Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 11

Results: 45

骆驼乳的营养价值及在预防疾病中的应用与作用机制研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 392, doi. 10.7506/spkx1002-6630-20210426-372
By:
- 冯梦雅;
- 崔莉;
- 刘健康;
- 赵琳
Publication type:
Article
油基脂肪替代物在香肠制品中应用的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 383, doi. 10.7506/spkx1002-6630-20210416-235
By:
- 秦乐蓉;
- 王海滨;
- 廖鄂;
- 金伟平;
- 彭利娟
Publication type:
Article
食用油中多环芳烃检测的前处理方法研究进展.
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Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 373, doi. 10.7506/spkx1002-6630-20210427-386
By:
- 孟祥茹;
- 胡乐乾;
- 琚荧;
- 张艳;
- 尹春玲
Publication type:
Article
从知识产权角度分析养殖中华大鲵产业现状及其健康产品发展方向.
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Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 364, doi. 10.7506/spkx1002-6630-20210826-331
By:
- 陶敏;
- 何东;
- 陈海红;
- 曾文;
- 王建文;
- 王松军;
- 王怡;
- 邢新会
Publication type:
Article
黄嘌呤氧化酶肽类抑制剂的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 355, doi. 10.7506/spkx1002-6630-20210604-058
By:
- 袁禛;
- 程述震;
- 吴迪;
- 林泽鑫;
- 杜明
Publication type:
Article
细胞焦亡的研究进展及多糖在细胞焦亡中的潜在作用.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 345, doi. 10.7506/spkx1002-6630-20210302-022
By:
- 范文涛;
- 吕凯;
- 吴陈颢;
- 金周雨;
- 姜雨;
- 宋慧
Publication type:
Article
留胚米脂质稳定化及其贮藏关键技术研究进展.
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Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 337, doi. 10.7506/spkx1002-6630-20210309-113
By:
- 王丽群;
- 国立东;
- 周野;
- 陈凯新;
- 郑先哲;
- 卢淑雯
Publication type:
Article
乳酸乳球菌表达系统及其启动子的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 330, doi. 10.7506/spkx1002-6630-20210423-339
By:
- 王慧;
- 劳晓;
- 黄琳琳;
- 方以诚;
- 熊智强;
- 艾连中;
- 宋馨
Publication type:
Article
东盟食品安全标准协调与监管一体化现状研究.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 320, doi. 10.7506/spkx1002-6630-20211001-001
By:
- 李笑曼;
- 臧明伍;
- 李丹;
- 张凯华;
- 张哲奇;
- 王守伟
Publication type:
Article
膳食营养与健康效应评价研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 311, doi. 10.7506/spkx1002-6630-20210512-142
By:
- 张奕;
- 冯适;
- 王孝忠;
- 陈新平
Publication type:
Article
植物多糖的益生作用及其影响因素研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 301, doi. 10.7506/spkx1002-6630-20210610-132
By:
- 杨斯惠;
- 向月;
- 曹亚楠;
- 任远航;
- 彭镰心;
- 时小东
Publication type:
Article
肉及肉制品中单核细胞增生李斯特菌交叉污染的研究进展.
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Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 293, doi. 10.7506/spkx1002-6630-20210505-026
By:
- 张园园;
- 周聪;
- 郭依萍;
- 叶可萍
Publication type:
Article
高压电场技术在食品杀菌中的应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 284, doi. 10.7506/spkx1002-6630-20210313-175
By:
- 齐梦圆;
- 刘卿妍;
- 石素素;
- 咸友花;
- 袁媛
Publication type:
Article
食物系统的温室气体排放及其减排策略研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 273, doi. 10.7506/spkx1002-6630-20210415-213
By:
- 冯适;
- 张奕;
- 陈新平;
- 王孝忠
Publication type:
Article
抗生物被膜材料在食品微生物安全领域的应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 265, doi. 10.7506/spkx1002-6630-20210412-169
By:
- 田翠芳;
