Works by 赵圣明

Results: 14

山楂叶多糖对发酵乳品质及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 73, doi. 10.7506/spkx1002-6630-20181213-159

By:

赵岩岩;
赵圣明;
李帅;
康壮丽;
王正荣;
朱明明;
赵璐;
马汉军;
何鸿举

Publication type:

Article

近红外光谱技术在生鲜禽肉质量检测中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 317, doi. 10.7506/spkx1002-6630-20181119-218

By:

何鸿举;
朱亚东;
王慧;
马汉军;
陈复生;
刘玺;
贾方方;
康壮丽;
刘红;
朱明明;
赵圣明;
王正荣;
刘苏汉

Publication type:

Article

高湿度结合不同温度解冻对猪肉理化及蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 127, doi. 10.7506/spkx1002-6630-20180925-259.

By:

朱明明;
彭泽宇;
鲁森;
马长明;
何鸿举;
王正荣;
马汉军;
康壮丽;
赵圣明

Publication type:

Article

低变温高湿解冻对猪肉理化特性、蛋白热变性及流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 131, doi. 10.7506/spkx1002-6630-20180606-056

By:

朱明明;
彭泽宇;
赵贺开;
康壮丽;
赵圣明;
王正荣;
何鸿举;
马汉军

Publication type:

Article

不同有机酸雾化喷淋处理对鸡胴体表面减菌效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 54, doi. 10.7506/spkx1002-6630-20180411-154

By:

赵圣明;
李宁宁;
尹帅;
马小童;
康壮丽;
朱明明;
王正荣;
何鸿举;
马汉军

Publication type:

Article

发酵酸菜来源乳酸菌的益生特性及其在发酵乳中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 187, doi. 10.7506/spkx1002-6630-20180305-050

By:

赵圣明;
赵岩岩;
马汉军;
潘润淑

Publication type:

Article

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

动态高压微射流辅助提取石榴皮多糖工艺优化及其抗氧化活性.

Published in:

Food Research & Development, 2024, v. 45, n. 13, p. 136, doi. 10.12161/j.issn.1005‐6521.2024.13.019

By:

高岳;
刘玉;
袁欣彤;
胡秋华;
王若雅;
皇甫珊珊;
郭瑞明;
赵圣明

Publication type:

Article

响应面法优化花椒叶多酚提取工艺及其抗氧化活性 .

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 68, doi. 10.12161/j.issn.1005-6521.2022.06.009

By:

高岳;
尹帅三;
袁孝瑞;
刘玉;
袁一博;
赵圣明

Publication type:

Article

低频磁场辅助冻结时间对猪肉理化特性、水分迁移及流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 220, doi. 10.7506/spkx1002-6630-20231122-166

By:

李慧杰;
宗家星;
胡燕燕;
赵圣明;
王慧;
朱明明;
马汉军

Publication type:

Article

地皮菜添加量对鸡胸肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 53, doi. 10.7506/spkx1002-6630-20191031-348

By:

李宁宁;
李钊;
赵圣明;
马汉军;
张文振;
康壮丽;
朱明明;
王正荣;
何鸿举

Publication type:

Article

肉品新型解冻技术及其对蛋白特性影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 303, doi. 10.7506/spkx1002-6630-20190920-259

By:

彭泽宇;
朱明明;
孙红东;
何鸿举;
王正荣;
赵圣明;
康壮丽;
马汉军

Publication type:

Article

苹果渣结合预乳化稻米油对低脂猪肉丸品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 54, doi. 10.7506/spkx1002-6630-20181130-353

By:

王正荣;
阮夏青;
马文涛;
康壮丽;
朱明明;
赵圣明;
马汉军

Publication type:

Article

不同温度处理的大豆分离蛋白乳化大豆油对猪肉糜品质的影响.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 22, p. 8852

By:

魏法山;
高在上;
张涛;
张影;
赵圣明;
康壮丽

Publication type:

Article