Works by 李清明

Results: 27

微波-热风联用制取笋干工艺条件优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 260, doi. 10.7506/spkx1002-6630-20180808-071

By:

姚荷;
谭亦成;
谭兴和;
李清明;
王锋;
张春艳;
王栏树;
成才良;
秦长光

Publication type:

Article

1-脱氧野尻霉素对α-葡萄糖苷酶的抑制作用机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 45, doi. 10.7506/spkx1002-6630-20180808-081

By:

郭时印;
李林;
周虹;
唐忠海;
苏小军;
李清明

Publication type:

Article

桂淮系列淮山淀粉性质的测定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 48, doi. 10.7506/spkx1002-6630-201818008

By:

赵小梅;
李清明;
苏小军;
王锋;
熊兴耀;
谭兴和;
韦本辉

Publication type:

Article

淮山片变温压差干制工艺优化及其特性研究.

Published in:

Journal of Southern Agriculture, 2016, v. 47, n. 10, p. 1743, doi. 10.3969/j:issn.2095-1191.2016.10.1743

By:

李清明;
李志雅;
张丽茹;
赵小梅;
熊兴耀;
苏小军

Publication type:

Article

渗透脱水对真空油炸辣椒脆片品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 9, p. 48, doi. 10.12161/j.issn.1005‐6521.2024.09.008

By:

黄亚琴;
廖明系;
李清明;
周熠;
潘宇浩;
孔艳秋;
王锋;
苏小军

Publication type:

Article

不同品系湘玉竹主要功能成分及抗氧化和抗糖基化活性.

Published in:

Food Research & Development, 2024, v. 45, n. 2, p. 65, doi. 10.12161/j.issn.1005‐6521.2024.02.010

By:

朱晓慧;
王锋;
杨华;
苏小军;
李清明;
江雪梅;
郭红英

Publication type:

Article

采后晾晒及碱液处理对黄精质量和抗氧化活性的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 38, doi. 10.12161/j.issn.1005-6521.2023.08.006

By:

朱晓慧;
王锋;
苏小军;
李清明;
郭红英;
孙翟翎;
邓文艺

Publication type:

Article

甲酸联合碱性 H2O2 处理南荻纤维素理化结构及酶解特性.

Published in:

Food Research & Development, 2022, v. 43, n. 24, p. 87, doi. 10.12161/j.issn.1005-6521.2022.24.013

By:

王岩;
武小芬;
苏小军;
陈亮;
李清明;
王锋

Publication type:

Article

不同烹饪方式对淮山品质与功能成分的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 15, doi. 10.12161/j.issn.1005-6521.2021.13.003

By:

彭军炜;
邹金浩;
苏小军;
李清明

Publication type:

Article

臭氧在鲜切果蔬加工中的应用.

Published in:

Food Research & Development, 2019, v. 40, n. 15, p. 184, doi. 10.12161/j.issn.1005-6521.2019.15.031

By:

邓朝阳;
王锋;
苏小军;
李清明;
郭时印;
郭红英;
张锦钰;
石柱;
唐兰芳

Publication type:

Article

干制方式对紫淮山全粉的物理特性及其抗氧化能力的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 19, p. 26, doi. 10.3969/j.issn.1005-6521.2018.19.005

By:

张子琪;
王锋;
李清明;
苏小军;
郭时印;
罗振海;
游若晨

Publication type:

Article

食品中丙烯酰胺检测方法的研究进展.

Published in:

Food Research & Development, 2018, v. 39, n. 9, p. 213, doi. 10.3969/j.issn.1005-6521.2018.09.040

By:

李娜;
许翎婕;
李清明;
郭时印

Publication type:

Article

紫淮山的营养价值及加工研究进展.

Published in:

Food Research & Development, 2018, v. 39, n. 1, p. 1, doi. 10.3969/j.issn.1005-6521.2018.01.041

By:

郑棉文;
王锋;
苏小军;
李清明;
郭时印;
邓朝阳

Publication type:

Article

不同光质配比对紫叶生菜光合特性和品质的影响.

Published in:

Chinese Journal of Applied Ecology / Yingyong Shengtai Xuebao, 2018, v. 29, n. 11, p. 3649, doi. 10.13287/j.1001-9332.201811.024

By:

高勇;
李清明;
刘彬彬;
厉书豪;
艾希珍;
魏珉;
张大龙

Publication type:

Article

CO2加富下水氮耦合对黄瓜叶片光合作用和超微结构的影响.

Published in:

Chinese Journal of Applied Ecology / Yingyong Shengtai Xuebao, 2017, v. 28, n. 4, p. 1237, doi. 10.13287/j.1001-9332.201704.024

By:

崔青青;
董彦红;
李曼;
张文东;
刘彬彬;
艾希珍;
毕焕改;
李清明

Publication type:

Article

钙与脱落酸对干旱胁迫下黄瓜幼苗光合及相关酶活性的影响.

Published in:

Chinese Journal of Applied Ecology / Yingyong Shengtai Xuebao, 2016, v. 27, n. 12, p. 3996, doi. 10.13287/j.1001-9332.201612.025

By:

陈露露;
王秀峰;
刘美;
杨凤娟;
史庆华;
魏珉;
李清明

Publication type:

Article

CsRCA超表达对高温胁迫下黄瓜幼苗光合作用的影响.

