Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 19

Results: 45

水产品新鲜度检测方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 334, doi. 10.7506/spkx1002-6630-20190930-370

By:

马聪聪;
张九凯;
卢征;
韩建勋;
邢冉冉;
郝建雄;
陈颖

Publication type:

Article

壳聚糖-单糖美拉德反应产物的制备及其在抗菌和抗氧化中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 327, doi. 10.7506/spkx1002-6630-20190911-138

By:

邱婷婷;
谭啸;
李若男;
周丽莎;
赵艳云;
陈舜胜;
张洪才

Publication type:

Article

miRNA参与益生菌调节肠道屏障功能的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 318, doi. 10.7506/spkx1002-6630-20190911-146

By:

李艾黎;
张欣;
李颖;
杨佳杰;
马向阳;
贾新栋;
杜鹏

Publication type:

Article

多糖对肿瘤细胞自噬调控作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 311, doi. 10.7506/spkx1002-6630-20190904-057

By:

徐涵禹;
李雨婷;
金周雨;
宋慧

Publication type:

Article

肉品新型解冻技术及其对蛋白特性影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 303, doi. 10.7506/spkx1002-6630-20190920-259

By:

彭泽宇;
朱明明;
孙红东;
何鸿举;
王正荣;
赵圣明;
康壮丽;
马汉军

Publication type:

Article

石墨相氮化碳在食品分析前处理制备技术中的发展和应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 296, doi. 10.7506/spkx1002-6630-20191018-181

By:

马帅;
由天艳;
王坤;
王蒙;
潘立刚

Publication type:

Article

基于食源性细菌群体淬灭的生物膜控制研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 290, doi. 10.7506/spkx1002-6630-20200425-328

By:

王飞飞;
吴豪益;
林晨;
张岩;
傅玲琳;
王彦波

Publication type:

Article

脱氧雪腐镰刀菌烯醇的生物转化及其隐蔽型毒素的形成研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 281, doi. 10.7506/spkx1002-6630-20190908-104

By:

唐语谦;
潘药银;
刘晨迪;
杨继国

Publication type:

Article

食用菌多糖分析方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 272, doi. 10.7506/spkx1002-6630-20200512-140

By:

邵双宇;
司夏利;
张岩松;
屠鹏飞;
张庆英

Publication type:

Article

细菌纤维素在植物细胞壁结构与功能研究中的应用及进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 263, doi. 10.7506/spkx1002-6630-20190929-349

By:

李昭锋;
曹潇;
朱杰;
陈思谦;
李琳

Publication type:

Article

玛咖活性成分及其淀粉研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 253, doi. 10.7506/spkx1002-6630-20200429-382

By:

李雪;
索柯柯;
张小苗;
伊娟娟;
朱家庆;
张黎明;
康巧珍;
郝利民;
鲁吉珂

Publication type:

Article

声动力技术在食品杀菌领域的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 245, doi. 10.7506/spkx1002-6630-20191008-018

By:

邱建清;
李世洋;
叶倩文;
林少玲;
曾绍校;
胡嘉淼

Publication type:

Article

共价有机骨架材料的性能及其在食品安全检测领域的应用进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 238, doi. 10.7506/spkx1002-6630-20191012-089

By:

刘婧怡;
赵海田;
姚磊

Publication type:

Article

超声辅助提高大豆蛋白纳米复合膜包装性能及其保鲜应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 230, doi. 10.7506/spkx1002-6630-20190903-040

By:

赵晓彤;
徐丽娜;
张宏;
张华江;
夏宁;
张英龙;
孙睿;
陈晓莹

Publication type:

Article

ε-聚赖氨酸对柑橘酸腐菌的抑菌活性及作用机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 221, doi. 10.7506/spkx1002-6630-20190824-258

By:

肖媛;
潘兆平;
尹春晓;
苏瑾;
胡筱;
朱向荣;
单杨;
付复华

Publication type:

Article

草菇响应低温胁迫的差异蛋白质组学分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 212, doi. 10.7506/spkx1002-6630-20190829-322

By:

吴志亮;
黄莹;
王则金

Publication type:

Article

桑黄子实体多糖的提取及其对D-半乳糖诱导的 3T3细胞损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 204, doi. 10.7506/spkx1002-6630-20190906-078

By:

胡晓彤;
叶玉洁;
石光;
赵南晰;
谷明柳;
闫宇宁;
周嘉宁;
安丽萍

Publication type:

Article

桑叶生物碱对D-半乳糖诱导氧化损伤模型小鼠肾脏的改善作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 198, doi. 10.7506/spkx1002-6630-20190816-179

By:

杨忠敏;
沈以红;
王祖文;
黄先智;
丁晓雯

Publication type:

Article

嗜酸乳杆菌在初始弱酸碱条件下对 HT-29 细胞免疫因子的调节作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 191, doi. 10.7506/spkx1002-6630-20191110-108

By:

张秋月;
王刚;
陈坤朋;
潘道东;
曾小群;
吴振;
郭宇星

Publication type:

Article

桦褐孔菌多糖对高脂饮食诱导的高脂血症大鼠血脂和肝脏的保护作用及机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 185, doi. 10.7506/spkx1002-6630-20191015-147

By:

崔敬爱;
王思霁;
刘畅;
于婷;
陈晓平

Publication type:

Article

茶籽皂苷对链脲佐菌素诱导的糖尿病大鼠血糖的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 179, doi. 10.7506/spkx1002-6630-20190624-283

By:

刘芷君;
林玲;
雷郑延;
曾文治;
程福建;
林全女;
杨江帆

Publication type:

Article

1-脱氧野尻霉素对肥胖小鼠肝细胞线粒体合成与自噬能力的改善作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 170, doi. 10.7506/spkx1002-6630-20190923-275

By:

李思远;
宁俊丽;
丁晓雯;
黄先智

Publication type:

Article

常压等离子体射流对鸡肉肌原纤维蛋白结构和流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 124, doi. 10.7506/spkx1002-6630-20190916-202

By:

李可;
李燕;
康超娣;
相启森;
赵电波;
白艳红

Publication type:

Article

表没食子儿茶素没食子酸酯对L-茶氨酸调节小鼠血清及肠道游离氨基酸的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 154, doi. 10.7506/spkx1002-6630-20190829-325

By:

彭影琦;
袁冬寅;
林玲;
龚志华;
孙洪波;
王恒;
王松柏;
肖文军

Publication type:

Article

高压均质对大豆分离蛋白-大豆异黄酮相互作用及其复合物功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 146, doi. 10.7506/spkx1002-6630-20190929-344

By:

王娜;
吴长玲;
陈凡凡;
李杨;
滕飞

Publication type:

Article

蒸汽爆破对牛骨理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 140, doi. 10.7506/spkx1002-6630-20190903-043

By:

张舒晴;
刘圣勇;
马鹏

Publication type:

Article

不同干燥方式对红花玉兰花蕾挥发油成分及抗氧化、抗菌活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 132, doi. 10.7506/spkx1002-6630-20190905-074

By:

程嘉莉;
马江;
肖爱华;
朱仲龙;
桑子阳;
马履一

Publication type:

Article

夏枯草蜂蜜提取物对硫酸葡聚糖诱导肠上皮细胞损伤的保护作用及其机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 162, doi. 10.7506/spkx1002-6630-20190926-321

By:

万正瑞;
李强强;
王凯;
吴黎明

Publication type:

Article

分段式远红外-热泵干燥对龙眼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 118, doi. 10.7506/spkx1002-6630-20191020-210

By:

彭健;
王蔚婕;
唐道邦;
温靖;
李璐;
杨婉媛;
吴继军;
余元善

Publication type:

Article

超微粉碎对4 种杂粮粉理化性质及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 111, doi. 10.7506/spkx1002-6630-20190912-150

By:

王博;
姚轶俊;
李枝芳;
王立峰

Publication type:

Article

真空协同大豆分离蛋白复合冷冻保护剂对速冻饺子馅品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 105, doi. 10.7506/spkx1002-6630-20190903-030

By:

张艳艳;
王文涛;
张中义;
柴颖;
刘兴丽;
王宏伟;
张华

Publication type:

Article

超声处理对鲫鱼皮胶原蛋白的自组装行为和理化性质影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 98, doi. 10.7506/spkx1002-6630-20190826-275

By:

贾俊强;
孙晟源;
周晓瑞;
缪楠;
朱玉杰;
吴琼英

Publication type:

Article

浓香型白酒窖池分层分位点池底窖泥pH值、主要有机酸与钙、镁离子之间的相关性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 90, doi. 10.7506/spkx1002-6630-20191020-201

By:

张会敏;
孟雅静;
王艳丽;
胡心行;
王银辉;
黄艳;
周庆伍;
李安军;
王录;
邢新会

Publication type:

Article

果胶/酪蛋白酸钠复合运载体系的构建及对番茄红素的控释机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 83, doi. 10.7506/spkx1002-6630-20191021-227

By:

王擎宇;
王梦遥;
黄慧敏;
蒋云;
董会彬;
陈蕾

Publication type:

Article

酪蛋白与可溶性大豆多糖的酶促糖基化产物制备及其性能分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 74, doi. 10.7506/spkx1002-6630-20191006-006

By:

刘郁琪;
覃小丽;
阚建全;
钟金锋

Publication type:

Article

丁香酚对蓝莓链格孢霉的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 68, doi. 10.7506/spkx1002-6630-20190909-112

By:

葛达娥;
魏照辉;
图尔荪阿依·图尔贡;
潘玥;
王帆;
陶宁萍;
周剑忠;
刘小莉

Publication type:

Article

北疆早、中熟本土苹果品质分析与评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 62, doi. 10.7506/spkx1002-6630-20191006-005

By:

伊丽米努尔;
何苗;
陆彪;
依巴代提·木合旦尔;
罗青红

Publication type:

Article

核桃仁细胞结构观察及其氧化过程中的变化与拉曼光谱分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 53, doi. 10.7506/spkx1002-6630-20191015-143

By:

蓝文言;
曹嘉成;
齐琳;
吉洋洋;
何爱民;
段玉权;
荣瑞芬

Publication type:

Article

基于果胶特性改变的罐藏黄桃质构软化机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 45, doi. 10.7506/spkx1002-6630-20190904-052

By:

于笑颜;
吕健;
毕金峰;
王凤昭;
李旋;
吴昕烨

Publication type:

Article

10 种植物精油对腐生葡萄球菌抑制效果比较及肉桂精油抑菌机制分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 38, doi. 10.7506/spkx1002-6630-20190826-282

By:

蓝蔚青;
刘嘉莉;
翁忠铭;
陈梦玲;
谢晶

Publication type:

Article

抗菌肽brevilaterin与柠檬酸联用对大肠杆菌的协同抑菌机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 31, doi. 10.7506/spkx1002-6630-20191008-026

By:

宁亚维;
苏丹;
付浴男;
刘杨柳;
王志新;
贾英民

Publication type:

Article

颗粒形绿茶的物理特性与外形品质关联性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 25, doi. 10.7506/spkx1002-6630-20190930-367

By:

郭丽;
余方林;
赵锋;
张悦;
朱荫;
戴伟东;
董春旺;
林智

Publication type:

Article

基于深度置信网络-多类模糊支持向量机的粮食供应链危害物风险预警.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 17, doi. 10.7506/spkx1002-6630-20190916-205

By:

王小艺;
李柳生;
孔建磊;
金学波;
苏婷立;
白玉廷

Publication type:

Article

百里香精油微胶囊对摩根氏菌和变形杆菌产组胺机制的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 9, doi. 10.7506/spkx1002-6630-20190923-268

By:

于红红;
吴明颖;
王庆玲;
董娟;
卢士玲

Publication type:

Article

牛肌红蛋白热加工过程中多肽稳定性影响因素分析及其在真实性鉴别中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20200327-405

By:

李莹莹;
康超娣;
张颖颖;
赵文涛;
李家鹏;
李慧晨;
王守伟

Publication type:

Article