Works by 潘思轶

Results: 24

顶空固相微萃取-气相色谱-质谱法分析脐橙中挥发性成分.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 17, p. 231

By:

潘奕丞;
钱敏;
赵培静;
白卫东;
姜浩;
潘思轶;
赵文红;
陈铎

Publication type:

Article

干燥方式对铁棍山药片挥发性风味成分的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 301, doi. 10.16429/j.1009-7848.2024.01.030

By:

庞凌云;
詹丽娟;
李家寅;
潘思轶;
李瑜

Publication type:

Article

不同速冻温度对秭归脐橙果实组织品质特性和微观结构的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 322, doi. 10.13386/j.issn1002-0306.2023120365

By:

王留言;
任婧楠;
秦雨晴;
范刚;
潘思轶;
李正伦;
胡兆兴;
何祥

Publication type:

Article

β-胡萝卜素微胶囊制备及理化特性分析.

Published in:

Food Research & Development, 2021, v. 42, n. 15, p. 152, doi. 10.12161/j.issn.1005-6521.2021.15.024

By:

周锐丽;
秦云云;
随杨;
潘思轶

Publication type:

Article

陈皮与普洱茶总黄酮的协同抗氧化作用研究.

Published in:

Food Research & Development, 2020, v. 41, n. 3, p. 59, doi. 10.12161/j.issn.1005-6521.2020.03.011

By:

吕平;
潘思轶

Publication type:

Article

超声辅助萌芽联合超高压处理对花生-黑豆芽复合汁品质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 2, p. 222, doi. 10.11975/j.issn.1002-6819.202206254

By:

王红迪;
严文霞;
蒋兵;
杨金艳;
李若璇;
李博雯;
徐晓云;
潘思轶;
刘凤霞

Publication type:

Article

高场强超声-加热联用增强大豆分离蛋白冷凝胶凝胶特性.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 20, p. 306, doi. 10.11975/j.issn.1002-6819.2016.20.040

By:

胡坦;
张珮珮;
郑婷;
黄行健;
潘思轶;
胡昊

Publication type:

Article

发酵改性膳食纤维的生理功能及其在食品中的应用.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 342, doi. 10.13386/j.issn1002-0306.2023040014

By:

杨晨夕;
张珮珮;
徐阳;
潘思轶

Publication type:

Article

番茄红素异构化研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 330, doi. 10.7506/spkx1002-6630-20221010-090

By:

张红艳;
石凯欣;
潘思轶

Publication type:

Article

不同品种柑橘皮渣膳食纤维构效关系比较.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 20, doi. 10.7506/spkx1002-6630-20230423-222

By:

陈贵婷;
石凯欣;
张珮珮;
徐阳;
潘思轶

Publication type:

Article

超高压和热处理对低糖柑橘酱品质及流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 89, doi. 10.7506/spkx1002-6630-20220316-181

By:

吴思宇;
徐阳;
熊思慧;
潘思轶

Publication type:

Article

膳食结构对柑橘类胡萝卜素生物利用度和抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 38, doi. 10.7506/spkx1002-6630-20211213-144

By:

李梦杰;
潘思轶

Publication type:

Article

柑橘膳食纤维理化性质、生理功能及其在食品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 336, doi. 10.7506/spkx1002-6630-20220110-085

By:

陈贵婷;
胡坦;
徐阳;
徐港;
田蕾;
吴思宇;
戴易祎;
潘思轶

Publication type:

Article

柑橘属药食同源植物次生代谢物及生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 305, doi. 10.7506/spkx1002-6630-20220627-302

By:

曹小敏;
潘思轶

Publication type:

Article

雪腐镰刀菌和酱油曲霉转化橙皮苷生成橙皮素单葡萄糖苷效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 145, doi. 10.7506/spkx1002-6630-20211206-066

By:

张风亭;
胡坦;
潘思轶

Publication type:

Article

环境因素对 β- 胡萝卜素复合纳米粒子稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 90, doi. 10.7506/spkx1002-6630-20211007-046

By:

郭静;
孙晓琳;
潘思轶

Publication type:

Article

利用RNAi技术研究基因PDIDSM_85260和 PDIDSM_08010表达对柠檬烯转化生成 α-松油醇的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 141, doi. 10.7506/spkx1002-6630-20210115-171

By:

张璐璐;
范刚;
李晓;
任婧楠;
潘思轶;
黄文;
何进

Publication type:

Article

指状青霉DSM62840生物转化柠檬烯生产α-松油醇过程中关键酶的分离纯化及质谱鉴定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 88, doi. 10.7506/spkx1002-6630-20210113-145

By:

张璐璐;
范刚;
李晓;
任婧楠;
潘思轶;
黄文;
何进

Publication type:

Article

食品运载体系包埋叶黄素的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 313, doi. 10.7506/spkx1002-6630-20210330-373

By:

郭静;
胡坦;
潘思轶

Publication type:

Article

包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20200406-069

By:

吕思伊;
卢琪;
潘思轶

Publication type:

Article

柚皮苷纳米乳液递送体系的消化特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 7, doi. 10.7506/spkx1002-6630-20190519-208

By:

程喆;
潘思轶

Publication type:

Article

瓦伦西亚橘烯生物转化生成圆柚酮.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 77, doi. 10.7506/spkx1002-6630-20180309-117

By:

李晓;
范刚;
任婧楠;
张璐璐;
潘思轶

Publication type:

Article

真空浸渍对大头菜腌制过程中品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 36, doi. 10.7506/spkx1002-6630-201814006

By:

李慧;
周芬;
潘思轶;
徐晓云

Publication type:

Article

铁棍山药片热风干燥过程中传热传质规律.

Published in:

Food & Machinery, 2024, n. 8, p. 157, doi. 10.13652/j.spjx.1003.5788.2023.60171

By:

庞凌云;
袁志华;
詹丽娟;
李瑜;
潘思轶

Publication type:

Article