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壳三糖对帕金森病小鼠氧化应激的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 10, doi. 10.13995/j.cnki.11-1802/ts.035864
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壳三糖和壳五糖对睡眠剥夺小鼠学习记忆障碍的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 7, p. 32, doi. 10.13995/j.cnki.11-1802/ts.035171
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油炸预制鱼冷冻复热过程中的品质变化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 267, doi. 10.13386/j.issn1002-0306.2023040031
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- Article
即食鱼胶产品的杀菌工艺.
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- Journal of Fisheries of China, 2024, v. 48, n. 2, p. 1, doi. 10.11964/jfc.20211213259
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- Article
膳食纤维对外裹糊特性及油炸外裹糊鲢鱼 鱼糜块油脂渗透的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 34, doi. 10.7506/spkx1002-6630-20221006-040
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基于微生物指标评价冷冻熟制小龙虾 食用安全风险.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 60, doi. 10.7506/spkx1002-6630-20220606-047
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多糖亲水胶体对油炸外裹糊鱼块外壳特性与 油脂渗透的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 30, doi. 10.7506/spkx1002-6630-20220809-119
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基于高通量测序分析冷冻熟制小龙虾加工 过程中微生物的消长规律.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 151, doi. 10.7506/spkx1002-6630-20220420-253
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- Article
小麦淀粉和谷蛋白互作对油炸外裹糊鲢鱼 鱼糜块油脂分布的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 24, doi. 10.7506/spkx1002-6630-20220328-349
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- Article
不同聚合度壳寡糖单体在小鼠体内的吸收分布.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 115, doi. 10.7506/spkx1002-6630-20211215-177
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- Article
低酸性和酸化即食紫菜热杀菌工艺优化研究.
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- South China Fisheries Science, 2022, v. 18, n. 6, p. 127, doi. 10.12131/20220003
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- Article
虹鳟鱼各组织营养成分分析及评价 .
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- Journal of Food Safety & Quality, 2022, v. 13, n. 17, p. 5578
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- Article
《食品工艺学》"金课"建设及其在粮油专业人才 培养中的实践.
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- China Oils & Fats, 2022, v. 47, n. 8, p. 1
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烤制温度和时间对烧烤草鱼块品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 36, doi. 10.7506/spkx1002-6630-20210707-065
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- Article
添加蛋白质对外裹糊鱼块深度油炸过程油脂渗透的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 4, p. 151, doi. 10.16429/j.1009-7848.2022.04.015
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- Article
壳寡糖对酒精诱导的新生大鼠脑组织氧化应激 损伤和凋亡因子的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 105, doi. 10.7506/spkx1002-6630-20210313-173
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- Article
接种戊糖乳杆菌和酿酒酵母菌对低盐发酵鳊鱼品质的影响.
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- South China Fisheries Science, 2022, v. 18, n. 2, p. 124, doi. 10.12131/20210321
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- Article
不同分子量壳聚糖涂膜对冷藏鱼片保鲜效果的影响.
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- South China Fisheries Science, 2022, v. 18, n. 2, p. 150, doi. 10.12131/20210333
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- Article
复热方式对冻熟河蟹品质的影响.
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- Food & Machinery, 2022, n. 3, p. 18, doi. 10.13652/j.spjx.1003.5788.2022.90006
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- Article
壳寡糖对酒精诱导的大鼠肠道损伤的干预作用.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 158, doi. 10.7506/spkx1002-6630-20191229-340
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- Article
添加成分对外裹糊流变性能及外裹糊鱼块油炸 过程油脂渗透的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 34, doi. 10.7506/spkx1002-6630-20181101-006
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- Article
基于人工神经网络模型预测油炸外裹糊鱼块的 丙烯酰胺含量.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 249, doi. 10.7506/spkx1002-6630-20180607-093
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- Article
风干武昌鱼中鲜味肽的分离纯化及二级结构分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 23, doi. 10.7506/spkx1002-6630-20180905-052
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- Article
骨架蛋白降解对冰鲜草鱼质构的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20180721-270
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- Article
壳寡糖对小鼠急性酒精性肝损伤的保护作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 161, doi. 10.7506/spkx1002-6630-20180601-006
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- Article
添加不同成分的外裹糊鱼块深度油炸过程中的传质动力学.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 34, doi. 10.7506/spkx1002-6630-201803006
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- Article
渥堆发酵牛蒡茶工艺条件的研究.
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- Food Research & Development, 2017, v. 38, n. 24, p. 1, doi. 10.3969/j.issn.1005-6521.2017.24.016
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- Article
PGA对紫薯面条断条率及烹煮品质的影响.
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- Food Research & Development, 2017, v. 38, n. 24, p. 1, doi. 10.3969/j.issn.1005-6521.2017.24.012
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鳗鳅与泥鳅营养成分分析.
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- Journal of Light Industry, 2017, v. 32, n. 1, p. 13, doi. 10.3969/j.issn.2096-1553.2017.1.003
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- Article