1009-7848
2015 Issue 4
Analysis of Applied and Approved NSFC-Funded Projects in the Field of Food Science Discipline from 2010 to 2014
Liu Yuan;Wang Yanbo;Zhou Hui;Yang Xinquan;Department of Life Science;National Natural Science Foundation of China;College of Food Science & Technology;Shanghai Ocean University;College of Food Science & biotechnology;Zhejiang Gongshang University;College of Food Science & Technology;Hunan Agricultural University;Shihezi University;
Liu Yuan;Wang Yanbo;Zhou Hui;Yang Xinquan;Department of Life Science;National Natural Science Foundation of China;College of Food Science & Technology;Shanghai Ocean University;College of Food Science & biotechnology;Zhejiang Gongshang University;College of Food Science & Technology;Hunan Agricultural University;Shihezi University;
..............page:1-12
..............page:12
Effects of Radical Oxidation on the Cross-Linking Pattern of Myofibrillar Protein in Large Yellow Croaker(Pseudosciaena crocea)
Li Xuepeng;Zhou Kai;Zhou Mingyan;Wang Qi;Wang Jinxiang;Li Jianrong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
Li Xuepeng;Zhou Kai;Zhou Mingyan;Wang Qi;Wang Jinxiang;Li Jianrong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:13-21
Gel Properties of Enzymatic Hydrolysates from Scallop(Patinopecten yessoensis) Gonads
Li Yi;Zhang Meng;Chen Tingjia;Sun Shiguang;Wu Haitao;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;
Li Yi;Zhang Meng;Chen Tingjia;Sun Shiguang;Wu Haitao;School of Food Science and Technology;Dalian Polytechnic University;National Engineering Research Center of Seafood;
..............page:22-29
..............page:29
The Injury of Viscera and Location of Vibrio vulnificus Isolated from Aquatic Product after Infection in Vivo of Mice
Lu Haixia;Sun Lingli;Chen Di;Li Jianrong;College of Food Science and Biotechnology;Zhejiang Gongshang University;College of Chemistry and Food Safety;Bohai University;Key Laboratory of Food Safety of Liaoning Province;
Lu Haixia;Sun Lingli;Chen Di;Li Jianrong;College of Food Science and Biotechnology;Zhejiang Gongshang University;College of Chemistry and Food Safety;Bohai University;Key Laboratory of Food Safety of Liaoning Province;
..............page:30-37
The Effects of Individual and Combined Selenium, Vitamin E and Anthocyanin Extracts of Purple Carrots against the H2O2-induced Oxidative Stress in H9c2 Cells
Zhang Yunlong;Deng Zeyuan;Li Xia;Li Hongyan;State Key Laboratory of Food Science and Technology;Nangchang University;
Zhang Yunlong;Deng Zeyuan;Li Xia;Li Hongyan;State Key Laboratory of Food Science and Technology;Nangchang University;
..............page:38-44
Prediction and Analysis New Chitosanases from Marine Metagenomics
Cheng Fansheng;Zhu Dan;Fan Bei;College of Food Science and Engineering;Qingdao Agricultural University;College of Life Science;Qingdao Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
Cheng Fansheng;Zhu Dan;Fan Bei;College of Food Science and Engineering;Qingdao Agricultural University;College of Life Science;Qingdao Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:45-55
..............page:55
Construction of Anti-postacidification Mutants of Lactobacillus delbrueckii subsp. bulgaricus Using pGhost System
Li Chen;Zhao Yun;Guo Xin;Lu Haiqiang;Tian Hongtao;Guo Xinghua;Luo Yunbo;College of Food Science and Technology;Agricultural University of Hebei;Agricultural Products Processing Engineering Technology Research Center of Hebei;Institute of Microbiology;Chinese Academy of Sciences;College of Food Science and Nutritional Engineering;China Agricultural University;
Li Chen;Zhao Yun;Guo Xin;Lu Haiqiang;Tian Hongtao;Guo Xinghua;Luo Yunbo;College of Food Science and Technology;Agricultural University of Hebei;Agricultural Products Processing Engineering Technology Research Center of Hebei;Institute of Microbiology;Chinese Academy of Sciences;College of Food Science and Nutritional Engineering;China Agricultural University;
