Works matching IS 1002-6630 AND VI 39 AND IP 7 AND DT 2018

Results: 45

凝胶油基人造奶油质地和流变性能.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 14, doi. 10.7506/spkx1002-6630-201807003

By:

韩立娟;
陈浩;
刘胜;
齐玉堂;
张维农;
贺军波;
王琦;
齐创

Publication type:

Article

单宁酸通过抑制TRAF6向细胞质膜的招募抑制Akt信号通路.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 188, doi. 10.7506/spkx1002-6630-201807028

By:

阮海华;
胡双艳;
张春晨;
曹婳;
张真

Publication type:

Article

减控油炸麻花中丙烯酰胺生成方法.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 113, doi. 10.7506/spkx1002-6630-201807017

By:

张云焕;
冯亚净;
李书国

Publication type:

Article

抗冻剂对鱼肉蛋白质冷冻变性的保护作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 291, doi. 10.7506/spkx1002-6630-201807043

By:

邵颖;
姚洁玉;
江杨阳;
丁甜;
陈士国;
胡亚芹

Publication type:

Article

食品中甲基乙二醛的来源、毒性及其清除剂研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 263, doi. 10.7506/spkx1002-6630-201807039

By:

过利敏;
张文生;
李士明

Publication type:

Article

亚油酸氧化产物--羟基十八碳二烯酸的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 278, doi. 10.7506/spkx1002-6630-201807041

By:

姜春姣;
江芸;
耿志明;
张牧焓;
孙冲;
卞欢;
王道营;
徐为民

Publication type:

Article

微生物脂肪酶资源挖掘研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 329, doi. 10.7506/spkx1002-6630-201807048

By:

蔡海莺;
王珍珍;
张婷;
赵敏洁;
李杨;
毛建卫;
冯凤琴

Publication type:

Article

肉制品加工过程中食源性致病菌交叉污染及风险评估的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 305, doi. 10.7506/spkx1002-6630-201807045

By:

江荣花;
汪雯;
蔡铮;
林玉海;
董庆利

Publication type:

Article

鲢鱼皮明胶-海藻酸钠复合膜的制备与性能.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 243, doi. 10.7506/spkx1002-6630-201807036

By:

郭开红;
张蕾蕾;
吴晓翠;
熊善柏;
胡筱波

Publication type:

Article

红小豆蒸煮过程中的糊化特性及微观结构.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 41, doi. 10.7506/spkx1002-6630-201807007

By:

白洁;
刘丽莎;
李玉美;
彭义交;
田旭;
金杨;
张清;
张小飞;
郭宏

Publication type:

Article

不同小白菜品种硝酸盐含量、氮代谢关键酶活性及NRT1表达和亚细胞定位.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 78, doi. 10.7506/spkx1002-6630-201807012

By:

李彦华;
杨芸;
徐卫红;
周鑫斌;
王卫中;
迟荪琳;
李桃;
张春来;
赵婉伊;
秦余丽;
王正银;
谢德体

Publication type:

Article

湖南黑毛茶等温吸湿模型建立及霉变安全性研究.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 27, doi. 10.7506/spkx1002-6630-201807005

By:

胥伟;
赵仁亮;
姜依何;
吴丹;
朱旗

Publication type:

Article

AG9/AB9与牛血清白蛋白相互作用的德拜休克尔极限理论分析及其焓熵补偿.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 146, doi. 10.7506/spkx1002-6630-201807022

By:

曹丽君;
程正军;
蒋晓慧

Publication type:

Article

反式肉桂醛与温和加热结合对复原婴幼儿牛乳中阪崎克罗诺肠杆菌的抑杀作用

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 107, doi. 10.7506/spkx1002-6630-201807016

By:

石超;
郭都;
张文婷;
郭凯伦;
温啓吾;
刘志远;
孙慧慧;
陈珊;
孙正;
郭晓;
尹术华;
夏效东

Publication type:

Article

阿克苏灰枣生物活性成分的免疫交互作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 201, doi. 10.7506/spkx1002-6630-201807030

By:

邹曼;
张玉环;
陈义伦;
马新凤;
王桂欣;
马超;
朱风涛

Publication type:

Article

大豆11S球蛋白糖基化有害交联产物的形成及抑制机理.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 7, doi. 10.7506/spkx1002-6630-201807002

By:

章鼎敏;
刘贵梅;
卢永翎;
郑铁松;
吕丽爽

Publication type:

Article

海参硫酸软骨素的荧光标记方法.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 1, doi. 10.7506/spkx1002-6630-201807001

By:

王俊;
吴反修;
常耀光;
陈丰;
续晓琪

Publication type:

Article

紫薯远红外辐射干燥及品质特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 160, doi. 10.7506/spkx1002-6630-201807024

By:

易婕;
刘云宏;
李海登;
司尚斐;
周弦龙;
檀茜茜;
马丽婷

Publication type:

Article

糖接枝玉米醇溶蛋白包埋虾青素.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 168, doi. 10.7506/spkx1002-6630-201807025

By:

康雪帆;
李海明;
陈丹洁;
张辉;
冯凤琴

Publication type:

Article

贮运过程中温度及振动条件对葡萄贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 230, doi. 10.7506/spkx1002-6630-201807034

By:

张哲;
张治权;
郝俊杰;
张平;
朱志强;
田津津;
丁浩;
毛义琼

Publication type:

Article

营养液浓度对番茄生长、品质以及耐贮性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 63, doi. 10.7506/spkx1002-6630-201807010

By:

曹玉鑫;
曹红霞;
王萍;
吴宣毅

Publication type:

Article

改性方式及马来酸酐添加量对淀粉/聚羟基脂肪酸酯复合膜性能的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 221, doi. 10.7506/spkx1002-6630-201807033

