Works by 白卫东

Results: 89

微波复热对竹笋鸡汤品质的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 107

By:

赵培静;
冯浩森;
李湘銮;
蓝碧峰;
董浩;
白卫东

Publication type:

Article

酸笋微生物与风味形成研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 91

By:

冯浩森;
李湘銮;
冯爱军;
赵文红;
钱敏;
白卫东;
曾晓房

Publication type:

Article

顶空固相微萃取-气相色谱-质谱法分析脐橙中挥发性成分.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 17, p. 231

By:

潘奕丞;
钱敏;
赵培静;
白卫东;
姜浩;
潘思轶;
赵文红;
陈铎

Publication type:

Article

固相萃取-超高效液相色谱-串联质谱法同时检测食品中的烟酰胺单核苷酸 α、β 异构体和烟酰胺腺嘌呤二核苷酸.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 15, p. 206

By:

黄莹涓;
曾军;
白卫东;
董浩

Publication type:

Article

不同制曲方式对豉香型白酒酒曲生产过程中挥发性风味成分的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 14, p. 105

By:

张智超;
李志溥;
苏泽佳;
梁景龙;
白卫东;
费永涛;
赵文红;
陈少平

Publication type:

Article

麻竹笋营养成分、风味物质和功能组分的研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 13, p. 1

By:

李莹;
董浩;
白卫东;
李湘銮;
李焱鑫;
钱敏

Publication type:

Article

砂仁多糖提取及其生物活性研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 232

By:

陈淇;
李湘銮;
曾晓房;
白卫东;
肖更生;
何其;
罗东辉;
董浩

Publication type:

Article

发酵食品中氨基甲酸乙酯的形成途径及消减策略研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 14, p. 4551

By:

李焱鑫;
黄晓媛;
白卫东;
赵文红;
董浩;
钱敏

Publication type:

Article

调方式对不同肉及其制品中杂环胺的影响概述.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 8, p. 2974

By:

徐燕;
梁俭;
马吉娜;
吴金涛;
李依妮;
刘嘉颖;
梁韵文;
苏泉龙;
白卫东;
曾晓房;
董浩

Publication type:

Article

天然抗氧化物质对肉制品中杂环胺生成的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 19, p. 6804

By:

钟宇;
吴金涛;
黄俊源;
何昀桐;
冼燕萍;
曾晓房;
白卫东;
董浩

Publication type:

Article

微生物对低钠干腌马鮫鱼风味的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 227, doi. 10.16429/j.1009-7848.2023.05.023

By:

麦锐杰;
潘奕丞;
黄沛麟;
吴思亮;
杨娟;
白卫东

Publication type:

Article

HPLC-Q-OrbiWap-HRMS方法检测广式烧鹅中7种非极性杂环胺.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 295, doi. 10.16429/j.1009-7848.2022.10.032

By:

董浩;
黄俊源;
何附桐;
冼燕萍;
白卫东;
曾晓房片

Publication type:

Article

柚果多糖对斜带石斑鱼脂肪沉积和肝脏健康的影响.

Published in:

Feed Research, 2024, v. 47, n. 22, p. 52, doi. 10.13557/j.cnki.issn1002-2813.2024.22.010

By:

张潇潇;
孙梓祯;
邬颖欣;
刘祎帆;
白卫东;
吴锦辉;
邹翠云

Publication type:

Article

畜禽肉类预制菜肴全链条风险因子研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 365, doi. 10.13386/j.issn1002-0306.2024030021

By:

李莹;
钱敏;
曾晓房;
白卫东;
吴清平;
杨小鹃;
董浩

Publication type:

Article

白酒酿造中乳酸乙酯调控的研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 20, p. 209, doi. 10.12161/j.issn.1005‐6521.2024.20.026

By:

钟婧威;
刘功良;
屈春云;
曹荣冰;
白卫东

Publication type:

Article

毛细管气相色谱法分析米香型白酒发酵液中高级醇.

Published in:

Food Research & Development, 2024, v. 45, n. 20, p. 183, doi. 10.12161/j.issn.1005‐6521.2024.20.023

By:

王宏;
钟婧威;
张敏倩;
白卫东;
刘功良

Publication type:

Article

竹笋活性成分及其营养功能研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 10, p. 203, doi. 10.12161/j.issn.1005-6521.2024.10.027

By:

李欣琪;
李湘銮;
张鹰;
钱敏;
白卫东;
赵文红

Publication type:

Article

肉桂活性成分, 功效及递送体系研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 10, p. 196, doi. 10.12161/j.issn.1005-6521.2024.10.026

By:

刘婕琳;
刘功良;
李南薇;
黄星源;
白卫东;
肖更生;
王宏

Publication type:

Article

猴头菇多糖功能活性及新产品开发的研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 9, p. 212, doi. 10.12161/j.issn.1005‐6521.2024.09.028

