Modern Food Science and Technology

(2015,VoI.31,No.12)

1. Reducing acrylamide content in biscuits via lactic acid bacteria fermentation

Zhang, Jun-Ye (School of Food Science and Technology, Jiangnan University, Wuxi, China); Zhao, Jian-XinYan, Bo-WenGuo, Ben-HengFan, Da-MingHe, Xiao-YunChen, WeiZhang, Hao  Source: Modern Food Science and Technology, v 31, n 12, p 277-282, December 15, 2015 

2. Effects of citral on glycolysis of Penicillium digitatum

Tao, Neng-Guo (Department of Biotechnology and Food Engineering, College of Chemical Engineering, Xiangtan University, Xiangtan, China); Zheng, Shi-JuJing, Guo-XingWang, Xiao  Source: Modern Food Science and Technology, v 31, n 12, p 172-176, December 15, 2015 

3. Isolation, purification, and enzymatic properties of cellulase system in mutant strain Trichoderma koningii SG0026

Ge, Fei (Department of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, China); Shi, Bei-JieTang, YaoZhu, Long-BaoLi, Wan-ZhenTao, Yu-Gui Source: Modern Food Science and Technology, v 31, n 12, p 149-155 and 184, December 15, 2015

4. Evaluation of antioxidant activity of polypeptides from abalone viscera using in vitro chemistry and cell culture model

Wu, Jing-Na (Fisheries Reasearch Instiute of Fujian, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen, China); Pan, NanSu, JieCai, Shui-LinLu, Hai-XiaWei, Shao-HongLiu, Zhi-Yu  Source: Modern Food Science and Technology, v 31, n 12, p 26-31, December 15, 2015 

5. Antibacterial activity of magnesium oxide nanoparticles against Listeria monocytogenes

Suo, Biao (Institute of Food Science and Technology, Henan Agricultural University, Zhengzhou, China); Li, Hua-RongWang, NaFan, Hui-PingPan, Zhi-LiXie, Xin-HuaAi, Zhi-Lu  Source: Modern Food Science and Technology, v 31, n 12, p 161-165 and 48, December 15, 2015 

6. Effect of storage temperature on single anthocyanin degradation in blueberry juice

Zou, Bo (Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangzhou, China); Xu, Yu-JuanWu, Ji-JunFu, Man-QinXiao, Geng-ShengLu, Shao-Wen  Source: Modern Food Science and Technology, v 31, n 12, p 256-262 and 276, December 15, 2015 

7.  Effect of combined maillard reaction products in fructose-lysine model system and pulsed electric field sterilization on banana juice quality

Gao, Qi (College of Food Science and Technology, Hainan University, Haikou, China); Yuan, De-BaoYang, Jin-SongLi, Fen-FangLi, Yi-XingWang, Chao-ZhengChen, Jiao Source: Modern Food Science and Technology, v 31, n 12, p 220-226 and 234, December 15, 2015 

8. Effects of total saponins from Panax notoginseng leaves on brain monoamine neurotransmitters and neurotrophic factors in a depressive rat model

Zhang, Hua-Lin (School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China); Li, ZhongZhou, Zhong-LiuYang, Hong-YanZhong, Zhi-YongLou, Cai-Xia  Source: Modern Food Science and Technology, v 31, n 12, p 32-41, December 15, 2015

9. Effect of different expression approaches of purine nucleoside phosphorylase on ribavirin accumulation

Liu, Li (College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China); Li, Yan-JunXie, Xi-XianChen, Ning  Source: Modern Food Science and Technology, v 31, n 12, p 63-68 and 62, December 15, 2015 

10. Functional properties of mulberry (Morus atropurpurea Roxb.) leaf proteins extracted by different methods

Sun, Chong-Zhen (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Wu, Wen-JiaMin, TianLiu, YangZhu, Jian-HuaLai, Fu-RaoWu, Hui  Source: Modern Food Science and Technology, v 31, n 12, p 235-241, December 15, 2015

11. Neuroprotection by tea bioactive components in Alzheimer's disease: a review

Gao, Xiong (College of Food Science, South China Agricultural University, Guangzhou, China); Chen, Zhong-ZhengZhang, Yuan-YuanLin, Xiao-RongLi, Bin  Source: Modern Food Science and Technology, v 31, n 12, p 416-425, December 15, 2015 

12. Effect of antioxidants with different polarities on the oxidative stability of W/O emulsions

Yi, Jian-Hua (School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China); Sun, Yi-FeiZhu, Zhen-BaoDong, Wen-BinLi, Jing-Juan Source: Modern Food Science and Technology, v 31, n 12, p 185-190, December 15, 2015 

