Food Science and Technology 2012 Issue 3 The preparation and application in food analysis of Ni(Ⅱ) Schiff-base complex modified carbon paste electrode

The preparation and application in food analysis of Ni(Ⅱ) Schiff-base complex modified carbon paste electrode
LIU Zheng;ZHANG Xiao-ge;YUAN Shuai;WANG Song-mei

..............page:312-316

Acid hydrolysis preparation wheat modified starch process and character
SUN Xiao-fan;ZHU Ming-xia;GAO You-jun

..............page:175-177,186

geng zheng

..............page:63,82

zhong yao sheng ming

..............page:200

Fast determination of the starch content in potato tuber
YU Lu-hao1;MA Yao-hong2;YANG Jun-hui2;MENG Qing-jun2;YANG Yan2

..............page:279-283

Influence of variety of wheat flour on hand-made empty-inside noodle
XU Mu-dan;LIN Juan;XIAO Cheng-shun

..............page:172-174

The factors involved in the surface hydrophobicity of Lactobacillus acidophilus
ZHAO Wei-jun;LV Jia-li;MA Qiang;LI Ying

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

Effects of two cryoprotectant on gel forming and cryoprotective properties of tilapia surimi
MI Shun-li1;SHI Jun-lian1;WANG Shuang-long2;AI Fang-fang1;LU Gui-mei1;LEI Xiao-ting1;BAI Yang1

..............page:159-162

Extraction of flavor compounds in Pleurotus ferulae by supercritial CO₂ and GC-MS analysis
LAN Rong1;WEI Qing1;MA Yue1;CHEN Liang2;LI Shuang-shi1

..............page:283-286

Optimization technique of ultrasonic-assisted extraction of phycocyanin from Nostoc Flagelliforme
YIN Wen-cui;CHEN Xue-feng

..............page:250-254

The effect of ultrasound on the chemical reaction properties of cassava starch
LAN Ping;CHEN A-ming;LI Dong-xue;LAN Li-hong;LIAO An-ping

..............page:246-250

mo ke mi li bo shou ge zhong guo shi yan shi chun shui xi tong sheng chan ji di zheng shi kai mu

..............page:138

The inhibitory effect on α-amylase and antibiotic activity from pumpkin polysaccharide
WAN Yan-juan;LIU Xiao-juan;ZHAO Li-chao;ZHOU Ai-mei;LIU Xin

..............page:44-47

Vacuum freeze-drying progress of purple sweet potato leaves
SUN Li;PU Chuan-fen;JIANG Wen-li;ZHANG Yan;DU Shan-ci;WANG Shi-qing

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

can jia ke li bo fan chuan sai de ai ding bao ling gan zhi du hao di da qing dao su ge lan hai chan pin gong si zhu qing dai biao shang chuan qing he

..............page:311

Removing impurity technology for fructooligosaccharide coarse extraction liquid of yacon
ZHOU Wen-mei;PENG Hai-wen;WANG Zhao-bo

..............page:214-216,220

shi pin an quan jian guan yao da jian bing ju quan guo zheng xie wei yuan jian yi da li kai zhan an quan shi pin shi chang jian she

..............page:93

Preservative technique and quality improvement methods of the instant fresh rice vermicelli
DU Jin1;LI XI-hong1;LIU Chang1;XUE Ting1;ZHU Fu1;ZHU Yue1

..............page:182-186

Effects of extrusion on matter properties of the corn dough
ZHANG Yan-rong;WANG Yan;LIU Xiang-yang;WANG Da-wei

..............page:187-191

Anti-hypoxia and anti-oxidant effects of ginseng protein on mice
XU Yun-feng;ZHAO Yu;ZHANG Hui;ZHANG Xin;YANG Fei

..............page:79-82

The extraction of antioxidant components from Swertia davidi Franch and evaluation of their activities
HAN Lin;XU Long;YE Xi-pan;QI Xiao-li

