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Results: 46

生物传感器在食源性金黄色葡萄球菌快速检测中的应用.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 372, doi. 10.7506/spkx1002-6630-20201214-159
By:
- 刘慧;
- 曾祥权;
- 蒋世卫;
- 周玉春;
- 黄华
Publication type:
Article
分子印迹技术在食品安全检测中的应用进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 362, doi. 10.7506/spkx1002-6630-20200817-219
By:
- 杨红;
- 刘晓艳;
- 白卫东;
- 黄汉聪
Publication type:
Article
基于肉类原料的3D打印技术研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 353, doi. 10.7506/spkx1002-6630-20201110-097
By:
- 王强;
- 杜洪振;
- 徐舰航;
- 孙方达;
- 孔保华
Publication type:
Article
淀粉-蛋白混合体系的制备, 理化特性及应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 345, doi. 10.7506/spkx1002-6630-20201106-064
By:
- 刘思迪;
- 王百龙;
- 黄敏丽;
- 曾木花;
- 郑宝东;
- 郭泽镔
Publication type:
Article
食品微凝胶的特性与应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 337, doi. 10.7506/spkx1002-6630-20200821-283
By:
- 黄萍;
- 黄晨;
- 王然;
- 龙毅;
- 杨楠;
- 方亚鹏
Publication type:
Article
蛋白质纳米聚合物泡沫体系的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 329, doi. 10.7506/spkx1002-6630-20201006-013
By:
- 刁云春;
- 张燕鹏;
- 张维农;
- 胥伟;
- 胡志雄
Publication type:
Article
基于细菌群体感应淬灭机制的食品保鲜应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 321, doi. 10.7506/spkx1002-6630-20200903-034
By:
- 李香澳;
- 温荣欣;
- 吕懿超;
- 孔保华;
- 王雯萱;
- 周雅菲;
- 陈倩
Publication type:
Article
食品运载体系包埋叶黄素的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 313, doi. 10.7506/spkx1002-6630-20210330-373
By:
- 郭静;
- 胡坦;
- 潘思轶
Publication type:
Article
植物多酚通过RAGE/MAPK/NF-κB通路抑制AGEs诱导的炎症反应研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 306, doi. 10.7506/spkx1002-6630-20210428-400
By:
- 周子艺;
- 夏晓霞;
- 冉欢;
- 陈媛媛;
- 雷小娟;
- 赵吉春;
- 曾凯芳;
- 明建
Publication type:
Article
国内外素肉监管法规标准对比分析与借鉴.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 298, doi. 10.7506/spkx1002-6630-20210420-271
By:
- 张凯华;
- 臧明伍;
- 赵洪静;
- 李丹;
- 张哲奇;
- 李笑曼;
- 张顺亮;
- 赵冰;
- 王守伟
Publication type:
Article
纳米酶在食品检测中的应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 285, doi. 10.7506/spkx1002-6630-20201105-058
By:
- 李芙蓉;
- 向发椿;
- 曹丽萍;
- 邵勇;
- 佘永新;
- 郑鹭飞;
- 金茂俊;
- 金芬;
- 王静;
- 李崇瑛;
- 王珊珊
Publication type:
Article
超声波及其联合技术灭活细菌芽孢的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 278, doi. 10.7506/spkx1002-6630-20200827-374
By:
- 吕瑞玲;
- 丁甜;
- 周建伟;
- 刘东红
Publication type:
Article
降胆固醇功能性食品的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 269, doi. 10.7506/spkx1002-6630-20201113-146
By:
- 郭子楠;
- 潘京金;
- 贺明君;
- 黎铭轩;
- 陈丽;
- 吴俊迪;
- 王威艳;
- 胡泓臣;
- 沈菲凡;
- 朱寒月
Publication type:
Article
柑橘近红外光谱无损检测技术研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 260, doi. 10.7506/spkx1002-6630-20200904-041
By:
- 张欣欣;
- 李跑;
- 余梅;
- 蒋立文;
- 刘霞;
- 单杨
Publication type:
Article
乳酸菌拮抗食源性致病菌的研究及应用进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 250, doi. 10.7506/spkx1002-6630-20210526-326
By:
- 康慎敏;
- 武瑞赟;
- 穆文强;
- 张世奇;
- 李平兰
Publication type:
Article
天然多糖微凝胶的制备与应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 240, doi. 10.7506/spkx1002-6630-20200815-201
By:
- 陈芳芳;
