Works matching IS 1009-7848 AND VI 23 AND IP 3 AND DT 2023

Results: 41

采后绿色蔬菜保鲜护绿技术研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 416, doi. 10.16429/j.1009-7848.2023.03.041

By:

林帆;
王利强

Publication type:

Article

贝类腥味物质及形成机理研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 406, doi. 10.16429/j.1009-7848.2023.03.040

By:

石林凡;
李周茹;
任中阳;
刘光明;
翁武银

Publication type:

Article

ε一聚赖氨酸的抑菌机制及其在食品防腐保鲜中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 390, doi. 10.16429/j.1009-7848.2023.03.039

By:

张重阳;
陈旭升

Publication type:

Article

典型链格抱霉毒素的污染现状与毒理学性质研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 376, doi. 10.16429/j.1009-7848.2023.03.038

By:

杨玉莲;
周鸿媛;
刘虫虫;
张宇昊;
马良

Publication type:

Article

花色普及其调控尿酸代谢的研究进展 .

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 365, doi. 10.16429/j.1009-7848.2023.03.037

By:

刘亚;
汤奥星;
彭帮柱

Publication type:

Article

高脂膳食、肠道菌群和胆汁酸代谢与胰岛素抵抗之间关系的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 347, doi. 10.16429/j.1009-7848.2023.03.036

By:

钟浩;
王俭;
冯凤琴;
关荣发;
杨梦雨

Publication type:

Article

分子荧光结合多维校正测定小龙虾中氨基服残留量.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 339, doi. 10.16429/j.1009-7848.2023.03.035

By:

雷渊雄;
夏阿林;
黄炜;
侯泰东

Publication type:

Article

自然发酵的岭南桑套果酒的细菌多样性分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 329, doi. 10.16429/j.1009-7848.2023.03.034

By:

黄娟1.;
黄燕燕;
冯立科;
余保宁;
彭小霞;
申益

Publication type:

Article

玉米中美灭净的残留特征、储藏稳定性及膳食暴露风险评估.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 318, doi. 10.16429/j.1009-7848.2023.03.033

By:

郭靖立;
刘子琪;
张明浩;
廖先骏;
李薇;
程有普;
陈增龙

Publication type:

Article

外源绿原酸对苹果自身绿原酸合成及灰霉病抗性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 309, doi. 10.16429/j.1009-7848.2023.03.032

By:

王大将;
刘洪冲;
张梦宇;
岳正洋;
周会玲

Publication type:

Article

光照时间对采后芥蓝芽菜生物活I陕物质的影响 .

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 300, doi. 10.16429/j.1009-7848.2023.03.031

By:

李煌博;
王梦雨;
陈浩;
夏楚楚;
苗慧莹;
汪俏梅

Publication type:

Article

高能电子束辐照对金丝绞瓜贮藏特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 290, doi. 10.16429/j.1009-7848.2023.03.030

By:

高月霞;
彭雪;
李阳;
杨晨昱;
任亚梅

Publication type:

Article

高浓度CO<sub>2</sub>肋、迫对软枣称猴桃贮藏期间细胞壁代谢的影响 .

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 278, doi. 10.16429/j.1009-7848.2023.03.029

By:

陈曦冉;
张鹏;
贾晓星;
李江阔

Publication type:

Article

蛋清蛋白Pickering乳液制备及其负载刀一胡萝卜素的稳定性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 271, doi. 10.16429/j.1009-7848.2023.03.028

By:

潘晴楣;
张志鹏;
冉乐童;
胥伟;
王宏勋;
易阳;
郭丹郡

Publication type:

Article

玉米醇溶蛋白／果胶稳定的肉桂精油皮克林乳液制备工艺的优化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 260, doi. 10.16429/j.1009-7848.2023.03.027

By:

闫紫玮;
郭瑞阳;
王小雪;
李莎莎;
李庆业;
吴贺君

Publication type:

Article

基于响应面和神经网络模型优化鱼油脱色工艺.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 249, doi. 10.16429/j.1009-7848.2023.03.026

By:

郑飞洋;
戴志远;
尹雪莲;
崔益玮

Publication type:

Article

不同预煮时间的面条冻藏过程中水分的迁移规律.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 240, doi. 10.16429/j.1009-7848.2023.03.025

By:

陈乐寒;
张影全;
巨明月;
李明;
张波;
郭波莉

Publication type:

Article

乳酸菌发酵对混合米粉理化特性及年糕品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 229, doi. 10.16429/j.1009-7848.2023.03.024

By:

王登宇;
孔垂琴;
王冰;
刘琳琳;
石彦国;
范洪臣

Publication type:

Article

大豆发酵食品毛豆腐中活I胜肤的制备及功效评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 217, doi. 10.16429/j.1009-7848.2023.03.023

By:

胡晓倩;
桂子康;
邓军伟;
王家政;
郑晓慧;
杜金金;
吴永祥

Publication type:

Article

粟酒裂殖酵母和戴尔有抱圆酵母混合发酵对赤霞珠桃红葡萄酒品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 206, doi. 10.16429/j.1009-7848.2023.03.022

By:

董超;
黄蓉;
姜娇;
秦义;
刘延琳;
宋育阳

Publication type:

Article

基于主成分分析方法筛选乳酸菌发酵葛根酵素.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 196, doi. 10.16429/j.1009-7848.2023.03.021

By:

杨玉;
李红艳;
邓泽元;
傅小华;
赖长龙;
范亚苇

Publication type:

Article

蛋白酶对黄酒中苦味多肤pGlu-LFNPSTNPWHSP的降解作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 187, doi. 10.16429/j.1009-7848.2023.03.020

By:

谢广发;
鲁振东;
吴殿辉;
杨丽霞;
陆健

Publication type:

Article

基于蛋白质组学研究冷冻干燥对副干酪乳杆菌PC-01 细胞活性的影响 .

