Works matching IS 1002-6630 AND VI 40 AND IP 18 AND DT 2019

Results: 49

红提和糯米复合发酵葡萄酒工艺优化及香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 182, doi. 10.7506/spkx1002-6630-20181017-182

By:

叶林林;
杨娟;
陈通;
李圆圆;
吴峰华;
刘兴泉;
何志平

Publication type:

Article

基于新一代高通量测序技术分析拮抗酵母Cryptoccocus laurentii诱导处理樱桃番茄果实后转录组学的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 55, doi. 10.7506/spkx1002-6630-20180830-322

By:

唐琼;
郑晓冬

Publication type:

Article

高甜度二肽甜味剂的合成与特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 48, doi. 10.7506/spkx1002-6630-20181008-038

By:

胡南;
邱云;
郭大三;
穆小青;
谭奇坤;
胡晶;
晏日安

Publication type:

Article

耐热木聚糖酶菌株的筛选鉴定及发酵条件分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 101, doi. 10.7506/spkx1002-6630-20180903-017

By:

杨然;
张笑雨;
刘朋肖;
范光森;
李秀婷

Publication type:

Article

子实体内麦角固醇光转化VD2平菇菌株筛选与培养.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 173, doi. 10.7506/spkx1002-6630-20181010-085

By:

徐明芳;
陈耕南;
沈林燕;
王洋洋;
李彦;
黄晓晶

Publication type:

Article

苹果果肉可溶性固形物、可溶性糖与光学性质的关联.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 1, doi. 10.7506/spkx1002-6630-20190118-218

By:

魏康丽;
刘畅;
丁海臻;
杨明哲;
郝雅婧;
马晨;
屠康;
潘磊庆

Publication type:

Article

基于钴金属有机骨架材料（ZIF-67）催化性能的牛奶中大肠杆菌O157:H7快速定量检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 323, doi. 10.7506/spkx1002-6630-20190220-120

By:

王淑娟;
刘程;
方水琴;
田亚晨;
董庆利;
王翔;
许东坡;
刘箐

Publication type:

Article

基于量子点建立铅镉快速串联检测方法.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 335, doi. 10.7506/spkx1002-6630-20181031-372

By:

刘蓓蓓;
曹林

Publication type:

Article

长白山区核桃青皮多糖分离纯化、鉴定及抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 281, doi. 10.7506/spkx1002-6630-20181017-177

By:

谢东雪;
陆娟;
王月;
王超雪;
陈瑞战;
高佳欣

Publication type:

Article

Production of Zhejiang Rosy Vinegar by Pneumatic Stirring and Its Effect on Product Flavor.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 161, doi. 10.7506/spkx1002-6630-20181013-106

By:

FANG Guanyu;
WU Guangzhong;
JIANG Yujian

Publication type:

Article

红葡萄酒CIELAB参数与花色素的主成分多元线性回归分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 210, doi. 10.7506/spkx1002-6630-20190408-080

By:

郭耀东;
王飞;
董少杰;
王圣仪;
张昂

Publication type:

Article

大豆亲脂蛋白-羟丙基甲基纤维素乳液制备及其稳定性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 41, doi. 10.7506/spkx1002-6630-20181018-195

By:

钟明明;
齐宝坤;
赵添;
孙禹凡;
王迪琼;
方琳;
谢凤英;
张爽;
杨树昌;
李杨, .

Publication type:

Article

藏灵菇胞外多糖的理化性质及其在切达干酪中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 121, doi. 10.7506/spkx1002-6630-20181018-192

By:

罗天淇;
郭婷;
余志坚;
陈超;
曹永强;
杨贞耐

Publication type:

Article

超声波制备纳米SiO2-马铃薯淀粉复合膜性能优化及结构表征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 302, doi. 10.7506/spkx1002-6630-20180929-328

By:

张荣飞;
王相友;
程萌

Publication type:

Article

酶水解豌豆纤维粉制备低聚糖工艺优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 287, doi. 10.7506/spkx1002-6630-20181015-140

By:

吴淑华;
张喆浩;
范玉艳;
马成业

Publication type:

Article

响应面法优化酿酒酵母中S-腺苷甲硫氨酸的提取工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 295, doi. 10.7506/spkx1002-6630-20181010-075

By:

杜瑾;
张晓青;
张爱君;
司晓光;
王树勋;
曹军瑞

Publication type:

Article

本土戴尔有孢圆酵母在葡萄酒酿造中的应用潜力.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 108, doi. 10.7506/spkx1002-6630-20180914-142

By:

杨诗妮;
叶冬青;
贾红帅;
张文静;
宋育阳;
刘延琳

Publication type:

Article

基于气相离子迁移谱对葵花籽油精炼程度的检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 312, doi. 10.7506/spkx1002-6630-20181012-102

By:

陈通;
谷航;
陈明杰;
陆道礼;
陈斌

Publication type:

Article

牛乳αS1-酪蛋白与大豆蛋白交叉过敏原的识别鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 70, doi. 10.7506/spkx1002-6630-20181224-272

By:

丛艳君;
吕晓哲;
李晔;
刘迪;
李邻峰

Publication type:

Article

库买提杏中主要类胡萝卜素的组成和含量分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 189, doi. 10.7506/spkx1002-6630-20181021-222

By:

杜彬花;
热合满·艾拉;
陈琪;
谢蕊;
黄亚东;
黄文书

Publication type:

Article

氧化石墨烯紫外吸收适配体传感器对链霉素残留的高灵敏检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 317, doi. 10.7506/spkx1002-6630-20190123-298

By:

刘振平;
姜容;
夏明星

Publication type:

Article

黑曲霉酸性果胶裂解酶的高效表达及其在果汁澄清中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 83, doi. 10.7506/spkx1002-6630-20181005-024

By:

何玉兰;
王斌;
潘力

Publication type:

Article

东方伊萨酵母和酿酒酵母混合发酵杨梅酒的发酵效率及风味特征分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 144, doi. 10.7506/spkx1002-6630-20180831-375

By:

张文文;
翁佩芳;
吴祖芳

Publication type:

Article

超高效液相色谱-串联质谱测定干红葡萄酒中 18 种花色素单体方法的建立.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 229, doi. 10.7506/spkx1002-6630-20181008-040

By:

金刚;
杨志伟;
王圣仪;
王昶森;
马雯;
张进杰;
张昂;
张军翔

Publication type:

Article

单月桂酸甘油酯接枝改性阿拉伯胶及其乳化性能.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 28, doi. 10.7506/spkx1002-6630-20181031-375

By:

谢燕萍;
张修齐;
蔡志祥;
张洪斌

Publication type:

Article

杀菌方式对红烧老鹅脂肪酸组成和挥发性风味的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 216, doi. 10.7506/spkx1002-6630-20190119-223

By:

周惠健;
袁静瑶;
朱丹;
李聪;
陈春梅;
刘瑞;
吴满刚;
葛庆丰;
于海

Publication type:

Article

柠檬醛对阪崎克罗诺肠杆菌环境压力耐受能力及抗生素敏感性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 152, doi. 10.7506/spkx1002-6630-20181004-014

By:

康慎敏;
刘志远;
孟宇杰;
程晓萌;
涂俊宏;
温啓吾;
郭都;
石超

Publication type:

Article

蛋白质氧化对高白鲑肌浆蛋白理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 22, doi. 10.7506/spkx1002-6630-20181009-068

By:

邓小蓉;
雷用东;
卢士玲;
刘娟;
张建

Publication type:

Article

高粱自然发酵对淀粉分子结构及老化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 35, doi. 10.7506/spkx1002-6630-20180923-254

By:

葛云飞;
康子悦;
沈蒙;
王娟;
全志刚;
肖金玲;
王维浩;
曹龙奎

Publication type:

Article

冠突散囊菌发酵对茶汤香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 223, doi. 10.7506/spkx1002-6630-20181022-230

By:

郑梦霞;
李会娟;
陈淑娜;
赵真;
刘馨秋;
黎星辉;
陈暄

Publication type:

Article

脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 8, doi. 10.7506/spkx1002-6630-20181022-233

By:

扈莹莹;
王妍;
于晶;
蒋培宇;
孔保华;
陈倩

Publication type:

Article

乙醇胁迫对植物乳杆菌膜生理及黏附性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 63, doi. 10.7506/spkx1002-6630-20181009-059

By:

王婷婷;
李春;
李佳栋;
杜鹏;
刘丽波;
徐占文;
杨雨泽

Publication type:

Article

新疆喀什地区维吾尔族群体不同哺乳期母乳中乳杆菌的种群多样性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 89, doi. 10.7506/spkx1002-6630-20180901-003

By:

李小娟;
倪永清;
张艳

Publication type:

Article

基于气相色谱-质谱和液相色谱-质谱技术的冷鲜滩羊肉贮藏中脂肪差异代谢物检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 195, doi. 10.7506/spkx1002-6630-20180724-297

By:

苑昱东;
尤丽琴;
罗瑞明;
剧柠;
赵晓策

Publication type:

Article

超高效液相色谱-质谱联用技术解析沙棘果超临界 CO2 萃取物中黄酮类天然产物结构.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 273, doi. 10.7506/spkx1002-6630-20181015-138

By:

丁丽娜;
邱亦亦;
束彤;
阮晖

Publication type:

Article

聚乙烯膜印刷层中乙酰丙酮钛的检测及其稳定性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 329, doi. 10.7506/spkx1002-6630-20180727-320

By:

王旖旎;
林勤保;
李忠;
钟怀宁;
潘静静

Publication type:

Article

尤溪苦茶资源苦涩味物质测定与分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 242, doi. 10.7506/spkx1002-6630-20181030-362

By:

唐琴;
孙威江;
陈志丹;
沈诗钰;
周喆;
陈佳佳;
陈翠翠

Publication type:

Article

冷鲜滩羊肉贮藏中菌体蛋白质与微生物群落演替的关联性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 116, doi. 10.7506/spkx1002-6630-20180927-294

By:

赵晓策;
胡倩倩;
罗瑞明;
张赫宇

Publication type:

Article

方格星虫酶解物与4 种糖 Maillard 反应产物的挥发性风味成分变化与感官特性相关性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 259, doi. 10.7506/spkx1002-6630-20180803-022

By:

游刚;
牛改改;
董庆亮;
张自然;
郭德军

Publication type:

Article

HS-SPME-GC-MS 对传统红碎茶和 CTC 红碎茶挥发性化合物分析和比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 248, doi. 10.7506/spkx1002-6630-20180927-308

By:

刘洪林;
曾艺涛;
赵欣

Publication type:

Article

刺参体壁胰/类胰丝氨酸蛋白酶的性质及其在自溶中的作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 95, doi. 10.7506/spkx1002-6630-20181004-019

By:

徐锦华;
孟泽玲;
葛诗琪;
薛鹏;
张公亮;
侯红漫;
孙黎明

Publication type:

Article

高盐稀态酿造酱油中香气活性成分在灭菌前后的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 253, doi. 10.7506/spkx1002-6630-20181024-275

By:

康文丽;
陈亮;
贺博;
吴灿;
周尚庭

Publication type:

Article

酿造啤酒大麦发芽前后多酚组分变化及抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 15, doi. 10.7506/spkx1002-6630-20181227-319

By:

李苇舟;
李福香;
何晓琴;
李富华;
赵吉春;
雷琳;
明建

Publication type:

Article

重庆水豆豉自然发酵过程中色泽质构变化规律.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 137, doi. 10.7506/spkx1002-6630-20180919-203

By:

梁叶星;
张玲;
李雪;
张欢欢;
熊家艳;
张雪梅;
高飞虎;
杨世雄

Publication type:

Article

1 株裂解性短尾沙门氏菌噬菌体 T139 的生物学特性及其对牛奶和牛肉的抑菌作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 130, doi. 10.7506/spkx1002-6630-20180828-304

By:

聂若男;
李晚宁;
杨其乐;
王小红;
王 1佳

Publication type:

Article

冷鲜牛肉贮藏中菌群结构及优势菌致腐性的分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 76, doi. 10.7506/spkx1002-6630-20180925-263

By:

顾春涛;
毕伟伟;
朱军莉

Publication type:

Article

贺兰山东麓‘赤霞珠’干红葡萄酒陈酿香气特征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 203, doi. 10.7506/spkx1002-6630-20181026-318

By:

张众;
李辉;
张静;
薛洁;
张军翔

Publication type:

Article

电子舌在工夫红茶甜纯滋味特征评价中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 236, doi. 10.7506/spkx1002-6630-20181012-100

By:

姚月凤;
王家勤;
滑金杰;
许琦;
张铭铭;
江用文;
袁海波;
董春旺;
李佳

Publication type:

Article

HS-SPME-GC-MS-O 联用分析不同加工工艺亚麻籽油特征香气成分.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 266, doi. 10.7506/spkx1002-6630-20181009-073

By:

于文龙;
郝楠;
吴凯晋;
桑亚新;
宋春丽;
王向红

Publication type:

Article