Works matching AU 郭全友

Results: 26

泥鳅抗菌肽制备及其抑制致鳗弧菌作用.

Published in:

Food Research & Development, 2024, v. 45, n. 5, p. 74, doi. 10.12161/j.issn.1005-6521.2024.05.011

By:

窦宝杰;
闻;
卢静;
郭全友;
吕明生;
淑军

Publication type:

Article

冰藏条件下不同贮存形式养殖大菱鲆品质对比.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 243, doi. 10.7506/spkx1002-6630-20231208-069

By:

庄小妹;
郑尧;
马园;
郭全友

Publication type:

Article

水分含量对轻腌大黄鱼贮藏期间细菌菌相和风味特征的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 210, doi. 10.7506/spkx1002-6630-20230330-301

By:

张曦鹏;
蒋中权;
郭全友;
宋晓燕

Publication type:

Article

变性淀粉协同非肌肉蛋白对鱿鱼鱼糜制品凝胶特性及其蛋白构象的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 43, doi. 10.7506/spkx1002-6630-20221219-194

By:

张晓慧;
郭全友;
郑尧;
包海蓉;
魏帮鸿;
庄小妹;
杨絮

Publication type:

Article

高通量测序分析黄酒糟制香糟自然发酵过程中微生物群落多样性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 14, p. 190, doi. 10.7506/spkx1002-6630-20220625-284

By:

贾曼;
杨絮;
周国燕;
郭全友;
朱琳;
郑尧

Publication type:

Article

不同养殖模式及流通方式的大黄鱼品质评价和等级判定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 184, doi. 10.7506/spkx1002-6630-20210623-273

By:

石钰琢;
郭全友;
郑尧;
黄海潮;
李保国

Publication type:

Article

Nisin、ɛ-聚赖氨酸、pH值对虾源枯草芽孢杆菌生长/非生长界面模型构建与评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 140, doi. 10.7506/spkx1002-6630-20190916-182

By:

郭全友;
刘玲;
李保国;
杨絮;
姜朝军

Publication type:

Article

轻微加工熟制鲐鱼品质特性及腐败菌鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 207, doi. 10.7506/spkx1002-6630-20190304-035

By:

张永杏;
唐峰华;
郭全友;
李保国

Publication type:

Article

源自轻腌大黄鱼的特定腐败菌特性及腐败能力.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 24, doi. 10.7506/spkx1002-6630-20181213-166

By:

郭全友;
单珂;
姜朝军;
李保国

Publication type:

Article

雌雄灰海马和三斑海马营养价值与功能性成分对比分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 206, doi. 10.7506/spkx1002-6630-20180920-234

By:

闫珍珍;
张东;
林听听;
刘鑫;
肖冬雪;
郭全友

Publication type:

Article

新鲜大黄鱼优势腐败菌碳源利用的差异性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 176, doi. 10.7506/spkx1002-6630-201816026

By:

朱彦祺;
郭全友;
姜朝军;
李保国

Publication type:

Article

泥鍬抗氧化活性肽的制备、鉴定及其生物活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 223, doi. 10.6429/j.1009-7848.2024.05.018

By:

窦宝杰;
翁南海;
卢静;
郭全友;
吕明生;
王淑军

Publication type:

Article

香糟大黄鱼的红酒糟中优势菌生长动力学研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 73, doi. 10.16429/j.l009-7848.2023.10.008

By:

张秀;
郭全友;
杨絮;
郑尧;
郑昇阳;
李丹

Publication type:

Article

壳聚糖协同乳酸链球菌素抗轻腌大黄鱼源特定腐败菌抑制效应研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 259, doi. 10.16429/j.1009-7848.2022.05.028

By:

张小敏;
郭全友;
周国燕;
杨絮;
黄海潮;
王晓阳

Publication type:

Article

三种大洋性柔鱼的营养成分及品质.

Published in:

Journal of Fisheries of China, 2024, v. 48, n. 7, p. 1, doi. 10.11964/jfc.20220713617

By:

吴俊杰;
唐峰华;
郭全友;
宋晓燕;
张晓慧;
杨絮;
郑尧

Publication type:

Article

南极磷虾粉的加工工艺.品质特性与应用研究进展.

Published in:

Marine Fisheries / Haiyang Yuye, 2022, v. 44, n. 4, p. 501

By:

杨柳;
王鲁民;
周国燕;
郭全友;
郑汉丰;
郑尧;
杨絮;
王万勇;
覃干景

Publication type:

Article

闽东海域棘头梅童鱼肌肉营养成分分析与评价.

Published in:

Marine Fisheries / Haiyang Yuye, 2021, v. 43, n. 4, p. 453

By:

曹平;
宋炜;
陈佳;
蒋科技;
郭全友;
王鲁民

Publication type:

Article

外源添加剂对小龙虾虾糜制品凝胶特性的影响及协同效应.

Published in:

Food & Machinery, 2024, n. 8, p. 23, doi. 10.13652/j.spjx.1003.5788.2023.81011

By:

房思维;
余进祥;
郭全友;
包海蓉;
胡火根

Publication type:

Article

养殖地域和商品规格划分对大菱鲆营养及风味品质的影响.

Published in:

Food & Machinery, 2023, n. 11, p. 179, doi. 10.13652/j.spjx.1003.5788.2023.80333

By:

庄小妹;
郭全友;
郑尧;
魏帮鸿;
杨絮

Publication type:

Article

外源添加物和辅助加工技术对鱼糜凝胶动态流变中温度扫描的影响.

Published in:

Food & Machinery, 2023, n. 2, p. 214, doi. 10.13652/j.spjx.1003.5788.2022.80622

By:

陈婷婷;
郭全友;
包海蓉

Publication type:

Article

3 种鱿鱼鱼糜凝胶品质比较.

Published in:

Food & Machinery, 2023, n. 2, p. 31, doi. 10.13652/j.spjx.1003.5788.2022.80434

By:

张奇秀;
郭全友;
陈婷婷;
李孟婕;
苏雨瞳;
房思维;
包海蓉

Publication type:

Article

不同品种养殖大黄鱼肌肉结构及蛋白组成分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 316, doi. 10.13386/j.issn1002-0306.2024040436

By:

马园;
郭全友;
郑尧;
孙威博;
杨柳;
宋晓燕

Publication type:

Article

微波杀菌联合Nisin、乳酸钠对调味小龙虾虾尾微生物及常温贮运品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 177, doi. 10.13995/j.cnki.11-1802/ts.037360

By:

高燕;
魏帮鸿;
余进祥;
傅雪军;
郭全友;
郑尧;
胡火根

Publication type:

Article

高压微射流参数对虾油凝胶构建的影响及油凝胶的应用.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 14, p. 260, doi. 10.13995/j.cnki.11-1802/ts.039196

By:

苏雨曈;
余进祥;
傅雪军;
郭全友;
魏帮鸿;
包海蓉;
胡火根

Publication type:

Article

即食烤制鱿鱼工艺优化及风味分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 9, p. 219, doi. 10.13995/j.cnki.11-1802/ts.035306

By:

吴俊杰;
魏帮鸿;
郭全友;
宋晓燕;
张晓慧;
朱琳;
郑尧;
杨絮;
蒋中权

Publication type:

Article

基于顶空-气相色谱-离子迁移谱分析蒸制过程中草鱼肉挥发性成分的变化.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 241, doi. 10.13995/j.cnki.11-1802/ts.034713

By:

方心如;
肖乃勇;
郭全友;
施文正

Publication type:

Article