG Hai-lin;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;

..............page:141-146

Correlation between coliform /E.coli contamination levels in shellfishes on Qingdao market and the local temperature
WU Juan;ZHANG Qi;LI Dan;CAO Bin-bin;ZUO Tao;XUE Chang-hu;TANG Qing-juan;College of Food Science and Engineering;Ocean University of China;Laboratory of Food Science and Human Health;Department of Food Safety and Food Quality;Ghent University;Laboratory of Food Microbiology and Food Preservation;

..............page:147-150+155

Molecular identification and enzymology analysis of a acid protease producing strain
HOU Jin-hui;ZHAO Ming-tao;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Laboratory of Food Resources Development and Quality Security;

..............page:151-155

shi pin ping bao zhuang shi chang ding wei zai zhuan bian

..............page:155

Isolation,identification and glucose fermentative characterization of high alcohol yield yeast from rice wine starter
WU Bao-long;WU Shi-hua;HE Jing-jing;YING Ling-yun;YI Yi;HUANG Cui-ji;School of Biological and Chemical Engineering;Guangxi University of Science and Technology;

..............page:156-160+166

Purification and characterization of a low molecular xylanase from Malbranchea cinnamonmea
LI Yan-xiao;FAN Guang-sen;JIANG Zheng-qiang;YANG Shao-qing;YAN Qiao-juan;College of Engineering;China Agricultural University;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:161-166

Research of quality of flue-cured tobacco by Eurotium cristatum from Fuzhuan tea
QU Jiao-jiao;ZHANG Xiao-min;SHI Ming;WU You-xiang;SHI Zhi-fa;LIU Ren-xiang;ZOU Xiao;Institute of Fungus Resources;Guizhou University;China Tobacco Guizhou industrial CO.;LTD.;Guizhou Key Laboratory for Tobacco Quality;

..............page:167-171

Preparation of lactic acid bacteria DVS in pickle
ZHAO Shuang;SUN Juan;LIU Shu-liang;HUANG Dao-mei;HAN Xin-feng;YAN Zheng-cai;College of Food Science;Sichuan Agricultural University;Sichuan Jixiangju Food Co.;Ltd.;

..............page:171-175+179

Research of Salmonella growth characteristics in vegetables
GANG Jie;YU Hong-ru;WU Xiao-song;HU Wen-zhong;College of Life Sciences;Dalian Nationalities University;

..............page:176-179

Preliminary study on time-temperature indicator system based on tyrosinase
GE Lei;ZHU Shi-yi;LI Zhen-xing;LIN Hong;College of Food Science and Engineering;Ocean University of China;

..............page:180-184

Study on ultrasonic-assisted extraction of lecithin from duck liver
WANG Dao-ying;ZHANG Mu-han;CHENG Qiu-ju;BIAN Huan;GENG Zhi-ming;LIU Fang;ZHU Yong-zhi;WU Hai-hong;XU Wei-min;Institute of Agricultural Products Processing;Jiangsu Academy of Agricultural Sciences;

..............page:185-190

Investigation of deproteinization technology for polysaccharide from gel of Aloe vero
HE Yi-fei;LIU Ping-huai;HUANG Liang-guo;CHEN Qiao-ling;SUN Yu-wan;Material and Chemical Engineering College;Hainan University;

..............page:190-192+197

Extraction of starch from Gaozhou kudzu and properties Mensuration
ZHANG Zhong;CHEN Yuan;ZHANG Ling;JIANG Cui-cui;LIN Zhi-rong;College of Chemistry and Life Science;Guangdong University of Petrochemical Technology;

..............page:193-197

Separation and purification of chlorogenie acid from Lonicera fulvotomentosa with aqueous two-phase systems containing acetone and Dipotassium Hydrogen Phsophate
HE Lei-lei;YU Qiu-ping;ZHANG Ni;WANG Jia-sheng;KONG Qi;ZHANG Qi-sheng;YU Zheng-wen;School of Life Sciences;Guizhou Normal University;Key Laboratory of Plant Physiology and Development Regulation of Guizhou Province;Guizhou Normal University;

..............page:198-200+205

Development of tartary buckwheat red starter health wine
LI Yao;ZHOU Hai-mei;HUANG Dan-dan;DU Mu-ying;College of Food Science;Southwest University;National Demonstration Center of Experiment Teaching in Food Science and Engineering Program of Food Science College;

..............page:201-205

Optimization of acid degumming process of Cold pressed Sesame oil
WU Yun-jing;ZHANG Xun;SONG Guo-hui;SUN Qiang;ZHANG Li-xia;HUANG Ji-nian;Institute of Agricultural Products Processing;Henan Academy of Agriculture Sciences;Henan Engineering Research Center of Bioactive Substances in Agricultural products;

