Works in Shipin Kexue/ Food Science, 2019, Vol 40, Issue 13

Results: 48

硒化魔芋葡甘寡糖的合成及其抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 68, doi. 10.7506/spkx1002-6630-20180704-058

By:

刘启顺;
陈玮;
巩凤芹;
谭海东;
尹恒

Publication type:

Article

不同柑橘品种全果制汁适宜性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 36, doi. 10.7506/spkx1002-6630-20180624-453

By:

李绮丽;
孙俊杰;
单杨;
付复华;
杨颖;
刘伟

Publication type:

Article

可溶性大豆多糖改善左旋肉碱诱导的小鼠小肠首过代谢.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 187, doi. 10.7506/spkx1002-6630-20180620-388

By:

李文峰;
陶雯;
陈露红;
郑俏然;
周凤;
谭飔;
邢洁

Publication type:

Article

热处理在小麦储藏与加工中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 326, doi. 10.7506/spkx1002-6630-20180623-444

By:

刘远晓;
李萌萌;
卞科;
关二旗;
刘远方

Publication type:

Article

抗菌肽快速筛选方法的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 334, doi. 10.7506/spkx1002-6630-20180615-331

By:

薛辉;
涂勇刚;
熊春红;
李建科;
罗文翔;
赵燕

Publication type:

Article

茉莉酸甲酯调控果蔬采后品质的机制及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 304, doi. 10.7506/spkx1002-6630-20180805-036

By:

崔席席;
李富军;
张新华;
郭衍银;
李晓安

Publication type:

Article

食源性天然产物中多糖干预炎症性肠病的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 281, doi. 10.7506/spkx1002-6630-20180619-371

By:

陈国伟;
邱春红;
田灵敏;
白卫滨

Publication type:

Article

质谱成像技术在食品科学领域的应用进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 288, doi. 10.7506/spkx1002-6630-20180528-391

By:

唐雪妹;
谢书越;
黄玉芬;
万凯;
王富华

Publication type:

Article

稳定同位素及矿物元素分析在谷物产地溯源中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 340, doi. 10.7506/spkx1002-6630-20180813-125

By:

刘雯雯;
陈岩;
杨慧;
耿安静;
王富华

Publication type:

Article

壳寡糖对小鼠急性酒精性肝损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 161, doi. 10.7506/spkx1002-6630-20180601-006

By:

丁荣荣;
姜启兴;
王斌;
夏文水;
杨方;
许艳顺

Publication type:

Article

不同含氧气调包装方式对调理鸭肉制品的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 216, doi. 10.7506/spkx1002-6630-20180730-362

By:

党亚丽;
徐思雨;
曹锦轩;
孙杨赢;
潘道东

Publication type:

Article

枣干和米饭-枣混合餐餐后血糖反应.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 203, doi. 10.7506/spkx1002-6630-20180604-029

By:

朱瑞欣;
董洋;
范志红;
叶婷;
王琳琳;
林金雪娇

Publication type:

Article

N-乙酰-半胱氨酸干预壬基酚对小鼠 Sertoli TM4细胞的损伤作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 130, doi. 10.7506/spkx1002-6630-20180614-242

By:

刘晓珍;
聂少平;
余强;
黄丹菲;
谢明勇

Publication type:

Article

肉牛屠宰过程中分离出沙门氏菌的脉冲场凝胶电泳分子溯源分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 171, doi. 10.7506/spkx1002-6630-20180709-129

By:

董鹏程;
张一敏;
毛衍伟;
梁荣蓉;
韩广星;
朱立贤;
罗欣

Publication type:

Article

凝固型苦荞酸奶对小鼠肠道菌群的调节作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 123, doi. 10.7506/spkx1002-6630-20180511-172

By:

周一鸣;
赵燊;
冯飞;
刘倩;
周小理;
肖瀛

Publication type:

Article

超高压技术对低盐肉制品降盐机制及品质改良的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 312, doi. 10.7506/spkx1002-6630-20180521-303

By:

韩格;
秦泽宇;
张欢;
孔保华

Publication type:

Article

植物乳杆菌通过调节肠道短链脂肪酸水平缓解代谢综合征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 102, doi. 10.7506/spkx1002-6630-20180301-004

