1002-6630
2015 Issue 24
Optimization of Maillard Reaction for Oyster Enzymatic Hydrolysates and Reducing Sugar by Response Surface Methodology and Analysis of Volatile Flavor Compounds in Reaction Products
YUAN Lin;ZHA Fengchao;YAO Ye;HAN Kaining;LIU Min;DONG Shiyuan;High-Value Utilization of Seafood Laboratory;College of Food Science and Engineering;Ocean University of China;
YUAN Lin;ZHA Fengchao;YAO Ye;HAN Kaining;LIU Min;DONG Shiyuan;High-Value Utilization of Seafood Laboratory;College of Food Science and Engineering;Ocean University of China;
..............page:1-9
Optimization of Preparation Process for Casein-Konjac Glucomannan Blend Sol and Its Stability
FAN Qiao;CHEN Hourong;XU Xiaoping;TIAN Meiling;ZHANG Fusheng;College of Food Science;Southwest University;
FAN Qiao;CHEN Hourong;XU Xiaoping;TIAN Meiling;ZHANG Fusheng;College of Food Science;Southwest University;
..............page:10-15
Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English
Editorial Office of Food Science and Human Wellness;
Editorial Office of Food Science and Human Wellness;
..............page:11
Purification of Phycocyanin from Nostoc spharoids Kützing by Stepwise Salting-out and Aqueous Two-Phase Extraction
TIAN Panpan;CHENG Chao;WANG Xingping;School of Biological Science and Technology;Hubei University for Nationalities;Key Laboratory of Biological Resources Protection and Utilization of Hubei Province;Hubei University for Nationalities;
TIAN Panpan;CHENG Chao;WANG Xingping;School of Biological Science and Technology;Hubei University for Nationalities;Key Laboratory of Biological Resources Protection and Utilization of Hubei Province;Hubei University for Nationalities;
..............page:16-22
Process Optimization for Preparation of Starch Ferulate Films by Response Surface Analysis
CHEN Jinfeng;WEN Yu;ZHAO Guohua;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;
CHEN Jinfeng;WEN Yu;ZHAO Guohua;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;
..............page:23-28
Effect of Addition of Fresh Pleurotus ostreatus Subjected to Different Processing Methods on Bread Quality
LIU Tingting;JIAO Yanping;LIU Hongcheng;ZHANG Yanrong;College of Food Science and Engineering;Jilin Agricultural University;
LIU Tingting;JIAO Yanping;LIU Hongcheng;ZHANG Yanrong;College of Food Science and Engineering;Jilin Agricultural University;
..............page:29-34
Orthogonal Array Optimization of Solid Phase Micro-Extraction Conditions for Loquat Aroma Compounds
CHEN Weiwei;SUN Haiyan;JIANG Yun;HAO Chenxing;LI Xiaolin;GUO Qigao;HE Qiao;XIANG Suqiong;LIANG Guolu;College of Horticulture and Landscape Architecture;Southwest University;
CHEN Weiwei;SUN Haiyan;JIANG Yun;HAO Chenxing;LI Xiaolin;GUO Qigao;HE Qiao;XIANG Suqiong;LIANG Guolu;College of Horticulture and Landscape Architecture;Southwest University;
..............page:35-39
Extraction, Purification and Antioxidant Activity of Total Flavonoids from Chrysanthemum coronarium L. Leaves
ZHANG Lujie;LI Rong;JIANG Zitao;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
ZHANG Lujie;LI Rong;JIANG Zitao;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:40-45
Optimization of Supercritical CO2 Extraction of “Yanzhi” Red Radish Seed Oil and Analysis of Its Fatty Acid Composition
ZHANG Jie;DENG Xu;SHAO Chengbin;YU Yang;LIANG Chong;Chongqing Key Laboratory of Catalysis and Functional Organic Molecule;College of Environment and Resources;Chongqing Technology and Business University;
ZHANG Jie;DENG Xu;SHAO Chengbin;YU Yang;LIANG Chong;Chongqing Key Laboratory of Catalysis and Functional Organic Molecule;College of Environment and Resources;Chongqing Technology and Business University;
..............page:46-50
Optimization of the Extraction Process for Flavonoids from Lotus(Nelumbo nucifera Gaertn.) Receptacle and Their Antioxidant Activities
