Works matching AU 李亚蕾

Results: 31

响应面法优化超声辅助双酶酶解牛骨蛋白工艺.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 135, doi. 10.12161/j.issn.1005-6521.2023.07.019

By:

穆红;
罗瑞明;
李亚蕾

Publication type:

Article

膨化燕麦黑芝麻酸奶的研制.

Published in:

Storage & Process, 2024, n. 6, p. 78, doi. 10.3969/j.issn.1009-6221.2024.06.011

By:

潘庆蓉;
杨烁;
丁彩梅;
柳英龙;
李亚蕾

Publication type:

Article

不同乳制品体外消化特性研究.

Published in:

Storage & Process, 2024, n. 5, p. 104

By:

吴梦瑶;
孟佳;
丁彩梅;
柳英龙;
李亚蕾

Publication type:

Article

秦川牛宰后成熟过程中细胞自噬与肉色变化的相关性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 27, doi. 10.7506/spkx1002-6630-20240730-292

By:

梁燕群;
司健芳;
马萌;
高爽;
李亚蕾;
罗瑞明

Publication type:

Article

秦川牛宰后成熟过程中线粒体Tu翻译延长因子对牛肉持水性的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20240115-126

By:

司健芳;
张静;
高爽;
马佳荣;
曹松敏;
李亚蕾;
罗瑞明

Publication type:

Article

秦川牛宰后成熟过程中蛋白质DJ-1对肉品质变化的影响机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 219, doi. 10.7506/spkx1002-6630-20231208-074

By:

张静;
赵文秀;
司健芳;
曹松敏;
李亚蕾;
罗瑞明

Publication type:

Article

秦川牛宰后成熟过程中线粒体翻译延长因子Tu与能量代谢的关联性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20240213-074

By:

司健芳;
高爽;
张静;
李亚蕾;
罗瑞明

Publication type:

Article

B 细胞淋巴瘤2对宰后秦川牛肉细胞凋亡及保水性的调控作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 205, doi. 10.7506/spkx1002-6630-20240108-066

By:

刘长玲;
高爽;
马佳荣;
李亚蕾;
罗瑞明;
曹松敏

Publication type:

Article

秦川牛宰后成熟期间基础免疫球蛋白对其肉品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 38, doi. 10.7506/spkx1002-6630-20230403-024

By:

苏晓凤;
李亚蕾;
罗瑞明

Publication type:

Article

秦川牛宰后成熟期间BSG对MAPK信号通路及细胞凋亡的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 48, doi. 10.7506/spkx1002-6630-20230519-194

By:

苏晓凤;
李亚蕾;
罗瑞明

Publication type:

Article

基于蛋白质组学分析蛋白酶体对宰后秦川牛肉贮藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 86, doi. 10.7506/spkx1002-6630-20230412-118

By:

胡丽筠;
王金霞;
李荣;
张倩;
陈雪妍;
李亚蕾;
罗瑞明

Publication type:

Article

秦川牛宰后成熟期间BSG对MAPK信号通路及细胞凋亡的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 48, doi. 10.7506/spkx1002-6630-20230519-194

By:

苏晓凤;
李亚蕾;
罗瑞明

Publication type:

Article

滩羊尾脂共轭亚油酸微胶囊的理化性质及其潜在生物活性评估.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 68, doi. 10.7506/spkx1002-6630-20230417-168

By:

裴慧敏;
李亚蕾;
曹松敏;
罗瑞明;
毕永昭;
伏棋画

Publication type:

Article

牛HSPA6蛋白特性分析及蛋白互作网络构建.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20230323-228

By:

胡丽筠;
马旭华;
李亚蕾;
罗瑞明

Publication type:

Article

蛋白质ADP核糖基化对秦川牛肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 8, doi. 10.7506/spkx1002-6630-20230308-076

By:

伏棋画;
李亚蕾;
罗瑞明;
王雪蓉;
马旭华

Publication type:

Article

蛋白酶体及其介导的泛素-蛋白酶体途径对宰后秦川牛肉蛋白的降解作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 112, doi. 10.7506/spkx1002-6630-20230320-196

