Works in Shipin Kexue/ Food Science, 2019, Vol 40, Issue 22

Results: 49

杏鲍菇菇头多糖的结构鉴定及生物活性评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 7, doi. 10.7506/spkx1002-6630-20181126-292

By:

郑恒光;
沈恒胜;
杨道富;
翁敏劼;
陈君琛

Publication type:

Article

高效液相色谱-串联质谱法同时测定番茄中的番茄苷与番茄碱.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 236, doi. 10.7506/spkx1002-6630-20181126-303

By:

张新娜;
潘赛超;
张旭冬;
张秀杰;
张永新;
周昉;
张春娇;
黄昆仑;
马丽艳

Publication type:

Article

产甲壳素酶菌株的筛选、鉴定及其酶解产物分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 207, doi. 10.7506/spkx1002-6630-20181123-277

By:

徐田甜;
陈彬;
侯是媛;
曹丹;
许晨磊;
齐斌;
郑丽雪;
王立梅

Publication type:

Article

传统奶酪中产转糖基活性β-半乳糖苷酶乳酸菌的筛选鉴定及其合成低聚半乳糖条件.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 88, doi. 10.7506/spkx1002-6630-20181120-232

By:

王丽军;
牟元珍;
关波;
万丽云;
张艳;
胡有贞;
倪永清

Publication type:

Article

东北传统发酵食品中降胆固醇乳酸菌的筛选及其降解机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 199, doi. 10.7506/spkx1002-6630-20181126-295

By:

任大勇;
曲天铭;
杨柳;
安彬;
王国超;
冯时蓉

Publication type:

Article

乳扇中高产胞外多糖酵母菌的筛选及其抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 134, doi. 10.7506/spkx1002-6630-20181013-113

By:

赵英杰;
张文平;
吴剑梅;
程新

Publication type:

Article

甲醇芽孢杆菌凝乳酶的重组表达及其结构特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 39, doi. 10.7506/spkx1002-6630-20181025-286

By:

李柳;
郑喆;
吴凤玉;
郝一江;
赵笑;
曹永强;
余志坚;
陈超;
杨贞耐

Publication type:

Article

鲫鱼鱼鳞抗菌多肽的制备纯化及其抑菌活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 193, doi. 10.7506/spkx1002-6630-20181110-119

By:

顾晨涛;
黄洒;
王雪燕;
李明岩;
施永清

Publication type:

Article

利用初榨大豆毛油制备β-谷甾醇油脂凝胶.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 14, doi. 10.7506/spkx1002-6630-20190129-370

By:

吴非;
吴楠;
李丹;
陈书曼;
张雪;
王立琦;
于殿宇;
张理博

Publication type:

Article

表面活性剂在生物转化法合成普鲁兰中的作用及生理机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 27, doi. 10.7506/spkx1002-6630-20181030-350

By:

王大慧;
巨晓敏;
卫功元

Publication type:

Article

Identification and Binding Mechanism Evaluation of Novel ACE Inhibitory Peptides from Ovalbumin.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 126, doi. 10.7506/spkx1002-6630-20181109-118

By:

YU Zhipeng;
WU Sijia;
ZHAO Wenzhu;
DING Long;
LIU Jingbo

Publication type:

Article

小麦酚酸提取工艺优化及产区与品种差异对酚酸含量的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 306, doi. 10.7506/spkx1002-6630-20181109-095

By:

王淑芳;
董飞;
王刚;
俞明正;
徐剑宏;
史建荣

Publication type:

Article

性早熟蟹肉和白鲢鱼糜混合凝胶工艺优化及其凝胶特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 313, doi. 10.7506/spkx1002-6630-20181109-102

By:

梁峰;
何天海;
林琳;
姜绍通;
陆剑锋

Publication type:

Article

Lactobacillus buchneri IMAU80233 高密度发酵工艺优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 147, doi. 10.7506/spkx1002-6630-20181019-218

By:

杨瑞冬;
李伯海;
王元弛;
董安利;
孙浩天;
张和平

Publication type:

Article

蛹虫草新型黄色素结构的初步鉴定及响应面优化提取工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 299, doi. 10.7506/spkx1002-6630-20181128-341

By:

唐鸿标;
陈楚欣;
林俊芳;
娄海伟;
叶志伟;
郭丽琼

Publication type:

Article

阿魏酸对粪肠球菌和屎肠球菌产酪胺机制的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 33, doi. 10.7506/spkx1002-6630-20181109-106

By:

薛林林;
王远;
李彬彬;
王庆玲;
卢士玲

Publication type:

Article

新疆喀什地区维吾尔族母乳源双歧杆菌分离筛选及其益生特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 185, doi. 10.7506/spkx1002-6630-20181017-170

By:

赵志霞;
许翠;
安美玲;
魏小晶;
廖宁;
倪永清;
张艳

Publication type:

Article

抗青霉芽孢杆菌的筛选及抑菌物质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 62, doi. 10.7506/spkx1002-6630-20181121-254

By:

邱博书;
乌日娜;
史海粟;
张妍;
张鹤男;
陈玉婷;
武俊瑞

Publication type:

Article

转谷氨酰胺酶的固定化及其在处理米糠废水中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 110, doi. 10.7506/spkx1002-6630-20190520-225

By:

裴兴武;
汪鸿;
高子雯;
袁泰增;
高明;
姚凯;
潘明喆;
于殿宇

Publication type:

Article

新疆冷水鱼肠道肉杆菌遗传差异及抑菌特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 68, doi. 10.7506/spkx1002-6630-20181030-360

By:

魏小晶;
赵志霞;
罗宝龙;
张瑞蕊;
张艳;
倪永清;
周红

Publication type:

Article

嗜热甘露聚糖酶毕赤酵母工程菌的表达及该酶在果汁澄清中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 81, doi. 10.7506/spkx1002-6630-20181109-112

By:

陈伟;
谷新晰;
黄蕾;
李晨;
田洪涛;
卢海强

Publication type:

Article

土壤环境对传统豆酱制酱过程中细菌群落演替的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 96, doi. 10.7506/spkx1002-6630-20181127-320

By:

安飞宇;
武俊瑞;
刘一鸣;
孙雪婷;
祝新媛;
魏丽丽;
乌日娜

Publication type:

Article

D-核糖及肉桂醛对四川泡菜菌群多样性和生物被膜的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 53, doi. 10.7506/spkx1002-6630-20181106-063

By:

刘蕾;
李娅琳;
聂蓉;
钱杨;
厍晓;
陶雨飞;
饶瑜

Publication type:

Article

热胁迫和培养温度对大肠杆菌抗热性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 75, doi. 10.7506/spkx1002-6630-20181015-146

By:

张爱静;
李琳琼;
朱蕾;
王鹏杰;
高瑀珑

Publication type:

Article

变温压差膨化干燥对秀珍菇鲜香味的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 243, doi. 10.7506/spkx1002-6630-20181128-324

By:

包秀婧;
刘新宇;
辛广;
许贺然;
张志勇;
孙丽斌;
魏云云

Publication type:

Article

不同产地加工及炮制方法对鹿茸中胶原蛋白含量的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20181120-234

By:

宫瑞泽;
赵卉;
曲迪;
王燕华;
张磊;
刘畅;
刘政波;
孙印石

Publication type:

Article

电子舌联合微生物测序技术分析贮运温度对巴氏杀菌乳品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 47, doi. 10.7506/spkx1002-6630-20180918-187

By:

丁瑞雪;
耿丽娟;
刘丽云;
洛雪;
史海粟;
武俊瑞

Publication type:

Article

生物素对L-缬氨酸发酵的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 213, doi. 10.7506/spkx1002-6630-20181023-261

By:

徐达;
梅漫莉;
徐庆阳;
陈宁

Publication type:

Article

基于液相色谱的镇江香醋及其相关产品中四甲基吡嗪的分析方法.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 293, doi. 10.7506/spkx1002-6630-20190104-049

By:

纪凤娣;
鲁绯;
陶汇源;
穆晓婷;
李东;
夏蓉

Publication type:

Article

超高效液相色谱-串联质谱法测定圆椒中甘油磷脂含量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 263, doi. 10.7506/spkx1002-6630-20181123-

By:

何秀梅;
藏志焕;
陈晴;
赵瑛博

Publication type:

Article

基于聚集诱导发光的荧光适体传感器检测Ag<sup>＋</sup>.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 347, doi. 10.7506/spkx1002-6630-20180823-243

By:

田会丽;
孟云;
赵森;
糜唯钰;
姬华;
王周平

Publication type:

Article

金磁微粒模拟酶检测食品中的葡萄糖.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 331, doi. 10.7506/spkx1002-6630-20180823-246

By:

韩博林;
关桦楠;
龚德状;
遇世友;
刘晓飞;
张娜

Publication type:

Article

沙门氏菌中与萘啶酮酸和环丙沙星抗性相关基因及突变的检测分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 320, doi. 10.7506/spkx1002-6630-20181015-128

By:

黄巾凌;
王嘉炜;
牛沁雅;
廉鲁昕;
尹明远;
武运;
杨保伟

Publication type:

Article

冷藏草鱼源气单胞菌的群体感应现象及其对生物膜形成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 155, doi. 10.7506/spkx1002-6630-20181024-273

By:

张彩丽;
王辰晨;
朱菲菲;
刘海梅;
刘岩龙

Publication type:

Article

浙江玫瑰醋发酵过程中细菌菌群结构变化与有机酸形成相关性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 177, doi. 10.7506/spkx1002-6630-20181012-098

By:

方冠宇;
穆晓静;
蒋予箭

Publication type:

Article

不同乳糖酶酶学特性比较及在无乳糖原料奶生产中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 167, doi. 10.7506/spkx1002-6630-20190514-148

By:

程凯丽;
胡志和;
张秋月;
季钰;
王帅;
吴伟捷;
赵旭飞;
贾凌云

Publication type:

Article

婴儿源动物双歧杆菌消化道胁迫抗性及体外对免疫细胞活性影响的比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 118, doi. 10.7506/spkx1002-6630-20181017-178

By:

万峰;
孙思睿;
侯雨佳;
赵桉;
张晟;
孟祥晨

Publication type:

Article

4 种方法脱除花生油中黄曲霉毒素B<sub>1</sub>的研究.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 339, doi. 10.7506/spkx1002-6630-20181120-229

By:

杨威;
魏学鼎;
雷芬芬;
胡传荣;
何东平;
罗质;
郑竟成

Publication type:

Article

基于电子鼻与GC-MS对不同格瓦斯挥发性风味成分差异分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 287, doi. 10.7506/spkx1002-6630-20181130-360

By:

唐红梅;
李玉斌;
王浩文;
邓静;
刘阳;
刘乙志;
刘建;
吴华昌

Publication type:

Article

不同品种百香果果汁营养与香气成分的比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 277, doi. 10.7506/spkx1002-6630-20181218-201

By:

潘葳;
刘文静;
韦航;
罗钦;
韦晓霞

Publication type:

Article

黑果腺肋花楸酒与赤霞珠葡萄酒香气物质对比分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 270, doi. 10.7506/spkx1002-6630-20180813-128

By:

毛建利;
李艳

Publication type:

Article

不同蛋白酶制备鹅肉呈味肽的对比分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 141, doi. 10.7506/spkx1002-6630-20181023-272

By:

唐霄;
孙杨赢;
江雪婷;
潘道东;
郑兰亭;
曹锦轩

Publication type:

Article

甘南地区牦牛曲拉中细菌群落结构.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 103, doi. 10.7506/spkx1002-6630-20181130-370

By:

曹磊;
梁春御;
曹瑛瑛;
文开勇;
文鹏程;
杨敏;
冯晓蘶;
张忠明;
张卫兵

Publication type:

Article

地衣芽孢杆菌L-天冬酰胺酶I型的克隆表达及其在降低薯条中丙烯酰胺的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 20, doi. 10.7506/spkx1002-6630-20190520-236

By:

陈菊花;
焦琳舒;
谢亚娟;
陆兆新;
张充;
吕凤霞

Publication type:

Article

基于UPLC-QTOF-MS/MS技术分析荷叶乙酸乙酯相中主要化学成分.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 229, doi. 10.7506/spkx1002-6630-20190101-012

By:

张露;
王红红;
杨斯涵;
涂宗财;
李军;
陈娟;
黄玉珠

Publication type:

Article

不同颜色蒜泥的风味及挥发性物质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 256, doi. 10.7506/spkx1002-6630-20181204-053

By:

郭思文;
王丹;
赵晓燕;
马越;
张敏;
张春红

Publication type:

Article

SPME-GC-MS结合电子鼻技术分析不同品种猕猴桃酒香气物质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 249, doi. 10.7506/spkx1002-6630-20181227-322

By:

赵宁;
魏新元;
樊明涛;
张杰;
戚一曼;
徐俊南;
张利

Publication type:

Article

“清香”绿茶的挥发性成分及其关键香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 219, doi. 10.7506/spkx1002-6630-20181229-349

By:

王梦琪;
朱荫;
张悦;
施江;
林智;
吕海鹏

Publication type:

Article

Trichothecium roseum 的酸碱属性及pH值对其胞外酶活性和致病性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 161, doi. 10.7506/spkx1002-6630-20181017-173

By:

王振宇;
胡慧敏;
龚迪;
张国军;
Dov PRUSKY;
毕阳

Publication type:

Article