Works in Shipin Kexue/ Food Science, 2020, Vol 41, Issue 6

Results: 44

不同酸价米糠毛油碱炼脱酸过程甘油酯组成及 3-氯丙醇酯和缩水甘油酯含量的变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 25, doi. 10.7506/spkx1002-6630-20190218-094

By:

刘玉兰;
李泽泽;
陈文彦;
张家枫;
马宇翔

Publication type:

Article

副干酪乳杆菌SMN-LBK在乙醇胁迫下的转录组分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 116, doi. 10.7506/spkx1002-6630-20190303-015

By:

郭金凤;
杨婕;
李宝坤;
金丹;
黎旭;
卢士玲;
王庆玲;
姬华;
董娟;
李应彪;
蒋彩虹

Publication type:

Article

枫香拟茎点霉B3生物转化花生废弃物合成白藜芦醇.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 170, doi. 10.7506/spkx1002-6630-20190203-014

By:

刘连红;
陈飞;
管永祥;
仇美华;
张丽;
戴传超

Publication type:

Article

高效液相色谱-串联质谱法同步检测大麦产品中唑啉草酯、炔草酯及解毒喹的残留量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 292, doi. 10.7506/spkx1002-6630-20181106-066

By:

韩何丹;
佘永新;
贺永娟;
何亚荟;
王猛强;
王淼;
王珊珊;
郑鹭飞;
曹振;
邵华;
金茂俊;
金芬;
王静;
高丽萍

Publication type:

Article

广谱抑菌乳酸菌的筛选及其细菌素相关基因分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 101, doi. 10.7506/spkx1002-6630-20190209-035

By:

刘树昕;
吴爱娟;
甄妮;
孙洁;
黄苓;
曾志丹;
曾小群;
潘道东

Publication type:

Article

盐胁迫促进鼠李糖乳杆菌富硒的效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 179, doi. 10.7506/spkx1002-6630-20190221-129

By:

颖;
邬淑芳;
杨芙莲;
余海霞;
贺佳璇

Publication type:

Article

酸化速率对大豆蛋白凝胶结构的调控.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 31, doi. 10.7506/spkx1002-6630-20190420-271

By:

李倩如;
熊瑶;
林嘉诺;
叶倩;
缪松;
张龙涛;
郑宝东

Publication type:

Article

葡萄糖氧化酶在无孢黑曲霉中的重组表达及酶学性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 79, doi. 10.7506/spkx1002-6630-20181229-362

By:

林晓彤;
潘力;
罗时渝;
王斌

Publication type:

Article

福州3 个鲜食橄榄品种（系）的果实品质特征与香气组分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 231, doi. 10.7506/spkx1002-6630-20190419-255

By:

赖瑞联;
冯新;
陈瑾;
陈义挺;
吴如健

Publication type:

Article

超声-闪式联合法制备蓝莓花色苷提取物及其体内外抗肿瘤活性评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 259, doi. 10.7506/spkx1002-6630-20190411-159

By:

薛宏坤;
谭佳琪;
刘成海;
刘钗

Publication type:

Article

平贝母多糖铁配合物的合成、结构特征及抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 36, doi. 10.7506/spkx1002-6630-20190410-123

By:

张曼;
张宇;
徐少博;
赵宏;
王宇亮;
赵芷萌;
孟繁玲

Publication type:

Article

响应面法优化乳酸乳球菌KLDS4.0325 产叶酸的培养基成分及发酵条件.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 123, doi. 10.7506/spkx1002-6630-20190318-210

By:

焦雯姝;
关嘉琦;
史佳鹭;
李柏良;
陆婧婧;
闫芬芬;
李娜;
占萌;
霍贵成

Publication type:

Article

高压脉冲电场协同酶法辅助提取玫瑰精油工艺优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 270, doi. 10.7506/spkx1002-6630-20191104-042

By:

周亚军;
李圣桡;
王淑杰;
薛长美;
姚光明

Publication type:

Article

混合酵母发酵对刺葡萄酒香气成分气味活性的调整作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 72, doi. 10.7506/spkx1002-6630-20190127-349

