Food Science 2005 Issue 8 DMY-Fe Chelate and Its Inoxidizability

DMY-Fe Chelate and Its Inoxidizability
GUO Qing-quan;LIN Shu-ying;LI Da-guang;ZHOU Li-qing;HUANG Hui-min

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

Determination of Catechin in Black Teas and Its Antioxidafion Effect
HOU Dong-yan;HUI Rui-hua;LIOU Xiao-yuan;TANG Rui;ZHU Yong-qiang

..............page:367-370

Research of the Mice Burden Swimming Time was Prolonged of Oviducts Rana Capsule Fatigue Resistance
CUI Jing-ai;HU Yao-hui

..............page:373-375

Analysis of the Nutritional Oil Components in Jobs Tears Seed
HUI Rui-hua;HOU Dong-yan;GUO Hua;LIOU Xiao-yuan;LI Xue-cheng

..............page:375-377

Study on the Compositions of Cactus in Milapalta
LU Ning;YOU Feng-hui;WANG Hai

..............page:377-380

Study of the Blood Sugar and Lipid on Health Tea of Balsam Pear
ZHAO Wen;WANG Ting-xin;MA Wen;LIU Wei-hua;QI Xiao-ju

..............page:381-384

A Study on the Positive Inotropic Action of Phycocyanin on Isolated Toad Heart
XIN Xiao-lin;YANG Li-hong;HUANG Qing-rong;FENG Qin

..............page:384-386

Effect of Oat B-glucan on Hypoglycemic and Blood Glucose Metabolism in Diabetic Rats
WANG Hai-bo;LIU Da-chuan;WANG Hai-ying;XIE Bi-jun;CUI Bang-zi

..............page:387-391

Effect of Anti-cerebral Ischemia of Gross Saponin of Chicory
LI Jing;CHANG You-quan;QU Hong-guang;YIN Er-li;CHANG Xi-tao

..............page:392-394

Medical Experimental Discussion about Anti-tumor Effect of MVRT
CHANG You-quan;WEI Zheng-ren;QU Hong-guang;ZHENG Li-hua;YANG Shi-jie;CAO Shu-gui

..............page:394-398

Study on the Technique of Pectin Extraction from Skin Residue of Circassian Fruit
LIU Bu-ming;CAO Yan-ping

..............page:191-193

Analysis of Factors Affecting the Loaded Swimming in Mice
LIU Jing-bo;LIN Song-yi

..............page:399-403

The Studies on in vitro Anti-oxygen Free Radical of Nostoc Sphaeroids kutz Phycoerythrin
WANG Xing-ping;XIE Bi-jun;Pan Si-yi;CHEN De-wen

..............page:404-407

Studies on Antioxidant Effect in vivo of FSPV and PSPV
LUO Li-ping;GAO Yin-yu;HONG Xue-e;XIA Dong-hua;WANG Yin-Xiang

..............page:408-410

Toxicological Assessment of Royal Jelly Complex Capsule on Animal
YAN Ji-hong;DONG Jie;SU Yi-lan;SUN Li-ping;TIAN Wen-li;LIU Zong-lin

..............page:411-417

Effect on the Antioxidation Substances Variation in Fragment Walnut Kernel by Different Package
WANG Ke-jian;HAO Yan-bin;ZHANG Ye;QI Jian-xun

..............page:418-421

Preliminary Study of Chufa Functional Component in Preserving Water Chestnut Cake
Zhao Li-chao;LIU Xin;CHEN Yong-quan

..............page:422-424

Study on Physiological Activities of Red Globe Grape by Chitosan
TIAN Chun-lian;HUANG Rong-fang

..............page:425-430

Study of Prolonging Shelf-life of Pasteurized Chicken Sausage by Combined-preservative
ZHANG Kun-sheng;LIU Chen;REN Yun-xia

..............page:430-434

Changes of Polyphenol Oxidase, Peroxidase Actvities and Vitamin C of Strawberry during Frozen Storage
BAO Hai-rong;WANG Hua-bo

..............page:434-436

The Lowering Effects of Plant Sterol and Stanol on Cholesterol and Their Safety
WEN Jing;FAN Rong

