Modern Food Science and Technology

(2015,VoI.31,No.8)

1. Effects of ovotransferrin on the maturation of mouse bone marrow-derived dendritic cells

Zhao, Man-Yun (College of Food Science and Engineering, Jiangxi Agricultural University, Key Laboratory of Natural Product and Functional Food of Jiangxi, Nanchang, China); Xu, Ming-ShengRao, Hong-HuaDai, YiLiu, Lin  Source: Modern Food Science and Technology, v 31, n 8, p 37-41 and 6, August 15, 2015 

2. Estrogen-like effects of oviductus ranae

Kang, Lan (Changchun University of Traditional Medicine, Changchun, China); Li, NaJiang, Da-Cheng  Source: Modern Food Science and Technology, v 31, n 8, p 25-30 and 24, August 15, 2015

3.Inhibitory effect of quercetin on tyrosinase and its molecular mechanism

Guan, Xiao (School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China); Yang, ChengLiu, JingWang, Wen-GaoHan, Fei Source: Modern Food Science and Technology, v 31, n 8, p 71-76 and 109, August 15, 2015

4. Effect of different ripening stages on antibacterial and antioxidant activity of water-soluble extracts from mozzarella cheese with various strains

Ma, Ling (College of Food Science and Technology, Shanxi Agricultural University, Taigu, China); Peng, Deng-FengLi, HuiWang, Xiao-WenLiu, Hui-Ping  Source: Modern Food Science and Technology, v 31, n 8, p 103-109, August 15, 2015 

5. Preliminary identification of microorganisms from jiuqu used for guangdong hakka rice wine and their γ-aminobutyric acid-producing capacity

Huang, Min-Xin (College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, China); Zhao, Wen-HongZhu, HaoBai, Wei-DongYan, Dong-MeiLi, Bin  Source: Modern Food Science and Technology, v 31, n 8, p 95-102 and 116, August 15, 2015 

6. The up-regulated expressed proteins of the viable but nonculturable state of vibrio parahaemolyticus by iTRAQ

Tian, Juan (College of Food Science, South China Agricultural University, Guangzhou, China); Ye, ChenLiu, Yu-FeiWang, LiZhong, Qing-Ping  Source: Modern Food Science and Technology, v 31, n 8, p 53-58, August 15, 2015 

7. Advances of research on the lipids from antarctic krill (Euphausia superba)

Liu, Zhi-Dong (East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China); Chen, Xue-ZhongChen, YongQu, Ying-HongShi, Wen-ZhengFeng, Chun-LeiLiu, QinLiu, JianHuang, Yan-QingQu, Tai-ChunGao, FeiFeng, ShiMa, Qing-BaoHuang, Hong-Liang  Source: Modern Food Science and Technology, v 31, n 8, p 348-355, August 15, 2015 

8. Mechanism of anti-diarrheal effect of rubus corchorifolius leaves on isolated rabbit intestine

Zhang, Rui-Lian (College of Food Science, South China Agriculture University, Guangzhou, China); Liu, Xiao-JuanZhang, MiaoXiong, PingChen, Xue-XiangCao, Yong  Source: Modern Food Science and Technology, v 31, n 8, p 18-24, August 15, 2015 

9. Migration behavior of epoxidized soybean oil from polyvinyl chloride gaskets into food simulants

Chen, Yan-Fen (Department of Food Science and Engineering, Jinan University, Guangzhou, China); Zhong, Huai-NingYi, RongWang, Zhi-YuanHu, Chang-YingWang, Zhi-Wei  Source:Modern Food Science and Technology, v 31, n 8, p 219-225, August 15, 2015 

10. Detecting Phenobarbital residue in pork via the combination of gas chromatography-mass spectrometry (GC-MS) with quick-easy-cheap-effective-rugged-and-safe (QuEChERS)

Zhao, Ying-Bo (College of Food Science and Technology, Shenyang Agriculture University, Shenyang, China); Guan, LiZhou, Yan-Ming  Source: Modern Food Science and Technology, v 31, n 8,p 329-333 and 152, August 15, 2015 

