Works matching IS 1002-6630 AND VI 40 AND IP 14 AND DT 2019

Results: 49

微滴式数字PCR定量检测杏仁露中杏仁、花生源性成分.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 346, doi. 10.7506/spkx1002-6630-20180606-057

By:

郭楠楠;
张岩;
李永波;
张涛;
张雅伦;
周巍;
王红

Publication type:

Article

南极假丝酵母脂肪酶B在黑曲霉中的分泌表达及其硅藻土固定化应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 107, doi. 10.7506/spkx1002-6630-20180917-178

By:

张玲敏;
王斌;
潘力

Publication type:

Article

Screening, Identification and Characterization of Selenium-Enriched Bacillus pumilus D1-019.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 130, doi. 10.7506/spkx1002-6630-20190123-292

By:

SUN Yu;
XIAO Yixin;
ZHANG Ran;
WANG Chenghua;
LIU Xiaoling;
ZHAO Mouming

Publication type:

Article

基于UFLC-Triple TOF MS/MS技术分析竹节参中皂苷类成分.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 249, doi. 10.7506/spkx1002-6630-20180821-218

By:

陈佳丽;
谈梦霞;
邹立思;
刘训红;
陈舒妤;
石婧婧;
王程成;
梅余琪

Publication type:

Article

油腐乳发酵过程中的品质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 138, doi. 10.7506/spkx1002-6630-20180814-143

By:

魏冠棉;
张军伟;
周鹏

Publication type:

Article

绿色木霉耐高温葡萄糖氧化酶的特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 153, doi. 10.7506/spkx1002-6630-20180721-267

By:

高兆建;
王先凤;
尚业成;
许祥;
李宝林;
张抗震;
焦魏

Publication type:

Article

干装苹果罐头减压预抽辅助碱性钙处理工艺优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 304, doi. 10.7506/spkx1002-6630-20180824-268

By:

张海燕;
康三江;
张芳;
张霁红;
曾朝珍;
袁晶

Publication type:

Article

利用坛紫菜藻红蛋白制备脯氨酰内肽酶抑制肽.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 123, doi. 10.7506/spkx1002-6630-20180730-359

By:

谢雪琼;
钟婵;
孙乐常;
翁凌;
张凌晶;
刘光明;
曹敏杰

Publication type:

Article

干巴菌菌丝体多糖的制备及其水解特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 312, doi. 10.7506/spkx1002-6630-20180911-114

By:

郑岚;
马耀宏;
孟庆军;
王丙莲;
杨俊慧;
刘庆艾;
彭耀;
韩芳

Publication type:

Article

局部偏最小二乘法结合可见-近红外光谱预测猪肉挥发性盐基氮.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 339, doi. 10.7506/spkx1002-6630-20180504-047

By:

王文秀;
彭彦昆;
王凡;
马营

Publication type:

Article

普鲁兰生物合成中底物的作用及其生理机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 63, doi. 10.7506/spkx1002-6630-20180808-070

By:

朱灿灿;
陈晨;
王大慧;
卫功元

Publication type:

Article

绞股蓝中6 种多酚化合物的HPLC检测及其醇提液的抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 265, doi. 10.7506/spkx1002-6630-20180827-293

By:

邓俊琳;
朱永清;
夏陈;
陈建;
赵旭珠;
张盈娇;
李华佳;
邓海云;
李娟

Publication type:

Article

超声波辅助同步提取籼米和金针菇混溶蛋白的工艺优化及其营养特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 283, doi. 10.7506/spkx1002-6630-20181205-067

By:

王灵玲;
潘鑫;
方勇;
施晓天;
李彭;
马宁;
裴斐;
杨文建;
胡秋辉

Publication type:

Article

微波辅助提取银耳多糖工艺优化及其流变、凝胶特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 289, doi. 10.7506/spkx1002-6630-20190104-059

By:

杨嘉丹;
刘婷婷;
张闪闪;
曹宸瑀;
王大为

Publication type:

Article

蜂蜜接合酵母对营养物质利用及其高糖胁迫应激代谢特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 166, doi. 10.7506/spkx1002-6630-20181202-008

By:

刘功良;
费永涛;
余洁瑜;
刘锐;
高苏娟;
白卫东

Publication type:

Article

风干武昌鱼中鲜味肽的分离纯化及二级结构分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 23, doi. 10.7506/spkx1002-6630-20180905-052

By:

莫加利;
陈季旺;
刘静泊;
舒静;
廖鄂;
夏文水;
程水源

Publication type:

Article

茯砖茶中冠突散囊菌的分离鉴定及其在液态发酵中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 172, doi. 10.7506/spkx1002-6630-20180820-207

By:

王昕;
张宇翔;
任婷婷;
赵倩囡;
岳田利;
袁亚宏

Publication type:

Article

氧化对大豆蛋白结构、乳液稳定性及消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 7, doi. 10.7506/spkx1002-6630-20180606-069

By:

沈鹏辉;
樊诗堃;
赵谋明;
周非白

Publication type:

Article

延迟采收对酿酒葡萄类黄酮物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 229, doi. 10.7506/spkx1002-6630-20180908-082

By:

赵婷;
吴佳颖;
陈黄曌;
梁攀;
孟江飞;
张振文

Publication type:

Article

钙离子交联对β-胡萝卜素乳液水凝胶微粒的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 15, doi. 10.7506/spkx1002-6630-20180528-387

By:

吴晓琳;
王健;
邹立强;
严持;
刘伟

Publication type:

Article

IKnife-REIMS联用技术对南极犬牙鱼脂质组学轮廓检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 259, doi. 10.7506/spkx1002-6630-20180904-035

By:

陈康;
王海星;
张燕平;
李诗言;
王扬;
饶伟;
沈清

Publication type:

Article

白姑鱼和小黄鱼肉中挥发性风味物质的鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 206, doi. 10.7506/spkx1002-6630-20180901-001

By:

张晶晶;
王锡昌;
施文正

Publication type:

Article

枯草芽孢杆菌壳聚糖酶在毕赤酵母中的高效表达及其酶解特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 99, doi. 10.7506/spkx1002-6630-20180809-086

By:

马帅;
杨绍青;
刘翊昊;
闫巧娟;
江正强

Publication type:

Article

糖皮质激素广谱特异性单克隆抗体的制备及其 ic-ELISA方法的建立.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 186, doi. 10.7506/spkx1002-6630-20180724-290

By:

姚添淇;
劳翠瑜;
王士峰;
胡桂平;
张世伟

Publication type:

Article

添加顺序对β-乳球蛋白与EGCG及葡萄糖三元复合物结构和功能的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 41, doi. 10.7506/spkx1002-6630-20180814-132

By:

姚文俊;
周磊;
付珊琳;
钟俊桢;
刘成梅

Publication type:

Article

单宁酸对鸢乌贼肌原纤维蛋白膜性能的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 29, doi. 10.7506/spkx1002-6630-20180604-041

By:

仇超颖;
荣婧;
胡晓;
杨贤庆;
李来好

Publication type:

Article

luxS基因对盐胁迫下植物乳杆菌生长及细菌素合成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 69, doi. 10.7506/spkx1002-6630-20180725-312

By:

孙思睿;
万峰;
赵鹏昊;
侯雨佳;
范小飘;
梁玉;
孟祥晨

Publication type:

Article

大豆乳清废水提取脂肪氧合酶对面条加工特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 48, doi. 10.7506/spkx1002-6630-20181023-267

By:

姜闪;
张志国

Publication type:

Article

GC-MS结合电子鼻分析干燥方式对杏鲍菇挥发性风味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 276, doi. 10.7506/spkx1002-6630-20180904-046

By:

马琦;
伯继芳;
冯莉;
佴逸凡;
王小晶;
李梅;
徐怀德

Publication type:

Article

藜麦-小麦混合粉面团特性及藜麦馒头加工工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 323, doi. 10.7506/spkx1002-6630-20180822-235

By:

张纷;
赵亮;
靖卓;
高同雨;
喻泓;
张南海;
杨梦妍;
吴薇;
籍保平;
周峰

Publication type:

Article

组成型过表达ido基因对4-羟基异亮氨酸合成的影响及其发酵培养基的响应面优化

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 91, doi. 10.7506/spkx1002-6630-20180809-087

By:

何继龙;
李英滋;
韩世宝;
满德恩;
郭脉海;
战俊杰;
张成林

Publication type:

Article

肉桂醛对明胶基肠衣膜的性能影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 1, doi. 10.7506/spkx1002-6630-20180531-449

By:

包俊青;
唐亚丽;
卢立新;
丘晓琳;
王军

Publication type:

Article

添加辣木叶粉对小麦粉面团品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 36, doi. 10.7506/spkx1002-6630-20180822-236

By:

朱宏;
仇菊;
梁克红;
卢林纲;
王靖

Publication type:

Article

基于下一代测序技术分析巴氏杀菌乳中残留细菌在贮藏期间的动态变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 77, doi. 10.7506/spkx1002-6630-20180825-276

By:

丁瑞雪;
耿丽娟;
张铁华;
孙雪姣;
岳喜庆;
武俊瑞

Publication type:

Article

烹饪方式对桑叶生物碱类和酚类物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 243, doi. 10.7506/spkx1002-6630-20180824-261

By:

俞燕芳;
石旭平;
黄金枝;
夏裕辉;
彭晓虹;
杜贤明;
王军文;
邓泽元

Publication type:

Article

高通量抗生素残留初筛试剂盒的研制及应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 333, doi. 10.7506/spkx1002-6630-20181029-330

By:

范维;
高晓月;
李贺楠;
郭文萍;
陈淑敏;
孙勇;
李莹莹

Publication type:

Article

传统发酵豆酱的微生物群落结构和游离氨基酸组成及其相关性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 192, doi. 10.7506/spkx1002-6630-20180812-102

By:

张慧林;
王永胜;
李冲伟

Publication type:

Article

羊肚菌挥发性物质综合评价和品质差异分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 270, doi. 10.7506/spkx1002-6630-20180822-240

By:

兰秀华;
谢丽源;
许瀛引;
彭卫红;
甘炳成

Publication type:

Article

四川不同地区浓香型大曲微生物群落结构比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 144, doi. 10.7506/spkx1002-6630-20180725-315

By:

吴树坤;
谢军;
卫春会;
刘燕梅;
黄治国;
万世旅;
邓杰

Publication type:

Article

不同养殖区香港牡蛎的化学组成及特征气味成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 236, doi. 10.7506/spkx1002-6630-20180822-239

By:

黄艳球;
杨发明;
秦小明;
章超桦;
林海生;
高加龙

Publication type:

Article

氯化钙对食品致腐荧光假单胞菌生物被膜形成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 160, doi. 10.7506/spkx1002-6630-20180821-217

By:

樊洁敏;
唐蓉;
王雅莹;
朱军莉;
陆海霞

Publication type:

Article

大肠杆菌离子束诱变结合呼吸商在线实时调控高产聚唾液酸.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 54, doi. 10.7506/spkx1002-6630-20180815-151

By:

吴金勇;
陈祥松;
余超;
陆姝欢;
李翔宇;
姚建铭

Publication type:

Article

基于 GC-MS 和 PCA 分析黑毛茶高湿霉变过程挥发性组分.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 198, doi. 10.7506/spkx1002-6630-20180911-116

By:

胥伟;
姜依何;
田双红;
朱旗

Publication type:

Article

2 种芝麻香型白酒中香气活性成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 214, doi. 10.7506/spkx1002-6630-20180823-249

By:

张倩;
李沁娅;
黄明泉;
吴继红;
李贺贺;
孙金沅;
孙啸涛;
郑福平;
孙宝国

Publication type:

Article

应用 Illumina 高通量测序技术分析 3 种酒曲中微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 115, doi. 10.7506/spkx1002-6630-20181030-359

By:

母应春;
姜丽;
苏伟

Publication type:

Article

内蒙古科尔沁地区食疗用酸马奶发酵引子化学成分及细菌多样性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 179, doi. 10.7506/spkx1002-6630-20180621-419

By:

乌日汗;
包连胜;
包秀萍;
李爽;
王歆远;
贾士儒

Publication type:

Article

大黄鱼源腐败菌的黏附特性与生物膜特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 84, doi. 10.7506/spkx1002-6630-20180730-369

By:

张雯;
卞丹;
阮成旭;
时祥柱;
倪莉

Publication type:

Article

昆仑胎菊水溶性黄酮提取工艺优化及其对衰老小鼠肝组织 SIRT1、p53 表达的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 296, doi. 10.7506/spkx1002-6630-20181101-001

By:

田勇;
郅琦;
李福香;
李富华;
赵吉春;
曾凯芳;
明建

Publication type:

Article

高效液相色谱-蒸发光散射法测定翘嘴红鲌肌肉中磷脂的组成.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 223, doi. 10.7506/spkx1002-6630-20180911-109

By:

韩迎雪;
林婉玲;
杨少玲;
李来好;
黄卉;
杨贤庆;
王锦旭;
吴燕燕;
翟红蕾;
郝淑贤

Publication type:

Article