Science and Technology of Food Industry 2014 Issue 18 shi pin an quan zai xing dong

Static headspace-gas chromatography-mass spectrometric analysis of volatile components in chili food
BAI Lu-lu;HU Wen-zhong;JIANG Bo;JIANG Ai-li;LIU Cheng-hui;LIU Yi-wei;College of Life Science;Dalian Nationalities University;

..............page:49-53+58

Study on the identification of olive oil adulteration by Gas Chromatography-Mass Spectrometry
HUANG Fei;FENG Xia-ping;TANG Li-na;ZENG Xian-yuan;ZHAO Zhi-feng;HUANG Xiu-li;Huizhou Quality and Measuring Supervision Testing Institute;

..............page:54-58

Establishment of colorimetric determination method of raw meat freshness
HU Ya-yun;LI Zhi-cheng;LIANG Na;YUE Tian-li;BAI Lian-she;LI Meng;HUANG Xue-ge;The Postdoctoral Station of Food Science;Northwest A&F University;The Postdoctoral Working Station;Hefei Meiling Co.;Ltd.;

..............page:59-62+66

Determination of eight phthalic acid esters in freshwater shellfish by high performance liquid chromatography
TANG Li;PU De-lan;XIA Jing-fen;WANG Cai-sheng;School of Biological and Environmental Sciences;Zhejiang Wanli University;

..............page:63-66

Simultaneous determination of 28 trace elements in aquatic products by microwave digestion-inductively coupled plasma mass spectrometry method
QIN Dong-li;BAI Shu-yan;TANG Shi-zhan;WANG Hai-tao;JIANG Hai-feng;MOU Zhen-bo;Heilongjiang River Fishery Research Institute Chinese Academy of Fishery Sciences;

..............page:67-70+79

Analysis on ten kinds of elements in the bones and muscles of F2generation of Andrias davidianus cultured in Guizhou
XIONG Hua-long;YAO Jun-jie;JIANG Zuo-yu;FENG Ya-nan;ZHU Jun-hua;Department of Fisheries Science;College of Animal Sciences;Guizhou University;

..............page:71-73+79

Analysis of volatile components from Gannan navel orange peel by three different methods
WANG Qian-qian;WANG Hong-xin;PENG Yao-yao;MA Chao-yang;School of Food Science and Technology;Jiangnan University;

..............page:74-79

Study on stigmastadienes used for extra virgin olive oil adulteration detection
ZHANG Xin;YANG Rui-yu;CHEN Di;FANG Xiao-ming;DING Zhuo-ping;College of Food Science & Technology;Shanghai Ocean University;Shanghai Institute of Standardization;Shanghai Exit-Entry Inspection and Quarantine Bureau;

..............page:80-83+92

Simultaneous determination of 6 herbicides in vegetables,fruits and cereals by gas chromatography
LI Li-juan;WU Qing;WENG Rou-dan;WANG Xiu-zhen;WU Shi-yun;College of Food Science;South China Agricultural University;Guangdong Provincial Key Laboratory of Food Quality and Safety;

..............page:84-88+97

Effect of vacuum cooling followed by immersion vacuum cooling on the quality of water-cooked chicken legs
DU Ying;YUAN Xiao-long;JING Yun;YAO Xue-jun;XUE Yong;LIU Yi;LI Xing-min;College of Food Science and Nutritional Engineering;China Agricultural University;The Animal Disease Prevention and Control Center of Changping District;

..............page:89-92

Degradation and structure analysis of fucoidan extracted from Laminaria Japonica
GUO Feng-jun;HU Jing;ZHAO Xue;College of Food Science and Engineering;Ocean University of China;

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

Effect of ultrasonic-assisted tumbling on fresh chicken curing
FENG Ting;SUN Jing-xin;XING Xin-tao;XU Xing-lian;HUANG Ming;LIU Xiao-ying;College of Food Science and Engineering;Qingdao Agricultural University;National Center of Meat Quality and Safety Control;Nanjing Agricultural University;

..............page:98-100+105

Effect of xylanase on staling rate of Mantou with NMR technology
SU Dong-hai;SU Dong-min;DING Yan-xin;Biology Department;Beijing Polytechnic;Shool of Food Science and Technology;Henan University of Technology;Zhengzhou Railway Vocation and Technical College;

