1In vitro Hypolipidemic and Antioxidant Effects of Acidified Egg White PowderHUANG Lan-qing, MA Mei-hu, LIU Yuan-yuan, CHEN Yu-jieFood Nutrition1-82Anti-aging Effects of Phloretin on Female Drosophila melanogasterZHANG Xiao-han, ZHAO Jiang, HAN Ying, YAN Yong, WANG Hui, WANG HaoFood Nutrition9-16,1663Apoptosis of Sophora japonica Extraction on Hepatoma RatsYANG Xin, WANG LeFood Nutrition17-21,2594Analysis of Meat Quality Characteristics in Different Parts of Yunling CattleZHAO Gai-ming, LI Jia-qi, ZHU Chao-zhi, JIAO Yang-yang, YIN Feng, LI Shan-shan, HUANG Bi-zhi, ZHANG Ji-caiFood Biochemistry22-285Antimicrobial Activity and Thermal Degradation Kinetics of Total Alkaloids from Berberis poiretiBAO Yi-hong, CAO Wei-hua, FU Qun, ZHANG Hai-ting, LU Wei-hong, MA YingFood Biochemistry29-376Comparative Analysis of Three Glycerides on the Quality of Frozen Dough and BreadZHOU Jin-feng, WU Lei-yan, ZHONG Ya-yun, TU Jin, DONG Wu-hui, LUO DengFood Biochemistry38-47,1127Antioxidant Activity and Combined Antioxidant Effect of Phenolic Acids and GlutathioneRAN Ling, HUANG Yan, ZENG Hong-leng, REN Yao, HE QiangFood Biochemistry48-558Comparision of Metabolic Residues of Eugenol and Tricaine Methanesulfonate (MS-222) in Large Mouth BassLI Ning, BAI Chan, XIONG Guang-quan, LI Rui, WANG Cai-xia, ZHANG Jin-mu, REN Hong-jia, WANG Ju-guang, LIAO TaoFood Biochemistry56-64,719Antioxidant Activity Comparison and Stability Analysis of Anthocyanin from BlueberryZHOU Li-hongFood Biochemistry65-7110Extraction of Sphingomyelin from Yak Butter and Analysis of Fatty Acids CompositionLUO Xin, SUN Wan-cheng, LUO Yi-hao, MA Hai-qing, HONG Sen-senFood Biochemistry72-7911Comparison of Antioxidant Activity and Quality of Red Raspberry Seed Oil Extracted by Different MethodsTANG Lin-lin, SANG Ying, CHEN Si-rui, TANG Ying, FENG Jian-wen, SUN Li-na, WANG Jin-lingFood Biochemistry80-8812Preparation of Collagen-chitosan Film and its Preservation of PorkQU Wen-juan, SONG Ya-ting, ZHANG Xin-xin, XUE Jia-ni, GUO Shu-yan, MA Hai-leFood Storage and Preservation89-9813Improvement of Storage Quality of Silver Pomfret by Antifungal Slurry IceHUANG Li-hua, ZHANG Ye-hui, ZHANG You-sheng, WANG Jing-yuFood Storage and Preservation99-10514Improvement of Storage Characteristics of Xinjiang Fresh Jujube by Ice Temperature PreservationHU Hui-hui, ZHANG Hui, ZHANG Wen-na, ZHANG Jian-chaoFood Storage and Preservation106-11215Antibacterial of ε-poly-L-lysine/Polyvinyl Alcohol Composite Film and its Preservation Effect on Fresh Duck MeatYANG Ping-ping, GUO Si-qi, HOU Wen-fu, XU Wei, WANG Hong-xunFood Storage and Preservation113-119,9816Comparison of Fresh-keeping Effects of Different Post-harvest Treatments on Yunnan Nectarine and Honey PeachPU Hong-mei, LI Xue-rui, YANG-fang, SHUAI-liang, YU Li-juan, LI HongFood Storage and Preservation120-126,28017Comparison of Quality of Fresh Pork Packaged by Different Method during the Cold Chain TransportationWU Yi-mingFood Storage and Preservation127-13218Molecular Typing of Foodborne Campylobacter jejuni and Analysis of Its Genetic DiversityWANG Zhi, WANG Juan, WU Qing-ping, ZHANG Ju-mei, NIE Xiang, TANG Sheng-jun, LIU Ming, MA Guo-xiang, WANG Hui-xian, MA Zong-haoBioengineering133-139,24419Distribution of Cold-resistant Bacteria in Frozen Chicken and the Control of Dominant BacteriaZHANG Yu-xiang, WEI Jian-ping, SONG Zi-han, NIU Chen, YUAN Ya-hong, YUE Tian-liBioengineering140-14920Breeding of High ε-poly-L-lysine-producing Strain by Streptomycin ResistanceLI Qin, ZHAO Jun-jie, LIU Yong-juan, WANG Liang, MAO Zhong-gui, CHEN Xu-shengBioengineering150-158,195