Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 10

Results: 49

phoP调节子对阪崎克罗诺肠杆菌环境耐受力的影响.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 50, doi. 10.7506/spkx1002-6630-20180619-359
By:
- 周亚琴;
- 李梦云;
- 夏效东
Publication type:
Article
Enterococcus faecium AS8及其胞外多糖对发酵乳流变学特性的影响.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 70, doi. 10.7506/spkx1002-6630-20180530-419
By:
- 白英;
- 刘乃齐
Publication type:
Article
电子鼻/舌融合技术的信阳毛尖茶品质检测.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 279, doi. 10.7506/spkx1002-6630-20180504-039
By:
- 邹光宇;
- 王万章;
- 王淼森;
- 肖焱中;
- 张红梅
Publication type:
Article
基于液相色谱-质谱联用技术定性定量分析黑豆种皮中可溶型和结合型花青素
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Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 178, doi. 10.7506/spkx1002-6630-20180507-095
By:
- 顿倩;
- 彭瀚;
- 麦琦莹;
- 邓泽元;
- 张兵
Publication type:
Article
表面增强拉曼散射技术对白酒中克百威残留的定性检测.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 318, doi. 10.7506/spkx1002-6630-20180329-399
By:
- 谭文渊;
- 陈雨琴;
- 付大友;
- 王寿峰;
- 明红梅
Publication type:
Article
副溶血性弧菌广谱裂解性噬菌体的筛选及其在海产品安全控制中的应用.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 141, doi. 10.7506/spkx1002-6630-20180621-405
By:
- 郑小双;
- 高璐;
- 张辉;
- 饶胜其;
- 杨振泉
Publication type:
Article
抗鱼肉脂肪氧化的耐冷冻酵母筛选及鉴定.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 166, doi. 10.7506/spkx1002-6630-20180610-145
By:
- 郭薇丹;
- 刘薇丛;
- 胡作民;
- 李正雯;
- 付湘晋
Publication type:
Article
青砖茶茶汤滋味成分分析及品质评价模型建立.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 214, doi. 10.7506/spkx1002-6630-20180604-028
By:
- 王胜鹏;
- 龚自明;
- 郑鹏程;
- 刘盼盼;
- 高士伟;
- 滕靖;
- 王雪萍;
- 叶飞;
- 郑琳;
- 桂安辉
Publication type:
Article
一种新型抗氧化五肽的纯化、鉴定与表征.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 43, doi. 10.7506/spkx1002-6630-20180620-385
By:
- 颜阿娜;
- 陈声漾;
- 陈旭;
- 田永奇;
- 付才力;
- 汪少芸
Publication type:
Article
分批补料高密度发酵生产丙酸杆菌素及其结构分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 129, doi. 10.7506/spkx1002-6630-20180612-178
By:
- 郑丽雪;
- 王家皓;
- 陈志鹏;
- 齐斌;
- 王立梅
Publication type:
Article
灵芝在牛蒡固体培养基中发酵工艺优化及菌丝多糖的体外抗氧化活性.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 149, doi. 10.7506/spkx1002-6630-20180617-347
By:
- 董玉玮;
- 周洁;
- 苗敬芝;
- 李文;
- 胡传银
Publication type:
Article
不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 243, doi. 10.7506/spkx1002-6630-20180523-336
By:
- 刘伟;
- 张群;
- 李志坚;
- 卞建明;
- 黄绿红;
- 朱向荣;
- 单杨
Publication type:
Article
薄荷油纳米乳液的制备及其性质分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 29, doi. 10.7506/spkx1002-6630-20180325-327
By:
- 綦玉曼;
- 寻崇荣;
- 车佳玲;
- 江连洲;
- 马文君;
- 张潇元;
- 李杨;
- 王中江
Publication type:
Article
玉米淀粉/蛋壳粉复合膜的制备及性能分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 21, doi. 10.7506/spkx1002-6630-20180507-099
By:
- 姜冰雪;
- 李帅;
- 武媛媛;
- 宋景新;
- 陈珊珊;
- 李欣欣;
- 孙慧敏
Publication type:
Article
罗非鱼鱼鳞柠檬酸-苹果酸钙的制备及产物鉴定.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 265, doi. 10.7506/spkx1002-6630-20180202-026
By:
- 张玲;
- 谭南峰;
- 李春海;
- 周惠敏;
- 张钟;
- 李雯
Publication type:
Article
婴幼儿配方奶粉中氯丙醇脂肪酸酯的检测方法优化与污染暴露.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 311, doi. 10.7506/spkx1002-6630-20180305-048
By:
- 张妮;
- 周静;
- 胡守江;
- 叶青;
- 彭亚锋;
- 陆壹
