Science and Technology of Food Industry 2016 No. 18

Study on polyphenol purification by macroporous resin and inhibition activity to pancreatic amylase of polyphenol from Docyniaindica (Wall.) Dcne leaves

Phenolic contents and antioxidant activity in the fruit of different loquat cultivars

Inhibitory effects of ten plant essential oils on three pathogens of cherry tomatoes

Study on the interaction between propyl gallate and bovine serum albumin using fluorescence spectroscopy and molecular docking

The influences of soaking and sprouting on primary nutrient contents of quinoa seed

Correlation analysis and principal component analysis of trace elements in jujube from different region of Xinjiang

Screening and degradation properties of biogenic amines degrading strains in salted fish

Study on production technology of Cheddar cheese adding Lactobacillus plantarum with antifungal activity

Optimization and kinetics analyses of exopolysaccharide production by Simplicillium lanosoniveum

Optimization of medium components for inulinase production of a strain using Taguchi method

Optimization of bacitracin a high- yield industrial fermentation medium

Study on enzymatic degradation for polysaccharide from Enteromorpha and its technical condition optimization

Optimization of fermentation process of sugar- tolerant bread yeast

Isolation and preliminary characterization of lipases from fungi in extreme environments

Optimization of protoplast formation,regenerationin and transformation in Aspergillus niger

Explorating conditions for fermented Donggao by using direct vat starter

Isolation and identification based on NRPS functional gene of a fungal epiphytic strain from grapes

Study on ultrasonic- assisted solvent extraction and purification of pepsin- soluble collagen from grass carp skin

Effect of fermentation strain on flavor of seed watermelon wine

Effects of light intensity and nitrogen limitation on cell growth and cell composition of Chlorella sorokiniana

Isolation and identification of nitrite- degrading lactic acid bacteria from pickles and application in fermented sausage

Isolation and purification of antimicrobial substance from Bacillus sp.B11 and analysis of its properties

Study on condition optimizing of extraction technique of squid ink polysaccharide from Sepia pharaonis by response surface methodology

Study on solvothermal extraction and determination of hesperidin from Tangerine peel

Effect of preparation process conditions on sensory quality of corn steamed bread

Mixture regression design for formulation optimization of a beef liver sausage

Application of membrane separation on preliminary purification of resveratrol from extract of peanut root

Extraction technology of polyphenol from Moringa oleifera leaves

Optimization of extraction technology polysaccharide from the ink of the Sthenoteuthis oualaniensis in South China Sea by response surface methodology

Factors affecting polyphenol purification of macroporous resin from Sargassum fusiforme

Effect of different processing methods on eating quality of pan- fried restructured steak

Ultrasonic preparation and characterization of cinnamon oil-β- cyclodextrin nanocapsules

Preparation and performance of konjac glucomannan and pullulan blend films

Optimization of enzymatic modification conditions of albumin edible film by response surface methodology

Effects of two preservatives on quality of chilled duck breast meat

Effects of four kinds of packaging materials on the preservation of fresh- cut potatoes chips

Effect of 1- MCP on the quality of yard- long bean during storage

Anti- fatigue activity of Lycium barbarum polysaccharides in mice by attenuating oxidative stress

Effect of sweet potato cellulose size reducing blood lipids in high fat rats

Protective effects of collagen polypeptides from Cucumaria frondosa on oxidative damage in PC12 cells

Protective effects of reduced glutathione on lung injury induced by N2O4 in mice

The research progress in synthesis of secondary metabolites in fresh- cut fruit and vegetable

Research progress on the marine bioactive peptides

Research progress in the function of coix seed active ingredients

Review of the researches on polysaccharides from Isatis indigatica Fort.

Research progress on preparation and application of recombinant collagens

Analysis of the regulation of foods for special medical purpose in China

Research progress in the anti- tumor activities and related mechanisms of plant polyphenols

Advance of bioactive peptides derived from egg white

Synthesis and absorption performance of core- shell magnetic polymer materials for solid phase extraction and detection of Tolbutamide in hypoglycemic health products

Effect of refining process on the flavor compounds of linseed oil

Determination of three microcystins in drinking water by automatic- SPE and HPLC

Preparation of monoclonal antibody against trivalent chromic ion and development of colloidal gold immunochromatographic assay for detecting total chromium content in food

Study on PMA- qPCR assay for rapid and accurate detection of viable Lactobacillus paracasei N1115

The method of DNA extraction from animal muscle tissue and real- time PCR detection

Selenium speciation analysis in aquatic products of Jiaozhou Bay by ion chromatographic hydride generation- atomic fluorescence spectrometry

Identification and detection of flavonoids in bee pollen

Characterization of the flavor composition in different domestic brewing barley cultivars

Preparation and stability of the inclusion complex of HP-β- CD with morin

Science and Technology of Food Industry

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