1002-6630
2014 Issue 24
Total Flavonoids from Allium mongolicum Regel: Optimization of Extraction Process and Antioxidant and Antibacterial Effects in vitro
SA Ru-li;MU Qi-er;WANG Cui-fang;BAO Ling-ling;AO Chang-jin;WANG Si-zhen;College of Animal Science;Inner Mongolia Agricultural University;College of Animal Science and Technology;Inner Mongolia University for the Nationalities;
SA Ru-li;MU Qi-er;WANG Cui-fang;BAO Ling-ling;AO Chang-jin;WANG Si-zhen;College of Animal Science;Inner Mongolia Agricultural University;College of Animal Science and Technology;Inner Mongolia University for the Nationalities;
..............page:1-8
Preparation and Adsorption Performance of Core-Shell Magnetic Molecularly Imprinted Polymer Microspheres for Solid Phase Extraction and Detection of Rhodamine 6G in Foods
SU Xiao-meng;LIU Min;LI Xiao-yan;WU Zong-yuan;LUO Wei-qiang;SHI Zhan-wang;Key Laboratory of Chemistry and Engineering of Forest Products;Guangxi Colleges and Universities Key Laboratory of Food Safety and Pharmaceutical Analytical Chemistry;School of Chemistry and Chemical Engineering;Guangxi University for Nationalities;
SU Xiao-meng;LIU Min;LI Xiao-yan;WU Zong-yuan;LUO Wei-qiang;SHI Zhan-wang;Key Laboratory of Chemistry and Engineering of Forest Products;Guangxi Colleges and Universities Key Laboratory of Food Safety and Pharmaceutical Analytical Chemistry;School of Chemistry and Chemical Engineering;Guangxi University for Nationalities;
..............page:9-14
..............page:14
TGase-Catalyzed Glycosylation of Zein
ZHOU Li-min;LIU Xiao-lan;LIU Yue;ZHENG Xi-qun;Key Constructive Laboratory of Processing Agricultural Products of Heilongjiang Province Normal University;College of Food and Biological Engineering;Qiqihar University;
ZHOU Li-min;LIU Xiao-lan;LIU Yue;ZHENG Xi-qun;Key Constructive Laboratory of Processing Agricultural Products of Heilongjiang Province Normal University;College of Food and Biological Engineering;Qiqihar University;
..............page:15-19
Extraction and Modification of Nobiletin from Tangerine Peel
LUO Shi-kun;WANG Jia-huan;XU Lan-ying;LONG Tao;LI Shi-ming;Hubei Key Laboratory for Processing and Application of Catalytic Materials;College of Chemical Technology;Huanggang Normal University;Department of Food Science;Rutgers University;
LUO Shi-kun;WANG Jia-huan;XU Lan-ying;LONG Tao;LI Shi-ming;Hubei Key Laboratory for Processing and Application of Catalytic Materials;College of Chemical Technology;Huanggang Normal University;Department of Food Science;Rutgers University;
..............page:20-23
..............page:22
..............page:24
Using Electronic Tongue to Evaluate the Effect of ACE Inhibitory Peptide Enrichment on Debittering Rice Protein Hydrolyzate
HU Qin-ling;ZHENG Liang-qing;WANG Shen;YI Qing;WU Yong-ning;GONG Zhi-yong;Hubei Collaborative Innovation Center for Processing of Agricultural Products;College of Food Science and Engineering;Wuhan Polytechnic University;
HU Qin-ling;ZHENG Liang-qing;WANG Shen;YI Qing;WU Yong-ning;GONG Zhi-yong;Hubei Collaborative Innovation Center for Processing of Agricultural Products;College of Food Science and Engineering;Wuhan Polytechnic University;
..............page:24-28
Optimization of Pectin Extraction from Jerusalem artichoke Pulp and Analysis of Product Properties
LIU Sheng-yi;SHI Xue-jie;XU Lan-lan;YI Yue-tao;Yantai Institute of Coastal Zone Research;Chinese Academy of Sciences;College of Resources and Environment;University of Chinese Academy of Sciences;
LIU Sheng-yi;SHI Xue-jie;XU Lan-lan;YI Yue-tao;Yantai Institute of Coastal Zone Research;Chinese Academy of Sciences;College of Resources and Environment;University of Chinese Academy of Sciences;
..............page:29-34
Microwave-Assisted Synthesis and Structural Analysis of Galactan
WANG Hai-song;SHI Yong-hui;LE Guo-wei;Research Center of Food Nutrition and Functional Factors;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;
WANG Hai-song;SHI Yong-hui;LE Guo-wei;Research Center of Food Nutrition and Functional Factors;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:35-39
Optimization of Maillard Reaction for Enzymatic Hydrolysates from Mussel Juice and Amino Acid Composition Analysis
LUO Wei;DUAN Zhen-hua;LIU Xiao-bing;College of Food Science and Technology;Hainan University;Hainan Yedao Co. Ltd.;
LUO Wei;DUAN Zhen-hua;LIU Xiao-bing;College of Food Science and Technology;Hainan University;Hainan Yedao Co. Ltd.;
