Works by 许正宏

Results: 34

酱酒酒醅中普通高温放线菌的筛选及其挥发性物质代谢分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 118, doi. 10.7506/spkx1002-6630-20241116-129

By:

翟威涛;
吴双全;
柴丽娟;
陆震鸣;
张晓娟;
杨阳;
于惠;
叶青青;
田茂玲;
刘晓彤;
毛雪婷;
王松涛;
沈才洪;
许正宏

Publication type:

Article

泸型酒蒸馏过程中基酒挥发性物质变化分析.

Published in:

China Brewing, 2019, v. 38, n. 1, p. 25, doi. 10.11882/j.issn.0254-5071.2019.01.006

By:

徐勇;
蒲秀鑫;
郎召伟;
张晓娟;
王松涛;
沈才洪;
陆震鸣;
许正宏

Publication type:

Article

基于无性繁殖过程的蝙蝠蛾拟青霉循环发酵方法.

Published in:

China Brewing, 2018, v. 37, n. 9, p. 34, doi. 10.11882/j.issn.0254-5071.2018.09.007

By:

Shah, Sayed-Hassan-Raza;
陆震鸣;
李硕硕;
李华祥;
罗志珊;
张晓娟;
史劲松;
许正宏

Publication type:

Article

酱香型白酒第2、3轮次堆积发酵有机酸代谢规律与菌群结构及其相关性解析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 106, doi. 10.7506/spkx1002-6630-20231215-130

By:

黄廷财;
柴丽娟;
时伟;
吴双全;
杨波;
张晓娟;
陆震鸣;
王松涛;
才洪;
许正宏

Publication type:

Article

气相色谱-质谱和电子舌对不同质量等级酱香型白酒的判别分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 329, doi. 10.7506/spkx1002-6630-20230115-117

By:

林先丽;
张晓娟;
李晨;
柴丽娟;
陆震鸣;
许泓瑜;
王松涛;
张宿义;
沈才洪;
史劲松;
许正宏

Publication type:

Article

不同β-葡萄糖苷酶活性乳酸菌发酵豆乳特性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 155, doi. 10.7506/spkx1002-6630-20221108-079

By:

罗悦;
刘瑞山;
王志远;
柴丽娟;
陆震鸣;
史劲松;
张晓娟;
许正宏

Publication type:

Article

不同季节浓香型白酒基酒风味物质差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 164, doi. 10.7506/spkx1002-6630-20220826-320

By:

张竞一;
柴丽娟;
高涛;
蒲春;
张龙云;
张晓娟;
许正宏

Publication type:

Article

壳寡糖对过氧化氢诱导肝细胞损伤的改善作用及机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 136, doi. 10.7506/spkx1002-6630-20220316-174

By:

刘朋;
侯智兴;
茅洪维;
李恒;
龚劲松;
蒋敏;
许泓瑜;
许正宏;
史劲松

Publication type:

Article

基于GC-MS指纹图谱和XGBoost机器学习的泸型基酒贮存时间鉴别.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 310, doi. 10.7506/spkx1002-6630-20211129-354

By:

刘青茹;
孟连君;
张晓娟;
翟伟绩;
柴丽娟;
陆震鸣;
许泓瑜;
王松涛;
张宿义;
沈才洪;
史劲松;
许正宏

Publication type:

Article

乳杆菌有机酸耐受性及发酵果蔬汁性能分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 149, doi. 10.7506/spkx1002-6630-20210112-119

By:

解寒;
刘瑞山;
张晓娟;
冯婧仪;
柴丽娟;
陆震鸣;
史劲松;
许正宏

Publication type:

Article

不同乳酸菌对液态发酵米醋总酸及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 97, doi. 10.7506/spkx1002-6630-20191011-083

By:

邓永建;
陆震鸣;
张晓娟;
柴丽娟;
李信;
余永建;
李华钟;
史劲松;
许正宏

Publication type:

Article

黄酒酵母HO基因的敲除及其对黄酒发酵的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 61, doi. 10.7506/spkx1002-6630-201818010

By:

白梅;
刘双平;
毛健;
韩笑;
周志磊;
邹慧君;
王宗敏;
姬中伟;
许正宏

Publication type:

Article

基于酿造风土的传统酿造技艺及产品品质的科学表达——以中国白酒为例.

