Works matching AU 谢晶

Results: 96

晚期癌症患者家属安宁疗护决策支持教育方案的构建和应用研究.

Published in:

Chinese Journal of Nursing, 2025, v. 60, n. 11, p. 1344, doi. 10.3761/j.issn.0254.1769.2025.11.010

By:

陈昌连;
庄淑梅;
曹家燕;
陈希伟;
韩旭亚;
唐昕宇;
谢金晶;
强万敏

Publication type:

Article

内嵌保温板的建筑外墙板保温性能研究.

Published in:

Urbanism & Architecture / Chengshi Jianzhu, 2025, v. 22, n. 497, p. 200, doi. 10.19892/j.cnki.csjz.2025.12.50

By:

赵永强;
高洁;
陈欢欣;
郑志远;
谢晶晶

Publication type:

Article

基于CRISPR/Cas9技术的弓形虫病疫苗研究进展.

Published in:

Chinese Journal of Schistosomiasis Control, 2024, v. 36, n. 5, p. 542, doi. 10.16250/j.32.1374.2024026

By:

吴燕;
张欣;
李瑾;
谢金晶;
王龙江;
孙慧

Publication type:

Article

不同功率三频正交超声辅助冻结处理对大黄鱼品质影响.

Published in:

Journal of Shanghai Ocean University, 2025, v. 34, n. 1, p. 201, doi. 10.12024/jsou.20241104703

By:

杨为昊;
梅俊;
谢晶

Publication type:

Article

生物样品低温存储制冷技术研究进展.

Published in:

Journal of Shanghai Ocean University, 2023, v. 32, n. 6, p. 1109, doi. 10.12024/jsou.20230504181

By:

张安阔;
修吉军;
吴一骁;
谢晶

Publication type:

Article

基于Minitab软件的速冻机内圆漏斗喷嘴结构优化.

Published in:

Journal of Shanghai Ocean University, 2023, v. 32, n. 6, p. 1099, doi. 10.12024/jsou.20230504200

By:

谢晶;
郭珍权;
柳雨嫣;
王金锋;
杨晓燕;
刘彦岑

Publication type:

Article

生物被膜初始黏附调控机制及其在食品品质控制中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 203, doi. 10.7506/spkx1002-6630-20220701-002

By:

熊儒恒;
阎俊;
谢晶

Publication type:

Article

双频超声联合柠檬酸处理对大黄鱼冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 246, doi. 10.7506/spkx1002-6630-20220204-006

By:

朱圣赟;
蓝蔚青;
浦天霆;
赵欣宇;
徐振飞;
谢晶

Publication type:

Article

蓝光协同茴香精油对鲜切苋菜的保鲜机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 290, doi. 10.7506/spkx1002-6630-20210711-112

By:

金思渊;
谢晶

Publication type:

Article

超声-微酸性电解水联合处理对腐败希瓦氏菌的作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 87, doi. 10.7506/spkx1002-6630-20210718-206

By:

蓝蔚青;
赵欣宇;
周大鹏;
莫雅娴;
王彦波;
冯豪杰;
谢晶

Publication type:

Article

基于主成分分析的硝普钠处理对采后荔枝活性氧代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 192, doi. 10.7506/spkx1002-6630-20210421-301

By:

谢晶;
覃子倚;
潘家丽;
李静;
董新红

Publication type:

Article

超声-咖啡酸联合处理对海鲈鱼冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 207, doi. 10.7506/spkx1002-6630-20210219-206

By:

官缘;
蓝蔚青;
孙雨晴;
刘琳;
周大鹏;
谢晶

Publication type:

Article

不同包装方式对芒果低温模拟运输贮藏中品质及代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 227, doi. 10.7506/spkx1002-6630-20201205-063

By:

卫赛超;
谢晶

Publication type:

Article

超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 62, doi. 10.7506/spkx1002-6630-20210118-198

By:

蓝蔚青;
张炳杰;
周大鹏;
莫雅娴;
冯豪杰;
谢晶

Publication type:

Article

优势腐败菌对暗纹东方鲀冷藏期间品质变化影响及致腐能力分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 191, doi. 10.7506/spkx1002-6630-20210131-363

By:

冯豪杰;
蓝蔚青;
臧-宇;
唐书文;
刘大勇;
徐逍;
周大鹏;
谢晶

Publication type:

Article

松油烯-4-醇对荧光假单胞菌抑菌能力及作用机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 30, doi. 10.7506/spkx1002-6630-20201113-143

By:

耿-鸣;
李婷婷;
励建荣;
谢晶;
林洪;
王轰;
申照华;
郭晓华;
劳敏军;
周小敏;
于建洋

Publication type:

Article

基于GC-IMS和化学计量学分析海鲈鱼肉蒸制过程中风味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 270, doi. 10.7506/spkx1002-6630-20201219-221

By:

徐永霞;
白旭婷;
冯媛;
赵洪雷;
李学鹏;
励建荣;
仪淑敏;
谢晶;
郭晓华

Publication type:

Article

海鲈鱼肉蒸制过程中品质及风味特性的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 145, doi. 10.7506/spkx1002-6630-20200809-116

By:

赵洪雷;
冯媛;
徐永霞;
仪淑敏;
李学鹏;
步营;
谢晶;
郭晓华;
励建荣

Publication type:

Article

水产品中冰晶重结晶机理及控制方法的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 343, doi. 10.7506/spkx1002-6630-20200929-356

By:

谭明堂;
王金锋;
晶, 谢

Publication type:

Article

溴麝香草酚蓝/玉米醇溶蛋白指示标签对金枪鱼新鲜度的监测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 226, doi. 10.7506/spkx1002-6630-20201111-110

By:

张星晖;
李婷婷;
励建荣;
于昕睿;
梅佳林;
徐宇辰;
谢晶;
王轰;
王明丽;
申照华;
郭晓华;
劳敏军;
周小敏;
于建洋

Publication type:

Article

蛋白质氧化对肉食用品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 275, doi. 10.7506/spkx1002-6630-20200913-159

By:

胡春林;
谢晶

Publication type:

Article

温度波动对大目金枪鱼低温流通期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 205, doi. 10.7506/spkx1002-6630-20200706-075

By:

蓝蔚青;
刘琳;
肖蕾;
梅俊;
谢晶

Publication type:

Article

冻融循环对大目金枪鱼质构与蛋白质特性变化的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 240, doi. 10.7506/spkx1002-6630-20200316-254

By:

蓝蔚青;
孙雨晴;
肖蕾;
梅俊;
谢晶

Publication type:

Article

水产动物保活运输中环境胁迫应激及生理调控机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 319, doi. 10.7506/spkx1002-6630-20200201-002

By:

谢晶;
王琪

Publication type:

Article

原位合成纳米SiO<sub>x</sub>/溶菌酶/茶多酚/壳聚糖复合保鲜涂膜对海鲈鱼鱼片保鲜性能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 181, doi. 10.7506/spkx1002-6630-20191026-293

By:

武娇;
杨华;
张家涛;
张冉;
孙彤;
谢晶;
郭晓华;
于建洋;
励建荣

Publication type:

Article

不同解冻方式对冷冻竹荚鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 137, doi. 10.7506/spkx1002-6630-20191105-050

By:

王雪松;
谢晶

Publication type:

Article

ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 56, doi. 10.7506/spkx1002-6630-20191112-155

By:

蓝蔚青;
张楠楠;
陈梦玲;
谢晶

Publication type:

Article

暗纹东方鲀低温贮藏期间水分、质地和蛋白质的变化规律.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 21, p. 213, doi. 10.7506/spkx1002-6630-20191008-036

By:

汪经邦;
谢晶;
刘大勇

Publication type:

Article

10 种植物精油对腐生葡萄球菌抑制效果比较及肉桂精油抑菌机制分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 38, doi. 10.7506/spkx1002-6630-20190826-282

By:

蓝蔚青;
刘嘉莉;
翁忠铭;
陈梦玲;
谢晶

Publication type:

Article

包装充氧量对无水活运花鲈鳃组织结构及相关酶活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 269, doi. 10.7506/spkx1002-6630-20190129-380

By:

张玉晗;
谢晶

Publication type:

Article

丁香酚对腐败希瓦氏菌和荧光假单胞菌的抑制机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 1, doi. 10.7506/spkx1002-6630-20190414-181

By:

周倩倩;
方士元;
梅俊;
谢晶

Publication type:

Article

不同减菌化处理方式对暗纹东方鲀冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 210, doi. 10.7506/spkx1002-6630-20190324-308

By:

冯豪杰;
蓝蔚青;
刘大勇;
丛建华;
臧一宇;
唐书文;
周大鹏;
谢晶

Publication type:

Article

牛至精油对腐生葡萄球菌抑制作用机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 46, doi. 10.7506/spkx1002-6630-20190311-131

By:

陈梦玲;
蓝蔚青;
李函笑;
任智楚;
芦子萱;
谢晶

Publication type:

Article

不同冷藏条件下金枪鱼的水分迁移与脂肪酸变化的相关性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 200, doi. 10.7506/spkx1002-6630-20190303-017.

