Works by 朱向荣

Results: 19

不同干燥技术桂花渣的品质: 物理性质、营养成分、抗氧化和酪氨酸酶抑制活性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 11, p. 281, doi. 10.7506/spkx1002-6630-20241219-160

By:

郭英杰;
卞建明;
谢秋涛;
李高阳;
汪凯;
朱向荣

Publication type:

Article

基于NIRS的茶籽调和油脂肪酸品质快速检测方法研究.

Published in:

Food Research & Development, 2018, v. 39, n. 18, p. 162, doi. 10.3969/j.issn.1005-6521.2018.18.029

By:

朱向荣;
张菊华;
尚雪波;
卞建明;
阳秀莲

Publication type:

Article

气相色谱-质谱结合香气活度值分析膜分离精制技术对桂花净油挥发性成分的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 255, doi. 10.7506/spkx1002-6630-20240529-255

By:

郭英杰;
郭智鑫;
卞建明;
谢秋涛;
李高阳;
汪凯;
郭佳婧;
朱向荣

Publication type:

Article

添加柑橘果胶和吐温-80的芥末精油纳米乳液稳定性、抑菌活性及其在砂糖橘保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 213, doi. 10.7506/spkx1002-6630-20231102-010

By:

袁楚珊;
程小梅;
孙畅;
夏旭;
周伊诺;
李高阳;
朱向荣

Publication type:

Article

气相色谱-质谱结合相对气味活性值分析不同干燥方式对桂花浸膏与净油香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 151, doi. 10.7506/spkx1002-6630-20231021-166

By:

郭英杰;
郭智鑫;
卞建明;
谢秋涛;
李高阳;
汪凯;
朱向荣

Publication type:

Article

加热方式对紫色马铃薯营养成分及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 245, doi. 10.7506/spkx1002-6630-20220917-164

By:

赖灯妮;
朱向荣;
李涛;
张群;
彭清辉

Publication type:

Article

山苍子精油对柑橘意大利青霉的抑菌活性及作用机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 17, doi. 10.7506/spkx1002-6630-20220722-253

By:

孙畅;
李湘;
王银红;
程小梅;
李高阳;
单杨;
朱向荣

Publication type:

Article

基于GC-MS与电子鼻技术结合化学计量学方法分析不同品种桂花浸膏的挥发性成分.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 257, doi. 10.7506/spkx1002-6630-20220820-238

By:

孙亚丽;
卞建明;
谢秋涛;
程小梅;
刘伟;
张菊华;
李高阳;
朱向荣

Publication type:

Article

GC-IMS结合化学计量学分析不同采后处理对柑橘果皮挥发性化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 128, doi. 10.7506/spkx1002-6630-20200808-110

By:

李湘;
江靖;
李高阳;
单杨;
朱向荣

Publication type:

Article

ε-聚赖氨酸对柑橘酸腐菌的抑菌活性及作用机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 221, doi. 10.7506/spkx1002-6630-20190824-258

By:

肖媛;
潘兆平;
尹春晓;
苏瑾;
胡筱;
朱向荣;
单杨;
付复华

Publication type:

Article

不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 243, doi. 10.7506/spkx1002-6630-20180523-336

By:

刘伟;
张群;
李志坚;
卞建明;
黄绿红;
朱向荣;
单杨

Publication type:

Article

1-MCP结合乙烯吸附剂处理对黄桃货架期品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 213, doi. 10.16429/j.l009-7848.2023.09.022

By:

郭智鑫;
孙畅;
李高阳;
苏东林;
刘伟;
朱向荣

Publication type:

Article

低温预贮对獗猴桃果实糖代谢的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 288, doi. 10.16429/j.1009-7848.2022.11.030

By:

张维;
李高阳;
张群;
单杨;
苏东林;
朱向荣

Publication type:

Article

1-MCP联合乙烯吸附剂处理对黄桃果实冷害与糖代谢的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 208, doi. 10.16429/j.l009-7848.2022.09.022

By:

董欣瑞;
张珮;
袁楚珊;
刘伟;
张菊华;
苏东林;
朱向荣

Publication type:

Article

采前套袋与未套袋处理对黄桃采后贮藏品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 231, doi. 10.16429/j.1009-7848.2021.06.027

By:

黄余年;
张维;
张群;
李高阳;
单杨;
苏东林;
朱向荣

Publication type:

Article

植物精油与环糊精包合物的制备及对柑橘绿霉病的抑制作用.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 23, p. 276, doi. 10.11975/j.issn.1002-6819.2022.23.029

By:

谭元珍;
张永华;
朱向荣;
苏东林;
李高阳;
陶能国

Publication type:

Article

HS-SPME-GC-MS 结合化学计量学分析低温驯化猕猴桃的挥发性成分.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 329, doi. 10.13386/j.issn1002-0306.2024050371

By:

郭智鑫;
张维;
郭英杰;
程小梅;
赖灯妮;
陈双平;
李高阳;
朱向荣

Publication type:

Article

GC-MS结合化学计量学方法分析桂花净油分子蒸馏馏分的挥发性成分.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 276, doi. 10.13386/j.issn1002-0306.2023060055

By:

郭智鑫;
郝丹丹;
卞建明;
谢秋涛;
孙亚丽;
汪凯;
李高阳;
朱向荣

Publication type:

Article

肠内营养对晚期胃癌化疗患者营养指标的影响.

Published in:

Chinese Journal of Clinical Healthcare, 2023, v. 26, n. 2, p. 230, doi. 10.3969/J.issn.1672-6790.2023.02.020

By:

李娟;
朱向荣;
章霓;
冯惠春;
胡波;
石蕾

Publication type:

Article