Works by 熊添

Results: 37

卵形鲳鲹肌肉原料特性及食用品质的分析与评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 104, doi. 10.7506/spkx1002-6630-20180720-255

By:

熊添;
吴燕燕;
李来好;
林婉玲;
杨贤庆;
胡晓;
杨少玲

Publication type:

Article

花色苷结构与呈色稳定性研究进展.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 6, p. 336, doi. 10.13982/j.mfst.1673-9078.2024.6.0582

By:

梁璐;
隋勇;
黄师荣;
蔡芳;
施建斌;
蔡沙;
熊添;
梅新

Publication type:

Article

富硒与普通稻米理化性质和蒸煮食味品质分析.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 1, p. 112, doi. 10.13982/j.mfst.1673-9078.2024.1.0102

By:

许锐;
李书艺;
梅新;
祝振洲;
周雷;
施建斌;
蔡沙;
熊添;
蔡芳;
隋勇

Publication type:

Article

富硒糙米不同碾磨级分米糠蛋白的硒含量及其功能特性.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 12, p. 20, doi. 10.13982/j.mfst.1673-9078.2023.12.0071

By:

周雷;
隋勇;
梅新;
李书艺;
许锐;
施建斌;
蔡沙;
熊添;
蔡芳;
祝振洲

Publication type:

Article

不同热处理下橡子淀粉理化性质和体外消化性分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 11, p. 118, doi. 10.13982/j.mfst.1673-9078.2023.11.0006

By:

邹浩峰;
黄师荣;
蔡芳;
施建斌;
蔡沙;
隋勇;
熊添;
梅新

Publication type:

Article

紫薯-中筋复配粉的理化特性及其馒头制品品质分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 7, p. 209, doi. 10.13982/j.mfst.1673-9078.2023.7.0906

By:

赵时珊;
蔡芳;
隋勇;
施建斌;
熊添;
蔡沙;
陈学玲;
何建军;
李少斌;
梅新

Publication type:

Article

不同品种糙米营养品质和理化特性比较c.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 37, doi. 10.13982/j.mfst.1673-9078.2023.6.0680

By:

隋勇;
施建斌;
蔡沙;
熊添;
梅新

Publication type:

Article

甘薯去氢表雄酮的体外抗氧化活性与抗癌功效初探.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 71, doi. 10.13982/j.mfst.1673-9078.2022.9.1171

By:

陈蓬凤;
邹浩峰;
黄师荣;
蔡芳;
隋勇;
熊添;
施建斌;
蔡沙;
陈学玲;
梅新

Publication type:

Article

不同品种甘薯全粉品质特性比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 8, p. 218, doi. 10.13982/j.mfst.1673-9078.2022.8.1152

By:

赵时珊;
蔡芳;
隋勇;
熊添;
蔡沙;
邹浩峰;
周德顺;
陈学玲;
何建军;
梅新

Publication type:

Article

陈化前后大米的淀粉结构及理化性质分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 6, p. 126, doi. 10.13982/j.mfst.1673-9078.2022.6.0715

By:

卢紫君;
赵时珊;
蔡芳;
蔡沙;
隋勇;
施建斌;
熊添;
何建军;
陈学玲;
范传会;
家志文;
梅新

Publication type:

Article

不同干燥工艺制备板栗全粉的理化特性和风味比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 5, p. 81, doi. 10.13982/j.mfst.1673-9078.2022.5.0716

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
家志文;
王少华;
蔡芳;
蒋修军;
梅新

Publication type:

Article

高品质紫薯生全粉面条配方的工艺优化.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 4, p. 171, doi. 10.13982/j.mfst.1673-9078.2022.4.0630

By:

熊添;
何建军;
蔡芳;
王少华;
施建斌;
蔡沙;
隋勇;
陈学玲;
范传会;
家志文;
梅新

Publication type:

Article

基于主成分与聚类分析的不同粉路小麦次粉品质综合评价.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 2, p. 164, doi. 10.13982/j.mfst.1673-9078.2022.2.0284

By:

隋勇;
施建斌;
蔡沙;
熊添;
王少华;
梅新

Publication type:

Article

板栗全粉-小麦混合粉面团的流变特性.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 9, p. 162, doi. 10.13982/j.mfst.1673-9078.2021.9.0015

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
家志文;
王少华;
蔡芳;
梅新

Publication type:

Article

脱糖处理对马铃薯全粉-小麦混粉品质的影响.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 7, p. 203, doi. 10.13982/j.mfst.1673-9078.2021.7.1028

By:

熊添

Publication type:

Article

野葛与粉葛淀粉的结构及物化特性比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 8, p. 109, doi. 10.13982/j.mfst.1673-9078.2021.8.1098

By:

卢紫君;
蔡芳;
王少华;
何建军;
施建斌;
蔡沙;
隋勇;
熊添;
陈学玲;
范传会;
梅新

Publication type:

Article

不同品种薯尖的总酚、总黄酮含量及抗氧化活性比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 3, p. 132, doi. 10.13982/j.mfst.1673-9078.2021.3.0697

By:

陈蓬凤;
梅新;
黄师荣;
蔡芳;
王少华;
何建军;
施建斌;
隋勇;
蔡沙;
熊添;
陈学玲;
范传会

Publication type:

Article

麦麸及麦麸膳食纤维常规粉碎和超微粉碎物化特性比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 1, p. 150, doi. 10.13982/j.mfst.1673-9078.2021.01.0597