..............page:437-442

Application of Nano-packaging in Food Preservation and Its Security Assessment
HUANG Yuan-yuan;WANG Lin;HU Qiu-hui

..............page:442-445

Advance in Research on Cardiovascular Effects of Soybean Functional Factors
PAN Li-hua;LUO Jian-ping

..............page:445-448

Fibrinolytic Enzymes in Some Traditional Fermented Foods
SHI Qing-shan;CHEN Yi-ben;OUYANG You-sheng;XIE Xiao-bao

..............page:449-453

Microbial Preservation and Its Applications in Food Industry
LU Jian

..............page:453-457

Application of Functional Foods with Ultra High Pressure Treatment and Its Safety Assessment
MA Yong-kun

..............page:457-460

Lycopene-An Expected Functional Factor
LI Jing;HUI Bo-di;PEI Ling-peng

..............page:461-464

Application of PCR-DGGE Fingerprinting in Food Microbiology
GAO Hui-wen;U Xin;DONG Ming-sheng

..............page:465-468

Medium-chain Triglyceride and Its Application in Food Industry
LIU Xiao-jie;HE Guo-qing;TAO Fei;L(U) Jian-lin

..............page:469-472

Review on the Traceable Management of Animal Products Safety
BAI Yun-feng;Lu Chang-hua;LI Bing-bo

..............page:473-477

Advance of Analyzed Flavor and Flavor Material
L(U) Li-shuang;TAO Fei

..............page:478-482

Research on Zhenjiang Vinegar's Health and Medical Value
SHEN Zhi-yuan

..............page:483-485

Discuss on Factors of Impacting Food Safety
CHEN Jin-ping;ZHANG Zhi-guo

..............page:490-493

Effects of the Different Dosage of Curcumin on Sport Injuries in Rat's Serum Enzyme and Liver
CHI Ai-ping;Xiong Zheng-ying

..............page:364-366

Study on the Main Nutrition Elements of Ovidutus Ranae
CHEN Xiao-ping;CUI Jing-ai;HU Yao-hui

..............page:361-363

Scavenging Effects of Lotus Germ Extraction on Superoxide Anion and Hydroxyl Radical
ZHENG Tie-song;ZHANG Min

..............page:357-361

Study on Antioxidation Effects of Different Honeys
CAO Wei;LU Ke;CHEN Wei-jun;SUO Zhi-rong;ZHENG Jian-bin;WEI Ya-hui

..............page:352-356

Study on New Processing and Application Technology of Aloe
LIU Yun-hong;ZHU Wen-xue;LIU Jian-xue;DONG Tie-you;WANG Jian-hua

..............page:494-496

Establishment and Management of Products Standards for Colostrums
WANG Wei

..............page:497-500

Trans Fatty Acid and Human Health
SONG Wei;YANG Hui-ping;SHEN Chong-Yu;CAO Yu-hua;Li Xue-Chen

..............page:500-504

Molecule Modification of Flavonoid
LI Wei;NING Zheng-xiang

..............page:505-507

Study Progress On γ -Linolenic Acid
XU Ya;XIAO Ying

..............page:508-512

Progress on the Study of Ampelopsis Grossedentata
LUO Zu-you;FU Xiao-fang;WU Mou-cheng

..............page:513-517

Function Components and Health Function of Edible Fungi
LI Yue-mei

..............page:517-521

Research Progress of the Physiological Function and Mechanism of Two Kinds of Fatty Acid (EPA and DHA ) in the Fish Oil of Deep Sea
XIAO Mei;Ou Zhi-qiang

..............page:522-526

Review on the Current Status and Development Trend of Mechanism of Antimicrobial peptides
WANG Jun;PANG Guang-chang

..............page:526-529

Nutritional and Healthy Function of Litchi and Its Developing Foreground
CAI Chang-he;Zeng Qing-xiao;DUAN Dong-yang

..............page:530-533

Fast Quantitative Determination of Fatty Acid in Milk
LIN Qiu-ping;LI Jin;FENG Shu-hui

