1002-6630
2015 Issue 16
Optimization of Preparation Conditions for Tea Polyphenols-Zinc Complex by Central Composite Design
YUAN Chuanxun;LIU Xiaofang;JIN Risheng;Engineering Research Center of Bioprocess Ministry of Education;Hefei University of Technology;
YUAN Chuanxun;LIU Xiaofang;JIN Risheng;Engineering Research Center of Bioprocess Ministry of Education;Hefei University of Technology;
..............page:1-6
Optimization of Extraction Conditions for Yam Storage Proteins through Alkali-Extraction and Acid-Precipitation by Response Surface Methodology
ZHAO Yue;GAO Qi;WANG Xiaowen;JIA Youfeng;ZHANG Junwei;AI Xinzi;XUE Youlin;College of Life Science;Liaoning University;College of Light Industry;Liaoning University;Liaoning Administrative College;
ZHAO Yue;GAO Qi;WANG Xiaowen;JIA Youfeng;ZHANG Junwei;AI Xinzi;XUE Youlin;College of Life Science;Liaoning University;College of Light Industry;Liaoning University;Liaoning Administrative College;
..............page:7-11
..............page:9-10
..............page:12
Optimization of Ultrasonic-Assisted Extraction and Antioxidative Activities of Total Flavonoids from Mung Bean(Phaseolus radiatus) Hull
ZHU Wenxue;JIAO Kunpeng;LUO Lei;BAI Xiting;MA Liping;ZHAI Haoyu;LI Yuhui;College of Food and Bioengineering;Hennan University of Science and Technology;
ZHU Wenxue;JIAO Kunpeng;LUO Lei;BAI Xiting;MA Liping;ZHAI Haoyu;LI Yuhui;College of Food and Bioengineering;Hennan University of Science and Technology;
..............page:12-17
..............page:14
Optimization of Modification Process for Corn Starch Using Enzymatic Hydrolysis Combined with Extrusion by Response Surface Methodology
LIU Jingxue;FAN Hongxiu;WANG Qingqing;ZHAO Xin;GUO Zhong;ZHANG Yanrong;College of Food Science and Engineering;Jilin Agricultural University;
LIU Jingxue;FAN Hongxiu;WANG Qingqing;ZHAO Xin;GUO Zhong;ZHANG Yanrong;College of Food Science and Engineering;Jilin Agricultural University;
..............page:18-24
..............page:25
Optimization of Processing Conditions and Analysis of Volatile Compounds in Pine-Mushroom(Tricholoma matsutake Sing.) Soup
WANG Huiqing;MA Dong;WU Surui;MING Jian;College of Food Science;Southwest University;Kunming Research Fungi Institute of All China Federation of Supply and Marketing Cooporatives;
WANG Huiqing;MA Dong;WU Surui;MING Jian;College of Food Science;Southwest University;Kunming Research Fungi Institute of All China Federation of Supply and Marketing Cooporatives;
..............page:25-30
Separation and Purification of Phenols from Longan(Dimocarpus longan Lour.) Seeds and Their Structural Analysis
CHEN Jinyu;ZENG Jian;LI Chunmei;College of Food Science and Technology;Huazhong Agricultural University;
CHEN Jinyu;ZENG Jian;LI Chunmei;College of Food Science and Technology;Huazhong Agricultural University;
..............page:31-37
Optimization of Preparation Process for Corn Starch-Chitosan Edible Films by Response Surface Methodology
XU Mingyue;LI Hongjun;HE Zhifei;GAN Yi;WANG Shan;YU Li;WANG Zhaoming;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;
XU Mingyue;LI Hongjun;HE Zhifei;GAN Yi;WANG Shan;YU Li;WANG Zhaoming;College of Food Science;Southwest University;Chongqing Special Food Engineering and Technology Research Center;
