Works by 卢士玲

Results: 21

酸-冷交互胁迫对保护冷冻干燥发酵乳杆菌活性的作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 101, doi. 10.7506/spkx1002-6630-20181228-343

By:

杨婕;
郭金凤;
李宝坤;
卢士玲;
王庆玲;
董娟;
蒋彩虹;
姬华;
王腾斌

Publication type:

Article

阿魏酸对粪肠球菌和屎肠球菌产酪胺机制的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 33, doi. 10.7506/spkx1002-6630-20181109-106

By:

薛林林;
王远;
李彬彬;
王庆玲;
卢士玲

Publication type:

Article

蛋白质氧化对高白鲑肌浆蛋白理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 22, doi. 10.7506/spkx1002-6630-20181009-068

By:

邓小蓉;
雷用东;
卢士玲;
刘娟;
张建

Publication type:

Article

超高压对酱卤羊肚感官品质、微观结构及其肌浆蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 76, doi. 10.7506/spkx1002-6630-20180409-098

By:

刘杨铭;
侯然;
赵伟;
卢士玲;
王庆玲;
李文慧;
董娟

Publication type:

Article

大蒜精油对熏马肠中德氏乳杆菌产腐胺的影响机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 17, doi. 10.7506/spkx1002-6630-20180226-208

By:

黄笠原;
毛顺;
李蕊婷;
王勇勤;
于红红;
卢士玲

Publication type:

Article

大蒜精油和发酵剂对熏马肠中生物胺及微生物分布的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 19, doi. 10.7506/spkx1002-6630-201809004

By:

李彬彬;
张雅晴;
赵利利;
毛顺;
卢士玲

Publication type:

Article

植物提取物作为群体感应抑制剂对食品腐败研究现状.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 5, p. 399, doi. 10.13982/j.mfst.1673-9078.2025.5.0245

By:

蔡济巽;
尹鹏程;
靳延斌;
罗秀珠;
鲍佳珏;
卢士玲

Publication type:

Article

叶面喷施硒肥对3种葡萄果实硒含量及品质的影响.

Published in:

Xinjiang Agricultural Sciences, 2024, v. 61, n. 10, p. 2417, doi. 10.6048/j.issn.1001-4330.2024.10.009

By:

张金荣;
卢士玲;
罗瑞峰;
马小宁;
王国栋

Publication type:

Article

不同种类葡聚糖对明胶精油可食膜的性能及结构的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 260, doi. 10.13386/j.issn1002-0306.2024060027

By:

褚倩倩;
靳博宇;
张浩鹏;
卢士玲

Publication type:

Article

新疆传统乳品中产胞外多糖乳酸菌的筛选及益生特性的研究.

Published in:

China Brewing, 2020, v. 39, n. 5, p. 28, doi. 10.11882/j.issn.0254-5071.2020.05.006

By:

高云云;
李宝坤;
卢士玲;
蒋彩虹;
王庆玲;
董娟

Publication type:

Article

羊血红蛋白水解物中新型抗氧化肽的纯化、鉴定和对H<sub>2</sub>O<sub>2</sub>损伤Caco-2细胞保护作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 41, doi. 10.7506/spkx1002-6630-20230905-030

By:

马泽浩;
耿玉坤;
王静云;
卢士玲;
曹逗逗;
刘星语

Publication type:

Article

燕麦β-葡聚糖对低盐羊肉肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 159, doi. 10.7506/spkx1002-6630-20220807-081

By:

赵谋;
杨欢欢;
杨莉;
安宁;
慕鸿雁;
韩平;
董娟;
卢士玲;
姬华

Publication type:

Article

2-羟丙基-β-环糊精/阿魏酸包合物对熏马肠中阴沟肠杆菌产酪胺的影响机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 55, doi. 10.7506/spkx1002-6630-20211026-290

By:

黄亚丽;
李亚倬;
李蕊婷;
于红红;
卢士玲

Publication type:

Article

雪菊精油对希氏肠球菌产酪胺及相关基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 104, doi. 10.7506/spkx1002-6630-20210403-043.

By:

李亚倬;
黄亚丽;
于红红;
王静云;
卢士玲

Publication type:

Article

芬顿氧化体系处理对白斑狗鱼肌原纤维蛋白结构和功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 27, doi. 10.7506/spkx1002-6630-20210331-387.

By:

邓小蓉;
雷用东;
刘娟;
卢士玲;
张建

Publication type:

Article

山羊乳-FOS/GOS库德毕赤酵母DS8-1微胶囊的制备及体外评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 94, doi. 10.7506/spkx1002-6630-20200125-280

By:

刘月;
高云云;
李珊;
李王强;
李宝坤;
卢士玲;
蒋彩虹;
王庆玲;
董娟;
李宇辉

Publication type:

Article

二次杀菌对贮藏期间酱卤羊肚肌原纤维蛋白氧化、特性及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 124, doi. 10.7506/spkx1002-6630-20191105-052

By:

侯然;
赵伟;
卢士玲;
韩平;
刘璐;
艾延文;
董娟

Publication type:

Article

百里香精油微胶囊对摩根氏菌和变形杆菌产组胺机制的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 9, doi. 10.7506/spkx1002-6630-20190923-268

By:

于红红;
吴明颖;
王庆玲;
董娟;
卢士玲

Publication type:

Article

2-羟丙基-β-环糊精/葡萄籽提取物包合物对羊肚腐败菌的抑制作用及保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 224, doi. 10.7506/spkx1002-6630-20190711-159

By:

钟媛媛;
李文慧;
卢士玲;
王庆玲;
冉丽丹;
董娟

Publication type:

Article

2-羟丙基-β-环糊精/葡萄籽提取物包合物对羊肚腐败菌的抑制作用及保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 224, doi. 10.7506/spkx1002-6630-20190711-159

By:

钟媛媛;
李文慧;
卢士玲;
王庆玲;
冉丽丹;
董娟

Publication type:

Article

副干酪乳杆菌SMN-LBK在乙醇胁迫下的转录组分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 116, doi. 10.7506/spkx1002-6630-20190303-015

By:

郭金凤;
杨婕;
李宝坤;
金丹;
黎旭;
卢士玲;
王庆玲;
姬华;
董娟;
李应彪;
蒋彩虹

Publication type:

Article