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高压均质化改性竹笋膳食纤维对虾糜凝胶特性及 化学作用力的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 192, doi. 10.7506/spkx1002-6630-20230504-023
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- Article
基于弯曲波宽带聚焦的结构中波的 传播实验教学设计.
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- Experimental Technology & Management, 2024, v. 41, n. 4, p. 163, doi. 10.16791/j.cnki.sjg.2024.04.023
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- Article
不同复热方式对预制烤鱼品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 248, doi. 10.13995/j.cnki.11-1802/ts.034629
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- Article
冷冻贮藏过程中烤黑鱼的品质变化.
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- Food Research & Development, 2024, v. 45, n. 2, p. 7, doi. 10.12161/j.issn.1005‐6521.2024.02.002
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- Article
不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响.
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- Food Research & Development, 2024, v. 45, n. 2, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.02.003
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- Article
CaCl<sub>2</sub> 替代 NaCl 协同海藻酸钠对 虾糜凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 32, doi. 10.7506/spkx1002-6630-20230322-219
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- Article
糯米粉对海绵蛋糕烘焙品质及老化特性的影响.
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- Food & Machinery, 2023, n. 12, p. 29, doi. 10.13652/j.spjx.1003.5788.2023.80398
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- Article
3 种海水鱼鱼排营养成分分析及评价.
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- Food Research & Development, 2023, v. 44, n. 12, p. 160, doi. 10.12161/j.issn.1005-6521.2023.12.022
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- Article
热加工方式对鱼汤营养成分及食用品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 6, p. 222, doi. 10.1642-9/j.1009-7848.2023.06.023
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- Article
气相色谱-离子迁移谱在水产领域的应用.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 6, p. 431, doi. 10.1642-9/j.1009-7848.2023.06.042
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- Article
基于GC-IMS结合化学计量学鉴别大鲵油掺伪 不同比例花生油挥发性有机物特征.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 368, doi. 10.7506/spkx1002-6630-20220802-013
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- Article
基于GC-IMS技术结合多元统计模型分析不同 色泽小米粥挥发性有机物差异.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 277, doi. 10.7506/spkx1002-6630-20220507-082
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- Article
多糖对罗非鱼鱼糜凝胶化行为的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 1, p. 87, doi. 10.16429/j.1009-7848.2023.01.009
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- Article
煤巷锚杆支护施工装备现状及发展趋势.
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- Journal of Mine Automation, 2023, v. 49, n. 1, p. 1, doi. 10.13272/j.issn.1671-251x.18064
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- Article
基于氧嗪酸钾诱导的高尿酸血症小鼠模型 评价玉米花丝中性多糖的降尿酸作用.
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- Journal of Dalian Polytechnic University, 2022, v. 41, n. 6, p. 396, doi. 10.19670/j.cnki.dlgydxxb.2022.0602
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- Article
基于顶空气相色谱-离子迁移谱分析洋县不同 色泽糙米蒸煮后挥发性风味物质差异.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 258, doi. 10.7506/spkx1002-6630-20210927-324
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- Article
非漂洗鱼糜即食食品的加工工艺.
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- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 215, doi. 10.13982/j.mfst.1673-9078.2022.9.1278
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- Article
煤矿巷道围岩卸压技术及应用.
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- Coal Science & Technology (0253-2336), 2022, v. 50, n. 6, p. 1, doi. 10.13199/j.cnki.cst.2022-0467
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- Article
隔离型交-直流固态变压器前后级协调控制对比.
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- Electronic Science & Technology, 2022, v. 35, n. 7, p. 79, doi. 10.16180/j.cnki.issn1007-7820.2022.07.013
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- Article
即食真空油炸带鱼调理食品的工艺研究.
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- Food Research & Development, 2022, v. 43, n. 11, p. 126, doi. 10.12161/j.issn.1005-6521.2022.11.016
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- Article
真空低温预制及复热对鲍鱼腹足食用品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 6, p. 198, doi. 10.16429/j.1009-7848.2022.06.021
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- Article
不同水分含量对自热后烤制带鱼品质影响的 比较分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 143, doi. 10.13982/j.mfst.1673-9078.2022.3.0598
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- Article
冲泡方式对米糊冲泡品质 影响的研究进展.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 2, p. 132, doi. 10.16210/j.cnki.1007-7561.2022.02.016
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- Article
漂洗对罗非鱼鱼糜凝胶特性的影响.
