Works matching IS 10026630 AND DT 2018 AND VI 39 AND IP 3

Results: 49

小麦蛋白对樱桃酒的澄清效果.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 104, doi. 10.7506/spkx1002-6630-201803016
By:
- 李娟娟;
- 张丽珍;
- 吕国涛;
- 赵宇瑛;
- 张劲松;
- 王楚;
- 牛宇
Publication type:
Article
绍兴香榧坚果品质变异分析及综合评价.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 129, doi. 10.7506/spkx1002-6630-201803020
By:
- 孙小红;
- 王国夫;
- 杜轶君;
- 胡绍泉;
- 葛建
Publication type:
Article
迷迭香提取物与NaCl协同改善肌原纤维蛋白凝胶特性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 28, doi. 10.7506/spkx1002-6630-201803005
By:
- 贾娜;
- 谢振峰;
- 李儒仁;
- 邵俊花;
- 刘登勇;
- 刘裕慧
Publication type:
Article
冷藏金枪鱼优势腐败菌致腐败能力.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 7, doi. 10.7506/spkx1002-6630-201803002
By:
- 刘爱芳;
- 谢晶;
- 钱韻芳
Publication type:
Article
美藤果及其果油品质.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 193, doi. 10.7506/spkx1002-6630-201803030
By:
- 刘玉兰;
- 安柯静;
- 胡爱鹏;
- 马宇翔
Publication type:
Article
白扁豆多糖对神经细胞缺氧性凋亡的保护机制.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 222, doi. 10.7506/spkx1002-6630-201803034
By:
- 张贤益;
- 李文娟;
- 钟亮;
- 潘猛;
- 汤小芳;
- 姚于飞
Publication type:
Article
葡萄籽原花青素提取物对砷诱导人肝细胞HL-7702损伤的保护作用及其机制.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 176, doi. 10.7506/spkx1002-6630-201803027
By:
- 徐孟川;
- 李述刚;
- 丁玉松;
- 牛强;
- 冯刚玲;
- 申卉;
- 郭方明
Publication type:
Article
蔬菜保鲜包装技术的研究进展.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 317, doi. 10.7506/spkx1002-6630-201803047
By:
- 郑秋丽;
- 王清;
- 高丽朴;
- 王云香;
- 史君彦;
- 左进华
Publication type:
Article
多糖类可食性膜的研究进展.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 309, doi. 10.7506/spkx1002-6630-201803046
By:
- 李帅;
- 钟耕辉;
- 刘玉梅
Publication type:
Article
基于宏基因组和宏转录组的发酵食品微生物研究进展.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 330, doi. 10.7506/spkx1002-6630-201803049
By:
- 雷忠华;
- 陈聪聪;
- 陈谷
Publication type:
Article
氨基葡萄糖和骨碎补联用对大鼠慢性骨关节炎的干预作用及机制.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 213, doi. 10.7506/spkx1002-6630-201803033
By:
- 周艳丽;
- 陈世杰;
- 劳文艳;
- 朱杨雄;
- 赵晓红
Publication type:
Article
添加不同成分的外裹糊鱼块深度油炸过程中的传质动力学.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 34, doi. 10.7506/spkx1002-6630-201803006
By:
- 袁子珺;
- 陈季旺;
- 曾恒;
- 夏文水;
- 胥伟;
- 熊幼翎
Publication type:
Article
不同粒径金花茶茶花粉体物理特性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 76, doi. 10.7506/spkx1002-6630-201803012
By:
- 黄梅华;
- 吴儒华;
- 何全光;
- 杨泉光;
- 潘鸿;
- 张娥珍;
- 黄瑞斌;
- 杨海娟;
- 张洪;
- 潘子来
Publication type:
Article
聚乳酸抗菌包装中麝香草酚在食品模拟物中迁移规律.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 274, doi. 10.7506/spkx1002-6630-201803041
By:
- 钱浩杰;
- 穆宏磊;
- 郜海燕;
- 陈杭君;
- 吴伟杰
Publication type:
Article
乳酸菌耐盐分子机制研究进展.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 295, doi. 10.7506/spkx1002-6630-201803044
By:
- 林松洋;
- 郝利民;
- 刘鑫;
- 鲁来政;
- 康巧珍;
- 鲁吉珂
Publication type:
Article
赖氨酸诱导低离子强度下罗非鱼肌球蛋白增溶及机制.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 97, doi. 10.7506/spkx1002-6630-201803015
By:
- 朱潘红;
- 周春霞;
- 付苇娅;
- 齐慧红;
- 李婷;
- 洪鹏志
Publication type:
Article
