Works by 徐为民

Results: 32

卟啉类化合物对鸡胸肉品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 24, doi. 10.12161/j.issn.1005-6521.2023.07.004

By:

舒丽枝;
张牧焓;
徐为民;
王道营

Publication type:

Article

酶法辅助鸭肝卵磷脂提取的工艺研究.

Published in:

Southwest China Journal of Agricultural Sciences, 2014, v. 27, n. 6, p. 2594, doi. 10.16213/j.cnki.scjas.2014.06.063

By:

王道营;
卞欢;
程秋菊;
张牧晗;
徐为民;
刘芳;
诸永志;
蒋宁;
曹建民

Publication type:

Article

低共熔溶剂提取动物源加工副产物活性物质的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 328, doi. 10.7506/spkx1002-6630-20240611-069

By:

白昊鑫;
徐为民;
马晶晶;
耿志明;
邹烨;
杨彪;
杨静;
程梅;
闫征;
王道营;
辜雪冬

Publication type:

Article

宰后肌肉成熟过程中铁死亡的发生及其与生鲜肉品质关系的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 331, doi. 10.7506/spkx1002-6630-20240125-230

By:

郝丹妮;
屠晓航;
郭诗雨;
诸永志;
王道营;
徐为民;
李鹏鹏

Publication type:

Article

不同养殖模式克氏原螯虾 (Procambarus clarkii) 游离氨基酸的主成分分析及综合评价.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 284, doi. 10.7506/spkx1002-6630-20221121-236

By:

李鹏鹏;
温丽敏;
吕经秀;
卞欢;
诸永志;
王道营;
耿志明;
徐为民;
张凤翔;
姚田玉

Publication type:

Article

食用胶联合超声对鸡血豆腐凝胶物化性质、流变特性和体外消化率的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 92, doi. 10.7506/spkx1002-6630-20201214-169

By:

王鑫;
黄瑾;
卢方云;
吴瑀婕;
朱宏星;
吴海虹;
邹烨;
徐为民;
王道营

Publication type:

Article

瓜尔豆胶与魔芋胶复配联合超声处理改善鸡血豆腐的品质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 145, doi. 10.7506/spkx1002-6630-20201015-131

By:

王鑫;
黄瑾;
吴瑀婕;
卢方云;
李倩;
周婷;
邹烨;
王道营;
徐为民

Publication type:

Article

正相高效液相色谱法同时测定肉制品中 4 种羟基十八碳二烯酸异构体的含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 271, doi. 10.7506/spkx1002-6630-20190703-039

By:

刘婷;
熊强;
耿志明;
徐为民

Publication type:

Article

宰后肉品嫩化技术及其作用机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 311, doi. 10.7506/spkx1002-6630-20191106-075

By:

时海波;
诸永志;
方芮;
张新笑;
邹烨;
王道营;
徐为民

Publication type:

Article

Helveticin-M 与绿原酸复配对大肠杆菌和肠炎沙门氏菌的抑菌效果及其机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 68, doi. 10.7506/spkx1002-6630-20190228-229

By:

王虹懿;
刘芳;
孙芝兰;
苏萌萌;
诸永志;
王道营;
徐为民;
彭景

Publication type:

Article

3 种植物源抗菌剂对青虾虾仁贮藏货架期及腐败菌多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 188, doi. 10.7506/spkx1002-6630-20181101-017

By:

吴海虹;
刘芳;
靳盼盼;
孙芝兰;
徐为民

Publication type:

Article

猪肉12-脂肪氧合酶催化结构域的表达、纯化及其酶学性质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 41, doi. 10.7506/spkx1002-6630-20180521-289

By:

王晶晶;
王婷;
张新笑;
卞欢;
耿志明;
李鹏鹏;
王道营;
徐为民

Publication type:

Article

不同包装方式下冷鲜青虾的菌群多样性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 251, doi. 10.7506/spkx1002-6630-20171027-318

By:

吴海虹;
孙芝兰;
张新笑;
刘芳;
徐为民

Publication type:

Article

高强度超声处理对鹅胸肉肌动球蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 59, doi. 10.7506/spkx1002-6630-201821009

By:

张坤;
邹烨;
王道营;
张新笑1;
陈琳;
诸永志;
徐为民

Publication type:

Article

高强度超声对鹅胸肉嫩度及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 122, doi. 10.7506/spkx1002-6630-201815018

By:

张坤;
王道营;
张淼;
诸永志;
邹烨;
徐为民

Publication type:

Article

不同二氧化碳比例气调对冷鲜鸡肉中荧光假单胞菌的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 266, doi. 10.7506/spkx1002-6630-201813040

By:

张新笑;
章彬;
卞欢;
王道营;
吴满刚;
孙芝兰;
诸永志;
徐为民

Publication type:

Article

亚油酸氧化产物--羟基十八碳二烯酸的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 278, doi. 10.7506/spkx1002-6630-201807041

By:

姜春姣;
江芸;
耿志明;
张牧焓;
孙冲;
卞欢;
王道营;
徐为民

Publication type:

Article

乳酸对阴沟肠杆菌的抑菌作用及其机制分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 95, doi. 10.7506/spkx1002-6630-201806016

By:

王凤婷;
孙芝兰;
吴海虹;
许晓曦;
刘芳;
王道营;
耿志明;
诸永志;
徐为民

Publication type:

Article

从语言交际性原则到语言交通性原则——关于国际中文教育总体性原则的哲学思考

Published in:

Chinese as a Second Language Research, 2024, v. 13, n. 2, p. 269, doi. 10.1515/caslar-2024-2006

By:

徐为民;
吴剑;
刘俊言

Publication type:

Article

EDTA对猪肉12-脂肪氧合酶构象及酶活力的影响.

Published in:

Journal of Southern Agriculture, 2019, v. 50, n. 9, p. 2052, doi. 10.3969/j.issn.2095-1191.2019.09.22

By:

王晶晶;
张新笑;
卞欢;
耿志明;
李鹏鹏;
王道营;
徐为民

Publication type:

Article

鸡油的加工技术及开发利用研究进展.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 202, doi. 10.3969/j.issn.1000-9973.2024.03.034

By:

姜涛;
杨彪;
邹烨;
马晶晶;
李鹏鹏;
杨静;
徐为民;
王道营

Publication type:

Article

肉品屠宰加工副产物中磷脂的含量与功能活性研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 23, p. 248

By:

兰毅博;
邹烨;
王晓雯;
王哲;
杨彪;
徐为民;
王建康;
王道营

Publication type:

Article

加工对肉类蛋白质氧化及肉品品质影响的研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 392, doi. 10.13386/j.issn1002-0306.2023080323

By:

李南;
李蛟龙;
李鹏鹏;
张牧焓;
孙冲;
徐为民;
王道营

Publication type:

Article

食源性肽铁螯合物研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 418, doi. 10.13386/j.issn1002-0306.2023080273

By:

周莹;
石景;
邹烨;
王道营;
杨彪;
马晶晶;
杨静;
徐为民

Publication type:

Article

不同提取工艺对鸡油理化性质与挥发性风味物质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 92, doi. 10.13386/j.issn1002-0306.2023080085

By:

姜涛;
邹烨;
于纹婧;
马晶晶;
杨静;
徐为民;
杨彪;
王道营

Publication type:

Article

响应面法优化冷冻鸡血豆腐的制备工艺.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 247, doi. 10.13386/j.issn1002-0306.2023060132

By:

王哲;
王灵娟;
杨静;
马晶晶;
杨彪;
秦晓娟;
王道营;
邹烨;
徐为民

Publication type:

Article

添加非肉蛋白对南京香肠品质特性的影响.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 91, doi. 10.13386/j.issnl002-0306.2023010002

By:

黄春阳;
王哲;
王灵娟;
张新笑;
邹辉;
王道营;
徐为民;
罗章

Publication type:

Article

麻鸭磷脂氢谷胱甘肽过氧化物酶高效可溶性表达及其部分酶学性质.

Published in:

Journal of Southern Agriculture, 2019, v. 50, n. 5, p. 1120, doi. 10.3969/j.issn.2095-1191.2019.05.28

By:

王晶晶;
张新笑;
卞欢;
耿志明;
李鹏鹏;
王道营;
徐为民

Publication type:

Article

群体感应在合成微生物群落构建中的研究进展.

Published in:

Chinese Journal of Bioprocess Engineering, 2024, v. 22, n. 5, p. 513, doi. 10.3969/j.issn.1672-3678.2024.05.005

By:

王詰;
曹雨欣;
戴意强;
徐为民;
王道营;
董明盛;
夏秀东

Publication type:

Article

原料肉解冻方式对狮子头品质特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 15, p. 205, doi. 10.13995/j.cnki.11-1802/ts.036705

By:

时苗苗;
卞欢;
陈怡璇;
张牧焓;
王道营;
徐为民

Publication type:

Article

发酵对蛋白质组成、结构与功能特性及风味影响的研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 9, p. 314, doi. 10.13995/j.cnki.11-1802/ts.036344

By:

王晓雯;
王灵娟;
王哲;
秦晓娟;
张新笑;
徐为民;
王道营;
邹烨

Publication type:

Article

添加非肉蛋白对肌原纤维蛋白性质及乳化特性的影响.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 206, doi. 10.13995/j.cnki.11-1802/ts.033431

By:

黄春阳;
马晶晶;
杨静;
李超;
徐为民;
王道营;
邹烨;
罗章

Publication type:

Article