Works by 牟建楼

Results: 17

‘红茶菌’发酵饮料生产工艺及其功能特性研究 .

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 21, p. 8359

By:

谭培科;
陈志周;
逯笑萌;
牟建楼;
刘冰

Publication type:

Article

响应面法优化微酸性电生功能水萌发苦荞芽工艺及其富硒规律研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 17, p. 155, doi. 10.13386/j.issn1002-0306.2023080010

By:

赵一迪;
刘媛;
张凯;
尹晨;
朱伟冉;
王健;
李云龙;
周海涛;
牟建楼

Publication type:

Article

新梨 7 号‐南果梨混合梨汁的配比优化.

Published in:

Food Research & Development, 2024, v. 45, n. 8, p. 30, doi. 10.12161/j.issn.1005‐6521.2024.08.005

By:

李明初;
陈志周;
刘文慧;
季佳琪;
李冬霞;
谭雅宁;
王颉;
牟建楼

Publication type:

Article

双螺杆挤压即食杂粮粉配方及工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 89, doi. 10.12161/j.issn.1005-6521.2023.08.013

By:

王春晓;
方海滨;
陈志周;
甘笑静;
王颉;
刘媛;
王健;
牟建楼

Publication type:

Article

红谷黄酒发酵过程中理化性质和物质变化规律.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 8, doi. 10.12161/j.issn.1005-6521.2022.17.002

By:

王印壮;
李素萍;
段定定;
马艳莉;
牟建楼;
罗建成;
于海彦;
刘亚琼;
孙剑锋

Publication type:

Article

原料预处理对柿子酒发酵过程中挥发性风味物质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 12, p. 61, doi. 10.12161/j.issn.1005-6521.2020.12.011

By:

吕佳玮;
刘亚琼;
路瑶;
商飞飞;
王颉;
郭书贤;
马艳莉;
牟建楼

Publication type:

Article

不同干燥方式对香菇品质影响的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 38, doi. 10.12161/j.issn.1005-6521.2019.19.007

By:

王娅;
姚利利;
王颉;
郭雪霞;
马艳莉;
牟建楼

Publication type:

Article

不同品种杏酿造白兰地香气成分分析.

Published in:

China Brewing, 2021, v. 40, n. 1, p. 169, doi. 10.11882/j.issn.0254-5071.2021.01.032

By:

付安珍;
祁乙雯;
李双;
王文秀;
陈志周;
刘亚琼;
牟建楼

Publication type:

Article

杏白兰地发酵工艺研究.

Published in:

China Brewing, 2020, v. 39, n. 8, p. 215, doi. 10.11882/j.issn.0254-5071.2020.08.041

By:

祁乙雯;
付安珍;
李双;
陈志周;
王颉;
贾春福;
牟建楼

Publication type:

Article

原料预处理对柿子酒发酵过程中理化指标及甲醇和高级醇的影响.

Published in:

China Brewing, 2020, v. 39, n. 5, p. 77, doi. 10.11882/j.issn.0254-5071.2020.05.015

By:

吕佳玮;
刘亚琼;
路瑶;
牟建楼;
商飞飞;
王颉;
郭书贤;
马艳莉

Publication type:

Article

混菌发酵纳豆的工艺研究.

Published in:

China Brewing, 2019, v. 38, n. 6, p. 49, doi. 10.11882/j.issn.0254-5071.2019.06.009

By:

杨野;
李佳莹;
张曼;
杨壮;
梁鹏飞;
牟建楼

Publication type:

Article

不同栽培模式对韭菜采后贮藏品质及风味影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 204, doi. 10.7506/spkx1002-6630-20240620-139

By:

周新原;
陶杰杰;
刘明池;
左进华;
武占会;
郑鄢燕;
康欣娜;
梁浩;
牟建楼;
陈婕;
季延海

Publication type:

Article

基于转录组分析氯化钙对青圆椒采后机械损伤品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 246, doi. 10.7506/spkx1002-6630-20220610-101

By:

周新原;
桑兆泽;
白春美;
郑鄢燕;
贾丽娥;
王清;
左进华;
牟建楼

Publication type:

Article

葡萄酵素发酵过程中代谢产物的动态变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 98, doi. 10.7506/spkx1002-6630-20211014-142

By:

王印壮;
段定定;
丁玉峰;
马艳莉;
牟建楼;
席晓丽;
谷晓东;
宋乾华

Publication type:

Article

接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 108, doi. 10.7506/spkx1002-6630-20201222-249

By:

丁玉峰;
马艳莉;
李素萍;
席晓丽;
孙剑锋;
刘亚琼;
牟建楼

Publication type:

Article

茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 213, doi. 10.7506/spkx1002-6630-20210127-302

By:

付安珍;
左进华;
王清;
高丽朴;
马丽丽;
白春美;
闫志成;
牟建楼

Publication type:

Article

UV-C处理对青椒色泽和生理品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 281, doi. 10.7506/spkx1002-6630-20200216-165

By:

马丽丽;
左进华;
王清;
高丽朴;
张桂君;
朱鑫彤;
牟建楼

Publication type:

Article