Works matching IS 0253-990X AND VI 50 AND IP 20 AND DT 2024

Results: 50

菌株 X3-2B 和 37X-3 体外抑制黄嘌呤氧化酶能力及其对小鼠高尿酸血症缓解作用的研究

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 145, doi. 10.13995/j.cnki.11-1802/ts.037878

By:

王诗琪;
张美枝;
郝世奇;
李佳让;
李晓彤;
王富荣;
孙学颖;
葛雅丽;
赵丽华

Publication type:

Article

不同成熟阶段五种柚果实的主要理化品质和挥发性成分变化规律.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 136, doi. 10.13995/j.cnki.1-1802/ts.037876

By:

张耀海;
张念;
龚蕾;
王成秋;
赵其阳;
陈爱华;
崔永亮;
何悦;
李晶

Publication type:

Article

低温发酵对不同全麦比例面团品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 129, doi. 10.13995/j.cnki.11-1802/ts.037619

By:

郭蒨蒨;
郑文琪;
洪慧晨;
李晨;
陆利霞;
熊晓辉

Publication type:

Article

酶解前后牡蛎肉风味变化研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 120, doi. 10.13995/j.cnki.11-1802/ts.037826

By:

洪林欣;
童星;
孙乐常;
吴昌正;
尹开平;
刘康;
林端权;
张凌晶

Publication type:

Article

响应面法优化超高压辅助柚子皮果胶提取工艺及理化特性分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 64, doi. 10.13995/j.cnki.11-1802/ts.037776

By:

赵瑞娜;
文晶桃;
范国忠;
李爱霞;
郭兆斌;
师希雄

Publication type:

Article

补充橙皮苷对身体特征和运动表现影响的研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 400, doi. 10.13995/j.cnki.11-1802/ts.038372

By:

范志伟;
唐骜;
陈俊;
卢晓文

Publication type:

Article

植物酵素功能与安全性研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 393, doi. 10.13995/j.cnki.11-1802/ts.038316

By:

檀茜倩;
程笑笑;
周振彧;
崔方超;
吕欣然;
李学鹏;
励建荣

Publication type:

Article

山药加工中的褐变原因及防控研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 385, doi. 10.13995/j.cnki.11-1802/ts.038407

By:

辜夕容;
邓杨宵;
陈东梅;
罗利华;
徐诗蕊;
文思伽

Publication type:

Article

影响植物蛋白溶解性内外因素研究现状.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 375, doi. 10.13995/j.cnki.11-1802/ts.038482

By:

王悦;
王远利;
王紫琳;
管春花;
陶亮;
田洋

Publication type:

Article

燕窝神经保护作用研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 367, doi. 10.13995/j.cnki.11-1802/ts.040206

By:

赵小依;
方佳豪;
郭怡君;
李秋实;
袁满;
张晨曦;
林小仙;
王东亮;
成向荣

Publication type:

Article

食醋变质微生物及其检测方法研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 358, doi. 10.13995/j.cnki.11-1802/ts.038459

By:

赵奎;
李建龙;
胡凯弟;
李琴;
赵宁;
刘爱平;
刘书亮

Publication type:

Article

预处理与干燥方式对生姜品质及风味影响的研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 351, doi. 10.13995/j.cnki.11-1802/ts.040205

By:

蒋黎艳;
张艳东;
李若楠;
李佳灵;
肖新生

Publication type:

Article

基于理化、风味物质和化学计量学的窖泥质量分级方法.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 335, doi. 10.13995/j.cnki.11-1802/ts.039301

By:

倪兴婷;
孙细珍;
刘怀臣;
陈杰;
郭铮祥;
沈蕊;
汪咏曾;
曹珏珏;
黄智安;
李强;
杨强

Publication type:

Article

藏香型系列白酒特征风味化合物分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 326, doi. 10.13995/j.cnki.11-1802/ts.037877

By:

周海龙;
贾志龙;
乔海军;
张卫兵;
温得林;
贾利蓉

Publication type:

Article

荧光微孔板法检测啤酒酵母胞内脯氨酸含量.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 321, doi. 10.13995/j.cnki.11-1802/ts.038638

By:

于莹莹;
许睿琦;
钮成拓;
王金晶;
郑飞云;
刘春凤;
李崎

Publication type:

Article

白茶饮料高温贮藏期间香气感官评价及挥发性物质分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 313, doi. 10.13995/j.cnki.11-1802/ts.037598

By:

谢关华;
李博洋;
吕逸凡;
李盼盼;
陈鑫宇;
徐艳群;
龙丹;
洪鹏;
陈佳

Publication type:

Article

基于超高效液相色谱-串联质谱技术对葡萄籽提取物化学成分的分析及其多成分含量测定

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 303, doi. 10.13995/j.cnki.11-1802/ts.039887

By:

李进发;
刁娟娟;
陈章浩;
高霜;
常军民

Publication type:

Article

基于气相色谱-离子迁移谱法结合感官评价对不同药食同源处理低温风干羊肉挥发性风味物质的表征及分析

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 294, doi. 10.13995/j.cnki.11-1802/ts.037630

By:

古丽孜亚•吐尔斯别克;
马军;
祖木来提•热西提;
丁相宇;
巴吐尔;
阿不力克木

Publication type:

Article

基于近红外光谱的婺源绿茶感官品质评价.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 286, doi. 10.13995/j.cnki.11-1802/ts.037906

By:

俞素琴;
杨玉璞;
张处平;
董春旺;
祁丹丹;
杨崇山

Publication type:

Article

金纳米粒子/氧化石墨烯复合膜电化学免疫传感器的构建及其对鲜肉中马波沙星的检测

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 279, doi. 10.13995/j.cnki.11-1802/ts.038741

By:

陈秀金;
王雪晴;
李兆周;
王耀;
张敏;
牛华伟;
刘恒言;
安彪

Publication type:

Article

基于干燥工艺对比两种寄主肉苁蓉中苯乙醇苷类成分含量.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 273, doi. 10.13995/j.cnki.11-1802/ts.037888

By:

高培文;
郭晔;
赵法法;
张丹;
张芳明

Publication type:

Article

基于化学发光酶免疫分析法检测花生过敏原 Ara h 2.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 266, doi. 10.13995/j.cnki.11-1802/ts.037792

By:

王耀;
郭开通;
王成宾;
宋乾召;
李才云;
葛梦鋆;
蔡文锦;
孙亚宁;
邢云瑞;
胡骁飞

Publication type:

Article

感官结合化学分析技术解析单粮型和多粮型清香型白酒风味差异.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 259, doi. 10.13995/j.cnki.11-1802/ts.037915

By:

倪兴婷;
孙细珍;
宁珍珍;
熊亚青;
李强;
江莎;
刘家欢;
杜佳炜;
张雪元

Publication type:

Article

不同红曲酿造白酒中挥发性风味物质的代谢差异.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 252, doi. 10.13995/j.cnki.11-1802/ts.037844

By:

覃凤阳;
李茂;
张伟建;
赵佳伟;
晏俊玲;
赵东;
郑佳

Publication type:

Article

灯笼果叶片、宿萼和果实化学成分分析及抗氧化活性评价.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 243, doi. 10.13995/j.cnki.11-1802/ts.037742

By:

刘天悦;
滕晓祎;
田永涛;
么亚妹;
王琰博;
王文蜀

Publication type:

Article

燕麦麸皮改性技术及其在燕麦谷物饮品中的应用潜力.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 241, doi. 10.13995/j.cnki.11-1802/ts.038043

By:

赵苏;
刘明;
任菲;
刘艳香;
高琨;
姜平;
谭斌

Publication type:

Article

转轮除湿机冷风干燥苹果切片特性及品质分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 236, doi. 10.13995/j.cnki.11-1802/ts.037731

By:

冯东昱;
陶乐仁

Publication type:

Article

大豆酸奶发酵过程中不同蛋白组分理化性质与风味变化研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 226, doi. 10.13995/j.cnki.11-1802/ts.037654

By:

张左勇;
叶寒;
陈家怡;
郭娜;
方雪;
卢璇

Publication type:

Article

玫瑰花红茶发酵工艺以及水提物的非靶向代谢组学分析及体外抗氧化活性评价

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 216, doi. 10.13995/j.cnki.11-1802/ts.038051

By:

张飞;
李钰景;
彭春秀;
龚加顺

Publication type:

Article

基于 BDNF/TrkB/CREB 信号通路探讨核桃油对东莨菪碱导致认知障碍大鼠的保护作用.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 209, doi. 10.13995/j.cnki.11-1802/ts.037822

By:

尤佳伟;
孙亚凤;
夏君霞;
李奕阳;
刘媛;
杨慧;
齐兵;
戴胜兴;
吴彦兵;
田粟

Publication type:

Article

不同伴随物含量的菜籽油对辣椒油风味特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 199, doi. 10.13995/j.cnki.11-1802/ts.040279

By:

陶秀梅;
刘昌树;
刘建国;
张琪;
王怡淼;
尹思琪;
刘大松;
周鹏

Publication type:

Article

超高压处理对荸荠淀粉理化、结构及消化特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 190, doi. 10.13995/j.cnki.11-1802/ts.037544

By:

闻萌;
曹正文;
胡荣;
王一州;
陈厚荣;
张甫生

Publication type:

Article

小麦粉碎度与成品高温大曲理化和风味组分的相关性研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 181, doi. 10.13995/j.cnki.11-1802/ts.037631

By:

魏阳;
张芮;
张立强;
冉茂芳;
杨阳;
王超;
涂荣坤;
杨平;
沈才洪;
王松涛

Publication type:

Article

膜分离技术优化牛肉抗氧化肽制备及其活性评估.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 171, doi. 10.13995/j.cnki.11-1802/ts.038083

By:

李若男;
须圣煜;
陈文涛;
徐馨雨;
马进;
邹平;
张龙;
陈徉;
张迎阳

Publication type:

Article

不同烹饪加工方式对羊肉品质和电子感官特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 161, doi. 10.13995/j.cnki.11-1802/ts.037711

By:

徐美珍;
张德权;
李少博;
付佳宁;
杨奇;
刘维华;
陈丽

Publication type:

Article

氧化K-卡拉胶/聚丙稀酰胺水凝胶的制备与表征.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 153, doi. 10.13995/j.cnki.11-1802/ts.037852

By:

李招玉;
李向平;
杨少玲;
潘创;
李春生;
胡晓;
赵永强;
邓建朝;
戚勃

Publication type:

Article

源于传统酿造郫县豆瓣 Serratia marcescens GH-2 代谢产红色素结构鉴定及其抑菌活性研究

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 113, doi. 10.13995/j.cnki.11-1802/ts.037815

By:

贺紫涵;
邹玉婷;
许碧涛;
商艳玲;
张庆

Publication type:

Article

基于生物脱腥的洞庭青鲫鱼汤挥发性成分解析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 96, doi. 10.13995/j.cnki.11-1802/ts.040156

By:

王伯华;
李清钦;
郭禹麟;
雷颂;
罗玉双

Publication type:

Article

明胶对凝胶油基植脂奶油搅打性能的影响机制.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 88, doi. 10.13995/j.cnki.11-1802/ts.037628

By:

刘莹婕;
冯鑫;
朱瀚昆;
余永;
周鸿媛;
马良;
张宇昊

Publication type:

Article

超声处理对文冠果种粕蛋白结构及性质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 79, doi. 10.13995/j.cnki.11-1802/ts.037719

By:

卢秋玲;
李琅;
杨敏菠;
魏彦明

Publication type:

Article

鳜鱼多肽-锌螯合物对腐生葡萄球菌的抑菌机制研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 72, doi. 10.13995/j.cnki.11-1802/ts.037825

By:

罗格格;
周迎芹;
孙子怡;
杨剑婷;
郑海波;
谢宁宁

Publication type:

Article

多肽组学联合分子对接筛选玉足海参抗血栓肽.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 104, doi. 10.13995/j.cnki.11-1802/ts.037870

By:

李汉琪;
王治军;
郑清瑶;
宋春勇;
陈忠琴;
谭明堂;
林海生;
曹文红

Publication type:

Article

市售益生菌剂产品活性检测及其模拟胃消化耐受性.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 57, doi. 10.13995/j.cnki.11-1802/ts.038368

By:

滕堃如;
李斌;
陈红贺;
陈楠楠;
曹梦思;
彭雪菲;
刘明;
郭新

Publication type:

Article

基于 Meta 分析的发酵肉制品中单增李斯特菌的流行调查和评估.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 50, doi. 10.13995/j.cnki.11-1802/ts.038328

By:

谢庆超;
王子;
徐进;
张瑞;
李银辉;
王晔茹;
赵勇

Publication type:

Article

酱香型白酒堆积发酵过程中真菌的结构及其来源分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 42, doi. 10.13995/j.cnki.11-1802/ts.037910

By:

张红霞;
徐岩;
杜海

Publication type:

Article

凝结芽胞杆菌(Bacillus coagulans)分类变迁与鉴定.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 35, doi. 10.13995/j.cnki.11-1802/ts.037752

By:

曹艳花;
冯会粉;
唐腾飞;
刘蕊;
辛迪;
程坤;
姚粟

Publication type:

Article

利用结合态亚油酸转化生成共轭亚油酸的乳酸菌筛选.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 27, doi. 10.13995/j.cnki.11-1802/ts.038005

By:

华凌燕;
梅永超;
杨波;
赵建新;
陈卫;
陈海琴

Publication type:

Article

活性炭和大孔树脂对糟烧酒风味的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 18, doi. 10.13995/j.cnki.11-1802/ts.037773

By:

曹旭珍;
周志磊;
姬中伟;
周建弟;
许锡飚;
徐岳正;
毛健

Publication type:

Article

代谢工程改造酿酒酵母高效合成熊果酸.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 9, doi. 10.13995/j.cnki.11-1802/ts.038171

By:

赵星莹;
曾伟主;
周景文

Publication type:

Article

高产双乙酰的附属发酵剂筛选及其对切达奶酪品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 1, doi. 10.13995/j.cnki.11-1802/ts.037809

By:

裴志雯;
殷俊玲;
夏傲喃;
王明权;
李梅;
刘小鸣;
赵建新;
张灏;
陈卫

Publication type:

Article