Published in:

China Brewing, 2024, v. 43, n. 5, p. 1, doi. 10.11882/J.ISSN.0254-5071.2024.05.001

By:

许正宏;
沈才洪;
胡付照;
陆震鸣

Publication type:

Article

不同品饮温度下虔酒香气组成及感官特征差异研究.

Published in:

China Brewing, 2024, v. 43, n. 1, p. 77, doi. 10.11882/j.issn.0254-5071.2024.01.012

By:

李晨;
王显焕;
张治刚;
张晓娟;
王成新;
王龙;
许正宏

Publication type:

Article

不同来源的苹果醋理化指标、抗氧化活性和风味特性分析.

Published in:

China Brewing, 2023, v. 42, n. 11, p. 40, doi. 10.11882/j.issn.0254-5071.2023.11.007

By:

李雅楠;
张晓娟;
董艳林;
柴丽娟;
陆震鸣;
史劲松;
许正宏

Publication type:

Article

江西赣州和贵州仁怀产地酱香型白酒风味特征差异探究.

Published in:

China Brewing, 2023, v. 42, n. 8, p. 40, doi. 10.11882/j.issn.0254-5071.2023.08.007

By:

林先丽;
王显焕;
危娇;
张晓娟;
许正宏;
张治刚

Publication type:

Article

传统酿造食醋浓缩物的物质基础及生物活性研究进展.

Published in:

Chinese Journal of Bioprocess Engineering, 2025, v. 23, n. 1, p. 107, doi. 10.3969/j.issn.1672-3678.2025.01.014

By:

陆子谕;
张筱铃;
裘轲惠;
汪周丽;
李盈霏;
陆震鸣;
许正宏;
耿燕

Publication type:

Article

沙棘中三砧酸物质的提取及含量测定.

Published in:

Chinese Journal of Bioprocess Engineering, 2023, v. 21, n. 1, p. 50, doi. 10.3969/j.issn.1672-3678.2023.01.006

By:

刘伟;
周龙飞;
李会;
周天;
李强;
史劲松;
许正宏

Publication type:

Article

表面活性剂对纳豆芽胞杆菌产维生素 K2(MK-7)的影响.

Published in:

Chinese Journal of Bioprocess Engineering, 2023, v. 21, n. 1, p. 32, doi. 10.3969/j.issn.1672-3678.2023.01.004

By:

刘珍;
李会;
张晓梅;
史劲松;
许正宏

Publication type:

Article

优化绿色木霉发酵培养基提升真菌几丁质含量.

Published in:

Chinese Journal of Bioprocess Engineering, 2020, v. 18, n. 3, p. 283, doi. 10.3969/j.issn.1672-3678.2020.03.003

By:

李晓鹏;
叶金鹏;
李振星;
钱建瑛;
丁振中;
龚劲松;
李恒;
许正宏;
史劲松

Publication type:

Article

分枝杆菌 LY-1 转化植物甾醇产9α 羟基雄烯二酮的发酵工艺优化.

Published in:

Chinese Journal of Bioprocess Engineering, 2019, v. 17, n. 2, p. 177, doi. 10.3969/j.issn.1672-3678.2019.02.010

By:

王向栋;
李会;
陈志蔚;
蔡兆培;
史劲松;
许正宏

Publication type:

Article

猴头菌粉与 5-氨基水杨酸联用抑制小鼠急性溃疡性结肠炎并提高肠道共生菌 Parabacteroides distasonis 丰度 .

