Works matching IS 1002-6630 AND VI 43 AND IP 18 AND DT 2022

Results: 45

基于核酸适配体的比色传感策略用于牛奶中沙门氏菌的快速检测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 292, doi. 10.7506/spkx1002-6630-20210809-122

By:

张倩雯;
陶晴;
赵婷婷;
张彤;
颜娟

Publication type:

Article

高效液相色谱-三重四极杆串联质谱法研究塑料接触材料中酚类化合物向奶油中的迁移.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 339, doi. 10.7506/spkx1002-6630-20211127-338

By:

张慧;
曹慧;
姜侃;
肖功年;
王瑾;
周学军;
厉小燕

Publication type:

Article

基于1T-WS<sub>2</sub>@AuNPs复合材料的白芸豆酯酶电化学生物传感器构建及其杀螟硫磷检测应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 324, doi. 10.7506/spkx1002-6630-20211005-033

By:

田运霞;
吴远根;
王啸;
季春;
石启丽;
陶菡

Publication type:

Article

基于磁性介孔 SiO<sub>2</sub> 免电极修饰电化学适配体传感器检测啶虫脒.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 318, doi. 10.7506/spkx1002-6630-20210728-332

By:

马东晓;
衣姜乐;
夏方诠;
田栋;
周长利

Publication type:

Article

高灵敏度磁荧光免疫层析试纸模式构建及在呕吐毒素检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 310, doi. 10.7506/spkx1002-6630-20210721-259

By:

孙亚宁;
杨苏珍;
杨继飞;
胡骁飞;
陈鑫鑫;
张颖硕;
邓瑞广;
张改平

Publication type:

Article

3 种工况下PBAT/PLA材料中抗氧剂168及其降解产物的迁移.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 299, doi. 10.7506/spkx1002-6630-20211114-163

By:

葛梦晗;
胡长鹰;
王志伟

Publication type:

Article

基于混合气凝胶负载银纳米粒子构建电化学传感器用于食品过氧化氢的测定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 332, doi. 10.7506/spkx1002-6630-20211122-269

By:

张翠忠;
张贞发;
向刚;
黄青;
连欢;
刘凤平;
黄唯;
周树年;
李许明;
李福燕

Publication type:

Article

巴西坚果过敏原 Ber e 1的分离纯化及表征鉴定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 286, doi. 10.7506/spkx1002-6630-20210930-362

By:

唐宇;
徐骥远;
张英;
罗水忠;
吴志华

Publication type:

Article

不同工艺酱香型白酒挥发性物质差异分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 279, doi. 10.7506/spkx1002-6630-20210928-335

By:

张晓婕;
邱树毅;
曾庆军;
何欢;
戴怡凤;
周鸿翔

Publication type:

Article

腌制风干过程中卵形鲳鲹鱼肉性质、蛋白质氧化及游离氨基酸的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 272, doi. 10.7506/spkx1002-6630-20211104-044

By:

张进伟;
胡晓;
陈胜军;
赵永强;
吴燕燕;
王悦齐;
潘创;
王迪

Publication type:

Article

柱前衍生化高效液相色谱法测定生物样本中短链脂肪酸及乳酸含量.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 265, doi. 10.7506/spkx1002-6630-20210923-258

By:

王国盼;
黄伟健;
霍金洪;
颜毛毛;
吴少辉;
郝占西;
魏远安

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

基于气相色谱-离子迁移谱分析海鸭蛋腌制过程中蛋清挥发性风味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 200, doi. 10.7506/spkx1002-6630-20211109-098

By:

李明洁;
凌逍;
李祥雨;
夏宁;
滕建文;
韦保耀;
黄丽;
李伟丽

Publication type:

Article

添加葡萄籽单宁对橡木桶陈酿‘赤霞珠’和 ‘马瑟兰’干红葡萄酒香气的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 251, doi. 10.7506/spkx1002-6630-20211130-366.

