Works matching AU 金文刚

Results: 16

菊粉、大豆拉丝蛋白及茶叶提取物在发酵香肠中的应用.

Published in:

Food Research & Development, 2021, v. 42, n. 6, p. 124, doi. 10.12161/j.issn.1005-6521.2021.06.021

By:

师文添;
孙玲玲;
李坤;
孔令伟;
金文刚

Publication type:

Article

基于GC-IMS结合化学计量学鉴别大鲵油掺伪不同比例花生油挥发性有机物特征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 368, doi. 10.7506/spkx1002-6630-20220802-013

By:

金文刚;
刘俊霞;
孙海燕;
何琳琳;
裴金金;
程虎;
姜鹏飞

Publication type:

Article

基于GC-IMS技术结合多元统计模型分析不同色泽小米粥挥发性有机物差异.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 277, doi. 10.7506/spkx1002-6630-20220507-082

By:

金文刚;
赵萍;
姜鹏飞;
刘俊霞

Publication type:

Article

基于GC-MS代谢组学分析大鲵肉冷藏过程中肌肉代谢产物差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 192, doi. 10.7506/spkx1002-6630-20220218-140

By:

金文刚;
赵萍;
刘俊霞;
兰阿峰;
陈德经;
裴金金;
高瑞昌

Publication type:

Article

基于 UPLC-MS 非靶向代谢组学分析大鲵肉冷藏过程中代谢物的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 267, doi. 10.7506/spkx1002-6630-20211122-272

By:

赵萍;
刘俊霞;
兰阿峰;
裴金金;
陈德经;
金文刚

Publication type:

Article

基于Illumina MiSeq测序技术分析大鲵肉冷藏过程中微生物菌群演替规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 172, doi. 10.7506/spkx1002-6630-20211025-267

By:

赵萍;
金文刚;
兰阿峰;
刘俊霞;
裴金金;
陈德经

Publication type:

Article

基于顶空气相色谱-离子迁移谱分析洋县不同色泽糙米蒸煮后挥发性风味物质差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 258, doi. 10.7506/spkx1002-6630-20210927-324

By:

金文刚;
刘俊霞;
赵萍;
陈小华;
韩豪;
裴金金;
周佳;
张杰;
耿敬章;
姜鹏飞

Publication type:

Article

基于气相-离子迁移色谱分析大鲵不同可食部位挥发性成分指纹差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 303, doi. 10.7506/spkx1002-6630-20201102-010

By:

金文刚;
赵萍;
金晶;
杨猛;
刘俊霞;
耿敬章;
陈小华;
裴金金;
陈德经

Publication type:

Article

基于近红外光谱的大鲵肉粉掺伪鉴别及纯度检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 331, doi. 10.7506/spkx1002-6630-20180413-180

By:

杨慧;
陈德经;
夏冬辉;
辛茜;
陈海涛;
金文刚

Publication type:

Article

单宁和芦丁氧化前、后对河鲫鱼皮明胶特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 205, doi. 10.16429/j.1009-7848.2024.09.019

By:

金文刚;
王勇;
尚美君;
潘锦锋

Publication type:

Article

橘汁发酵过程中柑橘香气及其贡献化合物的分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 328, doi. 10.16429/j.1009-7848.2024.01.032

By:

陈小华;
黄微;
党亚锋;
朱瑜;
耿敬章;
金文刚

Publication type:

Article

基于气相色谱-离子迁移色谱分析五彩糙米挥发性成分差异.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 382, doi. 10.16429/j.1009-7848.2023.07.039

By:

金文刚;
刘俊霞;
王金泽;
耿敬章

Publication type:

Article

气相色谱-离子迁移谱在水产领域的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 6, p. 431

By:

姜鹏飞;
柳杨;
张浩;
尚珊;
启航;
董秀萍;
金文刚

Publication type:

Article

乳酸菌细菌素plantaricin YKX对大肠杆菌生物被膜的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 29, doi. 10.16429/j.1009-7848.2022.11.004

By:

刘哲;
郝倩;
王金泽;
任婷;
裴金金;
郭耀东;
金文刚

Publication type:

Article

鱼子酱相关专利分析.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 7, p. 2317

By:

朱凯悦;
张蕊;
金文刚;
吴炳存;
王立娜

Publication type:

Article

大鲵肝茶叶水提液脱腥过程中挥发性有机物的动态变化 .

Published in:

Food & Machinery, 2022, n. 3, p. 8, doi. 10.13652/j.spjx.1003.5788.2022.90011

By:

刘俊霞;
赵萍;
万小辉;
别玲玲;
金文刚

Publication type:

Article