Works matching IS 10009973 AND DT 2025 AND VI 50 AND IP 2

Results: 34

小茴香精油提取方法、成分分析和生物活性研究进展.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 236, doi. 10.3969/j.issn.1000-9973.2025.02.034

By:

曹恺洋;
刘雨辰;
曲梦锐;
王东营

Publication type:

Article

不同提取方法对山楂果胶多糖得率的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 229, doi. 10.3969/j.issn.1000-9973.2025.02.033

By:

吕迪瑚;
陈建英;
杨春

Publication type:

Article

甘薯蛋白的提取工艺优化及其性质研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 220, doi. 10.3969/j.issn.1000-9973.2025.02.032

By:

张梦桦;
田青;
惠明;
张首玉

Publication type:

Article

基于电子鼻、气质联用技术结合化学计量学评价不同品牌鱼香肉丝气味差异.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 209, doi. 10.3969/j.issn.1000-9973.2025.02.031

By:

乔明锋;
易宇文;
胡金祥;
何莲;
蔡雪梅;
邓静;
王林;
杜菊苹

Publication type:

Article

沙姜和生姜抗氧化能力及营养成分比较研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 205, doi. 10.3969/j.issn.1000-9973.2025.02.030

By:

邢海军

Publication type:

Article

大蒜生长中 6 种矿质元素及挥发性成分动态变化.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 200, doi. 10.3969/j.issn.1000-9973.2025.02.029

By:

孟君;
黎桂豪;
秦素雅;
程传玲;
王凯;
陈鑫雨

Publication type:

Article

高温一体成型与传统煨炖工艺对排骨藕汤品质影响比较研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 193, doi. 10.3969/j.issn.1000-9973.2025.02.028

By:

张凤兵;
徐申启;
刘新;
刘政芳;
李沛;
朱中志;
熊俊杰

Publication type:

Article

油炸小酥肉外皮酥脆度保持技术研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 187, doi. 10.3969/j.issn.1000-9973.2025.02.027

By:

高雪琴;
李成;
胡力;
付丽;
连伟帅;
邹建

Publication type:

Article

福建客家 “红菌豆渣” 微波真空干燥技术研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 180, doi. 10.3969/j.issn.1000-9973.2025.02.026

By:

黎英;
蔡源昊;
赵金花;
杨彩凤;
林标声;
陈小红

Publication type:

Article

新型鸡肉黄花酱的工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 174, doi. 10.3969/j.issn.1000-9973.2025.02.025

By:

白建;
张巧仙;
尹志;
潘瑞丹;
白祥亨

Publication type:

Article

桂花风味小米复合甜酒酿的发酵工艺优化.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 169, doi. 10.3969/j.issn.1000-9973.2025.02.024

By:

余森艳;
陈嘉琪;
李志红;
卢珍兰;
夏继蓉;
何文

Publication type:

Article

酸菜料包的加压微波杀菌技术研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 162, doi. 10.3969/j.issn.1000-9973.2025.02.023

By:

李润杰;
宋飞虎;
刘畅;
郑岳;
金光远

Publication type:

Article

乳酸菌发酵型藜麦牛肉辣酱的研制.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 155, doi. 10.3969/j.issn.1000-9973.2025.02.022

By:

李雪洁;
郭旭;
赵红梅

Publication type:

Article

基于模糊数学评价法对冷藏鸡肉饭团风味保持工艺的研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 148, doi. 10.3969/j.issn.1000-9973.2025.02.021

By:

孟德真;
蒋超萍;
王娟;
李苗云;
朱瑶迪;
王钰莹;
王艺粲;
赵莉君

Publication type:

Article

基于响应面法优化高粱黍米黄酒的糖化工艺.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 141, doi. 10.3969/j.issn.1000-9973.2025.02.020

By:

张婧靖;
王启慧;
赵港国;
赵梦珂;
任超;
王敏;
张伟;
贾丽艳

Publication type:

Article

预处理工艺对香菇品质的影响规律研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 133, doi. 10.3969/j.issn.1000-9973.2025.02.019

By:

李欣宜;
李红波;
莫海珍;
刘振彬;
胡梁斌;
徐丹;
张珈祎;
姚丽姗

Publication type:

Article

米曲霉沪酿 3.042 菌株产脱氨酶发酵条件优化.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 127, doi. 10.3969/j.issn.1000-9973.2025.02.018

By:

王泽建;
刘建镔;
万培耀;
邢利民;
徐欣玥;
汪绍杰;
梁剑光

Publication type:

Article

含凤香型白酒广式香肠风干期挥发性风味物质变化研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 121, doi. 10.3969/j.issn.1000-9973.2025.02.017

