Modern Food Science and Technology

(2015,VoI.31,No.4)

1. Effect of fructose-treatment on the quality, shelf-life, and antioxidant capacity of picked broccoli

Tang, Yue-Chang (College of Food Science and Engineering, Ningbo University, Ningbo, China); Xu, Feng; Dong, Quan-Quan; Chen, You-Sheng; Shao, Xing-Feng; Wang, Hong-Fei  Source:Modern Food Science and Technology, v 31, n 4, p 164-169 and 293, April 15, 2015 

2. The apoptosis-inducing effects of kuding tea flavonoids on human oral cancer HSC-3 cells through caspase activation

Zhao, Xin (Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China); Wang, Rui; Pang, Liang; Qiu, Li-Hua  Source: Modern Food Science and Technology, v 31, n 4, p 1-7, April 15, 2015 

3. Analyzing the changes in sarcoplasmic protein phosphorylation with respect to postmortem ageing times in mutton with different levels of tenderness

Chen, Li-Juan (Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Beijing, China); Li, Xin; Yang, Yang; Chen, Li; Ni, Na; Zhang, De-Quan  Source: Modern Food Science and Technology, v 31, n 4, p 95-101, April 15, 2015 

4. Grading of beef marbling by using invariant moments and an improved support vector machine

Wu, Yi-Quan (College of Electronic and Information Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China); Cao, Peng-Xiang; Wang, Kai; Tao, Fei-Xiang  Source: Modern Food Science and Technology, v 31, n 4, p 17-22 and 136, April 15, 2015 

5. The separation of oxyresveratrol from mulberry root and its effect on steady-state embedding and inhibition of tyrosinase activity

Liu, Guo (College of Food Science, South China Agricultural University, Guangzhou, China); Du, Jie; Liu, Fei; Xu, Hong; Chen, Hai; Tang, Jian; Hua, Yang-Lin; Liu, Guang-Rong; Cao, Yong  Source:Modern Food Science and Technology, v 31, n 4, p 217-221 and 101, April 15, 2015 

6. A real-time pcr method for the detection of shark-origin components in shark fin products

Wang, De-Lian (Guangzhou Quality Supervision and Testing Institute, Guangzhou, China); Liu, Dong-Hong; Xu, Li-Zhu; Zeng, Guo-Quan; Gao, Li-Hai; Zhang, Hui; Chen, Sui; Xian, Yan-Ping; Guo, Xin-Dong  Source: Modern Food Science and Technology, v 31, n 4, p 289-293, April 15, 2015 

7. Development and properties of a polypyrrole-based electrochemical biosensor for cholesterol detection

Zhang, Xiu-Hua (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Wan, Kai; Liang, Zhen-Xing; Jin, Feng; Piao, Jin-Hua  Source: Modern Food Science and Technology, v 31, n 4, p 170-174 and 68, April 15, 2015 

8. Effect of flavonoids extracted from corn silk (FESM) on rats with gouty arthritis

Lin, He (College of Pharmaceutical Science, Changchun University of Chinese Medicine, Changchun, China); Dong, Jin-Xiang; Qiu, Zhi-Dong; Lv, Guang-Fu; Zhang, Jing-Zhuo; Chang, Zhi-Da; Lin, Zhe  Source: Modern Food Science and Technology, v 31, n 4, p 13-18 and 7, April 15, 2015 

9. Ultrasound-assisted homogeneous ionic liquid microextraction coupled with HPLC for the detection and extraction of tanshinone from radix salvia miltiorrhiza

Wang, Zhi-Bing (College of Chemistry and Life Science, Changchun University of Technology, Changchun, China); Zhang, Hong-Yu; Xue, Jin; Zhang, Feng-Qing  Source: Modern Food Science and Technology, v 31, n 4, p 294-300, April 15, 2015 

10. Development of monoclonal antibodies against helicobacter pylori and their applications to immunological assays

Ma, Jian (School of Bioscience & Bioengineering, South China University of Technology, Guangzhou, China); Ni, Chao; Wang, Hai-Ying; Ning, Zheng-Xiang  Source: Modern Food Science and Technology, v 31, n 4, p 228-233, April 15, 2015 

