Works by 吴燕燕

Results: 57

不同致死条件对冷鲜石斑鱼肉品质的影响.

Published in:

Journal of Shanghai Ocean University, 2023, v. 32, n. 2, p. 377, doi. 10.12024/jsou.20220103700

By:

吴燕燕;
王悦齐;
张涛;
王迪;
郑镇雄

Publication type:

Article

基于微生物代谢的传统发酵海鲈鲜味肽筛选及其对苦味的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 147, doi. 10.7506/spkx1002-6630-20240130-275

By:

王春鑫;
吴燕燕;
方秀;
陈胜军;
赵永强;
相欢;
岑剑伟;
魏涯;
王悦齐

Publication type:

Article

基于超声联合滚揉腌制改善低盐预制调理海鲈鱼品质特性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 161, doi. 10.7506/spkx1002-6630-20231211-086

By:

白恒丽;
李来好;
吴燕燕;
王悦齐

Publication type:

Article

5 种氧化型减菌剂对罗非鱼片品质及蛋白质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 15, doi. 10.7506/spkx1002-6630-20230525-245

By:

闫玉红;
黄卉;
李来好;
郝淑贤;
陈胜军;
岑剑伟;
吴燕燕;
魏涯;
相欢

Publication type:

Article

鱼类水产品中耐冷性摩根菌Morganella psychrotolerans 污染情况与分离株组胺生成能力.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 275, doi. 10.7506/spkx1002-6630-20230830-222

By:

李锦;
王迪;
陈胜军;
吴燕燕;
李春生;
王悦齐

Publication type:

Article

5 种氧化型减菌剂对罗非鱼片品质及蛋白质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 15, doi. 10.7506/spkx1002-6630-20230525-245

By:

闫玉红;
黄卉;
李来好;
郝淑贤;
陈胜军;
岑剑伟;
吴燕燕;
魏涯;
相欢

Publication type:

Article

基于微生物菌群调控的枯草芽孢杆菌改善低盐发酵鱼露品质作用机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 58, doi. 10.7506/spkx1002-6630-20221226-246

By:

李琰;
李文静;
李春生;
杨大俏;
王悦齐;
王迪;
陈胜军;
吴燕燕;
李来好

Publication type:

Article

腌制风干过程中卵形鲳鲹鱼肉性质、蛋白质氧化及游离氨基酸的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 272, doi. 10.7506/spkx1002-6630-20211104-044

By:

张进伟;
胡晓;
陈胜军;
赵永强;
吴燕燕;
王悦齐;
潘创;
王迪

Publication type:

Article

基于TMT的定量蛋白质组学技术解析盐胁迫提高库德毕赤酵母耐热性机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 102, doi. 10.7506/spkx1002-6630-20210624-287

By:

刘秋影;
李春生;
杨贤庆;
王悦齐;
吴燕燕;
马海霞

Publication type:

Article

罗非鱼皮蛋白多肽-Fe<sup>2+</sup> 结合物的制备及性质分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 157, doi. 10.7506/spkx1002-6630-20200307-117

By:

林善婷;
胡晓;
李来好;
杨贤庆;
陈胜军;
吴燕燕;
黄卉;
荣辉

Publication type:

Article

罗非鱼肌浆蛋白源抗氧化肽的制备、分离纯化及其体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 63, doi. 10.7506/spkx1002-6630-20200116-193

By:

胡晓;
周雅;
陈星星;
李来好;
杨贤庆;
陈胜军;
吴燕燕;
杨少玲

Publication type:

Article

末水坛紫菜蛋白源抗氧化肽的制备、分离纯化与体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 37, doi. 10.7506/spkx1002-6630-20190822-231

By:

胡晓;
于娇;
陈胜军;
杨贤庆;
李来好;
吴燕燕

Publication type:

Article

海鲈鱼糜加工及凝胶形成过程中蛋白质的变化机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 15, doi. 10.7506/spkx1002-6630-20190620-232

By:

刘芳芳;
林婉玲;
李来好;
吴燕燕;
杨少玲;
黄卉;
杨贤庆;
林织

Publication type:

Article

表没食子儿茶素没食子酸酯对冷冻罗非鱼鱼糜抗冻作用机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 24, p. 79, doi. 10.7506/spkx1002-6630-20180927-298

By:

袁悦;
赵永强;
杨贤庆;
李来好;
吴燕燕;
魏涯;
岑剑伟

Publication type:

Article

卵形鲳鲹肌肉原料特性及食用品质的分析与评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 104, doi. 10.7506/spkx1002-6630-20180720-255

By:

熊添;
吴燕燕;
李来好;
林婉玲;
杨贤庆;
胡晓;
杨少玲

Publication type:

Article

高效液相色谱-蒸发光散射法测定翘嘴红鲌肌肉中磷脂的组成.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 223, doi. 10.7506/spkx1002-6630-20180911-109

By:

韩迎雪;
林婉玲;
杨少玲;
李来好;
黄卉;
杨贤庆;
王锦旭;
吴燕燕;
翟红蕾;
郝淑贤

Publication type:

Article

紫苏水提物联合蒸煮处理对脆肉鲩鱼片冻藏过程中品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 237, doi. 10.7506/spkx1002-6630-20180706-086

By:

林婉玲;
丁莫;
杨贤庆;
王锦旭;
李来好;
翟红蕾;
吴燕燕;
马学军

Publication type:

Article

不同包装与贮藏条件对两种低盐腌制罗非鱼片的品质影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 241, doi. 10.7506/spkx1002-6630-20180423-305

By:

吴燕燕;
赵志霞;
李来好;
林婉玲;
邓建朝;
岑剑伟

Publication type:

Article

气调包装的调理啤酒鲈鱼片在微冻贮藏过程中的微生物群落多样性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 224, doi. 10.7506/spkx1002-6630-20171113-156

By:

吴燕燕;
钱茜茜;
朱小静;
李来好;
杨贤庆;
胡晓;
林婉玲

Publication type:

Article

传统鱼露发酵过程中细菌群落演替及对其挥发性风味形成的影响分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 85, doi. 10.7506/spkx1002-6630-201824014

By:

李春生;
王悦齐;
李来好;
陈胜军;
吴燕燕;
胡晓;
荣辉

Publication type:

Article

比较调理啤酒鲈鱼片在不同贮藏条件下的品质变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 214, doi. 10.7506/spkx1002-6630-201811034

By:

吴燕燕;
朱小静;
李来好;
杨贤庆;
胡晓;
林婉玲;
荣辉

Publication type:

Article

脆性形成过程中脆肉鲩肌肉肌浆蛋白结构变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 1, doi. 10.7506/spkx1002-6630-201804001

By:

冯静;
林婉玲;
李来好;
杨贤庆;
王锦旭;
吴燕燕;
黄卉;
胡晓;
郝淑贤

Publication type:

Article

蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 13, doi. 10.7506/spkx1002-6630-201804003

By:

吴燕燕;
曹松敏;
李来好;
杨贤庆;
林婉玲;
陈胜军

Publication type:

Article

磺胺甲噁唑和磺胺嘧啶在青石斑鱼组织中的分布及代谢规律.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 301, doi. 10.7506/spkx1002-6630-201804045

By:

邓建朝;
丁军伟;
杨贤庆;
李来好;
胡晓;
吴燕燕;
陈胜军;
杨少玲;
赵庆志

Publication type:

Article

认知行为干预对功能性大便失禁患者焦虑和抑郁状态的影响.

Published in:

Journal of Modern Medicine & Health, 2024, v. 40, n. 13, p. 2242, doi. 10.3969/j.issn.1009-5519.2024.13.017

By:

曾桂红;
黄锦华;
吴燕燕

Publication type:

Article

结合 A2C 和手牌估值方法的麻将博弈研究.

Published in:

Journal of Chongqing University of Technology (Natural Science), 2024, v. 38, n. 5, p. 154, doi. 10.3969/j.issn.1674-8425(z).2024.05.020

By:

衣御寒;
王亚杰;
吴燕燕;
刘松;
张兴慧;
蒋传禹

Publication type:

Article

基于多尺度残差注意力网络的全色锐化方法.

