1Study of the Anti-obesity Function of Green Tea Extracts for Development of a Hypolipidemic AgentsLIU An-jun, GUO Dan-xiao, LIU Hui-hui, CHEN Hong-shuo, ZHANG Hui, ZHOU Shao-qianBasic Research601-6052Tea Tree (Melaleuca alternifolia) Oil induced Phenotypic and Functional Maturation of Murine Bone Marrow-derived Dendritic CellsTANG Yong-fu, LI Ji-hua, CHEN Jia-cui, LIN Li-jing, HAN Zhi-ping, CAO Yu-poBasic Research606-609,6263Effect of Ultrasonic Treatment on Viability of E.coli CellsLIU Li-yan, ZHANG Xi-mei, LI Lin, LI BingBasic Research610-612,6424The Differences in Physical and Chemical Properties between Wenshi Partridge Chicken and Sanhuang ChickenLIAO Cai-hu, ZHONG Rui-min, HUANG Guo-qing, XIAO Zi-jun, RUI Han-mingBasic Research613-616,6385Research of Encapsulation Properties of Soy Protein IsolateLI Xin-rong, TANG Chuan-heBasic Research617-621,6466Comparative Study on Foam Assessment Methods with Different Models of Dynamic Foam-collapsing LawZHANG Li-da, ZHAO Mou-ming, ZHAO Hai-fengBasic Research622-6267Study on Rheological Behavior of Begonia JuicesDING Shi-qiangBasic Research627-6298Study on Microstructure and Paste Viscosity of Acid-modified Mung Bean PowderXIAO Xiang, CAI Mang-quan, ZHANG Xin-xin, HUANG Li-xinBasic Research630-633,6619Research on Effects of Malva Nut Gum on Quality of Minced MeatPI He-zhen, RUI Han-ming, ZHANG Li-yanBasic Research634-63810Antioxidant Effects of BHA on Prepared Chicken Breast Strips during Cold StorageWANG Li, LI Qing-tao, NIU De-baoBasic Research639-64211Comparative Antioxidant Activity of the Extracts from the Rice Fermented by Aspergillus Oryzae StrainsCHEN Zhou-tan, JIN Yi-qiong, WU Hui, LAI Fu-raoBasic Research643-64612A Two-step Method for the Extraction of Oil from Xanthoceras Sorbifolia Bunge SeedYU PengTechnology647-65013The Enzyme Characteristics of Endogenous Protease and Autolysis Technology of Tilapia VisceraRONG Jing, JIANG Ai-min, GUO Shan-guang, WU Zhu-min, WU De-binTechnology651-654,65014Graphical Approach for the Optimization of the Production of Clarified Lychee Juice by Pectinase TreatmentLIANG Lin-zhen, GUO Dan, HU Zhuo-yan, YU Kai, YU Xiao-linTechnology655-65815Optimization of Sweetener compounds for Plum Fruit Cake PreparationGUO Zhuo-zhao, CHEN Yu, HE Jian-me, LI Ting, YOU Xiao-mei, LI Yuan-zhiTechnology659-66116Optimization of Ultrasonic-assisted Enzymatic Extraction of Polysaccharide from Phellinus igniariusCHENG Wei, QIN Jun-zhe, DU Jun-guo, ZHANG Chun-huaTechnology662-66617Preparation of Navel Orange Jam by Fermentation of Lactic Acid BacteriaWEI Na, XU ManTechnology667-66918Study of Brewing Technique for Reducing Methanol Content of Sugar Cane liquorWU Xiao-na, KANG Fu-shui, YAN Rui-ming, ZHOU Shi-shuiTechnology670-671,68319Application of Hurdle Technology on the Synthetic Preservation of MochiWU Hao, SHAO Hua-ping, ZHU Yong, WANG Jun, WU Zhi-heng, ZHANG Yu-jiongTechnology672-67520Study on the Processing Technology of Lobster Mince SauceBI Yan-hong, GAO Hai-lin, WANG Zhao-yu, ZHAO Xi-rong, ZHAO LiTechnology676-678 