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China Condiment
1000-9973
2014 Issue 5
Study on Optimization of Fermentation Medium of a Bacillus from Vinegar Grains
HAN Zhi-shuang;,HUAN A-mei;,HUANG Si-min;,LIU Jun;,YUAN Hai-bing;
..............page:1-5
Study on the Technology of Low Nitrite Content in the Process of Jiangshui Fermentation
LV Jia-li;,WANG Sun;,XIN Bo;,YAN Ya-mei;
..............page:6-9
Research on Purification Method of Magnesium Sulfate in Monosodium Glutamate
HE Yu-tang;,LIU Yan;,WU Bin;,ZHANG Li-hua;
..............page:10-12
Antibacterial Activity of Mature Vinegar on the Spoilage Bacteria from Shrimp and Crab Sources
CHEN Ting-ting;,SONG Ru;,WANG Yang-guang;
..............page:13-17
Research on Nutritional Value and Edible Safety of Dried Pickled Vegetables in Yunnan
HU Xue-qin;,ZHANG Bao-qiong;,ZHANG Bao-yong;
..............page:18-19
Study on the Antibacterial Activity of Five Kinds of Spices
MI Jing-jing;,WANG Li;,ZHANG Er-fang;
..............page:20-22
Research on the Flavor Components in Sichuan Composite Seasonings
GAO Hong;,LU Xiao-li;,NI Hai-feng;,TIAN Miao;,ZHONG Kai;
..............page:23-26
Research on Ultrasonic-Assisted Extraction of Liquid Spice to Prawn Preservation Effect
LIAN Yu-nian;,LIU Meng-jia;,ZHOU Qiang;
..............page:32-35
Isolation and Identification of Monascus sp. Strain with Monacolin K Producing Ability from Guangxi Red Yeast Rice
HUANG Cui-ji;,LIU Zhao-ming;,LU Li;,WU Lan;,ZHANG Zhu-ying;
..............page:36-40
Study on the Crystallization Technology of Glutamic Acid
LI Ping-fan;,YAO Yong-fang;
..............page:41-44
Optimization of Proliferation Medium of Lactic Acid Bacteria LJ-4 in Pickles
CHEN Gong;,LI Shuang;,MA Wei-ling;,YIN Li-guo;,ZHANG Wen-xue;
..............page:45-48
Isolation and Identification ofγ-Aminobutyric Acid in Lactic Acid Bacteria from Douchi
HUANG Cui-ji;,LIU Zhao-ming;,LU Jin-chi;,SHI Can;,XU Cai-feng;,ZHANG Zhu-ying;
..............page:53-58
Optimization of Technology for Extracting Antibacterial Substances from Aniseed
CHEN Wen-xue;,HUANG Cong-liang;,LIANG Ru-liang;
..............page:59-62,67
Flavor Formation and Cooking of Fish Maw with Milk Soup
LI Bao-ding;
..............page:68-71
The Application of Smartongue in Cuisine Teaching and Research
CHE Jun-yan;,HE Xiao-long;,TANG Jian-hua;,ZHOU Xiao-yan;
..............page:75-78
Study on the Production Processing of Canned Sour Asparagus
LI Qi;,SUN Zhi-yang;,YANG Zhen-dong;
..............page:79-82,90
Study on Process of Soft Canned Spicy Lobster Sauce Rainbow Trout
CAI Yi;,CHEN Zu-ming;,XIN Song-lin;
..............page:83-85
Study on Mushroom Sauce Packets of Instant Noodles
ZHANG Yong-qing;
..............page:86-90
Study on the Microwave Steri l ization Technology and Preservation Performance of Canned Sweet and Sour Radish
FANG Shu-jun;,HONG Yan;,LI Yuan-zhi;,LIANG Huan-qiu;
..............page:91-93
Preparation of Flavor Natto
FU Hua-feng;,WANG Li-na;
..............page:94-96
Study on Extraction Process of Brown Pigment from Northeast Walnut Shell
LI De-hai;,QIN Wei-wei;,SHEN Xu-yang;
..............page:97-101
Extraction Technology of Proanthocyanidin in Acanthopanax Seeds by Ultrasonic Wave
KONG Fan-dong;,LIU Zhao-fang;,TIAN Lin;,WANG Yan-ming;
..............page:102-104
Determination of Tripotassium Glycyrrhinate in Soy Sauce by TCL-UV Spectrophotometry
CHEN Sui;,HU Jia-liang;,LIU Xiao-yan;,LIU Yan-fen;,LIU Zhan;,PAN Zhi-min;,YANG Min;
..............page:105-107
Research on Infrared Spectra Fingerprint of Zanthoxylum L.
QI Hai-yan;,WU Ya-hui;
..............page:111-113,140
Comparative Study on Extraction Methods of Fatty Acids in Yongchuan Mucor-fermented Douchi
CHEN Lian-hong;,HUANG Shi-you;,LEI Yu-he;,LI Xi-yu;,QIAN Yu;,SUI Yue;,SUO Hua-yi;
..............page:114-117
TATE & LYLE
Philip lin;
..............page:117-117
Study on Special Seasonings of Boiled Fish with Sichuan Preserved Vegetables
DENG Lin;,LIU Yan-ling;
..............page:122-125
Brief Description of Application of Colorants in Condiments and Foods
WEI Ying;,WU Zhi-xiang;
..............page:126-128
Research Progress of Compound Seasonings in China
JIA Hong-feng;,SU Yang;,ZHOU Ling-jie;
..............page:129-133
Applications of Hyphenated Techniques for Element Speciation Analysis on Food Safety
CHEN Shi-qi;,HUANG Xian-liang;,TU Da-wei;,YUN Wen;,ZHU Yong-hong;
..............page:134-140