1002-6630
2015 Issue 10
Influence of Disinfection Conditions with Sodium Hypochlorite on Semicarbazide Residue in Chicken Claw
SHEN Jincan;XIE Dongdong;KANG Haining;ZHENG Zongkun;ZHAO Fengjuan;WANG Zhiwei;Food Inspection and Quarantine Technology Center;Shenzhen Entry-Exit Inspection and Quarantine Bureau;Shenzhen Key Laboratory of Detection Technology R&D on Food Safety;College of Chemistry and Chemical Engineering;Shenzhen University;
SHEN Jincan;XIE Dongdong;KANG Haining;ZHENG Zongkun;ZHAO Fengjuan;WANG Zhiwei;Food Inspection and Quarantine Technology Center;Shenzhen Entry-Exit Inspection and Quarantine Bureau;Shenzhen Key Laboratory of Detection Technology R&D on Food Safety;College of Chemistry and Chemical Engineering;Shenzhen University;
..............page:1-5
Preparation of Highly Purified Phosphatidylcholine by Ethanol Extraction and Alumina Column Chromatography
SONG Fanfan;ZHANG Kangyi;ZHANG Weiwei;HE Mengying;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;School of Food and Bioengineering;Zhengzhou University of Light Industry;
SONG Fanfan;ZHANG Kangyi;ZHANG Weiwei;HE Mengying;Institute of Agricultural Products Processing;Henan Academy of Agricultural Sciences;School of Food and Bioengineering;Zhengzhou University of Light Industry;
..............page:6-10
Preparation of Puerarin-Imprinted Polymer Microspheres by Precipitation Polymerization Technique for Use in Solid Phase Extraction of Flavonoids from Pueraria Root Powder
XU Miaomiao;WANG Susu;LI Hui;HUANG Yulin;LU Cuimei;JIANG Jianbo;College of Chemistry and Chemical Engineering;Jishou University;Key Laboratory of Plant Resource Conservation and Utilization;Jishou University;
XU Miaomiao;WANG Susu;LI Hui;HUANG Yulin;LU Cuimei;JIANG Jianbo;College of Chemistry and Chemical Engineering;Jishou University;Key Laboratory of Plant Resource Conservation and Utilization;Jishou University;
..............page:11-15
..............page:13
Optimization of Extraction Process for Lycopene from rhodobacter sphaeroides by Response Surface Methodology
LI Dehe;WANG Junwei;ZHAO Yue;College of Traditional Chinese Medicine;Guangdong Pharmaceutical University;
LI Dehe;WANG Junwei;ZHAO Yue;College of Traditional Chinese Medicine;Guangdong Pharmaceutical University;
..............page:16-22
Color Stabilization of Tilapia Fillets by Non-Carbon Monoxide Treatment
WANG Jing;CAO Xuetao;LIN Xiangdong;College of Food Science and Technology;Hainan University;
WANG Jing;CAO Xuetao;LIN Xiangdong;College of Food Science and Technology;Hainan University;
..............page:23-27
Optimization of Synthesis Process for 2-Methyl-2-Sec-Butyl Malonate for Use as a Synthetic Intermediate of Food Additives
NIU Lanlan;LI Haidi;LIU Huaqing;YIN Weiping;School of Chemical Engineering and Pharmaceutics;Henan University of Science and Technology;
NIU Lanlan;LI Haidi;LIU Huaqing;YIN Weiping;School of Chemical Engineering and Pharmaceutics;Henan University of Science and Technology;
..............page:28-33
Application of Orthogonal Array Design to Optimize the Preparation of Liquid Essence Microcapsules by Complex Coacervation
BAO Qingbin;WANG Chunli;KONG Ling;HE Yang;SUN Meng;School of Bioengineering;Xihua University;Dad Hank Biotech Corp.;
BAO Qingbin;WANG Chunli;KONG Ling;HE Yang;SUN Meng;School of Bioengineering;Xihua University;Dad Hank Biotech Corp.;
..............page:34-37
Purification of Total Flavonoids from Shells of Wild Apricot with Macroreticular Resin
