1005-9989
2016 Issue 9
Production of GDP-L-fucose by Mortierella alpina fermentation
WANG Hong-chao;YANG Qin;ZHANG Chen;CHEN Hai-qin;GU Zhen-nan;ZHANG Hao;CHEN Wei;CHEN Yong-quan;School of Food Science and Technology;Jiangnan University;
WANG Hong-chao;YANG Qin;ZHANG Chen;CHEN Hai-qin;GU Zhen-nan;ZHANG Hao;CHEN Wei;CHEN Yong-quan;School of Food Science and Technology;Jiangnan University;
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zhong guo jiao su cheng long zhong liang xiang shang hai 2016 guo ji jiao su chan ye bo lan hui
wei shao fang ;
wei shao fang ;
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Screening of tannase-producing strains and optimization of solid medium
LI Hao-yang;FU Bo-yu;GU Xin-xi;LI Chen;YAN Meng-jie;DU Zai-hui;LU Hai-qiang;TIAN Hong-tao;College of Food Science and Technology;Agricultural University of Hebei;
LI Hao-yang;FU Bo-yu;GU Xin-xi;LI Chen;YAN Meng-jie;DU Zai-hui;LU Hai-qiang;TIAN Hong-tao;College of Food Science and Technology;Agricultural University of Hebei;
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Optimization of tannase production by solid state fermentation from Aspergillus niger N5-5 using uniform design
ZHANG Shuai;ZHU Hua-wei;NONG Jia-yi;LIN Jian-hui;CAO Yong;College of Chemistry and Chemical Engineering;Zhaoqing University;College of Food Science;South China Agricultural University;
ZHANG Shuai;ZHU Hua-wei;NONG Jia-yi;LIN Jian-hui;CAO Yong;College of Chemistry and Chemical Engineering;Zhaoqing University;College of Food Science;South China Agricultural University;
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Screening of lactic acid bacteria and biochemical identify from traditional Tibetan yak yogurt
ZHANG Yan;LI Jian;LIU Lu-shu;ZHONG Hong-mei;CHEN Lian-hong;College of Life Science and Technology;Southwest University for Nationalities;
ZHANG Yan;LI Jian;LIU Lu-shu;ZHONG Hong-mei;CHEN Lian-hong;College of Life Science and Technology;Southwest University for Nationalities;
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Optimization of fermentation conditions of Bacillus subtilis SH-1 and stability of antimicrobial substances
LI Ying;JIN Xin;SHA Hai-tian;FAN Zheng-yu;SUN Hui-gang;College of Life Science;Hebei University;College of Food Engineering;Xuzhou Institute of Technology;
LI Ying;JIN Xin;SHA Hai-tian;FAN Zheng-yu;SUN Hui-gang;College of Life Science;Hebei University;College of Food Engineering;Xuzhou Institute of Technology;
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Influnce on the degradation of sugars in Tremella fermentation broth by Bacillus subtilis
ZHANG Teng-xiao;WANG Bin;WANG Wei-yan;XU Rui;Department of Food and Pharmaceutical Engineering;Suihua University;
ZHANG Teng-xiao;WANG Bin;WANG Wei-yan;XU Rui;Department of Food and Pharmaceutical Engineering;Suihua University;
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Sceenring of a high antibiotic Streptomyces H3 producing strains by mutation breeding of response surface method
LI Dui-shu;College of Biopharmaceutical Engineering and Food Science;Shangluo University;
LI Dui-shu;College of Biopharmaceutical Engineering and Food Science;Shangluo University;
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Low energy N~+ implantation used for mutagenesis and breeding of high yield DHA Schizochytrium limacinum
FU Jie;LIU Meng;LYU Xiao-yi;TIAN Hua;CHEN Tao;HE Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;Wuhan Institute of Virus;Chinese Academy of Sciences;
FU Jie;LIU Meng;LYU Xiao-yi;TIAN Hua;CHEN Tao;HE Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;Wuhan Institute of Virus;Chinese Academy of Sciences;
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Preparation and stability of immobilized lipase by magnetic nanoparticles
MAO Yan-yong;LI Wen-qian;WANG Zhao-yu;SHI Hao;College of Life Science and Food Engineering;Huaiyin Institute of Technology;
