Works matching IS 1002-6630 AND VI 41 AND IP 15 AND DT 2020

Results: 46

单甘酯和豆甾醇混合物固化葵花籽油的规律.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 22, doi. 10.7506/spkx1002-6630-20190805-056

By:

蒋兆景;
刘忠博;
马汉军;
刘本国

Publication type:

Article

高速逆流色谱分离纯化桑葚花色苷及其抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 96, doi. 10.7506/spkx1002-6630-20190715-193

By:

薛宏坤;
李鹏程;
钟雪;
刘成海;
李倩

Publication type:

Article

miRNA与电离辐射防护功能食品研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 295, doi. 10.7506/spkx1002-6630-20200301-001

By:

鲁吉珂;
陈培;
曹娜娜;
陈晨;
伊娟娟;
郝利民

Publication type:

Article

益生菌对溃疡性结肠炎影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 301, doi. 10.7506/spkx1002-6630-20190720-259

By:

史佳鹭;
闫芬芬;
李慧臻;
焦雯姝;
关嘉琦;
宋月;
霍贵成

Publication type:

Article

光电杀菌技术在鲜切果蔬保鲜中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 309, doi. 10.7506/spkx1002-6630-20190627-359

By:

张艳慧;
胡文忠;
刘程惠;
陈晨;
高红豆;
孙小渊;
张晓芳;
冯可

Publication type:

Article

淀粉-脂质/脂肪酸复合物研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 338, doi. 10.7506/spkx1002-6630-20190729-398

By:

赵小云;
黄琪琳;
张宾佳;
曾令军;
张甲奇;
文兴

Publication type:

Article

姜黄素及其代谢修饰产物对PC12细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 208, doi. 10.7506/spkx1002-6630-20191014-109

By:

李浩铭;
黄永杰;
王永丽;
李大鹏;
李锋

Publication type:

Article

淀粉基食品微胶囊递送体系的构建及其控释特性研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 329, doi. 10.7506/spkx1002-6630-20190722-288

By:

王百龙;
袁红飞;
林雄;
孙思薇;
郭泽镔

Publication type:

Article

复合相变蓄冷材料的制备及对香菇贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 238, doi. 10.7506/spkx1002-6630-20200302-029

By:

孔琪;
穆宏磊;
韩延超;
吴伟杰;
房祥军;
刘瑞玲;
陈杭君;
郜海燕

Publication type:

Article

香芹酚-酪蛋白纳米颗粒制备及其对枇杷果实炭疽病的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 282, doi. 10.7506/spkx1002-6630-20190625-312

By:

花春阳;
李卓烨;
金鹏;
覃定奎;
杜琪珍

Publication type:

Article

二氢杨梅素-Ag+ 纳米乳液的制备及其对金黄色葡萄球菌抑制性能与机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 48, doi. 10.7506/spkx1002-6630-20190725-338

By:

丁利君;
黄梓浩;
刘丹

Publication type:

Article

肌肉蛋白与挥发性风味物质的相互作用机制及影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 288, doi. 10.7506/spkx1002-6630-20190815-158

By:

殷小钰;
刘昊天;
邹汶蓉;
孔保华;
陈倩

Publication type:

Article

超声作用下虎乳灵芝多糖-硒纳米粒子的非酶糖基化抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 134, doi. 10.7506/spkx1002-6630-20190725-337

By:

肖益东;
蔡文斐;
郑赵敏;
马会雨;
黄琪琳

Publication type:

Article

不同解冻方法对鹅腿肉理化特性和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 256, doi. 10.7506/spkx1002-6630-20191018-196

By:

刘磊;
夏强;
曹锦轩;
何俊;
潘道东;
汤晓艳;
王颖

Publication type:

Article

植物糖原负载提高姜黄素的稳定性和生物活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 39, doi. 10.7506/spkx1002-6630-20190703-036

By:

韩兴曼;
樊金玲;
王攀;
朱文学;
任国艳

Publication type:

Article

树莓果浆微波泡沫干燥过程能量吸收与利用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 124, doi. 10.7506/spkx1002-6630-20190730-406

By:

秦庆雨;
郑先哲;
王磊;
朱勇;
刘辉;
张友朋;
徐浩

Publication type:

Article

鲟鱼硫酸软骨素对结直肠癌患病小鼠肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 216, doi. 10.7506/spkx1002-6630-20200209-065

By:

武瑞赟;
马俪珍;
李平兰

Publication type:

Article

空化射流促糖基化对大豆蛋白结构与功能性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 171, doi. 10.7506/spkx1002-6630-20190711-169

By:

孟凡迪;
白银;
王中江;
江连洲;
李杨;
李良

Publication type:

Article

干燥方式对绿茶栗香的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 115, doi. 10.7506/spkx1002-6630-20190725-335

By:

张铭铭;
江用文;
滑金杰;
王近近;
袁海波;
杨艳芹

Publication type:

Article

足火热传递方式对工夫红茶品质成分及色泽、滋味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 148, doi. 10.7506/spkx1002-6630-20190626-349

By:

王华杰;
滑金杰;
江用文;
王近近;
袁海波

Publication type:

Article

脉动压力技术对卤蛋腌制效率和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 164, doi. 10.7506/spkx1002-6630-20191117-194

By:

袁诺;
张清;
白洁;
肖红伟;
高阳;
金杨;
郭宏;
赵金红

Publication type:

Article

干燥方式对酸枣果肉活性物质及抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 140, doi. 10.7506/spkx1002-6630-20190701-012

By:

杜晨晖;
解玉军;
申晨曦;
裴香萍;
闫艳

Publication type:

Article

低氧高二氧化碳贮藏环境对马铃薯品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 275, doi. 10.7506/spkx1002-6630-20190625-307

By:

田甲春;
田世龙;
李守强;
葛霞;
李梅;
程建新;
张辉元

Publication type:

Article

高静水压加工对果蔬酚类化合物的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 323, doi. 10.7506/spkx1002-6630-20191009-051

By:

闫慧明;
李苇舟;
李富华;
赵吉春;
明建

Publication type:

Article

外源乙烯和1-甲基环丙烯对‘圣心’芒果采后物性和香气特征的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 231, doi. 10.7506/spkx1002-6630-20200324-357

By:

梁敏华;
邓鸿铃;
梁瑞进;
杨震峰;
苏新国

Publication type:

Article

枸杞多糖联合顺铂对人肺腺癌细胞A549 氧化损伤及凋亡的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 194, doi. 10.7506/spkx1002-6630-20190714-185

By:

韩何丹;
韩照玉;
杜月梅;
刘云帆;
李艾琳;
高丽萍

Publication type:

Article

不同添加物对鲢鱼鱼糜及鱼糜制品介电特性及水分迁移率的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 54, doi. 10.7506/spkx1002-6630-20190727-364

By:

李双;
李锋;
焦阳

Publication type:

Article

不同饲养方式对牦牛瘤胃微生物区系及肌肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 79, doi. 10.7506/spkx1002-6630-20190729-401

By:

谭子璇;
柏雪;
罗璠;
郭琼;
刘欣宇;
冉黎;
高彦华

Publication type:

Article

包装充氧量对无水活运花鲈鳃组织结构及相关酶活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 269, doi. 10.7506/spkx1002-6630-20190129-380

By:

张玉晗;
谢晶

Publication type:

Article

基于红外辐射处理的米糠多糖组分、提取率及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 158, doi. 10.7506/spkx1002-6630-20190805-057

By:

严薇;
邓丽莎;
王燕;
刘强;
刘兵;
陶婷婷;
刘珏;
丁超

Publication type:

Article

超声辅助渗透处理对热风干燥及真空冷冻干燥黄桃片品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 177, doi. 10.7506/spkx1002-6630-20190730-403

By:

宋悦;
金鑫;
毕金峰;
吕健;
李旋;
李潇

Publication type:

Article

酪蛋白和工艺对再制稀奶油稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 1, doi. 10.7506/spkx1002-6630-20190805-055

By:

李扬;
李妍;
王筠钠;
张列兵

Publication type:

Article

乙烯利复合包装材料对香蕉后熟品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 262, doi. 10.7506/spkx1002-6630-20191023-246

By:

陈亚婷;
韩祥稳;
周游;
曹崇江

Publication type:

Article

滚揉腌制对牛肉盐水火腿品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 72, doi. 10.7506/spkx1002-6630-20190627-365

By:

赵改名;
银峰;
祝超智;
焦阳阳;
李珊珊;
李佳麒;
王可;
祝远魁

Publication type:

Article

采后乙烯利处理对库尔勒香梨蜡质组分的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 247, doi. 10.7506/spkx1002-6630-20190729-402

By:

毛惠娟;
月, 王;
杨晚婷;
陈国刚;
英, 江

Publication type:

Article

‘塔罗科’血橙成熟过程中花色苷积累及其与糖酸含量相关性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 105, doi. 10.7506/spkx1002-6630-20190620-227

By:

喻最新;
王日葵;
贺明阳;
洪敏;
袁小淞;
王晶;
冯雨;
吴志刚

Publication type:

Article

自组装多肽水凝胶对百里香精油的控释作用、抑菌和抗氧化效果的延长作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 8, doi. 10.7506/spkx1002-6630-20190725-327

By:

赵梦倩;
张雅丹;
王迎香;
刘娜;
张楠;
简家钰;
张琳;
张继红

Publication type:

Article

基于主成分与聚类分析法的制备豆浆用大豆的品质指标综合评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 64, doi. 10.7506/spkx1002-6630-20190809-105

By:

李笑梅;
邢竺静;
赵廉诚;
石彦国;
陈璐;
闫怡宏;
张娜

Publication type:

Article

牦牛乳与荷斯坦牛乳硬质干酪的抗氧化特性比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 15, doi. 10.7506/spkx1002-6630-20190620-236

By:

杨静;
梁琪;
宋雪梅;
张炎

Publication type:

Article

甜茶叶多糖的表征、体外抗氧化活性与体内毒性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 201, doi. 10.7506/spkx1002-6630-20190511-114

By:

教小磐;
刘云

Publication type:

Article

酪蛋白体外消化过程中DPP-IV抑制活性的变化规律及其机制分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 186, doi. 10.7506/spkx1002-6630-20190723-306

By:

钱兢菁;
郑淋;
赵谋明

Publication type:

Article

反式肉桂醛对副溶血性弧菌毒力因子的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 88, doi. 10.7506/spkx1002-6630-20190730-422

By:

王硕;
邓海潮;
郭都;
庸琪瑶;
赵鹏瑜;
邓瑞莎;
石超;
夏效东

Publication type:

Article

2-羟丙基-β-环糊精/葡萄籽提取物包合物对羊肚腐败菌的抑制作用及保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 224, doi. 10.7506/spkx1002-6630-20190711-159

By:

钟媛媛;
李文慧;
卢士玲;
王庆玲;
冉丽丹;
董娟

Publication type:

Article

2-羟丙基-β-环糊精/葡萄籽提取物包合物对羊肚腐败菌的抑制作用及保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 224, doi. 10.7506/spkx1002-6630-20190711-159

By:

钟媛媛;
李文慧;
卢士玲;
王庆玲;
冉丽丹;
董娟

Publication type:

Article

石竹烯对热杀索丝菌的抑菌机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 31, doi. 10.7506/spkx1002-6630-20190725-334

By:

舒慧珍;
唐志凌;
韩薇;
陈海明;
陈卫军;
胡月英;
陈文学

Publication type:

Article

不饱和脂肪酸对酿酒酵母生长及产香特性影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 314, doi. 10.7506/spkx1002-6630-20190729-397

By:

刘沛通;
郑晓卫;
段长青;
陈博;
燕国梁

Publication type:

Article