HU Weicheng;WANG Xinfeng;SHEN Ting;WANG Yuning;CHEN Ming;YOU Long;JI Lilian;LI Pengxia;Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake;Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection;Huaiyin Normal University;School of Life Science;Huaiyin Normal University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
HU Weicheng;WANG Xinfeng;SHEN Ting;WANG Yuning;CHEN Ming;YOU Long;JI Lilian;LI Pengxia;Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake;Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection;Huaiyin Normal University;School of Life Science;Huaiyin Normal University;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;
..............page:51-56
Optimization of Aqueous Two-Phase Extraction of Total Flavonoids from Farfugium japonicum(L. f.) Kitam by Response Surface Methodology and Antibacterial Activity
CHEN Jianzhong;GE Shuilian;ZAN Lifeng;XING Haochun;FU Jing;WANG Gengxian;College of Life Science and Engineering;Handan College;Wild Resources Plant Research Center of South Hebei Mt.Taihang;
CHEN Jianzhong;GE Shuilian;ZAN Lifeng;XING Haochun;FU Jing;WANG Gengxian;College of Life Science and Engineering;Handan College;Wild Resources Plant Research Center of South Hebei Mt.Taihang;
..............page:57-62
Optimization of Extraction Conditions of Guangchang White Lotus Seed Protein by Response Surface Methodology and Antioxidant Activities of Its Enzymatic Hydrolysates
RAO Shengqi;ZANG Xiangyu;PU Yuwen;YANG Zhenquan;FANG Weiming;School of Food Science and Engineering;Yangzhou University;
RAO Shengqi;ZANG Xiangyu;PU Yuwen;YANG Zhenquan;FANG Weiming;School of Food Science and Engineering;Yangzhou University;
..............page:63-69
Optimization of Enzymatic Hydrolysis of Porcine Skin Based on Collagen Characteristics and Antioxidant Activity of the Resulting Hydrolysate
SU Wei;YANG Xuhui;WANG Yu;MU Yingchun;QIU Shuyi;School of Liquor and Food Engineering;Guizhou University;
SU Wei;YANG Xuhui;WANG Yu;MU Yingchun;QIU Shuyi;School of Liquor and Food Engineering;Guizhou University;
..............page:70-76
Optimization of Key Process Parameter for the Production of Duck Meat Floss
GENG Baoyu;FAN Yuanjing;WANG Minghe;LIU Peizhi;ZHANG Fan;MENG Jing;JIN Yuxia;GONG Tao;WEI Wei;College of Biological and Food Engineering;Hefei University of Technology;Anhui Liulang Food Limited Company;
GENG Baoyu;FAN Yuanjing;WANG Minghe;LIU Peizhi;ZHANG Fan;MENG Jing;JIN Yuxia;GONG Tao;WEI Wei;College of Biological and Food Engineering;Hefei University of Technology;Anhui Liulang Food Limited Company;
..............page:77-82
Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology
WANG Xingtian;LI Guishui;CHENG Lijun;LI Yi;TAO Siyi;ZHANG Bing;Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry and Food Machinery and Equipment;College of Mechanical Engineering;Tianjin University of Science and Technology;
WANG Xingtian;LI Guishui;CHENG Lijun;LI Yi;TAO Siyi;ZHANG Bing;Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry and Food Machinery and Equipment;College of Mechanical Engineering;Tianjin University of Science and Technology;
..............page:83-88
Optimized Extraction of Crude Ganoderic Acid from Ganoderma lucidum Spore and Antioxidant Effect in Vivo
LIU Qiao;GUAN Xiaohui;HUANG Cuiju;XIA Yan;SHEN Minghao;College of Food Science and Engineering;Jilin Agricultural University;
LIU Qiao;GUAN Xiaohui;HUANG Cuiju;XIA Yan;SHEN Minghao;College of Food Science and Engineering;Jilin Agricultural University;
..............page:89-94
Composition and Distribution of Nitrogenous Compounds in Soft Body of Ruditapes philippinarum
ZHANG Long;LIU Junrong;TIAN Yuanyong;LIU Jinyang;WU Zhong;WANG Wei;College of Food Science and Engineering;Dalian Ocean University;
