Works matching IS 10026630 AND DT 2018 AND VI 39 AND IP 19

Results: 49

黑果腺肋花楸多酚的抑菌效果及对 α-淀粉酶活性的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 51, doi. 10.7506/spkx1002-6630-201819009

By:

徐艳阳;
仇洋;
王君旸;
张铁华;
颜伟强;
史成军

Publication type:

Article

茶多糖的结构特征与降血糖活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 162, doi. 10.7506/spkx1002-6630-201819025

By:

宋林珍;
朱丽云;
高永生;
李素芳;
张拥军

Publication type:

Article

基于微生物群落结构相关的窖泥品质理化指标的筛选.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 44, doi. 10.7506/spkx1002-6630-201819008

By:

刘梅;
邓杰;
谢军;
李觅;
吴树坤;
黄治国

Publication type:

Article

五味子乙素对D-半乳糖致衰老小鼠学习记忆能力的改善作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 201, doi. 10.7506/spkx1002-6630-201819031

By:

刘聪;
孙伟静;
李宁;
高佳琪;
于泽鹏;
敬舒;
王春梅;
孙靖辉;
陈建光;
李贺

Publication type:

Article

真空冷冻干燥对乳酸菌损伤机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 273, doi. 10.7506/spkx1002-6630-201819042

By:

李明慧;
尚一娜;
霍麒文;
陈境;
张晓宁;
邢叶妮;
杨姝玉;
王俊国

Publication type:

Article

果酒酵母菌混合发酵的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 252, doi. 10.7506/spkx1002-6630-201819039

By:

张文文;
白梦洋;
吴祖芳;
翁佩芳;
苗英杰

Publication type:

Article

花椒属植物活性成分的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 303, doi. 10.7506/spkx1002-6630-201819046

By:

杨秀芳;
龙园园;
吴妍;
马养民

Publication type:

Article

谷物酿造传统食醋化学成分研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 322, doi. 10.7506/spkx1002-6630-201819048

By:

聂佳慧;
李艺;
秦雪梅;
李震宇

Publication type:

Article

白兰地香气成分的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 287, doi. 10.7506/spkx1002-6630-201819044

By:

王鑫;
李华;
王华

Publication type:

Article

肠道黏液层降解菌Akkermansia muciniphlia和肠道屏障功能关系研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 296, doi. 10.7506/spkx1002-6630-201819045

By:

高志鹏;
吴华;
耿欣;
宋靖仪;
张凯奇;
肖俊松

Publication type:

Article

海产品中重金属脱除的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 266, doi. 10.7506/spkx1002-6630-201819041

By:

王婷婷;
吴彦超;
李惠静

Publication type:

Article

早籼稻的品质分析与其压榨型鲜湿米粉加工适应性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 36, doi. 10.7506/spkx1002-6630-201819007

By:

周显青;
彭超;
张玉荣;
郭利利;
熊宁

Publication type:

Article

小米抗氧化肽的纯化及其抑制H<sub>2</sub>O<sub>2</sub>诱导损伤的胰岛素瘤细胞氧化应激作用

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 169, doi. 10.7506/spkx1002-6630-201819026

By:

王帅;
刘剑利;
霍雅鹏;
阎笑;
田思琪;
贺音;
曹向宇

Publication type:

Article

酚类化合物在脂肪生成和肥胖发生中的作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 313, doi. 10.7506/spkx1002-6630-201819047

By:

王振宇;
葛胜晗;
孔子浩;
黄志伟;
曾绍校;
郑宝东;
林少玲

Publication type:

Article

香气活力值在食品关键香气成分表征中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 329, doi. 10.7506/spkx1002-6630-201819049

By:

陈芝飞;
蔡莉莉;
郝辉;
赵志伟;
孙志涛;
马宇平;
刘前进;
杨靖;
董艳娟;
侯佩

Publication type:

Article

基于主成分分析法的熟化马铃薯品质评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 70, doi. 10.7506/spkx1002-6630-201819012

By:

杨军林;
任亚梅;
张武岗;
刘东茹;
魏君慧;
李亚妮

Publication type:

Article

鲜切西兰花贮藏期病原菌分离鉴定及植物精油对其抑制效果.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 241, doi. 10.7506/spkx1002-6630-201819037

By:

黄文部;
马菀笛;
文豪;
曾茜;
何靖柳;
秦文

Publication type:

Article

中国食品安全指数的初步测度.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 247, doi. 10.7506/spkx1002-6630-201819038

By:

李太平;
刘静

Publication type:

Article

冻藏期间蛋黄胶凝化现象及成因分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 29, doi. 10.7506/spkx1002-6630-201819006

By:

闫峥蓉;
赵英;
迟玉杰

Publication type:

Article

谷粒湿热处理对薏仁米淀粉形态、结构与热特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 128, doi. 10.7506/spkx1002-6630-201819020

By:

刘星;
范楷;
司文帅;
张其才;
饶钦雄;
杨俊花;
宋卫国

Publication type:

Article

药桑叶中活性物质的提取及对 α-葡萄糖苷酶的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 19, doi. 10.7506/spkx1002-6630-201819004

By:

郝蒙蒙;
崔汉钊;
韩爱芝;
杨玲

Publication type:

Article

仿刺参卵和体壁多肽的制备及免疫活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 188, doi. 10.7506/spkx1002-6630-201819029

By:

张健;
王共明;
刘少伟;
张毅;
赵云苹;
李振铎;
井月欣;
刘芳

Publication type:

Article

生姜提取物对苯并芘染毒小鼠Ⅱ相酶的诱导作用及对Nrf2-Keap1通路的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 175, doi. 10.7506/spkx1002-6630-201819027

By:

高增明;
马冉冉;
刘步云;
王永丽;
王斌;
李大鹏;
李锋

Publication type:

Article

热与超声波对多聚半乳糖醛酸酶的钝化动力学.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 90, doi. 10.7506/spkx1002-6630-201819015

By:

毕秀芳;
陈丽伊;
赵彩霞;
车振明

Publication type:

Article

表没食子儿茶素没食子酸酯体内外调节大鼠胆固醇代谢的机制.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 134, doi. 10.7506/spkx1002-6630-201819021

By:

葛建;
林芳;
张永勇;
邓同乐;
胡华军;
刘军

Publication type:

Article

树莓果片微波膨化机理.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 103, doi. 10.7506/spkx1002-6630-201819017

By:

苏晓琳;
薛宏坤;
刘成海;
郑先哲

Publication type:

Article

内种皮色泽及其热烫脱除对压榨核桃油品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 24, doi. 10.7506/spkx1002-6630-201819005

By:

周晔;
樊玮;
宋晓波;
张俊佩;
裴东

Publication type:

Article

超声预处理对大豆蛋白酶解物结构及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 78, doi. 10.7506/spkx1002-6630-201819013

By:

许晶;
韩东;
王昱婷;
赵青山;
张晓松;
金花

Publication type:

Article

不同溶氧量下功率超声波控制成核对过氧化氢酶溶液冷冻干燥的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 85, doi. 10.7506/spkx1002-6630-201819014

By:

周新丽;
申炳阳;
张三强

Publication type:

Article

褪黑素处理对采后猕猴桃果实后熟衰老的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 226, doi. 10.7506/spkx1002-6630-201819035

By:

胡苗;
李佳颖;
饶景萍

Publication type:

Article

鲜切荸荠表面黄化过程中黄酮类物质和抗氧化活性变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 212, doi. 10.7506/spkx1002-6630-201819033

By:

李长乐;
潘永贵

Publication type:

Article

巴马长寿饮食模式在衰老小鼠模型中的抗氧化应激效果.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 147, doi. 10.7506/spkx1002-6630-201819023

By:

宋奇;
艾连中;
鲁红岩;
郝丹;
陈燏;
孙荟;
兰海静;
张祖韬;
李全阳

Publication type:

Article

超高压对低盐海藻鸡肉糜品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 96, doi. 10.7506/spkx1002-6630-201819016

By:

黄群;
王希希;
艾明艳;
郑宝东;
安凤平;
许正金;
傅凌韵

Publication type:

Article

黑灵芝多糖对脂多糖诱导巨噬细胞M1/M2 表型转化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 141, doi. 10.7506/spkx1002-6630-201819022

By:

刘想;
付王威;
牛晓琴;
颜雨新;
张贤益;
李文娟

Publication type:

Article

鲐鱼和大黄鱼冷藏期间体表细菌群落组成和代谢功能的比较分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 218, doi. 10.7506/spkx1002-6630-201819034

By:

程三红;
汤海青;
欧昌荣;
张梦思;
昝春兰;
李亚敏

Publication type:

Article

基于动态时间弯曲的马铃薯干腐病发病期时序高光谱诊断方法.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 233, doi. 10.7506/spkx1002-6630-201819036

By:

金秀;
齐海军;
李绍稳

Publication type:

Article

贮藏期鸡蛋新鲜度指标与S-卵白蛋白含量的相关关系.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 1, doi. 10.7506/spkx1002-6630-201819001

By:

付丹丹;
王巧华;
马美湖;
许锋

Publication type:

Article

电子束辐照对梅鱼鱼糜化学作用力、流变及其凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 7, doi. 10.7506/spkx1002-6630-201819002

By:

吕梁玉;
罗华彬;
吕鸣春;
杨文鸽;
张进杰;
楼乔明;
徐大伦;
傅佳

Publication type:

Article

干燥方式对秋葵超微粉理化特性及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 114, doi. 10.7506/spkx1002-6630-201819018

By:

王莹;
王辉;
王富;
杨绍兰

Publication type:

Article

饲养方式对苏尼特羊脂肪组织中脂肪代谢相关基因表达量的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 13, doi. 10.7506/spkx1002-6630-201819003

By:

杨蕾;
王柏辉;
罗玉龙;
王宇;
苏琳;
赵丽华;
靳烨

Publication type:

Article

5 种蔬菜对米饭餐后血糖反应的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 207, doi. 10.7506/spkx1002-6630-201819032

By:

朱瑞欣;
兰晓芳;
范志红;
王琳琳

Publication type:

Article

黑木耳多糖AAP-10对免疫抑制小鼠的免疫调节作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 196, doi. 10.7506/spkx1002-6630-201819030

By:

甘霓;
许海林;
吴小勇;
尹辉;
黄延盛;
宁初光

Publication type:

Article

南极磷虾及其产品中砷含量分析及安全性评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 182, doi. 10.7506/spkx1002-6630-201819028

By:

郭莹莹;
王联珠;
朱文嘉;
江艳华;
姚琳

Publication type:

Article

3 种木耳多糖的抗氧化活性与抑菌能力比较分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 64, doi. 10.7506/spkx1002-6630-201819011

By:

罗敬文;
司风玲;
顾子玄;
王林玲;
孟秀秀

Publication type:

Article

硒化米胚多糖的抗氧化性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 58, doi. 10.7506/spkx1002-6630-201819010

By:

罗敏;
陈德经;
韩豪;
辛茜

Publication type:

Article

高良姜油-羟丙基-β-环糊精包合物的抗氧化活性及抑制亚硝胺合成作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 120, doi. 10.7506/spkx1002-6630-201819019

By:

钟赛意;
刘寿春;
陈建平;
苏伟明;
谌素华;
刘海;
秦小明

Publication type:

Article

食品中的嘌呤含量分布及在贮藏加工中变化研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 260, doi. 10.7506/spkx1002-6630-201819040

By:

蔡路昀;
张滋慧;
曹爱玲;
沈琳;
谢晶;
励建荣

Publication type:

Article

高水分挤压组织化植物蛋白品质调控及评价研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 280, doi. 10.7506/spkx1002-6630-201819043

By:

朱嵩;
刘丽;
张金闯;
刘红芝;
胡晖;
石爱民;
王强

Publication type:

Article

鳕鱼皮胶原蛋白肽在Caco-2细胞单层模型中的吸收机制.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 154, doi. 10.7506/spkx1002-6630-201819024

By:

陈锐;
丁国芳;
杨最素;
余方苗;
黄芳芳;
唐云平;
张小军;
陈思;
梅光明

Publication type:

Article