13. Quantitative structure-activity relationship during the freezing process of cryoprotectants used for thermal expansion of articular cartilage

Yu, Hua-Xing (School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China); Li, Dai-XiXu, FeiChai, PeiPan, QiWang, Dan-Dan  Source: Modern Food Science and Technology, v 31, n 12, p 214-219 and 105, December 15, 2015 

 

14. Effects of amino acid composition and solvent environment on the thermal stability of fish collagen

Deng, Ming-Xia (Department of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China); Wang, Hai-BoYang, LingLiu, Liang-ZhongHuang, Ai-NiZhang, Han-Jun  Source: Modern Food Science and Technology, v 31, n 12, p 111-120, December 15, 2015 

15. Activity of mitochondrial cytochrome c oxidase and gene expression in peach cultivars with different flesh types during postharvest storage

Kan, Juan (College of Food Science and Engineering, Yangzhou University, Yangzhou, China); Wan, BinZhang, Qing-QingLiu, JunJin, Chang-Hai  Source: Modern Food Science and Technology, v 31, n 12, p 69-74, December 15, 2015 

16. Quorum-sensing phenomenon in Pseudomonas fluorescens isolated from turbot and spoilage characteristics using different carbon sources

Cui, Fang-Chao (Research Institute of Food Science of Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China); Li, Ting-TingLiu, Ming-ShuangMa, YanLi, Jian-Rong  Source: Modern Food Science and Technology, v 31, n 12, p 49-55, December 15, 2015 

17. Effect of carbon dioxide gas replacement at low salinity on Debaryomyces hansenii growth and pickled vegetable quality

Liu, Da-Qun (Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, China); Chen, Wen-XuanHua, Ying  Source: Modern Food Science and Technology, v 31, n 12, p 307-312, December 15, 2015 

 

18. Key aroma constituents affecting the quality of ripened pu-erh tea

Lv, Hai-Peng (Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China); Zhang, YueYang, TingShi, JiangLin, Zhi  Source: Modern Food Science and Technology, v 31, n 12, p 394-399, December 15, 2015 

19. Simultaneous detection of malachite green and leucomalachite green based on hybrid antibody ELISA analysis method

Xie, Huan-Long (College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou, China); Wang, YuXu, Zhen-LinYang, Jin-YiXiao, Zhi-LiWang, HongLei, Hong-TaoSun, Yuan-MingShen, Yu-Dong  Source: Modern Food Science and Technology, v 31, n 12, p 325-330,December 15, 2015 

20. Effect of combination of superfine grinding and microparticulation on the structure and processing properties of whey protein

Sun, Chan-Chan (College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, China); Zhang, MinTian, Zhao-JieShi, Chun-Yue  Source:Modern Food Science and Technology, v 31, n 12, p 263-268, December 15, 2015 

21. Isolation of polysaccharides from Perna viridis and their antioxidant activities in high-fat diet-fed mice

Fan, Xiu-Ping (College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China); Wu, Hong-MianLi, Meng-JieHu, Xue-QiongZhong, Min  Source:Modern Food Science and Technology, v 31, n 12, p 19-25 and 31, December 15, 2015

22. Distribution of phosphorus content in different body parts in hens and its correlation analysis

Tang, Chun-Hong (College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing, China); Li, Xue-KeZhang, Chun-HuiWang, Chun-QingLi, XiaLi, Yin  Source: Modern Food Science and Technology, v 31, n 12, p 400-405, December 15, 2015 

23. Synergistic antioxidant activity of sweet potato extracts combined with tea polyphenols and pueraria flavonoids on PC12 cells

Liu, Xiao-Juan (College of Food Science, South China Agriculture University, Guangzhou, China); He, Feng-LinZhao, Li-ChaoLiu, Xin  Source: Modern Food Science and Technology, v 31, n 12, p 14-18, December 15, 2015 

24. A study on the interaction of DNA with sesamin and its derivatives

Wang, Xue-De (Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China); Liu, ShuiCheng, Wei-WeiLiu, Guo-QinCui, Ying-De  Source: Modern Food Science and Technology, v 31, n 12, p 93-98, December 15, 2015

25. Spectroscopic study of the formation of ternary complex, starch/soy protein isolate/polyacrylic acid

Hu, Yong (School of Food Science, Guangdong Pharmaceutical University, Zhongshan, China); Wu, Xiao-YongXu, Jin-RuiLi, Lin  Source: Modern Food Science and Technology,v 31, n 12, p 75-81, December 15, 2015