By:

孙圣麟;
刘鹏飞;
秦洋;
王文涛;
侯汉学;
董海洲

Publication type:

Article

枸杞叶黄酮提取物对复合羊肉糜冷藏期品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 256, doi. 10.7506/spkx1002-6630-201807038

By:

韩丽娜;
沈浩;
田建文;
范艳丽

Publication type:

Article

马哈鱼鱼皮明胶提取温度和甘油质量浓度对其成膜特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 236, doi. 10.7506/spkx1002-6630-201807035

By:

刘洋;
夏俪宁;
贾慧;
李琦;
潘锦锋

Publication type:

Article

人造甜味剂对人体健康的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 285, doi. 10.7506/spkx1002-6630-201807042

By:

高玉婷;
张鹏;
杜刚;
李士明;
赵辉

Publication type:

Article

微细化-蛋白酶解对蚕蛹蛋白营养价值和功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 181, doi. 10.7506/spkx1002-6630-201807027

By:

李少辉;
贾俊强;
桂仲争

Publication type:

Article

高压二氧化碳处理对鲜切哈密瓜微生物与品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 174, doi. 10.7506/spkx1002-6630-201807026

By:

侯志强;
黄绪颖;
王永涛;
廖小军

Publication type:

Article

不同热处理大豆蛋白柔性与结构的关系.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 85, doi. 10.7506/spkx1002-6630-201807013

By:

王健;
徐晔晔;
于洁;
张旭;
王喜波;
江连洲

Publication type:

Article

副干酪乳杆菌FX-6产抗菌肽粗提物对荔枝贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 249, doi. 10.7506/spkx1002-6630-201807037.

By:

彭勃;
冯孔龙;
苗建银;
陈运娇;
陈飞龙;
曹庸

Publication type:

Article

菊苣酸对蛋白质氧化损伤的作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 119, doi. 10.7506/spkx1002-6630-201807018

By:

肖海芳;
杨淑青;
王旭光;
王静;
宋元达

Publication type:

Article

天冬氨酸降解人参二醇组皂苷及其美拉德反应产物的抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 20, doi. 10.7506/spkx1002-6630-201807004

By:

刘志;
夏娟;
李伟;
张晶;
孙光芝;
阮长春

Publication type:

Article

传统红糖与精制赤砂糖理化性质比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 125, doi. 10.7506/spkx1002-6630-201807019

By:

徐灵均;
袁义明;
冯爱国;
邓健;
胡晓苹

Publication type:

Article

基于静电相互作用的聚丙烯酸钠强化胶原纤维膜.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 71, doi. 10.7506/spkx1002-6630-201807011

By:

王亚斌;
王稳航

Publication type:

Article

蒸制过程中大菱鲆肌肉理化特性、组织结构及蛋白特性变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 56, doi. 10.7506/spkx1002-6630-201807009

By:

傅新鑫;
王垚;
李德阳;
姜鹏飞;
刘文涛;
梁峻;
祁立波;
董秀萍

Publication type:

Article

货架期冷藏过程中鳝鱼肉理化指标及蛋白质变化规律.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 215, doi. 10.7506/spkx1002-6630-201807032

By:

郑红;
苏现波;
马良;
张晓洁;
马明思;
孙艺;
张宇昊

Publication type:

Article

体外模拟胃肠消化过程中山楂的活性成分及抗氧化性规律.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 139, doi. 10.7506/spkx1002-6630-201807021

By:

封易成;
牟德华

Publication type:

Article

高密度 CO<sub>2</sub>处理过程中虾肌球蛋白分子间作用力的变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 153, doi. 10.7506/spkx1002-6630-201807023

By:

刘书成;
郭明慧;
刘媛;
吉宏武;
高静;
毛伟杰;
邓楚津;
郝记明;
罗帅;
董安迪

Publication type:

Article

植物食品原料中酚酸的生物合成与调控及其生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 321, doi. 10.7506/spkx1002-6630-201807047

By:

陈志杰;
吴嘉琪;
马燕;
王沛;
顾振新;
杨润强

Publication type:

Article

大豆糖蛋白的抗氧化特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 91, doi. 10.7506/spkx1002-6630-201807014

By:

夏秀芳;
王博;
郑幸子;
邓思杨;
潘男;
王浩

Publication type:

Article

添加紫薯提取物和酪蛋白水解物酸奶降血压和护肝功能评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 207, doi. 10.7506/spkx1002-6630-201807031

By:

胡志和;
夏磊;
李艳军;
王丽娟;
薛璐

Publication type:

Article

温州蜜柑和冰糖橙果实表面角质层组分及微观结构差异分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 131, doi. 10.7506/spkx1002-6630-201807020

By:

张静;
丁胜华;
谢秋涛;
付复华;
王蓉蓉;
李高阳;
单杨

Publication type:

Article

食品中黄曲霉毒素B<sub>1</sub>污染研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 312, doi. 10.7506/spkx1002-6630-201807046

By:

张牧臣;
郑楠;
王加启

Publication type:

Article

物理方法在鲜切苹果保鲜中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 338, doi. 10.7506/spkx1002-6630-201807049

By:

王智荣;
杨琦;
吕新刚;
郑力榕;
高慧

Publication type:

Article

基质辅助激光解吸电离质谱成像技术及其在食品分析中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 298, doi. 10.7506/spkx1002-6630-201807044

By:

殷小钰;
陈倩;
韩齐;
孔保华

Publication type:

Article

基于傅里叶变换红外光谱的食用油质量安全检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 270, doi. 10.7506/spkx1002-6630-201807040

By:

陈佳;
于修烛;
刘晓丽;
徐立荣;
李孟俊;
呼延宗尧

Publication type:

Article