Works matching IS 1002-6630 AND VI 40 AND IP 17 AND DT 2019

Results: 49

腌腊鱼传统日晒干制过程中品质变化与香气形成.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 36, doi. 10.7506/spkx1002-6630-20180716-201

By:

顾赛麒;
唐锦晶;
周绪霞;
郑皓铭;
周洪鑫;
丁玉庭

Publication type:

Article

基于模糊感官评价的大豆品种对豆浆加工品质影响分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 59, doi. 10.7506/spkx1002-6630-20180805-042

By:

金雪花;
郭顺堂;
陈辰;
栾晓燕;
张惠

Publication type:

Article

纳米颗粒在侧流免疫层析技术中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 348, doi. 10.7506/spkx1002-6630-20180819-194

By:

田亚晨;
王淑娟;
马兰;
谢曼曼;
许东坡;
刘程;
丁承超;
郭亮;
方水琴;
王翔;
邱景璇;
董庆利;
刘箐

Publication type:

Article

天然可食性壁材虫胶在功能组分微囊化中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 317, doi. 10.7506/spkx1002-6630-20180917-182

By:

黄雪;
张慧;
彭舒悦;
赵萌;
方亚鹏

Publication type:

Article

鱼类内脏蛋白的开发和应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 295, doi. 10.7506/spkx1002-6630-20180923-248

By:

郑子懿;
李琳;
苏丹;
李光辉

Publication type:

Article

抗冻肽的研究进展及其在食品工业的应用前景.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 331, doi. 10.7506/spkx1002-6630-20190303-025

By:

陈旭;
蔡茜茜;
汪少芸;
杨傅佳;
吴金鸿

Publication type:

Article

银耳多糖与结冷胶复配体系的流变及凝胶特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 72, doi. 10.7506/spkx1002-6630-20190122-257

By:

刘婷婷;
杨嘉丹;
曹宸瑀;
张艳荣

Publication type:

Article

运动性疲劳的机制与大豆多肽对其调控的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 302, doi. 10.7506/spkx1002-6630-20190118-219

By:

吴良文;
陈宁

Publication type:

Article

菊粉调节能量代谢紊乱机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 325, doi. 10.7506/spkx1002-6630-20180904-032

By:

胡婷;
李键;
张玉;
王洪伟;
赵欣;
丁阳平;
索化夷

Publication type:

Article

酿酒小曲中功能微生物的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 309, doi. 10.7506/spkx1002-6630-20180901-004

By:

王春晓;
唐佳代;
吴鑫颖;
周鸿翔;
邱树毅

Publication type:

Article

壳聚糖/姜黄素/γ-聚谷氨酸可食性复合膜的制备及对培根和火腿的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 270, doi. 10.7506/spkx1002-6630-20180910-095

By:

李天密;
屈思佳;
韩俊华

Publication type:

Article

黑果枸杞花色苷纳米颗粒的制备及其对氧化低密度脂蛋白诱导的人脐静脉融合细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 162, doi. 10.7506/spkx1002-6630-20180710-134

By:

冉林武;
米佳;
禄璐;
陈菲;
罗青;
李晓莺;
闫亚美;
曹有龙;
黄庆荣

Publication type:

Article

不同海洋生物源肝素的理化性质及抗凝血活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 134, doi. 10.7506/spkx1002-6630-20180903-027

By:

杜振兴;
周斯仪;
钟赛意;
陈观兰;
陈建平;
谌素华;
洪鹏志

Publication type:

Article

葡萄酒中的酚类物质II：辅色效应与生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 284, doi. 10.7506/spkx1002-6630-20180916-160

By:

赵旭;
张欣珂;
陈新军;
张珊珊;
何非

Publication type:

Article

稻谷等温干燥-缓苏过程数值模拟及优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 7, doi. 10.7506/spkx1002-6630-20180926-277

By:

吴中华;
王珊珊;
董晓林;
赵丽娟;
张忠杰

Publication type:

Article

兔皮胶原快速明胶化分子机制兔皮胶原快速明胶化分子机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 65, doi. 10.7506/spkx1002-6630-20180903-023

By:

冯鑫;
苏现波;
马明思;
马良;
戴宏杰;
余永;
郭婷;
周鸿媛;
张宇昊

Publication type:

Article

卵形鲳鲹肌肉原料特性及食用品质的分析与评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 104, doi. 10.7506/spkx1002-6630-20180720-255

