Works by 胡小松

Results: 30

不同贮藏温度下鸡肉中大肠杆菌 O157:H7 生长预测模型的建立.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3787

By:

石媚;
陈芳;
胡小松;
董丽

Publication type:

Article

射频结合热水浴对接种大肠杆菌酸木瓜的杀菌动力学.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 267, doi. 10.16429/j.1009-7848.2024.12.024

By:

尹毅豪;
孙守清云;
郭超凡;
宋子波;
胡小松;
役易俊;
易俊洁

Publication type:

Article

花色普对D一半乳糖致衰老小鼠认知功能的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 168, doi. 10.16429/j.1009-7848.2023.03.018

By:

王潇;
房子舒;
李媛媛;
胡小松;
张燕

Publication type:

Article

中华传统发酵蔬菜风味轮廓及风味形成研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 373, doi. 10.16429/j.1009-7848.2022.12.036

By:

张诗瑶;
孙饪薇;
刘志佳;
胡小松;
易俊洁

Publication type:

Article

超高压技术用于中式传统卤味制品的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 428, doi. 10.16429/j.1009-7848.2022.07.042

By:

徐菲菲;
胡小松;
薛文通;
吴继红;
劳菲

Publication type:

Article

体外发酵番茄红素的益生元作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 40, doi. 10.16429/j.1009-7848.2022.07.004

By:

岳云双;
周晓璐;
马晨;
胡小松;
陈芳

Publication type:

Article

小米提取物及其消化液的抗氧化和降糖作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 14, doi. 10.16429/j.1009-7848.2021.11.002

By:

尹瑞#;
李星;
胡锦荣;
胡小松;
沈群

Publication type:

Article

葡萄多酚改善高脂饮食诱导的小鼠高血脂及对肠道菌群的调节作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 97, doi. 10.16429/j.1009-7848.2021.07.012

By:

卢烽;
刘凤娇;
胡小松;
张燕

Publication type:

Article

超微粉碎和超高压对大麦若叶理化性质及多酚抗氧化性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 78, doi. 10.13386/j.issn1002-0306.2024040188

By:

袁欣;
朱慧娟;
马玲君;
陈芳;
廖小军;
胡小松;
季俊夫

Publication type:

Article

高压均质技术在果蔬制品中的研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 18, p. 404, doi. 10.13386/j.issn1002-0306.2023100263

By:

石亦璁;
董丽;
陈芳;
张泽群;
崔天琳;
胡小松

Publication type:

Article

不同接种发酵和自然发酵对小米辣品质特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 129, doi. 10.13386/j.issn1002-0306.2023070254

By:

张诗瑶;
肖玥;
王新瑜;
储传奇;
汪涛;
胡小松;
易俊洁

Publication type:

Article

燕窝的营养成分及其功能研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 205, doi. 10.12161/j.issn.1005-6521.2023.14.031

By:

汪楚语;
罗颖华;
胡小松;
陈芳;
董丽

Publication type:

Article

表面增强拉曼光谱在食源性致病菌检测中的应用研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 184, doi. 10.12161/j.issn.1005-6521.2022.17.025

By:

王哲;
陈芳;
董丽;
胡小松

Publication type:

Article

叶绿素对乳酸链球菌生长特性和代谢水平的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 18, p. 1, doi. 10.3969/j.issn.1005-6521.2018.18.001

By:

李媛媛;
欧雅文;
崔羽;
胡小松;
廖小军;
张燕

Publication type:

Article

高静压加工单元操作对草莓汁香气成分的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 1, p. 1, doi. 10.3969/j.issn.1005-6521.2018.01.015

By:

曹霞敏;
王永涛;
廖小军;
胡小松

Publication type:

Article

预处理方式对红枣分段间歇微波耦合热风干燥特性及品质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 7, p. 261, doi. 10.11975/j.issn.1002-6819.2017.07.034

By:

罗东升;
朱玉丽;
王梅;
胡小松;
吴继红

Publication type:

Article

杀菌方式对即食胡萝卜片挥发性风味物质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 9, p. 264, doi. 10.11975/j.issn.1002-6819.2016.09.037

By:

米瑞芳;
刘俊梅;
胡小松;
吴继红

Publication type:

Article

不同加工技术对西瓜汁风味影响研究进展.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 11, p. 310, doi. 10.13982/j.mfst.1673-9078.2023.11.1285

By:

王哲;
董丽;
胡小松;
陈芳

Publication type:

Article

气调贮藏对兰茂牛肝菌呈味物质的影响.

