Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Quantification of five saponins in Gynostemma Pentaphyllum (Thunb.) Makino by HPLC
SHI Mei-rong, LI Hua, BAI Ge, XIAO Ya-ping
2015(02):49-51. DOI: 10.13386/j.issn1002-0306.2015.02.001
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Determination of milk powder geographical origin based on multi-element analysis
TAN Kai-yan, LIANG Xiao-lin, MIAO Lu, LI De-yong, LI Quan-yang
2015(02):52-56. DOI: 10.13386/j.issn1002-0306.2015.02.002
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Analysis of volatile components of Lapsang Souchong black tea
LU Yan, DU Li-ping, XIAO Dong-guang
2015(02):57-60. DOI: 10.13386/j.issn1002-0306.2015.02.003
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Detection for dog-derived components in foods by real-time polymerase chain reaction
GAO Xiao-li, YANG Xin-ting, XUE Chen-yu, WANG Dan, ZHAO Lin-na, HOU Cai-yun
2015(02):61-64. DOI: 10.13386/j.issn1002-0306.2015.02.004
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Comparison of UPLC-MS/MS and HPLC for determination of 10 carbamate pesticide residues of tea
ZHONG Ling-li, HU Li, GUO Ling-an, LEI Shao-rong, MAO Jian-fei, FU Cheng-ping
2015(02):70-74. DOI: 10.13386/j.issn1002-0306.2015.02.006
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Analysis of catechin, caffeine and gallic acid in Kangzhuan tea by HPLC-DAD
LI Jian-hua, QI Gui-nian, CHEN Sheng-xiang, ZHU Ming-zhu
2015(02):75-78. DOI: 10.13386/j.issn1002-0306.2015.02.007
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Determination of amylase and amylopectin in hullessbarley from different habitats and varieties by dual-wavelength colorimetric method
TAN Liang, DONG Qi, GENG Dan-dan, HU Feng-zu
2015(02):79-84. DOI: 10.13386/j.issn1002-0306.2015.02.008
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Combined effects of pressure and thermal treatment on pork color
HUANG Tian, YAN Cheng, HUANG Ye-chuan, SUN Juan
2015(02):85-89. DOI: 10.13386/j.issn1002-0306.2015.02.009
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Effect of heating temperature on quality of blending oil
LI Dan, LI Yang, LIANG Jing, ZHANG Chao-ran, MA Wen-jun, QI Bao-kun, JIANG Lian-zhou, SUI Xiao-nan, CAO Liang
2015(02):90-94. DOI: 10.13386/j.issn1002-0306.2015.02.010
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Preliminary study on antioxidant activity of Chinese liquor
SHI Ya-lin, FAN Wen-lai, XU Yan
2015(02):95-97. DOI: 10.13386/j.issn1002-0306.2015.02.011
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Effect of salt on the gelatinization properties of flour and noodle quality
CHEN Xia, WANG Wen-qi, ZHU Zai-qin, GU Rui-xia
2015(02):98-101. DOI: 10.13386/j.issn1002-0306.2015.02.012
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Comparative study of antioxidant activity and ingredient in different parts of Areca catechu L. extract
ZHANG Dan, LI Dan, XU Qi-tai, KANG Wen-yi
2015(02):102-104. DOI: 10.13386/j.issn1002-0306.2015.02.013
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Analysis of antioxidant substances and antioxidant capacity of submerged fermentation product of Ganoderma Lucidum
XIE Li-yuan, GAN Bing-cheng, PENG Wei-hong, HUANG Zhong-qian, TAN Wei
2015(02):105-109. DOI: 10.13386/j.issn1002-0306.2015.02.014
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Influence of preparation methods on the physico-chemical properties and oxidative stability of three kinds of nut oils
ZHU Zhen-bao, LIU Meng-ying, YI Jian-hua
2015(02):110-113. DOI: 10.13386/j.issn1002-0306.2015.02.015
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Study on the property of carboxmethyl cellulose-konjac glucomannan mixed sol
TANG Bei, LUO Xue-gang
2015(02):114-117. DOI: 10.13386/j.issn1002-0306.2015.02.016
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Study on the contents of distiller's grains of multiple-grains
