Works matching IS 0253990X AND DT 2025 AND VI 51 AND IP 6

Results: 50

消费者对细胞培养肉接受程度的研究综述.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 398, doi. 10.13995/j.cnki.11-1802/ts.039883

By:

张玉珍;
王二朋;
袁婧

Publication type:

Article

预制菜产业冷链物流支撑力影响因素分析与提升路径研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 390, doi. 10.13995/j.cnki.11-1802/ts.040528

By:

甘俊伟;
马捷;
许丽娟

Publication type:

Article

基于三维肠道细胞模型的宿主与食源性致病菌互作的研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 378, doi. 10.13995/j.cnki.11-1802/ts.040261

By:

徐晓庆;
夏雪娟;
宋仪洋;
董庆利;
李卓思

Publication type:

Article

超声构建食品乳液体系研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 369, doi. 10.13995/j.cnki.11-1802/ts.040131

By:

孙敬民;
张丽芬;
唐艺华;
陈复生;
李滢溪

Publication type:

Article

双乙酰的制备、分析方法及其在食品中应用的研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 360, doi. 10.13995/j.cnki.11-1802/ts.039882

By:

莫丽媛;
王文亮;
张剑;
侯福荣;
宋莎莎;
弓志青;
乔丽萍;
王延圣

Publication type:

Article

小麦中真菌毒素污染现状及色谱同时检测技术研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 347, doi. 10.13995/j.cnki.11-1802/ts.039602

By:

郭浩;
李萌萌;
王瑞虎;
刘远晓;
关二旗;
卞科;
温纪平;
孙慧莹

Publication type:

Article

中国白酒年份酒的研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 336, doi. 10.13995/j.cnki.11-1802/ts.040293

By:

高梦昕;
王德良;
刘海坡;
郭红莉;
王超丽;
韩兴林

Publication type:

Article

复杂生物体系中鼠李糖乳酪杆菌MP108 的菌株水平定量方法构建.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 293, doi. 10.13995/j.cnki.11-1802/ts.040099

By:

王晶宇;
钱鑫;
靳至盈;
田培郡;
翟齐啸

Publication type:

Article

单端孢霉烯族毒素生物降解及降解机理研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 328, doi. 10.13995/j.cnki.11-1802/ts.039720

By:

宁雪悦;
常晓娇;
孙长坡;
王峻;
赵仁勇

Publication type:

Article

基于顶空固相微萃取-全二维气相色谱-飞行时间质谱技术分析不同干制方式下红托竹荪香气特征

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 311, doi. 10.13995/j.cnki.11-1802/ts.040232

By:

李莉莉;
李晓贝;
董慧;
赵晓燕;
王琴;
周晓倩;
姜力煌;
刘晓瑾;
周昌艳

Publication type:

Article

利用核磁氢谱定量白酒中的酸酯总量.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 306, doi. 10.13995/j.cnki.11-1802/ts.040181

By:

王寿峰;
兰茜;
雍登金;
杨惠妮;
胡敏

Publication type:

Article

基于定量描述性分析法和气相色谱-质谱法对低温发酵面包特征香味物质的分析

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 300, doi. 10.13995/j.cnki.11-1802/ts.039329

By:

杨永婧;
任静怡;
李政达;
蔡琳雅;
袁梓晰;
任鑫茹;
王震

Publication type:

Article

基于适配体封盖介孔材料的电化学传感器检测猪肉中磺胺二甲嘧啶.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 294, doi. 10.13995/j.cnki.11-1802/ts.040162

By:

郭婷;
黄馨瑞;
周莹;
张宇昊;
刘晓竹;
马良

Publication type:

Article

原位电离质谱快速筛查白酒中生物胺.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 321, doi. 10.13995/j.cnki.11-1802/ts.039910

By:

高晓娟;
庄园;
张鑫;
李欣;
王健;
周丹;
李小霞;
王宏杰;
高红波

Publication type:

Article

顶空固相微萃取结合全二维气相色谱飞行时间质谱解析不同类型竹叶青酒中的挥发性组分

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 280, doi. 10.13995/j.cnki.11-1802/ts.039414

By:

王丽花;
张鑫;
高晓娟;
李文硕;
白艳红;
徐岩;
吴群;
韩英;
唐柯

Publication type:

Article

副干酪乳酪杆菌CCFM1349 对小鼠毛发生长的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 272, doi. 10.13995/j.cnki.11-1802/ts.038900

By:

张彤彤;
唐鑫;
毛丙永;
张秋香;
赵建新;
陈卫;
崔树茂

Publication type:

Article

空气煎炸对薯条丙烯酰胺及其中间产物形成的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 264, doi. 10.13995/j.cnki.11-1802/ts.038965

By:

李晶;
张豪;
鲍涛;
赵念思;
夏书芹;
侯娅琪;
张敏

Publication type:

Article

干燥条件对西兰花干燥特性及理化性质的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 257, doi. 10.13995/j.cnki.11-1802/ts.039775

