Works matching IS 10026630 AND DT 2018 AND VI 39 AND IP 10

Results: 48

不同抑制剂对苦瓜粉味觉的修饰效果.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 298, doi. 10.7506/spkx1002-6630-201810045
By:
- 张慧敏;
- 邓媛元;
- 张瑞芬;
- 张雁;
- 魏振承;
- 马永轩;
- 刘磊;
- 张名位
Publication type:
Article
3 个产地不同等级庐山云雾茶挥发性成分主成分分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 206, doi. 10.7506/spkx1002-6630-201810032
By:
- 刘晔;
- 葛丽琴;
- 王远兴
Publication type:
Article
采收期谷物中真菌毒素产毒菌的筛选鉴定.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 312, doi. 10.7506/spkx1002-6630-201810047
By:
- 裴世春;
- 李妍;
- 高建伟;
- 王岩;
- 王琳;
- 韩基东
Publication type:
Article
膳食纤维粉体流动性与其颗粒结构的关系.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 84, doi. 10.7506/spkx1002-6630-201810014
By:
- 王阳;
- 颜才植;
- 叶发银;
- 雷琳;
- 赵国华
Publication type:
Article
乳清分离蛋白-阿拉伯胶分子内复合物制备共轭亚油酸微球及其稳定性分析
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 35, doi. 10.7506/spkx1002-6630-201810006
By:
- 姚晓琳;
- 陈玉;
- 舒蒙;
- 张琨;
- 姜发堂
Publication type:
Article
冻融循环下抗冻多肽对冷冻马铃薯面团的品质保护及作用机理.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 7, doi. 10.7506/spkx1002-6630-201810002
By:
- 李灵;
- 陈旭;
- 汪少芸
Publication type:
Article
安卡红曲霉酸性蛋白酶分离纯化及部分酶学性质分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 118, doi. 10.7506/spkx1002-6630-201810019
By:
- 袁江兰;
- 何首春;
- 康旭;
- 黄亚明;
- 陈晓敏
Publication type:
Article
响应面法优化酶解藜麦糠蛋白制备抗氧化肽工艺.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 158, doi. 10.7506/spkx1002-6630-201810025
By:
- 田旭静;
- 段鹏慧;
- 范三红;
- 张婧婷
Publication type:
Article
莲房原花青素低聚体纳米脂质体的制备及其稳定性、抗氧化性分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 97, doi. 10.7506/spkx1002-6630-201810016
By:
- 尹浩;
- 陈娅;
- 陶涛;
- 谢笔钧;
- 孙智达
Publication type:
Article
贵州遵义辣椒矿质元素含量与其品质相关性分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 215, doi. 10.7506/spkx1002-6630-201810033
By:
- 张建;
- 杨瑞东;
- 陈蓉;
- 彭益书;
- 文雪峰;
- 任海利
Publication type:
Article
刺参ACE抑制肽制备及降压功效分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 125, doi. 10.7506/spkx1002-6630-201810020
By:
- 华鑫;
- 孙乐常;
- 万楚君;
- 唐逸;
- 翁凌;
- 刘光明;
- 曹敏杰
Publication type:
Article
橙皮苷-壳寡糖复合物的制备及其理化性质分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 14, doi. 10.7506/spkx1002-6630-201810003
By:
- 曹汝鸽;
- 赵亚丽;
- 周中凯
Publication type:
Article
大目金枪鱼皮明胶的理化性质及结构分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 40, doi. 10.7506/spkx1002-6630-201810007
By:
- 韩霜;
- 马良;
- 杨晖;
- 黄丹丹;
- 张宇昊
Publication type:
Article
西地区13 个主栽桑品种的桑椹营养与药用品质综合评价.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 250, doi. 10.7506/spkx1002-6630-201810038
By:
- 何雪梅;
- 孙健;
- 梁贵秋;
- 邱长玉;
- 李杰民;
- 李丽;
- 李昌宝;
- 盛金凤;
- 刘国明;
- 零东宁;
- 唐雅园
Publication type:
Article
褪黑素诱导sts基因表达提高葡萄白藜芦醇含量.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 165, doi. 10.7506/spkx1002-6630-201810026
By:
- 许丽丽;
- 岳倩宇;
- 卞凤娥;
- 翟衡;
- 姚玉新
Publication type:
Article
AB-8大孔树脂纯化绿豆皮黄酮工艺优化及纯化前后抗氧化能力比较.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 283, doi. 10.7506/spkx1002-6630-201810043
By:
- 李侠;
- 臧学丽;
- 徐祎博;
- 王大为
