Works matching IS 1002-6630 AND VI 41 AND IP 2 AND DT 2020

Results: 45

超声-微波法合成亚油酸β-谷甾醇酯.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 291, doi. 10.7506/spkx1002-6630-20181227-304

By:

袁传勋;
张雪茹;
徐云;
郭玉华;
金日生

Publication type:

Article

大豆7S、11S蛋白的结构与热致凝胶特性的分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 58, doi. 10.7506/spkx1002-6630-20190121-243

By:

冯芳;
刘文豪;
陈志刚

Publication type:

Article

Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 148, doi. 10.7506/spkx1002-6630-20180903-022

By:

SHEN Jingyun;
ZHANG Boqin;
DUAN Changqing;
YAN Guoliang

Publication type:

Article

乙醇降解菌种的筛选及其发酵乳产品解酒功效评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 107, doi. 10.7506/spkx1002-6630-20190629-400

By:

刘威良;
毛瑞霞;
王雪峰;
姬昱;
赵存朝;
魏光强;
黄艾祥

Publication type:

Article

具抗氧化功能益生菌菌株筛选及其对丙烯酰胺诱导肠上皮细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 173, doi. 10.7506/spkx1002-6630-20181120-225

By:

李桐;
吴思琪;
曹鑫;
宋静颐;
张红星;
谢远红;
金君华

Publication type:

Article

Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al<sup>3+</sup> -Based Fluorescence Enhancement.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 306, doi. 10.7506/spkx1002-6630-20190625-316

By:

LIU Lanxiang;
YI Guandong;
LI Kai;
MA Jinju;
XU Juan;
SUN Yanlin;
ZHANG Hong

Publication type:

Article

不同载体固定化蒙氏肠球菌发酵蛋壳制备乳酸钙.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 80, doi. 10.7506/spkx1002-6630-20190630-421

By:

赵静丽;
刘远远;
马美湖

Publication type:

Article

基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 267, doi. 10.7506/spkx1002-6630-20181228-330

By:

毛莹;
帅晓艳;
王惠玲;
周兰;
李佳;
李漫;
杨宁;
何静仁

Publication type:

Article

基于稳定同位素和矿质元素的中华绒螯蟹产地鉴别潜力评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 298, doi. 10.7506/spkx1002-6630-20190109-108

By:

骆仁军;
姜涛;
陈修报;
薛竣仁;
刘洪波;
杨健

Publication type:

Article

大豆球蛋白-花青素Pickering乳液性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20190109-101

By:

鞠梦楠;
祝钢;
陈红宇;
兰天;
董亚博;
温家煜;
江连洲;
隋晓楠

Publication type:

Article

郫县豆瓣挥发性物质变化规律及特征香气物质形成机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 259, doi. 10.7506/spkx1002-6630-20190104-050

By:

林洪斌;
毕小朋;
方佳兴;
刘燕;
刘平;
丁文武;
车振明;
何强

Publication type:

Article

面向规模化应用的竹荪多糖液态深层发酵工艺优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 181, doi. 10.7506/spkx1002-6630-20181101-014

By:

冯杰;
冯娜;
刘艳芳;
唐庆九;
周帅;
刘方;
张劲松;
杨焱

Publication type:

Article

布氏乳杆菌产γ-氨基丁酸发酵条件的优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 87, doi. 10.7506/spkx1002-6630-20181218-210

By:

司阔林;
徐捐捐;
岳田利;
袁亚宏;
郭春锋

Publication type:

Article

原味沙拉酱的营养评价与关键风味成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 253, doi. 10.7506/spkx1002-6630-20190305-055

By:

张彩霞;
奚印慈;
柳泽琢也;
周纷;
尹明雨;
牛琛;
王锡昌

Publication type:

Article

代谢工程改造大肠杆菌合成反式-4-羟基-L-脯氨酸.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 202, doi. 10.7506/spkx1002-6630-20181105-056

By:

李强;
韩亚昆;
蒋帅;
张悦;
吴鹤云;
徐庆阳;
谢希贤

Publication type:

Article

敲除ptsG基因及共表达透明颤菌血红蛋白提高大肠杆菌SHMT产量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 119, doi. 10.7506/spkx1002-6630-20181114-165

By:

韩琴;
徐新星;
王儒昕;
李鑫;
闫达中;
吴菁;
刘军

Publication type:

Article

产β-D-半乳糖苷酶马克斯克鲁维酵母的分离鉴定及其产酶特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 158, doi. 10.7506/spkx1002-6630-20181120-226

By:

郑义;
张健;
曹永强;
赵笑;
余志坚;
陈超;
杨贞耐

Publication type:

Article

传统大豆发酵食品中纳豆芽孢杆菌的分离及纳豆发酵.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 208, doi. 10.7506/spkx1002-6630-20181116-186.

By:

刘彦敏;
沈璐;
王康;
严金平;
伊日布斯

Publication type:

Article

乳酸菌抑制N-亚硝胺形成的机理探究及应用效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 141, doi. 10.7506/spkx1002-6630-20181202-014

By:

李秀明;
刘静静;
闫利娟;
杨华;
王洋;
马俪珍

Publication type:

Article

蓝靛果多糖功能特性、结构及抗糖基化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 8, doi. 10.7506/spkx1002-6630-20190105-069

By:

徐雅琴;
刘柠月;
李大龙;
,任耀宇;
董晓彤;
,杨昱;
,王丽波

Publication type:

Article

焦磷酸钠对氧化猪肉肌原纤维蛋白的谷氨酰胺转移酶交联反应及凝胶性能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 15, doi. 10.7506/spkx1002-6630-20190312-151

By:

孙悦;
耿晓茜;
张月姝;
王石;
石蕊;
赵虹霏;
李春强

Publication type:

Article

接种不同嗜杀特性的酿酒酵母对赤霞珠发酵中酵母多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 166, doi. 10.7506/spkx1002-6630-20190109-100

By:

孙悦;
张方方;
褚遂兴;
李佳幸;
邵帅;
张军翔

Publication type:

Article

马铃薯粉对面包烘焙特性与风味化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 223, doi. 10.7506/spkx1002-6630-20190225-177

By:

孟宁;
孙莹;
刘明;
张培茵;
刘艳香;
谭斌

Publication type:

Article

酸性条件下根皮苷对低酯果胶流变特性、抗氧化活性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 43, doi. 10.7506/spkx1002-6630-20190128-356

By:

张舒翼;
丑述睿;
崔惠军;
王撼辰;
刘璇;
李斌

Publication type:

Article

体外结肠发酵对青稞膳食纤维中酚类化合物的含量及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 94, doi. 10.7506/spkx1002-6630-20181207-098

By:

邹青飞;
杨士花;
李永强;
黄勇桦;
黄佳琦;
李晴;
李梓毓;
黄艾祥

Publication type:

Article

发酵条件对植物乳杆菌叶酸合成的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 114, doi. 10.7506/spkx1002-6630-20181229-356

By:

李强坤;
柳陈坚;
罗义勇;
杨恩;
李晓然

Publication type:

Article

热预处理对蓝蛤酶解及酶解液呈味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 133, doi. 10.7506/spkx1002-6630-20181206-086

By:

李学鹏;
刘晏玮;
谢晓霞;
朱文慧;
励建荣;
张玉玉;
李婷婷;
于建洋;
牟伟丽

Publication type:

Article

食盐添加量对哈尔滨风干肠脂质和蛋白氧化及挥发性化合物形成的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 29, doi. 10.7506/spkx1002-6630-20190203-020

By:

温荣欣;
扈莹莹;
殷小钰;
王妍;
孔保华;
陈倩

Publication type:

Article

山楂叶多糖对发酵乳品质及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 73, doi. 10.7506/spkx1002-6630-20181213-159

By:

赵岩岩;
赵圣明;
李帅;
康壮丽;
王正荣;
朱明明;
赵璐;
马汉军;
何鸿举

Publication type:

Article

椒麻鸡赋味汤料制备中主要基料对香气品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 230, doi. 10.7506/spkx1002-6630-20190126-335

