Works by 倪辉

Results: 74

不同 pH 值酸处理对江蓠琼脂提取的影响研究.

Published in:

China Food Additives, 2025, v. 36, n. 6-8, p. 1, doi. 10.19804/j.issn1006-2513.2025.6.001

By:

张馨月;
姚沅俊;
木尼热·卡地尔;
郑明静;
姜泽东;
杜希萍;
倪辉

Publication type:

Article

基于理性设计同时提高黑曲霉β-甘露聚糖酶的热稳定性和催化活性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 171, doi. 10.7506/spkx1002-6630-20241203-016

By:

周婕;
朱艳冰;
王兴华;
李利君;
姜泽东;
倪辉

Publication type:

Article

联合突变对 α-L- 鼠李糖苷酶性质的影响.

Published in:

Journal of Food Science & Biotechnology, 2025, v. 44, n. 2, p. 23, doi. 10.13441/spyswjs.20231205002

By:

唐艺玲;
刘小琴;
李乐;
李利君;
倪辉

Publication type:

Article

关于房屋建筑设计中节能环保问题的思考.

Published in:

International Architecture, 2022, v. 4, n. 1, p. 88

By:

倪辉

Publication type:

Article

不同发酵方式对海带中重金属脱除效果的影响影响.

Published in:

Food Research & Development, 2024, v. 45, n. 19, p. 7, doi. 10.12161/j.issn.1005⁃6521.2024.19.002

By:

陈钰红;
邓文辉;
许晶;
木尼热·卡地尔;
姜泽东;
郑明静;
蔡真珍;
倪辉;
林庆祥

Publication type:

Article

红毛藻膳食纤维制备工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 107, doi. 10.12161/j.issn.1005‐6521.2024.15.015

By:

董玉婷;
马家乐;
郑明静;
王永兴;
朱艳冰;
杨远帆;
姜泽东;
倪辉;
李清彪

Publication type:

Article

直投式酵母菌发酵对江蓠腥味及膳食纤维性质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 6, p. 23, doi. 10.12161/j.issn.1005‐6521.2024.06.004

By:

木尼热. 卡地尔;
姚沅俊;
蔡真珍;
蔡宁;
姜泽东;
郑明静;
杜希萍;
倪辉

Publication type:

Article

海带全粉对鱼丸品质的影响.

Published in:

Food Research & Development, 2023, v. 45, n. 24, p. 38, doi. 10.12161/j.issn.1005-6521.2023.24.006

By:

马梦涵;
张智杰;
杨远帆;
陈艳红;
姜泽东;
倪辉;
郑明静

Publication type:

Article

常见类胡萝卜素对 HepG2 细胞紫外氧化损伤的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 26, doi. 10.12161/j.issn.1005-6521.2023.10.004

By:

伍丽娜;
白曼利;
王碧生;
陈艳红;
伍菱;
杜希萍;
杨远帆;
倪辉

Publication type:

Article

红毛藻复合脱腥工艺的优化及其挥发性成分 GC-MS 分析.

Published in:

Food Research & Development, 2021, v. 42, n. 16, p. 99, doi. 10.12161/j.issn.1005-6521.2021.16.015

By:

徐玉雪;
陈艳红;
陈昭华;
杜希萍;
姜泽东;
倪辉;
李清彪

Publication type:

Article

SPME/SDE-GC-MS分析宁德养殖大黄鱼挥发性化合物.

Published in:

Food Research & Development, 2020, v. 41, n. 15, p. 129, doi. 10.12161/j.issn.1005-6521.2020.15.023

By:

魏育坤;
魏好程;
伍菱;
杨燊;
邱绪建;
黄志勇;
倪辉

Publication type:

Article

I型和K型卡拉胶对鱼糜TG酶凝胶的性质影响.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 167, doi. 10.12161/j.issn.1005-6521.2020.13.027

By:

罗璨;
陈超;
姜泽东;
伍凌;
倪辉;
李清彪

Publication type:

Article

黑曲霉胞外酶对乌龙茶中茶多酚的影响研究.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 11, doi. 10.12161/j.issn.1005-6521.2019.22.003

By:

李文静;
李红;
倪辉;
李利君

Publication type:

Article

琼脂复配开发酸性乳饮料稳定剂的研究.

Published in:

Food Research & Development, 2018, v. 39, n. 9, p. 220, doi. 10.3969/j.issn.1005-6521.2018.09.041

By:

赫慧敏;
张秋俊;
倪辉;
洪清林;
郭东旭;
肖安风

Publication type:

Article

温度对液熏鳗鱼质量特性的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 7, p. 95, doi. 10.3969/j.issn.1005-6521.2018.07.017

By:

陈申如;
张其标;
胡阳;
王春;
杨远帆;
倪辉

Publication type:

Article

脱咖啡因绿茶汤与普通绿茶汤的品质对比分析.

