Works in Shipin Kexue/ Food Science, 2019, Vol 40, Issue 8

Results: 49

14 种柑橘皮中多甲氧基黄酮成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 136, doi. 10.7506/spkx1002-6630-20181006-026

By:

许引;
吕小健;
李明;
龙涛;
徐兰英;
李士明

Publication type:

Article

野生黑枸杞果实中酚类物质的组成分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 202, doi. 10.7506/spkx1002-6630-20180316-210

By:

赵旭;
王新茹;
段长青;
何非

Publication type:

Article

基于气相色谱-质谱联用技术的不同产地藜麦中脂肪酸及小分子物质组成分析

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 208, doi. 10.7506/spkx1002-6630-20180928-315

By:

郭敏;
卢恒谦;
王顺合;
陈卫;
赵建新

Publication type:

Article

L-阿拉伯糖与氨基酸美拉德反应挥发性风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 213, doi. 10.7506/spkx1002-6630-20180420-271

By:

冯涛;
赵宇;
张治文;
庄海宁;
宋诗清;
姚凌云;
孙敏;
徐志民

Publication type:

Article

基于脂肪酸特征指标的鳕鱼肝油掺假鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 326, doi. 10.7506/spkx1002-6630-20180330-422

By:

王琼芬;
郑平安;
刘婷;
张梦奇

Publication type:

Article

不同年生和不同部位人参样品有效成分的比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 124, doi. 10.7506/spkx1002-6630-20180320-260

By:

陈丽雪;
曲迪;
华梅;
高坤;
孙印石

Publication type:

Article

香气指纹图谱应用于山西老陈醋的身份识别.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 319, doi. 10.7506/spkx1002-6630-20171130-379

By:

王红广;
安娜;
车建途

Publication type:

Article

HPLC法同时测定不同生长年限不同部位杜仲中 5 种苯丙素类成分.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 186, doi. 10.7506/spkx1002-6630-20180417-231

By:

张子东;
付冬梅;
张威鹏;
张琳;
祖元刚

Publication type:

Article

高效液相色谱-串联质谱法测定杂粮豆类中 11 种真菌毒素.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 306, doi. 10.7506/spkx1002-6630-20171214-178

By:

张新娜;
马丽艳;
潘赛超;
张春娇;
张永新;
周昉;
黄昆仑;
戴蕴青

Publication type:

Article

鹰嘴豆非淀粉多糖的分离纯化及结构表征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 22, doi. 10.7506/spkx1002-6630-20180208-117

By:

胡爱军;
李杨;
郑捷;
李志;
马立新

Publication type:

Article

乳酸菌饮料中嗜酸乳杆菌的实时荧光定量PCR检测方法.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 27, doi. 10.7506/spkx1002-6630-20180123-301

By:

张娜娜;
刘洋;
俞漪;
赵渝;
窦同海;
徐琼;
段文锋;
翁史昱

Publication type:

Article

高光谱成像技术快速预测鸡蛋液菌落总数.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 262, doi. 10.7506/spkx1002-6630-20180318-226

By:

赵楠;
刘强;
孙柯;
王瑶;
潘磊庆;
屠康;
张伟

Publication type:

Article

基于微滴式和芯片式数字PCR技术的转基因克螟稻成分的定量检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 311, doi. 10.7506/spkx1002-6630-20180102-016

By:

邓婷婷;
黄文胜;
葛毅强;
陈颖

Publication type:

Article

近红外光谱定性定量检测牛肉汉堡饼中猪肉掺假.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 287, doi. 10.7506/spkx1002-6630-20180802-016

By:

白京;
李家鹏;
邹昊;
田寒友;
刘飞;
李文采;
王辉;
张振琪;
王守伟

Publication type:

Article

基于UPLC-Q TOF-MS和HPLC-QQQ-MS技术的赤豆酚类化合物定性、定量分析及其抗氧化能力分析

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 112, doi. 10.7506/spkx1002-6630-20180212-146

By:

李文婷;
顿倩;
李红艳;
邓泽元;
张兵

Publication type:

Article

益生菌发酵苹果浆工艺优化及发酵前后挥发性风味成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 87, doi. 10.7506/spkx1002-6630-20180423-290

By:

任婷婷;
岳田利;
魏欣;
王璇;
袁亚宏

Publication type:

Article

壳聚糖-六氢-β-酸可食性抑菌膜的制备及抑菌剂的释放.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 235, doi. 10.7506/spkx1002-6630-20180425-336

By:

李帅;
钟耕辉;
陈婷;
刘玉梅

Publication type:

Article

抗菌性无定型纳米二氧化钛/聚乳酸膜的制备及表征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 8, doi. 10.7506/spkx1002-6630-20180208-112

By:

尹忠琳;
陈桂芸;
曲亮璠;
陈野;
邢鸿雁

Publication type:

Article

高纯度亚麻木酚素的分离纯化和分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 149, doi. 10.7506/spkx1002-6630-20180302-016

By:

王尉;
贺天雨;
赵新颖;
席兴军;
兰韬;
杜宁;
张经华

Publication type:

Article

基于噬菌体展示纳米抗体的绿色免疫PCR检测脱氧雪腐镰刀菌烯醇.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 256, doi. 10.7506/spkx1002-6630-20171128-337

By:

江东健;
罗秀儿;
何庆华

Publication type:

Article

2 种蛋白酶酶解曲拉干酪素条件优化及抗氧化性比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 225, doi. 10.7506/spkx1002-6630-20180428-366

By:

刘倩霞;
刘东;
张俊;
王娇;
何兴芬;
杨富民;
赵保堂

Publication type:

Article

布拉酵母高密度发酵培养基及发酵工艺优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 56, doi. 10.7506/spkx1002-6630-20180424-323

By:

刘开放;
席志文;
黄林娜;
惠丰立

Publication type:

Article

葡萄果渣酵素的发酵工艺优化及其理化特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 63, doi. 10.7506/spkx1002-6630-20180510-166

By:

洪厚胜;
朱曼利;
李伟;
郭会明

Publication type:

Article

响应面法优化酶解低温榨取汉麻籽油工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 242, doi. 10.7506/spkx1002-6630-20180516-240

By:

王雯;
王睿智;
王彤;
王立琦;
朱秀清;
石彦国;
于殿宇

Publication type:

Article

HPLC-DAD-Q-TOF-MS在线筛选鉴定牛蒡中的抗氧化成分.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 175, doi. 10.7506/spkx1002-6630-20180201-014

By:

郑振佳;
张瑞凌;
张敏敏;
邱志常;
张斌;
乔旭光

Publication type:

Article

1 株T1样噬菌体vB_EcoS_IME18的分离鉴定及其受体分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 79, doi. 10.7506/spkx1002-6630-20180518-258

By:

李萍;
林洪;
童贻刚;
王静雪

Publication type:

Article

酒花浸膏关键性香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 155, doi. 10.7506/spkx1002-6630-20180417-221

By:

王娟;
李娟;
夏艳秋;
黄明泉;
张璟琳;
张玉玉;
孙宝国

Publication type:

Article

不同品种青稞炒制后挥发性风味物质GC-MS分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 192, doi. 10.7506/spkx1002-6630-20180522-312

By:

张文刚;
张垚;
杨希娟;
党斌;
张杰;
杜艳;
陈丹硕

Publication type:

Article

基于脂质体反应器的酶纳米生物传感器在敌敌畏快速检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 280, doi. 10.7506/spkx1002-6630-20180330-407

By:

关桦楠;
韩博林;
龚德状;
阎秀峰

Publication type:

Article

西兰花副产物中萝卜硫素提取、纯化及鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 248, doi. 10.7506/spkx1002-6630-20180907-077

By:

张锦华;
郭楠;
杨妍;
李庆鹏;
郭芹;
段玉权;
哈益明

Publication type:

Article

猪肉12-脂肪氧合酶催化结构域的表达、纯化及其酶学性质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 41, doi. 10.7506/spkx1002-6630-20180521-289

By:

王晶晶;
王婷;
张新笑;
卞欢;
耿志明;
李鹏鹏;
王道营;
徐为民

Publication type:

Article

毕赤酵母表达解淀粉芽孢杆菌壳聚糖酶及其水解制备可控结构壳寡糖.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 73, doi. 10.7506/spkx1002-6630-20180507-064

By:

程功;
焦思明;
冯翠;
贾培媛;
任立世;
杜昱光

Publication type:

Article

用于高果糖浆制备的宛氏拟青霉嗜热嗜酸菊粉酶酶学特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 94, doi. 10.7506/spkx1002-6630-20180510-160

By:

高兆建;
王先凤;
芦宁;
李宝林;
张抗震;
许祥;
陈雪莲

Publication type:

Article

贮存环境对普洱生茶主要化学成分变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 218, doi. 10.7506/spkx1002-6630-20180429-379

By:

宁井铭;
许姗姗;
侯智炜;
胡欣;
张正竹

Publication type:

Article

电子束辐照对细点圆趾蟹肉营养及滋味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 169, doi. 10.7506/spkx1002-6630-20180424-313

By:

梅卡琳;
宣仕芬;
谭贝贝;
张进杰;
楼乔明;
卢佳芳;
杨文鸽

Publication type:

Article

花青素与大豆分离蛋白的不同共价交联法对蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20180305-046

By:

刘英杰;
隋晓楠;
黄国;
赵思明;
徐悦;
刘贵辰;
孙红波;
齐宝坤;
江连洲

Publication type:

Article

生姜蛋白酶对干腌羊火腿品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 15, doi. 10.7506/spkx1002-6630-20180218-169

By:

阿尔祖古丽·阿卜杜外力;
玉素甫·苏来曼;
巴吐尔·阿不力克木

Publication type:

Article

tuf基因同源超表达对植物乳杆菌LR-1 生理行为的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 48, doi. 10.7506/spkx1002-6630-20180509-144

By:

刘蕾;
厍晓;
钱杨;
李娅琳;
聂蓉;
饶瑜

Publication type:

Article

耐热克鲁维酵母和粟酒裂殖酵母顺序接种发酵对美乐干红葡萄酒品质的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 102, doi. 10.7506/spkx1002-6630-20180513-184

By:

王玉华;
盛文军;
李敏;
米兰;
蒋玉梅;
王婧

Publication type:

Article

利用蛋白组学和化学计量学区分海捕和养殖的中国对虾.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 270, doi. 10.7506/spkx1002-6630-20180617-340

By:

胡玲萍;
张鸿伟;
张峰;
林超;
薛长湖;
张晓梅

Publication type:

Article

便携式葡萄专用可见-近红外光谱检测仪器开发与实验.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 300, doi. 10.7506/spkx1002-6630-20171124-305

By:

肖慧;
孙柯;
屠康;
潘磊庆

Publication type:

Article

介质阻挡放电氦等离子体-气相色谱测定绿豆中脂肪酸含量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 119, doi. 10.7506/spkx1002-6630-20180430-392

By:

贾鹏禹;
孙蕊;
赵晶晶;
冯乃杰;
郑殿峰

Publication type:

Article

气相离子迁移谱对山茶油掺假的检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 275, doi. 10.7506/spkx1002-6630-20180122-292

By:

陈通;
陈鑫郁;
谷航;
陆道礼;
陈斌

Publication type:

Article

含4 种食源性病毒检测靶标多联装甲 RNA 的制备、纯化与定值.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 293, doi. 10.7506/spkx1002-6630-20180227-224

By:

姚琳;
张奇;
李风铃;
张媛;
逄凤娇;
江艳华;
王联珠;
翟毓秀

Publication type:

Article

基于主成分与聚类分析的甘肃地区产地木耳品质综合评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 130, doi. 10.7506/spkx1002-6630-20180806-053

By:

焦扬;
折发文;
张娟娟;
郭秀秀;
罗光宏

Publication type:

Article

应用 Illumina MiSeq 测序技术比较风干肉中细菌多样性和微生物安全性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 33, doi. 10.7506/spkx1002-6630-20180504-043

By:

田建军;
张开屏;
杨明阳;
景智波;
李权威;
赵丽华;
靳烨

Publication type:

Article

3 种芍药属植物种子不同部位成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 141, doi. 10.7506/spkx1002-6630-20180429-375

By:

邓瑞雪;
杨晓;
屈春笑;
庞叶;
张江磊;
刘普

Publication type:

Article

基于 GC-MS 结合化学计量学方法探究特征清香味辣椒粉的香气特点.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 162, doi. 10.7506/spkx1002-6630-20180313-166

By:

王永晓;
詹萍;
田洪磊;
席嘉佩;
姬云云;
耿秋月

Publication type:

Article

基于滋味成分 HPLC 指纹图谱的判别分析及相似度评价在信阳毛尖茶分等定级中的应用

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 180, doi. 10.7506/spkx1002-6630-20180507-103

By:

王淑慧;
宋沙沙;
曹学丽

Publication type:

Article