Modern Food Science & Technology Articles

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1Tetracycline and Erythromycin Resistant Genes in Foodborne Listeria monocytogeies772-775,849

2Effect of Coagulators on the Co-gel of Soy Protein Isolate and Salt-soluble Pork Protein776-778,888

3Difference of Gene Expression of Chlamydomonas nivalis under UV-B Radiation779-783

4Study on Hydroxypropylation of Chitosan-Fe(Ⅱ)784-788

5The Specific siRNA Plasmids Construction and their Inhibition Effect on Expression of mcl-1 Protein in Liver Cancer Cell789-792,783

6Effect of Glycosylation on Functional Properties of Myofibrillar Protein from Tilapia Meat793-796

7The Relation of Chemical Component to Texture of White Sufu797-800,854

8Study on Screening of β-mannanase-producing Strain and its Properties801-804,788

9Preparation of Oxidized Wheat Starch by Sodium Hypochlorite and its Properties805-809

10Effect of Ingredients on Gel Properties of Common Carp (Cyprinus carpio) Fish Ball and Changes of Fish Ball Quality during Storage810-814,809

11Anti-fatigue Effects of Flavone in Pinus Massoniana Pollen on Mice815-817

12Production of Kefir via Milk Fermentation by Saccharomyces cerevisiae SCY1818-821

13Synthesis of L-ascorbyl Palmitate with Acyl Chloride Method822-823

14Effect of Fat Content in the Raw Milk on Quality of the Stirred Yogurt824-825,906

15Optimization of the Extraction of Polysaccharides from Dictyophora indusiata826-829

16Synthesis of Artificial Methamphetamine Antigen and Preparation of Polyclonal Anti-methamphetamine Antibody830-833,906

17Extraction of Natural D-borneol by Ultrasound Enhanced Distillation834-836,846

18Effects of Processing Technology on Browning of Roasted Chestnut837-839

19Highly Efficient Extraction of B-vitamins from Cerevisiae840-842

20Research on Methods for the Production of Alcohol-free Beer843-846