Publication type:
Article
水浸法削减大米粉中镉的工艺优化及对其品质影响.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 272, doi. 10.7506/spkx1002-6630-20180312-157
By:
- 陈雨薇;
- 王蕾;
- 吴永宁;
- 宫智勇
Publication type:
Article
脐橙全果酒发酵工艺优化及其与脐橙果汁酒风味物质的对比分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 171, doi. 10.7506/spkx1002-6630-20181011-090
By:
- 郑淑丹;
- 陈钢;
- 阙发秀;
- 万聆;
- 邓山鸿;
- 简素平
Publication type:
Article
乳杆菌发酵鲟鱼骨酶解液条件优化及营养成分分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 57, doi. 10.7506/spkx1002-6630-20181210-123
By:
- 武瑞赟;
- 杜怡丽;
- 张金兰;
- 尹剑;
- 胡锦蓉;
- 李平兰
Publication type:
Article
灵武长枣蔗糖含量的高光谱无损检测.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 285, doi. 10.7506/spkx1002-6630-20180508-119
By:
- 程丽娟;
- 刘贵珊;
- 何建国;
- 杨晓玉;
- 万国玲;
- 张翀;
- 马超
Publication type:
Article
代谢组学法研究转录因子SlNAC4对番茄果实代谢产物的影响.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 36, doi. 10.7506/spkx1002-6630-20180925-265
By:
- 郑海英;
- 张冬青;
- 赵晓丹
Publication type:
Article
东北酸菜中乳酸菌的分离鉴定与耐酸性菌株的筛选.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 99, doi. 10.7506/spkx1002-6630-20180524-348
By:
- 王惋;
- 卢佳音;
- 焦月华;
- 王毅超;
- 姜瞻梅;
- 田波;
- 王玉堂;
- 侯俊财
Publication type:
Article
高效液相色谱-串联质谱法测定乳制品中的莫奈太尔及其代谢物.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 325, doi. 10.7506/spkx1002-6630-20180305-045
By:
- 吴映璇;
- 林峰;
- 陈思敏
Publication type:
Article
粗毛纤孔菌三萜类化合物的诱导合成及其抗氧化功能分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 157, doi. 10.7506/spkx1002-6630-20180530-430
By:
- 康宁;
- 王占斌;
- 李德海;
- 王銮
Publication type:
Article
膜醭毕赤酵母真空干燥制剂对热环境耐受力的提高.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 112, doi. 10.7506/spkx1002-6630-20180511-170
By:
- 张鸿雁;
- 王文军;
- 邓丽莉;
- 姚世响;
- 曾凯芳
Publication type:
Article
氨基化Fe3O4-SiO2固定化磷脂酶A1.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 84, doi. 10.7506/spkx1002-6630-20180614-264
By:
- 李进红;
- 操丽丽;
- 庞敏;
- 潘丽军;
- 侯志刚;
- 水龙龙;
- 鲍赛;
- 姜绍通
Publication type:
Article
锦橙皮渣膳食纤维微粉化及其功能特性分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 8, doi. 10.7506/spkx1002-6630-20180615-330
By:
- 易甜;
- 崔文文;
- 王明锐;
- 姚晶晶
Publication type:
Article
扩增区域对鲊广椒细菌MiSeq测序的影响.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 134, doi. 10.7506/spkx1002-6630-20180529-402
By:
- 王玉荣;
- 杨成聪;
- 葛东颖;
- 尚雪娇;
- 张振东;
- 郭壮
Publication type:
Article
高效液相色谱-质谱法测定畜肉中的卡拉胶.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 298, doi. 10.7506/spkx1002-6630-20180404-044
By:
- 张会亮;
- 黄传峰;
- 李佩璇;
- 江丰;
- 孙姗姗;
- 丁宏;
- 曹进
Publication type:
Article
超高效液相色谱-串联质谱法测定豆芽中植物生长调节剂残留量的不确定度评定
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 292, doi. 10.7506/spkx1002-6630-20180323-304
By:
- 李静;
- 张居舟;
- 余晓娟;
- 刘毅
Publication type:
Article
深绿木霉嗜酸性阿魏酸酯酶酶学性质及生物质转化分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 121, doi. 10.7506/spkx1002-6630-20180522-311
By:
- 高兆建;
- 许祥;
- 王先凤;
- 芦宁;
- 王旭东;
- 张铁柱;
- 张抗震;
- 焦巍
Publication type:
Article
再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20180314-182
By:
- 赵尹毓;
- 田筱娜;
- 周光宏;
- 张万刚
Publication type:
Article
熟制、高压灭菌和复热对粉蒸肉挥发性风味物质的影响.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 187, doi. 10.7506/spkx1002-6630-20181009-063
By:
- 张哲奇;