..............page:346-348

Mechanism and the Application of Chitosan Preserving Food
LIU Zheng-hao;WU Guang-chen;WANG Ting-xin

..............page:533-537

Research Progress on the Function and Utilization of D-ribose
WANG Ya-kun;SUN Wen-jing;QIN Li;LIU Jing-ze

..............page:486-489

Determination of Aloin in Aloe Products by RP-HPLC
LONG Zhou-xiong;WAN Chun-hua;HU Hai-shan;WANG Kai;ZHANG Yun-wei

..............page:349-351

The Betterment and Apply of Phenol-Sulphate Acid Method
XU Guang-yu;YAN Jun;GUO Xiao-qiang;LIU Wei;LI Xiao-guang;Gou Xiao-jun

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

Application of PCR Detection for Some Animal Components in Processed Food
CHEN Wen-bing;SHAO Bi-ying;LIAO Xian-biao;JIANG Shu-xun;LI Shou-song

..............page:338-342

Preliminary Study on the Effective Constituents of the Fruit of Sorbs tianschanica
PATIGULI Mahemuti;ZHAO Yong-xin

..............page:336-337

Content Determination of Gallic Acid in Fruit of Trapa manshurica by HPLC
DONG Wei-yan;NIU Feng-lan;CHENG Ge

..............page:334-335

Analysis of Chemical Constituents of the Essential Oils from the Raphanus Sativus L.
YU Yue-dong;YU Jian-ping

..............page:331-333

Study on Absorption and Isolation of the Macroporous Resin for the Phenylethanoid Glycosides from Cistanche tubulosa (Schenk) R. Wight
REN Lu;GU Xiao-hong;TAO Guan-jun;TANG Jian

..............page:327-331

The Contents of Nitrate, Nitrite and Vitamin C at Different Growth Stages in Leaves of 3 Wild Vegetables
QIU He-yuan;ZENG Xian-feng

..............page:324-326

Analysis of Essential Oil from Roots of Rhodiola Crenulata
WU Shao-xiong;Wang Bao-xing;GUO Si-yuan;LI Lin

..............page:321-323

A Simplified Method for Extracting DNA from the Mycelium of Edible Fungi
TONG Li-Hua;Lian Bin

..............page:318-320

Studies on the Determination of Total Saponin of the Momordica. charantia Var. abbreviata Ser
GU Xiao-hong;ZHAO Hai-wen;TANG Jian;WANG Li-ping

..............page:313-317

Constituent Analysis of Volatile Oil of Flower of Viburnum farreri W.T. Stearn
L(U) Jin-shun

..............page:310-312

Research on Constructing Credit System of Functional Food
TANG Xiao-chun

..............page:538-541

gui cheng wei zhi liao gu zhi shu song de qian zai yao wu
ma zhong ming ; sun zhi jian

..............page:542-544

Detection of Functional Peptides by Protein Chips
PENG Ren

..............page:545-546

Application of Removal Methods of Polycylic Aromatic Hydrocarbons and Its Use in Tocopherol Oil
WU Lin;WANG Yan;QIN Xiao-rong;LUO Qian;CAO Shu-chao;YI De-lian;SUN Hai-hui

..............page:547-549

Craft Research of the Baoqing Pellet Dehydrate and Apply Color
ZHAO Liang-zhong

..............page:550-553

Research and Produce of Triturated and Tablet Health-Care Food Made of Pine Pollen
SUN Lei;GU Chun-li;FANG Yong;WANG Jia-fu;SUN Feng-sheng;QU Yong-yun;ZHANG Dong-mei

..............page:554-557

Study on Processing Technology of Nutrient Morning Foods with Black Sweet Corn
GAO Yun;WANG Xia;ZHANG Yu;ZHU Bei-wei

..............page:558-560

Absorptiophotometric Determination of Nitrite on with 3-Thiazolyazo-5-Amino Phenoi
DU Fang-yan;DENG Bao-wei

..............page:302-304

The Research on Purification Material of Organ Phosphorous and Tyrethrin Pesticide Residues in Tea
XU Qian;LIU Jing-ming;ZHU Si-yan;LOU Guo-zhu

