Works matching IS 10097848 AND DT 2024 AND VI 24 AND IP 10
Results: 45
中国乳业科技创新热点.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 495, doi. 10.16429/j.1009-7848.2024.10.045
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社会治理视域下学校食品安全监管策略研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 485, doi. 10.16429/j.1009-7848.2024.10.044
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食品基本味觉研究的文献计量分析.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 470, doi. 10.16429/j.1009-7848.2024.10.043
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酶法改性对麦隸膳食纤维及面团品质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 460, doi. 10.16429/j.1009-7848.2024.10.042
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花生蛋白组成与结构对其功能特性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 449, doi. 10.16429/j.1009-7848.2024.10.041
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多糖的生物活性及其对胃肠道功能的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 438, doi. 10.16429/j.1009-7848.2024.10.040
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静电纺丝制备抗氧化纳米材料在食品中的应用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 425, doi. 10.16429/j.1009-7848.2024.10.039
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毗喃衍生物传感明胶双通道指示鱼肉新鲜度.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 418, doi. 10.16429/j.1009-7848.2024.10.038
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红鳍东方純肝脏油脂精制前、后的品质与挥发性组分.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 405, doi. 10.16429/j.1009-7848.2024.10.037
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宁夏不同产地枸杞叶生物碱组成与活性差异.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 394, doi. 10.16429/j.1009-7848.2024.10.036
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米香型白酒小曲发酵酒酯微生物群落演绎与理化因子的相关性.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 384, doi. 10.16429/j.1009-7848.2024.10.035
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白酒中风味物质味觉阈值的测定.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 371, doi. 10.16429/j.1009-7848.2024.10.034
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湖南省16种柑橘陈皮加工适宜性分析.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 355, doi. 10.16429/j.1009-7848.2024.10.033
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电场对储藏大豆原油氧化稳定性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 346, doi. 10.16429/j.1009-7848.2024.10.032
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低温流通过程中温度波动及LED蓝光对蓝莓品质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 337, doi. 10.16429/j.1009-7848.2024.10.031
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植物基香肠中蛋白比例优化及发酵剂对其风味的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 327, doi. 10.16429/j.1009-7848.2024.10.030
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干燥温度对黑珍珠糯玉米粉分散性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 320, doi. 10.16429/j.1009-7848.2024.10.029
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前处理方式对空气炸制鱼饼中AGEs生成的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 309, doi. 10.16429/j.1009-7848.2024.10.028
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高压熬时间对猪头骨汤理化性质及风味品质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 292, doi. 10.16429/j.1009-7848.2024.10.027
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环糊精辅助提取黄花菜总黄酮工艺优化及其抗氧化活性研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 281, doi. 10.16429/j.1009-7848.2024.10.026
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肉源隆德假单胞菌和致腐菌的混合生物被膜形成特征.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 83, doi. 10.16429/j.1009-7848.2024.10.008
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鶴鱼皮GPC的制备及其对PC12细胞的保护作用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 271, doi. 10.16429/j.1009-7848.2024.10.025
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蹴鱼皮胶原蛋白肽微胶囊制备及其特性研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 246, doi. 10.16429/j.1009-7848.2024.10.023
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含益生菌的微胶囊制备及稳定性研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 238, doi. 10.16429/j.1009-7848.2024.10.022
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怀山药恒温及变温红外喷动床干燥动力学、均匀性及品质特性研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 227, doi. 10.16429/j.1009-7848.2024.10.021
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pH驱动法制备豌豆蛋白-姜黄素纳米颗粒及其结构表征.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 215, doi. 10.16429/j.1009-7848.2024.10.020
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鲤鱼降尿酸肽酶解物的制备、分析及稳定性研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 258, doi. 10.16429/j.1009-7848.2024.10.024
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5种益生菌发酵寒富苹果汁特性的研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 204, doi. 10.16429/j.1009-7848.2024.10.019
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高盐稀态酱醪中魏斯氏菌的筛选、性能及其对酱油风味的贡献.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 180, doi. 10.16429/j.1009-7848.2024.10.017
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基于最适营养解析的瑞士乳杆菌H11高密度培养基优化.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 167, doi. 10.16429/j.1009-7848.2024.10.016
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挪钉菇黑色素抗氧化活性及对秀丽隐杆线虫抗衰老 与应激损伤的作用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 156, doi. 10.16429/j.1009-7848.2024.10.015
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无花果发酵提取物对免疫抑制小鼠的免疫调节.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 145, doi. 10.16429/j.1009-7848.2024.10.014
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外源添加乳杆菌联合双歧杆菌定向发酵对黄酒酿造品质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 195, doi. 10.16429/j.1009-7848.2024.10.018
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乳清蛋白多孔态结构表征及其加工特性的改善.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 124, doi. 10.16429/j.1009-7848.2024.10.012
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玉米肽钙螯合物的结构表征和螯合机制.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 115, doi. 10.16429/j.1009-7848.2024.10.011
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富含蛋白质浓稠蛹虫草乳的流变学和体外消化特性研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 105, doi. 10.16429/j.1009-7848.2024.10.010
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葡聚糖对鱼糜凝胶体外消化特性和糖基化的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 93, doi. 10.16429/j.1009-7848.2024.10.009
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南极磷虾油对帕金森小鼠多巴胺能神经元及肠道菌群的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 134, doi. 10.16429/j.1009-7848.2024.10.013
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抑菌功能微生物的筛选及其抑菌物质.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 71, doi. 10.16429/j.1009-7848.2024.10.007
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小麦蛋白源5种活性肽的抗氧化作用及分子机制.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 62, doi. 10.16429/j.1009-7848.2024.10.006
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蛋清源抗氧化肽对H<sub>2</sub>O<sub>2</sub>诱导的HEK293细胞的转录组学研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 47, doi. 10.16429/j.1009-7848.2024.10.005
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贝莱斯芽胞杆菌CS1.13生物合成TTMP相关基因分析 及其发酵调控.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 37, doi. 10.16429/j.1009-7848.2024.10.004
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基于注意力机制的水果新鲜度检测可解释模型.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 28, doi. 10.16429/j.1009-7848.2024.10.003
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人工智能辅助食品安全主动防控研究进展.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 14, doi. 10.16429/j.1009-7848.2024.10.002
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人工智能在食品安全中的最新应用及进展.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 1, doi. 10.16429/j.1009-7848.2024.10.001
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