HU Wei, CHEN Yu
2015(02):118-120. DOI: 10.13386/j.issn1002-0306.2015.02.017
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Modelling moisture sorption isotherms for konjac based on different mathematical models
WU Shao-feng, PENG Gui-lan, QIU Bing-tao, WANG Cai-xia
2015(02):126-128. DOI: 10.13386/j.issn1002-0306.2015.02.019
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Anti-microbial activity of grape cane extracts and its application on storage of Red Globe grape
SUN Yu-xia, JIANG Xi-long, SHI Hong-mei, GUAN Xue-qiang, WANG Heng-zhen
2015(02):129-132. DOI: 10.13386/j.issn1002-0306.2015.02.020
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Effect of thermal and pH modified whey protein concentrate on functionality of whipping cream
SUN Yan-jun, MO Bei-hong, ZHENG Yuan-rong, SHI Chun-quan, ZHU Pei, JIAO Jing-kai, LIU Zhen-min
2015(02):133-137. DOI: 10.13386/j.issn1002-0306.2015.02.021
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Effect of high pressure processing treatment on beef color stability
WANG Lu, HAN Yan-qing, YANG Bo-bing, LI Xing-min, XU Bao-cai, DAI Rui-tong
2015(02):138-142. DOI: 10.13386/j.issn1002-0306.2015.02.022
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Study on separation of anthocyanins from black rice and their antioxidation
WANG Qiao-e, XIE Dan, QIAN Jie, REN Hai-yi, DONG Yin-mao
2015(02):157-160. DOI: 10.13386/j.issn1002-0306.2015.02.025
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Analyse of key volatile flavor compounds on faba bean pickled in vinegar
LIU Chun-ju, WANG Hai-ou, LI Da-jing, LIU Chun-quan
2015(02):161-166. DOI: 10.13386/j.issn1002-0306.2015.02.026
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Study on species diversity of wild Morchella in Xinjiang
WU Dong-mei, XU Wen-tao, XIE Zong-ming, LI Quan-sheng, ZHU Jian-bo, SHEN Hai-tao, LUO Yun-bo
2015(02):167-172. DOI: 10.13386/j.issn1002-0306.2015.02.027
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Study on fermentation conditions of co-expression cellulase strains
LIU Mo-yang, TANG Zi-zhong, JIN Hai-jun, SUN Rong, CHEN Hui, HAN Xue-yi
2015(02):173-176. DOI: 10.13386/j.issn1002-0306.2015.02.028
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Investigation on bioactive protection of LEA-motif to insulin during desiccation
ZHANG Yan, LI Dai-xi, GUO Bai-song, ZHAI Zhen, LIU Li, YANG Chun-sheng, YU Hua-xing
2015(02):177-180. DOI: 10.13386/j.issn1002-0306.2015.02.029
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Dynamic changes of quality of pickles fermented by different lactic acid bacteria
HOU Xiao-yan, CHEN An-jun, LUO Wei, DONG Wei, NIU Kai-li, PENG Yi-tao
2015(02):181-185. DOI: 10.13386/j.issn1002-0306.2015.02.030
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Optimization of enzymatic extraction process and physicochemical properties of pentosans from black-grained wheat bran
SUN Yuan-lin, YI Xin, WANG Feng, SONG Yu, ZHANG Long-qing
2015(02):186-189. DOI: 10.13386/j.issn1002-0306.2015.02.031
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Study on enzymatic processing and soluble β-glucan variation of turbid oats beverage
ZHU Zhuan, YANG Jin-qin, SHEN Qun, CHEN Yan-hui
2015(02):190-194. DOI: 10.13386/j.issn1002-0306.2015.02.032
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Optimization of fermentation process for the production of β-mannanase by Bacillus licheniformis TJ-101
YOU Sheng-ping, HAN Jian, QI Wei, SU Rong-xin, HE Zhi-min
2015(02):195-198. DOI: 10.13386/j.issn1002-0306.2015.02.033
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Comparation on synthesis and release of mannan in four yeasts
LIU Jin-long, NI Jing-yue, ZHAO Guo-qun, LI Zhi-min
2015(02):199-202. DOI: 10.13386/j.issn1002-0306.2015.02.034
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Screening on the symbiotic lactic acid bacteria and yeasts
