Works matching IS 1009-7848 AND VI 21 AND IP 6 AND DT 2021

Results: 51

食品科学家的目标是让植物肉更美味、更健康.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 392

By:

侯威

Publication type:

Article

节食及其对肠道微生物群的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 395

By:

朱运恒

Publication type:

Article

饮食失调行为会改变大脑中的奖励反应.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 394

By:

朱运恒

Publication type:

Article

研究人员在牛奶中发现了枫树的毒素.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 393

By:

侯威

Publication type:

Article

使用生物活性包装保持草莓新鲜.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 393

By:

侯威

Publication type:

Article

粽子法典亚洲区域标准关键技术内容研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 386, doi. 10.16429/j.1009-7848.2021.06.046

By:

丁颖;
吕涵阳;
田静

Publication type:

Article

中国消费者食品标签认知度调查及食品标签识读习惯研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 380, doi. 10.16429/j.1009-7848.2021.06.045

By:

于航宇;
樊永祥;
张哲;
李雪娇

Publication type:

Article

阿尔茨海默病与日常膳食的关系.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 375, doi. 10.16429/j.1009-7848.2021.06.044

By:

王星;
崔宇;
刘晶晶;
吴群红

Publication type:

Article

基于 Citespace 对抗食物过敏研究领域的可视化分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 366, doi. 10.16429/j.1009-7848.2021.06.043

By:

周锂;
刘庆梅;
张军;
张亚芬;
舒桢单;
刘光明

Publication type:

Article

干燥对挂面蛋白质结构及产品特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 360, doi. 10.16429/j.1009-7848.2021.06.042

By:

张影全;
王远;
郭波莉;
张波;
魏益民;
张国权

Publication type:

Article

发酵肉制品中生物活性肽的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 350, doi. 10.16429/j.1009-7848.2021.06.041

By:

王宝丽;
张开屏;
刘嘉琪;
张慧敏;
李少英;
靳禅;
田建军片

Publication type:

Article

棕色脂肪功能特性对肉品品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 342, doi. 10.16429/j.1009-7848.2021.06.040

By:

张敏;
苏日娜;
黄欢;
靳禅;
苏琳;
赵丽华;
郭月英

Publication type:

Article

冻藏肉及其制品中蛋白氧化的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 331, doi. 10.16429/j.1009-7848.2021.06.039

By:

郑尧;
邱泽慧;
王锡昌

Publication type:

Article

超声波物化效应及其对蛋白质改性的应用研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 321, doi. 10.16429/j.1009-7848.2021.06.038

By:

荆卉;
孙俊;
牟瑶瑶;
陈中伟;
徐斌

Publication type:

Article

纳米淀粉基皮克林乳液的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 312, doi. 10.16429/j.1009-7848.2021.06.037

By:

阮少龙;
周建伟;
高德;
徐恩波;
叶兴乾;
刘东红

Publication type:

Article

燕麦 β- 葡聚糖功能与应用研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 301, doi. 10.16429/j.1009-7848.2021.06.036

By:

杨成峻;
陈明舜;
戴涛涛;
陈军

Publication type:

Article

免疫亲和层析柱纯化大豆球蛋白多克隆抗体的研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 296, doi. 10.16429/j.1009-7848.2021.06.035

By:

姚利利;
席俊;
陈慧彬;
陈阳;
皮江一;
李潘

Publication type:

Article

食源性混合病原菌生物被膜行为对金黄色葡萄球菌毒素因子转录水平的影响

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 287, doi. 10.16429/j.1009-7848.2021.06.034

By:

陈忠军;
张饪皎;
胡炜东;
孙子羽;
苏杰;
满都拉廿

Publication type:

Article

库车小白杏仁内生细菌的筛选及其功能特性初探.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 280, doi. 10.16429/j.1009-7848.2021.06.033

By:

刘晓;
幸豪;
朱静;
楚敏;
顾美英;
唐琦勇;
张志东

Publication type:

Article

牛肝菌多酚细胞抗氧化活性评价模型研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 273, doi. 10.16429/j.1009-7848.2021.06.032

By:

王晶波;
杨倬;
秦文;
王丽媛;
陈曦;
卓勤;
宫照龙;
沈蕊

Publication type:

Article

类干酪乳酪杆菌 PC-01 的鉴定和生物学特性及其在活菌型乳酸菌饮料中的应用

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 265, doi. 10.16429/j.1009-7848.2021.06.031

By:

张哲;
郭帅;
于学健;
辛亮;
姚粟

Publication type:

Article

水果制品中丙烯酰胺含量的分布.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 259, doi. 10.16429/j.1009-7848.2021.06.030

By:

王鹏璞;
卢佩;
孙国玉;
陈芳

Publication type:

Article

基于 DNA 条形码和矿物元素指纹的三文鱼物种鉴定和产地溯源技术.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 251, doi. 10.16429/j.1009-7848.2021.06.029

By:

王紫晔;
王正亮;
黄珏;
俞晓平

Publication type:

Article

激光辅助促释技术快速分析鲨鱼肝油精制过程的挥发性成分.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 243, doi. 10.16429/j.1009-7848.2021.06.028

By:

宋恭帅;
戴志远;
沈清;
朱蓿薇

Publication type:

Article

采前套袋与未套袋处理对黄桃采后贮藏品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 231, doi. 10.16429/j.1009-7848.2021.06.027

By:

黄余年;
张维;
张群;
李高阳;
单杨;
苏东林;
朱向荣

Publication type:

Article

乙烯利和 1-MCP 处理对库尔勒香梨表皮蜡质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 216, doi. 10.16429/j.1009-7848.2021.06.026

By:

毛惠娟;
王月;
吕云皓;
陈国刚;
江英

Publication type:

Article

大米储藏期间风味品质的变化研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 203, doi. 10.16429/j.1009-7848.2021.06.025

By:

赵卿宇;
王占占;
陈博睿;
沈群

Publication type:

Article

低温等离子体处理对猕猴桃浊汁品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 195, doi. 10.16429/j.1009-7848.2021.06.024

By:

刘振蓉;
赵武奇;
高贵田;
张清安;
孟永宏;
邓红;
贾梦科

Publication type:

Article

温州蜜柑复合柑橘汁开发及品质研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 182, doi. 10.16429/j.1009-7848.2021.06.023

By:

夏其乐;
曹艳;
李英迪;
付复华;
洪雅雯;
陈剑兵;
张俊

Publication type:

Article

婴儿配方奶粉喷雾干燥塔内附聚造粒工艺的优化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 173, doi. 10.16429/j.1009-7848.2021.06.022

By:

李归浦;
储小军;
何光华;
姜艳喜;
叶兴乾

Publication type:

Article

加工精度对方便米饭理化性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 166, doi. 10.16429/j.1009-7848.2021.06.021

By:

杨榕;
吴建永;
张水军;
熊勇;
刘成梅;
罗舜菁

Publication type:

Article

阴离子对面条水分分布、蛋白二级结构和微观结构的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 159, doi. 10.16429/j.1009-7848.2021.06.020

By:

桂俊;
陆啟玉

Publication type:

Article

植物乳杆菌 Zhang-LL 及其培养上清液对酒精损伤干预效果评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 150, doi. 10.16429/j.1009-7848.2021.06.019

By:

马京升;
张红星;
谢远红;
金君华

Publication type:

Article

樱桃李果实提取物对小鼠高脂膳食诱导肥胖的预防作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 144, doi. 10.16429/j.1009-7848.2021.06.018

By:

吐克孜·吾守尔;
王茹;
张姣姣;
黄伟伟;
李艳红

Publication type:

Article

玫瑰枸杞发酵饮品对大鼠耳廓微循环的改善作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 138, doi. 10.16429/j.1009-7848.2021.06.017

By:

李雍;
秦勇;
刘伟;
周雅琳;
李睿珺;
于兰兰;
陈宇涵;
林峰;
许雅君

Publication type:

Article

姬松茸提取物的降血糖作用及对糖尿病大鼠肠道菌群的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 131, doi. 10.16429/j.1009-7848.2021.06.016

By:

魏奇;
钟鑫荣;
陈炳智;
江玉姬

Publication type:

Article

牛磺酸对 CUMS 致抑郁小鼠的干预作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 123, doi. 10.16429/j.1009-7848.2021.06.015

By:

张晓富;
闫晨静;
周茜;
袁静;
韩雪;
吴梦颖;
王颉;
赵文

Publication type:

Article

中长链甘油三酯对大鼠肝脏脂质代谢的调节作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 114, doi. 10.16429/j.1009-7848.2021.06.014

By:

杜映雪;
李静;
陈孙妮;
李娟;
邓泽元

Publication type:

Article

SOD 强化奶片的抗氧化性及对人体经络电压的作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 107, doi. 10.16429/j.1009-7848.2021.06.013

By:

严苏晴;
俞晓卫;
郭静科;
许明明;
陈卢杭;
王强;
柯李晶;
饶平凡

Publication type:

Article

益生菌干酪乳杆菌 Zhang 对大鼠空间学习记忆能力的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 101, doi. 10.16429/j.1009-7848.2021.06.012

By:

王帅;
马达;
张勇;
孙志宏片

Publication type:

Article

鲤鱼来源乙酰胆碱酯酶的高效表达及分子对接模拟.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 92, doi. 10.16429/j.1009-7848.2021.06.011

By:

卢海强;
陈伟;
黄蕾;
谷新晰;
田洪涛

Publication type:

Article

分子对接技术筛选鲸鱼肌球蛋白中黄瞟吟氧化酶抑制肽.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 81, doi. 10.16429/j.1009-7848.2021.06.010

By:

赵贵琴;
李婷婷;
宋敏杰;
孙宏;
励建荣;
谢晶;
邓尚贵

Publication type:

Article

烹饪方式对重组鱼排质构及体外模拟消化的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 70, doi. 10.16429/j.1009-7848.2021.06.009

By:

孟粉;
秦求思;
董禅;
毛海萍;
戴志远

Publication type:

Article

干酪乳杆菌Zhang在逆境条件下基因表达的差异分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 62, doi. 10.16429/j.1009-7848.2021.06.008

By:

张猛;
贾星;
张和平;
马学波;
包秋华

Publication type:

Article

乳清蛋白水解物对嗜酸乳杆菌的益生作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 54, doi. 10.16429/j.1009-7848.2021.06.007

By:

丁婷;
李勇

Publication type:

Article

pH值对纯化猪肉肌球蛋白热聚集体的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 46, doi. 10.16429/j.1009-7848.2021.06.006

By:

娄爱华;
潘腾;
陈星;
沈清武;
张炎;
罗洁

Publication type:

Article

生姜淀粉的分子结构及理化特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 35, doi. 10.16429/j.1009-7848.2021.06.005

By:

袁甜甜;
李奕霏;
叶发银;
刘栗君;
陈婷;
赵国华

Publication type:

Article

水中微量金属离子对大豆蛋白凝胶特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 26, doi. 10.16429/j.1009-7848.2021.06.004

By:

王睿智;
高若珊;
朱秀清;
范洪臣;
刘琳琳;
石彦国

Publication type:

Article

Iet-7d-5p介导姜黄素的抗氧化作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 19, doi. 10.16429/j.1009-7848.2021.06.003

By:

李媛媛;
陈玮鑫;
曾環;
刘静雯;
李健;
李桂玲

Publication type:

Article

慧及仁油自纳米乳化体系的建立及体外释放.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 11, doi. 10.16429/j.1009-7848.2021.06.002

By:

易醒;
李娟;
易孜成;
罗俊溢;
袁弋婷;
夏小华;
肖小年

Publication type:

Article