Works matching AU 廖鄂

Results: 28

解冻、复热方式对冻藏预制调理黄鳝品质及挥发性风味的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 10, p. 222, doi. 10.7506/spkx1002-6630-20240713-129

By:

潘扬;
李涵;
张莹;
杨倩;
陈季旺;
廖鄂

Publication type:

Article

冷藏黄鳝菌落演替规律及特定腐败菌致腐能力分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 114, doi. 10.7506/spkx1002-6630-20241012-069

By:

廖鄂;
杨贝;
李涵;
陈玉;
张莹;
杨倩;
陈季旺

Publication type:

Article

高强度超声辅助浸提时间对黄鳝骨汤品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 7, p. 239, doi. 10.7506/spkx1002-6630-20241010-048

By:

廖鄂;
刘娜;
李涵;
张莹;
杨倩;
陈季旺

Publication type:

Article

变温液氮速冻结合复合抗冻剂对冻藏预制调理黄鳝品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 247, doi. 10.7506/spkx1002-6630-20240225-122

By:

潘扬;
李涵;
张莹;
胡秋林;
廖鄂;
陈季旺

Publication type:

Article

预干燥对油炸外裹糊鱼块油脂渗透和质构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 210, doi. 10.7506/spkx1002-6630-20230710-124

By:

舒静;
陈季旺;
翟金玲;
翟嘉豪;
滕宗娜;
廖鄂

Publication type:

Article

高强度超声处理时间对克氏原螯虾肌原纤维蛋白理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 13, doi. 10.7506/spkx1002-6630-20230625-183

By:

王子凌;
熊可心;
蒋景淳;
王海滨;
路洪艳;
彭利娟;
廖鄂;
邹圣碧

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

冻结方式对中华鲟脂质氧化和肌纤维微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 113, doi. 10.7506/spkx1002-6630-20220930-344

By:

廖锦晗;
陈季旺;
谭玲;
廖鄂;
焦楚壹

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

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

冻结及冻藏温度对小龙虾冻藏过程中脂质氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 220, doi. 10.7506/spkx1002-6630-20211206-072

By:

杨海琦;
陈季旺;
徐言;
田宏伟;
廖鄂;
王海滨

Publication type:

Article

辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 389, doi. 10.7506/spkx1002-6630-20210606-079

By:

王海帆;
郭梦嫣;
王玉洁;
彭利娟;
廖鄂;
王海滨;
邹爱军;
王蕾

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

油基脂肪替代物在香肠制品中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 383, doi. 10.7506/spkx1002-6630-20210416-235

By:

秦乐蓉;
王海滨;
廖鄂;
金伟平;
彭利娟

Publication type:

Article

鸭腿减盐滚揉腌制过程中的传质动力学.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 1, doi. 10.7506/spkx1002-6630-20190318-213

By:

匡威;
安亮;
徐军;
王海滨;
周晓荣;
陈季旺;
胥伟;
廖鄂;
陈功明;
任广才

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

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

小龙虾中不申含量近红外光谱预测模型的建立.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 362, doi. 10.16429/j.1009-7848.2023.05.036

By:

徐言;
陈季旺;
占可;
刘言;
廖鄂;
邹圣碧

Publication type:

Article

冻结及冻藏温度对小龙虾品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 189, doi. 10.16429/j.1009-7848.2022.09.020

By:

杨海琦;
陈季旺;
徐言;
田宏伟;
廖鄂;
王海滨

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

针对减盐减钠肉制品的问卷调查及低钠香肠研究现状的分析.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 16, p. 5577

By:

秦乐蓉;
高梦颖;
王海滨;
胡依黎;
金伟平;
廖鄂

Publication type:

Article

液氮冻结温度对冻藏黄鳝脂质氧化和气味变化的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 17, p. 285

By:

何相龙;
陈季旺;
徐丽敏;
廖鄂;
路洪艳;
焦楚壹

Publication type:

Article

小龙虾微冻贮藏过程中特定腐败菌的分离鉴定及致腐产胺能力分析.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 16, p. 32

By:

廖鄂;
武雨鑫;
李倩;
张莹;
陈季旺

Publication type:

Article

保鲜剂对恩施黑猪冷鲜肉真菌多样性的影响研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 65

By:

杨江;
张莹;
廖鄂;
彭利娟;
路洪艳;
王海滨

Publication type:

Article

减盐条件下卤汤重复使用制作的卤鸭腿理化指标变化规律研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 48

By:

郭梦嫣;
王海滨;
,廖鄂;
路洪艳;
张莹;
彭利娟

Publication type:

Article

氯化钠对猪肉肌原纤维蛋白构像及其与辣椒素相互作用的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 5, p. 101

By:

王海帆;
熊哲民;
王玉洁;
彭利娟;
廖鄂;
路洪艳;
王海滨

Publication type:

Article

深度油炸过程煎炸油的氧化及其对油炸外裹糊鱼块品质的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 97

By:

姬恒慧;
陈季旺;
翟嘉豪;
路洪艳;
廖鄂

Publication type:

Article

树脂吸附结合近红外光谱同时检测小龙虾中铅、镉模型的建立.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 15, p. 4858

By:

占可;
陈季旺;
徐言;
刘言;
廖鄂;
邹圣碧

Publication type:

Article

Works matching AU 廖 鄂

Works matching AU 廖鄂