GUO Qian-ru, HE Yin-feng
2015(02):203-206. DOI: 10.13386/j.issn1002-0306.2015.02.035
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Enzymatic hydrolysis and antioxidant activity of Pteria penguin meat by protease
HOU Rui, YI Mei-hua, ZHONG Qiu-ping, FENG Yong-qin
2015(02):207-211. DOI: 10.13386/j.issn1002-0306.2015.02.036
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Optimization of culture conditions for yellow serofluid fermented by double lactobacillus to prepare organic acid coagulant
LV Bo, LI Chen-chen, LIU Ning, LI Jian
2015(02):212-216. DOI: 10.13386/j.issn1002-0306.2015.02.037
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Preparation of ACE-inhibitory peptides from pig scapula protein by enzymatic with ultrasonic pretreatment and comparison of enzymatic effect
CHEN Chang-lin, LI Cheng, FU Gang, LAI Li, CHEN Mao-lin, XIAO Lan, YANG Yong, HE Li, HU Bin
2015(02):217-221. DOI: 10.13386/j.issn1002-0306.2015.02.038
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Study on pretreatments and optimization on reflux extraction of total flavonoids from glycyrrhiza residue
XU Chun-yan, ZHANG Na, HAN Ai-rong, GUAN Cui-ping
2015(02):222-226. DOI: 10.13386/j.issn1002-0306.2015.02.039
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Screening the probiotics inhibiting the diarrhea caused by pathogens
XUE Chao-hui, ZHANG Lan-wei, ZHANG Ying-chun, SHAN Yu-juan, WANG Shu-mei, LI Hong-bo
2015(02):227-230. DOI: 10.13386/j.issn1002-0306.2015.02.040
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Response surface optimization of medium components for citric acid production using clarifying solution of starch
QIAO Jun, ZHAO Xiang-ying, MA Qin-yuan, ZHANG Jia-xiang, HAN Yan-lei, LIU Jian-jun
2015(02):231-234. DOI: 10.13386/j.issn1002-0306.2015.02.041
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Cloning and expression of the elastase gene Bacillus subtilis and identification of the ability of preparation of soybean peptide
SONG Di, LIU Yan-zhi
2015(02):235-237. DOI: 10.13386/j.issn1002-0306.2015.02.042
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Separation and purification of triterpenes from Matteuccia struthiopteris with macroporous resin
YANG Xiao-yan, MA Ji, PENG Fei, LU Yang, MA Ji-fu, XI Wei-jia, ZHANG Ting
2015(02):238-242. DOI: 10.13386/j.issn1002-0306.2015.02.043
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Study on optimization of water-soluble dietary fiber extraction process from citrus residues with citric acid
PENG Ya, PENG Rong, YIN Zhong-yi, ZHENG Xu-xu
2015(02):243-247. DOI: 10.13386/j.issn1002-0306.2015.02.044
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Study on ultrasonic-assisted alkali extraction techniques of protein from corn germ meal
XUE Ying, WANG Lian-jie, DANG Yan-ni, XU Qian-ru
2015(02):248-252. DOI: 10.13386/j.issn1002-0306.2015.02.045
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Separation and purification of pig femoral collagen antihyper-tensive peptides by ion exchange chromatography
SHU Yi-mei, LI Cheng, ZHENG Li-jun, PAN Shu-xuan, CHEN Na, GUO Wei, WANG Shi-yi, FU Gang
2015(02):253-256. DOI: 10.13386/j.issn1002-0306.2015.02.046
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Research on high hydrostatic pressure sterilization technology of soft-packing boiled bamboo shoots
YUAN Long, LU Li-xin, TANG Ya-li
2015(02):257-260. DOI: 10.13386/j.issn1002-0306.2015.02.047
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Preparation of germinated brown rice pancake
TANG Ming-li, WANG Bo, LIU He, HE Yu-tang, HUI Li-juan, MA Tao
2015(02):261-266. DOI: 10.13386/j.issn1002-0306.2015.02.048
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Preliminary study on sterilization technology of kiwifruit juice by radio frequency treatment
