Works in Shipin Kexue/ Food Science, 2019, Vol 40, Issue 15

Results: 49

双组分调控系统及其对细菌诱导性耐酸响应调控机理的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 359, doi. 10.7506/spkx1002-6630-20180914-152

By:

郎晨晓;
罗欣;
朱立贤;
张一敏;
韩广星;
董鹏程

Publication type:

Article

中国食品安全检查员监管制度构建探索.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 352, doi. 10.7506/spkx1002-6630-20190130-384

By:

李波;
李雪;
刘师卜;
肖平辉;
宋元德;
侯田田

Publication type:

Article

基于差示扫描量热法研究喷雾干燥鸡蛋全粉热转变温度.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 142, doi. 10.7506/spkx1002-6630-20181014-115

By:

赵金红;
白洁;
张清;
张小飞;
李玉美;
袁诺;
刘松南;
郭宏

Publication type:

Article

超微化雷竹笋膳食纤维对高脂血症小鼠的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 203, doi. 10.7506/spkx1002-6630-20180604-037

By:

苏玉;
李璐;
黄亮;
付晓康

Publication type:

Article

基于网络大数据研究不同区域消费者对红烧肉感官属性及其描述的差异性

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 15, doi. 10.7506/spkx1002-6630-20180913-131

By:

王博;
曹振霞;
刘登勇;
沙磊

Publication type:

Article

具有肠道动力及肠道菌群调节功能乳杆菌的筛选及功能评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 154, doi. 10.7506/spkx1002-6630-20180817-175

By:

沈旭丹;
吉梦馨;
翟齐啸;
赵建新;
张灏;
田丰伟;
陈卫

Publication type:

Article

植物乳杆菌YW11杀菌型发酵乳调节肠道菌群结构.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 169, doi. 10.7506/spkx1002-6630-20180604-040

By:

郝晓娜;
罗天淇;
张健;
赵笑;
余志坚;
曹永强;
杨贞耐

Publication type:

Article

肉牛屠宰过程中的减菌技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 330, doi. 10.7506/spkx1002-6630-20180625-465

By:

韩吉娜;
张佳;
罗欣;
朱立贤;
梁荣蓉;
张一敏;
杨振刚

Publication type:

Article

白藜芦醇对衰老小鼠脑神经细胞的保护机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 162, doi. 10.7506/spkx1002-6630-20180728-349

By:

张贤益;
宋也好;
李露;
尹术华;
付王威;
吴睿婷;
潘猛;
吴文英;
汤小芳;
李文娟

Publication type:

Article

免疫磁分离技术在食源性致病菌快速检测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 338, doi. 10.7506/spkx1002-6630-20180702-025

By:

曹潇;
赵力超;
陈洵;
谢会;
张竟丰;
刘卓坤;
王丽

Publication type:

Article

非热杀菌技术杀灭食品中芽孢效能及机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 314, doi. 10.7506/spkx1002-6630-20180908-083

By:

白妍;
葛雨珺;
向迎春;
李苑;
丁甜;
胡亚芹

Publication type:

Article

基于IGS-SVM模型的牛肉生理成熟度预测方法.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 71, doi. 10.7506/spkx1002-6630-20180910-093

By:

季方芳;
吴明清;
赵阳;
陈坤杰

Publication type:

Article

葡萄酒中的酚类物质I：种类、结构及其检测方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 255, doi. 10.7506/spkx1002-6630-20180916-159

By:

张欣珂;
赵旭;
成池芳;
齐梦瑶;
石英

Publication type:

Article

果皮中酚类物质含量、抗氧化活性及在体外消化过程中成分的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 23, doi. 10.7506/spkx1002-6630-20180806-046

By:

徐洪宇;
蒯宜蕴;
詹壮壮;
董娟娥

Publication type:

Article

薰衣草精油微乳体系的相行为、微观结构转变和清除自由基活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 78, doi. 10.7506/spkx1002-6630-20180613-203

By:

宋晓秋;
王丽萍;
孙月;
李帅涛;
张芊;
叶琳;
杨晓波;
王一非

Publication type:

Article

方便米粉的水分吸附和热力学特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 8, doi. 10.7506/spkx1002-6630-20180907-079

By:

万婕;
夏雪;
周国辉;
刘成梅;
丁月平

Publication type:

Article

2,4-表油菜素内酯对葡萄果实采后灰霉病的抑制作用机理.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 231, doi. 10.7506/spkx1002-6630-20180821-222

By:

杨艺琳;
张正敏;
李美琳;
赵立艳;
金鹏;
郑永华

Publication type:

Article

茉莉酸甲酯处理对猕猴桃软腐病菌作用机制及果实品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 239, doi. 10.7506/spkx1002-6630-20180625-467

By:

黎晓茜;
龙友华;
尹显慧;
吴小毛;
赵志博;
樊荣;
莫飞旭;
蒋艳玲;
黄亚欣;
唐靖文

Publication type:

Article

鱼鳔类肝素的分离纯化与结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 84, doi. 10.7506/spkx1002-6630-20180728-351

By:

周斯仪;
钟赛意;
苏伟明;
杜振兴;
陈建平;
洪鹏志;
章超桦

Publication type:

Article

异甘草素抑制α-葡萄糖苷酶的分子机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 37, doi. 10.7506/spkx1002-6630-20180830-337

By:

韩芬霞;
范新景;
耿升;
娄文娟;
梁桂兆;
刘本国

Publication type:

Article

植物甾醇酯对非酒精性脂肪肝大鼠肝脏部分代谢物的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 192, doi. 10.7506/spkx1002-6630-20180526-372

By:

欧阳鹏凌;
管玘;
曲丹;
丁信文;
宋立华

Publication type:

Article

γ-氨基丁酸对鸡蛋贮藏性能的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 249, doi. 10.7506/spkx1002-6630-20180909-089

By:

姜国川;
闫晓慧;
谭传欣;
孙洪蕊;
张佳霖;
刘学军;
王丽岩

Publication type:

Article

真空贴体包装对鲟鱼片冷藏过程中品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 218, doi. 10.7506/spkx1002-6630-20190227-214

By:

刘义;
张源珊;
周幸;
田颖;
李平兰

Publication type:

Article

超声波处理对黑加仑果实多糖性质与生物活性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 148, doi. 10.7506/spkx1002-6630-20180916-157

By:

徐雅琴;
杜明阳;
杨露;
刘育松;
魏红;
郑彬浩;
郭莹莹;
杨昱

Publication type:

Article

原料乳体细胞数对硬质干酪蛋白水解及风味与质构品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 64, doi. 10.7506/spkx1002-6630-20180821-224

By:

穆硕;
刘鑫宇;
罗洁;
任发政;
李博;
王娜;
张永祥;
葛克山

Publication type:

Article

添加益生元对酸乳凝胶过程及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 100, doi. 10.7506/spkx1002-6630-20180723-277

By:

王雅楠;
韩育梅;
何君

Publication type:

Article

Effect of Mechanical Damage on Organizational Structure of Postharvest Navel Orange Rind.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 118, doi. 10.7506/spkx1002-6630-20180827-281

By:

DENG Lili;
CUI Wenjing;
YAO Shixiang;
ZENG Kaifang

Publication type:

Article

羟自由基氧化对高白鲑肌原纤维蛋白降解的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 31, doi. 10.7506/spkx1002-6630-20180910-097

By:

秦军委;
雷用东;
邱恒恒;
郭欣;
朱新荣;
张建

Publication type:

Article

单孔孔板水力空化对大豆球蛋白理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 135, doi. 10.7506/spkx1002-6630-20180821-228

By:

王芳;
杨锋;
任仙娥;
黄永春;
黄承都;
刘纯友;
张昆明;
阎柳娟

Publication type:

Article

高温热处理对大豆蛋白消化利用效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 92, doi. 10.7506/spkx1002-6630-20180911-108

By:

王雅卉;
邢霁云;
徐婧婷;
郭顺堂

Publication type:

Article

挤压膨化紫薯粉对小麦面团糊化特性和热机械学特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 107, doi. 10.7506/spkx1002-6630-20180910-104

By:

刘兴丽;
赵双丽;
靳艳军;
张华

Publication type:

Article

姜黄素对宫内发育迟缓断奶仔猪肠道抗氧化功能的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 177, doi. 10.7506/spkx1002-6630-20180814-145

By:

王斐;
何进田;
沈明明;
张昊;
牛玉;
张莉莉;
王恬

Publication type:

Article

肉桂醛协同超高压处理对牙鲆鱼片冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 225, doi. 10.7506/spkx1002-6630-20180816-170

By:

徐永霞;
尹一鸣;
赵洪雷;
李学鹏;
朱文慧;
李秋莹;
谢晶;
励建荣

Publication type:

Article

壳聚糖浸泡对黄豆芽生长和主要生物活性物质含量的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 112, doi. 10.7506/spkx1002-6630-20180906-056

By:

吕霞敏;
杨睿;
蒋誉;
黄建颖;
董丽娟

Publication type:

Article

大肠杆菌生物膜形成特性及控制措施的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 307, doi. 10.7506/spkx1002-6630-20180910-100

By:

吴丽娜;
董鹏程;
张一敏;
毛衍伟;
梁荣蓉;
朱立贤;
罗欣

Publication type:

Article

体外生物测定法在食品接触材料安全性评价中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 277, doi. 10.7506/spkx1002-6630-20180822-234

By:

王文娟;
蔡小芳;
唐洁;
张喜荣;
封棣

Publication type:

Article

凹凸棒土对梨果汁中棒曲霉素的吸附作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 57, doi. 10.7506/spkx1002-6630-20180910-101

By:

张珊;
张蕊;
薛华丽;
马亚云;
毕阳;
宗元元

Publication type:

Article

高压均质处理次数对肌原纤维蛋白水溶液结构及理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 127, doi. 10.7506/spkx1002-6630-20180911-111

By:

李雨枫;
薛思雯;
陈星;
李鸣;
徐幸莲

Publication type:

Article

生物解离大豆蛋白酶解物体外模拟消化抗氧化活性变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 50, doi. 10.7506/spkx1002-6630-20180824-272

By:

佟晓红;
王欢;
刘宝华;
张巧智;
李红;
田然;
赵晋菡;
齐宝坤;
李杨;
江连洲

Publication type:

Article

干酪乳杆菌LC01对小鼠肠道菌群和肠道转运调节作用的剂量效应.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 211, doi. 10.7506/spkx1002-6630-20180423-307

By:

陆文伟;
胡文兵;
曹文金;
杨震南;
丁历伟;
杨京梅;
陈卫

Publication type:

Article

鲨鱼肌肉与鱼翅营养价值的比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 184, doi. 10.7506/spkx1002-6630-20180815-157

By:

杨少玲;
戚勃;
李来好;
杨贤庆;
赵永强;
王锦旭;
岑剑伟;
魏涯

Publication type:

Article

熟制牛肉肉色问题和影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 285, doi. 10.7506/spkx1002-6630-20180731-376

By:

梁荣蓉;
张一敏;
毛衍伟;
杨啸吟;
朱立贤;
董鹏程;
罗欣

Publication type:

Article

多巴胺磁性纳米粒子对 Nisin 的吸附特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 43, doi. 10.7506/spkx1002-6630-20190115-169

By:

姜飞虹;
宋子涵;
牛晨;
张宇翔;
魏建平;
岳田利

Publication type:

Article

光谱分析技术在野生食用牛肝菌研究中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 300, doi. 10.7506/spkx1002-6630-20180830-350

By:

王圆圆;
李杰庆;
李涛;
刘鸿高;
王元忠

Publication type:

Article

低场核磁共振在肉与肉制品水分测定与分析中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 346, doi. 10.7506/spkx1002-6630-20180903-024

By:

孙文彬;
罗欣;
张一敏;
左惠心;
牛乐宝;
毛衍伟

Publication type:

Article

谷物酚酸合成途径及代谢调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 269, doi. 10.7506/spkx1002-6630-20180918-198

By:

马燕;
魏媛;
王冕;
孙毛毛;
王沛;
顾振新;
杨润强

Publication type:

Article

激光诱导击穿光谱技术及其在食品分析中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 293, doi. 10.7506/spkx1002-6630-20180906-070

By:

温荣欣;
扈莹莹;
于晶;
孔保华;
陈倩

Publication type:

Article

热处理对乳液凝胶微结构的调控作用以及不同维生素贮藏稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 1, doi. 10.7506/spkx1002-6630-20180818-182

By:

鹿瑶;
仇丹;
崔梦楠;
高彦祥;
毛立科

Publication type:

Article

天然生物大分子及其复合物在食品微凝胶传递体系中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 323, doi. 10.7506/spkx1002-6630-20180911-107

By:

高雅馨;
于有强;
朱巧莎;
侯占群;
段盛林;
牟德华

Publication type:

Article