By:

姜依晴;
黎倍秀;
郑文雄;
杨榕琳;
于立梅;
李湘銮;
曾晓房;
白卫东;
董浩

Publication type:

Article

余甘果的生物活性物质及其功效研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 1, p. 211, doi. 10.12161/j.issn.1005-6521.2023.01.031

By:

张琳;
吴晓雯;
王宏;
白卫东;
肖更生;
胡海娥;
李学莉;
赵文红

Publication type:

Article

莲子心中甾醇提取工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 2, p. 123, doi. 10.12161/j.issn.1005-6521.2022.02.018

By:

梁娇;
张鹰;
刘晓彤;
赵文红;
钱敏;
白卫东

Publication type:

Article

不同食品基质中杂环胺的检测技术研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 19, p. 204, doi. 10.12161/j.issn.1005-6521.2020.19.036

By:

李海霞;
黄俊源;
何昀桐;
白卫东;
曾晓房;
董浩

Publication type:

Article

超声波辅助提取青梅有机酸及其成分分析.

Published in:

Food Research & Development, 2020, v. 41, n. 12, p. 140, doi. 10.12161/j.issn.1005-6521.2020.12.023

By:

凌志洲;
夏雨;
曾荣;
鲁旺旺;
白卫东;
白永亮

Publication type:

Article

植物提取物在肉制品中的应用研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 215, doi. 10.12161/j.issn.1005-6521.2019.19.039

By:

廖志强;
于立梅;
陈海光;
白卫东;
曾晓房;
孙为正;
李晓明

Publication type:

Article

天麻贮藏保鲜与加工利用研究进展.

Published in:

Storage & Process, 2024, n. 12, p. 138, doi. 10.3969/j.issn.1009-6221.2024.12.018

By:

姜浩;
区少碧;
沈灿钿;
张沐棠;
章舒慧;
仇全雷;
梁娜娜;
白卫东

Publication type:

Article

陈皮牛肉预制菜品质的研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 135, doi. 10.3969/j.issn.1000-9973.2024.06.021

By:

钱敏;
李焱鑫;
梁杰强;
董浩;
赵文红;
白卫东;
毕思远

Publication type:

Article

基于 UPLC-Q-TOF-MS法分析陈皮中的化学成分.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 166, doi. 10.3969/j.issn.1000-9973.2024.04.028

By:

黄晓媛;
李焱鑫;
董浩;
赵文红;
白卫东;
钱敏;
毕思远

Publication type:

Article

响应面法优化猴头菇虾仁辣椒酱工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 125, doi. 10.3969/j.issn.1000-9973.2024.03.021

By:

严康玲;
于立梅;
白卫东;
曾晓房;
肖更生;
董浩

Publication type:

Article

柚子桂花酱的工艺优化及风味研究.

Published in:

China Condiment, 2023, v. 48, n. 12, p. 124, doi. 10.3969/j.issn.1000-9973.2023.12.019

By:

蔡秀岑;
李美玲;
任文彬;
汪薇;
姜浩;
赵文红;
白卫东

Publication type:

Article

微波-超声辅助乳清分离蛋白糖基化工艺优化.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 104, doi. 10.3969/j.issn.1000-9973.2023.10.016

By:

林泽钳;
白卫东;
刘巧瑜;
曾晓房;
陈海光;
郭文山

Publication type:

Article

蜂蜜接合酵母及后发酵对黑糯米酒风味的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 24, p. 301, doi. 10.11975/j.issn.1002-6819.2020.24.035

By:

费永涛;
姜弘佳;
胡方正;
彭立影;
刘功良;
白卫东;
肖更生

Publication type:

Article

鸡肉防腐保鲜方法及鲜度检测新技术研究进展.

Published in:

China Food Additives, 2024, v. 35, n. 7, p. 209, doi. 10.19804/j.issn1006-2513.2024.7.026

By:

郑文雄;
杨榕琳;
高泽欣;
古盛辉;
刘晓璇;
白卫东;
任文彬

Publication type:

Article

γ-癸内酯的生物合成途径及产量提升策略研究进展.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 9, p. 379, doi. 10.13982/j.mfst.1673-9078.2024.9.1059

By:

胡均鹏;
陈荣桥;
梁明;
冼燕萍;
吴玉銮;
白卫东;
侯向昶

Publication type:

Article

改进QuEChERS-气相色谱-质谱法测定不同脂肪含量牛奶中19种酯类风味物质.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 281, doi. 10.13982/j.mfst.1673-9078.2024.3.0440

By:

梁明;
胡均鹏;
陈荣桥;
冼燕萍;
吴玉銮;
白卫东;
戴航;
侯向昶

Publication type:

Article

香蕉果酒带皮发酵对其品质和挥发性香气成分的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 2, p. 284, doi. 10.13982/j.mfst.1673-9078.2024.2.0241