By:

李爱华;
王凌云;
粟俊;
王倩倩;
张琳尉;
陶永胜

Publication type:

Article

烫煮后麻辣火锅底料汤底及食材中辣椒素类物质的迁移变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 304, doi. 10.7506/spkx1002-6630-20181228-335

By:

杨莉;
贾洪锋;
宋璐杉;
黄英;
张淼

Publication type:

Article

乳酸菌复配对红肠发酵中N-亚硝胺生成的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 131, doi. 10.7506/spkx1002-6630-20190308-105

By:

李秀明;
杨华;
王洋;
仇泓博;
吴晨燕;
熊凤娇;
刘静静;
马俪珍

Publication type:

Article

不同类型橡木桶陈酿对葡萄酒中挥发性硫化物的影.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 285, doi. 10.7506/spkx1002-6630-20190117-204

By:

叶冬青;
郑笑天;
李莹;
段长青;
刘延琳

Publication type:

Article

复合膜固定化酶提高米糠稳定性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 139, doi. 10.7506/spkx1002-6630-20190130-386

By:

于殿宇;
陈书曼;
王彤;
李丹;
张雪;
吴楠;
唐洪琳;
秦兰霞;
姚凯

Publication type:

Article

基于深度信念网络的近红外光谱鉴别莲子粉掺假.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 298, doi. 10.7506/spkx1002-6630-20190125-325

By:

胡仁伟;
俞玥;
倪明龙;
俞娇;
周俊伟;
朱诚;
李占明

Publication type:

Article

基于高光谱反透射图像的新疆冰糖心红富士水心鉴别.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 278, doi. 10.7506/spkx1002-6630-20181204-044

By:

郭俊先;
马永杰;
田海清;
黄华;
史勇;
周军

Publication type:

Article

新疆喀什地区维吾尔族婴幼儿肠道双歧杆菌遗传差异及益生特性分.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 93, doi. 10.7506/spkx1002-6630-20190217-083

By:

魏小晶;
周桓丞;
靳亚梅;
蔡静静;
倪永清;
张艳

Publication type:

Article

嗜热酸性生淀粉α-淀粉酶Gt-amy的C末端结构域功能及生淀粉结合位点分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 108, doi. 10.7506/spkx1002-6630-20190115-159

By:

曾静;
郭建军;
涂熠坤;
袁林

Publication type:

Article

基于16S rRNA技术分析α-乳白蛋白对大鼠肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 155, doi. 10.7506/spkx1002-6630-20181227-317

By:

李梦寒;
王志勇;
盛雪;
崔东影;
席恩泽;
汤梦琪;
张惠恺;
许晓曦;
马春丽

Publication type:

Article

油脂对油炸食品中反式脂肪酸含量的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 58, doi. 10.7506/spkx1002-6630-20190410-133

By:

郑艺;
何亚红;
何计国

Publication type:

Article

醇溶蛋白和麦谷蛋白配比对饼干品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 8, doi. 10.7506/spkx1002-6630-20181203-028

By:

杨涛;
王沛;
周琴;
王笑;
蔡剑;
黄梅;
戴廷波;
曹卫星;
姜东

Publication type:

Article

鸡蛋中卵白蛋白和溶菌酶相互作用对其结构和致敏性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 16, doi. 10.7506/spkx1002-6630-20190124-307

By:

汪吴晶;
佟平;
陈红兵;
高金燕

Publication type:

Article

添加马铃薯全粉对面条挥发性风味化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 239, doi. 10.7506/spkx1002-6630-20190412-162

By:

郑开迪;
梁杉;
张敏;
朱永;
李欣萍

Publication type:

Article

发酵罐结构对浙江玫瑰醋品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 184, doi. 10.7506/spkx1002-6630-20190129-377

By:

方冠宇;
穆晓静;
蒋予箭

Publication type:

Article

热改性莱阳芋头淀粉对乳液形成及稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 51, doi. 10.7506/spkx1002-6630-20190425-325

By:

张琳琳;
朱宇竹;
江杨;
董斌;
李大鹏;
李锋

Publication type:

Article

解淀粉芽孢杆菌mtnN基因对其生物合成 S-腺苷甲硫氨酸的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 193, doi. 10.7506/spkx1002-6630-20190124-316

By:

阮丽英;
温志友;
魏雪团

Publication type:

Article

丙二醛氧化修饰对白鲢肌原纤维蛋白结构性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20190411-143

By:

蒋祎人;
李涛;
刘友明;
熊善柏

Publication type:

Article

瑞士乳杆菌MB2-1源胞外多糖对10 种益生菌生长特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 163, doi. 10.7506/spkx1002-6630-20190811-124

By:

黄蓉;
张学亮;
韩烁;
周子文;
莫乔雅;
董明盛;
芮昕;
张秋勤;
陈晓红;
李伟

Publication type:

Article

不同发酵方式盐渍萝卜挥发性成分动态分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 146, doi. 10.7506/spkx1002-6630-20190414-186

By:

汪冬冬;
唐垚;
陈功;
李恒;
明建英;
蔡地烽;
王勇;
伍亚龙;
张其圣

Publication type:

Article

红树莓果酒发酵过程中功效成分、香气物质及体外降血糖功效的动态变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 222, doi. 10.7506/spkx1002-6630-20190408-062

By:

饶炎炎;
桑英;
唐琳琳;
陈思睿;
冯建文;
傅茂润;
刘亚敏;
王金玲

Publication type:

Article

基于稳定同位素与稀土元素指纹特征的大桃产地判别分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 322, doi. 10.7506/spkx1002-6630-20190414-183

By:

李安;
陈秋生;
赵杰;
潘立刚;
张强;
靳欣欣;
张少军;
钱训

Publication type:

Article

浓香型白酒发酵新老窖泥理化因子和原核微生物群落结构差异分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 207, doi. 10.7506/spkx1002-6630-20190226-190

By:

张会敏;
王艳丽;
孟雅静;
王银辉;
李安军;
王志强;
张治洲;
邢新会

Publication type:

Article

离子色谱电导法检测白酒、红酒、啤酒和多种黄酒中的6 种阳离子.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 310, doi. 10.7506/spkx1002-6630-20190414-187

By:

茅嘉田;
周晚晴;
Pavel N. NESTERENKO;
叶明立;
谢广发;
陈梅兰

Publication type:

Article

香螺肽脱色工艺及其抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 252, doi. 10.7506/spkx1002-6630-20190527-334

By:

张姗姗;
李晓彬;
张轩铭;
韩利文;
刘可春

Publication type:

Article

酸解法与酶解法调控右旋糖酐分子质量的比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 43, doi. 10.7506/spkx1002-6630-20190121-241

By:

黄瑞杰;
李媚;
廖安平;
蓝平;
钟磊;
覃琴;
蓝丽红;
王雪娇;
韦丽明;
甘兰芳

Publication type:

Article

Akkermansia muciniphila在肠道消化模拟系统中的变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 201, doi. 10.7506/spkx1002-6630-20190218-102

By:

王磊;
姚泓;
汤新;
吴希阳

Publication type:

Article

乳酸菌发酵米粉酸面团生化特性及其对馒头蒸制特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 64, doi. 10.7506/spkx1002-6630-20190217-085

By:

吴玉新;
陈佳芳;
马子琳;
武盟;
汤晓娟;
张宾乐;
郑建仙;
黄卫宁;
李宁

Publication type:

Article

乳酸菌和木糖葡萄球菌对产气荚膜梭菌抑制能力分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 86, doi. 10.7506/spkx1002-6630-20190123-302

By:

张欢;
李沛军;
田兴垒;
陈倩;
孔保华

Publication type:

Article

不同腐乳酱营养、功能及呈味氨基酸量化表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 246, doi. 10.7506/spkx1002-6630-20191015-138

By:

张建萍;
解春芝

Publication type:

Article

康砖茶叶风味特征及挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 215, doi. 10.7506/spkx1002-6630-20190115-179

By:

张婷;
倪辉;
伍菱;
胡阳;
邬应龙;
黄高凌;
李利君

Publication type:

Article