Modern Food Science and Technology

(2014,VoI.30,No.12)

1. Solid-phase extraction coupled with high performance liquid chromatography-tandem mass spectrometry

Huang, Jin-Feng (Guangzhou Quality Supervision and Testing Institute, Guangzhou, China); Xian, Yan-Ping; Li, Xiu-Ying; Cai, Wei-Hong; Li, He; Lin, Sen-Yu; He, Min-Heng; Guo, Xin-Dong  Source:Modern Food Science and Technology, v 30, n 12, p 241-246 and 240, December 15, 2014

2. Effect of tea polyphenol-containing sodium alginate-based edible coatings on the quality of fresh-cut kiwifruit

Zhang, Li-Hua (College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China); Zhang, Pei-Qi; Zong, Wei; Hu, Shao-Shuai; Wang, Xiao-Wen  Source:Modern Food Science and Technology, v 30, n 12, p 182-187, December 15, 2014 

3. Immunomodulatory activity of glycosaminoglycans from Jinjiang oyster crassostrea rivularis

Hu, Xue-Qiong (National Research and Development Branch Center for Shellfish Processing (Zhanjiang), College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China); Wu, Hong-Mian; Fan, Xiu-Ping; Liu, Qian  Source: Modern Food Science and Technology, v 30, n 12, p 16-24, December 15, 2014 

4. Progress in functional lipid nanodispersion research

Zhong, Jin-Feng (College of Food Sciences, Southwest University, Chongqing, China); Qin, Xiao-Li  Source: Modern Food Science and Technology, v 30, n 12, p 294-301, December 15, 2014

5. Antifatigue and antioxidant effects of Spiraea salicifolia L. leaf decoction in mice

Liu, Xiao-Hui (Department of Millitary Sports, Changchun University of Science and Technology, Changchun, China); Li, Mu-Ling; Mo, Yan; Quan, Wu-Rong  Source: Modern Food Science andTechnology, v 30, n 12, p 25-29, December 15, 2014 

6. Effect of yeast strains on the aromatic composition of kiwifruit wine

Zhou, Yuan (College of Food Science and Engineering, Northwest A and F University, Yangling, China); Ben, Hao; Fu, Hong-Fei  Source: Modern Food Science and Technology, v 30, n 12, p 263-270, December 15, 2014 

7. Inhibitory of α-glucosidase by polysaccharides from Cordyceps militaris

Zhu, Zhen-Yuan (Key Laboratory of Food Nutrition and Safety, College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, China); Liu, Xiao-Cui; Guo, Rong; Zhao, Liang; Fang, Xiao-Na; Wang, Zhen-Qian; Zhang, Jing  Source: Modern Food Science and Technology, v 30, n 12, p 55-60, December 15, 2014 

8. Study on the effects of chemical and physical refining processes on the deterioration in the quality of wheat germ oil

Yang, Ying (Department of Food Science and Technology, Henan University of Thehnology, Zhengzhou, China); Li, Gui-Hua; Zhao, Fang; Wang, Xiang-Yun  Source: Modern Food Science andTechnology, v 30, n 12, p 106-112 and 118, December 15, 2014 

9. Selection of a mathematical model for the sol-gel transition in soy protein isolate/dextran mixtures

Zhu, Jian-Hua (Yingdong College of Food Science and Technology, Shaoguan College, Shaoguan; Guangdong, China); Lai, Fu-Rao; Yang, Xiao-Quan; Qi, Jun-Ru; Qin, Mei-Xin  Source: ModernFood Science and Technology, v 30, n 12, p 133-137 and 209, December 15, 2014 

10. Influence of nisin compound antimicrobial agent on microbial diversity and quality of stored wheat

Li, Ting-Ting (College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China); Chen, Wei; Lu, Zhong-Yi; Li, Guang-Fu  Source: Modern Food Science and Technology, v 30, n 12, p 143-148 and 224, December 15, 2014 

11. Analysis of petroleum ether extract from soybean dreg by FT-IR and GC/MS

Gong, Gui-Zhen (College of Chemical Engineering, Xuzhou Institute of Technology, Xuzhou, China); Sun, Cong-Yan; Zhang, Da-Qing  Source: Modern Food Science and Technology, v 30, n 12, p 277-281 and 286, December 15, 2014 

12. Effect of high hydrostatic pressure treatment on the quality of pleurotus eryngii

Yang, Hua (Faculty of Biological and Environmental Science, Zhejiang Wanli University, Ningbo; Zhejiang, China); Yu, Xin-Ru; Qian, De-Kang; Liu, Li-Jun; Qi, Xiang-Yang  Source: Modern FoodScience and Technology, v 30, n 12, p 164-169, December 15, 2014 

