Works matching AU 蒋立文

Results: 54

冠突散囊菌发酵青钱柳茶的工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 13, p. 150, doi. 10.12161/j.issn.1005‐6521.2024.13.021

By:

罗茜;
巢瑾;
周令欣;
李佳莲;
蒋立文;
袁勇;
吴浩人;
银飞燕;
赵萌萌

Publication type:

Article

基于近红外光谱仪与模式识别方法的不同年份陈皮无损鉴别研究.

Published in:

Food Research & Development, 2021, v. 42, n. 19, p. 171, doi. 10.12161/j.issn.1005-6521.2021.19.024

By:

余梅;
李嘉仪;
范伟;
郑郁;
李跑;
蒋立文;
刘霞

Publication type:

Article

基于近红外光谱技术和优化预处理方法的豆浆粉无损鉴别研究.

Published in:

Food Research & Development, 2020, v. 41, n. 17, p. 144, doi. 10.12161/j.issn.1005-6521.2020.17.023

By:

李尚科;
杜国荣;
李跑;
蒋立文;
刘霞

Publication type:

Article

近红外光谱技术结合化学计量方法用于大米的快速分析.

Published in:

Food Research & Development, 2018, v. 39, n. 19, p. 117, doi. 10.3969/j.issn.1005-6521.2018.19.021

By:

李跑;
吴红艳;
李尚科;
杨清华;
蒋立文;
刘霞;
杜国荣

Publication type:

Article

食品农药残留检测中的化学计量学研究进展.

Published in:

Food Research & Development, 2018, v. 39, n. 14, p. 206, doi. 10.3969/j.issn.1005-6521.2018.14.038

By:

陈晟;
罗佳瑶;
蒋立文;
李跑

Publication type:

Article

市售剁辣椒脆性品质评价研究.

Published in:

China Brewing, 2019, v. 38, n. 10, p. 40, doi. 10.11882/j.issn.0254-5071.2019.10.009

By:

龚永强;
甘增鹏;
廖卢艳;
蒋立文;
吴章华

Publication type:

Article

新鲜南烛叶与南烛叶干粉水提物抑菌作用的比较研究.

Published in:

China Brewing, 2019, v. 38, n. 9, p. 54, doi. 10.11882/j.issn.0254-5071.2019.09.011

By:

段第生;
蒋立文;
黄锋;
雷紫依;
陈中;
杨子露

Publication type:

Article

竹笋自然发酵过程中风味物质变化规律.

Published in:

China Brewing, 2019, v. 38, n. 8, p. 20, doi. 10.11882/j.issn.0254-5071.2019.08.005

By:

周杏荣;
陈晓艺;
蒋立文;
刘成国;
黄海

Publication type:

Article

基于Illumina MiSeq 高通量测序技术分析广西无盐发酵酸笋中细菌多样性.

Published in:

China Brewing, 2019, v. 38, n. 7, p. 85, doi. 10.11882/j.issn.0254-5071.2019.07.017

By:

周金沙;
陈晓艺;
谭金萍;
陈梦娟;
李笑怡;
蒋立文;
黄海

Publication type:

Article

中华老字号玉和醋发展历史及现状.

Published in:

China Brewing, 2019, v. 38, n. 5, p. 18, doi. 10.11882/j.issn.0254-5071.2019.05.004

By:

陈怡;
范茹茹;
蒋立文;
胡立东

Publication type:

Article

油炸对臭豆腐中挥发性风味物质的影响.

Published in:

China Brewing, 2019, v. 38, n. 3, p. 14, doi. 10.11882/j.issn.0254-5071.2019.03.004

By:

郑兵福;
徐睿烜;
蒋立文

Publication type:

Article

不同盐度盐渍的雪菜化学及挥发性成分的分析.

Published in:

China Brewing, 2018, v. 37, n. 11, p. 76, doi. 10.11882/j.issn.0254-5071.2018.11.016

By:

方俊;
蒋立文;
邓放明;
周辉;
赵玲艳

Publication type:

Article

不同年份陶坛剁椒在贮藏过程中的品质风味变化.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 169, doi. 10.7506/spkx1002-6630-20240415-133

By:

王宏伟;
刘宏娟;
覃业优;
徐那;
胡嘉亮;
袁晓;
刘洋;
蒋立文

Publication type:

Article

不同黄曲霉菌株强化发酵对浏阳豆豉鲜味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 116, doi. 10.7506/spkx1002-6630-20230605-038

By:

周晓;
李跑;
吴梓仟;
唐辉;
徐巨才;
蒋立文;
覃业优;
刘洋

Publication type:

Article

辣椒素生物活性及其递送系统研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 326, doi. 10.7506/spkx1002-6630-20230303-028

