Works by 马俪珍

Results: 30

响应面优化革胡子鲶鱼鱼头汤熬煮工艺.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 124, doi. 10.12161/j.issn.1005-6521.2022.06.016

By:

李璐;
孙慧娟;
李刚;
吴迪;
马俪珍;
李玲

Publication type:

Article

两种调味基料对提高重组培根品质的效果研究.

Published in:

Food Research & Development, 2021, v. 42, n. 7, p. 152, doi. 10.12161/j.issn.1005-6521.2021.07.024

By:

徐文怡;
陈文静;
任小青;
梁丽雅;
马俪珍

Publication type:

Article

基于模糊数学评判法优化调味鱼的腌制工艺..

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 83, doi. 10.12161/j.issn.1005-6521.2020.08.013

By:

杨梅;
陈梦迪;
王珂莉;
马俪珍

Publication type:

Article

回收方法对鲢鱼肌浆蛋白和功能特性的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 38, doi. 10.12161/j.issn.1005-6521.2020.08.006

By:

陈梦迪;
杨梅;
马俪珍;
任小青

Publication type:

Article

两种复合菌制作天然腌制灌肠效果研究.

Published in:

Food Research & Development, 2019, v. 40, n. 20, p. 48, doi. 10.12161/j.issn.1005-6521.2019.20.009

By:

李沛然;
朱迎春;
杨华;
梁丽雅;
马俪珍

Publication type:

Article

复配天然果汁清除亚硝酸盐及阻断亚硝胺效果的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 17, p. 1, doi. 10.12161/j.issn.1005-6521.2019.17.001

By:

闫妍;
王瑞;
康宏伟;
杨颖晗;
熊凤娇;
马俪珍

Publication type:

Article

天然牛肉调味基料的增稠工艺优化.

Published in:

Food Research & Development, 2019, v. 40, n. 14, p. 81, doi. 10.3969/j.issn.1005-6521.2019.14.014

By:

樊晓盼;
施煜;
刘一鸣;
韩芸;
杨谨喻;
马俪珍

Publication type:

Article

养殖盐度对斑节对虾肌肉品质的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 22, p. 7, doi. 10.3969/j.issn.1005-6521.2018.22.002

By:

周伟;
王洋;
孙学亮;
杨华;
梁丽雅;
马俪珍

Publication type:

Article

速冻调制食品营养及理化性质研究.

Published in:

Food Research & Development, 2018, v. 39, n. 13, p. 160, doi. 10.3969/j.issn.1005-6521.2018.13.029

By:

熊凤娇;
马俪珍;
王洋;
梁丽雅

Publication type:

Article

风味鸡蛋干的加工工艺研究.

Published in:

Food Research & Development, 2018, v. 39, n. 11, p. 101, doi. 10.3969/j.issn.1005-6521.2018.11.019

By:

张伯男;
樊晓盼;
马俪珍;
梁丽雅

Publication type:

Article

二次杀菌方式对红肠在冷藏过程中微生物及理化性质影响的研究.

Published in:

Storage & Process, 2024, n. 2, p. 36, doi. 10.3969/j.issn.1009-6221.2022.02.006

By:

牛文秀;
陈援援;
秦建鹏;
杜俊杰;
柳国鹏;
马俪珍

Publication type:

Article

二次杀菌方式对红肠在冷藏过程中微生物及理化性质影响的研究.

Published in:

Storage & Process, 2022, n. 2, p. 36, doi. 10.3969/j.issn.1009-6221.2022.02.006

By:

牛文秀;
陈援援;
秦建鹏;
杜俊杰;
柳国鹏;
马俪珍

Publication type:

Article

杀菌方式对红烧卤牛肉品质的影响.

