Works by 吴继红

Results: 24

甜味抑制剂添加工艺对阿胶枣品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 2, p. 135, doi. 10.12161/j.issn.1005-6521.2021.02.022

By:

于欣悦;
宋思曼;
劳菲;
孟苓凤;
和娴娴;
汝文文;
郭兴峰;
廖峰;
吴继红

Publication type:

Article

枣果的抗氧化活性成分研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 24, p. 211, doi. 10.12161/j.issn.1005-6521.2019.24.033

By:

梁荣;
吴继红;
周祥山;
王东亮;
劳菲;
廖峰;
孟苓凤;
郭兴峰

Publication type:

Article

白酒大曲风味物质研究进展.

Published in:

China Brewing, 2019, v. 38, n. 5, p. 6, doi. 10.11882/j.issn.0254-5071.2019.05.002

By:

周晨曦;
郑福平;
李贺贺;
吴继红;
黄明泉;
孙宝国

Publication type:

Article

高静压和热预处理对真空冷冻干燥重组果蔬块品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 201, doi. 10.7506/spkx1002-6630-20230508-055

By:

袁林;
梁旭娟;
程瑞华;
陈国刚;
石训;
劳菲;
李雪峰;
吴继红

Publication type:

Article

大米蛋白质与米饭食味品质关联性研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 270, doi. 10.7506/spkx1002-6630-20220531-376

By:

张栋昊;
蔡妍培;
劳菲;
吴继红

Publication type:

Article

果蔬汁饮料中花色苷与VC相互作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 358, doi. 10.7506/spkx1002-6630-20211130-373

By:

黄金萍;
吴继红;
廖小军;
劳菲

Publication type:

Article

热处理对豌豆分离蛋白结合典型牛肉香气物质的影响及相互作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 28, doi. 10.7506/spkx1002-6630-20220613-128

By:

徐思佳;
毕爽;
张文涛;
潘鑫;
劳菲;
沈群;
吴继红

Publication type:

Article

清香型白酒风味成分的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 232, doi. 10.7506/spkx1002-6630-20210316-217

By:

王震;
叶宏;
朱婷婷;
黄明泉;
魏金旺;
吴继红;
张璟琳

Publication type:

Article

清香型志都五谷酒关键香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 185, doi. 10.7506/spkx1002-6630-20200107-084

By:

杜静怡;
朱婷婷;
黄明泉;
魏金旺;
吴继红;
张璟林;
王娟

Publication type:

Article

多酚对热处理甜瓜汁挥发性关键异味组分的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 21, doi. 10.7506/spkx1002-6630-20190715-199

By:

孙钰清;
孔凡玉;
吴继红;
庞雪莉

Publication type:

Article

白酒中两种萜烯类化合物的细胞内抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 66, doi. 10.7506/spkx1002-6630-20190412-176

By:

张倩;
朱婷婷;
黄明泉;
魏金旺;
吴继红;
霍嘉颖

Publication type:

Article

2 种芝麻香型白酒中香气活性成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 214, doi. 10.7506/spkx1002-6630-20180823-249

By:

张倩;
李沁娅;
黄明泉;
吴继红;
李贺贺;
孙金沅;
孙啸涛;
郑福平;
孙宝国

Publication type:

Article

酸性条件下热处理对果胶流变和结构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 40, doi. 10.7506/spkx1002-6630-201812007

By:

郭兴峰;
赵文婷;
廖小军;
胡小松;
王晓;
吴继红

Publication type:

Article

超高压技术用于中式传统卤味制品的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 428, doi. 10.16429/j.1009-7848.2022.07.042

By:

徐菲菲;
胡小松;
薛文通;
吴继红;
劳菲

Publication type:

Article

食品异味问题现状及其研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4832

By:

孙钰清;
吴继红;
庞雪莉

Publication type:

Article

不同年份不同质量等级李渡白酒香气成分分析.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 10, p. 1

By:

郑斯蔓;
王娟;
黄明泉;
余有贵;
伍强;
肖阳;
吴继红

Publication type:

Article

适宜超高压处理条件脱除大蒜臭味保持抗氧化和抑菌能力.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 19, p. 308, doi. 10.11975/j.issn.1002-6819.2017.19.040

By:

孙思成;
刘璐璐;
徐新星;
廖小军;
吴继红

Publication type:

Article

预处理方式对红枣分段间歇微波耦合热风干燥特性及品质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 7, p. 261, doi. 10.11975/j.issn.1002-6819.2017.07.034

By:

罗东升;
朱玉丽;
王梅;
胡小松;
吴继红

Publication type:

Article

杀菌方式对即食胡萝卜片挥发性风味物质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 9, p. 264, doi. 10.11975/j.issn.1002-6819.2016.09.037

By:

米瑞芳;
刘俊梅;
胡小松;
吴继红

Publication type:

Article

超高压果蔬汁香气品质研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 20, p. 378, doi. 10.13386/j.issn1002-0306.2023110100

By:

徐樱樱;
罗琪;
潘鑫;
张文涛;
劳菲;
罗文彬;
庞成友;
吴继红

Publication type:

Article

畜禽类预制菜异味来源及其抑制掩蔽技术研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 369, doi. 10.13386/j.issn1002-0306.2023080170

By:

王渝琪;
吴继红;
廖小军;
樊梦原;
宫俊杰;
赵煜炜;
劳菲

Publication type:

Article

代县黄酒风味劣变与微生物之间的关系研究.

Published in:

China Brewing, 2023, v. 42, n. 3, p. 72, doi. 10.11882/j.issn.0254-5071.2023.03.013

By:

张文迪;
王娟;
黄明稍;
任清;
吴继红;
张斑琳

Publication type:

Article

EPS 土工泡沫缓冲层的抗震效果数值模拟.

Published in:

Journal of Fuzhou University, 2021, v. 49, n. 2, p. 233, doi. 10.7631/issn.1000-2243.20186

By:

吴继红;
吴文豪;
谢志涛

Publication type:

Article

酿酒黄水粗多糖与纯化多糖的体外肠道益生活性研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 19, p. 127, doi. 10.13995/j.cnki.11-1802/ts.037549

By:

裴文豪;
廖勤俭;
李杨华;
吴继红;
郑佳;
黄明泉;
赵东;
郑福平

Publication type:

Article