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Food Science
FQ: 半月
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1002-6630
CN: 11-2206/TS
YP: 1980
Url: 北京食品科学研究院
Recommended Journals
Food Science
2011 -13
Advances in Research on Resveratrol and Its Biotechnological Expression Systems SONG Yang-bo1,LIU Yan-lin1,2,LIU Shu-wen1,2,WU Jia-hui1,XI Zhu-mei1,2,(1.College of Enology,Northwest A & F University,Yangling 712100,China; 2.Shaanxi Engineering Research Center for Viti-Viticulture,Yangling 712100,China)
Screening of Nisin-resistant Strain and Cloning of Its Nisin-resistant Gene LI Yan-fang1,CAO Jian1,2,,WU Xing-quan1,WAN Qian1,ZHANG Jie-qiong1,TIAN Guang-lan1(1.College of Bioengineering,Henan University of Technology,Zhengzhou 450001,China; 2.Zhongyuan University of Technology,Zhengzhou 450007,China)
Expression of Bovine Neutrophil β-Defensin BNBD11 Gene in Escherichia coli ZHAO Jian-le1,CHEN Chen2,YAN Mao-cang3,ZHANG Xiao-ying1,,LI Yin-qian1,ZHANG San-dong1(1.College of Veterinary Medicine,Northwest A & F University,Yangling 712100,China; 2.Bio-resources Key Laboratory of Shaanxi Province,Shaanxi University of Technology,Hanzhong 723000,China; 3.Zhejiang Mariculture Research Institute,Wenzhou 325005,China)
Optimization of Fermentation Conditions for Acid Production by Immobilized Acetobacter aceti LIN Qing-hua,TANG Xin-yun(School of Life Science,Anhui Agricultural University,Hefei 230036,China)
Effects of Nitrogen and Phosphorus on the Growth and Total Lipids and Arachidonic Acid Accumulation of Myrmecia incise ZHANG Cheng-wu,MA Xiao-qin,LUO Meng-liu,SANG Min,LI Ai-fen(Engineering Research Center of Tropical and Subtropical Aquatic Ecological Engineering,Ministry of Education,Research Center of Hydrobiology,College of Life Science and Technology,Jinan University,Guangzhou 510632,China)
Research Progress on Penaeus vannamei Preservation HU Dong-mei1,SUN Tao1,2,,XIE Jing1 (1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China; 2.Institute of Marine Science,Shanghai Ocean University,Shanghai 201306,China)
Protective Effect and Mechanisms of Apigenin against Free Radical-induced DNA Damage ZHAO Jun,WANG Li,LI Lei,GUO Ying-ying,ZHANG Min,ZHOU Jing-ping(School of Public Health,Nanjing Medical University,Nanjing 210029,China)
Extraction and Primary Identification of Anthocyanidins in Rhododendron Flowers WU Li-yuan1,2,LUO Xiang-dong1,,DAI Liang-fang1,CAO Juan-fang1,LIU Li-ping1,HONG Hai-yan1,PAN Wen-yan1(1.College of Life Science,Jiangxi Normal University,Nanchang 330022,China; 2.College of Life Science,Sichuan University,Chengdu 610064,China)
Comparative Evaluation of Antioxidant Activity of Aqueous Extract and Its Different Solvent Fractions from Eucommia ulmoides Oliv. Leaves ZHANG Qiang,SU Yin-quan,ZHANG Jing-fang (College of Forestry,Northwest A&F University,Yangling 712100,China)
Antioxidant Activities of Different Solvent Extracts of Phellinus Fruiting Bodies from Five Species YANG Jian1,2,YUAN Hai-sheng1,,CAO Yun1,2(1.State Key Laboratory of Forest and Soil Ecology,Institute of Applied Ecology,Chinese Academy of Sciences,Shenyang 110164,China;2.Graduate University of Chinese Academy of Sciences,Beijing 100049,China)
Antioxidant Activity of Anthocyanins from Morus nigra L. in vitro JIANG Yan,ZHENG Li,Kerimjan·TURSUNJAN(College of Life Science and Technology,Xinjiang University,Urumqi 830046,China)
A Prediction Model for Chlorophyll Content in Post-harvest Broccoli Based on Color Parameter Changes XU Feng1,YANG Zhen-feng2,PEI Jiao-yan1,ZHENG Yong-hua1, (1.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China; 2.College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China)