..............page:40-44
Preparation of Fucoxanthin Nanoemulsion Using High-pressure Homogenization: Factors Affecting Droplet Size
XU Li-qing;ZHU Xue-mei;XIONG Hua;State Key Laboratory of Food Science and Technology;Nanchang University;
XU Li-qing;ZHU Xue-mei;XIONG Hua;State Key Laboratory of Food Science and Technology;Nanchang University;
..............page:45-50
Optimization of Explosion Puffing Drying Process for Papaya at Variable Temperatures and Pressure Difference
GAO He;YI Jian-yong;LIU Xuan;BI Jin-feng;DENG Fang-ming;WU Xin-ye;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;College of Food Science and Technology;Hunan Agricultural University;
GAO He;YI Jian-yong;LIU Xuan;BI Jin-feng;DENG Fang-ming;WU Xin-ye;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;Institute of Agro-Products Processing Science and Technology;Chinese Academy of Agricultural Sciences;College of Food Science and Technology;Hunan Agricultural University;
..............page:51-56
Extraction of Alfalfa Ice Structuring Proteins and Their Effect on Frozen Dough
QU Min;DONG Zheng-ting;CHEN Feng-lian;LIU Yu-jia;LI Ling-li;SUN Zhao-guo;BAO Huan;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;
QU Min;DONG Zheng-ting;CHEN Feng-lian;LIU Yu-jia;LI Ling-li;SUN Zhao-guo;BAO Huan;Key Laboratory of Food Science and Engineering;Harbin University of Commerce;
..............page:57-62
Effect of Tea Polyphenols on Properties of Collagen-Chitosan Based Composite Films
CHEN Da-jia;ZHAO Li;YUAN Mei-lan;SU Wei;LIU Hua;WEN Hui-fang;National R&D Branch Center for Conventional Freshwater Fish Processing;School of Life Science;Jiangxi Science and Technology Normal University;
CHEN Da-jia;ZHAO Li;YUAN Mei-lan;SU Wei;LIU Hua;WEN Hui-fang;National R&D Branch Center for Conventional Freshwater Fish Processing;School of Life Science;Jiangxi Science and Technology Normal University;
..............page:63-68
Optimization of Preparation of Resistant Starch from Mung Bean by Superfine Grinding-Coupled with Microwave Irradiation
HAO Zheng-hong;ZHANG Bing-wen;GUO Shan-shan;ZANG Qing-jia;YU Hui;Department of Food Science and Engineering;Shandong Agricultural and Engineering University;Department of Food Science and Nutrition;University of Jinan;Yantai Shuangta Food Co. Ltd.;
HAO Zheng-hong;ZHANG Bing-wen;GUO Shan-shan;ZANG Qing-jia;YU Hui;Department of Food Science and Engineering;Shandong Agricultural and Engineering University;Department of Food Science and Nutrition;University of Jinan;Yantai Shuangta Food Co. Ltd.;
..............page:69-73
Purification of Hen’s Egg Ovomucoid by Three-Step Precipitation
WANG Shuai;WU Zi-jian;WANG Su-ying;LIU Jian-fu;ZHANG Wei;TIE Hang;RONG Qiang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Cuisine Department;Tianjin Youth Professional Technology Institute;
WANG Shuai;WU Zi-jian;WANG Su-ying;LIU Jian-fu;ZHANG Wei;TIE Hang;RONG Qiang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Cuisine Department;Tianjin Youth Professional Technology Institute;
..............page:74-80
Optimization of Extraction of Millet Bran Oil by Response Surface Design and Analysis of Physico-chemical Properties
YANG Shu;LI Xin-hua;College of Food Science;Shenyang Agricultural University;
YANG Shu;LI Xin-hua;College of Food Science;Shenyang Agricultural University;
..............page:81-85
Optimization of Alkali Deacidification Process for Lard from the Greater Omentum by Orthogonal Array Design
YAO Yao;TONG Zong-xing;LI Cheng;FU Gang;College of Food Science;Sichuan Agricultural University;
YAO Yao;TONG Zong-xing;LI Cheng;FU Gang;College of Food Science;Sichuan Agricultural University;
..............page:86-90
Lipase-Catalyzed Enrichment of EPA and DHA Glycerides from Visceral Oil of Small Yellow Croaker
LIU Guo-yan;ZHANG Tian-tian;WANG Jin-xing;SUN Bei-bei;BIAN Hao;XU Xin;College of Food Science and Engineering;Yangzhou University;
LIU Guo-yan;ZHANG Tian-tian;WANG Jin-xing;SUN Bei-bei;BIAN Hao;XU Xin;College of Food Science and Engineering;Yangzhou University;
..............page:91-95
Effects of Fixation and Air-Conditioning Treatment on γ-Amino Butyric Acid Content and Quality of Mulberry Tea
LIU Shu-zhen;BIAN Wei;LI Cheng-long;ZHOU Cai-qiong;Engineering and Technology Research Centre of Characteristic Food;College of Food Science;Southwest University;
