25 January 2016, Volume 42 Issue 1

    

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  The recombinant expression of D-lactic dehydrogenase mutant D-LDHY52L in E.coli and its application in D-phenyllactic acid synthesis research

  JIANG Zhuo-yue,JI Wei,QIAN Bei-bei,ZHU Yi-bo,QI Bin

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

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  Fermentative succinic acid production from waste fermentation broth of dextran

  ZHA Xin-hua,ZHENG Pu,CHEN Peng-cheng,WEI Zhe

  Food and Fermentation Industries. 2016, 42(1): 7.

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  Effect of strengthen fermentation on the microbial diversity and the physicochemical properties of minced chilli (Capsicum annum)

  Food and Fermentation Industries. 2016, 42(1): 13.

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  Effects of cultivation conditions on the yields of acetoin and TTMP

  MENG Wu,WANG Rui-ming,XIAO Dong-guang

  Food and Fermentation Industries. 2016, 42(1): 21.

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  Effect of N-terminal disulfide bridge and aromatic residues on the thermal stability of xylanase XynZF-2

  LI Tong-biao,ZHOU Chen-yan,ZHU Xin-shu,WANG Yan

  Food and Fermentation Industries. 2016, 42(1): 26.

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  Diversity of endophytic bacterial communities in seeds of super hybrid rice (Oryza sativa L.)

  Food and Fermentation Industries. 2016, 42(1): 31.

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  High production of nattokinase by Bacillus licheniformis gene engineering strain in bioreactor: fermentation process optimization and pilot-plant test

  ZHU Ya-jiao,SONG Jia-bin,CHEN Yang-yang,SUN Bing-gang,CHEN Jing-bang,WEI Xue-tuan

  Food and Fermentation Industries. 2016, 42(1): 37.

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  Physiological response to acetic acid stress of the Acetobacter pasteuranus HN 1.01 during liquid-preservation

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

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  Research on color change rules and color features of purple sweet potato wine during fermentation

  LI Tian,WANG Yue,AN Jia-yan

  Food and Fermentation Industries. 2016, 42(1): 48.

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  Isolation and identification of spoilage bacteria of fresh-cut lettuce at different temperatures

  XU Xiao-xia,CHEN An-jun,SANG Wei-na,DENG Wen-jin,ZHAO Jiang-xin,LI Jia-xin,LIU Xing-yan

  Food and Fermentation Industries. 2016, 42(1): 53.

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  Use of cryopreserved cultures for microbiological assay of soluble-vitamins in food

  LI Quan-xia,CUI Ya-juan,CHEN Zhao-tian,ZHANG Ji-mi,XU Jia-jia,LIU Yu-feng

  Food and Fermentation Industries. 2016, 42(1): 59.

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  Research on screening and breeding of Monascus on the production of extracellular polysaccharides by UV-ARTP composite mutagenesis

  JIANG Wen,ZHANG Qing-qing,TANG Wen-jing,CHENG Ya-yun

  Food and Fermentation Industries. 2016, 42(1): 64.

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  Study on isolation and biological characteristics of biogenic amine-forming bacteria during the pickled processing of Japanese Sea Bass

  QIAN Qian-qian,WU Yan-yan,WEI Ya,LIU Wan-ling,QI Bo,RONG Hui

  Food and Fermentation Industries. 2016, 42(1): 70.

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  Study on the new technology for brewing of Yam wine

  LU Hai-bo,ZHAO Hua,TIAN Liang,PANG Shu-yang,ZHAO Li-ting

  Food and Fermentation Industries. 2016, 42(1): 76.

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  Study on fermentation technology and quality evaluation of buckwheat-enriched fresh cheese

  XUE Xiu-heng,CAO Yu-lin,YANG Xiao-fei,WU Lin-hao,HU Qi-lin,WANG Pan,ZHENG Yue

  Food and Fermentation Industries. 2016, 42(1): 81.

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  Influence of papain on the properties of Mozzarella cheese during its ripening

  XU Hui-yan

  Food and Fermentation Industries. 2016, 42(1): 87.

