Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 1

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

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

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

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

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