By:

胡丽筠;
张倩;
陈雪妍;
王金霞;
李荣;
李亚蕾;
罗瑞明

Publication type:

Article

秦川牛宰后成熟期间热休克蛋白A6 对肉品质变化的影响机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20220510-128

By:

马旭华;
李亚蕾;
罗瑞明;
张杏亚

Publication type:

Article

宰后成熟期间结构蛋白对秦川牛肉嫩度的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 199, doi. 10.7506/spkx1002-6630-20210706-050

By:

马旭华;
杨波;
李亚蕾;
罗瑞明;
张杏亚;
张萌

Publication type:

Article

宰后成熟期间能量物质、pH值和肌原纤维小片化指数对秦川牛肉嫩度的影响及其机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 171, doi. 10.7506/spkx1002-6630-20210526-318

By:

罗辉;
杨波;
李亚蕾;
罗瑞明;
张杏亚;
马思丽;
姬琛

Publication type:

Article

基于 ICP-MS 的滩羊骨骼矿质元素溯源指纹图谱.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 322, doi. 10.7506/spkx1002-6630-20210615-167

By:

王雪蓉;
罗瑞明;
李亚蕾;
马梦斌

Publication type:

Article

羟自由基氧化对牛肌原纤维蛋白结构与乳化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 8, doi. 10.7506/spkx1002-6630-20210324-299.

By:

马思丽;
杨波;
李亚蕾;
罗瑞明;
马旭华

Publication type:

Article

秦川牛肉冷藏期间能量代谢变化及其对肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 201, doi. 10.7506/spkx1002-6630-20201013-112

By:

罗辉;
何雨薇;
张杏亚;
阮振甜;
罗瑞明;
李亚蕾

Publication type:

Article

基于蛋白质组学技术研究秦川牛肉宰后贮藏过程中肌红蛋白含量及其衍生物转化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 226, doi. 10.7506/spkx1002-6630-20200315-239

By:

张杏亚;
杨波;
李亚蕾;
罗瑞明;
阮振甜;
撒苗苗;
赵珺怡

Publication type:

Article

综合肉样及环境矿物质元素信息的滩羊肉产地鉴别.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 303, doi. 10.7506/spkx1002-6630-20190722-289

By:

王雪蓉;
罗瑞明;
李亚蕾;
马梦斌

Publication type:

Article

冷鲜牛肉贮藏过程中线粒体变化与肌红蛋白氧化状态的相关性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 35, doi. 10.7506/spkx1002-6630-20180409-103

By:

张同刚;
李亚蕾;
罗瑞明;
马梦斌;
周亚玲

Publication type:

Article

拉曼光谱分析牛肉贮藏过程中肌红蛋白结构的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 15, doi. 10.7506/spkx1002-6630-20180408-083

By:

张同刚;
罗瑞明;
李亚蕾;
马梦斌;
周亚玲

Publication type:

Article

宰后贮藏期间氧化磷酸化对秦川牛肉色泽的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 249, doi. 10.16429/j.1009-7848.2023.10.025

By:

张萌;
李亚蕾

Publication type:

Article

热处理对牛骨酶解液美拉德反应产物呈味物质及挥发性成分的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 181, doi. 10.16429/j.l009-7848.2023.09.019

By:

穆红;
罗瑞明;
李亚蕾

Publication type:

Article

贮藏期间蛋白质氧化对牛肉品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 327, doi. 10.16429/j.l009-7848.2023.07.033

By:

张萌;
马思丽;
李亚蕾;
罗瑞明;
张杏亚

Publication type:

Article

滩羊肉中特征脂肪酸含量的高光谱检测及可视化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 188, doi. 10.16429/j.1009-7848.2021.10.021

By:

郭建宏;
王彩霞;
王松磊;
李亚蕾

Publication type:

Article

滩羊尾脂共轭亚油酸的提取及其生物活性研究.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 132, doi. 10.13995/j.cnki.11-1802/ts.033521

By:

裴慧敏;
李亚蕾;
曹松敏

Publication type:

Article