By:

张艮;
牛坡;
赖于树;
喻耘;
王攀;
曹中华;
周浪

Publication type:

Article

植物乳杆菌及模仿葡萄球菌对发酵鱼肉糜质构及持水力的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 249, doi. 10.13995/j.cnki.11-1802/ts.037456

By:

纪锡伟;
卢涵;
张香美;
范鑫洋;
刘程鹏;
车淇

Publication type:

Article

茉莉酸甲酯处理对采后荔枝贮藏品质及糖代谢的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 239, doi. 10.13995/j.cnki.11-1802/ts.039094

By:

殷菲胧;
帅良;
刘涵;
梁园丽;
蔡文;
廖玲燕;
宋慕波;
刘云芬;
何妹英

Publication type:

Article

苦杏仁多肽/壳聚糖复合膜的制备及其对奶酪的保鲜效果.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 232, doi. 10.13995/j.cnki.11-1802/ts.039148

By:

张涛;
周芷夷;
邓文奇;
张婷;
马杰;
王艺诺;
于俊飞;
周建中

Publication type:

Article

不同离子型多糖对玉米淀粉性质的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 224, doi. 10.13995/j.cnki.11-1802/ts.039439

By:

李亚楠;
盛阳晨;
牟安琼;
郭梦玉;
赵娅杰;
李梁;
张二豪;
刘振东;
罗章

Publication type:

Article

猪血浆蛋白-海藻酸钠凝胶珠对植物乳杆菌的包埋效果研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 218, doi. 10.13995/j.cnki.11-1802/ts.038912

By:

陈睿;
康旭;
袁江兰;
曾含馨

Publication type:

Article

马铃薯复合蛋白挤压制备植物基肉干的质构及成型性研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 208, doi. 10.13995/j.cnki.11-1802/ts.039391

By:

张夏寅;
朱婧婧;
徐恩波;
朱艳云;
陈健初

Publication type:

Article

乙醇洗脱制备脱铁血红蛋白及其运载特性研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 200, doi. 10.13995/j.cnki.11-1802/ts.039373

By:

闵怡宁;
朱思嘉;
周成;
张炎云;
丁双;
陈星;
张娜娜;
闫博文;
范大明

Publication type:

Article

不同贮藏温度和时间下蓝莓汁品质特性及抗氧化能力变化规律.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 193, doi. 10.13995/j.cnki.11-1802/ts.039623

By:

何婉莹;
黄展锐;
赵聃;
赵良忠;
龙占潜;
张仁华

Publication type:

Article

低温等离子体技术提取柚皮鼠李半乳糖醛酸聚糖Ⅰ型果胶及特性研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 183, doi. 10.13995/j.cnki.11-1802/ts.039303

By:

赖慧宁;
赵振刚;
徐玉娟;
吴继军;
康志英;
余元善;
王艳慧;
黄雯倩;
温靖;
刘海洋

Publication type:

Article

肠膜明串珠菌MG12 的抑菌特性及其对西梅采后品质的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 175, doi. 10.13995/j.cnki.11-1802/ts.038693

By:

张芯语;
叶艺洁;
木尼热;
木塔力甫;
楚敏;
朱静;
张志东

Publication type:

Article

沙棘和酸浆果提取物对烤鸡胸肉丙烯酰胺含量变化的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 168, doi. 10.13995/j.cnki.11-1802/ts.038871

By:

邓雅文;
董同力嘎;
云雪艳

Publication type:

Article

羊乳及乳粉加速氧化过程中脂肪酸组成及差异分析.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 159, doi. 10.13995/j.cnki.11-1802/ts.039128

By:

薛海燕;
魏怡;
孟毅;
刘晓凤;
谈雅琳;
吴雅文

Publication type:

Article

建鲤真核重组组织蛋白酶B 与冷藏鱼片活性氧水平、细胞凋亡的关系及对品质形成的影响

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 152, doi. 10.13995/j.cnki.11-1802/ts.038944

By:

钱邓帆;
梁张婕;
程筝;
李龙飞;
汤婕;
蒋宇维;
郭淇羽;
王梓颖;
吕明哲;
李冉;
李树红

Publication type:

Article

母婴来源植物乳杆菌的体外益生特性及安全性评价.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 144, doi. 10.13995/j.cnki.11-1802/ts.038354

By:

徐晶晶;
于俊娟;
严浩东;
张臣臣;
康文丽;
潘丽娜;
汪家琦;
李威;
顾瑞霞

Publication type:

Article

耐盐产乙醇奥默柯达酵母的筛选及其对高盐稀态酱油风味的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 134, doi. 10.13995/j.cnki.11-1802/ts.039294

By:

肖张弛;
顾紫檬;
黄勋;
刘君;
罗晓明;
周德华;
蒋雪薇

Publication type:

Article

重组类胶原蛋白的表达纯化及性质研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 127, doi. 10.13995/j.cnki.11-1802/ts.039247

