Works matching IS 1002-0306 AND VI 46 AND IP 9 AND DT 2025

Results: 46

冰蛋黄凝胶化机制及抑制方法研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 466, doi. 10.13386/j.issn1002-0306.2024060206

By:

王瑞红;
张昆林;
杨攀闯;
何松;
杨伟;
何鸿举;
李波

Publication type:

Article

植物多酚对线粒体的保护作用研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 456, doi. 10.13386/j.issn1002-0306.2024060066

By:

刘雨欣;
贾茹;
吴安楠;
李全宏;
廖小军;
赵婧

Publication type:

Article

酸奶滋味特征感知、形成过程与分析评价方法研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 445, doi. 10.13386/j.issn1002-0306.2024050339

By:

石琳;
贾玮;
张荣;
张莉

Publication type:

Article

干腌火腿新型减盐策略及其机制研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 435, doi. 10.13386/j.issn1002-0306.2024050210

By:

陈娟;
钟苑仪;
富国文;
潘洪彬;
张海彪;
吴传丰;
钱朝葵;
范江平

Publication type:

Article

黑茶渥堆发酵中微生物多样性及功能活性研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 424, doi. 10.13386/j.issn1002-0306.2024050198

By:

韦佳汝;
聂凯丽;
陈小强;
应苗苗

Publication type:

Article

淀粉-脂质复合物耐消化性的研究进展: 影响因素和形成机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 414, doi. 10.13386/j.issn1002-0306.2024050151

By:

马文华;
杨帆;
钱晓洁;
孙冰华;
马森

Publication type:

Article

食品组分对面筋网络及面团加工品质影响的研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 404, doi. 10.13386/j.issn1002-0306.2024040498

By:

张雪艳;
刘敬科;
李朋亮;
赵巍;
张晓頔;
杨欢;
生庆海;
张爱霞

Publication type:

Article

苯乳酸抑菌机理、生物合成与应用的研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 392, doi. 10.13386/j.issn1002-0306.2024040383

By:

郭帅康;
宋娜;
张果;
李沛;
李库;
陈雄

Publication type:

Article

低聚半乳糖对便秘小鼠的缓解作用及机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 381, doi. 10.13386/j.issn1002-0306.2024060073

By:

潘雅;
沈飞;
陈鸣;
冯凤琴

Publication type:

Article

枳椇果梗多糖调节谷氨酸代谢和紧密连接蛋白表达改善酒精对小鼠神经行为影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 372, doi. 10.13386/j.issn1002-0306.2024050346

By:

张玉超;
袁子飞;
刘良禹;
朱思洁;
杨永;
郑代梅;
刘旭东

Publication type:

Article

复合益生菌改善小鼠抗生素相关性腹泻的作用.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 363, doi. 10.13386/j.issn1002-0306.2024050212

By:

陆丽仪;
高业成;
陈君龙;
郭亚娟;
刘华林;
陈昌;
毛新亮

Publication type:

Article

南瓜籽多糖的分离纯化及其体外降血糖活性研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 352, doi. 10.13386/j.issn1002-0306.2024050172

By:

蔡舒;
钟诚;
黎敏姿;
罗钧匀;
周爱梅

Publication type:

Article

外源褪黑素对采后西梅的贮藏品质及软化相关基因表达的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 340, doi. 10.13386/j.issn1002-0306.2024060076

By:

乔沛;
李慧星;
罗建成;
程爽;
于海彦

Publication type:

Article

HS-SPME-GC-MS 结合化学计量学分析低温驯化猕猴桃的挥发性成分.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 329, doi. 10.13386/j.issn1002-0306.2024050371

By:

郭智鑫;
张维;
郭英杰;
程小梅;
赖灯妮;
陈双平;
李高阳;
朱向荣

Publication type:

Article

不同贮藏温度下的挤压重组米品质变化规律和货架期预测.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 317, doi. 10.13386/j.issn1002-0306.2024050031

By:

黄宁;
陈潇荷;
孟令卿;
杨冉;
屈凌波;
赵昌成;
李春霞;
钱平

Publication type:

Article

基于多元统计分析方法构建鲜湿米粉专用粉评价体系.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 307, doi. 10.13386/j.issn1002-0306.2024060249

By:

吴淼源;
廖卢艳;
任贤龙;
刘操;
吴卫国

Publication type:

Article

基于GC-MS、电子鼻和电子舌分析火腿肠贮藏期间的风味变化.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 295, doi. 10.13386/j.issn1002-0306.2024060101

By:

辛光斌;
许玉娟;
李聪;
王兆明;
周辉;
徐宝才

Publication type:

Article

山西运城六种小麦淀粉结构及理化特性分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 286, doi. 10.13386/j.issn1002-0306.2024060090

By:

付丽红;
畅莹莹;
徐润东;
杨梓婷;
郭云娥;
杨鸿宇

Publication type:

Article

基于UHPLC-QE-MS 代谢组学分析云南不同产地深纹核桃仁品质差异.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 275, doi. 10.13386/j.issn1002-0306.2024050360

By:

雷舒雯;
赵红;
付晓萍;
龚加顺;
彭春秀

Publication type:

Article

基于电子鼻和气相色谱-离子迁移谱技术分析香辛料对鱼香酱汁风味的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 264, doi. 10.13386/j.issn1002-0306.2024050162

By:

张浩;
高天珑;
易宇文;
蔡雪梅;
邓静;
唐英明;
顾思远;
乔明锋

Publication type:

Article

不同熟制方式对克氏原螯虾风味的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 253, doi. 10.13386/j.issn1002-0306.2024050038

By:

胡传峰;
邱文兴;
刘煊;
王世哲;
乔宇;
涂子仪;
曹锋;
刘双全

Publication type:

Article

HS-SPME-GC-MS 结合ROAV 分析不同包装材料对乳粉品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 243, doi. 10.13386/j.issn1002-0306.2024040210

By:

张钰欣;
昝成顺;
贺凯茹;
王海斌;
刘迎雪;
宁淼;
乌日娜;
张淑丽;
武俊瑞

Publication type:

Article

4 种云南大叶种白茶主要化学成分及抗氧化活性差异分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 234, doi. 10.13386/j.issn1002-0306.2023100184

By:

张春花;
颜学行;
崔廷宏;
赵远艳;
陶忠;
王岳飞;
单治国

Publication type:

Article

羊肚菌多糖的体外消化、酵解特性及泡腾片制备.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 224, doi. 10.13386/j.issn1002-0306.2024060445

By:

吴丝雨;
陈鸿;
佘智煜;
宋光明;
邓利玲;
赵祎;
钟耕

Publication type:

Article

响应面法优化高压微射流制备黑胡椒精油纳米乳液及其成分分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 215, doi. 10.13386/j.issn1002-0306.2024060434

By:

谭亚欣;
吴松;
杨涵越;
袁小雅;
潘永贵

Publication type:

Article

霍山石斛多糖硒化工艺的优化及对α-淀粉酶的抑制作用.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 206, doi. 10.13386/j.issn1002-0306.2024060247

By:

曹皖雪;
李姣;
陶强;
范璇璇;
陆继婷;
陈乃富;
陈乃东

Publication type:

Article

副干酪乳杆菌Lp.R3 的高密度培养工艺优化.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 196, doi. 10.13386/j.issn1002-0306.2024060197

By:

方诗会;
熊尧;
张召;
林俊芳;
陈涛;
郭丽琼

Publication type:

Article

后生元PostbioYDFF 对铜绿假单胞菌的抑菌活性及其转录机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 185, doi. 10.13386/j.issn1002-0306.2024060069

By:

刘于倩;
王铭;
袁伟;
臧金红;
赵金山;
李兆杰;
胡瑞艳;
彭传涛

Publication type:

Article

分散泛菌DJL-B 醇脱氢酶的重组表达与固定化研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 176, doi. 10.13386/j.issn1002-0306.2024060040

By:

田红;
庞立;
杨文韬;
陈晓;
王婧涵;
夏菠;
蒋立文

Publication type:

Article

虾壳粉添加量对小龙虾酱发酵过程中挥发性风味化合物及微生物群落动态变化的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 165, doi. 10.13386/j.issn1002-0306.2024050348

By:

于金玉;
谌玲薇;
胡传峰;
陈戈辉;
李弥友;
乔宇;
于巍

Publication type:

Article

茶枝柑果皮类黄酮抑制AGEs 的效果及作用机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 153, doi. 10.13386/j.issn1002-0306.2024060404

By:

王婉婷;
陈婉冰;
朱从一;
杨梦雪;
朱国辉;
曾继吾

Publication type:

Article

微波/常压蒸汽联合木聚糖酶酶解预处理对小麦麸胚内源酶活性及抗氧化活性的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 144, doi. 10.13386/j.issn1002-0306.2024060397

By:

陈鹏;
韩静;
孙冰华;
郑学玲;
李力;
马森

Publication type:

Article

pH 和小麦粉筋度对发酵小麦粉-大豆分离蛋白膜理化性质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 136, doi. 10.13386/j.issn1002-0306.2024060080

By:

江睿钊;
赵源;
石林凡;
任中阳;
张玉苍;
翁武银

Publication type:

Article

负载陈皮提取物的W<sub>1</sub>/O/W<sub>2</sub> 型乳液的制备及其性能评价.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 124, doi. 10.13386/j.issn1002-0306.2024050380

By:

王庭雨;
沈飞;
赵佳伟;
吴振强

Publication type:

Article

汉麻籽中靶向抑制胰脂肪酶/胆固醇酯酶多肽的快速鉴定筛选及活性探究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 114, doi. 10.13386/j.issn1002-0306.2024050168

By:

尹浩;
朱将雄;
钟宇;
王丹凤;
邓云;
章敏燕;
赵芳

Publication type:

Article

不同产地紫苏水提物对调理鲢鱼片气味品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 102, doi. 10.13386/j.issn1002-0306.2024050167

By:

张晗玮;
武燕霓;
杨文豪;
尤娟;
熊善柏;
安玥琦

Publication type:

Article

三种食源性多酚对马铃薯淀粉理化特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 93, doi. 10.13386/j.issn1002-0306.2024050136

By:

陈天鸽;
李泳娴;
王露;
许敏;
黄立新;
刘磊

Publication type:

Article

白参菌粉添加量对饼干品质及其淀粉消化性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 85, doi. 10.13386/j.issn1002-0306.2024050008

By:

何泽东;
冯慧;
王灵艳;
赵玲新;
孙丽平;
庄永亮

Publication type:

Article

超声波/超高压结合低温真空烹饪对卤牛肉品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 73, doi. 10.13386/j.issn1002-0306.2024040358

By:

时振华;
唐道邦;
杨怀谷;
刘学铭;
王旭苹;
林耀盛;
邹金浩;
程镜蓉;
朱明军

Publication type:

Article

不同熟化方式对咸蛋黄品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 65, doi. 10.13386/j.issn1002-0306.2024040349

By:

程谦伟;
魏新悦;
符诗晏;
干莉娜;
钟秋;
吴权丹;
程缘

Publication type:

Article

芹菜可溶性膳食纤维的性质及其协同TG 酶改善未漂洗金线鱼鱼糜凝胶特性.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 52, doi. 10.13386/j.issn1002-0306.2024040324

By:

童胜男;
王金梅;
马兴胜;
仪淑敏;
李学鹏;
励建荣;
季广仁

Publication type:

Article

预冻与真空冷冻干燥对金线鱼肌原纤维蛋白理化性质和凝胶特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 41, doi. 10.13386/j.issn1002-0306.2024040160

By:

史秋艳;
林端权;
何文雄;
刘康;
张凌晶;
翁凌;
孙乐常

Publication type:

Article

蛹虫草子实体抗氧化多糖的分离纯化及结构表征.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 31, doi. 10.13386/j.issn1002-0306.2024070386

By:

王雅楠;
钱心燚;
雍一丹;
吴萌萌;
李意豪;
陈宇航;
尼再中;
李璐璐;
陈安徽;
张朋;
耿颖;
邵颖

Publication type:

Article

勃氏甜龙竹笋壳多糖提取工艺优化、结构表征及体外生物活性分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 21, doi. 10.13386/j.issn1002-0306.2024070363

By:

刘靖洁;
彭小伟;
王安娜;
夏文茜;
曹昌伟;
阚欢;
刘云

Publication type:

Article

乳酸菌固态发酵对青稞麸皮可溶性膳食纤维物理、结构及功能特性的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 11, doi. 10.13386/j.issn1002-0306.2024070249

By:

魏许召;
刘荟萃;
杨雨晨;
曹效海

Publication type:

Article

蛋白质/脂质-淀粉相互作用及其对淀粉消化速率减缓作用研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 1, doi. 10.13386/j.issn1002-0306.2024070226

By:

刘常念;
郭岩;
张嘉欣;
于修烛;
李琪

Publication type:

Article