Works matching AU 邓尚贵

Results: 49

气相色谱-离子迁移谱法与电子鼻联用对金鲳鱼粗脂肪特征挥发性化合物表征及分析.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 10, p. 43, doi. 10.19812/j.nki.jfq11-5956/ts.20250303002

By:

王钰翔;
张吉祥;
赵晨阳;
潘佳宇;
吴非凡;
叶锦明;
应晓国;
邓尚贵;
马路凯

Publication type:

Article

基于 TMT 标记的定量蛋白质组学分析超低温冷冻对小黄鱼肌肉差异蛋白质的影响.

Published in:

Journal of Zhejiang University (Science Edition), 2025, v. 52, n. 3, p. 312, doi. 10.3785/j.issn.1008-9497.2025.03.003

By:

许丹;
马新悦;
郑斌;
邓尚贵;
张小军

Publication type:

Article

利用生物阻抗无损测定养殖活大黄鱼组分.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 281, doi. 10.7506/spkx1002-6630-20231027-222

By:

李增蔚;
陆晶红;
余梦海;
吴杰;
杨敏;
梁艳;
邓尚贵;
袁鹏翔

Publication type:

Article

基于组织蛋白酶催化的不冻液冻结中华管鞭虾中肌原纤维蛋白氧化分析 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 71, doi. 10.7506/spkx1002-6630-20220708-083

By:

许丹;
韩悦;
郑斌;
邓尚贵;
陈雪昌;
张小军

Publication type:

Article

鳙鱼头汤中微/纳胶粒的体外消化特性及加工条件的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 43, doi. 10.7506/spkx1002-6630-20220101-002

By:

林柳;
李晓朋;
曹振海;
陶宁萍;
王锡昌;
邓尚贵

Publication type:

Article

乳杆菌发酵提高坛紫菜的抗氧化和抑制糖脂代谢关键酶活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 162, doi. 10.7506/spkx1002-6630-20210405-047

By:

董玉婷;
蔡宏浩;
李志朋;
郑明静;
姜泽东;
倪辉;
邓尚贵;
李清彪

Publication type:

Article

南极磷虾油对硫酸葡聚糖钠盐诱导溃疡性结肠炎小鼠的抗氧化作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 156, doi. 10.7506/spkx1002-6630-20200831-417

By:

周晓玲;
相兴伟;
周宇芳;
郑斌;
邓尚贵;
廖妙飞;
闻正顺

Publication type:

Article

低温等离子体对中华管鞭虾（Solenocera crassicorni）菌相变化及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 141, doi. 10.7506/spkx1002-6630-20200929-368

By:

胡晓梦;
陈静;
邓尚贵;
胡嘉惠

Publication type:

Article

觥鱼预制菜炒制过程中氨基酸代谢物的差异.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 362, doi. 10.16429/j.1009-7848.2024.12.033

By:

许丹;
陈云云;
朱剑;
沈飪力;
张小军;
邓尚贵

Publication type:

Article

盐渍凡纳滨对虾抗菌肽PV-M7对副溶血性弧菌的抑菌活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 182, doi. 10.16429/j.1009-7848.2024.05.014

By:

戴静怡;
金日天;
林蓉;
翁武银;
邓尚贵;
杨尚

Publication type:

Article

双低油菜籽分离蛋白提取方法对其功能性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 140, doi. 10.16429/j.1009-7848.2023.09.015

By:

蒋舒婷;
贺颖;
仇丹;
王亚娟;
邓尚贵

Publication type:

Article

凡纳滨对虾抗菌肽的筛选及与DNA的结合机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 140, doi. 10.16429/j.l009-7848.2023.07.015

By:

王铭遥;
郑明静;
任中阳;
石林凡;
邓尚贵;
杨

Publication type:

Article

预炸-复炸工艺对大黄鱼排品质和风味的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 213, doi. 10.16429/j.l009-7848.2023.05.02.2

By:

吕款款;
林慧敏;
邓尚贵;
周小敏

Publication type:

Article

石花菜醇提物提取工艺及抗氧化、抗菌活性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 171, doi. 10.16429/j.1009-7848.2023.01.017

By:

王奇升;
但阿康;
罗海涛;
田永奇;
汪少芸;
邓尚贵

Publication type:

Article

虾肽对MC3T3-E1成骨细胞增殖、分化及矿化的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 116, doi. 10.16429/j.1009-7848.2022.10.013

By:

相兴伟;
邵婉;
舒聪涵;
李锦弘;
陈慧;
邓尚贵;
周宇芳旷

Publication type:

Article

菌菇狭鱈鱼汤加工工艺优化及核昔酸含量的变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 200, doi. 10.16429/j.1009-7848.2021.08.020

By:

徐永霞;
曲诗瑶;
白旭婷;
赵洪雷;
李学鹏叭;
邓尚贵;
王明丽為;
励建荣

Publication type:

Article

分子对接技术筛选鲸鱼肌球蛋白中黄瞟吟氧化酶抑制肽.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 81, doi. 10.16429/j.1009-7848.2021.06.010

By:

赵贵琴;
李婷婷;
宋敏杰;
孙宏;
励建荣;
谢晶;
邓尚贵

Publication type:

Article

大黄鱼鱼油的制备及其理化性质.

