Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 10

Results: 45

副溶血性弧菌毒素编码基因的微量、可视化检测.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 288, doi. 10.7506/spkx1002-6630-20190125-323

By:

苏晨丽;
陈兰明

Publication type:

Article

磁性氧化石墨烯的制备及用于乳制品中邻苯二甲酸酯类塑化剂的测定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 317, doi. 10.7506/spkx1002-6630-20190505-029

By:

于玲;
邢翠娟;
何旭;
董丽丽;
赵哲;
申文龙;
边晓巧

Publication type:

Article

超高效液相色谱-质谱联用技术解析黑果枸杞超临界CO2萃取物中黄酮类天然产物结构.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 206, doi. 10.7506/spkx1002-6630-20190505-033

By:

束彤;
丁丽娜;
王茜;
贾彩惠;
邱亦亦;
阮晖

Publication type:

Article

杨大俏，王锦旭，李来好，杨贤庆，马海霞，岑剑伟，王悦齐.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 38, doi. 10.7506/spkx1002-6630-20190524-295

By:

杨大俏;
王锦旭;
李来好;
杨贤庆;
马海霞;
岑剑伟;
王悦齐

Publication type:

Article

改良QuEChERS技术结合超高效液相色谱-串联质谱法同时测定果蔬中高氯酸盐、氯酸盐和溴酸盐.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 324, doi. 10.7506/spkx1002-6630-20190123-295

By:

盛华栋;
潘项捷;
张水锋;
刘敏芳;
施元旭;
王璐璐;
陆文琪

Publication type:

Article

果蔬发酵乳酸菌的筛选、鉴定及发酵性能分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 166, doi. 10.7506/spkx1002-6630-20190421-281

By:

王璐;
王伟伟;
王艳霞;
张瑶;
宋元达

Publication type:

Article

食品中肌醇测定用菌株的筛选及检测方法建立和应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 88, doi. 10.7506/spkx1002-6630-20190324-305

By:

张宁;
范迪;
杨燕;
王赢;
徐琼;
崔学文;
房玉国;
闻宏亮;
秦峰;
刘浩;
范一灵

Publication type:

Article

QuEChERS-超高效液相色谱-串联质谱法快速测定辣椒红色素中9 种非食用色素.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 311, doi. 10.7506/spkx1002-6630-20190119-232

By:

牛瑜琦;
马晓斐;
李挥;
张敬轩;
高文惠

Publication type:

Article

多阶导数紫外光谱法快速测定生物转化液中的肉桂醇、肉桂醛和肉桂酸.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 180, doi. 10.7506/spkx1002-6630-20190508-063

By:

江艳艳;
粟桂娇;
马丽;
黄秋容;
于唱;
李丽丽

Publication type:

Article

不同产地鲜辣椒发酵郫县豆瓣的品质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 213, doi. 10.7506/spkx1002-6630-20190610-102

By:

王雪梅;
孙文佳;
李亚隆;
胡超琼;
李佳釔;
车振明;
刘平

Publication type:

Article

太平洋牡蛎壳制备L-天冬氨酸螯合钙的工艺优化及表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 238, doi. 10.7506/spkx1002-6630-20190423-310

By:

王真;
姜岁岁;
张帆;
王润芳;
冯雪;
汪瑞;
李诗洋;
赵元晖

Publication type:

Article

Plackett-Burman试验设计联用Box-Behnken 响应面法优化脂肪替代物的制备.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 255, doi. 10.7506/spkx1002-6630-20190506-038.

By:

安攀宇;
汪静心;
肖岚;
李燮昕;
李维;
梁欣梅

Publication type:

Article

黑曲霉发酵产木糖苷酶工艺优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 172, doi. 10.7506/spkx1002-6630-20190314-184

By:

汤勇;
丁鸿皓;
蔡俊

Publication type:

Article

凡纳滨对虾蛋白酶对酱油渣蛋白质的降解作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 131, doi. 10.7506/spkx1002-6630-20190419-253

By:

肖盼盼;
章骞;
翁凌;
张凌晶;
杨爽;
刘光明;
曹敏杰

Publication type:

Article

海藻酸钠-微孔淀粉固定化酯化酶工艺及其催陈新醋效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 159, doi. 10.7506/spkx1002-6630-20190813-142

