Works matching IS 10026630 AND DT 2021 AND VI 42 AND IP 16

Results: 46

基于产地、品种和年份影响矿物元素含量的大米判别.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 322, doi. 10.7506/spkx1002-6630-20200730-396
By:
- 钱丽丽;
- 邱彦超;
- 李殿威;
- 符丽雪;
- 张东杰;
- 左锋
Publication type:
Article
基于产地、品种和年份影响矿物元素含量的大米判别.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 322, doi. 10.7506/spkx1002-6630-20200730-396
By:
- 钱丽丽;
- 邱彦超;
- 李殿威;
- 符丽雪;
- 张东杰;
- 左锋
Publication type:
Article
多重real-time PCR技术快速鉴别特种乳中的乳源动物成分.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 312, doi. 10.7506/spkx1002-6630-20200407-08
By:
- 杨艳歌;
- 李莉;
- 王丹丹;
- 李唯熙;
- 王洪越;
- 刘鸣畅;
- 吴亚君
Publication type:
Article
不同产地三文鱼的稳定同位素指纹特征及原产地溯源.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 304, doi. 10.7506/spkx1002-6630-20200723-321
By:
- 吴浩;
- 周秀雯;
- 陈海泉;
- 靳保辉;
- 颜治;
- 赵旭;
- 谢丽琪;
- 赵燕;
- 林光辉
Publication type:
Article
动态基质固相分散-离子液体双水相微萃取结合高效液相色谱法检测粮谷中的三嗪类除草剂.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 333, doi. 10.7506/spkx1002-6630-20200711-152
By:
- 徐尉力;
- 朱清;
- 王秀娟;
- 李吉龙;
- 冯吉;
- 毕金龙;
- 王志兵
Publication type:
Article
拉曼光谱技术快速检测专用煎炸油极性组分.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 328, doi. 10.7506/spkx1002-6630-20200729-372
By:
- 李睿雯;
- 孙晓荣;
- 刘翠玲;
- 郭泽翰;
- 田密
Publication type:
Article
基于液相色谱-四极杆飞行时间质谱方法分析冰鲜鸡肉代谢标志物.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 293, doi. 10.7506/spkx1002-6630-20200827-377
By:
- 王珂雯;
- 徐雷;
- 徐贞贞;
- 王雪;
- 杨曙明
Publication type:
Article
克罗诺杆菌属快速检测体系的建立.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 286, doi. 10.7506/spkx1002-6630-20200210-079
By:
- 王丹丹;
- 李莉;
- 杨艳歌;
- 刘鸣畅;
- 王洪越;
- 吴淑清;
- 袁飞;
- 吴亚君
Publication type:
Article
UPLC-MS/MS法测定黄酒中8 种生物胺.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 281, doi. 10.7506/spkx1002-6630-20200716-223
By:
- 王可利;
- 叶泰;
- 徐斐;
- 曹慧;
- 袁敏;
- 于劲松;
- 阴凤琴;
- 吴秀秀
Publication type:
Article
6 种食用香辛料基因组DNA提取方法比较.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 246, doi. 10.7506/spkx1002-6630-20200116-203
By:
- 周梦月;
- 邢冉冉;
- 王楠;
- 葛毅强;
- 陈颖
Publication type:
Article
鲜食玉米籽粒发育期间污染真菌分离鉴定及真菌毒素含量分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 273, doi. 10.7506/spkx1002-6630-20200313-206
By:
- 张娜娜;
- 陈利容;
- 张守梅;
- 郭玉秋;
- 刘开昌;
- 龚魁杰
Publication type:
Article
Rapid Detection of Cronobacter sakazakii in Powdered Infant Formula by Immunomagnetic Separation Coupled with Visual Nanogold Hybridization Probe.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 224, doi. 10.7506/spkx1002-6630-20200529-355
By:
- JIANG Yujun;
- YANG Tao;
- MAN Chaoxin;
- ZHOU Wenqi;
- WANG Rui;
- CHEN Sihan;
- YANG Xinyan;
- FU Shiqian;
- GAO Pingping;
- REN Yuwei;
- ZHANG Wei
Publication type:
Article
原位合成铜基金属有机框架差分脉冲伏安法快速检测肉制品中亚硝酸盐 .
