Works by 朱立贤

Results: 60

中间型极限 pH 值牛肉嫩度劣变机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 260, doi. 10.7506/spkx1002-6630-20190124-312

By:

孔潇;
罗欣;
朱立贤;
宋恩亮;
张文华;
张一敏

Publication type:

Article

不同高阻隔包装材料对烤鸭微生物及菌群多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 171, doi. 10.7506/spkx1002-6630-20190109-105

By:

穆罡;
罗欣;
梁荣蓉;
董鹏程;
毛衍伟;
朱立贤;
张一敏;
杨啸吟

Publication type:

Article

牛肉肉色的影响因素及其控制技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 284, doi. 10.7506/spkx1002-6630-20190109-103

By:

明丹丹;
张一敏;
董鹏程;
毛衍伟;
梁荣蓉;
杨啸吟;
罗欣;
李航;
马文健;
朱立贤

Publication type:

Article

不同极限 pH 值牛肉品质差异及机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 283, doi. 10.7506/spkx1002-6630-20181109-109

By:

王晶;
罗欣;
朱立贤;
李航;
郝剑刚;
张一敏

Publication type:

Article

乙酰丙酸对沙门氏菌诱导性耐酸响应.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 91, doi. 10.7506/spkx1002-6630-20181221-251

By:

田牧雨;
张一敏;
董鹏程;
毛衍伟;
梁荣蓉;
朱立贤;
罗欣

Publication type:

Article

不同部位牦牛肉肌纤维特性与肉品质差异.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 72, doi. 10.7506/spkx1002-6630-20181025-296

By:

杨玉莹;
张一敏;
毛衍伟;
梁荣蓉;
董鹏程;
杨啸吟;
朱立贤;
罗欣;
张文华;
曹晖

Publication type:

Article

基于群体感应的单增李斯特菌生物膜形成与控制研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 303, doi. 10.7506/spkx1002-6630-20181114-166

By:

刘昀阁;
罗欣;
董鹏程;
朱立贤;
毛衍伟;
梁荣蓉;
杨啸吟;
韩广星;
张一敏

Publication type:

Article

气调包装对烤鸭腿货架期及微生物多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 272, doi. 10.7506/spkx1002-6630-20181015-126

By:

赵嘉越;
罗欣;
杨啸吟;
毛衍伟;
梁荣蓉;
董鹏程;
朱立贤;
张一敏;
刘国星;
高合江

Publication type:

Article

双组分调控系统及其对细菌诱导性耐酸响应调控机理的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 359, doi. 10.7506/spkx1002-6630-20180914-152

By:

郎晨晓;
罗欣;
朱立贤;
张一敏;
韩广星;
董鹏程

Publication type:

Article

肉牛屠宰过程中的减菌技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 330, doi. 10.7506/spkx1002-6630-20180625-465

By:

韩吉娜;
张佳;
罗欣;
朱立贤;
梁荣蓉;
张一敏;
杨振刚

Publication type:

Article

熟制牛肉肉色问题和影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 285, doi. 10.7506/spkx1002-6630-20180731-376

By:

梁荣蓉;
张一敏;
毛衍伟;
杨啸吟;
朱立贤;
董鹏程;
罗欣

Publication type:

Article

大肠杆菌生物膜形成特性及控制措施的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 307, doi. 10.7506/spkx1002-6630-20180910-100

By:

吴丽娜;
董鹏程;
张一敏;
毛衍伟;
梁荣蓉;
朱立贤;
罗欣

Publication type:

Article

肉牛屠宰过程中分离出沙门氏菌的脉冲场凝胶电泳分子溯源分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 171, doi. 10.7506/spkx1002-6630-20180709-129

By:

董鹏程;
张一敏;
毛衍伟;
梁荣蓉;
韩广星;
朱立贤;
罗欣

Publication type:

Article

牛羊肉冰温保鲜技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 314, doi. 10.7506/spkx1002-6630-20180123-313

By:

陈雪;
罗欣;
朱立贤;
董鹏程;
韩明山;
郝剑刚;
张一敏

Publication type:

Article

沙门氏菌和单增李斯特菌诱导性耐酸响应机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 316, doi. 10.7506/spkx1002-6630-20180129-406

By:

田牧雨;
张一敏;
董鹏程;
毛衍伟;
梁荣蓉;
朱立贤;
罗欣

Publication type:

Article

高氧气调包装贮藏牛排肉色稳定性的蛋白质组学.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 231, doi. 10.7506/spkx1002-6630-20171112-126

By:

杨啸吟;
张一敏;
朱立贤;
毛衍伟;
董鹏程;
罗欣

Publication type:

Article

线粒体对肉色及其稳定性影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 247, doi. 10.7506/spkx1002-6630-201815036

By:

吴爽;
罗欣;
毛衍伟;
朱立贤;
杨啸吟;
韩广星;
张一敏

Publication type:

Article

生鲜牛肉中的腐败微生物概述.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 289, doi. 10.7506/spkx1002-6630-201813043

By:

张一敏;
朱立贤;
张万刚;
董鹏程;
郝剑刚;
罗欣

Publication type:

Article

牛肉源假单胞菌的分离鉴定及菌株致腐能力差异比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 115, doi. 10.13982/j.mfst.1673-9078.2022.3.0523

By:

张若煜;
罗欣;
朱立贤;
刘昀阁;
陈雪;
郝剑刚;
黄鑫;
张-敏

Publication type:

Article

脂肪含量对雪花牛排在高氧气调包装贮藏期间肉色稳定性的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 2, p. 110, doi. 10.13982/j.mfst.1673-9078.2022.2.0529

By:

刘文轩;
罗欣;
杨啸吟;
张一敏;
朱立贤;
毛衍伟;
梁荣蓉;
马伟民;
杨振刚

Publication type:

Article

宰后初期 pH-温度窗口对牛肉品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 10, p. 9, doi. 10.12161/j.issn.1005-6521.2022.10.002

By:

孔潇;
刘琦;
罗欣;
张一敏;
刘文营;
朱立贤

Publication type:

Article

含牛至精油的壳聚糖涂层对烤鸭保鲜效果的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 17, doi. 10.12161/j.issn.1005-6521.2020.22.004

By:

陈文文;
张一敏;
毛衍伟;
罗欣;
朱立贤

Publication type:

Article

基于异步芯片的多模态神经生理信号采集技术.

Published in:

Journal of Data Acquisition & Processing / Shu Ju Cai Ji Yu Chu Li, 2022, v. 37, n. 4, p. 848, doi. 10.16337/j.1004⁃9037.2022.04.013

By:

朱立贤;
田福泽;
董群喜;
赵庆林;
何安平;
郑炜豪;
胡斌

Publication type:

Article

高阻隔塑料包装材料在肉与肉制品中的应用进展.

Published in:

Food Research & Development, 2019, v. 40, n. 2, p. 167, doi. 10.3969/j.issn.1005-6521.2019.02.031

By:

穆罡;
张一敏;
毛衍伟;
朱立贤;
牛乐宝;
罗欣

Publication type:

Article

不同贮藏时间及包装方式下低亚硝木糖葡萄球菌发酵香肠贮藏特性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 302, doi. 10.7506/spkx1002-6630-20241226-219

By:

逄帆;
宋恩峤;
杨啸吟;
毛衍伟;
张一敏;
梁荣蓉;
朱立贤;
董鹏程;
牛乐宝

Publication type:

Article

基于蛋白质组学分析过氧化物还原酶6的非钙依赖型磷脂酶A2活性调控牛肉嫩化机制.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 11, p. 20, doi. 10.7506/spkx1002-6630-20241010-044

By:

刘际通;
王新怡;
张一敏;
朱立贤;
梁荣蓉;
毛衍伟

Publication type:

Article

宰后肌肉能量代谢相关信号通路对肉嫩度的影响及机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 310, doi. 10.7506/spkx1002-6630-20240423-208

By:

安宇凡;
毛衍伟;
杨啸吟;
朱立贤;
李继强;
郝剑刚;
谷月;
成海建;
张一敏

Publication type:

Article

假单胞菌生物被膜形成机制及控制: 基于群体感应与第二信使关系.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 291, doi. 10.7506/spkx1002-6630-20231214-109

By:

袁旖旎;
周广晖;
董鹏程;
刘昀阁;
朱立贤;
韩广星;
仝林;
肖阳;
张一敏

Publication type:

Article

酸适应过程中添加牛至精油和氯化钙对沙门氏菌诱导耐酸及其并发的多重抗逆性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 136, doi. 10.7506/spkx1002-6630-20231124-195

By:

高旭;
刘扬;
罗欣;
朱立贤;
毛衍伟;
杨啸吟;
韩广星;
张一敏;
董鹏程

Publication type:

Article

牛肉宰后成熟过程中细胞自噬的变化分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 214, doi. 10.7506/spkx1002-6630-20240109-093

By:

李叶;
鲁文洁;
王海蓉;
杨啸吟;
刘昀阁;
梁荣蓉;
毛衍伟;
张-敏;
朱立贤

Publication type:

Article

白藜芦醇通过SIRT1/PGC-1α影响牛肌管细胞线粒体生物发生和肌纤维类型转化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20230527-256

By:

张静月;
董鹏程;
左惠心;
梁荣蓉;
毛衍伟;
张一敏;
杨啸吟;
罗欣;
朱立贤

Publication type:

Article

大肠埃希氏菌的诱导耐酸响应及其交叉保护作用机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 214, doi. 10.7506/spkx1002-6630-20220504-037

By:

韩吉娜;
罗欣;
朱立贤;
张一敏;
董鹏程

Publication type:

Article

冷鲜肉中致病菌定量风险评估研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 3, p. 288, doi. 10.7506/spkx1002-6630-20220122-225

By:

蒋雪晴;
张一敏;
罗欣;
朱立贤;
毛衍伟;
梁荣蓉;
杨啸吟;
韩广星;
董鹏程

Publication type:

Article

基于转录组学分析酸胁迫影响鼠伤寒沙门氏菌耐酸能力的机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 166, doi. 10.7506/spkx1002-6630-20211229-335

By:

杨克慧;
董鹏程;
刘昀阁;
张一敏;
毛衍伟;
梁荣蓉;
罗欣;
朱立贤

Publication type:

Article

真空包装冷鲜牛肉中生物保护菌的分离鉴定与生物学特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 151, doi. 10.7506/spkx1002-6630-20211208-094.