By:

张慧霞;
王如福;
李建波;
王争争;
张茜

Publication type:

Article

基于“热失控”规律的香菇微波干燥工艺优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 230, doi. 10.7506/spkx1002-6630-20190515-156

By:

张志勇;
李元强;
刘成海;
燕子豪;
朱勇;
张友朋;
赵月明;
郑先哲

Publication type:

Article

混菌发酵鸭腿工艺优化及其贮藏品质特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 101, doi. 10.7506/spkx1002-6630-20190408-068

By:

阮一凡;
潘道东;
孙杨赢;
田宏伟;
汤晓艳

Publication type:

Article

沙棘果油棕榈油酸提取物的富集及改善胰岛素抵抗活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 272, doi. 10.7506/spkx1002-6630-20190429-381

By:

高山;
王嘉佳;
胡高爽

Publication type:

Article

乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 14, doi. 10.7506/spkx1002-6630-20191104-034

By:

钱柳;
米亚妮;
陈雷;
滕慧

Publication type:

Article

离子液体结合超声辅助和双水相萃取提取分离柑橘果皮中黄酮类化合物.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 265, doi. 10.7506/spkx1002-6630-20190403-048

By:

范晓伟;
冉露;
郭箐;
李迪;
孙颖迪;
周宋蕊;
陈宁;
许美琳;
易伦朝;
任达兵

Publication type:

Article

基于GC-MS和电子感官技术分析发芽对黑麦茶风味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 192, doi. 10.7506/spkx1002-6630-20190617-174

By:

陆晨浩;
王曦如;
仲梦涵;
郝怡宁;
陈尚兵;
王玉环;
邢常瑞;
袁建

Publication type:

Article

压榨及浸出工艺对大豆油稳定性影响及 IPLS-SPA特征波段选择方法应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 8, doi. 10.7506/spkx1002-6630-20190613-138

By:

张丙芳;
王玉林;
刘成海;
刘大森;
张丙秀;
刘勇;
牟艳秋;
孔庆明;
郑先哲

Publication type:

Article

保靖黄金茶1号工夫红茶加工工序对主要滋味物质形成的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 185, doi. 10.7506/spkx1002-6630-20190612-130

By:

余鹏辉;
陈盼;
黄浩;
赵熙;
钟妮;
刘姝娟;
郑红发;
龚雨顺

Publication type:

Article

高通量测序分析不同地区红腐乳细菌多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 110, doi. 10.7506/spkx1002-6630-20190408-087

By:

徐琼;
刘洋;
曲勤凤;
窦同海;
陈羽菲;
张娜娜;
赵磊;
钟江;
翁史昱;
杨捷琳;
赵国屏

Publication type:

Article

高通量测序分析大头菜发酵过程中真菌的多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 75, doi. 10.7506/spkx1002-6630-20190425-327

By:

吴进菊;
曾瑞萍;
张俊毅;
张一舟;
余海忠;
于博

Publication type:

Article

油酸对植物乳杆菌LIP-1生长及冻干存活率的影响及其机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 68, doi. 10.7506/spkx1002-6630-20190316-203

By:

何宗柏;
孙瑞胤;
鄂晶晶;
麻丽丽;
张晓宁;
王俊国

Publication type:

Article

香菇粉对干脆面面团流变特性及其油脂含量和分布的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 47, doi. 10.7506/spkx1002-6630-20191217-194

By:

张艳荣;
马宁鹤;
刘婷婷;
张闪闪;
徐新乐;
王大为

Publication type:

Article

制麦工艺对特种麦芽品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 21, doi. 10.7506/spkx1002-6630-20190709-115

By:

赵川艳;
尹永祺;
杨正飞;
王友根;
沙永山;
方维明

Publication type:

Article

不同处理方法对蟹味菇呈味物质释放的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 198, doi. 10.7506/spkx1002-6630-20190611-121

By:

李雪;
冯涛;
宋诗清;
庄海宁;
张文宏;
姚凌云;
孙敏;
徐志民

Publication type:

Article

共表达分子伴侣PDI和转录因子Aft1对毕赤酵母表达人溶菌酶的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 124, doi. 10.7506/spkx1002-6630-20190305-049

