Works by 刘智禹

Results: 30

熟制方式对大黄鱼品质特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 70, doi. 10.13386/j.issn1002-0306.2024060311

By:

马宇荷;
赵永强;
黄香兰;
宋佳慧;
石林凡;
翁武银;
刘智禹;
刘淑集;
任中阳

Publication type:

Article

河鲀鱼皮源促胆囊收缩素分泌肽的制备及结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 156, doi. 10.7506/spkx1002-6630-20241111-075

By:

宋洪东;
任韶霞;
邵诸伟;
葛少成;
乔琨;
刘智禹

Publication type:

Article

干制水产品中 3 种 N-亚硝胺类化合物检测方法优化及膳食暴露风险评估.

Published in:

Journal of Fuzhou University, 2025, v. 53, n. 3, p. 1

By:

苏家颍;
林河通;
林振宇;
罗芳;
汤水粉;
陈宇锋;
姜琳琳;
钱卓真;
刘智禹

Publication type:

Article

菲律宾蛤仔糖胺聚糖的分离纯化及结构表征.

Published in:

Food Research & Development, 2022, v. 43, n. 15, p. 31, doi. 10.12161/j.issn.1005-6521.2022.15.005

By:

詹雯琦;
刘淑集;
李水根;
蔡水淋;
路海霞;
王茵;
刘智禹

Publication type:

Article

相色谱及其联用技术在食品风味中的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 200, doi. 10.12161/j.issn.1005-6521.2022.06.026

By:

朱烨;
陈晓婷;
乔琨;
李水根;
刘淑集;
潘南;
刘智禹;
施文正

Publication type:

Article

气相色谱及其联用技术在食品中的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 200, doi. 10.12161/j.issn.1005-6521.2022.06.026

By:

朱烨1.;
陈晓婷;
乔馄;
李水根;
刘淑集;
潘南;
刘智禹;
施文正

Publication type:

Article

超声辅助处理对发酵鲐鱼酶解液风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 91, doi. 10.7506/spkx1002-6630-20221028-296.

By:

郭正畅;
刘智禹;
方旭波;
陈小娥;
周小敏;
李真;
马宇乔;
陈贝;
高潇楠;
杨会成

Publication type:

Article

基于 Illumina MiSeq 测序技术探究冷藏菊黄东方鲀菌群演替规律.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 149, doi. 10.7506/spkx1002-6630-20221108-082

By:

曾鹭;
刘淑集;
陈晓婷;
林河通;
刘智禹

Publication type:

Article

红毛藻多糖对环磷酰胺诱导的免疫抑制小鼠的免疫调节机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 174, doi. 10.7506/spkx1002-6630-20210929-351

By:

吴靖娜;
潘南;
陈晓婷;
陈贝;
刘智禹

Publication type:

Article

双斑东方鲀在冷藏保鲜过程中挥发性风味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 188, doi. 10.7506/spkx1002-6630-20200920-261

By:

贾哲;
陈晓婷;
潘南;
蔡水淋;
张怡;
刘智禹

Publication type:

Article

基于电子鼻和电子舌优化蓝圆鲹调味基料的制备.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 282, doi. 10.7506/spkx1002-6630-201804042

By:

陈晓婷;
吴靖娜;
路海霞;
刘智禹;
陈艺晖

Publication type:

Article

不同组合发酵剂对发酵鱼肠理化指标和抗氧化功能的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 273, doi. 10.16429/j.1009-7848.2025.01.026

By:

刘玉;
陈晓婷;
吴靖娜;
刘智禹;
周常义

Publication type:

Article

鱼油的绿色制备工艺、标准规范及营养功效研究进展.

Published in:

China Oils & Fats, 2023, v. 48, n. 7, p. 8, doi. 10.19902/j.cnki.zgyz.1003-7969.220275

By:

郑圣怡;
潘南;
陈晓婷;
吴靖娜;
蔡水淋;
黄文树;
刘智禹

Publication type:

Article

水酶法提取紫海胆性腺脂质的工艺优化及提取方法对其品质的影响.

