Works by 田怀香

Results: 36

可减弱豆腥味酵母菌的筛选及其在豆渣饮料中的应用.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 175, doi. 10.12161/j.issn.1005-6521.2022.17.024

By:

陈臣;
田同辉;
刘政;
李立;
何晓葳;
于海燕;
马新新;
田怀香

Publication type:

Article

高达奶酪及其风味的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 16, p. 190, doi. 10.12161/j.issn.1005-6521.2022.16.024

By:

陈臣;
田同辉;
于海燕;
黄娟;
袁海彬;
田怀香

Publication type:

Article

高产脂肪酶乳酸菌的筛选及其对切达干酪内酯类化合物形成的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 7, p. 11, doi. 10.7506/spkx1002-6630-20240828-218

By:

田怀香;
黄宁炜;
葛畅;
杨睿;
于海燕;
陈臣

Publication type:

Article

发酵食品中微生物相互作用与风味品质塑造的研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20240808-069

By:

陈臣;
莫海文;
于海燕;
田怀香;
葛畅

Publication type:

Article

不同乳酸菌对发酵芸豆乳风味特征的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 180, doi. 10.7506/spkx1002-6630-20240302-005

By:

于海燕;
敖婷;
廖晗雪;
陈臣;
田怀香

Publication type:

Article

脂肪替代物对低脂再制奶酪品质的影响及其品质提升策略研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 250, doi. 10.7506/spkx1002-6630-20231122-171

By:

田怀香;
付金鹭;
于海;
陈臣;
娄新曼

Publication type:

Article

分子模拟在环糊精包合反应中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 406, doi. 10.7506/spkx1002-6630-20221115-181

By:

黄娟;
李陶婷;
于海燕;
陈臣;
袁海彬;
田怀香

Publication type:

Article

粮油制品中酸腐味的形成机制及控制研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 405, doi. 10.7506/spkx1002-6630-20221018-167

By:

黄娟;
杨孟菲;
于海燕;
陈臣;
娄新曼;
袁海彬;
田怀香

Publication type:

Article

杏仁中的香气化合物及其风味品质影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 320, doi. 10.7506/spkx1002-6630-20220905-053

By:

陈臣;
周洁;
周琦;
娄新曼;
于海燕;
袁海彬;
田怀香

Publication type:

Article

蛋白质-香气化合物结合作用的研究方法及影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 178, doi. 10.7506/spkx1002-6630-20220603-035

By:

陈臣;
周琪琪;
于海燕;
娄新曼;
李永;
田怀香

Publication type:

Article

基于感官评价、GC-IMS和GC-MS的中式酸凝奶酪挥发性风味比较.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 228, doi. 10.7506/spkx1002-6630-20221013-124

By:

陈臣;
田同辉;
刘政;
于海燕;
袁海彬;
田怀香

Publication type:

Article

气味与滋味间相互作用对食品风味感知影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 259, doi. 10.7506/spkx1002-6630-20220515-194

By:

田怀香;
郑国茂;
于海燕;
陈臣;
娄新曼

Publication type:

Article

纤维素基材料在风味物质包埋和控释中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 353, doi. 10.7506/spkx1002-6630-20220425-325

By:

田怀香;
李伟;
于海燕;
陈臣;
黄娟;
娄新曼;
李永;
袁海彬

Publication type:

Article

调味品减盐增鲜的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 375, doi. 10.7506/spkx1002-6630-20220403-032

By:

于海燕;
刘新广;
李永;
田怀香

Publication type:

Article

环糊精超分子自组装包合机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 3, p. 258, doi. 10.7506/spkx1002-6630-20211224-287

By:

黄娟;
杨宇;
于海燕;
陈臣;
田怀香

Publication type:

Article

果酒中香气化合物的生物转化与调控机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 36, doi. 10.7506/spkx1002-6630-20220412-131

By:

田怀香;
熊娟涓;
于海燕;
陈臣;
娄新曼

Publication type:

Article

基于GC-MS、GC-O及电子鼻评价不同加工方式对乳扇风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 108, doi. 10.7506/spkx1002-6630-20200719-254

By:

陈臣;
刘政;
黄轲;
于海燕;
田怀香

Publication type:

Article

3-甲基丁醛对奶酪坚果风味的贡献及其生物合成的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 228, doi. 10.7506/spkx1002-6630-20190401-001

By:

陈臣;
周文雅;
袁佳杰;
于海燕;
田怀香

Publication type:

Article

高效液相色谱-串联飞行时间质谱高通量筛查生鲜乳中兽药残留.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 295, doi. 10.7506/spkx1002-6630-201822045

By:

田怀香;
何玉洁;
周兴鑫;
郑小平;
何亚斌;
于海燕;
陈臣

Publication type:

Article

不同环境温度条件酿制的传统黄酒的滋味特征差异分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 361, doi. 10.16429/j.1009-7848.2024.04.034

By:

于海燕;
吴世琪;
王晓雨;
陈臣;
田怀香

Publication type:

Article

益生菌包埋前沿技术及其研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 384, doi. 10.16429/j.1009-7848.2023.01.037

By:

陈臣;
张晓丛;
袁海彬;
于海燕;
黄娟;
田怀香

Publication type:

Article

指纹图谱技术在生鲜乳掺假检测中的研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5837

By:

田怀香;
陈彬;
孙学锋;
于海燕;
陈臣

Publication type:

Article

食品风味协同作用研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 3, p. 663

By:

陈臣;
袁佳杰;
杨仁琴;
于海燕;
田怀香

Publication type:

Article

黄酒微生物及其与风味形成关系的研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4856

By:

陈臣;
刘洋;
田怀香;
于海燕

Publication type:

Article

黄酒中苦味物质形成机制研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4864

By:

于海燕;
谢静茹;
解铜;
田怀香

Publication type:

Article

原核生物转录调控研究技术及进展.

Published in:

Biotechnology Bulletin, 2022, v. 38, n. 10, p. 54, doi. 10.13560/j.cnki.biotech.bull.1985.2021-1384

By:

陈臣;
黄芝阳;
于海燕;
袁海彬;
田怀香

Publication type:

Article

肉苁蓉和西洋参的乙醇提取液及回收乙醇中 5 种农药残留转移规律研究.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 21, p. 279, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240826003

By:

陆智;
田怀香;
于海燕;
李亚贤

Publication type:

Article

奶酪中挥发性硫化物的风味贡献、检测方法及其生物合成调控的研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5779

By:

陈臣;
聂航鑫;
于海燕;
黄娟;
娄新曼;
田怀香

Publication type:

Article

多种保健食品原料无机砷含量及加工过程中迁移规律研究.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 18, p. 7451

By:

李延川;
田怀香;
于海燕;
陆智

Publication type:

Article

植物蛋白在植物基奶酪中的应用研究进展.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 17, p. 17, doi. 10.11975/j.issn.1002-6819.202402092

By:

田怀香;
程娟;
陈臣;
于海燕;
袁海彬;
娄新曼

Publication type:

Article

不同提取方式对萱草花中酚类物质及抗氧化活性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 20, p. 303, doi. 10.11975/j.issn.1002-6819.2021.20.034

By:

田怀香;
陈霜;
陈小燕;
于海燕;
黄娟;
袁海彬;
陈臣

Publication type:

Article

生鲜乳中兽药残留的快速筛查与风险预警体系构建.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 7, p. 324, doi. 10.11975/j.issn.1002-6819.2020.07.038

By:

田怀香;
陈彬;
于海燕;
周兴鑫;
陈臣

Publication type:

Article

高活性益生菌酵素粉的制备及工艺优化.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 11, p. 330, doi. 10.11975/j.issn.1002-6819.2019.11.038

By:

田怀香;
徐晓琳;
于海燕;
陈臣

Publication type:

Article

盐胁迫协同抗坏血酸对芸豆萌发富集 γ-氨基丁酸的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 8, p. 213, doi. 10.13982/j.mfst.1673-9078.2023.8.1037

By:

于海燕;
廖晗雪;
陈臣;
田怀香

Publication type:

Article

内酯类化合物在食品中的风味贡献及形成机制.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 5, p. 337, doi. 10.13982/j.mfst.1673-9078.2022.5.0954

By:

于海燕;
姚文倩;
陈臣;
袁海彬;
黄娟;
娄新曼;
田怀香

Publication type:

Article

豆浆中豆腥味影响因素及消除方法的研究进展.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 10, p. 340, doi. 10.13982/j.mfst.1673-9078.2021.10.0105

By:

田怀香;
何晓蔵;
李立;
于海燕;
马新新;
陈臣

Publication type:

Article