Works matching AU 张顺亮

Results: 30

梯度升温与恒温杀菌工艺对自贡冷吃牛肉中挥发性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 13, p. 266, doi. 10.7506/spkx1002-6630-20241226-225

By:

刘博文;
赵冰;
赵燕;
张顺亮;
梁二宏;
李素;
张凯华;
席丽琴;
张晨;
赵欣

Publication type:

Article

梯度升温与恒温杀菌工艺对自贡冷吃牛肉中挥发性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 13, p. 266

By:

刘博文;
赵冰;
赵燕;
张顺亮;
梁二宏;
李素;
张凯华;
席丽琴;
张晨;
赵欣

Publication type:

Article

牦牛骨营养价值组分的研究及与西门塔尔牛骨营养差异分析.

Published in:

Food Research & Development, 2021, v. 42, n. 24, p. 26, doi. 10.12161/j.issn.1005-6521.2021.24,005

By:

李享;
其美次仁, .;
王守伟;
张顺亮';
成晓瑜;
王乐

Publication type:

Article

畜禽肝脏食用品质特征及调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 283, doi. 10.7506/spkx1002-6630-20230516-152

By:

张哲奇;
臧明伍;
王守伟;
张凯华;
赵燕;
李丹;
李笑曼;
赵冰;
张顺亮;
赵建生;
张成格乐;
张志超

Publication type:

Article

即食肉丸短期贮藏过程中脂质氧化产物与挥发性风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 244, doi. 10.7506/spkx1002-6630-20220801-007

By:

潘晓倩;
张顺亮;
臧明伍;
赵冰;
王守伟;
李素;
刘梦;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
付晓航

Publication type:

Article

基于非靶向代谢组学分析牛肉干法成熟过程代谢产物的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 249, doi. 10.7506/spkx1002-6630-20220629-328

By:

刘梦;
张顺亮;
臧明伍;
赵冰;
朱宁;
李素;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
王守伟

Publication type:

Article

基于矿物元素指纹的地理标志羊肉真实性鉴别.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 365, doi. 10.7506/spkx1002-6630-20220227-237

By:

齐婧;
李莹莹;
姜锐;
张晨;
张顺亮;
郭文萍;
王守伟

Publication type:

Article

牛肉干法成熟过程挥发性风味物质的变化规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 279, doi. 10.7506/spkx1002-6630-20211108-093

By:

刘梦;
张顺亮;
臧明伍;
赵冰;
黄卉佳;
朱宁;
李素;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
王守伟

Publication type:

Article

加工工艺对酱牛肉蛋白质结构和水分分布的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 74, doi. 10.7506/spkx1002-6630-20210322-263

By:

李素;
王守伟;
朱宁;
吴倩蓉;
陈松;
臧明伍;
赵冰;
张顺亮;
乔晓玲1,*，;
潘晓倩;
刘梦;
刘博文

Publication type:

Article

国内外素肉监管法规标准对比分析与借鉴.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 298, doi. 10.7506/spkx1002-6630-20210420-271

By:

张凯华;
臧明伍;
赵洪静;
李丹;
张哲奇;
李笑曼;
张顺亮;
赵冰;
王守伟

Publication type:

Article

卤牛肉贮藏过程中气味活性化合物变化及异味分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 240, doi. 10.7506/spkx1002-6630-20201217-208

By:

潘晓倩;
周慧敏;
李素;
张顺亮;
赵冰;
刘梦;
朱宁;
吴倩蓉;
王守伟;
乔晓玲;
臧明伍;
刘博文

Publication type:

Article

微发酵对牛肉干风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 232, doi. 10.7506/spkx1002-6630-20200910-110

By:

刘梦;
陈松;
张顺亮;
赵冰;
潘晓倩;
周慧敏;
乔晓玲;
臧明伍;
李素;
朱宁;
吴倩蓉

Publication type:

Article

加工工艺对酱牛肉中蛋白质降解及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 76, doi. 10.7506/spkx1002-6630-20200518-206

By:

吴倩蓉;
朱宁;
陈松;
周慧敏;
李素;
赵冰;
刘梦;
潘晓倩;
张顺亮;
乔晓玲

Publication type:

Article

HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 218, doi. 10.7506/spkx1002-6630-20191024-263

By:

周慧敏;
张顺亮;
郝艳芳;
陈松;
潘晓倩;
吴倩蓉;
李素;
朱宁;
乔晓玲;
赵冰

Publication type:

Article

黑白胡椒腊肠贮藏期中气味活性物质演变及异味分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 162, doi. 10.7506/spkx1002-6630-20200315-236

By:

周慧敏;
赵冰;
吴倩蓉;
李素;
潘晓倩;
朱宁;
乔晓玲;
王守伟;
刘博文;
张顺亮

Publication type:

Article

杀菌温度对羊蝎子风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 184, doi. 10.7506/spkx1002-6630-20191203-036

By:

吴倩蓉;
潘晓倩;
朱宁;
周慧敏;
李素;
张顺亮;
刘梦;
赵冰;
王守伟;
曲超

Publication type:

Article

卤汤牛肉贮藏过程中挥发性风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 203, doi. 10.7506/spkx1002-6630-20200119-232

By:

李素;
周慧敏;
赵冰;
潘晓倩;
朱宁;
吴倩蓉;
刘梦;
张顺亮

Publication type:

Article

人造肉分类与命名分析及规范建议.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 310, doi. 10.7506/spkx1002-6630-20200331-443

By:

王守伟;
李石磊;
李莹莹;
李素;
张顺亮

Publication type:

Article

风干肠贮藏过程中挥发性风味物质的变化及异味物质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 208, doi. 10.7506/spkx1002-6630-20190217-078

By:

吴倩蓉;
周慧敏;
李素;
朱宁;
张顺亮;
赵冰;
潘晓倩;
乔晓玲;
陈文华;
曲超

Publication type:

Article

不同加水量腌制酱牛肉中挥发性风味物质变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 199, doi. 10.7506/spkx1002-6630-20181105-049

By:

李素;
周慧敏;
张顺亮;
刘嘉文;
赵冰;
潘晓倩;
许典;
郭雅;
刘博文

Publication type:

Article

木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 32, doi. 10.7506/spkx1002-6630-201822006

By:

周慧敏;
张顺亮;
赵冰;
李素;
潘晓倩;
任双;
曲超;
成晓瑜

Publication type:

Article

杀菌温度对乳化肠中脂肪酸组成和脂肪氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 26, doi. 10.7506/spkx1002-6630-201811005

By:

周慧敏;
赵燕;
任双;
李素;
赵冰;
潘晓倩;
陈文华;
曲超;
张顺亮

Publication type:

Article

留兰香环糊精抑菌缓释功能改性对聚丙烯基薄膜包装性能及乳化香肠货架期的影响

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 241, doi. 10.7506/spkx1002-6630-201811038

By:

贾晓云;
张顺亮;
刘文营;
李迎楠;
赵燕;
杨凯;
王乐;
李享;
王守伟;
成晓瑜

Publication type:

Article

脂肪氧化对肌原纤维蛋白氧化及其结构和功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 40, doi. 10.7506/spkx1002-6630-201805007

By:

赵冰;
张顺亮;
李素;
周慧敏;
任双;
李家鹏;
陈文华;
赵燕;
王守伟

Publication type:

Article

蛋白氧化对肌原纤维蛋白凝胶构效关系的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 55, doi. 10.7506/spkx1002-6630-201803009

By:

赵冰;
李素;
张顺亮;
周慧敏;
潘晓倩;
任双;
李家鹏;
陈文华;
赵燕;
王守伟

Publication type:

Article

酱牛肉加工和杀菌过程中脂肪和气味活性成分变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 357, doi. 10.16429/j.1009-7848.2024.08.033

By:

李素;
王守伟;
臧明伍;
吴倩蓉;
黄卉佳;
张顺亮

Publication type:

Article

可得然胶对肌原纤维蛋白理化和凝胶性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 27, doi. 10.16429/j.1009-7848.2022.03.004

By:

于晶超;
冰叭;
王守伟;
孙承锋;
臧明伍;
张顺亮;
吴倩蓉;
朱宁;
刘博文

Publication type:

Article

宁夏滩羊肉质量属性及与内蒙古羊肉品质差异分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 314, doi. 10.16429/j.1009-7848.2021.09.035

By:

刘文营;
臧明伍;
李享;
张顺亮;
王守伟

Publication type:

Article

适用于保密容量为负情形的基于混沌序列的polar 码加密方案.

Published in:

Journal on Communication / Tongxin Xuebao, 2020, v. 41, n. 10, p. 130, doi. 10.11959/j.issn.1000-436x.2020187

By:

张小卉;
张顺亮;
李博文

Publication type:

Article

基于迭代联合传输的超密集网络动态干扰协调方案.

Published in:

Journal on Communication / Tongxin Xuebao, 2020, v. 41, n. 2, p. 176, doi. 10.11959/j.issn.1000−436x.2020032

By:

李晓娜;
王中方;
程谦;
付婧雯;
张顺亮

Publication type:

Article