Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 14

Results: 45

9 种近海鱼重金属污染状况及食用安全性评价.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 353, doi. 10.7506/spkx1002-6630-20210710-103
By:
- 郑瑞生;
- 王巧燕;
- 张冰泉;
- 李丹萍;
- 邹菊琴;
- 郑宗平
Publication type:
Article
分子印迹光子晶体传感器的制备及其对酒类食品中邻苯二甲酸二丁酯的快速检测.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 346, doi. 10.7506/spkx1002-6630-20211111-130
By:
- 张鑫;
- 马艺涵;
- 崔雨桐;
- 毛嘉悦;
- 姚云剑
Publication type:
Article
超高效液相色谱-串联质谱法同时测定动物源性食品中46 种食源性兴奋剂残留量.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 338, doi. 10.7506/spkx1002-6630-20210906-068
By:
- 张海超;
- 王敬;
- 洪灯;
- 张婧雯;
- 田浩;
- 艾连峰;
- 黄雪静
Publication type:
Article
阿特拉津在太平洋牡蛎体内的蓄积、分布与消除.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 329, doi. 10.7506/spkx1002-6630-20210824-308
By:
- 郑旭颖;
- 孙晓杰;
- 郭萌萌;
- 邢丽红;
- 李风铃;
- 彭吉星;
- 朱盼盼;
- 李兆新
Publication type:
Article
苹果腐败菌侵染过程的拉曼光谱成像表征规律.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 319, doi. 10.7506/spkx1002-6630-20210513-155
By:
- 郭志明;
- 郭闯;
- 王明明;
- 宋烨;
- 陈全胜;
- 邹小波
Publication type:
Article
超高效液相色谱-串联质谱法检测畜肉及内脏中苯甲酸和马尿酸残留.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 311, doi. 10.7506/spkx1002-6630-20211018-184
By:
- 王娟强;
- 刘梦瑶;
- 张明悦;
- 赵文涛;
- 李莹莹;
- 郭文萍
Publication type:
Article
肉鸡屠宰环节中金黄色葡萄球菌的流行及分子特征和耐药性.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 302, doi. 10.7506/spkx1002-6630-20210521-261
By:
- 张鹏飞;
- 徐旭;
- 王婷;
- 杨雪微;
- 张萌;
- 寇明莹;
- 阮傅倩;
- 万阳丽;
- 吴倩;
- 王新
Publication type:
Article
基于卷积神经网络的乳粉掺杂物拉曼光谱分类方法.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 296, doi. 10.7506/spkx1002-6630-20210922-246
By:
- 邵帅斌;
- 刘美含;
- 石宇晴;
- 郝朝龙;
- 韩宙;
- 张伟;
- 陈达
Publication type:
Article
跨越式滚环等温扩增技术结合CRISPR/Cas12a 定量检测海产品中的副溶血性弧菌.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 289, doi. 10.7506/spkx1002-6630-20210917-218
By:
- 董换哲;
- 苑宁;
- 张蕴哲;
- 杨倩;
- 卢鑫;
- 郭威;
- 张伟
Publication type:
Article
陕西省典型冷冻食品中大肠杆菌的分子特征及耐药性检测.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 280, doi. 10.7506/spkx1002-6630-20210915-186
By:
- 徐旭;
- 杨静;
- 张鹏飞;
- 张钰嘉;
- 阮傅倩;
- 王婷;
- 李雯;
- 万阳丽;
- 常冠红;
- 张瑶;
- 王新
Publication type:
Article
不同品种菜籽原料与浓香菜籽油风味品质的相关性.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 272, doi. 10.7506/spkx1002-6630-20210823-297
By:
- 初柏君;
- 扈柏文;
- 李晓龙;
- 武州;
- 于淼;
- 赵慧敏;
- 苏晓霞;
- 惠菊;
- 周琦;
- 王翔宇
Publication type:
Article
小曲清香型白酒中关键风味成分分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 264, doi. 10.7506/spkx1002-6630-20210606-078
By:
- 王喆;
- 张梦思;
- 孙细珍;
- 熊豆;
- 杨宏
Publication type:
Article
可同化氮源磷酸氢二铵对发酵型猕猴桃酒品质的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 256, doi. 10.7506/spkx1002-6630-20210817-203
By:
- 卢丽娟;
- 钟瑶;
- 秦义
Publication type:
Article
基于液相色谱-质谱法脂质组学研究德州驴肌肉的脂质组成.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 249, doi. 10.7506/spkx1002-6630-20210816-200
By:
- 李孟孟;
- 宋英华;
- 刘宝秀;
- 薛鹏;
- 任薇;
- 柴文琼;
- 刘桂芹;
- 朱明霞;
- 王长法
Publication type:
Article
白条党参芦头、主根、参尾功能因子分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 242, doi. 10.7506/spkx1002-6630-20210908-098