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 267, doi. 10.7506/spkx1002-6630-20200717-228
By:
- 徐艺伟;
- 朱丹;
- 石吉勇;
- 张文;
- 王鑫;
- 刘超;
- 李文亭;
- 邹小波
Publication type:
Article
基于高光谱反射特性的猪肉新鲜度和腐败程度的对比分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 254, doi. 10.7506/spkx1002-6630-20200310-156
By:
- 庄齐斌;
- 郑晓春;
- 杨德勇;
- 彭彦昆
Publication type:
Article
牛肉、牛奶中可的松和氢化可的松含量分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 261, doi. 10.7506/spkx1002-6630-20210209-147
By:
- 杨奕;
- 尹杰;
- 杨蕴嘉;
- 张晶
Publication type:
Article
激光诱导荧光结合磁分离检测CP4-EPSPS基因.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 218, doi. 10.7506/spkx1002-6630-20200526-310
By:
- 庞月红;
- 王逸盈;
- 孙梦梦;
- 沈晓芳;
- 张毅
Publication type:
Article
气相色谱-质谱联机结合感官分析共建樱桃香气关联网络.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 209, doi. 10.7506/spkx1002-6630-20200709-129
By:
- 邱爽;
- 唐飞;
- 刘畅;
- 谢美林;
- 魏阳吉;
- 李景明
Publication type:
Article
基于氨基酸含量的市售14 种食用蘑菇的综合评价.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 203, doi. 10.7506/spkx1002-6630-20200302-025
By:
- 王丽艳;
- 荆瑞勇;
- 郭永霞;
- 王鑫淼;
- 赵行健;
- 宋维民;
- 杨佳霓;
- 卫佳琪
Publication type:
Article
基于GC-MS和GC-IMS联用法分析不同采收期广佛手精油挥发性成分 .
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 193, doi. 10.7506/spkx1002-6630-20200618-244
By:
- 汤酿;
- 刘静宜;
- 陈小爱;
- 杨玉洁;
- 陈树喜;
- 张子明;
- 周爱梅
Publication type:
Article
可视化跨越式滚环扩增技术检测食品中单核细胞增生李斯特氏菌.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 239, doi. 10.7506/spkx1002-6630-20200130-290
By:
- 苑宁;
- 张蕴哲;
- 张海娟;
- 于泽;
- 卢鑫;
- 张伟
Publication type:
Article
冷鲜鸡肉中莓实假单胞菌NMC25的全基因组测序及分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 233, doi. 10.7506/spkx1002-6630-20200526-305
By:
- 王光宇;
- 邱伟芬;
- 徐幸莲;
- 周光宏
Publication type:
Article
不同工艺核桃油挥发性物质比对及关键香气成分表征.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 185, doi. 10.7506/spkx1002-6630-20200901-006
By:
- 李欢康;
- 杨佳玮;
- 刘文玉;
- 魏长庆
Publication type:
Article
基于HS-SPME-GC-MS法分析3 种金橘的香气挥发性成分.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 176, doi. 10.7506/spkx1002-6630-20200821-290
By:
- 胡梓妍;
- 刘伟;
- 何双;
- 胡小琴;
- 张菊华;
- 单杨
Publication type:
Article
不同品种绿豆中代谢产物的分离鉴定及代谢机制分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20200303-044
By:
- 张丽媛;
- 于英博;
- 赵子莹;
- 于润众;
- 李志江;
- 张东杰
Publication type:
Article
表儿茶素对牛肉汤营养成分和风味的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 125, doi. 10.7506/spkx1002-6630-20200305-070
By:
- 李云龙;
- 赵月亮;
- 范大明;
- 王明福
Publication type:
Article
加热温度对新疆马脂理化性质、脂肪酸及挥发性风味化合物的影响 .
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 54, doi. 10.7506/spkx1002-6630-20200628-363
By:
- 符成刚;
- 刘文玉;
- 陈友志;
- 李玉梅;
- 李欢康;
- 周靖;
- 张孔雀;
- 魏长庆
Publication type:
Article
5 个调色葡萄品种酚类物质轮廓分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 145, doi. 10.7506/spkx1002-6630-20200606-091
By:
- 卢浩成;
- 魏巍;
- 成池芳;
- 陈武;
- 李树德;
- 王晓军;
- 刘宗昭;
- 王军
Publication type:
Article
不同鲜味物质对干腌马鲛鱼鲜味的贡献与比较分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 138, doi. 10.7506/spkx1002-6630-20200903-033
By:
- 黄煜燃;
- 汪薇;
- 赵文红;
- 杨娟;
- 刘巧瑜;
- 白卫东
Publication type:
Article
单粮和多粮型白酒发酵过程的成分差异分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 133, doi. 10.7506/spkx1002-6630-20200311-181
By:
- 闫涵;
- 范文来;
- 徐岩
Publication type:
Article
高效阴离子交换色谱-脉冲积分安培法检测海带中的单糖、双糖和糖醛酸.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 162, doi. 10.7506/spkx1002-6630-20200706-068
By:
- 尹大芳;
- 孙晓杰;
- 郭莹莹;
- 李娜;
- 田雨;
- 王联珠
Publication type:
Article
六堡茶茶汤色泽量化分析3 种方法的比较 .
