Works by 孙子羽

Results: 29

抑真菌副干酪乳杆菌 ALAC-4 对酸奶贮藏品质的影响.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 203, doi. 10.11882/j.issn.0254-5071.2025.05.030

By:

李汇;
董力源;
孟繁春;
满都拉;
孙子羽;
陈忠军

Publication type:

Article

异源表达乙酰辅酶A羧化酶对大肠杆菌产脂肪酸的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 23, p. 150, doi. 10.12161/j.issn.1005-6521.2021.23.024

By:

杨青;
孙子羽;
满都拉;
王佳;
刘瑾;
金晶晶;
陈忠军

Publication type:

Article

产正丁醇脱氢酶微生物的筛选及其酶学性质的初步研究.

Published in:

Food Research & Development, 2021, v. 42, n. 2, p. 194, doi. 10.12161/j.issn.1005-6521.2021.02.032

By:

郝媛;
王东;
特日格乐;
杨德志;
郭昊翔;
陈忠军;
孙子羽;
满都拉

Publication type:

Article

具有抑菌特性的乳杆菌对食源性病原菌生物被膜形成的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 168, doi. 10.12161/j.issn.1005-6521.2020.22.028

By:

张钰皎;
陈忠军;
满都拉;
孙子羽;
苏杰;
金晶晶;
胡炜东

Publication type:

Article

不同酵母菌株发酵蓝莓酒有机酸的动态变化研究...

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 199, doi. 10.12161/j.issn.1005-6521.2020.08.033

By:

屈嫒;
满都拉;
孙子羽;
忻胜兵;
赵雪妮;
袁文艳;
陈忠军

Publication type:

Article

玫瑰香型格瓦斯工艺优化及香气成分分析.

Published in:

Food Research & Development, 2020, v. 41, n. 4, p. 185, doi. 10.12161/j.issn.1005-6521.2020.04.030

By:

刘婷;
温慧;
丁鹏泽;
满都拉;
陈忠军;
孙子羽

Publication type:

Article

培养条件对食源性混合病原菌生物被膜形成的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 43, doi. 10.12161/j.issn.1005-6521.2019.23.008

By:

张钰皎;
胡炜东;
黄海英;
赵雪平;
孙子羽;
满都拉;
陈忠军

Publication type:

Article

乙二胺四乙酸对食源性混合病原菌生物被膜的抑制作用.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 53, doi. 10.12161/j.issn.1005-6521.2019.19.010

By:

张钰皎;
胡炜东;
孙子羽;
满都拉;
黄海英;
赵雪平;
陈忠军

Publication type:

Article

不同地区大曲中可培养细菌的分离与鉴定.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 189, doi. 10.3969/j.issn.1005-6521.2019.11.034

By:

满都拉;
郑逸飞;
孙子羽;
陈忠军

Publication type:

Article

山荆子果啤酿造工艺的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 96, doi. 10.3969/j.issn.1005-6521.2019.10.017

By:

张钰皎;
王中健;
满都拉;
孙子羽;
陈忠军

Publication type:

Article

黑枸杞乳清酒发酵工艺优化及挥发性风味物质分析.

Published in:

China Brewing, 2019, v. 38, n. 11, p. 54, doi. 10.11882/j.issn.0254-5071.2019.11.011

By:

孙子羽;
满都拉;
陈佳;
刘婷;
温慧;
陈忠军

Publication type:

Article

不同品种甘蔗及处理方式对甘蔗酒风味的影响.

Published in:

China Brewing, 2019, v. 38, n. 10, p. 110, doi. 10.11882/j.issn.0254-5071.2019.10.022

By:

王东;
张春梅;
齐星;
孙子羽;
陈忠军;
满都拉

Publication type:

Article

野生蓝莓保健果酒的工艺优化.

Published in:

China Brewing, 2019, v. 38, n. 7, p. 136, doi. 10.11882/j.issn.0254-5071.2019.07.027

By:

胡佳星;
袁文艳;
满都拉;
孙子羽;
张璐瑶;
陈忠军

Publication type:

Article

藜麦格瓦斯发酵工艺优化及挥发性风味物质分析.

Published in:

China Brewing, 2019, v. 38, n. 4, p. 95

By:

孙子羽;
满都拉;
郝欢;
温慧;
刘婷;
陈忠军

Publication type:

Article

不同地区小曲中可培养细菌的筛选及鉴定.