..............page:217-220

Determination of aluminum by the flow injection inhibitory chemiluminescence
CHENG Hao;HE Na;WANG Ai-ling;PU Wei-ya;SHEN Jin-shan

..............page:287-290

Effect of gas packing on shelf quality of Dagezha,a special traditional food by mungbean
TANG Yao;LI Xi-hong;WAN Sen;WANG Cheng-jun;LU Ya-qing

..............page:64-68

A natural clouding agent:propylene glycol alginate
QIN Yi-min1;ZHANG Guo-fang2;WANG Xiao-mei2

..............page:238-242

Processing technology of microencapsulated pineapple powder
CHANG Hong1;2;LI Yuan-zhi2;HONG Yan2;ZHOU Jia-hua1

..............page:113-116

Application of response surface methodology in optimization of brewing technology of Fructus Cannabis steeping wine
ZHAO Xuan1;LI Hong-liang2;XIE Jia-wen1

..............page:139-142

Optimization of the preparation walnut antioxidant peptide by ultrasound-assisted enzymolysis technology
JING Si-qun;Rana mamat;LAN Yan

..............page:94-98

Screening of yeast for pineapple fruit wine production and the fermentation capability testing
KUANG Yu;HUANG He;WANG Ling

..............page:6-10,15

Isolation and purification of polyphenols in pre-germinated brown rice by macroporous resin
HOU Hui-rong;SUN Zhao-yuan

..............page:233-236

The detection of gluten in infant formula by ELISA
KE Yan-na1;GE Yu2;CHAO Qiang-guo2

..............page:272-274,278

Comparison on the content of total tritepenoidic acid between cultivated and wild Ganoderma collected from Hainan
MO Zheng-rong1;CHEN Guang-ying1;LAN Yun1;LUO Wen-jing1;CHEN Xi-rong2

..............page:83-84,88

Antioxidant activity of the roots of Siraitia Grosvenorii
CHEN Huan-ying1;2;LU Feng-lai1;YAN Xiao-jie1;2;LI Dian-peng1

..............page:221-224,228

Effect of precursor amino acids on glutathione production by Candida tropicalis
YANG Xu;CHEN Ye-fu;WANG Xiao-qiong;GUO Chang-hui;WANG Yuan-yuan;XIAO Dong-guang

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

shang hai shi pin liu tong an quan xin xi zhui su : zhu rou quan fu gai , shu cai ji ben fu gai

..............page:68

Processing of Agaricus bisporus as instant food
WANG An-jian;TIAN Guang-rui;WEI Shu-xin;WANG Zhao-gai

..............page:122-125

HPLC determination of gallic acid in cane sugar juice
LI Kai;LU Hai-qin;XIE Cai-feng;LIN Jin-mei

..............page:266-268

ben kan qi shi

..............page:47

The processing technology of the deploy type of wild guava fruit vinegar
TANG Qing-yan1;LIN Qi1;LI Yong-ping2

..............page:126-129

Optimization for conditions on elaeagnus polysaccharides decoloring material
LI Yuan-yuan1;LI Xin2;LIAN Yi-jun1;LI Bing-qi

..............page:210-213

Fermentative production of glutathione with hydrolyzate of banana peels pretreated by dilute acid
CHEN Xue-dong;WANG Da-hui;DONG Ying-ying;WEI Gong-yuan

..............page:99-103,107

Optimization of polishing technology from washing free millet
LUO Cang-xue;HU Bing;ZHANG Dong-mei;FANF Gui-lei

..............page:168-171

Determination of volatile components of pork during spoilage
WANG Xiao-zhan;CHAI Chun-xiang

..............page:148-152

Application natamycin in MAP preservation of strawberry
ZHOU Cui-ying1;ZHOU Jian-jian1;GAO Teng1;YAO Fang1;LU Jin-yan2;WU Ya-dong2

..............page:54-57

Uniform design for optimal extraction of flavonoids from glycyrrhiza residues by microbial complex fermentation
ZHANG Qin1;2;LI Yan-bin1;2;WANG Wen-hua1;YANG Jiang1;LI Fen1