By:

朱广素;
王刚;
王园园;
马方励;
赵建新;
张灏;
陈卫

Publication type:

Article

杂粮功能醋粉体内降血脂、辅助降血糖和抗氧化作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 155, doi. 10.7506/spkx1002-6630-20180610-123

By:

陈树俊;
张君梅;
李佳益;
郑婕;
邢慧雅;
吴梦月

Publication type:

Article

冰温贮藏对新疆吊干杏保鲜效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 260, doi. 10.7506/spkx1002-6630-20180619-370

By:

白国荣;
郭敏瑞;
卢娣;
陈国刚;
南立军

Publication type:

Article

CO<sub>2</sub>脱涩对柿果理化特性、酚类成分及抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 28, doi. 10.7506/spkx1002-6630-20181023-265

By:

陈佳歆;
周沫;
毕金峰;
李旋;
郭崇婷;
陈芹芹;
辛广

Publication type:

Article

纳豆菌液态发酵荞麦产物中抗氧化活性物质的分离鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 60, doi. 10.7506/spkx1002-6630-20180610-146

By:

赵谋明;
邹颖;
林恋竹;
吴见

Publication type:

Article

铁皮枫斗多糖对小鼠急性酒精性肝损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 150, doi. 10.7506/spkx1002-6630-20180325-334

By:

罗群;
沈先荣;
侯登勇;
何颖;
蒋定文;
王庆蓉;
陈伟

Publication type:

Article

佛手皮渣果胶改性及其对镉诱导肝肾损伤的预防作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 177, doi. 10.7506/spkx1002-6630-20180220-174

By:

吴莎极;
寇兴然;
丁寅翼;
王洪新

Publication type:

Article

两种饲养方式下苏尼特羊肉中鲜味物质含量及相关调控基因表达量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 8, doi. 10.7506/spkx1002-6630-20180629-518

By:

罗玉龙;
刘畅;
李文博;
王柏辉;
窦露;
赵丽华;
杜瑞;
王政纲;
靳烨

Publication type:

Article

酸枣自由态和结合态多酚对人主动脉平滑肌细胞表型转化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 116, doi. 10.7506/spkx1002-6630-20180526-364

By:

李汉卿;
刘丰铭;
单树花;
鲁洋;
张晓莉;
李卓玉

Publication type:

Article

发酵麸皮多糖对大鼠空肠组织抗氧化能力、形态结构和紧密连接蛋白表达的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 166, doi. 10.7506/spkx1002-6630-20180524-339

By:

王园;
杨可心;
段元霄;
王文文;
安晓萍;
齐景伟

Publication type:

Article

解冻方式对鱿鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 94, doi. 10.7506/spkx1002-6630-20181022-246

By:

谭明堂;
谢晶;
王金锋

Publication type:

Article

苹果多酚处理对鲜切芋艿品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 245, doi. 10.7506/spkx1002-6630-20190225-176

By:

吴松霞;
郜海燕;
刘瑞玲;
韩延超;
吴伟杰;
陈杭君

Publication type:

Article

食源性致病菌菌株多相异质性对微生物风险评估的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 296, doi. 10.7506/spkx1002-6630-20180628-509

By:

俞文英;
张昭寰;
刘海泉;
MALAKAR, Pradeep Kumar;
潘迎捷;
赵勇

Publication type:

Article

紫苏水提物联合蒸煮处理对脆肉鲩鱼片冻藏过程中品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 237, doi. 10.7506/spkx1002-6630-20180706-086

By:

林婉玲;
丁莫;
杨贤庆;
王锦旭;
李来好;
翟红蕾;
吴燕燕;
马学军

Publication type:

Article

大豆分离蛋白对鲜切桃的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 222, doi. 10.7506/spkx1002-6630-20180709-116

By:

史轲轲;
朱树华

Publication type:

Article

聚乳酸/聚丁二酸-己二酸丁二酯可降解抗氧化薄膜对鲜切西兰花的保鲜效果

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 274, doi. 10.7506/spkx1002-6630-20180615-317

By:

蒋金勇;
唐海兵;
栾东磊;
李立

Publication type:

Article

分子蒸馏对沙棘果油中8 种塑化剂组分脱除及综合品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 87, doi. 10.7506/spkx1002-6630-20180704-048

By:

刘玉兰;
陈莉;
张小龙;
张振山;
马宇翔

Publication type:

Article

摇青机械力对乌龙茶脂肪族类香气形成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 52, doi. 10.7506/spkx1002-6630-20180528-377

By:

周子维;
游芳宁;
刘彬彬;
邓婷婷;
赖钟雄;
孙云

Publication type:

Article

低压静电场结合气调包装对凡纳滨对虾冰温贮藏期品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 252, doi. 10.7506/spkx1002-6630-20180805-041

By:

段伟文;
全沁果;
高静;
毛伟杰;
郝记明;
刘书成;
吉宏武

Publication type:

Article

电子束辐照对鲈鱼肉肌原纤维蛋白生化特性及其构象的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 81, doi. 10.7506/spkx1002-6630-20180518-265

By:

张晗;
高星;
宣仕芬;
徐大伦;
张进杰;
钱云霞;
杨文鸽

Publication type:

Article

不同温度处理的风干牛肉贮藏过程中脂肪变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 14, doi. 10.7506/spkx1002-6630-20180812-103

By:

李宇辉;
王俊钢;
刘成江;
郭安民;
韩冬印

Publication type:

Article

骨架蛋白降解对冰鲜草鱼质构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20180721-270

By:

贾胜男;
杨方;
臧金红;
夏文水;
姜启兴;
许艳顺;
于沛沛

Publication type:

Article

蓝莓花色苷提取物对人脂肪干细胞增殖、分化和脂质积累的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 208, doi. 10.7506/spkx1002-6630-20180328-374

By:

陈晓彤;
马思思;
郑婷婷;
陈洁;
李亚丽;
邓远乐;
何方;
阴文娅

Publication type:

Article

韧化温度和时间对不同直链淀粉质量分数玉米淀粉物化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 74, doi. 10.7506/spkx1002-6630-20180702-011

By:

王雨生;
尚梦珊;
陈海华

Publication type:

Article

不同基材复配紫薯花青素制备智能指示膜及其应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 267, doi. 10.7506/spkx1002-6630-20180706-083

By:

蒋光阳;
肖力源;
王章英;
陈安均;
吴贺君;
张志清

Publication type:

Article

长白山核桃源五肽对过氧化氢诱导PC12细胞氧化损伤的保护作用及机理.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 143, doi. 10.7506/spkx1002-6630-20180529-414

By:

郭勇;
秦汉雄;
魏贞;
方丽;
闵伟红

Publication type:

Article

香芹酚对阴沟肠杆菌的抑菌作用及机理.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 22, doi. 10.7506/spkx1002-6630-20180630-540

By:

周祺;
袁康;
刘芳;
都立辉

Publication type:

Article

3 种高粱品种淀粉特性和酿造黄酒的风味品质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 45, doi. 10.7506/spkx1002-6630-20180528-388

By:

王志伟;
闫凤霞;
徐嘉良;
柳青山;
任清

Publication type:

Article

家禽屠宰场微生物菌群结构及大肠杆菌耐药性评估.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 195, doi. 10.7506/spkx1002-6630-20180518-261

By:

王佩佩;
戴贤君;
杨华;
肖英平

Publication type:

Article

魔芋低聚糖缓解高糖水平诱发的大鼠代谢综合征及相关机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 137, doi. 10.7506/spkx1002-6630-20180612-175

By:

焦丹;
李浩霞;
吴丹丹;
周中凯

Publication type:

Article

机器视觉技术在水产食品感官检测方面的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 320, doi. 10.7506/spkx1002-6630-20180730-364

By:

贾志鑫;
傅玲琳;
杨信廷;
史策;
王海燕;
周瑾茹;
王彦波

Publication type:

Article

苦荞茶多糖诱导人肺腺癌A549细胞凋亡的线粒体机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 110, doi. 10.7506/spkx1002-6630-20180707-093

By:

杨二万;
张敏;
杨兴斌;
杨红燕

Publication type:

Article