Modern Food Science & Technology Articles

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1Inducement Effect of Cartilage Polysaccharides on Apoptotic of L1210 Cell through Mitochondrial Pathway660-663

2Enhancement of Mice Static Strength Endurance by Pleurotus citrinopileatus Juice Beverage664-665,762

3Effect of Ultrasonic Treatment on the Thermal Properties of Maize Starches666-668,755

4RNAi-Mediated Gene Silencing of SATB1 Expression in MDA-MB-231 Breast Cancer Cell Line669-672,687

5Adsorption of Three Wastewater Dyes by Modified Pineapple Peel Fiber673-676

6Modification of Chitosan by Pyruvic Acid and its Adsorption Properties for Cd Ion677-679,716

7Inhibition Effects of Extracts from Green Tea and Black Tea on α-Amylase680-683

8Study on the Adsorptive Property of Derivative Chitosan for Aniline and Nitrite Nitrogen684-687

9Effects of Ultra High Pressure Treat on the Properties of Ground Chicken Meat Products Containing Modified Starch688-692,749

10Study on Expression of BAK Gene on Human Dendritic Cells Inhibited by Special siRNA693-696

11In vitro Antioxidant Activity of the Extracts of Fuscoporia Oblique697-699

12Effects of Sodium and Calcium Ions on the Activity of Thermostable Amylase in Starch Slurry700-702,699

13Preparation of a Tenderized Ginger Beef Jerky703-705

14Study on Preservation of Fresh-cut Pear706-708,727

15Influence of Food Gums on the Stability of High-protein Acidified Milk Beverage709-711

16Preparation of a Novel Nutritional Goose Liver Catsup712-716

17Optimization of the Medium Composition for Production of Lactobacillus rhamnosus TUST006 by Response Surface Methods717-720

18Preparation of a Dual-protein Beverage containing Green Bean Pastes721-723

19Ultrasonic Extraction of Lycopene from Tomato Dregs724-727

20Preparation of a Chrysanthemum-Honey Beverage Containing Antiseptics728-729,720