1Lysis Study of Bacteriophages of Vibrio cholera on Seafood-Borne Potentially Pathogenic VibriosBasic Research1375-13792Study on the Changes and the Identification of Enterococci in Cantonese Sausage during ProcessingBasic Research1380-13833Corrosion Inhibition Behavior of Polyaspartic Acid,Sodium Lignoslfonate and their Mixture on Carbon SteelBasic Research1384-1387,13914Effects of Some Environmental Factors on Treatment of Cassava Alcohol Wastewater with UASB ReactorBasic Research1388-13915Comparative Analysis of Amino Acids and Maillard Reaction Products of Normal Pinctada martensii and Pinctada martensii with Black Shell DiseaseBasic Research1392-13956Pharmacological Effects of Ginkgo biloba Cell ExtractsBasic Research1396-1399,14037Immobilization of Yeast on porous Foamed CeramicsBasic Research1400-14038Effect of Surimi Content on Properties of Instant Fish VermicelliBasic Research1404-1407,14159Correlation between Strains of Lactic Acid Bacteria in Fish Sauces and the Major Characteristics of Fish SaucesBasic Research1408-1411,139510Effects of Konjac Gum on Stability of Soy Protein EmulsionBasic Research1412-141511Comparison of Pineapple Peel Juice and MRS used as Culture Media for Lactic Acid BacteriaBasic Research1416-141812Optimization of Submerged Fermentation for Fruit Vinegar ProductionTechnology1419-1422,141813Extraction of Glycosaminoglycan from Paphia undulate by Response Surface MethodologyTechnology1423-142614Study on Preparation and Microstructure of Porous Maize Starch Prepared By Enzyme HydrolysisTechnology1427-1430,142615Ultrasonic-assisted Extraction of Cinamon OilTechnology1431-1433,144116Optimization of Submerged Fermentation Conditions for Longan Vinegar ProductionTechnology1434-143717Optimization of Culture Medium for Poria cocos Extrapolysaccharide ProductionTechnology1438-144118Study on Processing Technology of TsambaTechnology1442-144419Study on Processing Technology of Peanut Protein BeverageTechnology1445-1447,144120Immobilization of Urease using Starch CarriersTechnology1448-1450,1453