Works matching IS 1002-6630 AND VI 41 AND IP 7 AND DT 2020

Results: 45

脆弱性评价及其在食品欺诈中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 300, doi. 10.7506/spkx1002-6630-20190328-379

By:

宋华欣;
星联;
柏益

Publication type:

Article

孔石莼多糖锌结构表征与体外降血糖活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 52, doi. 10.7506/spkx1002-6630-20190320-263

By:

汤陈鹏;
吕峰;
王蓉琳

Publication type:

Article

大豆蛋白与千叶豆腐品质特性的关系.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 30, doi. 10.7506/spkx1002-6630-20190319-248

By:

王喜波;
聂鑫;
廖一;
罗佳倩;
吕秀莉;
刘季善;
刘军;
王中江;
滕飞;
李良;
李杨

Publication type:

Article

乳酸菌缓解酒精性肝病的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 306, doi. 10.7506/spkx1002-6630-20190408-072

By:

李慧臻;
史佳鹭;
占萌;
关嘉琦;
闫芬芬;
霍贵成

Publication type:

Article

食源二肽基肽酶IV抑制剂的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 315, doi. 10.7506/spkx1002-6630-20190211-044

By:

赵蕊;
鑫淼;
周野;
管立军;
张英蕾;
李哲滨;
沈卉芳;
怡娟;
卢淑雯

Publication type:

Article

葡萄酒酿造过程中谷胱甘肽的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 283, doi. 10.7506/spkx1002-6630-20190411-151

By:

苏静;
龚荣

Publication type:

Article

鸡蛋消费与胆固醇稳态相关性研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 245, doi. 10.7506/spkx1002-6630-20190401-008

By:

徐亦驰;
诗怡;
杨芳

Publication type:

Article

姜黄素膜运载体系的构建及功能性应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 266, doi. 10.7506/spkx1002-6630-20190402-030

By:

周阿容;
以琳;
建清;
绍校;
林少玲

Publication type:

Article

纳米金的合成及其在重金属离子检测中的应用进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 218, doi. 10.7506/spkx1002-6630-20190225-174

By:

刘丰源;
辛嘉英;
孙立瑞;
王艳;
夏春谷

Publication type:

Article

食醋大曲功能微生物菌群与品质解析研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 322, doi. 10.7506/spkx1002-6630-20190408-073

By:

黄静;
严唯玮;
刘书亮;
刘爱平;
敖晓琳;
王瑞;
杨勇;
杜大钊;
陈福生

Publication type:

Article

3-甲基丁醛对奶酪坚果风味的贡献及其生物合成的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 228, doi. 10.7506/spkx1002-6630-20190401-001

By:

陈臣;
周文雅;
袁佳杰;
于海燕;
田怀香

Publication type:

Article

植物多糖的抗肿瘤活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 275, doi. 10.7506/spkx1002-6630-20190330-392

By:

边亮;
陈华国;
周欣

Publication type:

Article

姬松茸多肽提取物对D-半乳糖致衰老模型小鼠的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 164, doi. 10.7506/spkx1002-6630-20190319-249

By:

冯晴霞;
闫宇宁;
杨峄;
周嘉宁;
李乐斌;
卢学春;
安丽萍

Publication type:

Article

Protective Effect and Underlying Mechanism of Aplysin on Ethanol-Induced Liver Injury in Rats.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 131, doi. 10.7506/spkx1002-6630-20190227-215

By:

CHANG Zhishang;
LIU Ying;
SU Ai;
WANG Wencheng;
XU Hongwei;
JIANG Yushan;
LIANG Hui

Publication type:

Article

柑橘果皮角质层及其对采后贮藏保鲜影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 434, doi. 10.7506/spkx1002-6630-20190324-300

By:

杨绿竹;
王馨雨;
王蓉蓉;
单杨;
张群;
丁胜华

Publication type:

Article

植物糖原-槲皮素复合物的制备及特征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 14, doi. 10.7506/spkx1002-6630-20190307-096

By:

韦倩倩;
樊金玲;
朱文学;
白喜婷;
任国艳

Publication type:

Article

Multi-Scale Structure and Physicochemical Properties of Highland Barley Starch Following Dry Heat Treatment.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 93, doi. 10.7506/spkx1002-6630-20181107-085

By:

BIAN Huawei;
ZHENG Bo;
CHEN Ling;
ZHU Huilian

Publication type:

Article

肠膜明串珠菌素mesenterocin ZLG85分子结构及对伤寒沙门氏菌的抗菌机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 59, doi. 10.7506/spkx1002-6630-20190311-133

By:

高玉荣;
李大鹏;
张凤琴;
宋俊梅

Publication type:

Article

热风干燥过程中带壳鲜花生水分迁移特性及品质变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 86, doi. 10.7506/spkx1002-6630-20190311-134

By:

卢映洁;
任广跃;
段续;
张乐道;
凌铮铮

Publication type:

Article

乳酸对阴沟肠杆菌生物膜形成的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20190222-143

By:

刘亚文;
靳盼盼;
许晓曦;
刘芳;
孙芝兰

Publication type:

Article

反式-2-己烯醛对梨果黑斑病菌Alternaria alternata 的抑菌作用及其机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 191, doi. 10.7506/spkx1002-6630-20190326-328

By:

董玉鹏;
孙萍;
李永才;
毕阳;
张苗;
黄怡;
张婷婷

Publication type:

Article

桑叶生物碱对四氯化碳联合高脂饮食诱导的小鼠肝纤维化的改善作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 146, doi. 10.7506/spkx1002-6630-20190314-181

By:

王祖文;
杨忠敏;
黄先智;
丁晓雯

Publication type:

Article

糖基化酪蛋白消化物对正常小鼠免疫调节作用的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 140, doi. 10.7506/spkx1002-6630-20190318-216

By:

时佳;
赵新淮

Publication type:

Article

超声复合碱处理对Oleosin蛋白结构及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 79, doi. 10.7506/spkx1002-6630-20190408-075

By:

孙禹凡;
齐宝坤;
钟明明;
刘曌;
杨树昌;
李杨

Publication type:

Article

长黑青稞中不同形态多酚的提取及体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 8, doi. 10.7506/spkx1002-6630-20190408-083

By:

朱昱琳;
杨士花;
黄勇桦;
李永强;
张建平;
李晴;
陈壁;
初雅洁;
李淳;
黄艾祥

Publication type:

Article

小麦低聚肽对急性酒精中毒小鼠抗氧化功能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 159, doi. 10.7506/spkx1002-6630-20190321-285

By:

于兰兰;
刘伟;
周雅琳;
李雍;
秦勇;
李睿珺;
许雅君

Publication type:

Article

射频处理对红枣中短波红外干燥动力学及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 117, doi. 10.7506/spkx1002-6630-20190403-045

By:

王坤华;
李佳美;
彭飞;
刘昱迪;
马琦;
李梅;
徐怀德

Publication type:

Article

制备条件对结冷胶流体凝胶形成的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 23, doi. 10.7506/spkx1002-6630-20190306-060

By:

陈青;
李荣;
周涛涛;
程红梅;
韩晓祥

Publication type:

Article

不同减菌化处理方式对暗纹东方鲀冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 210, doi. 10.7506/spkx1002-6630-20190324-308

By:

冯豪杰;
蓝蔚青;
刘大勇;
丛建华;
臧一宇;
唐书文;
周大鹏;
谢晶

Publication type:

Article

冷激结合甜菜碱处理对西葫芦冷害及能量代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 184, doi. 10.7506/spkx1002-6630-20190716-212

By:

张苗;
姜玉;
汤静;
金鹏;
郑永华

Publication type:

Article

近冰温贮藏对杏果实冷害及活性氧代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 177, doi. 10.7506/spkx1002-6630-20190426-350

By:

李亚玲;
崔宽波;
石玲;
祝兆帅;
李玲;
刘严;
朱璇

Publication type:

Article

射流空化对大豆分离蛋白的理化性质及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 110, doi. 10.7506/spkx1002-6630-20190304-028

By:

白银;
高悦;
王中江;
江中洋;
孟凡迪;
江连洲

Publication type:

Article

不同杀菌方式对即食豆干大豆异黄酮及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 124, doi. 10.7506/spkx1002-6630-20190304-040

By:

叶韬;
陈志娜;
叶倩文;
刘慧乾;
王云;
陆剑锋

Publication type:

Article

冰水混合物结合溶菌酶对菠菜品质及硝酸盐含量的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 203, doi. 10.7506/spkx1002-6630-20190318-228

By:

李翠红;
魏丽娟;
慕钰文;
冯毓琴

Publication type:

Article

表面糊化处理确定乙酰化羟丙基小麦淀粉中取代基团分布.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 66, doi. 10.7506/spkx1002-6630-20190328-347

By:

赵凯;
刘宁;
李君;
雷鸣;
陈威;
杨春华;
陈凤莲

Publication type:

Article

紫花苜蓿茎叶功能特性指标的测定与分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 73, doi. 10.7506/spkx1002-6630-20190416-205

By:

来思彤;
崔清亮;
刘金龙;
刘俊丽;
孙灯

Publication type:

Article

全氟化合物污染现状及其与肝型脂肪酸结合蛋白相互作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 329, doi. 10.7506/spkx1002-6630-20190330-393

By:

方国康;
徐建明;
李若慧;
蒋丹;
黄迎春

Publication type:

Article

鸡蛋贮藏过程中脂质氧化与内源酶活性的相关性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 198, doi. 10.7506/spkx1002-6630-20190325-317

By:

刘钰;
赵孟斌;
于浩坤;
杨莉;
吕兵;
王庆玲1.

Publication type:

Article

基于气相色谱-质谱、液相色谱-质谱技术研究贮藏过程中滩羊肉脂肪代谢通路转换.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 171, doi. 10.7506/spkx1002-6630-20181210-115

By:

苑昱东;
李子欣;
罗瑞明;
剧柠;
尤丽琴

Publication type:

Article

硫辛酸和白藜芦醇在对乙酰氨基酚致HepG2 细胞损伤中的抗氧化作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 153, doi. 10.7506/spkx1002-6630-20190311-137

By:

赵丽云;
刘爱莲;
刘美玉;
任晓锋

Publication type:

Article

苹果汁冷冻浓缩与真空蒸发浓缩效果的对比.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 102, doi. 10.7506/spkx1002-6630-20190129-376

By:

秦贯丰;
丁中祥;
原姣姣;
蒋润花;
黄斯珉;
邵友元

Publication type:

Article

葱属植物活性物质及其生理功能研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 255, doi. 10.7506/spkx1002-6630-20190225-170

By:

于晶;
温荣欣;
闫庆鑫;
陈倩;
秦立刚

Publication type:

Article

新疆花生品种（系）蛋白亚基组成及品质特性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 38, doi. 10.7506/spkx1002-6630-20190220-117

By:

袁秋岩;
刘红芝;
张健;
李利民;
吴斌;
王强

Publication type:

Article

牛至精油对腐生葡萄球菌抑制作用机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 46, doi. 10.7506/spkx1002-6630-20190311-131

By:

陈梦玲;
蓝蔚青;
李函笑;
任智楚;
芦子萱;
谢晶

Publication type:

Article

果胶结构域精细结构研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 292, doi. 10.7506/spkx1002-6630-20190328-356

By:

易建勇;
毕金峰;
刘璇;
吕健;
周沫;
吴昕烨;
赵圆圆;
杜茜茜

Publication type:

Article