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双响应值联合优化超声波辅助熬制 雪菜大黄鱼汤工艺及其滋味评价.
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- China Condiment, 2024, v. 49, n. 6, p. 43, doi. 10.3969/j.issn.1000-9973.2024.06.007
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- Article
不同蛋白酶对鳕鱼骨酶解液风味 和抗氧化活性的影响.
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- Packaging & Food Machinery, 2024, v. 42, n. 3, p. 18, doi. 10.3969/j.issn.1005-1295.2024.03.003
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- Article
车前子壳粉-秘鲁鱿鱼鱼糜复合凝胶仿制 面条的品质特性.
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- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 40, doi. 10.13386/j.issn1002-0306.2023060227
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- Article
萘酚-苯并噻唑衍生物的合成及其琼脂糖凝胶对 三文鱼新鲜度双通道无损检测.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 226, doi. 10.7506/spkx1002-6630-20230808-053
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- Article
脱盐海参气体射流冲击干燥特性及 复水品质.
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- Food Research & Development, 2024, v. 45, n. 7, p. 17, doi. 10.12161/j.issn.1005‐6521.2024.07.003
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- Article
负载荧光探针的指示标签对三文鱼新鲜度的实时可视化监测.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 4, p. 327, doi. 10.16429/j.1009-7848.2024.04.031
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- Article
人工智能技术在矿井开采资源配置中的优化策略.
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- Nonferrous Metals Engineering, 2024, v. 14, n. 4, p. VIII
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- Article
气体射流冲击干燥对脱盐海参理化特性和微观结构的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 2, p. 107, doi. 10.11975/j.issn.1002-6819.202309031
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- Article
超声对发酵食品微生物和品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 1, p. 443, doi. 10.16429/j.1009-7848.2024.01.041
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- Article
计算机辅助矿井地质制图中数据可视化技术的应用研究.
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- Nonferrous Metals Engineering, 2024, v. 14, n. 1, p. IV
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- Article
微波熬制鳕鱼汤的加工工艺优化.
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- China Condiment, 2023, v. 48, n. 12, p. 98, doi. 10.3969/j.issn.1000-9973.2023.12.015
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- Article
鱼油对副溶血弧菌感染小鼠肠炎损伤 和肠组织基因表达谱的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 123, doi. 10.7506/spkx1002-6630-20221204-040
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- Article
噬菌体受体结合蛋白及其宿主谱扩展的 相关研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 252, doi. 10.7506/spkx1002-6630-20221203-031
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- Article
不同干燥方法对南美白对虾理化特性 和微观结构的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 74, doi. 10.7506/spkx1002-6630-20221019-189
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- Article
大豆分离蛋白颗粒稳定的鲢鱼油 Pickering 乳液的制备及其性能表征.
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- Food Research & Development, 2023, v. 44, n. 18, p. 1, doi. 10.12161/j.issn.1005-6521.2023.18.001
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- Article
鱼肌动球蛋白与不同来源天然淀粉共混面团的流变特性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 9, p. 99, doi. 10.16429/j.1009-7848.2023.09.011
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- Article
中短波红外干燥温度对南美白对虾干燥特性、虾青素含量 和微观结构的影响
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 9, p. 129, doi. 10.16429/j.1009-7848.2023.09.014
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- Article
微波膨化鱼糜制品料坯加工工艺优化.
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- Food Research & Development, 2023, v. 44, n. 13, p. 97, doi. 10.12161/j.issn.1005-6521.2023.13.015
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- Article
珍珠龙胆石斑鱼无水保活过程中肌肉品质变化 及近红外光谱模型的构建.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 7, p. 392, doi. 10.16429/j.1009-7848.2023.07.040
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- Article
白藜芦醇对鲢鱼肌原纤维蛋白凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 42, doi. 10.7506/spkx1002-6630-20220923-235
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- Article
不同蛋白酶海参酶解液的制备及其 体外免疫调节活性.
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- Food Research & Development, 2023, v. 44, n. 11, p. 43, doi. 10.12161/j.issn.1005-6521.2023.11.007
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- Article
光催化技术对牡蛎肉杀菌效果及品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 202, doi. 10.16429/j.1009-7848.2023.05.021
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- Article
南美白对虾中短波红外干燥特性及模型拟合 .