By:

费永涛;
周洁莹;
肖志如;
余淑琪;
黄一鹤;
刘功良;
白卫东;
余元善;
卢楚强;
陈从贵

Publication type:

Article

豉香型白酒微生物的研究进展.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 1, p. 319, doi. 10.13982/j.mfst.1673-9078.2024.1.1441

By:

苏泽佳;
熊若冰;
梁景龙;
费永涛;
白卫东;
赵文红

Publication type:

Article

黄芩苷降脂机制及其生物利用度改善方法的研究进展.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 5, p. 318, doi. 10.13982/j.mfst.1673-9078.2023.5.0731

By:

辛璇;
李晓凤;
王靖宇;
汪薇;
白卫东

Publication type:

Article

萌发苦荞粉的加工和消化特性分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 236, doi. 10.13982/j.mfst.1673-9078.2022.9.1235

By:

白永亮;
谢静;
李托雯;
王海燕;
田天娥;
白卫东

Publication type:

Article

模拟冷链下叉烧小笼包的品质变化.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 5, p. 136, doi. 10.13982/j.mfst.1673-9078.2022.5.0775

By:

汤阳春;
高彤;
欧阳浩基;
吴春梅;
白卫东;
刘晓艳;
白永亮

Publication type:

Article

姜黄素药食特性及应用综述.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 4, p. 363, doi. 10.13995/j.cnki.11-1802/ts.039522

By:

姜浩;
张沐棠;
吴柳清;
陈颖;
陈椰娜;
温锦培;
齐鹤鸣;
白卫东

Publication type:

Article

外源物质对低盐罗非鱼糜蛋白构象及体外消化特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 80, doi. 10.13386/j.issn1002-0306.2023030125

By:

刘晓艳;
叶月华;
白卫东;
钱敏;
刘巧瑜;
欧佰侨;
谭梓健

Publication type:

Article

蜜生假丝酵母 LGL-2 发酵油菜蜂花粉酵素工艺优化及品质评价.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 159, doi. 10.13386/j.issn1002-0306.2023020277

By:

廖湘;
邓俊霞;
白卫东;
肖更生;
赖秋萍;
王宏;
刘功良

Publication type:

Article

响应面法优化猴头菇戚风配方工艺研究.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 234, doi. 10.13386/j.issnl002-0306.2023010037

By:

严康玲;
于立梅;
白卫东;
曾晓房;
肖更生;
董浩

Publication type:

Article

柠檬蜂蜜酒发酵工艺优化及风味物质分析.

Published in:

China Brewing, 2024, v. 43, n. 12, p. 237, doi. 10.11882/j.issn.0254-5071.2024.12.035

By:

涂世伟;
陈泽敏;
白卫东;
赵文红;
周朝晖;
高苏娟

Publication type:

Article

国产酿造酱油二次沉淀研究进展.

Published in:

China Brewing, 2024, v. 43, n. 12, p. 21, doi. 10.11882/j.issn.0254-5071.2024.12.004

By:

陈伟波;
温雪秋;
刘威;
白卫东

Publication type:

Article

不同酶制剂及酒曲组合对米香型白酒品质的影响.

Published in:

China Brewing, 2024, v. 43, n. 3, p. 201, doi. 10.11882/j.issn.0254-5071.2024.03.032

By:

孙海芩;
刘功良;
赵文红;
白卫东;
梁景龙

Publication type:

Article

橄榄果酒发酵工艺优化与挥发性风味物质分析.

Published in:

China Brewing, 2023, v. 42, n. 10, p. 214, doi. 10.11882/j.issn.0254-5071.2023.10.034

By:

王宏;
黄炳旗;
刘功良;
肖更生;
赵文红;
李学莉;
白卫东

Publication type:

Article

12 种市售豉香型白酒挥发性风味物质的分析.

Published in:

China Brewing, 2023, v. 42, n. 8, p. 234, doi. 10.11882/j.issn.0254-5071.2023.08.038

By:

苏泽佳;
卢斌;
李志溥;
熊若冰;
白卫东;
梁景龙;
赵文红

Publication type:

Article

岭南地区米香型白酒特征风味物质分析研究.

Published in:

China Brewing, 2023, v. 42, n. 5, p. 171, doi. 10.11882/j.issn.0254-5071.2023.05.026

By:

屈春云;
余洁瑜;
刘功良;
白卫东;
肖更生;
田茂秀;
王敏

Publication type:

Article

白酒酒曲微生物菌群对其风味形成影响研究进展.

Published in:

China Brewing, 2023, v. 42, n. 5, p. 22, doi. 10.11882/j.issn.0254-5071.2023.05.004

By:

梁敏华;
赵文红;
白卫东;
余元善;
卢楚强;
陈从贵;
费永涛

Publication type:

Article