..............page:206-209

Optimization of MAPase producing from Zygosaccharomyces rouxii by response surface method
XIE Meng-qin;WANG Yuan-liang;College of Food Science and Technology;Hunan Agricultural University;

..............page:209-212+221

Separation and purification process of total flavonoids from Sedum aizoon leaves
HU Yue;WANG Hong-fei;LIU Fei;XU Feng;SHAO Xing-feng;LI He-sheng;Department of Food Science and Engineering;Ningbo University;

..............page:213-216+221

Optimization of process parameters for total dietary fiber from leaves of Toona Sinensis with compound enzyme method by response surface methodology
LIU Jing;LI Xiang-li;ZHANG Qi-mei;WEI Hai-xiang;ZHU Jiu-bin;ZHAO Min;Department of Life Science and Engineering;Jining University;

..............page:217-221

Optimization of conditions of cottonseed protein hydrolyzed by flavourzyme using response surface methodology
GAO Dan-dan;QI Gao-zhan;GUO Peng-hui;College of Life Science and Engineering;Northwest University for Nationalities;

..............page:222-226

Research of the technique of fermentation Tofu without coagulant
QIAO Zhi-hong;XU Rong-hua;CHENG Yong-qiang;Tourism Institute of Beijing Union University;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:227-231

wu tian jia shi pin jia ge gao ren qi wang qi shi shi pin tian jia ji bing bu shao

..............page:231

Optimization of protease hydrolysis conditions on silkworm pupa protein
ZHONG Yu-shen;LUO Jin-feng;HUANG Xian-zhi;DING Xiao-wen;College of Food Science of Southwest University;Key Laboratory of Processing and Storage of Agricultural Products of Chongqing;IKTS of Bombycology and Biology of Southwest University;

..............page:232-235+240

Study of extracting water-soluble polysaccharide from dehulled mung bean by response surface methodology
YU Wen-wen;WU Hui;LAI Fu-rao;MIN Tian;HUANG Jie-ming;LEI Zhuo-gui;School of Light Industry and Food Sciences of South China University of Technology;

..............page:236-240

Suspension stability of the compound juice prepared with whole corn and pea
LI Su-fen;LIU Jian-fu;School of Biotechnology & Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food Biotechnology;

..............page:241-243

Application of poly malic acid /Chitosan-Nifedipine in producting microcapsules
WANG Feng-lou;WU Yan-li;WANG Wen-yang;MA Xia;School of Perfume and Aroma Technology;Shanghai Institute of Technology;

..............page:244-247

Study on the quick-frozen dumpling with Yan Pihe and shrimp
SHI Wen-tian;LI Xi-teng;Jiangsu Food & Pharmaceutical Science College;Jiangsu Engineering Research & Department Center for Food Processing;

..............page:248-251

Study on process optimization for germination barley tea and the nutrition characteristics of tea infusion
ZHANG Duan-li;GUI Yu;LIU Xiong;College of Food Science;Southwest University;

..............page:252-257+270

Study on extraction technology of flavonoids and polyphenols from Coreopsis tinctoria Nutt.by using Random Centroid Optimization
JIANG Li;QI Ying;LIU Yu-mei;College of Chemistry and Chemical Engineering;Xinjiang University;

..............page:258-261+342

Acetylization derivatives synthesis of polysaccharides from Lonicera japonica
SONG Xiao;XIN Ya-zhou;ZHAO Peng;ZHANG Ting-ting;WANG Chang-li;School of Pharmacy;Shaan Xi University of Chinese Medicine;

..............page:262-265+342

Study on preservation effect of applying combined bio-inhibitor agent on Ready-to-Eat( RTE) abalone product
ZHENG Rui-sheng;XU Ai-ping;ZHANG Qing-shan;DAI Cong-jie;College of Chemistry and Life Sciences;Quanzhou Normal University;Laboratory of Molecular Biology and Medicinal Chemistry;Fujian Province University;

..............page:266-270

Content determination of catechin in Fragaria orientalis Lozinsk. by RP-HPLC
LI Rong;LIU Hai-qing;YANG Chun-tao;JIANG Zhi-yong;GUO Jun-ming;LUO Gui-fa;HUANG Xiang-zhong;Key Laboratory of National Medicine Supported Jointly By State Ethnic Affairs Commission and Ministry of Education;Yunnan Minzu University;Qinghai Provincial Institute for Food and Drug Control;