By:

杨慧轩;
罗欣;
朱立贤;
杨啸吟;
韩广星;
李和;
董鹏程;
张一敏

Publication type:

Article

乳酸和过氧乙酸对大肠杆菌O157:H7生物膜的抑制作用及其机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 10, doi. 10.7506/spkx1002-6630-20210406-073

By:

吴丽娜;
刘昀阁;
张一敏;
毛衍伟;
梁荣蓉;
杨啸吟;
罗欣;
董鹏程;
朱立贤

Publication type:

Article

乳酸菌作为生物抑菌剂在肉与肉制品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 317, doi. 10.7506/spkx1002-6630-20201215-185

By:

杨慧轩;
罗欣;
梁荣蓉;
杨啸吟;
朱立贤;
毛衍伟;
董鹏程;
韩广星;
张一敏

Publication type:

Article

减菌技术在冷却肉关键安全控制点抑菌分子机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 235, doi. 10.7506/spkx1002-6630-20201008-039

By:

杨君;
罗欣;
梁荣蓉;
朱立贤;
韩明山;
杨啸吟;
张一敏

Publication type:

Article

单核细胞增生李斯特菌对食品加工中的胁迫响应及其机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 317, doi. 10.7506/spkx1002-6630-20200920-263

By:

孙海磊;
董鹏程;
毛衍伟;
梁荣蓉;
杨啸吟;
张一敏;
朱立贤;
罗欣

Publication type:

Article

次氯酸钠对德尔卑沙门氏菌生物被膜的抑制作用及机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20200615-201

By:

闫玉卿;
张一敏;
董鹏程;
毛衍伟;
梁荣蓉;
朱立贤;
罗欣

Publication type:

Article

噬菌体在控制肉源致病菌中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 293, doi. 10.7506/spkx1002-6630-20200428-372

By:

杨慧轩;
罗欣;
朱立贤;
杨啸吟;
韩广星;
董鹏程;
张一敏

Publication type:

Article

蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 241, doi. 10.7506/spkx1002-6630-20200330-435

By:

黄琳琳;
张一敏;
朱立贤;
梁荣蓉;
罗欣;
成海建;
毛衍伟

Publication type:

Article

微冻贮藏对牛肉保水性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 253, doi. 10.7506/spkx1002-6630-20200330-430

By:

卢骁;
董鹏程;
张一敏;
毛衍伟;
梁荣蓉;
杨啸吟;
朱立贤;
罗欣

Publication type:

Article

牛肉低温贮藏环境中沙门氏菌诱导耐酸响应的存在程度及其产生机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 68, doi. 10.7506/spkx1002-6630-20191128-287

By:

郎晨晓;
张一敏;
朱立贤;
梁荣蓉;
毛衍伟;
杨啸吟;
韩广星;
罗欣;
董鹏程

Publication type:

Article

包装冷却肉中微生物腐败及其挥发性气味的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 285, doi. 10.7506/spkx1002-6630-20200207-046

By:

杨啸吟;
张一敏;
梁荣蓉;
朱立贤;
罗欣

Publication type:

Article

大肠杆菌O157:H7在不锈钢表面生物膜形成能力及其与菌株的特性关系.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 127, doi. 10.7506/spkx1002-6630-20190912-154

By:

吴丽娜;
董鹏程;
张一敏;
毛衍伟;
梁荣蓉;
杨啸吟;
朱立贤;
罗欣

Publication type:

Article

天然抗氧化剂的功能及其在肉与肉制品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 21, p. 267, doi. 10.7506/spkx1002-6630-20191025-286

By:

类红梅;
罗欣;
毛衍伟;
张一敏;
朱立贤;
杨啸吟;
梁荣蓉;
刘文轩;
曹晖

Publication type:

Article

脂质氧化对肉色影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 21, p. 238, doi. 10.7506/spkx1002-6630-20190916-201

By:

刘文轩;
罗欣;
杨啸吟;
张一敏;
朱立贤;
毛衍伟;
梁荣蓉;
韩明山;
成海健

Publication type:

Article

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Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 291, doi. 10.7506/spkx1002-6630-20190828-309

By:

张若煜;
董鹏程;
朱立贤;
毛衍伟;
罗欣;
张一敏;
韩明山;
韩广星

Publication type:

Article

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Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 14, doi. 10.7506/spkx1002-6630-20190529-356

By:

孙文彬;
罗欣;
毛衍伟;
张一敏;
朱立贤;
梁荣蓉;
左惠心;
明丹丹;
牛乐宝

Publication type:

Article