Works in Shipin Kexue/ Food Science, 2019, Vol 40, Issue 7

Results: 49

鳝鱼肉新鲜度对加热过程中蛋白变化规律的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 47, doi. 10.7506/spkx1002-6630-20180901-005

By:

唐密;
郑红;
马良;
戴宏杰;
郭婷;
周鸿媛;
余永;
张宇

Publication type:

Article

纳豆激酶对大鼠酒精性肝损伤的改善效果及免疫调节作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 156, doi. 10.7506/spkx1002-6630-20180326-340

By:

卓怡云;
吕婧;
刘颖;
王子龙;
刘曼;
梁惠

Publication type:

Article

生产类群、性别及包装方式对冷藏牦牛肉肌浆蛋白氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 219, doi. 10.7506/spkx1002-6630-20180226-213

By:

李思宁;
唐善虎

Publication type:

Article

不同条件对‘巴西蕉’和‘南天黄’香蕉后熟的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 254, doi. 10.7506/spkx1002-6630-20171227-339

By:

肖维强;
黄秉智;
戴宏芬;
杨兴玉;
许林兵

Publication type:

Article

铜绿假单胞菌在牛乳中生长的预测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20180316-217

By:

朱蕾;
张爱静;
王鹏杰;
夏凡;
董月;
高瑀珑

Publication type:

Article

超微化雷竹笋膳食纤维的结构表征及其功能特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 74, doi. 10.7506/spkx1002-6630-20180306-069

By:

李璐;
黄亮;
苏玉;
付晓康

Publication type:

Article

超高压条件下亚麻籽胶对猪肉肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 101, doi. 10.7506/spkx1002-6630-20181130-348

By:

刘旺;
冯美琴;
孙健;
徐幸莲;
周光宏

Publication type:

Article

紫薯花色苷在贮藏过程中的降解特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 88, doi. 10.7506/spkx1002-6630-20180110-126

By:

江甜;
李佳;
杨宁;
何毅;
祝振洲;
李书艺;
杨新笋;
何静仁

Publication type:

Article

梨质地变化规律与动力学模型.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 9, doi. 10.7506/spkx1002-6630-20180731-385

By:

张文;
梁怡蕾;
吴晨阳;
杨元萍;
熊双丽

Publication type:

Article

螺杆转速对持香型仿肉制品结构及挥发性成分保留率的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 150, doi. 10.7506/spkx1002-6630-20180120-278

By:

寻崇荣;
薛洪飞;
江连洲;
滕飞;
李杨;
隋晓楠;
谢凤英;
王中江

Publication type:

Article

迷迭香复配液对大黄鱼冰藏品质及水分迁移的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 247, doi. 10.7506/spkx1002-6630-20180125-340

By:

张楠楠;
蓝蔚青;
黄夏;
翁忠铭;
谢晶

Publication type:

Article

碱性电解水对籽瓜种仁蛋白质提取效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 95, doi. 10.7506/spkx1002-6630-20180315-197

By:

李志豪;
周彬;
王萍;
余雄伟;
付琴利;
李述刚

Publication type:

Article

青蛤酶解多肽对RAW264.7巨噬细胞的免疫调节作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 185, doi. 10.7506/spkx1002-6630-20171214-163

By:

叶盛旺;
杨最素;
李维;
唐云平;
黄芳芳;
张小军;
余方苗;
丁国芳

Publication type:

Article

LP-8大孔树脂制备高含量酯型儿茶素茶多酚.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 68, doi. 10.7506/spkx1002-6630-20180125-318

By:

陈琳;
吕杨俊;
张海华;
朱跃进;
王岳飞;
张士康

Publication type:

Article

纳米抗菌包装材料对延缓白莲藕风味品质劣变的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 212, doi. 10.7506/spkx1002-6630-20181130-352

By:

孙世旭;
李莉;
韩祥稳;
周游;
曹崇江

Publication type:

Article

低温超微粉碎对生物酶法制油豆渣蛋白结构影响的拉曼光谱分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 33, doi. 10.7506/spkx1002-6630-20180109-104

By:

吴长玲;
寻崇荣;
刘宝华;
王中江;
滕飞;
江连洲;
李杨

Publication type:

Article

超声制浆工艺对冷冻干燥豆腐制备及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 114, doi. 10.7506/spkx1002-6630-20171129-361

By:

刘宝华;
佟晓红;
吴长玲;
綦玉曼;
刘宗政;
张菀坤;
李杨;
江连洲;
陈复生;
马传国;
王中江

Publication type:

Article

不同解冻方式对树莓汁加工特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 127, doi. 10.7506/spkx1002-6630-20180424-319

By:

刘璐;
吕春茂;
孟宪军;
辛广;
李斌;
张丽婷

Publication type:

Article

反胶束萃取对大豆分离蛋白结构和特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 108, doi. 10.7506/spkx1002-6630-20180312-154

By:

张倩;
陈复生

Publication type:

Article

机筒温度、鸡肉粉质量分数对挤压膨化产品品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 120, doi. 10.7506/spkx1002-6630-20180821-214

By:

杨震;
贡慧;
刘梦;
王守伟;
乔晓玲;
史智佳

Publication type:

Article

渗透预处理对蓝莓冻结特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 192, doi. 10.7506/spkx1002-6630-20180203-038

By:

曹雪慧;
赵东宇;
朱丹实;
张方方;
李鑫芮;
励建荣

Publication type:

Article

Pichia membranaefaciens Combined with Chitosan Treatment Induces Resistance to Anthracnose in Citrus Fruit.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 228, doi. 10.7506/spkx1002-6630-20180913-120

By:

TIAN Ligang;
PENG Ru;
YAO Shixiang;
DENG Lili;
ZENG Kaifang

Publication type:

Article

外源多酚氧化酶催化合成儿茶素二聚体氧化产物的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 274, doi. 10.7506/spkx1002-6630-20180206-089

By:

付静;
江和源;
张建勇;
施莉婷;
王伟伟

Publication type:

Article

老山芹全株及其不同部位酚类物质含量及抗氧化能力分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 54, doi. 10.7506/spkx1002-6630-20180320-256

By:

王炬;
张秀玲;
高宁;
王韵仪

Publication type:

Article

玉米黄素对衣霉素诱导的SH-SY5Y细胞损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 163, doi. 10.7506/spkx1002-6630-20171124-303

By:

魏俊;
赵范范;
刘馨君;
劳凤学;
黄汉昌;
商迎辉

Publication type:

Article

基于感官模糊综合评价法与价值工程评价法的市售烤羊肉质量分析评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 60, doi. 10.7506/spkx1002-6630-20180108-082

By:

席嘉佩;
詹萍;
田洪磊;
王鹏;
未志胜

Publication type:

Article

低耗水管道化制浆技术对豆浆品质及稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 144, doi. 10.7506/spkx1002-6630-20180815-159

By:

张清;
张小飞;
彭义交;
白洁;
李玉美;
金杨;
郭宏;
田旭;
刘丽莎

Publication type:

Article

辣木籽抗氧化肽的制备及其对氧化损伤红细胞的保护作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 40, doi. 10.7506/spkx1002-6630-20180319-241

By:

林恋竹;
朱启源;
赵谋明

Publication type:

Article

24-表油菜素内酯对杏果实采后抗冷性与可溶性糖含量的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 198, doi. 10.7506/spkx1002-6630-20180226-199

By:

张杼润;
张瑞杰;
赵津;
朱璇

Publication type:

Article

鲟鱼鱼糜凝胶形成过程中的物理化学变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 82, doi. 10.7506/spkx1002-6630-20180320-253

By:

唐淑玮;
高瑞昌;
曾名湧;
冯秋凤;
陈依萍;
赵元晖

Publication type:

Article

基于低场核磁共振研究不同解冻方式对冻猪肉食用品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 20, doi. 10.7506/spkx1002-6630-20171127-333

By:

程天赋;
蒋奕;
张翼飞;
赵茉楠;
俞龙浩

Publication type:

Article

无核白葡萄干制过程中酚类物质的变化及其与褐变的关系.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 27, doi. 10.7506/spkx1002-6630-20180315-198

By:

李晓丽;
陈计峦;
范盈盈;
何伟忠;
王智;
刘峰娟

Publication type:

Article

干茧缫丝蚕蛹食用品质评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 177, doi. 10.7506/spkx1002-6630-20180125-325

By:

龙霞;
丁晓雯;
黄先智

Publication type:

Article

燕窝真伪鉴别研究发展趋势剖析与展望.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 296, doi. 10.7506/spkx1002-6630-20180322-289

By:

马雪婷;
张九凯;
陈颖;
梁金钟

Publication type:

Article

食品功能成分对氧化三甲胺介导的动脉粥样硬化的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 261, doi. 10.7506/spkx1002-6630-20180313-164

By:

郭靖婷;
焦睿;
蒋鑫炜;
李夏;
李旭升;
冉国敬;
白卫滨

Publication type:

Article

我国生乳国家标准主要指标对比.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 320, doi. 10.7506/spkx1002-6630- 20171203-022

By:

谷美;
郑楠;
刘慧敏;
孟璐;
赵善仓;
董燕婕;
苏传友;
赵慧芬;
李松励;
王加启

Publication type:

Article

拉曼光谱分析牛肉贮藏过程中肌红蛋白结构的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 15, doi. 10.7506/spkx1002-6630-20180408-083

By:

张同刚;
罗瑞明;
李亚蕾;
马梦斌;
周亚玲

Publication type:

Article

双歧杆菌和乳酸菌β-半乳糖苷酶转糖基作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 335, doi. 10.7506/spkx1002-6630-20180302-024

By:

姜陈波;
杭锋

Publication type:

Article

酒花与啤酒中单萜化合物的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 328, doi. 10.7506/spkx1002-6630-20180306-074

By:

洪凯;
马长伟

Publication type:

Article

膳食中碳水化合物与代谢综合征的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 268, doi. 10.7506/spkx1002-6630-20171210-117

By:

李露;
张贤益;
汤小芳;
吴文英;
李文娟

Publication type:

Article

葡萄酒中氨基甲酸乙酯的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 289, doi. 10.7506/spkx1002-6630-20180211-131

By:

刘洋;
李运奎;
韩富亮;
王婉妮;
刘亮

Publication type:

Article

海参鉴别技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 304, doi. 10.7506/spkx1002-6630-20171130-373

By:

胡冉冉;
邢冉冉;
张九凯;
葛毅强;
陈颖

Publication type:

Article

潜在食源性致病菌弓形菌在食品中的分布及检测研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 281, doi. 10.7506/spkx1002-6630-20180314-181

By:

吴瑜凡;
王翔;
崔思宇;
邵景东

Publication type:

Article

牛羊肉冰温保鲜技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 314, doi. 10.7506/spkx1002-6630-20180123-313

By:

陈雪;
罗欣;
朱立贤;
董鹏程;
韩明山;
郝剑刚;
张一敏

Publication type:

Article

对虾原肌球蛋白致敏小鼠模型的构建及乳酸菌肠黏膜免疫效应对致敏性的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 169, doi. 10.7506/spkx1002-6630-20180710-131

By:

傅玲琳;
富舒洁;
黄健健;
钱怡;
王翀;
王彦波

Publication type:

Article

辛烯基琥珀酸酐复合超声改性提高鸡蛋全蛋液热稳定性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 135, doi. 10.7506/spkx1002-6630-20180115-193

By:

曹文慧;
徐丽娜;
李彤;
张华江;
迟玉杰;
刘媛媛;
姜雪寒

Publication type:

Article

脱硫对熏硫‘黑叶’荔枝采后品质及果肉亚硫酸盐代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 238, doi. 10.7506/spkx1002-6630-20180211-142

By:

罗焘;
李双双;
郭晓萌;
韩冬梅;
吴振先

Publication type:

Article

芝麻过敏原分子特征与检测方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 342, doi. 10.7506/spkx1002-6630-20171220-247

By:

马秀丽;
黄文胜;
张九凯;
韩建勋;
葛毅强;
陈颖

Publication type:

Article

阿拉伯胶/白色玫瑰茄提取物复合涂膜对低温贮藏蓝莓保鲜效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 204, doi. 10.7506/spkx1002-6630-20180305-032

By:

邹小波;
杨志坤;
石吉勇;
黄晓玮;
张文;
TAHIR, Haroon Elrasheid

Publication type:

Article