Works in Shipin Kexue/ Food Science, 2020, Vol 41, Issue 22

Results: 45

PRIME HLB固相萃取-超高效液相色谱-串联质谱法测定蜂产品中10 种头孢类药物的残留量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 330, doi. 10.7506/spkx1002-6630-20190717-224

By:

章豪;
吴银良;
张宜文;
陈国;
江潇潇

Publication type:

Article

基于特异性适配体封盖介孔纳米材料的 T-2毒素快速检测技术.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 324, doi. 10.7506/spkx1002-6630-20190714-182

By:

徐群博;
谭红霞;
马良

Publication type:

Article

基于高光谱成像技术的进口冰鲜牛肉新鲜度指标检测.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 315, doi. 10.7506/spkx1002-6630-20191005-002

By:

孙宗保;
梁黎明;
闫晓静;
邹小波;
王天真;
刘小裕;
李君奎

Publication type:

Article

磁性三维还原石墨烯的制备及其在电化学免疫检测牛乳中结核杆菌H37Ra的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 308, doi. 10.7506/spkx1002-6630-20200508-078

By:

刘希雅;
田春妹;
郑鹭飞;
钟平胜;
张馨方;
任佳丽

Publication type:

Article

基于适配体杂交链式反应检测郫县豆瓣中黄曲霉毒素B1.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 301, doi. 10.7506/spkx1002-6630-20190903-037

By:

黄玉坤;
璇, 陶;
坤, 邵;
冲, 王;
王力均;
车振明;
陈祥贵

Publication type:

Article

气相色谱-串联质谱法测定婴幼儿配方奶粉中氯丙醇酯和缩水甘油酯.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 295, doi. 10.7506/spkx1002-6630-20200218-185

By:

林丽珊;
傅武胜;
张一可;
高博;
蓝丽华;
庞杰

Publication type:

Article

利用低场核磁共振及成像技术鉴别注水肉糜.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 289, doi. 10.7506/spkx1002-6630-20190709-129

By:

盖圣美;
游佳伟;
张雪娇;
张中会;
刘登勇

Publication type:

Article

鸡蛋豆腐配方及质构特点微观分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 279, doi. 10.7506/spkx1002-6630-20191021-223

By:

郭萌;
何川;
翟雯怡;
郭慧园;
吕莹;
仝其根

Publication type:

Article

基于GC-O、OAV和S型曲线法研究西梅特征香气.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 271, doi. 10.7506/spkx1002-6630-20191008-046

By:

张翼鹏;
廖头根;
何邦华;
牛云蔚;
朱建才;
王明锋

Publication type:

Article

干燥方式对沙枣花品质和挥发性风味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 265, doi. 10.7506/spkx1002-6630-20191110-10

By:

赵金梅;
孙蕊;
巩丽莉;
龚钰雯;
焦扬;
李彩霞;
颉引引;
后爱林

Publication type:

Article

绵羊乳脂肪酸组成分析与评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 260, doi. 10.7506/spkx1002-6630-20191024-257

By:

王海燕;
葛武鹏;
马筱怡;
宋宇轩;
赵丽丽;
张艳;
王雨馨

Publication type:

Article

不同季节凌云白毫绿茶的香气成分差异分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 252, doi. 10.7506/spkx1002-6630-20191020-206

By:

田甜;
韦锦坚;
文金华;
曾祥林

Publication type:

Article

不同品种莲藕水煮风味物质比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 245, doi. 10.7506/spkx1002-6630-20191104-037

By:

韩丽娟;
黄楚雄;
李洁;
严守雷;
刘义满

Publication type:

Article

全二维气相色谱-质谱法对鱼露发酵过程中挥发性风味成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 238, doi. 10.7506/spkx1002-6630-20191016-155

By:

陈丽丽;
白春清;
袁美兰;
江勇;
赵利

Publication type:

Article

不同酒龄传统绍兴黄酒的特征风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 231, doi. 10.7506/spkx1002-6630-20191021-214

By:

赵培城;
蔡际豪;
顾赛麒;
钱斌;
王兰;
吕飞;
丁玉庭

Publication type:

Article

荞麦蜜中挥发性成分测定及其与成熟度的相关性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 222, doi. 10.7506/spkx1002-6630-20190927-328

By:

王桃红;
张少博;
张会敏;
赵光跃;
李学民;
魏玉海;
崔宗岩

Publication type:

Article

疏穗处理对‘赤霞珠’葡萄果皮类黄酮物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 215, doi. 10.7506/spkx1002-6630-20191010-077

By:

曾桂花;
高飞飞;
高邦牢;
惠竹梅;
张振文

Publication type:

Article

UPLC-MS/MS研究36 个梨品种成熟果实中的特征性多酚和三萜酸类物质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 206, doi. 10.7506/spkx1002-6630-20200423-301

By:

孙莉琼;
郝雯菁;
唐晓清;
王康才;
张绍铃

Publication type:

Article

凤香型酒醅微生物群落演替及其与理化指标的相关性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 200, doi. 10.7506/spkx1002-6630-20190910-126

By:

陈雪;
张永利;
闫宗科;
孟勤燕;
齐欢;
李浩浩;
贾智勇

Publication type:

Article

盐度对郫县豆瓣甜瓣子发酵过程中微生物及产品品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 193, doi. 10.7506/spkx1002-6630-20190902-019

By:

李雄波;
李恒;
邓维琴;
张其圣;
陈相杰;
范智义;
李洁芝;
陈功

Publication type:

Article

茅台镇酱香白酒不同轮次主酿区可培养霉菌种群结构多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 184, doi. 10.7506/spkx1002-6630-20190918-226

By:

朱治宇;
黄永光

Publication type:

Article

发酵型青腐乳菌群结构与风味物质及其相关性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 177, doi. 10.7506/spkx1002-6630-20190929-360

By:

孙娜;
张雅婷;
于寒松;
朱先明;
朱世杰;
周树辉;
任大勇

Publication type:

Article

郫县豆瓣智能后发酵工艺优化及品质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 166, doi. 10.7506/spkx1002-6630-20190906-086

By:

刘平;
王雪梅;
向琴;
孙文佳;
李亚隆;
李佳釔;
陈志伟;
车振明

Publication type:

Article

腌制臭鸡蛋中微生物多样性分析及关键物质含量测定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 158, doi. 10.7506/spkx1002-6630-20190927-329

By:

陈伟;
李杨;
谷新晰;
谈苏慧;
卢海强

Publication type:

Article

驼乳蛋白α-淀粉酶抑制活性肽的制备与鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 148, doi. 10.7506/spkx1002-6630-20190926-319

By:

苏娜;
伊丽;
吉日木图

Publication type:

Article

Nisin、ɛ-聚赖氨酸、pH值对虾源枯草芽孢杆菌生长/非生长界面模型构建与评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 140, doi. 10.7506/spkx1002-6630-20190916-182

By:

郭全友;
刘玲;
李保国;
杨絮;
姜朝军

Publication type:

Article

高效降解柠檬酸酵母菌的筛选鉴定及其在红树莓果汁中降酸特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 133, doi. 10.7506/spkx1002-6630-20191008-024

By:

陈思睿;
唐琳琳;
冯建文;
孙丽娜;
王金玲

Publication type:

Article

大肠杆菌O157:H7在不锈钢表面生物膜形成能力及其与菌株的特性关系.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 127, doi. 10.7506/spkx1002-6630-20190912-154

By:

吴丽娜;
董鹏程;
张一敏;
毛衍伟;
梁荣蓉;
杨啸吟;
朱立贤;
罗欣

Publication type:

Article

植物乳杆菌还原形成不同粒径纳米硒的培养条件及其生物活性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 119, doi. 10.7506/spkx1002-6630-20191013-098

By:

张羽竹;
王冰宜;
曾梓敖;
徐若芸;
李军;
樊明涛;
魏新元

Publication type:

Article

干酪用乳酸菌的特性比较及新鲜干酪的制作.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 112, doi. 10.7506/spkx1002-6630-20191010-074

By:

陈森怡;
刘振民;
焦晶凯;
庞佳坤;
余意

Publication type:

Article

解淀粉芽孢杆菌GSBa-1凝乳酶对切达干酪成熟过程中蛋白水解及生物活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 103, doi. 10.7506/spkx1002-6630-20190911-145

By:

赵笑;
蔡淼;
杨智杰;
罗天淇;
陈超;
曹永强;
杨贞耐

Publication type:

Article

不同乳酸菌对液态发酵米醋总酸及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 97, doi. 10.7506/spkx1002-6630-20191011-083

By:

邓永建;
陆震鸣;
张晓娟;
柴丽娟;
李信;
余永建;
李华钟;
史劲松;
许正宏

Publication type:

Article

牛至细胞悬浮培养合成多酚及黑曲霉诱导子的促进作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 88, doi. 10.7506/spkx1002-6630-20190918-229

By:

李燕平;
刘媛;
王小强;
沈倍韵;
周香菊;
赵文佳;
陈继光;
尹忠平

Publication type:

Article

白假丝酵母环核苷酸磷酸二酯酶2的异源表达、纯化与酶学特性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 82, doi. 10.7506/spkx1002-6630-20191012-092

By:

李赤霞;
陈滢;
张萌;
陈玉娟;
田元元;
王友升

Publication type:

Article

带皮发酵对‘金艳’猕猴桃果醋品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 74, doi. 10.7506/spkx1002-6630-20190917-218

By:

钟武;
王腾腾;
张娜威;
龚丽娟;
余策;
李二虎

Publication type:

Article

黄秋葵发酵酒渣果胶多糖的流变学性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 64, doi. 10.7506/spkx1002-6630-20190916-180

By:

陈发河;
周彦强;
吴光斌

Publication type:

Article

酶法合成亚麻酸磷脂的结构特性及抗氧化性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 57, doi. 10.7506/spkx1002-6630-20190901-001

By:

肖志刚;
杨国强;
杨庆余;
王丽爽;
张雪萍;
郭世龙;
李哲;
杨舒

Publication type:

Article

蒸汽热烫预处理对光核桃粉粉体特性、功能因子溶出量及滋味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 49, doi. 10.7506/spkx1002-6630-20190916-190

By:

吕健;
左力旭;
毕金峰;
钟政昌;
郭崇婷;
李旋

Publication type:

Article

辛烯基琥珀酸小米淀粉酯稳定Pickering乳液.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 42, doi. 10.7506/spkx1002-6630-20190925-312

By:

陆兰芳;
杨鹏;
王展;
沈汪洋;
于博

Publication type:

Article

pH值偏移处理对油莎豆蛋白结构及乳化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 34, doi. 10.7506/spkx1002-6630-20191014-113

By:

王琳;
周国卫;
于志超;
孟洛冰;
王玉莹;
张安琪;
王喜波;
江连洲

Publication type:

Article

果胶、BSA及壳寡糖相互作用及对BSA 负载效果的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 28, doi. 10.7506/spkx1002-6630-20190927-330

By:

范丽萍;
张立彦;
陈列欢

Publication type:

Article

γ-聚谷氨酸对冻藏面团及馒头品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 22, doi. 10.7506/spkx1002-6630-20190908-105

By:

谢新华;
毋修远;
仵军红;
沈玥;
王娜;
张蓓;
徐丽娜

Publication type:

Article

pH值处理对黑豆分离蛋白结构、流变特性及乳化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 15, doi. 10.7506/spkx1002-6630-20190906-080

By:

曾琪;
胡淼;
王欢;
钟明明;
齐宝坤;
江连洲

Publication type:

Article

鹅骨胶原蛋白钙螯合肽的分离纯化及结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 8, doi. 10.7506/spkx1002-6630-20200201-004

By:

周名洋;
何雨欣;
孙杨赢;
潘道东;
曹锦轩

Publication type:

Article

没食子酸诱导肌原纤维蛋白巯基含量和表面疏水性变化对蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20190829-323

By:

贾娜;
林世文;
王乐田;
刘登勇

Publication type:

Article