11. Mechanism of hypoglycemic activity of vaccinium bracteatum Thunb. leaf polysaccharides in streptozotocin-induced diabetic mice

Wang, Li (State Key Laboratory of Food Science and Technology, Jiangnan University, School of Food Science and Technology, Wuxi, China); Cheng, Su-JiaoXu, YuanQian, Hai-FengZhang, HuiQi, Xi-GuangShao, JingLu, Mei-Juan  Source: Modern Food Science and Technology, v 31, n 8, p 1-6, August 15, 2015 

12. Optimized enzymatic hydrolysis for flavor peptide preparation from cultured obscure pufferfish (takifugu obscurus) using sensory evaluation and electronic tongue

Miao, Xiao-Dan (College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai Ocean University, Shanghai, China); Liu, YuanMa, LeiLi, LinWang, Zheng-QuanDang, Ya-LiWang, Xi-Chang  Source: Modern Food Science and Technology, v 31, n 8, p 268-272, August 15, 2015 

13. Effects of temperature, salinity, and alkalinity in liquid culture on growth and physiological characteristics of nostoc flagelliforme

Guo, Jin-Ying (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China); Li, Tong-HuiShi, Ming-KeRen, Guo-YanWang, PingZhang, Yu-XianLuo, Deng-LinFeng, Hui-Min  Source: Modern Food Science and Technology, v 31, n 8, p 199-204 and 218, August 15, 2015 

14. Prediction of miscibility in chitosan/amylose blends by molecular dynamics simulation

Liu, Hua (School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, China); Zhong, Ye-JunLi, Shi-XiangLi, Ji-HuaLi, Zi-LingLin, Li-JingZhou, Wei  Source: Modern Food Science and Technology, v 31, n 8, p 136-142 and 210, August 15, 2015 

15. Relationship between protein hydrolysate and the formation of melanin during pure-breed fermentation of douchi

Wang, Xue-Meng (College of Food Science, Southwest University, Chongqing, China); Ma, LiangYu, WeiGuo, Xue-XiaZhang, Yu-HaoZhang, Yu-Hao  Source: Modern Food Science and Technology, v 31, n 8, p 110-116, August 15, 2015 

16. Geographical origin discrimination of zanthoxylum bungeanum from southwest china using hplc and pca: identification and determination of marker compounds

Chen, Huai-Xuan (College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China); Bai, Jin-RongQiu, ChenZhong, KaiZhao, Zhi-FengGao, HongHuang, Yi-Na Source: Modern Food Science and Technology, v 31, n 8, p 308-315 and 322, August 15, 2015

17. Screening for quality strains of yeast from yellow rice wine and stress resistance analysis

Yang, Yi-Jin (School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China); Yu, Jian-ShenXia, Yong-JunFang, Yi-QunNi, BinWang, Guang-QiangAi, Lian-Zhong  Source: Modern Food Science and Technology, v 31, n 8, p 261-267, August 15, 2015 

18. Phosphorylation of zein and its structure

Luo, Jing (College of Food Sciences and Engineering, JiangXi Agricultural University, Nanchang, China); Tu, JinHuang, Ting-YuWu, Lei-YanYang, Wu-Ying  Source: Modern Food Science and Technology, v 31, n 8, p 88-94, August 15, 2015 

19. Rapid detection of triazophos residues in navel orange peel based on surface-enhanced raman spectroscopy

Li, Jun-Jie (College of Engineering, Jiang Xi Agricultural University, Nanchang, China); Zeng, Hai-LongLiu, Mu-HuaWu, Rui-MeiWu, Yan-HongWang, Xiao-BinChen, Jin-Yin  Source: Modern Food Science and Technology, v 31, n 8, p 334-339, August 15, 2015 

20. Effect of different drying methods on several endogenous enzyme activities of muraenesox cinereus fillets

Li, Jia (College of Food Science and Technology, Shanghai Ocean University, Shanghai, China); Wan, Jin-QingZou, LeiZhong, Yao-Guang  Source: Modern Food Science and Technology, v 31, n 8, p 254-260, August 15, 2015 

