Works by 李景明

Results: 22

黄花菜营养活性研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 5, p. 204, doi. 10.12161/j.issn.1005-6521.2022.05.030

By:

秦喜悦;
张雷;
温艳斌;
李景明;
张雅丽

Publication type:

Article

朝鲜蓟超微粉对面团特性及馒头品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 65, doi. 10.12161/j.issn.1005-6521.2020.24.011

By:

张玉爽;
李景明;
倪元颖;
张兴;
程继旺;
薄佳钰;
张晓旭

Publication type:

Article

不同方式鉴别不同产地白胡椒特征挥发性物质及抗氧化性分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 235, doi. 10.7506/spkx1002-6630-20240809-075

By:

高文涛;
雷文平;
陈利;
杨新泉;
李景明

Publication type:

Article

PDMS 膜渗透浓缩对天然玫瑰冻干露香气的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 158, doi. 10.7506/spkx1002-6630-20230512-114

By:

刘晓雨;
李雪松;
单艳琴;
张博雅;
李景明

Publication type:

Article

青梅果实成熟期间特征性主香成分的积累分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 14, p. 344, doi. 10.7506/spkx1002-6630-20220915-144

By:

刘敏欣;
刘畅;
王鹰翔;
杨丽丽;
李方坤;
李景明

Publication type:

Article

两种蒸馏工艺对威士忌特征香气的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 341, doi. 10.7506/spkx1002-6630-20220816-181

By:

伍思佳;
杨贻功;
火兴三;
刘翠平;
沈国全;
赵志云;
李景明

Publication type:

Article

HS-SPME-GC-MS法分析栽培架式对威代尔葡萄果实香气的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 83, doi. 10.7506/spkx1002-6630-20201010-077

By:

张云峰;
陈凯;
李景明

Publication type:

Article

气相色谱-质谱联机结合感官分析共建樱桃香气关联网络.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 209, doi. 10.7506/spkx1002-6630-20200709-129

By:

邱爽;
唐飞;
刘畅;
谢美林;
魏阳吉;
李景明

Publication type:

Article

基于酚类化合物组成差异的7 类植物油脂识别.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 207, doi. 10.7506/spkx1002-6630-201822032

By:

白云慧;
温海超;
张磊;
倪元颖;
李景明

Publication type:

Article

SPME-GC-MS分析炭黑曲霉挥发性物质的条件优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 318, doi. 10.7506/spkx1002-6630-201810048

By:

李梦华;
王国义;
张晓旭;
张磊;
程湛;
马丽艳;
李景明

Publication type:

Article

昆仑雪菊多酚对花生油氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 46, doi. 10.7506/spkx1002-6630-201810008

By:

白云慧;
王国义;
温海超;
张磊;
倪元颖;
李景明

Publication type:

Article

农产品中真菌毒素的微生物脱除研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 435, doi. 10.16429/j.1009-7848.2023.04.039

By:

孟晓;
李景明;
杨丽丽;
杨晓;
马丽艳

Publication type:

Article

朝鲜蓟副产物超微粉强化茶饮料的功能性成分研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 332, doi. 10.16429/j.1009-7848.2022.01.036

By:

范卓妍;
班龄尹;
黄威;
倪元颖;
李景明

Publication type:

Article

氧化铝纤维增强铝基复合材料制备方法综述.

Published in:

Journal of Nurses Training, 2024, v. 39, n. 24, p. 1082, doi. 10.16410/j.issn1000-8365.2024.3280

By:

路国通;
王迎春;
马小民;
王心超;
王赞;
李景明;
蒋世权;
黄茜

Publication type:

Article

氧化铝纤维增强铝基复合材料的研究与应用进展.

Published in:

China Synthetic Fiber Industry, 2025, v. 48, n. 2, p. 61

By:

王迎春;
李景明;
马小民;
路国通;
王心超;
康克家;
黄茜;
张士栒;
朱光远

Publication type:

Article

氧化铝纤维增强铝基复合材料制备方法综述.

Published in:

Foundry Technology (1000-8365), 2024, v. 45, n. 11, p. 1082, doi. 10.16410/j.issn1000-8365.2024.3280

By:

路国通;
王迎春;
马小民;
王心超;
王赞;
李景明;
蒋世权;
黄茜

Publication type:

Article

固相萃取-高效液相色谱法测定红枣制品中环磷酸腺苷.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 178, doi. 10.3969/j.issn.1000-9973.2025.03.027

By:

成璐瑶;
董朔;
张磊;
高文涛;
李景明;
李建贵;
马丽艳

Publication type:

Article

快速陈酿工艺下朗姆酒香气解析.

Published in:

China Brewing, 2025, v. 44, n. 1, p. 44, doi. 10.11882/j.issn.0254-5071.2025.01.007

By:

郝亚冬;
王诗语;
陈锦绣;
崔旸;
李景明

Publication type:

Article

黄花菜甲醇提取物对糖脂损伤的干涉作用.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 12, p. 14, doi. 10.13982/j.mfst.1673-9078.2021.12.0430

By:

秦喜悦;
张雷;
温艳斌;
李景明;
张雅丽

Publication type:

Article

多孔氧化铝陶瓷内高温流体的流动及传热特性.

Published in:

Science Technology & Engineering, 2023, v. 23, n. 15, p. 6542

By:

井冲霄;
李景明;
严彬彬

Publication type:

Article

高效液相色谱-四级杆-飞行时间质谱法测定荔枝果实中 29 种农药多残留.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 14, p. 270, doi. 10.13995/j.cnki.11-1802/ts.038678

By:

王思威;
刘艳萍;
丁晓波;
李景明

Publication type:

Article

不同品种石榴加工特性及风味物质的比较研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 7, p. 286, doi. 10.13995/j.cnki.11-1802/ts.034999

By:

李浩然;
张磊;
李建贵;
侯彩云;
李景明

Publication type:

Article