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
王少华;
蔡芳;
梅新

Publication type:

Article

黑荞麦粉添加对面团和鲜湿面条品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 12, p. 48, doi. 10.12161/j.issn.1005‐6521.2025.12.007

By:

周松超;
隋勇;
熊添;
蔡芳;
范凯;
施建斌;
梅新;
蒋修军

Publication type:

Article

葛根全粉添加对重组米蒸煮特性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 20, p. 53, doi. 10.12161/j.issn.1005‐6521.2024.20.007

By:

施建斌;
隋勇;
熊添;
蔡沙;
李书艺;
邵济民;
梅新

Publication type:

Article

预制藕饼制备工艺优化及其品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 14, p. 127, doi. 10.12161/j.issn.1005‐6521.2024.14.019

By:

范传会;
杨宇帆;
梅新;
蔡芳;
施建斌;
熊添;
隋勇;
陈学玲

Publication type:

Article

甘薯生全粉添加量对馒头制作工艺及品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 10, p. 181, doi. 10.12161/j.issn.1005-6521.2024.10.024

By:

蔡沙;
蔡芳;
施建斌;
隋勇;
熊添;
何建军;
陈学玲;
范传会;
梅新

Publication type:

Article

荞麦面条配方优化及其体外消化特性.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 153, doi. 10.12161/j.issn.1005-6521.2023.10.021

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
家志文;
王少华;
蔡芳;
蒋修军;
梅新

Publication type:

Article

黄甘薯-小麦复配粉理化特性及其制品品质分析.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 91, doi. 10.12161/j.issn.1005-6521.2023.10.013

By:

赵时珊;
蔡芳;
邹浩峰;
施建斌;
蔡沙;
隋勇;
熊添;
梅新

Publication type:

Article

米曲霉发酵提取甘薯中去氢表雄酮工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 14, p. 165, doi. 10.12161/j.issn.1005-6521.2022.14.021

By:

陈蓬凤;
邹浩峰;
蔡芳;
隋勇;
施建斌;
蔡沙;
熊添;
陈学玲;
黄师荣;
梅新

Publication type:

Article

陈化度对大米成分和蒸煮品质的影响研究.

Published in:

Food Research & Development, 2022, v. 43, n. 12, p. 9, doi. 10.12161/j.issn.1005-6521.2022.12.002

By:

蔡沙;
李森;
管骁;
蔡芳;
施建斌;
隋勇;
何建军;
熊添;
梅新

Publication type:

Article

不同处理条件下麦麸化学成分及物化特性比较.

Published in:

Food Research & Development, 2022, v. 43, n. 12, p. 37, doi. 10.12161/j.issn.1005-6521.2022.12.006

By:

熊添;
何建军;
蔡芳;
王少华;
施建斌;
蔡沙;
隋勇;
陈学玲;
范传会;
家志文;
梅新

Publication type:

Article

不同粒度麦麸对面条蒸煮特性和质构特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 1, p. 1, doi. 10.12161/j.issn.1005-6521.2022.01.001

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
家志文;
王少华;
蔡芳;
梅新

Publication type:

Article

半干马铃薯热干面制作工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 22, p. 90, doi. 10.12161/j.issn.1005-6521.2021.22.014

By:

熊添;
梅新;
王少华;
何建军;
施建斌;
隋勇;
蔡沙;
陈学玲;
范传会;
蔡芳

Publication type:

Article

黄豆豆丝制作配方优化及其淀粉消化特性研究.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 125, doi. 10.12161/j.issn.1005-6521.2021.05.021

By:

蔡沙;
蔡芳;
施建斌;
隋勇;
何建军;
熊添;
陈学玲;
范传会;
梅新

Publication type:

Article

魔芋葡甘聚糖添加量对黑荞麦面条品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 91, doi. 10.13386/j.issn1002-0306.2024030320

By:

周松超;
隋勇;
熊添;
蔡芳;
范凯;
梅新;
施建斌;
蒋修军

Publication type:

Article

乳酸菌发酵对米乳品质, 风味和抗氧化活性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 127, doi. 10.13386/j.issn1002-0306.2024030251

By:

高小妹;
隋勇;
祝振洲;
李书艺;
周雷;
施建斌;
熊添;
蔡芳;
梅新

Publication type:

Article

基于高通量测序技术分析菜心切口处微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 150, doi. 10.7506/spkx1002-6630-20210205-102

By:

家志文;
陈学玲;
范传会;
梅新;
施建斌;
隋勇;
蔡沙;
熊添;
何建军

Publication type:

Article

稻米食味品质影响因素研究进展.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 234, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231130009

By:

许锐;
隋勇;
李书艺;
祝振洲;
周雷;
施建斌;
蔡沙;
熊添;
蔡芳;
梅新

Publication type:

Article

马铃薯鲜湿面的制备及其品质评价.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 3, p. 26

By:

周松超;
梅新;
隋勇;
熊添;
蒋修军;
范凯;
施建斌

Publication type:

Article

葛根全粉挤压膨化棒工艺优化及其品质分析.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 16, p. 250

By:

施建斌;
隋勇;
熊添;
范传会;
陈学玲;
蔡沙;
宦吉运;
梅新

Publication type:

Article

不同干燥方式对甘薯叶理化特性和抗氧化能力的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 78

By:

蔡沙;
施建斌;
隋勇;
熊添;
陈学玲;
范传会;
梅新

Publication type:

Article