Works by 阚建全

Results: 23

花椒麻味物质替代模板分子印迹聚合物的制备.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 273, doi. 10.7506/spkx1002-6630-201816039

By:

李耀;
何叶子;
陈光静;
阚建全

Publication type:

Article

薏米贮藏过程中异味控制条件的优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 252, doi. 10.7506/spkx1002-6630-201806039

By:

王沙沙;
李长凤;
谭悦;
徐瑶;
夏季;
丁涌波;
阚建全

Publication type:

Article

黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 45, doi. 10.7506/spkx1002-6630-201806008

By:

刘敏;
赵欣;
阚建全;
张甫生;
郑炯

Publication type:

Article

花椒麻素对SD雄性大鼠骨骼肌蛋白质代谢的影响及机理.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 186, doi. 10.7506/spkx1002-6630-201805028

By:

任廷远;
阚建全

Publication type:

Article

多指标综合评分法优化青花椒热泵-微波联合干燥工艺.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 149, doi. 10.12161/j.issn.1005-6521.2019.19.027

By:

田冰;
王玲;
彭林;
阚建全;
陈厚荣

Publication type:

Article

不同生长年限巫山庙党质量评价.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 279, doi. 10.13386/j.issn1002-0306.2024030075

By:

郭美玲;
王文品;
黄璐晗;
杨丽莉;
岳宇森;
邱思博;
阚建全;
杜木英

Publication type:

Article

新疆地区自然发酵辣椒酱中耐盐乳酸菌的筛选鉴定.

Published in:

China Brewing, 2019, v. 38, n. 12, p. 43, doi. 10.11882/j.issn.0254-5071.2019.12.009

By:

武亚婷;
杜木英;
丁承焱;
阚建全;
程方方;
殷娜;
刘维兵;
韩亚楠;
何欢欢;
尹小庆;
武运

Publication type:

Article

后发酵温度对不同大豆品种细菌型豆豉氨基酸态氮生成动力学及理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 195, doi. 10.7506/spkx1002-6630-20220309-116

By:

李爱君;
王迪;
阳刚;
宋军;
孔祥兵;
廖胜蓝;
阚建全

Publication type:

Article

不同解冻方式对速冻方竹笋品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 180, doi. 10.7506/spkx1002-6630-20210602-030

By:

汪楠;
张甫生;
阚建全;
杨金来;
吴良如;
郑炯

Publication type:

Article

毛叶山桐子果实化学成分及脂肪酸动态分析与评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 198, doi. 10.7506/spkx1002-6630-20201229-330

By:

闻乐嫣;
毛建梅;
安小风;
杨兵;
王智荣;
阚建全

Publication type:

Article

量子化学计算法比较不同脂肪酸分子的反应活性位点.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 74, doi. 10.7506/spkx1002-6630-20200316-253

By:

王淳纯;
覃小丽;
阚建全;
刘雄;
索化夷;
钟金锋

Publication type:

Article

海洋生物毒素的分类、毒害作用机制及检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 321, doi. 10.7506/spkx1002-6630-20200326-380

By:

陈巧莉;
杨兵;
洪晴悦;
魏鲟钰;
方楚楚;
阚建全

Publication type:

Article

酪蛋白与可溶性大豆多糖的酶促糖基化产物制备及其性能分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 74, doi. 10.7506/spkx1002-6630-20191006-006

By:

刘郁琪;
覃小丽;
阚建全;
钟金锋

Publication type:

Article

不同加工方式对青花椒油风味品质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 23, p. 350, doi. 10.11975/j.issn.1002-6819.202407196

By:

李雅兰;
段萍;
冯西娅;
王洪伟;
阚建全

Publication type:

Article

短波长紫外辐射对干红辣椒上黄曲霉的抑制机制.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 16, p. 269, doi. 10.11975/j.issn.1002-6819.202403202

By:

陈小慢;
杜木英;
陈科伟;
阚建全

Publication type:

Article

水酶法提取毛叶山桐子油的工艺优化及其品质分析.

Published in:

China Oils & Fats, 2024, v. 49, n. 12, p. 1, doi. 10.19902/j.cnki.zgyz.1003-7969.230234

By:

陈小静;
闻乐嫣;
向旭雯;
阚建全

Publication type:

Article

抑制单增李斯特菌的益生乳酸菌筛选及原位抑制效果研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 10, p. 23, doi. 10.13995/j.cnki.11-1802/ts.039915

By:

胡伟中;
李慧颖;
史早;
杨雪;
易志强;
周姝芯;
阚建全;
杜木英

Publication type:

Article

蓝光对黄曲霉生长、产毒的影响及潜在机制研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 8, p. 13, doi. 10.13995/j.cnki.11-1802/ts.039313

By:

苏瑶瑶;
陈科伟;
杜木英;
阚建全

Publication type:

Article

白地霉(Geotrichum candidum) XG1 对苹果上棒曲霉素产生菌的防治与抑菌特性.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 67, doi. 10.13995/j.cnki.11-1802/ts.039258

By:

王婷雯;
陈科伟;
杜木英;
阚建全

Publication type:

Article

不同地区红花椒果皮的苦味物质分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 24, p. 298, doi. 10.13995/j.cnki.11-1802/ts.038533

By:

王璐;
李爱君;
段萍;
彭小伟;
阚建全

Publication type:

Article

不同产区花椒油的麻感特征差异研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 15, p. 299, doi. 10.13995/j.cnki.11-1802/ts.036925

By:

段萍;
冯西娅;
李爱君;
王洪伟;
阚建全

Publication type:

Article

干辣椒复水模型构建及复水后特性和发酵品质研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 15, p. 222, doi. 10.13995/j.cnki.11-1802/ts.0366748

By:

郭美玲;
姚红;
黄璐晗;
武运;
武亚婷;
Zalan, ZSOLT;
阚建全;
杜木英

Publication type:

Article

模糊数学感官评价结合响应面法优化鲊辣椒混菌发酵工艺.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 7, p. 83, doi. 10.13995/j.cnki.11-1802/ts.035754

By:

黄璐晗;
尹小庆;
阚建全;
武运;
戚晨晨;
彭芸;
Awad, SAMEH;
Ibrahim, AMEL;
杜木英

Publication type:

Article