Works matching AU 郭壮

Results: 142

考虑耦合效应的页岩油井筒温压分布预测分析.

Published in:

China Petroleum Machinery, 2025, v. 53, n. 5, p. 110, doi. 10.12473/CPM.202405045

By:

董康兴;
郭书魁;
金中石;
赵鑫瑞;
陈永峰;
郭壮

Publication type:

Article

中国不同产地甜黄酒品质特征的比较研究.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 245, doi. 10.11882/j.issn.0254-5071.2025.05.036

By:

易宗伟;
郭壮;
姜在明;
王玉荣;
侯强川

Publication type:

Article

基于第三代测序和纯培养技术解析不同类型大曲细菌群落结构.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 146, doi. 10.11882/j.issn.0254-5071.2025.05.022

By:

王文航;
蔡文超;
余培荣;
陈炜;
单春会;
郭壮;
王玉荣

Publication type:

Article

基于 Illumina MiSeq 高通量测序技术分析高温大曲发酵过程中真菌群落结构演替规律.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 169, doi. 10.11882/j.issn.0254-5071.2025.05.025

By:

李娜;
崔梦君;
倪慧;
田龙新;
叶明波;
郭壮;
侯强川

Publication type:

Article

低温大曲感官特征及其细菌群落结构解析.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 113, doi. 10.11882/j.issn.0254-5071.2025.05.017

By:

赵恒;
蔡文超;
余培荣;
陈炜;
单春会;
张海波;
郭壮

Publication type:

Article

超高压处理对红枣酒品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 3, p. 62, doi. 10.12161/j.issn.1005‐6521.2025.03.009

By:

易宗伟;
蔡文超;
崔梦君;
王玉荣;
单春会;
郭壮

Publication type:

Article

恩施和桐梓地区鲊广椒细菌群落结构及其感官品质解析.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 201, doi. 10.12161/j.issn.1005‐6521.2025.02.026

By:

崔梦君;
赵慧君;
赵山山;
王强;
郭壮;
郝光飞

Publication type:

Article

超高压微射流处理对红枣酒理化特性和品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 63, doi. 10.12161/j.issn.1005‐6521.2025.02.009

By:

张田;
蔡文超;
马佳佳;
王玉荣;
单春会;
郭壮

Publication type:

Article

基于气相色谱-离子迁移谱不同轮次酱香型白酒挥发性风味物质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 22, p. 181, doi. 10.12161/j.issn.1005-6521.2024.22.023

By:

向秀连;
雷炎;
郝光飞;
张振东;
黄利科;
田龙新;
郭壮

Publication type:

Article

不同材质器皿对鲊广椒发酵品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 75, doi. 10.12161/j.issn.1005-6521.2024.21.011

By:

陈邵德罡;
王玉荣;
郭壮;
侯强川;
赵慧君

Publication type:

Article

基于电子鼻和 GC‐IMS 技术分析储藏时间对酱香型白酒挥发性风味物质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 10, p. 190, doi. 10.12161/j.issn.1005-6521.2024.10.025

By:

贺子豪;
王玉荣;
田龙新;
周加平;
刘菊珍;
叶明波;
郭壮

Publication type:

Article

基于高通量测序技术的广西咸梅细菌多样性分析.

Published in:

Food Research & Development, 2023, v. 44, n. 21, p. 160, doi. 10.12161/j.issn.1005-6521.2023.21.022

By:

熊英梅;
向秀连;
张苗苗;
张彦;
郭壮;
王玉荣

Publication type:

Article

不同部位后火低温大曲真菌群落结构比较分析.

Published in:

Food Research & Development, 2023, v. 44, n. 2, p. 177, doi. 10.12161/j.issn.1005-6521.2023.02.026

By:

席啦;
孔祥聪;
倪慧;
刘忠军;
钟吉安;
蔡文超;
郭壮

Publication type:

Article

后火低温大曲曲皮和曲心细菌多样性及基因功能预测.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 176, doi. 10.12161/j.issn.1005-6521.2022.21.023

By:

刘忠军;
冯廷闯;
刘继明;
钟吉安;
蔡文超;
郭壮

Publication type:

Article

基于 Illunima Miseq 测序技术的黄酒麦曲真菌多样性分析.

Published in:

Food Research & Development, 2022, v. 43, n. 12, p. 185, doi. 10.12161/j.issn.1005-6521.2022.12.024

By:

席啦;
孔祥聪;
杨少勇;
刘忠军;
郭壮;
赵慧君

Publication type:

Article

哈密地区奶疙瘩微生物多样性研究.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 176, doi. 10.12161/j.issn.1005-6521.2021.17.028

By:

张苗苗;
蔡文超;
旦巴达贡;
单春会;
李宝坤;
肖石高;
郭壮

Publication type:

Article

扣囊复膜酵母在红枣酒中的应用.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 131, doi. 10.12161/j.issn.1005-6521.2021.05.022

By:

雷炎;
刘梦琦;
易秦振;
单春会;
侯强川;
郭壮

Publication type:

Article

原料对盐渍泡菜细菌类群及基因功能的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 2, p. 191, doi. 10.12161/j.issn.1005-6521.2021.02.031