By:
- 宋平平;
- 崔方;
- 张亚杰;
- 李文;
- 高颖瑞;
- 胡芳弟
Publication type:
Article
乳酸菌发酵核桃酸乳不良气味的形成与分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 234, doi. 10.7506/spkx1002-6630-20211118-224
By:
- 齐琳;
- 王帅;
- 苏晨;
- 忠梦;
- 王冰悦;
- 吉洋洋;
- 何爱民;
- 宋昊;
- 荣瑞芬
Publication type:
Article
HS-SPME-GC-MS结合电子鼻分析烘烤对大球盖菇挥发性风味物质的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 226, doi. 10.7506/spkx1002-6630-20220119-183
By:
- 包陈力根;
- 关淳博;
- 辛明航;
- 滕旭;
- 刘婷婷;
- 王大为
Publication type:
Article
基于衰减消去蜻蜓算法的小麦粉蛋白质近红外特征波长优选.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 219, doi. 10.7506/spkx1002-6630-20210608-102
By:
- 陈勇;
- 吴彩娥;
- 熊智新
Publication type:
Article
基于UPLC-Triple-TOF-MS/MS结合SWATH 技术对不同泌乳期人乳脂质变化分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 208, doi. 10.7506/spkx1002-6630-20210719-217
By:
- 王筱迪;
- 周金杭;
- 曹雪;
- 高文浩;
- 尹乾隆;
- 任皓威;
- 刘宁
Publication type:
Article
双对苯醌的抗氧化活性分析及其固体发酵条件优化.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 199, doi. 10.7506/spkx1002-6630-20210724-289
By:
- 胡彦丽;
- 潘利利;
- 闫淑珍;
- 陈双林
Publication type:
Article
不同感官特性酱香大曲真菌群落结构与理化特性.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 193, doi. 10.7506/spkx1002-6630-20210813-177
By:
- 唐佳代;
- 刘力萍;
- 龙亚飞;
- 孟卓妮;
- 吴德光;
- 张春林
Publication type:
Article
基于孢粉素微胶囊的共包埋、保护及递送益生菌和乳糖酶的体系.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 183, doi. 10.7506/spkx1002-6630-20210701-003
By:
- 邓紫玙;
- 丁一;
- 侯欣尧;
- 李斌;
- 梁宏闪
Publication type:
Article
高通量测序技术分析西藏不同海拔地区曲拉微生物多样性.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 176, doi. 10.7506/spkx1002-6630-20210729-352
By:
- 薛蓓;
- 卢灏泽;
- 杨帆;
- 张洋铭;
- 罗章;
- 张凤杰;
- 薛洁
Publication type:
Article
混菌发酵对贺兰山东麓‘赤霞珠’干红葡萄酒香气的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 165, doi. 10.7506/spkx1002-6630-20210710-099
By:
- 夏鸿川;
- 张众;
- 孙丽君;
- 李伟;
- 张军翔
Publication type:
Article
遵义细菌型自然发酵干豆豉菌群结构及风味品质分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 158, doi. 10.7506/spkx1002-6630-20210726-299
By:
- 聂黔丽;
- 王修俊;
- 刘林新;
- 陈颜红;
- 包欢欢;
- 何春霞
Publication type:
Article
驴乳外泌体中miRNA的测序与分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 151, doi. 10.7506/spkx1002-6630-20210930-360
By:
- 柴玉霞;
- 王新宇;
- 岳喜庆;
- 杨梅
Publication type:
Article
乳杆菌耐消化应激能力及消化应激对其肠道黏附能力的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 143, doi. 10.7506/spkx1002-6630-20210830-383
By:
- 陈大卫;
- 程月;
- 任晨瑜;
- 陈春萌;
- 瞿恒贤;
- 瓦云超;
- 燕宪涛;
- 陈霞;
- 黄玉军;
- 张臣臣;
- 关成冉;
- 郑英明;
- 顾瑞霞
Publication type:
Article
降解温和气单胞菌AHLs乳酸菌的筛选及在三文鱼保鲜中的应用.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 136, doi. 10.7506/spkx1002-6630-20210731-379
By:
- 高永悦;
- 吕欣然;
- 杜宏;
- 崔晓玲;
- 俞美辰;
- 白凤翎;
- 励建荣;
- 王明丽;
- 周小敏;
- 郭晓华
Publication type:
Article
微生物发酵剂对风干肠风味形成及变化的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 125, doi. 10.7506/spkx1002-6630-20210816-198
By:
- 陈援援;
- 马凯华;
- 牛文秀;
- 孙慧娟;
- 任小青;
- 马俪珍
Publication type:
Article
毕赤酵母单宁酶工程菌在固、液发酵中的性质差异分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 118, doi. 10.7506/spkx1002-6630-20210810-135