..............page:38-43
Optimization of Ultrasonic-Assisted Extraction of Total Triterpenoids from Apple Pomace by Response Surface Methodology
ZHANG Shuang;REN Yamei;LIU Chunli;WANG Tao;ZHAO Yu;REN Xiaolin;College of Food Science and Engineering;Northwest A&F University;College of Horticulture;Northwest A&F University;
ZHANG Shuang;REN Yamei;LIU Chunli;WANG Tao;ZHAO Yu;REN Xiaolin;College of Food Science and Engineering;Northwest A&F University;College of Horticulture;Northwest A&F University;
..............page:44-50
Optimization of the Combination of Pectin and Carboxymethyl Cellulose for Improving the Stability of Sour Soymilk
LI Xinxin;LIU Zhisheng;WU Juan;LI Baoguo;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;Wilmar Global Research & Development Center;
LI Xinxin;LIU Zhisheng;WU Juan;LI Baoguo;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;Wilmar Global Research & Development Center;
..............page:51-55
Optimization of Preparation of Isomaltooligosaccharide-Iron Complex by pH Control
MAO Kai;LI Dan;WU Jiaojiao;PAN Hongchun;LIU Hong;Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control;College of Pharmaceutical Sciences;Southwest University;
MAO Kai;LI Dan;WU Jiaojiao;PAN Hongchun;LIU Hong;Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control;College of Pharmaceutical Sciences;Southwest University;
..............page:56-60
Kinetic Studies on Extraction of Carotenoids from Carrot Powder
LIU Xiaogeng;CHEN Meimei;CHEN Yousheng;ZHANG Yakun;YUAN Lei;HU Tangming;WANG Lifeng;PENG Dongmei;Key Laboratory of Grains and Oils Quality Control and Processing;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance and Economics;The Library of Nanjing University of Finance and Economics;Guangdong Food and Drug Vocational College;
LIU Xiaogeng;CHEN Meimei;CHEN Yousheng;ZHANG Yakun;YUAN Lei;HU Tangming;WANG Lifeng;PENG Dongmei;Key Laboratory of Grains and Oils Quality Control and Processing;Collaborative Innovation Center for Modern Grain Circulation and Safety;College of Food Science and Engineering;Nanjing University of Finance and Economics;The Library of Nanjing University of Finance and Economics;Guangdong Food and Drug Vocational College;
..............page:61-65
Optimization of Ultrasonic-Assisted Extraction of Yohimbine from Rauvolfia verticillata Roots by Response Surface Analysis
GUO Zhanjing;LIU Xiongmin;HUANG Hongmiao;ZHENG Yanfei;School of Chemistry and Chemical Engineering;Guangxi University;Key Laboratory of Generic Technology Research and Development of Traditional Chinese Medicine Preparation in Guangxi Colleges and Universities;College of Pharmacy;Guangxi University of Chinese Medicine;
GUO Zhanjing;LIU Xiongmin;HUANG Hongmiao;ZHENG Yanfei;School of Chemistry and Chemical Engineering;Guangxi University;Key Laboratory of Generic Technology Research and Development of Traditional Chinese Medicine Preparation in Guangxi Colleges and Universities;College of Pharmacy;Guangxi University of Chinese Medicine;
..............page:66-71
Microwave-Ultrasonic Assisted Extraction and Antioxidant Activity of Polysaccharides from Bamboo Shoot Shell
