Works matching IS 1009-7848 AND VI 23 AND IP 10 AND DT 2023

Results: 48

果蔬的微生物组对肠道的多样性产生积极影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 454

By:

陶金亚

Publication type:

Article

气候变暖或影响从海鲜中摄取的营养物质.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 453

By:

陶金亚

Publication type:

Article

简单的饮食变化可以减少碳排放并使您更健康.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 453

By:

朱运恒

Publication type:

Article

植物源性营养素如何影响肠道和大脑.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 452

By:

朱运恒

Publication type:

Article

袋鼠宝宝的肠道微生物可能会减少牛的甲烷气体排放.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 452

By:

罗江钊

Publication type:

Article

乳品与成年人营养健康专家共识.

Published in:: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 444
Publication type:: Article

中国食農喙粮》2024耳征钉启事.

Published in:: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 443
Publication type:: Article

我国"营养与健康科学"交叉学科建设的探索.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 435, doi. 10.16429/j.1009-7848.2023.10.041

By:

方冰;
李依璇;
何晶晶;
孙宝国;
任发政

Publication type:

Article

交错轴摩擦轮传动及其应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 420, doi. 10.16429/j.1009-7848.2023.10.040

By:

姜松;
姜奕奕;
陈琦莹;
刘维;
冯侃;
陈章耀

Publication type:

Article

生命早期1000天大脑发育与营养科学证据.

Published in:: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 403, doi. 10.16429/j.1009-7848.2023.10.039
Publication type:: Article

加工方式改善3D/4D打印天然食品的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 393, doi. 10.16429/j.1009-7848.2023.10.038

By:

顾泽鹏;
李美雯;
余林蔓;
刘洋;
曾珍;
刘韻滔

Publication type:

Article

中国传统糟制技术及糟制品研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 379, doi. 10.16429/j.1009-7848.2023.10.037

By:

聂景贵;
张宵;
李栩栩;
黄琪琳

Publication type:

Article

芝麻木酚素对脑健康的保护作用研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 364, doi. 10.16429/j.1009-7848.2023.10.036

By:

王欣宇;
王萱;
张馨元;
张泽远;
郭彦希;
于修烛;
刘学波;
刘志刚;
原田

Publication type:

Article

脂肪酸多重感知受体及其信号传导研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 351, doi. 10.16429/j.1009-7848.2023.10.035

By:

王敏;
安琦;
于雪宁;
袁列;
杨会心;
韩天龙;
刘登勇

Publication type:

Article

北京和河北地区生鲜乳中重金属铅含量的风险监测.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 345, doi. 10.16429/j.1009-7848.2023.10.034

By:

刘继超;
牛晨艳;
马军秋;
严蕊;
韩梦圆;
贾雍;
陈历俊

Publication type:

Article

不同鱼皮肽抗氧化活性及结构特性的比较.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 335, doi. 10.16429/j.1009-7848.2023.10.033

By:

张晓傾;
戴志远

Publication type:

Article

ICP-MS/MS同时测定海产品中的氢化物和非氢化物元素.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 326, doi. 10.16429/j.1009-7848.2023.10.032

By:

李爱阳;
曹龙波;
杨文環;
黄建华

Publication type:

Article

HS-SPME-GC-MS结合OAV分析不同产地青花椒浸提前、后的关键香气成分.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 315, doi. 10.16429/j.1009-7848.2023.10.031

By:

周志帅;
李娇;
林德贤;
何利片

Publication type:

Article

基于高通量测序的玉米中微生物多样性分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 305, doi. 10.16429/j.l009-7848.2023.10.030

By:

张咚咚;
赵金凤;
谢思源;
胡锋卫;
吴琼;
周显青

Publication type:

Article

即食贻贝加工过程中风味活性物质的分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 294, doi. 10.16429/j.1009-7848.2023.10.029

By:

黄崇棱;
尹雪莲;
陆婷婷;
薛静;
戴志远

Publication type:

Article

14种常见香辛料对典型川卤卤汁风味的贡献.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 284, doi. 10.16429/j.l009-7848.2023.10.028

By:

王泽亮;
范智义;
张敏;
张星灿;
陈相杰;
宋小嗾;
邓维琴;
张其圣;
李恒

Publication type:

Article

基于蛋白质/肽组学的三文鱼物种溯源.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 273, doi. 10.16429/j.1009-7848.2023.10.027

By:

蒋冰雪;
张晓梅;
丁矛;
王萍;
张鸿伟;
陈桂东

Publication type:

Article

沙门氏菌ERA可视化快速检测方法的建立.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 261, doi. 10.16429/j.1009-7848.2023.10.026

By:

杨艳歌;
王帅;
叱李红娜;
李涛;
吴占文;
孙冬梅;
袁飞卩

Publication type:

Article

宰后贮藏期间氧化磷酸化对秦川牛肉色泽的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 249, doi. 10.16429/j.1009-7848.2023.10.025

By:

张萌;
李亚蕾

Publication type:

Article

超快速冷却结合不同包装贮藏对冷鲜猪肉品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 238, doi. 10.16429/j.1009-7848.2023.10.024

By:

王素;
张德权;
王卫;
颜统晶;
李海宾;
侯成立

Publication type:

Article

枯草芽抱杆菌在鱼片保鲜中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 229, doi. 10.16429/j.1009-7848.2023.10.023

By:

张雯;
陈淑俣;
游佳鸿;
倪莉

Publication type:

Article

改性SiOx/WPU涂膜对腐败希瓦氏菌生物被膜的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 216, doi. 10.16429/j.1009-7848.2023.10.022

By:

杨峻乙;
张家涛;
刘亮军;
李秀霞;
王莉丽;
杨旭為;
孙彤二;
励建荣

Publication type:

Article

不同保加利亚乳杆菌与嗜热链球菌S10复配对发酵乳特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 206, doi. 10.16429/j.1009-7848.2023.10.021

By:

孙悦欣;
史嘉琦;
李璟;
刘俊霞;
杨志辉;
杨淑娟;
白梅;
王记成;
张和平

Publication type:

Article

荔枝果渣不溶性膳食纤维的结构、体外抗氧化及降血糖活性评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 195, doi. 10.16429/j.1009-7848.2023.10.020

By:

李依娜;
余元善;
胡腾根;
李璐;
吴继军;
肖更生;
邹波;
智斌

Publication type:

Article

加热-超声-pH偏移联合改性大豆球蛋白纳米颗粒的制备及稳定性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 178, doi. 10.16429/j.l009-7848.2023.10.019

By:

李春强;
刘俊;
赵飪霏;
谢文茹;
邵俊花;
张铭芸

Publication type:

Article

锌离子络合法快速分离纯化养麦壳黄酮及其抗AGEs活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 167, doi. 10.16429/j.1009-7848.2023.10.018

By:

王朝;
刘子琦;
聂萌滋;
姜鑫;
李鹏程;
闫梦华;
朴春红;
肖盛元

Publication type:

Article

戴尔有抱圆酵母与酿酒酵母混合发酵对马瑟兰干红葡萄酒风味品质的影响

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 157, doi. 10.16429/j.1009-7848.2023.10.017

By:

贾世宽;
刘亚琼;
陈佳威;
杨学威;
傅晓方;
王颉廿

Publication type:

Article

不同冻结方式对手抓羊肉微观结构、水分迁移及品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 146, doi. 10.16429/j.l009-7848.2023.10.016

By:

毕永昭;
罗瑞明

Publication type:

Article

鱼肉颗粒及壳寡糖对中餐鱼滑品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 136, doi. 10.16429/j.1009-7848.2023.10.015

By:

于希良;
蔺小雨;
谢伊莎;
祁立波;
丁浩宸;
尚珊;
董秀萍

Publication type:

Article

超声波对鸳鱼皮酸溶性胶原蛋白提取及理化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 125, doi. 10.16429/j.1009-7848.2023.10.014

By:

窦容容;
赵春青;
颜子恒;
桑亚新;
孙纪录;
亢春雨

Publication type:

Article

糖含量对大豆蛋白起泡性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 118, doi. 10.16429/j.1009-7848.2023.10.013

By:

薛远;
宋春丽;
任健

Publication type:

Article

豌豆抗性淀粉对磷酸化肌原纤维蛋白基乳液体外消化率及凝胶特性的影响

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 108, doi. 10.16429/j.1009-7848.2023.10.012

By:

胡方洋;
陈金玉;
郭晋廷;
李若涵;
张萱;
张颖璐;
张坤生

Publication type:

Article

面筋蛋白三维网络结构计算机重构研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 101, doi. 10.16429/j.1009-7848.2023.10.011

By:

徐帅帅;
张斌;
马爽;
赵萌迪;
李敏;
巨明月役;
牛付阁;
张影全;
王效灵;
张波;
潘伟春

Publication type:

Article

肉桂醛熏蒸对金黄色葡萄球菌胞内生物大分子的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 90, doi. 10.16429/j.1009-7848.2023.10.010

By:

段雪娟;
黄煜强;
张潼;
韩雅莉;
吴克刚片;
黄庶识彳

Publication type:

Article

不同蛋白酶对红娘鱼蛋白水解物的结构特性和生物活性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 81, doi. 10.16429/j.1009-7848.2023.10.009

By:

胡学佳;
戴志远;
金仁耀;
张晓傾;
董禅

Publication type:

Article

香糟大黄鱼的红酒糟中优势菌生长动力学研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 73, doi. 10.16429/j.l009-7848.2023.10.008

By:

张秀;
郭全友;
杨絮;
郑尧;
郑昇阳;
李丹

Publication type:

Article

1株高产生物膜发酵乳杆菌抗胁迫特性与全基因组分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 63, doi. 10.16429/j.1009-7848.2023.10.007

By:

张悦叫;
蒋柠;
郑砚学;
顾悦;
王艳;
贺银凤

Publication type:

Article

泥鍬黏液多糖的化学组成、理化性质及体外降糖活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 51, doi. 10.16429/j.1009-7848.2023.10.006

By:

李亚楠;
郭明珠;
邵娟娟;
桑亚新;
孙纪录

Publication type:

Article

羊肚菌液体发酵培养基的优化及发酵产物抗氧化活性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 41, doi. 10.16429/j.l009-7848.2023.10.005

By:

刘倩;
李正;
欧佳琪;
黄文叫;
王益;
刘莹

Publication type:

Article

抗氧化肽在真空冷冻干燥过程中对乳双歧杆菌Probio-M8的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 32, doi. 10.16429/j.1009-7848.2023.10.004

By:

王昊乾;
张静雯;
杨雄洲;
刘青轩;
姚国强;
孙天

Publication type:

Article

海参肽的抗氧化稳定性及对细胞氧化损伤的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 23, doi. 10.16429/j.1009-7848.2023.10.003

By:

王倩倩;
杜鹃;
冯凤琴

Publication type:

Article

Nisin与和厚朴酚联用对铜绿假单胞菌生物被膜的协同抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 12, doi. 10.16429/j.1009-7848.2023.10.002

By:

朱泽康;
王昭;
聂蓉;
刘国荣

Publication type:

Article

基于网络药理学与动物实验探究肉次蓉总苜对炎症性肠病的作用机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 1, doi. 10.16429/j.l009-7848.2023.10.001

By:

闫文杰】;
冯朵匕;
张绍时;
周士琦

Publication type:

Article