LIU Shu-zhen;BIAN Wei;LI Cheng-long;ZHOU Cai-qiong;Engineering and Technology Research Centre of Characteristic Food;College of Food Science;Southwest University;
..............page:96-99
Purification of Antihypertensive Peptides from Porcine Femoral Collagen by Gel Permeation Chromatography and Their Stability in vitro
SHU Yi-mei;LI Cheng;FU Gang;CHEN Shu-juan;HE Li;YANG Yong;HU Bin;ZHANG Zhi-qing;SU Zhao;College of Food Science;Sichuan Agricultural University;
SHU Yi-mei;LI Cheng;FU Gang;CHEN Shu-juan;HE Li;YANG Yong;HU Bin;ZHANG Zhi-qing;SU Zhao;College of Food Science;Sichuan Agricultural University;
..............page:100-104
Lipid Classes and Fatty Acid Composition of Phospholipids from Different Parts of Silver Carp
ZOU Zhou;WANG Qi;YU Gang;ZHANG Wei-nong;WANG Hai-bin;College of Food Science and Engineering;Wuhan Polytechnic University;Research Center of Oils and Plant Proteins Technology;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;
ZOU Zhou;WANG Qi;YU Gang;ZHANG Wei-nong;WANG Hai-bin;College of Food Science and Engineering;Wuhan Polytechnic University;Research Center of Oils and Plant Proteins Technology;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;
..............page:105-109
Quantitative Modeling Method for Predicting Total Polar Compound Contents in Frying Oil Based on LF-NMR Relaxation Parameters
YANG Xue-ping;LIU Bao-lin;WANG Xin;LU Hai-yan;ZHAO Ting-ting;Institute of Food Quality and Safety;University of Shanghai for Science and Technology;
YANG Xue-ping;LIU Bao-lin;WANG Xin;LU Hai-yan;ZHAO Ting-ting;Institute of Food Quality and Safety;University of Shanghai for Science and Technology;
..............page:110-114
Changing Patterns of Volatile Flavor Components of Miscellaneous-Type Chinese Liquor during Storage
HUANG Qin;CHEN Mao-bin;DING An-zi;QIAO Yu;CHEN Hao;College of Food Science and Technology;Huazhong Agricultural University;Department of Light Industry;Hubei University of Technology;Institute of Processing of Agricultural Produce and Nuclear Agricultural Research;Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center;Hubei Academy of Agricultural Science;College of Science;Huazhong Agricultural University;
HUANG Qin;CHEN Mao-bin;DING An-zi;QIAO Yu;CHEN Hao;College of Food Science and Technology;Huazhong Agricultural University;Department of Light Industry;Hubei University of Technology;Institute of Processing of Agricultural Produce and Nuclear Agricultural Research;Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology Innovation Center;Hubei Academy of Agricultural Science;College of Science;Huazhong Agricultural University;
..............page:115-118
Determination and Characteristic Analysis of Mineral Elements in Leccinum rugosiceps from Different Geographic Origins
LI Jie-qing;YANG Tian-wei;WANG Yuan-zhong;LI Tao;LIU Hong-gao;College of Agronomy and Biotechnology;Yunnan Agricultural University;Institute of Medicinal Plants;Yunnan Academy of Agricultural Sciences;College of Resources and Environment;Yuxi Normal University;
LI Jie-qing;YANG Tian-wei;WANG Yuan-zhong;LI Tao;LIU Hong-gao;College of Agronomy and Biotechnology;Yunnan Agricultural University;Institute of Medicinal Plants;Yunnan Academy of Agricultural Sciences;College of Resources and Environment;Yuxi Normal University;
..............page:119-122
Analysis of Glycerides in Lard and Non-volatile Polar Components from Oxidized Lard by Reverse Phase High Performance Liquid Chromatography and Atmospheric Pressure Chemical Ionization Mass Spectrometry
ZHANG Ling;DU Rong-qiang;XIE Jian-chun;CAO Chang-chun;WANG Meng;ZHENG Fu-ping;SUN Bao-guo;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Technology and Business University;
ZHANG Ling;DU Rong-qiang;XIE Jian-chun;CAO Chang-chun;WANG Meng;ZHENG Fu-ping;SUN Bao-guo;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Technology and Business University;
..............page:123-129
Volatile Component Change in Sliver Carp Slices during Cold Storage Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry
ZHANG Hui-fang;LI Ting-ting;JIN Gao-wei;CHEN Si;LI Jian-rong;CHEN Ying;LI Min-zhen;Food Safety Key Laboratory of Liaoning Province;Food Science Research Institute;Bohai University;College of Life Science;Dalian Nationalities University;Chinese Academy of Inspection and Quarantine;Anshan Jiaxian Agricultural Development Co. Ltd.;