..............page:299-302

The Contents of Nitrate and Nitrite of Gynura divaricata (L.) DC
ZENG Xian-feng;HONG Chen-miao;QIU He-yuan

..............page:297-299

Determination of Plumbum, Chromium, Hydrargyrum and Arsenic and Safety Evaluation on Artemisia seleirgensis Turoz
YU Mei-xiang;ZHANG Min;WANG Fei-fei

..............page:294-296

Analysis of the Chemical Constituents of Essential Oil of Peel and Flesh from Garcinia mangostana L.
XIN Guang;ZHANG Ping;ZHANG Xue-mei

..............page:291-294

Study on Different Levels of Volatile Component SPC Added to Rice Distilled Liguor
LIU Rui;Pan Si-yi;LI Tao;XI Bi-jun

..............page:286-290

Analysis of Components of Pterula umbriuella Bres.
JIANG Sheng-yan;ZHAO Liang-zhong;CHEN Li-de;DUAN Lin-dong;WANG Fang-yin;TAN Bao-xiu

..............page:283-285

Components of Extract from Leaf or Stem of Vitex negundo L. var.heterophylla(Franch.) Rehd. by Supercritical CO2 Fluid
XIE Jian-chun;SUN Bao-guo;ZHENG Fu-ping;YU Min

..............page:281-283

Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
QIN Li-kang;DING Xiao-lin

..............page:275-280

Studies on the Organ of Total Flavonoids Parameters and Utilization of Hawthorn Germplasm
WANG Guang-quan;MENG Qing-jie;HU Xue-li;LI Qiang;WANG Hai-yu

..............page:307-310

Analysis of Fatty Acids in Chicory by GC/MS
WANG Cui-yan;HOU Dong-yan;HUI Rui-hua;LIU Xiao-yuan;ZHU Yong-qiang

..............page:305-307

Studies on the Compound Extration of Availabe Component from Premna Micropheua
ZHANG Chi;WU Yong-yao;PENG Zheng-kun;CHEN Jian-ying;ZHOU Da-zhai

..............page:234-238

Study on Preparation and Activity of Lower the Blood Pressure Enzymatic Hydrolysate from Oreochromis niloticus Skin Collagen
CHEN Sheng-jun;Li Lai-hao;ZENG Ming-yong;YANG Xian-qing;WU Yan-yan;DIAO Shi-qiang

..............page:229-233

Study on the Simultaneous Determination of Copper, Lead, Cadmium and Zinc in Food by Means of Artificial Neural Network
YIN Yong;YI Jun-peng;LI Xin;CHEN Chao-kui

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

Effect of Chitosan on Clarification of Mulberry Juice
ZHAO Yan-hua;TIAN Cheng-rui;WANG Yuan-yang;ZHOU Hao;Qin Li-hu

..............page:267-270

New Extraction Technology Study of Raffinose by Enzyme Method
WEN Hui-liang;FANG Zhi-jie;YUAN Mei-lan

..............page:264-266

Preparation of Phosphate Monoester Starch with Microwave Etherifying and Research of the Starch Paste Property
DING Zhu-hong;GU Cai-qin;YANG Juan;HUANG Xiang-yong

..............page:259-264

Isolation and Purification of Casein Glymacropeptide from Pepsin Casein Hydrolysate by Salting-out and Q Sepharose FF
LIU Jian-hong;PANG Guang-chang;WU Rei-wei

..............page:255-259

Study on Processing Technology of Functional Tomato Beverage
HU Xiao-bo;WEN Hui-liang;PENG Jin-wen;ZHAO Yan

..............page:252-254

Nutritional Health Function of Hovenia Dulcis Thunb and Research of Juice Beverage
LI Wei-Xin;HE Zhi-gang;LIN Xiao-zi;LU Dong-he

..............page:249-251

Studies on Producing Nutritional Persimmon Vinegar by Solid State Fermentation
SUN Jun-liang;YU Tao;SONG Zhi-qiang

..............page:246-248

The Choice of the Best Technology in the Xylose Solution Prepared Xylose by the Coconut Shell
Huang Guang-min;YAO Bo-yuan;LIANG Zhen-yi;JI Fang

