Works in Shipin Kexue/ Food Science, 2019, Vol 40, Issue 9

Results: 48

牦牛酥油支链脂肪酸对人乳腺癌细胞抑制的转录组学分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 195, doi. 10.7506/spkx1002-6630-20180805-030

By:

袁锦莹;
孙万成;
罗毅皓;
丁建霞

Publication type:

Article

超声协同次氯酸钠处理对冷藏鸡胸肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 262, doi. 10.7506/spkx1002-6630-20180413-168

By:

孙永才;
孙京新;
李鹏;
慕鸿雁;
王宝维;
黄明;
李玉峰;
王虎虎

Publication type:

Article

可溶性糖介导的荧光照射延缓鲜切西兰花衰老黄化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 207, doi. 10.7506/spkx1002-6630-20180504-041

By:

张翠翠;
马亚丹;
李林杰;
詹丽娟

Publication type:

Article

营养配方食品稳定性及货架期预测研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 332, doi. 10.7506/spkx1002-6630-20180508-128

By:

冯晓涵;
庄柯瑾;
田芳;
朱振宇;
徐昕;
毛颖异;
满朝新;
张微;
赵艳荣;
姜毓君

Publication type:

Article

油脂和脂溶性功能成分微胶囊的消化研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 296, doi. 10.7506/spkx1002-6630-20180508-127

By:

马铁铮;
钱启尧;
王静

Publication type:

Article

原花青素防治II型糖尿病的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 302, doi. 10.7506/spkx1002-6630-20180131-441

By:

刘丹;
邓建军;
张超;
张敬华;
杨海霞

Publication type:

Article

能量状态在果蔬采后衰老中的作用及其调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 290, doi. 10.7506/spkx1002-6630-20181128-333

By:

李美玲;
林育钊;
王慧;
林毅雄;
林河通

Publication type:

Article

脱水香葱在不同水分活度下贮藏品质的变化规律.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 228, doi. 10.7506/spkx1002-6630-20181209-108

By:

浦浩亮;
王柳清;
胡秋辉;
裴斐;
杨文建

Publication type:

Article

膳食营养素与炎症性肠病关系研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 309, doi. 10.7506/spkx1002-6630-20180129-404

By:

杨小冰;
金明玉;
吴小禾;
尹辉;
吴小勇

Publication type:

Article

金属离子对乳酸菌生物膜形成的影响及其机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 341, doi. 10.7506/spkx1002-6630-20180308-101

By:

赵佳伟;
敖晓琳;
赵珂

Publication type:

Article

大豆异黄酮与肠道微生物相互作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 283, doi. 10.7506/spkx1002-6630-20180119-261

By:

梁文欧;
赵力超;
方祥;
王丽

Publication type:

Article

基于作用力探究凝胶因子与油凝胶之间的构效关系研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 316, doi. 10.7506/spkx1002-6630-20180308-111

By:

郭胜兰;
兰雅淇

Publication type:

Article

奶粉中阪崎克罗诺杆菌生长与失活建模的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 325, doi. 10.7506/spkx1002-6630-20180321-276

By:

牛洪梅;
戚成;
王翔;
刘箐;
董庆利

Publication type:

Article

植物提取液对辣椒采后病原菌抑制及对根霉病抗性诱导作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 234, doi. 10.7506/spkx1002-6630-20180425-332

By:

胡光耀;
李滨丞;
罗程印;
易有金;
夏菠;
曹熙;
周建中

Publication type:

Article

蛹虫草多糖调节小鼠巨噬细胞RAW264.7 免疫活性的分子机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 188, doi. 10.7506/spkx1002-6630-20180122-294

By:

苗月;
任桂红;
甄东;
赵飞;
宋慧

Publication type:

Article

鸡肉中沙门氏菌和背景菌群生长动力学模型.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 7, doi. 10.7506/spkx1002-6630-20180812-117

By:

彭亚博;
李晓婷;
方婷;
李长城;
魏钊异;
田裕心;
陈沁雯;
刘万宁

Publication type:

Article

L-半胱氨酸处理对采后李果实褐腐菌的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 256, doi. 10.7506/spkx1002-6630-20181109-098

By:

令阳;
邓丽莉;
姚世响;
曾凯芳

Publication type:

Article

海参脑苷脂对前脂肪细胞分化的抑制作用及机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 152, doi. 10.7506/spkx1002-6630-20180120-279

By:

王美玲;
刘亚轩;
黎晨曼;
刘媛媛;
符萌;
王静凤

Publication type:

Article

酚酸增强杨梅清汁贮藏期间色泽稳定性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 220, doi. 10.7506/spkx1002-6630-20180413-178

By:

楼乐燕;
陈虹吉;
尹培;
沈清;
陈健初;
叶兴乾;
刘东红

Publication type:

Article

静电场结合自发气调包装对马铃薯贮藏期间的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 269, doi. 10.7506/spkx1002-6630-20180429-390

By:

张敏欢;
王莉梅;
王治洲;
董同力嘎

Publication type:

Article

真空油炸和常压油炸对紫甘蓝微观结构和生理活性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 41, doi. 10.7506/spkx1002-6630-20180411-148

By:

尹培;
楼乐燕;
陈虹霖;
陈健初;
叶兴乾;
刘东红

Publication type:

Article

两种饲养方式对苏尼特羊肉脂肪酸组成和脂肪代谢相关基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 29, doi. 10.7506/spkx1002-6630-20180327-369

By:

袁倩;
王柏辉;
苏琳;
要铎;
王德宝;
赵丽华;
靳烨

Publication type:

Article

不同包装与贮藏条件对两种低盐腌制罗非鱼片的品质影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 241, doi. 10.7506/spkx1002-6630-20180423-305

By:

吴燕燕;
赵志霞;
李来好;
林婉玲;
邓建朝;
岑剑伟

Publication type:

Article

复合菌株对采后芒果品质和抗病性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 201, doi. 10.7506/spkx1002-6630-20180316-214

By:

葛念念;
周易;
田亚琴;
邵远志

Publication type:

Article

肉桂油及其β-环糊精包合物对鲜切西瓜的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 276, doi. 10.7506/spkx1002-6630-20180416-217

By:

李萍;
闫静坤;
丛方地;
张欣;
崔晶

Publication type:

Article

超声处理对蛋清蛋白结构性质及蛋清液起泡性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 68, doi. 10.7506/spkx1002-6630-20180419-248

By:

李弓中;
赵英;
王俊彤;
迟玉杰

Publication type:

Article

超高压对酱卤羊肚感官品质、微观结构及其肌浆蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 76, doi. 10.7506/spkx1002-6630-20180409-098

By:

刘杨铭;
侯然;
赵伟;
卢士玲;
王庆玲;
李文慧;
董娟

Publication type:

Article

贮藏温度对鲜切胡萝卜品质及总酚和 γ-氨基丁酸含量的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 213, doi. 10.7506/spkx1002-6630-20180507-087

By:

朱惠文;
汤静;
金鹏;
郑永华

Publication type:

Article

流化冰处理对南美白对虾冰藏期间品质与水分迁移变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 248, doi. 10.7506/spkx1002-6630-20180411-155

By:

蓝蔚青;
胡潇予;
阮东娜;
刘书成;
谢晶

Publication type:

Article

原花青素B<sub>2</sub>对D-半乳糖模型小鼠肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 146, doi. 10.7506/spkx1002-6630-20180402-005

By:

訾雨歌;
徐越;
肖瀛;
吴其国;
尹志婷;
周一鸣;
周小理

Publication type:

Article

基于低场核磁共振探究解冻过程中肌原纤维水对鸡肉食用品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 16, doi. 10.7506/spkx1002-6630-20180509-146

By:

程天赋;
俞龙浩;
蒋奕;
张翼飞;
赵茉楠

Publication type:

Article

桑叶-苦瓜混合粉对正常小鼠血糖血脂和抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 166, doi. 10.7506/spkx1002-6630-20180119-272

By:

王祖文;
秦樱瑞;
黄先智;
丁晓雯

Publication type:

Article

蛋氨酸限制对高脂饮食小鼠肠道氧化还原状态、炎症和菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 99, doi. 10.7506/spkx1002-6630-20171226-333

By:

张元红;
杨玉辉;
王雅楠;
张佳红;
郭海涛;
施用晖;
乐国伟

Publication type:

Article

植物乳杆菌WW对高脂血症大鼠体脂的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 139, doi. 10.7506/spkx1002-6630-20180312-145

By:

郭晶晶;
乌日娜;
安飞宇;
李洋;
祝新媛;
武俊瑞

Publication type:

Article

乳酸菌对高糖高脂2型糖尿病小鼠血脂的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 179, doi. 10.7506/spkx1002-6630-20180122-296

By:

高伟华;
刘鹭;
王芬;
逄晓阳;
张书文;
芦晶;
段江燕;
吕加平

Publication type:

Article

黄龙病对纽荷尔脐橙品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 48, doi. 10.7506/spkx1002-6630-20180329-394

By:

王强;
陈金印;
徐明生;
沈勇根;
周明;
朱凤妮;
卢剑青;
程宏桢

Publication type:

Article

高压均质协同高酰基结冷胶对青椒蛋蔬液流变特性及稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 91, doi. 10.7506/spkx1002-6630-20180402-016

By:

迟玉杰;
张好凯;
迟媛;
王俊彤

Publication type:

Article

超高压处理对养殖大黄鱼肌原纤维蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 61, doi. 10.7506/spkx1002-6630-20180409-113

By:

张登科;
张慧恩;
朱艳杰;
杨巨鹏;
雷叶斯;
杨华;
娄永江

Publication type:

Article

葡萄籽提取物原花青素诱导人食管癌细胞 ECA109凋亡.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 115, doi. 10.7506/spkx1002-6630-20180202-024

By:

郭方明;
李述刚;
宋关玲;
丁玉松;
冯刚玲;
牛强;
徐上知;
胡云华

Publication type:

Article

柠檬酸对高脂血症小鼠胰岛素敏感性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 132, doi. 10.7506/spkx1002-6630-20180203-039

By:

王妙颖;
阿依姑丽·艾合麦提;
曹梦丽;
艾力牙尔·吾不力

Publication type:

Article

芹菜素对3-氯-1,2-丙二醇诱导的大鼠肾损伤及线粒体分裂融合的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 107, doi. 10.7506/spkx1002-6630-20171121-268

By:

钟玉杰;
师振强;
晋程妮;
王晓瑞;
李璇;
韩佳慧;
薛维;
伍鹏;
彭晓丽;
夏效东

Publication type:

Article

不同有机酸雾化喷淋处理对鸡胴体表面减菌效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 54, doi. 10.7506/spkx1002-6630-20180411-154

By:

赵圣明;
李宁宁;
尹帅;
马小童;
康壮丽;
朱明明;
王正荣;
何鸿举;
马汉军

Publication type:

Article

冷鲜牛肉贮藏过程中线粒体变化与肌红蛋白氧化状态的相关性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 35, doi. 10.7506/spkx1002-6630-20180409-103

By:

张同刚;
李亚蕾;
罗瑞明;
马梦斌;
周亚玲

Publication type:

Article

大果阿魏石油醚提取物成分分析及其对胃黏膜保护作用的评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 159, doi. 10.7506/spkx1002-6630-20180220-177

By:

仲超逸;
田洪磊;
詹萍;
王鹏;
周文杰

Publication type:

Article

膜分离与醇沉技术纯化猴头菇粗多糖的比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 83, doi. 10.7506/spkx1002-6630-20180508-112

By:

蔡铭;
陈思;
骆少磊;
杨开;
孙培龙

Publication type:

Article

黄酒通过肠肌间神经丛抑制大鼠离体小肠的收缩.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 173, doi. 10.7506/spkx1002-6630-20180104-043

By:

王聪;
赵盼;
周亚男;
王天霞;
孙海基

Publication type:

Article

虾制品致敏性诱发豚鼠相关细胞因子及 Th1/Th2 细胞平衡的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 122, doi. 10.7506/spkx1002-6630-20180624-449

By:

胡志和;
王星璇;
王丽娟;
吴子健;
薛璐

Publication type:

Article

橙子果皮诱导抗病组分对意大利青霉的抑菌活性及作用机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 1, doi. 10.7506/spkx1002-6630-20180421-276

By:

彭洋;
杨书珍;
张美红;
程运江;
彭丽桃

Publication type:

Article