ZHANG Shuai;ZHENG Baodong;LIN Liangmei;ZHENG Yafeng;College of Food Science;Fujian Agriculture and Forestry University;Sugarcane Research Institute;Fujian Academy of Agricultural Sciences;
ZHANG Shuai;ZHENG Baodong;LIN Liangmei;ZHENG Yafeng;College of Food Science;Fujian Agriculture and Forestry University;Sugarcane Research Institute;Fujian Academy of Agricultural Sciences;
..............page:72-76
Optimization of Ultrasonic-Vacuum Extraction of Polysaccharides from Fruit Bodies of Pleurotus eryngii
HUANG Qian;YUE Tianli;YUAN Yahong;WANG Zhouli;College of Food Science and Engineering;Northwest A&F University;
HUANG Qian;YUE Tianli;YUAN Yahong;WANG Zhouli;College of Food Science and Engineering;Northwest A&F University;
..............page:77-82
Optimization of Enzymatic Hydrolysis of Carrot Pulp with Cellulase and Pectinase for Increased Juice Yield by Response Surface Methodology
ZHAO Neng;LUO Anwei;YAO Jie;NIU Yuanyang;LI Chen;LIU Huanjun;College of Food Science and Engineering;Northwest A&F University;
ZHAO Neng;LUO Anwei;YAO Jie;NIU Yuanyang;LI Chen;LIU Huanjun;College of Food Science and Engineering;Northwest A&F University;
..............page:83-87
Principal Component and Cluster Analyses of Volatile Components in Tea Flowers from Different Cultivars at Different Stages of Bloom
ZENG Liang;FU Liya;LUO Liyong;MA Mengjun;LI Sheng;College of Food Science;Southwest University;Tea Research Institute;Southwest University;
ZENG Liang;FU Liya;LUO Liyong;MA Mengjun;LI Sheng;College of Food Science;Southwest University;Tea Research Institute;Southwest University;
..............page:88-93
Analysis of Volatile Components in Pickles Fermented with Different Starter Cultures
XU Danping;PU Biao;LIU Shuliang;ZHUO Zhihang;ZHANG Nan;College of Food Science;Sichuan Agricultural University;College of Forestry;Sichuan Agricultural University;
XU Danping;PU Biao;LIU Shuliang;ZHUO Zhihang;ZHANG Nan;College of Food Science;Sichuan Agricultural University;College of Forestry;Sichuan Agricultural University;
..............page:94-100
Nondestructive Detection of Soluble Solid Content of Postharvest Kiwifruits Based on Hyperspectral Imaging Technology
DONG Jinlei;GUO Wenchuan;College of Mechanical and Electronic Engineering;Northwest A&F University;
DONG Jinlei;GUO Wenchuan;College of Mechanical and Electronic Engineering;Northwest A&F University;
..............page:101-106
Comparison of Free Amino Acids and Taste Characteristics in Chicken Soup and Chicken Enzymatic Hydrolysate
CHEN Yiying;DING Qi;ZHAO Jing;SUN Ying;ZHANG Yuyu;SUN Baoguo;ZHENG Fuping;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
CHEN Yiying;DING Qi;ZHAO Jing;SUN Ying;ZHANG Yuyu;SUN Baoguo;ZHENG Fuping;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:107-111
Non-Destructive Detection of Refrigerated Time and Moisture Content in Chilled Mutton Using Hyperspectral Imaging
WANG Wanjiao;WANG Songlei;HE Xiaoguang;HE Jianguo;School of Agriculture;Ningxia University;
WANG Wanjiao;WANG Songlei;HE Xiaoguang;HE Jianguo;School of Agriculture;Ningxia University;
..............page:112-116
Analysis of Volatile Aroma Compounds in Allium macrostemon Bunge.
