Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 16

Results: 45

风干肉中产脂肪酶瑞士乳杆菌TR13 全基因组测序及序列分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 101, doi. 10.7506/spkx1002-6630-20190707-086

By:

田建军;
张开屏;
赵艳红;
李权威;
马牧然;
马俊杰;
曹凯慧;
靳烨

Publication type:

Article

酶解大豆分离蛋白-磷脂复合乳液的制备及稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 244, doi. 10.7506/spkx1002-6630-20190606-063

By:

郑建樟;
管军军;
路新开;
刘雪;
朱浩;
冀旭阳

Publication type:

Article

发酵香肠源抗氧化肽的稳定性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20200229-340

By:

栾晓旭;
冯美琴;
孙健

Publication type:

Article

挂面面片水分分布均匀度的快速定量表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 138, doi. 10.7506/spkx1002-6630-20190701-016

By:

石吉勇;
刘传鹏;
吴胜斌;
黄晓玮;
李志华;
邹小波

Publication type:

Article

新鲜草果中关键香气成分的分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 173, doi. 10.7506/spkx1002-6630-20190827-290

By:

胡智慧;
白佳伟;
杨文熙;
刘玉平;
孙宝国

Publication type:

Article

基于矿物元素指纹图谱技术的松江大米产地溯源.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 300, doi. 10.7506/spkx1002-6630-20190827-284

By:

石春红;
曹美萍;
胡桂霞

Publication type:

Article

高速逆流色谱法分离制备茯苓皮中茯苓酸A和茯苓酸B.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 179, doi. 10.7506/spkx1002-6630-20190807-081

By:

殷梦舟;
刘莹;
张莉佳;
王益;
黄文

Publication type:

Article

解淀粉芽孢杆菌抑菌肽的分离鉴定及其抑菌谱表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 126, doi. 10.7506/spkx1002-6630-20190505-020

By:

姚佳明;
田亚平

Publication type:

Article

多酚对热处理甜瓜汁挥发性关键异味组分的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 21, doi. 10.7506/spkx1002-6630-20190715-199

By:

孙钰清;
孔凡玉;
吴继红;
庞雪莉

Publication type:

Article

末水坛紫菜蛋白源抗氧化肽的制备、分离纯化与体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 37, doi. 10.7506/spkx1002-6630-20190822-231

By:

胡晓;
于娇;
陈胜军;
杨贤庆;
李来好;
吴燕燕

Publication type:

Article

枸杞不同生长期多糖的理化特性及结构分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 158, doi. 10.7506/spkx1002-6630-20190427-353

By:

张喜康;
赵宇慧;
刘军;
李佩佩;
马露;
王聪;
王丽萍;
刘敦华

Publication type:

Article

元素指纹图谱用于安化黑茶的原产地判别.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 286, doi. 10.7506/spkx1002-6630-20190304-033

By:

杨纯;
颜鸿飞;
吕小园;
陆静;
贺鹏

Publication type:

Article

高水分环境条件下普通和蜡质大麦淀粉不同比例复配体系的功能性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20190704-054

By:

赵神彳;
李鑫;
刘骞;
孔保华;
胡公社

Publication type:

Article

β-乳球蛋白、叶酸和视黄醇三元复合物的形成机制及功能性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 86, doi. 10.7506/spkx1002-6630-20190710-144

By:

包小妹;
钟俊桢;
周若楠;
周磊;
刘成梅

Publication type:

Article

模糊数学评价优化浓香花生油脂体的预处理参数及香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 202, doi. 10.7506/spkx1002-6630-20200121-258

By:

魏松丽;
孙晓静;
张丽霞;
芦鑫;
孟昭建;
孙强;
黄纪念;
张曼玉

Publication type:

Article

GC-MS与电子感官结合对烟熏液风味物质的分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 193, doi. 10.7506/spkx1002-6630-20190823-238

By:

宋丽;
陈星星;
谷风林;
胡可;
吴桂苹;
朱秋劲;
陶锐

Publication type:

Article

味觉分析系统对不同产地中华绒螯蟹滋味强度值的区分.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 132, doi. 10.7506/spkx1002-6630-20190408-090

By:

刘洪波;
姜涛;
骆仁军;
薛竣仁;
陈修报;
杨健

Publication type:

Article

食品中 Escherichia coli O157:H7微滴数字PCR 绝对定量检测方法的建立.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 259, doi. 10.7506/spkx1002-6630-20190320-266

By:

魏咏新;
马丹;
李丹;
徐蕾蕊;
魏海燕;
张西萌;
刘莉;
曾静

Publication type:

Article

基于金磁微粒模拟酶电化学增强体系检测抗坏血酸.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 151, doi. 10.7506/spkx1002-6630-20190409-114

By:

龚德状;
关桦楠;
吴巧艳;
宋岩;
刘博;
杨帆;
张娜

Publication type:

Article

豆浆成分对Bowman-Birk胰蛋白酶抑制剂热失活程度的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 15, doi. 10.7506/spkx1002-6630-20190423-299

By:

甄少波;
王建设;
何辉;
刘奕忍;
陈业明

Publication type:

Article

3 种氨基酸对西式熏煮火腿品质及 N-亚硝胺形成的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 29, doi. 10.7506/spkx1002-6630-2020303-047

By:

周亚军;
王楸颖;
马永强;
陈艳;
王淑杰

Publication type:

Article

火龙果茎植物甾醇对姜黄素纳米脂质体稳定性以及释放性能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 68, doi. 10.7506/spkx1002-6630-20190402-024

By:

黎雨浩;
李照莹;
周伟;
付调坤;
邹立强;
彭盛峰;
成策;
刘伟

Publication type:

Article

制油工艺对亚麻籽油品质及脂质伴随物含量的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 233, doi. 10.7506/spkx1002-6630-20191020-208

By:

于坤;
禹晓;
程晨;
陈鹏;
郑畅;
黄庆德;
邓乾春

Publication type:

Article

黑曲霉固态发酵对甘蔗叶酚类物质释放及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 110, doi. 10.7506/spkx1002-6630-20190703-033

By:

阎欲晓;
粟桂娇;
何勇强

Publication type:

Article

不同食盐添加量腌制对鸡肉脂质氧化、蛋白质氧化及食用品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 77, doi. 10.7506/spkx1002-6630-20190504-012

By:

瞿丞;
贺稚非1,2，;
王兆明;
刘超;
李俊宏;
李洪军

Publication type:

Article

不同蛋白质对大黄米淀粉老化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 45, doi. 10.7506/spkx1002-6630-20190709-121

By:

肖瑜;
杨新标;
林楠;
郑明珠;
刘景圣

Publication type:

Article

原料组分与工艺条件对腐竹品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 252, doi. 10.7506/spkx1002-6630-20191111-145

By:

蓝伟杰;
林莹;
康庆;
黄婷;
马二兰

Publication type:

Article

不同粒径薯渣纤维对小麦面团流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 62, doi. 10.7506/spkx1002-6630-20191031-355

By:

郑万琴;
谢勇;
覃小丽;
廖超;
胡潇;
刘琳;
刘越;
刘雄

Publication type:

Article

绿豆蛋白对荞麦淀粉糊化和流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 57, doi. 10.7506/spkx1002-6630-20190630-417

By:

修琳;
张淼;
许秀颖;
郑明珠;
刘景圣

Publication type:

Article

不同油脂对油炸食品中苯并(a)芘含量的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 94, doi. 10.7506/spkx1002-6630-20190705-075

By:

郑艺;
金晨憬;
何计国

Publication type:

Article

乳杆菌产X-脯氨酰-二肽酰基-氨肽酶活性对契达干酪抗氧化活性及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 117, doi. 10.7506/spkx1002-6630-20190703-037

By:

赵铭琪;
张秀秀;
李晓东;
刘璐;
张宏达;
张宏伟;
白杰

Publication type:

Article

热烫处理对高添加量马铃薯生全粉馕制品品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 52, doi. 10.7506/spkx1002-6630-20190828-311

