Works by 田洪磊

Results: 17

九蒸九制对滇黄精呈香品质及抗氧化活性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 70, doi. 10.12161/j.issn.1005-6521.2025.01.010

By:

黄靖;
胡利利;
何婉莺;
王鹏;
张润光;
田洪磊;
詹萍;
耿敬章

Publication type:

Article

基于 HS-SPME-GC-MS 技术的香葱油挥发性成分解析.

Published in:

Food Research & Development, 2018, v. 39, n. 17, p. 111, doi. 10.3969/j.issn.1005-6521.2018.17.021

By:

张德莉;
田洪磊;
詹萍;
耿秋月;
张芳;
席嘉佩;
牛文婧

Publication type:

Article

新疆不同地区传统马奶酒挥发性物质差异性分析.

Published in:

Food Research & Development, 2018, v. 39, n. 8, p. 131, doi. 10.3969/j.issn.1005-6521.2018.08.023

By:

王泽盛;
田洪磊;
王鹏;
张芳;
未志胜

Publication type:

Article

烹饪方式对烤羊排脂肪酸组成及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 143, doi. 10.7506/spkx1002-6630-20231226-228

By:

李凯旋;
王璇;
刘洋;
王鹏;
王金花;
田洪磊;
谢建春

Publication type:

Article

感官评价联合GC-MS与OPLS-DA解析加热温度对椒麻鸡赋味汤料呈香品质影响规律.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 127, doi. 10.7506/spkx1002-6630-20231127-221

By:

马雪莲;
王鹏;
耿敬章;
田洪磊;
颜海燕;
何婉莺;
詹萍

Publication type:

Article

基于GC-IMS结合多元统计方法分析炸制时间对花椒调味油挥发性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 279, doi. 10.7506/spkx1002-6630-20210429-417

By:

倪瑞洁;
詹萍;
田洪磊

Publication type:

Article

猕猴桃中关键香气组分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 118, doi. 10.7506/spkx1002-6630-20200831-406

By:

赵玉;
詹萍;
王鹏;
田洪磊

Publication type:

Article

基于GC-MS、DSA结合PLSR研究羊脂处理方式对热反应体系风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 194, doi. 10.7506/spkx1002-6630-20190528-341

By:

马雪平;
詹萍;
田洪磊;
未志胜;
李凯旋

Publication type:

Article

椒麻鸡赋味汤料制备中主要基料对香气品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 230, doi. 10.7506/spkx1002-6630-20190126-335

By:

耿秋月;
田洪磊;
詹萍;
王鹏;
席嘉佩;
姬云云;
王永晓

Publication type:

Article

大果阿魏石油醚提取物成分分析及其对胃黏膜保护作用的评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 159, doi. 10.7506/spkx1002-6630-20180220-177

By:

仲超逸;
田洪磊;
詹萍;
王鹏;
周文杰

Publication type:

Article

基于 GC-MS 结合化学计量学方法探究特征清香味辣椒粉的香气特点.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 162, doi. 10.7506/spkx1002-6630-20180313-166

By:

王永晓;
詹萍;
田洪磊;
席嘉佩;
姬云云;
耿秋月

Publication type:

Article

基于感官模糊综合评价法与价值工程评价法的市售烤羊肉质量分析评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 60, doi. 10.7506/spkx1002-6630-20180108-082

By:

席嘉佩;
詹萍;
田洪磊;
王鹏;
未志胜

Publication type:

Article

丙烯醛氧化修饰对核桃蛋白结构和乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 43, doi. 10.7506/spkx1002-6630-201820007

By:

孙领鸽;
王丹丹;
毛晓英;
詹萍;
田洪磊

Publication type:

Article

基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 222, doi. 10.7506/spkx1002-6630-201810034

By:

周文杰;
张芳;
王鹏;
詹萍;
田洪磊

Publication type:

Article

基于SPME-GC-MS和PCA的不同萃取头对新疆烤羊肉香气成分萃取效果比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 234, doi. 10.7506/spkx1002-6630-201810036

By:

席嘉佩;
詹萍;
田洪磊;
王鹏;
耿秋月;
王永晓;
张芳;
姬云云

Publication type:

Article

黄精对麦曲微生物群落结构及其功能基因的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 56, doi. 10.13386/j.issn1002-0306.2023030131

By:

张国泰;
贺思桥;
蒙倩倩;
芦润青;
唐菁雯;
向琴;
耿敬章;
田洪磊

Publication type:

Article

基于文的料酒研究现状分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 378, doi. 10.13386/j.issnl002-0306.2023030163

By:

贺思桥;
张国泰;
芦润青;
唐菁雯;
向琴;
耿敬章;
田洪磊

Publication type:

Article