11. Bioactive compounds and antioxidant activity of different varieties of soybean cultivars

Zhou, Meng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Ma, Yu-Rong; Huang, Hui-Hua  Source: Modern Food Science and Technology, v 31, n 4, p 137-143, April 15, 2015

12. Evaluation of the anti-proliferative activities of major fruits in china on human hepatic carcinoma (HepG2) and colon adenocarcinoma (Caco-2) cells

Liu, Dong (Shenzhen Key Laboratory of Fermentation, Purification and Analysis, Shenzhen Polytechnic, Shenzhen, China); Wan, Hong-Xia; Sun, Hai-Yan  Source: Modern Food Science and Technology, v 31, n 4, p 23-28, April 15, 2015 

13. A study examining changes in polycyclic aromatic hydrocarbon (PAH) Content of edible oils upon frying

Shi, Long-Kai (College of Food Science and Technology, Henan University of Technology, Zhengzhou, China); Liu, Yu-Lan; Wang, Ying-Hui; Zhang, Dong-Dong  Source: Modern Food Science and Technology, v 31, n 4, p 311-315, April 15, 2015 

14. Neuroprotective effects of soybean protein isolate hydrolysates against neuronal oxidative damage in PC12 neuronal cells

Liu, Jing-Bo (Laboratory of Nutrition and Functional Food, Jilin University, Changchun, China); Liu, Wen-Chao; Xu, Meng-Lei; Liu, Ji-Yun; Li, Liang-Yu  Source: Modern Food Science and Technology, v 31, n 4, p 8-12 and 57, April 15, 2015 

15. The effect of heat treatment on the vitality and pathogenicity of citrus fungi

Lin, Li-Ping (Key Lab for Agricultural Products Processing and Quality Control of Nanchang City, Nanchang, China); Chen, Yu-Long; Zhu, Li-Qin; Liu, Ji-Luan; Li, Yu-Mei; Wu, Guo-Ping  Source:Modern Food Science and Technology, v 31, n 4, p 222-227, April 15, 2015 

16. Effects of cryogenic freezing by liquid nitrogen on the quality and microstructure of silver pomfret (pampus argenteus)

Lu, Jun (Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Hangzhou, China); Yu, Hai-Xia; Yang, Shui-Bing; Jiang, Qing-Qing; Liu, Wen-Juan; Dong, Kai-Cheng; Hu, Ya-Qin  Source: Modern Food Science and Technology, v 31, n 4, p 210-216 and 94, April 15, 2015 

17. Variations in the expression of the L-lactate dehydrogenase gene during the different phases of lactococcus lactis KLDS4. 0325 growth

Zhou, Ying (Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China); Gao, Xiao-Feng; Liu, Fei; Gu, Chun-Tao; Huo, Gui-Cheng  Source: Modern Food Science and Technology, v 31, n 4, p 63-68, April 15, 2015 

18. Effect of harpin treatment combined with carboxymethyl chitosan-alginate composite coating on Hami melon preservation

Zhou, Yan (College of Food Science and Technology, Shanghai Ocean University/Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China); Xie, Jing; Zhou, Ran; Li, Nian Wen  Source: Modern Food Science and Technology, v 31, n 4, p 248-252 and 127, April 15, 2015 

19. Regulation of the recombinant expression of a rhizomucor miehei lipase gene in aspergillus oryzae by hydrogen peroxide

Wu, Xin-Liang (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, China); Guo, Yong  Source: Modern Food Science and Technology, v 31, n 4, p 88-94,April 15, 2015

20. Variations in the antioxidant activities of four crude polyphenolic extracts from barley during the germination process

Zhao, Pei (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China); Zhao, Ning; Fan, Qiao-Ning; Quan, Mei-Ping; He, Meng-Fei; Chen, Jia-Hui; Jin, Xiao-Yan; Tian, Cheng-Rui  Source: Modern Food Science and Technology, v 31, n 4, p 144-150 and 87, April 15, 2015 

