25 February 2016, Volume 42 Issue 2

    

• Select all
  |

• Select
  Isolation, identification of haze proteins from Chinese rice wine and analysis of its amino acid composition and secondary structure

  SUN Jun-yong,FAN Shi-ying,XIE Guang-fa,LU Jian

  Food and Fermentation Industries. 2016, 42(2): 1.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Construction of cis-4-hydroxy-L-proline producing recombinant E.coli and preliminary optimization of its fermentation conditions

  WANG Fu-cai,ZHANG Zhen-yu,SUN Fu-bao,YAO Dong-bang,ZHOU Yang

  Food and Fermentation Industries. 2016, 42(2): 7.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effects of overexpression of BDH2 gene on diacetyl metabolic in beer yeast

  SHI Ting-ting,LI Ping,XIAO Dong-guang

  Food and Fermentation Industries. 2016, 42(2): 13.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Serotype and PFGE type of Listeria monocytogenes isolated from foods

  ZHANG Ya-hong,WANG Ping,WANG Wei,CHEN Ying

  Food and Fermentation Industries. 2016, 42(2): 18.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effects of yeasts on higher alcohols forming in Chinese strong-flavored liquor producing

  YOU Ling,REN Yu,WANG Tao,YANG Zhi-Rong

  Food and Fermentation Industries. 2016, 42(2): 23.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Evolution of 4-vinylguaiacol and vanillin as well as factors affected its change during the storage of Chinese rice wines

  MO Xin-liang,XU Yan,FAN Wen-lai

  Food and Fermentation Industries. 2016, 42(2): 29.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Study on milk-clotting enzyme produced by Paenibacillus spp.BD3526 in wheat bran broth

  HANG Feng,HONG Qing,TAO Yuan,WANG Qin-bo,LIU Zhen-min,CHEN Wei

  Food and Fermentation Industries. 2016, 42(2): 35.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effect of fermentation deodorization on volatile compounds of Porcupine liver

  YU Xue-ping,TONG Qun-yi

  Food and Fermentation Industries. 2016, 42(2): 41.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Influence of initial oxygen content on initial nucleation of Catalase solution triggered by power ultrasound

  ZHANG San-qiang,ZHOU Xin-li,DAI Cheng,YANG Yun

  Food and Fermentation Industries. 2016, 42(2): 48.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effect of metal ion in distillery waste on cassava starch lique faction and its optimization

  YANG Sheng-qian,ZHANG Jian-hua,MAO Zhong-gui,WANG Ke

  Food and Fermentation Industries. 2016, 42(2): 54.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Isolation and primary study of three algicidal bacteria strains of Tai lake

  LIU Zheng-yu,NING Xi-bin,LI Wen-li,WANG Zhi-jian,SHAN Shu-bin,LI Xiao-hui

  Food and Fermentation Industries. 2016, 42(2): 59.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Investigation on the effects of β-aminobutyric acid treatment on gray mold decay in harvested peaches and the mode of the induced disease resistance

  WANG Kai-tuo,LIAO Yun-xia,YUAN Kun-ming,SHENG Yang,YU Wen-ying

  Food and Fermentation Industries. 2016, 42(2): 65.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Antibacterial effect of Lignanoid from Fructus Schisandrae chinensis on the Escherichia coli and its mechanism

  FENG Ya-jing,ZHANG Yuan-yuan,WANG Rui-xin,LI Shu-guo

  Food and Fermentation Industries. 2016, 42(2): 72.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effects of temperature on strains and metabolism of Sichuan pickled cabbage

  XIONG Tao,XIAO Yang-sheng,LI Jun-bo,PENG Fei,HUANG Tao

  Food and Fermentation Industries. 2016, 42(2): 77.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effect of spice extracts on functional properties of myofibrillar protein in minced pork

  JIA Na,WANG Le-tian,MA Lu,WANG Huan,SHAO Jun-hua,SONG Li,LIU Deng-yong

  Food and Fermentation Industries. 2016, 42(2): 82.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Comparison on fermentation characteristics and frozen tolerance of yeast on the market