By:

耿秋月;
田洪磊;
詹萍;
王鹏;
席嘉佩;
姬云云;
王永晓

Publication type:

Article

变性淀粉对肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 22, doi. 10.7506/spkx1002-6630-20190227-209

By:

吴香;
李新福;
李聪;
杨婷;
周辉;
杜先锋;
徐宝才

Publication type:

Article

煮制工艺对中国对虾品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 276, doi. 10.7506/spkx1002-6630-20190605-041

By:

顾赛麒;
戴王力;
鲍嵘斌;
陈园;
周绪霞;
丁玉庭

Publication type:

Article

柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 50, doi. 10.7506/spkx1002-6630-20180920-213

By:

周显青;
张鹏举;
张玉荣;
彭超

Publication type:

Article

黑果腺肋花楸花色苷与果胶的结合作用对其稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 65, doi. 10.7506/spkx1002-6630-20190125-329

By:

魏婧琦;
李冬男;
孟宪军

Publication type:

Article

烤制热加工对玉米粉中玉米黄素含量的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 284, doi. 10.7506/spkx1002-6630-20181227-321

By:

王娇娇;
郑明珠;
刘美宏;
谢佳函;
吴熙;
靳智博;
刘回民;
刘景圣

Publication type:

Article

TSP与SPH复合物对面团特性及面条品质的影响机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 37, doi. 10.7506/spkx1002-6630-20190306-063

By:

张莹莹;
郭兴凤;
王瑞红;
石长硕;
任聪

Publication type:

Article

四川浓香型大曲生产中酵母菌、芽孢杆菌与工艺指标的关联性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 196, doi. 10.7506/spkx1002-6630-20181217-179

By:

向慧平;
林宜锦;
关统伟;
张家旭;
尚红光;
赵小林;
焦士蓉;
冯栩;
杨阳

Publication type:

Article

新老窖池黄水的差异性及静置培养对其影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 215, doi. 10.7506/spkx1002-6630-20190531-382

By:

张会敏;
孟雅静;
王艳丽;
李安军;
刘国英;
袁志强;
张严;
邢新会

Publication type:

Article

高效液相双柱法测定油脂中的甘油三酯氧化聚合物.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 321, doi. 10.7506/spkx1002-6630-20190311-140

By:

邓琪;
袁仲安;
黄雪松

Publication type:

Article

酸-冷交互胁迫对保护冷冻干燥发酵乳杆菌活性的作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 101, doi. 10.7506/spkx1002-6630-20181228-343

By:

杨婕;
郭金凤;
李宝坤;
卢士玲;
王庆玲;
董娟;
蒋彩虹;
姬华;
王腾斌

Publication type:

Article

不同地域特色熏鸡非盐呈味物质比较分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 238, doi. 10.7506/spkx1002-6630-20190105-070

By:

刘登勇;
赵志南;
吴金城;
邹玉峰;
屈文娜;
李妍

Publication type:

Article

酱香型白酒机械化酿造不同轮次堆积发酵细菌菌群结构多样性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 188, doi. 10.7506/spkx1002-6630-20181218-202

By:

王欢;
席德州;
黄永光;
曹文涛;
尤小龙;
程平言;
胡峰

Publication type:

Article

基于 HS-SPME/GC×GC-TOFMS/OAV 不同栗香特征绿茶关键香气组分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 244, doi. 10.7506/spkx1002-6630-20190126-337

By:

张铭铭;
尹洪旭;
邓余良;
姚月凤;
江用文;
滑金杰;
袁海波;
杨艳芹

Publication type:

Article

利用 Illumina MiSeq 测序分析手筑茯砖茶发酵及干燥阶段真菌群落多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 126, doi. 10.7506/spkx1002-6630-20181104-041

By:

陈梦娟;
蒋立文;
徐元昊;
周红丽;
周辉

Publication type:

Article

基于改进光谱角制图算法的乳粉安全非定向筛查新方法.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 315, doi. 10.7506/spkx1002-6630-20190625-313

By:

宗婧;
黄志轩;
陈晓宇;
陈达

Publication type:

Article