Works by 王桂瑛

Results: 19

不同加工年份诺邓火腿理化特性研究.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 46, doi. 10.12161/j.issn.1005-6521.2023.08.007

By:

史巧;
李聪;
王桂瑛;
刘毕琴;
王馨蕊;
杨子江;
万大千;
孔维成;
廖国周;
李宏

Publication type:

Article

鸡肉中脂肪酸的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 214, doi. 10.12161/j.issn.1005-6521.2020.21.034

By:

荀文;
王桂瑛;
谷大海;
徐志强;
普岳红;
葛长荣;
廖国周

Publication type:

Article

鸡肉中生物活性肽的研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 220, doi. 10.12161/j.issn.1005-6521.2019.22.037

By:

俞媛瑞;
王雪峰;
王桂瑛;
程志斌;
谷大海;
徐志强;
范江平;
普岳红;
廖国周

Publication type:

Article

超临界流体萃取技术及其在食品工业中的应用.

Published in:

Food Research & Development, 2018, v. 39, n. 5, p. 209, doi. 10.3969/j.issn.1005-6521.2018.05.038

By:

苗笑雨;
谷大海;
程志斌;
徐志强;
王桂瑛;
普岳红;
刘萍;
廖国周

Publication type:

Article

诺邓火腿红色素的分离纯化及结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 312, doi. 10.7506/spkx1002-6630-20211203-039

By:

杨子江;
张丽红;
廖国周;
田梅;
吕东霖;
何颖;
葛长荣;
王桂瑛

Publication type:

Article

武定鸡肉中鲜味肽分离鉴定及呈味特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 232, doi. 10.7506/spkx1002-6630-20220121-213

By:

何颖;
吕东霖;
廖国周;
贾蓉;
葛长荣;
黄明;
王桂瑛

Publication type:

Article

无硝干腌火腿中红色素形成机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 359, doi. 10.7506/spkx1002-6630-20210924-295

By:

杨子江;
张丽红;
廖国周;
田梅;
吕东霖;
何颖;
王桂瑛

Publication type:

Article

基于气相色谱-离子迁移谱结合多元统计学分析KCl部分替代NaCl对宣威火腿挥发性风味化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 190, doi. 10.7506/spkx1002-6630-20191226-311

By:

丁习林;
王桂瑛;
邹颖玲;
赵娅英;
葛长荣;
廖国周

Publication type:

Article

武定鸡鲜味肽KE-4与LR-4的呈味特性及构效关系.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 69, doi. 10.16429/j.1009-7848.2024.12.007

By:

贾蓉;
杨源;
廖国周;
郑志杰;
陈光辉;
王桂瑛

Publication type:

Article

反胶束法提取辣木籽蛋白工艺优化.

Published in:

China Oils & Fats, 2021, v. 46, n. 7, p. 80, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.07.014

By:

和丽;
吴君瑞;
王雪峰;
普岳红;
范江平;
王桂瑛;
肖智超;
徐志强;
谷大海;
黄艾祥

Publication type:

Article

云南剥隘鸡与河南肉鸡肌肉中肌苷酸含量的比较研究.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 9, p. 2135

By:

王雪峰;
黄艾祥;
普岳红;
范江平;
廖国周;
谷大海;
王桂瑛;
徐志强;
陈越

Publication type:

Article

云南民族传统鸡肉产品的现状.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 1, p. 57

By:

罗雨婷;
谷大海;
徐志强;
王桂瑛;
王雪峰;
范江平;
普岳红;
刘萍;
廖国周

Publication type:

Article

肉制品中亚硝酸盐替代物的研究进展.

Published in:

Journal of Food Safety & Quality, 2017, v. 8, n. 12, p. 4582

By:

刘姝韵;
谷大海;
王桂瑛;
徐志强;
程志斌;
普岳红;
刘萍;
廖国周

Publication type:

Article

绿茶中多酚物质的抗氧化活性及其在肉制品中的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2017, v. 8, n. 12, p. 4588

By:

吴业静;
谷大海;
徐志强;
王桂瑛;
程志斌;
王雪峰;
范江平;
普岳红;
廖国周

Publication type:

Article

诺邓火腿产业化发展现状与对策.

Published in:

Journal of Food Safety & Quality, 2017, v. 8, n. 11, p. 4265

By:

吴宝森;
谷大海;
徐志强;
王桂瑛;
程志斌;
王雪峰;
范江平;
普岳红;
廖国周

Publication type:

Article

双酶分步酶解盐津乌骨鸡肉工艺及其氨基酸组成分析.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 28, doi. 10.3969/j.issn.1000-9973.2024.02.004

By:

艾媛媛;
刘菲菲;
王晓华;
王雪峰;
肖智超;
王桂瑛;
范江平

Publication type:

Article

云南 5 种火腿水分分布与质构特性研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3134

By:

杨子江;
赵娅英;
王桂瑛;
尹晓燕;
张丽红;
田梅;
葛长荣;
廖国周

Publication type:

Article

盐津乌骨鸡与瓢鸡屠宰性能与肉品质的比较.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 241, doi. 10.13386/j.issn1002-0306.2023080094

By:

杨源;
荀文;
廖国周;
杨春芳;
吴红艳;
葛长荣;
王桂瑛

Publication type:

Article

虎掌菌的酶解工艺优化及酶解前后风味成分的对比分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 308, doi. 10.13982/j.mfst.1673-9078.2022.9.1248

By:

王秋婷;
李泽林;
桂海佳;
谷大海;
王雪峰;
肖智超;
王桂瑛;
普岳红;
范江平

Publication type:

Article