By:

王馨瑶;
陈梦娟;
肖何;
刘洋;
王蓉蓉;
蒋立文

Publication type:

Article

基于非靶向代谢组学的不同菌种强化发酵浏阳豆豉的代谢差异分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 42, doi. 10.7506/spkx1002-6630-20230227-246

By:

刘晶晶;
邓高文;
胡嘉亮;
覃业优;
刘洋;
蒋立文

Publication type:

Article

曲霉强化发酵对浏阳豆豉风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 267, doi. 10.7506/spkx1002-6630-20221128-325

By:

吴梓仟;
刘晶晶;
邓高文;
周晓;
蒋立文;
胡嘉亮;
覃业优;
刘洋

Publication type:

Article

泡椒凤爪溶烂腐败菌的鉴定及其致腐能力分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 312, doi. 10.7506/spkx1002-6630-20220620-200

By:

尹含靓;
刘洋;
谭益升;
孙军华;
蒋立文;
杜秋

Publication type:

Article

基于色谱-质谱联用技术的食品中农药残留高通量非靶向检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 231, doi. 10.7506/spkx1002-6630-20220121-209

By:

黎才婷;
雷紫依;
丁胜华;
蒋立文;
刘霞;
李跑

Publication type:

Article

基于香气指纹图谱和多元化学计量法对黄金茶2号等级的判别分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 321, doi. 10.7506/spkx1002-6630-20211202-019

By:

巢瑾;
周令欣;
银飞燕;
罗茜;
赵萌萌;
袁勇;
吴浩人;
李跑;
蒋立文

Publication type:

Article

长沙臭豆腐卤水发酵过程特征风味物质及其关联菌群分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 239, doi. 10.7506/spkx1002-6630-20220104-019

By:

唐辉;
陈霖;
康林芝;
李跑;
钟瑞敏;
刘国凌;
蒋立文

Publication type:

Article

柑橘近红外光谱无损检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 260, doi. 10.7506/spkx1002-6630-20200904-041

By:

张欣欣;
李跑;
余梅;
蒋立文;
刘霞;
单杨

Publication type:

Article

不同质量分数食盐腌渍艳红辣椒的风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 175, doi. 10.7506/spkx1002-6630-20200819-255

By:

吴凯;
覃业优;
蒋立文;
周辉;
邓放明;
李跑;
王蓉蓉

Publication type:

Article

基于Illumina MiSeq高通量测序技术分析贵州水豆豉中细菌多样性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 61, doi. 10.7506/spkx1002-6630-20200902-017

By:

邓高文;
刘洋;
李跑;
廖卢艳;
尹含靓;
蒋立文;
覃业优;
肖何

Publication type:

Article

手筑茯砖茶加工过程中挥发性组分变化分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 144, doi. 10.7506/spkx1002-6630-20191226-316

By:

李俊杰;
徐元昊;
陈梦娟;
邓高文;
吴凯;
蒋立文

Publication type:

Article

利用 Illumina MiSeq 测序分析手筑茯砖茶发酵及干燥阶段真菌群落多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 126, doi. 10.7506/spkx1002-6630-20181104-041

By:

陈梦娟;
蒋立文;
徐元昊;
周红丽;
周辉

Publication type:

Article

我国传统发酵蔬菜中乳酸菌多样性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 296, doi. 10.7506/spkx1002-6630-201815043

By:

叶陵;
李勇;
王蓉蓉;
刘成国;
蒋立文;
邓放明;
周辉

Publication type:

Article

剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 112, doi. 10.7506/spkx1002-6630-201810018

By:

叶陵;
李勇;
王蓉蓉;
刘成国;
蒋立文;
邓放明;
周辉

Publication type:

Article

剁辣椒发酵过程中菌群与有机酸变化规律分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 116, doi. 10.7506/spkx1002-6630-2018060019

By:

叶陵;
王晶晶;
王蓉蓉;
李勇;
刘成国;
蒋立文;
邓放明;
周辉

Publication type:

Article

大型陶瓷坛发酵剁辣椒风味及微生物的空间差异性分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 278, doi. 10.16429/j.1009-7848.2024.01.028

By:

肖何;
尹含靓;
王馨瑶;
刘洋;
王蓉蓉;
蒋立文

Publication type:

Article

臭豆腐中雌马酚的测定及其影响因素.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 396, doi. 10.16429/j.1009-7848.2023.08.039

By:

唐辉;
陈霖;
石聪;
陈晓艺;
谭金萍;
贺静;
蒋依琳;
蒋立文

Publication type:

Article

3种常用剁椒加工品种的质构品质及果胶特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 103, doi. 10.16429/j.1009-7848.2022.11.012

By:

陈飞;
陈宇昱;
何双;
蒋立文;
覃业优;
王蓉蓉

Publication type:

Article

近红外漫反射光对水果的穿透能力研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 298, doi. 10.16429/j.1009-7848.2022.01.032

By:

张欣欣;
李尚科;
李跑;
单杨;
蒋立文;
刘霞

Publication type:

Article

淡豆豉的生理活性和生产工艺研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5948

By:

陈怡;
刘洋;
覃业优;
蒋立文;
李跑;
廖卢艳

Publication type:

Article

不同发酵豆制品中生物胺调查分析.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 1, p. 298

By:

李璇;
刘琪;
朱蔚姗;
陈静;
张佩娜;
蒋立文

Publication type:

Article

基于近红外光谱技术和优化预处理方法的不同品牌燕麦无损鉴别分析.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 24, p. 8204

By:

李尚科;
李跑;
杜国荣;
丁胜华;
蒋立文;
刘霞

Publication type:

Article

剁辣椒加工的研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 13, p. 4278

By:

甘增鹏;
蒋立文;
吴章华;
廖卢艳

Publication type:

Article

3 种接种方式卤水发酵中主要理化指标的动态变化.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 9, p. 2634

By:

何伟;
贺静;
蒋立文;
李跑;
廖卢艳

Publication type:

Article

臭豆腐中部分元素的调查分析.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 6, p. 1421

By:

刘琪;
曾玉伦;
蒋立文;
廖卢艳;
李跑;
陈淼芬

Publication type:

Article

不同工艺对石螺肉酶解产物风味物质的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 137, doi. 10.3969/j.issn.1000-9973.2024.02.020

By:

周晓;
刘倩倩;
伍灵芝;
蒋立文;
黄海;
刘洋

Publication type:

Article

不同渥堆工艺对浏阳豆豉多酚抗氧化及免疫活性的影响.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 3, p. 277

By:

刘晶晶;
刘洋;
李跑;
覃业优;
胡嘉亮;
蒋立文

Publication type:

Article

常温低温发酵对二次发酵辣椒酱品质的影响比较.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 210

By:

郑训培;
覃业优;
巢瑾;
蒋立文;
李跑;
刘洋

Publication type:

Article

柑橘多农药残留高通量检测技术研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 9, p. 85

By:

苏光林;
蒋立文;
李跑;
,刘洋

Publication type:

Article

渥堆期间水分对浏阳豆豉微生物及品质风味的影响.

Published in:

Food & Machinery, 2024, n. 5, p. 11, doi. 10.13652/j.spjx.1003.5788.2023.60146

By:

蒋立文;
张浩东;
覃业优;
胡嘉亮;
刘洋

Publication type:

Article

分散泛菌DJL-B 醇脱氢酶的重组表达与固定化研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 176, doi. 10.13386/j.issn1002-0306.2024060040

By:

田红;
庞立;
杨文韬;
陈晓;
王婧涵;
夏菠;
蒋立文

Publication type:

Article

基于 HS-SPME-GC-MS 分析不同卤制条件下卤制液香气差异.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 311, doi. 10.13386/j.issn1002-0306.2023020213

By:

吴梓仟;
周劲松;
刘特元;
蒋立文;
刘洋;
尹世鲜;
荣智兴;
陈欢

Publication type:

Article

基于Illumina MiSeq高通量测序技术分析5种不同臭豆腐生坯细菌多样性.

Published in:

China Brewing, 2021, v. 40, n. 9, p. 155, doi. 10.11882/j.issn.0254-5071.2021.09.028

By:

邓高文;
蒋立文;
刘洋

Publication type:

Article

不同菌株接入盐渍辣椒汁和干辣椒混合体系发酵风味物质的比较.

Published in:

China Brewing, 2021, v. 40, n. 1, p. 111, doi. 10.11882/j.issn.0254-5071.2021.01.021

By:

方俊;
陈怡;
蒋立文;
刘洋;
李跑;
覃业优;
邓放明

Publication type:

Article

基于高通量测序分析不同浏阳豆豉中真菌的多样性.

Published in:

China Brewing, 2020, v. 39, n. 11, p. 66, doi. 10.11882/j.issn.0254-5071.2020.11.014

By:

陈怡;
刘洋;
蒋立文;
李跑;
廖卢艳

Publication type:

Article

以腌渍辣椒水作为发酵剂发酵干辣椒的微生物筛选.

Published in:

China Brewing, 2020, v. 39, n. 10, p. 109, doi. 10.11882/j.issn.0254-5071.2020.10.021

By:

陈怡;
方俊;
覃业优;
蒋立文;
刘洋;
李跑;
廖卢艳;
王蓉蓉;
周辉

Publication type:

Article