..............page:101-105

Analysis of aroma characteristics and aroma components from mengding yellow tea
MENG Ai-li;PANG Xiao-li;WEN Shun-wei;WEI Qiu-yi;SI Hui-qing;College of Food Science;Southwest University;Agricultural Industrialization Office;

..............page:106-112+117

Variation of the primary quality ingredients and aroma components of old green tea after post-fermentation
ZOU Yao;QI Gui-nian;TAN Li-qiang;LIU Ting-ting;LI Wei;HUANG Ya-fang;College of Horticulture;Sichuan Agriculture University;

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

Extraction of papain in aqueous two-phase polyethylene glycol/sodium sulfate systems
WANG Wei-tao;ZHANG Hai-de;JIANG Zhi-guo;DONG An-hua;XU Ying-hao;PENG Jian;WANG Fei;College of Food Science and Technology;

..............page:118-122+127

Identification compounds and antioxidant activities of honeycomb polyphenol extracts
WANG Zhen-bin;SHAO Shu-ping;SUN Ping;School of Food and Biological Engineering;Jiangsu University;

..............page:123-127

Study on improvement of the quality of brown rice by infrared pretreatment
JIN Jian;MA Hai-le;YAN Jing-kun;TU Hai-feng;WU Ping;QU Wen-juan;School of Food and Biological Engineering;Jiangsu University;Jiangsu Provincial Key Lab of Physics Processing of Agri-products;Shanghai Minhang Depot;Central Grain Reserves;

..............page:128-131+140

Study on test conditions of texture profile analysis of stewed chicken
WANG Lin-ke;ZHAO Gai-ming;LIU Yan-xia;LI Miao-yun;HUANG Xian-qing;GAO Xiao-ping;SUN Ling-xia;College of Food Science and Technology;Henan Agricultural University;Henan Key Laboratory of Meat Processing and Quality Safety Control;

..............page:132-136+140

Comparison of effect of microwave sterilization and pasteurization on qualities of kiwi juice
ZHOU Xiao-li;XIE Guo-fang;WANG Rui;JI Ning;LIU Xiao-yan;HOU Lang;MA Li-zhi;College of Food and Pharmacy Engineering;Guiyang University;Guiyang Engineering Research Center for Food Processing;

..............page:137-140

Study on antioxidant activity of constituents from Coptis chinensis
CHEN Hong-ying;XU Jian-rong;LIU Wen-jing;LI Xue-gang;College of Life Science and Engineering;Southwest University of Science and Technology;College of Pharmaceutical Sciences;Southwest University;

..............page:141-143+148

Effect of high hydrostatic pressure processing of quality enzyme and sterilization in strawberry juice
LIU Qing;WANG Dan;MA Yue;CHANG Yan;ZHANG Chao;ZHAO Xiao-yan;Beijing Vegetable Research Center;Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing;Key Laboratory of Biology and Genetic Improvement of Horticulture Crops;Ministry of Agriculture;Food and Bioengineering Department;Beijing Vocational College of Agriculture;College of Food Science;Shanxi Agricultural University;

..............page:144-148

Effect of high hydrostatic pressure aging on the free amino acids of Danyang jar-sealed rice wine
DENG Na-na;MA Yong-kun;WANG Ya-chao;XU Chao-zhong;FEI Xue-zhong;LI Guo-quan;ZHU Sheng-hu;School of Food and Biological Engineering;Jiangsu University;Jiangsu province Danyang winery;Jiangsu Hengshun Vinegar Industry Limited by Share Ltd;

..............page:149-152

Effect of different extraction method on the identification of aromatic components of hawthorn juice
TIAN Tian-tian;WANG Ji-wu;WU Zhi-lian;WANG Yang-yang;NIU Hao;ZHAO Yu-ping;College of Life Science;Yantai University;LvJie Co.;Ltd.;

..............page:153-156

Preparation,characterization and antioxidant activity of tilapia skin collagen polypeptides chelated iron
DUAN Xiu;YANG Cheng-tao;SUN Yun;SUN Li-ping;ZHUANG Yong-liang;Research Centre of Food Engineering;College of Chemistry and Engineering;Kunming University of Science and Technology;