..............page:229-232

Ultrasonic extraction of the hesperidin from tangerine peel
LIANG Zhi-hong1;LIU Xiao-hong2;LI Jian-min3;ZHANG Xiao-ming2;CHEN jian-jun2 CO.;LTD.;Xinyu 338032)

..............page:225-228

Feature extraction from apples’ near infrared spectrum based on kernel principle component analysis
GAO Jue1;2;WANG Cong-qing2

..............page:275-278

Preliminary research on Broussonetia papyrifera fruit juice processing and its fresh-keeping
QIN Yong-rong;LIU Zong-qiong;QIN Xing-jia;LI Qiu-ming;HUANG Zhen-qiu

..............page:130-135

The correlation analysis of protein and eating quality of rice
RUI Chuang1;LIU Ying2;SUN Jian-ping3

..............page:164-167,171

Effect of preharvest calcium spray on Pyrus bretschneideri Rehd storage
ZHAO Xiao-mei1;YE Kai1;WU Yu-peng2;ZHANG Shi-kui3;NI Jian-wen3;XU Le3;ZOU Shu-ping4;MENG Yi-na4

..............page:58-63

Preparation of test paper for quick checking of hydrogen peroxide in milk
XIE Li1;LI Chun-sheng1;ZHANG Duo2;LIU Yuan-yuan1

..............page:301-304

The technology of medium temperature α-amylase hydrolyze Huaiqing yam
LI Jing-jing1;MIAO Juan1;FU De-xue2;ZHANG Lei1

..............page:104-107

HPLC method applied in the stachyose quality control
LIN Jing1;ZHANG Jin-ze1;XIA Ran2;ZHOU Zhi-qiao1;DUAN Su-fang1;DUAN Sheng-lin1

..............page:262-265

Effeet of pre-slaughter treatment by drinking carbonated water on the quality of pork
LU Xiu-hua;YAN Chang-guo;CUI Fu-shun;JIANG Cheng-zhe;CUI Ming-xun;LI Guan-hao﹡

..............page:155-158

Research progress on characteristics of hydroxypropyl-chitosan
FENG Wei-wei1;CHEN Zhi-wei2

..............page:243-245,254

Optimize extraction of yam glycoprotein in alkali solution
ZHANG Li-ming;WANG Yan-qiao;ZUO Bei-mei;ZHANG Li-chao

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

GC-MS analysis of aroma components in fermented Coix seed wine
WEI Qing1;LI Ye1;WANG Xiao-jie1;ZHANG Meng1;CHEN Liang2

..............page:297-300,304

Influence of high-voltage electrostatic field(HVEF) on quality of lotus root
HU Yan1;CHEN Zhong-jie2

..............page:89-93

Preparation and antioxidant activity evaluation of cod skin peptides chelated calcium
HUANG Wei;DENG Shang-gui;TANG Yan;LI Shu-fang;KONG Qiao-xiang

..............page:143-146

Spray drying conditions of modified sweet corn syrup
LI Chun-mei1;CHI Yu-jie2;WANG Dan1;CHEN Mei-jun3;YANG Hong-yan3

..............page:192-196

Analysis and dietary exposure assessment of the benzoic acid and sodium benzoate of biscuits
ZHU Jia-hong;WANG Xiao-li;YUAN Yu-wei;ZHANG Yu;HU Gui-xian;DONG Xiu-jin

..............page:305-311

Effect of acidic protease on quality of regular indices in yellow rice wine brewing
LAI Ying-hua;CHENG Jian;LI Yong-bo;BAI Wei-dong

..............page:135-138

Screening and ferment of antarctic low-temperature bacterium producing alkaline protease
SHI Cui-juan1;KAN Guang-feng1;XIE Qiu-ju1;WANG Xiao-fei1;WANG Min1;SUN Hui-li2

..............page:11-15

Processing technology of bound trotters
GAO Xiang;SHI Wen-tian

..............page:152-154

The conditions of microwave thawing yellow croaker
CUI Jin;NONG Shao-zhuang;GU Xiao-hui;CAI Liang

