Works matching AU 孙宝国

Results: 43

2 种芝麻香型白酒中香气活性成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 214, doi. 10.7506/spkx1002-6630-20180823-249

By:

张倩;
李沁娅;
黄明泉;
吴继红;
李贺贺;
孙金沅;
孙啸涛;
郑福平;
孙宝国

Publication type:

Article

酒花浸膏关键性香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 155, doi. 10.7506/spkx1002-6630-20180417-221

By:

王娟;
李娟;
夏艳秋;
黄明泉;
张璟琳;
张玉玉;
孙宝国

Publication type:

Article

酿酒酵母胱硫醚β-裂解酶的异源表达及催化生成糠硫醇.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 55, doi. 10.7506/spkx1002-6630-20180131-430

By:

扎木苏;
杨华青;
王鑫;
孙宝国;
王成涛;
卢松

Publication type:

Article

基于比较基因组学的Clostridium kluyveri己酸代谢途径关键酶生物信息学分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 122, doi. 10.7506/spkx1002-6630-20180413-183

By:

徐友强;
孙宝国;
蒋玥凤;
鹿发展;
张成楠;
邹伟;
王文华;
杨然;
滕超;
范光森;
李秀婷

Publication type:

Article

沙棘粕醇提物的定性定量分析及其对衰老小鼠肝脏抗氧化指标的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 229, doi. 10.7506/spkx1002-6630-20180614-285

By:

张佳婵;
王昌涛;
赵丹;
王成涛;
孙宝国

Publication type:

Article

红曲黄酒来源芽孢杆菌普鲁兰酶基因克隆和生物信息学分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 117, doi. 10.7506/spkx1002-6630-20171229-369

By:

徐友强;
孙宝国;
蒋玥凤;
侯洁;
许春艳;
王文华;
滕超;
熊科;
范光森;
李秀婷

Publication type:

Article

6 种糖-酶解液模型体系中5-羟甲基糠醛的形成动力学分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 73, doi. 10.7506/spkx1002-6630-201823012

By:

孙颖;
张莉莉;
张玉玉;
孙宝国;
陈海涛

Publication type:

Article

白酒中一种三肽Arg-Asn-His的鉴定及其细胞内抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 126, doi. 10.7506/spkx1002-6630-201823020

By:

霍嘉颖;
孙宝国;
郑福平;
孙金沅;
孙啸涛;
李贺贺;
罗雪莲;
黄明泉

Publication type:

Article

OAV 和 GC-O-MS 法分析五香驴肉风味活性物质.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 123, doi. 10.7506/spkx1002-6630-201808020

By:

谢恬;
王丹;
马明娟;
陈海涛;
孙宝国;
张宁;
张玉玉

Publication type:

Article

乳脂肪含量对牛乳理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 26, doi. 10.7506/spkx1002-6630-201804005

By:

迟雪露;
仝令君;
潘明慧;
努尔阿里亚·阿力甫;
艾娜丝;
王蓓;
孙宝国

Publication type:

Article

不同发酵条件下红曲霉产Monacolin)K的沙棘籽粕发酵菌质的特征性成分研究.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 170, doi. 10.3969/j.issn.1005-6521.2019.10.031

By:

张佳婵;
王昌涛;
孙宝国;
王成涛;
杨帆

Publication type:

Article

我国露酒研究进展及主流产品开发特点.

Published in:

China Brewing, 2023, v. 42, n. 2, p. 1, doi. 10.11882/j.issn.0254-5071.2023.02.001

By:

原梦梦;
李金宸;
李贺贺;
孙宝国

Publication type:

Article

膜过滤技术在提升饮料酒酒体稳定性的应用现状与展望.

Published in:

China Brewing, 2022, v. 41, n. 8, p. 1, doi. 10.11882/j.issn.0254-5071.2022.08.001

By:

张贵虎;
杨世琪;
李贺贺;
胡丹;
孟楠;
郑福平;
孙宝国

Publication type:

Article

SAFE法结合GC-MS定量酒醅中39种挥发性生物活性成分.