YANG Zhe;WAN Shan;ZHANG Qiaohui;NING Yaping;DONG Shibin;WANG Jianzhong;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;
YANG Zhe;WAN Shan;ZHANG Qiaohui;NING Yaping;DONG Shibin;WANG Jianzhong;Beijing Key Laboratory of Forest Food Processing and Safety;Beijing Forestry University;
..............page:38-42
Optimization of Enzymatic Hydrolysis Conditions of Grass Carp Visceral Proteins by Response Surface Methodology
CONG Yanjun;YU Xiaofeng;CHEN Shu;College of Food Science;Beijing Technology and Business University;Beijing Key Laboratory for Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center for Food Additives and Ingredients;Beijing Technology and Business University;
CONG Yanjun;YU Xiaofeng;CHEN Shu;College of Food Science;Beijing Technology and Business University;Beijing Key Laboratory for Flavor Chemistry;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center for Food Additives and Ingredients;Beijing Technology and Business University;
..............page:43-48
Optimization of the Preparation Procedure and Molecular Characterization of Ganoderma lucidum Triterpenoids-Bovine Serum Albumin Nanoparticles by Orthogonal Array Design
HUANG Ting;FAN Yuanjing;MENG Jing;ZHANG Fan;GENG Baoyu;LIU Peizhi;WANG Minghe;School of Biotechnology and Food Engineering;Hefei University of Technology;Anhui Liu Lang Food Co. Ltd.;
HUANG Ting;FAN Yuanjing;MENG Jing;ZHANG Fan;GENG Baoyu;LIU Peizhi;WANG Minghe;School of Biotechnology and Food Engineering;Hefei University of Technology;Anhui Liu Lang Food Co. Ltd.;
..............page:49-53
Optimization of Extraction Process of Yeast Metallothionein by Aqueous Two-Phase System
WANG Yue;ZHANG Dongjie;WANG Ying;LIANG Xiaoyue;XU Bingzheng;College of Food Science;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;
WANG Yue;ZHANG Dongjie;WANG Ying;LIANG Xiaoyue;XU Bingzheng;College of Food Science;Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;
..............page:54-58
Extraction and Antioxidant Activity of Total Flavonoids from Sea Buckthorn Pomace
BAI Shengwen;TANG Chao;TIAN Jing;YAN Hongfei;XU Xiaosha;FAN Huiling;College of Agriculture and Biotechnology;Hexi University;
BAI Shengwen;TANG Chao;TIAN Jing;YAN Hongfei;XU Xiaosha;FAN Huiling;College of Agriculture and Biotechnology;Hexi University;
..............page:59-64
Optimization of Extraction Process for Polyphenolics from Panax notoginseng Flowers by Response Surface Methodology and Its Antioxidant Activity
ZHU Suying;Department of Life Science;Heze University;
ZHU Suying;Department of Life Science;Heze University;
..............page:65-69
Optimization of Acid Extraction and Physicochemical Properties of Soluble Dietary Fiber from Chinese Cabbage Residue
REN Qing;SUN Bo;YU Jingxin;SUN Sheng;KONG Qingmin;College of Food Science;Northeast Agricultural University;
REN Qing;SUN Bo;YU Jingxin;SUN Sheng;KONG Qingmin;College of Food Science;Northeast Agricultural University;
..............page:70-75
Optimization of Supercritical CO2 Extraction Conditions of Polyphenols from Young Fruits of Holboellio latifolia by Response Surface Methodology
GU Renyong;YANG Wangen;YU Ji;College of Chemistry and Chemical Engineering;Jishou University;
GU Renyong;YANG Wangen;YU Ji;College of Chemistry and Chemical Engineering;Jishou University;
..............page:76-80
Optimization of the Preparation Process of Ferrous Glutamate by Response Surface Methodology