By:

向凡舒;
龙旭霞;
赵楠;
侯强川;
郭壮

Publication type:

Article

不同干燥方式对猕猴桃果脯品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 103, doi. 10.12161/j.issn.1005-6521.2020.24.017

By:

雷炎;
李华佳;
望诗琪;
侯强川;
石桂芳;
郭壮

Publication type:

Article

骏枣预处理方式对红枣酒品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 18, p. 79, doi. 10.12161/j.issn.1005-6521.2020.18.014

By:

李娜;
陈瑶瑶;
单春会;
蔡文超;
李腾;
张振东;
郭壮

Publication type:

Article

不同油炸温度对猕猴桃脆片品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 150, doi. 10.12161/j.issn.1005-6521.2020.16.024

By:

王强;
李华佳;
邓长阳;
郭壮;
赵慧君

Publication type:

Article

红枣酒氨基酸含量的测定及其方法优化.

Published in:

Food Research & Development, 2020, v. 41, n. 15, p. 156, doi. 10.12161/j.issn.1005-6521.2020.15.027

By:

崔梦君;
邹金;
蔡文超;
单春会;
张振东;
郭壮

Publication type:

Article

乳酸菌对红曲黄酒品质的影响研究.

Published in:

Food Research & Development, 2020, v. 41, n. 3, p. 213, doi. 10.12161/j.issn.1005-6521.2020.03.035

By:

董蕴;
王强;
仇港;
杨成聪;
罗晶晶;
马磊;
郭壮;
赵慧君

Publication type:

Article

龙山地区干豆豉真菌多样性研究.

Published in:

Food Research & Development, 2020, v. 41, n. 4, p. 27, doi. 10.12161/j.issn.1005-6521.2020.04.005

By:

倪慧;
王玉荣;
尚雪娇;
张振东;
周书楠;
郭壮

Publication type:

Article

市售老抽酱油滋味品质的评价.

Published in:

Food Research & Development, 2020, v. 41, n. 1, p. 66, doi. 10.12161/j.issn.1005-6521.2020.01.011

By:

吴星茹;
王磊;
雷敏;
郭壮;
赵慧君

Publication type:

Article

基于PCR-DGGE技术的古襄阳白酒窖泥微生物多样性分析.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 197, doi. 10.12161/j.issn.1005-6521.2019.23.034

By:

向凡舒;
王瑞萍;
赵慧君;
雷敏;
崔梦君;
李娜;
折米娜;
郭壮;
张振东

Publication type:

Article

不同渗糖方式对徐香猕猴桃果脯品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 71, doi. 10.12161/j.issn.1005-6521.2019.21.013

By:

颜娜;
李华佳;
徐星烨;
朱永清;
张源;
雷敏;
郭壮

Publication type:

Article

自然发酵腐乳中细菌多样性评价.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 165, doi. 10.12161/j.issn.1005-6521.2019.16.029

By:

李娜;
崔梦君;
马佳佳;
余海忠;
张振东;
郭壮;
赵慧君

Publication type:

Article

咸丰鲊广椒中乳酸菌的分离与鉴定及其泡菜发酵特性评价.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 172, doi. 10.12161/j.issn.1005-6521.2019.16.030

By:

邓风;
张一涵;
罗芳会;
赵慧君;
郭壮;
张振东

Publication type:

Article

保康鲊广椒中乳酸菌的分离鉴定及其发酵特性的评价.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 159, doi. 10.12161/j.issn.1005-6521.2019.16.028

By:

张逸舒;
王玉荣;
陈芸曼;
张傲然;
张振东;
郭壮

Publication type:

Article

高效液相色谱法测定猕猴桃酒中 4"种有机酸含量.

Published in:

Food Research & Development, 2019, v. 40, n. 12, p. 205, doi. 10.3969/j.issn.1005-6521.2019.12.036

By:

倪慧;
李华佳;
李可;
尚雪娇;
朱永清;
郭壮

Publication type:

Article

黄酒熟麦曲中细菌多样性的评价.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 194, doi. 10.3969/j.issn.1005-6521.2019.11.035

By:

崔梦君;
折米娜;
张振东;
赵慧君;
郭壮

Publication type:

Article

植物乳杆菌对猕猴桃果酒品质影响的评价.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 71, doi. 10.3969/j.issn.1005-6521.2019.11.013

By:

葛东颖;
李华佳;
刘雪婷;
杨成聪;
陈欣蕾;
郭壮

Publication type:

Article

基于电子鼻和GC-MS联用技术对不同原料酿造黄酒风味品质的比较研究.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 137, doi. 10.3969/j.issn.1005-6521.2019.09.023

By:

葛东颖;
龙旭霞;
杨成聪;
赵慧君;
张振东;
郭壮

Publication type:

Article

基于电子鼻和GC-MS联用技术对不同原料酿造黄酒风味品质的比较研究.