Published in:

China Brewing, 2018, v. 37, n. 10, p. 61, doi. 10.11882/j.issn.0254-5071.2018.10.012

By:

满都拉;
刘昊;
郑逸飞;
孙子羽;
陈忠军

Publication type:

Article

传统清香型白酒发酵过程中细菌群落演替及自组装机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 139, doi. 10.7506/spkx1002-6630-20221119-216

By:

乔美灵;
任宇婷;
张桂莲;
杨玉珍;
刘梦宇;
孙子羽;
陈忠军;
满都拉

Publication type:

Article

食品加工、贮藏对乳杆菌源抗菌肽抑菌活性的影响及安全性评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 110, doi. 10.16429/j.1009-7848.2024.01.012

By:

杜旭婷;
岳子尧;
董晶;
李恋;
满都拉;
孙子羽;
陈忠军

Publication type:

Article

食源性混合病原菌生物被膜行为对金黄色葡萄球菌毒素因子转录水平的影响

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 287, doi. 10.16429/j.1009-7848.2021.06.034

By:

陈忠军;
张饪皎;
胡炜东;
孙子羽;
苏杰;
满都拉廿

Publication type:

Article

谷氨酸棒杆菌脂肪酸合成酶九皿基因的异源表达对脂肪酸合成的影响.

Published in:

China Oils & Fats, 2023, v. 48, n. 4, p. 94, doi. 10.19902/j.cnki.zgyz.1003-7969.220169

By:

金晶晶;
孙子羽;
满都拉;
刘瑾;
胡晨明;
陈忠军

Publication type:

Article

响应面法优化重组谷氨酸棒杆菌G-BC 产脂肪酸的培养条件.

Published in:

China Oils & Fats, 2022, v. 47, n. 7, p. 121, doi. 10.19902/j.cnki.zgyz.1003-7969.210380

By:

杨青;
孙子羽;
满都拉;
王佳;
刘瑾;
金晶晶;
陈忠军

Publication type:

Article

烟叶醇化初期烤甜香风味物质形成规律.

Published in:

Journal of Anhui Agricultural Sciences, 2024, v. 52, n. 24, p. 158, doi. 10.3969/j.issn.0517-6611.2024.24.035

By:

柴颖;
乔月梅;
郭春生;
高鹏丽;
王笙;
窦旭;
郭晓伟;
田数;
孙海燕;
好毕斯嘎拉图;
杨学敏;
孙子羽;
郝捷

Publication type:

Article

谷氨酸棒状杆菌硫酯酶基因表达对脂肪酸合成的影响.

Published in:

China Oils & Fats, 2024, v. 49, n. 3, p. 82, doi. 10.19902/j.cnki.zgyz.1003-7969.220821

By:

王佳;
刘瑾;
孙子羽;
满都拉;
陈忠军

Publication type:

Article

副干酪乳杆菌 ALAC 产抗真菌肽发酵工艺的优化.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 168, doi. 10.13386/j.issn1002-0306.2022110322

By:

岳子尧;
董力源;
李恋;
满都拉;
孙子羽;
陈忠军

Publication type:

Article

内蒙古地区自然发酵酸菜汤中亚硝酸盐、有机酸含量和细菌群落特征分析.

Published in:

China Brewing, 2024, v. 43, n. 8, p. 54, doi. 10.11882/j.issn.0254-5071.2024.08.009

By:

许建洋;
陈忠军;
张作仪;
赵锦;
孙子羽;
满都拉

Publication type:

Article

不同北方浓香型白酒大曲中微生物组成及理化差异分析.

Published in:

China Brewing, 2022, v. 41, n. 11, p. 49, doi. 10.11882/j.issn.0254-5071.2022.11.009

By:

任宇婷;
乔美灵;
乌力吉德布兴;
杨玉珍;
任国军;
孙子羽;
陈忠军;
满都拉

Publication type:

Article

固态法小米醋酿造工艺的研究.

Published in:

China Brewing, 2020, v. 39, n. 7, p. 212, doi. 10.11882/j.issn.0254-5071.2020.07.041

By:

潘洁琼;
张宇;
满都拉;
孙子羽;
陈忠军

Publication type:

Article

3种不同酵母产蓝莓酒风味物质的研究.

Published in:

China Brewing, 2020, v. 39, n. 7, p. 173, doi. 10.11882/j.issn.0254-5071.2020.07.033

By:

袁文艳;
胡佳星;
张璐瑶;
满都拉;
孙子羽;
贾文野;
屈嫒;
郭昊翔;
赵雪妮;
陈忠军

Publication type:

Article

打瓜啤酒生产工艺的优化.

Published in:

China Brewing, 2019, v. 38, n. 12, p. 120, doi. 10.11882/j.issn.0254-5071.2019.12.024

By:

贾文野;
马彦飞;
满都拉;
孙子羽;
陈忠军

Publication type:

Article

源自副干酪乳杆菌ALAC-4 的抗真菌肽APT 对粘红酵母细胞抑制作用的初步研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 7, p. 25, doi. 10.13995/j.cnki.11-1802/ts.039262

By:

李敏宇;
李恋;
李汇;
满都拉;
孙子羽;
陈忠军

Publication type:

Article