Works matching IS 1002-6630 AND VI 42 AND IP 11 AND DT 2021

Results: 45

人才培养及学科建设在促进食品安全治理体系完善中的作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 356, doi. 10.7506/spkx1002-6630-20210407-085

By:

路磊;
徐媛媛;
杨娇;
任珊

Publication type:

Article

传感器在果蔬智能包装中的研究与应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 349, doi. 10.7506/spkx1002-6630-20200520-230

By:

邵平;
刘黎明;
吴唯娜;
陈杭君;
郜海燕

Publication type:

Article

利用纳米载体口服递送生物活性肽的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 341, doi. 10.7506/spkx1002-6630-20200517-196

By:

郝晓丽;
吉日木图;
何静

Publication type:

Article

肌内结缔组织与肉嫩度的关联机制及相关肉嫩化技术的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 332, doi. 10.7506/spkx1002-6630-20200427-354

By:

汪洋;
王稳航

Publication type:

Article

美拉德反应及其产物在递送生物活性物质方面的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 324, doi. 10.7506/spkx1002-6630-20200507-063

By:

王植;
刘昊天;
刘骞;
陈倩;
孔保华

Publication type:

Article

微生物-肠-脑轴对肥胖调控的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 313, doi. 10.7506/spkx1002-6630-20200421-272

By:

王远微;
刘雄

Publication type:

Article

中外乳及乳制品法规与主要检测指标的比较分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 304, doi. 10.7506/spkx1002-6630-20200416-205

By:

许秀丽;
姚桂红;
聂雪梅;
崔东伟;
张峰

Publication type:

Article

膳食脂质-过敏原互作的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 297, doi. 10.7506/spkx1002-6630-20200513-148

By:

杨慧;
曲也直;
高雅然;
武俊瑞

Publication type:

Article

发酵剂对发酵香肠挥发性风味物质形成的作用及影响机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 284, doi. 10.7506/spkx1002-6630-20201012-085

By:

刘英丽;
杨梓妍;
万真;
于青林;
曹雅婷;
蒋逸萱;
李洪岩;
刘洁;
王静

Publication type:

Article

干腌火腿中生物活性肽功能特性研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 278, doi. 10.7506/spkx1002-6630-20200418-238

By:

李平;
杨婷;
周辉;
聂文;
徐宝才;
王兆明;
陈顺通

Publication type:

Article

冷等离子体对微生物生物膜抑制作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 271, doi. 10.7506/spkx1002-6630-20200415-203

By:

胡越;
陈倩;
刘骞;
孔保华;
刁新平

Publication type:

Article

磁性固相萃取技术在食品真菌毒素分析中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 261, doi. 10.7506/spkx1002-6630-20200425-331

By:

徐洪文;
徐华;
朱瑜;
叶永丽;
孙嘉笛;
孙秀兰;
张晓娟

Publication type:

Article

食源性致病菌生长延滞期的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 253, doi. 10.7506/spkx1002-6630-20200504-024

By:

方太松;
吴瑜凡;
石宁馨;
常敏;
胡斌;
刘阳泰;
李红梅;
董庆利;
王翔

Publication type:

Article

抗冻蛋白与冰-水界面层相互作用的理论机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 244, doi. 10.7506/spkx1002-6630-20200420-262

By:

吴金鸿;
杨丹璐;
周密;
陈旭;
蔡茜茜;
施依;
杨傅佳;
汪少芸;
许璟珅;
张恒

Publication type:

Article

过氧化物氧化还原酶6调控肉品嫩度的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 236, doi. 10.7506/spkx1002-6630-20200427-355

By:

王新怡;
张一敏;
梁荣蓉;
董鹏程;
罗欣;
毛衍伟

Publication type:

Article

食物成分对肠道细胞DNA双链断裂损伤的保护作用及机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 229, doi. 10.7506/spkx1002-6630-20200508-082

By:

彭珍;
许晓燕;
熊涛

Publication type:

Article

君迁子叶杨梅苷诱导HepG2细胞凋亡及其作用机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 176, doi. 10.7506/spkx1002-6630-20200609-131

By:

田艳花;
吴磊;
杜会枝;
杨兆艳;
张立伟

Publication type:

Article

基于代谢组学研究绣球菌多糖对高脂血症大鼠的降血脂作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 168, doi. 10.7506/spkx1002-6630-20200513-146

By:

高渊;
杨亚茹;
常明昌;
孟俊龙;
刘靖宇;
冯翠萍

Publication type:

Article

火麻籽多肽对高脂饮食喂养大鼠血脂的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 161, doi. 10.7506/spkx1002-6630-20200421-266

By:

魏连会;
宋淑敏;
董艳;
石杰;
王娇娇;
李宝龙;
孙兴荣

Publication type:

Article

小米硒化水溶性膳食纤维的抗氧化活性及对小鼠肠道菌群产色氨酸能力的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 144, doi. 10.7506/spkx1002-6630-20200709-132

By:

王娟;
曹龙奎;
魏春红;
王维浩;
赵姝婷;
刘德志;
全志刚;
王一飞;
武云娇;
苏有韬;
张东杰

Publication type:

Article

产细菌素屎肠球菌SC-Y112的体外益生性及安全性评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 154, doi. 10.7506/spkx1002-6630-20200602-025

By:

罗强;
张明;
刘巧;
罗璠

Publication type:

Article

鳗鱼鲞冷藏过程中油脂氧化及挥发性物质的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 221, doi. 10.7506/spkx1002-6630-20200630-387

By:

杨君萍;
谷贵章;
胡科娜;
高兴杰;
张进杰;
杨文鸽;
徐大伦

Publication type:

Article

ε-聚赖氨酸对梨果实黑斑病菌Alternaria alternata 的抑制作用及其机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 213, doi. 10.7506/spkx1002-6630-20200523-275

By:

刘志恬;
董玉鹏;
李永才;
毕阳;
李宝军;
景春苑

Publication type:

Article

温度波动对大目金枪鱼低温流通期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 205, doi. 10.7506/spkx1002-6630-20200706-075

By:

蓝蔚青;
刘琳;
肖蕾;
梅俊;
谢晶

Publication type:

Article

α-生育酚处理与真空包装对复合鲟鱼糜冻藏期间品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 195, doi. 10.7506/spkx1002-6630-20200527-326

By:

王康宇;
王瑞红;
李钰金;
白帆;
高瑞昌;
汪金林;
徐鹏;
赵元晖

Publication type:

Article

牛至精油微胶囊的制备、表征及在杏贮藏期的抑菌效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 186, doi. 10.7506/spkx1002-6630-20200712-155

By:

石泽栋;
蒋雅萍;
孙英杰;
李富军;
闵德栋;
张新华;
李晓安

Publication type:

Article

不同蛋白质摄入量对限能超重大鼠肝脏脂联素信号通路的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 137, doi. 10.7506/spkx1002-6630-20200620-271

By:

何智燕;
田颖;
彭苏文;
王倩;
陈敏;
周环

Publication type:

Article

超声辅助法制备铁蛋白-虾青素包埋物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 94, doi. 10.7506/spkx1002-6630-20200604-055

By:

张晨曦;
张晓荣;
吕晨艳;
赵广华

Publication type:

Article

不同部位牛肉烤制加工的适宜性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 86, doi. 10.7506/spkx1002-6630-20200608-105

By:

刘雪霏;
游佳伟;
程可欣;
由梦娇;
刘登勇

Publication type:

Article

超高压诱导β-乳球蛋白-壳聚糖共价复合物及其稳定乳状液的制备与表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 116, doi. 10.7506/spkx1002-6630-20200706-073

By:

任爽;
何晓叶;
刘锦芳;
毛立科;
高彦祥;
袁芳

Publication type:

Article

微波-快速冻融耦合鱼皮明胶理化性质分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 108, doi. 10.7506/spkx1002-6630-20200612-161

By:

杜杰;
刘廷薇;
马良;
王洪霞;
戴宏杰;
余永;
朱翰昆;
张宇昊

Publication type:

Article

超高压辅助脱壳对虾夷扇贝肌原纤维蛋白生化特性及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 102, doi. 10.7506/spkx1002-6630-20200603-040

By:

陈启航;
文丽华;
陈小娥;
方旭波;
凌建刚;
宣晓婷

Publication type:

Article

制备方法对山楂果胶理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 130, doi. 10.7506/spkx1002-6630-20200529-364

By:

方园;
崔楠;
代银银;
刘素稳;
常学东

Publication type:

Article

球磨处理对鸡蛋清蛋白结构、性质及起泡性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 124, doi. 10.7506/spkx1002-6630-20200529-354

By:

谭文;
张钦俊;
万鹏宇;
刘学波;
段翔

Publication type:

Article

酚酸类物质对杨梅发酵酒贮藏期间色泽和挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 78, doi. 10.7506/spkx1002-6630-20200712-161

By:

曹玉玺;
吴祖芳;
翁佩芳

Publication type:

Article

虾头类肝素的制备、理化性质及抗凝血活性评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 71, doi. 10.7506/spkx1002-6630-20200422-282

By:

陈菁;
杜振兴;
陈建平;
贾学静;
刘晓菲;
李瑞;
钟赛意

Publication type:

Article

基于食味计评价杂交籼稻食味品质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 63, doi. 10.7506/spkx1002-6630-20200531-381

By:

袁玉洁;
张丝琪;
卢慧;
李贵勇;
朱海平;
陶有凤;
陈虹;
任万军

Publication type:

Article

不饱和脂肪酸室温氧化过程中自由基的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 56, doi. 10.7506/spkx1002-6630-20200610-137

By:

王蒙蒙;
寇宇星;
周笙;
王莉倩;
于修烛

Publication type:

Article

野生蓝果忍冬多酚鉴定及其抗氧化、降血糖活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 47, doi. 10.7506/spkx1002-6630-20200709-123

By:

乔锦莉;
张妍;
刘佩;
郭良川;
霍俊伟

Publication type:

Article

有机凝胶剂12-羟基硬脂酸及热加工对凝胶化大豆油氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 40, doi. 10.7506/spkx1002-6630-20200715-200

By:

罗晶;
颜梦婷;
李培旭;
张翠平;
傅红

Publication type:

Article

油茶籽油不同形态酚类化合物的抗氧化互作关系.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 34, doi. 10.7506/spkx1002-6630-20210111-113

By:

刘国艳;
李思童;
梁丽;
朱雯绮;
周婉丽;
徐鑫

Publication type:

Article

叶酸和辛烯基琥珀酸酐双修饰菊粉胶束对姜黄素的荷载特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 26, doi. 10.7506/spkx1002-6630-20200425-330

By:

李若华;
杨华;
雷琳;
叶发银;
赵国华

Publication type:

Article

热处理对采后琯溪蜜柚果实汁胞粒化的影响及其与细胞壁代谢的关系.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 17, doi. 10.7506/spkx1002-6630-20200714-178

By:

张珅;
张翼翔;
叶洪;
聂珂;
吴光斌;
倪辉;
张宗成;
陈发河

Publication type:

Article

不同解冻方法对冰蛋黄功能特性、理化特性及蛋白质结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 8, doi. 10.7506/spkx1002-6630-20200612-172

By:

杜清普;
赵英;
王瑞红;
迟玉杰

Publication type:

Article

含酪氨酸二肽在脂质体体系中的抗氧化活性与供电子能力.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 1, doi. 10.7506/spkx1002-6630-20200617-232

By:

陈冲;
赵谋明;
孙为正

Publication type:

Article