21. Kinetics governing the inhibitory effect of 3-hydroxy-4-methoxycinnamic acid on tyrosinase-catalyzed reactions

Gong, Sheng-Zhao (Department of Chemical Engineer, Guangdong Industry Technical College, Guangzhou, China); Chen, Qing-Sheng; Xu, Meng-Yi; Feng, Ai-Juan  Source: Modern Food Science and Technology, v 31, n 4, p 192-196, April 15, 2015 

22. In vitro monitoring of the probiotic activity of tea catechins on human intestinal flora

Yang, Yang (Department of Food Science, School of Marine Sciences, Ningbo University, Ningbo, China); Zhang, Xin; Weng, Pei-Fang; Wu, Zu-Fang  Source: Modern Food Science and Technology, v 31, n 4, p 128-136, April 15, 2015

23. Impact mechanism of staphylococcus aureus genomic islands on multi-drug resistant phenotype and biofilm-forming capacity

Deng, Yang (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Liang, Yan-Rui; Miao, Jian; Li, Lin; Li, Bing; Xu, Zhen-Bo  Source: Modern Food Science and Technology, v 31, n 4, p 42-50, April 15, 2015 

24. The radical production and oxidative properties of rice protein under microwave radiatio

Hu, Bo (State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China); Fan, Da-Ming; Wusgal; Lian, Hui-Zhang; Zhang, Hao; Chen, Wei  Source: Modern Food Science and Technology, v 31, n 4, p 151-156, April 15, 2015 

25. The effect of different drying temperatures on the transformation of polyphenols and volatile aroma components in Pu-erh tea

Liu, Tong-Xun (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Tan, Meng-Zhu  Source: Modern Food Science and Technology, v 31, n 4, p 264-271 and 143, April 15, 2015 

26. Dynamic discriminant models for the detection of subtle bruising in Huping jujube constructed based on their visible/near-infrared spectral data

Wang, Bin (College of Engineering Shanxi Agricultural University, Taigu, China); Zhang, Shu-Juan; Zhao, Cong-Hui  Source: Modern Food Science and Technology, v 31, n 4, p 258-263, April 15, 2015 

27. Differential prevalence of spoilage bacteria in salmon fillets during refrigerated storage and identification of predominant spoilage bacterial species

Li, Ting-Ting (College of Life Science, Dalian Nationality of University, Dalian, China); Ding, Ting; Zou, Zhao-Yang; Zhou, Kai; Yi, Shu-Min; Li, Jian-Rong  Source: Modern Food Science and Technology, v 31, n 4, p 36-41, April 15, 2015 

28. Regulation of rice fatty acid oxidation and microorganisms by clove essential oil microcapsule preservative

Liu, Xiang-Jun (School of Food engineering and Biological Technology, Tianjin University of Science and Technology, Tianjin, China); Gao, Kai; Gao, Yu-Min; Liu, Xia; Li, Xi-Hong; Wu, Si; Liu, Da-Miao  Source: Modern Food Science and Technology, v 31, n 4, p 115-120, April 15, 2015 

29. Establishment of real-time fluorescence quantitative PCR for gluconobacter using SYBR green I

Li, Yue-Hua (Agricultural University of Hebei, College of Food Science and Technology, Baoding, China); Zhou, Wei; Yang, Lan; Zhang, Jing-Jing; Wang, Shuang; Liu, Tao; Zhang, Yan; Zhang, Wei Source: Modern Food Science and Technology, v 31, n 4, p 272-276 and 241, April 15, 2015 

30. The effects of different storage conditions on the physical and chemical properties of heat-moisture-treated Castanea henryi starch

Xie, Tao (College of Chemical Engineering, Hunan Institute of Engineering, Xiangtan, China); Tang, Zheng-Hui; Kang, Ling-Tao; Yang, Chun-Feng; Gao, Juan  Source: Modern Food Science and Technology, v 31, n 4, p 203-209, April 15, 2015

