Works matching IS 1002-6630 AND VI 41 AND IP 11 AND DT 2020

Results: 45

超声辅助2,2,6,6-四甲基哌啶-1-氧自由基催化制备绿豆氧化淀粉及其结构与性质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 121, doi. 10.7506/spkx1002-6630-20190520-222

By:

范金波;
李鑫芮;
孔洋;
吕长鑫

Publication type:

Article

多酚与肌原纤维蛋白相互作用机制及其对蛋白特性的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 239, doi. 10.7506/spkx1002-6630-20190530-373

By:

彭林;
马良;
戴宏杰;
余永;
王洪霞;
朱瀚昆;
高瑞昌;
张宇昊

Publication type:

Article

运动疲劳机制及食源性抗疲劳活性成分研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 247, doi. 10.7506/spkx1002-6630-20190620-235

By:

陈慧;
马璇;
曹丽行;
赵冲;
尹淑涛;
张秋;
扈洪波

Publication type:

Article

基于凝胶特性改善的多糖-明胶互作及调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 277, doi. 10.7506/spkx1002-6630-20190531-387

By:

周扬;
马良;
戴宏杰;
余永;
朱瀚昆;
王洪霞;
张宇昊

Publication type:

Article

中国白酒中微量成分研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 267, doi. 10.7506/spkx1002-6630-20190704-065

By:

郭学武;
范恩帝;
马冰涛;
李泽霞;
张煜行;
张志民;
陈叶福;
肖冬光

Publication type:

Article

抗性淀粉结构特性和肠道菌群调节功能的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 222, doi. 10.7506/spkx1002-6630-20190611-113

By:

林炎;
王培鑫;
吕芳澜;
张怡;
郑宝东;
曾红亮

Publication type:

Article

冷等离子体技术替代肉制品中亚硝酸盐的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 233, doi. 10.7506/spkx1002-6630-20191026-292

By:

倪思思;
樊丽华;
廖新浴;
沈默斐;
刘东红;
丁甜

Publication type:

Article

冷冻解冻对生鲜肉品质的影响及其新技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 295, doi. 10.7506/spkx1002-6630-20190515-164

By:

王芳芳;
张一敏;
罗欣;
梁荣蓉;
毛衍伟

Publication type:

Article

疏果活性成分、功能特性及其应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 303, doi. 10.7506/spkx1002-6630-20190702-024

By:

郭崇婷;
李旋;
毕金峰;
吕健;
吴昕烨;
吕莹;
徐烨

Publication type:

Article

桦木酸对T-2毒素致小鼠肠道氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 194, doi. 10.7506/spkx1002-6630-20190603-019

By:

黄城龙;
朱利娟;
易想炼;
黄琳;
欧朝萍;
马玉容;
邬静;
李荣芳;
易金娥

Publication type:

Article

红茶菌中风味物质相关功能微生物的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 327, doi. 10.7506/spkx1002-6630-20191022-235

By:

檀馨悦;
黎琪;
王晴;
李晓敏;
张晓琳

Publication type:

Article

辣椒红素的生物利用度、生理功能及机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 259, doi. 10.7506/spkx1002-6630-20190606-071

By:

黎智华;
王恬

Publication type:

Article

姜辣素和原位合成SiO<sub>x</sub>共改性魔芋甘聚糖/壳聚糖复合涂膜对生姜的保鲜性能.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 207, doi. 10.7506/spkx1002-6630-20190623-263

By:

张璇;
葛永红;
王健源;
门衍玉;
孙彤;
励建荣

Publication type:

Article

预冷方式对红玛瑙樱桃果实冷藏期间真菌多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 214, doi. 10.7506/spkx1002-6630-20190524-290

By:

冯雅蓉

Publication type:

Article

干燥方式对香菇品质特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 150, doi. 10.7506/spkx1002-6630-20190612-131

By:

张海伟;
鲁加惠;
张雨露;
梁进;
张梁

Publication type:

Article

辐照辅助接枝反应提高大豆蛋白乳液冻融性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 135, doi. 10.7506/spkx1002-6630-20190527-325

By:

王玉莹;
张安琪;
王琳;
周国卫;
徐宁;
王喜波

Publication type:

Article

紫果西番莲果皮花色苷鉴定及其生物活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 57, doi. 10.7506/spkx1002-6630-20190715-208

By:

何丹;
孔钰婷;
宋洪波;
安风平;
黄群

Publication type:

Article

加工工艺对茶树花品质及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 165, doi. 10.7506/spkx1002-6630-20190505-018

By:

黄艳;
商虎;
朱嘉威;
刘鹏;
孙威江

Publication type:

Article

动态高压微射流处理对红芸豆多糖基本结构特征、流变性质和固体形貌的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 97, doi. 10.7506/spkx1002-6630-20191021-220

By:

李安琪;
黄晓君;
聂少平;
殷军艺

Publication type:

Article

纳米纤维素基抗菌复合材料及其在食品包装中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 317, doi. 10.7506/spkx1002-6630-20190509-087

By:

康晓鸥;
易兰花;
邓丽莉;
曾凯芳;
阮长晴

Publication type:

Article

不同冻结方式对冻结猪肉保水性的影响机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 83, doi. 10.7506/spkx1002-6630-20190604-032

By:

白京;
田寒友;
邹昊;
李文采;
王辉;
贾仕杰;
乔晓玲

Publication type:

Article

超声处理对红豆蛋白-叶黄素复合物结构和功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 104, doi. 10.7506/spkx1002-6630-20190612-133

By:

杜琛;
尹欢欢;
赵城彬;
许秀颖;
曹勇;
吴玉柱;
张浩;
刘景圣

Publication type:

Article

热辅助超声波对浑浊小麦啤酒理化和感官特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 77, doi. 10.7506/spkx1002-6630-20190708-105

By:

肖秧;
朴美子;
邓阳

Publication type:

Article

蔗糖调控对气流膨化黄桃片微观结构及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 113, doi. 10.7506/spkx1002-6630-20190419-254

By:

刘春菊;
王海鸥;
牛丽影;
张钟元;
宋江峰;
李大婧;
刘春泉

Publication type:

Article

黄变对大米流变特性以及内部结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 22, doi. 10.7506/spkx1002-6630-20190611-118

By:

肖悦;
刘敏;
刘金光;
孙辉;
张志平;
周中凯

Publication type:

Article

体外模拟消化过程中果胶对竹叶黄酮生物可及性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 43, doi. 10.7506/spkx1002-6630-20190527-321

By:

李占明;
俞玥;
梁奕;
田磊;
戴煌;
徐磊;
周冬仁;
毛豪

Publication type:

Article

深度油炸过程中油脂劣变对薯条中油脂和水分含量的影响及水分替代规律.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 1, doi. 10.7506/spkx1002-6630-20190521-247

By:

李良;
于婧雯;
廖一;
李杨;
江连洲;
张爽

Publication type:

Article

植物乳杆菌67干预频次及周期对高脂血症大鼠血脂的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 179, doi. 10.7506/spkx1002-6630-20190610-100

By:

黄玉军;
姚瑶;
周帆;
顾瑞霞

Publication type:

Article

辐照对带鱼鱼糜内源性转谷氨酰胺酶及凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 71, doi. 10.7506/spkx1002-6630-20190502-008

By:

杨镕;
徐安琪;
朱煜康;
贾茹;
黄涛;
徐大伦;
张进杰;
杨文鸽

Publication type:

Article

热加工条件对牛血清白蛋白-葡萄糖糖基化体系抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 7, doi. 10.7506/spkx1002-6630-20190604-035

By:

李军;
涂宗财;
张露;
罗娟

Publication type:

Article

日粮添加亚麻籽对苏尼特羊肌纤维特性及肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 36, doi. 10.7506/spkx1002-6630-20190625-319

By:

侯普馨;
侯艳茹;
白艳苹;
苏琳;
赵丽华;
宝勒格;
靳烨

Publication type:

Article

月桂酰精氨酸乙酯盐酸盐复配保鲜剂对青椒保鲜效果的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 201, doi. 10.7506/spkx1002-6630-20190617-178

By:

李阳;
邓伶俐;
徐晓卉;
冯凤琴

Publication type:

Article

鲜花生仁烘烤温度对花生酱风味和综合品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 28, doi. 10.7506/spkx1002-6630-20190519-210

By:

舒垚;
刘玉兰;
姜元荣;
徐拥军

Publication type:

Article

元宝枫籽对小鼠肠道菌群生态的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 184, doi. 10.7506/spkx1002-6630-20190526-311

By:

孙朋浩;
薛玉环;
吴永继;
任玮;
郑伟;
朱晓岩;
赵善廷

Publication type:

Article

‘修水化红’甜橙皮热风干燥动力学及其品质特性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 141, doi. 10.7506/spkx1002-6630-20190710-132

By:

周明;
徐明生;
陈金印;
沈勇根;
尧梅香;
朱晓娟;
卢剑青;
朱凤妮

Publication type:

Article

全蛋液双频超声真空干燥的干燥特性及数学模型分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 157, doi. 10.7506/spkx1002-6630-20191221-249

By:

白喜婷;
侯亚玲;
朱文学;
孙国峰

Publication type:

Article

球磨法制备淀粉-芹菜素复合物及其消化性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 64, doi. 10.7506/spkx1002-6630-20190516-183

By:

张黎明;
时文佳;
张丽;
刘宇帆;
何希宏;
郝利民;
鲁吉珂

Publication type:

Article

益生菌对苏尼特羊胃肠道菌群、代谢物及肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 14, doi. 10.7506/spkx1002-6630-20190714-181

By:

杜瑞;
靳烨;
王柏辉;
罗玉龙;
宝勒格;
赵丽华;
苏琳

Publication type:

Article

超声波喷雾-冷冻干燥与传统干燥技术制备高汤粉体的比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 128, doi. 10.7506/spkx1002-6630-20190705-070

By:

刘雨曦;
薛佳;
傅宝尚;
张玉莹;
祁立波;
秦磊

Publication type:

Article

不同干燥方式对甘薯叶片水分迁移、微观结构、色泽及复水性能影响的比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 90, doi. 10.7506/spkx1002-6630-20190528-337

By:

季蕾蕾;
木泰华;
孙红男

Publication type:

Article

新《食品安全法实施条例》评述.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 336, doi. 10.7506/spkx1002-6630-20191202-015

By:

何晖;
郭富朝;
郭泽颖

Publication type:

Article

人造肉分类与命名分析及规范建议.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 310, doi. 10.7506/spkx1002-6630-20200331-443

By:

王守伟;
李石磊;
李莹莹;
李素;
张顺亮

Publication type:

Article

鼠尾草酸通过激活AMPK降低游离脂肪酸诱导的HepG2细胞脂肪积累.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 171, doi. 10.7506/spkx1002-6630-20190602-002

By:

程静;
刘莹;
刘垚杰;
赵江;
吉洋琳;
刘东;
王浩

Publication type:

Article

植物精油及其成分对病原微生物抗菌机理的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 285, doi. 10.7506/spkx1002-6630-20190603-018

By:

萨仁高娃;
胡文忠;
冯可;
修志龙;
姜爱丽;
老莹;
李元政;
龙娅;
管玉格;
姬亚茹;
杨晓哲

Publication type:

Article

柱状茭白真空预冷热质传递分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 50, doi. 10.7506/spkx1002-6630-20190507-054

By:

王宁;
阚安康;
黄孜沛;
陆家希;
潘雨芹

Publication type:

Article