Works matching IS 1002-6630 AND VI 42 AND IP 10 AND DT 2021

Results: 45

通过式SPE-UPLC-MS/MS测定植物油中的 9 种酚类抗氧化剂.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 322, doi. 10.7506/spkx1002-6630-20200416-207

By:

张艳侠;
赵慧男;
孙珊珊;
徐向军;
郑文静;
薛霞;
王明栋;
刘艳明;
祝建华

Publication type:

Article

基于UPLC-QqQ-MS/MS同步检测热加工食品中典型晚期糖基化终末产物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 316, doi. 10.7506/spkx1002-6630-20200527-332

By:

程威威;
王霞;
张忠飞;
刘国琴;
陈峰;
郑家荣

Publication type:

Article

气相色谱-串联质谱法测定动植物源性食品中氯苯胺灵残留量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 311, doi. 10.7506/spkx1002-6630-20191104-036

By:

周若浩;
吕岱竹;
马晨;
梁水连;
相坛坛;
王明月

Publication type:

Article

在线固相萃取-液相色谱-串联质谱法测定鸡肉和鸡蛋中5 种抗病毒类药物残留量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 305, doi. 10.7506/spkx1002-6630-20200820-269

By:

马俊美;
何亮娜;
孙磊;
王东;
张雷雷;
张岩;
康文艺

Publication type:

Article

重组酶聚合酶扩增检测产志贺毒素大肠埃希菌的微流控芯片技术.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 297, doi. 10.7506/spkx1002-6630-20200323-349

By:

范一灵;
王淑娟;
李琼琼;
胡颖;
宋明辉;
秦峰;
刘浩;
杨美成

Publication type:

Article

美味牛肝菌矿质元素富集能力及产地鉴别.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 290, doi. 10.7506/spkx1002-6630-20191104-039

By:

陈凤霞;
杨天伟;
李杰庆;
刘鸿高;
范茂攀 1,*，;
王元忠

Publication type:

Article

基于轻量卷积网络的马铃薯外部缺陷无损分级.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 284, doi. 10.7506/spkx1002-6630-20200412-155

By:

杨森;
冯全;
张建华;
王关平;
张鹏;
闫红强

Publication type:

Article

福建省4 个果梅主栽品种果实营养品质、香气成分分析与评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 276, doi. 10.7506/spkx1002-6630-20200511-111

By:

姜翠翠;
叶新福;
林炎娟;
方智振;
周丹蓉

Publication type:

Article

机械化酱香型轮次基酒风味结构及特征酯类化合物解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 269, doi. 10.7506/spkx1002-6630-20200515-173

By:

何东梅;
马宇;
黄永光;
尤小龙;
程平言;
胡峰

Publication type:

Article

UPLC-MS/MS同时测定铁皮石斛茎、叶、花中酚类组分的含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 262, doi. 10.7506/spkx1002-6630-20200529-363

By:

黄彪;
何伟;
吴建鸿;
王红梅;
李巍

Publication type:

Article

铁观音乌龙茶和红茶的香气化学特征分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 255, doi. 10.7506/spkx1002-6630-20200428-361

By:

郭丽;
杜正花;
姚丽鸿;
陈小兵;
张弋;
林智;
郭雅玲;
陈明杰

Publication type:

Article

不同百合样品中13 种内源性游离糖的含量分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 249, doi. 10.7506/spkx1002-6630-20200508-080

By:

孔滢;
王欢;
郎利新;
窦晓莹;
白锦荣

Publication type:

Article

红树莓果汁降酸发酵过程中活性成分的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 241, doi. 10.7506/spkx1002-6630-20200304-065.