  LI Rui,AI Zhi-lu,ZHENG Xue-ling,WANG Na,CHEN Yue-hua,FAN Hui-ping

  Food and Fermentation Industries. 2016, 42(2): 89.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Mixed fermentation of compound fruit vinegar of Purple sweet potato and Pleurotus eryngii

  WANG Tao,LI Wen,DONG Yu-wei,ZHANG Chuan-li,LI Tong-xiang

  Food and Fermentation Industries. 2016, 42(2): 95.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Acetic acid fermentation of sugarcane wine by acetic acid bacteria

  ZHENG Feng-jin,CHEN Gan-lin,FANG Xiao-chun,SUN Jian,LIN Bo,LIU Guo-ming,LI Li

  Food and Fermentation Industries. 2016, 42(2): 101.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Enzymes produced by liquid state fermentation of edible fungi and their effects on the main nutrients of soybean okara

  ZHAO Zhe,YANG Run-qiang,GU Zhen-xin

  Food and Fermentation Industries. 2016, 42(2): 108.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effect of xanthan gum on emulsion stability on tilapia and soybean protein mixture

  LAN Dong-mei,ZHOU Chun-xia,ZHANG Meng-xia,HONG Peng-zhi

  Food and Fermentation Industries. 2016, 42(2): 114.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Enhancing biomass of Haematococcus pluvialis and astaxanthin production by pH-controlled fed-batch culture

  WANG Ni,GUAN Bin,KONG Qing,Sun Han,GENG Zhao-yan,DUAN Liang-fei

  Food and Fermentation Industries. 2016, 42(2): 120.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effect of short and medium-wave infrared radiation on bactericidal countrol and quality of winter jujube powder

  BI Yan-di,CHEN Qin-qin,BI Jin-feng,YAN Ting-cai,ZHAO Yue

  Food and Fermentation Industries. 2016, 42(2): 125.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Changes of major components and color of debittered almond during drying process

  SONG Yun,ZHANG Qing-an,FAN Xue-hui,WANG Xi

  Food and Fermentation Industries. 2016, 42(2): 130.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effects of different drying methods on drying properties and quality of Dendrobium officinale

  ZHOU Wei,LI Bian-sheng,RUAN Zheng,FENG Yun,LIU Hong-yuan

  Food and Fermentation Industries. 2016, 42(2): 135.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Studies on the antioxidatant activities of water extract from Zanthoxylum armatum DC.Prodr.in vitro

  Food and Fermentation Industries. 2016, 42(2): 140.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Detection and classification of Chinese spirits with different wine age by zNose

  XU Wan-xiu,LI Zhen-feng,ZHANG Zhen,LI Jing,SONG Fei-hu,PU Hong-jie

  Food and Fermentation Industries. 2016, 42(2): 144.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Hydrophilic colloid injected meat LF-NMR relaxation characteristics and its comparison of NIR discrimination

  WANG Xin,WANG Zhi-yong,CHEN Li-hua,LIU Bao-lin

  Food and Fermentation Industries. 2016, 42(2): 150.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Comparative analysis of quality between Tibetan wild and cultivated Auricularia auricular

  LIU Zhen-dong,LIU Jiang,LI Liang,XUE Bei,WANG Qiang-feng,LUO Zhang,ZHANG Yan-long

  Food and Fermentation Industries. 2016, 42(2): 157.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Analysis of volatile components in hawthorn pulp and powder by different processing methods

  SUN Lin-juan,LI Xiao-ying,CHEN Min,WANG Jun

  Food and Fermentation Industries. 2016, 42(2): 164.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Analysis and quality evaluation of nutritional components in fermented large yellow croaker fish

  CAI Rui-kang,WU Jia-jia,MA Xu-ting,XU Dan-ping,WANG Jue,DAI Zhi-yuan

  Food and Fermentation Industries. 2016, 42(2): 172.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  The main flavor compounds of Pu-erh tea

  LYU Hai-peng,ZHANG Yue,YANG Ting,SHI Jiang,LIN Zhi

  Food and Fermentation Industries. 2016, 42(2): 178.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Detecting milk freshness by inductive methodology

