Science and Technology of Food Industry 2015 No. 20

Construction and fermentation optimization of a recombinant Escherichia coli for the production of trans-4-hydroxyproline without extra addition of proline

Effect of environmental factors on Listeria monocytogenes inl B gene expression

Study on the separation and domestication of Armillarialuteo-rivens strain

Expression of Euglena gracilis △9 fatty acid elongase gene in Yarrowa Lipolytica

Isolation and identification of one strain of stretomyces producing green pigment

Study on combination fermentation and performance of lactic acid bacteria from yak milk in Tibetan Pastoral Areas

Preliminary identification of an aroma-producing fungus strain and analysis of volatile compounds

Characterization and biofilm forming-ability of Vibrio alginolyticus

Study on enzymology properties of L-phenylalanine ammonia-lyase(PAL) in litchi fruit

Purification and characterization of a protease from Aspergillus oryzae

Construction of a thermostable pullulanase producing bacillus strain and its fermentation studies

UV mutation of production Saccharomyces cerevisiae strain of β-glucosidase and its enzyme characteristics

Study on effect of temperature on soybean antioxidative peptides prepared by solid-state fermentation and hydrolysis

Breeding of fusant between single inactivated Lactobacillus bulgaricus and bacteriophage-resistant mutant of Streptococcus thermophilus

Effect of inoculation with a starter culture composed of Lactobacillus sakei and Staphylococcus xylosus on the food safety of fermented pork jerk

The FRAP antioxidants extraction from Terminalia chebula Retz based on ultrasound assisted extraction with constant temperature

Optimization of surfactant assisted with ultrasonic extraction technology of total flavonoids from Berchemia kulingensis Schneid

Optimization of ultrasonic assisted extraction conditions of flavonoids from Tamarindus indica shell by response surface method

Optimized methods for concentration and DNA extraction of two kinds of diarrheagenic Escherichia coli in fresh agricultural products

Effect of soluble dietary fiber from rice bran on reducing cholesterol content and rheological property of mayonnaise

Study on microwave assisted extraction and purification of resveratrol from grape leaves

Optimization of extraction process of polysaccharides from Metaplexis japonica Makino nutshell and evaluation of antioxidative activity

Research on characteristics of combined microwave-hot air drying of burdock based on temperature control

Optimizing microwave extraction technology of soluble dietary from camellia cakes with response surface methodology

Optimization of extraction process for Chrysanthemum morifolium essential oil by two-step method

Removing salt by ethanol precipitatation and nanofiltration to preparation gluconic acid

Isolation and purification of L-citrulline in seeding watermelon by resin column chromatography

Preparation and characterization of pigskin polypeptide chelating calcium

Study on enzymatic-ultrasonic assisted extraction of total flavonoids from Tone sinensis and its anti-oxidation activities

Evaluation of copigmentation effects of tannin acid on three kinds of pigments

Effect of jasmonic acid methylester treatment on blue mould and cell wall degrading enzymes activities in peach fruit

Effect of storage temperature on quality of modified atmosphere package on Chinese little greens

Isolation and identification of pathogenic bacteria for sweet cherry and antibacterial effect of plant essential oil

Effect of storage temperature and color fixative on the quality of fresh-cut cress

Effect of 1-methylcyclopropene(1-MCP) treatment on storage quality and postharvest physiology of bitter gourd

Intervention effect of Gamma aminobutyric acid on anxiety behavior induced by di(2-ethylhexyl) phthalate in rats

Effect of polysaccharides extract from Codonopisis pilosula on glycemia and lipidemia in alloxan-induced diabetic rats

Protective effects of taurine on SH-SY5Y cells injury induced by acrylamide

Effect of inulin bread on blood glucose and lipid of mice with diabetes induced by STZ

Research progress of chemical methods for geographical origin traceability of agricultural products

Research progress in extraction and purification techniques of natural coumarin compounds in plants

Research progress of modification and application of pectin

A view of extraction of Lycium bararum polysaccharides assisted by ultrasound and its bioactivities

Progress of bioactive protein and peptides in three egg white allergens

Health risk assessment and extraction behavior of heavy metals in local tea of Huangshan

Analysis of volatile aroma compounds in baking Tieguanyin Oolong tea by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry

Optimize of Loop-mediated isothermal amplification technology in detection of Vibrio parahaemolyticus

Determination of Mn and toxic elements in Chinese spirits by inductively coupled plasma mass spectrometry

Determination of chloramphenicol residue in bee pollen by accelerated solvent extraction-ultra performance liquid chromatography-tandem mass spectrometry

Principal components analysis of flavor compositions in Zizyphus jujube

Detection of chilled mutton tenderness by NIR hyperspectral imaging technology

Study on rapid identification of Panax quinquefolius and Panax ginseng based on improved ERIC-PCR

Effect of picking and drying process on biogenic amines formation in salted threadfin bream(Nemipterus hexodon)

Study on the degradation of aflatoxin B1 by Stenotrophomonas sp.42-2

Identification of the pathogen from stored Lanzhou lily bulb rot disease and biological characteristics

Science and Technology of Food Industry

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