..............page:242-245

Optimization of the Technology for the Enzyme Processing of the Instant Edible Kudzu Powder
ZHOU Xian-han;ZHANG Li;Ou Jie

..............page:238-241

Synthesis of Safflower Oil Sucrose Esters
MIN Li-yuan

..............page:200-202

Preparation Biological Active Peptide from Fresh Silkworm Chrysalis with Method of Enzymolysis and Ultrafiltration
ZHANG Ming-Chun;HAN ke-qin;ZHANG Yuan;XU Tao;ZHANG Jin-ying

..............page:156-158

Study on Technology of Supercritical CO2 Extraction of Pricklyash Peel Volatile Oils
HUO Wen-lan

..............page:153-155

Study on the Preparation of Pleurotus eryngii Protoplast
CHEN Min;JIANG Yu-jian;YAO Shan-jing;LU Yi;ZHU Lin-hua

..............page:150-152

Study on the Degradation of Konjac Glucomannan with H2O2 under the Microwave
HUANG Yong-chun;XIE Qing-ruo;HE Ren;CHEN Yan

..............page:197-200

Study of Grafting Optimization Between Konjac Glucomannan and Crylic Acid by Radiation
Deng Xiao;Pan Si-yi;LIN Ruo-tai

..............page:225-229

Study on Extraction, Separation and Purification of Free Cholesterol in Food Contained Egg by Supercritical Fluid
GAO Xin;ZHANG Xiao-yan;BAI Hai-tao;LI Yan;FAN Xiao-dong

..............page:222-224

The Preparation of Granule Soya Lecithin from Soya Wet Gum
DENG Qi-Gang;AN Hong;Song Wei-ming

..............page:219-222

Study on the Synthesis of 1,3-dithiocycloheptane and Odour
HU Wei-bing;LIU Hong-xia;YU Ai-Nong;XIANG Bi-kun

..............page:216-218

Research Processing Technology and Parameter of Low-Preserved with GaiGuo
XIAO Chun-ling

..............page:213-215

Preparation of Low-molecular Weight Peptide from Scale by Enzymatic Hydrolysis
TU Zong-cai;CHEN Jian-bing;LIU Wei;LIU Cheng-mei

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

Analayses of Nutritive Composition and Processing Technology of the Fruit of Chaenomeles in Yizhou
WANG Jia-Xiang

..............page:208-210

Study on the Total Flavonoids Content in Leaves of Cucumber
CAI Jian;WANG Wei

..............page:194-197

Extraction and Properties Research on the Pigment from Jasmine nudiflorum L
TANG Lin;FU Rong-Shu;ZHANG Zhi-wei;MU Yu-zhu

..............page:188-191

Angiotensin-I-converting Enzyme Inhibitory Peptides from Tryptic Hydrolysates of Sodium Caseinate
XU Xin;ZHAO Mou-ming;WANG Jin-shui;Yang Xiao-quan

..............page:185-188

Studies of Effects on Obtaining Glutathione from Wheat Germ by High Electric Field Pulse
LU Min;YIN Yong-guang;LIU Yu

..............page:205-207

Study on the Application of Water Activity Lowering Agent in the Production of Dried Prawns
LUO Hai-Bo;YANG Xing-min;LIU Qing-mei;YU Zhi-fang

..............page:181-184

Study on the Microwave Extraction of the Low Polar Oleoresin in Amomum Villosum Lour.
FAN Ya-ming;LU Hui-ning;CHEN Yong-heng;XU Jia-xian;LIN Hai-Qing

..............page:177-180

Lipase Modification of Lard to Produce Functional Lipid
ZHAO Hai-zhen;LU Zhao-xin;LIU Zhan-min;U Feng-xia;BIE Xiao-mei

..............page:173-177

Manufacture of Iron-containing Protein Product in High Quality from Earthworm
LI Ren-qiang;XU Si-guang;MO Wu-xing;ZHENG Qing-hao

..............page:170-173

Study on Affect of Supercritical CO2 Extracting on Extraction Rate and Hydrolytic Degree of Zein
WANG Da-wei;SHAO Xin-ru;ZHANG Yan-rong

