Works in Shipin Kexue/ Food Science, 2018, Vol 39, Issue 4

Results: 47

胡柚汁益生菌发酵挥发性风味特征.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 59, doi. 10.7506/spkx1002-6630-201804010

By:

束文秀;
吴祖芳;
刘连亮;
翁佩芳

Publication type:

Article

应用DGGE技术研究玉米储藏过程中的霉菌群落时空分布特征.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 307, doi. 10.7506/spkx1002-6630-201804046

By:

岳晓禹;
张华;
陈威风;
邹建;
李欣;
杨娜

Publication type:

Article

动植物源蛋白体外消化产物结构性质及ACE抑制活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 6, doi. 10.7506/spkx1002-6630-201804002

By:

梁婷婷;
佟立涛;
蒲华寅;
王丽丽;
周闲容;
鞠志远;
周素梅;
黄峻榕

Publication type:

Article

脆性形成过程中脆肉鲩肌肉肌浆蛋白结构变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 1, doi. 10.7506/spkx1002-6630-201804001

By:

冯静;
林婉玲;
李来好;
杨贤庆;
王锦旭;
吴燕燕;
黄卉;
胡晓;
郝淑贤

Publication type:

Article

应用体外全仿生模型初步分析2 种富硒产品中硒形态及生物可给性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 225, doi. 10.7506/spkx1002-6630-201804034

By:

陈尚龙;
刘恩岐;
陈安徽;
刘辉;
巫永华;
秦旭

Publication type:

Article

超高效液相色谱-串联质谱法同时测定5个产地花椰菜和西兰花中的23种酚酸类化合物

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 176, doi. 10.7506/spkx1002-6630-201804027

By:

马帅;
王纪华;
高媛;
王蒙;
冯晓元

Publication type:

Article

Shake-and-Read Test Strips for Discriminating Synthetic Food Colorants from Natural Colorants in Soft Drinks.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 290, doi. 10.7506/spkx1002-6630-201804043

By:

WU Hongjing;
WANG Weiya;
YE Weijia;
YANG Puning;
HUANG Zhibing

Publication type:

Article

岩藻低聚糖的酶法制备及活性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 112, doi. 10.7506/spkx1002-6630-201804017

By:

王凤舞;
阙斐;
寇玲赟;
迟方;
王莹

Publication type:

Article

蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 13, doi. 10.7506/spkx1002-6630-201804003

By:

吴燕燕;
曹松敏;
李来好;
杨贤庆;
林婉玲;
陈胜军

Publication type:

Article

电子鼻结合统计学分析对牛肉中猪肉掺假的识别.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 296, doi. 10.7506/spkx1002-6630-201804044

By:

张娟;
张申;
张力;
王綪;
丁武

Publication type:

Article

贵州不同辣椒品种的品质及挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 212, doi. 10.7506/spkx1002-6630-201804032

By:

王雪雅;
陆宽;
孙小静;
蓬桂华

Publication type:

Article

藏灵菇牦牛酸乳发酵过程中乳酸菌和酵母菌对品质的作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 82, doi. 10.7506/spkx1002-6630-201804013

By:

龙兴瑶;
李键;
谢婕;
赵欣;
王洪伟;
张玉;
索化夷

Publication type:

Article

基于电子鼻和电子舌优化蓝圆鲹调味基料的制备.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 282, doi. 10.7506/spkx1002-6630-201804042

By:

陈晓婷;
吴靖娜;
路海霞;
刘智禹;
陈艺晖

Publication type:

Article

响应面法优化金蝉花多糖提取工艺及抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 275, doi. 10.7506/spkx1002-6630-201804041

By:

宋佳敏;
王鸿飞;
孙朦;
王凯凯;
许凤;
邵兴锋;
李和生

Publication type:

Article

亚临界丁烷萃取小麦麸皮油工艺优化及其成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 268, doi. 10.7506/spkx1002-6630-201804040

By:

张志国;
田鑫

Publication type:

Article

坦洋工夫红茶多糖提取工艺优化及其抑制肿瘤活性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 254, doi. 10.7506/spkx1002-6630-201804038