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  Analysis of free radical-scavenging and reducing ability of melanoidins and its fractions

  WANG Zhong-he,WANG Jun,HU Hui-juan

  Food and Fermentation Industries. 2016, 42(1): 92.

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  The refinement of safflower seeds protein hydrolysates

  Food and Fermentation Industries. 2016, 42(1): 97.

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  The impact of the nonthermal and thermal sterilization on the quality of apple juices

  HU Qin-jiabao,LIU Xuan,BI Jin-feng,WU Xin-ye,WEI Bao-dong,GAO Kun,WANG Xue-yuan

  Food and Fermentation Industries. 2016, 42(1): 102.

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  Separation and purification of juglone from walnut green husk by macroporous resin

  MA Le,ZHANG You-lin,HAN Jun-qi,ZHOU Xing-yu,XIA Sha-sha

  Food and Fermentation Industries. 2016, 42(1): 108.

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  Optimization of the processing conditions of the selenium-enriched bean sprouts with box-behnken design

  WANG Hong,WEN Dong-ling,MA Sheng-jian

  Food and Fermentation Industries. 2016, 42(1): 114.

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  Characteristics of microwave drying of grass carp fillets

  QI Li-na,PENG Rong-yan,CHENG Yu-dong,JIN Yin-zhe

  Food and Fermentation Industries. 2016, 42(1): 119.

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  Optimization of pulsed light enhancing sterilization of bacteria on fresh-cut lettuce by response surface methodology

  ZHANG Bai-qing,ZHAO Yue

  Food and Fermentation Industries. 2016, 42(1): 124.

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  Evaluation of main cultivars and planting areas on the effect of processing characteristics of late-maturing blueberry in Guizhou province

  XIE Guo-fang,TAN Yan,WANG Rui,WANG Yan,ZHOU Xiao-li,MA Li-zhi

  Food and Fermentation Industries. 2016, 42(1): 128.

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  The comparison of nutrients, chemical composition and antioxidant activity of polysaccharides from six Hericium erinaceus specimens

  HE Jin-zhe,XU Yao-yang,SUN Pei-long

  Food and Fermentation Industries. 2016, 42(1): 134.

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  The effects of different processing methods on the total phenolics content (TPC),flavonoids, and antioxidant activities of tartary buckwheat

  SUN Dan,HUANG Shi-qi,CAI Sheng-bao

  Food and Fermentation Industries. 2016, 42(1): 141.

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  Study on olfactory thresholds for several flavor components in ice wine

  TANG Ke,MA Yue,XU Yan,LI Ji-ming

  Food and Fermentation Industries. 2016, 42(1): 148.

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  Research on the determination of mineral oil saturated hydrocarbons (MOSH) in bread by SPE-GC-FID

  AN Hong-mei,KE Run-hui,LIU Xiu,TIAN Fei-fei,WANG Li-juan,HUANG Xin-Wang,YIN Jian-jun

  Food and Fermentation Industries. 2016, 42(1): 152.

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  The compositional profile and sensory analysis of cherry wines fermented by different Saccharomyces cerevisiae strains

  LIU Wen-li,SUN Shu-yang,GONG Han-sheng,CHE Chang-yuan,JIN Cheng-wu

  Food and Fermentation Industries. 2016, 42(1): 157.

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  Analysis and evaluation on nutrient and active components of 19 kinds of olive leaves

  HU Qing-ping,WEI Jian-teng,HE Hai-rong,YE Chao-jun,DUAN Cun-juan,LIU Ye-wei

  Food and Fermentation Industries. 2016, 42(1): 162.

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  Study on the volatile flavor compounds of Nemipterus virgatus inoculated with complex lactic acid bacteria

  YOU Gang,NIU Gai-gai

  Food and Fermentation Industries. 2016, 42(1): 167.

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  Simultaneous determination of nine nucleosides contents using high performance liquid chromatography in Fritillaria taipaiensis P.Y.Li and Fritillaria unibracteata Hsiao et K.C.Hsia

  YOU Jing,ZHANG De-quan,PAN Xing-jiao,ZHANG Hua,ZHOU Nong,YU Jiao-jiao,WANG Ya-zheng

  Food and Fermentation Industries. 2016, 42(1): 174.