- 臧明伍;
- 张凯华;
- 李丹;
- 王守伟;
- 李笑曼
Publication type:
Article
QuEChERS-高效液相色谱-串联质谱测定牛奶中 6 种玉米赤霉烯酮类毒素.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 304, doi. 10.7506/spkx1002-6630-20180509-141
By:
- 谢瑜杰;
- 陈辉;
- 彭涛;
- 代汉慧;
- 胡雪艳;
- 范春林;
- 呼秀智;
- 薛占永
Publication type:
Article
超高效液相色谱-串联质谱法测定茶叶中草甘膦和草铵膦的残留量.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 337, doi. 10.7506/spkx1002-6630-20180404-045
By:
- 杨梅;
- 孙思;
- 刘文锋;
- 王安波;
- 潘承丹;
- 汪俭
Publication type:
Article
不同大分子乳化剂构建番茄红素纳米乳液的体外消化规律比较.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20180619-369
By:
- 洪泽翰;
- 吴婉仪;
- 李璐;
- 李雁;
- 解新安
Publication type:
Article
松茸和姬松茸挥发性成分比较分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 229, doi. 10.7506/spkx1002-6630-20180503-027
By:
- 张宪臣;
- 张朋杰;
- 容裕棠;
- 邱德义;
- 卢俊文;
- 华洪波
Publication type:
Article
人常乳与牛常乳中全谱游离氨基酸和水解氨基酸的对比.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 193, doi. 10.7506/spkx1002-6630-20180515-213
By:
- 关博元;
- 张正翰;
- 石佳鑫;
- 时旭;
- 岳喜庆;
- 杨梅
Publication type:
Article
枸杞木糖异构酶基因LbxylA的克隆、原核表达及多克隆抗体的制备.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 77, doi. 10.7506/spkx1002-6630-20180528-382
By:
- 赵建华;
- 李浩霞;
- 尹跃;
- 王亚军;
- 李彦龙;
- 樊云芳;
- 安巍;
- 曹有龙
Publication type:
Article
短小芽孢杆菌漆酶基因的克隆表达及重组漆酶降解黄曲霉毒素M1研究.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 92, doi. 10.7506/spkx1002-6630-20180516-249
By:
- 霍超;
- 卢海强;
- 刘晓宇;
- 李琪;
- 高洁;
- 桑亚新
Publication type:
Article
不同加水量腌制酱牛肉中挥发性风味物质变化.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 199, doi. 10.7506/spkx1002-6630-20181105-049
By:
- 李素;
- 周慧敏;
- 张顺亮;
- 刘嘉文;
- 赵冰;
- 潘晓倩;
- 许典;
- 郭雅;
- 刘博文
Publication type:
Article
海水暂养过程中缢蛏挥发性成分变化.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 206, doi. 10.7506/spkx1002-6630-20180513-188
By:
- 冉云;
- 张思嘉;
- 陈蓉;
- 冉照收;
- 徐继林;
- 廖凯
Publication type:
Article
酶解大豆分离蛋白的抗原活性变化及其抗原表位分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 64, doi. 10.7506/spkx1002-6630-20180612-187
By:
- 王章存;
- 袁路阳;
- 张露;
- 胡金强;
- 安广杰;
- 赵学伟
Publication type:
Article
鲟鱼传统发酵过程中挥发性风味物质的分析评价.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 236, doi. 10.7506/spkx1002-6630-20180514-199
By:
- 赵凤;
- 许萍;
- 曾诗雨;
- 杨兴
Publication type:
Article
老鹰茶特征性香气成分分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 220, doi. 10.7506/spkx1002-6630-20180128-384
By:
- 张蕾;
- 王杰;
- 罗理勇;
- 曾亮
Publication type:
Article
山西地方自然发酵蔬菜发酵过程中细菌多样性分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 106, doi. 10.7506/spkx1002-6630-20180615-306
By:
- 康建依;
- 洪洁;
- 高逸;
- 杨悦;
- 陈孟;
- 易欣欣;
- 高秀芝
Publication type:
Article
湖北优良茶树品系绿茶香气成分分析.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 251, doi. 10.7506/spkx1002-6630-20180206-088
By:
- 马林龙;
- 刘艳丽;
- 曹丹;
- 龚自明;
- 刘盼盼;
- 金孝芳
Publication type:
Article
紫甘蓝矢车菊色素苷的分析及其苷元的制备.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 257, doi. 10.7506/spkx1002-6630-20180515-223
By:
- 蒋晓岚;
- 石渝凤;
- 付周平;
- 成琳;
- 刘亚军;
- 高丽萍;
- 夏涛
Publication type:
Article
基于近红外光谱的大鲵肉粉掺伪鉴别及纯度检测.
Published in:
Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 331, doi. 10.7506/spkx1002-6630-20180413-180
By:
- 杨慧;
- 陈德经;
- 夏冬辉;
- 辛茜;
- 陈海涛;
- 金文刚
Publication type:
Article