Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 5

Results: 44

基于肌浆蛋白质组研究黑切牛肉的形成机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 1, doi. 10.7506/spkx1002-6630-20181231-368

By:

吴爽;
王磊;
杨啸吟;
罗欣;
李航;
朱立贤;
张一敏

Publication type:

Article

欧盟转基因食品审慎监管经验及对我国的启示.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 282, doi. 10.7506/spkx1002-6630-20190409-113

By:

刘婷

Publication type:

Article

低升糖八宝粥的自稳定体系筛选及其 GI人体测试.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 143, doi. 10.7506/spkx1002-6630-20181207-093

By:

刘义凤;
段盛林;
柳嘉;
王成祥;
马淑红;
侯占群;
马芙俊;
苑鹏;
夏凯;
文剑;
韩晓峰

Publication type:

Article

从临床药物中筛选抑制梨果实采后青霉病的活性物质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 180, doi. 10.7506/spkx1002-6630-20190305-053

By:

张时馨;
彭丽桃;
范明;
杨书珍;
闫等

Publication type:

Article

现代海洋食品产业科技创新发展现状与政策建议.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 338, doi. 10.7506/spkx1002-6630-20191227-330

By:

王文月;
陈杭君;
李冬梅;
张辉

Publication type:

Article

基于转录组技术研究藻蓝蛋白在抑制非小细胞肺癌中的调控作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 93, doi. 10.7506/spkx1002-6630-20181227-325

By:

郝帅;
李爽;
王静;
吴婷婷;
张佳雯;
王成涛

Publication type:

Article

Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 128, doi. 10.7506/spkx1002-6630-20181114-155

By:

TONG Litao;
JU Zhiyuan;
GENG Donghui;
WANG Lili;
ZHOU Xianrong;
ZHOU Sumei

Publication type:

Article

可食用植物不同形态酚类化合物研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 266, doi. 10.7506/spkx1002-6630-20181212-154

By:

邢晨;
王俐娟;
王晓琴

Publication type:

Article

碳纳米管在茶叶品质与安全检测中的应用进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 315, doi. 10.7506/spkx1002-6630-20190213-053

By:

刘腾飞;
杨代凤;
董明辉;
徐琪;
赵佳昕

Publication type:

Article

乳状液胶体颗粒界面结构设计研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 246, doi. 10.7506/spkx1002-6630-20190313-162

By:

郑红霞;
陈鸿强;
高彦祥;
毛立科

Publication type:

Article

食品运载体系提高酚类物质生物利用度的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 323, doi. 10.7506/spkx1002-663010.7506/spkx1002-6630-20190228-225-20190228-225

By:

陈雨露;
孙婉秋;
高彦祥;
毛立科;
袁芳

Publication type:

Article

γ-kokumi肽及其合成酶γ-谷氨酰转肽酶的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 256, doi. 10.7506/spkx1002-6630-20190127-352

By:

伍圆明;
伍伦杰;
王莉;
林璐;
刘义;
孙伟峰;
丁文武

Publication type:

Article

轻微加工熟制鲐鱼品质特性及腐败菌鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 207, doi. 10.7506/spkx1002-6630-20190304-035

By:

张永杏;
唐峰华;
郭全友;
李保国

Publication type:

Article

小米糠黄酮对H<sub>2</sub>O<sub>2</sub>致HepG2氧化应激损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 159, doi. 10.7506/spkx1002-6630-20190101-013.

By:

郭增旺;
樊乃境;
田海芝;
滕飞;
李萌;
李杨;
王中江;
江连洲

Publication type:

Article

榆干离褶伞溶栓酶对酒精损伤血管内皮细胞的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 108, doi. 10.7506/spkx1002-6630-20190301-010

By:

李芳芳;
丛贺;
沈明花

Publication type:

Article

载锌与ε-聚赖氨酸抗菌膜的制备及其抗菌、物理性能研究.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 223, doi. 10.7506/spkx1002-6630-20190225-186

By:

汪慧;
吴旻;
赵瑜婕;
顾小炼;
张鑫利;
常超;
伍金娥

Publication type:

Article

超声改性大豆亲脂蛋白-羟丙基甲基纤维素乳液的冻融稳定性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 73, doi. 10.7506/spkx1002-6630-20190130-390

By:

钟明明;
廖一;
齐宝坤;
方琳;
孙禹凡;
谢凤英;
李杨

Publication type:

Article

‘巨峰’葡萄皮花色苷的分离纯化、结构鉴定及抗肿瘤活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 39, doi. 10.7506/spkx1002-6630-20190115-165

By:

薛宏坤;
谭佳琪;
刘钗;
刘成海

Publication type:

Article

6 种5,7-二羟基黄酮对巨噬细胞 M1极化的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 152, doi. 10.7506/spkx1002-6630-20190124-309

By:

郑梦菲;
刘健;
屈玮

Publication type:

Article

鸭油的体外抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 49, doi. 10.7506/spkx1002-6630-20190119-231

By:

龙霞;
宁俊丽;
黄先智;
丁晓雯

Publication type:

Article

基于文献计量的全球营养基因组学研究态势分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 237, doi. 10.7506/spkx1002-6630-20190716-213

By:

许智勇;
马爱民

Publication type:

Article

黄酒非生物稳定性的预测模型.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 31, doi. 10.7506/spkx1002-6630-20190219-106

By:

谢广发;
陆健;
孙军勇;
陆胤;
彭祺;
钱斌;
金建顺;
王兰;
傅祖康;
鲁振东;
刘彩琴

Publication type:

Article

日本保健功能食品市场综合治理考察与经验借鉴.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 331, doi. 10.7506/spkx1002-6630-20190916-194

By:

王新喜;
邓勇

Publication type:

Article

挂树和钙处理对樱桃果实贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 230, doi. 10.7506/spkx1002-6630-20190225-163

By:

张聪聪;
刘静珂;
吉茹;
逯新月;
颜佳薇;
艾佳音;
葛铭佳;
何玲

Publication type:

Article

光质对茶叶香气代谢物的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 299, doi. 10.7506/spkx1002-6630-20190217-076

By:

岳翠男;
王治会;
石旭平;
江新凤;
李延升;
杨普香

Publication type:

Article

微射流对野生黑豆蛋白结构及功能性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 87, doi. 10.7506/spkx1002-6630-20181229-358

By:

吴海涛

Publication type:

Article

玉米添加物对椰奶贮藏稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 214, doi. 10.7506/spkx1002-6630-20190117-206

By:

陈竟豪;
涂金金;
苏晗;
陈映彤;
曾绍校;
郑宝东;
卢旭

Publication type:

Article

高湿贮藏对青花菜黄化和糖代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 193, doi. 10.7506/spkx1002-6630-20190710-138

By:

赵紫迎;
贾雯茹;
左小霞;
金文渊;
金鹏;
郑永华

Publication type:

Article

热处理对淮山熟全粉理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 80, doi. 10.7506/spkx1002-6630-20190307-087

By:

苏小军;
卢成特;
王锋;
郭时印;
李文佳;
李清明

Publication type:

Article

酶解对豆腐干凝胶结构和理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 23, doi. 10.7506/spkx1002-6630-20190215-070

By:

陈凡凡;
滕飞;
韩松;
吴长玲;
周艳;
郭增旺;
王中江;
李杨

Publication type:

Article

酪蛋白糖基化对其胰蛋白酶消化物在免疫低下模型小鼠中免疫活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 122, doi. 10.7506/spkx1002-6630-20181213-163

By:

时佳;
刘宛宁;
付余;
赵新淮

Publication type:

Article

黑果枸杞花色苷提取物对胰脂肪酶活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 8, doi. 10.7506/spkx1002-6630-20190620-234

By:

张静;
米佳;
禄璐;
罗青;
闫亚美;
冉林武;
金波;
曹有龙

Publication type:

Article

空气放电处理对尖孢镰刀菌生理代谢和细胞膜的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 66, doi. 10.7506/spkx1002-6630-20190225-181

By:

刘梦蝶;
李彩云;
李洁;
严守雷;
王清章

Publication type:

Article

主动自发气调对桃吉尔霉抑制效果的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 186, doi. 10.7506/spkx1002-6630-20190217-080

By:

刘莎莎;
张玉笑;
王亮;
员丽苹;
陈勇;
张新华;
郭衍银

Publication type:

Article

桑叶生物碱对D-半乳糖诱导小鼠生物大分子氧化损伤的改善作用及机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 135, doi. 10.7506/spkx1002-6630-20190226-195

By:

杨忠敏;
王祖文;
黄先智;
丁晓雯

Publication type:

Article

不同冷藏条件下金枪鱼的水分迁移与脂肪酸变化的相关性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 200, doi. 10.7506/spkx1002-6630-20190303-017.

By:

王馨云;
谢晶

Publication type:

Article

基于主成分分析与马氏距离结合运用的婴幼儿配方奶粉营养综合评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 166, doi. 10.7506/spkx1002-6630-20190305-051

By:

张雪;
葛武鹏;
郗梦露;
杨莉;
何锐;
崔秀秀

Publication type:

Article

魔芋甘露寡糖抗肥胖活性及机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 115, doi. 10.7506/spkx1002-6630-20190926-323

By:

温永平;
朱迪;
孙健;
闫巧娟;
江正强

Publication type:

Article

抗菌肽 brevilaterin 与ε-聚赖氨酸对金黄色葡萄球菌的协同抑菌机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 15, doi. 10.7506/spkx1002-6630-20191009-055

By:

宁亚维;
苏丹;
付浴男;
韩盼盼;
王志新;
贾英民

Publication type:

Article

马铃薯燕麦复合面条热泵-热风联合干燥质热传递规律分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 57, doi. 10.7506/spkx1002-6630-20190228-221

By:

屈展平;
任广跃;
张迎敏;
段续;
张乐道

Publication type:

Article

麦麸中烷基间苯二酚诱导 HepG2 细胞自噬和凋亡.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 102, doi. 10.7506/spkx1002-6630-20190102-016

By:

郭亚洲;
杨小明;
李月英

Publication type:

Article

微囊藻毒素毒性及其作用机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 290, doi. 10.7506/spkx1002-6630-20190408-078

By:

贺燕;
黄先智;
丁晓雯

Publication type:

Article

食品中高氯酸盐的污染现状及毒理作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 276, doi. 10.7506/spkx1002-6630-20190221-127

By:

田一媚;
宫智勇

Publication type:

Article

枇杷功能成分及生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 306, doi. 10.7506/spkx1002-6630-20190128-361

By:

刘丽丽;
刘玉垠;
王杰，;
赵小娜，;
鲁周民

Publication type:

Article