MAO Yan-yong;LI Wen-qian;WANG Zhao-yu;SHI Hao;College of Life Science and Food Engineering;Huaiyin Institute of Technology;
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Effects of three atmosphere mode on storage quality and physiological index of cherry during cold storage
ZHANG Peng;WANG Yun-shu;LI Jiang-kuo;YAN Ting-cai;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Food Science;Shenyang Agricultural University;
ZHANG Peng;WANG Yun-shu;LI Jiang-kuo;YAN Ting-cai;National Engineering and Technology Research Center for Preservation of Agriculture Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;College of Food Science;Shenyang Agricultural University;
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The relationship between the peel ultrastructural changes and browning of Nanguo pear fruit
LI Lei;LI Dong;FANG Xu-dong;LI Xian-yu;Department of Energy and Chemical Technology;Tianjin BohaiVocational Technical College;
LI Lei;LI Dong;FANG Xu-dong;LI Xian-yu;Department of Energy and Chemical Technology;Tianjin BohaiVocational Technical College;
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Effects of nano TiO2 chitosan composite films on preservation of strawberry
CHEN Jian-zhong;GE Shui-lian;LI Dan-hua;XING Hao-chun;WANG Geng-xian;College of Life Science and Engineering;Handan College;Wild Resources Plant Research Center of South Hebei Mt.Taihang;
CHEN Jian-zhong;GE Shui-lian;LI Dan-hua;XING Hao-chun;WANG Geng-xian;College of Life Science and Engineering;Handan College;Wild Resources Plant Research Center of South Hebei Mt.Taihang;
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Regulation of salicylic acid and hydrogen sulfide on active oxygen metabolism of fresh cut pumpkin
JIANG Dan;HU Wen-zhong;CHEN Chen;JIANG Ai-li;College of Food Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
JIANG Dan;HU Wen-zhong;CHEN Chen;JIANG Ai-li;College of Food Engineering;Dalian Polytechnic University;College of Life Science;Dalian Nationalities University;
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Effect of high voltage electrostatic field treatment on chilling tolerance in nectarine
HAN Jin-hong;Weifang Institute of Science and Technology;
HAN Jin-hong;Weifang Institute of Science and Technology;
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Effect of acidic functional water produced by electrolysis of sodium chloride with different concentrations of green pepper
ZHANG Yu-dan;NIU Xiao-feng;WANG Yu;College of Food Science and Engineering;Shanxi Agricultural University;Agricultural and Livestock Products Processing Postgraduate Education Innovation Center of Shanxi Province;Taiyuan Liuweizhai Industrial Company;
ZHANG Yu-dan;NIU Xiao-feng;WANG Yu;College of Food Science and Engineering;Shanxi Agricultural University;Agricultural and Livestock Products Processing Postgraduate Education Innovation Center of Shanxi Province;Taiyuan Liuweizhai Industrial Company;
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Effect of 1-MCP, NaHSO3 and thicknesses of PE films on quality of green walnut kernel
QU Qing-li;YANG Xiao-ying;CHEN Qing-min;ZHANG Xiao-hui;FU Mao-run;College of Food Science and Engineering;Qilu University of Technology;Department of Food Science and Engineerring;Shandong Agriculture and Engineering College;
QU Qing-li;YANG Xiao-ying;CHEN Qing-min;ZHANG Xiao-hui;FU Mao-run;College of Food Science and Engineering;Qilu University of Technology;Department of Food Science and Engineerring;Shandong Agriculture and Engineering College;
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Effect on sugar clarification for morphology and structure modification of newly-generatecalcium sulfite
XIANG Fu-you;LI Li-jun;CHENG Hao;FENG Shu-juan;XIA Zhao-bo;HUANG Wen-yi;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;Collaborative Innovation Center of Guangxi Sugar Industry;
