Works in Shipin Kexue/ Food Science, 2020, Vol 41, Issue 8

Results: 45

菜肴中3-氯-1,2-丙二醇及其酯的含量分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 308, doi. 10.7506/spkx1002-6630-20181217-182

By:

张璟琳;
刘廷竹;
黄明泉;
孙宝国

Publication type:

Article

黑斑病对新疆红枣营养成分的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 303, doi. 10.7506/spkx1002-6630-20190610-095

By:

范盈盈;
胡东强;
张锐利;
李晓龙5，;
何伟忠;
华震宇;
李静;
武爱波;
王成

Publication type:

Article

表面增强拉曼光谱法定性定量检测保健食品中非法添加物西地那非.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 297, doi. 10.7506/spkx1002-6630-20190103-031

By:

胡家勇;
张嫚;
皮江一;
彭青枝;
冯灏;
周陶鸿

Publication type:

Article

QuEChERS-HPLC-MS/MS法同时测定水果中 38 种农药的残留量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 288, doi. 10.7506/spkx1002-6630-20191018-199

By:

梁秀美;
张维一;
张微;
谢拾冰;
何如意;
徐静;
苏来金;
孙博伦;
张井

Publication type:

Article

虾蛄可食组织中镉和砷的形态及分布特征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 282, doi. 10.7506/spkx1002-6630-20190119-229

By:

赵艳芳;
康绪明;
宁劲松;
翟毓秀;
尚德荣;
丁海燕;
盛晓风

Publication type:

Article

基于氢核磁共振与偏最小二乘法对酸枣仁及其掺伪品的鉴别.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 275, doi. 10.7506/spkx1002-6630-20190314-180

By:

申晨曦;
杜晨晖;
李震宇;
李爱平;
秦雪梅;
闫艳

Publication type:

Article

鲜切莲藕腐败的荧光检测方法.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 270, doi. 10.7506/spkx1002-6630-20191017-166

By:

刘永乐;
唐倩;
俞健;
刘小芳;
陈善辉;
李彦;
王发祥

Publication type:

Article

乙醇钾催化红花籽油乙酯制备共轭亚油酸乙酯及其产品结构表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 262, doi. 10.7506/spkx1002-6630-20190415-192

By:

毕艳兰;
张飞鸿;
徐广维;
刘伟;
杨国龙

Publication type:

Article

牛骨多肽螯合物的制备及结构表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 256, doi. 10.7506/spkx1002-6630-20181217-183

By:

高敏;
汪建明;
甄灵慧;
于景华;
张伟伟

Publication type:

Article

基于多酚类化合物HPLC指纹图谱在红缨子高粱原料品质监控中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 250, doi. 10.7506/spkx1002-6630-20191008-043

By:

倪德让;
叶兴乾;
林琳;
孙崇德;
孔祥礼;
王和玉;
王莉

Publication type:

Article

基于顶空气相色谱-离子迁移谱的不同产地咖啡挥发性有机物指纹图谱分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 243, doi. 10.7506/spkx1002-6630-20190516-186

By:

弘子姗;
谭超;
苗玥;
龚加顺

Publication type:

Article

浙江玫瑰醋不同发酵阶段特征性香气成分的确定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 234, doi. 10.7506/spkx1002-6630-20190411-158

By:

方冠宇;
蒋予箭;
穆晓静;
施思

Publication type:

Article

11 个柑橘品种果实营养成分分析与品质综合评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 228, doi. 10.7506/spkx1002-6630-20190526-307

By:

李勋兰;
洪林;
杨蕾;
王武;
韩国辉;
农江飞;
谭平

Publication type:

Article

两种养殖模式大黄鱼肌肉营养价值评价及主体风味物质差异性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 220, doi. 10.7506/spkx1002-6630-20190513-133

By:

张艳霞;
谢成民;
周纷;
张凌;
姜纪伟;
王玥科;
王锡昌

Publication type:

Article

黄酒混浊蛋白组成成分及来源分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 215, doi. 10.7506/spkx1002-6630-20190617-177

By:

谢广发;
樊世英;
傅建伟;
胡志明;
陆健;
谭新勇;
孙军勇;
傅祖康;
王兰;
毛青钟;
李国龙

Publication type:

Article

马铃薯米酒营养成分和香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 208, doi. 10.7506/spkx1002-6630-20190513-128

By:

梁强;
姚英政;
曾诗琴;
熊伟;
董玲;
宣朴

Publication type:

Article

海鲶鱼汤烹制过程中风味特性的变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 202, doi. 10.7506/spkx1002-6630-20190523-283

By:

冯媛;
赵洪雷;
曲诗瑶;
徐永霞;
李昊宇;
周晓;
李学鹏;
励建荣

Publication type:

Article

基于GC-MS、DSA结合PLSR研究羊脂处理方式对热反应体系风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 194, doi. 10.7506/spkx1002-6630-20190528-341

By:

马雪平;
詹萍;
田洪磊;
未志胜;
李凯旋

Publication type:

Article

干燥方式对不同生长时期秋葵果实营养品质及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 186, doi. 10.7506/spkx1002-6630-20190519-212

By:

马璐瑶;
林海峰;
王喆;
殷军艺

Publication type:

Article

糙米酒酿工艺优化与挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 177, doi. 10.7506/spkx1002-6630-20190418-239

By:

苏佳佳;
杨天;
佟恩杰;
赵雪莹;
何程豪;
杨哪;
徐学明;
吴凤凤

Publication type:

Article

超高效液相色谱-质谱法检测滩羊宰后成熟过程中风味前体物质的变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 171, doi. 10.7506/spkx1002-6630-20181217-178

By:

尤丽琴;
罗瑞明;
苑昱东;
李子欣

Publication type:

Article

HPLC 法同时测定采后莲雾果实木质素代谢途径中 5 种酚酸的含量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 165, doi. 10.7506/spkx1002-6630-20190303-014

By:

匡凤元;
吴光斌;
张珅;
黄利娜;
陈发河

Publication type:

Article

北京油鸡鸡汤滋味物质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 159, doi. 10.7506/spkx1002-6630-20190505-022

By:

王天泽;
谭佳;
杜文斌;
甄大卫;
谢建春

Publication type:

Article

出芽短梗霉发酵液中聚苹果酸定量近红外模型的建立与应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 152, doi. 10.7506/spkx1002-6630-20190504-013

By:

张英昊;
薛照阳;
赵廷彬;
殷海松;
乔长晟

Publication type:

Article

新疆维吾尔族肠道中高产胞外多糖双歧杆菌的筛选及其抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 144, doi. 10.7506/spkx1002-6630-20190305-044

By:

蔡静静;
徐晓裕;
张艳;
张亚川;
魏小晶;
阚泽宇;
倪永清

Publication type:

Article

小分子糖及其类似物与α-葡萄糖苷酶的分子对接.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 139, doi. 10.7506/spkx1002-6630-20181201-001

By:

徐晓梅;
温家颖;
王庆华

Publication type:

Article

清酱香型白酒陶坛发酵细菌群落结构多样性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 130, doi. 10.7506/spkx1002-6630-20190314-175

By:

胡小霞;
黄永光;
蒋想;
朱家合;
金磊

Publication type:

Article

解淀粉芽孢杆菌β-N-乙酰氨基葡萄糖苷酶基因的克隆表达及其酶学表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 123, doi. 10.7506/spkx1002-6630-20190221-132

By:

陈宝莉;
秦臻;
赵黎明

Publication type:

Article

乳酸菌代谢物中二肽基肽酶-4抑制剂的分离纯化及鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 116, doi. 10.7506/spkx1002-6630-20190411-138

By:

董杰;
刘鹭;
甲承立;
朱俊玲;
吕加平

Publication type:

Article

具有抑制 HT-29 细胞增殖及益生功能乳酸杆菌的筛选.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 108, doi. 10.7506/spkx1002-6630-20190310-119

By:

岳莹雪;
闫芬芬;
李柏良;
宋月;
史佳鹭;
关嘉琦;
霍贵成

Publication type:

Article

Streptomyces septatus磷脂酶D在毕赤酵母中的重组表达及酶学性质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 100, doi. 10.7506/spkx1002-6630-20190903-029

By:

黄琳;
马杰莹;
王爽;
王楠;
Rasadi Sajeewa Rajakaruna, MORADANA GAMAGE;
路福平;
刘逸寒

Publication type:

Article

Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 91, doi. 10.7506/spkx1002-6630-20190408-095

By:

KONG Weibao;
YANG Shuling;
YANG Yang;
CHEN Dong;
GUO Baomin;
ZHANG Aimei;
NIU Shiquan

Publication type:

Article

C-5固醇去饱和酶ERG3对酿酒酵母耐盐性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 83, doi. 10.7506/spkx1002-6630-20190304-042

By:

王慧;
陈雄;
林卫潮;
李曜灵;
代俊

Publication type:

Article

铁蛋白-海藻酸钠纳米包埋ACE抑制肽.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 77, doi. 10.7506/spkx1002-6630-20181209-106

By:

夏伟荣;
李莹;
柴智;
陈小娥;
周剑忠;
冯进;
方旭波

Publication type:

Article

低酰基和高酰基结冷胶对模型饮料中百香果皮花色苷热稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 69, doi. 10.7506/spkx1002-6630-20190422-290

By:

程宏桢;
蔡志鹏;
王静;
徐明生;
沈勇根;
卢剑青;
刘馥源;
李晓明

Publication type:

Article

莲原花青素对面包品质及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 62, doi. 10.7506/spkx1002-6630-20181030-348

By:

郑妍;
张馨匀;
隋勇

Publication type:

Article

预处理技术对冷榨双低菜籽油中脂质伴随物含量的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 57, doi. 10.7506/spkx1002-6630-20190401-002

By:

张欢欢;
高飞虎;
黄桃翠;
曾志红;
张玲;
张雪梅;
李雪;
梁叶星

Publication type:

Article

脂肪替代物对人造奶油物性品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 52, doi. 10.7506/spkx1002-6630-20191119-219

By:

徐群英;
赵锦妆

Publication type:

Article

辛弗林分子印迹聚合物的制备及其在固相萃取中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 45, doi. 10.7506/spkx1002-6630-20190401-014

By:

李玲;
苏学素;
张耀海;
焦必宁;
刘金涛;
董家吏

Publication type:

Article

亚麻籽粕制备小分子抗氧化活性肽.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 36, doi. 10.7506/spkx1002-6630-20181130-356

By:

张文敏;
张健;
周浩纯;
赵迪;
李赫;
刘新旗;
肖林

Publication type:

Article

花生油制取工艺主要工段3,4-苯并(a)芘及 3-氯丙醇酯的产生及脱除.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 27, doi. 10.7506/spkx1002-6630-20190328-376

By:

杨威;
刘辉 1，;
雷芬芬;
何东平;
罗质;
郑竟成;
胡传荣

Publication type:

Article

卵清分离蛋白-亚麻籽油高浓度乳液的制备及胶体性质表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 21, doi. 10.7506/spkx1002-6630-20181116-184

By:

方艾虎;
李凌云;
杨宗蕴;
徐幸莲;
王越溪;
王鹏

Publication type:

Article

废弃黑葵花籽壳绿色制备金纳米粒子及其抗氧化和催化性能.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 14, doi. 10.7506/spkx1002-6630-20181218-199

By:

关桦楠;
宋岩;
龚德状;
刘博;
韩博林;
杨帆;
刘晓飞;
张娜

Publication type:

Article

蛋白质氧化对羊肉糜流变与凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 8, doi. 10.7506/spkx1002-6630-20190618-211

By:

张海璐;
黄翔;
杨燃;
安凤平;
艾明艳;
黄群

Publication type:

Article

限域结晶法制备载β-胡萝卜素的氧化淀粉水凝胶球.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20190103-043

By:

白杰;
屈殷子;
王珊珊;
华姗;
朱雨婷;
李媛

Publication type:

Article