Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 13

Results: 45

4 种哺乳动物乳中低聚糖的定性和定量分析研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 370, doi. 10.7506/spkx1002-6630-20210330-374

By:

蓝航莲;
施悦;
张丽娜;
周鹏

Publication type:

Article

功率超声对肌原纤维蛋白功能特性及肉品品质的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 361, doi. 10.7506/spkx1002-6630-20210616-177

By:

韩格;
孔保华

Publication type:

Article

乳液基递送体系对植源活性物健康效应的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 351, doi. 10.7506/spkx1002-6630-20210408-106

By:

陈美妙;
王浩楠;
邱哲瀚;
肖杰

Publication type:

Article

腰果过敏研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 342, doi. 10.7506/spkx1002-6630-20210625-291

By:

肖志文;
陈红兵;
武涌

Publication type:

Article

我国食品科技创新力量布局现状与发展建议.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 336, doi. 10.7506/spkx1002-6630-20220412-142

By:

王文月;
臧明伍;
张辉;
柏雨岑;
李静红;
王道营;
袁恺;
李丹

Publication type:

Article

光催化自清洁表面增强拉曼光谱基底用于食品污染物可循环检测的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 327, doi. 10.7506/spkx1002-6630-20210713-149

By:

翟文磊;
韦迪哲;
王蒙

Publication type:

Article

基于我国动物性食品中禁限用兽药使用规定的食源性兴奋剂种类浅析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 319, doi. 10.7506/spkx1002-6630-20210624-285

By:

李雅琼;
耿健强;
穆同娜;
徐友宣;
徐士新;
刘新亮;
孙蕊;
马娇

Publication type:

Article

基于挥发性成分分析的葡萄酒产地及品种鉴别研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 309, doi. 10.7506/spkx1002-6630-20210304-059

By:

李叶凤;
王圣仪;
谭丹;
刘亚新;
齐鹏宇;
刘敦华;
张昂

Publication type:

Article

大分子蛋白界面修饰改善乳液特性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 246, doi. 10.7506/spkx1002-6630-20210412-160

By:

张维义;
赵雪;
徐幸莲

Publication type:

Article

算法行政下食品安全监管的风险与应对 ——以上海“天眼”系统为例.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 302, doi. 10.7506/spkx1002-6630-20220105-035

By:

张炜达;
张晨

Publication type:

Article

基于活性包装视角下的水产品保鲜机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 285, doi. 10.7506/spkx1002-6630-20220214-088

By:

刘亚楠;
李欢;
蒋凡;
傅玲琳;
王彦波

Publication type:

Article

海洋寡糖的生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 276, doi. 10.7506/spkx1002-6630-20210630-352

By:

孙慧慧;
杨国淞;
程伊梦;
李昭悦;
赵玲;
曹荣;
刘淇

Publication type:

Article

食品减盐方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 267, doi. 10.7506/spkx1002-6630-20210413-177

By:

陕怡萌;
蒲丹丹;
张玉玉;
李沛

Publication type:

Article

高温肉制品杂环胺防控及体内代谢调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 256, doi. 10.7506/spkx1002-6630-20210616-184

By:

薛桂中;
黄现青;
宋莲军;
乔明武;
赵建生;
马相杰;
徐俊涛

Publication type:

Article

食物来源有机酸及其衍生物抗血栓作用机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 292, doi. 10.7506/spkx1002-6630-20210510-105

By:

宁亚维;
李明蕊;
陈艺;
张东春;
康亚朋;
王志新;
陈佳

Publication type:

Article

我国食品安全风险治理研究的时空分布与热点研判.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 237, doi. 10.7506/spkx1002-6630-20210801-003

By:

侯博;
刘强;
王志威

Publication type:

Article

多酚对食源性晚期糖基化终末产物及其诱导的相关疾病的抑制作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 227, doi. 10.7506/spkx1002-6630-20210409-115

By:

孔盈斐;
梁迎岗;
熊前进;
欧阳宇;
冯莹娜;
吴茜

Publication type:

Article

沙门氏菌在食品中的生存策略及其防控的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 218, doi. 10.7506/spkx1002-6630-20210329-359

By:

刘素可;
张彪;
路娟娥;
阮海华

Publication type:

Article

生鲜肉新鲜度新型快速表征技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 210, doi. 10.7506/spkx1002-6630-20210508-074

By:

张晋豪;
王浩东;
邵良婷;
徐幸莲;
王虎虎

Publication type:

Article

吡喃花色苷结构及其性质研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 199, doi. 10.7506/spkx1002-6630-20210517-205

By:

曾颖钰;
郭大三;
李旭升;
蔡冬宝;
孙建霞;
白卫滨

Publication type:

Article

1-甲基环丙烯通过调控香菇能量代谢抑制其采后褐变.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 192, doi. 10.7506/spkx1002-6630-20211217-202

By:

黄欣莉;
韩延超;
陈杭君;
房祥军;
吴伟杰;
刘瑞玲;
郜海燕

Publication type:

Article

不同养殖模式及流通方式的大黄鱼品质评价和等级判定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 184, doi. 10.7506/spkx1002-6630-20210623-273

By:

石钰琢;
郭全友;
郑尧;
黄海潮;
李保国

Publication type:

Article

冻融循环对熟制鲣鱼暗色肉脂质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 177, doi. 10.7506/spkx1002-6630-20210629-331

By:

楼丹露;
王清政;
邹祖全;
谷贵章;
胡奇杰;
张进杰;
徐大伦

Publication type:

Article

急冷与无水双重胁迫下南美白对虾存活变化及防御系统响应规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 170, doi. 10.7506/spkx1002-6630-20210323-283

By:

陈晗;
吴嘉鑫;
徐德峰;
孙力军;
秦小明;
范秀萍

Publication type:

Article

不同杀菌温度及贮藏条件对卤蛋菌落总数和脂肪酸组分的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 163, doi. 10.7506/spkx1002-6630-20210326-325

By:

袁诺;
张清;
张小飞;
彭义交;
郭宏;
赵金红

Publication type:

Article

外源褪黑素对‘南果梨’果实贮藏品质和细胞壁降解酶的影响 .

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 155, doi. 10.7506/spkx1002-6630-20210715-169

By:

刘佳欣;
李灿婴;
蒋超男;
李伊涵;
程园;
葛永红

Publication type:

Article

刺梨及其活性成分对2型糖尿病小鼠糖脂代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 146, doi. 10.7506/spkx1002-6630-20210420-290

By:

陈超;
谭书明;
王画;
杨笙;
代晓桐

Publication type:

Article

内源性n-3多不饱和脂肪酸对下丘脑神经干细胞来源外泌体miRNA的调节.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 140, doi. 10.7506/spkx1002-6630-20210319-237

By:

路宗博;
张盈月;
葛科立;
张金玉;
薛美兰;
葛银林

Publication type:

Article

美藤果粕可溶性膳食纤维的抗氧化及免疫活性评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 131, doi. 10.7506/spkx1002-6630-20210713-143

By:

赵文俊;
陆思名;
彭东;
赵超凡;
杜冰;
黎攀

Publication type:

Article

豆基婴儿配方粉化学与营养特性研究.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 125, doi. 10.7506/spkx1002-6630-20210603-041

By:

赵善舶;
孙晓萌;
班清风;
程建军;
郭明若

Publication type:

Article

草鱼鳞胶原蛋白肽对骨质疏松小鼠骨微结构、血清TNF-α、IL-1β与IL-6和肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 118, doi. 10.7506/spkx1002-6630-20210523-274

By:

杨平;
王丽娟;
徐昕;
徐彩红;
公丽艳;
黄趁;
许青

Publication type:

Article

1-辛烯-3-醇对HT22细胞的神经毒性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 109, doi. 10.7506/spkx1002-6630-20220301-011

By:

任丽圆;
胡秋辉;
刘建辉;
谢旻皓;
苏安祥;
徐辉;
杨文建

Publication type:

Article

4 种杂粮对大鼠肠道菌群组成及短链脂肪酸的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 101, doi. 10.7506/spkx1002-6630-20210430-422

By:

韩飞;
韩阳阳;
赵建新;
王勇;
綦文涛

Publication type:

Article

Effects of Five Food Materials on the Abundance of Gut Microbiota and Fecal Short-Chain Fatty Acids in High-Fat Diet-Induced Obese Rats.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 89, doi. 10.7506/spkx1002-6630-20210612-152

By:

FU Jinfeng;
TAN Simin;
TU Shiyun;
WANG Juan;
SHENG Ou

Publication type:

Article

微量元素硼对大鼠回肠显微结构、消化酶活性、屏障功能及抗氧化功能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 80, doi. 10.7506/spkx1002-6630-20210517-191

By:

韩玉皎;
邓娟;
赵春芳;
胡倩倩;
任曼;
顾有方;
靳二辉;
李升和

Publication type:

Article

四氢姜黄素经PI3K/Akt信号通路对人血小板活化和聚集的调控作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 72, doi. 10.7506/spkx1002-6630-20210407-090

By:

马永洁;
李玮琪;
张春梅;
普俊;
牙甫礼

Publication type:

Article

谷糠多酚对酒精性胃黏膜损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 64, doi. 10.7506/spkx1002-6630-20210719-221

By:

剌晓琴;
刘一志;
张立超;
李汉卿;
李卓玉

Publication type:

Article

发菜藻粉对小鼠肠道菌群及免疫调节的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 55, doi. 10.7506/spkx1002-6630-20210525-301

By:

陈旎;
武毅凯;
李艳茹;
王帅;
韩成凤;
李健;
王晓丽;
张乐乐;
谭之磊;
贾士儒;
韩培培

Publication type:

Article

红汁乳菇中愈创木烷型倍半萜化合物的抗炎活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 48, doi. 10.7506/spkx1002-6630-20220111-106

By:

张馨方;
杨亚兰;
张慧;
罗非君;
任佳丽

Publication type:

Article

超高压处理对奶豆腐冻藏品质特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 41, doi. 10.7506/spkx1002-6630-20210705-033

By:

张小羽;
成培芳;
刘博;
陈文锦;
董同力嘎

Publication type:

Article

常压油炸与空气油炸对凡纳滨对虾中虾青素含量及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 33, doi. 10.7506/spkx1002-6630-20210622-262

By:

江嘉琦;
张旭飞;
吉宏武;
刘书成;
任惠峰;
毛伟杰

Publication type:

Article

Effect of High Pressure Processing and High-Temperature Short-Time Sterilization on the Quality of Sea Buckthorn Juice.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 23, doi. 10.7506/spkx1002-6630-20210306-078

By:

YANG Peiqing;
WANG Yongtao;
WU Xiaomeng;
GENG Hongye;
LIAO Xiaojun;
ZHAO Liang

Publication type:

Article

熟制方式对酱卤猪蹄食用品质及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 15, doi. 10.7506/spkx1002-6630-20220108-056

By:

周亚军;
李彬;
马清书;
李宗坪;
王淑杰

Publication type:

Article

二氢杨梅素抑制黄曲霉菌生长的机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 8, doi. 10.7506/spkx1002-6630-20210628-324

By:

李倩;
赵颖;
乔苏瑞;
谢岩黎

Publication type:

Article

促成骨细胞增殖活性骨胶原蛋白肽的靶向筛选及活性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20210327-339

By:

陈永凯;
郭玉杰;
张鸿儒;
刘泓;
张春晖;
姜珊

Publication type:

Article