Works by 何鸿举

Results: 14

山楂叶多糖对发酵乳品质及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 73, doi. 10.7506/spkx1002-6630-20181213-159

By:

赵岩岩;
赵圣明;
李帅;
康壮丽;
王正荣;
朱明明;
赵璐;
马汉军;
何鸿举

Publication type:

Article

近红外光谱技术在生鲜禽肉质量检测中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 317, doi. 10.7506/spkx1002-6630-20181119-218

By:

何鸿举;
朱亚东;
王慧;
马汉军;
陈复生;
刘玺;
贾方方;
康壮丽;
刘红;
朱明明;
赵圣明;
王正荣;
刘苏汉

Publication type:

Article

高湿度结合不同温度解冻对猪肉理化及蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 127, doi. 10.7506/spkx1002-6630-20180925-259.

By:

朱明明;
彭泽宇;
鲁森;
马长明;
何鸿举;
王正荣;
马汉军;
康壮丽;
赵圣明

Publication type:

Article

低变温高湿解冻对猪肉理化特性、蛋白热变性及流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 131, doi. 10.7506/spkx1002-6630-20180606-056

By:

朱明明;
彭泽宇;
赵贺开;
康壮丽;
赵圣明;
王正荣;
何鸿举;
马汉军

Publication type:

Article

不同有机酸雾化喷淋处理对鸡胴体表面减菌效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 54, doi. 10.7506/spkx1002-6630-20180411-154

By:

赵圣明;
李宁宁;
尹帅;
马小童;
康壮丽;
朱明明;
王正荣;
何鸿举;
马汉军

Publication type:

Article

高光谱成像在鱼肉品质无损检测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 329, doi. 10.7506/spkx1002-6630-20180129-392

By:

王慧;
何鸿举;
刘璐;
马汉军;
刘玺;
莫海珍;
刘儒彪;
潘润淑;
康壮丽;
朱明明;
赵圣明;
王正荣

Publication type:

Article

猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 71, doi. 10.7506/spkx1002-6630-201805011

By:

朱东阳;
康壮丽;
何鸿举;
胡明明;
黄清吉;
马汉军;
赵改名;
徐幸莲;
王虎虎

Publication type:

Article

冰蛋黄凝胶化机制及抑制方法研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 466, doi. 10.13386/j.issn1002-0306.2024060206

By:

王瑞红;
张昆林;
杨攀闯;
何松;
杨伟;
何鸿举;
李波

Publication type:

Article

酵母菌源纳米硒的制备、安全性评价及纳米硒奶片研发.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 20, p. 124, doi. 10.13386/j.issn1002-0306.2023110079

By:

郗慧娟;
陈晗玉;
骆莹;
祁蒙;
王叶博;
朱文婷;
陈平;
何鸿举

Publication type:

Article

近红外光谱技术在食用菌品质检测方面的应用研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 359, doi. 10.13386/j.issn1002-0306.2023030104

By:

王玉玲;
王婧茹;
刘红;
秦令祥;
高愿军;
周海旭;
李波;
何鸿举

Publication type:

Article

近红外光谱技术在甘薯品质检测方面的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 341, doi. 10.7506/spkx1002-6630-20221030-307

By:

何鸿举;
王婧茹;
刘红;
陈岩;
王玉玲;
欧行奇;
张勉;
刘鸿杰;
郭景丽

Publication type:

Article

地皮菜添加量对鸡胸肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 53, doi. 10.7506/spkx1002-6630-20191031-348

By:

李宁宁;
李钊;
赵圣明;
马汉军;
张文振;
康壮丽;
朱明明;
王正荣;
何鸿举

Publication type:

Article

肉品新型解冻技术及其对蛋白特性影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 303, doi. 10.7506/spkx1002-6630-20190920-259

By:

彭泽宇;
朱明明;
孙红东;
何鸿举;
王正荣;
赵圣明;
康壮丽;
马汉军

Publication type:

Article

近红外光谱联合化学计量学在柑橘类水果质量无损检测方面的最新研究及应用进展

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 367, doi. 10.13995/j.cnki.11-1802/ts.037981

By:

李晋;
张琛;
刘红;
张伟清;
何鸿举

Publication type:

Article