Works matching IS 1009-7848 AND VI 23 AND IP 7 AND DT 2023

Results: 48

早吃早餐可以降低患n型糖尿病的风险.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 456

By:

朱运恒

Publication type:

Article

昆虫蛋白可减缓体重增加, 促进肥胖小鼠的健康状况.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 455

By:

罗江钊

Publication type:

Article

细菌蛋白酶在克罗恩病中的作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 455

By:

罗江钊

Publication type:

Article

世界食品营养学研究文献计量分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 442, doi. 10.16429/j.1009-7848.2023.07.045

By:

许智勇;
金安江;
马爱民

Publication type:

Article

蛋白激酶B活性及其级联效应对肉品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 433, doi. 10.16429/j.1009-7848.2023.07.044

By:

陈晓雨;
刘畅;
窦露;
杨致昊;
特古斯;
苏琳;
赵丽华;
靳禅

Publication type:

Article

提高虾青素生物利用度的稳态化技术研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 423, doi. 10.16429/j.1009-7848.2023.07.043

By:

干淼饪;
刘文营;
蔡路旳;
翁冬青

Publication type:

Article

氨基甲酸乙酯降解菌株的分离鉴定及其在白酒中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 410, doi. 10.16429/j.1009-7848.2023.07.042

By:

董乃慧;
薛思宇;
董亮;
陈映羲;
黄治国;
张素芳

Publication type:

Article

黑松露成分TaqMan探针实时荧光PCR检测方法的建立与应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 403, doi. 10.16429/j.1009-7848.2023.07.041

By:

杨爱馥;
孙赞;
万超;
刘雪华;
邰丽梅;
王玫

Publication type:

Article

珍珠龙胆石斑鱼无水保活过程中肌肉品质变化及近红外光谱模型的构建.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 392, doi. 10.16429/j.1009-7848.2023.07.040

By:

步营;
何圣琪;
打王;
朱文慧;
励建荣;
李学鹏;
林洪;
郭晓华

Publication type:

Article

基于气相色谱-离子迁移色谱分析五彩糙米挥发性成分差异.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 382, doi. 10.16429/j.1009-7848.2023.07.039

By:

金文刚;
刘俊霞;
王金泽;
耿敬章

Publication type:

Article

过氧化氢-苗三酮体系荧光光度法检测食品中的焦磷酸盐.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 374, doi. 10.16429/j.l009-7848.2023.07.038

By:

熊海涛;
徐艺凤;
徐承娥

Publication type:

Article

酸白菜腌制过程中优势乳酸菌及菌群演替规律研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 363

By:

张义奎;
曹梦茜;
李俊丽;
王梦洋;
赵慧竹;
刘变芳

Publication type:

Article

猪肉源金黄色葡萄球菌生物膜能力与MLST分型检测.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 353, doi. 10.16429/j.1009-7848.2023.07.036

By:

韩国全;
吴任之;
张翼;
饶均钥;
曹芸榕;
杨茂杰

Publication type:

Article

臭氧处理对采后杏果实活性氧代谢的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 345, doi. 10.16429/j.1009-7848.2023.07.035

By:

芦玉佳;
李玲;
张亚琳;
张文娜;
马海娟;
朱璇

Publication type:

Article

水杨酸对蓝莓贮藏品质及果实软化的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 337, doi. 10.16429/j.1009-7848.2023.07.034

By:

曹森;
巴良杰;
张鹏;
李江阔

Publication type:

Article

贮藏期间蛋白质氧化对牛肉品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 327, doi. 10.16429/j.l009-7848.2023.07.033

By:

张萌;
马思丽;
李亚蕾;
罗瑞明;
张杏亚

Publication type:

Article

南美白对虾微冻贮藏期间蛋白质品质变化及预测模型的建立.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 317, doi. 10.16429/j.1009-7848.2023.07.032

By:

孙康婷;
陈胜军;
潘创;
胡晓;
邓建朝;
李春生

Publication type:

Article

核桃直饮油的调配及品质分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 307, doi. 10.16429/j.1009-7848.2023.07.031

By:

高盼;
左宗明;
陈哲;
周张涛;
胡传荣;
何东平;
王兴国

Publication type:

Article

鸡蛋酱油原料熟制和制曲条件优化及挥发性成分分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 289, doi. 10.16429/j.l009-7848.2023.07.030

By:

车莹;
褚彦钧;
田笑;
吕莹;
智秀娟;
仝其根

Publication type:

Article

半固态酶解法制备豆粕肽工艺的优化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 278, doi. 10.16429/j.1009-7848.2023.07.029

By:

徐康;
王远兴

Publication type:

Article

酪蛋白-汉麻籽蛋白复合物制备工艺优化及其消化性和致敏性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 267, doi. 10.16429/j.1009-7848.2023.07.028

By:

王丹凤;
薛舒苑;
周学府;
钟宇;
郑远荣;
邓云

Publication type:

Article

青棵麦隸y-氨基丁酸的制备条件优化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 259, doi. 10.16429/j.1009-7848.2023.07.027

By:

江迪;
张紫晋;
杨婷;
赵爽;
彭君;
蒲邓佳;
陈静

Publication type:

Article

茶树修剪老叶成分分析及利用塔宾曲霉制备茶褐素的条件优化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 250, doi. 10.16429/j.1009-7848.2023.07.026

By:

白健;
龚加顺;
艾枇屹;
王秋萍

Publication type:

Article

辛烯基琥珀酸玉米多孔淀粉的制备及在姜黄素微胶囊壁材的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 240, doi. 10.16429/j.1009-7848.2023.07.025

By:

周洋;
彭秀安;
郭祺;
王馨悦;
郑智元;
喻禧;
石剑

Publication type:

Article

磁性固定化辣根过氧化物酶脱除玉米赤霉烯酮的研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 229, doi. 10.16429/j.1009-7848.2023.07.024

By:

屈岩峰;
于殿宇

Publication type:

Article

遵义红茶品质特征及对高脂模型斑马鱼的降脂活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 217, doi. 10.16429/j.1009-7848.2023.07.023

By:

李茂云;
肖月;
钟凯;
吴艳萍;
高鸿

Publication type:

Article

高原谷物青棵对小鼠降糖、耐缺氧、抗疲劳功能活性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 207, doi. 10.16429/j.1009-7848.2023.07.022

By:

荣耀;
白鑫明;
迟明;
张东;
向岑;
滕玉鸥

Publication type:

Article

发芽绿豆多酚的降血糖作用及对糖尿病小鼠肠道菌群的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 197, doi. 10.16429/j.1009-7848.2023.07.021

By:

沈鑫婷;
姜秀杰;
许庆鹏;
张爱武;
张东杰

Publication type:

Article

不同提取方式的柚皮果胶对小鼠结肠炎的缓解作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 187, doi. 10.16429/j.1009-7848.2023.07.020

By:

崔洁芬;
赵成英;
王凤;
郑金铠

Publication type:

Article

板栗壳色素通过AMPK信号通路改善肥胖小鼠的脂代谢紊乱.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 177, doi. 10.16429/j.1009-7848.2023.07.019

By:

张晓云;
梅晓宏

Publication type:

Article

甜菜果胶对小麦淀粉老化的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 169, doi. 10.16429/j.1009-7848.2023.07.018

By:

王心;
闫璟圆;
张倩;
许欢;
陈晓明;
徐磊

Publication type:

Article

自然发酵腊肉中细菌的分离鉴定及其发酵特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 161, doi. 10.16429/j.l009-7848.2023.07.017

By:

张秋会;
孟高歌;
王啥;
刘昶;
崔文明;
王小鹏;
祝超智;
赵改名

Publication type:

Article

高产AI-2信号分子乳酸菌的筛选及生物性能研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 159, doi. 10.16429/j.1009-7848.2023.07.016

By:

吕欣然;
吕孟敏;
杨冰艳;
顾振辰;
刘雪晴;
励建荣;
白凤翎;
檀茜倩;
李英美

Publication type:

Article

凡纳滨对虾抗菌肽的筛选及与DNA的结合机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 140, doi. 10.16429/j.l009-7848.2023.07.015

By:

王铭遥;
郑明静;
任中阳;
石林凡;
邓尚贵;
杨

Publication type:

Article

铁皮石斛多糖的凝胶特性表征.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 129, doi. 10.16429/j.l009-7848.2023.07.014

By:

侯芙蓉;
井玉林;
吴颖;
陈思伊;
刘晴;
唐文

Publication type:

Article

地参结合酚提取物体外保肝作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 119, doi. 10.16429/j.1009-7848.2023.07.013

By:

高春燕;
杨文艺;
洪列;
张天阳;
李望;
李媛丽;
卢跃红

Publication type:

Article

稻米粉-马铃薯全粉混合粉的颗粒结构和理化性质.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 110, doi. 10.16429/j.1009-7848.2023.07.012

By:

徐忠;
闫宇航;
陈凤莲;
张娜

Publication type:

Article

超高压处理对大米蛋白水解物/小麦淀粉复合体系的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 99, doi. 10.16429/j.1009-7848.2023.07.011

By:

林丽;
高雨晨;
闫冰冰;
夏姚姚;
李圆圆;
杜先锋

Publication type:

Article

超声波辅助没食子酸对鮎鱼肌原纤维蛋白结构特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 88, doi. 10.16429/j.1009-7848.2023.07.010

By:

李颖畅;
师丹华;
赵淞民;
朱永丽;
邹倩;
仪淑敏;
励建荣

Publication type:

Article

成型温度对乙基纤维素凝胶化油脂结构和氧化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 80, doi. 10.16429/j.1009-7848.2023.07.009

By:

戴美娜;
罗晶;
林荣发;
刘祖文;
傅红

Publication type:

Article

破壁方法对红球菌11-3胞内几丁质脱乙酰酶释放的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 68, doi. 10.16429/j.1009-7848.2023.07.008

By:

肖宇;
石文琪;
于宏伟;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

肉中多种组分对乳酸链球菌素与香芹酚抑菌活性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 56, doi. 10.16429/j.1009-7848.2023.07.007

By:

辛梦娜;
袁栋栋;
刘国荣;
赵世博;
韩非

Publication type:

Article

益生菌在发酵乳中的氨基酸代谢特征、发酵特性和贮藏特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 45, doi. 10.16429/j.1009-7848.2023.07.006

By:

杨阳;
郭帅;
武婷;
冯超;
徐盛;
王记成;
张和平

Publication type:

Article

玉米黄素对内质网应激引发的SH-SY5Y细胞凋亡的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 37, doi. 10.16429/j.1009-7848.2023.07.005

By:

商迎辉;
魏俊;
李梦洁;
刘芸如;
黄汉昌;
劳凤学

Publication type:

Article

莲藕多糖和阿魏酸的非共价相互作用及其复合物特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 26, doi. 10.16429/j.1009-7848.2023.07.004

By:

刘秋兰;
邹晓琴;
易阳;
王宏勋;
孙莹

Publication type:

Article

植物笛醇己二酸单酯对胆固醇胶束的沉淀作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 18, doi. 10.16429/j.1009-7848.2023.07.003

By:

胡毓元;
马传国;
刘君;
白歌;
郭姝媾

Publication type:

Article

几种常见黄酮靶向FTO蛋白对RNA m6A甲基化修饰的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 7, doi. 10.16429/j.1009-7848.2023.07.002

By:

甘婷;
李文文;
李男;
邓泽元;
郑溜丰

Publication type:

Article

全自动模拟人体胃肠道消化酵解装置创制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 1, doi. 10.16429/j.l009-7848.2023.07.001

By:

胡婕伦;
嵇海华;
张珊珊;
聂启兴;
谢明勇;
聂少平

Publication type:

Article