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葡聚糖蔗糖酶在食品级乳酸菌中重组表达.
Published in:
Science & Technology of Food Industry, 2024, v. 45, n. 18, p. 157, doi. 10.13386/j.issn1002-0306.2023110184
By:
- 元浩;
- 彭凯歌;
- 刘晓宇;
- 孟庆泳;
- 赵芳坤;
- 桑亚新
Publication type:
Article
兴安升麻醇提物成分分析及基于网络药理学探讨其促进皮肤伤口愈合的作用机制.
Published in:
Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 12, doi. 10.13386/j.issn1002-0306.2023050247
By:
- 李艳娜;
- 张富源;
- 程伟峰;
- 桑亚新;
- 王向红
Publication type:
Article
温度和培养基对雪莲菌菌群结构的影响.
Published in:
China Brewing, 2023, v. 42, n. 6, p. 135, doi. 10.11882/j.issn.0254-5071.2023.06.022
By:
- 武嘉薇;
- 许超;
- 邓文怡;
- 桑亚新;
- 高洁
Publication type:
Article
Viili直投式发酵剂复配及发酵性能研究.
Published in:
China Brewing, 2019, v. 38, n. 7, p. 70, doi. 10.11882/j.issn.0254-5071.2019.07.014
By:
- 杜佳峰;
- 李琪;
- 高洁;
- 任帅;
- 桑亚新
Publication type:
Article
食盐添加量对虾酱理化性质和细菌多样性的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 85, doi. 10.7506/spkx1002-6630-20231130-258
By:
- 段泽瑞;
- 田梅兰;
- 刘杨柳;
- 马爱进;
- 李卫东;
- 桑亚新;
- 孙纪录
Publication type:
Article
红鳍东方鲀鱼皮胶原蛋白制备抗酪氨酸酶活性肽及其活性表征.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 115, doi. 10.7506/spkx1002-6630-20230919-168
By:
- 李晓雅;
- 郭明珠;
- 刘书源;
- 桑亚新;
- 张海恩;
- 孙纪录
Publication type:
Article
不同酵母发酵面团特性分析及其对馒头品质的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 59, doi. 10.7506/spkx1002-6630-20230624-175
By:
- 乞萌;
- 魏冠棉;
- 李丽娜;
- 许超;
- 王向红;
- 桑亚新
Publication type:
Article
6-姜烯酚玉米醇溶蛋白纳米颗粒的构建及其生物利用度分析.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 44, doi. 10.7506/spkx1002-6630-20230906-050
By:
- 高就;
- 吴俊杰;
- 焦文雅;
- 陈宇洋;
- 祝文轩;
- 桑亚新;
- 王向红
Publication type:
Article
姜黄油成分分析及其微乳液的制备、表征、生物活性及体外消化.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 77, doi. 10.7506/spkx1002-6630-20230516-154
By:
- 张佳诺;
- 杨兵;
- 高伟;
- 范丽鹏;
- 桑亚新
Publication type:
Article
不同乳酸菌发酵对雪花梨汁营养成分、抗氧化活性及挥发性风味物质的影响
Published in:
Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 9, p. 310, doi. 10.16429/j.1009-7848.2024.09.029
By:
- 吴江娜;
- 魏冠棉;
- 毛娜;
- 田桂芳;
- 高洁;
- 李福宽;
- 桑亚新
Publication type:
Article
超声波对鸳鱼皮酸溶性胶原蛋白提取及理化特性的影响.
Published in:
Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 10, p. 125, doi. 10.16429/j.1009-7848.2023.10.014
By:
- 窦容容;
- 赵春青;
- 颜子恒;
- 桑亚新;
- 孙纪录;
- 亢春雨
Publication type:
Article
泥鍬黏液多糖的化学组成、理化性质及体外降糖活性.
Published in:
Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 10, p. 51, doi. 10.16429/j.1009-7848.2023.10.006
By:
- 李亚楠;
- 郭明珠;
- 邵娟娟;
- 桑亚新;
- 孙纪录
Publication type:
Article
破壁方法对红球菌11-3胞内几丁质脱乙酰酶释放的影响.
