Works by 施文正

Results: 25

青田鲤鱼汤风味和滋味特性的分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 296, doi. 10.13386/j.issn1002-0306.2024070147

By:

桂美娇;
栗紫慧;
韩梦丽;
宋震晧;
施文正;
徐冠洪;
曲映红

Publication type:

Article

不同解冻方式对虹鳟鱼品质的影响.

Published in:

Fishery Modernization, 2025, v. 52, n. 2, p. 126, doi. 10.3969/j.issn.1007-9580.2025.02.014

By:

郭子菁;
施文正;
周玥辰;
张玉瑞;
王大军;
沈鑫杰

Publication type:

Article

相色谱及其联用技术在食品风味中的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 200, doi. 10.12161/j.issn.1005-6521.2022.06.026

By:

朱烨;
陈晓婷;
乔琨;
李水根;
刘淑集;
潘南;
刘智禹;
施文正

Publication type:

Article

气相色谱及其联用技术在食品中的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 200, doi. 10.12161/j.issn.1005-6521.2022.06.026

By:

朱烨1.;
陈晓婷;
乔馄;
李水根;
刘淑集;
潘南;
刘智禹;
施文正

Publication type:

Article

不同分子量坛紫菜多糖体内抗氧化活性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 43, doi. 10.3969/j.issn.1005-6521.2019.10.008

By:

应苗苗;
施文正;
权伟

Publication type:

Article

甲壳类和贝类原肌球蛋白的广谱单克隆抗体制备与鉴定.

Published in:

Journal of Shanghai Ocean University, 2024, v. 33, n. 2, p. 389, doi. 10.12024/jsou.20230304124

By:

陆佳达;
栾宏伟;
闫艺方;
施文正;
卢瑛

Publication type:

Article

负载鳙鱼肽的壳聚糖/三聚磷酸钠和壳聚糖/亚麻籽胶复合纳米颗粒的稳定性和生物相容性评价.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 34, doi. 10.7506/spkx1002-6630-20230404-032

By:

郑昌亮;
陈梦婷;
汪兰;
曲映红;
施文正;
石柳;
陈胜;
乔宇;
李新;
郭晓嘉;
吴文锦;
杨玉平

Publication type:

Article

NaCl对水产制品品质的影响及减盐调控技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 260, doi. 10.7506/spkx1002-6630-20220529-347

By:

黄诗钰;
施文正;
王锡昌;
姜晴晴

Publication type:

Article

超声波辅助解冻对南极磷虾品质及其后续冷藏特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 63, doi. 10.7506/spkx1002-6630-20210929-352

By:

钱韻芳;
郁佳怡;
汪敏晨;
张璩;
王楚妍;
朱国平;
施文正;
杨胜平

Publication type:

Article

加工方式对鱼饼小清蛋白免疫原性和致敏性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 134, doi. 10.7506/spkx1002-6630-20220125-255

By:

周林杰;
陆佳达;
施文正;
卢瑛

Publication type:

Article

植物乳杆菌（Lactobacillus plantarum）对过敏原原肌球蛋白免疫活性的消减作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 95, doi. 10.7506/spkx1002-6630-20200915-187

By:

肖叶;
叶精勤;
李晓晨;
李晓晖;
施文正;
卢瑛

Publication type:

Article

水产品贮运过程中货架期预测的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 261, doi. 10.7506/spkx1002-6630-20200603-038

By:

王红丽;
王锡昌;
施文正;
周纷;
王玥科

Publication type:

Article

湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 40, doi. 10.7506/spkx1002-6630-20200226-298

By:

姜晶丹;
杨明远;
许长华;
施文正;
卢瑛

Publication type:

Article

白姑鱼和小黄鱼肉中挥发性风味物质的鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 206, doi. 10.7506/spkx1002-6630-20180901-001

By:

张晶晶;
王锡昌;
施文正

Publication type:

Article

不同冻结方式对草鱼肉挥发性成分的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 229, doi. 10.7506/spkx1002-6630-201814034

By:

康翠翠;
施文正;
方林;
王锡昌

Publication type:

Article

冻结方式对不同部位草鱼呈味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 199, doi. 10.7506/spkx1002-6630-201812031

By:

方林;
施文正;
刁玉段;
王锡昌;
汪之和

Publication type:

Article

南极磷虾不同部位氟形态及其分布特征.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 237, doi. 10.7506/spkx1002-6630-201808037

By:

郭帆;
汪之和;
施文正;
方兵

Publication type:

Article

超声辅助美拉德反应对鲢鱼酶解产物风味特性的影响.

Published in:

Fishery Modernization, 2023, v. 50, n. 6, p. 84, doi. 10.3969/j.issn.1007-9580.2023.06.010

By:

王玉婷;
肖乃勇;
施文正

Publication type:

Article

海水暂养毛钳体内镉脱除工艺研究.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 8, p. 1859

By:

张花;
齐自元;
汪之和;
施文正

Publication type:

Article

等离子体脱酸技术对纸质文献与档案脱酸效果评估.

Published in:

China Pulp & Paper, 2019, n. 2, p. 35, doi. 10.11980/j.issn.0254X.2019.02.006

By:

李玮;
施文正;
徐绍艳

Publication type:

Article

丁香油在鳊模拟保活运输中的效果.

Published in:

Journal of Hydrobiology / Shuisheng Shengwu Xuebao, 2020, v. 44, n. 2, p. 407, doi. 10.7541/2020.049

By:

丁亚涛;
杨丰;
王林林;
施文正;
汪之和

Publication type:

Article

仿刺参不同部位ACE 抑制活性分析及活性肽制备工艺优化.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 187, doi. 10.13386/j.issn1002-0306.2023070015

By:

王扬铎;
苏永昌;
王晓燕;
施文正;
刘智禹

Publication type:

Article

鳀鱼营养成分分析与评价.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 41, doi. 10.13982/j.mfst.1673-9078.2022.3.0706

By:

凌胜男;
刘特元;
陈雪叶;
王红丽;
王锡昌;
施文正

Publication type:

Article

利用顶空-气相色谱-离子迁移谱结合电子鼻分析黑鱼蒸制过程中挥发性风味物质的变化.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 322, doi. 10.13995/j.cnki.11-1802/ts.038425

By:

栗紫慧;
曲映红;
施文正;
顾金晖;
刘一漪;
张震;
姜昕

Publication type:

Article

基于顶空-气相色谱-离子迁移谱分析蒸制过程中草鱼肉挥发性成分的变化.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 241, doi. 10.13995/j.cnki.11-1802/ts.034713

By:

方心如;
肖乃勇;
郭全友;
施文正

Publication type:

Article