Modern Food Science and Technology
(2014,VoI.30,No.6)
1.Antitumor activity of glycosaminoglycan from Crassostrea rivularis
Wu, Hong-Mian (National Research and Development Branch Center for Shellfish Processing (Zhanjiang), College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China); Fan, Xiu-Ping; Hu, Xue-Qiong; Liu, Qian; Jiang, Yang Source: Modern Food Science and Technology, v 30, n 6, p 18-23, June 2014 2.Intervention effect of Chimonanthus nitens Oliv. leaf extract on the adipose tissue of mice
Chen, Lan (Department of Pharmacology, Pharmacy College of Wuhan University, Wuhan 430071, China); Li, Guang-Nan; He, Lei; Li, Xiao-Fei; Ding, Hong Source: Modern Food Science and Technology, v 30, n 6, p 13-17, June 2014 3.Effects of temperature on the quality of Antarctic krill (euphausia superba) during frozen storage
Li, Xue-Ying (East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of East China Sea and Oceanic Fishery Resources Exploitation and Utilization, Shanghai 200090, China); Liu, Hui-Xing; Yang, Xian-Shi; Chi, Hai; Huang, Hong-Liang; Li, Ling-Zhi; Rao, Yu-Lin Source: Modern Food Science and Technology, v 30, n 6, p 191-195 6, June 2014 4.Tissue distribution and pharmacokinetics of Diethylstilbestrol and its metabolite dienestrol in Ctenopharynodon idellus
Xu, Ying-Jiang (Shandong Marine Resource and Environment Research Institute, Shandong Provincial Key Laboratory of Restoration for Marine Ecology, Yantai 264006, China); Sun, Yan; Ren, Chuan-Bo; Xue, Jing-Lin; Liu, Hui-Hui; Tian, Xiu-Hui; Huang, Hui; Gong, Xiang-Hong Source: Modern Food Science and Technology, v 30, n 6, p 103-109 102, June 2014 5.Subcritical water preparation and properties of low molecular citrus pectin
Chen, Jian-Bing (Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Lab. of Fruits and Vegetables Postharvest and Processing Techn. Research of Zhejiang Province, Hangzhou 310021, China); Yin, Ying; Lu, Sheng-Min; Xia, Qi-Le; Zhang, Jun Source: Modern Food Science and Technology, v 30, n 6, p 186-190 280, June 2014 6.Effects of different sugar osmosis on the quality and tissue cells of preserved mango
Sheng, Jin-Feng (Institute of Agro-food Science and Technology, Guangxi Academy of Agricultural Sciences, Guangxi Crop Genetic Improvement and Biotechnology Lab, Nanning 530007, China); Li, Li; Sun, Jian; Li, Chang-Bao; Li, Jie-Min; Zheng, Feng-Jin; Li, Guo-Ming; He, Xue-Mei; Liao, Fen; Zhang, Ya-Yuan Source: Modern Food Science and Technology, v 30, n 6, p 202-206, June 2014 7.Application of loop-mediated isothermal amplification on pathogens rapid detection
Li, Lin (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Zhou, Rong; Li, Bing; Zhao, Xi-Hong; Bian, Hua-Wei Source:Modern Food Science and Technology, v 30, n 6, p 301-307, June 2014 8.Physicochemical characteristics of high-temperature soy meal hydrolysates with different degrees of hydrolysis
Huang, Li-Hua (Department of Food, Guangzhou City Polytechnic, Guangzhou 510405, China); Zhang, Ye-Hui; Li, Hai-Bin Source: Modern Food Science and Technology, v 30, n 6, p 196-201, June 2014 9.Development of a colloidal gold labeled strip for the rapid detection of bisphenol A
Wu, Pan-Pan (Department of Pharmacy Engineering, Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China); Li, Yue-Ming; Zhang, Jun; Zhou, Li-Hua; Zhang, Kun; Zhao, Su-Qing; Zhao, Feng-Yi Source: Modern Food Science and Technology, v 30, n 6, p 276-280, June 2014 10.Changes of physicochemical properties of superfine grinding starch from Castanea henryi
Xie, Tao (College of Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China); Yang, Chun-Feng; Kang, Ling-Tao; Tang, Zheng-Hui; Gao, Juan Source: Modern Food Science and Technology, v 30, n 6, p 121-125 81, June 2014 11.Drying characteristics and mathematical modeling of yacon pulp by vacuum foam mat drying
Shi, Qi-Long (School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China); Zhao, Ya; Pan, Wang-Ying Source: Modern Food Science and Technology, v 30, n 6, p 131-139, June 2014 12.Storage quality changes and correlation analysis of rice after low temperature released