Published in:

Storage & Process, 2022, n. 3, p. 21, doi. 10.3969/j.issn.1009-6221.2022.03.004

By:

李彦;
梁丽雅;
乔芳;
谢秋建;
马俪珍

Publication type:

Article

复配香辛料精油对鲶鱼肉风干肠品质及安全性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 24, doi. 10.7506/spkx1002-6630-20230428-272

By:

张雨婷;
董笑溦;
张伯雅;
马俪珍;
梁丽雅

Publication type:

Article

微生物发酵剂对风干肠风味形成及变化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 125, doi. 10.7506/spkx1002-6630-20210816-198

By:

陈援援;
马凯华;
牛文秀;
孙慧娟;
任小青;
马俪珍

Publication type:

Article

反复冻融过程中开背调味鱼品质及蛋白特性的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 206, doi. 10.7506/spkx1002-6630-20200419-250

By:

吴晨燕;
杨梅;
王珂莉;
刘鑫洁;
刘思佳;
马俪珍

Publication type:

Article

原料肉脂肪比例对培根加工过程中安全性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 300, doi. 10.7506/spkx1002-6630-20190605-048

By:

姜皓;
陈援援;
杨璐;
徐文怡;
杨华;
马俪珍

Publication type:

Article

鲟鱼硫酸软骨素对结直肠癌患病小鼠肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 216, doi. 10.7506/spkx1002-6630-20200209-065

By:

武瑞赟;
马俪珍;
李平兰

Publication type:

Article

乳酸菌复配对红肠发酵中N-亚硝胺生成的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 131, doi. 10.7506/spkx1002-6630-20190308-105

By:

李秀明;
杨华;
王洋;
仇泓博;
吴晨燕;
熊凤娇;
刘静静;
马俪珍

Publication type:

Article

乳酸菌抑制N-亚硝胺形成的机理探究及应用效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 141, doi. 10.7506/spkx1002-6630-20181202-014

By:

李秀明;
刘静静;
闫利娟;
杨华;
王洋;
马俪珍

Publication type:

Article

亚硝化模拟体系中油脂对N-亚硝胺形成的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 21, doi. 10.7506/spkx1002-6630-201818004

By:

熊凤娇;
马俪珍;
王洋;
梁丽雅;
杨华;
李双燕

Publication type:

Article

HPCE法同时检测果蔬及肉制品中硝酸盐和亚硝酸盐含量.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 301, doi. 10.7506/spkx1002-6630-201812046

By:

李秀明;
马俪珍

Publication type:

Article

复合果蔬取代部分硝酸盐对降低发酵香肠中亚硝胺的作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 60, doi. 10.7506/spkx1002-6630-201812010

By:

王凯丽;
李秀明;
王洋;
马俪珍;
朱迎春

Publication type:

Article

微生物亚硝化抑制剂对风干肠理化性质及安全品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 201, doi. 10.16429/j.1009-7848.2023.04.020

By:

陈援援;
李彦;
吴雪萍;
路玉倩;
梁俪雅;
马俪珍

Publication type:

Article

蛋白质免疫印迹技术在水产品中的应用.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 20, p. 7914

By:

杨明畅;
马俪珍;
李来好;
杨贤庆;
陈胜军;
魏涯;
王悦齐;
李春生;
赵永强

Publication type:

Article

微生物亚硝化抑制剂对风干肠风味物质形成的影响.

Published in:

Food & Machinery, 2022, n. 7, p. 25, doi. 10.13652/j.spjx.l003.578.2022.90146

By:

陈援援;
马凯华;
张雨婷;
郑翔飞;
张新渝;
马俪珍

Publication type:

Article

高弹性素食肠配方优化.

Published in:

Food & Machinery, 2021, n. 12, p. 181, doi. 10.13652/j.issn.103-5788.2021.12.030

By:

秦建鹏;
马笑笑;
于德阳;
陈援援;
马俪珍

Publication type:

Article

不同天然保鲜液对气调包装冰温贮藏鲶鱼片品质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 1, p. 292, doi. 10.11975/j.issn.1002-6819.2017.01.040

By:

朱迎春;
马俪珍;
党晓燕;
王洋

Publication type:

Article

基于 LF-NMR 研究包装方式和温度对鲶鱼片保水性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 20, p. 281, doi. 10.11975/j.issn.1002-6819.2016.20.037

By:

朱迎春;
马俪珍;
党晓燕;
王洋

Publication type:

Article

微生物亚硝化抑制剂对风干肠发酵成熟期间微生物菌落变化的影响及其感官评价分析

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 7, p. 79, doi. 10.13982/j.mfst.1673-9078.2022.7.1164

By:

陈援援;
符慧靖;
罗巧枝;
任小青;
马俪珍

Publication type:

Article