Works by 周葵

Results: 14

3 种包装方式对龙滩珍珠李常温贮藏品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 13, p. 70, doi. 10.12161/j.issn.1005‐6521.2024.13.010

By:

黄展文;
韦林艳;
李明娟;
游向荣;
张雅媛;
王颖;
周葵

Publication type:

Article

不同保鲜贮藏方式对板栗仁中糖类的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 20, p. 125, doi. 10.12161/j.issn.1005-6521.2022.20.016

By:

周葵;
张雅媛;
王颖;
李明娟;
卫萍;
黄会玲

Publication type:

Article

烹煮方式对富硒大米中硒含量及抗氧化能力的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 22, p. 30, doi. 10.12161/j.issn.1005-6521.2021.22.005

By:

周葵;
张雅媛;
黄会玲;
游向荣;
王颖;
李明娟;
卫萍

Publication type:

Article

板栗粉食品的开发利用研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 201, doi. 10.12161/j.issn.1005-6521.2021.05.034

By:

周葵;
张雅媛;
游向荣;
王颖;
李明娟;
卫萍

Publication type:

Article

马铃薯薯泥米粉营养分析及品质评价.

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 142, doi. 10.12161/j.issn.1005-6521.2020.08.023

By:

卫萍;
游向荣;
张雅媛;
孙健;
黄承祖;
李明娟;
王颖;
周葵

Publication type:

Article

马铃薯薯泥添加量对马铃薯干米粉品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 77, doi. 10.12161/j.issn.1005-6521.2019.23.013

By:

卫萍;
游向荣;
张雅媛;
孙健;
黄承祖;
李明娟;
周葵;
王颖

Publication type:

Article

火麻蛋白脱色研究.

Published in:

Food Research & Development, 2018, v. 39, n. 6, p. 75, doi. 10.3969/j.issn.1005-6521.2018.06.014

By:

卫萍;
游向荣;
张雅媛;
孙健;
谢小强;
黄承祖;
李明娟;
王颖;
周葵

Publication type:

Article

龙滩珍珠李饮料加工工艺优化.

Published in:

Storage & Process, 2022, n. 1, p. 70, doi. 10.3969/j.issn.1009-6221.2022.01.010

By:

黄展文;
李明娟;
游向荣;
张雅媛;
王颖;
周葵;
卫萍

Publication type:

Article

不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 92, doi. 10.7506/spkx1002-6630-20200316-246

By:

李明娟;
张雅媛;
游向荣;
王颖;
周葵;
卫萍;
韦林艳

Publication type:

Article

响应面试验优化碱提酸沉法提取微胚乳玉米蛋白工艺及其组成分析.

Published in:

China Oils & Fats, 2022, v. 47, n. 8, p. 40, doi. 10.19902/j.cnki.zgyz.1003-7969.210366

By:

卫萍;
张雅媛;
游向荣;
邓静友;
周葵;
杨兆杏

Publication type:

Article

澳洲坚果酱的工艺优化及其品种间品质差异.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 119, doi. 10.3969/j.issn.1000-9973.2025.04.017

By:

周葵;
张雅媛;
黄会玲;
周主贵

Publication type:

Article

基于生熟角度探讨 15 种板栗果实性状及营养品质的差异性.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 14, p. 4641

By:

杜丽娟;
周葵;
张雅媛;
卫萍

Publication type:

Article

典型热加工对板栗品质的影响.

Published in:

Food & Machinery, 2022, n. 11, p. 190, doi. 10.13652/j.spjx.1003.5788.2022.80224

By:

周葵;
李明娟;
张雅媛;
周晴

Publication type:

Article

5 种干燥方式对木薯酸淀粉性能的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 134, doi. 10.13386/j.issn1002-0306.2023060176

By:

李明娟;
王颖;
张雅媛;
游向荣;
周葵;
卫萍;
韦林艳

Publication type:

Article