1Construction and Expansion of the Traditional Predominant Disciplines in Food Science and Technology in ChinaFrontier Trends1083-1086,1117
2Immunoprotection Effects of Cartilage Polysaccharide and Inactivated S180 on Tumor-bearing MiceBasie Research1087-1089
6Separation and Purification of the Yam Bean Polysaccharides and its Antioxidation CharacterBasie Research1100-1103
7Determination of Changes inβ-Glucosidase Activity of Korla Pear under Different Storage ConditionsBasie Research1104-1107
9The Effects of Cu Treatment on the Physiological and Biochemical Characters of Brassica campestris ssp.ChinensisBasie Research1111-1114
12Hygroscopisity,Moisture Retention and Antioxidation of Carboxymethy FructooligosaccharidesBasie Research1121-1123,1127
13Study of Stability of Monascus Yellow Pigment and Methods for Enhancing its PhotostabiliyBasie Research1124-1127
16Ultrasound-assisted Extraction of Total Flavonoids and Triterpenoids from the Leaves of Diospyros kakiTechnology1133-1136
18Optimization of Fermentation Culture Medium for Grifola frondosa and Extraction of TrehaloseTechnology1141-1144
19Extraction of Flavon from Different Kinds of Flowers and its Antioxidative ActivityTechnology1145-1147