26. Effects of different types of proteins on the eating quality of potato noodles

Xu, Fen (Institute of Agro-products Processing Science and Technology, CAAS, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China); Hu, Hong-HaiZhang, Chun-JiangHuang, FengZhang, XueLiu, Qian-NanDai, Xiao-FengZhang, Hong  Source: Modern Food Science and Technology, v 31, n 12, p 269-276, December 15, 2015 

27. Screening of β-galactosidase-producing lactic acid bacteria and analysis of the enzymatic synthesis of galactooligosaccharides by GC-MS

Zhang, Hong-Zhi (Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China); Ma, Yan-HongHuang, Kai-HongLi, Ya-Hui  Source: Modern Food Science and Technology, v 31, n 12, p 355-361, December 15, 2015 

28. Characterization of structure and properties of α-L-Rhamnosidase from Aspergillus aculeatus

Yu, Yue (College of Food and Bioengineering, Jimei University, Xiamen, China); Ni, HuiLi, Li-JunChen, Yue-LongZhu, Yan-BingXiao, An-FengCai, Hui-NongSu, Wen-Jin Source: Modern Food Science and Technology, v 31, n 12, p 82-92, December 15, 2015 

29. Isolation and identification of active ingredients in Rubus corchorifolia L.f. Leaves and their bioactivities

Chen, Xue-Xiang (College of Food Science, South China Agriculture University, Guangzhou, China); Ou, Yang-WenLi, JunWang, QunYang, YuanCao, Yong  Source: Modern Food Science and Technology, v 31, n 12, p 56-62, December 15, 2015 

30. Effects of sea cucumber processing on the quality of its products

Liu, Qi (Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National R&D Branch Center for Sea Cucumber Processing, Qingdao, China); Cao, RongGuo, Ying-YingLi, Zhi-ChaoZhao, Ling  Source: Modern Food Science and Technology, v 31, n 12, p 313-317, December 15, 2015 

31. Influence of berry heterogeneity on the phenolics and antioxidant activity of Meili (Vitis vinifera L.) grapes

Liu, Xu (College of Enology, Northwest A&F University, Yangling, China); Li, Jin-LuTian, Yu-PingZhang, Zhen-Wen  Source: Modern Food Science and Technology, v 31, n 12, p 134-140, December 15, 2015 

32. Detection of four lipophilic shellfish toxins in edible shellfishes by QuEChERS combined with HPLC-tandem mass spectrometry

Liu, Qing (Inspection & Quarantine Technology Center of Guangdong Entry-Exit Inspection and Quarantine Bureau, Guangzhou, China); Zeng, Guang-FengWang, Zhi-YuanLi, Wen-BinHu, Zhi-LingHan, ShenLiu, Ying  Source: Modern Food Science and Technology, v 31, n 12, p 338-344, December 15, 2015 

33. Isolation and identification of bioactive compounds with antioxidant activities from Sanhua plum (Prunus salicina Lindl.)

Hai, Jin-Ping (Faculty of Environmental & Biological Engineering, Guangdong University of Petrochemical Technology, Maoming, China); Zhao, Mou-MingLin, Lian-ZhuDong, Yi Source: Modern Food Science and Technology, v 31, n 12, p 106-110 and 41, December 15, 2015 

34. Changes in the physicochemical properties of cured decapterus maruadsi under different salinities

Chen, Sheng-Jun (Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, National R&D Center for Aquatic Product Processing, Guangzhou, China); Yang, Xian-QingLi, Lai-HaoWu, Yan-YanFan, Li-QinQi, BoHu, XiaoWang, An-Feng  Source: Modern Food Science and Technology, v 31, n 12, p 291-295 and 317, December 15, 2015

35. Chemical composition and antitumor activities of volatile oil from the leaves and stems of Euonymus japonicus L. f. aureo-marginatus Rehd.

