Works matching IS 0253-990X AND VI 50 AND IP 5 AND DT 2024

Results: 50

我国预制菜产业的发展现状、影响因素及发展趋势.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 388, doi. 10.13995/j.cnki.11-1802/ts.034935

By:

安俊文;
方梓蓥;
高希西;
郑杰;
宋志远;
马永生;
于双;
李双双;
赵前程

Publication type:

Article

营养素对运动损伤恢复的影响研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 380, doi. 10.13995/j.cnki.11-1802/ts.034765

By:

汪超;
高明有;
张瑜;
杨丹丹

Publication type:

Article

近红外光谱联合化学计量学在柑橘类水果质量无损检测方面的最新研究及应用进展

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Food & Fermentation Industries, 2024, v. 50, n. 5, p. 367, doi. 10.13995/j.cnki.11-1802/ts.037981

By:

李晋;
张琛;
刘红;
张伟清;
何鸿举

Publication type:

Article

芸豆蛋白功能特性及改性的研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 357, doi. 10.13995/j.cnki.11-1802/ts.034670

By:

张紫帆;
邬思思;
刘春秀;
宋雪琳;
马铁铮

Publication type:

Article

肉脯加工工艺及保藏研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 349, doi. 10.13995/j.cnki.11-1802/ts.034666

By:

梁雪微;
邢维维;
刘士健;
陶晓奇

Publication type:

Article

冷等离子体技术对肉品品质的影响研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 341, doi. 10.13995/j.cnki.11-1802/ts.034487

By:

豆红艳;
贺稚非;
韩薇;
谢兆华;
郭荧辉;
李洪军

Publication type:

Article

葡萄酒中非生物代谢来源有害物质的研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 334, doi. 10.13995/j.cnki.11-1802/ts.035786

By:

孙晓涵;
张雪;
石宝晖;
张会宁;
马雯

Publication type:

Article

美拉德反应中间体2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮的研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 326, doi. 10.13995/j.cnki.11-1802/ts.034848

By:

白冰;
何静;
杨静;
赵明林;
王清福;
陈芝飞;
王秋领

Publication type:

Article

微生物合成乳酸的细胞工厂构建研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 317, doi. 10.13995/j.cnki.11-1802/ts.035820

By:

王晓娜;
田开仁;
吴昊;
寇佳祥;
乔建军;
李艳妮

Publication type:

Article

煎制成熟度对牛排挥发性风味物质及感官的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 305, doi. 10.13995/j.cnki.11-1802/ts.034344

By:

黄佳;
倪呈;
贾洪锋;
杨倩;
张振宇;
张淼

Publication type:

Article

不同产地沃柑挥发性成分的差异分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 297, doi. 10.13995/j.cnki.11-1802/ts.034510

By:

张耀海;
陈细羽;
王成秋;
焦必宁

Publication type:

Article

基于溶液除湿的新型粮食干燥设备设计及特性分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 290, doi. 10.13995/j.cnki.11-1802/ts.032434

By:

闫俊海;
高龙;
刘寅;
丁扬铮;
孟照峰;
王顺;
吴飞骏;
谢亚琦;
张士雯

Publication type:

Article

超声波-纳米氧化锌处理对鲜切莴笋贮藏品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 280, doi. 10.13995/j.cnki.11-1802/ts.034413

By:

徐为雯;
罗丽;
王顺民;
付院生;
董雨露;
束志伟

Publication type:

Article

膜醭毕赤酵母蛋白复合膜对桃采后果腐病的抑制效果及机制.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 274, doi. 10.13995/j.cnki.11-1802/ts.035552

By:

陈海艺;
徐悦;
刘艺璇;
张亚敏;
郭红莲

Publication type:

Article

果蔬微孔膜内湿度调节包装设计及试验验证.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 267, doi. 10.13995/j.cnki.11-1802/ts.034378

By:

白静怡;
雷婷婷;
钱静

Publication type:

Article

响应曲面设计结合熵权法优化石磨全麦挂面配方.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 259, doi. 10.13995/j.cnki.11-1802/ts.034210

By:

蔡梦迪;
李玉辉;
沈春霞;
熊双丽;
李凤;
张从容;
熊得全;
唐丹

Publication type:

Article

不同预处理对甘薯片油炸特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 249, doi. 10.13995/j.cnki.11-1802/ts.034424

By:

彭麒燕;
任美玲;
王博;
叶发银;
赵国华

Publication type:

Article

木薯纳米淀粉的制备及乳化性能研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 243, doi. 10.13995/j.cnki.11-1802/ts.034537

By:

杨翦秋;
毕会敏;
范方宇

Publication type:

Article

响应面法优化高顺式虾青素的制备工艺研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 234, doi. 10.13995/j.cnki.11-1802/ts.036515

By:

马永强;
隋佳琦;
黎晨晨;
马调梅

Publication type:

Article

陇西腊肉加工过程中亚硝胺与理化指标的相关性分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 226, doi. 10.13995/j.cnki.11-1802/ts.034356

By:

范小宁;
师希雄;
包晓明;
赵瑞娜;
陈敬敬;
郭雨轩

Publication type:

Article

冷藏和微冻贮藏对大口黑鲈鱼品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 218, doi. 10.13995/j.cnki.11-1802/ts.034601

By:

郑稳;
庄文静;
宫萱;
黄可承;
赵璐;
李雪艳;
成谦益;
包建强

Publication type:

Article

冷链流通中温度波动对冷冻南美白对虾持水性及质构特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 208, doi. 10.13995/j.cnki.11-1802/ts.034947

By:

李桢桢;
尹明雨;
王锡昌

Publication type:

Article

咖啡豆红外喷动床干燥对其粉末物性品质、干燥能耗及挥发性成分的影响

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 199, doi. 10.13995/j.cnki.11-1802/ts.034145

By:

余祖艳;
任广跃;
许韩山;
段续;
李琳琳;
岳燕霞;
樊小静;
王喆

Publication type:

Article

橄榄仁抗氧化肽的分离鉴定及分子对接.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 189, doi. 10.13995/j.cnki.11-1802/ts.034550

By:

张迎阳;
董亚云;
邹平;
郑文武

Publication type:

Article

天然植物提取物复合脱腥剂对牛胃脱腥效果评价及工艺优化.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 180, doi. 10.13995/j.cnki.11-1802/ts.034306

By:

马玉琴;
韩玲;
张锐;
罗进;
余群力;
张丽

Publication type:

Article

AB-8大孔树脂-C18柱联用分离干腌牛肉抗氧化肽的研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 171, doi. 10.13995/j.cnki.11-1802/ts.034767

By:

张迎阳;
陈文涛;
徐莹;
孙承骏;
邹林玲;
邹平;
满在伟

Publication type:

Article

基于植物甾醇与γ-谷维素的牡丹/葵花籽油凝胶的制备及其物理特性研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 164, doi. 10.13995/j.cnki.11-1802/ts.034454

By:

赵晶晶;
徐宝成;
丁玥;
刘茜茜;
王永超;
余慧;
刘丽莉

Publication type:

Article

蝶豆花提取物-马铃薯氧化羟丙基淀粉/果胶指示标签的制备及应用.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 156, doi. 10.13995/j.cnki.11-1802/ts.034655

By:

董春娟;
曹银娟;
苟俏敏;
余群力;
张丽;
曹晖;
孔祥颖

Publication type:

Article

壳聚糖-叶酸微胶囊的制备及其特性评价.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 149, doi. 10.13995/j.cnki.11-1802/ts.034395

By:

彭雅萱;
丁振江;
李旭燕;
杨宗玲;
刘金洋;
王俊;
陆伟;
冯煦洸;
夏凯;
周志桥

Publication type:

Article

负载碳酸钙的水包油包固乳液稳定性及相互作用研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 142, doi. 10.13995/j.cnki.11-1802/ts.034572

By:

李功伟;
张杰;
郝佳;
赵伊聪;
许朵霞;
曹雁平

Publication type:

Article

尿石素A脂质体的制备:稳定性及体外消化研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 131, doi. 10.13995/j.cnki.11-1802/ts.034421

By:

胡悦;
张露;
王思宇;
魏林峰;
卢菲艳;
曾佩瑶;
邹立强;
温庆辉;
涂宗财

Publication type:

Article

不同储存容器对凤香型基酒储存前期风味形成的探究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 124, doi. 10.13995/j.cnki.11-1802/ts.035465

By:

任璐;
张亚芳;
张永利

Publication type:

Article

刺梨果渣阿拉伯木聚糖对α-淀粉酶的抑制及其酵解特征研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 75, doi. 10.13995/j.cnki.11-1802/ts.035798

