Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 3

Results: 45

未成年人食物成瘾的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 295, doi. 10.7506/spkx1002-6630-20190128-355

By:

强悦越;
林少玲;
傅建炜;
曾绍校

Publication type:

Article

乳清蛋白及其生物活性肽调节血糖功能研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 266, doi. 10.7506/spkx1002-6630-20181024-278

By:

吴尚仪;
李乳姝;
石佳鑫;
李兰馨;
曹雪妍;
杨梅;
陶冬冰;
岳喜庆

Publication type:

Article

Helveticin-M 与绿原酸复配对大肠杆菌和肠炎沙门氏菌的抑菌效果及其机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 68, doi. 10.7506/spkx1002-6630-20190228-229

By:

王虹懿;
刘芳;
孙芝兰;
苏萌萌;
诸永志;
王道营;
徐为民;
彭景

Publication type:

Article

明胶-壳聚糖抗菌膜中啤酒花提取物的释放行为.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 151, doi. 10.7506/spkx1002-6630-20190213-057

By:

陈婷;
赵九阳;
刘玉梅

Publication type:

Article

中间型极限 pH 值牛肉嫩度劣变机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 260, doi. 10.7506/spkx1002-6630-20190124-312

By:

孔潇;
罗欣;
朱立贤;
宋恩亮;
张文华;
张一敏

Publication type:

Article

膳食纤维的黏度特性及其生理功能研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 224, doi. 10.7506/spkx1002-6630-20181202-020

By:

蔡松铃;
刘琳;
战倩;
张宇;
温雅迪;
刘逸;
许泽坤;
隋中泉

Publication type:

Article

红茶品质及其相关生化因子研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 246, doi. 10.7506/spkx1002-6630-20190217-077

By:

范捷;
王秋霜;
秦丹丹;
方开星;
朱海燕;
姜晓辉;
陈栋;
吴华玲

Publication type:

Article

不同贮藏温度下抹茶品质变化及其货架期预测.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 198, doi. 10.7506/spkx1002-6630-20190117-199

By:

刘政权;
张惠;
王会芳;
肖志鹏;
程淑华;
张正竹

Publication type:

Article

亚麻籽油对链脲佐菌素诱导大鼠糖尿病肾病的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 120, doi. 10.7506/spkx1002-6630-20181219-227

By:

牛佳卉;
付梦琪;
周茜;
王亚旭;
吴梦颖;
赵文;
王颉

Publication type:

Article

乳酸钙对仔姜低温贮藏期间品质影响的多变量分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 165, doi. 10.7506/spkx1002-6630-20190113-148

By:

付云云;
蒋成;
张静;
王鹏霖;
姜林君;
廖丽;
孔燕;
闫小倩;
陈安均

Publication type:

Article

基于动态流变学的明胶/变性淀粉共混体系溶胶-凝胶相互转变动力学解析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 37, doi. 10.7506/spkx1002-6630-20181031-365

By:

邹秀容;
朱建华;
刘日斌;
单斌

Publication type:

Article

牛磺酸对抑郁症模型小鼠的预防性干预作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 138, doi. 10.7506/spkx1002-6630-20181219-226

By:

袁静;
闫晨静;
周茜;
牛佳卉;
吴梦颖;
王亚旭;
王颉;
赵文

Publication type:

Article

涡流空化改善大豆分离蛋白溶解性的分子间作用机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 93, doi. 10.7506/spkx1002-6630-20190306-078

By:

任仙娥;
李春枝;
杨锋;
黄永春;
阎柳娟

Publication type:

Article

鼠尾草酸对α-淀粉酶的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 12, doi. 10.7506/spkx1002-6630-20181211-137

By:

王静;
刁翠茹;
王华丽;
李祥;
汪名春;
王浩

Publication type:

Article

罗非鱼头磷脂对RANKL诱导RAW264.7细胞分化的抑制作用及其对破骨细胞凋亡作用的机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 144, doi. 10.7506/spkx1002-6630-20181212-148