Published in:
Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 7, p. 68, doi. 10.16429/j.1009-7848.2023.07.008
By:
- 肖宇;
- 石文琪;
- 于宏伟;
- 马爱进;
- 桑亚新;
- 孙纪录
Publication type:
Article
乳酸菌表层蛋白功能研究进展.
Published in:
Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 6, p. 411, doi. 10.1642-9/j.1009-7848.2023.06.040
By:
- 王晓萌;
- 韩张鹏;
- 李佳乐;
- 付梦琪;
- 桑亚新;
- 高洁
Publication type:
Article
非特异性酶对改性几丁质的降解能力及其产物分析.
Published in:
Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 4, p. 192, doi. 10.16429/j.1009-7848.2023.04.019
By:
- 刘洋;
- 郭明珠;
- 石文琪;
- 尹朝阳;
- 桑亚新;
- 孙纪录
Publication type:
Article
壳寡糖对泡菜品质、微生物多样及演替规律的影响.
Published in:
Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 10, p. 125, doi. 10.16429/j.1009-7848.2021.10.014
By:
- 谷新晰;
- 王晨笑;
- 于宏伟;
- 亢春雨;
- 桑亚新;
- 孙纪录
Publication type:
Article
雪莲菌颗粒形成机制研究进展.
Published in:
Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 9, p. 386, doi. 10.16429/j.1009-7848.2021.09.042
By:
- 李佳乐;
- 毛可敏;
- 桑亚新;
- 高洁
Publication type:
Article
干姜苯丙素类成分及其抗氧化、降尿酸活性分析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 26, doi. 10.7506/spkx1002-6630-20220621-221
By:
- 李佳惠;
- 焦文雅;
- 靳秋霞;
- 米思;
- 连运河;
- 桑亚新;
- 王向红
Publication type:
Article
不同香辛料对低盐虾酱中微生物群落和理化性质的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 143, doi. 10.7506/spkx1002-6630-20220815-177
By:
- 班雨函;
- 杨兵兵;
- 马爱进;
- 李卫东;
- 桑亚新;
- 孙纪录
Publication type:
Article
市售低值贝类加工食品中原肌球蛋白致敏性评估及其消减技术.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 169, doi. 10.7506/spkx1002-6630-20220331-379
By:
- 陈雅纯;
- 王利文;
- 马爱进;
- 桑亚新;
- 孙纪录
Publication type:
Article
球磨、超声和盐酸处理对几丁质的微观结构和酶促脱乙酰效率的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 114, doi. 10.7506/spkx1002-6630-20220321-245
By:
- 肖宇;
- 于宏伟;
- 马爱进;
- 桑亚新;
- 孙纪录
Publication type:
Article
商品化低盐虾酱发酵过程中的微生物群落演替和品质变化.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 182, doi. 10.7506/spkx1002-6630-20210930-373
By:
- 班雨函;
- 王利文;
- 杨兵兵;
- 马爱进;
- 桑亚新;
- 孙纪录
Publication type:
Article
超微粉碎和高压均质联合处理对几丁质理化性质及微观结构的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 102, doi. 10.7506/spkx1002-6630-20210802-024
By:
- 刘洋;
- 肖宇;
- 马爱进;
- 桑亚新;
- 孙纪录
Publication type:
Article
复合无磷保水剂对反复冻融鲟鱼片理化特性及微观结构的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 87, doi. 10.7506/spkx1002-6630-20210511-117
By:
- 李桂敏;
- 赵春青;
- 窦容容;
- 颜子恒;
- 桑亚新;
- 亢春雨;
- 孙纪录
Publication type:
Article
基于GC-MS的低盐虾酱低温发酵过程中代谢组学分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 166, doi. 10.7506/spkx1002-6630-20210504-025
By:
- 李文亚;
- 班雨函;