By:
- 王玉印;
- 卢海强;
- 陈伟;
- 张莉娟;
- 田洪涛;
- 谷新晰
Publication type:
Article
传统发酵豆酱中嗜盐四联球菌的分离鉴定及增鲜菌株筛选.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 111, doi. 10.7506/spkx1002-6630-20210901-015
By:
- 潘国杨;
- 安飞宇;
- 曹恺欣;
- 刘进昌;
- 赵越;
- 赵悦;
- 徐菁雯;
- 王雨生;
- 马媛媛;
- 武俊瑞;
- 乌日娜
Publication type:
Article
基于TMT的定量蛋白质组学技术解析盐胁迫提高库德毕赤酵母耐热性机制.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 102, doi. 10.7506/spkx1002-6630-20210624-287
By:
- 刘秋影;
- 李春生;
- 杨贤庆;
- 王悦齐;
- 吴燕燕;
- 马海霞
Publication type:
Article
碱性蛋白酶控制酶解诱导大豆分离蛋白纳米颗粒的形成机制.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 93, doi. 10.7506/spkx1002-6630-20210628-319
By:
- 钟敏;
- 常方圆;
- 赵谋明;
- 周非白
Publication type:
Article
基于主成分分析的面筋聚集仪预测小麦品质.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 85, doi. 10.7506/spkx1002-6630-20210929-349
By:
- 姜兰芳;
- 李晓丽;
- 曹勇;
- 马小飞;
- 王敏;
- 郝建宇;
- 张定一;
- 姬虎太
Publication type:
Article
没食子酸对金线鱼鱼糜凝胶特性及其体外消化产物活性的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 76, doi. 10.7506/spkx1002-6630-20211022-239
By:
- 钟坦君;
- 洪鹏志;
- 周春霞;
- 宋春勇;
- 肖丁浩;
- 张若兰;
- 刘璐
Publication type:
Article
基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 68, doi. 10.7506/spkx1002-6630-20210705-043
By:
- 王艳;
- 王睿;
- 张艳艳;
- 刘兴丽;
- 张华;
- 王宏伟
Publication type:
Article
单硬脂酸甘油酯对酪蛋白再制稀奶油乳化稳定性的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 60, doi. 10.7506/spkx1002-6630-20210713-152
By:
- 李扬;
- 李妍;
- 李栋;
- 张列兵;
- 卢俭;
- 杜学贤;
- 吴迎乐
Publication type:
Article
基于脂质组学技术探究热处理和发酵对乳脂质的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 48, doi. 10.7506/spkx1002-6630-20210922-243
By:
- 高文浩;
- 尹乾隆;
- 王筱迪;
- 滕翔宇;
- 任皓威;
- 刘宁
Publication type:
Article
橄榄二酯油烘焙苏打饼干中3-氯丙醇酯、缩水甘油酯产生规律及其质构分析.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 41, doi. 10.7506/spkx1002-6630-20210902-024
By:
- 戢颖瑞;
- 罗日明;
- 姚怡心;
- 王卫飞;
- 王永华;
- 杨博;
- 蓝东明
Publication type:
Article
冻藏处理对糯玉米淀粉微观结构和理化特性的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 35, doi. 10.7506/spkx1002-6630-20211018-198
By:
- 王宏伟;
- 余颜圃;
- 张菁;
- 张艳艳;
- 刘兴丽;
- 张华
Publication type:
Article
壳聚糖微花对原花青素的负载表征及缓释性能.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 28, doi. 10.7506/spkx1002-6630-20211020-216
By:
- 焦思宇;
- 姚先超;
- 史永桂;
- 林春燕;
- 唐潘露;
- 林日辉
Publication type:
Article
淀粉-乳清蛋白复合条件对体系润滑特性的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 22, doi. 10.7506/spkx1002-6630-20211019-204
By:
- 赵杰;
- 宋晓燕;
- 马兵团;
- 金钰;
- 马常云;
- 陈慧;
- 孙晓薇;
- 林顺顺;
- 李梦琴
Publication type:
Article
紫甘薯花色苷对面筋蛋白结构特性及饺子皮品质的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 14, doi. 10.7506/spkx1002-6630-20210519-229
By:
- 刘兴丽;
- 沈力;
- 张艳艳;
- 王宏伟;
- 冯志强;
- 张华
Publication type:
Article
加热模式对添加葡萄糖氧化酶鲢鱼糜凝胶特性的影响.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 8, doi. 10.7506/spkx1002-6630-20210917-214
By:
- 程梦颖;
- 张海萍;
- 刘友明;
- 熊善柏
Publication type:
Article
大豆蛋白纳米纤维对铁纳米颗粒的稳态化作用.
Published in:
Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 1, doi. 10.7506/spkx1002-6630-20211013-132
By:
- 刁聪聪;
- 詹宏栋;
- 孙晓宇;
- 赵谋明;
- 周非白
Publication type:
Article