Works by 祝超智

Results: 19

藜麦蛋白 Pickering 乳液替代脂肪对牛肉丸冻融稳定性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 13, p. 48, doi. 10.12161/j.issn.1005‐6521.2024.13.007

By:

崔悦;
杨棚辉;
李晓丹;
刘锞琳;
马长明;
许龙;
祝超智;
王可;
余小领

Publication type:

Article

基于极差分析法、主成分分析与模糊数学法的沙茶烤水牛肉工艺优化.

Published in:

Food Research & Development, 2020, v. 41, n. 18, p. 91, doi. 10.12161/j.issn.1005-6521.2020.18.016

By:

郝婉名;
祝超智;
赵改名;
张继才;
韩广星;
李苗云;
柳艳霞

Publication type:

Article

青海高原型牦牛不同部位肉的品质差异研究.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 60, doi. 10.12161/j.issn.1005-6521.2020.13.010

By:

赵改名;
王可;
祝超智;
田玮;
郝婉名;
张文华;
黄金涛;
马进寿

Publication type:

Article

中低档牛肉产品的市场现状及产品研发方向.

Published in:

Food Research & Development, 2018, v. 39, n. 19, p. 212, doi. 10.3969/j.issn.1005-6521.2018.19.038

By:

祝超智;
赵改名;
李苗云;
柳艳霞;
崔文明

Publication type:

Article

畜禽动物油甘油二酯的酶法制备及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 266, doi. 10.7506/spkx1002-6630-20230115-120

By:

祝超智;
郭旗;
赵泽鑫;
王卫飞;
崔文明;
许龙;
赵改名;
李航

Publication type:

Article

基于顶空气相离子迁移色谱对鸭肉腥味特征物质的鉴定.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 247, doi. 10.7506/spkx1002-6630-20220420-257

By:

赵改名;
王森;
祝超智;
孙灵霞;
王壮壮;
王兴辉;
谢伟

Publication type:

Article

肉类蛋白质消化性影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 349, doi. 10.7506/spkx1002-6630-20210622-260

By:

祝超智;
陈画;
田玮;
崔文明;
赵改名;
参木友

Publication type:

Article

发酵时间对半干型发酵牛肉干品质及蛋白质构象的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 45, doi. 10.7506/spkx1002-6630-20201019-173

By:

赵改名;
焦阳阳;
祝超智;
李佳麒;
李珊珊;
银峰;
张文华

Publication type:

Article

滚揉腌制对牛肉盐水火腿品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 72, doi. 10.7506/spkx1002-6630-20190627-365

By:

赵改名;
银峰;
祝超智;
焦阳阳;
李珊珊;
李佳麒;
王可;
祝远魁

Publication type:

Article

自然发酵腊肉中细菌的分离鉴定及其发酵特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 161, doi. 10.16429/j.l009-7848.2023.07.017

By:

张秋会;
孟高歌;
王啥;
刘昶;
崔文明;
王小鹏;
祝超智;
赵改名

Publication type:

Article

猪副产物中锌原卟啉形成差异分.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 288

By:

段盛杰;
赵改名;
祝超智;
白雪原;
王兴辉;
崔文明;
许龙;
刘涵飞

Publication type:

Article

NaCl 对热诱导牛肉肌原纤维蛋白氧化及消化率的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 14, p. 77

By:

祝超智;
陈画;
张秋会;
许龙;
余小领;
赵改名;
祁兴山

Publication type:

Article

信阳黑猪腊肉的微生物多样性分析及优势菌分离鉴定.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 14, p. 59

By:

崔文明;
杨书婷;
张秋会;
祝超智;
李苗云;
赵改名;
柳艳霞

Publication type:

Article

冰温贮藏期间淀粉添加对水滑肉品质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 8, p. 290, doi. 10.11975/j.issn.1002-6819.202312140

By:

柳艳霞;
于家欢;
赵改名;
李苗云;
孙灵霞;
祝超智;
王齐;
刘纯

Publication type:

Article

特色腊肉源细菌发酵剂对发酵牛肉品质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 151, doi. 10.13386/j.issn1002-0306.2023040222

By:

张秋会;
孟高歌;
王晗;
曹淑萍;
崔文明;
祝超智;
赵改名;
李付强

Publication type:

Article

牛血红蛋白肽的酶解工艺优化及其亚铁螯合物结构、稳定性研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 75, doi. 10.13386/j.issn1002-0306.2023040048

By:

祝超智;
温耀涵;
许龙;
张秋会;
王兴辉;
赵改名;
韩广星

Publication type:

Article

卡拉胶和谷氨酰胺转氨酶对熏煮杏鲍菇牛肉香肠品质特性的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 12, p. 238, doi. 10.13982/j.mfst.1673-9078.2024.12.1280

By:

候建彪;
祝超智;
白雪原;
李璇;
郭旗;
赵改名;
郝建刚

Publication type:

Article

腊肉源酵母菌对发酵牛肉品质特性的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 4, p. 55, doi. 10.13982/j.mfst.1673-9078.2024.4.1589

By:

张秋会;
孟高歌;
王晗;
曹淑萍;
崔文明;
祝超智;
赵改名;
李付强

Publication type:

Article

新疆褐牛不同部位肉品质特性差异分析.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 2, p. 261, doi. 10.13982/j.mfst.1673-9078.2021.2.0631

By:

赵改名;
张桂艳;
茹昂;
李佳麒;
祝超智;
乃比江;
刘建明

Publication type:

Article