Published in:

China Oils & Fats, 2021, v. 46, n. 10, p. 6, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.03.101

By:

赵腾飞;
应晓国;
张宾;
邓尚贵;
马路凯;
朱立学;
程威威;
彭镰心

Publication type:

Article

金线鱼-白鲢鱼混合鱼糜凝胶蛋白质构象和作用力的研究.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8200

By:

于传龙;
王嵬;
乔翠平;
仪淑敏;
王轰;
李学鹏;
励建荣;
邓尚贵

Publication type:

Article

基于信号通路的食品中矿物元素对骨代谢影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 20, p. 7508

By:

贾志慧;
李学鹏;
励建荣;
仪淑敏;
谢晶;
邓尚贵;
王轰;
季广仁

Publication type:

Article

苦味肽抗氧化活性延长食品保鲜.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 2, p. 375

By:

邓尚贵;
余妙灵;
甄兴华;
黄友坤;
朱科桦;
霍建聪;
袁鹏翔;
高元沛;
党亚丽;
关丽萍;
罗成

Publication type:

Article

酶水解苦味肽对大黄鱼白细胞与溶菌酶活性的影响.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 4, p. 892

By:

BLESSING Gwekwe;
李颖杰;
PHARES Choto;
殷小龙;
缪文华;
陈美龄;
林慧敏;
霍健聪;
王立魁;
JAMAL Akida;
曾丽娟;
罗成;
邓尚贵;
王金梅

Publication type:

Article

复合酶解及美拉德反应制备鱿鱼调味品.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 8, p. 1918

By:

陈美龄;
封玲;
李钰琪;
陈小培;
邓尚贵

Publication type:

Article

鳗鱼骨胶原蛋白 ACE 抑制肽的制备及性质研究.

Published in:

South China Fisheries Science, 2022, v. 18, n. 6, p. 137, doi. 10.12131/20210358

By:

邵燕秋;
黄卉;
李来好;
杨贤庆;
陈胜军;
郝淑贤;
吴燕燕;
岑剑伟;
邓尚贵

Publication type:

Article

发酵鳜鱼营养成分和安全性评价.

Published in:

South China Fisheries Science, 2020, v. 16, n. 3, p. 103, doi. 10.12131/2090247

By:

沈颖莹;
吴燕燕;
李来好;
邓尚贵

Publication type:

Article

发酵鳜鱼营养成分和安全性评价.

Published in:

South China Fisheries Science, 2020, v. 16, n. 2, p. 1, doi. 10.12131/2090247

By:

沈颖莹;
吴燕燕;
李来好;
邓尚贵

Publication type:

Article

蟹风味香肠的工艺优化与品质分析.

Published in:

Acta Agriculturae Zhejiangensis, 2025, v. 37, n. 4, p. 920, doi. 10.3969/j.issn.1004-1524.20240248

By:

朱媛媛;
韩延超;
刘瑞玲;
邓尚贵;
陈慧芝;
房祥军;
吴伟杰;
郜海燕

Publication type:

Article

蓝莓与铁皮石斛叶复合乳酸菌发酵饮料工艺优化与品质分析.

Published in:

Acta Agriculturae Zhejiangensis, 2025, v. 37, n. 3, p. 654, doi. 10.3969/j.issn.1004-1524.20240229

By:

乔慧茹;
房祥军;
吴伟杰;
刘瑞玲;
陈杭君;
邓尚贵;
沙浩;
郜海燕

Publication type:

Article

不同干燥方式对菠萝品质和挥发性风味的影响.

Published in:

Acta Agriculturae Zhejiangensis, 2023, v. 35, n. 5, p. 1168, doi. 10.3969/j.issn.1004-1524.2023.05.21

By:

王晓艳;
韩延超;
吴伟杰;
邓尚贵;
陈杭君;
房祥军;
郜海燕

Publication type:

Article

乳酸菌发酵杨梅果酱工艺优化及其风味成分分析.

Published in:

Acta Agriculturae Zhejiangensis, 2022, v. 34, n. 7, p. 1502, doi. 10.3969/j.issn.1004-1524.2022.07.18

By:

潘旭婕;
刘瑞玲;
邓尚贵;
吴伟杰;
陈杭君;
郜海燕

Publication type:

Article

减振包装对双孢菇采后贮运品质的影响.

Published in:

Acta Agriculturae Zhejiangensis, 2022, v. 34, n. 4, p. 801, doi. 10.3969/j.issn.1004-1524.2022.04.16

By:

陈代良;
韩延超;
吴伟杰;
邓尚贵;
陈杭君;
郜海燕

Publication type:

Article

玫瑰树碱诱导胰腺癌细胞焦亡的机制.