- 胡猛;
- 张超;
- 吴悦寒;
- 徐龙泉;
- 高志明;
- 方亚鹏
Publication type:
Article
金属-多酚网络的组装, 功能特性及其在食品领域中的应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 232, doi. 10.7506/spkx1002-6630-20200814-182
By:
- 焦婷;
- 王稳航;
- 程芸;
- 张海艳;
- 张文晖;
- 张红杰
Publication type:
Article
农药在葡萄酒酿造过程中残留变化及干扰风味品质研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 223, doi. 10.7506/spkx1002-6630-20200823-307
By:
- 赵珊珊;
- 李敏敏;
- 陈捷胤;
- 田健;
- 孔志强;
- 戴小枫
Publication type:
Article
胶体结构设计在减盐食品中的应用.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 213, doi. 10.7506/spkx1002-6630-20200816-208
By:
- 张彦慧;
- 郑红霞;
- 刘楠;
- 高彦祥;
- 毛立科
Publication type:
Article
鲜活和死后小龙虾的冷藏特性比较.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 206, doi. 10.7506/spkx1002-6630-20201019-167
By:
- 张艳凌;
- 向俊飞;
- 朱亚军;
- 桑燕菲;
- 姜绍通;
- 陆剑锋;
- 林琳
Publication type:
Article
水分活度对贮藏脱水香葱的风味和菌群的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 198, doi. 10.7506/spkx1002-6630-20210723-278
By:
- 谢旻皓;
- 浦浩亮;
- 苏安祥;
- 胡秋辉;
- 杨文建
Publication type:
Article
优势腐败菌对暗纹东方鲀冷藏期间品质变化影响及致腐能力分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 191, doi. 10.7506/spkx1002-6630-20210131-363
By:
- 冯豪杰;
- 蓝蔚青;
- 臧-宇;
- 唐书文;
- 刘大勇;
- 徐逍;
- 周大鹏;
- 谢晶
Publication type:
Article
灵武长枣贮藏过程中活性氧代谢和水分迁移与果实硬度的相关性.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 184, doi. 10.7506/spkx1002-6630-20210131-371
By:
- 王娟;
- 张海红;
- 马晓艳;
- 高坤;
- 王通
Publication type:
Article
外源蔗糖处理对采后桃果皮色泽形成的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 177, doi. 10.7506/spkx1002-6630-20201112-135
By:
- 田梦瑶;
- 周宏胜;
- 唐婷婷;
- 张映曈;
- 凌军;
- 罗淑芬;
- 李鹏霞
Publication type:
Article
ZAISe/ZnS量子点/壳聚糖复合包装的抑菌性能.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 171, doi. 10.7506/spkx1002-6630-20201207-074
By:
- 周游;
- 王梦军;
- 曹崇江
Publication type:
Article
1-甲基环丙烯处理对采后紫背天葵抗氧化系统的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 164, doi. 10.7506/spkx1002-6630-20201219-222
By:
- 张飞;
- 石洁;
- 谢意通;
- 姜丽
Publication type:
Article
南极磷虾油对硫酸葡聚糖钠盐诱导溃疡性结肠炎小鼠的抗氧化作用机制.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 156, doi. 10.7506/spkx1002-6630-20200831-417
By:
- 周晓玲;
- 相兴伟;
- 周宇芳;
- 郑斌;
- 邓尚贵;
- 廖妙飞;
- 闻正顺
Publication type:
Article
高效氯氰菊酯在甘蓝中的残留行为及膳食风险评估.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 150, doi. 10.7506/spkx1002-6630-20210112-132
By:
- 苏龙;
- 龚道新;
- 赵佳;
- 廖婵娟
Publication type:
Article
裙带菜多糖体外和体内降血脂活性.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 142, doi. 10.7506/spkx1002-6630-20210108-087
By:
- 唐茹萌;
- 焦文雅;
- 桑亚新;
- 李晓萌;
- 庞晓宇;
- 刘卫华;
- 王向红
Publication type:
Article
桑葚多糖对镉源性肝损伤小鼠的保护作用.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 135, doi. 10.7506/spkx1002-6630-20210131-372
By:
- 李变丽;
- 陈华国;
- 赵超;
- 龚小见;
- 周欣
Publication type:
Article
人乳与牛乳N-链寡糖组对小鼠肠道菌群的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 127, doi. 10.7506/spkx1002-6630-20210129-338
By:
- 郭晶宇;
- 陈亚然;
- 毛慧敏;
- 王婷;
- Josef VOGLMEIR;
- 刘丽
Publication type:
Article
超高压和巴氏杀菌对蛋清蛋白结构及起泡性能的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 119, doi. 10.7506/spkx1002-6630-20201130-307