Zhou, Xian-Qing (School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China); Wang, Ling-Zhao; Zhang, Yu-Rong; Lun, Li-Fang; Zhang, Zhi-Chao; Cui, Yan-Ke Source: Modern Food Science and Technology, v 30, n 6, p 42-46 17, June 2014 13.Determination of four estrogens residues in milk samples by liquid chromatography-tandem mass spectrometry
Zhao, Chao-Min (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Yue, Zhen-Feng; Wu, Hui; Lai, Fu-Rao Source:Modern Food Science and Technology, v 30, n 6, p 244-249, June 2014 14.Comparison of different pretreatments for GC determination of L-borneol, isoborneol, and camphor contents in Blumea balsamifera (L.) DC. leaves
Wang, Yuan-Hui (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China); Zhao, Dan-Dan; Wang, Hong-Xin; Zou, Chun-Li Source:Modern Food Science and Technology, v 30, n 6, p 250-256, June 2014 15.The screening and identification of a cellulose degrading fungus and its straw degradating capability
Liu, Qi-Li (College of Resource and Environment Science, Henan Institute of Science and Technology, Xinxiang 453003, China); Zhang, Jian-Xin; Ge, Wen-Jiao; Wang, Xiao-Hui; Li, Chun-Xi; Zhang, Yan-Zi; Yu, Xiao-Feng Source: Modern Food Science and Technology, v 30, n 6, p 82-86 35, June 2014 16.Effect of storage microenvironment on the variation of wheat protein
Wang, Ruo-Lan (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China); Liu, Xiao-Lin; Zhao, Yan; Liu, Li; Ma, Yu-Jie Source: Modern Food Science and Technology, v 30, n 6, p 47-51 29, June 2014 17.Measurement analysis of contact pressure distribution of apple under compression
Feng, Zhe (Research Center of Oasis Agricultural Mechanization, College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China); Wu, Jie; Sun, Hui-Jie; Li, Fan Source: Modern Food Science and Technology, v 30, n 6, p 76-81, June 2014 18.Homogeneous synthesis of Tapioca starch succinate in ionic liquid
Xi, Yong-Kang (Carbohydrate Lab, School of Light Industry and Food Sciences, South China University and technology, Guangzhou 510640, China); Luo, Zhi-Gang; Li, Yao-Rong; Cheng, Jian-Hua; Lin, Yong-Peng; Hong, Sheng-Quan; Long, Si-Cai; Zheng, Hua-Sheng Source: Modern Food Science and Technology, v 30, n 6, p 126-130 58, June 2014 19.Identification of the quality of dried shark fins products based on stable isotope ratio
Xian, Yan-Ping (Guangzhou Quality Supervision and Testing Institute, Guangzhou 510110, China); Luo, Hai-Ying; Guo, Xin-Dong; Wu, Yu-Luan; Luo, Dong-Hui; Dong, Hao Source:Modern Food Science and Technology, v 30, n 6, p 289-293, June 2014 20.Isolation, determination and antibiotic resistant of food-born Providencia spp.
Shi, Lei (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Liang, Si-Si; Shima, A; Yamasaki, S; Yan, He Source: Modern Food Science and Technology, v 30, n 6, p 24-29, June 2014 21.Weibull distribution for modeling med- and short-wave infrared radiation drying of kiwifruit slice
Zeng, Mu-Cheng (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China); Bi, Jin-Feng; Chen, Qin-Qin; Liu, Xuan; Wu, Xin-Ye; Jiao, Yi Source: Modern Food Science and Technology, v 30, n 6, p 146-151 201, June 2014 22.Effects of wheat gluten protein peptides on the fermentation performance of yeast under super high gravity brewing
Zhao, Mou-Ming (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Mo, Fen; Zhao, Hai-Feng; Liu, Feng-Yuan Source:Modern Food Science and Technology, v 30, n 6, p 36-41, June 2014 23.Molecular structure and in vitro digestibility of germinated oat starch
Tian, Bin-Qiang (College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China); Deng, Qian-Chun; Xie, Bi-Jun Source: Modern Food Science and Technology, v 30, n 6, p 87-91, June 2014 24.Construction and high expression of β-glucosidase I gene from aspergillus aculeatus No. F 50 in Pichia Pastoris
Chen, Wen-Yong (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China); Hu, Xia-Yan; Kang, Ya-Jun; Zheng, Sui-Ping Source:Modern Food Science and Technology, v 30, n 6, p 70-75, June 2014 25.A QSAR study on antibacterial activity of p-hydroxybenzoate esters
Qiu, Song-Shan (College of Environmental and Biotechnology Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China); Jiang, Cui-Cui; Zhou, Ru-Jin; Wang, Deng-Ju Source: Modern Food Science and Technology, v 30, n 6, p 98-102, June 2014 26.Rapid non-destructive testing for K values of silver carps based on the olfactory visualization technique