31. The contribution of chicken peptides towards the generation of meat flavor compounds via maillard reaction

Liu, Jian-Bin (Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China); Kang, Le; Liu, Meng-Ya; He, Cong-Cong; Song, Huan-Lu  Source: Modern Food Science and Technology, v 31, n 4, p 301-310, April 15, 2015

32. Correlations between phenolic compounds contents in wheat bran fermented by aspergillus awamori and three types of enzyme activities

Du, Xiao-Yan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Wu, Hui; Zhao, Chao-Min; Min, Tian; Tang, Yu-Qian; Li, Xiao-Feng; Lai, Fu-Rao  Source: Modern Food Science and Technology, v 31, n 4, p 69-76 and 209, April 15, 2015 

33. Isolation and identification of the antiviral active ingredients of inonotus obliquus

Huang, Ji-Guo (Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology, South China (The Ministry Province Joint Development), Guangzhou, China); Lv, Jing; Yu, Xiong-Tao; Han, Yuan-Yuan; Xie, Yi-Zhen; Pan, Hong-Hui  Source: Modern Food Science and Technology, v 31, n 4, p 175-180, April 15, 2015 

34. Rapid determination of total fatty acids, saturated fatty acids, and unsaturated fatty acids in infant formula using near-infrared spectroscopy

Mu, Tong-Na (Haidian District Institute of Products Quality Supervision and Inspection, Beijing, China); Zhuang, Sheng-Li; Zhao, Yu-Qi; Wu, Yan-Tao; Yu, Xiao-Jin; Sun, Ting  Source: Modern Food Science and Technology, v 31, n 4, p 277-281 and 796, April 15, 2015 

35. Effects of cyclocarya paliurus (batal.) iljinskaja polysaccharides on lipid metabolism and expressions of PPAR, FAS, and GLUT4 mRNA in hyperlipidemic rats

Li, Nan (Key Lab for Agro-Products Processing and Quality Control, Jiangxi Agricultural University, Nanchang, China); Zhao, Jing; Wu, Ru; Yang, Zhan-Wei; Wang, Wen-Jun  Source: Modern Food Science and Technology, v 31, n 4, p 29-35, April 15, 2015 

36. Extraction and purification of globulin from juglans mandshurica maxim and characterization of its functional properties

Wang, Xiao-Fei (College of Food Science and Engineering, Jilin Agricultural University, Changchun, China); Min, Wei-Hong; Zhu, Yun-Ming; Liu, Chun-Lei; Wu, Dan; Cui, Ling-Yu; Liu, Jing-Sheng Source: Modern Food Science and Technology, v 31, n 4, p 234-241, April 15, 2015 

37. Effects of lactobacillus plantarum M616 on the fermentation characteristics of sourdough

Wang, Jin-Shui (School of Biotechnology Engineering, Henan University of Technology, Zhengzhou, China); Yang, Sen; Yin, Yan-Li; Zhang, Yan-Jie; Feng, Jing-Li; Zhou, Xiao-Pei  Source: Modern Food Science and Technology, v 31, n 4, p 83-87, April 15, 2015

38. Effect of exogenous melatonin on ethanol fermentation and antioxidant activity of saccharomyces cerevisiae

Wang, Cheng (College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China); Zhan, Ji-Cheng; Liu, Xing-Yan; Zhao, Fang; Sun, Xiang-Yu; Huang, Wei-Dong Source: Modern Food Science and Technology, v 31, n 4, p 102-108 and 227, April 15, 2015 

39. Delayed senescence in harvested 'Younai' plums induced by 1-MCP treatment and its relation to energy metabolism

Li, Hui (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China); Lin, Yi-Xiong; Lin, He-Tong; Yuan, Fang; Lin, Yi-Fen; Chen, Yi-Hui  Source: Modern Food Science and Technology, v 31, n 4, p 121-127, April 15, 2015 

