Works by 陆震鸣

Results: 19

酱酒酒醅中普通高温放线菌的筛选及其挥发性物质代谢分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 118, doi. 10.7506/spkx1002-6630-20241116-129

By:

翟威涛;
吴双全;
柴丽娟;
陆震鸣;
张晓娟;
杨阳;
于惠;
叶青青;
田茂玲;
刘晓彤;
毛雪婷;
王松涛;
沈才洪;
许正宏

Publication type:

Article

泸型酒蒸馏过程中基酒挥发性物质变化分析.

Published in:

China Brewing, 2019, v. 38, n. 1, p. 25, doi. 10.11882/j.issn.0254-5071.2019.01.006

By:

徐勇;
蒲秀鑫;
郎召伟;
张晓娟;
王松涛;
沈才洪;
陆震鸣;
许正宏

Publication type:

Article

基于无性繁殖过程的蝙蝠蛾拟青霉循环发酵方法.

Published in:

China Brewing, 2018, v. 37, n. 9, p. 34, doi. 10.11882/j.issn.0254-5071.2018.09.007

By:

Shah, Sayed-Hassan-Raza;
陆震鸣;
李硕硕;
李华祥;
罗志珊;
张晓娟;
史劲松;
许正宏

Publication type:

Article

酱香型白酒第2、3轮次堆积发酵有机酸代谢规律与菌群结构及其相关性解析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 106, doi. 10.7506/spkx1002-6630-20231215-130

By:

黄廷财;
柴丽娟;
时伟;
吴双全;
杨波;
张晓娟;
陆震鸣;
王松涛;
才洪;
许正宏

Publication type:

Article

牛樟树水提物中促进樟芝无性产孢的效应物鉴定及其添加量优化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 96, doi. 10.7506/spkx1002-6630-20230728-317

By:

李华祥;
戴嘉宁;
王娟娟;
刘泊伶;
吉丹;
罗志珊;
陆震鸣;
杨振泉

Publication type:

Article

气相色谱-质谱和电子舌对不同质量等级酱香型白酒的判别分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 329, doi. 10.7506/spkx1002-6630-20230115-117

By:

林先丽;
张晓娟;
李晨;
柴丽娟;
陆震鸣;
许泓瑜;
王松涛;
张宿义;
沈才洪;
史劲松;
许正宏

Publication type:

Article

不同β-葡萄糖苷酶活性乳酸菌发酵豆乳特性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 155, doi. 10.7506/spkx1002-6630-20221108-079

By:

罗悦;
刘瑞山;
王志远;
柴丽娟;
陆震鸣;
史劲松;
张晓娟;
许正宏

Publication type:

Article

基于GC-MS指纹图谱和XGBoost机器学习的泸型基酒贮存时间鉴别.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 310, doi. 10.7506/spkx1002-6630-20211129-354

By:

刘青茹;
孟连君;
张晓娟;
翟伟绩;
柴丽娟;
陆震鸣;
许泓瑜;
王松涛;
张宿义;
沈才洪;
史劲松;
许正宏

Publication type:

Article

乳杆菌有机酸耐受性及发酵果蔬汁性能分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 149, doi. 10.7506/spkx1002-6630-20210112-119

By:

解寒;
刘瑞山;
张晓娟;
冯婧仪;
柴丽娟;
陆震鸣;
史劲松;
许正宏

Publication type:

Article

不同乳酸菌对液态发酵米醋总酸及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 97, doi. 10.7506/spkx1002-6630-20191011-083

By:

邓永建;
陆震鸣;
张晓娟;
柴丽娟;
李信;
余永建;
李华钟;
史劲松;
许正宏

Publication type:

Article

基于酿造风土的传统酿造技艺及产品品质的科学表达——以中国白酒为例.

Published in:

China Brewing, 2024, v. 43, n. 5, p. 1, doi. 10.11882/J.ISSN.0254-5071.2024.05.001

By:

许正宏;
沈才洪;
胡付照;
陆震鸣

Publication type:

Article

不同来源的苹果醋理化指标、抗氧化活性和风味特性分析.

Published in:

China Brewing, 2023, v. 42, n. 11, p. 40, doi. 10.11882/j.issn.0254-5071.2023.11.007

By:

李雅楠;
张晓娟;
董艳林;
柴丽娟;
陆震鸣;
史劲松;
许正宏

Publication type:

Article

传统酿造食醋浓缩物的物质基础及生物活性研究进展.

Published in:

Chinese Journal of Bioprocess Engineering, 2025, v. 23, n. 1, p. 107, doi. 10.3969/j.issn.1672-3678.2025.01.014

By:

陆子谕;
张筱铃;
裘轲惠;
汪周丽;
李盈霏;
陆震鸣;
许正宏;
耿燕

Publication type:

Article

蝙蝠蛾拟青霉发酵滤液的成分组成与急性毒性分析.

Published in:

Mycosystema, 2019, v. 38, n. 9, p. 1538, doi. 10.13346/j.mycosystema.190156

By:

张羽;
耿燕;
岳远佳;
任怡琳;
陆震鸣;
徐国华;
许正宏

Publication type:

Article

蝉虫草子实体与发酵菌丝体胞内多糖成分分析.

Published in:

Mycosystema, 2019, v. 38, n. 7, p. 1141, doi. 10.13346/j.mycosystema.190041

By:

淳于彦洁;
陆震鸣;
耿燕;
许泓瑜;
许正宏;
史劲松

Publication type:

Article

瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 143, doi. 10.13995/j.cnki.11-1802/ts.038613

By:

黄浩伦;
陆震鸣;
柴丽娟;
张晓娟;
许泓瑜;
李信;
史劲松;
许正宏

Publication type:

Article

采用实时荧光定量PCR 法检测大曲中的3 种高温放线菌.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 300, doi. 10.13995/j.cnki.11-1802/ts.038920

By:

陈政;
柴丽娟;
张晓娟;
许泓瑜;
史劲松;
王松涛;
张宿义;
沈才洪;
许正宏;
陆震鸣

Publication type:

Article

三种单萜对皿式培养樟芝三萜合成的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 9, p. 78, doi. 10.13995/j.cnki.11-1802/ts.035457

By:

李心阳;
罗志珊;
耿燕;
任怡琳;
许泓瑜;
史劲松;
陆震鸣;
许正宏

Publication type:

Article

醋酸发酵阶段添加不同类型高温大曲对食醋风味品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 100, doi. 10.13995/j.cnki.11-1802/ts.035536

By:

马嘉艺;
黄浩伦;
刘孟春;
熊羊城;
张晓娟;
柴丽娟;
陆震鸣;
许正宏

Publication type:

Article