Works matching IS 1002-6630 AND VI 39 AND IP 10 AND DT 2018

Results: 48

不同抑制剂对苦瓜粉味觉的修饰效果.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 298, doi. 10.7506/spkx1002-6630-201810045

By:

张慧敏;
邓媛元;
张瑞芬;
张雁;
魏振承;
马永轩;
刘磊;
张名位

Publication type:

Article

采收期谷物中真菌毒素产毒菌的筛选鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 312, doi. 10.7506/spkx1002-6630-201810047

By:

裴世春;
李妍;
高建伟;
王岩;
王琳;
韩基东

Publication type:

Article

响应面法优化酶解藜麦糠蛋白制备抗氧化肽工艺.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 158, doi. 10.7506/spkx1002-6630-201810025

By:

田旭静;
段鹏慧;
范三红;
张婧婷

Publication type:

Article

膳食纤维粉体流动性与其颗粒结构的关系.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 84, doi. 10.7506/spkx1002-6630-201810014

By:

王阳;
颜才植;
叶发银;
雷琳;
赵国华

Publication type:

Article

贵州遵义辣椒矿质元素含量与其品质相关性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 215, doi. 10.7506/spkx1002-6630-201810033

By:

张建;
杨瑞东;
陈蓉;
彭益书;
文雪峰;
任海利

Publication type:

Article

冻融循环下抗冻多肽对冷冻马铃薯面团的品质保护及作用机理.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 7, doi. 10.7506/spkx1002-6630-201810002

By:

李灵;
陈旭;
汪少芸

Publication type:

Article

安卡红曲霉酸性蛋白酶分离纯化及部分酶学性质分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 118, doi. 10.7506/spkx1002-6630-201810019

By:

袁江兰;
何首春;
康旭;
黄亚明;
陈晓敏

Publication type:

Article

3 个产地不同等级庐山云雾茶挥发性成分主成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 206, doi. 10.7506/spkx1002-6630-201810032

By:

刘晔;
葛丽琴;
王远兴

Publication type:

Article

莲房原花青素低聚体纳米脂质体的制备及其稳定性、抗氧化性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 97, doi. 10.7506/spkx1002-6630-201810016

By:

尹浩;
陈娅;
陶涛;
谢笔钧;
孙智达

Publication type:

Article

乳清分离蛋白-阿拉伯胶分子内复合物制备共轭亚油酸微球及其稳定性分析

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 35, doi. 10.7506/spkx1002-6630-201810006

By:

姚晓琳;
陈玉;
舒蒙;
张琨;
姜发堂

Publication type:

Article

橙皮苷-壳寡糖复合物的制备及其理化性质分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 14, doi. 10.7506/spkx1002-6630-201810003

By:

曹汝鸽;
赵亚丽;
周中凯

Publication type:

Article

刺参ACE抑制肽制备及降压功效分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 125, doi. 10.7506/spkx1002-6630-201810020

By:

华鑫;
孙乐常;
万楚君;
唐逸;
翁凌;
刘光明;
曹敏杰

Publication type:

Article

大目金枪鱼皮明胶的理化性质及结构分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 40, doi. 10.7506/spkx1002-6630-201810007

By:

韩霜;
马良;
杨晖;
黄丹丹;
张宇昊

Publication type:

Article

SPME-GC-MS分析炭黑曲霉挥发性物质的条件优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 318, doi. 10.7506/spkx1002-6630-201810048

By:

李梦华;
王国义;
张晓旭;
张磊;
程湛;
马丽艳;
李景明

Publication type:

Article

AB-8大孔树脂纯化绿豆皮黄酮工艺优化及纯化前后抗氧化能力比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 283, doi. 10.7506/spkx1002-6630-201810043

By:

李侠;
臧学丽;
徐祎博;
王大为

Publication type:

Article

蓝靛果酒发酵工艺优化及发酵过程对花色苷的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 151, doi. 10.7506/spkx1002-6630-201810024

By:

梁敏;
包怡红

Publication type:

Article

西地区13 个主栽桑品种的桑椹营养与药用品质综合评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 250, doi. 10.7506/spkx1002-6630-201810038