..............page:166-170

A Preliminary Study on the Separation of Carotene, Xanthophylls and Chlorophylls on Reversed-phase C18 Supercritical Carbon Dioxide Chromatography
HUO Bo-di

..............page:162-166

Study on Extraction and Purification of Total Flavones from Bamboo Leaves
ZHU Hong-li;WEI Hai-hong;SONG Ji-rong;CHEN Bang;REN Jing

..............page:158-161

Study on Brassica oleracea var. Acephala DC. Functional nutritional Noodle
WANG Xiang-dong

..............page:561-563

Research on Oral Liquid of Turkey Ossein Peptide
ZHANG Gen-sheng;YUE Xiao-xia;YE Tun-hao;QU Ya-juan

..............page:563-567

Application of HACCP in Processing of Chicken Essence Seasoning
ZHOU Jin-ling

..............page:567-569

Study on Processing Technology of Non-alcohol Santarian Drink with Hops
WEI Ming;HAN Zhen-qiong

..............page:570-572

Study on Processing Technology and Stability of Instant Foods by Tremellafuclformis Berk
GUO Xiao-qiang;XU Guang-yu;YAN Jun;LIU Wei;LI Xiao-guang;Gou Xiao-jun

..............page:573-576

xin xi kuai di 1

..............page:60,70,98,116,120,126,130,134,149,152,155,180,184

xin xi kuai di 2

..............page:193,207,218,233,241,248,251,274,280,290,304,312

xin xi kuai di 3

..............page:317,320,326,348,351,356,363,366,372,386,398,407

xin xi kuai di 4

..............page:417,421,460,468,472,477,482,504,512,546,553,576

tian bo rou wei xiang jing zai yi ci peng hua zhi pin sheng chan zhong de ying yong
zhang yong

..............page:插页1-插页3

feng wei rou fen -- yin dao wei lai fang bian mian kou wei duo yuan hua fa zhan de xin yuan liao
ji ning nai te shi pin you xian gong si

..............page:插页3-插页4

Extracting Study on Red Pigment of Dianthus caryophyllus
ZHAO Yan-jie

..............page:202-204

Isolation and Purification of IgG from Immune Colostrums
FAN Li-juan;PAN Dao-dong

..............page:146-149

Study on the Technology of Suet Oxidized in Control for Preparation of Muttony Flavorby the Thermal Reaction
LIN Qing-bin;SUN Bao-guo;XIE Jian-chun

..............page:142-146

Study on Application of Corn Dietary Fiber in Biscuit
ZHANG Yan-rong;ZHANG Ya-yuan;WANG Da-wei

..............page:138-142

Study on the Synthesis of Vitamin E Oleate
SU Hui;ZHENG Yan-sheng;LI Jun-sheng;TANG Fu-whang;TANG Lin-wei

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

Study on the Functional Drink of Raspberry
SUN Han-ju;GAO Han-yu;ZHONG Xi-yang;JIANG Shao-tong

..............page:131-134

Primary Study on Effect of Freezing Methods on Tissue Structure of Meretrix Linnaeus and Paphia Undulata
GUAN Zhi-qiang;JIANG Xiao-qiang;LI Min;Zhang Chao-hua

..............page:127-130

Changes in Physicochemical and Sensory Characteristics of Chilled Pork Irradiated at Low-dose Gamma Ray
DENG Ming;HA Yi-ming;YAN Feng-wei;WU Mou-cheng

..............page:121-126

Studies of the Variation of GABA and Glu in Gabaron Tea Process
HUANG Ya-hui;ZHENG Hong-fa;LIU Xia-lin;WANG Xu

..............page:117-120

Studies on Preparation and Purification of Grape Seed Extracts by Polyamide Column Chromatography and the Capacity of Eliminating ·OH
WU Zhao-xia;MENG Xian-Jun;WU Zhao-hui

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

Influence of Instantaneous High Pressure Treatment on the Solubility of Dietary Fiber
LIU Cheng-mei;LIU Wei;Wan Jie;RUAN Rong-sheng;LIANG Han-ying