By:

熊添;
吴燕燕;
李来好;
林婉玲;
杨贤庆;
胡晓;
杨少玲

Publication type:

Article

发光杆菌SN259发酵液中二苯乙烯类化合物的分离、鉴定及体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 79, doi. 10.7506/spkx1002-6630-20180821-226

By:

王保娟;
汪钰;
石丹姝;
席雪冬;
于志国

Publication type:

Article

纳他霉素处理对鲜切双孢菇褐变的抑制机理.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 255, doi. 10.7506/spkx1002-6630-20180926-284

By:

徐冬颖;
顾思彤;
周福慧;
陈晨;
姜爱丽;
胡文忠

Publication type:

Article

植物乳杆菌B02012对酸面团小麦蛋白结构和免疫特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 22, doi. 10.7506/spkx1002-6630-20180802-006

By:

廖兰;
文晓艳;
陈林萍;
张风丽;
林维杰;
杨彦红;
陈雪芹;
张连岳;
倪莉

Publication type:

Article

大豆分离蛋白-杏鲍菇多糖共价结合物对 RAW264.7细胞的免疫调节作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 202, doi. 10.7506/spkx1002-6630-20190320-267

By:

吴怡亮;
仲磊;
马宁;
裴斐;
马高兴;
胡秋辉

Publication type:

Article

红心火龙果热风干燥动力学模型及品质变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 150, doi. 10.7506/spkx1002-6630-20190415-196

By:

楚文靖;
盛丹梅;
张楠;
于艳;
张峰;
叶双双

Publication type:

Article

粉蕉后熟过程中香气品质变化及其关键基因表达特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 96, doi. 10.7506/spkx1002-6630-20190101-007

By:

朱孝扬;
李秋棉;
罗均;
陈维信;
陆旺金;
李雪萍

Publication type:

Article

基于主成分分析与聚类分析的中、早熟桃品种制汁品质评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 141, doi. 10.7506/spkx1002-6630-20190222-137

By:

张春岭;
刘慧;
刘杰超;
吕真真;
杨文博;
王力荣;
焦中高

Publication type:

Article

ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 277, doi. 10.7506/spkx1002-6630-20181225-299

By:

郁杰;
谢晶

Publication type:

Article

两种饲养方式下苏尼特羊肉的氧化稳定性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 30, doi. 10.7506/spkx1002-6630-20180727-328

By:

罗玉龙;
刘畅;
李文博;
王柏辉;
窦露;
杜瑞;
要铎;
赵丽华;
苏琳

Publication type:

Article

不同质量分数NaCl和CaCl<sub>2</sub>盐溶液解冻对金枪鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 240, doi. 10.7506/spkx1002-6630-20190303-026

By:

余文晖;
王金锋;
谢晶

Publication type:

Article

Effects of Quercetin, Kaempferol, and Rutin on High-Fructose and High-Fat Diet Induced Metabolic Syndrome in.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 223, doi. 10.7506/spkx1002-6630-20180601-015

By:

LI Bowen;
ZHAO Liang;
WANG Yong;
ZHAO Nan;
JI Baoping;
CHENG Qian;
ZHOU Feng

Publication type:

Article

高通量测序技术研究不同喂养和分娩方式对不同月龄婴幼儿肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 208, doi. 10.7506/spkx1002-6630-20180612-182

By:

杨莉;
葛武鹏;
梁秀珍;
张静;
王西宁;
张雪;
崔秀秀;
龚胜

Publication type:

Article

不同温度对弓鲤鱼与弓鲇鱼乳酸盐代谢网络通量的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 53, doi. 10.7506/spkx1002-6630-20190414-178.

By:

袁帅;
庞广昌

Publication type:

Article

不同均质工艺处理对巴氏杀菌乳脂肪球膜蛋白质组成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 156, doi. 10.7506/spkx1002-6630-20180927-306

By:

张瑞明;
刘梦霞;
王祎;
刘晓辉;
于景华

Publication type:

Article

不同糯米/粳米共混体系凝胶化行为及年糕品质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 85, doi. 10.7506/spkx1002-6630-20190115-157

By:

胡文轩;
陈洁;
许飞;
陈玲

Publication type:

Article

高压均质对脂质体囊泡特性和稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 169, doi. 10.7506/spkx1002-6630-20180916-158

