Works matching IS 10009973 AND DT 2025 AND VI 50 AND IP 6

Results: 32

传统发酵食品中吡嗪类物质的研究进展.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 234, doi. 10.3969/j.issn.1000-9973.2025.06.032

By:

李明宇;
陈旭露;
肖婷;
柳志杰;
徐宁

Publication type:

Article

菠萝蜜果丝多糖提取工艺优化及结构、抗氧化活性分析.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 226, doi. 10.3969/j.issn.1000-9973.2025.06.031

By:

李智聪;
李俊;
林日辉;
姚先超;
陈其勇;
黎根瑚;
唐碧怡

Publication type:

Article

陆生伊萨酵母 WJL-G4发酵树莓叶提取液生产树莓酮的培养基优化.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 219, doi. 10.3969/j.issn.1000-9973.2025.06.030

By:

吴建楠;
陆龙波;
高利平;
王金玲

Publication type:

Article

甜味剂添加量对杏与玫瑰花酱复合果丹皮干燥特性和品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 210, doi. 10.3969/j.issn.1000-9973.2025.06.029

By:

古丽米热·努尔麦麦提;
冯作山;
白羽嘉

Publication type:

Article

基于 GC-MS分析不同复热方式对黑椒香肠品质及挥发性风味物质的影响.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 202, doi. 10.3969/j.issn.1000-9973.2025.06.028

By:

林丹;
潘秀娟;
任柯印;
何炯;
贾洪锋;
朱楠;
何莲

Publication type:

Article

基于电子感官评价系统的不同特色蜜源蜂蜜面包比较研究.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 195, doi. 10.3969/j.issn.1000-9973.2025.06.027

By:

岳芽;
艾岁;
王嘉;
吉子伍支;
李佳思;
时小东

Publication type:

Article

基于气相色谱-离子迁移谱和电子鼻分析橘子醋挥发性风味化合物.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 189, doi. 10.3969/j.issn.1000-9973.2025.06.026

By:

邵月萍;
郭琳琳;
张馨月;
段翠翠;
马福敏;
李丹;
李晓磊

Publication type:

Article

不同香辛料添加对香菇牛肉包子馅料的影响及配方优化.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 184, doi. 10.3969/j.issn.1000-9973.2025.06.025

By:

张桂凤;
王和涛;
朱琳

Publication type:

Article

正交试验结合模糊数学评价法优化紫苏螺蛳肉酱配方.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 178, doi. 10.3969/j.issn.1000-9973.2025.06.024

By:

杜密英;
王璇;
胡燕;
王敬涵;
孙卉

Publication type:

Article

响应面法优化鱼腐乳发酵工艺及品质分析.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 170, doi. 10.3969/j.issn.1000-9973.2025.06.023

By:

刘晓媛;
王恩胜;
付文军;
李吉旭;
夏南

Publication type:

Article

基于 GC-MS法研究白醋对草鱼的脱腥效果.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 166, doi. 10.3969/j.issn.1000-9973.2025.06.022

By:

邵换峥;
刘奇付;
罗双群;
张彩芳;
陈树兴;
张华丽

Publication type:

Article

模糊数学感官评价结合随机质心映射法优化鹰嘴豆哈密瓜干椒酱工艺配方及品质分析.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 158, doi. 10.3969/j.issn.1000-9973.2025.06.021

By:

吕成壮;
王莹;
田非凡;
许铭强;
孟新涛;
赵仲凯;
马燕

Publication type:

Article

化橘红罗汉果的浸提工艺及其优化.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 151, doi. 10.3969/j.issn.1000-9973.2025.06.020

By:

杨双艳;
李汴生;
黎来凤;
吴文静

Publication type:

Article

基于熵权法与响应面优化低糖核桃麻仁糖工艺.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 142, doi. 10.3969/j.issn.1000-9973.2025.06.019

By:

赵永铭;
刘萌;
潘欢;
冉晓君;
杨力;
陶永霞

Publication type:

Article

不同加工方式对香蕉制品挥发性成分的影响.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 132, doi. 10.3969/j.issn.1000-9973.2025.06.018

By:

陈秀雯;
董露;
王娟;
盛鸥

Publication type:

Article

基于混料设计优化冻干复合果蔬颗粒配方与品质分析.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 124, doi. 10.3969/j.issn.1000-9973.2025.06.017

By:

李志刚;
何文华;
何晓珂;
赵文森;
李诗丹;
石建春;
王愈;
高灵芝;
宋长利

Publication type:

Article

牛肉脯加工过程中品质变化规律.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 120, doi. 10.3969/j.issn.1000-9973.2025.06.016

By:

方莉;
耿发家

Publication type:

Article

基于响应面法与BP神经网络优化鳕鱼皮呈味肽酶解工艺.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 111, doi. 10.3969/j.issn.1000-9973.2025.06.015

By:

李萌凯;
朱敏;
冯奕开;
罗爱国;
杨艳君

Publication type:

Article

榅桲汁西瓜果粒酸奶的配方工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 105, doi. 10.3969/j.issn.1000-9973.2025.06.014

By:

麦热哈巴·玉素甫;
王金华;
王永泽

Publication type:

Article

基于GA-BP神经网络和响应面法的猪大肠卤制关键工艺优化.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 95, doi. 10.3969/j.issn.1000-9973.2025.06.013

By:

杨洪浪;
代钰霖;
龙红;
刘达玉

Publication type:

Article

泡小米辣中一株产膜酵母的分离鉴定及耐受性研究.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 90, doi. 10.3969/j.issn.1000-9973.2025.06.012

By:

刘力;
金怀慷;
杨灿

Publication type:

Article

党参和桂圆对鸡汤品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 83, doi. 10.3969/j.issn.1000-9973.2025.06.011

By:

刘威;
林蔼媛;
黄桂颖;
于立梅;
杨娟;
刘巧瑜;
曾晓房;
冯卫华;
陈海光

Publication type:

Article

陈皮兔丁加工过程中挥发性风味与品质的变化研究.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 75, doi. 10.3969/j.issn.1000-9973.2025.06.010

By:

尤香玲;
王浩文;
徐向波;
易宇文;
邓静;
蔡雪梅;
吴华昌

Publication type:

Article

不同干燥方式对细叶韭花品质及抗氧化活性的影响.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 69, doi. 10.3969/j.issn.1000-9973.2025.06.009

By:

杨帅;
张志超;
狄建军

Publication type:

Article

不同方法制备酱渣可溶性膳食纤维及其结构、抗氧化活性研究.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 62, doi. 10.3969/j.issn.1000-9973.2025.06.008

By:

许树荣;
夏忠悦;
邓莎;
何贵萍;
金雨欣;
吕远平

Publication type:

Article

咸蛋清对墨鱼糜凝胶品质的影响及其机制研究.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 52, doi. 10.3969/j.issn.1000-9973.2025.06.007

By:

刘莹;
谢霞婷;
欧妍;
车桂香;
卢思思;
杨子毅;
马瑞东;
刘小玲

Publication type:

Article

基于品质特性改善的黄花菜鱼糕配方与工艺条件优化及其产品品质分析.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 40, doi. 10.3969/j.issn.1000-9973.2025.06.006

By:

白语嫣;
刘婷婷;
韩娅红;
艾有伟;
侯温甫

Publication type:

Article

抗菌肽F1对酱油腐败菌的抑菌机理探究及其应用.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 34, doi. 10.3969/j.issn.1000-9973.2025.06.005

By:

朱苓;
杨明晨;
赖金娥;
胡锋;
陈永生;
晏日安

Publication type:

Article

Tween-80对紫色红曲霉M9胞外多糖产量及组成的影响.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 26, doi. 10.3969/j.issn.1000-9973.2025.06.004

By:

郑莹;
李守辉;
丁成芳;
王旭锋;
文子艳;
郭庆彬;
王昌禄;
丁文涛

Publication type:

Article

微波辅助提取辣椒红素工艺优化及其抗氧化活性评价.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 18, doi. 10.3969/j.issn.1000-9973.2025.06.003

By:

程立坤;
胡悦;
王思明;
李姣灿;
姚慧静;
王国泽;
张亚琨

Publication type:

Article

沙棘原浆酶解工艺优化及抗氧化特性研究.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 10, doi. 10.3969/j.issn.1000-9973.2025.06.002

By:

李颜博;
陈肖阳;
赵宇;
张梦莹;
宋安康;
王伟

Publication type:

Article

沙棘籽粕抑菌肽的分离纯化及抑菌机制的初探.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 1, doi. 10.3969/j.issn.1000-9973.2025.06.001

By:

江峻峰;
朱东亮;
曾琦琪;
孙嘉莉;
牟晓娟;
吴同华;
单良;
王苏琪;
包晓玮

Publication type:

Article