13. Effects of three drying methods on the quality of Jinhua ham slices

Meng, Yue-Cheng (College of Food and Biological Engineering, Zhejiang Gongshang University, Hangzhou, China); Zheng, Bo-Gen; Chen, Jie; Li, Yan-Hua; Yuan, Jie; Wu, Qin  Source: ModernFood Science and Technology, v 30, n 12, p 170-175, December 15, 2014 

14. Determination of plum maturity levels by using NIR and chemometrics

Niu, Xiao-Ying (College of Quality and Technical Supervision, Hebei University, Baoding, China); Gong, Dong-Jun; Wang, Yan-Wei; Lu, Wen-Qing; Liang, He; Zhao, Zhi-Lei; Ren, Rui  Source:Modern Food Science and Technology, v 30, n 12, p 230-234 and 125, December 15, 2014 

15. Microbial community diversity in douchi from Yunnan province using high-throughput sequencing technology

Li, Xiao-Ran (Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China); Liu, Xiao-Feng; Zhang, Hai-Yan; Luo, Yi-Yong; Liu, Chen-Jian  Source:Modern Food Science and Technology, v 30, n 12, p 61-67, December 15, 2014

16. Mechanism of inhibition by polypeptide from bay scallop of H22 hepatocarcinoma transplanted into mice

Liu, Yuan (College of Food Science and Technology, Agriculture University of Hebei, Baoding, China); Wang, Jian; Mu, Jian-Lou; Liu, Ya-Qiong; Sun, Jian-Feng; Wang, Jie  Source: Modern FoodScience and Technology, v 30, n 12, p 1-6, December 15, 2014 

17. Photoelectrochemical method for the detection of methyl parathion residues in tomato

Dong, Xiao-Ya (Institute of Agricultural Engineering, Jiangsu University, Zhenjiang, China); Qiu, Bai-Jing; Guan, Xian-Ping  Source: Modern Food Science and Technology, v 30, n 12, p 220-224,December 15, 2014

18. Characteristic aroma components and sensory properties analysis in different types of lavender essential oil from Xinjiang

Huang, Mei-Gui (School of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, China); Li, Chun-Yang  Source: Modern Food Science and Technology, v 30, n 12, p 255-262 and 187, December 15, 2014 

19.Structural variations in the subunits of peanut protein isolates under acidic conditions

Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Xin, Pei-Xian; Zhao, Qiang-Zhong; Chen, Nan-Nan; Cai, Meng-Sen Source: Modern Food Science and Technology, v 30, n 12, p 37-42, December 15, 2014 

20. Study on the properties of an inclusion complex of hydroxypropyl-β-cyclodextrin and benzyl isothiocyanates

Li, Wen-Zhao (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China); Du, Yi-Deng; Shi, Zong-Yi; Shi, Ying-Zhou; Ruan, Mei-Juan; Zhu, Hua-Ping  Source: Modern Food Science and Technology, v 30, n 12, p 74-78, December 15, 2014 

21. Synthesis of 2, 3-dihydrobenzo[1, 4]dioxin-6-ol and its antioxidant activity in oils

Luo, Zhong-Ming (Department of Food Science and Engineering, Jinan University, Guangzhou, China); Lu, Yu-Yun; Yan, Ri-An; Sun, Yuan-Kui; Zhou, Hua  Source: Modern Food Science andTechnology, v 30, n 12, p 138-142, December 15, 2014 

22. Comparing the functional properties of sea bass collagen peptides (SBCP) with different molecular weights

Zhu, Jing (Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China); Liu, Lei; Zhang, Ming-Wei; Wei, Zhen-Cheng; Zhang, Ye-Hui; Ma, Yong-Xuan; Chi, Jian-Wei  Source: Modern Food Science and Technology, v 30, n 12, p 113-118,December 15, 2014 

23. Screening and identification of broad-spectrum antibiotic-producing strain GX-21

Yuan, Lin (Ministry-Guangdong Province Jointly Breeding Base, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou, China); Wu, Qing-Ping; Wu, Ke-Gang; Zhang, Ju-Mei; Mo, Shu-Ping; Bai, Jian-Ling  Source: Modern Food Science and Technology, v 30, n 12, p 68-73 and 60, December 15, 2014 

24. Simultaneous determination of the contents of 16 types of monophenols in wine, fruit wine, and fruit vinegar by RP-HPLC

Sun, Xiang-Yu (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China); Du, Guo-Rong; Ma, Ting-Ting; Liu, Xing-Yan; Wang, Xiao-Yu; Zhan, Ji-Cheng Source: Modern Food Science and Technology, v 30, n 12, p 201-209, December 15, 2014 