ZHANG Long;LIU Junrong;TIAN Yuanyong;LIU Jinyang;WU Zhong;WANG Wei;College of Food Science and Engineering;Dalian Ocean University;
..............page:95-100
Determination of Macro Elements in Okra by Inductively Coupled Plasma Optical Emission Spectrometry with Hydrochloric Acid Extraction
NIE Xidu;FU Liang;College of Material and Chemical Engineering;Hunan Institute of Technology;College of Chemistry and Chemical Engineering;Yangtze Normal University;
NIE Xidu;FU Liang;College of Material and Chemical Engineering;Hunan Institute of Technology;College of Chemistry and Chemical Engineering;Yangtze Normal University;
..............page:101-104
Characterization of the Aroma Compounds in Stewed Pork Broth
WANG Meng;HOU Li;CAO Changchun;LIANG Jingjing;XIE Jianchun;ZHENG Fuping;SUN Baoguo;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
WANG Meng;HOU Li;CAO Changchun;LIANG Jingjing;XIE Jianchun;ZHENG Fuping;SUN Baoguo;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:105-111
Determination of Ascorbic Acid Based on its Inhibition on Nano-Ceria Chemiluminescence
SHI Wenbing;HE Wei;WANG Bangjiang;Chongqing Key Laboratory of Inorganic Special Functional Materials;College of Chemistry and Chemical Engineering;Yangtze Normal University;
SHI Wenbing;HE Wei;WANG Bangjiang;Chongqing Key Laboratory of Inorganic Special Functional Materials;College of Chemistry and Chemical Engineering;Yangtze Normal University;
..............page:112-115
Infrared Spectroscopy Combined with Multivariate Statistical Analysis to Quickly Identify Different Species of Bolete Mushrooms
YANG Tianwei;ZHANG Ji;SHI Yundong;LI Tao;WANG Yuanzhong;LIU Honggao;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;
YANG Tianwei;ZHANG Ji;SHI Yundong;LI Tao;WANG Yuanzhong;LIU Honggao;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:116-121
Determination and Comparison of the Contents of Typical Flavor Substances in Base Liquor of Dukang, a Chinese Liquor
ZHANG Weiwei;LIU Jianxue;HAN Sihai;LI Xuan;LI Peiyan;XU Baocheng;LUO Denglin;SUN Junjie;College of Food and Bioengineering;Henan University of Science and Technology;
ZHANG Weiwei;LIU Jianxue;HAN Sihai;LI Xuan;LI Peiyan;XU Baocheng;LUO Denglin;SUN Junjie;College of Food and Bioengineering;Henan University of Science and Technology;
..............page:122-126
Comparative Analysis of Meat Quality and Nutritive Value between Rongchang and Duroc Pigs
ZHANG Jie;LUO Zonggang;CHEN Lei;PU Hongzhou;Department of Animal Science;Southwest University;Chongqing Academy of Animal Sciences;Agricultural Bureau of Nanjiang Sichuan Province;
ZHANG Jie;LUO Zonggang;CHEN Lei;PU Hongzhou;Department of Animal Science;Southwest University;Chongqing Academy of Animal Sciences;Agricultural Bureau of Nanjiang Sichuan Province;
..............page:127-130
Comparative Analysis of Volatile Flavor Compounds of Cooked Hunan and Guangdong Bacon by Simultaneous Distillation and Extraction Combine with Gas Chromatography-Mass Spectrometry(SDE-GC-MS) and Gas Chromatography-Olfactometry(GC-O)
PU Dandan;SUN Jie;CHEN Haitao;SUN Baoguo;ZHANG Yuyu;Beijing Innovation Center of Food Nutrition and Human Health;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Key Laboratory of Flavor Chemistry;
PU Dandan;SUN Jie;CHEN Haitao;SUN Baoguo;ZHANG Yuyu;Beijing Innovation Center of Food Nutrition and Human Health;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Key Laboratory of Flavor Chemistry;
..............page:131-136
Impact of Processing Units on Aromatic Components of Blood Orange Juice
GUO Li;WU Houjiu;WANG Hua;SUN Zhigao;HUANG Xuegen;TAN Anqun;Citrus Research Institute;Chinese Academy of Agricultural Sciences;Southwest University;
GUO Li;WU Houjiu;WANG Hua;SUN Zhigao;HUANG Xuegen;TAN Anqun;Citrus Research Institute;Chinese Academy of Agricultural Sciences;Southwest University;
..............page:137-141