By:

刘迪;
郭君慧;
李其昌;
尹巧玲;
次佩松;
樊李红;
谢浩

Publication type:

Article

工程菌-酵母耦合高密度发酵生产乳糖-N-二糖.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 120, doi. 10.13995/j.cnki.11-1802/ts.039337

By:

李竹英;
张洪涛;
李嘉怡;
张子梦;
韩成;
许淳

Publication type:

Article

降解桔霉素酵母菌的筛选及降解机理初探.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 112, doi. 10.13995/j.cnki.11-1802/ts.039169

By:

王娅楠;
陈定一;
匡林莎;
李鑫;
申家荣;
王丽玲

Publication type:

Article

茶多酚-卵白蛋白可食膜对冷鲜猪肉品质的影响及微生物生长模型的构建.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 103, doi. 10.13995/j.cnki.11-1802/ts.039020

By:

杨乐;
刘丽莉;
丁玥;
程伟伟;
肖枫

Publication type:

Article

等离子高温蒸汽技术对大米血糖生成指数的影响及其机制初探.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 97, doi. 10.13995/j.cnki.11-1802/ts.039383

By:

王梦倩;
葛鹏飞;
袁迪;
郭敏;
王黎明;
应剑

Publication type:

Article

定点突变改造谷胱甘肽合成相关酶及高效催化生产谷胱甘肽.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 91, doi. 10.13995/j.cnki.11-1802/ts.038830

By:

张秀春;
王骏之;
徐华栋;
沈美华

Publication type:

Article

乳酸菌复配发酵对川味香肠品质及酪胺含量的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 83, doi. 10.13995/j.cnki.11-1802/ts.038938

By:

张月;
杨新玥;
黄莉;
马帅宇;
胥畅;
杨腊梅;
裴慧洁;
何维;
杨勇

Publication type:

Article

CdTe / CdS / SiO2 量子点在小鼠体内的毒性及器官分布特征.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 75, doi. 10.13995/j.cnki.11-1802/ts.039586

By:

蒙海妹;
房志家;
李勇斌;
孙力军;
邓旗;
赵云涛

Publication type:

Article

白地霉(Geotrichum candidum) XG1 对苹果上棒曲霉素产生菌的防治与抑菌特性.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 67, doi. 10.13995/j.cnki.11-1802/ts.039258

By:

王婷雯;
陈科伟;
杜木英;
阚建全

Publication type:

Article

脱脂对湿法工艺提取的油莎豆淀粉理化性质的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 58, doi. 10.13995/j.cnki.11-1802/ts.039549

By:

吴雨晨;
毛启慧;
刘滢;
罗庆龄;
雷琳;
陈嘉;
赵国华;
叶发银

Publication type:

Article

烟酰胺核糖激酶在大肠杆菌中的高效异源表达、酶学特性分析和发酵工艺探究

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 50, doi. 10.13995/j.cnki.11-1802/ts.038432

By:

毛歆安;
龚劲松;
苏畅;
李恒;
徐国强;
许正宏;
史劲松

Publication type:

Article

改性玉米纤维胶-大豆分离蛋白共价复合物乳化特性的研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 42, doi. 10.13995/j.cnki.11-1802/ts.039436

By:

赵舒頔;
孙晓培;
张继翔;
于硕;
常军辉;
刘欢欢;
李贞景;
郭庆彬;
康继

Publication type:

Article

热处理方式对不同物种乳蛋白消化特性的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 33, doi. 10.13995/j.cnki.11-1802/ts.039034

By:

蒲志平;
张丽娜;
张凯;
侯艳梅;
赵怡晴;
周鹏

Publication type:

Article

拉格啤酒酵母干燥过程中活力活性及海藻糖水平变化.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 25, doi. 10.13995/j.cnki.11-1802/ts.038644

By:

付雪蓉;
钱思雨;
郑飞云;
钮成拓;
刘春凤;
李崎;
王金晶

Publication type:

Article

代谢工程改造大肠杆菌合成莽草酸及培养基优化.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 15, doi. 10.13995/j.cnki.11-1802/ts.038735

By:

宗媛;
伊进行;
王雪慧;
王静;
王晓超;
陈宁;
王小楠

Publication type:

Article

基于转录组分析揭示醛脱氢酶Ald 在谷氨酸棒杆菌生产 L-高丝氨酸的作用.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 8, doi. 10.13995/j.cnki.11-1802/ts.039156

By:

祁玉婷;
钟兆月;
张霞;
徐宁;
魏亮;
刘君;
姜巨全;
邵丽

Publication type:

Article

高产吲哚-3-甲醛的动物双歧杆菌对结肠肿瘤发展过程中炎症的保护作用.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 1, doi. 10.13995/j.cnki.11-1802/ts.039222

By:

刘宇菲;
陆文伟;
赵建新;
陈卫

Publication type:

Article