- 张昭寰;
- 陶倩;
- 吴倩;
- 潘迎捷;
- 赵勇
Publication type:
Article
电场辅助淀粉改性的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 254, doi. 10.7506/spkx1002-6630-20210506-033
By:
- 李丹丹;
- 陶阳;
- 杨哪;
- 韩永斌
Publication type:
Article
水产品生物胺控制技术研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 246, doi. 10.7506/spkx1002-6630-20211029-327
By:
- 刘亚楠;
- 李欢;
- 连仁杰;
- 苏来金;
- 傅玲琳;
- 王彦波
Publication type:
Article
便携式生物传感器在真菌毒素检测中的应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 234, doi. 10.7506/spkx1002-6630-20210607-083
By:
- 王沂雯;
- 刘晏霖;
- 付瑞杰;
- 刘浩然;
- 周静;
- 赵其阳;
- 王成秋;
- 焦必宁;
- 何悦
Publication type:
Article
加工诱导形成的食源性荧光碳点研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 222, doi. 10.7506/spkx1002-6630-20210206-107
By:
- 乔凤至;
- 侯率;
- 谭明乾
Publication type:
Article
冰晶形貌对反复冻融肉体系稳定性影响的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 214, doi. 10.7506/spkx1002-6630-20210410-139
By:
- 崔晓颖;
- 赵鑫琦;
- 刘春云;
- 李楠;
- 喻倩倩;
- 彭新颜
Publication type:
Article
典型加工条件下鱼糜肌原纤维蛋白品质变化规律及调控方法研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 204, doi. 10.7506/spkx1002-6630-20210906-058
By:
- 陈梅珍;
- 陈旭;
- 蔡茜茜;
- 余璐涵;
- 吴金鸿;
- 张芳;
- 黄丹;
- 黄建联;
- 汪少芸
Publication type:
Article
味觉感知的人体肠-脑轴信号传导机制研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 197, doi. 10.7506/spkx1002-6630-20210610-143
By:
- 赵孟斌;
- 张琦梦;
- 宋明月;
- 刘果;
- 曹庸;
- 高向阳
Publication type:
Article
单原子纳米酶及其在食品检测中的研究进展.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 186, doi. 10.7506/spkx1002-6630-20210309-105
By:
- 宋光春;
- 程楠;
- 黄荟娴;
- 张俊杰;
- 贺晓云;
- 刘清亮;
- 罗云波;
- 黄昆仑
Publication type:
Article
不同解冻方式对速冻方竹笋品质的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 180, doi. 10.7506/spkx1002-6630-20210602-030
By:
- 汪楠;
- 张甫生;
- 阚建全;
- 杨金来;
- 吴良如;
- 郑炯
Publication type:
Article
宰后成熟期间能量物质、pH值和肌原纤维小片化指数对秦川牛肉嫩度的影响及其机理.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 171, doi. 10.7506/spkx1002-6630-20210526-318
By:
- 罗辉;
- 杨波;
- 李亚蕾;
- 罗瑞明;
- 张杏亚;
- 马思丽;
- 姬琛
Publication type:
Article
吡啶-2,6-二羧酸处理对梨果采后黑斑病控制作用及其抑菌机理.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 163, doi. 10.7506/spkx1002-6630-20210517-193
By:
- 杨阳阳;
- 刘志恬;
- 李永才;
- 毕阳;
- 卢玉慧;
- 谢鹏东
Publication type:
Article
苏尼特羊宰后成熟过程中单磷酸腺苷活化蛋白激酶活性、糖酵解与肉品质指标的变化分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 156, doi. 10.7506/spkx1002-6630-20210426-377
By:
- 杨致昊;
- 刘畅;
- 窦露;
- 侯艳茹;
- 陈晓雨;
- 苏琳;
- 赵丽华;
- 靳烨
Publication type:
Article
茶多糖-茶多酚对小鼠肠道氧化应激的改善与作用机制.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 149, doi. 10.7506/spkx1002-6630-20210503-015
By:
- 韦铮;
- 贺燕;
- 黄先智;
- 沈以红;
- 丁晓雯
Publication type:
Article
枸杞粉及其多糖对环磷酰胺致免疫低下小鼠免疫及肠道菌群的调节作用.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 137, doi. 10.7506/spkx1002-6630-20210402-027
By:
- 罗青;
- 禄璐;
- 闫亚美;
- 米佳;
- 李晓莺;
- 曹有龙;
- 曾晓雄
Publication type:
Article
黄皮疣柄牛肝菌多糖结构鉴定及对小鼠盲肠与粪便中短链脂肪酸的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 130, doi. 10.7506/spkx1002-6630-20210402-028
By:
- 樊莹润;
- 郑婷婷;
- 李泽林;
- 沈晓静;
- 王雪峰;
- 谷大海;
- 肖智超;
- 范江平
Publication type:
Article
葡萄酒干物质和花色苷对人体肠道菌群的影响：基于体外模拟发酵法.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 121, doi. 10.7506/spkx1002-6630-20210506-044
By:
- 岳文秀;
- 吴璐璐;
- 韩富亮
Publication type:
Article
3 种乳制品对低免疫力模型斑马鱼免疫功能的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 113, doi. 10.7506/spkx1002-6630-20210505-027
By:
- 史珅;
- 李昊虬;
- 王龙;
- 李楠;
- 谭圣杰;
- 刘华;
- 彭桂英;
- 李亚兰;
- 张冲;
- FENG HAOTIAN
Publication type:
Article
基于乙酰胆碱酯酶和氧化应激研究海胆酮对阿尔茨海默症的作用机制.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 105, doi. 10.7506/spkx1002-6630-20210608-097
By:
- 张涛;
- 陈艳红;
- 常高萍;
- 杨远帆;
- 杜希萍;
- 姜泽东;
- 倪辉;
- 李清彪
Publication type:
Article
微波对玉米淀粉结构及理化性质的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 99, doi. 10.7506/spkx1002-6630-20211022-242
By:
- 郑玉玉;
- 杨晔;
- 尹登科;
- 候晓慧;
- 庄绪镇
Publication type:
Article
不同制油方法对青海亚麻籽油品质及货架期的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 92, doi. 10.7506/spkx1002-6630-20210409-127
By:
- 王淑珍;
- 李应霞;
- 王兴瑞;
- 韩玉泽;
- 董国鑫;
- 甘生睿;
- 王进英
Publication type:
Article
超声波辅助没食子酸改善海鲈鱼肌原纤维蛋白的凝胶性能.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 82, doi. 10.7506/spkx1002-6630-20210409-121
By:
- 李颖畅;
- 师丹华;
- 张馨元;
- 李笑涵;
- 邹倩;
- 仪淑敏
Publication type:
Article
不同干燥处理对黑木耳粉理化特性和微观结构的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 75, doi. 10.7506/spkx1002-6630-20210602-017
By:
- 任爱清;
- 邓珊;
- 林芳;
- 唐小闲;
- 孟祥勇;
- 张晓斌;
- 段振华
Publication type:
Article
水力空化对大豆分离蛋白谷氨酰胺转氨酶促凝胶行为的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 67, doi. 10.7506/spkx1002-6630-20210610-138
By:
- 李晓惠;
- 任仙娥;
- 杨锋;
- 黄永春;
- 黄承都;
- 张昆明;
- 刘纯友
Publication type:
Article
兼具抗氧化及抗菌活性的玉米醇溶蛋白肽制备及其乳化特性.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 57, doi. 10.7506/spkx1002-6630-20210504-024
By:
- 唐文婷;
- 孙玥;
- 孙庆杰;
- 王洪彩;
- 蒲传奋
Publication type:
Article
日粮添加沙葱及其提取物对羊肉膻味脂肪酸沉积及贮藏期肉品质的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 49, doi. 10.7506/spkx1002-6630-20210418-248
By:
- 刘旺景;
- 李书仪;
- 唐德富;
- 敖长金
Publication type:
Article
不同煮制条件对罗非鱼片品质的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 39, doi. 10.7506/spkx1002-6630-20210610-133
By:
- 熊雅雯;
- 黄卉;
- 李来好;
- 杨贤庆;
- 陈胜军;
- 郝淑贤;
- 吴燕燕;
- 魏涯
Publication type:
Article
冬枣粉吸湿的色泽、热力学特性及糖物质基础分析.
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Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 29, doi. 10.7506/spkx1002-6630-20210810-130
By:
- 夏晓霞;
- 薛艾莲;
- 寇福兵;
- 赵吉春;
- 温靖;
- 肖更生;
- 曾凯芳;
- 明建
Publication type:
Article
烤牛肉中碳点与消化蛋白酶相互作用机制.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 19, doi. 10.7506/spkx1002-6630-20210415-219
By:
- 柳康静;
- 宋玉昆;
- 王海涛;
- 乔凤至;
- 侯率;
- 谭明乾
Publication type:
Article
基于BP神经网络预测红外-喷动干燥带壳鲜花生水分比.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 9, doi. 10.7506/spkx1002-6630-20210412-164
By:
- 朱凯阳;
- 任广跃;
- 段续;
- 仇彩霞;
- 李琳琳;
- 楚倩倩;
- 余祖艳
Publication type:
Article
数字化食品在新时代下的发展与挑战.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 1, doi. 10.7506/spkx1002-6630-20220324-292
By:
- 李兆丰;
- 刘炎峻;
- 徐勇将;
- 王静;
- 陈坚;
- 刘元法
Publication type:
Article