HUANG Jie;YU Xin;DIAO Liting;HUANG Xiaomin;College of Light Industry and Food Science;Zhongkai University of Agriculture and Engineering;
HUANG Jie;YU Xin;DIAO Liting;HUANG Xiaomin;College of Light Industry and Food Science;Zhongkai University of Agriculture and Engineering;
..............page:81-85
Changes in Muscle Collagen Content, Mineral Contents and Fatty Acid Composition of Grass Carp during Crisping Process
WU Fangfang;LIN Wanling;LI Laihao;YANG Xianqing;HAO Shuxian;YANG Shaoling;HU Xiao;WANG Jinxu;WEI Ya;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R & D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
WU Fangfang;LIN Wanling;LI Laihao;YANG Xianqing;HAO Shuxian;YANG Shaoling;HU Xiao;WANG Jinxu;WEI Ya;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R & D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:86-89
Purification and Structural Analysis of a Polysaccharide from Bitter Gourd(Momordica charantia)
CHEN Hongman;GUO Longwei;ZHANG Shaozai;LIU Jiangman;ZHANG Haiyan;KAN Guoshi;College of Bioscience and Biotechnology;Shenyang Agricultural University;
CHEN Hongman;GUO Longwei;ZHANG Shaozai;LIU Jiangman;ZHANG Haiyan;KAN Guoshi;College of Bioscience and Biotechnology;Shenyang Agricultural University;
..............page:90-94
Ultrasonic Extraction and Determination of Seven Flavonoids and Organic Acids in Potentilla discolor Bunge
CHEN Junhua;ZHOU Guangming;QIN Hongying;CHENG Hongmei;SHEN Jie;Key Laboratory on Luminescence and Real-Time Analysis;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;
CHEN Junhua;ZHOU Guangming;QIN Hongying;CHENG Hongmei;SHEN Jie;Key Laboratory on Luminescence and Real-Time Analysis;Ministry of Education;School of Chemistry and Chemical Engineering;Southwest University;
..............page:95-99
Rapid Determination of Milk Fat Based on Dual Wavelengths of Ultraviolet Absorption
SUN Tingting;LIU Ye;REN Zhandong;ZHU Yuchan;School of Chemical and Environmental Engineering;Wuhan Polytechnic University;
SUN Tingting;LIU Ye;REN Zhandong;ZHU Yuchan;School of Chemical and Environmental Engineering;Wuhan Polytechnic University;
..............page:100-104
Nutritional Characteristics of Wild Dregea sinensis Hemsl Flowers
WANG Hongyan;TAO Liang;ZHANG Yali;CHEN Sen;LI Tao;HUANG Aixiang;College of Food Science and Technology;Yunnan Agricultural University;College of Plant Protection;Yunnan Agricultural University;
WANG Hongyan;TAO Liang;ZHANG Yali;CHEN Sen;LI Tao;HUANG Aixiang;College of Food Science and Technology;Yunnan Agricultural University;College of Plant Protection;Yunnan Agricultural University;
..............page:105-109
Evaluation of Longjing Tea Quality Based on Aroma Characteristics
DAI Yuewen;ZHI Ruicong;ZHAO Lei;GAO Haiyan;SHI Bolin;WANG Houyin;College of Life Science;Shanghai University;Institute of Food and Agriculture Standardization;China National Institute of Standardization;
DAI Yuewen;ZHI Ruicong;ZHAO Lei;GAO Haiyan;SHI Bolin;WANG Houyin;College of Life Science;Shanghai University;Institute of Food and Agriculture Standardization;China National Institute of Standardization;
..............page:110-113
Analysis and Quality Evaluation of Nutritional Components in the Muscle of Two Species of Low Value Tuna
ZHENG Zhenxiao;TONG Ling;XU Kunhua;ZHOU Dan;FENG Junli;DAI Zhiyuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
ZHENG Zhenxiao;TONG Ling;XU Kunhua;ZHOU Dan;FENG Junli;DAI Zhiyuan;Institute of Aquatic Products Processing;Zhejiang Gongshang University;State Key Laboratory of Aquatic Products Processing of Zhejiang Province;