ZHANG Hui-fang;LI Ting-ting;JIN Gao-wei;CHEN Si;LI Jian-rong;CHEN Ying;LI Min-zhen;Food Safety Key Laboratory of Liaoning Province;Food Science Research Institute;Bohai University;College of Life Science;Dalian Nationalities University;Chinese Academy of Inspection and Quarantine;Anshan Jiaxian Agricultural Development Co. Ltd.;
..............page:130-135
Sample Preparation Optimization for Determination of Soluble Sugar in Red Jujube Fruits by Anthrone Method
WEI Jie;WU Cui-yun;JIANG Yuan;WANG He-li;College of Plant Science;Tarim University;Xinjiang Production and Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin;
WEI Jie;WU Cui-yun;JIANG Yuan;WANG He-li;College of Plant Science;Tarim University;Xinjiang Production and Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin;
..............page:136-140
Analysis and Simulation of Volatile Components of Flavorings Based on Instrumental Analysis and Flavoring Technology
HAO Xue-cai;LIU Na;DENG Li;Lü Li;GUO Cong;Food Ingredients Enterprise Key Laboratory of Tianjin;Tianjin Chunfa Bio-Technology Group Co. Ltd.;R&D Center;
HAO Xue-cai;LIU Na;DENG Li;Lü Li;GUO Cong;Food Ingredients Enterprise Key Laboratory of Tianjin;Tianjin Chunfa Bio-Technology Group Co. Ltd.;R&D Center;
..............page:141-144
Analysis of Volatile Aroma Compounds and Aromatic Characteristics from Jaboticaba Sparkling Wine
DING Ji-xing;HE Yu-yun;LIANG Yan-ying;CUI Chang-wei;WANG Hua;LI Hua;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Vitis-Viniculture;Grape and Wine Test Station;Northwest A&F University;
DING Ji-xing;HE Yu-yun;LIANG Yan-ying;CUI Chang-wei;WANG Hua;LI Hua;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Vitis-Viniculture;Grape and Wine Test Station;Northwest A&F University;
..............page:145-150
Determination of Nitrofuran Metabolites by High Performance Liquid Chromatography and Their Metabolism in Shrimp
XIN Shao-ping;DENG Jian-chao;YANG Xian-qing;CEN Jian-wei;WEI Ya;HAO Shu-xian;LI Lai-hao;National R&D Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
XIN Shao-ping;DENG Jian-chao;YANG Xian-qing;CEN Jian-wei;WEI Ya;HAO Shu-xian;LI Lai-hao;National R&D Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:151-157
Detection and Analysis of Major Flavor and Aroma Components of Mengding Ganlu Tea
DONG Yan-ling;ZHENG Xiao-juan;QING Yu;LIU Dong-na;DU Xiao;Provincial Key Laboratory of Tea Science and Engineering;Sichuan Agricultural University;National Tea Quality Inspection Center;
DONG Yan-ling;ZHENG Xiao-juan;QING Yu;LIU Dong-na;DU Xiao;Provincial Key Laboratory of Tea Science and Engineering;Sichuan Agricultural University;National Tea Quality Inspection Center;
..............page:158-163
Non-Destructive Freshness Evaluation of Tilapia(Oreochromis) Fillets Using Near Infrared Spectroscopy
CHEN Wei-hua;XU Chang-hua;FAN Yu-xia;HU Wei;WU Hao;WU Na;WANG Xi-chang;LIU Yuan;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
CHEN Wei-hua;XU Chang-hua;FAN Yu-xia;HU Wei;WU Hao;WU Na;WANG Xi-chang;LIU Yuan;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
..............page:164-168
Direct Determination of Cadmium in Rice by Bench-Top Energy Dispersive X-ray Fluorescence Spectrometer
LIAO Xue-liang;SHEN Xue-jing;LIU Ming-bo;CHEN Yong-yan;HAN Peng-cheng;QU Hua-yang;HU Xue-qiang;Central Iron and Steel Research Institute;NCS Testing Technology Co. Ltd.;
LIAO Xue-liang;SHEN Xue-jing;LIU Ming-bo;CHEN Yong-yan;HAN Peng-cheng;QU Hua-yang;HU Xue-qiang;Central Iron and Steel Research Institute;NCS Testing Technology Co. Ltd.;
..............page:169-173
Optimization of Experimental Conditions for the Analysis of Tissue Distribution of Saponin in Asterias amurensis
CAO Rong;ZHANG Yuan;ZHAO Ling;YIN Bang-zhong;LIU Qi;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Zhangzidao Group Co. Ltd.;
CAO Rong;ZHANG Yuan;ZHAO Ling;YIN Bang-zhong;LIU Qi;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Zhangzidao Group Co. Ltd.;
..............page:174-177
Detection of Integton-1 and Sulphonamide Resistant Genes of Multi-Drug Resistant Salmonella Species Isolated from Broiler Slaughterhouse
LAI Hai-mei;LIU Shu-liang;ZOU Li-kou;HAN Xin-feng;ZHOU Kang;ZHU Dong-mei;PENG Zhen;LI Jian-long;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;Laboratory of Microbiology;Dujiangyan Campus;Sichuan Agricultural University;
LAI Hai-mei;LIU Shu-liang;ZOU Li-kou;HAN Xin-feng;ZHOU Kang;ZHU Dong-mei;PENG Zhen;LI Jian-long;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;Laboratory of Microbiology;Dujiangyan Campus;Sichuan Agricultural University;