XIANG Fu-you;LI Li-jun;CHENG Hao;FENG Shu-juan;XIA Zhao-bo;HUANG Wen-yi;College of Biological and Chemical Engineering;Guangxi University of Science and Technology;Guangxi Key Laboratory of Green Processing of Sugar Resources;Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes;Guangxi University of Science and Technology;Collaborative Innovation Center of Guangxi Sugar Industry;
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Effect of irradiation processing to flavor components in Fenggan chestnut
GUO Hao-ning;ZHAO Yu-hua;CHANG Xue-dong;LI Xiao-ying;YANG Bing-feng;LI Cong;YAO Yuan;Hebei Normal University of Science and Technology;Chestnut Engineering Research Center of Hebei;Yanshan Special Agricultural Technology Industry Research Institute of Hebei;
GUO Hao-ning;ZHAO Yu-hua;CHANG Xue-dong;LI Xiao-ying;YANG Bing-feng;LI Cong;YAO Yuan;Hebei Normal University of Science and Technology;Chestnut Engineering Research Center of Hebei;Yanshan Special Agricultural Technology Industry Research Institute of Hebei;
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Relationship with bioavailability and speciation change of copper during digestion
WU Min;GONG Wei-sha;XIE You-you;HAN Jian-zhong;Food Safety Key Laboratory of Zhejiang Province;School of Food Science and Biotechnology;Zhejiang Gongshang University;
WU Min;GONG Wei-sha;XIE You-you;HAN Jian-zhong;Food Safety Key Laboratory of Zhejiang Province;School of Food Science and Biotechnology;Zhejiang Gongshang University;
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Synergies of L-ascorbic acid and betelnut in mice’s anti-fatigue
LIU Shu-wei;WANG Yan;DU Er-xia;HU Jin-zhao;College of Tropical Biology and Agronomy;Hainan Tropical Ocean University;College of Tropical Ecological Environmental Protection;Hainan Tropical Ocean University;Department of Medicine;UConn Health;
LIU Shu-wei;WANG Yan;DU Er-xia;HU Jin-zhao;College of Tropical Biology and Agronomy;Hainan Tropical Ocean University;College of Tropical Ecological Environmental Protection;Hainan Tropical Ocean University;Department of Medicine;UConn Health;
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The color protection and brittleness-keeping process of the bamboo shoots sauce
WANG Xin-hui;LIU Da-yu;XIAO Long-quan;LI Jun-xia;WANG Jun-ding;School of Pharmacy and Bioengineering;Chengdu University;Sichuan Province Fushun County Meile Food Limited Company;
WANG Xin-hui;LIU Da-yu;XIAO Long-quan;LI Jun-xia;WANG Jun-ding;School of Pharmacy and Bioengineering;Chengdu University;Sichuan Province Fushun County Meile Food Limited Company;
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Optimization of process parameters for lemon slice dried by hot air and vacuum microwave
GONG Gui-fen;LI Yang;College of Light Industry and Energy;Shaanxi University of Science and Technology;College of Design and Art;Shaanxi University of Science and Technology;
GONG Gui-fen;LI Yang;College of Light Industry and Energy;Shaanxi University of Science and Technology;College of Design and Art;Shaanxi University of Science and Technology;
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The stability of peanut milk thickened by dry production process
LI Jin-li;Baoji Vocational Technology College;
LI Jin-li;Baoji Vocational Technology College;
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The formula for high-fiber Pleurotus eryngiiice cream
WANG Hai-ping;HUANG He-sheng;Jiangsu Food & Pharmaceutical Science College;
WANG Hai-ping;HUANG He-sheng;Jiangsu Food & Pharmaceutical Science College;
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Fermentation technology of germinated brown rice and plant protein juice
GUO Shu-qing;YAN Yu-chuan;HE Feng-wei;JIANG Ji-bo;College of Pharmaceutical and Chemical Engineering;Liaoning Institute of Science and Technology;
GUO Shu-qing;YAN Yu-chuan;HE Feng-wei;JIANG Ji-bo;College of Pharmaceutical and Chemical Engineering;Liaoning Institute of Science and Technology;
