Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 14

Results: 44

应用高通量测序技术检测小麦储藏过程中真菌群落的变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 109, doi. 10.7506/spkx1002-6630-20190526-309

By:

岳晓禹;
张华;
陈威风;
许文涛;
郭明璋

Publication type:

Article

Oleosin蛋白和磷脂酰胆碱相互作用对重组油体乳液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 42, doi. 10.7506/spkx1002-6630-20190527-324

By:

孙禹凡;
谢凤英;
钟明明;
齐宝坤;
李杨

Publication type:

Article

ARTP-DES连续诱变选育高产ε-聚赖氨酸突变株.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 131, doi. 10.7506/spkx1002-6630-20190517-191

By:

席志文;
黄林娜;
翟一畅;
惠丰立

Publication type:

Article

控制桃果实采后病害拮抗酵母的筛选及其固体制剂的制备.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 210, doi. 10.7506/spkx1002-6630-20190530-379

By:

张晓云;
闫雪莉;
吴锋;
顾香玉;
赵利娜;
张世涛;
张红印

Publication type:

Article

菠萝蜜果醋发酵菌种的选育及发酵特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 183, doi. 10.7506/spkx1002-6630-20190604-034

By:

何宇宁;
黄和;
钟赛意;
刘海;
秦小明

Publication type:

Article

蜂房哈夫尼菌群体感应对其生物膜及泳动性的调控作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 169, doi. 10.7506/spkx1002-6630-20190624-288

By:

朱耀磊;
侯红漫;
张公亮;
郝洪顺

Publication type:

Article

iKnife智能刀-快速蒸发离子化质谱实时检测空气油炸带鱼的脂质组学品质特征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 314, doi. 10.7506/spkx1002-6630-20190731-428

By:

张蒙娜;
宋恭帅;
王海星;
饶伟;
王宏海;
沈清

Publication type:

Article

甲醇芽孢杆菌蛋白酶的水解特性及酪蛋白水解产物活性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 153, doi. 10.7506/spkx1002-6630-20190629-398

By:

杨智杰;
郑喆;
蔡淼;
赵笑;
罗天淇;
黎润坤;
陈超;
曹永强;
杨贞耐

Publication type:

Article

树枝状表面增强拉曼散射基底制备及孔雀石绿痕量检测.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 294, doi. 10.7506/spkx1002-6630-20190326-342

By:

赵静晨;
黄丹丹;
朱树华

Publication type:

Article

辣根过氧化物酶催化阿魏酸交联果胶物化特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 9, doi. 10.7506/spkx1002-6630-20190729-399

By:

刘延照;
李想;
刘功继;
李洁;
严守雷

Publication type:

Article

清除蜡样芽孢杆菌生物被膜的CIP程序优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 138, doi. 10.7506/spkx1002-6630-20190719-247

By:

黄子彧;
林莹莹;
宋思家;
任发政;
郭慧媛

Publication type:

Article

烟曲霉单宁酶Kex2位点突变及酶学特性表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 124, doi. 10.7506/spkx1002-6630-20190611-111

By:

卢海强;
陈伟;
黄蕾;
谷新晰;
田洪涛

Publication type:

Article

纳米铜/低密度聚乙烯复合膜在乳制品中的铜迁移.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 321, doi. 10.7506/spkx1002-6630-20190401-010

By:

卢珊;
胡长鹰;
张勤军;
钟怀宁;
胡晓红

Publication type:

Article

基于GC-TOF-MS代谢组学研究高度黑糯米酒后发酵阶段代谢差异.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 88, doi. 10.7506/spkx1002-6630-20190725-333

By:

姜丽;
苏伟;
母应春;
王洪琳;
赵驰

Publication type:

Article

海鲈鱼糜加工及凝胶形成过程中蛋白质的变化机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 15, doi. 10.7506/spkx1002-6630-20190620-232

By:

刘芳芳;
林婉玲;
李来好;
吴燕燕;
杨少玲;
黄卉;
杨贤庆;
林织

Publication type:

Article

基于Label-free技术的汉麻籽不同发芽时期蛋白质组学分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 190, doi. 10.7506/spkx1002-6630-20190619-217

By:

董艳;
张正海;
王宁;
孙宇峰;
魏连会;
宋淑敏;
姬妍茹;
杨庆丽;
石杰;
田媛

Publication type:

Article

浆果皱缩对晋西南地区‘赤霞珠’葡萄及葡萄酒品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 239, doi. 10.7506/spkx1002-6630-20190802-044

By:

李俊楠;
宁鹏飞;
任瑞华;
杨君;
张振文

Publication type:

Article

基于菌株水平肠道内植物乳杆菌定性定量研究方法的建立.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 82, doi. 10.7506/spkx1002-6630-20190625-311

By:

姜帅铭;
马臣臣;
游政凯;
张家超

Publication type:

Article

酸热诱导大豆分离蛋白纳米颗粒形成及其荷载姜黄素的特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 1, doi. 10.7506/spkx1002-6630-20190526-314

By:

袁丹;
赵谋明;
张思锐;
黄燚;
周非白

Publication type:

Article

基于无模板随机合成鸟嘌呤四聚体的荧光“开启” 生物传感器用于粮食中呕吐毒素的快速检测.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 301, doi. 10.7506/spkx1002-6630-20190320-262

By:

韩逸陶;
孙立君;
张艳;
宋晓杰;
高雪;
王丽;
谢刚

Publication type:

Article

3 株乳杆菌发酵籼米粉浆及其产酶特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 161, doi. 10.7506/spkx1002-6630-20190515-168

By:

梁言;
陈中;
刘秉杰

Publication type:

Article

铁皮石斛多糖提取及对羟自由基诱导的 SH-SY5Y 细胞凋亡的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 286, doi. 10.7506/spkx1002-6630-20190802-033

By:

张雅丹;
赵梦倩;
杨煜佼;
徐友志;
王梓郡;
王焱君;
许迪雅;
张琳;
周彬彬

Publication type:

Article

食窦魏斯氏菌协同植物乳杆菌改善四川泡菜风味: Analysis on Differences in Flavonoids and Aroma Compounds of Different Wine Grape Varieties.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 102, doi. 10.7506/spkx1002-6630-20190626-332

By:

张楠笛;
祝林;
许琴;
向文良

Publication type:

Article

温度和pH值对鸡胸软骨II型胶原蛋白的结构、黏度和热稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 66, doi. 10.7506/spkx1002-6630-20190624-294

By:

许蓉;
郑淋;
赵谋明

Publication type:

Article

盐应激对大肠杆菌O157:H7存活和毒力基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 95, doi. 10.7506/spkx1002-6630-20190613-149

By:

余兰林;
姬赛赛;
禹金龙;
付文静;
张林;
李蛟龙;
高峰;
江芸

Publication type:

Article

等离子体活性水腌制对猪肉肌原纤维蛋白氧化及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 36, doi. 10.7506/spkx1002-6630-20191029-319

By:

孙克奎;
金声琅;
潘雅燕;
王燕

Publication type:

Article

蛋白质用量对黄油基淡奶油搅打前乳液性质及搅打性能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 23, doi. 10.7506/spkx1002-6630-20190619-218

By:

代克克;
陈碧芬;
黄丽华;
蔡勇建;
赵秀杰;
邓欣伦;
赵谋明;
赵强忠

Publication type:

Article

炒制时间及炒制方式对青稞挥发性风味化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 271, doi. 10.7506/spkx1002-6630-20190724-323

By:

张垚;
张文刚;
党斌;
杨希娟;
陈丹硕;
郝静

Publication type:

Article

超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 72, doi. 10.7506/spkx1002-6630-20190701-017

By:

王红梅;
蒋思睿;
陶阳;
韩永斌

Publication type:

Article

蛋清粉对糜米-小麦粉面团特性及馒头品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 30, doi. 10.7506/spkx1002-6630-20190619-224

By:

马薇薇;
李文钊;
魏敬;
田苗苗;
陈欢;
阮美娟

Publication type:

Article

基于多元统计方法分析陈酿条件对浙江玫瑰醋香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 262, doi. 10.7506/spkx1002-6630-20190620-246

By:

穆晓静;
方冠宇;
蒋予箭

Publication type:

Article

炒籽温度及初始水分含量对葵花籽酱挥发性风味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 278, doi. 10.7506/spkx1002-6630-20190731-432

By:

李翠翠;
侯利霞;
汪学德;
刘宏伟

Publication type:

Article

茅台镇酱香型白酒酿造大曲及环境中可培养细菌多样性及功能分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 195, doi. 10.7506/spkx1002-6630-20190517-203

By:

任爱容;
黄永光;
涂华彬

Publication type:

Article

库车小白杏内生细菌多样性及其产酶特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 203, doi. 10.7506/spkx1002-6630-20190529-359

By:

刘晓静;
楚敏;
朱静;
顾美英;
唐琦勇;
孙建;
朱璇;
张志东

Publication type:

Article

超高效液相色谱-串联质谱法测定保健食品中 90 种那非类药物.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 307, doi. 10.7506/spkx1002-6630-20190725-328

By:

马俊美;
王敬;
孙文毅;
蒋杰;
李强;
范素芳

Publication type:

Article

大豆亲脂蛋白组分分析及体外抗氧化特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 58, doi. 10.7506/spkx1002-6630-20190627-364

By:

曾剑华;
刘琳琳;
杨杨;
张娜;
朱秀清;
石彦国;
郑环宇;
王新越

Publication type:

Article

TGase和Ca<sup>2＋</sup>联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 50, doi. 10.7506/spkx1002-6630-20190727-368

By:

鲍佳彤;
宁云霞;
杨淇越;
梁丽雅;
李玲;
王洋;
俪珍

Publication type:

Article

苹果梨酵素发酵过程中的褐变与抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 116, doi. 10.7506/spkx1002-6630-20190515-151

By:

范昊安;
沙如意;
方晟;
薛淑龙;
陈雨;
黄俊;
崔艳丽;
毛建卫

Publication type:

Article

1 株副溶血性弧菌裂解性噬菌体VpJYP2的生物学特性及应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 146, doi. 10.7506/spkx1002-6630-20190514-147

By:

江艳华;
王联珠;
李风铃;
曲梦;
郭莹莹;
翟毓秀;
姚琳

Publication type:

Article

酱香型白酒1轮次酿造细菌的菌群结构.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 175, doi. 10.7506/spkx1002-6630-20190618-195

By:

胡小霞;
黄永光;
涂华彬;
胡峰;
程平言;
尤小龙

Publication type:

Article

顶空固相微萃取结合气相色谱-质谱联用对水塔陈醋挥发性风味成分的分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 255, doi. 10.7506/spkx1002-6630-20190727-361

By:

杨馥秀;
周考文

Publication type:

Article

基于激光诱导击穿光谱技术分析鳕鱼中 8 种元素含量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 247, doi. 10.7506/spkx1002-6630-20190821-222

By:

林雨青;
田野;
陈倩;
李颖;
林洪

Publication type:

Article

不同原料酿造单粮白酒风味物质特异性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 234, doi. 10.7506/spkx1002-6630-20190701-006

By:

江伟;
韦杰;
李宝生;
董建辉;
王晓军;
苏志华;
韩兴林;
皇甫洁;
栾春光;
郝建秦;
王德良

Publication type:

Article

不同酿酒葡萄果实类黄酮及香气物质差异分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 225, doi. 10.7506/spkx1002-6630-20190625-310

By:

胡丽;
彭文婷;
卢浩成;
王军

Publication type:

Article