Works matching AU 徐宝才

Results: 43

血红素肽铁的絮凝分离工艺优化及其抗氧化活性.

Published in:

Food Research & Development, 2025, v. 46, n. 3, p. 107, doi. 10.12161/j.issn.1005‐6521.2025.03.014

By:

刘晓妮;
崔伟;
张超;
张永康;
周辉;
徐宝才

Publication type:

Article

水溶性半纤维素抑制馒头中淀粉消化与提升质构品质.

Published in:

Food Research & Development, 2024, v. 45, n. 24, p. 13, doi. 10.12161/j.issn.1005‐6521.2024.24.002

By:

盛益凡;
马志敏;
蔡克周;
周辉;
徐宝才;
刘思源

Publication type:

Article

基于电子鼻, 气质联用技术结合感官评价优化发酵刀板香复合菌种.

Published in:

Food Research & Development, 2024, v. 45, n. 23, p. 39, doi. 10.12161/j.issn.1005‐6521.2024.23.006

By:

马滢;
潘道东;
张昊;
汪少芸;
周辉;
徐宝才

Publication type:

Article

低钠复合替代盐对午餐肉品质特性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 18, p. 84, doi. 10.12161/j.issn.1005-6521.2024.18.012

By:

张佳伟;
张吉;
许玉娟;
周辉;
徐宝才

Publication type:

Article

基于机器学习算法构建酱卤肉货架期预测模型.

Published in:

Food Research & Development, 2024, v. 45, n. 9, p. 143, doi. 10.12161/j.issn.1005‐6521.2024.09.020

By:

张慧娟;
黄千里;
徐宝才

Publication type:

Article

模拟冷链物流过程中温度波动对牛肉丸品质劣变及干耗的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 7, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.07.001

By:

李华乐;
王兆明;
陈琪琪;
袁晶晶;
徐宝才

Publication type:

Article

肉源凝固酶阴性葡萄球菌对多环芳烃的消减作用.

Published in:

Food Research & Development, 2023, v. 45, n. 24, p. 9, doi. 10.12161/j.issn.1005-6521.2023.24.002

By:

刘航航;
潘琼;
罗慧婷;
蔡克周;
徐宝才;
李沛军

Publication type:

Article

多品种鹅鲜肉成分及品质特性差异分析.

Published in:

Food Research & Development, 2023, v. 45, n. 22, p. 14, doi. 10.12161/j.issn.1005-6521.2023.22.003

By:

韩飞;
汪峰;
李平;
周辉;
李聪;
徐宝才

Publication type:

Article

畜禽血液功能特性及加工适应性研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 9, p. 191, doi. 10.12161/j.issn.1005-6521.2023.09.027

By:

李潘;
李平;
王兆明;
周辉;
廖鲜艳;
黄俊逸;
徐宝才

Publication type:

Article

3 种干腌火腿中细菌群落结构和风味的差异及相关性分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 14, doi. 10.12161/j.issn.1005-6521.2022.21.003

By:

徐荟;
邓洁莹;
李小敏;
吴莹;
李沛军;
徐宝才

Publication type:

Article

猪皮明胶肽对肌肉的抗冻保护作用.

Published in:

Food Research & Development, 2022, v. 43, n. 16, p. 1, doi. 10.12161/j.issn.1005-6521.2022.16.001

By:

路晶;
王颖;
聂文;
谢勇;
陈博;
徐宝才

Publication type:

Article

糖类食品抗冻剂研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 12, p. 198, doi. 10.12161/j.issn.1005-6521.2021.12.031

By:

徐世杰;
赵钟;
周辉;
王颖;
王兆明;
李琦;
徐宝才

Publication type:

Article

食品加工过程中多环芳烃生成的影响因素及控制研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 196, doi. 10.12161/j.issn.1005-6521.2020.14.031

By:

胡高峰;
蔡克周;
李雨竹;
谢婷婷;
李沛军;
陈从贵;
徐宝才

Publication type:

Article

低温乳化香肠复配乳化剂的开发及应用.