Relationship between Carbon Dioxide-induced Browning and Intracellular Calcium in Yali Pears (Pyrus bretschneideri Rehd.) LIU Ye1,HU Xiao-song2,,ZHANG Fei3(1.College of Chemical and Environmental Engineering,Beijing Technology and Business University,Beijing 100048,China; 2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China; 3.Xi'an Oils & Fats Research & Design Institute,State Administration of Grain Reserve of China,Xi'an 710082,China)
Antioxidant Activities of Functional Components from Dicliptera chinensis LI Nan-wei,LIU Chang-hai,LU Ying-ji(College of Light Industry and Food Technology,Zhongkai University of Agricultural and Engineering,Guangzhou 510225,China)
Antioxidant Activities of Different Solvent Extracts from Syringa pubescens Turcz Bark XU Rui1,ZHANG Chong-xi2,CAI En-bo1,TIAN Yang1,ZHU Qi-guang1,LI Lei1,ZHENG You-lan1,(1.College of Chinese Medicinal Material,Jilin Agricultural University,Changchun 130118,China; 2.Marine College,Shandong University at Weihai,Weihai 264209,China)
Purification of Specific Polyclonal Antibody against Salmonella typhimurium NIU Rui-jiang,LAI Wei-hua,XIONG Qi-rong,WEI Hua,XIONG Yong-hua(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
Preparation and Regeneration of Inonotus obliquus Protoplasts SUN Yong,CAO Xiao-ying,CHEN Yong-qiang,LIAO Qian,JIANG Ji-hong(Key Laboratory of Biotechnology for Medicinal Plant of Jiangsu Province,Xuzhou Normal University,Xuzhou 221116,China)
Immunoactivity of Grifola frondosa Fruit Body Polysaccharides Prepared by Microwave-assisted Extraction followed by Multi-enzyme Hydrolysis and Purified by Ultrafiltration LIU Hong-mei,LI Dong,FAN Meng-dan (College of Biochemical Engineering,Beijing Union University,Beijing 100023,China)
Isolation and Identification of a Strain of α-Glucosidase Inhibitor-producing Endophytic Bacteria from Mulberry WU Ting-ting,LIU Wan-zhen,SHENG Ji-ping,WANG Zheng-rong,SHEN Lin(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Ion-Exchange Purification of Polyclonal Antibody from Rabbit Serum Using Magnetic Beads XIONG Qi-rong,NIU Rui-jiang,XIE Quan-yuan,XIONG Yong-hua,LAI Wei-hua(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
Immunomodulatory Effect of Polysaccharides from Mulberry Leaves(PML) in Mice HOU Rui-hong1,2,LIAO Sen-tai1,,LIU Fan1,ZOU Yu-xiao1,DENG Yuan-yuan1(1.Sericulture & Farm Produce Processing Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;2.College of Food Science,South China Agricultural University,Guangzhou 510642,China)
Effect of DHA on Antioxidation and Fatty Acids in Aged Rat Brain JIANG Li-he1,2,MA Bo2,3,Xie Zheng-yi4,YANG Zhi-rong2,(1.The Science & Technology Division,Guangxi University,Nanning 530004,China;2.School of Life Science,Sichuan University,Chengdu 610064,China;3.Department of Chemistry and Life Science,Baise College,Baise 533000,China;4.Department of Human Anatomy,Guangxi Medical University,Nanning 530021,China)
Effects and Mechanism of Resveratrol on Body weight and Adipose Tissue Distribution of KKAy Mice SUN Yan-shuang1,CHEN Si-fan1,ZHU Wei2,ZHENG Lin1,ZHANG Zi-li1,LING Wen-hua1,FENG Xiang1,(1.Guangdong Provincial Key Laboratory of Food,Nutrition and Health,School of Public Health,Sun Yat-sen University,Guangzhou 510080,China;2.Guangzhou Center for Disease Control and Prevention,Guangzhou 510080,China)
Improving Effect of Dietary Fiber from Malusasiatica Pomace on Defecation in Mice NIU Guang-cai1,ZHU Dan2,XIAO Dun3,GUAN Chen1,WEI Wen-yi1(1.College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China; 2.College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China; 3.Heilongjiang Jiusan Oil & Fat Co.Ltd.,Harbin 150090,China)
Repairing Effect of Water-soluble Polysaccharides from Corn(WSPC) on Islet Immune Injury in Diabetic Rats ZHANG Zhong1,CHEN Hong2,GAO Hong-mei2,WANG Fei1(1.College of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Maoming 525000,China; 2.College of Food and Drug,Anhui Science and Technology University,Fengyang 233100,China)
