Works by 朱丹实

Results: 22

雌马酚制备、检测和富集技术研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 10, p. 217, doi. 10.12161/j.issn.1005-6521.2022.10.029

By:

刘贺;
许新月;
刘军;
崔怀田;
徐嘉鑫;
袁治恒;
李君;
朱丹实

Publication type:

Article

南瓜子发芽转化制备有机锌食品原料及性状表征.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 126, doi. 10.12161/j.issn.1005-6521.2021.13.019

By:

刘瑞琦;
崔怀田;
李君;
王子义;
朱丹实;
刘贺

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

Nisin 及纳他霉素生物保鲜剂对干豆腐保鲜效果的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 10, p. 21, doi. 10.12161/j.issn.1005-6521.2020.10.004

By:

杨立娜;
赵亚凡;
马丹丹;
朱丹实;
朱力杰;
王胜男;
马涛;
何余堂;
刘贺

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

大孔树脂吸附对大豆清品质的改善作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 100, doi. 10.7506/spkx1002-6630-20240415-136

By:

杨敏慧;
张璇;
周大宇;
刘贺;
霍达非;
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

低氧贮藏对采后果实风味的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 273, doi. 10.7506/spkx1002-6630-20200621-285

By:

陈敬鑫;
张德梅;
李永新;
吕静祎;
朱丹实;
励建荣;
米红波;
葛永红

Publication type:

Article

不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 17, doi. 10.7506/spkx1002-6630-20191029-315

By:

李君;
康昕;
蒲雪丽;
崔怀田;
王胜男;
宋虹;
朱丹实;
刘贺

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

超声-微波协同提取大豆种皮多糖性质及微观结构.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 37, doi. 10.7506/spkx1002-6630-20190416-203

By:

王胜男;
曲丹妮;
邵国强;
杨晋杰;
赵贺开;
杨立娜;
李君;
何余堂;
刘贺;
朱丹实

Publication type:

Article

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

微波辅助提取工艺对大豆种皮水溶性多糖-蛋白乳状液乳化活性及表面电位的影响

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 49, doi. 10.7506/spkx1002-6630-201820008

By:

范宏亮;
赵玲玲;
李君;
王胜男;
朱丹实;
刘畅;
韩金莲;
刘贺

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

自然发酵"老面"与纯种发酵的糙米发糕挥发性成分及品质分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 285, doi. 10.16429/j.1009-7848.2022.08.031

By:

许新月;
李君;
崔怀田;
李佳怡;
卢苗苗;
张春丽;
国宇轩;
宋飪;
朱丹实;
刘贺

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

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

抗坏血酸盐浸渍冷冻对东北冻梨食用品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 12, p. 3824

By:

陈敬鑫;
张晓寒;
张媛;
葛永红;
朱丹实;
励建荣;
李永新;
冯叙桥

Publication type:

Article

褪黑素与柠檬酸联合处理对鲜切'早酥'梨冷藏品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 322, doi. 10.13386/j.issn1002-0306.2024070015

By:

吕静祎;
邱艳霞;
白琳;
葛永红;
朱丹实;
陈敬鑫

Publication type:

Article

热条件下膳食纤维对面筋蛋白的影响及其在面制品中应用的研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 387, doi. 10.13386/j.issn1002-0306.2024030365

By:

张司雨;
聂宇嫦;
夏明杰;
朱丹实;
杨立娜

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