40. Characteristics of carbon dioxide production by insect and fungus growth in stored wheat

Guo, Li-Hui (College of Bioengineering, Henan Henan University of Technology, Zhengzhou, China); Zhai, Huan-Chen; Cai, Jing-Ping  Source: Modern Food Science and Technology, v 31, n 4, p 157-163, April 15, 2015 

41. Growth characteristics of vibrio parahaemolyticus biofilm on glass surfaces and biofilm detachment under ultrasound treatment

Wu, Qian (Department of Food Science and Engineering, Jinan University, Guangzhou, China); Deng, Xi; Ma, Yue; Tang, Shu-Ze  Source: Modern Food Science and Technology, v 31, n 4, p 181-185, April 15, 2015 

42. Analysis of the iron-binding capacity and characteristics of hen egg ovotransferrin under different conditions

Du, Hua-Ying (College of Food Sci-Eng, Jiangxi Agriculture University, Key Laboratory of Education in Natural Product Research and Development, Nanchang, China); Wu, Lei-Yan; Zhu, Li-Qin; Yang, Wu-Ying; Jiang, Yan; Xu, Ming-Sheng  Source: Modern Food Science and Technology, v 31, n 4, p 109-114, April 15, 2015 

43. Effects of various heat treatments on volatile compounds in oatmeal

Gu, Jun-Qiang (Jiangnan University, Wuxi, China); Zhong, Kui; Zhou, Su-Mei; Tong, Li-Tao; Liu, Li-Ya; Zhou, Xian-Rong; Wang, Li  Source: Modern Food Science and Technology, v 31, n 4, p 282-288 and 62, April 15, 2015 

44. Effect of glutamyl endoproteinase modification on emulsifying properties of β-conglycinin

Hou, Jun-Jie (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Yan, Jiang-Yin; Yang, Xiao-Quan  Source: Modern Food Science and Technology, v 31, n 4, p 51-57, April 15, 2015 

45. Effect of whole barley flour addition on dough properties and quality of bread

Li, Zhen (School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China); Dong, Ying; Yu, Lai-Ting; Shi, La-Ni  Source: Modern Food Science and Technology, v 31, n 4, p 197-202, April 15, 2015 

46. Screening and identification of aroma-producing microorganisms in Luzhou-flavor Daqu

Ming, Hong-Mei (College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China); Guo, Zhi; Zhou, Jian; Chen, Meng-En; Xu, De-Fu; Yao, Xia  Source: Modern Food Science and Technology, v 31, n 4, p 186-191, April 15, 2015 

47. Effects of vacuum freeze-drying on the quality of the oyster ostrea rivularis

Gao, Jia-Long (National Research and Development Branch Center for Shellfish Processing (Zhanjiang), College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China); Shen, Jian; Zhang, Chao-Hua; Qin, Xiao-Ming  Source: Modern Food Science and Technology, v 31, n 4, p 253-257, April 15, 2015 

48. Characterization of antibiotic, heavy metal, and benzalkonium chloride resistance of plasmid-carrying listeria monocytogenes

Zhang, Hui (Ministry of Agricultrue, Key Lab of Animal-derived Food Safety of Jiangsu Province, Jiangsu Academy of Agricultural Sciences, Nanjing, China); Bao, Hong-Duo; Zhou, Yan; Zhang, Li-Li; Wang, Ran  Source: Modern Food Science and Technology, v 31, n 4, p 58-62, April 15, 2015 

49. The effects of thermal sterilization on the quality of tinned tuna

Wang, Liang (College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China); Liu, Dong-Hong  Source: Modern Food Science and Technology, v 31, n 4, p 242-247 and 120, April 15, 2015 

50. Rheological properties of cornstarch after modification by dry heating with soy protein isolate

Qiu, Chao (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China); Li, Xiao-Jing; Zhao, Mei; Xiong, Liu; Ji, Na; Wang, Ya-Hong; Sun, Qing-Jie  Source: Modern Food Science and Technology, v 31, n 4, p 77-82, April 15, 2015