Wei, Qiang (Pharmacy School, Anhui Xinhua University, Hefei, China); Ji, Xiao-Ying  Source: Modern Food Science and Technology, v 31, n 12, p 42-48, December 15, 2015

36. Physicochemical properties of Shandong Agricultural University purple waxy wheat flour and development of steamed bread products

Cui, Ting-Ting (College of Food Science and Technology, Shandong Agriculture University, Tai'an, China); Shan, Chang-SongZhang, Xian-ShengDong, Yu-XiuWu, Peng Source: Modern Food Science and Technology, v 31, n 12, p 302-306, December 15, 2015 

37. Rapid detection of chilling injury in cucumbers via cooling curve approach

Xie, Yue (College of Food Science and Technology, Shanghai Ocean University, Shanghai, China); Zhang, MinZhu, Sai-SaiLiang, Fei-XiaYuan, Hai-TaoHuang, Ru-Guo Source: Modern Food Science and Technology, v 31, n 12, p 370-377 and 386, December 15, 2015

38. Antioxidant and Antiproliferative Activities of Polyphenols in Morchella umbrina Boud on the HepG2 Cell Model

Lu, Ke-Ke (College of Food Science, Southwest University, Chongqing, China); Tan, Yu-RongZheng, Shao-JieLiu, DongWu, Su-RuiMing, Jian  Source: Modern Food Science and Technology, v 31, n 12, p 6-13, December 15, 2015 

39. Expression and antitumor activity of a novel Ubiquitin Conjugating enzyme from the medicinal fungus Agrocybe aegerita

Liang, Yi (Department of Clinical Immunology, Guangdong Medical College, Dongguan, China); Liu, Hong-HongGuan, XinSun, Hui  Source: Modern Food Science and Technology, v 31, n 12, p 1-5, December 15, 2015 

40. Interactions between Vaccinium bracteatum Thunb. Leaf pigment and rice protein

Xu, Yuan (School of Food Science and Technology, Jiangnan University, Wuxi, China); Wang, LiQian, Hai-FengZhang, HuiQi, Xi-Guang  Source: Modern Food Science and Technology, v 31, n 12, p 121-127, December 15, 2015 

41. Study on the mechanism underlying the impact of soy protein isolate on dough properties

Gao, Xue-Li (College of Food Science and Engineering of Northwest A&F University, Yangling, China); Chen, Fu-ShengZhang, Li-FenBu, Guan-HaoFan, Ming-Tao  Source:Modern Food Science and Technology, v 31, n 12, p 177-184, December 15, 2015 

42. Inhibitory effects of indole on the mycelial growth and aflatoxin B1 production of Aspergillus flavus

Shen, Qing-Shan (Department of Food Science, Henan Institute of Science and Technology, Xinxiang, China); Zhou, WeiWang, Miao-YanMo, Hai-ZhenHu, Liang-Bin  Source:Modern Food Science and Technology, v 31, n 12, p 156-160, December 15, 2015 

43. Screening, identification, and antifungal properties of a bacterial strain F1 with antagonistic activities against Aspergillus flavus

Rao, Sheng-Qi (School of Food Science and Engineering, Yangzhou University, Yangzhou, China); Chen, Su-YaGao, LuYin, Yong-QiYang, Zhen-QuanFang, Wei-Ming Source: Modern Food Science and Technology, v 31, n 12, p 99-105, December 15, 2015 

44. Effect of moisture loss and modified atmosphere packaging on decay control and quality maintenance of green walnut during storage

Wang, Jin (College of Life Science, Northwest A& F University, Yangling, China); Gong, BiMa, Hui-LingChen, Jin-Hai  Source: Modern Food Science and Technology, v 31, n 12,p 296-301 and 330, December 15, 2015 

45. Fabrication of plant globulin/curcumin nano-complexes and their impact on physical and oxidative stability of oil-in-water pickering emulsions

Chen, Shuo (Research & Development Center of Food Proteins, Department of Grain, Oil and Plant Protein Engineering, South China University of Technology, Guangzhou, China); Chen, Fei-PingTang, Chuan-He  Source: Modern Food Science and Technology, v 31, n 12, p 197-204, December 15, 2015 

46. Effects of ultra-high pressure treatment on the quality of grass carp

Ma, Hai-Jian (College of Food Science and Technology, Shanghai Ocean University, Shanghai, China); Shi, Wen-ZhengSong, JieWang, Zhi-He  Source: Modern Food Science and Technology, v 31, n 12, p 283-290, December 15, 2015 

47. Effects of water salinity on the nutritional quality of Eriocheir sinensis Hepatopancreas

Wang, Shuai (College of Food Science and Technology, Shanghai Ocean University, Shanghai, China); Wu, Xu-GanTao, Ning-PingWang, Xi-ChangLong, Xiao-WenMo, Jian-Hua  Source: Modern Food Science and Technology, v 31, n 12, p 318-324, December 15, 2015 

48. Synergistic Antioxidative effect of berry polyphenols with Auricularia auricular polysaccharides

Fan, Zi-Luan (School of Forestry, Northeast Forestry University, Harbin, China); Lin, Xiu-FangWang, Zhen-Yu  Source: Modern Food Science and Technology, v 31, n 12, p 166-171 and 55, December 15, 2015 

