Works by 张维清

Results: 11

裂褶菌极端嗜盐木聚糖酶 ScXyn22 的性质及对全麦面包品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 127, doi. 10.7506/spkx1002-6630-20211019-199

By:

刘玉春;
张维清;
任菲;
郭超;
王超

Publication type:

Article

浸泡对稻米粉体应用品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 184, doi. 10.16429/j.1009-7848.2023.01.018

By:

田晓红;
吴娜娜;
张维清;
谭斌;
方勇;
罗慧芳

Publication type:

Article

不同类型乳酸菌对全麦酸面团发酵特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 247, doi. 10.16429/j.l009-7848.2022.11.026

By:

张维清;
王博;
刘艳香;
李晓宁;
田晓红;
汪丽萍

Publication type:

Article

两株高效降解玉米蛋白粉益生菌的发酵特性研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 2, p. 183, doi. 10.16210/j.cnki.1007-7561.2022.02.022

By:

任菲;
刘玉春;
王超;
郭超;
张维清

Publication type:

Article

丙泊酚靶控输注复合瑞芬太尼对腹腔镜直肠癌根治术患者血流动力学及术后认知功能的影响.

Published in:

Progress in Modern Biomedicine, 2020, v. 12, n. 24, p. 4627, doi. 10.13241/j.cnki.pmb.2020.24.006

By:

蔡哲;
索良源;
王怡;
张维清;
黄泽清

Publication type:

Article

右美托咪定对老年恶性肿瘤全麻手术患者术后细胞免疫功能、认知功能及炎症因子水平的影响.

Published in:

Progress in Modern Biomedicine, 2019, v. 19, n. 24, p. 4655, doi. 10.13241/j.cnki.pmb.2019.24.012

By:

蔡哲;
索良源;
王怡;
张维清;
黄泽清

Publication type:

Article

过热蒸汽处理对麸皮酚类物质及抗氧化活性的影响.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 9, p. 3598

By:

叶国栋;
汪丽萍;
沈汪洋;
谭斌;
李晓宁;
张维清;
田晓红;
张笃芹

Publication type:

Article

不同给药方式的顺式阿曲库铵深肌松应用于老年腹腔镜结直肠癌根治术患者的临床观察.

Published in:

Practical Pharmacy & Clinical Remedies, 2022, v. 25, n. 3, p. 209, doi. 10.14053/j.cnki.ppcr.202203004

By:

郝建礼;
张维清;
黄泽清

Publication type:

Article

亚麻醉剂量艾司氯胺酮联合舒芬太尼用于老年髋关节置换术患者的临床观察.

Published in:

Practical Pharmacy & Clinical Remedies, 2022, v. 25, n. 2, p. 159, doi. 10.14053/j.cnki.ppcr.202202010

By:

周萍;
朱玉梅;
张维清;
郝建礼

Publication type:

Article

米糠蛋白提取、改性及在食品加工中的应用.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 363, doi. 10.13995/j.cnki.11-1802/ts.038343

By:

刘芳;
韩伟;
郭超;
张颖;
张维清;
刘玉春;
王超

Publication type:

Article

冷冻干燥植物乳杆菌全麦酸面团的制备及其对全麦面包品质影响研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 23, p. 106, doi. 10.13995/j.cnki.11-1802/ts.037457

By:

张维清;
王博;
刘玉春;
郭超;
王超

Publication type:

Article