Works by 车振明

Results: 14

超高压结合壳聚糖涂膜处理对鲜切胡萝卜丝品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 9, p. 30, doi. 10.12161/j.issn.1005‐6521.2024.09.005

By:

陈燕;
毕秀芳;
代雨杉;
黄瑞;
车振明

Publication type:

Article

鲜切胡萝卜的加工技术研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 213, doi. 10.12161/j.issn.1005-6521.2023.14.032

By:

陈燕;
毕秀芳;
焦文成;
代雨杉;
车振明

Publication type:

Article

豆腐柴中功能性成分提取及产品开发的研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 7, p. 209, doi. 10.12161/j.issn.1005-6521.2021.07.033

By:

陈磊;
周忠雨;
王晓琼;
毕秀芳;
邢亚阁;
车振明

Publication type:

Article

山苍子精油对白假丝酵母菌细胞膜屏障影响的机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 29, doi. 10.7506/spkx1002-6630-20220802-021

By:

孙月;
曾朝懿;
李梓钰;
熊海波;
林籽汐;
车振明;
唐洁

Publication type:

Article

外源添加氨基酸对郫县豆瓣模拟体系感官及特征风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 283, doi. 10.7506/spkx1002-6630-20200802-025

By:

孙文佳;
王雪梅;
李亚隆;
王瑶;
周兴桃;
车振明;
刘平

Publication type:

Article

基于适配体杂交链式反应检测郫县豆瓣中黄曲霉毒素B1.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 301, doi. 10.7506/spkx1002-6630-20190903-037

By:

黄玉坤;
璇, 陶;
坤, 邵;
冲, 王;
王力均;
车振明;
陈祥贵

Publication type:

Article

郫县豆瓣智能后发酵工艺优化及品质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 166, doi. 10.7506/spkx1002-6630-20190906-086

By:

刘平;
王雪梅;
向琴;
孙文佳;
李亚隆;
李佳釔;
陈志伟;
车振明

Publication type:

Article

不同产地鲜辣椒发酵郫县豆瓣的品质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 213, doi. 10.7506/spkx1002-6630-20190610-102

By:

王雪梅;
孙文佳;
李亚隆;
胡超琼;
李佳釔;
车振明;
刘平

Publication type:

Article

郫县豆瓣自然与恒温后熟发酵工艺对比分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 138, doi. 10.7506/spkx1002-6630-20190324-299

By:

谢思;
赵晓燕;
杨舒郁;
刘庆;
吉礼;
刘平;
林洪斌;
车振明;
丁文武

Publication type:

Article

郫县豆瓣挥发性物质变化规律及特征香气物质形成机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 259, doi. 10.7506/spkx1002-6630-20190104-050

By:

林洪斌;
毕小朋;
方佳兴;
刘燕;
刘平;
丁文武;
车振明;
何强

Publication type:

Article

郫县豆瓣酱风味成分的全二维气相色谱- 飞行时间质谱分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 261, doi. 10.7506/spkx1002-6630-20180330-419

By:

李伟丽;
袁旭;
刘玉淑;
伍小宇;
唐勇;
林洪斌;
刘平;
丁文武;
车振明;
吴韬

Publication type:

Article

响应面法优化郫县豆瓣中有机酸的提取工艺及 HPLC定量分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 286, doi. 10.7506/spkx1002-6630-20180125-320

By:

于筱雨;
方佳兴;
向琴;
车振明;
刘平;
林洪斌

Publication type:

Article

热与超声波对多聚半乳糖醛酸酶的钝化动力学.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 90, doi. 10.7506/spkx1002-6630-201819015

By:

毕秀芳;
陈丽伊;
赵彩霞;
车振明

Publication type:

Article

电子鼻鉴定米曲霉生长繁殖可行性研究.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 9, p. 2169

By:

柳琳;
徐坤俐;
陈广川;
赵波;
车振明;
张立实;
唐勇

Publication type:

Article