25. Nanographene-tyrosinase-chitosan-based Electrochemical Enzyme Biosensor for Rapid Detection of Bisphenol A

Gu, Yuan-Yuan (Food Science Department of Marine Science School, Ningbo University, Ningbo, China); Pan, Dao-Dong; Sun, Yang-Ying; Cao, Jin-Xuan; Zeng, Xiao-Qun  Source: Modern FoodScience and Technology, v 30, n 12, p 210-214 and 193, December 15, 2014 

26. A mechanistic study on the interaction between DNA and lucidin using madder color

Gao, Yan (Department of Biological and Chemical Engineering, Guangxi University of Science Technology, Liuzhou, China); Li, Jun-Sheng; Wang, Qian-Qian; Li, Wei-Lun; Huang, Guo-Xia; Yan, Liu-Juan  Source: Modern Food Science and Technology, v 30, n 12, p 43-47 and 132, December 15, 2014 

27. Optimization of capillary electrophoresis for the determination of amylose/amylopectin content in chinese yam starch

Wang, Li-Xia (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China); Li, Bin; Yang, Shi-Wei; Cao, Jin-Li; Liu, Xiang-Hua; Zhang, Kai  Source: Modern Food Science and Technology, v 30, n 12, p 282-286, December 15, 2014

28. Aroma-producing components of Cuiyu tea leaves during different seasons by GC-MS

Lai, Xing-Fei (Drinkable Plants Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, China); Pang, Shi; Li, Yu-Nan; Xu, Ping; Pan, Shun-Shun; Sun, Shi-Li  Source: Modern Food Science and Technology, v 30, n 12, p 287-293 and 301, December 15, 2014 

29. Physicochemical characteristics and in vitro antioxidant activity of polysaccharide PMP-2a from Pleurotus geesteranus

Sun, Yu-Jun (College of Life Sciences, Anhui Agricultural University, Hefei, China); Jiang, Chang-Jun; Zhu, Chang-Wei; Dai, Shi-Hua  Source: Modern Food Science and Technology, v 30, n 12, p 79-84, December 15, 2014 

30. Analysis of the solid-state fermentation process in Zhenjiang vinegar by using hyperspectral imaging

Zhu, Yao-Di (School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China); Zou, Xiao-Bo; Shi, Ji-Yong; Zhao, Jie-Wen; Xu, Yi-Wei; Lin, Tian-Zhong  Source: Modern FoodScience and Technology, v 30, n 12, p 119-125, December 15, 2014 

31. Effects of two extraction techniques on in vivo antioxidant activity of grape seed oil

Gao, Lu (College of Science and Engineering, Yangzhou University, Yangzhou, China); Shen, Yuan; Yang, Zhen-Quan; Rao, Sheng-Qi; Huang, A-Gen; Hu, Bo-Ran  Source: Modern Food Scienceand Technology, v 30, n 12, p 188-193, December 15, 2014 

32. Antioxidant and antitumor activities of curcumin

Chen, Jian-Ping (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Li, Lin; Su, Jian-Yu  Source: Modern Food Science and Technology, v 30, n 12, p 11-15 and 6, December 15, 2014 

33. Formation and inhibition of advanced glycation end products in fried dough twist during frying and storage

Liu, Hui-Cui (College of Food Science and Engineering, Northwest A and F University, Yangling, China); Li, Ju-Xiu  Source: Modern Food Science and Technology, v 30, n 12, p 30-36 and 84,December 15, 2014 

34. Establishing a universal fluorescence real-time PCR method for the detection of yeast in food

Yu, Yi-Gang (College of Light Industry and Food Science, South China University of Technology, Guangzhou, China); Wan, Song-Hua; Hu, Shuang-Fang; Xiao, Xing-Long; Wu, Hui  Source: ModernFood Science and Technology, v 30, n 12, p 215-219 and 125, December 15, 2014 

35. Effects of moisture mobility on Qiuhong plum during storage

Zhu, Dan-Shi (Research Institute of Food Science, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China); Liang, Jie-Yu; Lv, Jia-Yu; Tao, Zhen; Feng, Xu-Qiao; Li, Jian-Rong Source: Modern Food Science and Technology, v 30, n 12, p 100-105 and 42, December 15, 2014 

36. Influence of stretching temperature on the physicochemical properties of string cheese based on principal component analysis

Miao, Ying (College of Food Science and Biotechnology, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin Agricultural University, Tianjin, China); Zhang, Ai-Lin; Zhao, Zheng  Source: Modern Food Science and Technology, v 30, n 12, p 48-54 and 200, December 15, 2014 

