Works by 易宇文

Results: 41

不同产地的大红袍花椒对麻婆豆腐香气形成的影响.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 198, doi. 10.3969/j.issn.1000-9973.2025.04.028

By:

何莲;
Sook Wah Chan;
张鑫;
易宇文;
朱楠;
杜菊苹;
乔明锋;
韩富军;
张晓花

Publication type:

Article

基于电子鼻和气相色谱-质谱法结合相对气味活度值分析植物油对红油辣椒气味的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 241

By:

薛东;
易宇文;
夏翠群;
胡金祥;
乔明锋;
何莲;
王健健;
邓静;
杨会珍

Publication type:

Article

基于固相微萃取-气相色谱-质谱法结合相对气味活度值分析影响牦牛肉风味的关键化合物.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 15, p. 195

By:

张浩;
易宇文;
张振宇;
邓静;
周剑琴;
乔明峰;
白婷;
刘阳

Publication type:

Article

5 种不同干燥处理方式对玫瑰花品质的影响比较研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 12, p. 35

By:

罗思悦;
何莲;
朱开宪;
易宇文;
乔明锋;
苗保河

Publication type:

Article

基于电子鼻和气相色谱-离子迁移谱法分析不同等级俄色绿茶香气物质差异.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 236

By:

邓静;
罗晶晶;
朱开宪;
雷敏;
彭毅秦;
易宇文;
吴华昌

Publication type:

Article

鸡丁微波烹饪工艺优化及其挥发性风味物质分析.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6171

By:

林丹;
吴宝珠;
冷朝杰;
贾洪锋;
易宇文;
许程剑;
杨杰;
何彦霖

Publication type:

Article

葱青叶对椒麻糊挥发性物质的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6163

By:

何莲;
易宇文;
胡茂芩;
王林;
乔明锋;
胡金祥;
许程剑;
邓静

Publication type:

Article

松茸水解蛋白肽制备及其抗氧化活性的研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 9, p. 2947

By:

周宇;
徐春梅;
刘苏琴;
罗丹;
林丹;
许程剑;
唐寅;
刘阳;
易宇文;
邓静

Publication type:

Article

松茸渣不溶性膳食纤维提取及特性研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 2, p. 359

By:

胡金祥;
许程剑;
闫妮娜;
刘苏琴;
杨腊梅;
罗丹;
王林;
徐春梅;
刘阳;
易宇文

Publication type:

Article

耗牛肉烤制过程中游离氨基酸对风味物质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 457, doi. 10.16429/j.1009-7848.2024.09.042

By:

张浩;
易宇文;
朱开宪;
邓静;
刘阳;
周剑琴

Publication type:

Article

电子舌和气相色谱-离子迁移谱技术分析炖煮时间对松茸鸡汤风味的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 336, doi. 10.16429/j.1009-7848.2024.01.033

By:

李想;
邓静;
易宇文;
关雎;
唐英明;
张振宇;
张浩

Publication type:

Article

川味发酵香肠微生物多样性及风味物质相关性分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 303, doi. 10.13386/j.issn1002-0306.2024040421

By:

赖茂佳;
牟燕;
易宇文;
范文教;
乔兴

Publication type:

Article

魔芋粉对油炸挂糊山药条品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 109, doi. 10.13386/j.issn1002-0306.2024040100

By:

张懿;
熊双丽;
李凤;
冯小平;
易宇文;
彭毅秦

Publication type:

Article

干式熟成时间对牦牛肉品质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 66, doi. 10.13386/j.issn1002-0306.2023080046

By:

李昶甫;
邓静;
王天杨;
王思捷;
熊怡玲;
刘阳;
易宇文;
朱开宪;
吴华昌

Publication type:

Article

基于 GC-IMS 结合多元统计模型分析不同酵母菌发酵对豆汤酱挥发性化合物的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 282, doi. 10.13386/j.issn1002-0306.2023090051

By:

杨镰;
王天杨;
吴宝珠;
熊怡玲;
易宇文;
朱开宪;
乔兴;
邓静;
吴华昌

Publication type:

Article

基于电子鼻结合 GC-IMS 分析不同烹饪方式猪肉的挥发性成分差异.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 234, doi. 10.13386/j.issn1002-0306.2023080228

