1Effect of Glycos-esterifiable Monascus on Physicochemical Properties during the Fermentation of High-Salt Diluted Soy SauceHUANG Wen-biao, LI Dan, ZHAO Mou-mingBasic Research490-4942Effects of Water Content on the Quality of Peanuts during StorageSHEN Xiao-xi, LI Bian-sheng, RUAN Zheng, ZHUANG Pei-rui, CHEN Chu-ruiBasic Research495-498,5013Change of Nitrite Contents in Vegetables Influenced by Various Storage MethodsLIHong, REN Nai-linBasic Research499-5014Effects of Bdellovibrio-and-like Organism on Non-specific Immunity and Disease Resistance of Haliotis diversicolor aquatilisCHEN Xiao-hong, LIN A-qi, CAI Jun-pengBasic Research502-5055Effects of Moist Heat Treatments to Peanut Kernels on the Structure and Functional Properties of Peanut Protein IsolatedLIU Yan, ZHAO Guan-li, ZHAO Mou-ming, YUAN Bo-en, REN Jiao-yanBasic Research506-5106Inhibitory Effects of the Extracts of Some Common Vegetables on Xanthine OxidaseQI Xin, WANG Chang-lu, LI Feng-juan, CHEN Mian-hua, WANG Yu-rong, LI Zhuan, LI Ya-diBasic Research511-5147Effect of oligosaccharin on Quality of Lingwu JujubeGUO Hong-lian, SONG wei, SUN Yuan-yuan, ZHAO Hai-yangBasic Research515-5168The Changes of the Quality of Yoghurt under Different Storage ConditionsGAO Xiao-ping, HUANG Xian-qing, SUN Ling-xia, ZHAO Gai-ming, LIU Xiao-jing, LI Miao-yun, LIU Yan-xia, ZHANG Qiu-huiBasic Research517-5199Study on Anti-fatigue Effects of Rhodiola Compound DrinkSHEN Chen, JIANG Li-qin, GU Xiao-yan, YU Chen-huan, MO Hong-ying, SHEN WenBasic Research520-52310Synthesis and Identification of Generic Antigen for Pyrethroid InsecticidesWANG Jun-ping, YU Gui-chun, LIU Bing, YANG Li, WANG Shuai, SHI Man, WANG ShuoTechnology524-52711Effect of Spray Drying and Hot Air Drying on the Nutritional and Sensory Properties of Pumpkin PowderZHOU Ai-mei, WAN Yan-juan, LI Shao-hua, ZHAO Li-chao, LIN Shu-yuan, LI Qi-shengTechnology528-53312New Process of Preparation of Waxy Corn PulpGUO Cheng-yu, ZHOU Hong-fangTechnology534-53913Studies on the Preparation of Oxidized-Acetylated Wheat Starch and its PropertiesXU Yang, HUANG Li-xin, XIAO Xiang, ZHAO Bi-qiuTechnology540-54314Development of Compound Fermented Wine with Mixture of Phyllanthus emblica and Puer TeaYIN Jian-zhong, ZHOU Jian-yu, WANG Qi, WU Shao-xiong, CAI Li-ling, LONG Chun-yanTechnology544-545,52715Mutation Breeding of High Glutathione Producing Yeast Strains and Optimization of Fermentation Conditions with Xylose as Carbon SourceWANG Xiao-qiong, CHEN Ye-fu, LIANG Yin, YANG Xu, XIAO Dong-guangTechnology546-549,56716Continuous Countercurrent Extraction of Flavonoids from Lithocarpus polysachyus Rehd.Technology550-552,57017Preparation of a Mixed Solid Beverage of Lotus LeavesWANG Qi, YIN Jian-zhong, ZHANG Xue-hui, XU Fang, WU Shao-xiongTechnology553-55418Development of a Fermented Health Eine with Cultured Cordyceps Militaris ResiduesZHONG Yan-mei, XU Zhi-bin, ZENG Xian-luTechnology555-55819Breading of High Glutathione Producing Saccharomyces erevisiae Strain and Optimization of its Fermentation ConditionsLV Hong-yan, CHEN Ye-fu, ZHOU Da-wei, ZUO Yi-han, XIAO Dong-guangTechnology559-56320Removal of Free Fatty Acid from Modified Tea OilYANG Xiu-bin, WU Wei-liang, ZHENG Jian-xianTechnology564-567 