Works matching AU 徐怀德

Results: 27

GC-MS结合电子鼻分析干燥方式对杏鲍菇挥发性风味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 276, doi. 10.7506/spkx1002-6630-20180904-046

By:

马琦;
伯继芳;
冯莉;
佴逸凡;
王小晶;
李梅;
徐怀德

Publication type:

Article

核桃对东莨菪碱诱导的小鼠记忆障碍的预防作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 188, doi. 10.7506/spkx1002-6630-20180424-321

By:

佴逸凡;
冯莉;
廖剑桥;
马琦;
伯继芳;
李梅;
徐怀德

Publication type:

Article

杏鲍菇分离蛋白和清蛋白的理化性质及功能分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 54, doi. 10.7506/spkx1002-6630-201818009

By:

魏君慧;
薛媛;
冯莉;
张若曦;
王小晶;
雷宏杰;
徐怀德

Publication type:

Article

白桦脂酸与红枣总三萜酸对小鼠酒精肝损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 191, doi. 10.7506/spkx1002-6630-201811030

By:

蔡天娇;
王瑞珍;
魏君慧;
薛媛;
雷宏杰;
徐怀德

Publication type:

Article

不同粒度花椒籽黑种皮粉理化特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 47, doi. 10.7506/spkx1002-6630-201809008

By:

杨沫;
薛媛;
任璐;
雷宏杰;
徐怀德

Publication type:

Article

超声波处理对发芽糜子品质及抗氧化活性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 13, p. 25, doi. 10.12161/j.issn.1005‐6521.2024.13.004

By:

原秋艳;
简磊;
贾明月;
贵香茹;
陈美玲;
雷宏杰;
徐怀德

Publication type:

Article

熟化温度对杏鲍菇粉风味成分的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 19, p. 36, doi. 10.12161/j.issn.1005-6521.2022.19.005

By:

李梅;
马琦;
张船;
李娜;
徐怀德

Publication type:

Article

不同提取方法对黄芪提取液活性成分及抗氧化性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 16, p. 119, doi. 10.12161/j.issn.1005-6521.2022.16.015

By:

姜莉;
王成;
邢颖;
徐怀德

Publication type:

Article

浸提时间对不同酒度枸杞浸提酒品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 21, doi. 10.12161/j.issn.1005-6521.2021.13.004

By:

郭锦涛;
郝缙;
徐怀德;
李梅

Publication type:

Article

不同干燥方式对杏鲍菇滋味成分的影响研究.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 8, doi. 10.12161/j.issn.1005-6521.2020.16.002

By:

刘鑫烨;
李蕴澍;
马琦;
吴子健;
徐怀德;
李梅

Publication type:

Article

肌原纤维蛋白结合态羧甲基赖氨酸的体外消化特性.

Published in:

Food Research & Development, 2020, v. 41, n. 11, p. 10, doi. 10.12161/j.issn.1005-6521.2020.11.002

By:

齐小敏;
任晓敏;
李梅;
徐怀德

Publication type:

Article

基于 HS-GC-IMS、HS-SPME-GC-MS 和电子鼻探讨烘烤条件对烤核桃仁挥发性有机化合物的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 313, doi. 10.13386/j.issn1002-0306.2024070327

By:

马骥;
朱凯阳;
崔媛;
张婷;
赵文革;
姬世春;
袁亮;
雷宏杰;
徐怀德;
李梅

Publication type:

Article

模拟运输振动对冬枣品质及软化相关代谢的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 318, doi. 10.13386/j.issn1002-0306.2023090100

By:

候德华;
王彩莲;
景赛;
朱璧合;
杨永佳;
徐怀德;
寇莉萍

Publication type:

Article

不同提取方式对金针菇菇脚蛋白性质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 119, doi. 10.13386/j.issn1002-0306.2023050337

By:

贾明月;
贵香茹;
原秋艳;
陈美玲;
简磊;
董晓博;
徐怀德

Publication type:

Article

碱性和支链氨基酸对啤酒高浓酿造酵母发酵性能的影响.

Published in:

China Brewing, 2020, v. 39, n. 5, p. 44, doi. 10.11882/j.issn.0254-5071.2020.05.009

By:

廖剑桥;
雷宏杰;
黄豪;
姜甜;
徐怀德

Publication type:

Article

电子束辐照和超高压处理对红枣浓浆风味的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 175, doi. 10.7506/spkx1002-6630-20230605-033

By:

陈美玲;
简磊;
原秋艳;
贾明月;
贵香茹;
徐怀德

Publication type:

Article

电子束辐照和超高压处理对红枣浓浆风味的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 175, doi. 10.7506/spkx1002-6630-20230605-033

By:

陈美玲;
简磊;
原秋艳;
贾明月;
贵香茹;
徐怀德

Publication type:

Article

没食子酸对α-淀粉酶和α-葡萄糖苷酶的抑制作用及机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 31, doi. 10.7506/spkx1002-6630-20230116-132

By:

沈荷玉;
李梦阳;
敖婧芳;
王军;
徐怀德;
罗安伟

Publication type:

Article

晚期糖基化终末产物形成及抑制机理的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 204, doi. 10.7506/spkx1002-6630-20220903-029

By:

吴旋;
李娜;
徐怀德;
李梅

Publication type:

Article

基于电子束辐照处理的粳糯糜子理化特性及抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 43, doi. 10.7506/spkx1002-6630-20220722-257

By:

杨苗;
林姿娜;
王永伦;
李兴;
雷宏杰;
徐怀德

Publication type:

Article

干燥方式对真姬菇菌柄和菌盖挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 268, doi. 10.7506/spkx1002-6630-20220607-065

By:

王永伦;
李兴;
杨苗;
林姿娜;
董晓博;
徐怀德

Publication type:

Article

元宝枫籽蛋白的营养性及理化性质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 271, doi. 10.7506/spkx1002-6630-20191105-055

By:

刘昱迪;
李佳美;
王坤华;
王小晶;
徐怀德

Publication type:

Article

射频处理对红枣中短波红外干燥动力学及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 117, doi. 10.7506/spkx1002-6630-20190403-045

By:

王坤华;
李佳美;
彭飞;
刘昱迪;
马琦;
李梅;
徐怀德

Publication type:

Article

不同蛋白酶处理对真姬菇菌盖与菌柄鲜味物质释放的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 153, doi. 10.16429/j.1009-7848.2022.08.017

By:

黄爱云;
董晓博;
康淑芳;
陈丹;
崔梦迪;
徐怀德

Publication type:

Article

植物乳杆菌发酵的不同地区辣椒品质分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 319, doi. 10.16429/j.1009-7848.2022.07.032

By:

吴旋;
阚晓波;
徐怀德;
李梅

Publication type:

Article

益生菌发酵果蔬汁生物活性成分及功能特性研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 323

By:

吴彩云;
张晓荣;
徐怀德;
雷+杰

Publication type:

Article

QuEChERS 气相色谱联用法检测马铃薯中4种拟除虫菊酯类农药残留及基质效应的影响

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 11, p. 2621

By:

孙小龙;
徐怀德;
安全;
郭慧敏;
加力

Publication type:

Article