Works by 郭晓华

Results: 33

抗菌肽Piscidin 1 PG/聚乳酸电纺纳米纤维膜的制备及其对海鲈鱼的保鲜作用.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 4, p. 102, doi. 10.13982/j.mfst.1673-9078.2021.4.0662

By:

徐宇辰;
励建荣;
李婷婷;
谢晶;
劳敏军;
王轰;
郭晓华

Publication type:

Article

黄粉虫营养价值及其在水产饲料中应用的研究进展.

Published in:

Feed Industry, 2025, v. 46, n. 4, p. 20, doi. 10.13302/j.cnki.fi.2025.04.004

By:

王裕玉;
殷会聪;
贾晶;
赵璐;
董浩;
孙爱华;
郭晓华;
宋维彦;
管剑峰

Publication type:

Article

不同浓度臭氧水漂洗对鱿鱼鱼糜凝胶特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 1, doi. 10.12161/j.issn.1005-6521.2022.06.001

By:

宋洁;
李文协;
王金厢;
李学鹏;
励建荣;
郭晓华;
丁浩雇名;
杨青

Publication type:

Article

融合魏斯氏菌对单增李斯特菌生物膜形成的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 180, doi. 10.12161/j.issn.1005-6521.2021.13.027

By:

杜宏;
吕欣然;
崔晓玲;
高永悦;
白凤翎;
仪淑敏;
励建荣;
郭晓华;
谢晶

Publication type:

Article

许氏平!营养需求与饲料开发研究进展.

Published in:

Marine Fisheries / Haiyang Yuye, 2023, v. 45, n. 6, p. 786

By:

王裕玉;
董浩;
孙爱华;
郭晓华;
安美玲;
赵璐;
王庆龙

Publication type:

Article

丹参酚酸B 通过Nrf2/HO-1 对脑缺血/再灌注损伤的保护作用研究.

Published in:

Progress in Modern Biomedicine, 2016, v. 16, n. 35, p. 6817, doi. 10.13241/j.cnki.pmb.2016.35.005

By:

卫永鲲;
郭晓华;
王波平;
王卫东;
靳小力;
李健康;
马慧玲

Publication type:

Article

预后营养指数评估的精细化营养护理在结直肠癌根治术后康复中的应用.

Published in:

Journal of Clinical Nursing in Practice, 2023, v. 9, n. 2, p. 121, doi. 10.11997/nitcwm.202302035

By:

梁红丽;
李凯凌;
陈繁花;
林辛霞;
郭晓华

Publication type:

Article

单边固支板结构弯矩光纤光栅监测方法.

Published in:

Piezoelectrics & Acoustooptics, 2017, v. 39, n. 2, p. 277

By:

李丹婷;
曾捷;
郭晓华;
王柯;
李钰;
梁大开

Publication type:

Article

光纤光栅传感器与机械结构预处理胶接方法.

Published in:

Journal of Nanjing University of Aeronautics & Astronautics / Nanjing Hangkong Hangtian Daxue Xuebao, 2017, v. 49, n. 1, p. 105, doi. 10.16356/j1005-2615.2017.01.016

By:

曾捷;
张钰珏;
郭晓华;
李钰;
龚晓静;
李丹婷;
梁大开

Publication type:

Article

鱼肠道中高产苯乳酸乳酸菌的筛选、鉴定及发酵条件优化.

Published in:

China Brewing, 2023, v. 42, n. 9, p. 125, doi. 10.11882/j.issn.0254-5071.2023.09.022

By:

吕孟敏;
白凤翎;
崔方超;
檀茜情;
吕欣然;
励建荣;
郭晓华

Publication type:

Article

降解温和气单胞菌AHLs乳酸菌的筛选及在三文鱼保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 136, doi. 10.7506/spkx1002-6630-20210731-379

By:

高永悦;
吕欣然;
杜宏;
崔晓玲;
俞美辰;
白凤翎;
励建荣;
王明丽;
周小敏;
郭晓华

Publication type:

Article

松油烯-4-醇对荧光假单胞菌抑菌能力及作用机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 30, doi. 10.7506/spkx1002-6630-20201113-143

By:

耿-鸣;
李婷婷;
励建荣;
谢晶;
林洪;
王轰;
申照华;
郭晓华;
劳敏军;
周小敏;
于建洋

Publication type:

Article

基于GC-IMS和化学计量学分析海鲈鱼肉蒸制过程中风味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 270, doi. 10.7506/spkx1002-6630-20201219-221

By:

徐永霞;
白旭婷;
冯媛;
赵洪雷;
李学鹏;
励建荣;
仪淑敏;
谢晶;
郭晓华

Publication type:

Article

海鲈鱼肉蒸制过程中品质及风味特性的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 145, doi. 10.7506/spkx1002-6630-20200809-116

By:

赵洪雷;
冯媛;
徐永霞;
仪淑敏;
李学鹏;
步营;
谢晶;
郭晓华;
励建荣

Publication type:

Article

溴麝香草酚蓝/玉米醇溶蛋白指示标签对金枪鱼新鲜度的监测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 226, doi. 10.7506/spkx1002-6630-20201111-110

By:

张星晖;
李婷婷;
励建荣;
于昕睿;
梅佳林;
徐宇辰;
谢晶;
王轰;
王明丽;
申照华;
郭晓华;
劳敏军;
周小敏;
于建洋

Publication type:

Article

乙基麦芽酚对杀鲑气单胞菌群体感应及腐败活性的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 27, doi. 10.7506/spkx1002-6630-20200927-337

By:

刘佳宜;
李婷婷;
励建荣;
谢晶;
林洪;
王轰;
申照华;
郭晓华

Publication type:

Article

蒸煮方式对鳕鱼头汤呈味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 58, doi. 10.7506/spkx1002-6630-20200721-289

By:

王媛媛;
李学鹏;
王金厢;
励建荣;
李婷婷;
郭晓华

Publication type:

Article

鱼肠道中抗氧化活性乳酸菌的筛选及鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 127, doi. 10.7506/spkx1002-6630-20200328-414

By:

丁丽丽;
吕欣然;
高永悦;
崔晓玲;
王小咪;
白凤翎;
仪淑敏;
郭晓华

Publication type:

Article

壳聚糖/香兰素/聚乙烯醇共纺纳米纤维膜的性质及其在大菱鲆保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 221, doi. 10.7506/spkx1002-6630-20200308-129

By:

梅佳林;
刘权伟;
李婷婷;
励建荣;
牟伟丽;
郭晓华

Publication type:

Article

抗耐药性大肠杆菌乳酸菌的筛选及抑菌机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 121, doi. 10.7506/spkx1002-6630-20191112-162

By:

孙悦;
刘佳伊;
陈璐;
杜宏;
白凤翎;
吕欣然;
张德福;
郭晓华;
励建荣

Publication type:

Article

原位合成纳米SiO<sub>x</sub>/溶菌酶/茶多酚/壳聚糖复合保鲜涂膜对海鲈鱼鱼片保鲜性能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 181, doi. 10.7506/spkx1002-6630-20191026-293

By:

武娇;
杨华;
张家涛;
张冉;
孙彤;
谢晶;
郭晓华;
于建洋;
励建荣

Publication type:

Article

临床医学专业学位硕士研究生质量保障体系构建的实践研究.

Published in:

Journal of Modern Medicine & Health, 2020, v. 36, n. 19, p. 3161, doi. 10.3969/j.issn.10095519.2020.19.049

By:

樊国康;
杜勇;
游金辉;
郭晓华;
申丽娟;
刘雪梅;
蒋成安;
彭赛

Publication type:

Article

雨生红球藻的营养价值及其在虾蟹饵料中的应用研究进展.

Published in:

Feed Research, 2022, v. 45, n. 18, p. 142, doi. 10.13557/j.cnki.issn1002-2813.2022.18.029

By:

王裕玉;
董浩;
孙爱华;
赵璐;
郭晓华

Publication type:

Article

珍珠龙胆石斑鱼无水保活过程中肌肉品质变化及近红外光谱模型的构建.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 392, doi. 10.16429/j.1009-7848.2023.07.040

By:

步营;
何圣琪;
打王;
朱文慧;
励建荣;
李学鹏;
林洪;
郭晓华

Publication type:

Article

光催化技术对牡蛎肉杀菌效果及品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 202, doi. 10.16429/j.1009-7848.2023.05.021

By:

朱文慧;
谭桂芝;
吕月月;
步营;
李学鹏;
励建荣;
郭晓华

Publication type:

Article

姜黄素/茜素pH敏感蛋白纤维膜的制备及对金枪鱼鲜度的指示作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 260, doi. 10.16429/j.1009-7848.2022.10.028

By:

李秋莹叫;
于昕睿叱;
刘铮;
林洪;
孙彤;
郭晓华;
王明丽;
周小敏;
励建荣

Publication type:

Article

乳酸菌代谢物中黄瞟吟氧化酶抑制剂的筛选.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 11, doi. 10.16429/j.1009-7848.2022.08.002

By:

崔方超;
韩瑜娟;
李婷婷;
赵贵琴;
励建荣;
林洪;
劳敏军;
于建洋;
郭晓华;
舄王轰

Publication type:

Article

丹皮酚对格氏沙雷菌群体感应现象及生物被膜形成的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 25, doi. 10.16429/j.1009-7848.2021.08.002

By:

刘景云;
李婷婷;
王当丰為;
杨亚茹;
励建荣呎;
谢晶;
王明丽;
周小敏;
郭晓华

Publication type:

Article

杀菌方式对卤制风味四角蛤蜊产品贮藏品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8210

By:

刘新然;
李海露;
李学鹏;
王金厢;
徐永霞;
励建荣;
郭晓华;
季广仁

Publication type:

Article

包装方式对四角蛤蜊卤制风味产品贮藏品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8219

By:

张维;
李海露;
王金厢;
李学鹏;
步营;
励建荣;
郭晓华;
季广仁

Publication type:

Article

四角蛤蜊卤制风味产品加工工艺的研究.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 5, p. 1452

By:

李海露;
李学鹏;
王金厢;
步营;
刘贺;
励建荣;
牟伟丽;
郭晓华

Publication type:

Article

磷酸盐保水机理及其对水产品保水作用的研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 3, p. 708

By:

郭祉含;
王嵬;
贾志慧;
仪淑敏;
励建荣;
李学鹏;
郭晓华;
于建洋;
劳敏军

Publication type:

Article

基于高通量测序的鲭鱼加工副产物固态厌氧发酵过程分析.

Published in:

South China Fisheries Science, 2022, v. 18, n. 4, p. 136, doi. 10.12131/20210285

By:

王瑶;
李红玉;
齐祥明;
毛相朝;
董浩;
郭晓华

Publication type:

Article