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Prediction model of beef tenderness based on VIS/NIR reflectance spectral characteristic
TIAN Xiao-yu;TANG Ming;BAI Jun-wen;School of Food and Biological Engineering;Jiangsu University;College of Engineering;China Agricultural University;
TIAN Xiao-yu;TANG Ming;BAI Jun-wen;School of Food and Biological Engineering;Jiangsu University;College of Engineering;China Agricultural University;
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The effect of biological preservation nisin on the quality of grass carp fillets during refrigerated storage
LIU Nan;LI Ting-ting;YI Shu-min;WANG Dang-feng;JIANG Yang;JIN Gao-wei;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationality of University;Food Science Research Institute of BohaiUniversity;Food Safety Key Lab of Liaoning Province;
LIU Nan;LI Ting-ting;YI Shu-min;WANG Dang-feng;JIANG Yang;JIN Gao-wei;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Life Science;Dalian Nationality of University;Food Science Research Institute of BohaiUniversity;Food Safety Key Lab of Liaoning Province;
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Effect of tilapia fish complex coloring agent to sensory quality
WU Zu-liang;LIN Xiang-dong;WANG Jing;College of Food Science and Technology;Hainan University;
WU Zu-liang;LIN Xiang-dong;WANG Jing;College of Food Science and Technology;Hainan University;
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Effect of extrusion processing on the qualities of sorghum flour and sorghum wheat steamed bread
LI Wen-zhao;WANG Wei;YU Ping-lian;WU Jing;YAN Yi-fan;RUAN Mei-juan;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
LI Wen-zhao;WANG Wei;YU Ping-lian;WU Jing;YAN Yi-fan;RUAN Mei-juan;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
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Preparation and principal component analysis on textural properties of colorful potato steamed bread
CHEN Zhong-ai;LIU Yong-xiang;CHEN Zhao-jun;LIU Jia;LI Jun;WANG Hui;HUANG Shan;TANG Jian-bo;Biotechnology Research Institute of Guizhou Province;
CHEN Zhong-ai;LIU Yong-xiang;CHEN Zhao-jun;LIU Jia;LI Jun;WANG Hui;HUANG Shan;TANG Jian-bo;Biotechnology Research Institute of Guizhou Province;
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Characterization of gelatinization of indica rice flour pastes by rotational rheometry
GUO Chun-ying;WANG Ke-jian;WANG Xu;YANG Guang-wei;TAO Chun-sheng;College of Mechanical and Electrical Engineering;Beijing University of Chemical Technology;
GUO Chun-ying;WANG Ke-jian;WANG Xu;YANG Guang-wei;TAO Chun-sheng;College of Mechanical and Electrical Engineering;Beijing University of Chemical Technology;
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Physico-chemical properties of different varieties of highland barley flour from west Sichuan
DING Jie;ZHENG Ding-song;HUANG Yi-qian;HE Jiang-hong;XIAO Meng;YANG Kai-jun;Sichuan Tourism University;Ganzi Agricultural Science Institute;
DING Jie;ZHENG Ding-song;HUANG Yi-qian;HE Jiang-hong;XIAO Meng;YANG Kai-jun;Sichuan Tourism University;Ganzi Agricultural Science Institute;
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Study on the relationship between chalky rice content and rice quality
SHI Li-li;ZHANG Xin;DING De-liang;WANG Song-wen;CUI Jing;College of Agriculture and Resources & Enviroment Science;Tianjin Agricultural University;China-Japan Joint Center on Palatability and Quality of Rice in Tianjin;
SHI Li-li;ZHANG Xin;DING De-liang;WANG Song-wen;CUI Jing;College of Agriculture and Resources & Enviroment Science;Tianjin Agricultural University;China-Japan Joint Center on Palatability and Quality of Rice in Tianjin;
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Process optimization of buckwheat grain fermented by yeast and the preparation of fermentation rice dew