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- Journal of Food Safety & Quality, 2023, v. 14, n. 9, p. 137
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- Article
乌虾酱长期发酵过程中细菌群落演替及对 生物胺形成的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 164, doi. 10.7506/spkx1002-6630-20220306-076
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- Article
光谱法和分子对接研究高儿茶酚与牛血清白蛋白的相互作用.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 12, p. 72, doi. 10.16429/j.l009-7848.2022.12.008
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- Article
生食三文鱼源活的非可培养状态副溶血弧菌 诱导C57BL/6J小鼠肠道炎性损伤.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 154, doi. 10.7506/spkx1002-6630-20211129-355
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- Article
酵母葡聚糖与肌球蛋白互作及对蛋白质风味吸附特性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 108, doi. 10.16429/j.1009-7848.2022.10.012
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- Article
时间平方根法评价隔离墙t50及固结系数.
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- Guangdong Architecture Civil Engineering, 2022, v. 29, n. 9, p. 13, doi. 10.19731/j.gdtmyjz.2022.09.004
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- Article
鱼糜组分间相互作用对其凝胶特性影响的研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 9, p. 365, doi. 10.16429/j.l009-7848.2022.09.037
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- Article
基于垃圾填埋场隔离材料的压缩性能研究.
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- Guangdong Architecture Civil Engineering, 2022, v. 29, n. 8, p. 13, doi. 10.19731/j.gdtmyjz.2022.08.004
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- Article
微波纳米解冻对秘鲁就鱼保水性和蛋白结构的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 8, p. 145, doi. 10.16429/j.1009-7848.2022.08.016
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- Article
漂洗对蓝圆鲹鱼糜凝胶特性的影响.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3803
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- Article
水产品腐败希瓦氏菌双组分信号转导系统的全基因组鉴定与分析.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 6, p. 289, doi. 10.16429/j.1009-7848.2022.06.030
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- Article
仿刺参精酶解工艺的优化及酶解液的抗氧化活性.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 4, p. 217, doi. 10.16429/j.1009-7848.2022.04.021
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- Article
不同浓度臭氧水漂洗对鱿鱼鱼糜 凝胶特性的影响.
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- Food Research & Development, 2022, v. 43, n. 6, p. 1, doi. 10.12161/j.issn.1005-6521.2022.06.001
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- Article
淀粉基共混面团的流变表征及特性研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 3, p. 397, doi. 10.16429/j.1009-7848.2022.03.043
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- Article
微波辅助中性浸出从含钢氧化锌烟尘中 回收锌和富集钢.
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- Nonferrous Metals (Extractive Metallurgy), 2022, n. 2, p. 69, doi. 10.3969/j.issn.1007-7S45.2022.02.011
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- Article
芳樟醇抑制嗜冷杆圉引起的秘鲁鱼甲醛升咼.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 12, p. 214
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- Article
基于GC-IMS和化学计量学分析海鲈鱼肉蒸制 过程中风味物质的变化.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 270, doi. 10.7506/spkx1002-6630-20201219-221
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- Article
油脂对鱼糜及畜禽肉糜制品的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 11, p. 359, doi. 10.16429/j.1009-7848.2021.11.039
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- Article
免疫层析技术在检测食品中硝基咲喃类药物的应用.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 11, p. 397, doi. 10.16429/j.1009-7848.2021.11.043
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- 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.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 11, p. 417, doi. 10.16429/j.1009-7848.2021.11.045
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- Article
美拉德反应对蓝蛤酶解产物抗氧化活性的影响.
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- Packaging & Food Machinery, 2021, v. 39, n. 6, p. 15, doi. 10.3969/j.issn.1005-1295.2021.06.003
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- Article
天然抗氧化剂对鱼糜及鱼糜制品抗氧化能力 及品质影响的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 1, doi. 10.7506/spkx1002-6630-20210806-088
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- Article
海鲈鱼肉蒸制过程中品质及风味特性的变化.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 145, doi. 10.7506/spkx1002-6630-20200809-116
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- Article
菌菇狭鱈鱼汤加工工艺优化及核昔酸含量的变化.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 8, p. 200, doi. 10.16429/j.1009-7848.2021.08.020
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- Article
蒸煮方式对鳕鱼头汤呈味特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 58, doi. 10.7506/spkx1002-6630-20200721-289
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- Article
分子对接和光谱法研究原儿茶醛和阿魏酸与牛血清白蛋白的互作机理.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 24, doi. 10.7506/spkx1002-6630-20200618-251
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- Article
鱼肌球蛋白与腥味物质的结合作用研究.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 7, p. 9, doi. 10.16429/j.l009-7848.2021.07.002
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- Article
食品中蛋白质力学性质的研究进展.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 7, p. 2814
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- Article