Published in:

China Brewing, 2019, v. 38, n. 12, p. 140, doi. 10.11882/j.issn.0254-5071.2019.12.028

By:

孙金沅;
王松;
陈璐;
周庆伍;
李安军;
李贺贺;
孙宝国

Publication type:

Article

特级高盐稀态酿造酱油中关键香气物质的分析.

Published in:

China Brewing, 2019, v. 38, n. 11, p. 179, doi. 10.11882/j.issn.0254-5071.2019.11.036

By:

白佳伟;
陈亮;
周尚庭;
孙宝国;
刘玉平

Publication type:

Article

白酒大曲风味物质研究进展.

Published in:

China Brewing, 2019, v. 38, n. 5, p. 6, doi. 10.11882/j.issn.0254-5071.2019.05.002

By:

周晨曦;
郑福平;
李贺贺;
吴继红;
黄明泉;
孙宝国

Publication type:

Article

国产与进口鲜纳豆活菌数、感官品质及酶活的分析比较.

Published in:

China Brewing, 2018, v. 37, n. 11, p. 26, doi. 10.11882/j.issn.0254-5071.2018.11.006

By:

李宏梁;
尉璐杰;
王欢;
杜磊;
黄峻榕;
孙宝国;
刘小晶;
雷静

Publication type:

Article

温度对清香型白酒发酵过程中微生物群落及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 16, doi. 10.7506/spkx1002-6630-20241230-260

By:

肖鹏;
高露;
李有明;
李贺贺;
王柏文;
刘梦瑶;
孙宝国;
李慧峰

Publication type:

Article

酱香型白酒风味轮构建及感官特性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 1, doi. 10.7506/spkx1002-6630-20241121-160

By:

吕思蕾;
闫亚涵;
沈韵然;
程伟;
李贺贺;
沈毅;
吴继红;
郑福平;
孙宝国

Publication type:

Article

酱香型高温大曲制作过程中微生物群落演替规律与风味物质变化.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 11, p. 115, doi. 10.7506/spkx1002-6630-20241114-109

By:

丁泽;
陈曦;
李金洋;
牛家亮;
杜秉昊;
李微微;
龙尧;
郎莹;
孙宝国;
李秀婷

Publication type:

Article

3 种高温大曲功能特征与微生物群落结构差异性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 166, doi. 10.7506/spkx1002-6630-20240208-068

By:

梁二宏;
李金洋;
李微微;
朱华;
王昆;
张成楠;
梁鑫;
陈曦;
孙宝国;
李秀婷

Publication type:

Article

溶剂辅助风味蒸发结合气相色谱-质谱/嗅闻法分析 20 种辛香型香辛料香气活性成分.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 121, doi. 10.7506/spkx1002-6630-20230910-059

By:

曹博雅;
蒲丹丹;
郑瑞仪;
孟瑞馨;
孙宝国;
张玉玉

Publication type:

Article

同时蒸馏萃取结合GC-MS分析酿酒五粮原料蒸煮香气成分.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 235, doi. 10.7506/spkx1002-6630-20220609-091

By:

廖鹏飞;
王松;
王哲;
陈璐;
陆玮;
孙金沅;
李贺贺;
赵东瑞;
王柏文;
孙宝国

Publication type:

Article

不同区域水对宁夏手抓羊肉滋味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 52, doi. 10.7506/spkx1002-6630-20210803-032

By:

赵冰;
张玉玉;
王守伟;
孙宝国

Publication type:

Article

白酒老熟过程中风味成分的变化及人工催陈技术的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 260, doi. 10.7506/spkx1002-6630-20201015-127

By:

秦丹;
段佳文;
李有明;
何菲;
李贺贺;
孙宝国

Publication type:

Article

生物培育肉发展现状及战略思考.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 1, doi. 10.7506/spkx1002-6630-20210625-297

By:

王守伟;
孙宝国;
李石磊;
李雨爽;
孙金沅;
李莹莹

Publication type:

Article

微生物健康产业发展态势与对策建议.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 307, doi. 10.7506/spkx1002-6630-20200403-039

By:

马爱进;
韩盼盼;
刘杨柳;
孙宝国

Publication type:

Article

新鲜草果中关键香气成分的分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 173, doi. 10.7506/spkx1002-6630-20190827-290

By:

胡智慧;
白佳伟;
杨文熙;
刘玉平;
孙宝国

Publication type:

Article

灵芝菌丝体多糖对人皮肤成纤维细胞氧化应激损伤的防护机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 174, doi. 10.7506/spkx1002-6630-20190710-134

By:

张佳婵;
邵卿;
王倩;
王昌涛;
赵丹;
李萌;
孙宝国;
刘继涛

Publication type:

Article

3 种萃取方法炸蒜油特征风味的比较分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 180, doi. 10.7506/spkx1002-6630-20190508-066

By:

刘皓月;
李萌;
朱庆珍;
陈海涛;
孙宝国;
张宁;
张玉玉

Publication type:

Article

菜肴中3-氯-1,2-丙二醇及其酯的含量分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 308, doi. 10.7506/spkx1002-6630-20181217-182

By:

张璟琳;
刘廷竹;
黄明泉;
孙宝国

Publication type:

Article

我国农产品加工业发展现状及对策.

Published in:

Journal of Agricultural Science & Technology (1008-0864), 2022, v. 24, n. 10, p. 6, doi. 10.13304/j.nykjdb.2021.0629

By:

刘欣雨;
朱瑶;
刘雅洁;
王静;
李贺贺;
孙金沅;
赵东瑞;
孙啸涛;
孙宝国;
何亚荟

Publication type:

Article

白酒中风味物质味觉阈值的测定.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 371, doi. 10.16429/j.1009-7848.2024.10.034

By:

何菲;
孙宝国;
李贺贺;
孙金沅;
黄明泉;
高原

Publication type:

Article

我国特种食品产业现状与发展趋势.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 58, doi. 10.16429/j.1009-7848.2024.05.005

By:

梁莉;
郝利民;
赵金山;
张玉玉;
孙宝国

Publication type:

Article

食品功能性配料产业现状与发展趋势.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 41, doi. 10.16429/j.1009-7848.2024.05.004

By:

张莉莉;
张玉玉;
聂少平;
肖作兵;
孙宝国

Publication type:

Article

我国"营养与健康科学"交叉学科建设的探索.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 435, doi. 10.16429/j.1009-7848.2023.10.041

By:

方冰;
李依璇;
何晶晶;
孙宝国;
任发政

Publication type:

Article

8种单烷基酚类食用香料抑菌稳定性的研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 67, doi. 10.16429/j.1009-7848.2023.08.008

By:

孙洁雯;
韩帅;
刘玉平;
孙宝国

Publication type:

Article

模拟白酒固态发酵中异常威克汉姆酵母的提酯增香作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 175, doi. 10.16429/j.1009-7848.2023.05.018

By:

富志磊;
马景浩;
周泉宇;
詹夏晖;
徐江琪;
刘晓艳;
范光森;
滕超;
孙宝国;
李秀婷

Publication type:

Article

葡萄糖-谷氨酸二肽模型体系中5-羟甲基糠醛形成的动力学分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 106, doi. 10.16429/j.1009-7848.2022.06.011

By:

孙颖;
张莉莉;
张玉玉;
孙宝国;
陈海涛

Publication type:

Article

国内外典型常温纯牛奶的风味品质分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 271, doi. 10.16429/j.1009-7848.2022.05.029

By:

潘明慧;
曹宏芳;
王彩云;
杨蕾蕾;
艾娜丝;
孙宝国

Publication type:

Article

微生物共培养对植物乳杆菌RX-8合成细菌素的诱导作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 21, doi. 10.16429/j.1009-7848.2022.01.003

By:

聂蓉;
李雪;
亚昆;
国荣片;
王成涛;
孙宝国

Publication type:

Article

液相微萃取技术在食品分析中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 400, doi. 10.16429/j.1009-7848.2021.08.043

By:

李贺贺;
何菲;
段佳文;
孙宝国

Publication type:

Article

中国白酒中长期发展趋势与研究重点之管见.

Published in:

Journal of Light Industry, 2016, v. 31, n. 1, p. 6, doi. 10.3969/j.issn.2096-1553.2016.1.002

By:

孙宝国;
孙金沅;
宫俐莉;
孙啸涛

Publication type:

Article