..............page:114-118
Formation of Roast Beef Flavor in Model System at 120 ℃
LIU Senxuan;PENG Zengqi;Lü Huichao;LI Junke;WANG Fulong;CUI Baowei;LIU Shixin;Synergetic Innovation Center of Food Safety and Nutrition;College of Food Science and Technology;Nanjing Agricultural University;
LIU Senxuan;PENG Zengqi;Lü Huichao;LI Junke;WANG Fulong;CUI Baowei;LIU Shixin;Synergetic Innovation Center of Food Safety and Nutrition;College of Food Science and Technology;Nanjing Agricultural University;
..............page:119-123
Analysis of Volatile Flavor Components in Crisp Grass Carp Muscle by Electronic Nose and SPME-GC-MS
RONG Jianhua;XIONG Shi;ZHANG Liangzi;XIE Shuli;XIONG Shanbai;National R & D Branch Center for Conventional Freshwater Fish Processing;College of Food Science and Technology;Huazhong Agricultural University;
RONG Jianhua;XIONG Shi;ZHANG Liangzi;XIE Shuli;XIONG Shanbai;National R & D Branch Center for Conventional Freshwater Fish Processing;College of Food Science and Technology;Huazhong Agricultural University;
..............page:124-128
Analysis and Evaluation of the Nutritional Components in Discogobio yunnanensis Muscle
PU Decheng;SU Shengqi;YAO Weizhi;MA Qianqian;Key Laboratory of Aquatic Science of Chongqing;College of Animal Science and Technology;Southwest University;Agriculture Committee of Wuxi;
PU Decheng;SU Shengqi;YAO Weizhi;MA Qianqian;Key Laboratory of Aquatic Science of Chongqing;College of Animal Science and Technology;Southwest University;Agriculture Committee of Wuxi;
..............page:129-133
Determination of Total Conjugated Linoleic Acid Content in Cheeses by Quantitative Nuclear Magnetic Resonance(QNMR)
LI Wei;JIANG Jie;LU Yong;HE Tao;LI Long;WANG Zhen;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;
LI Wei;JIANG Jie;LU Yong;HE Tao;LI Long;WANG Zhen;Beijing Municipal Center for Food Safety Monitoring and Risk Assessment;
..............page:134-138
Optimization of Pretreatment Conditions for Determination of Organic Acid Contents in ‘Granny Smith’ Apple Fruit Pulp by Liquid Chromatography
YANG Wei;GAO Wenmin;MA Haizhong;WANG Baisong;HE Yang;Lü Chunjing;WEI Xiao;ZHANG Sumin;Liaoning Institute of Pomology;Songjianghe Town Agricultural Technology Promotion Station;Changbai Mountain Forestry Group Antu Forestry Co. Ltd.;
YANG Wei;GAO Wenmin;MA Haizhong;WANG Baisong;HE Yang;Lü Chunjing;WEI Xiao;ZHANG Sumin;Liaoning Institute of Pomology;Songjianghe Town Agricultural Technology Promotion Station;Changbai Mountain Forestry Group Antu Forestry Co. Ltd.;
..............page:139-143
Quality Characteristics of Keemun Black Tea from Various Regions
LEI Pandeng;HUANG Jianqin;DING Yong;XU Yiding;FANG Wuyun;Tea Research Institute;Anhui Academy of Agricultural Sciences;
LEI Pandeng;HUANG Jianqin;DING Yong;XU Yiding;FANG Wuyun;Tea Research Institute;Anhui Academy of Agricultural Sciences;
..............page:144-149
Comparative Analysis of Flavor Compounds in Steamed Breads Made with Three Different Starter Cultures
LIU Chen;SUN Qingshen;WU Tong;HAN Dequan;Key Laboratory of Microbiology of Heilongjiang Province;Engineering Research Center of Agriculture Microbe;Ministry of Education;College of Life Science;Heilongjiang University;
LIU Chen;SUN Qingshen;WU Tong;HAN Dequan;Key Laboratory of Microbiology of Heilongjiang Province;Engineering Research Center of Agriculture Microbe;Ministry of Education;College of Life Science;Heilongjiang University;
