Works matching AU 廖卢艳

Results: 21

冻融处理不同来源淀粉魔芋复合凝胶特性及其影响.

Published in:

Food Research & Development, 2024, v. 45, n. 7, p. 94, doi. 10.12161/j.issn.1005‐6521.2024.07.014

By:

田宸;
廖卢艳;
吴卫国

Publication type:

Article

市售剁辣椒脆性品质评价研究.

Published in:

China Brewing, 2019, v. 38, n. 10, p. 40, doi. 10.11882/j.issn.0254-5071.2019.10.009

By:

龚永强;
甘增鹏;
廖卢艳;
蒋立文;
吴章华

Publication type:

Article

南方馒头冷冻面团生产技术研究.

Published in:

China Brewing, 2019, v. 38, n. 2, p. 148, doi. 10.11882/j.issn.0254-5071.2019.02.028

By:

樊少飞;
吴卫国;
廖卢艳;
龚永强

Publication type:

Article

基于Illumina MiSeq高通量测序技术分析贵州水豆豉中细菌多样性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 61, doi. 10.7506/spkx1002-6630-20200902-017

By:

邓高文;
刘洋;
李跑;
廖卢艳;
尹含靓;
蒋立文;
覃业优;
肖何

Publication type:

Article

鲜湿米粉品质评价及原料选择.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 74, doi. 10.7506/spkx1002-6630-20181202-015

By:

雷婉莹;
吴卫国;
廖卢艳;
倪婷;
张喻

Publication type:

Article

酸改性麦麸粉对面粉粉质特性及面团质构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 59, doi. 10.7506/spkx1002-6630-20171114-163

By:

姚慧慧;
王燕;
吴卫国;
廖卢艳;
赵传文

Publication type:

Article

螺杆转速与加水量对方便粥品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 296, doi. 10.16429/j.l009-7848.2023.08.030

By:

王晨;
吴卫国;
赵俊杰;
宋雪耐;
廖卢艳;
王燕

Publication type:

Article

湿热处理对甘薯粉条食用品质及消化性能的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 169, doi. 10.16429/j.1009-7848.2022.05.019

By:

甘增鹏;
唐雪;
刘惠惠;
邓慧清;
廖卢艳

Publication type:

Article

淡豆豉的生理活性和生产工艺研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5948

By:

陈怡;
刘洋;
覃业优;
蒋立文;
李跑;
廖卢艳

Publication type:

Article

剁辣椒加工的研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 13, p. 4278

By:

甘增鹏;
蒋立文;
吴章华;
廖卢艳

Publication type:

Article

3 种接种方式卤水发酵中主要理化指标的动态变化.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 9, p. 2634

By:

何伟;
贺静;
蒋立文;
李跑;
廖卢艳

Publication type:

Article

臭豆腐中部分元素的调查分析.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 6, p. 1421

By:

刘琪;
曾玉伦;
蒋立文;
廖卢艳;
李跑;
陈淼芬

Publication type:

Article

模糊数学结合正交试验优化孜然风味烘烤花生配方.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 104, doi. 10.3969/j.issn.1000-9973.2024.04.017

By:

孙婷;
吴卫国;
廖卢艳

Publication type:

Article

菊芋全粉对米发糕贮藏品质特性的影响.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 1, p. 245

By:

陈辉凡;
吴卫国;
任贤龙;
廖卢艳

Publication type:

Article

基于多元统计分析方法构建鲜湿米粉专用粉评价体系.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 307, doi. 10.13386/j.issn1002-0306.2024060249

By:

吴淼源;
廖卢艳;
任贤龙;
刘操;
吴卫国

Publication type:

Article

不同预处理燕麦粉对挤压方便米饭品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 252, doi. 10.13386/j.issn1002-0306.2024040419

By:

吴俊灵;
刘惠惠;
吴卫国;
任贤龙;
晏文会;
廖卢艳

Publication type:

Article

不同品种菜薹游离氨基酸组成分析及综合评价.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 230, doi. 10.13386/j.issn1002-0306.2024030348

By:

朱凯;
丁茁荑;
吴艺飞;
刘志全;
段晓铨;
张竹青;
陈文超;
廖卢艳;
周晓波

Publication type:

Article

花椒味花生仁真空入味工艺优化及其品质分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 190, doi. 10.13386/j.issn1002-0306.2023050307

By:

陈晓晴;
廖卢艳;
吴卫国

Publication type:

Article

响应面法优化魔芋葡甘聚糖的纯化工艺.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 210, doi. 10.13386/j.issn1002-0306.2023050352

By:

包芮宁;
吴卫国;
廖卢艳;
王燕

Publication type:

Article

基于高通量测序分析不同浏阳豆豉中真菌的多样性.

Published in:

China Brewing, 2020, v. 39, n. 11, p. 66, doi. 10.11882/j.issn.0254-5071.2020.11.014

By:

陈怡;
刘洋;
蒋立文;
李跑;
廖卢艳

Publication type:

Article

以腌渍辣椒水作为发酵剂发酵干辣椒的微生物筛选.

Published in:

China Brewing, 2020, v. 39, n. 10, p. 109, doi. 10.11882/j.issn.0254-5071.2020.10.021

By:

陈怡;
方俊;
覃业优;
蒋立文;
刘洋;
李跑;
廖卢艳;
王蓉蓉;
周辉

Publication type:

Article