Works by 臧明伍

Results: 33

屠宰过程中滩羊胴（屠）体表面微生物污染水平的变化.

Published in:

Food Research & Development, 2023, v. 44, n. 2, p. 151, doi. 10.12161/j.issn.1005-6521.2023.02.022

By:

邹昊;
臧明伍;
乔晓玲;
白京;
李贺楠;
史宇璇;
吴嘉佳;
徐晨晨

Publication type:

Article

二萜类化合物在肉类食品保鲜防腐中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 282, doi. 10.7506/spkx1002-6630-20230723-256

By:

剡槿熙;
臧明伍;
刘贺;
徐晨晨;
史宇璇;
白京;
赵燕;
郝静怡;
张亚茹

Publication type:

Article

植物乳杆菌体外发酵藜麦水不溶性膳食纤维对肠道菌群及产短链脂肪酸的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 138, doi. 10.7506/spkx1002-6630-20230913-116

By:

刘心仪;
陈孟涵;
李培实;
张东东;
任媛媛;
史晨杉;
臧明伍;
张爱霞;
韩俊华;
吴荣荣

Publication type:

Article

畜禽肝脏食用品质特征及调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 283, doi. 10.7506/spkx1002-6630-20230516-152

By:

张哲奇;
臧明伍;
王守伟;
张凯华;
赵燕;
李丹;
李笑曼;
赵冰;
张顺亮;
赵建生;
张成格乐;
张志超

Publication type:

Article

磷脂分子调控畜禽肉品质研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 303, doi. 10.7506/spkx1002-6630-20231225-207

By:

张凯华;
臧明伍;
王守伟;
张哲奇;
李丹;
李笑曼;
郝蕊

Publication type:

Article

干制南美白对虾贮藏过程中的肌原纤维蛋白氧化、滋味变化及其相关性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 180, doi. 10.7506/spkx1002-6630-20221017-155

By:

岳宜静;
臧明伍;
刘海杰;
成晓瑜;
赵欣;
王乐

Publication type:

Article

即食肉丸短期贮藏过程中脂质氧化产物与挥发性风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 244, doi. 10.7506/spkx1002-6630-20220801-007

By:

潘晓倩;
张顺亮;
臧明伍;
赵冰;
王守伟;
李素;
刘梦;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
付晓航

Publication type:

Article

基于非靶向代谢组学分析牛肉干法成熟过程代谢产物的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 249, doi. 10.7506/spkx1002-6630-20220629-328

By:

刘梦;
张顺亮;
臧明伍;
赵冰;
朱宁;
李素;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
王守伟

Publication type:

Article

拉曼光谱快速测定冷冻猪肉酸价和过氧化值.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 301, doi. 10.7506/spkx1002-6630-20220422-286

By:

白京;
臧明伍;
乔晓玲;
赵建生;
邹昊;
吴嘉佳;
徐晨晨;
史宇璇;
王守伟;
赵燕

Publication type:

Article

Mg<sup>2+</sup>对羊肉肌原纤维蛋白结构和凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 109, doi. 10.7506/spkx1002-6630-20211220-230

By:

李思蕾;
王守伟;
赵冰;
臧明伍;
李思宁;
唐善虎

Publication type:

Article

姜黄素联合乙二胺四乙酸对荧光假单胞菌的光动力灭活作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 8, doi. 10.7506/spkx1002-6630-20211127-335

By:

王洋;
赵瑜玲;
陈孟涵;
张锦锦;
臧明伍;
赵紫华;
郝建雄;
韩俊华

Publication type:

Article

牛肉干法成熟过程挥发性风味物质的变化规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 279, doi. 10.7506/spkx1002-6630-20211108-093

By:

刘梦;
张顺亮;
臧明伍;
赵冰;
黄卉佳;
朱宁;
李素;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
王守伟

Publication type:

Article

基于科技创新成果现状的我国食品产业科技创新能力分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 345, doi. 10.7506/spkx1002-6630-20211210-123

By:

李笑曼;
王文月;
臧明伍;
张辉;
柏雨岑;
李静红;
袁恺;
李丹;
张凯华;
张哲奇

Publication type:

Article

我国食品科技创新力量布局现状与发展建议.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 336, doi. 10.7506/spkx1002-6630-20220412-142

By:

王文月;
臧明伍;
张辉;
柏雨岑;
李静红;
王道营;
袁恺;
李丹

Publication type:

Article

东盟食品安全标准协调与监管一体化现状研究.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 320, doi. 10.7506/spkx1002-6630-20211001-001

By:

李笑曼;
臧明伍;
李丹;
张凯华;
张哲奇;
王守伟

Publication type:

Article

加工工艺对酱牛肉蛋白质结构和水分分布的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 74, doi. 10.7506/spkx1002-6630-20210322-263

By:

李素;
王守伟;
朱宁;
吴倩蓉;
陈松;
臧明伍;
赵冰;
张顺亮;
乔晓玲1,*，;
潘晓倩;
刘梦;
刘博文

Publication type:

Article

国内外素肉监管法规标准对比分析与借鉴.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 298, doi. 10.7506/spkx1002-6630-20210420-271

By:

张凯华;
臧明伍;
赵洪静;
李丹;
张哲奇;
李笑曼;
张顺亮;
赵冰;
王守伟

Publication type:

Article

卤牛肉贮藏过程中气味活性化合物变化及异味分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 240, doi. 10.7506/spkx1002-6630-20201217-208

By:

潘晓倩;
周慧敏;
李素;
张顺亮;
赵冰;
刘梦;
朱宁;
吴倩蓉;
王守伟;
乔晓玲;
臧明伍;
刘博文

Publication type:

Article

微发酵对牛肉干风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 232, doi. 10.7506/spkx1002-6630-20200910-110

By:

刘梦;
陈松;
张顺亮;
赵冰;
潘晓倩;
周慧敏;
乔晓玲;
臧明伍;
李素;
朱宁;
吴倩蓉

Publication type:

Article

GC-MS 结合电子鼻分析复热对亚油酸-木糖- 半胱氨酸体系挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 166, doi. 10.7506/spkx1002-6630-20191027-298

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article

微波复热时间对预制猪肉饼过熟味、脂肪氧化和水分分布特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 50, doi. 10.7506/spkx1002-6630-20190816-173

By:

张凯华;
臧明伍;
张哲奇;
李丹;
李笑曼;
陈文华

Publication type:

Article

中国香港食用农产品供应及监管经验借鉴.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 281, doi. 10.7506/spkx1002-6630-20190331-397

By:

张凯华;
臧明伍;
王守伟;
李丹;
张哲奇;
李笑曼

Publication type:

Article

国内外食源性兴奋剂误服事件分析与法规标准现状.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 280, doi. 10.7506/spkx1002-6630-20190225-

By:

李笑曼;
臧明伍;
王守伟;
李丹;
张凯华;
张哲奇

Publication type:

Article

熟制、高压灭菌和复热对粉蒸肉挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 187, doi. 10.7506/spkx1002-6630-20181009-063

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article

关键工艺对粉蒸肉挥发性特征风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 222, doi. 10.7506/spkx1002-6630-20180727-324

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼;
薛丹丹

Publication type:

Article

水浴复热时间对猪肉糜制品挥发性风味的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 186, doi. 10.7506/spkx1002-6630-20180727-325

By:

张凯华;
臧明伍;
张哲奇;
王守伟;
李丹;
李笑曼

Publication type:

Article

中欧生猪屠宰检验检疫体系对比研究及对我国的启示.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 323, doi. 10.7506/spkx1002-6630-201821048

By:

李丹;
臧明伍;
高胜普;
李笑曼;
张凯华;
王守伟;
张哲奇;
薛丹丹;
张鹏

Publication type:

Article

不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 242, doi. 10.7506/spkx1002-6630-201814036

By:

张凯华;
臧明伍;
张哲奇;
李丹;
李笑曼;
王守伟;
陈文华

Publication type:

Article

蒸制时间对粉蒸肉挥发性风味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 205, doi. 10.7506/spkx1002-6630-201812032

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article

酱牛肉加工和杀菌过程中脂肪和气味活性成分变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 357, doi. 10.16429/j.1009-7848.2024.08.033

By:

李素;
王守伟;
臧明伍;
吴倩蓉;
黄卉佳;
张顺亮

Publication type:

Article

可得然胶对肌原纤维蛋白理化和凝胶性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 27, doi. 10.16429/j.1009-7848.2022.03.004

By:

于晶超;
冰叭;
王守伟;
孙承锋;
臧明伍;
张顺亮;
吴倩蓉;
朱宁;
刘博文

Publication type:

Article

宁夏滩羊肉质量属性及与内蒙古羊肉品质差异分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 314, doi. 10.16429/j.1009-7848.2021.09.035

By:

刘文营;
臧明伍;
李享;
张顺亮;
王守伟

Publication type:

Article

中国从发达国家和“一带一路”沿线国家进口食品的食品安全比较研究.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 229, doi. 10.13386/j.issn1002-0306.2023010172

By:

李丹;
臧明伍;
孙学安;
李笑曼;
张凯华;
张哲奇

Publication type:

Article