Published in:

Food Research & Development, 2019, v. 40, n. 9, p. 137, doi. 10.3969/j.issn.1005-6521.2019.09.023

By:

葛东颖;
龙旭霞;
杨成聪;
赵慧君;
张振东;
郭壮

Publication type:

Article

GC-MS和电子鼻联用对番茄酱风味品质的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 7, p. 144, doi. 10.3969/j.issn.1005-6521.2019.07.024

By:

舒娜;
颜娜;
望诗琪;
张振东;
余海忠;
郭壮

Publication type:

Article

当阳地区鲊广椒品质的评价.

Published in:

Food Research & Development, 2018, v. 39, n. 24, p. 33, doi. 10.3969/j.issn.1005-6521.2018.24.006

By:

尚雪娇;
雷炎;
代凯文;
梅成强;
田琦;
郭壮

Publication type:

Article

市售剁辣椒风味品质的评价.

Published in:

Food Research & Development, 2018, v. 39, n. 23, p. 129, doi. 10.3969/j.issn.1005-6521.2018.23.023

By:

张毅;
杨成聪;
佘雅倩;
代凯文;
余海忠;
郭壮

Publication type:

Article

白酒窖泥微生物多样性研究方法及进展.

Published in:

Food Research & Development, 2018, v. 39, n. 22, p. 200, doi. 10.3969/j.issn.1005-6521.2018.22.034

By:

郭壮;
赵慧君;
雷敏;
沈馨;
蔡宏宇;
张振东

Publication type:

Article

气相色谱-质谱和电子鼻联用对琚湾酸浆面浆水风味品质的研究.

Published in:

Food Research & Development, 2018, v. 39, n. 20, p. 127, doi. 10.3969/j.issn.1005-6521.2018.20.024

By:

望诗琪;
王强;
杨成聪;
罗晶晶;
马磊;
郭壮

Publication type:

Article

添加谷氨酰胺转氨酶对鲊广椒肉丸品质的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 18, p. 118, doi. 10.3969/j.issn.1005-6521.2018.18.021

By:

邹金;
罗晶晶;
王玉荣;
王强;
张振东;
郭壮

Publication type:

Article

基于 Miseq 测序技术的琚湾酸浆面浆水真菌多样性评价.

Published in:

Food Research & Development, 2018, v. 39, n. 16, p. 158, doi. 10.3969/j.issn.1005-6521.2018.16.030

By:

尚雪娇;
马磊;
余海忠;
叶万海;
张振东;
郭壮

Publication type:

Article

基于 PCR-DGGE 研究琚湾酸浆水中细菌多样性及乳酸菌的分离鉴定.

Published in:

Food Research & Development, 2018, v. 39, n. 15, p. 149, doi. 10.3969/j.issn.1005-6521.2018.15.029

By:

蔡宏宇;
葛东颖;
马磊;
张振东;
叶万海;
余海忠;
郭壮;
赵慧君

Publication type:

Article

基于Miseq高通量测序技术的辣椒酱核心细菌类群研究.

Published in:

Food Research & Development, 2018, v. 39, n. 10, p. 151, doi. 10.3969/j.issn.1005-6521.2018.10.028

By:

沈馨;
王艳;
代凯文;
尚雪娇;
董蕴;
郭壮

Publication type:

Article

高效液相色谱法测定米酒中有机酸的含量.

Published in:

Food Research & Development, 2018, v. 39, n. 10, p. 116, doi. 10.3969/j.issn.1005-6521.2018.10.021

By:

杨成聪;
沈馨;
马雪伟;
杨梦丽;
董蕴;
郭壮

Publication type:

Article

高效液相-示差折光法测定米酒中 3 种糖的含量.

Published in:

Food Research & Development, 2017, v. 38, n. 21, p. 135, doi. 10.3969/j.issn.1005-6521.2017.21.026

By:

杨成聪;
凌霞;
胡伟伟;
张振东;
范文莹;
郭壮

Publication type:

Article

恩施鲊广椒乳酸菌的分离鉴定及其对挥发性风味物质的影响.

Published in:

China Brewing, 2019, v. 38, n. 7, p. 126, doi. 10.11882/j.issn.0254-5071.2019.07.025

By:

雷炎;
马佳佳;
雷敏;
张振东;
赵慧君;
郭壮;
赵楠

Publication type:

Article

不同来源酒曲酿制米酒中乳酸菌的分离与鉴定.

Published in:

China Brewing, 2019, v. 38, n. 5, p. 67, doi. 10.11882/j.issn.0254-5071.2019.05.014

By:

向凡舒;
邓风;
魏冰倩;
张振东;
郭壮;
赵慧君;
钟小丹

Publication type:

Article

枣阳酸浆水来源乳酸菌对泡菜及泡菜水发酵品质的影响.

Published in:

China Brewing, 2019, v. 38, n. 5, p. 54, doi. 10.11882/j.issn.0254-5071.2019.05.011

By:

代程洋;
陈江红;
郭壮;
张振东;
雷敏;
马磊

Publication type:

Article

不同处理工艺对猕猴桃果酒品质的影响.

Published in:

China Brewing, 2019, v. 38, n. 4, p. 70

By:

葛东颖;
杨成聪;
张润杰;
郭壮;
李华佳;
朱永清

Publication type:

Article