By:

马婷;
夏光华;
李川;
申铉日

Publication type:

Article

调环酸钙协同硝酸钙控制采后富士苹果苦痘病.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 205, doi. 10.7506/spkx1002-6630-20190124-308

By:

彭勇;
王君晓;
马玉荣;
刘佩;
王庆国

Publication type:

Article

中国香港食用农产品供应及监管经验借鉴.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 281, doi. 10.7506/spkx1002-6630-20190331-397

By:

张凯华;
臧明伍;
王守伟;
李丹;
张哲奇;
李笑曼

Publication type:

Article

基于区块链的生鲜食品移动追溯平台框架重构.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 314, doi. 10.7506/spkx1002-6630-20181119-217

By:

赵磊;
毕新华;
赵安妮

Publication type:

Article

煎炸食品中多环芳烃的生成及其控制技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 272, doi. 10.7506/spkx1002-6630-20181210-111

By:

张浪;
杜洪振;
田兴垒;
刘骞;
孔保华

Publication type:

Article

复合酶修饰对红薯淀粉分支结构和物化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 18, doi. 10.7506/spkx1002-6630-20190207-032

By:

肖瑀;
郭丽;
邓银凤;
王懿;
朱晨晨;
杜先锋

Publication type:

Article

不同贮藏温度对宰后猪里脊肉乳酸代谢通量的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 192, doi. 10.7506/spkx1002-6630-20190708-099

By:

张成云;
何兴兴;
庞广昌;
张德权;
张春晖;
关文强

Publication type:

Article

超巴氏杀菌对牛乳酪蛋白微观结构及凝聚性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 106, doi. 10.7506/spkx1002-6630-20190103-029

By:

张安琪;
王玉莹;
李瑞;
周国卫;
王琳;
王喜波

Publication type:

Article

植物甾醇酯对非酒精性脂肪肝大鼠部分血清代谢物的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 127, doi. 10.7506/spkx1002-6630-20181016-164

By:

欧阳鹏凌;
管玘;
曲丹;
丁信文;
杨丽;
宋立华

Publication type:

Article

颗粒粒径和相互作用对凝胶颗粒团簇硬度的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 75, doi. 10.7506/spkx1002-6630-20190122-280

By:

陈伟;
王鑫淼;
HADDE, Enrico Karsten;
朱敏;
臧永春;
季大怀;
陈建设

Publication type:

Article

热烫拉伸融化过程对Mozzarella干酪品质、分子间作用力及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 30, doi. 10.7506/spkx1002-6630-20181205-065

By:

李红娟;
王祎;
刘燕;
于洪梅;
李洪波;
于景华

Publication type:

Article

红曲霉对类Camembert干酪成熟期质构和风味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20190104-061

By:

王童;
逄晓阳;
芦晶;
马长路;
杨宝雨;
吴政;
梁佳祺;
张书文;
吕加平

Publication type:

Article

茉莉酸甲酯结合低温预贮对尖椒采后品质及生理特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 178, doi. 10.7506/spkx1002-6630-20181224-267

By:

刘瑶;
郑秋丽;
左进华;
高丽朴;
刘婧;
史君彦;
李淼;
王清

Publication type:

Article

射流空化对大豆分离蛋白-磷脂酰胆碱乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 99, doi. 10.7506/spkx1002-6630-20190106-079

By:

田甜;
江中洋;
王中江;
李杨;
李良

Publication type:

Article

藏羊肉宰后成熟过程中热休克蛋白27对肌原纤维蛋白及细胞凋亡酶的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 24, doi. 10.7506/spkx1002-6630-20181203-038

By:

孙金龙;
师希雄;
黄峰;
韩玲;
陈骋;
岳建伟

Publication type:

Article

干燥工艺对鱼油微胶囊结构和品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 86, doi. 10.7506/spkx1002-6630-20181228-344

By:

江连洲;
王朝云;
古力那孜·买买提努;
巨欢欢;
郭增旺;
綦玉曼;
李杨;
齐宝坤;
左锋;
范志军;
王中江

Publication type:

Article

不同高阻隔包装材料对烤鸭微生物及菌群多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 171, doi. 10.7506/spkx1002-6630-20190109-105

By:

穆罡;
罗欣;
梁荣蓉;
董鹏程;
毛衍伟;
朱立贤;
张一敏;
杨啸吟

Publication type:

Article

腐乳营养成分与质构特征及其偏相关分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 80, doi. 10.7506/spkx1002-6630-20190802-028

By:

庄洋;
陈露;
田成;
莫开菊;
汪兴平

Publication type:

Article

不同保鲜剂复合处理对鲜切芒果活性氧代谢、细胞膜透性和褐变的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 218, doi. 10.7506/spkx1002-6630-20190225-151

By:

袁芳;
邱诗铭;
李丽

Publication type:

Article

1-甲基环丙烯处理对采后李果实硬度变化的影响机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 185, doi. 10.7506/spkx1002-6630-20190717-235

By:

陈鸥;
吴雪莹;
邓丽莉;
曾凯芳

Publication type:

Article

刺梨不同干燥模型建立及综合品质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 49, doi. 10.7506/spkx1002-6630-20190503-009

By:

陈思奇;
顾苑婷;
王霖岚;
肖仕芸;
杜勃峰;
丁筑红

Publication type:

Article

南美白对虾过热蒸汽干燥特性及干燥数学模型.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 62, doi. 10.7506/spkx1002-6630-20181229-346

By:

员冬玲;
耿文广;
杜锐;
孙荣峰;
王寿权;
赵改菊

Publication type:

Article

蛋氨酸限制对高脂饮食诱导的肥胖小鼠胰岛功能损伤的改善作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 111, doi. 10.7506/spkx1002-6630-20181101-010

By:

罗婷玉;
杨玉辉;
许云聪;
高秋丽;
施用晖;
吴国卿;
乐国伟

Publication type:

Article

不同预冷时间下鮰鱼能量代谢和加工品质的相关性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 55, doi. 10.7506/spkx1002-6630-20190128-362

By:

章蔚;
石柳;
熊光权;
吴文锦;
李新;
乔宇;
丁安子;
廖李;
汪兰

Publication type:

Article

不同加工精度小麦粉储藏过程中脂类变化规律.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 159, doi. 10.7506/spkx1002-6630-20190225-162

By:

陈聪聪;
王新伟;
赵仁勇

Publication type:

Article

纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用研究发展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 232, doi. 10.7506/spkx1002-6630-20181211-139

By:

扈莹莹;
李其轩;
刘昊天;
孔保华;
陈倩

Publication type:

Article

藤茶提取物对素肉丸冷藏期间脂质和蛋白质氧化的抗氧化活性影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 212, doi. 10.7506/spkx1002-6630-20190207-024

By:

张煊;
徐玉;
薛海;
姜国川;
闫晓慧;
刘学军

Publication type:

Article

蛋白质组学在食品非热杀菌中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 288, doi. 10.7506/spkx1002-6630-20190120-240

By:

钱静亚;
张咪;
孙文敬;
代春华;
霍书豪;
马海乐

Publication type:

Article

基于先进材料的适配体传感器在真菌毒素快速检测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 305, doi. 10.7506/spkx1002-6630-20190125-330

By:

王嫦嫦;
马良;
刘微;
郭婷;
谭红霞;
张宇昊;
周鸿媛;
陈露;
李道亮

Publication type:

Article

食品组学在生物活性化合物营养功能特性研究中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 239, doi. 10.7506/spkx1002-6630-20181130-368

By:

李媛媛;
买梦奇;
胡小松;
张燕

Publication type:

Article

大豆蛋白自组装凝胶研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 254, doi. 10.7506/spkx1002-6630-20181218-212

By:

安迪;
洪瑞;
李良

Publication type:

Article