Works matching AU 周剑忠

Results: 19

超声辅助酶解制备黑莓清汁工艺及其协同效应.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 304, doi. 10.7506/spkx1002-6630-20180413-172

By:

范琳琳;
王英;
程先玲;
高鹏;
周剑忠

Publication type:

Article

超声波辅助废啤酒酵母吸附蓝莓渣中花色苷的特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 102, doi. 10.7506/spkx1002-6630-201821015

By:

王建栋;
吴越;
陶阳;
韩永斌;
周剑忠;
叶晓松;
叶淑娴;
邬超;
叶明儒

Publication type:

Article

副干酪乳杆菌FM-M9-1对D-半乳糖诱导氧化损伤小鼠的修复机制.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 160, doi. 10.7506/spkx1002-6630-201821024

By:

王英;
夏秀东;
董月;
刘小莉;
周剑忠

Publication type:

Article

外源抗氧化剂 α-生育酚在河蟹肌肉脂肪- 蛋白质氧化体系中的作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 51, doi. 10.7506/spkx1002-6630-201814008

By:

刘小莉;
彭欢欢;
夏秀东;
周剑忠;
刘源;
赵江涛

Publication type:

Article

脉冲强光处理对蓝莓汁杀菌效果及品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 23, doi. 10.12161/j.issn.1005‐6521.2025.02.004

By:

张晓千;
孙晓琛;
苏巍;
崔晓臻;
范琳琳;
周剑忠

Publication type:

Article

枸杞果酒澄清工艺优化及其稳定性研究.

Published in:

Food Research & Development, 2020, v. 41, n. 4, p. 118, doi. 10.12161/j.issn.1005-6521.2020.04.020

By:

李亚辉;
邹丹丹;
梁颖;
王英;
周剑忠;
蒲青

Publication type:

Article

不同蓝莓品种酿酒特性的比较研究.

Published in:

Food Research & Development, 2018, v. 39, n. 6, p. 88, doi. 10.3969/j.issn.1005-6521.2018.06.016

By:

董月;
王英;
范琳琳;
周剑忠;
高瑀珑

Publication type:

Article

响应面法优化桑葚酒渣中花色苷提取工艺研究.

Published in:

Food Research & Development, 2017, v. 38, n. 21, p. 46, doi. 10.3969/j.issn.1005-6521.2017.21.010

By:

胡彦新;
王英;
刘小莉;
董明盛;
周剑忠

Publication type:

Article

黑莓多糖酶法提取工艺优化及体外降血糖活性研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 22, p. 200, doi. 10.13386/j.issn1002-0306.2024020032

By:

端木传宇;
孙洋;
张瑜;
范琳琳;
周剑忠;
苏巍;
罗润萌;
钟良;
刘小莉

Publication type:

Article

枸杞内生酵母菌的筛选及其发酵特性研究.

Published in:

China Brewing, 2019, v. 38, n. 4, p. 121

By:

李亚辉;
王英;
周剑忠;
梁颖;
蒲青;
赵慧芳

Publication type:

Article

膳食脂质体外消化过程中的自组装结构研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 10, p. 325, doi. 10.7506/spkx1002-6630-20240920-155

By:

甘婉玲;
苏巍;
王英;
刘小莉;
周剑忠;
范琳琳

Publication type:

Article

乳酸菌发酵黑莓汁风味品质及神经保护作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 145, doi. 10.7506/spkx1002-6630-20240223-117

By:

夏依旦·买买提;
吴寒;
刘小莉;
努尔古丽·热合曼;
邸清如;
周剑忠;
钟良

Publication type:

Article

壳聚糖-单宁酸涂膜对叫化鸡微生物多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 128, doi. 10.7506/spkx1002-6630-20231013-107

By:

张晓千;
苏巍;
刘小莉;
胡根河;
周剑忠;
范琳琳

Publication type:

Article

高功率脉冲微波协同花色苷对大豆分离蛋白理化特性的影响及其在蛋糕中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 60, doi. 10.7506/spkx1002-6630-20220801-002

By:

吴寒;
刘浩男;
邸清茹;
夏依旦·买买提;
刘小莉;
周剑忠

Publication type:

Article

丁香酚对蓝莓链格孢霉的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 68, doi. 10.7506/spkx1002-6630-20190909-112

By:

葛达娥;
魏照辉;
图尔荪阿依·图尔贡;
潘玥;
王帆;
陶宁萍;
周剑忠;
刘小莉

Publication type:

Article

铁蛋白-海藻酸钠纳米包埋ACE抑制肽.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 77, doi. 10.7506/spkx1002-6630-20181209-106

By:

夏伟荣;
李莹;
柴智;
陈小娥;
周剑忠;
冯进;
方旭波

Publication type:

Article

红茶菌发酵对黑莓汁理化性质的影响.

Published in:

Chinese Journal of Bioprocess Engineering, 2021, v. 19, n. 6, p. 686, doi. 10.3969/j.issn.1672-3678.2021.06.015

By:

戴意强;
吴寒;
单成俊;
刘小莉;
王英;
程先玲;
周剑忠;
夏秀东

Publication type:

Article

精氨酸对冻藏加州鲈品质保持作用研究.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 22, p. 5975

By:

刘小莉;
葛达娥;
王帆;
张金振;
周剑忠

Publication type:

Article

不同冻结储藏方式对河蟹感官品质的影响.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 8, p. 1938

By:

刘小莉;
彭欢欢;
葛达娥;
张军淼;
周剑忠

Publication type:

Article