XU Bin;WANG Dan;LYU Wei;Department of Public and Health;Jinlin Medical College;Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province;
XU Bin;WANG Dan;LYU Wei;Department of Public and Health;Jinlin Medical College;Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province;
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Effect of lime on gelatinization of heat-treatment corn flour
TANG Pei-pei;LIU Ya-wei;LIU Jie;College of Grain;Oil and Food;National Engineering Laboratory for Wheat and Corn Further Processing;Henan University of Technology;
TANG Pei-pei;LIU Ya-wei;LIU Jie;College of Grain;Oil and Food;National Engineering Laboratory for Wheat and Corn Further Processing;Henan University of Technology;
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Optimization of preparation technology and relevant standards analysis of structural oil based on coconut oil
ZHANG Yu-xiang;ZHANG Yun-zhu;BAI Xin-peng;College of Food;Hainan University;
ZHANG Yu-xiang;ZHANG Yun-zhu;BAI Xin-peng;College of Food;Hainan University;
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Enrichment α-linolenic acid from fructus perillae oil by molecular distillation
HUANG Jie-qiu;ZHU Qiu-jin;WANG Jing;SHEN Qi;MAO Lin-chun;LUO Zi-sheng;College of Liquor and Food Engineering;Guizhou University;Key Laborratory of Agricultural and Animal Products Store and Processing of Guizhou Province;Branch Center of National Beef Processing Technology Research;Guizhou Rapeseed Institute;Fuli Institute of Food Science;Zhejiang University;
HUANG Jie-qiu;ZHU Qiu-jin;WANG Jing;SHEN Qi;MAO Lin-chun;LUO Zi-sheng;College of Liquor and Food Engineering;Guizhou University;Key Laborratory of Agricultural and Animal Products Store and Processing of Guizhou Province;Branch Center of National Beef Processing Technology Research;Guizhou Rapeseed Institute;Fuli Institute of Food Science;Zhejiang University;
..............page:197-202
Optimization of enzymatic polysaccharides extraction from chickpeas by response surface methodology and infrared spectroscopy analysis
YU Rui;LI Ceng-ceng;LU Hui;JIANG Yan;College of Life Science & Technology;Xinjiang University;Chengdu Medical College;
YU Rui;LI Ceng-ceng;LU Hui;JIANG Yan;College of Life Science & Technology;Xinjiang University;Chengdu Medical College;
..............page:204-208+215
Response surface methodology for optimization of extraction process and antioxidant avtivity on Curculigo orchioides Gaertn polysaccharides
CHEN Yang;YANG Juan;Pharmaceutical College;Guizhou University;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
CHEN Yang;YANG Juan;Pharmaceutical College;Guizhou University;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
..............page:209-215
Extraction and analysis on physicochemical properties of soluble dietary filber from yam peel
JU Jian;LIAO Li;QIAO Yu;CHENG Xue-ling;WANG Jun;XU Qin;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;College of Food and Pharmaceutical;Hubei University of Technology;Wuhan Institute of Design and Sciences;
JU Jian;LIAO Li;QIAO Yu;CHENG Xue-ling;WANG Jun;XU Qin;Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences;College of Food and Pharmaceutical;Hubei University of Technology;Wuhan Institute of Design and Sciences;
..............page:216-220
Evaluation of antioxidant activity from the sorghum root extract
LUO Li-ping;CHEN Yang;YANG Juan;Guizhou University;Wine and Food Engineering College;Guizhou University;Pharmaceutical College;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
LUO Li-ping;CHEN Yang;YANG Juan;Guizhou University;Wine and Food Engineering College;Guizhou University;Pharmaceutical College;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;
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Preparation on Maillard reaction products of Cordyceps Militaris extract