..............page:157-160+166

Study on the composition and antioxidant activity of free and bound polyphenols in pomegranate peel
YUAN Tian;LIU Lin-wei;GAO Zhong-mei;ZHAO Bei-ta;College of Food Science and Engineering;Northwest A&F University;

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

Study on identification and basic characteristics of the pressure-resistant bacteria isolated in Nanjing water-boiled salted duck
FENG Yu-lin;WANG Hu-hu;YE Ke-ping;XU Xing-lian;LIU Deng-yong;ZHOU Guang-hong;Key Laboratory of Meat Processing and Quality Control;Ministry of Education;Nanjing Agricultural University;Food Science Research Institute;Bohai University;

..............page:167-170+179

Analysis of volatile components of hydrolysates of FMM before and after Maillard reaction
GUO Fu-jun;JIANG Qi-xing;XU Yan-shun;XIA Wen-shui;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:171-174+184

Optimization of the production of peanut antioxidative peptides and Neutrase using liquid state fermentation
LIU Hong-mei;SHI Guang-bo;MA Yan-fang;LI Xiang-dong;SUN Zhong-tao;College of Life Science;Shandong Agricultural University;College of Agronomy;Shandong Agricultural University;

..............page:175-179

Effect of inoculum size on growth phase and growth interface of Listeria monocytogenes under different cultural conditions
ZHOU Xiao-hong;LI Xue-ying;YANG Xian-shi;CHI Hai;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;

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

Mutation of Lactobacillus casei with high production of exopolysaccharides by space mutagenesis
LI Xiong-chao;ZHANG Wei-bing;LIANG Qi;LI Xue-peng;ZHANG Yan;SONG Xue-mei;College of Food Science and Engineering;Gansu Agricultural University;Functional Dairy Engineering Laboratory of Gansu Province;

..............page:185-188+193

The development of high cellulase production mutant from Trichoderma Viride and study on the condition of enzyme production
CHEN Ying-lian;FU Zheng;ZHANG Liang-yu;GUAN Bin;KONG Qing;Food Science And Engineering College;Ocean University of China;Shandong Medical College;

..............page:189-193

Preparation of the Monascus Yaoqu and development of Sake
LI Li;ZHANG Wen-xue;LUO Fang;YANG Jun;YI Xin;Biotechnology Engineering College;Sichuan University of Science & Engineering;College of Light Industry;Textile & Food Science;Sichuan University;School of Liquor-Making Engineering;Sichuan University Jinjiang College;

..............page:194-198+202

Process optimization of the alkaline enzymatic extracting heme from sheep blood
ZHU Xia;LI Ying;FU Wen-li;DU Na;XI Jing;HAN Shun-yu;SHENG Wen-jun;NIU Li-li;YANG Xue-shan;Colleage of Food Science and Engineering;Gansu Agricultural University;College of Life Science & Technology;Gansu Agricultural University;

..............page:199-202

Effect of Tween on Monascus yellow pigment anabolic
ZHOU Bo;TIAN Yuan;ZHONG Hai-yan;National Engineering Laboratory of Rice and by-products Processing;Hunan Province Key Laboratory of Grain&Oil Processing and Quality Control;School of Food Science and Engineering;Central South University of Forestry and Technology;

..............page:203-206+210

Study on the deacidification of Kiwi wine
ZHANG Fang-yan;PU Biao;LIU Xing-yan;Food Science and Technology;Sichuan Agricultural University;

..............page:207-210

Preparation of antihypertensive peptides from pig scapula protein by enzyme method
CHEN Chang-lin;LI Cheng;FU Gang;ZHANG Shu-ying;HUANG Shan-shan;XIAO Lan;College of Food;Sichuan Agriculture University;

..............page:211-215

Study on the production of gluten peptides from enzymaticing hydrolysis of wheat gluten with alkaline protease
ZHAO Yuan;LIU Ai-guo;WU Zi-jian;JI Rui-qing;School of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food and Biotechnology;

..............page:216-220

Optimization of bacillus natto liquid fermentation for low purine and high enzyme activity
LU Yang;QIAN He;ZHANG Wei-guo;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:221-224+235

