Works by 郝利民

Results: 15

不同来源红缘拟层孔菌粗多糖的抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 60, doi. 10.7506/spkx1002-6630-20190329-381

By:

聂琳然;
郝利民;
王滔滔;
刘阳;
张黎明;
鲁吉珂;
康彩彩;
崔燕;
韩培培;
贾士儒

Publication type:

Article

3 种不同产地灵芝子实体主要化学成分比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 240, doi. 10.7506/spkx1002-6630-20180620-396

By:

闫征;
郝利民;
张黎明;
康彩彩;
马天娇;
崔燕;
郑志强

Publication type:

Article

马铃薯淀粉包埋脱除大蒜臭味.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 148, doi. 10.7506/spkx1002-6630-201805023

By:

管苹;
张黎明;
郝利民;
张智涵;
李梦楠

Publication type:

Article

乳酸菌耐盐分子机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 295, doi. 10.7506/spkx1002-6630-201803044

By:

林松洋;
郝利民;
刘鑫;
鲁来政;
康巧珍;
鲁吉珂

Publication type:

Article

小麦低聚肽对大豆营养棒储藏品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 8, doi. 10.12161/j.issn.1005-6521.2021.21.002

By:

马天娇;
郝利民;
钱平;
邵剑钢

Publication type:

Article

麻栎多糖的提取、纯化及其性质分析.

Published in:

Chemistry & Industry of Forest Products, 2019, v. 39, n. 2, p. 59, doi. 10.3969/j.issn.0253-2417.2019.02.009

By:

张黎明;
李荣雪;
何希宏;
郝利民;
何志娜;
戴玉杰

Publication type:

Article

水凝胶微针的研究进展.

Published in:

Journal of Materials Engineering / Cailiao Gongcheng, 2023, v. 51, n. 6, p. 52, doi. 10.11868/j.issn.1001-4381.2022.000176

By:

刘国东;
李政;
郝利民;
巩继贤;
张健飞;
张拥军

Publication type:

Article

淀粉/石榴皮多酚自组装体形成及消化性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 9, doi. 10.7506/spkx1002-6630-20221114-159

By:

郭晋彪;
曲迎辉;
李欣宇;
张蕾;
何希宏;
张黎明;
郝利民

Publication type:

Article

多酚类化合物基于非编码RNA调控发挥抗肿瘤及辐射增敏作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 222, doi. 10.7506/spkx1002-6630-20220329-353

By:

李雪;
李俐;
王小龙;
郝利民;
刘永奇;
刘可可;
张雪梅;
鲁吉珂;
伊娟娟

Publication type:

Article

5 种食用菌水提物生物活性的比较.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 3, p. 146, doi. 10.7506/spkx1002-6630-20220414-162

By:

韩明月;
李俐;
郝利民;
王小龙;
江庆伍;
李雪;
刘可可;
刘永奇;
伊娟娟;
鲁吉珂

Publication type:

Article

红缘拟层孔菌子实体和发酵菌丝体营养成分比较分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 159, doi. 10.7506/spkx1002-6630-20210318-223

By:

周鹏程;
张黎明;
崔燕;
宋景新;
聂琳然;
郑志强;
鲁吉珂;
康彩彩2，;
韩培培;
贾士儒;
郝利民

Publication type:

Article

玛咖活性成分及其淀粉研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 253, doi. 10.7506/spkx1002-6630-20200429-382

By:

李雪;
索柯柯;
张小苗;
伊娟娟;
朱家庆;
张黎明;
康巧珍;
郝利民;
鲁吉珂

Publication type:

Article

miRNA与电离辐射防护功能食品研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 295, doi. 10.7506/spkx1002-6630-20200301-001

By:

鲁吉珂;
陈培;
曹娜娜;
陈晨;
伊娟娟;
郝利民

Publication type:

Article

球磨法制备淀粉-芹菜素复合物及其消化性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 64, doi. 10.7506/spkx1002-6630-20190516-183

By:

张黎明;
时文佳;
张丽;
刘宇帆;
何希宏;
郝利民;
鲁吉珂

Publication type:

Article

我国特种食品产业现状与发展趋势.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 58, doi. 10.16429/j.1009-7848.2024.05.005

By:

梁莉;
郝利民;
赵金山;
张玉玉;
孙宝国

Publication type:

Article