本刊2015年第12期被EI收录的论文目录
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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-Bing