By:

何雪梅;
孙健;
梁贵秋;
邱长玉;
李杰民;
李丽;
李昌宝;
盛金凤;
刘国明;
零东宁;
唐雅园

Publication type:

Article

基于微型DNA条形码的多种动物源性成分的鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 326, doi. 10.7506/spkx1002-6630-201810049

By:

潘艳仪;
邱德义;
陈健;
杨维东;
岳巧云

Publication type:

Article

褪黑素诱导sts基因表达提高葡萄白藜芦醇含量.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 165, doi. 10.7506/spkx1002-6630-201810026

By:

许丽丽;
岳倩宇;
卞凤娥;
翟衡;
姚玉新

Publication type:

Article

剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 112, doi. 10.7506/spkx1002-6630-201810018

By:

叶陵;
李勇;
王蓉蓉;
刘成国;
蒋立文;
邓放明;
周辉

Publication type:

Article

黑线鳕鱼皮胶原蛋白胰蛋白酶酶解多肽对UVB诱导HaCaT光损伤的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 185, doi. 10.7506/spkx1002-6630-201810029

By:

董丽莎;
李妍妍;
张红燕;
崔晨茜;
韩姣姣;
王朝阳;
司开学;
周君;
芦晨阳;
苏秀榕

Publication type:

Article

‘桂葡6号’葡萄酒花色苷组分HPLC-MS分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 269, doi. 10.7506/spkx1002-6630-201810041

By:

成果;
黄羽;
杨莹;
谢林君;
黄小云;
余欢;
谢太理;
周咏梅;
张劲

Publication type:

Article

基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 222, doi. 10.7506/spkx1002-6630-201810034

By:

周文杰;
张芳;
王鹏;
詹萍;
田洪磊

Publication type:

Article

谷维素/谷甾醇与单甘酯复合凝胶油形成过程及分子作用特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 89, doi. 10.7506/spkx1002-6630-201810015

By:

李胜;
马传国;
刘君;
司天雷

Publication type:

Article

Cu<sup>2＋</sup>对多粘类芽孢杆菌增殖及其转化人参皂苷的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 145, doi. 10.7506/spkx1002-6630-201810023

By:

肖茹雪;
臧埔;
郜玉钢;
赵岩;
祝洪艳;
何忠梅;
杨鹤;
刘双利;
张连学

Publication type:

Article

香菇β-葡聚糖的提取及其对淀粉消化性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 71, doi. 10.7506/spkx1002-6630-201810012

By:

陈忠秋;
冯涛;
庄海宁;
杨焱;
张劲松

Publication type:

Article

鲜莲结合酚的提取及其抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 304, doi. 10.7506/spkx1002-6630-201810046

By:

王振宇;
葛胜晗;
周阿容;
孔子浩;
曾绍校;
郑宝东;
林少玲;
胡嘉淼

Publication type:

Article

不同酵母和氮源对笃斯越橘果酒香气的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 257, doi. 10.7506/spkx1002-6630-201810039

By:

魏铭;
赵莱昱;
杨航宇;
吴玉文;
李腾;
王绍阳;
朱保庆;
张柏林

Publication type:

Article

昆仑雪菊多酚对花生油氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 46, doi. 10.7506/spkx1002-6630-201810008

By:

白云慧;
王国义;
温海超;
张磊;
倪元颖;
李景明

Publication type:

Article

文冠果落果黄酮成分分析及抑菌性评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 53, doi. 10.7506/spkx1002-6630-201810009

By:

杨小慧;
石光波;
拜晓彬;
赵晨煊;
李博生

Publication type:

Article

大豆分离蛋白-花青素复合物的制备及其蛋白结构与功能性质分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 20, doi. 10.7506/spkx1002-6630-201810004

By:

江连洲;
陈思;
李杨;
吴长玲;
王中江;
张巧智;
齐宝坤;
隋晓楠;
陈复生;
许振国

Publication type:

Article

产酯香功能菌对酱香型酒醅的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 199, doi. 10.7506/spkx1002-6630-201810031

