Works matching IS 10020306 AND DT 2024 AND VI 45 AND IP 5
Results: 46
姜黄素纳米硒的制备工艺优化、表征及其对酒精性肝损伤的保护作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 100, doi. 10.13386/j.issn1002-0306.2023050286
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叶醛/玉米醇溶蛋白纳米纤维膜的制备及其 在金枪鱼保鲜中的应用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 309, doi. 10.13386/j.issn1002-0306.2023050052
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基于电子鼻和气质联用分析萌芽大蒜挥发性物质差异.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 243, doi. 10.13386/j.issn1002-0306.2023050008
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基于结构表征和热力学分析的 2 种菊花粉 水分吸附特性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 53, doi. 10.13386/j.issn1002-0306.2023050045
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杏仁油的功能特性, 提取和微胶囊化 研究综述.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 384, doi. 10.13386/j.issn1002-0306.2023030340
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不同品种南瓜品质和挥发性成分分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 223, doi. 10.13386/j.issn1002-0306.2023040110
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利用乳酸乳球菌发酵大豆蛋白产 低聚肽的研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 1, doi. 10.13386/j.issn1002-0306.2023030041
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响应面法优化澳洲坚果真空油炸工艺及品质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 197, doi. 10.13386/j.issn1002-0306.2023050079
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复配发酵剂对发酵香肠的品质及挥发性 风味的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 126, doi. 10.13386/j.issn1002-0306.2023040273
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兰茂牛肝菌酶解产物调味油美拉德反应增香 工艺优化及电子鼻分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 177, doi. 10.13386/j.issn1002-0306.2023050013
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不同海域野生海参体壁营养成分的比较分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 341, doi. 10.13386/j.issn1002-0306.2023070107
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加工对青稞营养成分及生物活性影响 的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 8, doi. 10.13386/j.issn1002-0306.2022110345
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水质因子对冷萃咖啡主要成分及风味的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 70, doi. 10.13386/j.issn1002-0306.2023050076
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基于 HS-SPME-GC-MS 与电子鼻分析芹菜 贮藏期间挥发性物质的变化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 212, doi. 10.13386/j.issn1002-0306.2023040101
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基于生物网络分析研究柑橘属果皮辅助预防 2 型糖尿病作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 319, doi. 10.13386/j.issn1002-0306.2023010158
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微波辅助深共熔溶剂提取紫斑牡丹籽总黄酮 的工艺优化及其抗氧化活性.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 161, doi. 10.13386/j.issn1002-0306.2023030318
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壳聚糖和 ε-聚赖氨酸对肉食杆菌抑菌 机制初步研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 144, doi. 10.13386/j.issn1002-0306.2023050105
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基于主成分及聚类分析的药用菊花品种产量 与品质综合评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 271, doi. 10.13386/j.issn1002-0306.2023050062
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γ-氨基丁酸 (GABA) 的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 393, doi. 10.13386/j.issn1002-0306.2023050004
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基于细胞模型和网络药理学探究儿茶素 抗炎、抗癌的构效关系.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 18, doi. 10.13386/j.issn1002-0306.2023050014
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单宁添加对赤霞珠葡萄酒颜色和花色苷含量 变化的影响及其相关性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 81, doi. 10.13386/j.issn1002-0306.2023050201
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海洋源富硒酵母的分离鉴定及其 发酵工艺优化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 118, doi. 10.13386/j.issn1002-0306.2023030278
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MALDI-TOF MS 法快速鉴定散装即食食品 中 3 种食源性致病菌.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 253, doi. 10.13386/j.issn1002-0306.2023050046
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基于 OBE 理念的应用型本科院校食品工程 生产实践案例教学体系构建.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 349, doi. 10.13386/j.issn1002-0306.2023060218
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新疆伊宁人源植物乳植杆菌的体外 益生特性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 153
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基于核酸扩增-侧流层析试纸的食源性致病菌 快速检测研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 412, doi. 10.13386/j.issn1002-0306.2023050216
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酚酸及有机酸辅色对山楂酒贮藏期 品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 292, doi. 10.13386/j.issn1002-0306.2023030159
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叶绿素对叶黄素生物可给率的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 108, doi. 10.13386/j.issn1002-0306.2023070007
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新疆和田地区人源肠道乳酸菌的筛选及其体外益生特性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 134, doi. 10.13386/j.issn1002-0306.2023050063
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基于多光谱技术分析绿原酸与肌原纤维蛋白 相互作用的初步研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 44, doi. 10.13386/j.issn1002-0306.2023050039
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天然虾青素的稳定性及稳态化技术研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 367, doi. 10.13386/j.issn1002-0306.2023030103
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Construction of Fourier Transform Near Infrared Spectroscopy Prediction Model for Main Components in Lycium ruthenicum Murr.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 234, doi. 10.13386/j.issn1002-0306.2023040248
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Research Progress on Rapid Detection Technology and Standardized Application of Foodborne Pathogens.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 426, doi. 10.13386/j.issn1002-0306.2023060053
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Effect of Irradiation Sterilization on Flavor and Physicochemical Properties of Low-salt Sliced Bacon.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 89, doi. 10.13386/j.issn1002-0306.2023050239
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Effects of Asparagus Powder Addition on Dough and Noodles Properties.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 62, doi. 10.13386/j.issn1002-0306.2023050050
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Structural and Functional Characterization of Resistant Dextrins Prepared by Debranching and Recrystallization Methods.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 37, doi. 10.13386/j.issn1002-0306.2023040287
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Electrochemiluminescence Determination of Mo(VI) Content in Beans Based on Polyluminol Composite Modified Electrode.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 205, doi. 10.13386/j.issn1002-0306.2023030272
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Polydopamine Nanomaterials and Their Applications in Food Field.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 402, doi. 10.13386/j.issn1002-0306.2023050055
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Optimization of Extraction Process of Anthocyanins from Purplefleshed Potatoes and Its Stability and Antioxidant Activity.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 187, doi. 10.13386/j.issn1002-0306.2023050067
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Optimization of Preparation Process and Properties Study of Japonica Recombinant Rice.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 169, doi. 10.13386/j.issn1002-0306.2023040256
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Research Progress in the Detoxification Technology of Mycotoxins.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 377, doi. 10.13386/j.issn1002-0306.2023030323
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Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 301, doi. 10.13386/j.issn1002-0306.2023050001
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Analysis of Aroma Differences between Yingjiang Camellia taliensis and Fengqing Large-leaved Species Bud Tea.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 281, doi. 10.13386/j.issn1002-0306.2023050077
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Formation Mechanism of Gel and Flavor during Pidan Processing.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 357, doi. 10.13386/j.issn1002-0306.2023020036
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Effect of Scutellarin on Promoting the Sensitivity of Breast Cancer 4T1 Cells to Cisplatin in Vitro and in Vivo.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 331, doi. 10.13386/j.issn1002-0306.2023050219
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Effect of Heat-moisture Treatment on the Properties of Sweet Potato Starch.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 30, doi. 10.13386/j.issn1002-0306.2023040280
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