- 于宏伟;
- 马爱进;
- 桑亚新;
- 孙纪录
Publication type:
Article
裙带菜多糖体外和体内降血脂活性.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 142, doi. 10.7506/spkx1002-6630-20210108-087
By:
- 唐茹萌;
- 焦文雅;
- 桑亚新;
- 李晓萌;
- 庞晓宇;
- 刘卫华;
- 王向红
Publication type:
Article
1 株高产几丁质脱乙酰酶红球菌的基因组测序及其应用潜力分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 157, doi. 10.7506/spkx1002-6630-20200707-092
By:
- 肖宇;
- 刘洋;
- 刘建军;
- 卢海强;
- 桑亚新;
- 孙纪录
Publication type:
Article
蛋白酶制剂对虾酱发酵过程中理化性质和微生物区系的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 184, doi. 10.7506/spkx1002-6630-20200301-014
By:
- 李文亚;
- 刘洋;
- 李宁;
- 郑晓卫;
- 桑亚新;
- 孙纪录
Publication type:
Article
超高效液相色谱-四极杆/静电场轨道阱高分辨质谱鉴定嗜热链球菌发酵乳中脂质构成.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 197, doi. 10.7506/spkx1002-6630-20200711-151
By:
- 章丽;
- 高洁;
- 刘松雁;
- 桑亚新;
- 王向红
Publication type:
Article
水果酵素自然发酵过程中优势菌群与有机酸变化规律分析.
Published in:
Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 61, doi. 10.7506/spkx1002-6630-20191015-141
By:
- 李希羽;
- 高洁;
- 李云姣;
- 王兆凌;
- 张兆熙;
- 桑亚新
Publication type:
Article
体外消化模型中酸乳β-酪啡肽-7和β-酪啡肽-5的释放及阿片活性.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 204, doi. 10.7506/spkx1002-6630-20180731-380
By:
- 宁亚茹;
- 李琪;
- 刘晓宇;
- 智童心;
- 刘晓涵;
- 桑亚新
Publication type:
Article
HS-SPME-GC-MS-O 联用分析不同加工工艺亚麻籽油特征香气成分.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 266, doi. 10.7506/spkx1002-6630-20181009-073
By:
- 于文龙;
- 郝楠;
- 吴凯晋;
- 桑亚新;
- 宋春丽;
- 王向红
Publication type:
Article
DNA条形码技术在淀粉掺假鉴别中的应用.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 281, doi. 10.7506/spkx1002-6630-20180611-159
By:
- 陈佳;
- 王爽;
- 周巍;
- 张岩;
- 桑亚新
Publication type:
Article
短小芽孢杆菌漆酶基因的克隆表达及重组漆酶降解黄曲霉毒素M<sub>1</sub>研究.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 92, doi. 10.7506/spkx1002-6630-20180516-249
By:
- 霍超;
- 卢海强;
- 刘晓宇;
- 李琪;
- 高洁;
- 桑亚新
Publication type:
Article
金丝小枣全枣、枣皮、枣肉黄酮提取物的抗氧化活性和免疫活性.
Published in:
Food Research & Development, 2024, v. 45, n. 7, p. 103, doi. 10.12161/j.issn.1005‐6521.2024.07.015
By:
- 师仁丽;
- 刘欣宜;
- 张彩玉;
- 徐志悦;
- 桑亚新;
- 于文龙;
- 王向红
Publication type:
Article
超声处理对牡蛎肌浆蛋白结构和溶解性的影响.
Published in:
Food Research & Development, 2023, v. 45, n. 23, p. 29, doi. 10.12161/j.issn.1005-6521.2023.023.005
By:
- 左硕静;
- 李逍燕;
- 刘晓涵;
- 张晴;
- 怀向前;
- 桑亚新
Publication type:
Article
鱼糜制品凝胶特性影响因素的研究进展.
Published in:
Food Research & Development, 2023, v. 44, n. 19, p. 208, doi. 10.12161/j.issn.1005-6521.2023.19.030
By:
- 韦芳;
- 窦容容;
- 孙纪录;
- 桑亚新;
- 亢春雨;
- 赵春青
Publication type:
Article
鳐鱼硫酸软骨素提取工艺优化及其性质表征.