Establishment of Analytical Method for Nε-(carboxymethyl)lysine in Sweet and Sour Pork Ribs and Its Dynamic Change during the Cooking Process
JIA Hanbing;SHEN Mingyue;XIE Junhua;LIU Lingling;NIE Shaoping;State Key Laboratory of Food Science and Technology;Nangchang University;
JIA Hanbing;SHEN Mingyue;XIE Junhua;LIU Lingling;NIE Shaoping;State Key Laboratory of Food Science and Technology;Nangchang University;
..............page:142-146
Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques
XIE Yuejie;HE Zhifei;LI Hongjun;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;
XIE Yuejie;HE Zhifei;LI Hongjun;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;
..............page:147-151
Analysis of the Chemical Constituents of Essential Oil from Pomegranate Flower and Evaluation of Its Free Radical Scavenging Ability
JIA Xiuwen;ZHANG Lihua;LI Xianru;MENG Jian;AI Zhengdong;LI Xinyu;College of Life Sciences;Zaozhuang University;
JIA Xiuwen;ZHANG Lihua;LI Xianru;MENG Jian;AI Zhengdong;LI Xinyu;College of Life Sciences;Zaozhuang University;
..............page:152-155
Separation of ACE Inhibitory Peptides from Casein Hydrolysate and Analysis of Their Amino Acid Sequences
HU Zhihe;XIA Lei;SUN Zhengang;WU Wenqi;FENG Yongqiang;XUE Lu;LIU Xujin;JIA Ying;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food and Biotechnology;Tianjin Haihe Dairy Co.Ltd.;
HU Zhihe;XIA Lei;SUN Zhengang;WU Wenqi;FENG Yongqiang;XUE Lu;LIU Xujin;JIA Ying;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Food and Biotechnology;Tianjin Haihe Dairy Co.Ltd.;
..............page:156-163
Rapid Determination of Salt Content in Pickled Mustard Tuber by Multiple Electrodes
SUN Zhonglei;XU Yi;LI Yu;Institute of Life Science and Technology;Yangtze Normal University;
SUN Zhonglei;XU Yi;LI Yu;Institute of Life Science and Technology;Yangtze Normal University;
..............page:164-167
Determination of 22 Inorganic Elements in Different Parts of Mesona chinensis Benth by Inductively Coupled Plasma Optical Emission Spectroscopy(ICP-OES)
ZHOU Weiming;CHEN Liusheng;WANG Ruyi;Guangdong Food and Drug Vocational College;
ZHOU Weiming;CHEN Liusheng;WANG Ruyi;Guangdong Food and Drug Vocational College;
..............page:168-171
Determination of Free Phytosterols in Litchi Pulp by HPLC-DAD Coupled with Second-Order Calibration Based on Alternating Trilinear Decomposition
XIANG Leiwen;CHEN Guotai;WENG Jiamin;CHEN Wentao;WANG Shaoyun;School of Ocean Science and Biochemistry Engineering;Fuqing Branch of Fujian Normal University;College of Biological Science and Engineering;Fuzhou University;
XIANG Leiwen;CHEN Guotai;WENG Jiamin;CHEN Wentao;WANG Shaoyun;School of Ocean Science and Biochemistry Engineering;Fuqing Branch of Fujian Normal University;College of Biological Science and Engineering;Fuzhou University;
..............page:172-176
Determination of Phospholipids in Channel Catfish Brain by High Performance Liquid Chromatography-Evaporative Light Scattering Detector(HPLC-ELSD)
LU Hang;LI Hui;ZHAO Jinghua;HE Qinfeng;LI Jingjing;DING Yuning;YAN Ze;HU Jian’en;College of Food Science and Engineering;Dalian Ocean University;
LU Hang;LI Hui;ZHAO Jinghua;HE Qinfeng;LI Jingjing;DING Yuning;YAN Ze;HU Jian’en;College of Food Science and Engineering;Dalian Ocean University;
..............page:177-180
Analysis and Evaluation of Nutritional Components of Cultured Halocynthia roretzi in the Yellow Sea
FAN Linlin;CHE Meiling;SHAO Feng;HUANG Xuexue;XU Bo;College of Life Sciences;Yantai University;
FAN Linlin;CHE Meiling;SHAO Feng;HUANG Xuexue;XU Bo;College of Life Sciences;Yantai University;
..............page:181-185
Determination of Trace Elements in Tea from Taishun County by ICP-AES with Microwave Digestion
LIU Aili;SHEN Yan;GONG Huige;LI Jingjing;College of Chemistry and Materials Engineering;Wenzhou University;