By:

郭银萍;
刘含;
穆兴燕;
李桂丹;
刘晓燕

Publication type:

Article

分料发酵红酸汤乳酸菌和酵母菌的分离鉴定及应用.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 116, doi. 10.13995/j.cnki.11-1802/ts.035779

By:

胡悦;
刘娜;
秦礼康;
包爱明;
秦伟军;
梁小央

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

菌酶协同发酵对玉米蛋白粉消化率的影响研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 94, doi. 10.13995/j.cnki.11-1802/ts.035441

By:

孙华欣;
宋春丽;
韩赫;
王志鹏;
孙天颖;
任健;
周恪驰

Publication type:

Article

乳酸菌发酵西兰花的代谢组学分析及其对萝卜硫素含量的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 88, doi. 10.13995/j.cnki.11-1802/ts.035783

By:

侯菲翔;
蔡燕雪;
肖珊;
王波;
陈璇;
王际辉

Publication type:

Article

全蛋液微波巴氏杀菌动力学及蛋白质变化研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 82, doi. 10.13995/j.cnki.11-1802/ts.035845

By:

孙孟琦;
杨化宇;
闫博文;
张娜娜;
范大明

Publication type:

Article

山兰米醋发酵过程中理化指标及挥发性风味物质的变化规律.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 108, doi. 10.13995/j.cnki.11-1802/ts.035449

By:

吴晓茜;
钟秋平;
张云竹

Publication type:

Article

苯乳酸与DNA相互作用及其抑菌机制研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 67, doi. 10.13995/j.cnki.11-1802/ts.035182

By:

贾以泽;
舒泉先;
丛瑞涛;
毛银;
周胜虎;
邓禹

Publication type:

Article

沙棘乙酸乙酯萃取物化学成分分析及体外抑制幽门螺杆菌机理研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 59, doi. 10.13995/j.cnki.11-1802/ts.034747

By:

马贺;
雷梅英;
王家娟;
麻玉雯;
王树林

Publication type:

Article

亚麻籽油磷虾油软胶囊对高血脂模型大鼠血脂的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 54, doi. 10.13995/j.cnki.11-1802/ts.027803

By:

翟磊;
陈建国;
田世民;
张朋朋;
蔡祥焜;
郑立新

Publication type:

Article

乳酸菌肽聚糖的提取纯化及其对河豚毒素的毒性消减效果研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 48, doi. 10.13995/j.cnki.11-1802/ts.038015

By:

刘畅;
王嫦娥;
卢瑛

Publication type:

Article

奎宁酸的抗氧化活性和神经保护作用研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 42, doi. 10.13995/j.cnki.11-1802/ts.034635

By:

王硕;
梁婷;
罗磊;
刘永清;
方勇;
李森;
管骁

Publication type:

Article

应用雌激素受体β抑制剂建立肠道屏障受损的便秘动物模型.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 35, doi. 10.13995/j.cnki.11-1802/ts.034423

By:

梅春霞;
王嘉良;
唐楠;
余强庆;
王顺合;
王琳琳;
王刚;
张灏

Publication type:

Article

吡咯喹啉醌连续发酵工艺初探.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 29, doi. 10.13995/j.cnki.11-1802/ts.035799

By:

赵子刚;
金明义;
刘露;
张葵

Publication type:

Article

宏基因组来源高活性酯酶的鉴定及其酶学性质表征.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 22, doi. 10.13995/j.cnki.11-1802/ts.035608

By:

张颖;
董耀;
吕云斌;
王绍琛;
冯治洋

Publication type:

Article

黑曲霉耐热型葡聚糖酶纤维素结合结构域的替换与融合体酶性质.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 14, doi. 10.13995/j.cnki.11-1802/ts.035557

By:

单逸蓝;
杨梦莲;
赵琳;
沈微;
杨海泉;
夏媛媛;
陈献忠

Publication type:

Article

基于pH下降速率的反馈补料策略高密度培养保加利亚乳杆菌NQ2508.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 7, doi. 10.13995/j.cnki.11-1802/ts.035581

By:

陈晓岑;
徐岩;
刘彦民;
李晓军;
穆晓清

Publication type:

Article

代谢工程改造酿酒酵母合成玉米黄质.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 5, p. 1, doi. 10.13995/j.cnki.11-1802/ts.035321

By:

赵崇屹;
周景文;
徐沙

Publication type:

Article