1Study on Liquid Fermentation of NattokinaseLIANG Shu-wa, HUANG Xiao-man, XIA Feng-geng, PENG Zhong-jian, TAN Ying-changBasic Research1-32Establishment of a Culture System for Yeast Cell Suspension (Sacharomyces cerevisiae) and Microbiotransformation of CoumarinsOU Qiao-ming, DING LanBasic Research4-73Hydrolysis of Defatted Soybean Flakes by Complex ProteasesYAO Yu-jin, QIU Li-pin, CHEN QiongBasic Research8-104Growth Models and Control Measures of Bacillus cereus in Nutritional Broth and WienerwurstYI Shu-min, LI Yuan-zhao, ZHANG Pei-zheng, LU Xiao-feng, WANG WeiBasic Research11-145Study on the Bacteriostatic Action of Five Common Chinese HerbsZHONG Zhen-sheng, HUANG Jing-yiBasic Research15-16,146Shrinkage Characteristics of Banana in Adsorption Drying under Low TemperatureXU Wei, DING Jing, ZHAO Yi, YANG Xiao-xiBasic Research17-19,297Research on the mixed culture fermentation of Bifidobacterium Pullorum and Lactobacillus AcidophilusLIAO Xiao-huan, YANG Ru-deBasic Research20-228Study on the Shelf Life of Vacuum-packed SausageYUE Xiao-yu, WANG Zhao, LI De-shun, DU Jian-tao, YANG Wen-lingBasic Research23-24,349Study on Processing Technology of Infant Tooth Care FoodNING Yang, WU Wei-guo, ZHOU LinTechnology25-2910Study on Ultrasonic Assisted Extraction of Tanshinones Red Pigment from Salvia miltiorrhiza bungeBI Xiao-ling, DENG Yun, Gary Chang, CAI Miao-yan, BEN Yan-hong, FAN Zhi-guoTechnology30-3411Optimization of the Wall Material composition of Dihydromyricetin MicrocapsuleHUANG Ji-hong, YAO Mao-junTechnology35-3712Detection of Processed Chestnut AgingJIANG yan, ZHAO Li-chao, XIE Zhi-fengTechnology38-4113Preparation of a Red Jujube Lactic Acid Bacteria DrinkWANG Ting, GUO Feng, MAO Liang, DONG Sheng-liTechnology42-44,5014Extraction of Capsaicin by Cellulose EnzymeGUO Qing-zhu, LIU YuTechnology45-47,5015Extraction of Alkali-soluble Polysaccharides from Agrocybechg Fruit-body and its Effect on Superoxide RadicalQIN En-huaTechnology48-5016Study on the Stability of Kelp DrinkCHEN Hong-bo, JIANG Hong-yiTechnology51-5217Application of Three-value Flavoring Theory in Preparation of Honey FlavorCHEN Yu, GUO Yi-chunTechnology53-5418Problems in the Cantonese Curing Meat with Suggestions on ImprovementZHAO Mou-ming, WU Yan-tao, SUN Wei-zhengDevelopment and Trend55-5819Development of Antiviral Effect to HCV by RNAiSHI Chuan, CAO Yi-cheng, DU Zheng-ping, ZHUO MinDevelopment and Trend59-6220Advances in Research of Anaerobic Biodegradation of Chlorinated Aromatics in EnvironmentWU Yun-Pu, WU Hai-Zhen, ZHAO Ji-Lun, WEI Chao-haiDevelopment and Trend63-66 