Works matching IS 10009973 AND DT 2025 AND VI 50 AND IP 5

Results: 35

烘干温度对八角挥发性成分的影响研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 1, doi. 10.3969/j.issn.1000-9973.2025.05.001

By:

余兴华;
王春芳;
杨艳梅

Publication type:

Article

郫县豆瓣中微生物及挥发性成分研究进展.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 234, doi. 10.3969/j.issn.1000-9973.2025.05.035

By:

杨倩;
赵驰;
李治华;
董玲;
左勇

Publication type:

Article

白芍多糖的提取动力学及其抗氧化活性研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 229, doi. 10.3969/j.issn.1000-9973.2025.05.034

By:

郑燕菲;
韦琪敏;
农佳琼

Publication type:

Article

超声辅助百香果皮花青素的提取工艺优化及其性质研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 223, doi. 10.3969/j.issn.1000-9973.2025.05.033

By:

刘鹏;
冉露霞;
孙浩;
成臣;
朱博;
杨建军;
卢占军

Publication type:

Article

豌豆皮膳食纤维在面条中应用特性的研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 213, doi. 10.3969/j.issn.1000-9973.2025.05.031

By:

张振铎;
李大鹏

Publication type:

Article

不同产地青花椒中挥发性香气物质的鉴定及其生物活性研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 207, doi. 10.3969/j.issn.1000-9973.2025.05.030

By:

张建勋;
尚广彬

Publication type:

Article

基于电子鼻和 GC-MS法分析不同烹饪方式对青花椒中挥发性风味成分的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 201, doi. 10.3969/j.issn.1000-9973.2025.05.029

By:

李红军;
李小妮;
刘奇付;
邵换峥;
陈树兴

Publication type:

Article

高效液相色谱法测定馕制品中苯并 (a) 芘含量的研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 196, doi. 10.3969/j.issn.1000-9973.2025.05.028

By:

乔桂芳;
冯作山;
安比芳;
陈创业;
陶永霞

Publication type:

Article

5G 环境下香辛料粉生产车间温湿度智能调控优化研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 191, doi. 10.3969/j.issn.1000-9973.2025.05.027

By:

于海滨;
白喆

Publication type:

Article

超声波结合燕麦膳食纤维对牛肉丸加工品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 186, doi. 10.3969/j.issn.1000-9973.2025.05.026

By:

张学兵;
陈杰;
任国平

Publication type:

Article

模糊数学与响应面法结合的杏鲍菇料酒发酵参数优化.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 181, doi. 10.3969/j.issn.1000-9973.2025.05.025

By:

付利芳;
杨永;
张香琴

Publication type:

Article

即食山菌菜生产工艺研究及其品质分析.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 175, doi. 10.3969/j.issn.1000-9973.2025.05.024

By:

刘静雪;
翟巧茹;
高婷婷;
李凤林;
栾玉霞;
李凤竹;
李东辉;
张丽

Publication type:

Article

谷氨酸发酵-美拉德反应制备鲜味调味料的工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 168, doi. 10.3969/j.issn.1000-9973.2025.05.023

By:

徐明瑞;
董沁心;
蒲婕;
高红亮;
杨雪霞

Publication type:

Article

紫薯黄豆复合发酵工艺优化及风味分析.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 159, doi. 10.3969/j.issn.1000-9973.2025.05.022

By:

龙琳;
韦金娜;
朱宝生;
李逸钊;
刘小玲

Publication type:

Article

即食鸡汤高压炖煮-杀菌结合的热处理强度控制.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 152, doi. 10.3969/j.issn.1000-9973.2025.05.021

By:

彭子涵;
李汴生;
阮征;
李丹丹;
李瑞清;
石金明

Publication type:

Article

基于响应面法和模糊数学法优化 "火焰无核" 葡萄果醋发酵工艺.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 144, doi. 10.3969/j.issn.1000-9973.2025.05.020

By:

曹颖;
张雯;
林静;
刘玉;
年庆雨;
王欣欣;
崔翔龙;
张珍珍

Publication type:

Article

不同干制方式对沙果切片的物化性质、抗氧化成分及活性的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 137, doi. 10.3969/j.issn.1000-9973.2025.05.019

By:

张福娟;
王炜琪;
钟佳;
孙成行;
马继洋;
裴宇阳;
董艳莉

Publication type:

Article

超微粉碎对芹菜叶粉品质及加工特性影响研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 129, doi. 10.3969/j.issn.1000-9973.2025.05.018

By:

刘琳琳;
李诗雨;
吕铭守;
孙冰玉;
石彦国

Publication type:

Article

紫苏脱腥液对黄颡鱼脱腥和鱼汤风味的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 121, doi. 10.3969/j.issn.1000-9973.2025.05.017

By:

关利;
魏文志;
陈文卓;
虞丹丹;
曹晖

Publication type:

Article

高产细菌素乳酸菌的筛选及发酵工艺优化.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 110, doi. 10.3969/j.issn.1000-9973.2025.05.016

By:

赵露;
迟雪梅;
李田田;
迟乃玉;
于爽;
张庆芳

Publication type:

Article

针叶樱桃提取物对预油炸素食丸贮藏期间品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 103, doi. 10.3969/j.issn.1000-9973.2025.05.015

By:

王鹏宇;
杨斐然;
方胥伟;
李沛钊;
郭尚佳;
赵钜阳

Publication type:

Article

冻干果蔬粉对牦牛肉干嫩度和风味的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 95, doi. 10.3969/j.issn.1000-9973.2025.05.014

By:

蔡寅川;
赵静;
靳春平;
邹强

Publication type:

Article

乳酸菌与酵母菌协同发酵对甜面酱风味和品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 90, doi. 10.3969/j.issn.1000-9973.2025.05.013

By:

邢浩然;
袁柳凤;
董文敏;
张艺茹;
王春玲

Publication type:

Article

贝莱斯芽孢杆菌胞外多糖的纯化表征和生物活性探究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 82, doi. 10.3969/j.issn.1000-9973.2025.05.012

By:

梁悦琪;
张玉姣;
代艺伟;
董亮;
林心萍;
张素芳

Publication type:

Article

响应面法优化石斑鱼骨酶解工艺及酶解产物的抗氧化活性研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 75, doi. 10.3969/j.issn.1000-9973.2025.05.011

By:

刘美娇;
黎铸毅;
陈秋翰;
杨学博;
刘寿春;
钟赛意;
洪鹏志;
朱春华;
陈康健

Publication type:

Article

超高压结合植物提取物对冷鲜清远麻鸡鸡胸肉品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 69, doi. 10.3969/j.issn.1000-9973.2025.05.010

By:

陈鑫涛;
李汴生;
阮征;
李丹丹;
李瑞清;
石金明

Publication type:

Article

重组海鲈鱼牛排加工工艺及其品质研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 62, doi. 10.3969/j.issn.1000-9973.2025.05.009

By:

陈龙娇;
吴晨昕;
兰娇娇;
梁鹏;
张建仙

Publication type:

Article

麦胚百香果发酵乳的研制.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 55, doi. 10.3969/j.issn.1000-9973.2025.05.008

By:

张迎;
尚继旭;
商梦慧;
宁晨旭;
黄继红;
廖爱美

Publication type:

Article

有色胶原蛋白膜的制备及性能研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 48

By:

刘影;
张轩;
邢金锋;
田晓静;
王稳航

Publication type:

Article

妥甸酱油发酵功能菌株筛选及应用.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 37, doi. 10.3969/j.issn.1000-9973.2025.05.006

By:

吴权蓉;
章慧;
胡永金;
朱仁俊

Publication type:

Article

鸡腿菇蛋白提取工艺优化及其抗氧化活性的研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 29, doi. 10.3969/j.issn.1000-9973.2025.05.005

By:

朱敏;
冯奕开;
李萌凯;
杨艳君

Publication type:

Article

模糊数学感官评价结合随机质心映射法优化低脂核桃酱工艺配方及品质特性分析.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 20, doi. 10.3969/j.issn.1000-9973.2025.05.004

By:

牛逍瞳;
塔吉妮萨古丽·艾麦提;
许铭强;
张健;
郭金宝;
秦启德;
马燕

Publication type:

Article

红曲霉液态发酵过程中桔霉素的动态监测.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 15, doi. 10.3969/j.issn.1000-9973.2025.05.003

By:

汪璇;
石昕芸;
陈鑫;
王伟平

Publication type:

Article

低压静电场对家庭预制菜豆角烧牛肉冻藏期间品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 7, doi. 10.3969/j.issn.1000-9973.2025.05.002

By:

葛乐正;
吴雨;
张佳伟;
胡海梅;
陈开松;
周治;
蔡克周;
徐宝才;
孙芸

Publication type:

Article

蜂花粉黄酮的固态发酵提取工艺优化及抗氧化活性研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 217, doi. 10.3969/j.issn.1000-9973.2025.05.032

By:

董彩文;
邱彦军;
王明雷;
李亚钦;
魏涛

Publication type:

Article