Effect of Nattozimes~(TM) on Tail Thrombosis of Rats YIN Wen-zhe,CAO Ye-jun,CONG Feng-song(School of Life Sciences and Biotechnology,Shanghai Jiao Tong University,Shanghai 200240,China)
Protective Effect of Green Tea Polyphenols against Chronic Alcoholic Hepatic Injury in Mice WU Wei-qing,CHEN Jing,LIU Chao-qun,KONG Peng,YAN Jing,CHENG Hui(School of Medicine,Jinan University,Guangzhou 510632,China)
Extraction of Egg Yolk Lecithin and Its Effect on Memory Function of Mice CHEN Xian-wei (College of Life Science,Linyi University,Linyi 276000,China)
Effect of Chinese Wolfberry(Lycium barbarum) Polysaccharides on Number and Distribution of Intraepithelial Lymphocytes and Goblet Cells and IL-2 Expression in Mice SHI Yu-xiang,YAN Jin-kun,WANG Xue-min (College of Agriculture,Hebei University of Engineering,Handan 056038,China)
Effect of Lactosucrose on Plasma Antioxidant System in Colitis Rats LI Ling1,2,YIN Yu-long1,2,3,RUAN Zheng1,2,,ZHOU Xiao-li1,2,ZHOU Yan1,2,ZHANG Cui1,2,HUANG Xiao-liu1,2(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China; 2.College of Life Science and Food Engineering,Nanchang University,Nanchang 330031,China; 3.Institute of Subtropical Agriculture,Chinese Academy of Sciences,Changsha 410125,China)
Effect of Pleurotus citrinopileatus Polysaccharides on Antioxidant Enzyme Activities and Isozyme Profiles in Liver,Heart and Kidney of Mice with CCl_4-induced Acute Liver Injury LIU Jun1,TAO Ming-xuan1,CHENG Guang-yu2,,ZHOU Bin1(1.Ginling College,Nanjing Normal University,Nanjing 210097,China; 2.College of Life Science,Nanjing Normal University,Nanjing 210046,China)
Blood Lipid-lowering and Fatty Liver-preventing Effects of Tea Seed(Camellia oleifera Abel.) Oil in Rats HUANG Cui-li,WU Su-xi,LIU Rui-xing,HAO Ze-jin(College of Chemistry and Bio-engineering,Changsha University of Science & Technology,Changsha 410114,China)
Research Progress of Detection Technologies and Control Measures for Heterocyclic Amines in Cooked Meat L Mei,ZENG Mao-mao,CHEN Jie(State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University, Wuxi 214122,China)
Preparation,Amino Acid Composition and UPLC-TOF-MS Analysis of Peanut-derived Antioxidant Peptide Fractions FAN Yuan-jing1,GAO Hai-cheng1,MENG Fan-li2(1.School of Biology and Food Technology,Hefei University of Technology,Hefei 230009,China; 2.Baihui Food Co.Ltd.,Nanjing,Nanjing 211225,China)
Dynamic Changes of Isothiocyanates and Antioxidant Properties during Radish Seedling Development ZHAO Gong-ling1,2,YOU Hong2,HAO Rui2,ZHU Yi2,,LUO Yun-bo2(1.College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China; 2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Oxidative Stability of Olive,Sunflower Seed and Rice Bran Oils ZHOU Xiao-dan,WANG Yan,LIU Jing,SUN Bo,YU Dian-yu (College of Food Science,Northeast Agricultural University,Harbin 150030,China)
Optimization of Fermentation Conditions for L-Lactic Acid Production by Ammonia-tolerant Rhizopus oryzae Mutant ST50-2 TANG Ying,JIANG Shao-tong,WU Xue-feng,LI Xing-jiang,LUO Shui-zhong,ZHENG Zhi(School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China)
Application of Endo-chitosanase in Enzymatic Preparation of Food-grade Oligo-chitosan YANG Ping,XU Xian-zhu,YOU Qing-hui,ZHAO Xi-hua,WANG Man-ying(College of Life Science,Jiangxi Normal University,Nanchang 330022,China)
Optimization of Fermentation Condition for Xylanase Production by Fusarium solani ZH0101 WANG Quan-shuai,KANG Wen-li,SHENG Ji-ping,SHEN Lin (College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
Optimization of Fed-batch Fermentation Conditions for Production of β-Mannanase by Bacillus licheniformics HDYM-04 XIE Xin,PING Wen-xiang,GE Jing-ping(Key Laboratory of Microbiology of Heilongjiang Province,College of Life Science,Heilongjiang University,Harbin 150080,China)