..............page:150-153
Analysis of Changes in Aroma Constituents during Storage of Ripe Pu’er Tea
XIE Jilin;ZHANG Wei;CHEN Xiaoquan;ZHAO Yahua;ZHU Xi;Laboratory of Technology Center;Menghai Tea Industry Co. Ltd.;TAETEA Group;
XIE Jilin;ZHANG Wei;CHEN Xiaoquan;ZHAO Yahua;ZHU Xi;Laboratory of Technology Center;Menghai Tea Industry Co. Ltd.;TAETEA Group;
..............page:154-157
Active Components and Antioxidant Activities of Different Parts of Citrus paradise Fruit
FANG Bowen;QI Ruiting;ZHANG Ying;Zhejiang R&D Center for Food Technology and Equipment;Zhejiang Key Laboratory for Agro-Food Processing;College of Biosystems Engineering and Food Science;Zhejiang University;
FANG Bowen;QI Ruiting;ZHANG Ying;Zhejiang R&D Center for Food Technology and Equipment;Zhejiang Key Laboratory for Agro-Food Processing;College of Biosystems Engineering and Food Science;Zhejiang University;
..............page:158-163
Determination of Flavonoids and Triterpene Acids in Forsythia suspensa Leaves from Henan and Shanxi Provinces
YUAN Jiangfeng;ZHAO Junfeng;SUN Junjie;HE Lingmei;ZHANG Zhiqi;LIU He;College of Food and Bioengingeering;Henan University of Science and Technology;Shanxi Fangling Tradeing Co. Ltd.;School of Chemistry and Chemical Engineering;Shaanxi Normal University;
YUAN Jiangfeng;ZHAO Junfeng;SUN Junjie;HE Lingmei;ZHANG Zhiqi;LIU He;College of Food and Bioengingeering;Henan University of Science and Technology;Shanxi Fangling Tradeing Co. Ltd.;School of Chemistry and Chemical Engineering;Shaanxi Normal University;
..............page:164-167
Nutritional Quality and Aroma Components in Yogurt Supplemented with Functional Components of Ganoderma lucidum
LI Guangfu;CHEN Wei;FAN Luping;QI Huiying;ZHI Xiaoqing;LIU Yuanyuan;College of Food Science and Engineering;Shandong Agricultural University;
LI Guangfu;CHEN Wei;FAN Luping;QI Huiying;ZHI Xiaoqing;LIU Yuanyuan;College of Food Science and Engineering;Shandong Agricultural University;
..............page:168-173
Evaluation of the Uncertainty of Measurement for Determination of Thiamine Content in Nutritional Supplements by Fluorescence Spectrophotometry
HUANG Xu;JIA Hongxin;LI Hui;Liaoning Institute for Food Inspection and Testing;
HUANG Xu;JIA Hongxin;LI Hui;Liaoning Institute for Food Inspection and Testing;
..............page:174-178
Extraction of β-Carotene from Dunaliella salina by Water-Soluble Organic Solvent
HUI Bodi;XU Dai;GONG Ping;GAO Jie;Department of Food Science;College of Applied Arts and Science;Beijing Union University;
HUI Bodi;XU Dai;GONG Ping;GAO Jie;Department of Food Science;College of Applied Arts and Science;Beijing Union University;
..............page:179-184
Comparative Application of SDE and SPME for Analysis of Aroma-Active Compounds in Button Mushroom(Agaricus bisporus)
Lü Yanjie;Wild Flavors Co. Ltd.;
Lü Yanjie;Wild Flavors Co. Ltd.;
..............page:185-188
Bacterial Flora before and after Bacterial Reduction during Slaughtering and Processing Broiler Chickens
XIA Xiaolong;PENG Zhen;LIU Shuliang;HAN Xinfeng;ZHOU Kang;ZOU Likou;LAI Haimei;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;Laboratory of Microbiology;Dujiangyan Campus of Sichuan Agricultural University;
XIA Xiaolong;PENG Zhen;LIU Shuliang;HAN Xinfeng;ZHOU Kang;ZOU Likou;LAI Haimei;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering of Sichuan Province;Laboratory of Microbiology;Dujiangyan Campus of Sichuan Agricultural University;
