Works matching AU 侯温甫

Results: 18

莲藕酚类物质组成分析及合成机制研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 9, p. 221

By:

吴新平;
漆欣;
王丽梅;
艾有伟;
易阳;
侯温甫;
王宏勋;
闵婷

Publication type:

Article

莲藕多糖的碱法提取工艺优化与抗氧化活性评价.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 2, p. 256

By:

张召;
易阳;
彭凯迪;
侯温甫;
孙莹

Publication type:

Article

鱼肉调理制品配方优化及贮藏品质研究.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 13, p. 4464

By:

郭星月;
窦高乐;
艾有伟;
侯温甫

Publication type:

Article

酸性氧化电解水对冷凉环节酱卤鸭制品微生物控制效果研究.

Published in:

Food Research & Development, 2019, v. 40, n. 2, p. 98, doi. 10.3969/j.issn.1005-6521.2019.02.019

By:

韩千慧;
欧阳何一;
朱玥;
王宏勋;
艾有伟;
侯温甫

Publication type:

Article

基于 TG 酶介导的莲藕鸭肉复合乳化肠配方及工艺优化研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 130, doi. 10.3969/j.issn.1000-9973.2024.09.020

By:

舒雄辉;
张晨曦;
杜涓;
韩娅红;
易阳;
侯温甫

Publication type:

Article

葛根鸭肉风味乳化肠配方工艺优化及其品质分析.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 79, doi. 10.3969/j.issn.1000-9973.2024.08.015

By:

张晨曦;
舒雄辉;
裴娅敏;
艾有伟;
韩娅红;
侯温甫

Publication type:

Article

麦芽糖醇对大米蒸煮品质及回生特性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 1, p. 317, doi. 10.11975/j.issn.1002-6819.202406094

By:

周昭;
李洁;
贾芮;
艾有伟;
韩娅红;
侯温甫

Publication type:

Article

基于 TG 酶介导的莲藕风味鱼糕配方优化研究及其品质评价.

Published in:

China Food Additives, 2024, v. 35, n. 2, p. 176, doi. 10.19804/j.issn1006-2513.2024.2.022

By:

杜涓;
舒雄辉;
张晨曦;
侯温甫;
艾有伟;
王宏勋;
韩娅红

Publication type:

Article

Melatonin maintains the storage quality of fresh-cut Chinese water chestnuts by regulating phenolic and reactive oxygen species metabolism.

Published in:

Food Quality & Safety, 2022, v. 6, p. 1, doi. 10.1093/fqsafe/fyac002

By:

(徐雨晗), Yuhan Xu;
(余健), Jian Yu;
(陈锦辉), Jinhui Chen;
(龚家宝), Jiabao Gong;
(彭丽), Li Peng;
(易阳), Yang Yi;
(艾有伟), Youwei Ai;
(侯温甫), Wenfu Hou;
(王宏勋), Hongxun Wang;
(闵婷), Ting Min

Publication type:

Article

果胶复合提升米谷蛋白界面特性及Pickering 乳液的贮藏稳定性.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 50, doi. 10.13982/j.mfst.1673-9078.2024.8.0232

By:

张佳雨;
周际松;
付青璇;
黄桂颖;
侯温甫;
彭登峰;
金伟平

Publication type:

Article

冰温贮藏延缓莲藕的品质劣变.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 6, p. 136, doi. 10.13982/j.mfst.1673-9078.2022.6.1021

By:

陈锦辉;
漆欣;
易阳;
侯温甫;
艾有伟;
王宏勋;
闵婷

Publication type:

Article

南美白对虾在酸性电解水减菌处理下鲜度品质及挥发性风味物质的变化.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 1, p. 296, doi. 10.13982/j.mfst.1673-9078.2022.1.0464

By:

吴雨轩;
何瀚文;
张毅;
侯温甫;
王丽梅;
王宏勋

Publication type:

Article

生鲜食品中沙门氏菌多重耐药性检测与复合型Ⅰ类整合子的分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 1, p. 73, doi. 10.13982/j.mfst.1673-9078.2022.1.0101

By:

周雨蕾;
李晓芳;
侯温甫;
王宏勋;
周敏

Publication type:

Article

不同冷链贮运条件下冷鲜鸭肉品质变化.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 2, p. 283, doi. 10.13982/j.mfst.1673-9078.2021.2.1005

By:

郭星月;
张语杰;
欧阳何;
艾有伟;
雷飞飞;
侯温甫

Publication type:

Article

充氮包装对冷藏过程中黄颡鱼鲜度、微生物菌群及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 238, doi. 10.7506/spkx1002-6630-20230331-319

By:

王菊元;
张毅;
刘婷婷;
艾有伟;
韩娅红;
侯温甫

Publication type:

Article

实时PCR检测食品中荧光假单胞菌方法的建立.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 304, doi. 10.7506/spkx1002-6630-20191018-185

By:

闵可;
张政;
周雨蕾;
侯温甫;
王宏勋;
周敏

Publication type:

Article

高品质草鱼调理制品工艺优化及保鲜技术.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 223, doi. 10.7506/spkx1002-6630-20191116-188

By:

张语杰;
郭星月;
窦高乐;
艾有伟;
王丽梅;
王宏勋;
侯温甫

Publication type:

Article

曲酸对冷鲜鸭肉中优势腐败菌的抑制作用及其抑菌机理.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 278, doi. 10.7506/spkx1002-6630-20180613-226

By:

侯温甫;
欧阳何一;
吴忌;
韩千慧;
周敏;
王宏勋

Publication type:

Article