Works by 曹雪慧

Results: 12

渗透预处理对蓝莓冻结特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 192, doi. 10.7506/spkx1002-6630-20180203-038

By:

曹雪慧;
赵东宇;
朱丹实;
张方方;
李鑫芮;
励建荣

Publication type:

Article

8个梨品种非浓缩还原汁的特性分析.

Published in:

Food Research & Development, 2020, v. 41, n. 12, p. 26, doi. 10.12161/j.issn.1005-6521.2020.12.005

By:

曹雪慧;
赵宇婷;
王甄妮;
赵东宇;
朱丹实;
吕长鑫

Publication type:

Article

浸渍冷冻对皇冠梨质地的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 9, p. 333, doi. 10.13386/j.issn1002-0306.2023060272

By:

张晓敏;
年蕊;
王娅;
熊雪凤;
尤开艳;
朱丹实;
赵国苍;
李伟;
曹雪慧

Publication type:

Article

茶酒糟中茶多酚提取工艺优化及其抗氧化活性的研究.

Published in:

China Brewing, 2022, v. 41, n. 2, p. 204, doi. 10.11882/j.issn.0254-5071.2022.02.034

By:

谢雨寻;
叶有明;
李龙越;
曹雪慧

Publication type:

Article

香菇复水过程中质地及风味变化.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 46, doi. 10.7506/spkx1002-6630-20240627-190

By:

李倩钰;
曹雪慧;
禚秋辰;
尤开艳;
梁志棠;
朱丹实

Publication type:

Article

香菇复水过程品质变化研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 311, doi. 10.7506/spkx1002-6630-20231222-187

By:

曹雪慧;
李倩钰;
禚秋辰;
梁志棠;
朱丹实

Publication type:

Article

梨石细胞形成的控制因素及对果实质构影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 340, doi. 10.7506/spkx1002-6630-20230816-107

By:

王娅;
曹雪慧;
年蕊;
尤开艳;
朱丹实

Publication type:

Article

超声波对不同孔隙率水果冻结特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 128, doi. 10.7506/spkx1002-6630-20200327-394

By:

曹雪慧;
王甄妮;
白鸽;
朱丹实;
吕长鑫

Publication type:

Article

5种益生菌发酵寒富苹果汁特性的研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 204, doi. 10.16429/j.1009-7848.2024.10.019

By:

朱丹实;
王芳平;
赵国苍;
曹雪慧;
励建荣

Publication type:

Article

苹果浊汁中特征酚类化合物与麦醇溶蛋白的互作规律.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 360, doi. 10.16429/j.1009-7848.2022.04.035

By:

朱丹实;
张越怡;
付浩;
于懿;
曹雪慧;
励建荣

Publication type:

Article

地方高校食品专业篁五位一体"新工科卓越人才培养体系的构建与实践.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 417, doi. 10.16429/j.1009-7848.2021.11.045

By:

李学鹏;
范金波;
励建荣;
葛永红;
李婷婷;
白凤翎;
仪淑敏;
刘贺;
吕长鑫;
张德福;
曹雪慧;
李秀霞;
徐永霞;
朱力杰;
李秋莹

Publication type:

Article

多菌种混合发酵果蔬汁的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 343, doi. 10.16429/j.1009-7848.2021.10.037

By:

朱丹实;
吴逗逗;
沈雨思;
蔡天;
白梧桐;
曹雪慧;
刘贺

Publication type:

Article