Works by 莫海珍

Results: 13

高光谱成像在鱼肉品质无损检测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 329, doi. 10.7506/spkx1002-6630-20180129-392

By:

王慧;
何鸿举;
刘璐;
马汉军;
刘玺;
莫海珍;
刘儒彪;
潘润淑;
康壮丽;
朱明明;
赵圣明;
王正荣

Publication type:

Article

蒸汽爆破甘薯渣粉对小麦粉粉质及饼干品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 60, doi. 10.7506/spkx1002-6630-201823010

By:

梁新红;
冯龙斐;
王田林;
孙俊良;
冉军舰;
刘本国;
莫海珍

Publication type:

Article

羊骨脂质的组成分析.

Published in:

China Oils & Fats, 2023, v. 48, n. 1, p. 32, doi. 10.19902/j.cnki.zgyz.1003-7969.210616

By:

吕爽;
刘倩;
李红波;
张小勇;
徐丹;
苏从毅;
胡梁斌;
莫海珍

Publication type:

Article

富硒平菇菌种筛选、发酵优化及菌丝特性评价.

Published in:

Journal of Food Science & Biotechnology, 2024, v. 43, n. 6, p. 75, doi. 10.12441/spyswjs.20231015001

By:

张文婧;
刘欢;
李红波;
莫海珍;
刘振彬

Publication type:

Article

香菇多糖基凝胶面膜的制备及其性能研究.

Published in:

Journal of Shaanxi University of Science & Technology, 2024, v. 42, n. 3, p. 46

By:

王雯婷;
谢素雅;
吕爽;
刘振彬;
胡梁斌;
姚丽珊;
莫海珍;
李红波

Publication type:

Article

预处理工艺对香菇品质的影响规律研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 133, doi. 10.3969/j.issn.1000-9973.2025.02.019

By:

李欣宜;
李红波;
莫海珍;
刘振彬;
胡梁斌;
徐丹;
张珈祎;
姚丽姗

Publication type:

Article

基于火候和配方调控的香菇基素鲍鱼制备工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 122, doi. 10.3969/j.issn.1000-9973.2024.04.020

By:

向富坤;
王露;
姚丽姗;
崔震昆;
李红波;
胡梁斌;
莫海珍

Publication type:

Article

香菇柄贡菜牛肉酱制作工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 110, doi. 10.3969/j.issn.1000-9973.2024.02.016

By:

王露;
姚丽姗;
徐丹;
崔震昆;
李红波;
胡梁斌;
莫海珍

Publication type:

Article

湿法消解-电感耦合等离子体发射光谱法检测富硒豆类中硒蛋白含量.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 19, p. 7520

By:

贾玮;
周媛媛;
许牡丹;
石琳;
莫海珍;
张浩;
夏曾润;
祁蒙

Publication type:

Article

秀丽隐杆线虫在真菌毒素毒理学研究中的应用进展.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 3, p. 1, doi. 10.16433/j.1673-2383.202312270001

By:

周湘宜;
胡梁斌;
莫海珍;
周威;
姚丽姗;
徐丹

Publication type:

Article

铁盐对阪崎肠杆菌的杀菌效应研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 4, p. 9, doi. 10.16433/j.1673-2383.2022.04.002

By:

冯程远;
徐丹;
王猷胜;
彭姝瑞;
莫海珍;
李红波;
胡梁斌

Publication type:

Article

菌菇肉类炖煮菜肴滋味品质特征解析及评价模型构建.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 272, doi. 10.13386/j.issn1002-0306.2024050156

By:

刘嘉辛;
杨平;
王康宇;
刘岳;
Chisoro, PRINCE;
黄蜂;
李红波;
莫海珍;
张春晖

Publication type:

Article

κ-卡拉胶在共溶质场中的凝胶形成机制及在 3D 打印中的应用进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 380, doi. 10.13386/j.issn1002-0306.2024030334

By:

阮美茸;
刘振彬;
哈思宇;
曾育成;
汤燕华;
李红波;
胡梁斌;
莫海珍

Publication type:

Article