Publication type:
Article
蓝靛果酒发酵工艺优化及发酵过程对花色苷的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 151, doi. 10.7506/spkx1002-6630-201810024
By:
- 梁敏;
- 包怡红
Publication type:
Article
基于微型DNA条形码的多种动物源性成分的鉴定.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 326, doi. 10.7506/spkx1002-6630-201810049
By:
- 潘艳仪;
- 邱德义;
- 陈健;
- 杨维东;
- 岳巧云
Publication type:
Article
SPME-GC-MS分析炭黑曲霉挥发性物质的条件优化.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 318, doi. 10.7506/spkx1002-6630-201810048
By:
- 李梦华;
- 王国义;
- 张晓旭;
- 张磊;
- 程湛;
- 马丽艳;
- 李景明
Publication type:
Article
剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 112, doi. 10.7506/spkx1002-6630-201810018
By:
- 叶陵;
- 李勇;
- 王蓉蓉;
- 刘成国;
- 蒋立文;
- 邓放明;
- 周辉
Publication type:
Article
黑线鳕鱼皮胶原蛋白胰蛋白酶酶解多肽对UVB诱导HaCaT光损伤的抑制作用.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 185, doi. 10.7506/spkx1002-6630-201810029
By:
- 董丽莎;
- 李妍妍;
- 张红燕;
- 崔晨茜;
- 韩姣姣;
- 王朝阳;
- 司开学;
- 周君;
- 芦晨阳;
- 苏秀榕
Publication type:
Article
‘桂葡6号’葡萄酒花色苷组分HPLC-MS分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 269, doi. 10.7506/spkx1002-6630-201810041
By:
- 成果;
- 黄羽;
- 杨莹;
- 谢林君;
- 黄小云;
- 余欢;
- 谢太理;
- 周咏梅;
- 张劲
Publication type:
Article
基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 222, doi. 10.7506/spkx1002-6630-201810034
By:
- 周文杰;
- 张芳;
- 王鹏;
- 詹萍;
- 田洪磊
Publication type:
Article
谷维素/谷甾醇与单甘酯复合凝胶油形成过程及分子作用特性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 89, doi. 10.7506/spkx1002-6630-201810015
By:
- 李胜;
- 马传国;
- 刘君;
- 司天雷
Publication type:
Article
文冠果落果黄酮成分分析及抑菌性评价.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 53, doi. 10.7506/spkx1002-6630-201810009
By:
- 杨小慧;
- 石光波;
- 拜晓彬;
- 赵晨煊;
- 李博生
Publication type:
Article
香菇β-葡聚糖的提取及其对淀粉消化性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 71, doi. 10.7506/spkx1002-6630-201810012
By:
- 陈忠秋;
- 冯涛;
- 庄海宁;
- 杨焱;
- 张劲松
Publication type:
Article
鲜莲结合酚的提取及其抗氧化活性分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 304, doi. 10.7506/spkx1002-6630-201810046
By:
- 王振宇;
- 葛胜晗;
- 周阿容;
- 孔子浩;
- 曾绍校;
- 郑宝东;
- 林少玲;
- 胡嘉淼
Publication type:
Article
不同酵母和氮源对笃斯越橘果酒香气的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 257, doi. 10.7506/spkx1002-6630-201810039
By:
- 魏铭;
- 赵莱昱;
- 杨航宇;
- 吴玉文;
- 李腾;
- 王绍阳;
- 朱保庆;
- 张柏林
Publication type:
Article
昆仑雪菊多酚对花生油氧化稳定性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 46, doi. 10.7506/spkx1002-6630-201810008
By:
- 白云慧;
- 王国义;
- 温海超;
- 张磊;
- 倪元颖;
- 李景明
Publication type:
Article
Cu<sup>2＋</sup>对多粘类芽孢杆菌增殖及其转化人参皂苷的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 145, doi. 10.7506/spkx1002-6630-201810023
By:
- 肖茹雪;
- 臧埔;
- 郜玉钢;
- 赵岩;
- 祝洪艳;
- 何忠梅;
- 杨鹤;
- 刘双利;
- 张连学
Publication type:
Article
大豆分离蛋白-花青素复合物的制备及其蛋白结构与功能性质分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 20, doi. 10.7506/spkx1002-6630-201810004
By:
- 江连洲;
- 陈思;
- 李杨;
- 吴长玲;
- 王中江;
- 张巧智;
- 齐宝坤;
- 隋晓楠;
- 陈复生;
- 许振国
Publication type:
Article
产酯香功能菌对酱香型酒醅的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 199, doi. 10.7506/spkx1002-6630-201810031
