Works matching IS 10026630 AND DT 2024 AND VI 45 AND IP 19

Results: 40

肉品鲜味物质研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 384, doi. 10.7506/spkx1002-6630-20231227-241

By:

谢诗音;
苏笑;
胡海梅;
陈开松;
江峰;
傅达奇

Publication type:

Article

荧光免疫层析法结合智能手机在食品危害物质快速检测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 376, doi. 10.7506/spkx1002-6630-20231228-254

By:

郑欣瑶;
沈央红;
赵秀玲;
陈绅;
费建枫;
朱军莉

Publication type:

Article

益生菌及其代谢物在调控结直肠癌中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 364, doi. 10.7506/spkx1002-6630-20240228-153

By:

黄周梅;
郑诗琪;
孙郡;
杨景惠;
周迎卓;
董丽;
李道通;
陈芳;
马晨

Publication type:

Article

光谱技术在葡萄酒质量评价与质量控制中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 353, doi. 10.7506/spkx1002-6630-20240220-099

By:

刘彩云;
李子英;
范国元;
李运奎

Publication type:

Article

微生物对拟除虫菊酯类农药吸附和降解机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 342, doi. 10.7506/spkx1002-6630-20240105-056

By:

谷欣悦;
李琴;
张依婷;
李建龙;
胡凯弟;
赵宁;
刘书亮

Publication type:

Article

蜂胶酚类化合物缓解高脂饮食诱导非酒精性脂肪性肝病的作用效果及机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 332, doi. 10.7506/spkx1002-6630-20240104-038

By:

鲍佳益;
于心雨;
祝梅斐;
卢媛媛;
李珊珊;
胡福良

Publication type:

Article

高分辨质谱非靶向筛查分析方法在食品化学危害物监测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 317, doi. 10.7506/spkx1002-6630-20240218-084

By:

石培育;
宋娟;
蒋锡兰;
肖全伟;
李绍波;
姚静;
吴恋;
刘川;
林浩;
陈燕秋;
陈世奇;
戴琴;
吴文林

Publication type:

Article

乳清蛋白的功能及其在保健食品中的应用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 304, doi. 10.7506/spkx1002-6630-20240226-130

By:

王点点;
周亚西;
王鲜春;
段昊;
郭晋红;
郑越;
闫文杰

Publication type:

Article

全麦食品真伪判别与定量检测方法的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 296, doi. 10.7506/spkx1002-6630-20231002-005

By:

赵世超;
王梦瑶;
温洋洋;
李洪岩;
王静

Publication type:

Article

双歧杆菌的有益代谢物生成途径及其健康作用和应用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 287, doi. 10.7506/spkx1002-6630-20240128-246

By:

滕迎弟;
王晨曦;
陈一凡;
孔俊凯;
王艺璇;
兰正会;
彭夏雨;
张艳

Publication type:

Article

食源性活性物质稳态化及靶向递送载体的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 272, doi. 10.7506/spkx1002-6630-20231123-182

By:

岳庆;
史文鹏;
张春月;
李星;
刘翔宇;
吕鸣春;
张辉;
袁育;
杨志;
李媛

Publication type:

Article

蛋白质工程提升糖酶热稳定性研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 263, doi. 10.7506/spkx1002-6630-20240131-281

By:

吴晓怡;
吴昊;
杨灿;
文诗雨;
段艳婷;
谭文芝;
谢雨菲;
程云辉;
文李

Publication type:

Article

植物油脂体提取及稳定性评价研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 251, doi. 10.7506/spkx1002-6630-20231009-052

By:

单子明;
彭郁;
秦琛强;
傅娆;
李茉;
倪元颖;
温馨

Publication type:

Article

基于还原氧化石墨烯-聚苯胺/纳米金复合纳米材料的阻抗型电化学适配体传感器检测啶虫脒.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 242, doi. 10.7506/spkx1002-6630-20240121-184

By:

罗丽红;
蒋翠文;
劳水兵;
覃国新;
闫飞燕;
梁钟丹;
韦宇宁;
李慧玲;
殷玮琰;
周玉玲;
牙禹

Publication type:

Article

反相/强阳离子交换固相萃取净化-超高效液相色谱-串联质谱法测定动物源性食品中的曲美他嗪和氯米芬.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 235, doi. 10.7506/spkx1002-6630-20240226-137

By:

卢兰香;
薛霞;
田翠;
张艳侠;
宿书芳;
李新玲;
刘艳明;
王骏;
胡梅

Publication type:

Article

碳化钒免疫层析法检测玉米中 T-2 毒素.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 227, doi. 10.7506/spkx1002-6630-20240226-136

By:

罗昌伟;
陈晓阳;
黄现青;
宋莲军;
张西亚;
补彤

Publication type:

Article

酸土脂环酸芽孢杆菌诱导萌发对超高压寒富苹果汁贮藏期品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 216, doi. 10.7506/spkx1002-6630-20230911-085

By:

崔星月;
刘新平;
秦嗣军;
谭慧;
李斌

Publication type:

Article

还原型谷胱甘肽诱导溶菌酶界面组装成膜机制及膜性能分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 208, doi. 10.7506/spkx1002-6630-20240219-091

By:

周彬;
李俊娇;
郭大山;
武璨;
胡煜莹;
崔冰

Publication type:

Article

冷却贮藏期间滩羊肉氧化应激与线粒体功能损伤的关系.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 201, doi. 10.7506/spkx1002-6630-20240223-114

By:

魏志宝;
罗瑞明;
高爽;
杨东松;
虎瑶;
张赫宇;
马佳荣

Publication type:

Article

不同干燥方式对香菇粉物化特性、抗氧化活性和风味的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 192, doi. 10.7506/spkx1002-6630-20240205-038

By:

盛梦龙;
林松毅;
马婷婷;
张彤;
李雨璐;
陈冬

Publication type:

Article

高压静电场处理对鳀鱼发酵液品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 182, doi. 10.7506/spkx1002-6630-20240109-089

By:

马宇乔;
陈小娥;
方旭波;
周小敏;
袁高峰;
李真;
张颖;
丁江颖;
杨会成

Publication type:

Article

不同处理方式对金线鱼肉肠冷藏期间品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 172, doi. 10.7506/spkx1002-6630-20240225-119

By:

潘卓官;
吴志钦;
周斯南;
肖莹莹;
曹思颖;
张敏;
周爱梅

Publication type:

Article

不同加工工艺的莓茶风味品质差异分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 162, doi. 10.7506/spkx1002-6630-20240122-190

By:

刘巧芳;
蒋阿婷;
肖娟娟;
汤依钰;
王少甫;
毛刚;
刘仲华;
禹利君

Publication type:

Article

基于代谢组学的金牡丹和金观音高香红茶风味品质解析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 150, doi. 10.7506/spkx1002-6630-20231130-268

By:

徐梦婷;
谷梦雅;
陈静;
魏明秀;
陈强;
吴文晞;
郑玉成;
叶乃兴

Publication type:

Article

广泛靶向代谢组学分析枸杞酒酿造过程中代谢物的变化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 141, doi. 10.7506/spkx1002-6630-20240208-064

By:

喜琴琴;
田晓菊;
周婷;
刘思媛;
李强;
王紫昕

Publication type:

Article

基于超高效液相色谱-串联质谱技术分析 ‘福红’ 李冷藏期间初生代谢物动态变化规律.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 130, doi. 10.7506/spkx1002-6630-20240325-182

By:

林炎娟;
叶新福;
方智振;
周丹蓉

Publication type:

Article

焙火工艺对白芽奇兰茶叶挥发性香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 123, doi. 10.7506/spkx1002-6630-20231127-228

By:

马莹;
刘谢缘;
王碧生;
翁淑燚;
李利君;
倪辉

Publication type:

Article

非靶向代谢组学揭示南昆山毛叶茶绿茶和红茶的独特化学成分组成.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 112, doi. 10.7506/spkx1002-6630-20240204-029

By:

龚兴鑫;
严毅鹏;
吕敏;
李斌;
陈忠正;
张媛媛;
林晓蓉

Publication type:

Article

酱油曲发酵过程中微生物群落演替及其与挥发性风味物质的相关性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 57, doi. 10.7506/spkx1002-6630-20231129-254

By:

韩月婷;
蔡静;
邱鹤翔;
吴学凤;
刘兰花;
穆冬冬;
李兴江

Publication type:

Article

基于顶空固相微萃取-气相色谱-质谱对笔尖单瓣茉莉花不同开放阶段香气成分差异分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 94, doi. 10.7506/spkx1002-6630-20231106-042

By:

张宇航;
谷梦雅;
徐梦婷;
林宏政;
洪雅萍;
杨文文;
王鹏杰;
叶乃兴

Publication type:

Article

海湾扇贝抗氧化肽对酒精性肝损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 87, doi. 10.7506/spkx1002-6630-20240201-009

By:

曹燕峰;
常立炀;
张修正;
陈娜;
蔡芳瑗;
张志芹;
刘海梅;
赵芹

Publication type:

Article

发酵枸杞多糖对 D-半乳糖致衰老模型小鼠肠道的保护作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 77, doi. 10.7506/spkx1002-6630-20240424-224

By:

杨萍;
李蓉;
李明鉴;
刘博文;
张镨月;
叶子茹;
李敏;
杨岚;
龚艳菊;
黄永

Publication type:

Article

嗜黏蛋白阿克曼氏菌 ONE 对高胆固醇血症小鼠的改善效果.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 65, doi. 10.7506/spkx1002-6630-20240312-077

By:

李月;
张红岩;
马新;
郁雪平;
任大勇

Publication type:

Article

不同窖龄窖池酿造浓香型基酒的风味差异分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 104, doi. 10.7506/spkx1002-6630-20231120-144

By:

敖灵;
曾珊;
沈才洪;
张宿义;
董蔚;
秦辉;
杨艳;
孙啸涛

Publication type:

Article

红曲糟抗热肽的制备及其对酿酒酵母热激氧化耐受性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 49, doi. 10.7506/spkx1002-6630-20231230-266

By:

林晓婕;
苏昊;
梁璋成;
陈秉彦;
林晓姿;
汪少芸;
何志刚;
李维新

Publication type:

Article

干制、储存条件及模拟消化对龙眼干中 5-羟甲基糠醛含量的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 41, doi. 10.7506/spkx1002-6630-20230515-139

By:

方榕辉;
桑婉婧;
程群;
刘树滔

Publication type:

Article

不同pH值环境下β-乳球蛋白与咖啡中 3 种主要多酚之间的相互作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 26, doi. 10.7506/spkx1002-6630-20231104-027

By:

翟晓宇;
董文江;
于鑫欣;
胡荣锁

Publication type:

Article

单宁辅色刺葡萄花色苷微胶囊的制备、表征及贮藏稳定性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 15, doi. 10.7506/spkx1002-6630-20240319-136

By:

张淑淑;
张菊华;
罗艺璇;
赖慧婷;
于杰伟;
刘伟

Publication type:

Article

鲜湿甘薯渣水分相态分布测定及其束水机制分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20231027-233

By:

张欢欢;
高飞虎;
张玲;
钟巍然;
杨世雄;
李雪;
张雪梅;
梁叶星

Publication type:

Article

基于CARS-SPA特征提取的黄水淀粉近红外光谱定量模型优化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 8, doi. 10.7506/spkx1002-6630-20230725-283

By:

母雯竹;
张贵宇;
张维;
姚瑞;
付妮

Publication type:

Article