Works by 贾洪锋

Results: 12

基于 GC-MS分析不同复热方式对黑椒香肠品质及挥发性风味物质的影响.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 202, doi. 10.3969/j.issn.1000-9973.2025.06.028

By:

林丹;
潘秀娟;
任柯印;
何炯;
贾洪锋;
朱楠;
何莲

Publication type:

Article

不同解冻方式对煎制牛排品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 3, p. 76, doi. 10.12161/j.issn.1005‐6521.2025.03.011

By:

倪呈;
贾洪锋;
张振宇;
张佳敏;
张淼;
旷云璐

Publication type:

Article

葡萄叶粉在水饺皮中的应用研究.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 159, doi. 10.12161/j.issn.1005-6521.2019.23.028

By:

甘巧;
贾洪锋;
汤思忆;
赵谢;
邓红

Publication type:

Article

基于高效液相色谱法的麻辣火锅底料辣度分级模型建立及其在熬煮过程中的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 233, doi. 10.7506/spkx1002-6630-20190929-356

By:

杨莉;
张淼;
贾洪锋;
涂梦婕;
黄英;
宋璐杉;
严利强

Publication type:

Article

烫煮后麻辣火锅底料汤底及食材中辣椒素类物质的迁移变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 304, doi. 10.7506/spkx1002-6630-20181228-335

By:

杨莉;
贾洪锋;
宋璐杉;
黄英;
张淼

Publication type:

Article

基于 GC-IMS结合多元统计方法研究掺入不同比例玉米油对橄榄辣椒油风味的影响.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 50, doi. 10.3969/j.issn.1000-9973.2024.10.009

By:

杨芳;
王珍妮;
谭雨婷;
姚坤龙;
贾洪锋

Publication type:

Article

基于模糊数学感官评价法优化香辣牛肉牛肝菌酱工艺及游离氨基酸分析.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 66, doi. 10.3969/j.issn.1000-9973.2024.04.011

By:

罗秀群;
孙光城;
林丹;
许程剑;
袁灿;
何莲;
贾洪锋

Publication type:

Article

鸡丁微波烹饪工艺优化及其挥发性风味物质分析.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6171

By:

林丹;
吴宝珠;
冷朝杰;
贾洪锋;
易宇文;
许程剑;
杨杰;
何彦霖

Publication type:

Article

电子舌结合顶空固相微萃取-气相色谱-串联质谱法分析四川 5 种泡辣椒风味物质.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 7, p. 2236

By:

张淼;
刘佳;
肖富权;
黄佳;
贾洪锋

Publication type:

Article

４种品牌银鳕鱼品质分析与比较.

Published in:

Food & Machinery, 2023, n. 5, p. 150, doi. 10.13652/j.spjx.1003.5788.2022.80577

By:

封池;
张淼;
胡俊生;
贾洪锋

Publication type:

Article

基于GC-IMS结合多元统计方法对不同品种植物油制备的辣椒油风味品质的比较

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 10, p. 338, doi. 10.13982/j.mfst.1673-9078.2024.10.0985

By:

杨芳;
王逊城;
贾洪锋;
许程剑;
袁海彬

Publication type:

Article

煎制成熟度对牛排挥发性风味物质及感官的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 305, doi. 10.13995/j.cnki.11-1802/ts.034344

By:

黄佳;
倪呈;
贾洪锋;
杨倩;
张振宇;
张淼

Publication type:

Article