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- Food Research & Development, 2022, v. 43, n. 2, p. 10, doi. 10.12161/j.issn.1005-6521.2022.02.002
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- Article
不同因素对马铃薯千层饼质构的影响.
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- Food Research & Development, 2021, v. 42, n. 23, p. 47, doi. 10.12161/j.issn.1005-6521.2021.23.008
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- Article
中青年女性腰椎骨密度与血脂、营养指标的相关性研究.
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- Chinese Journal of Osteoporosis, 2021, v. 27, n. 8, p. 1101, doi. 10.3969/j.issn.1006-7108.2021.08.002
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- Article
张北柔直电网直流分压器二次电压测量异常引起误闭锁机理分析及改进措施.
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- Electric Power Automation Equipment / Dianli Zidonghua Shebei, 2021, v. 41, n. 8, p. 156, doi. 10.16081/j.epae.202104017
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人工神经网络在食品工业中的应用.
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- Food Research & Development, 2021, v. 42, n. 13, p. 188, doi. 10.12161/j.issn.1005-6521.2021.13.028
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- Article
鲟鱼肌肉脱脂工艺研究.
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- Food Research & Development, 2021, v. 42, n. 12, p. 102, doi. 10.12161/j.issn.1005-6521.2021.12.017
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- Article
基于人工神经网络的大西洋鲭鱼烘烤过程中 水分和色度值预测模型.
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- Food Research & Development, 2021, v. 42, n. 7, p. 13, doi. 10.12161/j.issn.1005-6521.2021.07.003
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- Article
基于全程高通量氮气介导下婴幼儿辅食营养粉的 品质调控研究.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 4, p. 1298
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- Article
煤巷快速成巷技术现状及应用效果评价方法研究.
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- Coal Science & Technology (0253-2336), 2020, v. 48, n. 11, p. 26, doi. 10.13199/j.cnki.cst.2020.11.004
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- Article
深部特厚煤层对采对掘巷道围岩综合应力场演化研究.
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- Coal Science & Technology (0253-2336), 2020, v. 48, n. 8, p. 26, doi. 10.13199/j.cnki.cst.2020.08.002
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以海带为原料制作海苔的工艺优化.
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- Food Research & Development, 2019, v. 40, n. 24, p. 91, doi. 10.12161/j.issn.1005-6521.2019.24.015
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- Article
4种不同冻干鲟鱼龙筋的营养成分分析及评价.
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- Food Research & Development, 2019, v. 40, n. 12, p. 194, doi. 10.3969/j.issn.1005-6521.2019.12.034
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- Article
NaCl对大菱鲆肌原纤维蛋白特性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 61, doi. 10.7506/spkx1002-6630-201816010
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- Article
蒸制过程中大菱鲆肌肉理化特性、组织结构及 蛋白特性变化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 56, doi. 10.7506/spkx1002-6630-201807009
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- Article
基于湿度场理论的岩石膨胀本构模型研究.
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- Coal Science & Technology (0253-2336), 2018, v. 46, n. 3, p. 61, doi. 10.13199/j.cnki.cst.2018.03.010
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- Article
熟化方式对预制鲍鱼品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 69, doi. 10.7506/spkx1002-6630-201803011
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- Article
基于掘锚一体化特厚顶煤巷道快速掘进与支护技术.
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- Coal Science & Technology (0253-2336), 2017, v. 45, n. 10, p. 60, doi. 10.13199/j.cnki.cst.2017.10.010
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- Article
煤矿采区巷道支护透明化系统设计研究.
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- Coal Science & Technology (0253-2336), 2016, v. 44, n. 2, p. 153, doi. 10.13199/ j.cnki.cst.2016.02.029
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- Article
压裂-注氮原位裂解油页岩加热工艺及传热模拟.
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- Journal of Northeastern University (Natural Science), 2015, v. 36, n. 9, p. 1353, doi. 10.3969/j.issn.1005-3026.2015.09.029
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- Article
新型锦纶工业丝油剂的组成及结构剖析.
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- Journal of the Tianjin Polytechnic University / Tianjin Gongye Daxue Xuebao, 2015, v. 34, n. 4, p. 22, doi. 10.3969/j.issn.1671-024x.2015.04.005
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- Article