半胱氨酸控制鲜切苹果褐变的生理机制.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 282, doi. 10.7506/spkx1002-6630-201803042
By:
- 陈晨;
- 胡文忠;
- 姜爱丽;
- 刘程惠;
- 赵蕾
Publication type:
Article
榛仁免疫活性肽分离纯化及结构鉴定.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 200, doi. 10.7506/spkx1002-6630-201803031
By:
- 王鹏;
- 王明爽;
- 刘春雷;
- 方丽;
- 王辑;
- 刘秀奇;
- 闵伟红
Publication type:
Article
荞麦壳提取物有效组分的分离及体外抗糖尿病活性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 21, doi. 10.7506/spkx1002-6630-201803004
By:
- 赵梓瀛;
- 朴春红;
- 王玉华;
- 刘俊梅;
- 于寒松;
- 代伟长;
- 唐玉芳;
- 王婧;
- 刘岱琳
Publication type:
Article
温度对不同油料作物油脂体理化稳定性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 1, doi. 10.7506/spkx1002-6630-201803001
By:
- 崔春利;
- 张鸿超;
- 王秋岭;
- 蒋姗姗;
- 周鑫;
- 江连洲;
- 侯俊财
Publication type:
Article
原花青素抑制丙烯酰胺的动力学.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 123, doi. 10.7506/spkx1002-6630-201803019
By:
- 周梦舟;
- 丁城;
- 关亚飞;
- 吴茜
Publication type:
Article
流式细胞术在超高压诱导大肠杆菌O157:H7亚致死研究中的应用.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 135, doi. 10.7506/spkx1002-6630-201803021
By:
- 孔晓雪;
- 韩衍青;
- 付勇;
- 姬赛赛;
- 王娴静;
- 禹金龙;
- 江芸
Publication type:
Article
异硫氰酸烯丙酯处理对鲜切紫甘蓝生理代谢的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 252, doi. 10.7506/spkx1002-6630-201803038
By:
- 姜爱丽;
- 胡文忠;
- 张维娜;
- 陈晨;
- 刘程惠;
- 周福慧
Publication type:
Article
晒干处理对花生过敏原蛋白潜在致敏性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 49, doi. 10.7506/spkx1002-6630-201803008
By:
- 常雪娇;
- 李坤;
- 张英;
- 陈红兵;
- 吴志华
Publication type:
Article
二十二碳六烯酸免疫调节活性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 206, doi. 10.7506/spkx1002-6630-201803032
By:
- 韩丽荣;
- 魏硕名;
- 王旭锋;
- 王春玲
Publication type:
Article
不同解冻方式对软儿梨果实品质与抗氧化物质含量的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 236, doi. 10.7506/spkx1002-6630-201803036
By:
- 张忠;
- 马朝玲;
- 丁若珺;
- 毕阳;
- 王毅;
- 魏永波
Publication type:
Article
蛋白氧化对肌原纤维蛋白凝胶构效关系的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 55, doi. 10.7506/spkx1002-6630-201803009
By:
- 赵冰;
- 李素;
- 张顺亮;
- 周慧敏;
- 潘晓倩;
- 任双;
- 李家鹏;
- 陈文华;
- 赵燕;
- 王守伟
Publication type:
Article
超高压处理对柿浆品质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 163, doi. 10.7506/spkx1002-6630-201803025
By:
- 梁志宏;
- 李小平;
- 茹慧玲;
- 吕英忠
Publication type:
Article
不同增塑剂对大豆蛋白包装薄膜机械性能稳定性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 245, doi. 10.7506/spkx1002-6630-201803037
By:
- 支雅雯;
- 张华江;
- 王晓琪;
- 吴永庆;
- 刘媛媛;
- 曹文慧
Publication type:
Article
静电场辅助冻结-解冻对肌肉保水性及蛋白理化特性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 157, doi. 10.7506/spkx1002-6630-201803024
By:
- 尚柯;
- 杨方威;
- 李侠;
- 张春晖;
- 钱书意;
- 孙圳
Publication type:
Article
采后多胺处理对杏果实黑斑病的控制及贮藏品质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 289, doi. 10.7506/spkx1002-6630-201803043
By:
- 马岳岳;
- 李永才;
- 胡培芳;
- 毕阳
Publication type:
Article
粉红单端孢侵染和苯并噻重氮诱抗对甜瓜脂氧合酶代谢及特征香气的影响
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 259, doi. 10.7506/spkx1002-6630-201803039
By:
- 胡妍芸;
- 李霁昕;
- 王雨;
- 王博;
- 陈继华;
- 张国祥;
- 蒋玉梅
Publication type:
Article
橡木提取液对霞多丽和赤霞珠葡萄果实品质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 62, doi. 10.7506/spkx1002-6630-201803010