  WU Hai-xiong,BIN Yong-lin,YANG Na,JIN Ya-mei,REN Jie,XU Xue-ming

  Food and Fermentation Industries. 2016, 42(2): 184.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Determination of 24 sedative residues in beef by rapid resolution liquid chromatography-tandem mass spectrometry

  WEI Jin-mei,ZHOU Wei,XIE Ying-shuang,ZHANG Li,FANG Su-li,LUO Yu-zhu,ZHANG Yong-mei

  Food and Fermentation Industries. 2016, 42(2): 191.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effect of polyphenols from blueberry leaves on the quality of Penaeus vannamei during refrigerated storage

  YANG Zhong-yan,LI Ying-chang,WANG Yu-hua,MA Ning,ZHU Xue-wen

  Food and Fermentation Industries. 2016, 42(2): 197.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Vacuum pre-cooling and fresh-keeping method of Agaricus bisporus

  YE Wei,LI Bao-guo

  Food and Fermentation Industries. 2016, 42(2): 203.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Effects of natamycin and chitosan coating compounds on fresh-keeping of Lanzhou lily bulb during storage

  GONG Hui-ling,LI Fei,SUN Ai-jie,SUN Meng-yao,TANG Guo-gang

  Food and Fermentation Industries. 2016, 42(2): 208.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Multivariate analysis of salicylic acid treatment on the quality of chayote fruit during cold storage

  LI Yu,GUO Yuan-zhao,DU Xiao-qin,LI Jie,QIN Wen

  Food and Fermentation Industries. 2016, 42(2): 213.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Optimization of enzyme-assisted extraction on effective components from tea leaves

  YANG Liu-yan,JIANG He-yuan,ZHANG Jian-yong,XU Bin,LIU Qian-lu,WANG Wei-wei

  Food and Fermentation Industries. 2016, 42(2): 219.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Exochorda racemosa extract's antioxidant evaluation and its flavonoids components analysis

  ZHU Ling-ling,ZHANG Guang-wen,ZHANG Shu-xiu,QIU Rui-xia

  Food and Fermentation Industries. 2016, 42(2): 225.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Optimization the extraction process of polysaccharide by response surface methodology from the rehmannia and its antioxidant activity

  QI Xiao-ni,LIN nan-nan,LI Zhen-liang,DANG Jin-ning

  Food and Fermentation Industries. 2016, 42(2): 231.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Research and development of brown rice products

  WANG Li,DUAN Wei,QIAN Hai-feng,ZHANG Hui,QI Xi-guang

  Food and Fermentation Industries. 2016, 42(2): 236.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Beef and mutton production and consumers' requirement in China

  MAO Yan-wei,ZHANG Yi-min,ZHU Li-xian,LIANG Rong-rong,DONG Peng-cheng,LUO Xin

  Food and Fermentation Industries. 2016, 42(2): 244.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Current progress in research models for influence of Lactobacillus on intestinal barrier

  Food and Fermentation Industries. 2016, 42(2): 252.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Perspective in the production and application of DHA from Thraustochytrids

  WU Hai-long,CUI Yan,CHENG Jay

  Food and Fermentation Industries. 2016, 42(2): 259.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Perspectives on the related genes and detection methods of Staphylococcus aureus biofilm formation

  LIU Mei-hui,LI Jian-ke,LIU Liu

  Food and Fermentation Industries. 2016, 42(2): 265.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Research progress on the viable but non-culturable state of food-borne pathogenic bacteria

  GU Li-hui,ZHONG Qing-ping,FANG Xiang,LIAO Zhen-lin,WANG Li

  Food and Fermentation Industries. 2016, 42(2): 270.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Advanced on the composition and function of lactic acid bacteria in western fermented sausage

  DU Jing-fang,MIAO Lu-huan,BAI Feng-ling,LI Jian-rong

  Food and Fermentation Industries. 2016, 42(2): 275.

  Abstract ( ) Download PDF ( )   Knowledge map   Save
• Select
  Recent research progress on interactions between polyphenols and proteins

  LIU Fu-guo,MA Cui-cui,WANG Di,GAO Yan-xiang

  Food and Fermentation Industries. 2016, 42(2): 282.

  Abstract ( ) Download PDF ( )   Knowledge map   Save