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Volume 31, Issue 6 (2015)

Fundamental Research

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Synthesis and characterization of rice husk based lignin-bisphenol A epoxy resin
LI Ying, LI Xin, YU Zhike, ZHOU Xueying, NI Caihua, and SHI Gang

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Drying kinetics of pullulan-based film forming solutions
ZHOU Yujia, XIAO Qian, LU Xingchi, and DENG Fangming

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Analysis on composition of organic acids in Choerospondias axillaris and its pastilles
LI Ti, DAI Taotao, CHENG Chao, CHEN Jun, WANG Zhaojun, LIU Jiyan, LIU Chengmei, and LIU Wei

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Analysis of amino acids composition and nutritional value evaluation of dried osmund
LI Xueying, LU Ning, ZHANG Jing, XU Hui, and GUO Bingzheng

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Influence of polyphenol compounds on sensory quality of commercial cigarettes using partial least square regression
GUO Lei, SU Jiakun, SHAO Dengyin, SHEN Ning, ZHAO Juan, YU Jingyang, XIA Shuqin, CAI Jibao, and ZHANG Xiaoming

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Influence of routine chemical components on sensory quality of commercial cigarettes using partial least square regression
SHEN Ning, ZHAO Juan, YU Jingyang, XIA Shuqin, ZHANG Xiaoming, GUO Lei, SU Jiakun, SHAO Dengyin, and CAI Jibao

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Effect on flue gas composition in various process parameters of CO2 leaf expansion line
XIONG Anyan, WANG Erbin, SONG Weimin, ZHANG Dongyu, ZHAO Yujie, and LIU Wenbo

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Study on characteristics on depth of walnut by Hot-air drying
WANG Qinghui, YAN Shengkun, LI Zhongxin, and GAO Zhenjiang

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Drying characteristics with short- and medium- wave infrared and quality changing of hosui pear
TANG Lulu, YI Jianyong, BI Jinfeng, CHEN Qinqin, HOU Xujie, and LIU Xuan

Safety & Inspection

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Extraction of animal-derived DNA in processed food and establishment of multiplex PCR method
HE Haining, HONG Xia, FENG Yusheng, WANG Yongsong, JIN Ying, YUAN Caixia, QIAN Yingwen, LIU Qi, and GAO Zhiying

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Recognition of fresh orange juice adulteration by electronic tongue
ZHANG Miao, JIA Hongfeng, LI Xiexin, and WANG Xi

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Study on detecting method of preservative in injecta
YAN Min, WANG Lixiong, TIAN Renkui, and BAI Yizhang

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Determination of suxamethonium chloride in meat by HPLC—MS/MS method
ZHOU Xingwang, KANG Shaoying, ZHANG Jihong, and ZOU Qiao

Package & Machine

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Design of sugarcane peeling machine based on motion controller
WU Xiaoqiang, HUANG Yunzhan, and ZHAO Yongjie

Storage Transportation & Preservation

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Effect of prepreg solution with different pH values on color changes of peach juice
CHEN Haiying, WU Fengfeng, CUI Zhengwei, TIA Nyaoqi, and SONG Feihu

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Quick discrimination of storage periods for muscat grape based on electronic nose
CHEN Chen, LU Xiaoxiang, ZHANG Peng, CHEN Shaohui, and LI Jiangkuo

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Effects of 3 food additives on anti-aging in wet-fresh noodles
XIAO Dong, ZHOU Wenhua, DENG Hang, and HUANG Yang

Extraction & Activity

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Weight-reducing effect of onion peel extracts on obese rats
LIU Haoming, PAN Yannan, CUI Taihua, WEI Dan, LIANG Chengyun, and LI Guanhao

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Antioxidant activity of capsaicin in vitro
LIU An, WANG Zhen, LIU Linfeng, XIANG Yi, and XIAO Wenjun

Development & Application

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Study on process conditions of Superfine grinding modifying insoluble dietary fiber from potato pulp
ZHANG Gensheng, GE Yingliang, NIE Zhiqiang, YUE Xiaoxia, HAN Bing, and CHENG Jianbo

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Study on combined drying technology of lotus root chips
XING Fang, WANG Jianhui, HE Xinyi, WU Haiqing, WU Jiali, and LIU Pei

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Study on processing technology of plum juice beverage with pulp
CHENG Ce, LU Jun, HAN Wenqi, HUANG Hui, and LI Zhonghai

Advances

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Nutritional benefits of European plums (Prunus domestica L.)
LIU Zhibin, FENG Jiangduo, ZHANG Wen, and NI Li

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Application progress of gas chromatography and its hyphenated technology in meat products
YE Yongli, HE Xinrui, CHEN Shien, HU Xiaopeng, and MA Zhongren

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Progress on functionality of blueberry and extracting technology for its active ingredient
LI Bin, LEI Yue, MENG Xianjun, JIAO Xinyao, ZHANG Jiacheng, WANG Weisheng, XU Qiang, and GAO Ningxuan

Academic Contending

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Building of training model and teaching system of complex food safety professionals
YAN Shijie, LIANG Liya, LIU Jinfu, YOU Lingling, and ZHANG Pingping