Published in:

Journal of Chongqing University of Technology (Natural Science), 2023, v. 37, n. 8, p. 222, doi. 10.3969/j.issn.1674-8425(z).2023.08.025

By:

吴燕燕;
王亚杰;
谢延延

Publication type:

Article

高效液相色谱-蒸发光散射法分析海鲈肌肉磷脂组成.

Published in:

China Oils & Fats, 2020, n. 9, p. 97, doi. 10.12166/j.zgyz.1003-7969/2020.09.019

By:

王霞;
林婉玲;
李来好;
吴燕燕;
杨少玲;
黄卉;
杨贤庆;
林织

Publication type:

Article

不同养殖规格卵形鲳鲹品质差异性研究.

Published in:

South China Fisheries Science, 2024, v. 20, n. 2, p. 172, doi. 10.12131/20230232

By:

王迪;
陈胜军;
于刚;
赵永强;
吴燕燕;
王悦齐

Publication type:

Article

罗非鱼皮胶原酶抑制肽的制备、体外活性及其理化特性研究.

Published in:

South China Fisheries Science, 2024, v. 20, n. 2, p. 150, doi. 10.12131/20230205

By:

鲁晨;
胡晓;
陈胜军;
吴燕燕;
黄卉;
相欢;
戚勃;
邓建朝

Publication type:

Article

鮸 α-葡萄糖苷酶抑制活性肽的制备、分离及理化特性研究.

Published in:

South China Fisheries Science, 2023, v. 19, n. 3, p. 98, doi. 10.12131/20220269

By:

霍玉梅;
胡晓;
吴燕燕;
江津津

Publication type:

Article

罗非鱼皮胶原肽的酪氨酸酶抑制活性与铜离子结合活性研究.

Published in:

South China Fisheries Science, 2023, v. 19, n. 1, p. 155, doi. 10.12131/20220097

By:

宋玉琼;
胡晓;
相欢;
陈胜军;
李来好;
杨贤庆;
吴燕燕;
马海霞

Publication type:

Article

鳗鱼骨胶原蛋白 ACE 抑制肽的制备及性质研究.

Published in:

South China Fisheries Science, 2022, v. 18, n. 6, p. 137, doi. 10.12131/20210358

By:

邵燕秋;
黄卉;
李来好;
杨贤庆;
陈胜军;
郝淑贤;
吴燕燕;
岑剑伟;
邓尚贵

Publication type:

Article

水产品预制菜加工与质量安全控制技术研究进展.

Published in:

South China Fisheries Science, 2022, v. 18, n. 6, p. 152, doi. 10.12131/20220190

By:

黄卉;
陈胜军;
赵永强;
岑剑伟;
杨少玲;
王悦齐;
相欢;
李来好;
杨贤庆;
吴燕燕

Publication type:

Article

发酵盐厌氧菌YL9-2 对鱼露发酵过程中品质和风味的改善作用.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 115, doi. 10.12131/20210314

By:

李文静;
李春生;
王悦齐;
陈胜军;
赵永强;
吴燕燕;
李来好

Publication type:

Article

基于混菌发酵的鳜鱼发酵工艺优化与品质分析.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 105, doi. 10.12131/20210296

By:

吴燕燕;
王悦齐;
沈颖莹;
陈茜;
李春生;
赵永强;
杨少玲;
潘创;
李来好

Publication type:

Article

裂壶藻蛋白肽美拉德反应产物的制备及其抗氧化特性.

Published in:

South China Fisheries Science, 2021, v. 17, n. 4, p. 58, doi. 10.12131/20210056

By:

胡晓;
刘晶;
高颖;
李瑞杰;
李来好;
杨贤庆;
陈胜军;
吴燕燕;
戚勃;
荣辉

Publication type:

Article

鱼肉热煮过程中质构保持技术研究进展.

Published in:

South China Fisheries Science, 2021, v. 17, n. 3, p. 122, doi. 10.12131/20200247

By:

黄卉;
熊雅雯;
李来好;
杨贤庆;
陈胜军;
魏涯;
吴燕燕;
杨少玲

Publication type:

Article

腌腊鱼加工技术及质量安全研究进展.