By:

王儒昕;
韩琴;
陈园园;
吴菁;
闫达中;
刘军;
李鑫

Publication type:

Article

降胆固醇益生菌对马铃薯酸奶发酵的影响与品质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 145, doi. 10.7506/spkx1002-6630-20190322-296

By:

郑佳;
何腊平;
陈翠翠;
刘涵玉;
陶菡

Publication type:

Article

奇亚籽皮多糖对乳状液聚集稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 29, doi. 10.7506/spkx1002-6630-20190920-261

By:

刘婷婷;
赵文婷;
刘鸿铖;
张闪闪;
陈玥彤;
王大为

Publication type:

Article

酸胁迫对S-腺苷甲硫氨酸和谷胱甘肽生物合成的影响及其生理机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 61, doi. 10.7506/spkx1002-6630-20190314-194

By:

王大慧;
徐若烊;
黎德超;
卫功元

Publication type:

Article

包覆花色苷W1/O/W2型乳液的消化特性及其缓释效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20190505-030

By:

徐伟丽;
张玉琪;
朱元昊;
鲁兆新

Publication type:

Article

黑莓汁树脂降酸工艺研究及其复合果汁制备.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 281, doi. 10.7506/spkx1002-6630-20190730-416

By:

张南海;
刘芮瑜;
董筱睿;
郭艺展;
余千慧;
赵亮;
张列兵;
王成涛;
吴薇;
籍保平;
葛章春;
周峰

Publication type:

Article

高吸附Pb2＋的异常威客汉姆酵母QF-1-1 吸附Pb2＋特性及机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 152, doi. 10.7506/spkx1002-6630-20191031-349

By:

李丽杰;
贺银凤

Publication type:

Article

鸡肉中金刚烷胺间接竞争ELISA检测方法的建立.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 304, doi. 10.7506/spkx1002-6630-20190123-293

By:

谭庶;
杨金易;
许吉华;
沈玉栋;
曾道平;
苏晓娜;
钟翠丽;
许小炫;
孙远明

Publication type:

Article

液相色谱-串联质谱法测定牛排产品中大豆蛋白含量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 297, doi. 10.7506/spkx1002-6630-20191013-105

By:

李莹莹;
张颖颖;
任南;
李石磊;
赵文涛;
田寒友;
王守伟

Publication type:

Article

郫县豆瓣自然与恒温后熟发酵工艺对比分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 138, doi. 10.7506/spkx1002-6630-20190324-299

By:

谢思;
赵晓燕;
杨舒郁;
刘庆;
吉礼;
刘平;
林洪斌;
车振明;
丁文武

Publication type:

Article

宣木瓜糯米酒澄清工艺及品质评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 246, doi. 10.7506/spkx1002-6630-20190603-020

By:

索安迪;
吴彩娥;
范龚健;
吴芳芳

Publication type:

Article

姜黄素与白首乌蛋白以及大豆分离蛋白相互作用的比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 53, doi. 10.7506/spkx1002-6630-20190715-195

By:

`邢永娜;
冯进;
李春阳

Publication type:

Article

聚赖氨酸偶联活性氧诱导酿酒酵母细胞凋亡.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 81, doi. 10.7506/spkx1002-6630-20190423-296

By:

侯颖;
马文瑞;
程雅文;
郑浩然;
谭之磊;
贾士儒

Publication type:

Article

基于高通量测序技术分析蜂粮微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 94, doi. 10.7506/spkx1002-6630-20190402-023

By:

刘玥佳;
韩业君;
彭文君;
牛庆生;
方小明;
赵亚周;
田文礼

Publication type:

Article

基于电子舌与SPME-GC-MS技术检测腐乳风味物质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 222, doi. 10.7506/spkx1002-6630-20190603-017

By:

樊艳;
李浩丽;
郝怡宁

Publication type:

Article

功能基因分析辅助筛选产双乙酰和乙偶姻乳酸菌.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 117, doi. 10.7506/spkx1002-6630-20190418-231

By:

杨铭;
郝晓娜;
罗天淇;
姜云芸;
杨贞耐;
朱宏;
张健

Publication type:

Article