Huang, Xing-Yi (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China); Yao, Li-Ya; Han, Fang-Kai; Guan, Chao Source: Modern Food Science and Technology, v 30, n 6, p 233-237, June 2014 27.Identification of the thermal denature of pork protein by SDS-PAGE and the qualities of the pork
Han, Zhong (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Luo, Man; Tang, Xiang-Wei; Zhang, Tian-Yi; Zhang, Bin; Li, Yan; Zeng, Xin-An; Gao, Wen-Hong; Sun, Da-Wen Source: Modern Food Science and Technology, v 30, n 6, p 181-185 97, June 2014 28.Spectroscopic studies on the interaction of rutin and lysozyme
Cui, Li-Jian (Pharmaceutical College, Hebei University of Traditional Chinese Medicine, Shijiazhuang 050091, China); Qu, Ling-Ling; Yang, Wen-Yue; Dou, Yu-Hong; Jiao, Ning; Huang, Yun Source: Modern Food Science and Technology, v 30, n 6, p 30-35, June 2014 29.The contamination investigation and ERIC-PCR typing of Yesinia enterocolitica in foods
Hu, Hui-Juan (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China); Wu, Qing-Ping; Zhang, Ju-Mei; Pan, Li; Guo, Wei-Peng; Wang, Hui-Xian Source: Modern Food Science and Technology, v 30, n 6, p 294-300, June 2014 30.Sol-gel transition properties of soy protein -dextran blend based on color dynamic monitoring
Zhu, Jian-Hua (Yingdong Food Science and Technology College, Shaoguan University, Shaoguan 512005, China); Yang, Xiao-Quan; Qi, Jun-Ru; Yang, Xiao-Min Source: Modern Food Science and Technology, v 30, n 6, p 1-6, June 2014 31.Atoxigenic Aspergillus flavus competitively reduce aflatoxin production by the toxigenic Aspergillus flavus
Wei, Dan-Dan (Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China); Zhou, Lu; Zhang, Chu-Shu; Liu, Yang Source: Modern Food Science and Technology, v 30, n 6, p 92-97, June 2014 32.Expression of Vitreoscilla hemoglobin improves CALB production in Pichiapastoris
Lu, Jun-Yu (College of Biological Science and Engineering, South China University of Technology, Guangzhou 510006, China); Lin, Ying; Liang, Shu-Li; Ye, Yan-Rui Source: Modern Food Science and Technology, v 30, n 6, p 110-115, June 2014 33.Effect of Alicyclobacillus acidoterrestris on Volatile compounds and color of corn juice beverage
Xu, Can (Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China); Li, Er-Hu; Wang, Lu-Feng; Fan, Gang; Xu, Xiao-Yun; Pan, Si-Yi Source: Modern Food Science and Technology, v 30, n 6, p 268-275, June 2014 34.Nondestructive detection for internal qualities of Tan-sheep meat using NIR hyperspectral imaging technique
Wang, Jia-Yun (School of Agriculture, Ningxia University, Yinchuan 750021, China); Wang, Song-Lei; He, Xiao-Guang; He, Jian-Guo; Wu, Long-Guo; Liu, Gui-Shan Source: Modern Food Science and Technology, v 30, n 6, p 257-262 249, June 2014 35.Chemical constituents from the root bark of Morus atropurpurea
He, Xue-Mei (Insititute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, Jinan University, Guangzhou 510632, China); Wu, Dong-Ling; Zou, Yu-Xiao; Wang, Guo-Cai; Zhang, Xiao-Qi; Liao, Sen-Tai; Sun, Jian; Ye, Wen-Cai Source: Modern Food Science and Technology, v 30, n 6, p 219-228 300, June 2014 36.Effect of different dosage rates on radical content and volatile compounds of irradiated yeast extract
Geng, Sheng-Rong (Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Hubei Innovation Center of Agricultural Science and Technology, Wuhan 430064, China); Xiong, Guang-Quan; Xia, He-Zhou; Liao, Tao; Li, Xin Source: Modern Food Science and Technology, v 30, n 6, p 168-173 75, June 2014 37.Fatty acids and stable carbon isotope ratios in cordyceps militaris
Guo, Lian-Xian (School of Public Health, Guangdong Medical College, Dongguan 523808, China); Liang, Fu-Rui; Liang, Yi; Wang, Jiang-Hai Source: Modern Food Science and Technology, v 30, n 6, p 52-58, June 2014 38.Determination of the toxic elements As, Cd, Hg and Pb in food grade dimethicone by inductively coupled plasma mass spectrometry
Nie, Xi-Du (Department of Material and Chemical Engineering, Hunan Institute of Technology, Hengyang 421002, China); Fu, Liang Source: Modern Food Science and Technology, v 30, n 6, p 229-232, June 2014 39.A method for fast quantitative analysis of major wine volatile compounds based on liquid-liquid extraction