Published in:

China Oils & Fats, 2022, v. 47, n. 3, p. 18, doi. 10.19902/j.cnki.zgyz.1003-7969.210120

By:

潘南;
江婷婷;
陈晓婷;
徐清云;
吴靖娜;
蔡水淋;
廖登远;
刘智禹

Publication type:

Article

干燥过程对水产干制品品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8186

By:

沈嘉森;
陈晓婷;
苏永昌;
刘淑集;
许旻;
林河通;
刘智禹

Publication type:

Article

超高压技术在水产品贮藏加工应用中的研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 18, p. 6143

By:

曹妍妍;
杨傅佳;
吴靖娜;
陈晓婷;
刘智禹;
许旻;
林河通

Publication type:

Article

抗疲劳功效的天然海洋活性物质研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 1, p. 158

By:

赵雨茜;
熊何健;
苏永昌;
刘淑集;
吴靖娜;
何传波;
刘智禹

Publication type:

Article

皱纹盘鲍肽聚糖识别蛋白的表达及免疫功能特性.

Published in:

Journal of Dalian Ocean University, 2023, v. 38, n. 6, p. 947, doi. 10.16535/j.cnki.dlhyxb.2023-111

By:

乔琨;
郑春花;
陈贝;
苏永昌;
郝华;
许旻;
蔡水淋;
刘智禹

Publication type:

Article

双斑东方鲀鱼头美拉德反应工艺优化及挥发性风味物质分析.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 109, doi. 10.3969/j.issn.1000-9973.2024.04.018

By:

刘瑞;
刘智禹;
陈贝;
方旭波;
张瑞娟;
陈小娥

Publication type:

Article

嫩芽海带加工中不同工序对营养成分及矿物质的影响.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 2, p. 119, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240929002

By:

王晓玲;
陈婷茹;
刘智禹;
李颖;
陈晓婷;
范霖澳;
叶毅峰;
王茵;
熊何健

Publication type:

Article

气相色谱-质谱法及其衍生技术在水产品风味中的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 20, p. 1, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240716002

By:

范霖澳;
陈婷茹;
陈继承;
李颖;
王茵;
刘智禹

Publication type:

Article

沙丁鱼鱼鳞胶原蛋白肽的制备及其抗氧化活性研究.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 3, p. 215

By:

曾丽琴;
陈雅茹;
刘淑集;
张玉苍;
陈晓婷;
苏永昌;
罗联钰;
刘智禹

Publication type:

Article

养殖菊黄东方鲀鱼头汤风味料工艺优化.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 93

By:

陈晓婷;
罗朝世禧;
刘淑集;
潘南;
许旻;
苏永昌;
张玉苍;
刘智禹

Publication type:

Article

鱼皮及其加工制品的研究进展与应用.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 21, p. 157

By:

张慧昕;
刘淑集;
陈晓婷;
张玉苍;
罗联钰;
刘智禹

Publication type:

Article

鲀加工及保鲜技术的研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2441

By:

曾鹭;
陈晓婷;
刘淑集;
林河通;
刘智禹

Publication type:

Article

龙须菜蛋白的提取工艺优化及降血压组分制备.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 4, p. 1232

By:

沈嘉森;
苏永昌;
陈晓婷;
刘淑集;
许旻;
刘智禹;
林河通

Publication type:

Article

仿刺参不同部位ACE 抑制活性分析及活性肽制备工艺优化.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 187, doi. 10.13386/j.issn1002-0306.2023070015

By:

王扬铎;
苏永昌;
王晓燕;
施文正;
刘智禹

Publication type:

Article

真空低温慢煮加工对中华管鞭虾肌肉品质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 108, doi. 10.13386/j.issn1002-0306.2023060009

By:

周寅涛;
冯绍彪;
水珊珊;
刘智禹;
张宾

Publication type:

Article

养殖暗纹东方鲀鱼骨的营养成分分析与评价.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 8, p. 21, doi. 10.13982/j.mfst.1673-9078.2023.8.1116

By:

潘南;
陈晓婷;
蔡水淋;
郑圣怡;
吴靖娜;
马超;
刘智禹

Publication type:

Article

海带褐藻胶食用颗粒制备工艺及其品质特性研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 16, p. 177, doi. 10.13995/j.cnki.11-1802/ts.037016

By:

李颖;
王茵;
陈婷茹;
范霖澳;
陈继承;
,刘智禹

Publication type:

Article