LIU Aili;SHEN Yan;GONG Huige;LI Jingjing;College of Chemistry and Materials Engineering;Wenzhou University;
..............page:186-189
Quantitative Analysis of γ-Aminobutyric Acid and L-Glutamic Acid in Microbial Fermentation Broth by HPLC
ZHU Guangyue;YANG Wei;WU Jian;MA Cuiyun;ZHAO Yi;WU Di;GAO Xiaoxue;DAI Guifu;School of Life Sciences;Zhengzhou University;
ZHU Guangyue;YANG Wei;WU Jian;MA Cuiyun;ZHAO Yi;WU Di;GAO Xiaoxue;DAI Guifu;School of Life Sciences;Zhengzhou University;
..............page:190-194
Risk Analysis of Vibrio parahaemolyticus in Edible Raw Salmon Marketed in Shanghai
LIU Haiquan;LIU Bingxuan;Lü Liqun;PAN Yingjie;XIE Jing;ZHAO Yong;Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation;Ministry of Agriculture;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;College of Fisheries and Life Science;Shanghai Ocean University;
LIU Haiquan;LIU Bingxuan;Lü Liqun;PAN Yingjie;XIE Jing;ZHAO Yong;Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation;Ministry of Agriculture;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;College of Fisheries and Life Science;Shanghai Ocean University;
..............page:195-199
Rapid Detection of Oxidative Rancidity of Ganoderma lucidum Spore Oil by Raman Spectroscopy
NENG Jing;XIANG Yannan;SUN Peilong;Ocean College;Zhejiang University of Technology;
NENG Jing;XIANG Yannan;SUN Peilong;Ocean College;Zhejiang University of Technology;
..............page:200-204
Catalytic Kinetic Spectrophotometric Determination of Trace Formaldehyde in Beer
QIN Jianfang;LI Jiarun;GONG Qiaojuan;YANG Haiying;WANG Yongdong;YAO Chenzhong;HUANG Shan;Department of Applied Chemistry;Yuncheng University;College of United International;Beijing Normal University-Hong Kong Baptist University;College of Chemistry and Chemical Engineering;Shanxi University;
QIN Jianfang;LI Jiarun;GONG Qiaojuan;YANG Haiying;WANG Yongdong;YAO Chenzhong;HUANG Shan;Department of Applied Chemistry;Yuncheng University;College of United International;Beijing Normal University-Hong Kong Baptist University;College of Chemistry and Chemical Engineering;Shanxi University;
..............page:205-208
Effect of Home Processing on Triazophos Residues in Pomelo Tea
LIU Yanyu;GONG Lei;ZHANG Yaohai;SU Xuesu;JIAO Bining;Citrus Research Institute;Laboratory of Quality and Safty Risk Assessment for Citrus Products;Quality Supervision and Testing Centre for Citrus and Seedling;Ministry of Agriculture;Southwest University;College of Chemistry and Chemical Engineering;Southwest University;National Citrus Engineering Research Center;Chongqing Municipal Key Laboratory for Citrus;
LIU Yanyu;GONG Lei;ZHANG Yaohai;SU Xuesu;JIAO Bining;Citrus Research Institute;Laboratory of Quality and Safty Risk Assessment for Citrus Products;Quality Supervision and Testing Centre for Citrus and Seedling;Ministry of Agriculture;Southwest University;College of Chemistry and Chemical Engineering;Southwest University;National Citrus Engineering Research Center;Chongqing Municipal Key Laboratory for Citrus;
..............page:209-213
Analysis and Health Risk Assessment of Sulfur Dioxide Residue in Ginseng Roots
WANG Yanhong;AN Yu;ZHANG Min;WU Xiaomin;REN Weiming;XU Xuanwei;ZHU Yanping;ZHAO Dan;LI Yueru;Ginseng and Cartialgenous Testing Center;Ministry of Agriculture;Jilin Agriculture University;College of Life Science;Jilin Agricultural University;Jilin Agricultural University Affiliated Hospital;
WANG Yanhong;AN Yu;ZHANG Min;WU Xiaomin;REN Weiming;XU Xuanwei;ZHU Yanping;ZHAO Dan;LI Yueru;Ginseng and Cartialgenous Testing Center;Ministry of Agriculture;Jilin Agriculture University;College of Life Science;Jilin Agricultural University;Jilin Agricultural University Affiliated Hospital;
..............page:214-219
Diversi Lab Typing of Listeria monocytogenes Isolated from Poultry Products
