Works matching IS 1002-6630 AND VI 40 AND IP 6 AND DT 2019

Results: 49

基于Illumina HiSeq技术分析浆水中细菌多样性及理化性质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 62, doi. 10.7506/spkx1002-6630-20180312-156

By:

魏本良;
刘长根;
肖阳生;
彭珍;
黄涛;
关倩倩;
熊涛

Publication type:

Article

H核磁共振结合多元统计方法分析糟鸭加工过程中滋味化合物的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 233, doi. 10.7506/spkx1002-6630-20180416-208

By:

周楠楠;
楼宵玮;
王颖;
潘道东;
孙杨赢;
党亚丽;
曹锦轩

Publication type:

Article

柳河大米产地环境及其矿物元素分布特征的典范对应分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 318, doi. 10.7506/spkx1002-6630-20171218-227

By:

王朝辉;
郑晖;
赵倩;
王艳辉;
崔浩;
王靖会;
张大力

Publication type:

Article

驼、牛、羊乳中脂肪酸含量的比较分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 223, doi. 10.7506/spkx1002-6630-20180409-105

By:

李磊;
王昆;
何静;
吉日木图

Publication type:

Article

以纤维二糖为底物利用重组大肠杆菌合成海藻糖.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 180, doi. 10.7506/spkx1002-6630-20180411-132

By:

李新;
郑兆娟;
岳泰稳;
欧阳嘉

Publication type:

Article

解淀粉芽孢杆菌GSBa-1凝乳酶在马苏里拉干酪中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 85, doi. 10.7506/spkx1002-6630-20180128-383

By:

腾军伟;
刘振民;
苏米亚;
高红艳;
郑远荣;
李柳;
郑喆;
张健;
杨贞耐

Publication type:

Article

不同杏鲍菇菌株工厂化栽培子实体的挥发性风味成分分析及其香气评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 266, doi. 10.7506/spkx1002-6630-20180125-348

By:

李巧珍;
李晓贝;
吴迪;
李正鹏;
李玉;
周峰;
杨焱

Publication type:

Article

瓦伦西亚橘烯生物转化生成圆柚酮.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 77, doi. 10.7506/spkx1002-6630-20180309-117

By:

李晓;
范刚;
任婧楠;
张璐璐;
潘思轶

Publication type:

Article

超声辅助酶解制备黑莓清汁工艺及其协同效应.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 304, doi. 10.7506/spkx1002-6630-20180413-172

By:

范琳琳;
王英;
程先玲;
高鹏;
周剑忠

Publication type:

Article

蜂房哈夫尼亚菌对粘质沙雷氏菌群体感应信号分子产生与生物被膜形成的调控

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 128, doi. 10.7506/spkx1002-6630-20180117-232

By:

李婷婷;
高娜娜;
于海凤;
国竞文;
王当丰;
励建荣;
黄建联

Publication type:

Article

低产尿素与高级醇黄酒酵母菌株的筛选、鉴定与发酵.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 100, doi. 10.7506/spkx1002-6630-20180302-019

By:

吴丹丽;
李高磊;
王明月;
陈晓涵;
李余动

Publication type:

Article

高产纤维素酶突变株的筛选及其产酶条件优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 48, doi. 10.7506/spkx1002-6630-20180403-032

By:

邹宗胜;
王婧雅;
赵运英;
毛银;
邓禹

Publication type:

Article

大菱鲆肠道中广谱拮抗活性乳酸菌的筛选及其细菌素鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 159, doi. 10.7506/spkx1002-6630-20180325-332

By:

马国涵;
马欢欢;
吕欣然;
刘佳伊;
孙悦;
白凤翎;
励建荣

Publication type:

Article

酢辣椒中益生乳酸菌的筛选及其功能特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 93, doi. 10.7506/spkx1002-6630-20180315-199

By:

夏海燕;
周思多;
张明喆;
方晗;
黄艺;
董明盛

Publication type:

Article

转录组测序分析3 种不同链长脂肪酸对酿酒酵母基因转录水平的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 106, doi. 10.7506/spkx1002-6630-20180316-221

By:

韩丽;
李磊;
杨厚荣;
何培新;
黄申

Publication type:

Article

花生过敏原Ara h 1蛋白的原核表达及致敏性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 121, doi. 10.7506/spkx1002-6630-20180213-154

By:

史云凤;
张彤;
陈沁

Publication type:

Article

响应面法优化益生发酵剂接种发酵香肠工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 69, doi. 10.7506/spkx1002-6630-20181009-069

By:

曹辰辰;
冯美琴;
孙健;
徐幸莲;
周光宏

Publication type:

Article

发酵酸菜来源乳酸菌的益生特性及其在发酵乳中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 187, doi. 10.7506/spkx1002-6630-20180305-050

By:

赵圣明;
赵岩岩;
马汉军;
潘润淑

Publication type:

Article

高光谱技术结合迭代决策树的香肠菌落总数预测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 312, doi. 10.7506/spkx1002-6630-20171128-341

By:

郭培源;
徐盼;
董小栋;
许晶晶

Publication type:

Article

昆布多糖不同提取工艺优化及其理化性质和抗肿瘤活性比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 289, doi. 10.7506/spkx1002-6630-20180312-147

By:

李莹;
黄德春;
陈贵堂;
艾宗华;
蒋思琪;
康译心;
高仕婧

Publication type:

Article

Improved ε-Poly-lysine Production by Intergeneric Hybridization between Streptomyces griseofuscus and Brebvibacterium flavum.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 173, doi. 10.7506/spkx1002-6630-20180117-231

By:

LI Shu;
DU Zongjun;
CHEN Guanjun

Publication type:

Article

W/O/W型复乳的制备优化及包埋矢车菊素-3-葡萄糖苷效果分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 272, doi. 10.7506/spkx1002-6630-20180211-123

By:

袁丽;
孙楚楚;
党庆玲;
高瑞昌

Publication type:

Article

酿酒酵母胱硫醚β-裂解酶的异源表达及催化生成糠硫醇.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 55, doi. 10.7506/spkx1002-6630-20180131-430

By:

扎木苏;
杨华青;
王鑫;
孙宝国;
王成涛;
卢松

Publication type:

Article

嗜热链球菌KLDS3.1012胞外多糖合成途径的基因组学及表型特征分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 136, doi. 10.7506/spkx1002-6630-20180122-290

By:

李柏良;
赵莉;
王成凤;
靳妲;
丁秀云;
刘飞;
霍贵成

Publication type:

Article

酶法提取对玉米皮阿拉伯木聚糖组成及分子质量分布的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 28, doi. 10.7506/spkx1002-6630-20171105-051

By:

谷春梅;
尹佳玉;
姜雷

Publication type:

Article

响应面法优化松多酚微粒制备工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 281, doi. 10.7506/spkx1002-6630-20180307-081

By:

刁岩;
陈斌;
王蕊;
李桥;
赵海田;
张华;
王路;
魏力军;
王振宇

Publication type:

Article

产2-苯乙醇酵母的鉴定及其在酱油发酵中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 217, doi. 10.7506/spkx1002-6630-20180420-264

By:

邹谋勇;
朱新贵;
刘丹;
李巧连

Publication type:

Article

响应面法优化天然抗氧化剂抑制调理鸡排褪色和脂质氧化工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 296, doi. 10.7506/spkx1002-6630-20180324-315

By:

鲁青;
黄继超;
朱宗帅;
刘冬梅;
黄明

Publication type:

Article

植物乳杆菌噬菌体Lpla的分离鉴定及抗噬菌体菌株的筛选.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 195, doi. 10.7506/spkx1002-6630-20180118-241

By:

齐蕊名;
于美玲;
姜艳平;
崔文;
张希;
王丽;
徐义刚;
唐丽杰;
李一经;
乔薪瑗

Publication type:

Article

基于CRISPR-Cas9系统的 Saccharomyces cerevisiae基因删除.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 151, doi. 10.7506/spkx1002-6630-20180125-317

By:

牛潇迪;
李天明;
刘金雷;
杨天勇;
李子怡;
冯惠勇

Publication type:

Article

基于气相色谱-质谱联用与偏最小二乘-判别分析的啤酒爽口性评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 228, doi. 10.7506/spkx1002-6630-20180125-343

By:

陈华磊;
杨朝霞;
王成红;
闫鹏;
张宇昕;
李梅

Publication type:

Article

稀土镧和铈对大豆蛋白质含量和氨基酸组成的影响及营养评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 9, doi. 10.7506/spkx1002-6630-20180129-408

By:

任红玉;
李昊阳;
陈海燕;
白露;
苗艳丽;
陶佩;
刘文龙;
张兴文

Publication type:

Article

鸡蛋液发酵条件对蛋挞营养和风味的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 143, doi. 10.7506/spkx1002-6630-20180411-140

By:

绪亚鑫;
肖伊珊;
郭圣楠;
马美湖;
蔡朝霞;
黄茜;
付星

Publication type:

Article

脱胶与脱酸对菜籽油挥发性组分的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 247, doi. 10.7506/spkx1002-6630-20180115-186

By:

姚英政;
董玲;
梁强;
黎剑;
李浦;
朱宇;
周琦

Publication type:

Article

转谷氨酰胺酶对大豆分离蛋白乳状液冻融稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 22, doi. 10.7506/spkx1002-6630-20171207-081

By:

于国萍;
岳崇慧;
陈媛;
刘鹏;
董良伟

Publication type:

Article

再生纤维素凝胶对乳清分离蛋白预乳化液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 16, doi. 10.7506/spkx1002-6630-20180109-108

By:

赵尹毓;
田筱娜;
周光宏;
张万刚

Publication type:

Article

pH值对低酯果胶/酪蛋白酸钠复合体系流变及结构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 35, doi. 10.7506/spkx1002-6630-20180327-365

By:

彭媛媛;
王昱圭;
汤雪纤;
赵欣;
张甫生;
郑炯

Publication type:

Article

发酵温度对柑橘酒品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 209, doi. 10.7506/spkx1002-6630-20180307-089

By:

毕静莹;
李华;
王华

Publication type:

Article

挤压与汽爆麦麸添加对小麦粉糊化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 41, doi. 10.7506/spkx1002-6630-20171129-362

By:

李治;
吴涛;
刘锐;
隋文杰;
张民

Publication type:

Article

海洋氧化节杆菌KQ11右旋糖苷酶催化位点关键氨基酸.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 113, doi. 10.7506/spkx1002-6630-20180305-031

By:

刘乐;
丁一;
王紫玄;
房耀维;
王淑军;
吕明生

Publication type:

Article

Development of a Validated UPLC Method for Simultaneous Analyses of 20 Ginsenosides in Various Processed Ginseng Products.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 253, doi. 10.7506/spkx1002-6630-20180103-040

By:

WANG Yanhong;
WU Xiaomin;
ZHU Yanping;
ZHAO Dan;
LI Yueru

Publication type:

Article

衰减全反射傅里叶变换红外光谱测定米粉中硒代甲硫氨酸的含量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 338, doi. 10.7506/spkx1002-6630-20181031-377

By:

陈美林;
杜芬妮;
陈业;
程超;
单长海;
莫开菊

Publication type:

Article

BCR提取法测定白酒陶瓷包装中重金属形态.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 331, doi. 10.7506/spkx1002-6630-20171128-338

By:

李杨杨;
董黎明;
周祺;
李影影

Publication type:

Article

郫县豆瓣酱风味成分的全二维气相色谱- 飞行时间质谱分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 261, doi. 10.7506/spkx1002-6630-20180330-419

By:

李伟丽;
袁旭;
刘玉淑;
伍小宇;
唐勇;
林洪斌;
刘平;
丁文武;
车振明;
吴韬

Publication type:

Article

3 种不同产地灵芝子实体主要化学成分比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 240, doi. 10.7506/spkx1002-6630-20180620-396

By:

闫征;
郝利民;
张黎明;
康彩彩;
马天娇;
崔燕;
郑志强

Publication type:

Article

食品中甲型肝炎病毒RNA提取方法的比较及应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 325, doi. 10.7506/spkx1002-6630-20180111-131

By:

冯华炜;
闫平平;
艾海新;
李思嘉;
麻丽丹;
刘宏生

Publication type:

Article

苹果根皮苷-2-O-糖基转移酶基因克隆与表达模式分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 203, doi. 10.7506/spkx1002-6630-20180125-328

By:

冉军舰;
梁新红;
陈晓静;
李向阳;
焦凌霞;
赵瑞香

Publication type:

Article

翡翠贻贝副肌球蛋白的特性及在模拟胃肠液中的消化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20180326-353

By:

邹睿;
张凌晶;
钟婵;
翁凌;
林丽云;
李钰金;
刘光明;
曹敏杰

Publication type:

Article

青砖茶渥堆发酵中微生物的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 166, doi. 10.7506/spkx1002-6630-20180428-367

By:

张丹丹;
王佳佳;
朱雯;
玉云;
马煜明;
高玉佩;
黄友谊

Publication type:

Article