Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 23

Results: 45

壳聚糖纳米粒子的制备和在食品抑菌中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 347, doi. 10.7506/spkx1002-6630-20191203-044

By:

谭啸;
邱婷婷;
李若男;
周丽莎;
赵艳云;
陈舜胜;
张洪才

Publication type:

Article

小农户生产经营食用农产品质量安全的法律治理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 338, doi. 10.7506/spkx1002-6630-20200105-044

By:

曹俊金;
阮赞林

Publication type:

Article

食源性Fe2＋/Fe3＋结合活性肽的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 329, doi. 10.7506/spkx1002-6630-20191205-059

By:

林善婷;
胡晓;
李来好;
杨贤庆

Publication type:

Article

多糖的乳化特性及其在乳液食品质构属性调控方面的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 322, doi. 10.7506/spkx1002-6630-20191011-085

By:

李安琪;
杨曦;
张菡;
郭玉蓉

Publication type:

Article

宰后肉品嫩化技术及其作用机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 311, doi. 10.7506/spkx1002-6630-20191106-075

By:

时海波;
诸永志;
方芮;
张新笑;
邹烨;
王道营;
徐为民

Publication type:

Article

改善睡眠功能的食药资源及保健食品应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 303, doi. 10.7506/spkx1002-6630-20200614-192

By:

张芳铭;
郑慧;
郑淘;
曾艺琼;
范郁冰;
李卫真;
周南;
何晋旭;
杨勇

Publication type:

Article

基于质谱的代谢组学技术在肉类科学中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 293, doi. 10.7506/spkx1002-6630-20200430-405

By:

王娟强;
李莹莹;
李石磊;
赵文涛;
姜锐;
王守伟

Publication type:

Article

多物理场促进抗性淀粉生成的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 283, doi. 10.7506/spkx1002-6630-20191020-204

By:

唐君钰;
周建伟;
高德;
程焕;
徐恩波;
刘东红

Publication type:

Article

乳酸菌对萨拉米香肠风味形成的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 273, doi. 10.7506/spkx1002-6630-20200416-204

By:

刘英丽;
万真;
杨梓妍;
于青林;
李磊;
王静

Publication type:

Article

核酸-微流控芯片检测食品病原微生物的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 266, doi. 10.7506/spkx1002-6630-20191227-335

By:

辛亮;
张兰威

Publication type:

Article

植物源天然产物作为抗生素佐剂联合抑菌研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 255, doi. 10.7506/spkx1002-6630-20191030-340

By:

郭钦;
张春艳;
彭凯;
蔡佳惠

Publication type:

Article

食源性致病菌交叉适应现象及分子机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 243, doi. 10.7506/spkx1002-6630-20200630-380

By:

陈欣;
胡玲萍;
应宇斌;
刘佳琳;
胡亚芹;
丁甜

Publication type:

Article

高氧气调包装对宰后牛半膜肌成熟过程中品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 236, doi. 10.7506/spkx1002-6630-20200512-126

By:

扶庆权;
王海鸥;
李坤;
杨平;
陈全战;
王婷婷

Publication type:

Article

L-半胱氨酸对葡萄交链孢霉腐病的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 228, doi. 10.7506/spkx1002-6630-20191010-058

By:

康慧芳;
乔勇进;
刘晨霞;
张怡;
孙大鹏

Publication type:

Article

抗菌肽PAF26对采后李果实褐腐菌的抑菌效果及机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 221, doi. 10.7506/spkx1002-6630-20191231-376

By:

蔡蜨;
李心丹;
邓丽莉;
曾凯芳

Publication type:

Article

壳聚糖-茶多酚复合物对冷藏南美白对虾的微生物区系与品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 212, doi. 10.7506/spkx1002-6630-20191010-067

By:

甘晖;
米强;
韦恺丽;
杨明伟;
卢小花;
,陈世富;
吕敏;
马华威

Publication type:

Article

1-甲基环丙烯处理对采后‘油’果实呼吸速率和活性氧代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 205, doi. 10.7506/spkx1002-6630-20200302-031

By:

林静颖;
李辉;
袁芳;
林育钊;
林河通

Publication type:

Article

挂树预贮对‘徐香’猕猴桃采后耐贮性和冷敏性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 197, doi. 10.7506/spkx1002-6630-20191104-027

By:

屈魏;
高萌;
冉昪;
李欢;
舒雪瑶;
饶景萍

Publication type:

Article

臭氧微纳米气泡处理对菠菜采后保鲜的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 190, doi. 10.7506/spkx1002-6630-20191102-01

By:

王雪青;
左进华;
闫志成;
史君彦;
王清;
关文强

Publication type:

Article

原位合成纳米SiOx/溶菌酶/茶多酚/壳聚糖复合保鲜涂膜对海鲈鱼鱼片保鲜性能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 181, doi. 10.7506/spkx1002-6630-20191026-293

By:

武娇;
杨华;
张家涛;
张冉;
孙彤;
谢晶;
郭晓华;
于建洋;
励建荣

Publication type:

Article

高菜硫代葡萄糖苷提取物对人结肠癌细胞 HCT116的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 172, doi. 10.7506/spkx1002-6630-20200223-245

By:

田艳;
邓放明;
赵玲艳;
廖安;
赖灯妮;
陈秋佳

Publication type:

Article

基于蒙特卡洛仿真的小麦仓储环节菌落总数风险评估方法.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 166, doi. 10.7506/spkx1002-6630-20190927-337

By:

王小艺;
陈谦;
赵峙尧;
熊科;
史策;
裴鹏刚

Publication type:

Article

大豆品种对毛霉菌发酵腐乳营养品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 159, doi. 10.7506/spkx1002-6630-20191113-167