..............page:178-183
Volatile Flavor Compounds in Rabbit longissimus dorsi during Cold Storage Analyzed by GC-MS
LI Lin;LI Xing-yan;SHANG Yong-biao;XIA Yang-yi;PENG Zeng-qi;College of Food Science;Southwest University;Quality and Safety Risk Assessment Laboratory of Products Preservation;Ministry of Agriculture;Chongqing Special Food Programme and Technology Research Center;Key Laboratory of Agricultural and Animal Product Processing and Quality Control;Ministry of Agriculture;Nanjing Agricultural University;
LI Lin;LI Xing-yan;SHANG Yong-biao;XIA Yang-yi;PENG Zeng-qi;College of Food Science;Southwest University;Quality and Safety Risk Assessment Laboratory of Products Preservation;Ministry of Agriculture;Chongqing Special Food Programme and Technology Research Center;Key Laboratory of Agricultural and Animal Product Processing and Quality Control;Ministry of Agriculture;Nanjing Agricultural University;
..............page:184-188
Standardization of Color Measurement of Chilled Chicken Using Colorimeter
WEI Xin-ru;LI Wei-ming;YAN Hai-peng;HAN Min-yi;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Animal Product Processing;Ministry of Agriculture;Nanjing Agricultural University;
WEI Xin-ru;LI Wei-ming;YAN Hai-peng;HAN Min-yi;XU Xing-lian;ZHOU Guang-hong;Key Laboratory of Animal Product Processing;Ministry of Agriculture;Nanjing Agricultural University;
..............page:189-193
Comparison of Aroma Compounds and Anthocyanins in Cabernet Sauvignon Wines from Two Different Crop Yields
YUE Tai-xin;CHI Ming;LI Mei-hua;MENG Jiang-fei;ZHANG Zhen-wen;Shaanxi Engineering Research Center for Viti-Viniculture;College of Enology;Northwest A&F University;School of Biological Engineering;Baotou Light Industry Vocational Technical College;Rural and Urban Planning and Construction Service Centre of The People’s Government of Beigu Cheng Town;
YUE Tai-xin;CHI Ming;LI Mei-hua;MENG Jiang-fei;ZHANG Zhen-wen;Shaanxi Engineering Research Center for Viti-Viniculture;College of Enology;Northwest A&F University;School of Biological Engineering;Baotou Light Industry Vocational Technical College;Rural and Urban Planning and Construction Service Centre of The People’s Government of Beigu Cheng Town;
..............page:194-200
Using a Surface Plasmon Resonance Sensor for the Detection of Bacillus thuringiensis Cry2A Protein
CAI Miao;HUANG Xin;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;Institute of Plant Quarantine;Chinese Academy of Inspection and Quarantine;
CAI Miao;HUANG Xin;YUE Xi-qing;College of Food Science;Shenyang Agricultural University;Institute of Plant Quarantine;Chinese Academy of Inspection and Quarantine;
..............page:201-204
Preparation and Application of Tetrodotoxin DNA Aptamer
SHAO Bi-ying;CHEN Bin;CHEN Wen-bing;YANG Fang;MIAO Ting-yu;PENG Juan;Fujian Provincial Key Laboratory of Inspection and Quarantine Technology Research;Center of Inspection and Quarantine Technology;Fujian Entry-Exit Inspection and Quarantine Bureau;
SHAO Bi-ying;CHEN Bin;CHEN Wen-bing;YANG Fang;MIAO Ting-yu;PENG Juan;Fujian Provincial Key Laboratory of Inspection and Quarantine Technology Research;Center of Inspection and Quarantine Technology;Fujian Entry-Exit Inspection and Quarantine Bureau;
..............page:205-208
Detection of Cry2A Protein Based on Quartz Crystal Microbalance Technique
DU Fang;HUANG Xin;JI Shu-juan;College of Food Science;Shenyang Agricultural University;Institute of Plant Quarantine;Chinese Academy of Inspection and Quarantine;
DU Fang;HUANG Xin;JI Shu-juan;College of Food Science;Shenyang Agricultural University;Institute of Plant Quarantine;Chinese Academy of Inspection and Quarantine;
..............page:209-212
An Optimized Method for the Detection of Hapatitis A Virus(HAV) in Strawberry
GAO Shi-guang;WANG Hai-yan;GUO Hui;FENG Hua-wei;YU Yang;MA Li-dan;Dandong Entry-Exit Inspection and Quarantine Bureau;Dayaowan Entry-Exit Inspection and Quarantine Bureau;
GAO Shi-guang;WANG Hai-yan;GUO Hui;FENG Hua-wei;YU Yang;MA Li-dan;Dandong Entry-Exit Inspection and Quarantine Bureau;Dayaowan Entry-Exit Inspection and Quarantine Bureau;
..............page:213-218
Applicability of LF-NMR to Detect Quality of Thawed Pork
PANG Zhi-lie;YIN Yan;LI Chun-bao;Synergetic Innovation Center of Food Safety and Nutrition;Key Laboratory of Animal Products Processing;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;