Purification and Enzymatic Properties of Extracellular Tannase from Aspergillus niger WANG Wei-wei1,2,QIU Shu-yi1,2,,XIE Xiao-li1,2,WU Xin-ying3,LI Guang-shen2,3,HE Shun-rong2,3(1.College of Life Science,Guizhou University,Guiyang 550025,China; 2.Guizhou Province Key Laboratory of Fermentation and Biopharmacy,Guiyang 550003,China; 3.School of Chemistry and Chemical Engineering,Guizhou University,Guiyang 550003,China)
Response Surface Optimization of Fermentation Conditions for Protease Production by Pichia kudriavzevii Yeast ZHANG Dan,MIN Wei-hong,LIU Jing-sheng,XIE Hui-ming,ZHANG Chun,LI Suo-xia,FANG Li(Fermentation Engineering Laboratory,College of Food Science and Engineering,Jilin Agricultural University, Changchun 130118,China)
Research Progress on Degradation Mechanisms of Anthocyanins in Foods SONG Hui-ge1,LIU Mei-yan1,DONG Nan1,ZHANG Zi-pei1,ZHAO Guo-hua1,2,(1.College of Food Science,Southwest University,Chongqing 400715,China; 2.Chongqing Key Laboratory of Agricultural Products Processing,Chongqing 400715,China)
Regulation of Bacteriocin Synthesis by Quorum Sensing in Lactic Acid Bacteria:A Review MAN Li-li1,2,MENG Xiang-chen1,,WANG Hui1,ZHAO Ri-hong1(1.Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China; 2.Heilongjiang Agricultural Economy Vocational College,Mudanjiang 157041,China)
Current Status and Future Prospects of Bovine Lactoferricin LI Zhong-qing1,2,3,WANG Liang1,3,(1.Xinjiang Technical Institute of Physics and Chemistry,Chinese Academy of Sciences,Urumqi 830011,China;2.Xinjiang Jinniu Biology Co.Ltd.,Urumqi 830026,China;3.Graduate University,Chinese Academy of Sciences,Beijing 100039,China)
Effect of Potassium Chloride as Partial Sodium Chloride Substitution in Salted Duck Eggs WU Ling,SUN Jing,LE Li-qiang,MA Mei-hu (National R&D Center for Egg Processing,Huazhong Agricultural University,Wuhan 430070,China)
Suitability of Seven Pear Cultivars for Making Fruit Vinegar HAN Xiao-qing,WANG Ran,YANG Shao-lan,DAI Hong-yi,WANG Cheng-rong(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)
Effects of Different Test Conditions on Texture Profile Analysis Parameters of Strawberry Fruits SONG Yu-xing,SHAO Xing-feng,ZHANG Chun-dan,CHENG Sai(Department of Food Science and Engineering,Ningbo University,Ningbo 315211,China)
Effects of Bovine Plasma Proteins on Gel Properties of Salt-Soluble Proteins from Pork FENG Yun,ZHANG Wei-qing,PENG Zeng-qi,MENG Xiao-xia,CUI Guo-mei(Key Laboratory of Agricultural and Animal Products Processing and Quality Control,Ministry of Agriculture, Nanjing Agricultural University,Nanjing 210095,China)
Co-pigmentation Effect and Color Stability of Flavonoids on Red Dayberry(Myrica rubra Sieb.et Zucc) Anthocyanins LI Yong-qiang1,YANG Shi-hua2,GAO Bin1,FU Xiao-ping1 (1.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China; 2.College of Foreign Languages,Yunnan Agricultural University,Kunming 650201,China)
DSC Analysis of Heat-induced Changes in Thermal Characteristics of Connective Tissue Collagen from Beef Semitendinosus Muscle CHANG Hai-jun1,2,WANG Qiang3,XU Xing-lian2,ZHOU Guang-hong2(1.College of Environmental and Biological Engineering,Chongqing Technology and Business University,Chongqing 400067,China;2.Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Key Laboratory of Food Processing and Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing 210095,China;3.Department of Biological andChemical Engineering,Chongqing Education College,Chongqing 400067,China)
Effects of Stabilizers on Stability of Milk Beverage Evaluated by Particle Size Analysis LI Xiang-dong1,LI Juan2(1.State Key Laboratory of Dairy Biotechnology,Technology Center,Bright Dairy and Food Co.Ltd.,Shanghai 200436,China; 2.Beijing Research Institute of Chemical Industry,China Petroleum and Chemical Corporation,Beijing 100013,China)
Effects of Metal Ions and pH on Thermal Stability of Whale Sharp (Rhincodon typus) Skin Collagen KANG Jun-xia1,KANG Yong-feng1,2,BAO Bin1,2,CHEN Zhi-hua1,XIE Jing1,WU Wen-hui1,2,(1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China; 2.Institute of Marine Science,Shanghai Ocean University,Shanghai 201306,China)