..............page:56-62
Screening of Aroma-producing Yeast Strains from Traditional Fermented Food and Research on Their Aroma-production and Fermentation Characteristics
Liu Yingli;Li Wencai;Zhang Huijuan;Wang Jing;Sun Baoguo;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
Liu Yingli;Li Wencai;Zhang Huijuan;Wang Jing;Sun Baoguo;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:63-70
Structure-activity Relationship between Structure of Flavonoids and Inhibition of NDM-1
Wang Shusong;Ren Zhongjuan;Zhou Wenying;Cheng Yao;Han Xueling;Li Jinlian;Yang Zhiwei;Zhang Qiang;School of Public Health;Jiamusi University;Traditional Chinese Medicine Hospital of Mudanjiang;College of Pharmacy;Jiamusi University;College of Basic Medicine;Jiamusi University;
Wang Shusong;Ren Zhongjuan;Zhou Wenying;Cheng Yao;Han Xueling;Li Jinlian;Yang Zhiwei;Zhang Qiang;School of Public Health;Jiamusi University;Traditional Chinese Medicine Hospital of Mudanjiang;College of Pharmacy;Jiamusi University;College of Basic Medicine;Jiamusi University;
..............page:71-75
Influence of Microcrystalline Cellulose on the Physical Stability of Soybean Isolate Protein Stabilized Curcumin Emulsion
Xu Duoxia;Cao Yanping;Qi Yameng;Zulipiya.Ahmat;Li Weike;College of Food and Chemical Engineering;Beijing Engineering and Technology Research Center of Food Additives;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
Xu Duoxia;Cao Yanping;Qi Yameng;Zulipiya.Ahmat;Li Weike;College of Food and Chemical Engineering;Beijing Engineering and Technology Research Center of Food Additives;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;
..............page:76-80
Migration Variation of Fluoride during the Storage of Euphausia superba
Zhu Lanlan;Zhao Yanling;Zhou Deqing;Sun Yong;Guo Tong;Yellow Sea Fishery Research Institute Chinese Academy of Fishery Science;
Zhu Lanlan;Zhao Yanling;Zhou Deqing;Sun Yong;Guo Tong;Yellow Sea Fishery Research Institute Chinese Academy of Fishery Science;
..............page:81-86
..............page:86
Ultrasonic Wave-assisted Extraction of Active Substances from Phellinus igniarius
Guo Danzhao;Ma Haile;Cao Ying;Wang Wenxiu;Wang Ya;Wang Weiwei;School of Food and Biological Engineering;Institute of Agro-production Processing Engineering;Jiangsu University;
Guo Danzhao;Ma Haile;Cao Ying;Wang Wenxiu;Wang Ya;Wang Weiwei;School of Food and Biological Engineering;Institute of Agro-production Processing Engineering;Jiangsu University;
..............page:87-92
..............page:92
Optimized Extraction of Lentinus edodes Peptides and Effects on Facilitating Alcohol Metabolism in Vitro
Cheng Zhan;Yang Yudi;Kuang Qirong;Sun Bingjie;Ren Difeng;Lu Jun;Beijing Key Laboratory of Forestry Food Processing and Safety;College of Biological Sciences and Biotechnology;Beijing Forestry University;Beijing Engineering Research Center of Protein & Functional Peptides;China National Research Institute of Food &Fermentation Industries;
Cheng Zhan;Yang Yudi;Kuang Qirong;Sun Bingjie;Ren Difeng;Lu Jun;Beijing Key Laboratory of Forestry Food Processing and Safety;College of Biological Sciences and Biotechnology;Beijing Forestry University;Beijing Engineering Research Center of Protein & Functional Peptides;China National Research Institute of Food &Fermentation Industries;
..............page:93-102
..............page:102
Ultrasound-assisted Enzymatic Hydrolysis Kinetics of Pea Protein Isolate and Functional Properties of Hydrolysates
Wang Zhonghe;Wang Jun;Chen Changliu;Li Zhenni;Zheng Xiaoping;College of Life Science and Food Technology;Hanshan Normal University;
Wang Zhonghe;Wang Jun;Chen Changliu;Li Zhenni;Zheng Xiaoping;College of Life Science and Food Technology;Hanshan Normal University;
..............page:103-109
..............page:109