..............page:271-274

Determination of changes of volatile substances of fermented soybean in process of low-temperature post-fermentation
OUYANG Jing;YANG Jun-huan;SU Wu;JIANG Li-wen;Food Science and Technology College of Hunan Agricultural University;Hunan provincial Key Laboratory of Food Science and Biotechnology;Fermented Food Engineering and Technology Research Center of Hunan province;

..............page:275-279

Comparative analysis of free amino acid content and composition in different aroma type Chinese liquors
ZHANG Zhuang-ying;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology;Jiangnan University;

..............page:280-284+288

Determination of 21 mineral elements in celery and parsley by microwave digestion-ICP-OES
WEI Yong-sheng;ZHENG Min-yan;GENG Wei;School of Chemistry and Chemical Engineering;Xianyang Normal University;

..............page:285-288

The application of UPLC-MS /MS in the recognition of anthocyanins in black rice
HAN Hao;LI Xin-sheng;JIANG Hai;SHI Shao-fu;MA Jiao-yan;YANG Zhi-yong;LIU Shui-ying;WANG Xin;School of Biological Science and Engineering;Shaanxi University of Technology;Shaanxi Province Black Organic Food Engineering Technology Research Center;Shaanxi Key Laboratory of Bio-Resources;School of Life Science Yuncheng University;

..............page:289-293+297

Real-time PCR method for quantitative detect chicken blending in sheep
XUE Chen-yu;SONG Li-ping;LU Yong;ZHAO Lin-na;WANG Dan;YANG Hong-lian;GUO Miao;YANG Xin-ting;HU Zhi-kai;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;

..............page:294-297

Determination of Urotropine in dried beancurd sticks by ultra performance liquid chromatography-tandem mass spectrometry
WU Ying;ZHANG Hui;CUI Fang;JIANG Jie;Beijing Products Quality Supervision and Inspection Institute;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;

..............page:298-300

Determination of inorganic elements in tumorous stem mustard by inductively coupled plasma mass spectrometry
NIE Xi-du;FU Liang;Department of Material and Chemical Engineering;Hunan Institute of Technology;College of Chemistry and Chemical Engineering;Yangtze Normal University;

..............page:301-304+320

Oil content and fatty acid composition of 15 Camellia polyodonta in ya’an
XU Zhou;LI Qian-qian;ZHOU Qing-fen;LI Xu;DING Chun-bang;College of Life and Sciences;Sichuan Agricultural University;

..............page:305-307+346

Determination of tert-butylhydroquinone in fat-soluble pigments by gel permeation chromatography and high performance liquid chromatography with fluorometric detector
SUN Jian-ling;YANG Qing-shan;ZHANG Yu-fen;GAO Wei;Chenguang Biotech Group Co.;Ltd.;Hebei Engineering Technology Research Center of Natural Pigments;

..............page:308-311+350

Modeling for antihyperlipdemic effects evaluation and verification of dark tea
ZHANG Cong;TAN Rong;KONG Jun-hao;GE Qing-feng;YANG Xiu-fang;WANG Zhi-jun;Hangzhou Tea Research Institute;CHINA COOP;College of Food Science and Engineering;Yangzhou University;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources;

..............page:312-316+350

Quality variation of wine grape pomace dried by infrared drying or during storage without drying
SUI Yin-qiang;ZHENG Ya-lei;YANG Ji-hong;LI Hua;WANG Hua;Northwest Agricultural and Forestry University;Shaanxi Engineering Research Center for Viti-Viniculture;Heyang Experimental and Demonstrational Stations for Grape;

..............page:317-320

Study on the effect of the protein from Kelp endophytes DNN6on preservation of Pseudosciaena polyactis
ZHAO Yu;ZHANG Fu-yun;YU Qing-ming;LI Zhen;WANG Wei-cai;XU Wei-jie;College of Food Science and Engineering;Dalian Ocean University;

..............page:321-324+328

Effects of different CO₂ concentrations on physiological quality changes of potato during storage
ZHANG Bing-yun;QIN Yue-long;TIAN Shi-long;LI Shou-qiang;LI Mei;CHENG Jian-xin;Lanzhou University of Technology;College of Life Science and Engineering;Agricultural Product Storage and Processing Research Insitute;Gansu Academy of Agricultural Sciences;

..............page:325-328

Preliminary effect of pretreatment with hypobaric on enzyme activities and quality of Tricholoma matsutake
LUO Xiao-li;ZHANG Sha-sha;DENG Ya-yuan;GUO Yong-hong;Yunnan Yunjun Sci-Tech group Co.;Ltd.;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives;

