Works matching AU 刘琨毅

Results: 36

基于非靶向代谢组学分析不同发酵方式马铃薯泡菜代谢物.

Published in:

Food Research & Development, 2024, v. 45, n. 12, p. 135, doi. 10.12161/j.issn.1005‐6521.2024.12.018

By:

陈冬菊;
刘琨毅;
何二平;
杨双鹤;
杜欢;
杨艳丽;
吴荣书;
董霞

Publication type:

Article

茶黄素在代谢综合征中相关作用机制的研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 10, p. 217, doi. 10.12161/j.issn.1005-6521.2024.10.029

By:

张晨;
陈晓晶;
刘琨毅;
毕煜辰;
徐紫芸;
方崇业

Publication type:

Article

十里香夏季花香型红茶加工工艺优化及其品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 8, p. 117, doi. 10.12161/j.issn.1005‐6521.2024.08.017

By:

黄燕兰;
杨丕琼;
刘琨毅;
韩利艳;
徐亚文;
刘娜;
沈雪梅;
李家华

Publication type:

Article

富含植物乳杆菌的普洱熟茶品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 5, p. 22, doi. 10.12161/j.issn.1005-6521.2024.05.004

By:

伯年国;
刘琨毅;
李若愚;
王藤;
梁正维;
沙艮;
陈思琴;
陈红艳;
马燕;
赵明

Publication type:

Article

机器发酵与传统发酵红茶的生化成分与感官品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 1, p. 11, doi. 10.12161/j.issn.1005⁃6521.2024.01.002

By:

张景池;
刘琨毅;
赵飞翔;
范家坤;
王兴华;
崔廷宏;
韩利艳;
蒋勋;
赵明

Publication type:

Article

云南大叶种茶树夏秋季鲜叶加工 γ- 氨基丁酸白茶的工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 128, doi. 10.12161/j.issn.1005-6521.2023.20.018

By:

肖艳琴;
焦文文;
刘琨毅;
陈立佼;
陈秋月;
李若愚;
王启;
罗慧;
马燕;
赵明

Publication type:

Article

云南晒干红茶的生化成分与品质分析.

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 176, doi. 10.12161/j.issn.1005-6521.2023.06.0

By:

陈秋月;
安江珊;
刘琨毅;
李若愚;
肖艳琴;
王启;
张景池;
马燕;
赵明

Publication type:

Article

青钱柳红米复合酒生产工艺优化及成分分析.

Published in:

Food Research & Development, 2023, v. 44, n. 3, p. 138, doi. 10.12161/j.issn.1005-6521.2023.03.020

By:

李秀萍;
张苇莉;
刘琨毅;
黎粤悦;
吴决连;
李楠

Publication type:

Article

伞枝犁头霉纯菌与强化发酵普洱茶研究.

Published in:

Food Research & Development, 2022, v. 43, n. 10, p. 202, doi. 10.12161/j.issn.1005-6521.2022.10.027

By:

刘琨毅;
王利妍;
安江珊;
王兴华;
罗慧;
陈立佼;
马燕;
赵明

Publication type:

Article

不同加工工艺对“云抗10号”滇红工夫茶品质影响.

Published in:

Food Research & Development, 2022, v. 43, n. 8, p. 73, doi. 10.12161/j.issn.1005-6521.2022.08.010

By:

和明珠;
杨丽冉;
刘琨毅;
胡太邦;
万人源;
杨广容

Publication type:

Article

黄皮疣柄牛肝菌多糖对小鼠通便作用及血清指标的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 4, p. 48, doi. 10.12161/j.issn.1005-6521.2022.04.008

By:

樊莹润;
郑婷婷;
刘琨毅;
沈晓静;
李泽林;
谷大海;
王雪峰;
肖智超;
范江平

Publication type:

Article

D-最优混料设计优化复合果蔬酒配方.

Published in:

Food Research & Development, 2022, v. 43, n. 2, p. 100, doi. 10.12161/j.issn.1005-6521.2022.02.015

By:

王琪;
张纪伟;
刘琨毅;
何翠容;
毛冬梅;
安江珊;
张晨;
李沅达

Publication type:

Article

响应面优化人参果铁皮石斛花复合果酒生产工艺.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 56, doi. 10.12161/j.issn.1005-6521.2021.18.009

By:

刘琨毅;
罗慧;
李崇萍;
马燕;
程建胜;
赵菊润;
张新凤;
赵明

Publication type:

Article

Box-Behnken 中心组合设计研发新型开菲尔乳酒.

Published in:

Food Research & Development, 2020, v. 41, n. 10, p. 148, doi. 10.12161/j.issn.1005-6521.2020.10.025

By:

文星科;
王琪;
刘琨毅

Publication type:

Article

基于响应面法优化洋葱豆浆酒发酵工艺.

Published in:

Food Research & Development, 2019, v. 40, n. 8, p. 178, doi. 10.3969/j.issn.1005-6521.2019.08.031

By:

孙琪;
王琪;
刘琨毅;
赵金松;
夏熙洋

Publication type:

Article

响应面法优化薏仁米酒生料酿造工艺.

Published in:

Food Research & Development, 2018, v. 39, n. 16, p. 104, doi. 10.3969/j.issn.1005-6521.2018.16.019

By:

黄健;
王琪;
刘琨毅;
赵金松;
夏熙洋

Publication type:

Article

模糊数学评价与响应面结合优化番石榴酸乳发酵工艺.

Published in:

China Brewing, 2019, v. 38, n. 8, p. 199, doi. 10.11882/j.issn.0254-5071.2019.08.039

By:

刘琨毅;
串俊刚;
王琪;
郑佳周;
书来

Publication type:

Article

Box-Behnken中心组合设计优化复合豆浆酒发酵工艺.

