Works matching IS 1009-7848 AND VI 22 AND IP 8 AND DT 2022

Results: 48
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    江西米粉工艺设备创新及其标准化.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 427, doi. 10.16429/j.1009-7848.2022.08.044
    By:
    • 刘成梅;
    • 钟成鹏;
    • 叶江平;
    • 胡秀婷;
    • 朱春燕;
    • 罗舜菁
    Publication type:
    Article
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    后生元的研究现状及产业应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 416, doi. 10.16429/j.1009-7848.2022.08.043
    Publication type:
    Article
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    金耳多糖的研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 386, doi. 10.16429/j.1009-7848.2022.08.041
    By:
    • 孙 涛;
    • 姜 浩;
    • 王燕玲;
    • 王诗雨;
    • 彭雯杰;
    • 雷 鹏;
    • 王 瑞;
    • 徐飪;
    • 李莎;
    • 孙达锋
    Publication type:
    Article
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    大蒜果聚糖的研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 374, doi. 10.16429/j.1009-7848.2022.08.040
    By:
    • 蒋茂婷;
    • 刘娜;
    • 张广文;
    • 王超;
    • 黄雪松
    Publication type:
    Article
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    功能性成分对食物血糖应答影响的研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 364, doi. 10.16429/j.1009-7848.2022.08.039
    By:
    • 丁方莉;
    • 柳嘉;
    • 高铭;
    • 王晴;
    • 李珊珊;
    • 潘聪;
    • 刘士伟;
    • 李雅丽;
    • 周志桥;
    • 段盛林
    Publication type:
    Article
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    海洋源降血压肽研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 353, doi. 10.16429/j.1009-7848.2022.08.038
    By:
    • 胡学佳;
    • 戴致远;
    • 张晓傾;
    • 叶 剑
    Publication type:
    Article
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    食源性抗炎活性肽的研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 343, doi. 10.16429/j.1009-7848.2022.08.037
    By:
    • 傅丽娟;
    • 邢路娟;
    • 张万刚
    Publication type:
    Article
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    不同真菌发酵豆渣营养品质与功能特性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 334, doi. 10.16429/j.1009-7848.2022.08.036
    By:
    • 张蒙冉;
    • 李淑英;
    • 高雅鑫;
    • 侯丽真;
    • 侯旭杰;
    • 王凤忠
    Publication type:
    Article
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    纳豆及其制品的安全性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 325, doi. 10.16429/j.1009-7848.2022.08.035
    By:
    • 王露露;
    • 李斌;
    • 彭雪菲;
    • 陈楠楠;
    • 曹梦思;
    • 刘明;
    • 郭新光;
    • 别小妹
    Publication type:
    Article
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    基于生物脱腥的扇贝挥发性风味成分解析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 261, doi. 10.16429/j.1009-7848.2022.08.029
    By:
    • 林晓姿;
    • 梁璋成;
    • 韦 航;
    • 何志刚;
    • 林晓婕;
    • 苏 昊
    Publication type:
    Article
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    预处理燕麦隸皮贮藏期预测模型的建立.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 234, doi. 10.16429/j.1009-7848.2022.08.026
    By:
    • 白雪;
    • 刘瑞瑞;
    • 张美莉
    Publication type:
    Article
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    超高压处理对羊骨胶原蛋白三级结构的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 207, doi. 10.16429/j.1009-7848.2022.08.023
    By:
    • 刘彦秋;
    • 都日玛;
    • 白 杨;
    • 娜荷芽;
    • 乔丹丹;
    • 王月宏;
    • 格日勒图;
    • 莎日娜
    Publication type:
    Article
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    油炸工艺对高油酸花生品质与微观结构的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 200, doi. 10.16429/j.1009-7848.2022.08.022
    By:
    • 曹晓雨;
    • 赵屣九;
    • 张慧丽;
    • 刘晓光;
    • 王 强;
    • 刘红芝
    Publication type:
    Article
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    添加红薯叶对复合面条性能的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 190, doi. 10.16429/j.1009-7848.2022.08.021
    By:
    • 张迎敏;
    • 任广跃;
    • 段 续;
    • 李琳琳;
    • 樊小静;
    • 王兆凯
    Publication type:
    Article
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    绿豆淀粉/纤维素纳米晶胶囊壳的制备及表征.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 182, doi. 10.16429/j.1009-7848.2022.08.020
    By:
    • 陈启杰;
    • 赵雅兰;
    • 踪张扬;
    • 张朋;
    • 王凤;
    • 谢琼华;
    • 王建辉
    Publication type:
    Article
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    果酥馅料热加工过程中5-轻甲基糠醛的形成规律.

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    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 173, doi. 10.16429/j.1009-7848.2022.08.019
    By:
    • 陈敏;
    • 郑洁;
    • 黄才欢;
    • 邱瑞霞;
    • 刘洋;
    • 杨楠;
    • 欧仕益;
    • 周康宁
    Publication type:
    Article
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    诺丽发酵汁介导肠道菌群缓解小鼠DSS结肠炎.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 118, doi. 10.16429/j.1009-7848.2022.08.013
    By:
    • 曲泰齐;
    • 张家超;
    • 汪瑞敏;
    • 刘四新;
    • 任发政;
    • 李从发
    Publication type:
    Article
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    食品胶体在植物蛋白肉中的应用研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 1, doi. 10.16429/j.1009-7848.2022.08.001
    By:
    • 方亚鹏;
    • 赵一果;
    • 鲁 伟;
    • 厉晓杨;
    • 孙翠霞
    Publication type:
    Article
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    乳酸菌代谢物中黄瞟吟氧化酶抑制剂的筛选.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 11, doi. 10.16429/j.1009-7848.2022.08.002
    By:
    • 崔方超;
    • 韩瑜娟;
    • 李婷婷;
    • 赵贵琴;
    • 励建荣;
    • 林洪;
    • 劳敏军;
    • 于建洋;
    • 郭晓华;
    • 舄王轰
    Publication type:
    Article