..............page:329-331+336

Effect of sterilization methods on quality of Cantaloupe juice during storage
MA Xiao-yu;FENG Zuo-shan;College of Food Science and Pharmacy;Xinjiang Agricultural University;

..............page:332-336

Volatile flavor compounds and nutrients analysis of fermented burdock tea
TU Yue-zhi;JIANG Qi-xing;YU Pei-pei;XU Yan-shun;XIA Wen-shui;School of Food Science and Technology;Jiangnan University;

..............page:337-342

Preliminary study on apoptosis of MKN-45 cells induced by extracts from Eremurus chinensis Fedtsch.roots
LIU Hong-ru;WANG Yu-tang;LIU Xue-bo;College of Food Science and Engineering;Northwest A&F University;

..............page:343-346

Study on the biological activity of Pleurotus eryngii polypeptide
CHENG Fei-er;ZHAO Yu-hong;ZHAO Fan;ZHANG Xiao-bao;DOU Shi-hong;FENG Cui-ping;College of Food Science and Engineering;Shanxi Agricultural University;

..............page:347-350

Study on the improvement of Prunus mume extracts for the gout and hyperuricemia
YU Jian-wei;WANG Tong;DONG Cong-chao;JIN Wen;YI Jie-han;Yantai New Era Health Industry Co.;Ltd;The Institute of Medicinal Plant Development;

..............page:351-353

Edible quality of Lanzhou fat-tailed sheep in different gender and anatomical regions
LI Zhen-zi;YANG Ju-tian;SONG Qiao;ZANG Rong-xin;College of Life Science and Engineering;Northwest University for Nationalities;Western Medicine Teaching Department;Pingliang Medical College;

..............page:354-357+361

Protective effects of squid ink polysaccharides against cyclophosphamide-induced ovarian damage in mice
GU Yi-peng;ZHANG Yun-bo;LIU Hua-zhong;LE Xiao-yan;TAO Ye-xing;XIAO Wei;LUO Ping;Faculty of Food Science & Technology;Guangdong Ocean University;Agricultural;Guangdong Ocean University;Biochemistry Center;Guangdong Ocean University;

..............page:358-361

Research progress in low glycemic index ingredients in wheat based food processing
WU Xiao-hui;LIU Ya-wei;LIU Jie;CAO Li-song;XIE Jun-hong;LIU Xiao-jie;College of Grain;Oil and Food;National Engineering Laboratory for Wheat & Corn Further Processing;Henan University of Technology;

..............page:362-365+369

Research progress in extraction and separation technology of Ginsenosides
DONG Wei;GAO Yu-gang;HE Zhong-mei;ZHAO Yan;ZHANG Lian-xue;Collage of Traditional Chinese Medicine;Jilin Agricultural University;

..............page:366-369

Advances on microalgae as sustainable energy source for biodiesel production
ZHAI Ying-xue;LIANG Cheng-wei;ZHANG Wei;YU Jian-sheng;Qingdao University of Science and Technology;

..............page:370-375

Progress in application of sourdough fermentation technology
ZHOU Chun-yan;ZHANG Hua-zheng;CHEN Hong-bing;GAO Jin-yan;YUAN Juan-li;YU Feng-lian;State Key Laboratory of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;School of Life Sciences and Food Engineering;Nanchang University;Library of Nanchang University;

..............page:375-380

Progress in application of molecular imprinted technique in determination of clenbuterol hydrochloride
TANG Yi-wei;GAO Zi-yuan;LI Yi;LAN Jian-xing;WEI Li-qiao;ZHANG De-fu;GAO Xue;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;

..............page:381-385+389

Effect of plant polyphenols on anti-osteoporosis
YANG Cheng-tao;ZHAO Yun-ling;SUN Yun;ZHUANG Yong-liang;Research Centre of Food Engineering;College of Chemistry and Engineering;Kunming University of Science and Technology;Chengyang No.1 Senior High School of Qingdao;

..............page:386-389

Analysis of resource value of edible insect
ZHUO Zhi-hang;YANG Wei;XU Dan-ping;YANG Chun-ping;YANG Hua;CHEN Chun-yan;College of Forestry;Sichuan Agricultural University;College of Food Science;Sichuan Agricultural University;

..............page:390-394

yu mi zhuan yong fen zhi bei guan jian ji shu yan jiu huo tu po

..............page:394

Advances in research of glycosidically bound aroma compounds of citrus juice
LIN Wen-wen;LOU Shu-ting;SUN Yu-jing;YE Xing-qian;Department of Food Science & Nutrition;Zhejiang University;Department of Food Science and Technology;Zhejiang University of Technology;

..............page:395-399