LV Xiao-ying, WANG Shao-jin, WU Qian, LI Guang-hui, FENG Yu-qing, XU Yun-feng, XIA Xiao-dong
2015(02):267-270. DOI: 10.13386/j.issn1002-0306.2015.02.049
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Optimization of enzymatic extraction technology of polysaccharide from Osmanthus fragrans using response surface methodology and investigation on its antioxidant activity
JIANG De-qi, HUANG Li-min, WANG Yan, LI Ming-xing, DENG Heng-quan, SU Long
2015(02):271-275. DOI: 10.13386/j.issn1002-0306.2015.02.050
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Optimization of protein extraction from Chuanminshen violaceum based on response surface methodology
DONG Hong-min, NIU Xiao-yong, SHEN Li-wen, LI Lu, QIN Wen
2015(02):276-281. DOI: 10.13386/j.issn1002-0306.2015.02.051
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Study on the conditions of extracting oleanolic acid and ursolic acid from residue of Chaenomeles speciosa (Sweet) Nakai
CAI Juan, LIU Shi-yao, WEI Zheng-xin, ZHANG Dan, PAN Xue-zhen, BIAN Jing-jun, BAI Zhi-chuan
2015(02):282-285. DOI: 10.13386/j.issn1002-0306.2015.02.052
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Optimization of extraction process of total phenolic acids from Syringa oblate Lindl. leaves by response surface methodology
WU Yan, SHENG Zun-lai, GAO Ling-fei, CHEN Jian-qing, LI Yan-hua
2015(02):286-290. DOI: 10.13386/j.issn1002-0306.2015.02.053
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Optimization of extracting technique assisted by ultrahigh pressure extraction (UHPE) of flavonoids from hawthorn
SUN Xie-jun, LI Xiu-xia, FENG Yan-bo, ZHANG Li-hua
2015(02):291-295. DOI: 10.13386/j.issn1002-0306.2015.02.54
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Study on microwave extraction of yellow pigment in Pyracantha Fortuneana fruit
JIANG Li-hua, XIONG Hai-rong, ZHOU Xia-yu, WANG Jin, XIONG Yuan-fu, WANG Yu-ting
2015(02):296-298. DOI: 10.13386/j.issn1002-0306.2015.02.055
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Optimization of extraction technology of total flavonoids from Mentha haplocalyx by response surface methodology
GAO Dan-dan, GUO Peng-hui, QI Gao-zhan, WEN Hai-chao
2015(02):299-303. DOI: 10.13386/j.issn1002-0306.2015.02.056
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Separation and purification process of piperine
PU Li-ning, LIU Zhong, CHEN Guang-jing, WANG Li-sha, KAN Jian-quan
2015(02):304-307. DOI: 10.13386/j.issn1002-0306.2015.02.057
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Study on properties of calcium propionate modified polyvinyl alcohol packaging films
JIANG Shuo, YANG Fu-xin, ZHANG Yan, HUANG Zhi-ying, OU Li-juan, YANG Hui
2015(02):308-312. DOI: 10.13386/j.issn1002-0306.2015.02.058
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Study on correlation between wheat gluten and the rheological properties of improved flour
WANG Liu-qiang, YUAN Ya-nan, LI Xiao-juan, ZHANG Chun-hong
2015(02):313-317. DOI: 10.13386/j.issn1002-0306.2015.02.059
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Freshness changes of ready-to-eat raw tuna fillets at different cold storage temperatures
BAO Hai-rong, CHENG Mei, WANG Xi-chang, ZHAO Chen
2015(02):318-322. DOI: 10.13386/j.issn1002-0306.2015.02.060
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Effect of treatment with D-sodium erythorbate on storage quality of fresh-cut apple slices
FAN Lin-lin, ZHAO Hong-xia, FENG Xu-qiao, LI Meng-meng, YANG Wen-jing, ZHANG Bei
2015(02):323-327. DOI: 10.13386/j.issn1002-0306.2015.02.061
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Effect of different packaging materials on the quality and shelf life of strawberry
GAO Xin, ZHENG Hua-yan
2015(02):328-330. DOI: 10.13386/j.issn1002-0306.2015.02.062
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Effect of cutting stem and sealing wound on quality of postharvest green capsicum during storage