By:

白晓璇;
凌梦琪;
陈柏年;
兰义宾;
成池芳;
段长青;
石英

Publication type:

Article

基于非靶向代谢组学方法探究德昂酸茶与普洱茶（熟茶）之间的成分差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 236, doi. 10.7506/spkx1002-6630-20211130-375

By:

毛鸿霖;
杨莉;
肖蓉;
杨卫星;
侯艳

Publication type:

Article

基于多元统计分析的不同安溪铁观音茶产品的化学品质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 224, doi. 10.7506/spkx1002-6630-20210924-288

By:

柳镇章;
陈彬;
蔡银笔;
郑玉成;
邓慧莉;
汶波;
杨云;
林荣溪;
孙云

Publication type:

Article

超声辅助溶剂萃取结合气相色谱-质谱法分析自热食品聚丙烯包装中挥发性成分.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 216, doi. 10.7506/spkx1002-6630-20211018-183

By:

林晨璐;
林勤保;
叶智康;
杨青华

Publication type:

Article

二、三倍体虹鳟肌肉感官品质差异的对比分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 209, doi. 10.7506/spkx1002-6630-20210917-213

By:

卓琳莹;
管玲玲;
鲍守民;
孟玉琼;
马睿

Publication type:

Article

多元法分析高能电子束辐照对白芷挥发性成分的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 243, doi. 10.7506/spkx1002-6630-20211114-161

By:

舒晓燕;
周鑫;
蒋维;
任玲;
谢晓婷;
侯大斌

Publication type:

Article

覆盆子不同多酚组成及抗氧化、抗糖尿病活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 192, doi. 10.7506/spkx1002-6630-20210821-275

By:

张露;
王夜寒;
梅强根;
严玉杰;
程鑫鹏;
谢作桦;
贾晓燕1，;
涂宗财

Publication type:

Article

不同等级浓香型大曲微生物群落结构与理化性质的比较分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 184, doi. 10.7506/spkx1002-6630-20211018-193

By:

向港兴;
陈莹琪;
沈毅;
王西;
张亚东;
罗惠波;
黄丹

Publication type:

Article

人参、大蒜混合发酵过程中微生物多样性、成分及抗氧化能力分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 176, doi. 10.7506/spkx1002-6630-20210913-152

By:

葛长锌;
李雅倩;
董微巍;
周鑫;
徐孟休;
李官浩;
朴春香

Publication type:

Article

莱鲍迪甙C高效转化细菌Paenarthrobacter ilicis CR5301全基因组测序及关键糖苷酶分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 166, doi. 10.7506/spkx1002-6630-20211126-326

By:

李洪飞;
孙大庆;
曹龙奎

Publication type:

Article

乳酸链球菌素 Q13 的纯化及其对保加利亚乳杆菌的抑菌机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 159, doi. 10.7506/spkx1002-6630-20211003-011

By:

万倩;
黄晓英;
李启明;
吴华星;
刘绒梅;
唐俊妮

Publication type:

Article

热激对产气荚膜梭菌芽孢内膜蛋白理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 152, doi. 10.7506/spkx1002-6630-20210925-297

By:

张园园;
李苗云;
赵莉君;
朱瑶迪;
赵改名;
梁栋;
马阳阳;
刘纯

Publication type:

Article

植物源益生乳酸菌的筛选及其特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 143, doi. 10.7506/spkx1002-6630-20211018-189

By:

聂紫玉;
吴艳阳;
王增光;
李子晗;
康文丽;
潘丽娜;
汪家琦;
戴智勇;
赵玲艳;
邓放明

Publication type:

Article

不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 134, doi. 10.7506/spkx1002-6630-20211025-263

By:

曹晶晶;
木泰华;
马梦梅

Publication type:

Article

裂褶菌极端嗜盐木聚糖酶 ScXyn22 的性质及对全麦面包品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 127, doi. 10.7506/spkx1002-6630-20211019-199

By:

刘玉春;
张维清;
任菲;
郭超;
王超

Publication type:

Article

共培养时酿酒酵母对速生梭菌己酸代谢的影响及其机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 121, doi. 10.7506/spkx1002-6630-20211004-020

By:

晋湘宜;
赵婷;
王家胜;
李良;
李俊薇;
陈茂彬;
方尚玲

Publication type:

Article

纳米鱼骨在肌球蛋白胶凝过程中钙赋存形态的变化及分布.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 24, doi. 10.7506/spkx1002-6630-20211108-082

By:

高霞;
张梦玲;
熊善柏;
胡杨;
尹涛;
刘茹

Publication type:

Article

植物乳杆菌 CD101 和模仿葡萄球菌 NJ201 对发酵香肠多肽体内外抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 113, doi. 10.7506/spkx1002-6630-20220429-389

By:

冯美琴;
张译文;
孙健

Publication type:

Article

葡萄酵素发酵过程中代谢产物的动态变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 98, doi. 10.7506/spkx1002-6630-20211014-142

By:

王印壮;
段定定;
丁玉峰;
马艳莉;
牟建楼;
席晓丽;
谷晓东;
宋乾华

Publication type:

Article

生鲜猪肉中单增李斯特菌动态生长预测与数值模拟.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 90, doi. 10.7506/spkx1002-6630-20211017-169

By:

唐宇宏;
刘丽敏;
白莉;
王晔茹;
方婷;
李长城1,*，;
高一辉

Publication type:

Article

茶多酚处理方式对干贝脂质氧化稳定性和货架期的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 83, doi. 10.7506/spkx1002-6630-20220404-039

By:

樊凤娇;
谢宏凯;
罗谢琪;
方勇

Publication type:

Article

改性处理对大豆分离蛋白/壳聚糖/黑木耳多糖复合膜性质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 76, doi. 10.7506/spkx1002-6630-20211028-309.

By:

孙海涛;
赵婉竹;
赵兵兵;
邵信儒;
钟子杰;
石金风;
姜瑞平;
刘鹏

Publication type:

Article

群体感应系统对单增李斯特菌生物被膜形成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 105, doi. 10.7506/spkx1002-6630-20211002-006

By:

张心怡;
陆兆新;
郑丽平;
吕紫岩;
周立邦;
孟凡强;
别小妹

Publication type:

Article

以不同体外模拟系统评价大豆蛋白的胃消化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 69, doi. 10.7506/spkx1002-6630-20210908-104

By:

吴凯云;
徐子惠;
郭健;
杨晓泉;
孟赫诚

Publication type:

Article

全麦粉的添加对油馕面团品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 55, doi. 10.7506/spkx1002-6630-20211112-155

By:

仇成功;
丁帅杰;
李仙爱;
王晓芸;
王德萍;
马雪梅;
刘晓璐;
樊星;
袁宇涵;
酆炳森;
王亮

Publication type:

Article

改性凹凸棒黏土/羧甲基壳聚糖协同稳定桉叶精油 Pickering 乳液制备及缓释抑菌性能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 47, doi. 10.7506/spkx1002-6630-20211107-077

By:

史沛青;
郑艳茹;
陈晖;
王轩栋;
韩明明;
施小宁

Publication type:

Article

淀粉样纤维-阿魏酸水凝胶的制备及其性质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 38, doi. 10.7506/spkx1002-6630-20211112-159

By:

佘明汉;
郑丽丽;
艾斌凌;
杨旸;
郑晓燕;
校导;
蒋志国;
盛占武

Publication type:

Article

苦荞中芦丁和槲皮素对淀粉消化酶的抑制能力.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 30, doi. 10.7506/spkx1002-6630-20210820-256

By:

周一鸣;
马思佳;
蒋晴怡;
周小理;
李云龙

Publication type:

Article

热处理及转谷氨酰胺酶对糖基化燕麦蛋白凝胶性质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 62, doi. 10.7506/spkx1002-6630-20211103-034

By:

许英一;
马鑫蕊;
王宇;
徐艳霞;
林巍;
王彪;
王德香

Publication type:

Article

玉米后熟期间醇溶蛋白结构和理化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 16, doi. 10.7506/spkx1002-6630-20211108-088

By:

李琦;
葛思彤;
张士禹;
王天池;
郑明珠;
吴玉柱;
赵城彬;
刘景圣

Publication type:

Article

脯氨酰羟化酶对宰后牦牛肉糖酵解及肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 9, doi. 10.7506/spkx1002-6630-20211123-294

By:

胡博;
辛可启;
余群力;
宋仁德;
张新军;
石红梅

Publication type:

Article

外源脱落酸对发芽玉米籽粒中类胡萝卜素合成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 1, doi. 10.7506/spkx1002-6630-20211118-231

By:

徐昊;
何伟伟;
李大婧;
包怡红;
罗浩;
王凡予;
张钟元

Publication type:

Article