..............page:189-194
Detection and Analysis of Two Food-Borne Pathogens in Tea Samples from Wuhan Market
DOU Yumiao;ZHANG Fei;ZHANG Yi;CHEN Yaheng;ZHOU Guoping;School of Biological and Pharmaceutical Engineering;Wuhan Polytechnic University;
DOU Yumiao;ZHANG Fei;ZHANG Yi;CHEN Yaheng;ZHOU Guoping;School of Biological and Pharmaceutical Engineering;Wuhan Polytechnic University;
..............page:195-200
Detection of Contamination of Five Main Foodborne Pathogens and Distribution Probability Assessment in Commercial Raw Chicken
PU Chengjun;CUI Xingbo;DU Lanlan;LEI Ya;ZHANG Hongyu;LIU Fang;DONG Qingli;LIU Qing;College of Food Science and Medical Instrument;University of Shanghai for Science and Technology;International Travel Health Care Center of Gansu Entry and Exit Inspection and Quarantine Bureau;
PU Chengjun;CUI Xingbo;DU Lanlan;LEI Ya;ZHANG Hongyu;LIU Fang;DONG Qingli;LIU Qing;College of Food Science and Medical Instrument;University of Shanghai for Science and Technology;International Travel Health Care Center of Gansu Entry and Exit Inspection and Quarantine Bureau;
..............page:201-205
Real-Time Fluorescence Helicase-Dependent Isothermal DNA Amplification Method for Rapid Detection of Listeria monocytogenes in Foods
ZHANG Mingru;RAO Li;WANG Jianguang;JIE Li;DING Hongliu;SHEN Xiaofang;School of Food Science and Technology;Jiangnan University;Suzhou Product Quality Supervision and Inspection Institute;
ZHANG Mingru;RAO Li;WANG Jianguang;JIE Li;DING Hongliu;SHEN Xiaofang;School of Food Science and Technology;Jiangnan University;Suzhou Product Quality Supervision and Inspection Institute;
..............page:206-210
Ultra-Sensitive Detection of Genetically Modified Ingredients in Rice-Derived Products Using Real-Time PCR with Locked Nucleic Acid Taq Man Probe
PAN Guang;ZHANG Guiming;CHEN Zhinan;CHENG Yinghui;XIANG Caiyu;BAO Xianyu;LING Xingyuan;Animal and Plant Inspection and Quarantine Technology Center;Shenzhen Entry-Exit Inspection and Quarantine Bureau;Shenzhen Academy of Inspection and Quarantine;
PAN Guang;ZHANG Guiming;CHEN Zhinan;CHENG Yinghui;XIANG Caiyu;BAO Xianyu;LING Xingyuan;Animal and Plant Inspection and Quarantine Technology Center;Shenzhen Entry-Exit Inspection and Quarantine Bureau;Shenzhen Academy of Inspection and Quarantine;
..............page:211-215
Preparation of Immunoaffinity Column for AFB1 with Monoclonal Antibodies Immobilized on Protein A-Sepharose
GONG Yan;YANG Tingting;MO Xiaosong;ZHANG Haitao;HUANG Wei;LU Tingjin;ZHANG Dongsheng;WANG Haifeng;Jiangsu Suwei Institute of Microbiology Co. Ltd.;Grain and Oil Quality Monitoring Bureau of Grain in Jiangsu Province;College of Food Science and Engineering;Nanjing University of Finance and Economics;
GONG Yan;YANG Tingting;MO Xiaosong;ZHANG Haitao;HUANG Wei;LU Tingjin;ZHANG Dongsheng;WANG Haifeng;Jiangsu Suwei Institute of Microbiology Co. Ltd.;Grain and Oil Quality Monitoring Bureau of Grain in Jiangsu Province;College of Food Science and Engineering;Nanjing University of Finance and Economics;
..............page:216-220
Effects of UV-C Treatment on Postharvest Decay, Antioxidant Activity and Phenylpropanoid Metabolism in Strawberry Fruit
WANG Huanyu;JIANG Lulu;WANG Huiyuan;YU Xuan;JIN Peng;ZHENG Yonghua;College of Food Science and Technology;Nanjing Agricultural University;
WANG Huanyu;JIANG Lulu;WANG Huiyuan;YU Xuan;JIN Peng;ZHENG Yonghua;College of Food Science and Technology;Nanjing Agricultural University;