By:

王天杨;
关雎;
罗晶晶;
杨镰;
李昶甫;
熊怡玲;
易宇文;
乔明锋;
邓静;
吴华昌

Publication type:

Article

气相色谱-质谱法分析酒花对葡萄酒香气成分的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 176, doi. 10.12161/j.issn.1005-6521.2020.13.029

By:

段丽丽;
姜良珍;
何莲;
田怡;
王淑雅;
杨晓仪;
易宇文

Publication type:

Article

电子鼻和电子舌联用技术在评价酱油风味中的应用.

Published in:

Food Research & Development, 2019, v. 40, n. 14, p. 155, doi. 10.3969/j.issn.1005-6521.2019.14.027

By:

易宇文;
胡金祥;
刘阳;
彭毅秦;
邓静;
吴华昌;
乔明锋

Publication type:

Article

基于 QDA 与 GC-IMS 技术分析不同油脂热加工处理对松茸风味的影响.

Published in:

Storage & Process, 2025, n. 1, p. 91, doi. 10.3969/j.issn.1009-6221.2025.01.011

By:

杨正瑞;
易宇文;
朱开宪;
邓静;
乔明锋;
蔡雪梅;
顾思远;
张浩

Publication type:

Article

轨道车辆复合材料静强度设计许用值确定方法.

Published in:

Electric Drive for Locomotives, 2024, n. 6, p. 63, doi. 10.13890/j.issn.1000-128X.2024.06.009

By:

刘晓;
易宇文;
周伟旭;
周啸尘;
王光诺

Publication type:

Article

多指标综合评分法结合响应面试验优化冷吃牛肉配方研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 159, doi. 10.3969/j.issn.1000-9973.2025.03.024

By:

黄开正;
冯明会;
冯飞;
欧阳灿;
童光森;
辛松林;
杨爽;
易宇文

Publication type:

Article

基于电子鼻和气相色谱-离子迁移谱分析 <sup>60</sup>Co-γ 对冷吃兔 VOCs 的影响.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 98, doi. 10.3969/j.issn.1000-9973.2025.03.014

By:

童光森;
杨葵;
李想;
昝博文;
黄开正;
陈韬;
高原菊;
伟雯婷;
易宇文

Publication type:

Article

基于电子鼻、气质联用技术结合化学计量学评价不同品牌鱼香肉丝气味差异.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 209, doi. 10.3969/j.issn.1000-9973.2025.02.031

By:

乔明锋;
易宇文;
胡金祥;
何莲;
蔡雪梅;
邓静;
王林;
杜菊苹

Publication type:

Article

烹饪时间对大红袍火锅底料中挥发性物质的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 101, doi. 10.3969/j.issn.1000-9973.2025.02.015

By:

何莲;
易宇文;
胡金祥;
乔明锋;
邓静;
王林

Publication type:

Article

四川传统清鸡汤与市售鸡汤风味成分的比较分析.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 161, doi. 10.3969/j.issn.1000-9973.2024.10.025

By:

贾晓攀;
唐万婷;
吴宝珠;
易宇文;
关雎;
蔡雪梅;
吴华昌;
乔兴;
邓静

Publication type:

Article

烹饪熟度对牛排挥发性风味物质的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 47, doi. 10.3969/j.issn.1000-9973.2024.09.007

By:

姚力为;
邓静;
易宇文;
刘阳;
朱开宪;
吴华昌

Publication type:

Article

基于 GC-IMS 分析不同煸炒温度对郫县豆瓣风味影响及游离氨基酸呈味分析.

Published in:

China Condiment, 2024, v. 49, n. 7, p. 60, doi. 10.3969/j.issn.1000-9973.2024.07.00

By:

张浩;
顾思远;
姜元华;
周剑琴;
唐英明;
邓静;
易宇文

Publication type:

Article

烹饪方式对猪肉理化特性及挥发性化合物的影响.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 38, doi. 10.3969/j.issn.1000-9973.2024.05.007

By:

王天杨;
关雎;
易宇文;
刘阳;
范文教;
乔明峰;
吴华昌;
邓静

Publication type:

Article

基于营养与智能感官综合比较不同烹饪方式下芫根的品质差异.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 239, doi. 10.13982/j.mfst.1673-9078.2024.3.0412

By:

蔡雪梅;
乐洋;
刘欣;
张婧;
彭毅秦;
易宇文;
乔明锋

Publication type:

Article

基于电子鼻和气质联用分析不同生长期茂县花椒叶挥发性风味物质.