PANG Zhi-lie;YIN Yan;LI Chun-bao;Synergetic Innovation Center of Food Safety and Nutrition;Key Laboratory of Animal Products Processing;Ministry of Agriculture;College of Food Science and Technology;Nanjing Agricultural University;
..............page:219-223
Discriminant Analysis of Different Kinds of Chinese Cabbages by SPME-GC-MS
LI Xiao-ying;MA Qian;WANG Ye;CHEN Xiu-hong;WANG Jun;College of Food Science and Nutritional Engineering;China Agricultural University;
LI Xiao-ying;MA Qian;WANG Ye;CHEN Xiu-hong;WANG Jun;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:224-227
Purification of Total Flavonoids from Tea(Camellia sinensis L.) Seeds and Composition Analysis by HPLC-MS
YANG An-qi;Lü Li-shuang;WANG Hua-qing;LI Jian-lin;ZHENG Tie-song;Department of Food Science and Nutrition;Ginling College;Nanjing Normal University;
YANG An-qi;Lü Li-shuang;WANG Hua-qing;LI Jian-lin;ZHENG Tie-song;Department of Food Science and Nutrition;Ginling College;Nanjing Normal University;
..............page:228-234
Detection of Cat-Derived Components in Foods by Real-Time Polymerase Chain Reaction
GAO Xiao-li;YANG Xin-ting;WANG Dan;ZHAO Lin-na;CHEN Ji-han;HOU Cai-yun;Key Laboratory of Functional Dairy;Co-constructed by Ministry of Education and Beijing Municipality;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Municipal Center for Food Safety Monitoring;
GAO Xiao-li;YANG Xin-ting;WANG Dan;ZHAO Lin-na;CHEN Ji-han;HOU Cai-yun;Key Laboratory of Functional Dairy;Co-constructed by Ministry of Education and Beijing Municipality;College of Food Science and Nutritional Engineering;China Agricultural University;Beijing Municipal Center for Food Safety Monitoring;
..............page:235-238
Rapid Determination of Goose Meat Freshness Using Near Infrared Spectroscopy
YANG Yong;WANG Dian-you;YANG Qing-yu;LIN Wei;LI Mao-mao;WANG Cun-tang;ZHANG Duo;DONG Yuan;PEI Shi-chun;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;College of Food and Biological Engineering;Qiqihar University;College of Food Science;Northeast Agricultural University;Qiqihar Product Quality Supervision and Inspection Center;
YANG Yong;WANG Dian-you;YANG Qing-yu;LIN Wei;LI Mao-mao;WANG Cun-tang;ZHANG Duo;DONG Yuan;PEI Shi-chun;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;College of Food and Biological Engineering;Qiqihar University;College of Food Science;Northeast Agricultural University;Qiqihar Product Quality Supervision and Inspection Center;
..............page:239-242
Development of a Multiplex PCR-DHPLC Detection Method for Five Staphylococcal Enterotoxin Genes
CHEN Bin;ZHENG Jing;WANG Ying;HUANG Xiao-rong;LIN Jie;PENG Hua-yi;SHAO Bi-ying;Fujian Entry-Exit Inspection and Quarantine Bureau;Fujian Provincial Key Laboratory of Inspection and Quarantine Technology Research;College of Food Sciences;Fujian Agriculture and Forestry University;
CHEN Bin;ZHENG Jing;WANG Ying;HUANG Xiao-rong;LIN Jie;PENG Hua-yi;SHAO Bi-ying;Fujian Entry-Exit Inspection and Quarantine Bureau;Fujian Provincial Key Laboratory of Inspection and Quarantine Technology Research;College of Food Sciences;Fujian Agriculture and Forestry University;
..............page:243-248
Comparison of Flavor Compounds in Soy Sauces Fermented by Two Aspergillus oryzae Strains
ZHAO Guo-zhong;YAO Yun-ping;CAO Xiao-hong;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science and Technology;
ZHAO Guo-zhong;YAO Yun-ping;CAO Xiao-hong;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science and Technology;
..............page:249-253
Determination of Chlorfenapyr and Fipronil Residues in Vegetables by Qu ECh ERS Combined with Dispersive Liquid-liquid Microextraction and High Performance Liquid Chromatography
BAI Bao-qing;LI Mei-ping;ZHANG Sheng-wan;College of Life Sciences;Shanxi University;
BAI Bao-qing;LI Mei-ping;ZHANG Sheng-wan;College of Life Sciences;Shanxi University;
..............page:254-258
An Accurate Quantitative Assay for Genetically Modified Maize Event 59122: Method Establishment and Assessment of Its Measurement Uncertainty
SONG Jun;GUO Ling-an;LEI Shao-rong;WANG Dong;YIN Quan;ZHANG Fu-li;LIU Wen-juan;CHANG Li-juan;Institute of Quality Standards and Testing Technology for Agro-Products;Sichuan Academy of Agricultural Sciences;
SONG Jun;GUO Ling-an;LEI Shao-rong;WANG Dong;YIN Quan;ZHANG Fu-li;LIU Wen-juan;CHANG Li-juan;Institute of Quality Standards and Testing Technology for Agro-Products;Sichuan Academy of Agricultural Sciences;
