Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 13

Results: 44

红树莓酒渣结构、理化性质以及吸附性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 46, doi. 10.7506/spkx1002-6630-20190602-004

By:

齐云飞;
张依瑶;
田景玉;
马铭鸿;
李玫萱;
王金玲

Publication type:

Article

Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 148, doi. 10.7506/spkx1002-6630-20190528-339

By:

ZHU Junfeng;
LIU Shuai;
ZHAO Pengyan;
ZHAO Jian;
LI Jiazeng;
WANG Tianqi;
WANG Li;
LIU Hongsheng

Publication type:

Article

抗菌肽 Jelleine-I 的抑菌稳定性及 Jelleine-I 系列脂肽对柑橘果实绿霉病的控制效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 199, doi. 10.7506/spkx1002-6630-20190918-233

By:

李心丹;
马佳宏;
王文军;
曾凯芳

Publication type:

Article

我国食品安全与数据科学交叉研究的科学计量学分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 291, doi. 10.7506/spkx1002-6630-20190608-078

By:

邵航;
宋英华;
李墨潇;
邵伟;
雷生姣;
库任俊;
夏亚琼

Publication type:

Article

乳铁蛋白对三唑酮诱导骨髓间充质干细胞损伤的修复作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 141, doi. 10.7506/spkx1002-6630-20190719-240

By:

谢银丹;
赵添玉;
许岩;
任皓威;
安晶晶;
刘宁

Publication type:

Article

蛋清源肠内营养粉的冲调特性及品质稳定性评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 38, doi. 10.7506/spkx1002-6630-20190624-292

By:

马艳秋;
迟媛;
宋冰洁;
马子泓;
迟玉杰

Publication type:

Article

直链淀粉和支链淀粉分子结构研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 267, doi. 10.7506/spkx1002-6630-20190626-330

By:

韩文芳;
林亲录;
赵思明;
李江涛;
牛桂红

Publication type:

Article

群体感应系统及其抑制剂对细菌生物被膜调控的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 227, doi. 10.7506/spkx1002-6630-20200109-115

By:

肖梦圆;
武瑞赟;
谭春明;
李平兰

Publication type:

Article

亚麻籽调节糖脂代谢作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 242, doi. 10.7506/spkx1002-6630-20190423-309

By:

史湘铃;
孙桂菊

Publication type:

Article

葡萄酒原产地鉴别技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 336, doi. 10.7506/spkx1002-6630-20190613-142

By:

苏颖玥;
王飞;
温昊松;
张进杰;
张昂;
袁春龙

Publication type:

Article

沙蓬的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 346, doi. 10.7506/spkx1002-6630-20190719-244

By:

许海燕;
冯鑫红;
张金玉;
马超美

Publication type:

Article

微生物代谢工程在花色苷生产过程中的应用现状和前景.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 260, doi. 10.7506/spkx1002-6630-20190618-202

By:

李跃;
李国瑞;
陈永胜

Publication type:

Article

蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 29, doi. 10.7506/spkx1002-6630-20190625-318

By:

邹波;
何广捷;
赵迪;
闫静;
张泽;
徐幸莲;
周光宏;
李春保

Publication type:

Article

仙草多糖对细胞氧化损伤的保护作.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 160, doi. 10.7506/spkx1002-6630-20190714-183

By:

何传波;
邓婷;
魏好程;
吴国宏;
上官宇晨;
熊何健

Publication type:

Article

抗性淀粉改善肠道功能及糖脂代谢的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 326, doi. 10.7506/spkx1002-6630-20190719-241

By:

李颖;
张欣;
杨佳杰;
马向阳;
侯俊财;
李艾黎

Publication type:

Article

原花青素对小鼠血脂代谢紊乱与肠道菌群干预的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 120, doi. 10.7506/spkx1002-6630-20190703-053

By:

杨昌铭;
肖瀛;
吴其国;
尹志婷;
周一鸣;
周小理

Publication type:

Article

不同烘焙程度与等级武夷肉桂茶品质差异分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 22, doi. 10.7506/spkx1002-6630-20190619-220

By:

徐邢燕;
陈思;
俞晓敏;
赵小嫚;
林宏政;
刘国英;
苏峰;
高峰;
孙云;
郝志龙

Publication type:

Article

肠溶性白藜芦醇电纺纤维的制备、性能及其体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20190617-165

By:

周军;
向舒;
邓姣;
刘鑫;
李湘洲

Publication type:

Article

辣木源多肽组分改善D-半乳糖致衰小鼠氧化损伤作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 127, doi. 10.7506/spkx1002-6630-20190626-351

By:

耿春阳;
林恋竹;
赵谋明;
朱启源

Publication type:

Article

我国食品安全连带赔偿立法的完善.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 302, doi. 10.7506/spkx1002-6630-20190626-344

By:

肖峰;
孙亮

Publication type:

Article

不同抑菌剂对青稞鲜湿面中蜡样芽孢杆菌的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 206, doi. 10.7506/spkx1002-6630-20190623-271

By:

王舒叆;
王子元;
张敏

Publication type:

Article

姜黄素类化合物的体外抗氧化活性及其对鸡红细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 96, doi. 10.7506/spkx1002-6630-20190629-406

By:

张婧菲;
韩红丽;
沈明明;
张莉莉;
王恬

Publication type:

Article

灵芝菌丝体多糖对人皮肤成纤维细胞氧化应激损伤的防护机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 174, doi. 10.7506/spkx1002-6630-20190710-134

By:

张佳婵;
邵卿;
王倩;
王昌涛;
赵丹;
李萌;
孙宝国;
刘继涛

Publication type:

Article

鲜食百香果果实品质综合评价模型的建立及应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 53, doi. 10.7506/spkx1002-6630-20190625-327

By:

马文霞;
倪玉洁;
谢倩;
何淑敏;
叶清华;
叶俊;
陈清西

Publication type:

Article

加热温度对麻鸭肌原纤维蛋白结构与凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 61, doi. 10.7506/spkx1002-6630-20191128-280

By:

王正雯;
田宏伟;
周富裕;
张志芳;
何俊;
孙杨赢;
曹锦轩;
潘道东

Publication type:

Article

原花青素对铁超载大鼠肾脏铁含量、氧化应激及Fas、Bax基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 106, doi. 10.7506/spkx1002-6630-20190702-021

By:

云少君;
褚东阳;
何兴帅;
张文芳;
冯翠萍

Publication type:

Article

高能球磨对大米淀粉物化特性和结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 89, doi. 10.7506/spkx1002-6630-20190623-277

By:

豁银强;
王尧;
陈江平;
刘松继;
刘传菊;
聂荣祖;
汤尚文

Publication type:

Article

超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 76, doi. 10.7506/spkx1002-6630-20190710-145

By:

刘竞男;
张智慧;
王琳;
王玉莹;
张安琪;
王喜波;
徐宁

Publication type:

Article

黑胡椒精油复合涂层对金华火腿理化特性及食用品质安全的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 193, doi. 10.7506/spkx1002-6630-20190626-353

By:

常红;
毕耀;
王颖;
潘道东;
党亚丽;
何俊;
曹锦轩

Publication type:

Article

静电纺丝技术在食品领域的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 283, doi. 10.7506/spkx1002-6630-20190614-153

By:

邓伶俐;
张辉

Publication type:

Article

采前套袋处理对蜜橘采后乙烯褪绿行为和贮藏特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 221, doi. 10.7506/spkx1002-6630-20190625-317

By:

冉皓杰;
范诗雨;
曾凯芳;
邓丽莉

Publication type:

Article

热风干燥温度对糯玉米理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 83, doi. 10.7506/spkx1002-6630-20190715-206

By:

周静宜;
赵一霖;
张浩;
曹勇;
刘景圣

Publication type:

Article

蓝莓花色苷对脂多糖诱导RAW 264.7细胞炎症及结肠癌细胞增殖、凋亡的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 133, doi. 10.7506/spkx1002-6630-20190617-176

By:

林杨;
杨平;
张琦;
郎宇曦;
邓皓天;
孟宪军

Publication type:

Article

真空包装结合避光处理对鲜切马铃薯的品质影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 184, doi. 10.7506/spkx1002-6630-20190704-059

By:

徐冬颖;
周福慧;
蒋海峰;
姜爱丽;
韦胜;
高雪晴;
陈晨;
胡文忠

Publication type:

Article

淡碱蒸胚对玉米胚及其毛油中真菌毒素的降解消除作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 8, doi. 10.7506/spkx1002-6630-20190605-049

By:

郑婷婷;
刘玉兰;
王戬东;
裴娅晓

Publication type:

Article

食品安全大数据标准体系建设研究.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 318, doi. 10.7506/spkx1002-6630-20200223-253

By:

张飞;
景亚萍;
朱平;
王大霞;
郭晓琰;
陶光灿

Publication type:

Article

不同方式干制龙眼果肉的粗多糖理化及生化特性比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 69, doi. 10.7506/spkx1002-6630-20190714-186

By:

王诗琪;
黄晓芸;
易阳;
黄菲;
王丽梅;
王宏勋

Publication type:

Article

色谱及色谱-质谱技术在复杂基质中赤霉素痕量分析中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 249, doi. 10.7506/spkx1002-6630-20190528-348

By:

姜长岭;
代金霞;
刘新;
鲁成银;
陈红平

Publication type:

Article

正常牛肉与DFD牛肉成熟过程中保水性和水分状态变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 14, doi. 10.7506/spkx1002-6630-20190529-356

By:

孙文彬;
罗欣;
毛衍伟;
张一敏;
朱立贤;
梁荣蓉;
左惠心;
明丹丹;
牛乐宝

Publication type:

Article

拮抗酵母挥发性单体桂皮醛对草莓采后灰霉病的防治.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 212, doi. 10.7506/spkx1002-6630-20190711-155

By:

郭虹娜;
刘佳;
奚裕婷;
周姣;
姜毅;
汪江琦;
张艳芬;
肖红梅

Publication type:

Article

表面等离子体共振传感器在食品安全检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 276, doi. 10.7506/spkx1002-6630-20190630-418

By:

黄昭;
曹亚男;
李跑;
赵振;
刘霞

Publication type:

Article

乳源外泌体的组成及其生物功能研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 310, doi. 10.7506/spkx1002-6630-20190617-175

By:

仝令君;
郝海宁;
张兰威;
易华西

Publication type:

Article

羽扇豆烷型五环三萜生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 235, doi. 10.7506/spkx1002-6630-20190715-194

By:

乔文姝;
赵海田;
姚磊

Publication type:

Article

烟酰胺核糖对酒精暴露小鼠抑郁样行为及肠黏膜通透性改善效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 112, doi. 10.7506/spkx1002-6630-20190630-439

By:

姜雨杉;
刘颖;
王子龙;
薛美兰;
常志尚;
梁惠

Publication type:

Article