By:

邹淑萍;
张谦;
孟伊娜;
马燕;
许铭强;
邰晓亮;
佟立涛

Publication type:

Article

基于GC-MS指纹图谱和多元统计学区分四川保宁醋和山西老陈醋的挥发性差异代谢产物.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 227, doi. 10.7506/spkx1002-6630-20190827-289

By:

邝格灵;
李树;
宁甜甜;
赵国忠

Publication type:

Article

辣木籽油功能性成分检测及多元统计分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 145, doi. 10.7506/spkx1002-6630-20190828-314

By:

王铁旦;
杨敏;
杨芳;
杜萍

Publication type:

Article

QuEChERS-气相色谱-串联质谱法检测鱼腥草中121 种农药残留.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 292, doi. 10.7506/spkx1002-6630-20190509-081

By:

苟琰;
高驰;
邓晶晶;
耿昭;
袁军;
李敏;
周娟;
郭力;
包晓明

Publication type:

Article

超高效液相色谱-串联质谱法同时测定水产品中 6 种丁香酚类物质的残留量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 320, doi. 10.7506/spkx1002-6630-20190826-280

By:

吴少明;
蔡小明;
周鹏;
蔡慧钦;
梁敏;
陈言凯;
李燕平;
冯丽凤;
林浩学;
黄媛

Publication type:

Article

热转换元素分析-同位素比质谱法测定低氘包装饮用水中氘含量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 266, doi. 10.7506/spkx1002-6630-20190716-219

By:

韩莉;
刘迪;
余婷婷

Publication type:

Article

气相色谱-负化学源-串联质谱法测定动物源食品中氟虫腈及其4 种代谢产物残留量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 327, doi. 10.7506/spkx1002-6630-20200302-028

By:

韩超;
胡贝贞;
金娜;
刘滨;
沈燕;
金建昌;
陈树兵

Publication type:

Article

屠宰、预冷和市售阶段猪肉及内脏中兽药残留分析与风险评估.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 314, doi. 10.7506/spkx1002-6630-20190606-068

By:

马宁;
王杰;
裴斐;
方勇;
杨文建;
胡秋辉

Publication type:

Article

新疆不同产区羊肉特征风味成分离子迁移色谱指纹谱的构建.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 218, doi. 10.7506/spkx1002-6630-20190429-383

By:

孟新涛;
乔雪;
潘俨;
邹淑萍;
张婷;
张谦

Publication type:

Article

鲜食玉米发育过程中游离糖和氨基酸变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 165, doi. 10.7506/spkx1002-6630-20190628-395

By:

牛丽影;
李大婧;
刘春泉;
宋江峰;
陈计峦;
陈艳萍;
袁建华

Publication type:

Article

印度洋鸢乌贼肌肉酸味相关物质的分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 185, doi. 10.7506/spkx1002-6630-20190828-300

By:

符明文;
蔡燕萍;
刘建华;
吕飞;
李志刚;
丁玉庭;
刘书来

Publication type:

Article

酵母抽提物滋味成分分析及其复合调味料对鲢鱼风味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 210, doi. 10.7506/spkx1002-6630-20190628-392

By:

任佳怿;
翟营营;
黄晶晶;
张慧敏;
熊善柏;
黄琪琳;
朱建忠;
李沛;
李库;
沈硕

Publication type:

Article

固相萃取-气相色谱-串联质谱法检测丽江玛咖中 41 种有机氯和菊酯类农药残留.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 307, doi. 10.7506/spkx1002-6630-20190517-205

By:

黄绍军;
杜萍;
杨俊;
孙卉;
朱艳琴;
孙晓东;
邱丽莎;
崔秀明;
杨野

Publication type:

Article

快速滤过型净化法结合气相色谱-四极杆-飞行时间质谱同时筛查果蔬中234 种农药残留.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 272, doi. 10.7506/spkx1002-6630-20191227-328

By:

孟志娟;
黄云霞;
邸鹏月;
赵丽敏;
牛立沙;
范素芳;
李强;
张岩

Publication type:

Article