CHEN Juan-juan, TAO Le-ren, ZHAO Yue, GU Chao-heng, ZHANG Qing-gang
2015(02):331-334. DOI: 10.13386/j.issn1002-0306.2015.02.063
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Study on antioxidant activity and quality of different pears during storage
HOU Yu-ru, LI Wen-sheng, WANG Bao-gang, MIAO Fei, YANG Jun-jun, SHI Lei
2015(02):335-338. DOI: 10.13386/j.issn1002-0306.2015.02.064
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Preservation effects of cortex oil peony extracts on green pepper
ZHAO Qi, YANG Yu-zhen, GUO Yun-hong, WANG Guo-xia, LI Yu-hua
2015(02):339-342. DOI: 10.13386/j.issn1002-0306.2015.02.065
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Effect of heat shock treatment on storage properties of cucumber at low temperature
SHEN Li-wen, LIU Juan, DONG Hong-min, LI Hui-yan, HE Jing-liu, LIU Chun-yan, QIN Wen
2015(02):343-348. DOI: 10.13386/j.issn1002-0306.2015.02.066
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Study on the blood lipid lowering function of multi-strain fermentation with mare's milk
WU Yun, WANG Lu, YAN Xiao-fei, GUO Jia-jia, LIU Shu-ya, WANG Xiao-biao, MIAO Sen, BAO Xiao-wei, LIU Wu-jun, GU Li-nazi
2015(02):355-357. DOI: 10.13386/j.issn1002-0306.2015.02.068
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Comparative analysis of nutritional ingredients in different kinds of pomegranate fruits
SUN Rui, SUN Lei, ZHAO Deng-chao, YANG Li, LIU Bao-fa, HAO Xin-yun
2015(02):358-361. DOI: 10.13386/j.issn1002-0306.2015.02.069
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Effect of total flavonoids extract from banana peel on diabetes and its complications
WANG Miao-fei, CHENG Geng-jinsheng, HUANG Hao, LUO Guo-an
2015(02):362-363. DOI: 10.13386/j.issn1002-0306.2015.02.070
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Effect of litchi juice on blood lipids in rats under emotional stress
GUO You-ting, OUYANG Jun-yan, LAI Yu-ting, YANG Tong-wang, LU Ling-wan, FU Shu-kuan, LIU Chun-hong, HU Zhuo-yan
2015(02):364-367. DOI: 10.13386/j.issn1002-0306.2015.02.071
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Research progress on the anti-tumor peptides
XIE Shu-yue, MU Li-xia, LIAO Sen-tai, ZOU Yu-xiao, LIU Jun, SHI Ying, WANG Wei-min
2015(02):368-372. DOI: 10.13386/j.issn1002-0306.2015.02.072
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Research and development on natural antioxidants of edible oil
LI Jie, ZHAO Sheng-lan, CHEN Chao-yin
2015(02):373-378. DOI: 10.13386/j.issn1002-0306.2015.02.073
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Research progress on ultrasonic biological effect of food processing
WANG Wei-wei, MENG Ting-ting, GUO Dan-zhao, MA Hai-le, CAO Ying, WANG Wen-xiu
2015(02):379-383. DOI: 10.13386/j.issn1002-0306.2015.02.074
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Research progress on the role of methyl jasmonate as signal molecules and application in fresh-cut fruits and vegetables
YAN Yuan-yuan, HU Wen-zhong, JIANG Ai-li, MU Shi-yang, FENG Ke
2015(02):384-387. DOI: 10.13386/j.issn1002-0306.2015.02.075
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Research progress on the antibacterial mechanism of flavonoids
KE Chun-lin, REN Mao-sheng, WANG Di, XIE Hai-wei, HUANG Bin, ZHAO Yang
2015(02):388-391. DOI: 10.13386/j.issn1002-0306.2015.02.076
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Effect of part of the trace elements on genomic stability
LI Cheng-long, LIU Shu-zhen, ZHOU Cai-qiong
2015(02):392-396. DOI: 10.13386/j.issn1002-0306.2015.02.077
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Research on three major food allergens protein and its structures
ZHANG Nan, BU Guan-hao, CHEN Fu-sheng, ZHU Ting-wei
2015(02):397-400. DOI: 10.13386/j.issn1002-0306.2015.02.078
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