Published in:

Chinese Journal of Applied Ecology / Yingyong Shengtai Xuebao, 2016, v. 27, n. 7, p. 2308, doi. 10.13287/j.1001-9332.201607.028

By:

毕焕改;
董绪兵;
刘培培;
李清明;
艾希珍

Publication type:

Article

蒸制预处理对发酵型黄精米酒品质的影响.

Published in:

China Brewing, 2024, v. 43, n. 4, p. 173, doi. 10.11882/j.issn.0254-5071.2024.04.026

By:

红,宋晓燕;
王锋;
李清明;
李文佳;
杨红;
苏小军

Publication type:

Article

两种工艺拐枣酒抗氧化成分及活性比较.

Published in:

China Brewing, 2021, v. 40, n. 1, p. 44, doi. 10.11882/j.issn.0254-5071.2021.01.009

By:

唐兰芳;
王锋;
谭兴和;
郭红英;
刘志伟;
苏小军;
李清明;
张锦钰;
秦丹

Publication type:

Article

不同烹饪方式对淮山结构和糊化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 63, doi. 10.7506/spkx1002-6630-20200731-410

By:

彭军炜;
邹金浩;
苏小军;
李清明

Publication type:

Article

不同薯类淀粉结构性质与粉条品质的关系.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 77, doi. 10.7506/spkx1002-6630-20191123-271

By:

邹金浩;
李燕;
欧阳华峰;
郭时印;
苏小军;
宋勇;
李清明

Publication type:

Article

热处理对淮山熟全粉理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 80, doi. 10.7506/spkx1002-6630-20190307-087

By:

苏小军;
卢成特;
王锋;
郭时印;
李文佳;
李清明

Publication type:

Article

日光温室土墙体温度变化及蓄热放热特点.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 22, p. 214, doi. 10.11975/j.issn.1002-6819.2016.22.029

By:

史宇亮;
王秀峰;
魏珉;
李清明;
刘福胜;
侯加林

Publication type:

Article

干燥方式对紫苏叶品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 116, doi. 10.3969/j.issn.1000-9973.2024.04.019

By:

廖正基;
廖明系;
李清明;
王锋;
李文佳;
周熠;
苏小军

Publication type:

Article

制备方法对胡麻不同部位生物质炭材料吸附活性的影响.

Published in:

Bulletin of the Chinese Ceramic Society, 2022, v. 41, n. 4, p. 1464

By:

徐玮璘;
沈宏芳;
阳云飞;
段健健;
王哲;
李清明;
张笑;
刘兴泽

Publication type:

Article

一个标准岩土地层序列的初步框架.

Published in:

Journal of Engineering Geology / Gongcheng Dizhi Xuebao, 2019, v. 27, n. 5, p. 1188, doi. 10.13544/j.cnki.jeg.2019122

By:

李清明;
唐辉明

Publication type:

Article

基于蒸制处理的黄精麻味物质研究.

Published in:

Food & Machinery, 2024, n. 4, p. 165, doi. 10.13652/j.spjx.1003.5788.2023.81253

By:

王家璇;
王锋;
李清明;
李文佳;
苏小军

Publication type:

Article

Works by 李清明

微波-热风联用制取笋干工艺条件优化.

1-脱氧野尻霉素对α-葡萄糖苷酶的抑制作用机制.

桂淮系列淮山淀粉性质的测定.

淮山片变温压差干制工艺优化及其特性研究.

渗透脱水对真空油炸辣椒脆片品质的影响.

不同品系湘玉竹主要功能成分及抗氧化和抗糖基化活性.

采后晾晒及碱液处理对黄精质量和抗氧化活性的影响.

甲酸联合碱性 H<sub>2</sub>O<sub>2</sub> 处理南荻纤维素理化结构及酶解特性.

不同烹饪方式对淮山品质与功能成分的影响.

臭氧在鲜切果蔬加工中的应用.

干制方式对紫淮山全粉的物理特性及其抗氧化能力的影响.

食品中丙烯酰胺检测方法的研究进展.

紫淮山的营养价值及加工研究进展.

不同光质配比对紫叶生菜光合特性和品质的影响.

CO<sub>2</sub>加富下水氮耦合对黄瓜叶片光合作用和超微结构的影响.

钙与脱落酸对干旱胁迫下黄瓜幼苗光合及相关酶活性的影响.

CsRCA超表达对高温胁迫下黄瓜幼苗光合作用的影响.

蒸制预处理对发酵型黄精米酒品质的影响.

两种工艺拐枣酒抗氧化成分及活性比较.

不同烹饪方式对淮山结构和糊化性质的影响.

不同薯类淀粉结构性质与粉条品质的关系.

热处理对淮山熟全粉理化特性的影响.

日光温室土墙体温度变化及蓄热放热特点.

干燥方式对紫苏叶品质的影响.

制备方法对胡麻不同部位生物质炭材料吸附活性的影响.

一个标准岩土地层序列的初步框架.

基于蒸制处理的黄精麻味物质研究.