Effect of Double Enzymatic Treatment on the Antioxidant Activity andα-glucosidase Inhibitory Activity of Yam
Zhu Yunping;Li Dawei;Li Xiuting;Liang Zhijun;Sun Baoguo;Wei Lianyi;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;Henan province Miaoyu beverage Limited by Share Ltd;
Zhu Yunping;Li Dawei;Li Xiuting;Liang Zhijun;Sun Baoguo;Wei Lianyi;Beijing Engineering and Technology Research Center of Food Additives;Beijing Technology & Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology & Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology & Business University;Henan province Miaoyu beverage Limited by Share Ltd;
..............page:110-115
Advances about Functional Food Aim to Auxiliary Improve Memory in China
Chen Peng;Deng Qianchun;Zang Xixi;Ma Fangli;Kou Xiuying;Xu Jiqu;Huang Fenghong;Oilcrops Research Institute;Chinese Academy of Agricultural Sciences;Hubei Key Laboratory of Lipid Chemistry and Nutrition;Function Oils Joint Laboratory;Oilcrops Research Institute of Chinese Academy of Agricultural Sciences-Infinitus Co.;Ltd.;
Chen Peng;Deng Qianchun;Zang Xixi;Ma Fangli;Kou Xiuying;Xu Jiqu;Huang Fenghong;Oilcrops Research Institute;Chinese Academy of Agricultural Sciences;Hubei Key Laboratory of Lipid Chemistry and Nutrition;Function Oils Joint Laboratory;Oilcrops Research Institute of Chinese Academy of Agricultural Sciences-Infinitus Co.;Ltd.;
..............page:116-123
Encapsulation and Protection of Bioactive Components Based on Ligand-binding Property of β-Lactoglobulin
Wang Lei;Cheng Hao;Ni Yingzhou;Liang Li;State Key Lab of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
Wang Lei;Cheng Hao;Ni Yingzhou;Liang Li;State Key Lab of Food Science and Technology;School of Food Science and Technology;Jiangnan University;
..............page:124-129
..............page:129
DNA: a Novel Target of Natural Preservative
Li Xingfeng;Huang Yunpo;Wang Zhixin;Ning Yawei;Jia Yingmin;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;
Li Xingfeng;Huang Yunpo;Wang Zhixin;Ning Yawei;Jia Yingmin;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;
..............page:130-135
Nano Material Based Novel Electrochemical Immunosensor and Its Application in the Field of Food Safety
Dong Xiuxiu;Wang Yu;Shen Yudong;Sun Yuanming;Wang Hong;Lei Hongtao;Xiao Zhili;Yang Jinyi;Xu Zhenlin;College of Food Science;South China Agricultural University/ Guangdong Provincial Key Laboratory of Food Quality and Safety;Guangzhou Institute for Food Control;
Dong Xiuxiu;Wang Yu;Shen Yudong;Sun Yuanming;Wang Hong;Lei Hongtao;Xiao Zhili;Yang Jinyi;Xu Zhenlin;College of Food Science;South China Agricultural University/ Guangdong Provincial Key Laboratory of Food Quality and Safety;Guangzhou Institute for Food Control;
..............page:136-146
..............page:146
Molecular Typing Research of the Vibrio parahemolyticus O-antigen
Meng Songsong;Zhao Feng;Zhou Deqing;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
Meng Songsong;Zhao Feng;Zhou Deqing;Yellow Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;College of Food Science and Technology;Shanghai Ocean University;
..............page:147-154
..............page:154
Quality Prediction of Frying Oil based on LF-NMR Relaxation Characteristics and Principal Component Regression
Wang Xin;Xia Yimiao;Shi Ra;Liu Baolin;Institute of Food Safety and Quality;University of Shanghai for Science and Technology;
Wang Xin;Xia Yimiao;Shi Ra;Liu Baolin;Institute of Food Safety and Quality;University of Shanghai for Science and Technology;
..............page:155-163
High Throughput Screening of Volatile Potential Migrations in Infant Nipples by Purge&Trap and Gas Chromatography-Mass
Feng Di;Yang Huimin;Li Zhenzhen;Wang Fenghuan;College of Food Science;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;