49. Effect of ohmic and water bath heating on flavor compounds and free fatty acids of ground lamb Longissimus dorsi muscles

Lu, Yi (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, China); Du, XinDai, Rui-Tong  Source: Modern Food Science and Technology, v 31, n 12, p 362-369 and 405, December 15, 2015 

50. Classification of kiwi fruits according to their geographical origin based on polyphenolic compound profile

Dou, Pei (College of Food Science and Engineering, Northwest A&F University, Yangling, China); Yuan, Ya-HongGuo, JingYue, Tian-LiZhao, Xu-Bo  Source: Modern Food Science and Technology, v 31, n 12, p 387-393, December 15, 2015 

51. Molecular mechanism of ultra-high pressure processing duration-induced collagen gelatinization

Yu, Wei (College of Food Science, Southwest University, Chongqing, China); Wang, Xue-MengMa, LiangGuo, Xue-XiaZhou, Meng-RouZhang, Yu-Hao  Source: Modern Food Science and Technology, v 31, n 12, p 250-255, December 15, 2015 

52. Physicochemical properties of collagen from the skin of Acipenser gueldenstaedtii

Chen, Ming-Hui (College of Marine Sciences, Ningbo University, Ningbo, China); Tang, Hai-QingOu, Chang-RongCao, Jin-Xuan  Source: Modern Food Science and Technology, v 31, n 12, p 191-196, December 15, 2015 

53. Multi-spectroscopic studies of the interaction of linalool with bovine serum albumin

Wu, Ke-Gang (Department of Food Science and Engineering, Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China); Zhou, Hua-LiChai, Xiang-HuaWei, HaoHuang, Jie-HongHuang, Su  Source: Modern Food Science and Technology, v 31, n 12, p 141-148, December 15, 2015

54. Modeling and evaluating the growth/no growth boundaries of bacillus cereus: effect of temperature, pH, and water activity

Chen, Chen (East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China); Li, Xue-YingYang, Xian-ShiWang, Li-Li  Source: Modern Food Science and Technology, v 31, n 12, p 205-213, December 15, 2015 

55. Identification of free and bound aroma compounds in raspberry wine by gas chromatography-olfactometry

Dong, Man (Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China); Ren, Jing-NanYang, Zi-YuTai, Ya-NanShao, Jin-HuiPan, Si-YiFan, Gang  Source: Modern Food Science and Technology, v 31, n 12, p 345-354 and 213, December 15, 2015 

56. Loop-mediated isothermal amplification method to detect animal-derived ingredients in edible vegetable oil and hogwash oil

Tan, Gui-Liang (Zhongshan Institute for Food and Drug Control, Zhongshan, China); Liu, YaoLi, Xiang-LiLai, Xin-TianZhang, Shi-Wei  Source: Modern Food Science and Technology, v 31, n 12, p 331-337, December 15, 2015 

57. Effects of Chinese rice wine on changes in volatile flavor compounds during stewing pork

Wang, Rui-Hua (Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Hangzhou, China); Chen, Jian-ChuYe, Xing-QianLiu, Dong-Hong  Source: Modern Food Science and Technology, v 31, n 12, p 406-415, December 15, 2015 

58. Identification of spoilage bacteria in pseudosciaena crocea and primary model establishment for PLFAs

Guo, Quan-You (East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China); He, MuLi, Bao-GuoJiang, Chao-Jun  Source: Modern Food Science and Technology, v 31, n 12, p 227-234, December 15, 2015 

59. Analysis of volatile compounds in traditional hurood from inner mongolia region by SPME-GC-MS

Wang, Bei (Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China); Zhang, Guo-HuaWang, JuanZhang, Ming-XiaZhang, Meng-JiaoChoi, Hak-JongHe, Guo-Qing  Source: Modern Food Science and Technology, v 31, n 12, p 378-386, December 15, 2015

60. L-alanine production via fermentation of glycerol by recombinant Escherichia coli

Zhou, Li (The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China); Deng, CanCui, Wen-JingLiu, Zhong-MeiZhou, Zhe-Min  Source: Modern Food Science and Technology, v 31, n 12, p 235-241, December 15, 2015 

61. Efficient and functional expression of cA-GFP fusion protein in Escherichia coli

Su, Yan-Fang (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, China); Yang, JingWang, MengWu, Shao-MinMa, YiLi, ShanWang, Ju-Fang  Source: Modern Food Science and Technology, v 31, n 12, p 128-133, December 15, 2015