Works matching AU 孟宪军

Results: 18

不同处理方式对黑加仑果汁出汁率及品质的影响品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 19, p. 1, doi. 10.12161/j.issn.1005-6521.2024.19.001

By:

张琦;
赵曼君;
张颖;
孟宪军;
王月华;
徐永平;
李淑英

Publication type:

Article

酸性偏移结合热诱导对大豆分离蛋白微凝胶结构及其特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 152, doi. 10.7506/spkx1002-6630-20221206-061

By:

杨平;
徐彩红;
徐昕;
王丽娟;
朱旺;
李佳美;
孟宪军;
许青

Publication type:

Article

<sup>60</sup>Co-γ射线辐照对榛子鲜果采后生理及脂质营养的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 212, doi. 10.7506/spkx1002-6630-20220906-057

By:

王冠;
岳鑫颖;
吕春茂;
孟宪军;
宣景宏;
杨明源

Publication type:

Article

蓝莓花色苷对脂多糖诱导RAW 264.7细胞炎症及结肠癌细胞增殖、凋亡的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 133, doi. 10.7506/spkx1002-6630-20190617-176

By:

林杨;
杨平;
张琦;
郎宇曦;
邓皓天;
孟宪军

Publication type:

Article

黑果腺肋花楸花色苷与果胶的结合作用对其稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 65, doi. 10.7506/spkx1002-6630-20190125-329

By:

魏婧琦;
李冬男;
孟宪军

Publication type:

Article

魔芋胶对蓝莓凝胶体系3D打印特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 104, doi. 10.7506/spkx1002-6630-20190423-300

By:

王浩;
谭畅;
陈静;
徐家鑫;
李冬男;
孟宪军

Publication type:

Article

不同解冻方式对树莓汁加工特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 127, doi. 10.7506/spkx1002-6630-20180424-319

By:

刘璐;
吕春茂;
孟宪军;
辛广;
李斌;
张丽婷

Publication type:

Article

蔓越莓花色苷的组成鉴定及抗氧化能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 45, doi. 10.7506/spkx1002-6630-201822008

By:

宛美志;
孟宪军

Publication type:

Article

基于化学分析与电子舌研究干燥方式对点柄粘盖牛肝菌鲜味的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 192, doi. 10.7506/spkx1002-6630-201818030

By:

魏云云;
宫雪;
辛广;
张晓玉;
于晓丹;
杨镇;
孙炳新;
孟宪军

Publication type:

Article

黑果腺肋花楸花色苷提取工艺优化及其抗氧化活性和组成鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 239, doi. 10.7506/spkx1002-6630-201812037

By:

位路路;
林杨;
王月华;
孟宪军

Publication type:

Article

黄酮类化合物与其他化合物相互作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 258, doi. 10.7506/spkx1002-6630-201809039

By:

郎宇曦;
马岩;
李斌;
颜廷才;
张琦;
丑述睿;
林杨;
王月华;
孟宪军

Publication type:

Article

蓝莓花色苷降解动力学及稳定性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 1, doi. 10.7506/spkx1002-6630-201805001

By:

李恩惠;
矫馨瑶;
王晨歌;
王月华;
王维生;
刘刚;
李冬男;
孟宪军;
李斌

Publication type:

Article

抗氧化剂对寒富苹果酒发酵过程成分及抗氧化性的影响.

Published in:

Journal of Shenyang Agricultural University, 2019, v. 50, n. 6, p. 684, doi. 10.3969/j.issn.1000-1700.2019.06.006

By:

张雨茜;
颜廷才;
张娟;
史琳;
孟宪军

Publication type:

Article

沙棘汁总黄酮测定方法的对比分析.

Published in:

Journal of Shenyang Agricultural University, 2019, v. 50, n. 1, p. 120, doi. 10.3969/j.issn.1000-1700.2019.01.016

By:

孙雪皎;
史琳;
张旋;
孟宪军;
颜廷才

Publication type:

Article

不同解冻方式对树莓抗氧化成分及其活性的影响.

Published in:

Journal of Shenyang Agricultural University, 2018, v. 49, n. 6, p. 661, doi. 10.3969/j.issn.1000-1700.2018.06.004

By:

吕春茂;
刘璐;
孟宪军;
辛广;
李斌

Publication type:

Article

不同品种榛子加工榛子露适宜性评价.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 2, p. 213, doi. 10.13982/j.mfst.1673-9078.2024.2.0171

By:

周群星;
胡昊;
吕春茂;
孟宪军;
于艳奇

Publication type:

Article

天然榛香物质微囊粉表征及稳定性与缓释性能分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 8, p. 171, doi. 10.13982/j.mfst.1673-9078.2023.8.1002

By:

岳鑫颖;
王冠;
吕春茂;
孟宪军;
宣景宏;
高嘉彤;
孔美

Publication type:

Article

榛子肽的体外抗氧化稳定性分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 204, doi. 10.13982/j.mfst.1673-9078.2023.6.0786

By:

高嘉彤;
王冠;
吕春茂;
孟宪军;
宣景宏;
岳鑫颖

Publication type:

Article