Feng Di;Yang Huimin;Li Zhenzhen;Wang Fenghuan;College of Food Science;Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Key Laboratory of Food Flavor Chemistry;Beijing Laboratory for Food Quality and Safety;
..............page:164-174
..............page:170
Dynamic Variation Rule of Spoilage Bacterial and Quorum Sensing Signal Molecules in the Refrigerated Large Yellow Croaker
Zhu Junli;Zhao Erke;Sun Lixia;Huang Xuzheng;Li Jianrong;Tian Diying;College of Food science & Biotechnology Engineering of Zhejiang Gongshang University;Food safety key lab of Liaoning Province of Bo Hai University;
Zhu Junli;Zhao Erke;Sun Lixia;Huang Xuzheng;Li Jianrong;Tian Diying;College of Food science & Biotechnology Engineering of Zhejiang Gongshang University;Food safety key lab of Liaoning Province of Bo Hai University;
..............page:175-182
..............page:182
Changes in Dominant Bacteria of Penaeus vannameias during Storage Time under Typical Cold Chain Temperature and Its Correlation with Sensory Quality
Xu Defeng;Li Caihong;Sun Lijun;Wang Yaling;Ye Riying;Liao Jianmeng;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;College of Food Science and Technology of Guangdong Ocean University;Institute of Biochemistry and Molecular Biology of Guangdong Medical College;National Marine Quality Products Supervision and Inspection Center;
Xu Defeng;Li Caihong;Sun Lijun;Wang Yaling;Ye Riying;Liao Jianmeng;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;College of Food Science and Technology of Guangdong Ocean University;Institute of Biochemistry and Molecular Biology of Guangdong Medical College;National Marine Quality Products Supervision and Inspection Center;
..............page:183-188
..............page:188
Rapid Detection of Heavy Metal-contaminated Tegillarca granosa Using Near Infrared Spectroscopy
Lin Dongxiu;Liu Ke;Chen Xiaojing;College of Physics and Electronic Engineering Information;Wenzhou University;
Lin Dongxiu;Liu Ke;Chen Xiaojing;College of Physics and Electronic Engineering Information;Wenzhou University;
..............page:189-195
..............page:195
Discrimination of Adulterated Milk Using Pattern Recognition Technology Based on Two-dimensional infrared Correlation Spectroscopy
Yang Renjie;Liu Rong;Liu Haixue;Yang Yanrong;Dong Guimei;Zhang Weiyu;College of Engineering and Technology;Tianjin Agricultural University;State Key Laboratory of Precision Measuring Technology and Instruments;Tianjin University;Laboratory of Agricultural Analysis;Tianjin Agricultural University;
Yang Renjie;Liu Rong;Liu Haixue;Yang Yanrong;Dong Guimei;Zhang Weiyu;College of Engineering and Technology;Tianjin Agricultural University;State Key Laboratory of Precision Measuring Technology and Instruments;Tianjin University;Laboratory of Agricultural Analysis;Tianjin Agricultural University;
..............page:196-200
..............page:200
Development and Application of a Novel Method for Quantitative Analysis of Alkaloids in Epimedium
Hao Miao;Zhang Huafeng;Chen Le;Li Lu;Key Laboratory of Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry;National Engineering Laboratory for Resources Development of Endangered Crude Drugs in Northwest China;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
Hao Miao;Zhang Huafeng;Chen Le;Li Lu;Key Laboratory of Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry;National Engineering Laboratory for Resources Development of Endangered Crude Drugs in Northwest China;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:201-207
..............page:207
Analysis of Lactic Acid Bacteria Diversity in Traditional Fermented Camel Milk Products in Xinjiang by the Culture-independent and Denaturing Gradient Gel Electrophoresis Methods
Fan Zhexin;Li Baokun;Li Kaixiong;Zhu Min;Jiang Yanjie;Li Haoran;School of Food Science and Technology;Shihezi University;
Fan Zhexin;Li Baokun;Li Kaixiong;Zhu Min;Jiang Yanjie;Li Haoran;School of Food Science and Technology;Shihezi University;
