Works matching AU 夏文水

Results: 31

虹鳟鱼各组织营养成分分析及评价 .

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 17, p. 5578

By:

高沛;
葛鹏飞;
姜启兴;
于沛沛;
杨淑涵;
张海锋;
陈家雯;
夏文水

Publication type:

Article

低酸性和酸化即食紫菜热杀菌工艺优化研究.

Published in:

South China Fisheries Science, 2022, v. 18, n. 6, p. 127, doi. 10.12131/20220003

By:

葛蒙蒙;
沈建东;
唐小航;
夏文水;
许艳顺

Publication type:

Article

接种戊糖乳杆菌和酿酒酵母菌对低盐发酵鳊鱼品质的影响.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 124, doi. 10.12131/20210321

By:

田旭艳;
高沛;
夏文水;
许艳顺

Publication type:

Article

不同分子量壳聚糖涂膜对冷藏鱼片保鲜效果的影响.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 150, doi. 10.12131/20210333

By:

赵雯宇;
余达威;
董俊丽;
夏文水;
李立华

Publication type:

Article

壳寡糖对乙醇诱导的炎症反应的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 216, doi. 10.16429/j.1009-7848.2024.08.021

By:

王斌;
赵宇珂;
姜启兴;
许艳顺;
夏文水

Publication type:

Article

添加蛋白质对外裹糊鱼块深度油炸过程油脂渗透的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 151, doi. 10.16429/j.1009-7848.2022.04.015

By:

崔璐璐;
陈季旺;
王玉环;
廖鄂;
王琦;
夏文水

Publication type:

Article

预挂浆草鱼片冷藏过程中食用品质及菌群变化规律.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 18, p. 282, doi. 10.13386/j.issn1002-0306.2023100225

By:

万欣雨;
江恒;
夏文水;
余达威;
许艳顺

Publication type:

Article

《食品工艺学》"金课"建设及其在粮油专业人才培养中的实践.

Published in:

China Oils & Fats, 2022, v. 47, n. 8, p. 1

By:

姜启兴;
杨方;
王斌;
夏文水;
陈洁;
黄健花

Publication type:

Article

PGA对紫薯面条断条率及烹煮品质的影响.

Published in:

Food Research & Development, 2017, v. 38, n. 24, p. 1, doi. 10.3969/j.issn.1005-6521.2017.24.012

By:

于沛沛;
毛延妮;
姜启兴;
马娟;
朱露露;
窦涛;
夏文水

Publication type:

Article

渥堆发酵牛蒡茶工艺条件的研究.

Published in:

Food Research & Development, 2017, v. 38, n. 24, p. 1, doi. 10.3969/j.issn.1005-6521.2017.24.016

By:

于沛沛;
屠玥之;
许艳顺;
姜启兴;
王斌;
杨方;
夏文水

Publication type:

Article

复热方式对冻熟河蟹品质的影响.

Published in:

Food & Machinery, 2022, n. 3, p. 18, doi. 10.13652/j.spjx.1003.5788.2022.90006

By:

孙颖瑛;
高德梅;
许艳顺;
夏文水

Publication type:

Article

壳三糖对帕金森病小鼠氧化应激的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 10, p. 10, doi. 10.13995/j.cnki.11-1802/ts.035864

By:

王斌;
闫华;
姜启兴;
许艳顺;
刘晓丽;
杨方;
夏文水

Publication type:

Article

壳三糖和壳五糖对睡眠剥夺小鼠学习记忆障碍的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 7, p. 32, doi. 10.13995/j.cnki.11-1802/ts.035171

By:

王斌;
顾娟;
闫华;
赵宁静;
刘楠晖;
张澎竹;
姜启兴;
许艳顺;
夏文水

Publication type:

Article

油炸预制鱼冷冻复热过程中的品质变化.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 267, doi. 10.13386/j.issn1002-0306.2023040031

By:

葛智勤;
陈哲;
余达威;
夏文水;
许艳顺

Publication type:

Article

膳食纤维对外裹糊特性及油炸外裹糊鲢鱼鱼糜块油脂渗透的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 34, doi. 10.7506/spkx1002-6630-20221006-040

By:

冯佳奇;
陈季旺;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

基于微生物指标评价冷冻熟制小龙虾食用安全风险.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 60, doi. 10.7506/spkx1002-6630-20220606-047

By:

公方朔;
陈一丹;
杨方;
姜启兴;
许艳顺;
夏文水

Publication type:

Article

多糖亲水胶体对油炸外裹糊鱼块外壳特性与油脂渗透的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 30, doi. 10.7506/spkx1002-6630-20220809-119

By:

翟嘉豪;
陈季旺;
崔璐璐;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

基于高通量测序分析冷冻熟制小龙虾加工过程中微生物的消长规律.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 151, doi. 10.7506/spkx1002-6630-20220420-253

By:

张锦雯;
姜启兴;
许艳顺;
杨方;
夏文水

Publication type:

Article

小麦淀粉和谷蛋白互作对油炸外裹糊鲢鱼鱼糜块油脂分布的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 24, doi. 10.7506/spkx1002-6630-20220328-349

By:

冯佳奇;
陈季旺;
袁子珺;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

不同聚合度壳寡糖单体在小鼠体内的吸收分布.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 115, doi. 10.7506/spkx1002-6630-20211215-177

By:

王斌;
汪玲;
闫华;
姜启兴;
于沛沛;
夏文水

Publication type:

Article

烤制温度和时间对烧烤草鱼块品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 36, doi. 10.7506/spkx1002-6630-20210707-065

By:

徐言;
陈季旺;
莫加利;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

壳寡糖对酒精诱导的新生大鼠脑组织氧化应激损伤和凋亡因子的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 105, doi. 10.7506/spkx1002-6630-20210313-173

By:

王斌;
陈逸伦;
夏文水

Publication type:

Article

壳寡糖对酒精诱导的大鼠肠道损伤的干预作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 158, doi. 10.7506/spkx1002-6630-20191229-340

By:

徐颖;
王斌;
姜启兴;
夏文水;
许艳顺

Publication type:

Article

添加成分对外裹糊流变性能及外裹糊鱼块油炸过程油脂渗透的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 34, doi. 10.7506/spkx1002-6630-20181101-006

By:

王玉环;
陈季旺;
翟金玲;
王海滨;
廖鄂;
夏文水;
熊幼翎

Publication type:

Article

基于人工神经网络模型预测油炸外裹糊鱼块的丙烯酰胺含量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 249, doi. 10.7506/spkx1002-6630-20180607-093

By:

单金卉;
陈季旺;
刘言;
王海滨;
夏文水;
熊幼翎

Publication type:

Article

风干武昌鱼中鲜味肽的分离纯化及二级结构分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 23, doi. 10.7506/spkx1002-6630-20180905-052

By:

莫加利;
陈季旺;
刘静泊;
舒静;
廖鄂;
夏文水;
程水源

Publication type:

Article

壳寡糖对小鼠急性酒精性肝损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 161, doi. 10.7506/spkx1002-6630-20180601-006

By:

丁荣荣;
姜启兴;
王斌;
夏文水;
杨方;
许艳顺

Publication type:

Article

骨架蛋白降解对冰鲜草鱼质构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20180721-270

By:

贾胜男;
杨方;
臧金红;
夏文水;
姜启兴;
许艳顺;
于沛沛

Publication type:

Article

添加不同成分的外裹糊鱼块深度油炸过程中的传质动力学.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 34, doi. 10.7506/spkx1002-6630-201803006

By:

袁子珺;
陈季旺;
曾恒;
夏文水;
胥伟;
熊幼翎

Publication type:

Article

即食鱼胶产品的杀菌工艺.

Published in:

Journal of Fisheries of China, 2024, v. 48, n. 2, p. 1, doi. 10.11964/jfc.20211213259

By:

袁毅;
姜启兴;
高沛;
杨方;
余达威;
许艳顺;
夏文水

Publication type:

Article

鳗鳅与泥鳅营养成分分析.

Published in:

Journal of Light Industry, 2017, v. 32, n. 1, p. 13, doi. 10.3969/j.issn.2096-1553.2017.1.003

By:

郭霄旭;
姜启兴;
陈晓东;
许艳顺;
于沛沛;
夏文水

Publication type:

Article