..............page:259-264
Determination of 14 Quinolone Antibiotics in Aquatic Products by Dispersive Solid-phase Extraction and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
LI Pei-pei;ZHANG Xiao-jun;MEI Guang-ming;YAN Zhong-yong;LONG Ju;LIU Qin;GUO Yuan-ming;Zhejiang Province Key Laboratory of Mariculture and Enhancement;Marine Fisheries Research Institute of Zhejiang;
LI Pei-pei;ZHANG Xiao-jun;MEI Guang-ming;YAN Zhong-yong;LONG Ju;LIU Qin;GUO Yuan-ming;Zhejiang Province Key Laboratory of Mariculture and Enhancement;Marine Fisheries Research Institute of Zhejiang;
..............page:265-270
Identification and Quantitation of L-Citrulline in Seeding Watermelon by Liquid Chromatography-Tandem Mass Spectrometry and Rapid High Performance Liquid Chromatography
XI Dong-hua;LI Wei-xia;GAO Jing;ATAWULLA·Tiemur;LI Ling;WU Bin;College of Chemistry and Chemical Engineering;Xinjiang University;Center for Physics and Chemistry Analysis;Xinjiang University;Institute of Agro-Products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
XI Dong-hua;LI Wei-xia;GAO Jing;ATAWULLA·Tiemur;LI Ling;WU Bin;College of Chemistry and Chemical Engineering;Xinjiang University;Center for Physics and Chemistry Analysis;Xinjiang University;Institute of Agro-Products Storage and Processing;Xinjiang Academy of Agricultural Sciences;
..............page:271-276
Determination of Five Metal Elements in Leisure Foods by Incomplete Digestion-Microemulsion Sampling-High Resolution-Continuum Source Graphite Furnace Atomic Absorption Spectrometry
LIU Quan-de;CHEN Shang-long;ZHANG Jian-ping;LI Tong-xiang;LIU Hui;LIU Yi;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe;Xuzhou Institute of Technology;
LIU Quan-de;CHEN Shang-long;ZHANG Jian-ping;LI Tong-xiang;LIU Hui;LIU Yi;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe;Xuzhou Institute of Technology;
..............page:277-281
Detection of Acid Value in Edible Oils Based on Ultraviolet Spectroscopy
WANG Ning;GAO Yuan;YU Xiu-zhu;XU Li-rong;College of Food Science and Engineering;Northwest A&F University;
WANG Ning;GAO Yuan;YU Xiu-zhu;XU Li-rong;College of Food Science and Engineering;Northwest A&F University;
..............page:282-285
Determination of Iron in Three Leisure Foods by Incomplete Digestion-Microemulsion Sampling-Flame Atomic Absorption Spectrometry
LIU Hui;CHEN Shang-long;TANG Shi-rong;LI Tong-xiang;LIU Quan-de;WU Yong-hua;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe;College of Food Engineering;Xuzhou Institute of Technology;
LIU Hui;CHEN Shang-long;TANG Shi-rong;LI Tong-xiang;LIU Quan-de;WU Yong-hua;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe;College of Food Engineering;Xuzhou Institute of Technology;
..............page:286-289
Analysis of Folic acid Contents in Main Grain Crops, Fruits and Vegetables
SHAO Li-hua;WANG Li;College of Life Science;Shanxi Normal University;Department of Biology;College of Modern Arts and Sciences;Shanxi Normal University;
SHAO Li-hua;WANG Li;College of Life Science;Shanxi Normal University;Department of Biology;College of Modern Arts and Sciences;Shanxi Normal University;
..............page:290-294
Determination of Polyphenol Contents in Docynia Dcne
LIU Hai-xia;LIU Gang;ZHANG Xiao-yu;ZHU Ming-jun;PENG Tong;WANG Zhan-guo;College of Life Science;Sichuan Normal University;College of Life Sciences;Sichuan University;
LIU Hai-xia;LIU Gang;ZHANG Xiao-yu;ZHU Ming-jun;PENG Tong;WANG Zhan-guo;College of Life Science;Sichuan Normal University;College of Life Sciences;Sichuan University;
..............page:295-300
Simultaneous Determination of 195 Pesticide Residues in Vegetables Using Solid Phase Dispersive Extraction-Gas Chromatography-Tandem Mass Spectrometry
LI Rong;LU Jun-wen;YANG Fang;ZHANG Peng-jie;LI Yong-jun;XIE Jian-jun;CHU Da-ke;Zhongshan Entry-Exit Inspection and Quarantine Bureau;Zhongshan Quality Supervision and Inspection Institute of Agricultural Products;Guangdong Entry-Exit Inspection and Quarantine Bureau;Guangdong Pharmaceutical University;
LI Rong;LU Jun-wen;YANG Fang;ZHANG Peng-jie;LI Yong-jun;XIE Jian-jun;CHU Da-ke;Zhongshan Entry-Exit Inspection and Quarantine Bureau;Zhongshan Quality Supervision and Inspection Institute of Agricultural Products;Guangdong Entry-Exit Inspection and Quarantine Bureau;Guangdong Pharmaceutical University;
..............page:301-307