Effect of bacterial cellulose pellicle on apple vinegar fermentation by Gluconacetobacter xylinus
FU Liang;PENG Ying;CHEN Yu-zhe;Department of Food Science and Engineering;Jinan University;

..............page:225-227+240

Study on optimizational conditions of fermental prophase and textural analysis in the process of sufu fermented by Rhizopus oligosporus Saito
LIU Wei;CAO Lei-lei;CHEN Chun-yu;YE Zhong-xue;WANG Li-qun;Northeast Agricultural University;Microbiology Laboratory;

..............page:228-231+244

Study on enrichment of acetylcholinesterase inhibitor from fermented soybean with macroreticular resin
YANG Yi-fei;LIU Ya-qiong;CAO Wan-ning;College of Food Science and Technology;Agricultural University of Hebei;

..............page:232-235

Study on the extraction and anti-oxidative activities of yellow pigment with microwave-assisted extraction from Hanzhong rapeseed flowers
SHI Juan;LI Hong-ying;School of Chemistry and Environment Science;Shaanxi University of Technology;Zichang Siwan Central Hospital;

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

Optimization of microwave extraction technology of caulerpin from feathery fern frond by orthogonal experiment design
NIU Gai-gai;DENG Jian-chao;LI Lai-hao;YANG Xian-qing;WU Yan-yan;HAO Shu-xian;QI Bo;LIN Wan-ling;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Engineering;Ocean University of China;

..............page:241-244

Effect of pectin-gluten complex on gluten dispersion stability
SUN Lian-yi;ZHANG Lian-fu;LI Jing;LI Hong;Jiangnan University;School of Food Science;

..............page:245-248+252

Cholesterol removal from microalgae DHA oil
ZHANG Ye-feng;HU Yao-chi;HUANG He;College of Biotechnology and Pharmaceutical Engineering;Nanjing University of Technology;

..............page:249-252

Study on zein modified by alcalase to improve the emulsifying ability
ZHANG Jing-jing;DONG Yan-jiao;XIU Lin;LIU Jing-sheng;Jilin Agricultural University;National Engineering Laboratory of the Wheat and Corn Deep Processing;

..............page:253-255

Study on the processing technology of tilapia leisure food
ZHOU Wan-jun;LI Lai-hao;WU Yan-yan;HAO Shu-xian;CEN Jian-wei;WEI Ya;LIN Wan-ling;YANG Shao-ling;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;

..............page:256-259+263

Optimization of the extraction technology of Hyodeoxycholic Acid by response surface methodology
LI Li;HAN Ling;YU Qun-li;College of Food Science and Engineering;Gansu Agricultural University;Gansu Province Food and Drug Institude;

..............page:260-263

Study on the preparation of alkali-soluble protein using waste of silver carp after surimi processing
CHEN Er-sheng;XU Xue-qin;XU Yan-shun;JIANG Qi-xing;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:264-267+271

Optimization process parameters of tomato juice by response surface methodology
YAN Li;MA Yong-qiang;LI Chun-yang;Harbin University of Commerce;Institute of Farm Product Processing;Jiangsu Academy of Agriculture Science;

..............page:268-271

Study on the optimization for production process of soft-shelled turtle soup
XIANG Yi;LI Hong-jun;NI Dong-dong;HE Zhi-fei;DENG Ze-li;XIAO Xia;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;

..............page:272-275+280

Study on preparation and content determination of taraxacum polysaccharide selenide
GE Ming-ming;HU Bei;SUN Li-na;LI Jian-hui;HOU Wei;GAO Jin-bo;The key Laboratory of Biological Drugs;Education the Department of Heilongjiang Province;Pharmacy College of Jiamusi University;Heihe University;Physical Chemistry Department;

..............page:276-280

Study on condition optimization of extracting proteins from highland barley by alkaline
XIE Hao-yu;JIA Dong-ying;CHI Yuan-long;YAO Kai;College of Light Industry & Food Science;Sichuan University;

..............page:281-283+287

Optimization of ultrasonic-assisted extracting polyphenols from the hemerocallis fulva
ZHOU Zhi-e;DU Hua-ying;LIN Li-ping;LI Cui-juan;LUO Qiu-shui;College of Food Science and Engineering of Jiangxi Agricultural University;

