Works matching IS 1002-6630 AND VI 40 AND IP 21 AND DT 2019

Results: 49

红豆淀粉-脂质复合物结构及体外消化性质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 21, doi. 10.7506/spkx1002-6630-20181112-125

By:

郭宏伟;
赵城彬;
吴玉柱;
张浩;
张隋鑫;
李妍;
许秀颖;
刘景圣

Publication type:

Article

乳酸链球菌素脂质体在不同pH值条件下的稳定性及其抑菌效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 7, doi. 10.7506/spkx1002-6630-20180923-243

By:

付咪;
俞佳丽;
郭亮;
李延华;
陈杰;
孟岳成

Publication type:

Article

氟啶胺在大葱和小葱上的残留与安全性评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 150, doi. 10.7506/spkx1002-6630-20180930-343

By:

朱晓丹;
贾春虹;
王东;
靖俊杰;
贺敏

Publication type:

Article

硫酸化羊肚菌多糖调控胆固醇代谢作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 136, doi. 10.7506/spkx1002-6630-20190318-217

By:

唐瑜婉;
张月巧;
李瑶;
雷琳;
李富华;
赵吉春;
吴素蕊;
明建

Publication type:

Article

多糖受体与巨噬细胞吞噬作用关系研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 311, doi. 10.7506/spkx1002-6630-20181127-309

By:

赵丽;
金周雨;
荆波;
宋慧

Publication type:

Article

脂质组学在食品质量安全领域的应用进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 324, doi. 10.7506/spkx1002-6630-20181031-380

By:

胡谦;
张九凯;
韩建勋;
邢冉冉;
刘箐;
陈颖

Publication type:

Article

克罗诺杆菌分子分型及毒力机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 243, doi. 10.7506/spkx1002-6630-20181126-291

By:

闫瑞;
钮冰;
杨捷琳

Publication type:

Article

苦荞调控糖脂代谢作用及其生物学机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 343, doi. 10.7506/spkx1002-6630-20181024-274

By:

肖杰;
王曦;
侯粲;
牛兴和;
董志忠;
应剑

Publication type:

Article

热处理对α-乳白蛋白变性及其与其他乳蛋白相互作用影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 260, doi. 10.7506/spkx1002-6630-20181021-226

By:

赵烜;
李向莹;
秦于思;
陈笛;
王存芳

Publication type:

Article

益生菌对II型糖尿病影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 295, doi. 10.7506/spkx1002-6630-20181029-331

By:

闫芬芬;
李娜;
李柏良;
岳莹雪;
史佳鹭;
赵莉;
霍贵成

Publication type:

Article

芹菜素对神经细胞保护作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 288, doi. 10.7506/spkx1002-6630-20181114-156

By:

孙胜楠;
张友源;
金少瑾;
朱云峰;
徐翠翠;
马莺;
卢卫红

Publication type:

Article

乳液凝胶替代动物脂肪在肉制品中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 236, doi. 10.7506/spkx1002-6630-20181119-224

By:

冯旸旸;
徐敬欣;
于栋;
孔保华;
刘骞

Publication type:

Article

近红外光谱技术在生鲜禽肉质量检测中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 317, doi. 10.7506/spkx1002-6630-20181119-218

By:

何鸿举;
朱亚东;
王慧;
马汉军;
陈复生;
刘玺;
贾方方;
康壮丽;
刘红;
朱明明;
赵圣明;
王正荣;
刘苏汉

Publication type:

Article

槲皮素抑制冷藏猪肉糜氧化及改善其品质特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 196, doi. 10.7506/spkx1002-6630-20181025-287

By:

贾娜;
张风雪;
王乐田;
孙嘉;
刘登勇

Publication type:

Article

超临界溶液浸渍法制备丁香酚-壳聚糖食品活性包装膜.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 211, doi. 10.7506/spkx1002-6630-20181123-271

By:

唐川;
杨铭;
卢轩

Publication type:

Article

邻苯二甲酸二丁酯的光敏毒性作用及机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 156, doi. 10.7506/spkx1002-6630-20180923-250

By:

李志军;
包海鹰

Publication type:

Article

植物多酚对肉制品蛋白氧化的抑制机理及其延长货架期的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 266, doi. 10.7506/spkx1002-6630-20180408-090

By:

李文慧;
刘飞;
李应彪;
冉丽丹;
侯然;
钟媛媛;
董娟

Publication type:

Article

臭氧处理对交链孢菌生长及其毒素积累的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 51, doi. 10.7506/spkx1002-6630-20190402-020

By:

姜楠;
王刘庆;
李祖梁;
王多;
王蒙

Publication type:

Article

营养冲调粥流化床干燥特性及动力学模型的建立.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 100, doi. 10.7506/spkx1002-6630-20181022-240

By:

李雨朋;
赵一霖;
赵城彬;
吴玉柱;
许秀颖;
曹勇;
张浩;
刘景圣

Publication type:

Article

纳米金属/金属氧化物-聚烯烃食品包装膜中纳米成分迁移的扩散系数估算.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 1, doi. 10.7506/spkx1002-6630-20180908-085

By:

张策;
胡长鹰;
石玉杰;
姜紫薇

Publication type:

Article

3 种植物源抗菌剂对青虾虾仁贮藏货架期及腐败菌多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 188, doi. 10.7506/spkx1002-6630-20181101-017

By:

吴海虹;
刘芳;
靳盼盼;
孙芝兰;
徐为民

Publication type:

Article

不同热处理方式对鲈鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 127, doi. 10.7506/spkx1002-6630-20181018-200

By:

向雅芳;
熊光权;
乔宇;
廖李;
汪兰;
吴文锦;
丁安子;
李新;
石柳

Publication type:

Article

木耳粉对面团流变学特性及面条品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 43, doi. 10.7506/spkx1002-6630-20190608-079

By:

王丹;
郑惠华;
纪阳;
方东路;
赵立艳;
陈惠;
胡秋辉

Publication type:

Article

黄原胶对体外模拟消化过程中4 种竹叶黄酮生物可及性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 58, doi. 10.7506/spkx1002-6630-20180920-214

By:

李占明;
蔡泓历;
梁奕;
毛豪;
廖晗雪;
俞玥;
周冬仁

Publication type:

Article

超声辅助腌制处理对牛肉干干燥及理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 121, doi. 10.7506/spkx1002-6630-20181204-046

By:

刘梦;
杨震;
史智佳;
王薇;
乔晓玲;
王守伟

Publication type:

Article

超高压对带鱼鱼糜凝胶特性及其肌原纤维蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 115, doi. 10.7506/spkx1002-6630-20181021-223

By:

陈燕婷;
林露;
高星;
罗华彬;
张进杰;
楼乔明;
徐大伦;
杨文鸽

Publication type:

Article

3 种大米淀粉脱支前后结构及流变特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 88, doi. 10.7506/spkx1002-6630-20181103-034

By:

曹川;
申明玉;
许莉;
韦冬梅;
周裔彬

Publication type:

Article

采前喷施胺鲜酯对采后龙眼果实贮藏期间果皮膜脂代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 203, doi. 10.7506/spkx1002-6630-20181224-283

By:

林毅雄;
林河通;
陈艺晖;
王慧;
林艺芬

Publication type:

Article

赋型剂乳液粒径和菠菜加工方式对菠菜中 β-胡萝卜素生物可给性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 78, doi. 10.7506/spkx1002-6630-20180926-273

By:

袁曦;
刘晓娟;
曹庸

Publication type:

Article

硒化低聚氨基多糖对免疫抑制小鼠免疫器官及肠紧密连接蛋白表达的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 171, doi. 10.7506/spkx1002-6630-20180927-303

By:

汤震;
顾丽霞;
相兴伟;
闻正顺;
曲有乐;
郑斌;
宋厚辉

Publication type:

Article

货架陈列期间光照处理对鲜切青椒品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 216, doi. 10.7506/spkx1002-6630-20181009-056

By:

张婷婷;
时月;
和朝军;
马越;
王宇滨;
赵晓燕;
张超

Publication type:

Article

L-半胱氨酸处理对青脆李果实常温贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 222, doi. 10.7506/spkx1002-6630-20190328-358

By:

令阳;
邓丽莉;
姚世响;
曾凯芳

Publication type:

Article

热处理对酶改性蛋黄液乳化性的影响及拉曼光谱分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 28, doi. 10.7506/spkx1002-6630-20180925-270

By:

徐楠;
赵英，;
迟玉杰

Publication type:

Article

不同部位牦牛肉肌纤维特性与肉品质差异.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 72, doi. 10.7506/spkx1002-6630-20181025-296

By:

杨玉莹;
张一敏;
毛衍伟;
梁荣蓉;
董鹏程;
杨啸吟;
朱立贤;
罗欣;
张文华;
曹晖

Publication type:

Article

Dietary Supplementation with Black Garlic Powder Exerts Immunostimulatory Activity in Cyclophosphamide Induced BALB/c Mice.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 163, doi. 10.7506/spkx1002-6630-20180927-291

By:

YANG Ming;
QIN Ye;
HAO Junyu;
WU Tao;
LIU Rui;
SUI Wenjie;
ZHANG Min

Publication type:

Article

膳食中短链氯化石蜡的污染状况及风险暴露评估.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 143, doi. 10.7506/spkx1002-6630-20170411-154

By:

陈慧玲;
申金山1，;
王雪光1,2，;
杨立新

Publication type:

Article

羊肉火腿加工过程中粗肽抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 65, doi. 10.7506/spkx1002-6630-20181103-036

By:

王勇勤;
郭新;
马雪莲;
袁湖川;
朱苗苗;
黄笠原;
王远;
王庆玲

Publication type:

Article

基于群体感应的单增李斯特菌生物膜形成与控制研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 303, doi. 10.7506/spkx1002-6630-20181114-166

By:

刘昀阁;
罗欣;
董鹏程;
朱立贤;
毛衍伟;
梁荣蓉;
杨啸吟;
韩广星;
张一敏

Publication type:

Article

Bioactivity of Total Flavonoids Extracted from Kunlun Chrysanthemum Flowers (Coreopsis tinctoria).

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 177, doi. 10.7506/spkx1002-6630-20181028-319

By:

JING Siqun;
ZHAI Hongyue;
SU Leping;
REN Zhiyan;
WANG Yinna;
YAN Liangjun

Publication type:

Article

天然非蛋白氨基酸的生物活性机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 251, doi. 10.7506/spkx1002-6630-20181004-004

By:

许凯;
毕晶晶;
张继昊

Publication type:

Article

植物乳杆菌JY-22细菌素粗提物在鲢鱼鱼丸保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 229, doi. 10.7506/spkx1002-6630-20181019-207

By:

崔天琦;
杜宏;
吕欣然;
郭超;
白凤翎;
仪淑敏;
丁浩宸;
黄建联;
励建荣

Publication type:

Article

巨大芽孢杆菌L2发酵产物对魔芋软腐病菌的抑菌机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 14, doi. 10.7506/spkx1002-6630-20181112-124

By:

赵妗颐;
肖洋;
杨龙;
张素;
吉玉玉;
李祝

Publication type:

Article

国内外食源性兴奋剂误服事件分析与法规标准现状.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 280, doi. 10.7506/spkx1002-6630-20190225-

By:

李笑曼;
臧明伍;
王守伟;
李丹;
张凯华;
张哲奇

Publication type:

Article

不同品种薄皮甜瓜成熟期果实质地品质分析及综合评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 35, doi. 10.7506/spkx1002-6630-20181025-299

By:

潘好斌;
刘东;
邵青旭;
高歌;
齐红岩

Publication type:

Article

超高压结合胰蛋白酶消减虾原肌球蛋白致敏性及其抗原线性表位残留胡.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 107, doi. 10.7506/spkx1002-6630-20190304-036

By:

胡志和;
王丽娟;
薛璐;
刘平;
贾莹;
鲁丁强

Publication type:

Article

As(Ⅲ)和As(Ⅴ)在香菇栽培基质和子实体中的迁移规律.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 94, doi. 10.7506/spkx1002-6630-20180903-030

By:

唐庆强;
曹晓钢;
夏林兵;
陈锦丽;
张凤珍;
罗顺玉;
王丹红

Publication type:

Article

溶菌酶的修饰、功能特性及其在食品保鲜中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 334, doi. 10.7506/spkx1002-6630-20181121-257

By:

孙浩;
石玉刚;
朱陈敏;
张润润;
陈建设;
Rammile ETTELAIE

Publication type:

Article

人肠道产丁酸细菌及其所产丁酸的促健康作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 273, doi. 10.7506/spkx1002-6630-20181010-086

By:

高文文;
孟祥晨

Publication type:

Article

酶在植物源性老年食品加工中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 351, doi. 10.7506/spkx1002-6630-20181011-089

By:

李双娇;
赵静;
肖蓉

Publication type:

Article