37. Effect of aloe-emodin on learning and memory functions in mice with dementia

Tao, Li (Wuhan University School of Pharmaceutical Sciences, Wuhan, China); Wang, Shi; Xie, Jian-Mei; Wang, Yu-Ting; Ding, Hong  Source: Modern Food Science and Technology, v 30, n 12, p 7-10 and 29, December 15, 2014 

38. Rapid discrimination of fresh and stale corn using Raman spectroscopy

Huang, Ya-Wei (School of Food Science and Technology, Henan University of Technology, Zhengzhou, China); Zhang, Ling; Wang, Ruo-Lan  Source: Modern Food Science and Technology, v 30, n 12, p 149-152, December 15, 2014 

39. Ultrasound-assisted synthesis of n-butyl furoate catalyzed by PMo12/SnO2 and its mechanistic and kinetic studies

Xiong, Li-Zhi (College of Biology and Environmental Science, Jishou University, Jishou, China); Wang, Jia-Jian; Teng, Yao; He, Ze-Qiang  Source: Modern Food Science and Technology, v 30, n 12, p 126-132, December 15, 2014

40. Comparison of nutritional and phenolic content of wheat bran obtained from different sources

Lin, Yan-Jun (Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China); Liu, Li-Ya; Zhong, Kui; Tong, Li-Tao; Zhou, Xian-Rong; Zhou, Su-Mei  Source: Modern Food Science and Technology, v 30, n 12, p 194-200, December 15, 2014 

41. Effect of pre-harvest bagging on the storage characteristics of 'Chili' pear fruit

Lu, Gui-Long (College of Horticulture, Qingdao Agricultural University, Qingdao, China); Zhang, Xin-Fu; Zhang, Xiao-Fei; Wang, Ran; Yang, Shao-Lan  Source: Modern Food Science andTechnology, v 30, n 12, p 176-181, December 15, 2014

42. Effect of temperature and relative humidity on absorption characteristics and kinetic models of different absorbent

Zhao, Ya (School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China); Shi, Qi-Long; Wang, Xiang-You; Wang, Juan  Source: Modern Food Science andTechnology, v 30, n 12, p 158-163 and 193, December 15, 2014 

43. Effects of the degree of substitution (DS) during hydroxybutylation on the physicochemical characteristics of maize starch

Zhang, Ben-Shan (College of Light Industry and Food Sciences, South ChinaUniversity of Technology, Guangzhou, China); Yu, Huan; Wang, Jian-Ping; Qu, Zhe-Hui  Source: Modern Food Scienceand Technology, v 30, n 12, p 85-91, December 15, 2014 

44. Analysis of volatile components of kaempferia galanga L. from guizhou by solid phase microextraction and gas chromatography-mass spectrometry

Luo, Jing (School of Pharmacy, Zunyi Medical College, Zunyi, China); Wu, Di; Zhong, Yong-Ke  Source: Modern Food Science and Technology, v 30, n 12, p 271-276, December 15, 2014

45. Molecularly imprinted solid-phase extraction membrane-high performance liquid chromatography for the determination of triazole fungicide content in grains

Gao, Wen-Hui (Center for Fermentation Engineering of Hebei Province, College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang, China); Wang, Jiao-Jiao  Source: Modern Food Science and Technology, v 30, n 12, p 225-229, December 15, 2014 

46. Effect of micronization on the physicochemical properties and in vivo absorption of gastrodia elata Bl. powder

Yang, Rui-Li (Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou, China); Chen, Yun-Wen; Liao, Zhen-Yu; Wang, Yu-Qi; Sun, Yuan-Ming  Source: Modern Food Science and Technology, v 30, n 12, p 153-157 and 229, December 15, 2014 

47. Antioxidant activity of lotus leaf fractions with different polarities and the effect of acid hydrolysis on the effective fraction

Jiang, Shen-Hua (College of Life Science, Jiujiang University, Jiujiang, China); Zhou, Yong; Xiao, Tong-Fen; Liao, Liang; Qu, Wen-Juan; Wang, Ming-Chun; Du, Xian-Feng; Ma, Hai-Le  Source:Modern Food Science and Technology, v 30, n 12, p 92-99 and 142, December 15, 2014

48. Analysis and comparison of volatile flavor compounds in different styles of chinese traditional bacon

Guo, Xin (Institute of Agro-products Processing Science and Technology, CAAS/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China); Zhang, Chun-Jiang; Hu, Hong-Hai; Huang, Feng; Zhang, Hong  Source: Modern Food Science and Technology, v 30, n 12, p 247-254, December 15, 2014 

49. A study of flavonoids from the leaves of Corylus heterophylla fisch

Zhao, Ming-Hui (Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China); Jiang, Zi-Tao; Liu, Tao; Li, Rong Source: Modern Food Science and Technology, v 30, n 12, p 235-240, December 15, 2014