..............page:284-287

Study on optimization of apricot juice sterilization conditions with microwave by response surface methodology
YAN Ya-hui;HUANG Wen-shu;BAI Yu-jia;FENG Zuo-shan;College of Food Science;Xinjiang Agriculture University;

..............page:288-292+297

Study on the pigment removal from Lycium barbarum polysaccharides by macroporous resin
LU Xiao-li;LIU Ji-ting;ZHANG Zi-ping;Key Laboratory of Chinese Ministry of Education for Conservation and Utilization of Special Biological Resources in the Western;Ningxia University;

..............page:293-297

Study on extraction process of carotenoids from artemia cysts
WANG Tian-jiao;REN Dan-dan;WANG Li;LI Bai-lei;WANG Qiu-kuan;HE Yun-hai;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province;College of Food Science and Engineering;Dalian Ocean University;

..............page:298-300+305

Study on extracted and nutritional evaluation of protein from Sophora japonica L.
MA Li-hua;QIN Wei-dong;CHEN Xue-hong;ZHU Meng-meng;College of Food Engineering;Xuzhou Institute of Technology;

..............page:301-305

Study on optimization of pulsed light sterilization conditions of E.coli from dry bean curd using response surface methodology
WANG Xin-yao;MA Tao;WANG Bo;LIU He;HE Yu-tang;HUI Li-juan;College of Food;Shenyang Agricultural University;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;

..............page:306-309

Extraction conditions optimization of essential oil from steamed ginseng water by response surface methodology and GC-MS analysis
NIU Chun-ying;ZHANG Feng-qing;DIAO Dong-mei;FU Yan-chen;College of Chemistry and Life Science;Changchun University of Technology;The Technical Division of HongBaoLai Beverage Limited Liability Company;

..............page:310-314+319

Effect of drying on the quality of low-temperature sausage
GUO Dan-jing;XIONG Shan-bai;SONG Zhi;LIU Ru;College of Food Science and Technology;Huazhong Agricultural University;National R&D Branch Center for Conventional Freshwater Fish Processing;Key Laboratory of Environment Correlative Dietology;Ministry of Education;

..............page:315-319

Optimization of submerged fermentation condition for9α-hydroxylation of Steroid catalyzed by Nocardia canicruria BF313
WEI Chang-long;ZHAO Shu-xin;WANG Shan;SHI Ji-ping;ZHANG Bao-guo;College of Biotechnology;Tianjin University of Science and Technology;Shanghai Advanced Research Institute;Chinese Academy of Sciences;

..............page:320-323+337

Study on influence of homogenization parameters on the stability of oats milk
WANG Li-ping;ZHU Ya-jing;FENG Xu-qiao;TAN Bin;Academy of State Administration of Grain;Shenyang Agricultural University;

..............page:324-327+354

Purification technology of protodioscin from Trigonella foenum-graecum L. by macroporous resin
GUO Qing-feng;WANG Wei;YU Shu-xian;LIANG Yong-li;CHEN Jian-hua;REN Yi-xin;Baotou Light Industry Vocational and Technology College;School of Sciences;Nanchang University;

..............page:328-331+354

Research of the migration of bisphenol compounds in the production process of three-piece metal cans
FAN Yu-hao;LIU Zhi-gang;BAI Jian-guo;ZHAO Yan;YAO Wei-rong;School of Food Science and Technology;Jiangnan University;School of Mechanical Engineering;Jiangnan University;O.R.G.Packaging Co.;Ltd.;

..............page:332-337

Optimization of immersion solution for quick freezing and the effect of freezing technology on the quality characteristics of crisp grass carp
MA Xiao-bin;LIN Wan-ling;YANG Xian-qing;DIAO Shi-qiang;HAO Shu-xian;MA Hai-xia;College of Food Science and Technology;Guangdong Ocean University;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National Research and Development Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;

..............page:338-341+346

Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry(Prunus psedoerasus Lindl.)
ZHAO Sheng-jin;ZHANG Fang;Fruit Science Institute;Zhejiang University;