SUN Ymg;CHEN Yiying;DING Qi;ZHAO Jing;ZHANG Yuyu;SUN Baoguo;CHEN Haitao;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
SUN Ymg;CHEN Yiying;DING Qi;ZHAO Jing;ZHANG Yuyu;SUN Baoguo;CHEN Haitao;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:117-121
GC-MS Analysis of Fatty Acid Composition of Lipids in Chicken Skin of Xinjiang Baicheng Fatty Chicken and Nanjing Local Chicken
PAN Yushi;Renaguli·MUSHA;CHEN Yue;CHEN Shibo;MA Ning;HU Qiuhui;FANG Yong;The Jiangsu Province Center of Cooperative Innovation for Modern Grain Circulation and Security;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;
PAN Yushi;Renaguli·MUSHA;CHEN Yue;CHEN Shibo;MA Ning;HU Qiuhui;FANG Yong;The Jiangsu Province Center of Cooperative Innovation for Modern Grain Circulation and Security;College of Food Science and Engineering;Nanjing University of Finance and Economics;College of Food and Pharmaceutical Sciences;Xinjiang Agricultural University;
..............page:122-126
Analysis of Characteristic Aroma Compounds in Wangzhihe Stinky Tofu by Simultaneous Distillation-Extraction and Gas Chromatography-Mass Spectrometry(SDE-GC-MS)
SUN Jiewen;YANG Keyu;LI Yanmin;CHEN Yiying;LIU Yuping;ZHANG Yuyu;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
SUN Jiewen;YANG Keyu;LI Yanmin;CHEN Yiying;LIU Yuping;ZHANG Yuyu;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:127-131
Analysis of Volatile Flavor Compounds in Blue Cheese
ZHANG Yueqi;GUO Beibei;SUN Fengyi;SUN Jie;CHEN Haitao;ZHANG Yuyu;SUN Baoguo;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Key Labaratory of Flavor Chemistry;Beijing Technology and Business University;
ZHANG Yueqi;GUO Beibei;SUN Fengyi;SUN Jie;CHEN Haitao;ZHANG Yuyu;SUN Baoguo;Beijing Innovation Centre of Food Nutrition and Human Health;Beijing Key Labaratory of Flavor Chemistry;Beijing Technology and Business University;
..............page:132-136
Comparative Analysis and Assessment of the Main Chemical Components between Transgenic Rice and Parental Rice
SHI Wei;LIU Huaqing;XIANG Yonggang;LI Shengqing;CHEN Hao;College of Science;Huazhong Agricultural University;
SHI Wei;LIU Huaqing;XIANG Yonggang;LI Shengqing;CHEN Hao;College of Science;Huazhong Agricultural University;
..............page:137-140
Simultaneous Determination of Squalene, Tocopherols and Steradienes in Vegetable Oils by HPLC
XU Xianghua;ZHANG Xin;YU Ruixiang;FANG Xiaoming;DING Zhuoping;China Certification and Inspection Group;Testing Center of Shanghai Co.Ltd.;College of Food Science and Technology;Shanghai Ocean University;Shanghai Institute of Measurement and Testing Technology;Shanghai Entry-Exit Inspection and Quarantine Bureau;
XU Xianghua;ZHANG Xin;YU Ruixiang;FANG Xiaoming;DING Zhuoping;China Certification and Inspection Group;Testing Center of Shanghai Co.Ltd.;College of Food Science and Technology;Shanghai Ocean University;Shanghai Institute of Measurement and Testing Technology;Shanghai Entry-Exit Inspection and Quarantine Bureau;
..............page:141-147
Rapid and Nondestructive Identification of Chicken Breeds by Near Infrared Spectroscopy
GONG Yan;TANG Xiaoyan;WANG Min;TAO Rui;MAO Xuefei;Key Laboratory of Agri-food Safety and Quality;Ministry of Agriculture;Institute of Quality Standards and Testing Technology for Agro-products;Chinese Academy of Agricultural Sciences;
GONG Yan;TANG Xiaoyan;WANG Min;TAO Rui;MAO Xuefei;Key Laboratory of Agri-food Safety and Quality;Ministry of Agriculture;Institute of Quality Standards and Testing Technology for Agro-products;Chinese Academy of Agricultural Sciences;
..............page:148-152
Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA
HAO Baorui;ZHANG Kunsheng;ZHANG Shunliang;WANG Shouwei;CHENG Xiaoyu;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;China Meat Research Center;
HAO Baorui;ZHANG Kunsheng;ZHANG Shunliang;WANG Shouwei;CHENG Xiaoyu;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;China Meat Research Center;
..............page:153-157
Effect of Freeze-Thaw Cycles on the Changes in Volatile Compounds of Chansi Rabbit, a Traditional Chinese Cured Rabbit Meat Product
SU Yan;LIU Yuling;ZHOU Tao;XIA Yangyi;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;
SU Yan;LIU Yuling;ZHOU Tao;XIA Yangyi;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;
..............page:158-162
Effect of Salt-Tolerant Lactobacillus Incubation on Volatile Components in Pickled Pepper with Different Salinities
XIE Jing;LI Ziming;JIANG Liwen;College of Food Science and Technology;Hunan Agricultural University;Hunan Province Key Laboratory of Food Science and Biotechnology;Fermented Food Engineering and Technology Research Center of Hunan Province;
XIE Jing;LI Ziming;JIANG Liwen;College of Food Science and Technology;Hunan Agricultural University;Hunan Province Key Laboratory of Food Science and Biotechnology;Fermented Food Engineering and Technology Research Center of Hunan Province;
..............page:163-169
Analysis of Volatile Flavor Compounds in Muscles from Wild and Cultured Leiocassis longirostris
CAO Jing;ZHANG Fengping;LONG Bin;DU Xueli;YANG Xinyi;LIU Yaomin;WANG Xichang;Inspection Center of Tongwei Co.Ltd.;College of Food Science and Technology;Shanghai Ocean University;Key Laboratory of Aquatic;Livestock;Poultry Nutrition and Healthy Culturing;Ministry of Agriculture;Tongwei Co.Ltd.;
CAO Jing;ZHANG Fengping;LONG Bin;DU Xueli;YANG Xinyi;LIU Yaomin;WANG Xichang;Inspection Center of Tongwei Co.Ltd.;College of Food Science and Technology;Shanghai Ocean University;Key Laboratory of Aquatic;Livestock;Poultry Nutrition and Healthy Culturing;Ministry of Agriculture;Tongwei Co.Ltd.;
..............page:170-174
Variations in Major Characteristic Flavor Compounds during Pickling and Smoking of Chinese Traditional Bacon
LI Lin;WU Qian;LIN Jing;WANG Zhenhua;SHANG Yongbiao;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;
LI Lin;WU Qian;LIN Jing;WANG Zhenhua;SHANG Yongbiao;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;
..............page:175-179
A Comparative Study of the Influence of Cultivation with Rice Straw and Corn Cob on Nutrients in Fruit Bodies of Agaricus brunnescens Peck
LIANG Xiaoli;ZANG Yuru;SUN Taiping;DONG Qianqian;QIN Wenlan;WANG Xinfeng;CHEN Zhongming;JI Lilian;College of Food Science and Engineering;Yangzhou University;Jiangsu Key Laboratory for Biomass-Based Energy and Enzyme Technology;School of Life Science;Huaiyin Normal University;Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection;Huaiyin Normal University;Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake;School of Life Science;Huaiyin Normal University;
LIANG Xiaoli;ZANG Yuru;SUN Taiping;DONG Qianqian;QIN Wenlan;WANG Xinfeng;CHEN Zhongming;JI Lilian;College of Food Science and Engineering;Yangzhou University;Jiangsu Key Laboratory for Biomass-Based Energy and Enzyme Technology;School of Life Science;Huaiyin Normal University;Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection;Huaiyin Normal University;Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake;School of Life Science;Huaiyin Normal University;
..............page:180-185
Changes in Trans Fatty acids Composition, Acid Value and Peroxide Value in Zanthoxylum bungeanum Seed Kernel Oil during Heating Process