Published in:

South China Fisheries Science, 2021, v. 17, n. 1, p. 113, doi. 10.12131/20200195

By:

陈胜军;
张进伟;
吴燕燕;
胡晓;
马海霞;
李春生

Publication type:

Article

发酵鳜鱼营养成分和安全性评价.

Published in:

South China Fisheries Science, 2020, v. 16, n. 3, p. 103, doi. 10.12131/2090247

By:

沈颖莹;
吴燕燕;
李来好;
邓尚贵

Publication type:

Article

发酵鳜鱼营养成分和安全性评价.

Published in:

South China Fisheries Science, 2020, v. 16, n. 2, p. 1, doi. 10.12131/2090247

By:

沈颖莹;
吴燕燕;
李来好;
邓尚贵

Publication type:

Article

中国不同海域养殖坛紫菜营养成分差异分析.

Published in:

South China Fisheries Science, 2019, v. 15, n. 6, p. 75, doi. 10.12131/20190066

By:

杨少玲;
戚勃;
杨贤庆;
林婉玲;
邓建朝;
吴燕燕;
马海霞;
荣辉

Publication type:

Article

罗非鱼皮酶解物钙离子结合能力及其结合物的抗氧化活性.

Published in:

South China Fisheries Science, 2019, v. 15, n. 6, p. 106, doi. 10.12131/20190102

By:

李瑞杰;
胡晓;
李来好;
杨贤庆;
陈胜军;
吴燕燕;
林婉玲;
荣辉

Publication type:

Article

响应面法优化水产品液体速冻用的载冷剂配比.

Published in:

South China Fisheries Science, 2019, v. 15, n. 5, p. 99, doi. 10.12131/20190038

By:

张涛;
吴燕燕;
李来好;
杨贤庆;
林婉玲;
杨少玲;
郝淑贤

Publication type:

Article

添加外源酶类对腌制罗非鱼品质的影响.

Published in:

South China Fisheries Science, 2018, v. 14, n. 4, p. 102, doi. 10.3969/j.issn.2095 – 0780.2018.04.013

By:

吴燕燕;
赵志霞;
李来好;
郝淑贤;
邓建朝;
胡晓

Publication type:

Article

调理脆肉鲩鱼片冷藏过程风味成分变化.

Published in:

South China Fisheries Science, 2018, v. 14, n. 4, p. 112, doi. 10.3969/j.issn.2095 – 0780.2018.04.014

By:

林婉玲;
丁莫;
李来好;
王锦旭;
翟红蕾;
杨贤庆;
吴燕燕;
郝淑贤;
黄卉

Publication type:

Article

低盐罗非鱼片快速腌制的工艺研究.

Published in:

South China Fisheries Science, 2017, v. 13, n. 6, p. 105, doi. 10.3969/j.issn.2095-0780.2017.06.013

By:

赵志霞;
吴燕燕;
李来好;
陈胜军;
林婉玲;
邓建朝

Publication type:

Article

龙须菜蛋白质的提取及其酶解产物的抗氧化特性.

Published in:

Acta Agriculturae Zhejiangensis, 2022, v. 34, n. 5, p. 1061, doi. 10.3969/j.issn.1004-1524.2022.05.21

By:

刘晶;
胡晓;
杨贤庆;
陈胜军;
吴燕燕;
李来好;
戚勃;
邓建朝

Publication type:

Article

热带芽孢杆菌对发酵卵形鲳鲹蛋白质特性及其风味的影响.

Published in:

Journal of Dalian Ocean University, 2024, v. 39, n. 6, p. 1054, doi. 10.16535/j.cnki.dlhyxb.2024-061

By:

吴亚梅;
邱英杰;
杨丽芝;
吴燕燕;
陈胜军;
赵永强;
岑剑伟;
杨少玲;
魏涯;
王悦齐

Publication type:

Article

海鲈混菌发酵工艺优化及其品质分析.

Published in:

Journal of Dalian Ocean University, 2023, v. 38, n. 5, p. 885, doi. 10.16535/j.cnki.dlhyxb.2023-021

By:

聂诗;
吴燕燕;
赵永强;
王悦齐;
李来好

Publication type:

Article