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  Determination and analysis of nutrient ingredients of black hulless barley

  LIANG Han-qiao,LI Jin-xia,CHEN Jian-guo,XIN Yuan-en,PU Cuo-gelai,CHENG Chi

  Food and Fermentation Industries. 2016, 42(1): 180.

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  Determination of 9 illegal pigments in food by LC-MS/MS method

  Food and Fermentation Industries. 2016, 42(1): 183.

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  HS-SPME/GC-MS analysis of the aromatic components of papaya juice before and after the heat treatment

  KONG Xiang-qi,SHI Rui-cheng,ZHANG Yan-jun,TAN Le-he,GAO Xiang

  Food and Fermentation Industries. 2016, 42(1): 189.

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  Determination of total acid content in apple cider vinegar by near infrared spectroscopy combined with genetic algorithm

  Food and Fermentation Industries. 2016, 42(1): 195.

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  Effect of different pre-treatment methods on detection results of organophosphate and carbamate pesticide residues in vegetables by plant esterase inhibition method

  JIANG Lu,YE Lin,YANG Xue,LI Shan-shan,SHENG Guang-hui,ZHANG Zhi-qing

  Food and Fermentation Industries. 2016, 42(1): 200.

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  Analysis of quality characteristic of market marinated eggs

  TAN Li,LI Bian-sheng,RUAN Zheng,GUO Wei-bo,LIN Guang-ming,YANG Huan-bin

  Food and Fermentation Industries. 2016, 42(1): 205.

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  Potential of image analysis for determining banana maturity stage by Android mobile phone

  LIU Yang-tai,DONG Qing-li,QIN Zhi-xuan,LIU Yang,FAN Xin-yi,HU Meng-han,LIU Bao-lin

  Food and Fermentation Industries. 2016, 42(1): 212.

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  Changes in volatiles of Paralichthys olivaceus muscle during chilled storage

  XU Yong-xia,ZHANG Chao-min,ZHAO Jia-mei,YI Shu-min,ZHU Wen-hui,LI Jian-rong,LI Yu-jin

  Food and Fermentation Industries. 2016, 42(1): 219.

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  Influence of different preservations on antioxidation in ‘ Red Sun’ kiwifruit

  Food and Fermentation Industries. 2016, 42(1): 225.

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  Study on the efficency of typical imidaxolium-based ionic liquid to extract water quality histamine

  SONG Zhi-jun,CAI Mei-qiang

  Food and Fermentation Industries. 2016, 42(1): 232.

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  Optimization of extraction process for glycosaminoglycans from Pinctada martensii by response surface methodology

  ZHOU Xiao-shuang,WANG Jin-xu,YANG Xian-qing,LIN Wan-ling,WEI Ya

  Food and Fermentation Industries. 2016, 42(1): 238.

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  Advances on gene knockout technology of lactic acid bacteria

  DU Sheng-yang,WANG Bin-bin,FENG Jia,HOU Bin-xiao,QIAO Jian-jun

  Food and Fermentation Industries. 2016, 42(1): 244.

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  Research status and developing trend of the instant noodle

  WANG Li,CAO Xin-lei,QIAN Hai-feng,ZHANG Hui,QI Xi-guang

  Food and Fermentation Industries. 2016, 42(1): 252.

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  A review of applications of amino acids in honey

  SUN Zheng,CHENG Ni,CAO Wei

  Food and Fermentation Industries. 2016, 42(1): 260.

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  The research advance of exopolysaccharides from lactic acid bacteria and its application in food industry

  YANG Jing-peng,WANG Jing,ZHANG Xiao-hui,FAN Ming-tao,DING Huan,WEI Xin-yuan

  Food and Fermentation Industries. 2016, 42(1): 264.

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  Research progress on microbial ferment food

  LIU Jia-you,WANG Zhen-bin

  Food and Fermentation Industries. 2016, 42(1): 273.

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  Application of plant fermentation extract as functional sports drink

  YAN Xiao-qing,CUI Hong-yan,CHEN Hong-yun,LUO Qian,LI Xiao-qing,YANG Li-li,LIANG Yan

  Food and Fermentation Industries. 2016, 42(1): 277.

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