By:

穆德伦;
乌日娜;
崔亮;
杨慧;
孙雪婷;
祝新媛;
武俊瑞

Publication type:

Article

提香温度对绿茶（香茶）干燥效能及风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 153, doi. 10.7506/spkx1002-6630-20191201-001

By:

蔺志远;
施江;
谭俊峰;
林智

Publication type:

Article

复合凝聚法制备绿咖啡油微胶囊及其性能.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 144, doi. 10.7506/spkx1002-6630-20191128-273

By:

谭睿;
申瑾;
董文江;
章中;
龙宇宙;
胡荣锁;
陈治华;
蒋快乐

Publication type:

Article

草鱼鱼鳞抗菌肽与肉桂精油联合抑菌作用及机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 100, doi. 10.7506/spkx1002-6630-20191106-079

By:

王雪燕;
陈瑛;
张嘉敏;
施永清

Publication type:

Article

超声改性对燕麦膳食纤维理化性质及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 130, doi. 10.7506/spkx1002-6630-20191118-201

By:

牛希;
史乾坤;
赵城彬;
尹欢欢;
许秀颖;
吴玉柱;
曹勇;
张浩;
刘景圣

Publication type:

Article

低频高强度超声波对鸡胸肉肌原纤维蛋白性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 122, doi. 10.7506/spkx1002-6630-20191205-067

By:

李可;
李三影;
扶磊;
赵颖颖;
张艳艳;
赵电波;
白艳红

Publication type:

Article

超高压处理对燕麦淀粉颗粒特性、热特性及流变学特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 114, doi. 10.7506/spkx1002-6630-20190908-106

By:

张晶;
张美莉

Publication type:

Article

超声辅助浸渍冷冻对猪肉水饺肉馅品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 107, doi. 10.7506/spkx1002-6630-20191123-267

By:

吴宇桐;
张潮;
孔保华

Publication type:

Article

不同解冻方式对冷冻竹荚鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 137, doi. 10.7506/spkx1002-6630-20191105-050

By:

王雪松;
谢晶

Publication type:

Article

金枪鱼暗色肉酶解优势肽鉴定及其体外抗氧化和血管紧张素转换酶抑制活性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 91, doi. 10.7506/spkx1002-6630-20191102-015

By:

王锐;
张迪雅;
李晔;
苏秀榕

Publication type:

Article

啤酒花中不同比例β-酸同系物的抗氧化及抑菌活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 83, doi. 10.7506/spkx1002-6630-20191112-157

By:

杨静文;
刘泽畅;
陈培;
杜伟栋;
范效兰;
石铭;
刘玉梅

Publication type:

Article

不同薯类淀粉结构性质与粉条品质的关系.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 77, doi. 10.7506/spkx1002-6630-20191123-271

By:

邹金浩;
李燕;
欧阳华峰;
郭时印;
苏小军;
宋勇;
李清明

Publication type:

Article

苯乳酸和醋酸联用对单核细胞增生李斯特菌的协同抑菌机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 70, doi. 10.7506/spkx1002-6630-20191106-071

By:

宁亚维;
付浴男;
何建卓;
苏丹;
侯琳琳;
王志新;
贾英民

Publication type:

Article

紫苏精油抑制灰绿曲霉的活性与机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 63, doi. 10.7506/spkx1002-6630-20191103-022

By:

袁康;
胡振阳;
陈可欣;
卢臣;
都立辉

Publication type:

Article

ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 56, doi. 10.7506/spkx1002-6630-20191112-155

By:

蓝蔚青;
张楠楠;
陈梦玲;
谢晶

Publication type:

Article

凝固温度对填充豆腐凝胶特性及分子间作用力的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 49, doi. 10.7506/spkx1002-6630-20200602-027

By:

金杨;
刘丽莎;
张小飞;
张清;
白洁;
郭宏;
彭义交

Publication type:

Article

不同储藏年限稻谷的品质及鲜湿米粉加工适应性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 42, doi. 10.7506/spkx1002-6630-20191217-193

By:

张玉荣;
周显青;
彭超;
李建飞

Publication type:

Article

不同品种大米组分含量与米饭加工品质特性的关系.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 35, doi. 10.7506/spkx1002-6630-20191029-327

By:

李枝芳;
姚轶俊;
张磊;
王立峰

Publication type:

Article

Effect of Adding Heat-Moisture Treated or Dry-Heat-Treated Highland Barley Flour on the Quality of Noodles.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 27, doi. 10.7506/spkx1002-6630-20191016-148

By:

XU Hanshan;
LI Lin;
CHEN Ling;
ZHENG Bo

Publication type:

Article

基于手机图像的不同贮藏时间下冷却羊肉的部位判别.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 21, doi. 10.7506/spkx1002-6630-20191104-041

By:

孟令峰;
朱荣光;
白宗秀;
郑敏冲;
顾剑峰;
马本学

Publication type:

Article

[C4mim]BF4、[C4Py]Cl离子液体与木瓜蛋白酶相互作用的荧光光谱分析和分子对接.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 15, doi. 10.7506/spkx1002-6630-20191105-053

By:

田康永;
杨吕清;
胡慧慧;
张海德

Publication type:

Article

氧化对羊肉肌原纤维蛋白分子与理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 8, doi. 10.7506/spkx1002-6630-20200615-197

By:

张海璐;
黄翔;
杨燃;
安凤平;
陆健康;
黄群

Publication type:

Article

杨梅素-丙烯醛加合物抗氧化及捕获丙烯醛活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 1, doi. 10.7506/spkx1002-6630-20200418-237

By:

卢永翎;
章鼎敏;
肖留榜;
吕丽爽

Publication type:

Article