Works matching AU 史波林

Results: 14

西南地区青花椒精油香气差异的物质基础分析.

Published in:

Food Research & Development, 2025, v. 46, n. 11, p. 133, doi. 10.12161/j.issn.1005‐6521.2025.11.017

By:

黎英;
赵镭;
钟葵;
张迪;
汪厚银;
周先礼;
邹小波;
何晓宁;
项雅科;
张丽涵;
黄帅;
史波林

Publication type:

Article

郫县豆瓣感官轮及定量描述剖面建立.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 179, doi. 10.7506/spkx1002-6630-20240713-125

By:

陈厚银;
钟葵;
云振宇;
史波林;
汪厚银;
张瑶;
张丽涵;
何晓宁;
项雅科;
赵镭

Publication type:

Article

中心点剖面法: 一种快速感官分析方法及其在食品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 311, doi. 10.7506/spkx1002-6630-20231227-237

By:

牛俊桀;
史波林;
钟葵;
李洪亮;
温烃;
汪厚银;
安志丛;
高海燕;
赵镭

Publication type:

Article

基于适合项评级法和多元统计分析五常大米的优势食味品质.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20240422-199

By:

项雅科;
张瑶;
钟葵;
赵镭;
云振宇;
陈剑;
汪厚银;
胡馨予;
邱志平;
王晶岩;
史波林

Publication type:

Article

川渝地区青花椒的麻感特性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 187, doi. 10.7506/spkx1002-6630-20230911-084

By:

高露;
赵镭;
史波林;
汪厚银;
钟葵;
闫师杰

Publication type:

Article

酱香型白酒感官品质描述形成、发展与趋势.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 324, doi. 10.7506/spkx1002-6630-20230703-019

By:

牛俊桀;
史波林;
汪厚银;
赵镭;
钟葵;
张瑶;
高海燕;
云振宇

Publication type:

Article

不同产区花椒油的椒麻感官特性及物质组成.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 281, doi. 10.7506/spkx1002-6630-20210507-045

By:

高夏洁;
钟葵;
赵镭;
高海燕;
史波林;
汪厚银;
王思思

Publication type:

Article

SPME-GC-MS结合OAV分析不同产区花椒炸花椒油的关键香气物质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 208, doi. 10.7506/spkx1002-6630-20201120-217

By:

高夏洁;
高海燕;
赵镭;
史波林;
张璐璐;
汪厚银;
钟葵

Publication type:

Article

鲜食玉米的感官描述词建立及感官品质特性分析.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 14, p. 273

By:

李懿霖;
王思思;
靳安文;
钟葵;
刘桂荣;
史波林;
单冰淇;
赵镭;
高嵩;
汪厚银

Publication type:

Article

襄阳牛肉面质地感官与仪器分析的相关性研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 8, p. 64

By:

曹楚楚;
高海燕;
赵镭;
史波林;
汪厚银;
何晓宁;
王思思;
钟葵

Publication type:

Article

麻辣火锅底料的麻辣风味特性及其与咸度关联分析.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 9, p. 2721

By:

钟葵;
孙甜甜;
胡重霞;
史波林;
汪厚银;
张丽;
赵镭

Publication type:

Article

辣条感官描述词的建立及感官特征比较.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 9, p. 2728

By:

岳营峰;
史波林;
赵镭;
钟葵;
高海燕;
汪厚银;
王思思;
顾千辉

Publication type:

Article

基于归类法和GC-MS的花椒精油香气特性及关键香气物质分析.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 2, p. 309, doi. 10.13982/j.mfst.1673-9078.2025.2.0051

By:

黎英;
赵镭;
史波林;
张迪;
钟葵;
周先礼;
汪厚银;
邹小波;
何晓宁;
张丽涵;
项雅科;
黄帅

Publication type:

Article

UHT 纯牛奶消费喜好和关键感官特性的关联分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 8, p. 273, doi. 10.13982/j.mfst.1673-9078.2022.8.1029

By:

苏玉芳;
汪厚银;
黄文强;
赵镭;
邬子燕;
史波林;
钟葵

Publication type:

Article