ZHENG Jing;TANG Zhongwei;CHEN Bin;HUANG Xiaorong;LIN Jie;ZHANG Tiyin;Fujian Province Key Laboratory of Inspection and Quarantine Technology Research;College of Food Science;Fujian Agriculture and Forestry University;
ZHENG Jing;TANG Zhongwei;CHEN Bin;HUANG Xiaorong;LIN Jie;ZHANG Tiyin;Fujian Province Key Laboratory of Inspection and Quarantine Technology Research;College of Food Science;Fujian Agriculture and Forestry University;
..............page:220-223
Fast Identification of Flours by Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy(ATR-FTIR) Based on Support Vector Machine(SVM)
DOU Ying;SUN Xiaorong;LIU Cuiling;WEI Lina;HU Yujun;School of Computer and Information Engineering;Beijing Technology and Business University;
DOU Ying;SUN Xiaorong;LIU Cuiling;WEI Lina;HU Yujun;School of Computer and Information Engineering;Beijing Technology and Business University;
..............page:224-228
Analysis and Distribution Characteristics of Mercury Species in Seafood from the Coast of Zhejiang Province
MEI Guangming;GUO Yuanming;ZHANG Xiaojun;ZHU Jingping;XUE Bin;SONG Kai;GU Beiqiao;Scientific Observation and Experiment Station of Fishery Resources in Key Fishing Grounds;Ministry of Agriculture;Marine Fishery Research Institute of Zhejiang Province;
MEI Guangming;GUO Yuanming;ZHANG Xiaojun;ZHU Jingping;XUE Bin;SONG Kai;GU Beiqiao;Scientific Observation and Experiment Station of Fishery Resources in Key Fishing Grounds;Ministry of Agriculture;Marine Fishery Research Institute of Zhejiang Province;
..............page:229-234
Detection of Dicarbonyl Compounds in Beverages by Gas Chromatography
WANG Chen;LI Xiaoming;LU Yongling;ZHENG Tiesong;Lü Lishuang;Ginling College;Nanjing Normal University;
WANG Chen;LI Xiaoming;LU Yongling;ZHENG Tiesong;Lü Lishuang;Ginling College;Nanjing Normal University;
..............page:235-241
Evaluation of Salmonella Nucleic Acid Detection Kit
SHAO Biying;DONG Jian;CHEN Bin;CHEN Wenbing;HUANG Xiaorong;ZHENG Jing;MIAO Tingyu;PENG Juan;Fujian Provincial Key Laboratory of Inspection and Quarantine Technology Research;Fujian Province Entry-Exit Inspection and Quarantine Bureau;
SHAO Biying;DONG Jian;CHEN Bin;CHEN Wenbing;HUANG Xiaorong;ZHENG Jing;MIAO Tingyu;PENG Juan;Fujian Provincial Key Laboratory of Inspection and Quarantine Technology Research;Fujian Province Entry-Exit Inspection and Quarantine Bureau;
..............page:242-245
Simultaneous Determination of 20 Plant Growth Regulator Residues in Strawberry and Chinese Bayberry(Myrica rubra) by High Performance Liquid Chromatography-Tandem Mass Spectrometry
YU Miao;WU Shuchun;Institute for the Control of Agrochemicals Zhejiang Province;Zhejiang Medical College;
YU Miao;WU Shuchun;Institute for the Control of Agrochemicals Zhejiang Province;Zhejiang Medical College;
..............page:246-252
Preparation of Reference Materials for Shigella
KE Lu;DAI Xiaoli;LIN Jie;HUANG Changjiao;ZENG Weiyang;ZHANG Wenling;Fujian Provincial Key Laboratory of Inspection and Quarantine Technology Research;Center of Technology;Fujian Entry-Exit Inspection and Quarantine Bureau;
KE Lu;DAI Xiaoli;LIN Jie;HUANG Changjiao;ZENG Weiyang;ZHANG Wenling;Fujian Provincial Key Laboratory of Inspection and Quarantine Technology Research;Center of Technology;Fujian Entry-Exit Inspection and Quarantine Bureau;
..............page:253-259
Rapid Discrimination of Different Fishmeals with Near-Infrared Spectroscopy
SONG Tao;SONG Jun;LIU Yaomin;MI Xuelin;RAO Jinyu;ZHAO Yan;FAN Xiuli;Key Laboratory of Aquatic;Livestock;Poultry Nutrition and Healthy Culturing;Ministry of Agriculture;Tongwei Co.Ltd.;
SONG Tao;SONG Jun;LIU Yaomin;MI Xuelin;RAO Jinyu;ZHAO Yan;FAN Xiuli;Key Laboratory of Aquatic;Livestock;Poultry Nutrition and Healthy Culturing;Ministry of Agriculture;Tongwei Co.Ltd.;
