Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 5

Results: 36

四氢嘧啶的生物保护作用及其在食品领域的应用.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 213, doi. 10.3969/j.issn.1000-9973.2024.05.036

By:

宋琪;
孙立瑞;
尹一;
夏春谷;
辛嘉英

Publication type:

Article

谷物多酚提取及影响和改善其生物活性利用技术的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 205, doi. 10.3969/j.issn.1000-9973.2024.05.035

By:

陈林林;
张海鹏;
李伟;
李昕彤;
郝熙;
张铭;
吴松遥

Publication type:

Article

红曲菌主要代谢产物生产工艺研究进展.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 200, doi. 10.3969/j.issn.1000-9973.2024.05.034

By:

邰燕翔;
杨闻;
刘会鹏;
洪厚胜

Publication type:

Article

腐乳中挥发性风味物质的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 195, doi. 10.3969/j.issn.1000-9973.2024.05.033

By:

龚悦;
郭峰;
刘永国;
田红玉;
杨绍祥

Publication type:

Article

山药淀粉-瓜尔胶共混物结构和性能的研究.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 188, doi. 10.3969/j.issn.1000-9973.2024.05.032

By:

史苗苗;
陈上海;
钱格格;
闫溢哲

Publication type:

Article

陈皮多糖提取工艺及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 183, doi. 10.3969/j.issn.1000-9973.2024.05.031

By:

唐婷范;
李雪松;
卢梦影;
田玉红;
徐紫薇;
程昊

Publication type:

Article

响应面法优化核桃青皮多酚提取工艺.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 177, doi. 10.3969/j.issn.1000-9973.2024.05.030

By:

王新宇;
王雪;
李慧;
毕莹;
范玉林;
陈恺;
王静

Publication type:

Article

基于主成分分析和聚类分析的食盐综合评价.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 171, doi. 10.3969/j.issn.1000-9973.2024.05.029

By:

戴临雪;
徐欢欢;
吴志康;
唐雄;
谢丹丹;
贺子倩;
李加兴

Publication type:

Article

赤水晒醋的挥发性香气特征及氨基酸分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 166, doi. 10.3969/j.issn.1000-9973.2024.05.028

By:

朱晓春;
孙优兰;
蒋力力;
尚煜豪;
张德芹

Publication type:

Article

基于偏最小二乘回归法分析陈醋理化指标和品质.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 161, doi. 10.3969/j.issn.1000-9973.2024.05.027

By:

李婉;
常亮

Publication type:

Article

四种不同基质柑橘果醋的品质对比分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 156, doi. 10.3969/j.issn.1000-9973.2024.05.026

By:

孙盾;
薛桂新

Publication type:

Article

基于非靶向代谢组学的药膳鱼汤代谢产物差异分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 148, doi. 10.3969/j.issn.1000-9973.2024.05.025

By:

王益娟;
周芳;
焦文娟;
赵甜甜;
林以琳;
张业辉;
南海军;
黄文

Publication type:

Article

潮州咸菜发酵工艺优化及其品质研究.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 142, doi. 10.3969/j.issn.1000-9973.2024.05.024

By:

罗东辉;
陈淇;
董浩

Publication type:

Article

基于模糊数学对低盐荞麦豆酱加工工艺优化及其品质的测定.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 137, doi. 10.3969/j.issn.1000-9973.2024.05.023

By:

时书音;
王书勋;
常亮

Publication type:

Article

生姜精油CO<sub>2</sub> 超临界提取工艺优化及其抗肿瘤活性研究.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 132, doi. 10.3969/j.issn.1000-9973.2024.05.022

By:

杨淼;
高利;
苏慧慧

Publication type:

Article

油莎豆酶解物加工工艺及其生物活性研究现状分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 128, doi. 10.3969/j.issn.1000-9973.2024.05.021

By:

安琪;
李国祥

Publication type:

Article

不同包装方式对烤鸡货架期及菌群多样性的影响.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 124, doi. 10.3969/j.issn.1000-9973.2024.05.020

By:

袁昊雷;
黄振彬;
朱雪俊

Publication type:

Article

基于主成分分析结合智能感官评价法优化蒜姜复合调味汁配方研究.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 120, doi. 10.3969/j.issn.1000-9973.2024.05.019

By:

黄娟;
贡湘磊

Publication type:

Article

基于主客观赋权-模糊数学法优化筠姜红枣椰奶饮工艺.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 113, doi. 10.3969/j.issn.1000-9973.2024.05.018

By:

付家莉;
罗霜;
陈柯宇;
王剑波;
尤晓舟

Publication type:

Article

基于模糊数学感官评价法优化营养复配预熟糙米粉配方工艺.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 106, doi. 10.3969/j.issn.1000-9973.2024.05.017

By:

关桦楠;
迟振东;
吴永存;
陈彦宇

Publication type:

Article

响应面法优化潼川毛霉型豆豉脱盐工艺及风味分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 97, doi. 10.3969/j.issn.1000-9973.2024.05.016

By:

张鹭艳;
刘丹灵;
黄思宇;
邹强

Publication type:

Article

青海省循化辣椒调味油的加工工艺优化及品质分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 89, doi. 10.3969/j.issn.1000-9973.2024.05.015

By:

魏许召;
高一达;
程庆斌;
刘荟萃

Publication type:

Article

双酶法优化禄丰香醋糖化工艺.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 80, doi. 10.3969/j.issn.1000-9973.2024.05.014

By:

陈乾睿;
赵锐环;
徐志强;
谷大海

Publication type:

Article

不同的包装方式及贮藏环境对干辣椒品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 76, doi. 10.3969/j.issn.1000-9973.2024.05.013

By:

陈柄言;
闫璐;
田利;
芦瑶

Publication type:

Article

焙烤和微波两种不同加工方式对亚麻籽品质的影响比较分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 71, doi. 10.3969/j.issn.1000-9973.2024.05.012

By:

韩国玮;
吕虹霞;
田欢;
邸元平

Publication type:

Article

青花椒产地对花椒鱼片品质和风味的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 65, doi. 10.3969/j.issn.1000-9973.2024.05.011

By:

华玲;
刘媛媛;
陈娜;
张茜;
王锐

Publication type:

Article

基于高通量测序分析中草药对发酵泡菜亚硝酸盐含量的影响及机制.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 59, doi. 10.3969/j.issn.1000-9973.2024.05.010

By:

燕平梅;
张聪聪;
贾晶晶;
赵虎威

Publication type:

Article

红烧牛肚加工过程中理化指标变化及炖煮方式对其风味影响研究.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 52, doi. 10.3969/j.issn.1000-9973.2024.05.009

By:

董平;
陈俊宇;
郭明遗

Publication type:

Article

高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白素肉饼的品质特性研究.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 47, doi. 10.3969/j.issn.1000-9973.2024.05.008

By:

俎新宇;
赵亚男;
陈星烁;
张树成;
赵秀兰;
赵祥忠;
梁艳

Publication type:

Article

烹饪方式对猪肉理化特性及挥发性化合物的影响.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 38, doi. 10.3969/j.issn.1000-9973.2024.05.007

By:

王天杨;
关雎;
易宇文;
刘阳;
范文教;
乔明峰;
吴华昌;
邓静

Publication type:

Article

海藻糖对高湿挤压肉类类似物品质特性的影响.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 31, doi. 10.3969/j.issn.1000-9973.2024.05.006

By:

朱来景;
刘萌;
王彦丽;
赵祥忠

Publication type:

Article

壳聚糖-刺玫果提取物复配涂膜对半干型风干牛肉贮藏品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 24, doi. 10.3969/j.issn.1000-9973.2024.05.005

By:

曾睿;
汤艳凝;
斯琴其木格;
陆美霖;
刘媛媛;
张智勇;
陈瑞娟;
倪娜

Publication type:

Article

芝麻粕美拉德反应产物对全麦面包的风味增强作用及工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 16, doi. 10.3969/j.issn.1000-9973.2024.05.004

By:

裴慧;
彭钰琪;
陆雪;
孙汉巨;
步显勇;
谢艳;
刘淑芸;
高玲艳;
李骁

Publication type:

Article

云南盐津乌骨鸡肉中鲜味肽的提取与鉴定.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 10, doi. 10.3969/j.issn.1000-9973.2024.05.003

By:

杨超辉;
梁双敏;
葛长荣;
肖智超

Publication type:

Article

壳聚糖-留兰香精油复合膜对酱牛肉保鲜效果的影响.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 6, doi. 10.3969/j.issn.1000-9973.2024.05.002

By:

刘雨辰;
曲梦锐;
曹恺洋;
王东营

Publication type:

Article

预制老鸭汤风味轮的构建与应用.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 1, doi. 10.3969/j.issn.1000-9973.2024.05.001

By:

奉宁昕;
赵绚花;
秦丹;
张志旭;
曾璐;
吴思榆;
胡亚平

Publication type:

Article