Published in:

Mycosystema, 2021, v. 40, n. 5, p. 1148, doi. 10.13346/j.mycosystema.200276

By:

郭琳;
耿燕;
岳远佳;
任怡琳;
李华钟;
许正宏

Publication type:

Article

蝙蝠蛾拟青霉发酵滤液的成分组成与急性毒性分析.

Published in:

Mycosystema, 2019, v. 38, n. 9, p. 1538, doi. 10.13346/j.mycosystema.190156

By:

张羽;
耿燕;
岳远佳;
任怡琳;
陆震鸣;
徐国华;
许正宏

Publication type:

Article

蝉虫草子实体与发酵菌丝体胞内多糖成分分析.

Published in:

Mycosystema, 2019, v. 38, n. 7, p. 1141, doi. 10.13346/j.mycosystema.190041

By:

淳于彦洁;
陆震鸣;
耿燕;
许泓瑜;
许正宏;
史劲松

Publication type:

Article

烟酰胺核糖激酶在大肠杆菌中的高效异源表达、酶学特性分析和发酵工艺探究

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 50, doi. 10.13995/j.cnki.11-1802/ts.038432

By:

毛歆安;
龚劲松;
苏畅;
李恒;
徐国强;
许正宏;
史劲松

Publication type:

Article

瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 143, doi. 10.13995/j.cnki.11-1802/ts.038613

By:

黄浩伦;
陆震鸣;
柴丽娟;
张晓娟;
许泓瑜;
李信;
史劲松;
许正宏

Publication type:

Article

丁酸梭菌高密度发酵及产孢条件优化.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 24, p. 107, doi. 10.13995/j.cnki.11-1802/ts.038657

By:

汪乐盛;
李科;
方莎莎;
钱巧;
李恒;
许正宏;
许泓瑜

Publication type:

Article

采用实时荧光定量PCR 法检测大曲中的3 种高温放线菌.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 300, doi. 10.13995/j.cnki.11-1802/ts.038920

By:

陈政;
柴丽娟;
张晓娟;
许泓瑜;
史劲松;
王松涛;
张宿义;
沈才洪;
许正宏;
陆震鸣

Publication type:

Article

不同乳酸菌发酵燕麦浆的营养特性和风味品质分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 10, p. 205, doi. 10.13995/j.cnki.11-1802/ts.035986

By:

刘瑞山;
罗悦;
李雅楠;
张晓娟;
许正宏

Publication type:

Article

三种单萜对皿式培养樟芝三萜合成的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 9, p. 78, doi. 10.13995/j.cnki.11-1802/ts.035457

By:

李心阳;
罗志珊;
耿燕;
任怡琳;
许泓瑜;
史劲松;
陆震鸣;
许正宏

Publication type:

Article

醋酸发酵阶段添加不同类型高温大曲对食醋风味品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 100, doi. 10.13995/j.cnki.11-1802/ts.035536

By:

马嘉艺;
黄浩伦;
刘孟春;
熊羊城;
张晓娟;
柴丽娟;
陆震鸣;
许正宏

Publication type:

Article

乳酸菌发酵乳蛋白水解物对 RAW264. 7 细胞氧化损伤的保护作用.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 3, p. 86, doi. 10.13995/j.cnki.11-1802/ts.035619

By:

候智兴;
李恒;
蒋敏;
钱建瑛;
闫建国;
卢俭;
许正宏;
史劲松

Publication type:

Article

大肠杆菌合成烟酰胺单核苷酸途径构建及发酵工艺研究.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 8, doi. 10.13995/j.cnki.11-1802/ts.035020

By:

程琳;
龚劲松;
HALL, Michael;
苏畅;
徐国强;
许正宏;
史劲松

Publication type:

Article

基于代谢组学分析理性强化三羧酸循环提高L-丝氨酸产量.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 1, doi. 10.13995/j.cnki.11-1802/ts.034996

By:

陈剑;
张晓梅;
史劲松;
许正宏

Publication type:

Article