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 177, doi. 10.16429/j.1009-7848.2023.03.018

By:

许家齐;
郑新飞;
冯燕;
郭琳;
于洁;
张和平

Publication type:

Article

花色普对D一半乳糖致衰老小鼠认知功能的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 168, doi. 10.16429/j.1009-7848.2023.03.018

By:

王潇;
房子舒;
李媛媛;
胡小松;
张燕

Publication type:

Article

柠檬草精油对副溶血性弧菌的抑菌活性及机制 .

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 157, doi. 10.16429/j.1009-7848.2023.03.017

By:

孙杨;
王晓迪;
朱军莉;
陆海霞;
倪勤学

Publication type:

Article

pmrA 影响酸肋、迫鼠伤寒沙门氏菌生物膜的形成能力.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 147, doi. 10.16429/j.1009-7848.2023.03.016

By:

杨克慧;
董鹏程;
刘昀阁;
张一敏;
毛衍伟;
梁荣蓉;
罗欣;
朱立贤

Publication type:

Article

茶多酚结合热处理对枯草杆菌芽抱细胞结构与能量代谢的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 138, doi. 10.16429/j.1009-7848.2023.03.015

By:

毕可;
刘月;
杨杰;
张变飞;
辛伟山;
章中

Publication type:

Article

邻苯二酚对酿酒酵母理化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 130, doi. 10.16429/j.1009-7848.2023.03.014

By:

黄锦翔;
易弋;
梁君夏;
丰丕雪;
马振花;
严寅珲;
龙秀锋

Publication type:

Article

糙小米发芽过程中挥发性成分与脂肪酸的内在关系.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 121, doi. 10.16429/j.1009-7848.2023.03.013

By:

李朋亮;
夏茂林;
赵巍;
张爱霞;
刘松雁;
丁玉琴;
刘敬科

Publication type:

Article

挤压处理对慧米蛋白组分结构及功能性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 111, doi. 10.16429/j.1009-7848.2023.03.012

By:

王佳蓉;
欧才智;
武玥;
丁阳月;
张高鹏;
程建军

Publication type:

Article

不同条件下乳清蛋白水解物乳化性的变化及机理分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 99, doi. 10.16429/j.1009-7848.2023.03.011

By:

黄雯婷;
茅宇虹;
蔡珍玲;
陈兰;
李仁宽;
叶秀云

Publication type:

Article

油枣中黄酮类化合物抗肿瘤活性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 90, doi. 10.16429/j.1009-7848.2023.03.010

By:

王争争;
赵邑;
潘微微;
赵亚蕊;
张慧霞;
王如福

Publication type:

Article

霍山石解酵素发酵过程中抗氧化性能的变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 80, doi. 10.16429/j.1009-7848.2023.03.009

By:

李江;
顾逸菲;
王珍珍;
蒋增良;
沙如意;
毛建卫

Publication type:

Article

低聚半乳糖体外抗炎活性及其构效关系.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 70, doi. 10.16429/j.1009-7848.2023.03.008

By:

孙聪聪;
廖森泰;
邹宇晓;
庞道睿;
刘凡;
郝碧芳

Publication type:

Article

长裙竹荪β一葡聚糖结构特征和溶液性质.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 13, doi. 10.16429/j.1009-7848.2023.03.002

By:

王喆;
殷军艺;
聂少平

Publication type:

Article

产共扼亚油酸乳酸菌的筛选及体外特性评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 51, doi. 10.16429/j.1009-7848.2023.03.006

By:

莫嘉玲;
肖沫岩;
熊能

Publication type:

Article

模拟体系中 5 种酚酸抑制亚硝化反应的研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 39, doi. 10.16429/j.1009-7848.2023.03.005

By:

任顺成;
牛保清;
赵文红;
谢东东;
朱晓艾;
王申丽;
刘泽龙

Publication type:

Article

米谷蛋白淀粉样纤维聚集体自组装过程中蛋白质结构演变、功能性质及体外消化性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 30, doi. 10.16429/j.1009-7848.2023.03.004

By:

彭圆;
翟月滢;
刘采怡;
刘永乐;
王发祥;
李向红

Publication type:

Article

界面结构对叶黄素纳米结构脂质载体生物可及性及稳定性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 20, doi. 10.16429/j.1009-7848.2023.03.003

By:

徐亚元;
李新甜;
戴竹青;
张钟元;
冯蕾;
李大婧;
聂梅梅;
张国栋;
张兴

Publication type:

Article

抑制致病菌益生乳杆菌的肋、迫耐受性及免疫活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 60, doi. 10.16429/j.1009-7848.2023.03.007

By:

于微;
缪宇思;
李亚楠;
刘鑫;
侯俊财;
马佳歌

Publication type:

Article

Pickering乳液生物催化体系研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 1, doi. 10.16429/j.1009-7848.2023.03.001

By:

王强;
张誉;
焦博

Publication type:

Article