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 155, doi. 10.7506/spkx1002-6630-20200315-237
By:
- 马婉君;
- 马士成;
- 施江;
- 龙志荣;
- 董鹏;
- 张悦;
- 林智;
- 吕海鹏
Publication type:
Article
魔芋葡甘聚糖-可得然胶共混凝胶替代动物脂肪对乳化肠品质特性的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 46, doi. 10.7506/spkx1002-6630-20210304-046
By:
- 余依敏;
- 夏强;
- 杨林林;
- 林泊宇;
- 陆银银;
- 曹锦轩;
- 蔡振东;
- 潘道东
Publication type:
Article
油茶籽油甾醇存在形态及其在精炼和贮藏过程中动态变化分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 39, doi. 10.7506/spkx1002-6630-20200709-131
By:
- 贾文聪;
- 方恩华;
- 吴易峰;
- 徐敦明;
- 王晓琴
Publication type:
Article
猕猴桃中关键香气组分分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 118, doi. 10.7506/spkx1002-6630-20200831-406
By:
- 赵玉;
- 詹萍;
- 王鹏;
- 田洪磊
Publication type:
Article
抗氧化剂对油炸肉制品品质及杂环胺形成的影响 .
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 29, doi. 10.7506/spkx1002-6630-20200714-189
By:
- 李明杨;
- 陈胜慧子;
- 牛希跃;
- 许倩;
- 任晓镤;
- 彭增起
Publication type:
Article
基于GC-MS、GC-O及电子鼻评价不同加工方式对乳扇风味的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 108, doi. 10.7506/spkx1002-6630-20200719-254
By:
- 陈臣;
- 刘政;
- 黄轲;
- 于海燕;
- 田怀香
Publication type:
Article
不同贮存时间青稞酒挥发性香气成分分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 99, doi. 10.7506/spkx1002-6630-20200310-162
By:
- 秦丹;
- 何菲;
- 冯声宝;
- 李贺贺;
- 张宁
Publication type:
Article
不同原料等级黄茶特征香气成分分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 89, doi. 10.7506/spkx1002-6630-20200709-137
By:
- 蒋容港;
- 黄燕;
- 金友兰;
- 黄芳芳;
- 刘仲华;
- 黄建安;
- 李勤
Publication type:
Article
5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响 .
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 83, doi. 10.7506/spkx1002-6630-20200628-362
By:
- 白琳;
- 茹先古丽·买买提依明;
- 王旭光;
- 徐兵洁;
- 阿不都乌甫尔·若孜;
- 艾合买提江·艾海提
Publication type:
Article
竹叶提取物和敲除转录因子DAL80对酿酒酵母精氨酸代谢的调控互作影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 76, doi. 10.7506/spkx1002-6630-20210201-022
By:
- 刘小杰;
- 娄行行;
- 陈启和
Publication type:
Article
婴儿肠道源格氏乳杆菌的安全性评价及益生特性.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 61, doi. 10.7506/spkx1002-6630-20200706-080
By:
- 周钦育;
- 许喜林;
- 赵珊;
- 黄燕燕;
- 邝嘉华;
- 胡金双;
- 刘冬梅
Publication type:
Article
生物合成天然2-苯乙醇细菌的筛选及合成途径分析.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 69, doi. 10.7506/spkx1002-6630-20200515-174
By:
- 荣绍丰;
- 伍进;
- 管世敏;
- 蔡宝国;
- 张硕;
- 李茜茜
Publication type:
Article
可得然胶对米粉加工及食用品质的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 23, doi. 10.7506/spkx1002-6630-20200814-185
By:
- 李才明;
- 陈荻;
- 陆瑞琪;
- 顾正彪;
- 班宵逢;
- 洪雁;
- 程力;
- 李兆丰
Publication type:
Article
蛋白酶处理对脱脂乳感官品质及游离氨基酸的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 14, doi. 10.7506/spkx1002-6630-20200714-190
By:
- 程娇;
- 孙敬;
- 梁肖娜;
- 钱冠林;
- 岳喜庆;
- 郑艳
Publication type:
Article
油脂预乳化液替代脂肪对乳化肠品质的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20200805-077
By:
- 陈晨;
- 汪佳佳;
- 王立健;
- 庄昕波;
- 陈银基
Publication type:
Article
低钠复合盐对发酵香肠理化特性及风味的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20210409-116
By:
- 王宁宁;
- 冯美琴;
- 孙健
Publication type:
Article