By:

孙苏军;
纪海玉;
白云;
于娟;
冯莹莹;
董晓丹;
刘安军

Publication type:

Article

鸭骨汤酶解液的美拉德反应条件优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 261, doi. 10.7506/spkx1002-6630-201804039

By:

韩科研;
黄继超;
刘冬梅;
周兴虎;
黄明

Publication type:

Article

大孔树脂固定化磷脂酶A<sub>1</sub>及其用于菜籽油脱胶工艺的优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 241, doi. 10.7506/spkx1002-6630-201804036

By:

水龙龙;
操丽丽;
庞敏;
潘丽军;
鲍赛;
李进红;
姜绍通

Publication type:

Article

香荚兰浸膏精制工艺优化及挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 188, doi. 10.7506/spkx1002-6630-201804028

By:

徐飞;
李娜;
初众;
张彦军

Publication type:

Article

宏基因组文库新型β-葡萄糖苷酶的筛选、克隆及酶学性质分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 118, doi. 10.7506/spkx1002-6630-201804018

By:

唐乐丽;
王晓萌;
吴秀玲;
黄庆;
李荷

Publication type:

Article

南极磷虾（Euphausia superba）与脊尾白虾（Exopalaemon carinicauda）营养学特征分析及鲜味评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 149, doi. 10.7506/spkx1002-6630-201804023

By:

曹荣;
赵玲;
孙慧慧;
刘淇

Publication type:

Article

面条蒸制过程中水分迁移及糊化特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 32, doi. 10.7506/spkx1002-6630-201804006

By:

陈洁;
余寒;
王远辉;
卞科

Publication type:

Article

地理标志产品“宜宾酒”原酒中主要理化品质指标分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 206, doi. 10.7506/spkx1002-6630-201804031

By:

刘千;
李华;
杨敏敏;
杨志杰;
陈黎

Publication type:

Article

混料试验与模糊评价结合优化挤压膨化芝麻制品工艺.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 248, doi. 10.7506/spkx1002-6630-201804037

By:

张勋;
张丽霞;
芦鑫;
张迎楠;
高文超

Publication type:

Article

澄清剂对蓝靛果果汁活性成分和特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 43, doi. 10.7506/spkx1002-6630-201804008

By:

曾德永;
张立钢;
赵玉红

Publication type:

Article

不同工艺处理对野生猕猴桃酒品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 233, doi. 10.7506/spkx1002-6630-201804035

By:

陈红梅;
王沙沙;
尹何南;
董喆;
袁春龙

Publication type:

Article

微酸性电解水对苦荞芽活性成分及抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 20, doi. 10.7506/spkx1002-6630-201804004

By:

郑晨曦;
郝建雄;
宋曙辉;
江正强;
刘海杰

Publication type:

Article

嗜酸乳杆菌ATCC4356分选酶A基因克隆、表达及功能分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 76, doi. 10.7506/spkx1002-6630-201804012

By:

吴京;
王文文;
熊蓉露;
吴振;
潘道东;
曾小群;
郭宇星

Publication type:

Article

QuEChERS-SPE快速样品制备-超高效液相色谱-串联质谱联用法测定婴幼儿配方奶中双酚类化合物

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 325, doi. 10.7506/spkx1002-6630-201804049

By:

王胜利;
钟国炜

Publication type:

Article

益生性植物乳杆菌对切达干酪挥发性风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 49, doi. 10.7506/spkx1002-6630-201804009

By:

郝晓娜;
张健;
杨亚威;
余志坚;
曹永强;
杨贞耐

Publication type:

Article

基于高通量测序的郫县豆瓣不同发酵期细菌群落结构及其动态演替.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 106, doi. 10.7506/spkx1002-6630-201804016

By:

关统伟;
向慧平;
王鹏昊;
邓奥宇;
董丹;
赵顺先;
张习超

Publication type:

Article

磺胺甲噁唑和磺胺嘧啶在青石斑鱼组织中的分布及代谢规律.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 301, doi. 10.7506/spkx1002-6630-201804045