By:

陈梦圆;
刘学彬;
汪平;
陈剑;
蔡雪梅;
罗爱民

Publication type:

Article

提取技术对粗毛纤孔菌三萜类化合物制备及体外降血脂作用的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 291, doi. 10.7506/spkx1002-6630-201810044

By:

李德海;
杜令娟;
康宁;
顾嘉林;
王占斌

Publication type:

Article

2 种方法提取阿拉伯木聚糖对馒头面团特性及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 65, doi. 10.7506/spkx1002-6630-201810011

By:

陈洁;
田贝贝

Publication type:

Article

裸燕麦米和燕麦粉加工所得麸皮中β-葡聚糖和酚酸的分布.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 1, doi. 10.7506/spkx1002-6630-201810001

By:

陈中伟;
汪玲;
牛瑞;
赵芳芳;
孙俊;
徐斌

Publication type:

Article

不同加工处理方式对牛肉中Neu5Gc解离的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 28, doi. 10.7506/spkx1002-6630-201810005

By:

梁美莲;
朱秋劲;
刘春丽;
王坤

Publication type:

Article

基于16S rRNA高通量测序方法比较新疆冷水鱼肠道中微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 138, doi. 10.7506/spkx1002-6630-201810022

By:

黄丽丽;
张艳;
周红;
倪永清

Publication type:

Article

基于SPME-GC-MS和PCA的不同萃取头对新疆烤羊肉香气成分萃取效果比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 234, doi. 10.7506/spkx1002-6630-201810036

By:

席嘉佩;
詹萍;
田洪磊;
王鹏;
耿秋月;
王永晓;
张芳;
姬云云

Publication type:

Article

香榧不同部位提取物的抗氧化和酶抑制活性比较分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 78, doi. 10.7506/spkx1002-6630-201810013

By:

张露;
刘鹏飞;
涂宗财;
谢星;
张恕雅;
沙小梅;
王辉;
戴花剑

Publication type:

Article

短乳杆菌天然质粒分类.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 173, doi. 10.7506/spkx1002-6630-201810027

By:

孙大庆;
李洪飞;
杨健;
宋大巍

Publication type:

Article

椪柑浮皮时挥发性成分变化及萜烯类物质合成基因表达特征.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 131, doi. 10.7506/spkx1002-6630-201810021

By:

姚世响;
曹琦;
谢姣;
邓丽莉;
曾凯芳

Publication type:

Article

电子鼻应用于猪肉丸子香味预测.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 228, doi. 10.7506/spkx1002-6630-201810035

By:

蒋强;
郑丽敏;
田立军;
国栋;
蒙万隆

Publication type:

Article

微滴数字PCR技术在多拷贝木聚糖酶酿酒酵母工程菌筛选中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 179, doi. 10.7506/spkx1002-6630-201810028

By:

兰雪;
张斯童;
李哲;
常浩;
孙旸;
王刚;
陈欢;
王春凤;
陈光

Publication type:

Article

ε-聚赖氨酸复配防腐剂在酱腌菜中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 276, doi. 10.7506/spkx1002-6630-201810042

By:

宋萌;
付强;
时艺翡;
程雅文;
郑佐兴;
谭之磊;
贾士儒

Publication type:

Article

干酪乳杆菌细菌素的抗菌机制分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 193, doi. 10.7506/spkx1002-6630-201810030

By:

马佳歌;
于微;
李佳君;
周诗昊

Publication type:

Article

基于OAV和AEDA对工夫红茶的PLSR分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 242, doi. 10.7506/spkx1002-6630-201810037

By:

肖作兵;
王红玲;
牛云蔚;
朱建才;
马宁

Publication type:

Article

6 种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 263, doi. 10.7506/spkx1002-6630-201810040

By:

吴莹莹;
鲍大鹏;
王瑞娟;
陈洪雨;
王红梅

Publication type:

Article

芝麻林素的酸催化反应与抗氧化性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 59, doi. 10.7506/spkx1002-6630-201810010

By:

李晓栋;
汪学德;
王楠楠;
马宇翔

Publication type:

Article