Works by 乔明锋

Results: 22

基于电子鼻和气相色谱-离子迁移谱技术分析香辛料对鱼香酱汁风味的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 264, doi. 10.13386/j.issn1002-0306.2024050162

By:

张浩;
高天珑;
易宇文;
蔡雪梅;
邓静;
唐英明;
顾思远;
乔明锋

Publication type:

Article

不同产地的大红袍花椒对麻婆豆腐香气形成的影响.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 198, doi. 10.3969/j.issn.1000-9973.2025.04.028

By:

何莲;
Sook Wah Chan;
张鑫;
易宇文;
朱楠;
杜菊苹;
乔明锋;
韩富军;
张晓花

Publication type:

Article

基于电子鼻和气相色谱-质谱法结合相对气味活度值分析植物油对红油辣椒气味的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 241

By:

薛东;
易宇文;
夏翠群;
胡金祥;
乔明锋;
何莲;
王健健;
邓静;
杨会珍

Publication type:

Article

5 种不同干燥处理方式对玫瑰花品质的影响比较研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 12, p. 35

By:

罗思悦;
何莲;
朱开宪;
易宇文;
乔明锋;
苗保河

Publication type:

Article

葱青叶对椒麻糊挥发性物质的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6163

By:

何莲;
易宇文;
胡茂芩;
王林;
乔明锋;
胡金祥;
许程剑;
邓静

Publication type:

Article

基于正交设计和气相色谱-质谱法的花椒酒研制及品质特征分析.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6247

By:

熊欢;
袁小钧;
朱开宪;
邓静;
乔明锋;
苗保河

Publication type:

Article

基于电子鼻结合 GC-IMS 分析不同烹饪方式猪肉的挥发性成分差异.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 234, doi. 10.13386/j.issn1002-0306.2023080228

By:

王天杨;
关雎;
罗晶晶;
杨镰;
李昶甫;
熊怡玲;
易宇文;
乔明锋;
邓静;
吴华昌

Publication type:

Article

赤藓糖醇玫瑰酒的研制及品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 17, p. 140, doi. 10.12161/j.issn.1005‐6521.2024.17.018

By:

陈嘉;
何莲;
朱开宪;
蔡雪梅;
乔明锋;
苗保河

Publication type:

Article

慈姑全粉对曲奇饼干品质影响及配方研究.

Published in:

Food Research & Development, 2019, v. 40, n. 15, p. 130, doi. 10.12161/j.issn.1005-6521.2019.15.021

By:

戢得蓉;
乔明锋;
何江红;
曾佐玉;
何莲;
桂超

Publication type:

Article

电子鼻和电子舌联用技术在评价酱油风味中的应用.

Published in:

Food Research & Development, 2019, v. 40, n. 14, p. 155, doi. 10.3969/j.issn.1005-6521.2019.14.027

By:

易宇文;
胡金祥;
刘阳;
彭毅秦;
邓静;
吴华昌;
乔明锋

Publication type:

Article

花椒叶在椒盐曲奇饼干制作工艺中的应用研究.

Published in:

Food Research & Development, 2018, v. 39, n. 14, p. 103, doi. 10.3969/j.issn.1005-6521.2018.14.018

By:

张欢;
梁晶晶;
刘阳;
乔明锋;
胡军;
姜元华

Publication type:

Article

基于 QDA 与 GC-IMS 技术分析不同油脂热加工处理对松茸风味的影响.

Published in:

Storage & Process, 2025, n. 1, p. 91, doi. 10.3969/j.issn.1009-6221.2025.01.011

By:

杨正瑞;
易宇文;
朱开宪;
邓静;
乔明锋;
蔡雪梅;
顾思远;
张浩

Publication type:

Article

基于电子鼻、气质联用技术结合化学计量学评价不同品牌鱼香肉丝气味差异.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 209, doi. 10.3969/j.issn.1000-9973.2025.02.031

By:

乔明锋;
易宇文;
胡金祥;
何莲;
蔡雪梅;
邓静;
王林;
杜菊苹

Publication type:

Article

烹饪时间对大红袍火锅底料中挥发性物质的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 101, doi. 10.3969/j.issn.1000-9973.2025.02.015

By:

何莲;
易宇文;
胡金祥;
乔明锋;
邓静;
王林

Publication type:

Article

基于电子鼻和气质联用比较分析花椒芽与香椿芽炒鸡蛋特征风味.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 94, doi. 10.3969/j.issn.1000-9973.2024.01.016

By:

乔明锋;
蔡雪梅;
何莲;
熊欢;
赵欣欣;
苗保河

Publication type:

Article

3种香辛料对糍粑辣椒发酵过程中有机酸的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 59, doi. 10.3969/j.issn.1000-9973.2024.01.010

By:

吴宝珠;
乔明锋;
邓静;
熊怡玲;
赵志平;
吴华昌

Publication type:

Article

基于营养与智能感官综合比较不同烹饪方式下芫根的品质差异.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 239, doi. 10.13982/j.mfst.1673-9078.2024.3.0412

By:

蔡雪梅;
乐洋;
刘欣;
张婧;
彭毅秦;
易宇文;
乔明锋

Publication type:

Article

基于电子鼻和气质联用分析不同生长期茂县花椒叶挥发性风味物质.

Published in:

Journal of Southern Agriculture, 2019, v. 50, n. 3, p. 641, doi. 10.3969/j.issn.2095-1191.2019.03.28

By:

何莲;
易宇文;
彭毅秦;
邓静;
胡君;
乔明锋

Publication type:

Article

五种产香酵母对发酵耙豌豆挥发性风味物质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 9, p. 276, doi. 10.13995/j.cnki.11-1802/ts.036377

By:

杨镰;
邓静;
朱建仓;
王天杨;
吴宝珠;
易宇文;
乔明锋;
钟世荣;
吴华昌

Publication type:

Article

小米椒恒温发酵过程中挥发性成分动态变化研究.

Published in:

China Brewing, 2020, v. 39, n. 6, p. 173, doi. 10.11882/j.issn.0254-5071.2020.06.033

By:

蔡雪梅;
易宇文;
乔明锋;
何莲;
邓静;
彭毅秦

Publication type:

Article

基于GC-IMS结合化学计量法分析烧烤过程中温度对牦牛肉风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 337, doi. 10.7506/spkx1002-6630-20230206-053

By:

张浩;
易宇文;
朱开宪;
邓静;
胡金祥;
刘阳;
乔明锋;
白婷

Publication type:

Article

炸制过程中糖醋脆皮鱼风味物质的变化.

Published in:

Food & Machinery, 2023, n. 11, p. 29, doi. 10.13652/j.spjx.1003.5788.2023.80210

By:

范海英;
袁灿;
乔明锋;
陈丽兰;
蔡雪梅;
易宇文;
王卫

Publication type:

Article