Works matching AU 张其圣

Results: 20

高通量测序方法研究传统四川泡菜母水中微生物群落的动态变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 131, doi. 10.7506/spkx1002-6630-201824020

By:

李恒;
陈功;
伍亚龙;
邓维琴;
张伟;
朱翔;
王勇;
张其圣

Publication type:

Article

红曲霉制曲对黄豆酱理化指标和感官评价的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 150, doi. 10.13982/j.mfst.1673-9078.2024.8.0714

By:

蒋四强;
邓维琴;
何素蓉;
李雄波;
陈功;
王泽亮;
李龙;
范智义;
李婷;
张其圣

Publication type:

Article

郫县豆瓣酱及其原料、半成品挥发性成分分析.

Published in:

Journal of Food Science & Biotechnology, 2024, v. 43, n. 6, p. 164, doi. 10.12441/spyswjs:20221127001

By:

范智义;
邓维琴;
王泽亮;
李雄波;
曾晓晓;
李恒;
张其圣;
陈功

Publication type:

Article

特色川竹辣椒酱配方优化及其挥发性风味物质分析.

Published in:

Food Research & Development, 2021, v. 42, n. 24, p. 99, doi. 10.12161/j.issn.1005-6521.202124.015

By:

周泽林, I;
陈一萌!;
张其圣;
李柠汶;
柏红梅;
汪冬冬;
王波;
周永潮;
余英;
费思涛

Publication type:

Article

泡菜直投菌对小鼠肠道菌群失调的修复效果.

Published in:

Food Research & Development, 2021, v. 42, n. 14, p. 158, doi. 10.12161/j.issn.1005-6521.2021.14.025

By:

肖冠坤;
郭佳汶;
程如越;
彭天宇;
李毓萍;
陈书巧;
陈功;
张其圣;
李鸣

Publication type:

Article

不同品种蚕豆原料对郫县豆瓣品质的影响研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 9, p. 72, doi. 10.13386/j.issn1002-0306.2023060090

By:

李雄波;
范智义;
王泽亮;
卢付青;
蒋四强;
李恒;
张其圣;
陈功;
杨国华;
邓维琴

Publication type:

Article

凝结魏茨曼氏菌高密度培养条件优化.

Published in:

China Brewing, 2024, v. 43, n. 8, p. 230, doi. 10.11882/j.issn.0254-5071.2024.08.033

By:

伍亚龙;
杨博文;
吕鹏军;
史梅莓;
杨姗;
汪冬冬;
王勇;
张其圣

Publication type:

Article

糍粑辣椒中辣椒素降解菌株的筛选应用.

Published in:

China Brewing, 2023, v. 42, n. 7, p. 147, doi. 10.11882/j.issn.0254-5071.2023.07.024

By:

王泽亮;
范智义;
王美丽;
李龙;
杨礼学;
邓维琴;
李洁芝;
陈功;
张其圣

Publication type:

Article

川渝地区市售包装榨菜､泡菜亚硝酸盐含量的调查及安全性评价.

Published in:

China Brewing, 2021, v. 40, n. 4, p. 172, doi. 10.11882/j.issn.0254-5071.2021.04.033

By:

王泽亮;
赵平;
范智义;
邓维琴;
李雄波;
汪磊;
张其圣

Publication type:

Article

红曲霉强化发酵对黄豆酱风味物质及菌群结构的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 93, doi. 10.7506/spkx1002-6630-20230531-288

By:

蒋四强;
陈功;
李雄波;
王泽亮;
范智义;
李婷;
李恒;
张其圣;
邓维琴

Publication type:

Article

半干态豆豉高效发酵菌株筛选及其发酵性能评价.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 31, doi. 10.7506/spkx1002-6630-20230606-051

By:

王泽亮;
邓维琴;
刘书亮;
李雄波;
陈相杰;
范智义;
李婷;
李恒;
张其圣;
李龙

Publication type:

Article

辣椒素类物质辣味的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 363, doi. 10.7506/spkx1002-6630-20220428-370

By:

范智义;
王俏君;
邓维琴;
杨礼学;
李龙;
泽亮;
陈功;
张其圣

Publication type:

Article

盐度对郫县豆瓣甜瓣子发酵过程中微生物及产品品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 193, doi. 10.7506/spkx1002-6630-20190902-019

By:

李雄波;
李恒;
邓维琴;
张其圣;
陈相杰;
范智义;
李洁芝;
陈功

Publication type:

Article

不同发酵方式盐渍萝卜挥发性成分动态分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 146, doi. 10.7506/spkx1002-6630-20190414-186

By:

汪冬冬;
唐垚;
陈功;
李恒;
明建英;
蔡地烽;
王勇;
伍亚龙;
张其圣

Publication type:

Article

四川传统酿造酱油风味品质特点解析.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 169, doi. 10.3969/j.issn.1000-9973.2024.03.028

By:

王泽亮;
符怡;
李恒;
范智义;
李雄波;
张其圣;
邓维琴

Publication type:

Article

14种常见香辛料对典型川卤卤汁风味的贡献.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 284, doi. 10.16429/j.l009-7848.2023.10.028

By:

王泽亮;
范智义;
张敏;
张星灿;
陈相杰;
宋小嗾;
邓维琴;
张其圣;
李恒

Publication type:

Article

甜瓣子中生物胺产生菌株和降解菌株的筛选.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 190, doi. 10.16429/j.l009-7848.2022.10.021

By:

李恒;
王泽亮;
邓维琴;
范智义;
李雄波;
王饪潞;
李洁芝;
张其圣

Publication type:

Article

四川泡菜发酵早期亚硝酸盐生成转化途径的初探.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 151, doi. 10.13995/j.cnki.11-1802/ts.037606

By:

范智义;
邓维琴;
李雄波;
张其圣;
李婷;
陈相杰

Publication type:

Article

基于宏基因组学技术解析工业发酵蔬菜中亚硝酸盐形成及降解机理.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 21, p. 60, doi. 10.13995/j.cnki.11-1802/ts.037648

By:

伍亚龙;
杨姗;
陈功;
张其圣;
汪冬冬;
唐垚;
史梅莓;
吕鹏军;
王勇

Publication type:

Article

不同乳酸菌接种发酵对泡白菜理化特征及风味的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 1, p. 80, doi. 10.13995/j.cnki.11-1802/ts.035828

By:

史梅莓;
伍亚龙;
吕鹏军;
汪冬冬;
张其圣

Publication type:

Article