Published in:

Journal of Southern Agriculture, 2019, v. 50, n. 3, p. 641, doi. 10.3969/j.issn.2095-1191.2019.03.28

By:

何莲;
易宇文;
彭毅秦;
邓静;
胡君;
乔明锋

Publication type:

Article

基于顶空固相微萃取-气相色谱-质谱联用、气相色谱-离子迁移与电子鼻分析NaCl 添加量对产香酵母YC14 挥发性风味物质的影响

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 10, p. 282, doi. 10.13995/j.cnki.11-1802/ts.036834

By:

熊怡玲;
吴宝珠;
王天杨;
杨镰;
易宇文;
吴华昌;
邓静

Publication type:

Article

五种产香酵母对发酵耙豌豆挥发性风味物质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 9, p. 276, doi. 10.13995/j.cnki.11-1802/ts.036377

By:

杨镰;
邓静;
朱建仓;
王天杨;
吴宝珠;
易宇文;
乔明锋;
钟世荣;
吴华昌

Publication type:

Article

基于电子鼻和气质联用分析萌芽大蒜挥发性物质差异.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 243, doi. 10.13386/j.issn1002-0306.2023050008

By:

韩颖;
易宇文;
何莲;
邓静;
胡金祥;
吴华昌;
石莉芳;
杨会珍

Publication type:

Article

微生物发酵剂对川味牦牛肉香肠品质的影响.

Published in:

China Brewing, 2024, v. 43, n. 2, p. 188, doi. 10.11882/j.issn.0254-5071.2024.02.028

By:

牟燕;
赖茂佳;
易宇文;
范文教

Publication type:

Article

小米椒恒温发酵过程中挥发性成分动态变化研究.

Published in:

China Brewing, 2020, v. 39, n. 6, p. 173, doi. 10.11882/j.issn.0254-5071.2020.06.033

By:

蔡雪梅;
易宇文;
乔明锋;
何莲;
邓静;
彭毅秦

Publication type:

Article

不同酒花对葡萄酒感官品质的影响.

Published in:

China Brewing, 2019, v. 38, n. 1, p. 94, doi. 10.11882/j.issn.0254-5071.2019.01.019

By:

段丽丽;
武晓影;
汤思忆;
杨晓仪;
易宇文;
何莲;
林丹

Publication type:

Article

基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱分析不同等级郫县豆瓣煸炒后风味特征差异.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 172, doi. 10.7506/spkx1002-6630-20230811-077

By:

张浩;
顾思远;
邓静;
周剑琴;
唐英明;
易宇文

Publication type:

Article

基于GC-IMS结合化学计量法分析烧烤过程中温度对牦牛肉风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 337, doi. 10.7506/spkx1002-6630-20230206-053

By:

张浩;
易宇文;
朱开宪;
邓静;
胡金祥;
刘阳;
乔明锋;
白婷

Publication type:

Article

基于代谢组学技术结合智能感官探究临床乳房炎对牛乳风味和滋味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 260, doi. 10.7506/spkx1002-6630-20221213-131

By:

卢璇;
张茜;
赵宇轩;
易宇文;
唐俊妮;
邓静;
杨发龙;
朱成林

Publication type:

Article

炸制过程中糖醋脆皮鱼风味物质的变化.

Published in:

Food & Machinery, 2023, n. 11, p. 29, doi. 10.13652/j.spjx.1003.5788.2023.80210

By:

范海英;
袁灿;
乔明锋;
陈丽兰;
蔡雪梅;
易宇文;
王卫

Publication type:

Article

香肠微生物多样性研究进展.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 15, p. 29, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240424009

By:

牟燕;
赖茂佳;
易宇文;
范文教;
乔兴

Publication type:

Article