YAO Shiyong;WANG Fei;SHI Chuang;CUI Rong;ZHENG Xuxu;School of Environmental and Biological Engineering;Chongqing Technology and Business University;Educational Administration;Chongqing Technology and Business University;Chongqing Key Laboratory of Catalysis and Functional Organic Molecules;Chongqing Technology and Business University;
YAO Shiyong;WANG Fei;SHI Chuang;CUI Rong;ZHENG Xuxu;School of Environmental and Biological Engineering;Chongqing Technology and Business University;Educational Administration;Chongqing Technology and Business University;Chongqing Key Laboratory of Catalysis and Functional Organic Molecules;Chongqing Technology and Business University;
..............page:186-191
Determination of Mineral Elements in Dioscorea alata L. Tubers by Atomic Absorption Spectrometry with Wet Digestion
XU Hao;LIU Shuiying;School of Biological Science and Engineering;Shaanxi University of Technology;
XU Hao;LIU Shuiying;School of Biological Science and Engineering;Shaanxi University of Technology;
..............page:192-196
Correlation Analysis of Physicochemical Indexes with Lipid Oxidation Characteristics during the Manufacturing Process of Fermented Cantonese Sausages
HUANG Jinzhi;YANG Rongling;TANG Daobang;LIU Xueming;State Key Laboratory Cultivation Base of Province Co-construction-Key Laboratory of Guangdong Agricultural Products Processing;Sericulture and Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;College of Bioscience and Bioengineering;Jiangxi Agricultural University;
HUANG Jinzhi;YANG Rongling;TANG Daobang;LIU Xueming;State Key Laboratory Cultivation Base of Province Co-construction-Key Laboratory of Guangdong Agricultural Products Processing;Sericulture and Agri-food Research Institute;Guangdong Academy of Agricultural Sciences;College of Bioscience and Bioengineering;Jiangxi Agricultural University;
..............page:197-202
Analysis of Chemical Constituents and Fatty Acid Composition of ‘Danfenghou’ Plum Seed Kernels and Physical Properties of Protein Extract
ZHANG Yanyan;GE Ziyan;LI Qingwei;LI Hongwei;Lü Lintong;FAN Junfeng;College of Food Science and Engineering;Beijing University of Agriculture;College of Biological Sciences and Technology;Beijing Forestry University;Landscape Architecture School;Beijing Forestry University;
ZHANG Yanyan;GE Ziyan;LI Qingwei;LI Hongwei;Lü Lintong;FAN Junfeng;College of Food Science and Engineering;Beijing University of Agriculture;College of Biological Sciences and Technology;Beijing Forestry University;Landscape Architecture School;Beijing Forestry University;
..............page:203-206
Effect of Rice Wine Koji Collected from Different Regions on the Taste of Rice Wine
WANG Yurong;ZHANG Junying;HU Xinjie;CAI Hongyu;YANG Chengcong;GUO Zhuang;Northwest Hubei Research Institute of Traditional Fermented Food;School of Chemical Engineering and Food Science;Hubei University of Arts and Science;Erdos Ecological Environment Career Academy;College of Food Science;Sichuan Agricultural University;
WANG Yurong;ZHANG Junying;HU Xinjie;CAI Hongyu;YANG Chengcong;GUO Zhuang;Northwest Hubei Research Institute of Traditional Fermented Food;School of Chemical Engineering and Food Science;Hubei University of Arts and Science;Erdos Ecological Environment Career Academy;College of Food Science;Sichuan Agricultural University;
..............page:207-210
Determination of Gigantol Based on Dispersive Liquid-Liquid Microextraction
SHI Cheng;JIANG Lei;MA Yinhai;TU Yujiao;Department of Chemical Science and Technology;Kunming University;
SHI Cheng;JIANG Lei;MA Yinhai;TU Yujiao;Department of Chemical Science and Technology;Kunming University;
..............page:211-214
Changes in Volatile Flavor Components during Hunan Cured Meat Processing