Published in:

Food Research & Development, 2019, v. 40, n. 24, p. 219, doi. 10.12161/j.issn.1005-6521.2019.24.034

By:

孔晓雪;
韩衍青;
徐宝才;
周辉;
曾宪明;
孙健;
李新福

Publication type:

Article

低盐肉制品贮藏特性研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 192, doi. 10.12161/j.issn.1005-6521.2019.16.033

By:

徐梅;
黄攀;
陈从贵;
徐宝才;
李沛军

Publication type:

Article

ＳＰＭＥ-ＧＣ-ＭＳ法分析德州扒鸡挥发性风味成分的条件优化及成分分析

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 3, p. 495, doi. 10.7685/jnau.201509034

By:

王学敬;
李聪;
王玉峰;
王赟;
张万刚;
徐宝才

Publication type:

Article

基于多元统计学方法分析中国不同地区传统发酵香肠的风味和品质特性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 216, doi. 10.7506/spkx1002-6630-20241107-059

By:

扈莹莹;
刘跃;
程慧琳;
黄德伟;
巴音巴特·巴依尔塔;
张浪;
徐宝才

Publication type:

Article

间歇炸制油循环次数对炸鸡腿风味和多环芳烃形成的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 267, doi. 10.7506/spkx1002-6630-20241121-159

By:

金龙;
黄德伟;
程慧琳;
刘跃;
扈莹莹;
张浪;
徐宝才

Publication type:

Article

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 108, doi. 10.7506/spkx1002-6630-20240430-295

By:

徐斐然;
王玉;
王晓静;
崔伟;
王永坤;
周辉;
王兆明;
蔡克周;
章宝;
徐宝才

Publication type:

Article

发酵肉制品中微生物的代谢作用及其对风味物质形成的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 322, doi. 10.7506/spkx1002-6630-20240409-073

By:

扈莹莹;
巴音巴特·巴依尔塔;
刘跃;
徐宝才

Publication type:

Article

传统发酵酸肉中微生物的分离鉴定及其益生潜力评价.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 75, doi. 10.7506/spkx1002-6630-20231127-215

By:

李雪菲;
潘琼;
罗慧婷;
徐宝才;
李沛军

Publication type:

Article

冷藏过程中气调包装烧鸡的理化特性及腐败菌分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 188, doi. 10.7506/spkx1002-6630-20220914-122

By:

张莉;
马云昊;
王颖;
徐宝才

Publication type:

Article

发酵肉制品中微生物替代亚硝酸盐发色作用机理及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 301, doi. 10.7506/spkx1002-6630-20220415-189

By:

孔令杰;
邓洁莹;
吴莹;
葛金霞;
徐宝才

Publication type:

Article

肌红蛋白在加工贮藏过程中结构与功能特性的变化及其对肉制品色泽的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 3, p. 393, doi. 10.7506/spkx1002-6630-20220127-280

By:

王甜甜;
朱逸宸;
谢勇;
周凯;
廖鲜艳;
黄俊逸;
徐宝才

Publication type:

Article

食品加工对血红蛋白结构和功能特性影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 256, doi. 10.7506/spkx1002-6630-20200801-019

By:

吴素娟;
刘战民;
王兆明;
周辉;
周凯;
徐宝才

Publication type:

Article

脂质过氧自由基诱导兔肉肌浆蛋白聚集机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 28, doi. 10.7506/spkx1002-6630-20200822-298

By:

王兆明;
徐宝才;
李洪军

Publication type:

Article

干腌火腿中生物活性肽功能特性研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 278, doi. 10.7506/spkx1002-6630-20200418-238

By:

李平;
杨婷;
周辉;
聂文;
徐宝才;
王兆明;
陈顺通

Publication type:

Article

复合发酵剂的筛选及其对发酵香肠加工过程中品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 95, doi. 10.7506/spkx1002-6630-20191023-241

By:

黄俊逸;
王凤娜;
吴香;
刘珊;
李聪;
李新福;
徐宝才

Publication type:

Article

变性淀粉对肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 22, doi. 10.7506/spkx1002-6630-20190227-209

By:

吴香;
李新福;
李聪;
杨婷;
周辉;
杜先锋;
徐宝才

Publication type:

Article

热压结合处理对绿色魏斯氏菌生理特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20181120-230

By:

余龙霞;
吴香;
李新福;
张万刚;
李聪;
徐宝才

Publication type:

Article

萨拉米香肠发酵成熟过程中蛋白质水解及脂质氧化规律.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 67, doi. 10.7506/spkx1002-6630-20181101-008

By:

韦友兵;
吴香;
周辉;
李新福;
李聪;
徐宝才

Publication type:

Article

超高压协同温度处理对绿色魏斯氏菌的失活动力学.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 38, doi. 10.7506/spkx1002-6630-201815006

By:

高芳;
李兴民;
马鹏飞;
曾心;
徐宝才

Publication type:

Article

基于GC-IMS的符离集烧鸡挥发性物质指纹图谱分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 343, doi. 10.16429/j.1009-7848.2022.11.036

By:

王兆明;
马云昊;
浦馨源;
周凯;
周辉;
徐宝才

Publication type:

Article

减盐对重组培根理化性质和多环芳烃生成的影响.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 11, p. 3304

By:

李雨竹;
胡高峰;
浦馨源;
聂文;
蔡克周;
陈从贵;
徐宝才

Publication type:

Article

低压静电场对家庭预制菜豆角烧牛肉冻藏期间品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 7, doi. 10.3969/j.issn.1000-9973.2025.05.002

By:

葛乐正;
吴雨;
张佳伟;
胡海梅;
陈开松;
周治;
蔡克周;
徐宝才;
孙芸

Publication type:

Article

食品中痕量多环芳烃检测技术的研究进展.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 17, p. 7036

By:

邢巍;
刘兴运;
许朝阳;
张晓敏;
蔡克周;
陈从贵;
徐宝才

Publication type:

Article

臭氧微纳米气泡在食品杀菌中的应用.

Published in:

Packaging & Food Machinery, 2023, v. 41, n. 6, p. 1, doi. 10.3969/j.issn.1005-1295.2023.06.001

By:

周辉;
徐华兴;
高亚飞;
徐宝才

Publication type:

Article

基于GC-MS、电子鼻和电子舌分析火腿肠贮藏期间的风味变化.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 295, doi. 10.13386/j.issn1002-0306.2024060101

By:

辛光斌;
许玉娟;
李聪;
王兆明;
周辉;
徐宝才

Publication type:

Article

浓香型天然香辛料风味特征及对肉制品风味形成影响的研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 18, p. 355, doi. 10.13386/j.issn1002-0306.2023080279

By:

邹浩;
李正杰;
杨艺;
陈雪莉;
周辉;
徐宝才;
李聪

Publication type:

Article

低钠配方对酱牦牛肉食用品质及氧化特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 62, doi. 10.13386/j.issn1002-0306.2023080235

By:

王雨祺;
许必锋;
蔡克周;
徐宝才;
王秋雨;
张树林;
兰道亮;
王琳琳

Publication type:

Article

脂肪对不同熟化温度下乳化肠挥发性成分的影响.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 43, doi. 10.13386/j.issn1002-0306.2022120177

By:

王旭;
李聪;
张万刚;
王颖;
徐宝才

Publication type:

Article

基于多元统计分析不同品牌牛肉汤的水溶性滋味物质差异对比.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 272, doi. 10.13982/j.mfst.1673-9078.2024.3.0238

By:

王琳;
韩森森;
李聪;
蔡克周;
周辉;
徐宝才

Publication type:

Article

传统发酵肉制品中乳酸菌的筛选及其在萨拉米中的初步应用.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 1, p. 67, doi. 10.13982/j.mfst.1673-9078.2024.1.0181

By:

王淳玉;
徐宝才;
杨柳;
孙芸

Publication type:

Article