Published in:

Journal of China Medical University, 2023, v. 52, n. 11, p. 965, doi. 10.12007/j.issn.0258‐4646.2023.11.002

By:

曹丹;
陈星;
汤晓燕;
张宇华;
邓尚贵

Publication type:

Article

低温等离子体处理模式对冷藏南美白对虾中假单胞菌的抑菌效果及机制研究.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 5, p. 113, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240117003

By:

胡袭塬;
谢凯;
胡家杰;
邓尚贵;
袁鹏翔

Publication type:

Article

不同冷冻策略下木薯淀粉对龙头鱼鱼糜凝胶品质的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 16, p. 42

By:

杨超;
李铭傲;
赵钰莹;
徐艺;
邓尚贵;
高元沛

Publication type:

Article

加速溶剂萃取-凝胶渗透色谱-气相色谱-串联质谱法测定鱼类中 7 种新型有机污染物.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 112

By:

高卓瑶;
蒋玲波;
邓尚贵;
唐雷鸣;
吴俣;
倪鲁波;
周勇

Publication type:

Article

基于主成分分析的金枪鱼鱼丸加工原料筛选与品质评价.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 24, p. 7941

By:

李欣雨;
凌建刚;
宣晓婷;
康孟利;
林旭东;
王求娟;
邓尚贵

Publication type:

Article

鱿鱼主要组分与酸味研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 24, p. 7859

By:

黄玲;
余梦海;
刘晗慧;
张宁;
邓尚贵;
袁鹏翔

Publication type:

Article

不同产地带鱼高效液相色谱指纹图谱的建立及其聚类分析.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 22, p. 7218

By:

马明珠;
周宇芳;
缪文华;
孟志娟;
廖妙飞;
周小敏;
邓尚贵;
郑斌

Publication type:

Article

傅里叶变换红外光谱法鉴别不同产地带鱼.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 21, p. 6932

By:

马明珠;
周宇芳;
缪文华;
孟志娟;
廖妙飞;
周小敏;
邓尚贵;
郑斌

Publication type:

Article

Limosilactobacillus fermentum FSCBAD033 控制带鱼加工下脚料发酵鱼露中生物胺含量研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 11, p. 3431

By:

杨洋;
杨伟;
邓尚贵;
郑斌;
胡艺;
刘宇;
姜维

Publication type:

Article

低温等离子体对南美白对虾肌肉蛋白质性质和结构的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3083

By:

唐玲玲;
严金红;
徐慧倩;
邓尚贵;
缪文华

Publication type:

Article

抗氧化剂浸泡前处理对冻藏期大黄鱼脂质氧化的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 6, p. 1910

By:

赵腾飞;
应晓国;
邓尚贵;
马路凯;
刘国琴

Publication type:

Article

便携式重金属电化学传感器研制及其在大米重金属检测中的应用.

Published in:

Food & Machinery, 2024, n. 7, p. 37, doi. 10.13652/j.spjx.1003.5788.2023.81285

By:

徐昊阳;
王冉冉;
姚帮本;
陈伟;
邓尚贵;
姚丽

Publication type:

Article

不同熟制程度的大黄鱼肉在冻藏-复热过程中的品质变化.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 138, doi. 10.13386/j.issn1002-0306.2024040459

By:

徐艺;
白俞武;
赵钰莹;
杨超;
邓尚贵;
高元沛

Publication type:

Article

高效降解生物胺乳酸菌的筛选、鉴定及特性研究.

Published in:

China Brewing, 2021, v. 40, n. 7, p. 141, doi. 10.11882/j.issn.0254-5071.2021.07.026

By:

柳佳娜;
张宾;
刘宇;
邓尚贵;
周小敏;
姜维

Publication type:

Article

赤道鱿鱼（Dosidicus gigas）超声辅助法脱酸.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 1, p. 182, doi. 10.13982/j.mfst.1673-9078.2025.1.1526

By:

黄玲;
王浩天;
李新怡;
杨敏;
邓尚贵;
袁鹏翔

Publication type:

Article

不同冻藏温度对小黄鱼贮藏期间品质变化的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 4, p. 118, doi. 10.13982/j.mfst.1673-9078.2023.4.0533

By:

马新悦;
韩悦;
邓尚贵;
郑斌;
张小军;
杨最素;
许丹

Publication type:

Article

低温等离子体对南美白对虾冷藏期间品质保持的效果.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 4, p. 116, doi. 10.13982/j.mfst.1673-9078.2021.4.0831

By:

徐慧倩;
严金红;
唐玲玲;
邓尚贵;
缪文华

Publication type:

Article

贻贝蒸煮液美拉德反应制备海鲜调味基料工艺研究及其挥发性风味分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 1, p. 232, doi. 10.13995/j.cnki.11-1802/ts.033572

By:

柯志刚;
吴涛;
陈慧;
周绪霞;
金友定;
戴央章;
邓尚贵;
周小敏;
丁玉庭;
刘书来;
相兴伟

Publication type:

Article