By:

王馨云;
谢晶

Publication type:

Article

牛至精油对荧光假单胞菌的抑制作用及其对冷藏三文鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 215, doi. 10.7506/spkx1002-6630-20190530-380

By:

杨胜平;
章缜;
程颖;
钱韻芳;
谢晶

Publication type:

Article

不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 213, doi. 10.7506/spkx1002-6630-20181113-149

By:

巩涛硕;
蓝蔚青;
王蒙;
谢晶

Publication type:

Article

保护液结合暂养工艺对花鲈无水活运效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 262, doi. 10.7506/spkx1002-6630-20180830-326

By:

张玉晗;
谢晶

Publication type:

Article

基于高通量分析流通方式对大目金枪鱼品质与微生物种群变化影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 178, doi. 10.7506/spkx1002-6630-20180819-190

By:

蓝蔚青;
车旭;
巩涛硕;
张墨言;
孙晓红;
肖蕾;
谢晶

Publication type:

Article

ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 277, doi. 10.7506/spkx1002-6630-20181225-299

By:

郁杰;
谢晶

Publication type:

Article

不同质量分数NaCl和CaCl<sub>2</sub>盐溶液解冻对金枪鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 240, doi. 10.7506/spkx1002-6630-20190303-026

By:

余文晖;
王金锋;
谢晶

Publication type:

Article

模拟物流条件下温度变化对大菱鲆品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 234, doi. 10.7506/spkx1002-6630-20180913-124

By:

尚菲菲;
李婷婷;
杨亚茹;
于海凤;
王当丰;
谢晶;
励建荣

Publication type:

Article

石斑鱼有水活运工艺中温度、盐度的优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 235, doi. 10.7506/spkx1002-6630-20181101-012

By:

吴波;
谢晶

Publication type:

Article

肉桂醛协同超高压处理对牙鲆鱼片冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 225, doi. 10.7506/spkx1002-6630-20180816-170

By:

徐永霞;
尹一鸣;
赵洪雷;
李学鹏;
朱文慧;
李秋莹;
谢晶;
励建荣

Publication type:

Article

解冻方式对鱿鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 94, doi. 10.7506/spkx1002-6630-20181022-246

By:

谭明堂;
谢晶;
王金锋

Publication type:

Article

富马酸钠对荧光假单胞菌群体感应现象及其腐败活性的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 7, doi. 10.7506/spkx1002-6630-20180510-163

By:

孙晓佳;
李婷婷;
赫彬彬;
梅永超;
王当丰;
谢晶;
励建荣

Publication type:

Article

流化冰处理对南美白对虾冰藏期间品质与水分迁移变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 248, doi. 10.7506/spkx1002-6630-20180411-155

By:

蓝蔚青;
胡潇予;
阮东娜;
刘书成;
谢晶

Publication type:

Article

迷迭香复配液对大黄鱼冰藏品质及水分迁移的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 247, doi. 10.7506/spkx1002-6630-20180125-340

By:

张楠楠;
蓝蔚青;
黄夏;
翁忠铭;
谢晶

Publication type:

Article

基于高通量测序分析不同保鲜冰处理对鲈鱼菌群组成与代谢功能的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 234, doi. 10.7506/spkx1002-6630-20180123-314

By:

张皖君;
蓝蔚青;
段贤源;
孙晓红;
谢晶

Publication type:

Article

聚乙烯醇薄膜中茶多酚向水中释放的不同动力学模型比较分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 24, doi. 10.7506/spkx1002-6630-20171128-336

By:

陈晨伟;
许哲玮;
马亚蕊;
谢晶;
张勤军;
唐智鹏;
杨福馨

Publication type:

Article

低温休眠预处理对花鲈无水保活效果的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 221, doi. 10.7506/spkx1002-6630-201823033

By:

张玉晗;
谢晶

Publication type:

Article

Works matching AU 谢 晶

Works matching AU 谢晶