..............page:260-264
Direct Competitive ELISA with HRP-Labeled Antigen for Multiresidue Determination of Fluoroquinolones in Animal-Derived Food
FAN Xiaobo;XIE Lanxin;Weinan Testing and Inspection and Research Center of Agricultural Products and Food;Weinan Vocational and Technical College;
FAN Xiaobo;XIE Lanxin;Weinan Testing and Inspection and Research Center of Agricultural Products and Food;Weinan Vocational and Technical College;
..............page:265-269
Determining of Bifenazate and Its Metabolite Residues in Papaya by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
ZHANG Yue;HAN Bingjun;ZHAO Fangfang;Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables;Analysis and Testing Center;Chinese Academy of Tropical Agriculture Science;
ZHANG Yue;HAN Bingjun;ZHAO Fangfang;Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables;Analysis and Testing Center;Chinese Academy of Tropical Agriculture Science;
..............page:270-273
Determination of Lipid-Soluble and Water-Soluble Fluorescent Whitening Agents in Food Contact Materials by High Performance Liquid Chromatography with Fluorescence Detector
LIU Jie;ZHENG Junying;PENG Qingzhi;ZHANG Li;WEN Hong;ZHOU Taohong;ZHU Xiaoling;Hubei Provincial Institute for Food Supervision and Test;
LIU Jie;ZHENG Junying;PENG Qingzhi;ZHANG Li;WEN Hong;ZHOU Taohong;ZHU Xiaoling;Hubei Provincial Institute for Food Supervision and Test;
..............page:274-279
Direct Determination of Taurine in Infant Milk Powder by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
CHEN Xiaofeng;ZHOU Wei;XIE Yingshuang;College of Geography and Environmental Science;Northwest Normal University;Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau;
CHEN Xiaofeng;ZHOU Wei;XIE Yingshuang;College of Geography and Environmental Science;Northwest Normal University;Central Laboratory of Technical Center of Gansu Entry-Exit Inspection and Quarantine Bureau;
..............page:280-285
Establishment and Evaluation of Kinetic Model for the Quality Change of Large Yellow Croaker(Pseudosciaena crocea) at Variable Temperatures
LIU Wenli;XING Shaohua;CHE Changyuan;JIN Chengwu;College of Food Engineering;Ludong University;
LIU Wenli;XING Shaohua;CHE Changyuan;JIN Chengwu;College of Food Engineering;Ludong University;
..............page:286-289
Effect of Hexanal Fumigation on Infectious Diseases and Physiological Disorders of Navel Orange
ZHAO Yijie;WANG Jianjun;DENG Lili;ZENG Kaifang;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;
ZHAO Yijie;WANG Jianjun;DENG Lili;ZENG Kaifang;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;
..............page:290-296
Changes in Freshness and Quality of Silver Carp Fillets during Chilled and Partial Freezing Storage
CHEN Si;LI Tingting;LI Huan;MA Yan;XIONG Shanbai;LI Minzhen;LI Jianrong;Food Safety Key Laboratoaty of Liaoning Province;College of Food Science and Technology;Bohai University;College of Food Science;Southwest University;College of Life Science;Dalian Nationality of University;College of Food Science and Technology;Huazhong Agricultural University;Anshan Jiaxian Agricultural Development Co.Ltd.;
CHEN Si;LI Tingting;LI Huan;MA Yan;XIONG Shanbai;LI Minzhen;LI Jianrong;Food Safety Key Laboratoaty of Liaoning Province;College of Food Science and Technology;Bohai University;College of Food Science;Southwest University;College of Life Science;Dalian Nationality of University;College of Food Science and Technology;Huazhong Agricultural University;Anshan Jiaxian Agricultural Development Co.Ltd.;
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Effect of Exogenous Ethylene on Mitochondrial Cytochrome C Oxidase during Postharvest Storage of Peach Fruit
KAN Juan;ZHANG Qingqing;WAN Bing;LIU Jun;JIN Changhai;College of Food Science and Engineering;Yangzhou University;