By:
- 张根生;
- 刘欣慈;
- 岳晓霞;
- 丁-丹;
- 赵陈美慧;
- 勾凤琦;
- 吕云雄
Publication type:
Article
超高压处理引发乳糖酶活力变化与荧光强度变化的关系.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 111, doi. 10.7506/spkx1002-6630-20201127-280
By:
- 胡志和;
- 程凯丽;
- 鲁丁强;
- 薛璐;
- 贾凌云;
- 赵旭飞
Publication type:
Article
超声预处理对大豆分离蛋白-儿茶素非共价/ 共价复合物结构及功能的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 102, doi. 10.7506/spkx1002-6630-20210202-031
By:
- 代世成;
- 连子腾;
- 马林智;
- 佟晓红;
- 田甜;
- 亓伟杰;
- 彭潮勇;
- 范宇航;
- 王欢;
- 江连洲
Publication type:
Article
微波功率对蔓越莓花色苷萃取过程的影响机理.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 92, doi. 10.7506/spkx1002-6630-20201017-152
By:
- 薛宏坤;
- 谭佳琪;
- 蔡旭;
- 刘成海;
- 唐劲天;
- 李倩
Publication type:
Article
Widely Targeted Metabolomic and Transcriptomic Analyses Reveal the Regulation of Trypsin on Antioxidant Enzymes and Saturated Fatty Acids in Hylocereus undatus Fruit during Storage.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 37, doi. 10.7506/spkx1002-6630-20200916-203
By:
- PANG Xinyue;
- ZHANG Yinyin;
- LI Bairu;
- CAI Luning;
- ZHAO Shoujing;
- LI Xin
Publication type:
Article
挤压和酶解挤压对豌豆粉淀粉体外消化率, 蛋白质结构和流变特性的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 76, doi. 10.7506/spkx1002-6630-20201120-216
By:
- 戚明明;
- 彭慧慧;
- 宋佳琳;
- 张静;
- 王思花;
- 马成业
Publication type:
Article
不同抗氧化剂体外抗氧化活性及其对肉品氧化稳定性的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 67, doi. 10.7506/spkx1002-6630-20201224-278
By:
- 李明杨;
- 刘帅光;
- 卢梦娇;
- 任晓镤;
- 彭增起
Publication type:
Article
薇菜多糖的分离纯化及体外抗氧化活性.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 59, doi. 10.7506/spkx1002-6630-20210426-373
By:
- 胡彦波;
- 翟丽媛;
- 刘扬;
- 赵偲如;
- 赵珺
Publication type:
Article
乙烯利处理‘赤霞珠’葡萄果实对其葡萄酒中酚类物质组分的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 48, doi. 10.7506/spkx1002-6630-20200906-073
By:
- 刘美迎;
- 姜军生;
- 姜乃春;
- 邢迎东;
- 张振文
Publication type:
Article
超高压预处理对西番莲果皮抗氧化能力及对 HepG2细胞氧化损伤保护作用的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 83, doi. 10.7506/spkx1002-6630-20201113-140
By:
- 孙朋真;
- 曹建新;
- 赵天瑞;
- 程桂广
Publication type:
Article
松油烯-4-醇对荧光假单胞菌抑菌能力及作用机理.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 30, doi. 10.7506/spkx1002-6630-20201113-143
By:
- 耿-鸣;
- 李婷婷;
- 励建荣;
- 谢晶;
- 林洪;
- 王轰;
- 申照华;
- 郭晓华;
- 劳敏军;
- 周小敏;
- 于建洋
Publication type:
Article
色氨酸抑制体外模型中晚期糖基化终末产物形成机理.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 22, doi. 10.7506/spkx1002-6630-20201203-041
By:
- 刘炜妍;
- 郑晓燕;
- 杨旸;
- 丽丽;
- 艾斌凌;
- 钟爽;
- 校导;
- 盛占武;
- 张伟敏
Publication type:
Article
番茄碱的制备及其对乙酰胆碱酯酶的抑制作用.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 14, doi. 10.7506/spkx1002-6630-20200806-088
By:
- 姜晓霞;
- 艳雯;
- 周丽丽;
- 赵楠;
- 刘玲;
- 岳喜庆;
- 白冰
Publication type:
Article
花中多糖化学组成与生物活性研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20210813-176
By:
- 康文艺;
- 蒙丽君;
- 王莉;
- 屈姣姣;
- 刘丽军;
- 李昌勤
Publication type:
Article
番茄碱的制备及其对乙酰胆碱酯酶的抑制作用.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20210813-176
By:
- 姜晓霞;
- 朱艳雯;
- 周丽丽;
- 赵楠;
- 刘玲;
- 岳喜;
- 白冰
Publication type:
Article