By:

聂鑫;
王淇玲;
陈泓帆;
谢姝瑶;
宋川;
敖宗华;
曾天志;
沈才洪

Publication type:

Article

酶辅助超声优化提取紫苏籽多酚及其抗氧化和酶抑制活性.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 112, doi. 10.3969/j.issn.1000-9973.2025.02.016

By:

郝熙;
李伟;
张海鹏;
李昕彤;
张铭;
吴松遥;
陈林林

Publication type:

Article

烹饪时间对大红袍火锅底料中挥发性物质的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 101, doi. 10.3969/j.issn.1000-9973.2025.02.015

By:

何莲;
易宇文;
胡金祥;
乔明锋;
邓静;
王林

Publication type:

Article

发酵方式对玉米粉加工特性及淀粉精细结构的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 93, doi. 10.3969/j.issn.1000-9973.2025.02.014

By:

韩春然;
牙韩琴;
那治国;
牛绩超;
刘思琪;
刘彤

Publication type:

Article

酱油酿造中添加淀粉酶的应用研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 87, doi. 10.3969/j.issn.1000-9973.2025.02.013

By:

王炳惠;
赵悦;
孙承国;
莫芳华;
田雨桐;
申展宇;
王春玲

Publication type:

Article

发酵对桔梗苦味及理化成分影响的研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 81, doi. 10.3969/j.issn.1000-9973.2025.02.012

By:

刘艳红;
焦路;
何雅婷;
严欣艺;
郭俊婷;
何雯静;
刘二凯;
刘生杰

Publication type:

Article

物理预处理对小麦麸皮-大豆混合蛋白功能性质的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 75, doi. 10.3969/j.issn.1000-9973.2025.02.011

By:

珠拉吉;
王宇;
吴红艳;
马鑫蕊;
姚爽;
高海娟;
王德香;
许英一

Publication type:

Article

超声辅助花生分离蛋白复合菊粉糖基化反应条件的优化及性质研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 67, doi. 10.3969/j.issn.1000-9973.2025.02.010

By:

张彤;
戚朝霞;
冯雨禾;
谢君兰;
陈开垚;
曾里;
贾利蓉;
段飞霞;
冉旭

Publication type:

Article

水力空化对添加复合磷酸盐罗非鱼肌原纤维蛋白理化与凝胶特性的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 58, doi. 10.3969/j.issn.1000-9973.2025.02.009

By:

解坤;
任仙娥;
杨锋

Publication type:

Article

海洋多糖对鳕鱼糜凝胶特性影响研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 51, doi. 10.3969/j.issn.1000-9973.2025.02.008

By:

王得发;
钟毅;
徐源锴;
陈丽

Publication type:

Article

郫县豆瓣 Staphylococcus 菌株特性研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 45, doi. 10.3969/j.issn.1000-9973.2025.02.007

By:

左澳腾;
卢云浩;
何强

Publication type:

Article

利用酱油渣高值化制备调味酱研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 37, doi. 10.3969/j.issn.1000-9973.2025.02.006

By:

张子岩;
杨丙富;
李沿锦;
谢箭;
程守礼;
颜冬梅;
邱春江;
王灵昭;
周静

Publication type:

Article

糖基化榛仁蛋白对高内相乳液稳定性的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 30, doi. 10.3969/j.issn.1000-9973.2025.02.005

By:

由远慧;
王佳蓉;
张冉冉;
赵玉红

Publication type:

Article

挤压膨化对棉籽粕蛋白质消化率的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 25, doi. 10.3969/j.issn.1000-9973.2025.02.004

By:

徐美;
李月明;
宋佳琳;
张信;
闫闯硕;
李宏军

Publication type:

Article

响应面法优化鲜切牛蒡射频钝酶工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 17, doi. 10.3969/j.issn.1000-9973.2025.02.003

By:

朱永全;
胡昕迪;
滕聪;
许璐靖;
刘金阁;
王紫印;
张见;
李莹

Publication type:

Article

高产酸性蛋白酶的菌株筛选及培养条件优化.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 10, doi. 10.3969/j.issn.1000-9973.2025.02.002

By:

何文彬;
张捷文;
徐晴元;
侯莎;
吴昌正;
郭丽琼;
林俊芳

Publication type:

Article

不同提取方法对辣椒籽分离蛋白功能特性的影响.

Published in:

China Condiment, 2025, v. 50, n. 2, p. 1, doi. 10.3969/j.issn.1000-9973.2025.02.001

By:

侯鹏颉;
刘思迪;
邓梓萌;
崔俊良;
王彩萍;
刘志勇;
赖黎丽;
廖小军;
赵靓

Publication type:

Article