By:
- 鞠延仑;
- 宇航;
- 刘敏;
- 赵现方;
- 乐小凤;
- 房玉林
Publication type:
Article
高温加热对牡丹籽油脂肪酸和理化性质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 15, doi. 10.7506/spkx1002-6630-201803003
By:
- 魏小豹;
- 韦莹莹;
- 薛璟祺;
- 张秀新;
- 邵兴锋
Publication type:
Article
超声波、超高压对白鲢鱼肌肉脂肪氧合酶构象及酶活力的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 169, doi. 10.7506/spkx1002-6630-201803026
By:
- 王帮国;
- 余振宇;
- 林琳;
- 潘丽军;
- 姜绍通
Publication type:
Article
苦荞对高脂膳食诱导小鼠血脂代谢及组织氧化还原的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 188, doi. 10.7506/spkx1002-6630-201803029
By:
- 周小理;
- 王越;
- 赵燊;
- 周一鸣;
- 王宏;
- 侍荣华;
- 肖瀛
Publication type:
Article
熟化方式对预制鲍鱼品质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 69, doi. 10.7506/spkx1002-6630-201803011
By:
- 王阳;
- 刘文涛;
- 潘锦锋;
- 姜鹏飞;
- 张晓芳;
- 秦磊;
- 董秀萍
Publication type:
Article
切割方式对鲜切莴苣品质及抗氧化活性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 268, doi. 10.7506/spkx1002-6630-201803040
By:
- 李静;
- 季悦;
- 李美琳;
- 王雷;
- 金鹏;
- 郑永华
Publication type:
Article
电子束剂量率对牛肉蛋白结构和理化性质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 150, doi. 10.7506/spkx1002-6630-201803023
By:
- 程述震;
- 王晓拓;
- 张洁;
- 解新方;
- 王志东
Publication type:
Article
超声强化真空干燥全蛋液的干燥特性与动力学模型.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 142, doi. 10.7506/spkx1002-6630-201803022
By:
- 马怡童;
- 朱文学;
- 白喜婷;
- 罗磊;
- 黄敬;
- 于斌;
- 李宁
Publication type:
Article
啤酒花废弃枝叶多酚、黄酮含量与抗氧化活性的相关性分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 41, doi. 10.7506/spkx1002-6630-201803007
By:
- 白姗姗;
- 张莹莹;
- 赵强;
- 刘玉梅
Publication type:
Article
萝卜籽粕蛋白质的组成及功能性质.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 117, doi. 10.7506/spkx1002-6630-201803018
By:
- 赵功玲;
- 梁新红;
- 郭延成;
- 孔瑾;
- 李柯柯;
- 康超娣;
- 时翠萍
Publication type:
Article
红树莓多酚的组分分析及体外抗脂质过氧化活性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 83, doi. 10.7506/spkx1002-6630-201803013
By:
- 旷慧;
- 冯建文;
- 范倩;
- 王萍;
- 王金玲
Publication type:
Article
不同成熟度橄榄果实冷藏期间细胞壁代谢对采后冷害的响应特性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 229, doi. 10.7506/spkx1002-6630-201803035
By:
- 孔祥佳;
- 任思琪;
- 林河通;
- 李旎;
- 林毅雄;
- 卓司麒
Publication type:
Article
绿豆皮可溶性膳食纤维的抗氧化作用.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 182, doi. 10.7506/spkx1002-6630-201803028
By:
- 罗磊;
- 王雅琪;
- 马丽苹;
- 朱文学;
- 张宽;
- 姬青华;
- 关宁宁;
- 薛依涵
Publication type:
Article
消化对益生菌干酪抗氧化活性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 90, doi. 10.7506/spkx1002-6630-201803014
By:
- 曲秀伟;
- 刘璐;
- 王海霞;
- 李晓东;
- 张秀秀;
- 陈萍;
- 沈琪
Publication type:
Article
山楂果胶寡糖的抑菌性能及机理.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 110, doi. 10.7506/spkx1002-6630-201803017
By:
- 王巍;
- 牟德华;
- 李丹丹
Publication type:
Article
乳酸菌降解草酸盐活性及机制研究进展.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 324, doi. 10.7506/spkx1002-6630-201803048
By:
- 国立东;
- 王丽群;
- 于纯淼;
- 刘晓艳;
- 焦月华;
- 韩华
Publication type:
Article
肠道黏膜免疫细胞在食物致敏中的作用研究进展.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 302, doi. 10.7506/spkx1002-6630-201803045
By:
- 杨帆;
- 马鑫;
- 武涌;
- 陈红兵;
- 李欣
Publication type:
Article