By:

邓建朝;
丁军伟;
杨贤庆;
李来好;
胡晓;
吴燕燕;
陈胜军;
杨少玲;
赵庆志

Publication type:

Article

基于ATP再生体系快速检测乳品中微生物.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 320, doi. 10.7506/spkx1002-6630-201804048

By:

常超;
王凌;
伍金娥

Publication type:

Article

玫瑰茄浸提及其发酵酒工艺优化及发酵前后有机酸和酚酸的比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 66, doi. 10.7506/spkx1002-6630-201804011

By:

李玉珠;
龙谋;
汤艳燕;
蒋茜;
杜木英

Publication type:

Article

乳脂肪含量对牛乳理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 26, doi. 10.7506/spkx1002-6630-201804005

By:

迟雪露;
仝令君;
潘明慧;
努尔阿里亚·阿力甫;
艾娜丝;
王蓓;
孙宝国

Publication type:

Article

植物源食品中α-胡萝卜素和β-胡萝卜素的测定及比较分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 194, doi. 10.7506/spkx1002-6630-201804029

By:

崔亚娟;
孔凡华;
刘国杰;
鲁绯;
李东

Publication type:

Article

AccQ-Tag柱前衍生反相高效液相色谱法测定谷物及食糜中氨基酸含量.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 165, doi. 10.7506/spkx1002-6630-201804025

By:

韩粉丽;
韩飞;
李爱科;
陈曦;
宋歌;
范柳萍;
余治权

Publication type:

Article

基于PLSR分析樱桃酒呈味物质与感官属性之间的相关性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 144, doi. 10.7506/spkx1002-6630-201804022

By:

牛云蔚;
孔佳丽;
肖作兵

Publication type:

Article

超高效液相色谱-质谱法测定母乳中12 种低聚糖.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 138, doi. 10.7506/spkx1002-6630-201804021

By:

陈新新;
芦晶;
刘鹭;
逄晓阳;
张书文;
李诚;
吕加平

Publication type:

Article

枸杞蜂花粉主要化学成分与抗氧化作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 219, doi. 10.7506/spkx1002-6630-201804033

By:

周望庭;
米佳;
禄璐;
罗青;
闫亚美;
曹有龙;
曾晓雄

Publication type:

Article

圆叶葡萄种子发育过程中多酚积累特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 154, doi. 10.7506/spkx1002-6630-201804024

By:

魏征;
郭文锋;
黄羽;
尹玲;
曲俊杰;
张雅丽;
卢江

Publication type:

Article

不同品种干制香菇子实体等鲜浓度值差异分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 171, doi. 10.7506/spkx1002-6630-201804026

By:

于海龙;
李玉;
陈万超;
李文;
宋春艳;
尚晓冬;
章炉军;
张美彦;
杨焱

Publication type:

Article

电子鼻结合顶空SPME-GC-MS联用技术分析贵州不同品种辣椒发酵后挥发性成分.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 199, doi. 10.7506/spkx1002-6630-201804030

By:

陆宽;
王雪雅;
孙小静;
霍昕;
高玉琼;
冯发进;
杜成兴

Publication type:

Article

转基因大豆MON89788双重数字PCR通用定量检测方法的建立.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 312, doi. 10.7506/spkx1002-6630-201804047

By:

刘津;
李婷;
冼钰茵;
吴希阳;
凌莉;
高东微

Publication type:

Article

响应面法优化木聚糖酶和α-葡萄糖醛酸酶联合水解桦木木聚糖工艺.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 125, doi. 10.7506/spkx1002-6630-201804019

By:

董媛媛;
李亚贤;
沈艺红;
薛业敏

Publication type:

Article

双向单因素与田口法优化屎肠球菌产谷氨酸脱羧酶培养基.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 90, doi. 10.7506/spkx1002-6630-201804014

By:

杨胜远;
李云

Publication type:

Article

亲水胶体对石蒜淀粉糊特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 37, doi. 10.7506/spkx1002-6630-201804007

By:

张帆;
周守标;
李宁;
邹金友

Publication type:

Article