By:

邰克东;
赵苏茂;
杨紫恒;
毛立科;
高彦祥;
袁芳

Publication type:

Article

模拟物流条件下温度变化对大菱鲆品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 234, doi. 10.7506/spkx1002-6630-20180913-124

By:

尚菲菲;
李婷婷;
杨亚茹;
于海凤;
王当丰;
谢晶;
励建荣

Publication type:

Article

米糠酸败对米糠蛋白体外胃蛋白酶消化产物结构特征的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 14, doi. 10.7506/spkx1002-6630-20180925-262

By:

吴伟;
何莉媛;
黄慧敏;
吴晓娟;
林亲录

Publication type:

Article

微流化对豆乳粉蛋白结构及溶解性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 178, doi. 10.7506/spkx1002-6630-20180918-199

By:

李良;
周艳;
王冬梅;
樊金源;
吴长玲;
朱颖;
李杨;
江连洲;
王中江;
范志军

Publication type:

Article

高压静电场预处理对花生芽活性物质及抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 190, doi. 10.7506/spkx1002-6630-20180706-087.

By:

张茜;
郑雅莹;
李妍;
江正强;
刘海杰

Publication type:

Article

双螺杆挤压对玉米重组米理化特性及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 183, doi. 10.7506/spkx1002-6630-20180714-180

By:

谢天;
孙洪蕊;
康立宁;
李凤林;
田志刚;
刘香英

Publication type:

Article

高湿度结合不同温度解冻对猪肉理化及蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 127, doi. 10.7506/spkx1002-6630-20180925-259.

By:

朱明明;
彭泽宇;
鲁森;
马长明;
何鸿举;
王正荣;
马汉军;
康壮丽;
赵圣明

Publication type:

Article

柠檬醛对酸腐菌线粒体形态和功能的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 121, doi. 10.7506/spkx1002-6630-20181030-355

By:

刘淼;
陶能国;
许灵春;
吴育藩;
杨文蒿;
敬国兴

Publication type:

Article

肉桂醛熏蒸处理对香菇采后抗氧化能力及多胺的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 263, doi. 10.7506/spkx1002-6630-20180918-192.

By:

钱霄晨;
蔺凯丽;
黄琦;
温小礼;
姜天甲;
郑小林

Publication type:

Article

AMPK活性对宰后牛肉糖酵解、肌肉内环境及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 45, doi. 10.7506/spkx1002-6630-20180923-249

By:

高永芳;
宫玉霞;
杨雅媛;
韩玲;
余群力;
朱跃明;
韩广星;
薄文喜

Publication type:

Article

鸡蛋贮藏期细菌污染及其对蛋品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 357, doi. 10.7506/spkx1002-6630-20180830-357

By:

陈力力;
申田宇;
刘金;
陈欢;
张立钊

Publication type:

Article

不同冷冻方式对淡水鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 247, doi. 10.7506/spkx1002-6630-20180913-137

By:

周俊鹏;
朱萌;
章蔚;
汪兰;
石柳;
张毅;
黄煌;
熊光权;
吴文锦;
李新;
乔宇;
丁安子;
廖李

Publication type:

Article

甜菜红素对小鼠体内抗氧化及免疫调节的作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 196, doi. 10.7506/spkx1002-6630-20180930-344

By:

包晓玮;
韩海霞;
杜光明;
魏辰业;
朱璇;
任薇;
曾兰君;
张亚涛

Publication type:

Article

Anti-fatigue Effect of Glutathione in Mice and Its Underlying Mechanisms.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 216, doi. 10.7506/spkx1002-6630-20180606-058

By:

NIU Zhenzhen;
GUO Yaoyao;
ZHAO Xinling;
JIN Hong;
GONG Yanling

Publication type:

Article

超声声学效应在果蔬酚类化合物提取中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 338, doi. 10.7506/spkx1002-6630-20180718-228

By:

王鹏旭;
成传香;
马亚琴;
张震;
贾蒙

Publication type:

Article

红茶菌发酵黄浆水的体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20180705-080

By:

唐思颉;
涂传海;
胡文秀;
董明盛

Publication type:

Article

柠檬醛对副溶血性弧菌的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 113, doi. 10.7506/spkx1002-6630-20180727-330

By:

郭都;
孙慧慧;
孙正;
孙怡;
夏效东;
石超

Publication type:

Article