Works matching IS 1002-6630 AND VI 40 AND IP 4 AND DT 2019

Results: 38

基于转录组研究MPEF对毕赤酵母的致死机理.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 130, doi. 10.7506/spkx1002-6630-20171204-027

By:

朱宁;
于宁;
朱月;
韦玉龙;
张嘉颖;
孙爱东

Publication type:

Article

红枣白兰地中特征风味物质的感官组学.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 199, doi. 10.7506/spkx1002-6630-20171106-060

By:

任晓宇;
锁然;
裴晓静;
王颉;
王珺瑫;
张少云;
谢立娜

Publication type:

Article

芝麻中塑化剂含量及其在制油过程中的迁移规律.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 312, doi. 10.7506/spkx1002-6630-20170813-165

By:

刘玉兰;
刘燕;
胡爱鹏;
马宇翔;
魏安池;
徐彦辉

Publication type:

Article

金黄色葡萄球菌新型肠毒素SEK原核表达、纯化及溶液构象分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 138, doi. 10.7506/spkx1002-6630-20180128-385

By:

田万帆;
刘骥;
赵燕英;
唐俊妮

Publication type:

Article

高湿挤压技术制备持香型仿肉制品工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 292, doi. 10.7506/spkx1002-6630-20180119-273

By:

寻崇荣;
薛洪飞;
刘宝华;
江连洲;
谢凤英;
李杨;
隋晓楠;
王中江

Publication type:

Article

2 种天然抗氧化剂与鲢鱼肌球蛋白的相互作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 14, doi. 10.7506/spkx1002-6630-20171221-263

By:

黄渊;
岳世阳;
熊善柏;
杜红英

Publication type:

Article

马铃薯膳食纤维物化特性分析及其对马铃薯热干面品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 87, doi. 10.7506/spkx1002-6630-20171213-151

By:

蔡沙;
隋勇;
施建斌;
何建军;
陈学玲;
范传会;
梅新

Publication type:

Article

纳豆菌液态发酵荞麦产纳豆激酶及其代谢特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 178, doi. 10.7506/spkx1002-6630-20180120-285

By:

赵谋明;
邹颖;
林恋竹;
吴见

Publication type:

Article

多重PCR同时检测食品中4 种细菌与常见霉菌.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 305, doi. 10.7506/spkx1002-6630-20180521-283

By:

熊苏玥;
米瑞芳;
陈曦;
戚彪;
李金春;
李家鹏;
乔晓玲;
王守伟

Publication type:

Article

4-HR与抗坏血酸对中华管鞭虾多酚氧化酶的抑制动力学模拟分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 69, doi. 10.7506/spkx1002-6630-20171205-060

By:

周宇芳;
胡建坤;
郝云彬;
相兴伟;
杨会成;
郑斌;
肖金星

Publication type:

Article

挤压碎米制备富锌强化大米.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 279, doi. 10.7506/spkx1002-6630-20180429-378

By:

王玉琦;
张如春;
张欣;
于长华;
韩富江;
张宏伟;
于殿宇

Publication type:

Article

大豆有机成分辅助矿物元素指纹特征产地溯源.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 338, doi. 10.7506/spkx1002-6630-20171009-033

By:

鹿保鑫;
马楠;
王霞;
李超楠;
钱丽丽;
张东杰

Publication type:

Article

易错PCR技术定向进化褐藻胶裂解酶Alg-2的分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 146, doi. 10.7506/spkx1002-6630-20180207-100

By:

李树;
张伟;
赵春梅

Publication type:

Article

去折叠态β-乳球蛋白与表没食子儿茶素没食子酸酯的相互作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 7, doi. 10.7506/spkx1002-6630-20171212-141

By:

付珊琳;
钟俊桢;
姚文俊;
覃芳芳;
刘成梅;
刘伟

Publication type:

Article

普通橄榄和清橄榄果实游离氨基酸差异成分与谷氨酰胺代谢.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 229, doi. 10.7506/spkx1002-6630-20171228-354

By:

彭真汾;
叶清华;
王威;
谢倩;
陈清西

Publication type:

Article

牛源性非O157大肠杆菌的分离与鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 299, doi. 10.7506/spkx1002-6630-20180103-041

By:

禹金龙;
董晨;
王娴静;
姬赛赛;
付文静;
胡洁;
江芸

Publication type:

Article

季也蒙毕赤酵母Y35-1菌株对枇杷采后炭疽病的抑菌效果及保鲜作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 170, doi. 10.7506/spkx1002-6630-20171226-329

By:

赵鲁宁;
周秋阳;
杨慧慧;
郑鸿儒;
温新宇;
孙卫红

Publication type:

Article

基于高光谱成像技术的工夫红茶数字化拼配.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 318, doi. 10.7506/spkx1002-6630-20171120-247

By:

宁井铭;
李姝寰;
王玉洁;
张正竹;
宋彦;
徐乾;
陆国富

Publication type:

Article

乳酸片球菌AS1.2696来源的α-L-鼠李糖苷酶酶学性质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 160, doi. 10.7506/spkx1002-6630-20180104-044

By:

郭双双;
郑芳芳;
可丛雪;
王子龙;
韦宇拓;
黄日波;
杜丽琴

Publication type:

Article

基于GC-QTOF-MS代谢组学技术研究饲喂不同糖饲料对蜜蜂所产蜂王浆中代谢物组成成分的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 272, doi. 10.7506/spkx1002-6630-20171026-293

By:

张文文;
庞倩;
王康;
陈孝梅;
范荣莉;
陈国宏;
吉挺

Publication type:

Article

响应面法优化郫县豆瓣中有机酸的提取工艺及 HPLC定量分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 286, doi. 10.7506/spkx1002-6630-20180125-320

By:

于筱雨;
方佳兴;
向琴;
车振明;
刘平;
林洪斌

Publication type:

Article

7 株野生葡萄酒酵母对‘桂葡3号’干白葡萄酒香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 251, doi. 10.7506/spkx1002-6630-20180207-097

By:

余欢;
管敬喜;
杨莹;
黄晓云;
成果;
谢太理;
谢林君

Publication type:

Article

关键工艺对粉蒸肉挥发性特征风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 222, doi. 10.7506/spkx1002-6630-20180727-324

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼;
薛丹丹

Publication type:

Article

竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 56, doi. 10.7506/spkx1002-6630-20171028-336

By:

李可;
刘俊雅;
扶磊;
赵颖颖;
张艳艳;
张华;
赵电波;
白艳红

Publication type:

Article

海藻酸钠对鱼皮明胶膜理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 81, doi. 10.7506/spkx1002-6630-20170830-358

By:

刘全娇;
陆剑锋;
吕顺;
姜绍通;
林琳

Publication type:

Article

基于气相色谱-质谱技术与多元统计分析对不同栗香特征绿茶判别分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 192, doi. 10.7506/spkx1002-6630-20180120-276

By:

尹洪旭;
杨艳芹;
姚月凤;
张铭铭;
王家勤;
江用文;
袁海波

Publication type:

Article

海藻酸钠胶凝与大米淀粉糊化共存体系的构建.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 28, doi. 10.7506/spkx1002-6630-20170823-281

By:

周艳青;
向忠琪;
何璐;
赵文静;
杨英

Publication type:

Article

一步法微滴数字 PCR 检测生菜中 GII 型诺如病毒.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 332, doi. 10.7506/spkx1002-6630-20170915-214

By:

陈嘉茵;
方苓;
吴诗微;
唐书泽;
张志强;
李晖;
吴希阳

Publication type:

Article

6 个库尔勒香梨品种果实矿质元素与品质的相关性和通径分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 259, doi. 10.7506/spkx1002-6630-20180306-070

By:

位杰;
蒋媛;
林彩霞;
石蕾;
罗洮峰;
李永丰

Publication type:

Article

中链甘油三酯/玉米醇溶蛋白核壳结构微胶囊载体的构建及表征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 21, doi. 10.7506/spkx1002-6630-20170831-368

By:

黄雪;
王颖;
张慧;
赵萌;
方亚鹏

Publication type:

Article

主要樱桃品种果实营养性状分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 244, doi. 10.7506/spkx1002-6630-20171220-240

By:

贾朝爽;
单长松;
周涛;
李向阳;
吴澎;
孙玉刚

Publication type:

Article

泌乳期母乳脂肪酸变化及其多不饱和脂肪酸影响因素.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 237, doi. 10.7506/spkx1002-6630-20171003-005

By:

仲玉备;
陈历俊;
赵军英;
董学艳;
李菊芳;
刘斌;
常兰兰;
陈树兴;
姜铁民

Publication type:

Article

基于比较基因组学的Clostridium kluyveri己酸代谢途径关键酶生物信息学分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 122, doi. 10.7506/spkx1002-6630-20180413-183

By:

徐友强;
孙宝国;
蒋玥凤;
鹿发展;
张成楠;
邹伟;
王文华;
杨然;
滕超;
范光森;
李秀婷

Publication type:

Article

自由基氧化对猪肌球蛋白-醛类化合物吸附特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 75, doi. 10.7506/spkx1002-6630-20170918-250

By:

丁安子;
朱萌;
乔宇;
汪兰;
熊光权;
吴文锦;
廖李;
李新;
石柳

Publication type:

Article

双向电泳技术鉴别牛羊乳品真实性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 324, doi. 10.7506/spkx1002-6630-20180118-242

By:

刘鸣畅;
侯艳梅;
王斌;
杨艳歌;
吴亚君

Publication type:

Article

发酵麦麸及其面包面团中阿拉伯木聚糖溶解性与酚酸释放研究.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 42, doi. 10.7506/spkx1002-6630-20180516-243

By:

罗昆;
杨文丹;
马子琳;
张宾乐;
汤晓娟;
梁丽;
邹奇波;
郑建仙;
黄卫宁;
OJOBI, Omedi Jacob

Publication type:

Article

4 种香辛料提取物对猪肉肌原纤维蛋白抗氧化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 95, doi. 10.7506/spkx1002-6630-20171204-046

By:

陈洪生;
牛百慧;
刘欢;
李艳青;
张瑞红;
孔保华

Publication type:

Article

PMP 柱前衍生化 HPLC 法测定黄秋葵多糖的单糖组成.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 266, doi. 10.7506/spkx1002-6630-20180130-426

By:

周彦强;
吴光斌;
陈发河

Publication type:

Article