Works by 吴克刚

Results: 14

肉桂醛熏蒸对金黄色葡萄球菌胞内生物大分子的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 90, doi. 10.16429/j.1009-7848.2023.10.010

By:

段雪娟;
黄煜强;
张潼;
韩雅莉;
吴克刚片;
黄庶识彳

Publication type:

Article

余甘子多酚对体外酒精性肝损伤的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 108, doi. 10.16429/j.1009-7848.2021.10.012

By:

刘晓丽;
杨冰;
陈柳青;
范宇婷;
吴克刚;
于泓鹏

Publication type:

Article

肉桂精油处理结合真空包装对冷鲜牛肉的保鲜作用.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 93, doi. 10.12161/j.issn.1005‐6521.2024.15.013

By:

刘晓丽;
吴乐萍;
杨霞芳;
吴克刚

Publication type:

Article

辛伐他汀与氯吡格雷联合应用对不稳定性心绞痛患者白细胞介素6、超敏C反应蛋白水平及预后影响的系统评价

Published in:

Evaluation & Analysis of Drug-Use in Hospitals of China / Zhongguo Yiyuan Yongyao Pingjia yu Fenxi, 2017, v. 17, n. 11, p. 1533, doi. 10.14009/j.issn.1672-2124.2017.11.031

By:

吴克刚;
陈怡;
何消阳

Publication type:

Article

不同提取方式对皂荚外壳化学组分及其抗氧化活性的影响.

Published in:

China Forest Products Industry, 2025, v. 62, n. 4, p. 56, doi. 10.19531/j.issn1001-5299.202504008

By:

王文琪;
柴向华;
吴克刚;
何东;
段雪娟;
张翔宇;
查钦;
谢伟

Publication type:

Article

水热预处理提高花生分离蛋白酶解效率及其机理分析.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 1, p. 278, doi. 10.11975/j.issn.1002-6819.2017.01.038

By:

陈林;
陈建设;
于泓鹏;
吴克刚

Publication type:

Article

肉桂精油复配香芹酚和百里香酚对食用畜禽有害微生物熏蒸的抗菌活性.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 2, p. 187, doi. 10.13982/j.mfst.1673-9078.2024.2.0288

By:

柴向华;
邹冬锌;
吴克刚;
段雪娟;
何东;
王贵平;
吴保庆;
孙明华;
刘琳

Publication type:

Article

肉桂精油气相熏蒸金黄色葡萄球菌的抗菌机理.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 9, p. 50, doi. 10.13982/j.mfst.1673-9078.2021.9.1210

By:

段雪娟;
韩雅莉;
刘泽璇;
张潼;
徐雨锬;
黄煜强;
吴克刚

Publication type:

Article

花脸香蘑荧光定量PCR内参基因筛选及多糖合成代谢相关基因表达量测定.

Published in:

Acta Edulis Fungi, 2021, v. 28, n. 5, p. 20, doi. 10.16488/j.cnki.1005-9873.2021.05.003

By:

范敏;
吴克刚;
王丽宁;
梁磊

Publication type:

Article

香辛料精油结合真空包装对草鱼肉的低温保鲜研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 233, doi. 10.13995/j.cnki.11-1802/ts.037527

By:

陈泳琪;
柴向华;
吴克刚;
段雪娟;
李慧怡;
张潼;
邹冬锌

Publication type:

Article

芳香中药纯露对鲜切双孢菇的抗氧化及保鲜作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 227, doi. 10.7506/spkx1002-6630-20220926-276

By:

吴克刚;
黄煜强;
余冰莹;
崔正祥;
段雪娟;
柴向华;
张志辉;
郑鹏飞

Publication type:

Article

八角水溶性膳食纤维对油脂乳液消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 68, doi. 10.7506/spkx1002-6630-20190509-079

By:

吴克刚;
魏浩;
柴向华;
段雪娟;
梁婉霞;
廖经飞;
沈雪荣

Publication type:

Article

芳樟醇气相抗菌活性与作用机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 61, doi. 10.7506/spkx1002-6630-20181130-365

By:

吴克刚;
赵欣欣;
段雪娟;
柴向华;
于泓鹏;
刘晓丽;
范宇婷

Publication type:

Article

新型扫雷装药爆炸场特性分析及应用.

Published in:

Journal of National University of Defense Technology / Guofang Keji Daxue Xuebao, 2021, v. 43, n. 2, p. 148, doi. 10.11887/j.cn.202102020

By:

吴克刚;
王博

Publication type:

Article