Works matching AU 蔡克周

Results: 14

水溶性半纤维素抑制馒头中淀粉消化与提升质构品质.

Published in:

Food Research & Development, 2024, v. 45, n. 24, p. 13, doi. 10.12161/j.issn.1005‐6521.2024.24.002

By:

盛益凡;
马志敏;
蔡克周;
周辉;
徐宝才;
刘思源

Publication type:

Article

鹅骨鲜味肽的发酵工艺优化及多肽组学分析.

Published in:

Food Research & Development, 2024, v. 45, n. 6, p. 105, doi. 10.12161/j.issn.1005‐6521.2024.06.015

By:

冯芯蕊;
王冉;
章宝;
张云凯;
蔡克周

Publication type:

Article

肉源凝固酶阴性葡萄球菌对多环芳烃的消减作用.

Published in:

Food Research & Development, 2023, v. 45, n. 24, p. 9, doi. 10.12161/j.issn.1005-6521.2023.24.002

By:

刘航航;
潘琼;
罗慧婷;
蔡克周;
徐宝才;
李沛军

Publication type:

Article

腌料对烤鹅肝品质特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 24, p. 34, doi. 10.12161/j.issn.1005-6521.2022.24.006

By:

张晓敏;
张云凯;
李欣洋;
王冉;
章宝;
蔡克周

Publication type:

Article

食品加工过程中多环芳烃生成的影响因素及控制研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 196, doi. 10.12161/j.issn.1005-6521.2020.14.031

By:

胡高峰;
蔡克周;
李雨竹;
谢婷婷;
李沛军;
陈从贵;
徐宝才

Publication type:

Article

丙烯酰胺和苯并芘诱导秀丽隐杆线虫生殖腺细胞凋亡研究.

Published in:

Food Research & Development, 2019, v. 40, n. 2, p. 36, doi. 10.3969/j.issn.1005-6521.2019.02.008

By:

聂文;
屠泽慧;
郭肖颖;
蔡克周

Publication type:

Article

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 108, doi. 10.7506/spkx1002-6630-20240430-295

By:

徐斐然;
王玉;
王晓静;
崔伟;
王永坤;
周辉;
王兆明;
蔡克周;
章宝;
徐宝才

Publication type:

Article

食品加工过程中多环芳烃生成机理的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 269, doi. 10.7506/spkx1002-6630-201815039

By:

聂文;
屠泽慧;
占剑峰;
蔡克周;
姜绍通;
陈从贵

Publication type:

Article

减盐对重组培根理化性质和多环芳烃生成的影响.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 11, p. 3304

By:

李雨竹;
胡高峰;
浦馨源;
聂文;
蔡克周;
陈从贵;
徐宝才

Publication type:

Article

低压静电场对家庭预制菜豆角烧牛肉冻藏期间品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 7, doi. 10.3969/j.issn.1000-9973.2025.05.002

By:

葛乐正;
吴雨;
张佳伟;
胡海梅;
陈开松;
周治;
蔡克周;
徐宝才;
孙芸

Publication type:

Article

带鱼酶解工艺研究及海鲜调味汁的制备.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 109, doi. 10.3969/j.issn.1000-9973.2024.09.016

By:

王冉;
冯芯蕊;
范雯;
吴涛安;
章宝;
周辉;
蔡克周

Publication type:

Article

食品中痕量多环芳烃检测技术的研究进展.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 17, p. 7036

By:

邢巍;
刘兴运;
许朝阳;
张晓敏;
蔡克周;
陈从贵;
徐宝才

Publication type:

Article

低钠配方对酱牦牛肉食用品质及氧化特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 62, doi. 10.13386/j.issn1002-0306.2023080235

By:

王雨祺;
许必锋;
蔡克周;
徐宝才;
王秋雨;
张树林;
兰道亮;
王琳琳

Publication type:

Article

基于多元统计分析不同品牌牛肉汤的水溶性滋味物质差异对比.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 272, doi. 10.13982/j.mfst.1673-9078.2024.3.0238

By:

王琳;
韩森森;
李聪;
蔡克周;
周辉;
徐宝才

Publication type:

Article