..............page:69-72

Establishment of the insulin resistance HepG2 cell model with elevated levels of glucose and free fatty acid and functional evaluation of active compounds
LIU Jia1;GUO Xiao-xuan2;WU Wei3;GAO Feng-yi1;WANG Ou1;JIA Xiao-nan1;ZHOU Feng1;JI Bao-ping1

..............page:73-78,82

Study on optimization of fermentation parameters for producing rennet by recombinant Pichia pastoris
ZHENG Li1;WANG Xin1;WANG Jing-hui2;SHAO Shu-juan2;LI Zhuo-lin2;YANG Zhen-nai1;2

..............page:16-21

Effects of multi-microbial solid-state fermentation on the glucosinolate content of rapeseed meal
WANG Xiao-fan1;2;WANG Hai-bin2;XIONG Guang-quan1;WANG Lan1;CHENG Wei1

..............page:196-200

The optimization of normal pressure frying technology for potato chips
LIU Ting-ting1;2;TAN Xing-he1;2;DENG Jie-hong1;2;XIONG Xing-yao3;WANG Feng1;2

..............page:117-121

Extract and analysis of the volatile compounds of the traditional fermented flour paste by HS-SPME and GC-MS
ZHANG Yu-yu1;SUN Bao-guo2;CHEN Hai-tao2;HUANG Ming-quan2;TIAN Hong-yu2

..............page:255-260

luo di ya gong si jiang zai 2012 zhong guo guo ji shi pin tian jia ji he pei liao zhan lan hui shang zhan shi qi shi pin an quan pin pai rhovanil~ zuo te chun xiang lan su he rhodiarome~ zuo yi ji xiang lan su de zui xin pin pai zhan lue he zhong xin ding wei

..............page:158

Antioxidant activity of phenolic compounds from oil tea cakes
CAO Yao-qiang1;XIE Xin-hua1;CHEN Wei-jun2;ZHENG Ya-jun2

..............page:201-204

α-amylase inhibition of 4 natural products
MO Li-chun;CHEN Li-juan;WU Yue-lin;ZENG Fan-jun

..............page:85-88

Preparation of oat grist beverage
LI Jian-lei;LU Chun;WANG Dong-ze;ZHANG Li-bin;ZHU Hong

..............page:178-181,186

Screening on hypoglycemic effective part of Trametes lactinea(Berk.) Pat
JIANG Gang1;HU You-xu2;DING Ming-ruo1;ZHANG Qiao-yin1;SHAO Wei1;GUO Zhi-yong1;WANG Jun-zhi1

..............page:27-30

jing zhun ding wei wen zhong qiu sheng fang zhong guo diao wei pin xie hui fu hui chang jian mi shu chang bai yan

..............page:3-5

The quantitative determination of β-agonists in beef by liquid chromatography coupled with mass spectrometry tandem mass spectrometry
GAN Sheng;SHI Xiao-guang;WU Chao-quan

..............page:291-296

Progress on the extraction of chitin by microbial fermentation
CHENG Qian1;WU Wei2;JI bao-ping1

..............page:40-44

Screening of pumpkin cellulose degradation bacterium and its enzymatic activity determination
SHANG Ting-ting1;LI Si-yang1;YANG Rui-xue2;LI Quan-hong1

..............page:2-5,15

HPLC analysis method on β-carotene in transgenic Escherichia coli
WU Xiao-peng;GONG Shu-fen;XU Xue-rong;YANG Zi-xian;YAN Guo-ming

..............page:269-271

Optimization of no-nutritional conditions for production of mycelia from Cordyceps sinensis by submerged culture and immunomodulatory activities of mycelial extract
LUO Jian-guang

..............page:48-52

Optimum condition of Bac-J23 production from Lactobacillus J23
YI Hua-xi;HAN Xue;DU Ming;ZHANG Lan-wei

..............page:35-39