21. Antibacterial activity and stability of antimicrobial peptides in chinese prickly ash seed proteins

Jiang, Tai-Ling (College of Food Science, Sichuan Agricultural University, Ya'an, China); Wu, Hong-YangShen, Guang-HuiDong, Xiao-HuaZhang, Zhi-Qing  Source: Modern Food Science and Technology, v 31, n 8, p 129-135, August 15, 2015 

22. Genomic study of foodborne bacillus cereus using solexa genome sequencing technology

Li, Lin (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Ji, Li-LiDuan, Jing-JingJin, He-PoLi, BingXu, Zhen-Bo  Source: Modern Food Science and Technology, v 31, n 8, p 143-152, August 15, 2015 

23. Preparation and physicochemical properties of the naringin and lecithin complex

Xu, Lu (College of Light Industry and Food, South China University of Technology, Guangzhou, China); Lan, Mu-XiangYang, Ji-GuoYuan, Er-DongNing, Zheng-Xiang  Source: Modern Food Science and Technology, v 31, n 8, p 237-241 and 279, August 15, 2015

24. Factors affecting furan formation in lactose-amino acid models during sterilization

Lv, Xiao-Ling (Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, China); Liang, Yu-HangZhu, Jie-MeiZhang, JianZhang, Ying  Source: Modern Food Science and Technology, v 31, n 8, p 153-158 and 225, August 15, 2015 

25. Lead-expelling and liver-protecting effects of yeast metallothionein on mice with chronic lead poisoning

Wang, Ying (College of Food, Heilongjiang Bayi Agricultural University, Daqing, China); Xu, Bing-ZhengWang, Xin-HuiLi, Jing-JingZhang, Dong-JieZhang, Gui-Fang  Source: Modern Food Science and Technology, v 31, n 8, p 12-17, August 15, 2015 

26. Kinetic Analysis of the acid-catalyzed 5-hydroxymenthylfurfual formation from sugar

Liu, Shu-Lan (Department of Food and Biological Engineering, Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang, China); Yu, Xiao-JieZhao, JingZou, BinYe, Xiao-FeiZhou, Cun-Shan  Source: Modern Food Science and Technology, v 31, n 8, p 184-191, August 15, 2015

27. Monitoring alanine concentration during the temperature triggered glutamate fermentation by near-infrared spectroscopy

Gui, Yong-Li (College of Biotechnology of Tianjin University of Science and Technology, Tianjin, China); Liang, Jing-BoZhang, Cheng-LinMa, LeiXie, Xi-XianXu, Qing-YangChen, Ning Source: Modern Food Science and Technology, v 31, n 8, p 159-164 and 307, August 15, 2015 

28. Purification and characterization of protease from marine B. thuringiensis SWJS07

Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Huan, Hui-JieLei, Fen-FenCui, Chun  Source: Modern Food Science and Technology, v 31, n 8, p 165-170, August 15, 2015

29. Effect of pulsed electric field treatment on glucoamylase activation

Tian, Mei-Ling (College of Food Sciences, Southwest University, Chongqing, China); Fang, TingDu, Mu-YingZhang, Fu-Sheng  Source: Modern Food Science and Technology, v 31, n 8, p 248-253, August 15, 2015 

30. High-throughput sequencing of the archaeal community in cellar pit mud used in luzhou flavor liquor production

Deng, Jie (Sichuan University of Science & Engineering, Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, China); Wei, Chun-HuiLuo, Hui-BoHuang, Zhi-GuoZhu, Yun-FeiWang, Yan-LiLi, MiWan, Shi-Lv  Source: Modern Food Science and Technology, v 31, n 8, p 205-210, August 15, 2015 

31. Effect of microwave roasting on the quality and volatile compounds of sunflower oil

Chen, Jie (School of Food Science and Technology, Henan University of Technology, Zhengzhou, China); Hong, Zhen-TongLiu, Guo-QinWang, Yuan-Hui  Source: Modern Food Science and Technology, v 31, n 8, p 211-218, August 15, 2015 

32. Effect of over-expressing farnesyl pyrophosphate synthase (FPS) gene of panax notoginseng cell on saponin synthesis

Yang, Yan (Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China); Liu, Di-QiuGe, FengChen, Chao-Yin  Source: Modern Food Science and Technology, v 31, n 8, p 59-64, August 15, 2015

