1000-9973
2008 Issue 6
..............page:后插1
Determination of p-hydroxybenzoic acid esters preservative in vinegar using HPLC
ZHOU Jian-ke;WANG Li-shuang;ZHAO Rui-feng
ZHOU Jian-ke;WANG Li-shuang;ZHAO Rui-feng
..............page:47-48
The effect of pectin methyl esterase on crispness of pickle
DU Xiao-qin;CHE Zhen-ming
DU Xiao-qin;CHE Zhen-ming
..............page:44-46,53
..............page:41-43
Photodynamic inactivation of bacterial
REN Ya-qing;TANG Shu-ze;WU Xi-yang;BI Shui-lian;CHEN Zhen-qiang
REN Ya-qing;TANG Shu-ze;WU Xi-yang;BI Shui-lian;CHEN Zhen-qiang
..............page:37-40
Material and process study of Cerasus Humilis Vinegar
LI Xi-hong;PANG Jing-jing;HU Yun-feng;XUE Li-xia
LI Xi-hong;PANG Jing-jing;HU Yun-feng;XUE Li-xia
..............page:33-36
Evaluation on umami of MSG
ZHANG Song-hong
ZHANG Song-hong
..............page:31-32,43
..............page:29-30
Research advances of safflower yellow
HUANG Ming-fa;GUO Li;SU Xue-su;JIAO Bi-ning;FU Chen-mei
HUANG Ming-fa;GUO Li;SU Xue-su;JIAO Bi-ning;FU Chen-mei
..............page:24-28
New technologies for the detection of food preservative
YAN Bei-bei;SUN Yun;XIONG Xiao-hui
YAN Bei-bei;SUN Yun;XIONG Xiao-hui
..............page:20-23
The improved extraction of the yellow pigment from dioscorea zingiberensis
CHEN Xiao-quan;ZHAI Hu;SUN Bin;SHAO Hui-ying;ZHOU Xiu-yan
CHEN Xiao-quan;ZHAI Hu;SUN Bin;SHAO Hui-ying;ZHOU Xiu-yan
..............page:89-91
Synthesis of flavoring agent calcium glutamate
WANG Wen-xin;LI Ji;LI Fei-fei;HUA Lin;YANG Liu
WANG Wen-xin;LI Ji;LI Fei-fei;HUA Lin;YANG Liu
..............page:87-88
Effect on citri acid production by Aspergillus niger utilizing corn meal as raw material in different fermentation conditions
SUN Jian-qiu;ZANG Wei;JIANG Sai-nan;LI Jin;WU Guo-cai
SUN Jian-qiu;ZANG Wei;JIANG Sai-nan;LI Jin;WU Guo-cai
..............page:84-86,91
Study on synthisis of beef flavor by Maillard reaction using oxidized tallow
GONG Gang-ming;XIAO Zuo-bing;RONG Shao-feng;CAI Bao-guo;ZHANG Wei-jian
GONG Gang-ming;XIAO Zuo-bing;RONG Shao-feng;CAI Bao-guo;ZHANG Wei-jian
..............page:79-83
Extracting method of volatile compounds from food
SONG Yong;ZHANG Jun;LI Chong-wei
SONG Yong;ZHANG Jun;LI Chong-wei
..............page:77-78
The contribution of lipids degradation products to meat aroma
TENG Di-ke;XU Hong-gao;YUAN Fang;GAO Yan-xiang
TENG Di-ke;XU Hong-gao;YUAN Fang;GAO Yan-xiang
..............page:71-76,83
Analysis of chemical components of volatile oil in wild green onion from Xinjiang
LIU Yan;ZHANG Wei-ming;JIANG Hong-fang;SHAN Cheng-ying;XU Hui
LIU Yan;ZHANG Wei-ming;JIANG Hong-fang;SHAN Cheng-ying;XU Hui
..............page:68-70
Histamine changes during the early fermentation process in the manufacture of fish sauce
SUN Guo-yong;ZENG Qing-xiao;JIANG Jin-jin
SUN Guo-yong;ZENG Qing-xiao;JIANG Jin-jin
..............page:64-67
Analysis of volatile oil of thymus marschallianus willd from Xinjiang by gas chromatography-mass spectrometry
JIA Hong-li;JI Qiao-ling;AI Li.Shawuer;ZHANG Pi-hong;ZHU Guo-li;WANG Xue-hua
JIA Hong-li;JI Qiao-ling;AI Li.Shawuer;ZHANG Pi-hong;ZHU Guo-li;WANG Xue-hua
..............page:60-63
Study on a new technique of brewing vinegar from pineapple hull
WANG Ling;QIN Xiao-ming;YANG Xin-miao;PAN Shao-hong
WANG Ling;QIN Xiao-ming;YANG Xin-miao;PAN Shao-hong
..............page:57-59,63
Study on condiment oil of pepper
CHEN Wen-xue;HU Yue-ying;DOU Hai-gang;DENG Li-ling;CHEN Xue;QIU Hou-yuan
CHEN Wen-xue;HU Yue-ying;DOU Hai-gang;DENG Li-ling;CHEN Xue;QIU Hou-yuan
..............page:54-56
Effects of different treatment processes on quality characteristics of fermented chilli
DING Zhu-hong;HE Xu-xiao;YU Lu;ZHANG Yong-feng;TAN Shu-ming
DING Zhu-hong;HE Xu-xiao;YU Lu;ZHANG Yong-feng;TAN Shu-ming
..............page:49-53