KAN Juan;ZHANG Qingqing;WAN Bing;LIU Jun;JIN Changhai;College of Food Science and Engineering;Yangzhou University;
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Effect of 1-Methylcyclopropene(1-MCP) and Wax Treatments on the Activities of Protective Enzymes in Pyrus communis L. cv. ‘Doyenne du Comice’ during Cold Storage and Shelf Life
ZHU Meiyun;LI Xiaoyue;LIANG Lisong;MA Qinghua;WANG Guixi;College of Food Science and Technology;Henan Agricultural University;Research Institute of Forestry;Chinese Academy of Forestry;
ZHU Meiyun;LI Xiaoyue;LIANG Lisong;MA Qinghua;WANG Guixi;College of Food Science and Technology;Henan Agricultural University;Research Institute of Forestry;Chinese Academy of Forestry;
..............page:307-312
Effect of Exogenous L-Arginine Treatment on Storage Quality of Mandarin Orange
LI Yuxuan;ZENG Kaifang;DENG Lili;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;
LI Yuxuan;ZENG Kaifang;DENG Lili;College of Food Science;Southwest University;Chongqing Engineering Research Center of Regional Food;
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Effects of Different Combinations of Preservatives on SO2 Accumulation in Packaging Bags and Quality Preservation of Grapes
HAN Jie;CHEN Cunkun;WANG Wensheng;ZHENG Yan;DONG Chenghu;College of Food Science;Shenyang Agricultural University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Key Laboratory of Postharvest Physiological and Storage of Agricultural Products;Ministry of Agriculture;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
HAN Jie;CHEN Cunkun;WANG Wensheng;ZHENG Yan;DONG Chenghu;College of Food Science;Shenyang Agricultural University;National Engineering and Technology Research Center for Preservation of Agricultural Products;Key Laboratory of Postharvest Physiological and Storage of Agricultural Products;Ministry of Agriculture;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;
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Changes in Pericarp Color and the Expression of Anthocyanin Biosynthesis-Related Genes of Two Kinds of Colored ‘Red Fuji’ Apples during Controlled Atmosphere Storage
CHEN Lei;GUO Yurong;BAI Ge;YUAN Li;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
CHEN Lei;GUO Yurong;BAI Ge;YUAN Li;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:326-331
Effects of Packaging Methods on Quality and Storage Characteristics of Pickled Mustard Tubers
LI A’min;YANG Wenyou;HONG Bing;WU Jie;YANG Ruilian;GAO Pingyu;JIANG Heti;College of Food Science;Southwest University;Chongqing Enter-Exit Inspection and Quarantine Bureau;
LI A’min;YANG Wenyou;HONG Bing;WU Jie;YANG Ruilian;GAO Pingyu;JIANG Heti;College of Food Science;Southwest University;Chongqing Enter-Exit Inspection and Quarantine Bureau;
..............page:332-336
Oxidation-Induced Changes of Myofibrillar Protein Structure of Yak Muscles during Frozen Storage
YAN Liguo;TANG Shanhu;WANG Liu;LI Sining;BAI Juhong;LU Fuqing;SHUI Xuting;College of Life Science and Technology;Southwest University for Nationalities;
YAN Liguo;TANG Shanhu;WANG Liu;LI Sining;BAI Juhong;LU Fuqing;SHUI Xuting;College of Life Science and Technology;Southwest University for Nationalities;
..............page:337-342
Effect of PA/PE Composite Membrane on Preservation of Fresh-Cut Asparagus Lettuce
WANG Yu;YUN Xueyan;LI Jiansen;HU Xianze;ZHANG Yuqin;SONG Shuxin;HU He;DONG Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
WANG Yu;YUN Xueyan;LI Jiansen;HU Xianze;ZHANG Yuqin;SONG Shuxin;HU He;DONG Tungalag;College of Food Science and Engineering;Inner Mongolia Agricultural University;
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hou shi shi pin xue ke ji chu jiao xue de shi pin yuan liao xue
wang fang fang ;
wang fang fang ;
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