..............page:342-346

Effect of different factors on packaged coriander quality during storage
LIU Yu-zi;GAO Xu;WU Jun;XING Ying-hao;Food Science and Engineering Department;Beijing University of Agriculture;Experimental Centre of Forestry in North China;Chinese Academy of Forestry;Beijing Laboratory of Food Quality and Safety;

..............page:347-350+365

Amino acids composition analysis and nutritional evaluation in different parts of Salicornia bigelovii
ZHAO You-yi;ZHANG Dan-yu;GUAN Fu-qin;WANG Ming;FENG Xu;SHAN Yu;Jiangsu Key Laboratory for Bioresources of Saline Soils;Institute of Botany;Jiangsu Province and Chinese Academy of Sciences;

..............page:351-354

Hepatoprotective effects of Schisandra chinesis(Turcz.) Bail juice on carbon tetrachloride induced acute liver damage in rats
LIU Chang-jiao;YU Huai-ping;MENG Xian-mei;ZHANG Shou-qin;Jilin Province Key Laboratory of Grain and Oil Processing;Jilin Business and Technology College;Biological and Agricultural College;Jilin University;

..............page:355-357+369

Nutritional component analysis and quality evaluation of Ryukyu squid in South China sea
YU Gang;ZHANG Hong-jie;YANG Shao-ling;YANG Xian-qing;HAO Shu-xian;ZHANG Peng;LIN Wan-ling;Sout hChina Sea Fisheries Research Institute;CAFS;Key aboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;College of Food Science and Engineering;Ocean University of China;

..............page:358-361+372

Genome shuffling and its application in fungal-breeding
WANG Li-ning;ZHAO Yan;XI Li-ping;CHEN Ming-jie;Institute of Edible Fungi;Shanghai Academy of Agricultural Sciences;Shanghai Key Laboratory of Agricultural Genetics and Breeding;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture of China;National Engineering Research Center of Edible Fungi;College of Food Science & Technology;Shanghai Ocean University;

..............page:362-365

Rescarch progress in lactic acid bacteria and its metabolites regulation on intestinal inflammation
LI Shao-hui;ZHANG Ying-chun;ZHANG Lan-wei;MA Fang;School of Food Science and Engineering;Harbin Institute of Technology;School of Municipal and Environmental Engineering;Harbin Institute of Technology;

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

Research status and development of fish brains
WANG Cai-xia;JIANG Qi-xing;XU Yan-shun;XIA Wen-shui;School of Food Science and Technology;Jiangnan University;

..............page:370-372

Research progress in the bioactivities and the mechanism of theaflavins
ZHOU Jiang-sheng;WU Yuan-shuang;LV Shi-dong;HE Yi-long;LIAN Ming;MENG Qing-xiong;Faculty of Life Science and Technology;Kunming University of Science and Technology;

..............page:373-377

Research process in extraction and purification of gypenoside
ZHANG Xin-yu;ZHANG Di;WANG Lin;XU Zuo-hua;LIU Kun;ZENG Qing-mei;Findshe Funland Bio-Pharmaceutical Limited Corporation;Engineering Research Center of Bio-process;Hefei University of Technology;

..............page:378-382+386

Research status of lignans in sesame
REN Xiao-na;ZENG Jun;Department of Biologic and Geographic Sciences;Kashgar Teachers College;The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region;Kashgar Teachers College;Teaching Administration Office;Kashgar Teachers College;

..............page:383-386

The third generation of sports drinks research progress in additive,type of sports drinks with natural products
ZHANG Dong-hai;SU Wen-bin;LAN Rui-jia;Faculty of Physical Education;Lang Fang Teachers’ College;Faculty of Chemistry and Material Science;Lang Fang Teachers’ College;

..............page:387-390

Research progress in application of high technology in aquatic products
WANG Xin-yu;ZENG Xiao-qun;PAN Dao-dong;WANG Xian-bin;School of Marine Science;Ningbo University;

..............page:391-394+399

Research progress in application of graphene in food analysis
BO Le;CHEN Hong;HE Meng;ZHANG Meng-han;ZHANG Han;LI Jian-rong;College of Chemistry;Chemical Engineering and Food Safety;Research Institute of Food Science;Bohai University;

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