..............page:110-113

Study on Amino Acid Analysis and Characteration of Protein Involved in Post-haze of Apple Juice Concentrate
LI Na;LI Quan-hong;CAI Tong-yi

..............page:106-110

Study on Antioxidative Effects of Rice Bran Oil Extracts on Conjugated Linoleic Acid
YAN Mei-rong;SHI Yang-zhou;FU Na;YANG Jie

..............page:103-106

Activities of Lactoferrin Compared with LactoferricinB's
HU Zhi-he;DONG Ying;PANG Guang-chang;CHEN Qing-sen

..............page:99-102

Influence of Various Blanching Temperature on Quality Change of Patrinia Villosa(PV)
ZHOU　Zhi-cai;SUO Xiao-bo

..............page:95-98

The Effect of the Se to the Fruiting-body of Pleurotus ostreatus and Nutrition Composition
WANG Xin-feng;DAI Chuan-chao;JIANG Hai-long;CHEN Zhen-li;SHI Hong-juan;LI Jing

..............page:91-95

Study of the Submerged Culture of Clitocybe maxima Mycelia and Its Effect on Isolated Skeletal Muscular Fatigue Induced by Electric Stimulation in Toad
HUANG Qing-rong;XIN Xiao-lin;YANG Li-hong;PAN Yong-sheng

..............page:86-90

Studies of Water Mobility in Frozen Steamed Bread under Microwave Reheating Using Magnetic Resonance Imaging
LIN Xiang-yang;HE Cheng-yun;RUAN Rong-sheng;ZHANG Jin-sheng;CHEN Wei-jiang;ZHU Rong-bi

..............page:82-86

Study on Extraction and Anti-oxidation of the Flavonoid from Dicranopterispedata
Ding Li-jun;ZHOU Zhen-hui;LIN Yan-ru

..............page:77-82

Study on the Yeast Nutrition During the Cider Making Basing on the Concentrated Apple Juice
ZHANG Hong;JI Bao-ping;FANG Qiang;YANG Zhi-wei;ZHANG Zhe

..............page:74-77

Study for the Transformation by Antibiotic-resistant Plasmid about Xanthomonas campestris
Ou Jie;Liu Yi-xiang

..............page:71-74

Studies on the Fat Replacer Ⅱ--Research on Composition and Performance of Low DE Maltdrier Produced From Potato Flour
YANG Ming-duo;YU Ya-li;GAO Feng

..............page:66-70

31p NMR Studies of the Hydrolysis of Added Polyphosphates in Chicken Thigh Meat
PENG Zeng-qi;ZHOU Guang-hong;XU Xin-lian;WU Ju-qing

..............page:61-65

Study on the Preparation and Function of Carboxymehtyl Phosphoric Acid Esterification Modified Starch
WANG Sui;CUI Ling-fei

..............page:33-36

Study on Vitamin E Ester Derivative's Chemical Stability and Application in Food Products
LI Jun-sheng;HUANG Wei-ming;QIN Guo-mei;TANG Jun;YNA Liu-juan

..............page:29-32

Research on the Properties of the Red Pigment in the Red-Skin-Radish
ZHANG Ke-mei;TANG Si-hong;LI Jie

..............page:58-60

Study on the Structure Analysis and Antioxidation Effect in vitro of Water Soluble Polysaccharide of Pleurotus ostreatus
CHENG Chao;LI Wei;WANG Xing-ping

..............page:55-57

Effects of Lycopene, Flavonoids and Cyanin Antioxidants on the Cu2+-mediated Oxidative Modification of Low -density Lipoprotein
FAN Yuan-jing;BAO Li-juan;LUO Jian-ping

..............page:52-54

A Statistical Appraisal on Food Energy Conversion Systems:The Impact of Various Energy Conversion Systems on the Energy Values of FCT or FCD
GUO Jun;He Mei;YANG YUE-XIN

..............page:42-51

Effects of the Bacteriophages on 2-Keto-D-gluconic Acid Fermentation in Industrial Process
SUN Wen-jing;ZHAO Feng-mei;ZHAO Sheng-wang;QIN Li;GUO Jin-quan;LIU Jing-ze

..............page:36-41