Works matching AU 陈士国

Results: 12

柑橘类黄酮的生物学活性及提高生物利用度技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 319, doi. 10.7506/spkx1002-6630-20170904-054

By:

黄睿;
沈淑妤;
陈虹霖;
吴文艳;
陈士国;
叶兴乾

Publication type:

Article

杨梅叶原飞燕草素对胰脂肪酶和磷脂酶A1的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 165, doi. 10.7506/spkx1002-6630-201811026

By:

周晓舟;
陈士国;
叶兴乾

Publication type:

Article

超声对花色苷稳定性的影响及其降解动力学.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 67, doi. 10.7506/spkx1002-6630-201809011

By:

龚辉;
傅丽;
李澜奇;
陈健乐;
刘闪闪;
陈士国;
叶兴乾

Publication type:

Article

抗冻剂对鱼肉蛋白质冷冻变性的保护作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 291, doi. 10.7506/spkx1002-6630-201807043

By:

邵颖;
姚洁玉;
江杨阳;
丁甜;
陈士国;
胡亚芹

Publication type:

Article

食源性碳水化合物结构解析新技术前沿与展望.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 1, doi. 10.16429/j.1009-7848.2024.09.001

By:

陈士国;
张唯希;
朱凯;
侯志强;
叶兴乾

Publication type:

Article

紫苏粕蛋白抗氧化活性肽的制备、分离纯化及序列鉴定.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 347, doi. 10.16429/j.1009-7848.2023.09.037

By:

张恒慧;
张志军;
陈士国;
叶兴乾;
张国华

Publication type:

Article

葡萄籽原花色素对马铃薯馒头中淀粉消化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 234, doi. 10.16429/j.1009-7848.2021.07.028

By:

张子睿;
田金虎;
张惠玲;
叶兴乾;
陈士国

Publication type:

Article

提取方法对马铃薯渣果胶多糖组成及分子链构象的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 216, doi. 10.16429/j.1009-7848.2021.07.026

By:

孙玮璇;
田金虎;
陈健乐;
陈士国;
刘东红;
叶兴乾

Publication type:

Article

果蔬营养新功能:益生元.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 1, doi. 10.16429/j.1009-7848.2021.06.001

By:

叶兴乾;
任艳明;
陈健乐;
潘海波;
田金虎;
陈士国

Publication type:

Article

Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice.

Published in:

Food Quality & Safety, 2022, v. 6, p. 1, doi. 10.1093/fqsafe/fyac023

By:

(陈颖), Ying Chen;
(刘菲斐), Feifei Liu;
(陈晋), Jin Chen;
(陈健乐), Jianle Chen;
(陈士国), Shiguo Chen;
(吴丹), Dan Wu;
(叶兴乾), Xingqian Ye;
(程焕), Huan Cheng

Publication type:

Article

成熟度对桑椹果实多糖与酚类的影响.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 144, doi. 10.19812/j.cnki.jfsq11-5956/ts.20230728002

By:

胡安恺;
陈健乐;
吴家雄;
程焕;
陈士国;
叶兴乾

Publication type:

Article

功能性植物油脂微胶囊制备及其在食品工业中的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 24, p. 220

By:

孙情情;
谭文;
魏长庆;
陈品;
陈士国;
叶兴乾;
田金虎

Publication type:

Article