Published in:

China Brewing, 2019, v. 38, n. 8, p. 205, doi. 10.11882/j.issn.0254-5071.2019.08.040

By:

周书来;
王琪;
刘琨毅;
张婉琪;
吴丽

Publication type:

Article

基于响应面法优化咖啡乳酒发酵工艺.

Published in:

China Brewing, 2019, v. 38, n. 2, p. 203, doi. 10.11882/j.issn.0254-5071.2019.02.039

By:

沈燕萍;
王琪;
刘琨毅;
邹伟;
夏熙洋

Publication type:

Article

基于磷脂脂肪酸剖析不同老熟方法的窖泥微生物群落结构.

Published in:

China Brewing, 2019, v. 38, n. 1, p. 134, doi. 10.11882/j.issn.0254-5071-2019.01.027

By:

刘琨毅;
王琪;
周书来;
吴冬梅;
龙治国

Publication type:

Article

D-最优混料设计优化曲靖蒸饵丝预制佐料配方及挥发性风味成分分析.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 143, doi. 10.3969/j.issn.1000-9973.2023.11.025

By:

陈飞;
刘琨毅;
王琪;
谢政泽;
吴永祥;
张蒙

Publication type:

Article

响应面法优化低糖滇红奶茶配方的研究.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 11, p. 9, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240409010

By:

伯年国;
王藤;
刘琨毅;
沙艮;
陈秋月;
王启;
马佳慧;
余科佳;
郎俊燕;
唐卿雁;
赵明

Publication type:

Article

两种泥煤对威士忌品质的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 20, p. 6613

By:

兰小艳;
刘琨毅;
穆艳邱;
陈雪玲;
梁宗余

Publication type:

Article

三七茎叶-桑叶固体饮料工艺优化及其抗氧化活性研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6221

By:

管彦辉;
梁正维;
刘琨毅;
张广辉;
陈军文;
赵明

Publication type:

Article

D-最优混料设计优化糯米蛋用料配比及质构分析.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 7, p. 2168

By:

王琪;
刘琨毅;
郭云霞;
罗子钰;
金正杨;
王卫;
吉莉莉

Publication type:

Article

黑松露不同预处理温度对中式香肠品质的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 6, p. 1942

By:

王琪;
瞿静;
刘琨毅;
黄元相;
陈韬

Publication type:

Article

滇黄精酸奶的配方优化及品质评价.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 195, doi. 10.13386/j.issn1002-0306.2023080190

By:

王藤;
蒋帅涵;
刘琨毅;
李若愚;
梁正维;
伯年国;
马燕;
唐卿雁;
赵明

Publication type:

Article

凝结魏茨曼氏菌发酵普洱茶细菌群落与品质特征研究.

Published in:

China Brewing, 2025, v. 44, n. 1, p. 112, doi. 10.11882/j.issn.0254-5071.2025.01.017

By:

肖艳琴;
李若愚;
刘琨毅;
王藤;
雷鑫;
沙艮;
陈思琴;
李彬;
马燕;
赵明

Publication type:

Article

富含番茄红素的复合果蔬酒酿造工艺优化及抗氧化活性分析.

Published in:

China Brewing, 2024, v. 43, n. 12, p. 242, doi. 10.11882/j.issn.0254-5071.2024.12.036

By:

周书来;
吴丽;
王琪;
刘琨毅;
吴冬梅;
何翠容

Publication type:

Article

柑橘茶酒酿造工艺优化及抗氧化活性分析.

Published in:

China Brewing, 2024, v. 43, n. 8, p. 249, doi. 10.11882/j.issn.0254-5071.2024.08.036

By:

周书来;
吴丽;
王琪;
刘琨毅;
黄燕兰;
蒋宾;
焦文文;
杨丽冉;
卢琳;
吴冬梅

Publication type:

Article

D-最优混料设计优化富含番茄红素复合果蔬酒的主料配比.

Published in:

China Brewing, 2022, v. 41, n. 2, p. 164, doi. 10.11882/j.issn.0254-5071.2022.02.027

By:

刘琨毅;
刘祥宇;
王琪;
陈卓;
陈雪玲

Publication type:

Article

响应面法优化玫瑰红豆复合米酒发酵工艺.

Published in:

China Brewing, 2021, v. 40, n. 11, p. 203, doi. 10.11882/j.issn.0254-5071.2021.11.037

By:

彭春芳;
袁松林;
刘琨毅;
陆兵;
李秀萍;
陈卓

Publication type:

Article

响应面优化甜椒薄荷复合酒生产工艺.

Published in:

China Brewing, 2021, v. 40, n. 4, p. 198, doi. 10.11882/j.issn.0254-5071.2021.04.038

By:

王琪;
刘琨毅;
安江珊;
毛冬梅;
吴霞;
何翠容

Publication type:

Article

模糊数学感官评价结合响应面法优化速溶老鹰茶配方.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 211, doi. 10.13982/j.mfst.1673-9078.2024.8.0891

By:

王藤;
赵明;
刘琨毅;
李珏洁;
李若愚;
梁正维;
伯年国;
雷鑫;
沙艮;
陈思琴;
马燕

Publication type:

Article

D- 最优混料设计优化富含花青素的复合果蔬酒主料配比.

Published in:

China Food Additives, 2021, v. 32, n. 9, p. 105, doi. 10.19804/j.issn1006-2513.2021.09.015

By:

刘琨毅;
王琪;
李秀萍;
彭春芳;
郭云霞;
吴霞

Publication type:

Article

接种酿酒酵母强化发酵普洱茶研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 6, p. 372, doi. 10.13995/j.cnki.11-1802/ts.036970

By:

李若愚;
王藤;
刘琨毅;
伯年国;
王启;
陈秋月;
赵明

Publication type:

Article