Termomechanical and Baking Characteristics of High Dietary Fiber Dough WANG Xiao-yan1,WANG Hong-zi2,HUANG Wei-ning1,,ZHENG Jian-xian3,RAYAS-DUARTE Patricia4(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China; 2.Fuma MiMi(Fujian) Food Industry Co.Ltd.,Jinjiang 362216,China; 3.School of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China; 4.Food and Agricultural Products Research Center,Oklahoma State University,Stillwater 74078-6055,USA)
Effect of High-Temperature-High-Pressure Extrusion on Solubility and Physical Properties of Corn Spermoderm Dietary Fiber WANG Da-wei,GUO Xue-fei,YANG Yi(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
Separation,Purification and Identification of Saccharides in Carica papaya Flesh HUANG Juan-juan,HU Chang-ying,PAN Hui-fang(Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China)
Mass Transfer Mechanism and Mathematical Model for Ultrasonic-enhanced Osmotic Dehydration MA Kong-jun1,JIA Dian-zeng1,BAO Wen-zhong2,ZHAO Wen-xin2,JIN Dong-min2,SUN Wen-lei1(1.College of Chemistry and Chemical Engineering,Xinjiang University,Urumqi 830046,China; 2.Xinjiang Tianshan Cement Co.Ltd.,Urumqi 830006,China)
A Comparative Study of Physico-chemical Properties and Gel Properties of Dark Firm Dry(DFD) Beef and Normal Colored Beef CUI Guo-mei,PENG Zeng-qi,JIN Hong-guo,MENG Xiao-xia,FENG Yun (Key Laboratory of Agricultural and Animal Products Processing and Quality Control,Ministry of Agriculture, Nanjing Agricultural University,Nanjing 210095,China)
Selection of Appropriate DE Values for Hydrolyzed Oat Starch-based Fat Substitutes XING Ming,WANG Zhan,HUANG Hua,LIU Ying(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
Effects of Food Gums on Volatile Flavor Compounds of Dried Duck Meat Slice WANG Wu,ZHANG Jing,ZHA Fu-ben,REN Zhi-wei,CHEN Cong-gui(School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China)
Kinetic Study on the Preparation of Sweet Potato Starch Phosphoric Esters MA Long,ZHENG Gui-fu,XU Hui,ZHANG Bin(Department of Biotechnology and Food Engineering,Bengbu College,Bengbu 233030,China)
Effect of Number of Freeze-thaw Cycles on Physico-chemical Characteristics of Carp Muscle GUO Yuan-yuan,KONG Bao-hua,XIA Xiu-fang,YANG Zhen(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
Properties of Ginger Starch LI Yuan,QIAO Xu-guang(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China)
Different Effects of Zinc Salts on Preserved Egg Processing BU Hong-yu,MA Mei-hu(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
Dynamic Change of Yeast in Pickled Radish Stored at Low Temperature HE Zhi-fei,LI Hong-jun,REN Jun-qi(College of Food Science,Southwest University,Chongqing 400715,China)
Screening for Optimal Protectant for Compound Microcapsule of Immune Colostrum and Bifidobacteria YANG Liu,YOU Li-xin,ZHANG Ying-nan,CHEN Hai-yan,MA Jing-xi(Development College,Jilin Agricultural University,Changchun 130600,China)
Change of Bacterial Flora and Predominant Spoilage Bacteria in Scophthalmus maximus during Chilled Storage CUI Zheng-cui1,2,3,XU Zhong1,YANG Xian-shi1,,GUO Quan-you1,LI Xue-ying1(1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China; 2.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China; 3.SGS Standard Technology Services Co.Ltd.,Shanghai 200233,China)
Screening of High-affinity DNA Aptamers to Salmonella Antigen by SELEX Technique LANG Chun-yan1,2,JIANG Shu-xun1,,SHAO Bi-ying1,CHEN Wen-bing1,FU Bi-zhong1,MIAO Ting-yu1, CHEN Rong-bin3,HUANG Xiao-rong1(1.Fujian Key Laboratory for Technology Research of Inspection and Quarantine,Fujian Entry-Exit Inspection and Quarantine Bureau,Fuzhou 350001,China;2.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China; 3.Fisheries College of Jimei University,Xiamen 361021,China)