WANG Hui-hui;MO Shu-ping;BAI Jian-ling;ZHANG Ju-mei;WU Qing-ping;QIU Ming-quan;Guangdong Institute of Microbiology;State Key Laboratory of Applied Microbiology Southern China;Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application;Guangdong Open Laboratory of Applied Microbiology;Guangdong Huankai Microbiol Sci& Tech Co.;Ltd.;
WANG Hui-hui;MO Shu-ping;BAI Jian-ling;ZHANG Ju-mei;WU Qing-ping;QIU Ming-quan;Guangdong Institute of Microbiology;State Key Laboratory of Applied Microbiology Southern China;Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application;Guangdong Open Laboratory of Applied Microbiology;Guangdong Huankai Microbiol Sci& Tech Co.;Ltd.;
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Effects of different cooking methods on contents and compositions of anthocyanins in purple-fleshed potatoes
YU Zhen;WANG Wei;SU Cheng-fu;ZHOU Qing-ping;WANG Xu-ying;ZHU Yi;Department of Life Science;Liupanshui Normal University;College of Food Science and Nutritional Engineering;China Agricultural University;The Arts College of Guizhou University;
YU Zhen;WANG Wei;SU Cheng-fu;ZHOU Qing-ping;WANG Xu-ying;ZHU Yi;Department of Life Science;Liupanshui Normal University;College of Food Science and Nutritional Engineering;China Agricultural University;The Arts College of Guizhou University;
..............page:229-234
Analysis on in vitro hypoglycemic activity of onion polypeptide separated by gel filtration chromatography
ZHOU Han-li;WU You;LI Ting;WANG Cui;LI Li;WANG Ya-yun;WU Na;LIU Yang;Engineering Technology Research Center of Biological Peptide Antidiabetics of HubeiProvince;Synergy Innovation Center of Biological Polypeptide Antidiabetics of HubeiProvince;School of Life Science;Wuchang University of Technology;School of Chemical Engineering and Pharmacy;Wuhan Institute of Technology;Engineering Technology Research Center of Biological Peptide Antidiabetics of Hubei Province;Synergy Innovation Center of Biological Polypeptide Antidiabetics of Hubei Province;School of Life Science;Wuchang University of Technology;
ZHOU Han-li;WU You;LI Ting;WANG Cui;LI Li;WANG Ya-yun;WU Na;LIU Yang;Engineering Technology Research Center of Biological Peptide Antidiabetics of HubeiProvince;Synergy Innovation Center of Biological Polypeptide Antidiabetics of HubeiProvince;School of Life Science;Wuchang University of Technology;School of Chemical Engineering and Pharmacy;Wuhan Institute of Technology;Engineering Technology Research Center of Biological Peptide Antidiabetics of Hubei Province;Synergy Innovation Center of Biological Polypeptide Antidiabetics of Hubei Province;School of Life Science;Wuchang University of Technology;
..............page:235-238
Preparation and characterization of microfibrillated cellulose-wheat protein film
GAO Gui-xian;WANG Wen-hang;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
GAO Gui-xian;WANG Wen-hang;School of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:240-245
Preparation and stability of peptide-calcium complex of carp egg
HUANG Hai;LI Ba-fang;ZENG Ming-yong;College of Food Engineering;Qinzhou University;GuangxiColleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resource;College of Food Science and Engineering;Ocean University of China;
HUANG Hai;LI Ba-fang;ZENG Ming-yong;College of Food Engineering;Qinzhou University;GuangxiColleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resource;College of Food Science and Engineering;Ocean University of China;
..............page:246-251
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Analysis by FTIR and antioxidant activity of flaxseed oil in vitro
DING Jin-feng;ZHAO Feng-min;LI Shao-ping;HAN Ya-fen;ZHANG Xiao-yan;CAO You-fu;LI Shu-jun;Chinese Academy of Agricultural Mechanization Sciences;
DING Jin-feng;ZHAO Feng-min;LI Shao-ping;HAN Ya-fen;ZHANG Xiao-yan;CAO You-fu;LI Shu-jun;Chinese Academy of Agricultural Mechanization Sciences;
..............page:254-257
Qualitative analysis based spectroscopy sesame oil adulteration
ZHANG Yi-ting;LIU Cui-ling;WEI Li-na;Beijing Technology and Business University;
