Works by 王锡昌

Results: 35

射频解冻过程中食品加热均匀性影响因素的研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 20, p. 7354

By:

姜纪伟;
周纷;
张艳霞;
王锡昌

Publication type:

Article

养殖南方大口鲶鱼片贮藏过程中生化特性变化.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 1, p. 49

By:

杨欣怡;
雷宝良;
宋涛;
宋军;
杜雪莉;
张凤枰;
王锡昌

Publication type:

Article

凝胶渗透色谱净化-超高效液相色谱-串联质谱法测定海带中扑草净残留量.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 20, p. 5340

By:

刘慧;
卢加文;
赵艳;
张艳红;
张凤枰;
刘耀敏;
王锡昌

Publication type:

Article

基于介电特性的狭鳕鱼糜无线电波解冻数值模拟.

Published in:

South China Fisheries Science, 2018, v. 14, n. 5, p. 95, doi. 10.3969/j.issn.2095 – 0780.2018.05.012

By:

胡晓亮;
王锡昌;
李玉林;
王易芬;
沈建

Publication type:

Article

固态复合调味料的鲜味物质及其强度分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 391, doi. 10.16429/j.1009-7848.2024.04.037

By:

俞铮;
王芳;
王锡昌

Publication type:

Article

冷冻即食海参质构特性指标的相关性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 326, doi. 10.16429/j.1009-7848.2023.01.031

By:

葛小通;
王红丽;
尹明雨;
王锡昌

Publication type:

Article

冻藏肉及其制品中蛋白氧化的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 331, doi. 10.16429/j.1009-7848.2021.06.039

By:

郑尧;
邱泽慧;
王锡昌

Publication type:

Article

墨鱼干碱水-纯水组合复水工艺优化及复水前后质构特性.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 181, doi. 10.13386/j.issn1002-0306.2023120190

By:

顾俊浩;
尹明雨;
王锡昌

Publication type:

Article

沙拉酱品质稳定性及其营养风味的研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 220, doi. 10.12161/j.issn.1005-6521.2019.21.036

By:

张彩霞;
牛琛;
柳泽琢也;
周纷;
张艳霞;
奚印慈;
王锡昌

Publication type:

Article

鲢和罗非鱼精细分割品的营养品质评价及差异.

Published in:

Journal of Dalian Ocean University, 2024, v. 39, n. 6, p. 1042, doi. 10.16535/j.enki.dlhyxh.2024-062

By:

余欣蕾;
吴菁菁;
田明礼;
田富康;
王锡昌;
张龙

Publication type:

Article

基于神经网络及电子鼻的虾夷扇贝鲜活品质评价及传感器的筛选.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 6, p. 268, doi. 10.11975/j.issn.1002-6819.2016.06.037

By:

傅润泽;
沈建;
王锡昌;
刘俊荣;
倪锦;
樊文

Publication type:

Article

美拉德反应对刺参性腺酶解物风味的影响.

Published in:

Journal of Shanghai Ocean University, 2023, v. 32, n. 6, p. 1123, doi. 10.12024/jsou.20230204087

By:

张美;
宋荣珍;
林柳;
陶宁萍;
王锡昌

Publication type:

Article

日本高校实验室建设与管理工作启示.

Published in:

Research & Exploration in Laboratory, 2017, v. 36, n. 8, p. 255

By:

蓝蔚青;
谢晶;
陈江华;
王锡昌;
殷曦敏;
周颖越

Publication type:

Article

大型仪器设备平台建设现状与运行建议.

Published in:

Research & Exploration in Laboratory, 2016, v. 35, n. 1, p. 261

By:

张晶晶;
殷曦敏;
王锡昌;
周颖越;
康永锋

Publication type:

Article

鳀鱼营养成分分析与评价.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 41, doi. 10.13982/j.mfst.1673-9078.2022.3.0706

By:

凌胜男;
刘特元;
陈雪叶;
王红丽;
王锡昌;
施文正

Publication type:

Article

冷链流通中温度波动对冷冻南美白对虾持水性及质构特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 208, doi. 10.13995/j.cnki.11-1802/ts.034947

By:

李桢桢;
尹明雨;
王锡昌

Publication type:

Article

南极磷虾油氧化稳定性及调控方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 310, doi. 10.7506/spkx1002-6630-20220706-055

By:

林柳;
曹振海;
陶宁萍;
苗军舰;
王锡昌

Publication type:

Article

NaCl对水产制品品质的影响及减盐调控技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 260, doi. 10.7506/spkx1002-6630-20220529-347

By:

黄诗钰;
施文正;
王锡昌;
姜晴晴

Publication type:

Article

水产品肌肉组织微观结构变化及其检测方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 278, doi. 10.7506/spkx1002-6630-20220528-344

By:

李桢桢;
尹明雨;
王红丽;
王锡昌

Publication type:

Article

鳙鱼头汤中微/纳胶粒的体外消化特性及加工条件的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 43, doi. 10.7506/spkx1002-6630-20220101-002

By:

林柳;
李晓朋;
曹振海;
陶宁萍;
王锡昌;
邓尚贵

Publication type:

Article

食品中鲜味的来源及其评价方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 338, doi. 10.7506/spkx1002-6630-20210831-405

By:

俞铮;
葛小通;
张佳汇;
王芳;
李晓燕;
刘太昂;
王锡昌

Publication type:

Article

解冻方式对养殖暗纹东方鲀持水性及质构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 56, doi. 10.7506/spkx1002-6630-20210531-358

By:

邱泽慧;
郑尧;
王锡昌

Publication type:

Article

抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及质构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 22, doi. 10.7506/spkx1002-6630-20210610-137

By:

史羽瑶;
郑尧;
王红丽;
邱泽慧;
王锡昌

Publication type:

Article

冻融循环过程中冷冻罗非鱼片呈味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 269, doi. 10.7506/spkx1002-6630-20201203-048

By:

韩昕苑;
樊震宇;
从娇娇;
余婷婷;
于立志;
周纷;
王锡昌

Publication type:

Article

冷冻水产品冷链流通过程中品质变化及调控技术研究进展 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 293, doi. 10.7506/spkx1002-6630-20200721-281

By:

韩昕苑;
樊震宇;
从娇娇;
姜晴晴;
王锡昌

Publication type:

Article

水产品贮运过程中货架期预测的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 261, doi. 10.7506/spkx1002-6630-20200603-038

By:

王红丽;
王锡昌;
施文正;
周纷;
王玥科

Publication type:

Article

两种养殖模式大黄鱼肌肉营养价值评价及主体风味物质差异性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 220, doi. 10.7506/spkx1002-6630-20190513-133

By:

张艳霞;
谢成民;
周纷;
张凌;
姜纪伟;
王玥科;
王锡昌

Publication type:

Article

原味沙拉酱的营养评价与关键风味成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 253, doi. 10.7506/spkx1002-6630-20190305-055

By:

张彩霞;
奚印慈;
柳泽琢也;
周纷;
尹明雨;
牛琛;
王锡昌

Publication type:

Article

冰鲜大黄鱼不同副产物中滋味成分差异分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 193, doi. 10.7506/spkx1002-6630-20181008-034

By:

周纷;
张艳霞;
张龙;
张彩霞;
姜纪伟;
陶宁萍;
王锡昌

Publication type:

Article

白姑鱼和小黄鱼肉中挥发性风味物质的鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 206, doi. 10.7506/spkx1002-6630-20180901-001

By:

张晶晶;
王锡昌;
施文正

Publication type:

Article

鱼类加工副产物的食用化及其在鱼肉重组制品中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 295, doi. 10.7506/spkx1002-6630-20180508-117

By:

周纷;
张艳霞;
张龙;
侯春宇;
张彩霞;
陶宁萍;
王锡昌

Publication type:

Article

灵芝三萜的研究与应用进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 309, doi. 10.7506/spkx1002-6630-20180201-021

By:

刘维;
虎虓真;
朱莉;
甘建红;
卢瑛;
陶宁萍;
王锡昌;
许长华

Publication type:

Article

不同冻结方式对草鱼肉挥发性成分的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 229, doi. 10.7506/spkx1002-6630-201814034

By:

康翠翠;
施文正;
方林;
王锡昌

Publication type:

Article

冻结方式对不同部位草鱼呈味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 199, doi. 10.7506/spkx1002-6630-201812031

By:

方林;
施文正;
刁玉段;
王锡昌;
汪之和

Publication type:

Article

肉品中的蛋白质氧化机制及其影响因素.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 329, doi. 10.7506/spkx1002-6630-201805048

By:

袁凯;
张龙;
谷东陈;
吴娜;
陶宁萍;
王锡昌;
李钰金;
刘远平

Publication type:

Article