By:
- 陈梦圆;
- 刘学彬;
- 汪平;
- 陈剑;
- 蔡雪梅;
- 罗爱民
Publication type:
Article
提取技术对粗毛纤孔菌三萜类化合物制备及体外降血脂作用的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 291, doi. 10.7506/spkx1002-6630-201810044
By:
- 李德海;
- 杜令娟;
- 康宁;
- 顾嘉林;
- 王占斌
Publication type:
Article
2 种方法提取阿拉伯木聚糖对馒头面团特性及品质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 65, doi. 10.7506/spkx1002-6630-201810011
By:
- 陈洁;
- 田贝贝
Publication type:
Article
裸燕麦米和燕麦粉加工所得麸皮中β-葡聚糖和酚酸的分布.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 1, doi. 10.7506/spkx1002-6630-201810001
By:
- 陈中伟;
- 汪玲;
- 牛瑞;
- 赵芳芳;
- 孙俊;
- 徐斌
Publication type:
Article
不同加工处理方式对牛肉中Neu5Gc解离的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 28, doi. 10.7506/spkx1002-6630-201810005
By:
- 梁美莲;
- 朱秋劲;
- 刘春丽;
- 王坤
Publication type:
Article
基于16S rRNA高通量测序方法比较新疆冷水鱼肠道中微生物多样性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 138, doi. 10.7506/spkx1002-6630-201810022
By:
- 黄丽丽;
- 张艳;
- 周红;
- 倪永清
Publication type:
Article
基于SPME-GC-MS和PCA的不同萃取头对新疆烤羊肉香气成分萃取效果比较.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 234, doi. 10.7506/spkx1002-6630-201810036
By:
- 席嘉佩;
- 詹萍;
- 田洪磊;
- 王鹏;
- 耿秋月;
- 王永晓;
- 张芳;
- 姬云云
Publication type:
Article
香榧不同部位提取物的抗氧化和酶抑制活性比较分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 78, doi. 10.7506/spkx1002-6630-201810013
By:
- 张露;
- 刘鹏飞;
- 涂宗财;
- 谢星;
- 张恕雅;
- 沙小梅;
- 王辉;
- 戴花剑
Publication type:
Article
短乳杆菌天然质粒分类.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 173, doi. 10.7506/spkx1002-6630-201810027
By:
- 孙大庆;
- 李洪飞;
- 杨健;
- 宋大巍
Publication type:
Article
椪柑浮皮时挥发性成分变化及萜烯类物质合成基因表达特征.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 131, doi. 10.7506/spkx1002-6630-201810021
By:
- 姚世响;
- 曹琦;
- 谢姣;
- 邓丽莉;
- 曾凯芳
Publication type:
Article
电子鼻应用于猪肉丸子香味预测.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 228, doi. 10.7506/spkx1002-6630-201810035
By:
- 蒋强;
- 郑丽敏;
- 田立军;
- 国栋;
- 蒙万隆
Publication type:
Article
芝麻林素的酸催化反应与抗氧化性分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 59, doi. 10.7506/spkx1002-6630-201810010
By:
- 李晓栋;
- 汪学德;
- 王楠楠;
- 马宇翔
Publication type:
Article
微滴数字PCR技术在多拷贝木聚糖酶酿酒酵母工程菌筛选中的应用.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 179, doi. 10.7506/spkx1002-6630-201810028
By:
- 兰雪;
- 张斯童;
- 李哲;
- 常浩;
- 孙旸;
- 王刚;
- 陈欢;
- 王春凤;
- 陈光
Publication type:
Article
ε-聚赖氨酸复配防腐剂在酱腌菜中的应用.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 276, doi. 10.7506/spkx1002-6630-201810042
By:
- 宋萌;
- 付强;
- 时艺翡;
- 程雅文;
- 郑佐兴;
- 谭之磊;
- 贾士儒
Publication type:
Article
基于OAV和AEDA对工夫红茶的PLSR分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 242, doi. 10.7506/spkx1002-6630-201810037
By:
- 肖作兵;
- 王红玲;
- 牛云蔚;
- 朱建才;
- 马宁
Publication type:
Article
6 种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 263, doi. 10.7506/spkx1002-6630-201810040
By:
- 吴莹莹;
- 鲍大鹏;
- 王瑞娟;
- 陈洪雨;
- 王红梅
Publication type:
Article
干酪乳杆菌细菌素的抗菌机制分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 193, doi. 10.7506/spkx1002-6630-201810030
By:
- 马佳歌;
- 于微;
- 李佳君;
- 周诗昊
Publication type:
Article