ZHANG Yi-ting;LIU Cui-ling;WEI Li-na;Beijing Technology and Business University;
..............page:257-261
Application of ergosterol in the identification and quality evaluation of spore oil from Ganoderma lucidum
WANG Xiao-qin;LAI Zheng-yang;HUANG Xiu-li;ZENG Xian-yuan;CHE Yu-hui;CHEN Qing-qing;Huizhou Institute for Food and Drug Control;
WANG Xiao-qin;LAI Zheng-yang;HUANG Xiu-li;ZENG Xian-yuan;CHE Yu-hui;CHEN Qing-qing;Huizhou Institute for Food and Drug Control;
..............page:262-266
Analysis on the volatile components of Fujiapple in Jiaodong area
SUN Hong-fei;WU Zhi-lian;DONG Yan-lin;SUN Miao-miao;JING Li-li;ZHAO Yu-ping;College of Life Science;Yantai University;Lv Jie Co.;Ltd.;
SUN Hong-fei;WU Zhi-lian;DONG Yan-lin;SUN Miao-miao;JING Li-li;ZHAO Yu-ping;College of Life Science;Yantai University;Lv Jie Co.;Ltd.;
..............page:266-270
Determination of 43 environmental pollutants in edible vegetable oil by gas chromatography-tandem mass spectrometry
LIU Li-juan;XIAO Hui;ZHAO Ya-song;YAN Mao;MA Xiao-na;LI Dong-hui;Municipal Center for Food and Drug Safety Monitoring of Beijing Haidian District;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;
LIU Li-juan;XIAO Hui;ZHAO Ya-song;YAN Mao;MA Xiao-na;LI Dong-hui;Municipal Center for Food and Drug Safety Monitoring of Beijing Haidian District;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;
..............page:271-277
Optimization of HPLC analytical method and components identification for Grifola frondosa polyphenols
JIA Rui-bo;LI Yan;CHEN Jing-hao;ZHOU Wen-bin;ZHAO Hui;LIU Bin;LYU Xu-cong;National Engineering Research Center of JUNCAO Technology;College of Food Science;Fujian Agriculture and Forestry University;Sunshine International Group Technology Development Co.;LTD.;
JIA Rui-bo;LI Yan;CHEN Jing-hao;ZHOU Wen-bin;ZHAO Hui;LIU Bin;LYU Xu-cong;National Engineering Research Center of JUNCAO Technology;College of Food Science;Fujian Agriculture and Forestry University;Sunshine International Group Technology Development Co.;LTD.;
..............page:278-282
Hollow fiber liquid phase microextraction-liquid chromatography for the determination of maleic and fumaric acid in starch samples
XIANG Hong-lin;HE Hai-xia;MIAO Pei-pei;DING Jian-hua;College of Biology;Chemistry and Material Science;East China Institute of Technology;The National Stationery Quality Supervision and Inspection Center;Henan Yuantai Three Party Testing Technology Co.;Ltd.;
XIANG Hong-lin;HE Hai-xia;MIAO Pei-pei;DING Jian-hua;College of Biology;Chemistry and Material Science;East China Institute of Technology;The National Stationery Quality Supervision and Inspection Center;Henan Yuantai Three Party Testing Technology Co.;Ltd.;
..............page:283-288
Improvement on acetylacetone spectrophotometry for formaldehyde detection in fruits and vegetables
LI Jun;LIU Hui;LIU Jia;CHEN Zhong-ai;WANG Hui;LYU Du;TANG Jian-bo;LIU Yong-xiang;Biological Technology Institute of Guizhou Province;Potato Engineering Research Center of Guizhou Province;
LI Jun;LIU Hui;LIU Jia;CHEN Zhong-ai;WANG Hui;LYU Du;TANG Jian-bo;LIU Yong-xiang;Biological Technology Institute of Guizhou Province;Potato Engineering Research Center of Guizhou Province;
..............page:289-294
New acetylcholinesterase biosensor for rapid detection of dichlorvos
JIANG Hai-yang;JIN Hua-li;School of Food Science and Technology;Henan University of University;
JIANG Hai-yang;JIN Hua-li;School of Food Science and Technology;Henan University of University;
..............page:295-299
The control of the pathogenic microorganism and the preservation technology of dumpling stuffing
XI Ran;HAN Cong-cong;PANG Ling-ling;LI Xi-hong;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
XI Ran;HAN Cong-cong;PANG Ling-ling;LI Xi-hong;College of Food Engineering and Biotechnology;Tianjin University of Science and Technology;
..............page:300-304