ZHANG Shunliang;WANG Shouwei;CHENG Xiaoyu;SONG Zhongxiang;HAO Baorui;QIAO Xiaoling;CHEN Wenhua;QU Chao;China Meat Research Center;China Meat Processing and Engineering Center;Hunan TangRenShen Meat Product Co.Ltd.;College of Biotechnology and Food Science;Tianjin University of Commerce;
ZHANG Shunliang;WANG Shouwei;CHENG Xiaoyu;SONG Zhongxiang;HAO Baorui;QIAO Xiaoling;CHEN Wenhua;QU Chao;China Meat Research Center;China Meat Processing and Engineering Center;Hunan TangRenShen Meat Product Co.Ltd.;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:215-219
Quantification of the Content of all E-lutein from the Ray Florets of Oil Sunflower in Xinjiang and Inner Mongolia
HUI Bodi;GONG Ping;Department of Food Science;College of Applied Arts and Science;Beijing Union University;
HUI Bodi;GONG Ping;Department of Food Science;College of Applied Arts and Science;Beijing Union University;
..............page:220-223
Quantification of Two Odor Components in Chinese Liquor by SPME-GC-MS
QIAO Minsha;ZHAO Shuxin;LIANG Huizhen;ZHANG Changxia;LI Changwen;College of Bioengineering;Tianjin University of Science and Technology;Division of Nutraceutical Products;TASLY Co.Ltd.;
QIAO Minsha;ZHAO Shuxin;LIANG Huizhen;ZHANG Changxia;LI Changwen;College of Bioengineering;Tianjin University of Science and Technology;Division of Nutraceutical Products;TASLY Co.Ltd.;
..............page:224-227
Fast Detection of Bisultap Residue in Sugarcane by Liquid Chromatography-Tandem Mass Spectrometry
HUANG Jianxiang;LU Dahai;DING Chenhong;LIAO Ruoxin;WANG Fuhua;Laboratory of Quality and Safety Risk Assessment for Agro-product;Ministry of Agriculture;Key Laboratory of Testing and Evaluation for Agro-product Quality and Safety;Ministry of Agriculture;Public Monitoring Center for Agro-product;Guangdong Academy of Agricultural Sciences;
HUANG Jianxiang;LU Dahai;DING Chenhong;LIAO Ruoxin;WANG Fuhua;Laboratory of Quality and Safety Risk Assessment for Agro-product;Ministry of Agriculture;Key Laboratory of Testing and Evaluation for Agro-product Quality and Safety;Ministry of Agriculture;Public Monitoring Center for Agro-product;Guangdong Academy of Agricultural Sciences;
..............page:228-230
Uncertainty Evaluation for Determining Sorbic Acid in Wine by High Performance Liquid Chromatography
GUAN Yongyi;QIU Zhichao;SONG Yang;CHEN Yufang;WANG Jinhua;LI Xiaolin;ZOU Zhifei;LIN Haidan;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;Guangzhou Quality Supervision and Testing Institute;Inspection and Quarantine Technology Center;Beijing Entry-Exit Inspection and Quarantine Bureau;
GUAN Yongyi;QIU Zhichao;SONG Yang;CHEN Yufang;WANG Jinhua;LI Xiaolin;ZOU Zhifei;LIN Haidan;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;Guangzhou Quality Supervision and Testing Institute;Inspection and Quarantine Technology Center;Beijing Entry-Exit Inspection and Quarantine Bureau;
..............page:231-235
Application of PCR-DGGE to Study the Dominant Bacteria of Chilled Mutton during Storage
ZHOU Yanbing;AI Qijun;ZHANG Dequan;College of Food Science Engineering;Beijing University of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agriculture Sciences;
ZHOU Yanbing;AI Qijun;ZHANG Dequan;College of Food Science Engineering;Beijing University of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agriculture Sciences;
..............page:236-240
Determination of Formaldehyde in Foods by High-Performance Liquid Chromatography with Fluorescence Detection through Derivatization with Acetylacetone
SHAO Shiping;XIANG Dapeng;LI Huabin;LIU Qing;WEI Xiaoqun;School of Public Health;Sun Yat-sen University;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;
SHAO Shiping;XIANG Dapeng;LI Huabin;LIU Qing;WEI Xiaoqun;School of Public Health;Sun Yat-sen University;Inspection and Quarantine Technology Center;Guangdong Entry-Exit Inspection and Quarantine Bureau;