..............page:221-226
Changes in Freshness and Quality of Silver Carp Fillets during Storage at 0 ℃
CHEN Si;LI Tingting;LI Huan;LI Jianrong;CHEN Ying;LI Minzhen;Food Safety Key Laboratory of Liaoning Province;Food Science Research Institute;Bohai University;College of Life Science;Dalian Nationality of University;Chinese Academy of Inspection and Quarantine;Anshan Jiaxian Agricultural Development Co. Ltd.;
CHEN Si;LI Tingting;LI Huan;LI Jianrong;CHEN Ying;LI Minzhen;Food Safety Key Laboratory of Liaoning Province;Food Science Research Institute;Bohai University;College of Life Science;Dalian Nationality of University;Chinese Academy of Inspection and Quarantine;Anshan Jiaxian Agricultural Development Co. Ltd.;
..............page:227-232
Characteristics of Granulated Juice Sacs of Red-Fleshed Sweet Pomelo
HU Weirong;LIU Shunzhi;JIANG Yueling;LIN Yunyi;WANG Yulin;LI Bailing;School of Life Sciences;Guangzhou University;
HU Weirong;LIU Shunzhi;JIANG Yueling;LIN Yunyi;WANG Yulin;LI Bailing;School of Life Sciences;Guangzhou University;
..............page:233-238
Effect of Preharvest Spraying with GA on Storage Quality and Postharvest Physiology of ‘Hongguifei’Mango Fruits
HUANG Minghui;FENG Shuhan;FENG Yan;LI Wen;College of Horticulture and Landscape;Hainan University;
HUANG Minghui;FENG Shuhan;FENG Yan;LI Wen;College of Horticulture and Landscape;Hainan University;
..............page:239-244
Effects of Exogenous Spermidine on Activities of Antioxidant Enzymes in ‘Huangguogan’ Orange Fruits
XIONG Bo;WANG Zhihui;GAO Jingfei;ZHANG Tingting;SHI Dongdong;GU Xianjie;ZENG Haiqiong;LIAO Ling;College of Horticulture;Sichuan Agricultural University;
XIONG Bo;WANG Zhihui;GAO Jingfei;ZHANG Tingting;SHI Dongdong;GU Xianjie;ZENG Haiqiong;LIAO Ling;College of Horticulture;Sichuan Agricultural University;
..............page:245-248
Effects of Composite Biological Antistaling Agent on Storage Qualities of Fresh Corn
ZHANG Xiaoli;HE Yutang;XIE Yumei;GAO Hongni;LIU He;MA Tao;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
ZHANG Xiaoli;HE Yutang;XIE Yumei;GAO Hongni;LIU He;MA Tao;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;
..............page:249-253
Kinetics of Physiological and Quality Changes and Shelf-Life Kinetic Model of Xuanhua Milk Grape during Storage
ZHANG Xiuyuan;HE Kuo;ZHAO Ruiping;SUN Fengmei;LAN Fengying;WANG Yunfeng;College of Agriculture and Forestry Science and Technology;Hebei North University;College of Biotechnology;Tianjin University of Science and Technology;
ZHANG Xiuyuan;HE Kuo;ZHAO Ruiping;SUN Fengmei;LAN Fengying;WANG Yunfeng;College of Agriculture and Forestry Science and Technology;Hebei North University;College of Biotechnology;Tianjin University of Science and Technology;
..............page:254-258
Effect of Vacuum Packaging on the Quality of Harbin Red Sausage
HE Wanglin;MA Hongyan;YU Hong;ZHANG Ruihong;DONG Yangyang;YAO Hongyu;YU Longhao;College of Food Science;Heilongjiang Bayi Agricultural University;
HE Wanglin;MA Hongyan;YU Hong;ZHANG Ruihong;DONG Yangyang;YAO Hongyu;YU Longhao;College of Food Science;Heilongjiang Bayi Agricultural University;
..............page:259-263
..............page:264
ying yang jian kang he shi pin wei sheng de ke xue ji zhuan ye zhi dao nong ye bu shi er wu gui hua jiao cai shi pin ying yang yu wei sheng xue shu ping
wang fang fang ;
wang fang fang ;
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