Works matching AU 牛希跃

Results: 14

不同种类食用菌对猪肉肠品质特性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 14, p. 65, doi. 10.12161/j.issn.1005‐6521.2024.14.010

By:

王一郎;
任晓镤;
牛希跃;
王琳琳;
王新颖;
张生秀;
林朝柳

Publication type:

Article

新疆7地区馕用酸面团微生物多样性分析.

Published in:

Food Research & Development, 2023, v. 44, n. 2, p. 183, doi. 10.12161/j.issn.1005-6521.2023.02.027

By:

于静;
许倩;
李芬;
牛希跃

Publication type:

Article

不同品种生鲜驴乳营养成分比较.

Published in:

Food Research & Development, 2021, v. 42, n. 9, p. 158, doi. 10.12161/j.issn.1005-6521.2021.09.023

By:

于静;
牛希跃;
卢野;
许倩

Publication type:

Article

驴乳的营养成分及其保健作用的研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 195, doi. 10.12161/j.issn.1005-6521.2021.05.033

By:

尹雁玲;
卢野;
万祥;
刘文静;
牛希跃;
许倩

Publication type:

Article

抗氧化剂对油炸肉制品品质及杂环胺形成的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 29, doi. 10.7506/spkx1002-6630-20200714-189

By:

李明杨;
陈胜慧子;
牛希跃;
许倩;
任晓镤;
彭增起

Publication type:

Article

新疆传统腌制对烤羊肉食用品质及杂环胺含量的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 115, doi. 10.7506/spkx1002-6630-20191130-322

By:

李明杨;
牛希跃;
许倩;
任晓镤;
彭增起

Publication type:

Article

响应面法优化新疆椒麻鸡腿煮制工艺.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 98, doi. 10.3969/j.issn.1000-9973.2024.08.017

By:

周晓璐;
梁万森;
牛希跃;
任晓镤;
许倩

Publication type:

Article

新疆哈萨克酸马奶中功能性乳酸菌株的筛选、鉴定及功能评价.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 151, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240217002

By:

马新淼;
魏敏敏;
张左利;
张轶腾;
牛希跃;
李雨鑫;
李婕;
许倩

Publication type:

Article

基于气相色谱-离子迁移谱法的不同地区驴乳粉挥发性风味物质指纹图谱分析.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 23, p. 155

By:

韩亚平;
苟永桢;
李芬;
马新淼;
任晓镤;
牛希跃;
许倩

Publication type:

Article

南疆地区不同品种及部位绵羊肉氨基酸及肌原纤维蛋白特性分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 311, doi. 10.13386/j.issn1002-0306.2024070072

By:

梁万森;
袁媛;
贾一鸣;
韩喆;
陆健康;
李舒婷;
牛希跃;
许倩;
李婕

Publication type:

Article

腌制时间对复合低钠酱牦牛肉制品食用品质及氧化特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 76, doi. 10.13386/j.issn1002-0306.2023080191

By:

芦慧勤;
黄予豫;
任晓镤;
牛希跃;
兰道亮;
王雨祺;
王琳琳

Publication type:

Article

新疆椒麻鸡腿的品质变化及货架期预测.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 306, doi. 10.13386/j.issn1002-0306.2023040243

By:

周晓璐;
李雅雯;
许倩;
任晓镤;
牛希跃

Publication type:

Article

酸马奶变温发酵工艺优化及其品质分析.

Published in:

China Brewing, 2024, v. 43, n. 11, p. 224, doi. 10.11882/j.issn.0254-5071.2024.11.035

By:

郭欢欢;
苟永桢;
李婕;
牛希跃;
许倩;
陈胜慧子;
仁青;
曲也博

Publication type:

Article

氨基酸种类及添加量对乳化鸡肉香肠品质特性的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 5, p. 150, doi. 10.13982/j.mfst.1673-9078.2024.5.0456

By:

王新颖;
毛云;
牛希跃;
任晓镤;
王琳琳;
麻龙;
张生秀;
王一郎

Publication type:

Article