Published in:
Food Research & Development, 2023, v. 44, n. 6, p. 110, doi. 10.12161/j.issn.1005-6521.2023.06.016
By:
- 周畅;
- 韩军;
- 卢海强;
- 孙纪录;
- 毛可敏;
- 桑亚新
Publication type:
Article
养殖河鲀加工技术及其副产物综合利用研究进展 .
Published in:
Food Research & Development, 2023, v. 44, n. 1, p. 202, doi. 10.12161/j.issn.1005-6521.2023.01.030
By:
- 李晓雅;
- 桑亚新;
- 孙纪录;
- 李卫东;
- 郭明珠
Publication type:
Article
氨基甲酸乙酯水解酶异源表达及酶学性质分析.
Published in:
Food Research & Development, 2022, v. 43, n. 10, p. 195, doi. 10.12161/j.issn.1005-6521.2022.10.026
By:
- 高孝;
- 高洁;
- 刘晓宇;
- 王中选;
- 刘庆涛;
- 桑亚新
Publication type:
Article
贝类原肌球蛋白致敏性消减技术研究进展.
Published in:
Food Research & Development, 2022, v. 43, n. 3, p. 172, doi. 10.12161/j.issn.1005-6521.2022.03.026
By:
- 陈雅纯;
- 郭明珠;
- 王利文;
- 桑亚新;
- 孙纪录
Publication type:
Article
大鳞副泥鳅蛋白制备ACE抑制肽的酶解方式研究.
Published in:
Food Research & Development, 2021, v. 42, n. 7, p. 134, doi. 10.12161/j.issn.1005-6521.2021.07.021
By:
- 何泽贺;
- 肖宇;
- 刘建朝;
- 桑亚新;
- 孙纪录
Publication type:
Article
副干酪乳杆菌 VL8 胞外多糖对巨噬细胞 RAW264.7 免疫激活作用研究.
Published in:
Food Research & Development, 2020, v. 41, n. 3, p. 208, doi. 10.12161/j.issn.1005-6521.2020.03.034
By:
- 李琪;
- 杜佳峰;
- 高洁;
- 刘晓宇;
- 王向红;
- 桑亚新
Publication type:
Article
超声波辅助提取章鱼内脏油脂的研究.
Published in:
Food Research & Development, 2019, v. 40, n. 22, p. 20, doi. 10.12161/j.issn.1005-6521.2019.22.004
By:
- 李娇;
- 刘晓涵;
- 王雪静;
- 周畅;
- 李希羽;
- 智童心;
- 桑亚新
Publication type:
Article
电解水在利用虾壳提取甲壳素中的应用研究.
Published in:
Food Research & Development, 2019, v. 40, n. 16, p. 51, doi. 10.12161/j.issn.1005-6521.2019.16.011
By:
- 韩晓梅;
- 吴小禾;
- 李文亚;
- 孙一丹;
- 桑亚新;
- 孙纪录
Publication type:
Article
黄骅虾酱的微生物学和理化性质研究.
Published in:
Food Research & Development, 2019, v. 40, n. 12, p. 75, doi. 10.3969/j.issn.1005-6521.2019.12.013
By:
- 吴小禾;
- 耿晓杰;
- 张建旭;
- 桑亚新;
- 孙纪录
Publication type:
Article
水酶法提取牡丹籽油的工艺条件优化.
Published in:
Food Research & Development, 2018, v. 39, n. 18, p. 51, doi. 10.3969/j.issn.1005-6521.2018.18.009
By:
- 张娟;
- 代鑫鹏;
- 周研;
- 李慧静;
- 王向红;
- 宋春丽;
- 桑亚新
Publication type:
Article
利用蟹壳制备乳酸钙和甲壳素的技术研究.
Published in:
Food Research & Development, 2018, v. 39, n. 11, p. 65, doi. 10.3969/j.issn.1005-6521.2018.11.013
By:
- 韩晓梅;
- 王晨笑;
- 杨鑫;
- 王博;
- 桑亚新;
- 孙纪录
Publication type:
Article

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