Published in:

Food Research & Development, 2018, v. 39, n. 4, p. 157, doi. 10.3969/j.issn.1005-6521.2018.04.029

By:

李婷;
吕春秀;
杨远帆;
黄高凌;
杜希萍;
倪辉;
陈峰

Publication type:

Article

烟曲霉素5 L罐发酵条件优化及中试.

Published in:

China Brewing, 2019, v. 38, n. 2, p. 98, doi. 10.11882/j.issn.0254-5071.2019.02.019

By:

王昊鹏;
杨萌;
吴黎明;
倪辉;
肖安风;
张中印

Publication type:

Article

HS-SPME-GC-MS测定食醋中羟甲基糠醛衍生物的研究.

Published in:

China Brewing, 2018, v. 37, n. 9, p. 166, doi. 10.11882/j.issn.0254-5071.2018.09.033

By:

王鑫;
李丹丹;
李婷;
陈峰;
肖安风;
倪辉

Publication type:

Article

C端非催化免疫球蛋白样结构域对假交替单胞菌 κ-卡拉胶酶的酶学性质与结构的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 156, doi. 10.7506/spkx1002-6630-20240918-138

By:

吴婷;
朱艳冰;
李鹤宾;
陈艳红;
洪涛;
姜泽东;
倪辉

Publication type:

Article

戊糖片球菌发酵大黄鱼风味代谢途径分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 81, doi. 10.7506/spkx1002-6630-20240512-091

By:

秦菲;
张舒雨;
魏好程;
倪辉

Publication type:

Article

过氧化氢酶对白芽奇兰茶叶香气成分转化的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 164, doi. 10.7506/spkx1002-6630-20240410-095

By:

吴云迪;
刘谢缘;
李利君;
倪辉

Publication type:

Article

过氧化氢酶、多酚氧化酶及其组合对白芽奇兰速溶茶粉香气品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 146, doi. 10.7506/spkx1002-6630-20240318-123

By:

刘谢缘;
马莹;
曾琪;
翁淑燚;
李利君;
倪辉;
陈峰

Publication type:

Article

焙火工艺对白芽奇兰茶叶挥发性香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 123, doi. 10.7506/spkx1002-6630-20231127-228

By:

马莹;
刘谢缘;
王碧生;
翁淑燚;
李利君;
倪辉

Publication type:

Article

红毛藻多糖抑制大肠杆菌黏附Caco-2细胞的机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 9, doi. 10.7506/spkx1002-6630-20230719-204

By:

段舒舒;
郑明静;
洪涛;
朱艳冰;
倪辉;
姜泽东

Publication type:

Article

轻度盐腌大黄鱼的气味特征及形成途径.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 235, doi. 10.7506/spkx1002-6630-20230220-189

By:

关君兰;
姚雨萱;
伍菱;
王永兴;
沈细冰;
杜希萍;
倪辉

Publication type:

Article

白芽奇兰速溶茶粉加工过程中香气的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 239, doi. 10.7506/spkx1002-6630-20221011-105

By:

林诗笛;
蒋青香;
林琦;
许勇泉;
李利君;
翁淑燚;
倪辉;
李清彪

Publication type:

Article

N端非催化结构域对微泡菌ALW1褐藻胶裂解酶 AlgL7酶学性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20220815-159

By:

黄小艺;
李鹤宾;
陈艳红;
姜泽东;
倪辉;
李清彪;
朱艳冰

Publication type:

Article

基于体外HUVECs细胞模型的条斑紫菜多糖促血管生成活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20220922-226.

By:

冯丰珍;
郑明静;
洪涛;
李志朋;
杜希萍;
朱艳冰;
倪辉;
姜泽东

Publication type:

Article

海带生长初期与成体期食品原料学特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 34, doi. 10.7506/spkx1002-6630-20211122-268

By:

倪辉;
王晓林;
姜泽东;
朱艳冰;
郑明静;
刘涛

Publication type:

Article

基于理性设计提高假交替单胞菌 κ-卡拉胶酶热稳定性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 159, doi. 10.7506/spkx1002-6630-20211129-358.

By:

龙柳妃;
苏羽;
陈艳红;
姜泽东;
倪辉;
李清彪;
朱艳冰

Publication type:

Article

味觉受体研究热点分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 332, doi. 10.7506/spkx1002-6630-20210601-011

By:

张一纯;
陈艳红;
李利君;
倪辉

Publication type:

Article

基于乙酰胆碱酯酶和氧化应激研究海胆酮对阿尔茨海默症的作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 105, doi. 10.7506/spkx1002-6630-20210608-097

By:

张涛;
陈艳红;
常高萍;
杨远帆;
杜希萍;
姜泽东;
倪辉;
李清彪

Publication type:

Article

乳杆菌发酵提高坛紫菜的抗氧化和抑制糖脂代谢关键酶活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 162, doi. 10.7506/spkx1002-6630-20210405-047

By:

董玉婷;
蔡宏浩;
李志朋;
郑明静;
姜泽东;
倪辉;
邓尚贵;
李清彪

Publication type:

Article

鲈鱼干加工过程中热处理及内源酶对风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 220, doi. 10.7506/spkx1002-6630-20210513-152

By:

刘夏磊;
刘芯如;
王雨恬;
魏好程;
李利君;
倪辉

Publication type:

Article

琯溪蜜柚柚皮苷纯化鉴定及其对胰脂肪酶的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20201228-313

By:

晏幸;
肖文熙;
欧丽明;
上官宇晨;
杜希萍;
李利君;
胡阳;
倪辉

Publication type:

Article

一种黑曲霉α-L-阿拉伯呋喃糖苷酶克隆表达、性质分析和果汁澄清效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 83, doi. 10.7506/spkx1002-6630-20201105-052

By:

彭程;
肖文熙;
倪辉;
李利君;
谭万森;
林燕玲;
李清彪

Publication type:

Article

基于感官检验和气相色谱-质谱联用对白芽奇兰茶叶香气分级.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 98, doi. 10.7506/spkx1002-6630-20201022-224

By:

蒋青香;
李慧雪;
李利君;
黄高凌;
倪辉

Publication type:

Article

红毛藻多糖对H<sub>2</sub>O<sub>2</sub>诱导的Caco-2细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 113, doi. 10.7506/spkx1002-6630-20200901-004

By:

何萍萍;
郑雅君;
郑明静;
姜泽东;
杜希萍;
朱艳冰;
倪辉;
李清彪

Publication type:

Article

琯溪蜜柚幼果中柚皮苷含量变化规律.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 159, doi. 10.7506/spkx1002-6630-20200423-307

By:

胡阳;
晏幸;
伍菱;
李利君;
杨远帆;
杜希萍;
翁淑燚;
倪辉;
李清彪

Publication type:

Article

热处理对采后琯溪蜜柚果实汁胞粒化的影响及其与细胞壁代谢的关系.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 17, doi. 10.7506/spkx1002-6630-20200714-178

By:

张珅;
张翼翔;
叶洪;
聂珂;
吴光斌;
倪辉;
张宗成;
陈发河

Publication type:

Article

基于酶活力模型和细胞模型分析红毛藻多糖降血脂活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 142, doi. 10.7506/spkx1002-6630-20200302-024

By:

詹慧;
宋田源;
余刚;
姜泽东;
杜希萍;
朱艳冰;
倪辉;
李清彪

Publication type:

Article

菌种对发酵红茶水溶液香气品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 151, doi. 10.7506/spkx1002-6630-20190809-106

By:

林琦;
李利君;
伍菱;
黄高凌;
翁淑燚;
倪辉;
李清彪;
张树文;
黄幼林

Publication type:

Article

康砖茶叶风味特征及挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 215, doi. 10.7506/spkx1002-6630-20190115-179

By:

张婷;
倪辉;
伍菱;
胡阳;
邬应龙;
黄高凌;
李利君

Publication type:

Article

琯溪蜜柚蒸馏酒香气特征及风味成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 232, doi. 10.7506/spkx1002-6630-20180302-026

By:

李睿;
倪辉;
李婷;
张婷;
李利君;
杨远帆;
李清彪

Publication type:

Article

泡叶藻聚糖低分子质量降解片段组成特征及其体外免疫诱导活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 139, doi. 10.7506/spkx1002-6630-20180610-122

By:

何萍萍;
韦敬柳乙;
姜泽东;
朱艳冰;
倪辉;
李清彪

Publication type:

Article

卡拉胶/速溶琼胶包埋体系负载茶多酚的特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 40, doi. 10.16429/j.1009-7848.2024.09.004

By:

卢奕如;
倪辉;
朱艳冰;
姜泽东;
李清彪;
郑明静

Publication type:

Article

不同采收阶段的坛紫菜营养成分分析及预测模型.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 371, doi. 10.16429/j.1009-7848.2024.08.034

By:

陈晓晨;
倪辉;
姜泽东;
陈艳红;
杨远帆;
杜希萍

Publication type:

Article

4 种红藻的体外模拟消化酵解特性及其抗炎作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 118, doi. 10.16429/j.1009-7848.2024.04.012

By:

周怡倩;
郑明静;
洪涛;
朱艳冰;
倪辉;
姜泽东

Publication type:

Article

2种食品添加剂对酪氨酸酶的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 21, doi. 10.16429/).1009-7848.2022.11.003

By:

赵美娟;
王芳;
姜泽东;
王力;
倪辉

Publication type:

Article

不同粒径的柚子皮全粉对鱼丸品质特性和蛋白二级结构的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 123, doi. 10.16429/j.1009-7848.2022.07.013

By:

洪金玲;
何慧琪;
翁武银;
姜泽东;
倪辉;
郑明静

Publication type:

Article