33. Effect of microwave drying on quality and volatile substances of wild capsella bursa-pastoris (L.)

Zhang, Li (College of Education and Humanity, Suzhou Vocational University, Suzhou, China); Xue, Yan-JunDeng, Jin-HuaLiu, ChenYu, LiRu, HuaDong, Ming-HuiYu, Zhi-Fang  Source:Modern Food Science and Technology, v 31, n 8, p 226-236, August 15, 2015

34. Dynamic changes in bacterial community structure during soy sauce fermentation

Geng, Yu-Huan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Xie, Xian-HuaLi, Guo-Ji  Source: Modern Food Science and Technology, v 31, n 8, p 83-87, August 15, 2015 

35. Enhancing the immunogenicity of hapten 3-Amino-5-morpholinomethyl -2-oxazolidone (AMOZ) using dendrimer as a carrier

Liu, Feng-Yin (South China Agricultural University, Guangdong Provincial Key laboratory of Food Safety and Quality, Guangzhou, China); Shen, Yu-DongXiao, Zhi-LiYang, Jin-YiSun, Yuan-MingWang, HongLei, Hong-TaoXu, Zhen-Lin  Source: Modern Food Science and Technology, v 31, n 8, p 31-36, August 15, 2015 

36. Analysis of egg flavor change during storage period by electronic sensory methods

Ma, Mei-Hu (National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China); Bi, Yu-FangZhang, Mao-JieHe, Ying  Source: Modern Food Science and Technology, v 31, n 8, p 293-300 and 355, August 15, 2015 

37. Changes in C<inf>6</inf> volatile aldehyde and alcohol components of nectarine fruits analyzed by headspace solid-phase microextraction-gas chromatography/mass spectrometry

Qin, Ling (Hebei Normal University of Science & Technology, Qinhuangdao, China); Kang, Wen-HuaiZhang, Zhi-WenGuo, Ai-Ying  Source: Modern Food Science and Technology, v 31, n 8, p 301-307, August 15, 2015 

38. Optimization of kelp fermentation conditions using probiotics and the analysis of nutrient composition

Guo, Li-Qiong (Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China); Guo, Xin-YueChu, XuanLin, Jun-FangLiu, Ying-LiYe, Zhi-WeiLi, Hong-LueLiao, Xue-Yi  Source: Modern Food Science and Technology, v 31, n 8, p 280-285, August 15, 2015

39. Preparation of nPAM-papain-cellulose nanocrystal (CNC) biocatalyst by double-layer electrostatic self-assembly technique

Lou, Wen-Yong (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Yue, Dong-MeiCao, Shi-LinFan, Xiao-Dan  Source: Modern Food Science and Technology, v 31, n 8, p 192-198, August 15, 2015 

40. Effect of static ice slurry on the preservation of squid

Yuan, Peng-Xiang (College of Food and Medicine, Zhejiang Ocean University, Zhoushan, China); Deng, Shang-GuiZhang, BinLi, Yue-QinSantiago, Aubourg  Source: Modern Food Science and Technology, v 31, n 8, p 242-247 and 87, August 15, 2015 

41. Effect of glycosylation on the antigenicity and structural properties of soybean protein isolate-lactose conjugate

Zhang, Nan (College of Food Science and Technology, Henan University of Technology, Zhengzhou, China); Bu, Guan-HaoZhu, Ting-WeiChen, Fu-Sheng  Source: Modern Food Science and Technology, v 31, n 8, p 117-121 and 272, August 15, 2015 

42. Mesoscopic simulation of tween80/n-alkanol microemulsion system

Wan, Zi-Yuan (College of Food Science, South China Agriculture University, Guangzhou, China); Wu, FangLi, YanXie, Xin-AnLi, Lu  Source: Modern Food Science and Technology, v 31, n 8, p 177-183 and 198, August 15, 2015 

43. Antioxidant activity of fermented plant extracts (FPE) in a mouse model of D-galactose-induced aging

Chen, Hong-Yun (Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen, China); Cui, Hong-YanWu, Bin-BinLiu, Chun-HuaLuo, QianXu, Fang-FangPan, Yong-LongYang, Li-LiLiang, Yan  Source: Modern Food Science and Technology, v 31, n 8, p 7-11 and 17, August 15, 2015 