Published in:

Acta Edulis Fungi, 2021, v. 28, n. 6, p. 150, doi. 10.16488/j.cnki.1005-9873.2021.06.019

By:

孙达锋;
胡小松;
张沙沙

Publication type:

Article

基于DNA 条形码UPLC及色度学方法鉴定与评价化橘红.

Published in:

China Journal of Chinese Materia Medica, 2019, v. 44, n. 20, p. 4419, doi. 10.19540/j.cnki.cjemm.20190729.103

By:

芦海生;
李婷;
姜丹;
孙宇峰;
常晓茜;
胡小松;
刘春生

Publication type:

Article

基于DNA条形码、UPLC及色度学方法鉴定与评价化橘红.

Published in:

China Journal of Chinese Materia Medica, 2019, v. 44, n. 19, p. 4419, doi. 10.19540/j.cnki.cjcmm.20190729.103

By:

芦海生;
李婷;
姜丹;
孙宇峰;
常晓茜;
胡小松;
刘春生

Publication type:

Article

基于网络药理学的水蛭活血化瘀的作用机制研究.

Published in:

China Journal of Chinese Materia Medica, 2018, v. 43, n. 9, p. 1901

By:

欧阳罗丹;
胡小松;
牛明;
郜文;
成玉;
王伽伯;
马莉

Publication type:

Article

微酸性电解水-水凝胶体系的构建与应用.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20240716-163

By:

杜炎霖;
田琦;
易俊洁;
胡小松;
江永利

Publication type:

Article

基于粉体稳态化技术的风味物质控释研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 288, doi. 10.7506/spkx1002-6630-20240508-045

By:

袁欣;
王娅茹;
马玲君;
陈芳;
廖小军;
胡小松;
季俊夫

Publication type:

Article

不同高静压的压力处理对豌豆7S、 11S球蛋白形成凝胶的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 153, doi. 10.7506/spkx1002-6630-20230614-117

By:

王雪艳;
李开鑫;
李家豪;
马玲君;
陈芳;
胡小松;
季俊夫

Publication type:

Article

负载辣椒素的巯基改性壳聚糖-玉米醇溶蛋白纳米颗粒制备与稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 8, doi. 10.7506/spkx1002-6630-20220807-085

By:

尹琬婷;
李开鑫;
马玲君;
陈芳;
廖小军;
胡小松;
季俊夫

Publication type:

Article

基于HS-SPME-GC-MS非靶向分析不同发酵小米辣的风味差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 309, doi. 10.7506/spkx1002-6630-20210308-098

By:

叶子;
商智勋;
李美奇;
任洪冰;
屈用函;
胡小松;
易俊洁

Publication type:

Article

食品组学在生物活性化合物营养功能特性研究中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 239, doi. 10.7506/spkx1002-6630-20181130-368

By:

李媛媛;
买梦奇;
胡小松;
张燕

Publication type:

Article

酸性条件下热处理对果胶流变和结构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 40, doi. 10.7506/spkx1002-6630-201812007

By:

郭兴峰;
赵文婷;
廖小军;
胡小松;
王晓;
吴继红

Publication type:

Article

低盐豇豆泡菜预处理工艺优化及贮藏特性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 246, doi. 10.7506/spkx1002-6630-201806038

By:

梁莉;
杜阿如娜;
马涛;
陈芳;
廖小军;
胡小松;
宋弋

Publication type:

Article