..............page:208-217
..............page:217
Analysis of Fixed Acid in Zhenjiang Aromatic Vinegar with Different Season Using Multivariate Analysis Combined with HPLC
Jin Hongjuan;Lin Hao;Guan Binbin;Sun Leliu;Zhao Jiewen;School of Food & Biological Engineering;Jiangsu University;Jiangsu Hengshun Group Co.;Ltd;
Jin Hongjuan;Lin Hao;Guan Binbin;Sun Leliu;Zhao Jiewen;School of Food & Biological Engineering;Jiangsu University;Jiangsu Hengshun Group Co.;Ltd;
..............page:218-226
..............page:226
Hydrolytic Characteristics and Composition Analysis of Pentosans from Black-grained Wheat Flour
Sun Yuanlin;Gu Xiaohong;Zhu Song;Cui Can;Ma Liya;Department of Life Science;Yuncheng University;State Key Laboratory of Food Science and Technology;Jiangnan University;College of Life Sciences;Shanxi University;
Sun Yuanlin;Gu Xiaohong;Zhu Song;Cui Can;Ma Liya;Department of Life Science;Yuncheng University;State Key Laboratory of Food Science and Technology;Jiangnan University;College of Life Sciences;Shanxi University;
..............page:227-232
..............page:232
Comparative Study of the Content and Structural Features of Polysaccharides from Different Lycium
Xu Jinnan;Liu Wei;Liu Chunjing;Chai Yin;Gao Xiangdong;Yao Wenbing;School of Life Science and Technology;China Pharmaceutical University;
Xu Jinnan;Liu Wei;Liu Chunjing;Chai Yin;Gao Xiangdong;Yao Wenbing;School of Life Science and Technology;China Pharmaceutical University;
..............page:233-239
..............page:239
Simultaneous Determination of Twelve Organic Acids in Vinegar Powder
Wang Jie;Li Yanjie;Chen Jicheng;Chen Yinxia;Chen Jiawei;He Guoqing;College of Food Science;Fujian Agricultural and Forestry University;Department of Food Science and Nutrition;Zhejiang University;
Wang Jie;Li Yanjie;Chen Jicheng;Chen Yinxia;Chen Jiawei;He Guoqing;College of Food Science;Fujian Agricultural and Forestry University;Department of Food Science and Nutrition;Zhejiang University;
..............page:240-246
..............page:246
Analysis of Nitrogen-containing Compounds of Sesame-flavour Liquors by Headspace-Solid/Phase Microextraction Coupled with GC/NPD
Wang Bowen;Xin Chunhui;Han Jingjing;Sun Jinyuan;Huang Mingquan;Sun Baoguo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Technology Center of Bandaojing Co. Ltd.;
Wang Bowen;Xin Chunhui;Han Jingjing;Sun Jinyuan;Huang Mingquan;Sun Baoguo;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Technology Center of Bandaojing Co. Ltd.;
..............page:247-253
..............page:253
Comparative Studies of Characteristic Flavour Compounds between Cultured and Wild Large Yellow Croakers
Weng Liping;Dai Zhiyuan;Zhao Yun;Wang Xuefeng;Wang honghai;Hangzhou Academy of Agricultural Sciences;Institute of Aquatic Products Processing;Zhejiang Gongshang University;Changshu Institute of Technology;
Weng Liping;Dai Zhiyuan;Zhao Yun;Wang Xuefeng;Wang honghai;Hangzhou Academy of Agricultural Sciences;Institute of Aquatic Products Processing;Zhejiang Gongshang University;Changshu Institute of Technology;
..............page:254-261
Determination of Lactose Solubility in Organic-aqueous Biphasic System
Dong Yining;Sun Yanhui;Chen Yuping;Wu Wei;School of Biotechnology and Food Engineering;Chuzhou University;Chuzhou Engineering Technology Research Center of Characteristic Agricultural Products Deep Processing;Chuzhou University;School of Material Science Chemical Engineering;Chuzhou University;
Dong Yining;Sun Yanhui;Chen Yuping;Wu Wei;School of Biotechnology and Food Engineering;Chuzhou University;Chuzhou Engineering Technology Research Center of Characteristic Agricultural Products Deep Processing;Chuzhou University;School of Material Science Chemical Engineering;Chuzhou University;
..............page:262-267
..............page:268-270