Works by 梁荣蓉

Results: 46

pmrA 影响酸肋、迫鼠伤寒沙门氏菌生物膜的形成能力.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 147, doi. 10.16429/j.1009-7848.2023.03.016

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

天然物质与功能性发酵剂在发酵香肠中的应用.

Published in:

Food Research & Development, 2024, v. 45, n. 23, p. 217, doi. 10.12161/j.issn.1005‐6521.2024.23.029

By:

刘凯彤;
梁荣蓉;
张一敏;
罗欣;
毛衍伟

Publication type:

Article

真空贴体包装对长期冰温贮藏牛肉货架展示期间肉色和货架期的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 1, p. 43, doi. 10.12161/j.issn.1005⁃6521.2024.01.006

By:

王芊彤;
段鑫鑫;
梁荣蓉;
毛衍伟;
刘昀阁;
张新军;
成海建;
李俊玲;
张一敏

Publication type:

Article

沙门氏菌生物被膜的结构、调控因子与控制措施研究进展.

Published in:

Chinese Journal of Bioprocess Engineering, 2021, v. 19, n. 6, p. 676, doi. 10.3969/j.issn.1672-3678.2021.06.014

By:

闫玉卿;
打董鹏;
张一敏;
毛衍伟;
梁荣蓉打;
朱立贤;
罗欣し

Publication type:

Article

代谢组学在肉及肉制品品质监测中的应用.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 17, p. 291, doi. 10.11975/j.issn.1002-6819.2020.17.034

By:

陈雪;
罗欣;
梁荣蓉;
朱立贤;
杨啸吟1，;
韩明山;
成海建;
张一敏

Publication type:

Article

蛋白质组学在生鲜肉肉色变化机制研究中的应用.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 16, p. 283, doi. 10.11975/j.issn.1002-6819.2020.16.034

By:

梁荣蓉;
许宝琛;
张一敏;
杨啸吟;
朱立贤;
毛衍伟;
张文华;
罗欣

Publication type:

Article

不同冰温条件对长期贮藏牛肉品质和货架期的影响研究.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 23, p. 305, doi. 10.11975/j.issn.1002-6819.2019.23.037

By:

陈雪;
罗欣;
梁荣蓉;
杨啸吟;
董鹏程;
朱立贤;
毛衍伟;
韩明山;
郝剑刚;
张一敏

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

葡萄籽提取物和茶多酚抑制高氧气调包装牛肉饼的提前褐变现象.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 1, p. 181, doi. 10.13982/j.mfst.1673-9078.2022.1.0520

By:

许宝琛;
张-敏;
罗欣;
马伟民;
杨振刚;
梁荣蓉

Publication type:

Article

白藜芦醇通过 Akt/FoxO 信号通路促进牛肌纤维类型转化的研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 2, p. 83, doi. 10.13995/j.cnki.11-1802/ts.038911

By:

孙静;
左惠心;
刘昀阁;
宫本芝;
梁荣蓉;
杨啸吟;
毛衍伟;
张一敏;
朱立贤

Publication type:

Article

日粮中添加白藜芦醇对不同部位牛肉抗氧化性能的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 16, p. 68, doi. 10.13995/j.cnki.11-1802/ts.035804

By:

崔莹;
李继强;
罗欣;
朱立贤;
杨啸吟;
郝剑刚;
张一敏;
梁荣蓉

Publication type:

Article

生鲜红肉发色特性及其调控机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 336, doi. 10.7506/spkx1002-6630-20241018-112

By:

徐一焜;
张文燕;
张一敏;
梁荣蓉;
罗欣;
郝剑刚;
杨啸吟

Publication type:

Article

强致腐性猪肉源莓实假单胞菌的分离与大蒜精油对其抑菌机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 25, doi. 10.7506/spkx1002-6630-20231027-223

By:

欧凯玉;
张一敏;
梁荣蓉;
杨啸吟;
毛衍伟

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

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

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

宰后成熟对生鲜肉品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 202, doi. 10.7506/spkx1002-6630-20200710-147

By:

刘泽超;
罗欣;
张一敏;
毛衍伟;
董鹏程;
张文华;
杨啸吟;
梁荣蓉

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

包装方式对牛排贮藏期间微生物数量和演替的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 166, doi. 10.7506/spkx1002-6630-20200519-217

By:

杨鸿博;
杨啸吟;
张一敏;
梁荣蓉;
罗欣;
王芳芳;
毛衍伟

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

过氧化物氧化还原酶6调控肉品嫩度的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 236, doi. 10.7506/spkx1002-6630-20200427-355

By:

王新怡;
张一敏;
梁荣蓉;
董鹏程;
罗欣;
毛衍伟

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

正常牛肉与DFD牛肉成熟过程中保水性和水分状态变化.

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

冷冻解冻对生鲜肉品质的影响及其新技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 295, doi. 10.7506/spkx1002-6630-20190515-164

By:

王芳芳;
张一敏;
罗欣;
梁荣蓉;
毛衍伟

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

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

钙盐对肉与肉制品肉色的影响及其机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 327, doi. 10.7506/spkx1002-6630-20181210-122

By:

张蒙蒙;
罗欣;
张一敏;
毛衍伟;
杨啸吟;
类红梅;
韩明山;
梁荣蓉

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

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

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