Works matching AU 王守伟

Results: 61

牦牛骨营养价值组分的研究及与西门塔尔牛骨营养差异分析.

Published in:

Food Research & Development, 2021, v. 42, n. 24, p. 26, doi. 10.12161/j.issn.1005-6521.2021.24,005

By:

李享;
其美次仁, .;
王守伟;
张顺亮';
成晓瑜;
王乐

Publication type:

Article

虾干的脂质组特征、脂肪酸分布和差异分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 135, doi. 10.7506/spkx1002-6630-20231219-162

By:

王乐;
赵燕;
王守伟;
赵欣;
李丹;
成晓瑜;
赵冰;
岳宜静

Publication type:

Article

畜禽肝脏食用品质特征及调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 283, doi. 10.7506/spkx1002-6630-20230516-152

By:

张哲奇;
臧明伍;
王守伟;
张凯华;
赵燕;
李丹;
李笑曼;
赵冰;
张顺亮;
赵建生;
张成格乐;
张志超

Publication type:

Article

磷脂分子调控畜禽肉品质研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 303, doi. 10.7506/spkx1002-6630-20231225-207

By:

张凯华;
臧明伍;
王守伟;
张哲奇;
李丹;
李笑曼;
郝蕊

Publication type:

Article

利用微载体系统规模化生产鸡成肌细胞.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 127, doi. 10.7506/spkx1002-6630-20230330-310

By:

刘屹森;
蔡佳琦;
李石磊;
李莹莹;
王守伟;
杨峰;
胡海娟;
刘文婷;
李雨爽;
董圣艳;
陈嘉璇;
梁俊

Publication type:

Article

即食肉丸短期贮藏过程中脂质氧化产物与挥发性风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 244, doi. 10.7506/spkx1002-6630-20220801-007

By:

潘晓倩;
张顺亮;
臧明伍;
赵冰;
王守伟;
李素;
刘梦;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
付晓航

Publication type:

Article

基于非靶向代谢组学分析牛肉干法成熟过程代谢产物的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 249, doi. 10.7506/spkx1002-6630-20220629-328

By:

刘梦;
张顺亮;
臧明伍;
赵冰;
朱宁;
李素;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
王守伟

Publication type:

Article

拉曼光谱快速测定冷冻猪肉酸价和过氧化值.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 301, doi. 10.7506/spkx1002-6630-20220422-286

By:

白京;
臧明伍;
乔晓玲;
赵建生;
邹昊;
吴嘉佳;
徐晨晨;
史宇璇;
王守伟;
赵燕

Publication type:

Article

Mg<sup>2+</sup>对羊肉肌原纤维蛋白结构和凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 109, doi. 10.7506/spkx1002-6630-20211220-230

By:

李思蕾;
王守伟;
赵冰;
臧明伍;
李思宁;
唐善虎

Publication type:

Article

基于矿物元素指纹的地理标志羊肉真实性鉴别.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 365, doi. 10.7506/spkx1002-6630-20220227-237

By:

齐婧;
李莹莹;
姜锐;
张晨;
张顺亮;
郭文萍;
王守伟

Publication type:

Article

一种基于双重ddPCR的肉制品中牛源性成分的定量分析方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 318, doi. 10.7506/spkx1002-6630-20211123-289

By:

熊苏玥;
李家鹏;
李金春;
韦忆萱;
许随根;
刘睿茜;
陈曦;
王守伟;
曲超;
乔晓玲

Publication type:

Article

牛肉干法成熟过程挥发性风味物质的变化规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 279, doi. 10.7506/spkx1002-6630-20211108-093

By:

刘梦;
张顺亮;
臧明伍;
赵冰;
黄卉佳;
朱宁;
李素;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
王守伟

Publication type:

Article

东盟食品安全标准协调与监管一体化现状研究.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 320, doi. 10.7506/spkx1002-6630-20211001-001

By:

李笑曼;
臧明伍;
李丹;
张凯华;
张哲奇;
王守伟

Publication type:

Article

不同区域水对宁夏手抓羊肉滋味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 52, doi. 10.7506/spkx1002-6630-20210803-032

By:

赵冰;
张玉玉;
王守伟;
孙宝国

Publication type:

Article

加工工艺对酱牛肉蛋白质结构和水分分布的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 74, doi. 10.7506/spkx1002-6630-20210322-263

By:

李素;
王守伟;
朱宁;
吴倩蓉;
陈松;
臧明伍;
赵冰;
张顺亮;
乔晓玲1,*，;
潘晓倩;
刘梦;
刘博文

Publication type:

Article

液相色谱-串联质谱法对牛肉中掺假成分的相对定量分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 270, doi. 10.7506/spkx1002-6630-20210410-135

By:

康超娣;
王守伟;
张颖颖;
张明悦;
赵文涛;
古瑾;
李莹莹

Publication type:

Article

酸性蛋白酶对酸肉发酵过程中菌群结构和风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 158, doi. 10.7506/spkx1002-6630-20210403-038

By:

李文杰;
白艳红;
陈曦;
米瑞芳;
熊苏玥;
王守伟

Publication type:

Article

国内外素肉监管法规标准对比分析与借鉴.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 298, doi. 10.7506/spkx1002-6630-20210420-271

By:

张凯华;
臧明伍;
赵洪静;
李丹;
张哲奇;
李笑曼;
张顺亮;
赵冰;
王守伟

Publication type:

Article

基于多元统计分析的牛排掺假定量判别及差异分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 276, doi. 10.7506/spkx1002-6630-20210104-025

By:

张颖颖;
王守伟;
康超娣;
张明悦;
李莹莹

Publication type:

Article

顶空气相色谱-离子迁移谱分析不同部位和品种猪肉的挥发性风味化合物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 206, doi. 10.7506/spkx1002-6630-20210103-012

By:

孟维一;
古瑾;
徐淇淇;
马燕红;
李莹莹;
郭文萍;
王守伟

Publication type:

Article

卤牛肉贮藏过程中气味活性化合物变化及异味分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 240, doi. 10.7506/spkx1002-6630-20201217-208

By:

潘晓倩;
周慧敏;
李素;
张顺亮;
赵冰;
刘梦;
朱宁;
吴倩蓉;
王守伟;
乔晓玲;
臧明伍;
刘博文

Publication type:

Article

培育肉的监管发展战略研究.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 331, doi. 10.7506/spkx1002-6630-20210126-290

By:

李石磊;
李莹莹;
李雨爽;
刘文婷;
王守伟

Publication type:

Article

生物培育肉发展现状及战略思考.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 1, doi. 10.7506/spkx1002-6630-20210625-297

By:

王守伟;
孙宝国;
李石磊;
李雨爽;
孙金沅;
李莹莹

Publication type:

Article

多重实时聚合酶链式反应熔解曲线法同步鉴别蓝鳍金枪鱼、裸盖鱼、异鳞蛇鲭.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 259, doi. 10.7506/spkx1002-6630-20200528-353

By:

许随根;
李家鹏;
李金春;
陈曦;
杨君娜;
熊苏玥;
黄鑫;
乔晓玲;
曲超;
王守伟

Publication type:

Article

黑白胡椒腊肠贮藏期中气味活性物质演变及异味分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 162, doi. 10.7506/spkx1002-6630-20200315-236

By:

周慧敏;
赵冰;
吴倩蓉;
李素;
潘晓倩;
朱宁;
乔晓玲;
王守伟;
刘博文;
张顺亮

Publication type:

Article

基于质谱的代谢组学技术在肉类科学中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 293, doi. 10.7506/spkx1002-6630-20200430-405

By:

王娟强;
李莹莹;
李石磊;
赵文涛;
姜锐;
王守伟

Publication type:

Article

杀菌温度对羊蝎子风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 184, doi. 10.7506/spkx1002-6630-20191203-036

By:

吴倩蓉;
潘晓倩;
朱宁;
周慧敏;
李素;
张顺亮;
刘梦;
赵冰;
王守伟;
曲超

Publication type:

Article

牛肌红蛋白热加工过程中多肽稳定性影响因素分析及其在真实性鉴别中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20200327-405

By:

李莹莹;
康超娣;
张颖颖;
赵文涛;
李家鹏;
李慧晨;
王守伟

Publication type:

Article

GC-MS 结合电子鼻分析复热对亚油酸-木糖- 半胱氨酸体系挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 166, doi. 10.7506/spkx1002-6630-20191027-298

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article

人造肉分类与命名分析及规范建议.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 310, doi. 10.7506/spkx1002-6630-20200331-443

By:

王守伟;
李石磊;
李莹莹;
李素;
张顺亮

Publication type:

Article

液相色谱-串联质谱法测定牛排产品中大豆蛋白含量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 297, doi. 10.7506/spkx1002-6630-20191013-105

By:

李莹莹;
张颖颖;
任南;
李石磊;
赵文涛;
田寒友;
王守伟

Publication type:

Article

中国香港食用农产品供应及监管经验借鉴.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 281, doi. 10.7506/spkx1002-6630-20190331-397

By:

张凯华;
臧明伍;
王守伟;
李丹;
张哲奇;
李笑曼

Publication type:

Article

固相萃取联合超高效液相色谱-串联质谱法测定畜肉中3 种儿茶酚胺类物质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 300, doi. 10.7506/spkx1002-6630-20190107-085

By:

任南;
赵文涛;
陈超;
吴彦超;
张颖颖;
李莹莹;
郭文萍;
范维;
王守伟

Publication type:

Article

超声辅助腌制处理对牛肉干干燥及理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 121, doi. 10.7506/spkx1002-6630-20181204-046

By:

刘梦;
杨震;
史智佳;
王薇;
乔晓玲;
王守伟

Publication type:

Article

国内外食源性兴奋剂误服事件分析与法规标准现状.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 280, doi. 10.7506/spkx1002-6630-20190225-

By:

李笑曼;
臧明伍;
王守伟;
李丹;
张凯华;
张哲奇

Publication type:

Article

几种地方猪猪肉及其腊肉制品的感官特性和理化品质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 52, doi. 10.7506/spkx1002-6630-20181225-292

By:

刘文营;
高欣悦;
李享;
成晓瑜;
王守伟;
乔晓玲

Publication type:

Article

熟制、高压灭菌和复热对粉蒸肉挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 187, doi. 10.7506/spkx1002-6630-20181009-063

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article

近红外光谱定性定量检测牛肉汉堡饼中猪肉掺假.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 287, doi. 10.7506/spkx1002-6630-20180802-016

By:

白京;
李家鹏;
邹昊;
田寒友;
刘飞;
李文采;
王辉;
张振琪;
王守伟

Publication type:

Article

机筒温度、鸡肉粉质量分数对挤压膨化产品品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 120, doi. 10.7506/spkx1002-6630-20180821-214

By:

杨震;
贡慧;
刘梦;
王守伟;
乔晓玲;
史智佳

Publication type:

Article

多重PCR同时检测食品中4 种细菌与常见霉菌.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 305, doi. 10.7506/spkx1002-6630-20180521-283

By:

熊苏玥;
米瑞芳;
陈曦;
戚彪;
李金春;
李家鹏;
乔晓玲;
王守伟

Publication type:

Article

关键工艺对粉蒸肉挥发性特征风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 222, doi. 10.7506/spkx1002-6630-20180727-324

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼;
薛丹丹

Publication type:

Article

近红外特征光谱定量检测羊肉卷中猪肉掺假比例.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 287, doi. 10.7506/spkx1002-6630-20180531-452

By:

白京;
李家鹏;
邹昊;
田寒友;
刘飞;
王辉;
李文采;
张振琪;
王守伟

Publication type:

Article

水浴复热时间对猪肉糜制品挥发性风味的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 186, doi. 10.7506/spkx1002-6630-20180727-325

By:

张凯华;
臧明伍;
张哲奇;
王守伟;
李丹;
李笑曼

Publication type:

Article

传统自然发酵酸肉中细菌群落多样性与风味品质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 85, doi. 10.7506/spkx1002-6630-20180521-282

By:

米瑞芳;
陈曦;
熊苏玥;
戚彪;
李家鹏;
乔晓玲;
王守伟;
张立升

Publication type:

Article

应用多重PCR快速鉴定自然发酵肉制品中 6 种葡萄球菌.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 303, doi. 10.7506/spkx1002-6630-201824045

By:

许随根;
陈曦;
李家鹏;
李金春;
杨君娜;
熊苏玥;
戚彪;
米瑞芳;
黄鑫;
乔晓玲;
王守伟

Publication type:

Article

中欧生猪屠宰检验检疫体系对比研究及对我国的启示.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 323, doi. 10.7506/spkx1002-6630-201821048

By:

李丹;
臧明伍;
高胜普;
李笑曼;
张凯华;
王守伟;
张哲奇;
薛丹丹;
张鹏

Publication type:

Article

不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 242, doi. 10.7506/spkx1002-6630-201814036

By:

张凯华;
臧明伍;
张哲奇;
李丹;
李笑曼;
王守伟;
陈文华

Publication type:

Article

蒸制时间对粉蒸肉挥发性风味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 205, doi. 10.7506/spkx1002-6630-201812032

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article

留兰香环糊精抑菌缓释功能改性对聚丙烯基薄膜包装性能及乳化香肠货架期的影响

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