Determination of 5 Penicillin Residues in Milk and Pork by SPE-HPLC-MS-MS
LIU Li-ping;Shenzhen Polytechnic;
LIU Li-ping;Shenzhen Polytechnic;
..............page:308-311
Determination of Relative Molecular Weight Distribution of Polypeptides from Three Different Sources by Gel Filtration Chromatography
JIANG Teng-chuan;SONG Xin-bo;ZHANG Li-juan;Graduate School;Tianjin University of Traditional Chinese Medicine;Tianjin Zhongyi Pharmaceutical Co. Ltd.;
JIANG Teng-chuan;SONG Xin-bo;ZHANG Li-juan;Graduate School;Tianjin University of Traditional Chinese Medicine;Tianjin Zhongyi Pharmaceutical Co. Ltd.;
..............page:312-315
Effects of Different Antistaling Agents on the Quality of Catfish Surimi Chilled at 4 ℃
LIU Xiao-hua;MA Li-zhen;GUO Yao-hua;FAN Xiao-pan;LI Ping-lan;XIAO Yan;College of Food Science and Engineering;Tianjin Agricultural University;College of Life Sciences;Shanxi University;College of Food Science and Nutritional Engineering;China Agricultural University;High Value Transformation and Quality Control Technology of Surimi of Enterprise Key Laboratory;Tianjin Kuanda Aquatic Food Co. Ltd.;
LIU Xiao-hua;MA Li-zhen;GUO Yao-hua;FAN Xiao-pan;LI Ping-lan;XIAO Yan;College of Food Science and Engineering;Tianjin Agricultural University;College of Life Sciences;Shanxi University;College of Food Science and Nutritional Engineering;China Agricultural University;High Value Transformation and Quality Control Technology of Surimi of Enterprise Key Laboratory;Tianjin Kuanda Aquatic Food Co. Ltd.;
..............page:316-320
..............page:320
Effect of Protein-Based Film Containing Rosemary on Color and Oxidative Stability of Fresh Pork in High-Oxygen Modified Atmosphere
LI Da-hu;YING Li-sha;CHENG Yu-jiao;ZHANG Min;Chongqing Special Food Program and Technology Research Center;Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;College of Food Science;Southwest University;
LI Da-hu;YING Li-sha;CHENG Yu-jiao;ZHANG Min;Chongqing Special Food Program and Technology Research Center;Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation;Ministry of Agriculture;College of Food Science;Southwest University;
..............page:321-326
Effect of Ag/TiO2 Nano-Plyethylene Packaging Material on Quality of Stored Rice
CAO Chong-jiang;YANG Wen-jian;SONG Wei;HU Qiu-hui;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance and Economics;
CAO Chong-jiang;YANG Wen-jian;SONG Wei;HU Qiu-hui;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance and Economics;
..............page:327-330
Effect of High Hydrostatic Pressure(HHP) Treatment on Quality Preservation of Cultured Large Yellow Croakers(Pseudosciaena crocea) during Storage at 4 ℃
YANG Hua;LU Sen-chao;LIU Li-jun;ZHANG Hui-en;QI Xiang-yang;Faculty of Biological and Environmental Science;Zhejiang Wanli University;School of Marine Sciences;Ningbo University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
YANG Hua;LU Sen-chao;LIU Li-jun;ZHANG Hui-en;QI Xiang-yang;Faculty of Biological and Environmental Science;Zhejiang Wanli University;School of Marine Sciences;Ningbo University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
..............page:331-336
Effect of Preharvest Coating on the Quality of ‘Taishanhong’ Pomegranate during Storage
YANG Xue-mei;YIN Yan-lei;TAO Ji-han;FENG Li-juan;WU Chong;Shandong Institute of Pomology;
YANG Xue-mei;YIN Yan-lei;TAO Ji-han;FENG Li-juan;WU Chong;Shandong Institute of Pomology;
..............page:337-342
Effect of Harvest Date on Cold Storage and Postharvest Physiology of Green Walnut Fruits
GONG Bi;JIANG Liu-qing;MA Hui-ling;WANG Jin;College of Landscape Architechture and Arts;Northwest A&F University;College of Life Sciences;Northwest A&F University;
GONG Bi;JIANG Liu-qing;MA Hui-ling;WANG Jin;College of Landscape Architechture and Arts;Northwest A&F University;College of Life Sciences;Northwest A&F University;
..............page:343-347
Application of High Throughput Next-Generation Sequencing Based on DNA Barcoding Technology in Species Identification of Edible Oils
WU Ya-jun;YANG Yan-ge;LI Li;WANG Bin;LIU Ming-chang;CHEN Ying;Chinese Academy of Inspection and Quarantine;
WU Ya-jun;YANG Yan-ge;LI Li;WANG Bin;LIU Ming-chang;CHEN Ying;Chinese Academy of Inspection and Quarantine;
..............page:348-352
..............page:353-376
..............page:377
..............page:378
..............page:379
..............page:380