44. Antibacterial and coaggregation activities of pediococcus pentosaceus and its putificatiion effect on vibrio parahaemolyticus-contaminated water

Yang, Zhen-Quan (College of Science and Engineering, Yangzhou University, Yangzhou, China); Gao, LuJin, Cai-JuanWang, Xiao-LinFang, Wei-MingGu, Rui-Xia  Source: Modern Food Science and Technology, v 31, n 8, p 47-52, August 15, 2015 

45. Genotoxicity biotransformation products of low-dose T-2/HT-2 toxin

Qiu, Mei (College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, China); Chen, Hai-YanSun, Li-JunWang, Ya-LingXu, De-FengNie, Fang-HongLi, Jian-Rong  Source: Modern Food Science and Technology, v 31, n 8, p 42-46 and 36, August 15, 2015 

46. Dynamic discrimination of subtlybruised lang jujubes based on different visible/near-infrared spectral ranges

Yang, Yi (College of Engineering, Shanxi Agricultural University, Taigu, China); Zhang, Shu-JuanXue, Jian-XinWang, BinMan, ZunZhang, Xue-Hao  Source: Modern Food Science and Technology, v 31, n 8, p 323-328, August 15, 2015 

47. Effect of dose rate on lipid and protein oxidation and the properties of beef proteins

Wang, Ning (Institute of Agro-Food Products Processing of Science and Technology, Chinese Academy of Agricultural Science, Beijing, China); Wang, Xiao-TuoDing, WuWang, Zhi-Dong Source: Modern Food Science and Technology, v 31, n 8, p 122-128 and 191, August 15, 2015

48. Extraction of bound aroma compounds in raspberry juice and analysis of the sugar moieties

Ren, Jing-Nan (Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China); Dong, ManYang, Zi-YuTai, Ya-NanShao, Jin-HuiPan, Si-YiFan, Gang  Source: Modern Food Science and Technology, v 31, n 8, p 316-322, August 15, 2015 

49. Studies on the critical control points of lead in solid-state fermentation vinegar production

Xu, Qing-Ping (School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China); Yao, Jun-YingZong, Wei  Source: Modern Food Science and Technology, v 31, n 8, p 171-176 and 339, August 15, 2015 

50. Recombinant peroxidase A4-prx purification and zearalenone degradation activity

Zhong, Feng (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Wu, HuiLiu, Si-LiTang, Yu-Qian  Source: Modern Food Science and Technology, v 31, n 8, p 65-70, August 15, 2015

51. Preservation of the commercial quality of takoyaki by antimicrobial zein coating

Li, Miao-Miao (Department of Food Science, Ningbo University, Ningbo, China); Zhang, Hou-ChengZhang, MengXu, Da-LunWang, Jiang-FengYang, Wen-GeZhang, Jin-Jie  Source: Modern Food Science and Technology, v 31, n 8, p 273-279, August 15, 2015 

52. Parameter optimization of rapeseed oil content model using a miniature near-infrared spectrometer

Chen, Bin (School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China); Lu, BingLu, Dao-Li  Source: Modern Food Science and Technology, v 31, n 8, p 286-292 and 267,August 15, 2015 

53. Comparative analysis of volatile aroma components of Xiangzaolu via the combination of three extraction methods and gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

Su, Ke-Ran (Beijing Key Laboratory of Flavor Chemistry/Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China); Liu, YeHe, Cong-CongSu, HangSong, Huan-Lu  Source: Modern Food Science and Technology, v 31, n 8, p 340-347, August 15, 2015

54. Variations in the content of melatonin and its isomer during ethanol fermentation by different saccharomyces cerevisiae strains

Wang, Cheng (College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China); Shi, Xue-YingXiao, HuaWang, Li-HuaWen, YunWang, Xiao-LeiZhan, Ji-ChengHuang, Wei-Dong  Source: Modern Food Science and Technology, v 31, n 8, p 77-82, August 15, 2015