..............page:241-245
Evaluation of Uncertainty in Determination of Urotropine in Rice Noodles by Ultra Performance Liquid Chromatography-Stable Isotope Dilution Mass Spectrometry
XU Xing;ZHANG Xiaoming;SHU Ping;ZHANG Yan;PENG Feijin;School of Food Science and Technology;Jiangnan University;Dali Comprehensive Inspection Centre of Quality and Technical Supervision;
XU Xing;ZHANG Xiaoming;SHU Ping;ZHANG Yan;PENG Feijin;School of Food Science and Technology;Jiangnan University;Dali Comprehensive Inspection Centre of Quality and Technical Supervision;
..............page:246-250
Establishment of PCR Detection Method for Salmonella typhimurium Based on ompc Gene
GONG Qiang;LI Zhanli;NIU Mingfu;WANG Hui;LIU Yongkang;QIN Cuili;SUN Xiaofei;College of Food and Bioengineering;Henan University of Science and Technology;
GONG Qiang;LI Zhanli;NIU Mingfu;WANG Hui;LIU Yongkang;QIN Cuili;SUN Xiaofei;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:251-254
Effect of Pretreatment Methods and Masking Agents for on the Detection of Zearalenone in Corn by ELISA
ZHEN Yuping;PEI Shichun;WANG Yan;GAO Jianwei;LI Yan;College of Food and Biological Engineering;Qiqihar University;
ZHEN Yuping;PEI Shichun;WANG Yan;GAO Jianwei;LI Yan;College of Food and Biological Engineering;Qiqihar University;
..............page:255-260
Biosensor Preparation for Detecting Antibiotics by Immobilized Lactobacilli
QIAO Lixin;WU Susheng;PANG Guangchang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
QIAO Lixin;WU Susheng;PANG Guangchang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:261-265
Comparison of the Cryoprotective Effects of Trehalose, Alginate and Alginate-Derived Oligosaccharides on Cooked Shrimp(Litopenaeus vannamei)
MA Lukai;ZHANG Bin;WANG Xiaoling;DENG Shanggui;XIE Chao;ZHANG Mengdie;Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province;School of Food and Medicine;Zhejiang Ocean University;
MA Lukai;ZHANG Bin;WANG Xiaoling;DENG Shanggui;XIE Chao;ZHANG Mengdie;Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province;School of Food and Medicine;Zhejiang Ocean University;
..............page:266-271
Effects of 1-Methylcyclopropene Treatments on Texture Properties of Red Pepper during Post-Harvest Storage
GUO Feng;WANG Yuning;LI Pengxia;SUN Yudong;CAO Jinhua;LUO Dexu;College of Food Science;Shenyang Agricultural University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;Jiangsu Area Huaiyin Institute of Agricultural Science;Jiangsu Huai’an Qingpu Agricultural Technology Promotion Center;
GUO Feng;WANG Yuning;LI Pengxia;SUN Yudong;CAO Jinhua;LUO Dexu;College of Food Science;Shenyang Agricultural University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;Jiangsu Area Huaiyin Institute of Agricultural Science;Jiangsu Huai’an Qingpu Agricultural Technology Promotion Center;
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Effect of Modified Potato Starch-Based Coating on Quality Preservation of “Zaosu” Pear
LIU Jinjin;LI Yongcai;BI Yang;WANG Yi;HU Lingang;LI Jianpeng;College of Food Science and Engineering;Gansu Agricultural University;Department of Chemistry and Life Science;Liuzhou Teachers College;
LIU Jinjin;LI Yongcai;BI Yang;WANG Yi;HU Lingang;LI Jianpeng;College of Food Science and Engineering;Gansu Agricultural University;Department of Chemistry and Life Science;Liuzhou Teachers College;
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shi pin bao zhuang nei rong de jing dian zhuan ye jiang shu guo jia ji shi yi wu nong ye bu shi er wu gui hua jiao cai shi pin bao zhuang xue shu ping
wang fang fang ;
wang fang fang ;
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