Works by 普岳红

Results: 17

乳饼加工中乳清水制备乳清蛋白粉的工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 19, p. 93, doi. 10.12161/j.issn.1005-6521.2021.19.014

By:

郭其洪;
张燕;
王雪峰;
普岳红;
范江平;
黄艾祥

Publication type:

Article

鸡肉中脂肪酸的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 214, doi. 10.12161/j.issn.1005-6521.2020.21.034

By:

荀文;
王桂瑛;
谷大海;
徐志强;
普岳红;
葛长荣;
廖国周

Publication type:

Article

Food Research & Development, 2020, v. 41, n. 21, p. 50, doi. 10.12161/j.issn.1005-6521.2020.21.009基金项目：国家自然科学基金地区科学基金项目（31960462）；云南省基础研究计划项目（2019FB052）；云南省农业联合专项（2018FG001-040）作者简介：和丽（1995—），女（藏），硕士研究生，研究方向：食品加工与安全。*通信简介：王雪峰（1986—），男（汉），讲师，硕士，研究方向：食品蛋白质资源利用与乳品科学。

By:

和丽;
郭楚雅;
王雪峰;
普岳红;
范江平;
黄艾祥

Publication type:

Article

鸡肉中生物活性肽的研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 220, doi. 10.12161/j.issn.1005-6521.2019.22.037

By:

俞媛瑞;
王雪峰;
王桂瑛;
程志斌;
谷大海;
徐志强;
范江平;
普岳红;
廖国周

Publication type:

Article

云南剥隘鸡与河南肉鸡肉质食用品质的比较分析.

Published in:

Food Research & Development, 2019, v. 40, n. 6, p. 19, doi. 10.3969/j.issn.1005-6521.2019.06.004

By:

王雪峰;
魏光强;
普岳红;
范江平;
廖国周;
谷大海;
徐志强;
黄艾祥;
陈越

Publication type:

Article

云南剥隘鸡肌肉中氨基酸的组成及含量分析.

Published in:

Food Research & Development, 2018, v. 39, n. 13, p. 136, doi. 10.3969/j.issn.1005-6521.2018.13.025

By:

王雪峰;
黄艾祥;
范江平;
廖国周;
谷大海;
程志斌;
徐志强;
普岳红;
陈越

Publication type:

Article

超临界流体萃取技术及其在食品工业中的应用.

Published in:

Food Research & Development, 2018, v. 39, n. 5, p. 209, doi. 10.3969/j.issn.1005-6521.2018.05.038

By:

苗笑雨;
谷大海;
程志斌;
徐志强;
王桂瑛;
普岳红;
刘萍;
廖国周

Publication type:

Article

反胶束法提取辣木籽蛋白工艺优化.

Published in:

China Oils & Fats, 2021, v. 46, n. 7, p. 80, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.07.014

By:

和丽;
吴君瑞;
王雪峰;
普岳红;
范江平;
王桂瑛;
肖智超;
徐志强;
谷大海;
黄艾祥

Publication type:

Article

云南剥隘鸡与河南肉鸡肌肉中肌苷酸含量的比较研究.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 9, p. 2135

By:

王雪峰;
黄艾祥;
普岳红;
范江平;
廖国周;
谷大海;
王桂瑛;
徐志强;
陈越

Publication type:

Article

云南民族传统鸡肉产品的现状.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 1, p. 57

By:

罗雨婷;
谷大海;
徐志强;
王桂瑛;
王雪峰;
范江平;
普岳红;
刘萍;
廖国周

Publication type:

Article

肉制品中亚硝酸盐替代物的研究进展.

Published in:

Journal of Food Safety & Quality, 2017, v. 8, n. 12, p. 4582

By:

刘姝韵;
谷大海;
王桂瑛;
徐志强;
程志斌;
普岳红;
刘萍;
廖国周

Publication type:

Article

绿茶中多酚物质的抗氧化活性及其在肉制品中的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2017, v. 8, n. 12, p. 4588

By:

吴业静;
谷大海;
徐志强;
王桂瑛;
程志斌;
王雪峰;
范江平;
普岳红;
廖国周

Publication type:

Article

诺邓火腿产业化发展现状与对策.

Published in:

Journal of Food Safety & Quality, 2017, v. 8, n. 11, p. 4265

By:

吴宝森;
谷大海;
徐志强;
王桂瑛;
程志斌;
王雪峰;
范江平;
普岳红;
廖国周

Publication type:

Article

辣木籽油的提取及其中神经酸的纯化工艺研究.

Published in:

China Oils & Fats, 2023, v. 48, n. 12, p. 26, doi. 10.19902/j.cnki.zgyz.1003-7969.220644

By:

宋贤娟;
黄志远;
许波;
普岳红;
黄艾祥;
王雪峰

Publication type:

Article

光质对臭参幼苗生长及光合特性的影响.

Published in:

Southwest China Journal of Agricultural Sciences, 2022, v. 35, n. 5, p. 1101, doi. 10.16213/j.cnki.scjas.2022.5.015

By:

李红;
闻高娜;
杨永红;
普岳红;
杨志

Publication type:

Article

虎掌菌的酶解工艺优化及酶解前后风味成分的对比分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 308, doi. 10.13982/j.mfst.1673-9078.2022.9.1248

By:

王秋婷;
李泽林;
桂海佳;
谷大海;
王雪峰;
肖智超;
王桂瑛;
普岳红;
范江平

Publication type:

Article

酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响.

Published in:

Journal of Light Industry, 2016, v. 31, n. 4, p. 55, doi. 10.3969/j.issn.2096-1553.2016.4.008

By:

胡永金;
丁晓倩;
谷大海;
普岳红;
葛长荣

Publication type:

Article