Works matching AU 陈学玲

Results: 36

预制藕饼制备工艺优化及其品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 14, p. 127, doi. 10.12161/j.issn.1005‐6521.2024.14.019

By:

范传会;
杨宇帆;
梅新;
蔡芳;
施建斌;
熊添;
隋勇;
陈学玲

Publication type:

Article

甘薯生全粉添加量对馒头制作工艺及品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 10, p. 181, doi. 10.12161/j.issn.1005-6521.2024.10.024

By:

蔡沙;
蔡芳;
施建斌;
隋勇;
熊添;
何建军;
陈学玲;
范传会;
梅新

Publication type:

Article

真空冷冻干燥前预处理改善猕猴桃鲜果片品质的分析.

Published in:

Food Research & Development, 2023, v. 45, n. 24, p. 63, doi. 10.12161/j.issn.1005-6521.2023.24.009

By:

范传会;
向锡铧;
陈益炜;
何建军;
陈学玲;
黄文俊;
张琦;
钟彩虹

Publication type:

Article

马铃薯淀粉改性技术的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 21, p. 208, doi. 10.12161/j.issn.1005-6521.2023.21.029

By:

吴宇昊;
祝振洲;
李书艺;
范传会;
何建军;
梅新;
陈学玲

Publication type:

Article

基于电子鼻分析包装材料对即食水竹笋冷藏品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 80, doi. 10.12161/j.issn.1005-6521.2023.14.012

By:

汤涤洛;
聂沫宇;
涂修亮;
王少华;
丁坤明;
何建军;
陈学玲

Publication type:

Article

荞麦面条配方优化及其体外消化特性.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 153, doi. 10.12161/j.issn.1005-6521.2023.10.021

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
家志文;
王少华;
蔡芳;
蒋修军;
梅新

Publication type:

Article

米曲霉发酵提取甘薯中去氢表雄酮工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 14, p. 165, doi. 10.12161/j.issn.1005-6521.2022.14.021

By:

陈蓬凤;
邹浩峰;
蔡芳;
隋勇;
施建斌;
蔡沙;
熊添;
陈学玲;
黄师荣;
梅新

Publication type:

Article

不同处理条件下麦麸化学成分及物化特性比较.

Published in:

Food Research & Development, 2022, v. 43, n. 12, p. 37, doi. 10.12161/j.issn.1005-6521.2022.12.006

By:

熊添;
何建军;
蔡芳;
王少华;
施建斌;
蔡沙;
隋勇;
陈学玲;
范传会;
家志文;
梅新

Publication type:

Article

不同粒度麦麸对面条蒸煮特性和质构特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 1, p. 1, doi. 10.12161/j.issn.1005-6521.2022.01.001

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
家志文;
王少华;
蔡芳;
梅新

Publication type:

Article

模拟运输振动对莲藕贮藏品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 23, p. 53, doi. 10.12161/j.issn.1005-6521.2021.23.009

By:

陈学玲;
家志文;
范传会;
梅新;
施建斌;
何建军

Publication type:

Article

半干马铃薯热干面制作工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 22, p. 90, doi. 10.12161/j.issn.1005-6521.2021.22.014

By:

熊添;
梅新;
王少华;
何建军;
施建斌;
隋勇;
蔡沙;
陈学玲;
范传会;
蔡芳

Publication type:

Article

黄豆豆丝制作配方优化及其淀粉消化特性研究.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 125, doi. 10.12161/j.issn.1005-6521.2021.05.021

By:

蔡沙;
蔡芳;
施建斌;
隋勇;
何建军;
熊添;
陈学玲;
范传会;
梅新

Publication type:

Article

二氧化氯和臭氧杀菌处理对菜心贮藏品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 9, p. 98, doi. 10.12161/j.issn.1005-6521.2020.09.016

By:

陈学玲;
杨晓庆;
范传会;
梅新;
施建斌;
蔡沙;
隋勇;
何建军

Publication type:

Article

超声波辅助碱法提取麦麸蛋白工艺及特性研究.

Published in:

Food Research & Development, 2018, v. 39, n. 19, p. 57, doi. 10.3969/j.issn.1005-6521.2018.19.011

By:

蔡沙;
施建斌;
隋勇;
何建军;
陈学玲;
范传会;
梅新

Publication type:

Article

基于高通量测序技术分析菜心切口处微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 150, doi. 10.7506/spkx1002-6630-20210205-102

By:

家志文;
陈学玲;
范传会;
梅新;
施建斌;
隋勇;
蔡沙;
熊添;
何建军

Publication type:

Article

乳酸钙对高酯柑橘果胶乳化性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 44, doi. 10.7506/spkx1002-6630-20191129-306

By:

范传会;
何建军;
陈学玲;
王少华

Publication type:

Article

不同包装结合硅藻土附载丁香酚缓释对草莓贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 263, doi. 10.7506/spkx1002-6630-20181008-048

By:

廖李;
张莉会;
胡杨;
史德芳;
陈学玲;
汪兰;
汪超;
乔宇

Publication type:

Article

马铃薯膳食纤维物化特性分析及其对马铃薯热干面品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 87, doi. 10.7506/spkx1002-6630-20171213-151

By:

蔡沙;
隋勇;
施建斌;
何建军;
陈学玲;
范传会;
梅新

Publication type:

Article

包装材料对鲜切西兰花贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 246, doi. 10.7506/spkx1002-6630-201813037

By:

陈学玲;
张莉会;
严守雷;
梅新;
施建斌;
蔡沙;
隋勇;
何建军

Publication type:

Article

不同采收期不同品种莲藕的营养品质变化规律及评价.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 3, p. 9

By:

吴宇昊;
戴芳;
丛欣;
祝振洲;
李书艺;
梅新;
陈学玲

Publication type:

Article

葛根全粉挤压膨化棒工艺优化及其品质分析.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 16, p. 250

By:

施建斌;
隋勇;
熊添;
范传会;
陈学玲;
蔡沙;
宦吉运;
梅新

Publication type:

Article

近冰温贮藏对真空包装鲜切莲藕色泽与气味物质的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 62

By:

张宇娟;
张周未;
杨玉平;
何建军;
范传会;
陈学玲

Publication type:

Article

不同干燥方式对甘薯叶理化特性和抗氧化能力的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 78

By:

蔡沙;
施建斌;
隋勇;
熊添;
陈学玲;
范传会;
梅新

Publication type:

Article

超声预处理对真空冷冻干燥猕猴桃片品质的改善作用.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 16, p. 5314

By:

陈学玲;
黄文俊;
钟彩虹;
范传会;
张琦;
家志文;
何建军

Publication type:

Article

猕猴桃品种对猕猴桃脆片品质影响的评价.

Published in:

Food & Machinery, 2022, n. 12, p. 21, doi. 10.13652/j.spjx.1003.5788.2022.80214

By:

范传会;
黄文俊;
钟彩虹;
何建军;
陈学玲;
张琦

Publication type:

Article

紫薯-中筋复配粉的理化特性及其馒头制品品质分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 7, p. 209, doi. 10.13982/j.mfst.1673-9078.2023.7.0906

By:

赵时珊;
蔡芳;
隋勇;
施建斌;
熊添;
蔡沙;
陈学玲;
何建军;
李少斌;
梅新

Publication type:

Article

甘薯去氢表雄酮的体外抗氧化活性与抗癌功效初探.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 71, doi. 10.13982/j.mfst.1673-9078.2022.9.1171

By:

陈蓬凤;
邹浩峰;
黄师荣;
蔡芳;
隋勇;
熊添;
施建斌;
蔡沙;
陈学玲;
梅新

Publication type:

Article

不同品种甘薯全粉品质特性比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 8, p. 218, doi. 10.13982/j.mfst.1673-9078.2022.8.1152

By:

赵时珊;
蔡芳;
隋勇;
熊添;
蔡沙;
邹浩峰;
周德顺;
陈学玲;
何建军;
梅新

Publication type:

Article

陈化前后大米的淀粉结构及理化性质分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 6, p. 126, doi. 10.13982/j.mfst.1673-9078.2022.6.0715

By:

卢紫君;
赵时珊;
蔡芳;
蔡沙;
隋勇;
施建斌;
熊添;
何建军;
陈学玲;
范传会;
家志文;
梅新

Publication type:

Article

不同干燥工艺制备板栗全粉的理化特性和风味比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 5, p. 81, doi. 10.13982/j.mfst.1673-9078.2022.5.0716

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
家志文;
王少华;
蔡芳;
蒋修军;
梅新

Publication type:

Article

高品质紫薯生全粉面条配方的工艺优化.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 4, p. 171, doi. 10.13982/j.mfst.1673-9078.2022.4.0630

By:

熊添;
何建军;
蔡芳;
王少华;
施建斌;
蔡沙;
隋勇;
陈学玲;
范传会;
家志文;
梅新

Publication type:

Article

板栗全粉-小麦混合粉面团的流变特性.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 9, p. 162, doi. 10.13982/j.mfst.1673-9078.2021.9.0015

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
家志文;
王少华;
蔡芳;
梅新

Publication type:

Article

野葛与粉葛淀粉的结构及物化特性比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 8, p. 109, doi. 10.13982/j.mfst.1673-9078.2021.8.1098

By:

卢紫君;
蔡芳;
王少华;
何建军;
施建斌;
蔡沙;
隋勇;
熊添;
陈学玲;
范传会;
梅新

Publication type:

Article

不同品种薯尖的总酚、总黄酮含量及抗氧化活性比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 3, p. 132, doi. 10.13982/j.mfst.1673-9078.2021.3.0697

By:

陈蓬凤;
梅新;
黄师荣;
蔡芳;
王少华;
何建军;
施建斌;
隋勇;
蔡沙;
熊添;
陈学玲;
范传会

Publication type:

Article

硅藻土附载植物精油缓释对树莓保鲜作用.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 2, p. 147, doi. 10.13982/j.mfst.1673-9078.2021.2.0621

By:

张莉会;
范凯;
廖李;
乔宇;
张金木;
陈学玲

Publication type:

Article

麦麸及麦麸膳食纤维常规粉碎和超微粉碎物化特性比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 1, p. 150, doi. 10.13982/j.mfst.1673-9078.2021.01.0597

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
王少华;
蔡芳;
梅新

Publication type:

Article