Properties of Autolysis Enzymes from Antarctic Krill HANG Yu-jie1,2,LI Xue-ying2,YANG Xian-shi2,,GUO Quan-you2(1.School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;2.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)
Optimization of Cooking Process for Raw Materials of Soy Sauce LI Jun-gang1,LUO Ying1,CAO Xue-mei1,CHEN Hong-he1,LIANG Jian-ming2,HAN Wen-jun1,(1.Key Laboratory of Molecular Biology and Biopharmaceuticals,Mianyang Normal University,Mianyang 621000,China; 2.Sichuan Qingxiangyuan Condiment Co.Ltd.,Mianyang 621700,China)
Isolation,Screening and Fermentation Performance of Exopolysaccharide-producing Streptococcus thermophilus from Tibetan Kefir LI Da1,ZHANG Xue1,ZHANG Li1,ZHAO Yu-juan1,NIU Chun-hua1,CONG Pei2,YANG Zhen-nai1,(1.Center for Agro-food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,China; 2.Jilin Sky-Scenery Food Co.Ltd.,Changchun 130123,China)
Effect of Dry-heating Process on Degradation of Transgenic Ingredients and Non-target Genes Components of Generally Modified Soybean WANG Lin1,2,HAN Fei2,,LI Ai-ke2,WANG Yang2,ZHANG Xiao-lin2,LIU Jian-xue1(1.College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471003,China; 2.Academy of State Administration of Grain,Beijing 100037,China)
Optimization of Process Conditions for Enzymatic Modification of Succinylated Soybean Protein Isolate with Neutral Protease WANG Yue,ZHANG Dong-jie(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
Effect of Different Metal Ions on Polyphenol Oxidase from Eggplant Fruit WANG Li-pu1,2,YU Jun2,YUE Peng-xiang2,CHEN Xuan1,LUO Hong-yu1,2,LI Xing-hui1,(1.Graduate Tea Research Station,Nanjing Agricultural University,Nanjing 210095,China; 2.Post-Doctoral Working Station,Damin Foodstuff(Zhangzhou) Co.Ltd.,Zhangzhou 363000,China)
Employing Response Surface Methodology to Optimize Ethanol Fermentation from Litch Residue HE Jun-jun1,2,ZHOU Ru-jin1,,TANG Yu-bin2,HUNAG Min1(1.School of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Maoming 525000,China; 2.School of Biology and Chemical Engineering,Jiangsu University of Science and Technology,Zhenjiang 212003,China)
Purification and Properties of Acidic Proteases from Actinomucor elegans AS3.2778 PAN Jin-quan(School of Life Science and Technology,Zhanjiang Normal University,Zhanjiang 524048,China)
Influence of Lactobacillus sakei on Fermentation of Camel Milk for Shubat Production Nurgul·RAHMAN1,CHEN Xiao-hong2,Gulsum·TOHSUN1,DONG Ming-sheng2, (1.Biological Laboratory for Protection Rare and Endangered Species in Xinjiang,School of Life Sciences,Xinjiang Normal University,Urumqi 830054,China;2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
Nutritional Component Analysis and Quality Evaluation of Penaeus japonicus XU Xing-hong1,LIU Xiang2,YAN Bin-lun1,XU Jia-tao1,XU Guo-cheng1,SHAO Ying-ze1,WU Jian-xin1(1.Jiangsu Key Laboratory of Marine Biotechnology,Huaihai Institute of Technology,Lianyungang 222005,China;2.Plant Inspection and Quarantine Department,Lianyungang Entry-Exit Inspection and Quarantine Bureau,Lianyungang 222042,China)
Research Progress of Heavy Metals in Shellfish WANG Yu1,2,LIU Dong-hong1,(1.School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310029,China; 2.The Military Economic Academy Xiangfan College,Xiangfan 441118,China)
Research Progress of Identification Technologies for Tea Varieties and Geographical Origins LI Qing-guang1,LI Xiao-zhong2,ZHOU Hui-ming1(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China; 2.School of Business,Jiangnan University,Wuxi 214122,China)
Recent Advances in Studies on Molecular Detection Methods for Enterobacter sakazakii WANG Xiang1,ZHU Chang-qing1,2,XU Xing-lian1,,ZHOU Guang-hong1(1.Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095,China;2.Jiangsu Entry Exit Inspection and Quarantine Bureau,Nanjing 210001,China)
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