By:

陈思睿;
唐莹;
董丹;
蒋莹;
何红英;
王金玲

Publication type:

Article

气相色谱-离子迁移谱分析乳制品挥发性风味化合物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 235, doi. 10.7506/spkx1002-6630-20200503-020

By:

李娟;
任芳;
甄大卫;
张浩;
谢建春

Publication type:

Article

基于SPME-GC-MS和电子舌制备羊肉复合调味料.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 225, doi. 10.7506/spkx1002-6630-20200822-296

By:

张婷;
祁路路;
潘道东;
杨正苍;
党亚丽

Publication type:

Article

基于酶学特性筛选大曲来源芽孢杆菌用于强化酿酒.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 218, doi. 10.7506/spkx1002-6630-20200407-073

By:

黄晓宁;
刘晶晶;
韩北忠;
陈晶瑜

Publication type:

Article

响应面优化酿酒酵母与窖泥酯化细菌协同发酵产丁酸乙酯和己酸乙酯.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 209, doi. 10.7506/spkx1002-6630-20200408-105

By:

郭燕;
邓杰;
任志强;
黄治国;
卫春会;
黄明才

Publication type:

Article

N末端结构模块缺失对嗜热酸性III型普鲁兰多糖水解酶TK-PUL酶学性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 201, doi. 10.7506/spkx1002-6630-20200408-099

By:

曾静;
何础阔;
郭建军;
袁林

Publication type:

Article

基于代谢组学和转录组学分析工业面包酵母（Saccharomyces cerevisiae）ABY3冷冻胁迫应答机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 193, doi. 10.7506/spkx1002-6630-20200204-027

By:

孟露;
刘晗诚;
刘雅涵;
林雪;
刘四新;
李从发

Publication type:

Article

蛋白酶制剂对虾酱发酵过程中理化性质和微生物区系的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 184, doi. 10.7506/spkx1002-6630-20200301-014

By:

李文亚;
刘洋;
李宁;
郑晓卫;
桑亚新;
孙纪录

Publication type:

Article

草鱼胰蛋白酶的亲和纯化及酶学性质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 178, doi. 10.7506/spkx1002-6630-20200304-062

By:

李晨;
高柳芳;
崔晓东;
韩宇航;
朱丹旭;
李娇

Publication type:

Article

源自泡菜的植物乳杆菌产新型广谱抑菌细菌素的特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 171, doi. 10.7506/spkx1002-6630-20200213-135

By:

高兆建;
黄亮浩;
丁飞鸿;
赵宜峰;
陈腾

Publication type:

Article

传统酸面团菌群结构及其酵制馒头风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 162, doi. 10.7506/spkx1002-6630-20200109-107

By:

李晓敏;
韩伟;
黎琪;
王晴;
檀馨悦;
邹球龙;
张晓琳

Publication type:

Article

陇西腊肉传统制作过程中细菌群落演替对脂肪水解及氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 154, doi. 10.7506/spkx1002-6630-20200219-198

By:

李彦虎;
贠建民;
赵风云;
张紊玮;
艾对元

Publication type:

Article

高产α-半乳糖苷酶乳酸菌发酵对鹰嘴豆酸面团生化特性及其面包烘焙品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 146, doi. 10.7506/spkx1002-6630-20200407-083

By:

武盟;
曹伟超;
程新;
马子琳;
罗昆;
徐岩;
黄卫宁;
李宁;
高铁成

Publication type:

Article

基于宏基因组学技术不同地区蛋源表面微生物的比较.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 139, doi. 10.7506/spkx1002-6630-20200402-026

By:

李侠;
温佳奇;
王秀娟;
宋雨奇;
代伟长;
王玉华

Publication type:

Article

Bacillus sp. Y112环糊精葡萄糖基转移酶位点 R81定点突变提高产物特异性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 133, doi. 10.7506/spkx1002-6630-20200205-031

By:

李晓涵;
郭姣梅;
宋凯;
孙晶晶;
王伟;
郝建华

Publication type:

Article

鱼肠道中抗氧化活性乳酸菌的筛选及鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 127, doi. 10.7506/spkx1002-6630-20200328-414

By:

丁丽丽;
吕欣然;
高永悦;
崔晓玲;
王小咪;
白凤翎;
仪淑敏;
郭晓华

Publication type:

Article

利用牡蛎制备DPP-IV抑制肽及其活性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 120, doi. 10.7506/spkx1002-6630-20200226-294

By:

陈宏;
章骞;
陈玉磊;
翁凌;
张凌晶;
谢少浩;
刘光明;
曹敏杰

Publication type:

Article

基于宏转录组学解析不同贮藏时期冷鲜滩羊肉微生物代谢过程 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 111, doi. 10.7506/spkx1002-6630-20200410-146

By:

赵珺怡;
杨波;
罗瑞明;
张赫宇;
苏春霞;
胡倩倩;
赵晓策

Publication type:

Article

辣木凝乳酶水解酪蛋白位点及其酪蛋白磷酸肽、酪蛋白糖巨肽.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 104, doi. 10.7506/spkx1002-6630-20200322-322

By:

施娅楠;
张家艳;
黄艾祥

Publication type:

Article

植物乳杆菌p-8转化亚油酸为共轭亚油酸的分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 94, doi. 10.7506/spkx1002-6630-20200225-273

By:

赵微;
张峰;
张和平;
赵国芬

Publication type:

Article

基于高通量测序的窖泥原核微生物群落多样性在退化窖池中的空间异质性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 86, doi. 10.7506/spkx1002-6630-20200101-004

By:

胡晓龙;
余苗;
曹振华;
王康丽;
田瑞杰;
韩素娜;
李华;
李建民;
曾田;
李红

Publication type:

Article

基于基因组挖掘技术的新型谷氨酸脱羧酶基因挖掘及表达鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 79, doi. 10.7506/spkx1002-6630-20200102-012

By:

李祥;
解玉丽;
贾园园;
张闪;
王红艳;
刘先吏;
罗湘艳;
唐存多

Publication type:

Article

基于人工神经网络和遗传算法的普鲁兰酶重组大肠杆菌高密度发酵工艺优化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 73, doi. 10.7506/spkx1002-6630-20200101-006

By:

迟雷;
王静雨;
侯俊超;
魏佳佳;
魏涛;
胡晓龙;
何培新

Publication type:

Article

分段发酵模式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, 2021, v. 42, n. 10, p. 65, doi. 10.7506/spkx1002-6630-20200108-104

By:

李雄波;
邓维琴;
李恒;
范智义;
李洁芝;
陈功

Publication type:

Article

腐乳丁酸及产丁酸菌发酵特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 58, doi. 10.7506/spkx1002-6630-20200210-083

By:

马艳莉;
哲, 段;
梁静静;
李素萍;
丁玉峰

Publication type:

Article

豆渣可溶酸性多糖的分离纯化及结构解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 52, doi. 10.7506/spkx1002-6630-20210118-187

By:

王思琪;
胡彦波;
翟丽媛;
石曾卉;
赵珺

Publication type:

Article

槲皮素对氧化条件下猪肉肌原纤维蛋白结构及凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 45, doi. 10.7506/spkx1002-6630-20191103-021

By:

贾娜;
孙嘉;
刘丹;
金伯阳;
刘登勇

Publication type:

Article

壳聚糖/γ-聚谷氨酸负载黑米花色苷纳米粒的制备、表征及缓释性能.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 38, doi. 10.7506/spkx1002-6630-20200410-139.

By:

潘飞;
赵磊;
陈艳麟;
郝帅;
张会敏

Publication type:

Article

奇亚籽皮多糖对冰淇淋乳化稳定性及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 32, doi. 10.7506/spkx1002-6630-20200729-361

By:

刘婷婷;
张闪闪;
赵文婷;
陈玥彤;
张艳荣

Publication type:

Article

添加灰树花粉面团的酶法改性及面条品质评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 23, doi. 10.7506/spkx1002-6630-20200620-272

By:

方东路;
马晓惠;
赵明文;
郑惠华;
陈惠;
胡秋辉;
赵立艳

Publication type:

Article

苹果多酚/果胶相互作用及其对浊汁体系理化特性和稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 14, doi. 10.7506/spkx1002-6630-20200506-058

By:

任佳琦;
刘昕;
雷琳;
赵吉春;
曾凯芳;
明建

Publication type:

Article

酸凝pH值对乳扇凝团理化特性、蛋白结构及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 8, doi. 10.7506/spkx1002-6630-20200324-361

By:

魏光强;
王钰潭;
毛兴菊;
廖紫玉;
杨婧;
黄艾祥

Publication type:

Article

麦芽糖对糯性谷物淀粉糊化和流变性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20200514-165

By:

林楠;
肖瑜;
杨新标;
郑明珠;
潘楚;
秦智欣;
李学震;
张泸月;
刘景圣

Publication type:

Article