Works by 沙如意

Results: 20

三叶木通果发酵过程中氨基酸组成及营养价值评价.

Published in:

Food Research & Development, 2024, v. 45, n. 20, p. 172, doi. 10.12161/j.issn.1005‐6521.2024.20.022

By:

孙宇昊;
王珍珍;
戴静;
李宪秀;
沙如意;
毛建卫;
崔艳丽

Publication type:

Article

微生物源溶菌酶的抑菌及抗炎活性.

Published in:

Food Research & Development, 2024, v. 45, n. 4, p. 68, doi. 10.12161/j.issn.1005-6521.2024.04.009

By:

司奇;
胡雨;
戴静;
王珍珍;
沙如意;
毛建卫

Publication type:

Article

苹果梨的营养价值及加工技术研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 205, doi. 10.12161/j.issn.1005-6521.2020.22.034

By:

范昊安;
薛淑龙;
杜柠;
陈雨;
戴静;
王珍珍;
沙如意;
毛建卫

Publication type:

Article

沙棘酵素功能成分及其体外抗氧化性能研究.

Published in:

Food Research & Development, 2020, v. 41, n. 17, p. 20, doi. 10.12161/j.issn.1005-6521.2020.17.004

By:

金哲宁;
方晟;
沙如意;
毛建卫

Publication type:

Article

咖啡果皮酵素发酵过程中代谢产物与抗氧化功能评价.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 18, doi. 10.3969/j.issn.1005-6521.2019.09.004

By:

陈小伟;
范昊安;
张婷;
崔艳丽;
沙如意;
毛建卫

Publication type:

Article

咖啡果皮酵素发酵过程中代谢产物与抗氧化功能评价.

Published in:

Food Research & Development, 2019, v. 40, n. 9, p. 18, doi. 10.3969/j.issn.1005-6521.2019.09.004

By:

陈小伟;
范昊安;
张婷;
崔艳丽;
沙如意;
毛建卫

Publication type:

Article

紫苏籽油的提取及品质分析研究.

Published in:

Food Research & Development, 2019, v. 40, n. 6, p. 75, doi. 10.3969/j.issn.1005-6521.2019.06.014

By:

赵优萍;
肖金妮;
孙卢狄;
蔡成岗;
沙如意;
方晟;
毛建卫

Publication type:

Article

紫苏叶酵素发酵过程中代谢产物与抗氧化活性研究.

Published in:

China Brewing, 2019, v. 38, n. 9, p. 148, doi. 10.11882/j.issn.0254-5071.2019.09.029

By:

范昊安;
薛淑龙;
王高坚;
陈小伟;
方晟;
沙如意;
毛建卫

Publication type:

Article

诺丽酵素抗氧化性能与蛋白质营养价值评价研究.

Published in:

China Brewing, 2018, v. 37, n. 9, p. 115, doi. 10.11882/j.issn.0254-5071.2018.09.023

By:

陈小伟;
程勇杰;
薛淑龙;
方晟;
张婷;
崔艳丽;
毛建卫;
沙如意

Publication type:

Article

盐地碱蓬发酵动力学模型构建及抗氧化功能评价.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 172, doi. 10.7506/spkx1002-6630-20220413-153

By:

徐晶;
赵学群;
王珍珍;
殷树鹏;
沈晓艳;
沙如意;
毛建卫

Publication type:

Article

苹果梨酵素发酵过程中香气成分的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 177, doi. 10.7506/spkx1002-6630-20191106-077

By:

范昊安;
沙如意;
杜柠;
戴静;
方晟;
崔艳丽;
毛建卫

Publication type:

Article

苹果梨酵素发酵过程中的褐变与抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 116, doi. 10.7506/spkx1002-6630-20190515-151

By:

范昊安;
沙如意;
方晟;
薛淑龙;
陈雨;
黄俊;
崔艳丽;
毛建卫

Publication type:

Article

霍山石解酵素发酵过程中抗氧化性能的变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 80, doi. 10.16429/j.1009-7848.2023.03.009

By:

李江;
顾逸菲;
王珍珍;
蒋增良;
沙如意;
毛建卫

Publication type:

Article

茶多酚提取、代谢及纳米技术对其生物功效的改善研究进展.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 7, p. 126, doi. 10.19812/j.cnki.jfsq11-5956/ts.20241022006

By:

李圣淇;
汪泽奥;
沙如意;
陈小强;
毛建卫

Publication type:

Article

茶多酚在医药和食品领域的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 17, p. 176, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240502002

By:

葛天睿;
黄雪君;
张娜;
陈小强;
沙如意;
毛建卫

Publication type:

Article

基于HPLC 与GC-MS 对五种望都辣椒代谢组学分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 20, p. 14, doi. 10.13386/j.issn1002-0306.2024010245

By:

王晓宇;
王珍珍;
胡梦雅;
戴静;
沙如意;
毛建卫

Publication type:

Article

不同工艺绍兴酒麦曲微生物菌群多样性分析.

Published in:

China Brewing, 2023, v. 42, n. 8, p. 140, doi. 10.11882/j.issn.0254-5071.2023.08.023

By:

葛松涛;
孙国昌;
寿泉洪;
韩文凤;
毛青钟了;
胡梦莎了;
沙如意;
王珍珍;
胡普信;
毛建卫

Publication type:

Article

酸性低共熔溶剂分离制备粗纤维素及理化性质分析.

Published in:

China Forest Products Industry, 2023, v. 60, n. 2, p. 9, doi. 10.19531/j.issn1001-5299.202302002

By:

肖竹钱;
孙宇昊;
李佳杰;
沙如意;
毛建卫

Publication type:

Article

响应面法优化酸溶蛋白发酵工艺.

Published in:

Feed Industry, 2023, v. 44, n. 13, p. 14, doi. 10.13302/j.cnki.fi.2023.13.002

By:

葛松涛;
寿泉洪;
韩文凤;
徐欢根;
沙如意;
胡家璧;
胡普信;
毛建卫

Publication type:

Article

柠檬皮 / 聚乙烯醇 / 细菌纤维素复合膜的制备及性能研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 15, p. 104, doi. 10.13995/j.cnki.11-1802/ts.036426

By:

马佳波;
戴静;
廖庭霞;
沙如意;
毛建卫

Publication type:

Article