Works by 谢纯良

Results: 9

不同食用菌水提物与醇提物活性成分含量及抗氧化活性分析.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 40, doi. 10.12161/j.issn.1005‐6521.2025.02.006

By:

刘梦晨;
张琳;
黄橙紫;
张皓越;
彭源德;
谢纯良;
周映君;
朱作华;
龚文兵;
胡颂平

Publication type:

Article

定向引入 N‐糖基化位点促进芳基醇氧化酶热稳定性及底物亲和力.

Published in:

Food Research & Development, 2024, v. 45, n. 7, p. 165, doi. 10.12161/j.issn.1005‐6521.2024.07.023

By:

曹查;
朱作华;
龚文兵;
周映君;
谢纯良;
彭源德

Publication type:

Article

黑曲霉固态发酵对金银花多酚类物质释放及增效作用.

Published in:

Food Research & Development, 2023, v. 45, n. 22, p. 23, doi. 10.12161/j.issn.1005-6521.2023.22.004

By:

王懿文;
谢纯良;
朱作华;
周映君;
龚文兵;
饶力群;
彭国平;
李双祁;
颜少慰;
彭源德;
汪启明

Publication type:

Article

莓茶多酚、黄酮、黄酮醇类组分含量及抑菌分析.

Published in:

Food Research & Development, 2022, v. 43, n. 19, p. 79, doi. 10.12161/j.issn.1005-6521.2022.19.010

By:

冯湘沅;
杨琦;
谢纯良;
成莉凤;
郑科;
刘志远;
段盛文;
彭源德

Publication type:

Article

不同温度条件下湘西苞谷酸发酵过程主要营养品质变化.

Published in:

China Brewing, 2019, v. 38, n. 1, p. 49, doi. 10.11882/j.issn.0254-5071.2019.01.010

By:

朱作华;
石志刚;
谢纯良;
龚文兵;
严理;
肖坤成;
杨山河;
胡镇修;
彭源德

Publication type:

Article

植物基食品中多酚的生物转化及生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 319, doi. 10.7506/spkx1002-6630-20230720-223

By:

林登蕃;
郑志豪;
周映君;
龚文兵;
朱作华;
严理;
胡镇修;
彭源德;
谢纯良

Publication type:

Article

红曲霉发酵对罗布麻多酚物质含量及种类的影响.

Published in:

Food & Machinery, 2025, n. 2, p. 128, doi. 10.13652/j.spjx.1003.5788.2024.81169

By:

周心怡;
李晓春;
周映君;
谢纯良;
陈金军

Publication type:

Article

制备工艺对菌丝复合材料抗压性能的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 3, p. 301, doi. 10.11975/j.issn.1002-6819.202408230

By:

张皓越;
黄橙紫;
彭源德;
周映君;
龚文兵;
谢纯良

Publication type:

Article

传统与接种发酵泡菜的微生物菌群及品质差异研究进展.

Published in:

China Brewing, 2025, v. 44, n. 2, p. 20, doi. 10.11882/j.issn.0254-5071.2025.02.004

By:

刘诗美;
温岚;
林登蕃;
周映君;
朱作华;
龚文兵;
严理;
胡镇修;
彭源德;
苏小军;
谢纯良

Publication type:

Article