Zeng, You (Guangzhou Wine Analytical Centre, Guangzhou 510160, China); Ding, Yi; Peng, Cheng Source: Modern Food Science and Technology, v 30, n 6, p 281-288, June 2014 40.Effect of preharvest sprayed treatment with chlorine dioxide on preservation of blueberry during storage
Xie, Guo-Fang (Food and Pharmaceutical Engineering Institute, Guiyang University, Guizhou Engineering Research Center for Fruit Processing, Guiyang 550005, China); Wang, Rui; Liu, Xiao-Yan Source: Modern Food Science and Technology, v 30, n 6, p 207-213 206, June 2014 41.Inhibition of the freeze-denaturation of protein in Litopenaeus vannamei by trehalose, alginate and its oligosaccharides
Ma, Lu-Kai (College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316000, China); Zhang, Bin; Wang, Qiang; Deng, Shang-Gui; Wang, Bin Source: Modern Food Science and Technology, v 30, n 6, p 140-145, June 2014 42.Screening of beany-flavor removement yeast from fermented soybean meal
Tang, Qiao (College of Food Science and Technology Hunan Agricultural University, Changsha 410128, China); Hu, Mao-Feng; Liu, Su-Chun Source: Modern Food Science and Technology, v 30, n 6, p 116-120 180, June 2014 43.Effects of carbon sources on production of leucine aminopeptidase and activities of sugar metabolic enzymes produced by Bacillus cereus CZ
Cui, Tang-Bing (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China); Jiang, Li-Xiang; Han, Qian; Li, Jun-Xia Source: Modern Food Science and Technology, v 30, n 6, p 158-167, June 2014 44.Rapid determination of diarrhetic shellfish poisoning in shellfish by colorimetric protein phosphatase inhibition assay
Guo, Meng-Meng (Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China); Wu, Hai-Yan; Xue, Rui-Yu; Tan, Zhi-Jun; Li, Zhao-Xin; Zhai, Yu-Xiu Source: Modern Food Science and Technology, v 30, n 6, p 263-267, June 2014 45.Apoptotic mechanism in human HT-29 colon cancer cells induced by total flavones from Trollius chinensis Bunge
Song, Jia-Le (Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea, Republic of); Li, Gui-Jie; Zhao, Xin Source: Modern Food Science and Technology, v 30, n 6, p 7-12, June 2014 46.Effect of freezing method and temperature on the quality of abalone
Ouyang, Jie (Key Laboratory of Fishery Equipment and Engineering, Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China); Tan, Jia-Yu; Shen, Jian Source: Modern Food Science and Technology, v 30, n 6, p 214-218 139, June 2014 47.Effects and mechanisms of sodium fluoride on assay of acid trehalase activity
Tan, Hai-Gang (College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China); Guo, Xue-Wu; Wang, Ya-Zhou; Xiao, Dong-Guang Source: Modern Food Science and Technology, v 30, n 6, p 64-69, June 2014 48.Homology modeling of anti-carbaryl ScFv and molecular simulation study between ScFv and its antigen carbaryl
He, Kuo (Ministry of Education Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China); Zhang, Xiu-Yuan; Du, Xin-Jun; Wang, Jun-Ping; Zhou, Xiao-Nan Source: Modern Food Science and Technology, v 30, n 6, p 59-63, June 2014 49.A comparative study on quality of chilled and quick-frozen pork during the storage period
Xia, Lie (South China Agricultural Univ. Livestock Processing and the Quality and Safety Control Laboratories, Guangzhou 510642, China); Jiang, Ai-Min; Lu, Yan; Li, Jun-Guang; Wen, Xiao-Long; Zhang, Da-Lei Source: Modern Food Science and Technology, v 30, n 6, p 174-180, June 2014 50.Preparation and identification of gentamicin and its polyclonal antibody
Xu, Yao-Xin (Colleage of Life Science, China Jiliang University, Zhejiang Provincial Key Laboratory of Bio-metrology, Inspection and Quarantine, Hangzhou 310018, China); Gong, Yun-Fei; Chen, Zong-Lun; Xi, Xi; Dai, Ming-Yan; Wu, Ying-Ying; Liu, A-Ming; Zhang, Ming-Zhou Source: Modern Food Science and Technology, v 30, n 6, p 152-157 256, June 2014
51.Chemical constituents and antioxidant activities in vitro of essential oils from Osmanthus fragrans fruits
Bi, Shu-Feng (College of Life and Environment Science, Huangshan University, Huangshan 245041, China); Zhang, Ling-Jie; Gao, Hui; Cheng, Chong-Yan; Chen, Chong-Mei; Shao, Ya-Nan Source: Modern Food Science and Technology, v 30, n 6, p 238-243 145, June 2014
