Works matching IS 1002-6630 AND VI 42 AND IP 14 AND DT 2021

Results: 45

传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 180, doi. 10.7506/spkx1002-6630-20200906-071

By:

柏霜;
王永瑞;
罗瑞明

Publication type:

Article

基于 IRAE-HS-SPME/GC-MS 分析杀青方式对绿茶栗香形成的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 209, doi. 10.7506/spkx1002-6630-20200604-052

By:

王华杰;
滑金杰;
余勤艳;
江用文;
王近近;
杨艳芹;
邓余良;
袁海波

Publication type:

Article

枇杷叶伸长期主要成分变化及制茶适性研究.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 202, doi. 10.7506/spkx1002-6630-20200823-305

By:

赵小娜;
张云云;
王增斌;
宋雪;
鲁周民

Publication type:

Article

水产品中六溴联苯测定方法的建立及应用分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 293, doi. 10.7506/spkx1002-6630-20191226-322

By:

张龙飞;
于慧娟;
田良良;
方长玲;
黄冬梅;
乔艺飘;
史永富

Publication type:

Article

花椒籽油与花椒油风味及综合品质对比分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 195, doi. 10.7506/spkx1002-6630-20200619-269

By:

刘玉兰;
李锦;
王格平;
孙国昊

Publication type:

Article

气相色谱-负化学源电离-质谱法测定蔬菜中氟虫腈及其代谢物残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 333, doi. 10.7506/spkx1002-6630-20200714-180

By:

高霞;
陈辉;
谭敏;
李玉秀;
何泓霖

Publication type:

Article

甲烷氧化菌素-纳米金修饰金电极溶出伏安法对Cu<sup>2＋</sup>的检测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 328, doi. 10.7506/spkx1002-6630-20200502-009

By:

薛也;
王艳;
赵宁;
窦博鑫;
辛嘉英;
韩烨

Publication type:

Article

脂质去除分散固相萃取-气相色谱-串联质谱测定鸡蛋中62 种农药残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 320, doi. 10.7506/spkx1002-6630-20191211-121

By:

舒晓;
褚能明;
张雪梅;
孟霞;
李典晏;
黄程兰;
向嘉;
杨俊英

Publication type:

Article

咪鲜胺及其代谢物2,4,6-三氯苯酚在金柑防腐保鲜贮藏中的残留动态及风险评估.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 315, doi. 10.7506/spkx1002-6630-20200627-345

By:

苏德森;
郑云云;
陈自强;
吴建衍;
黄崇耀

Publication type:

Article

QuEChERS-高效液相色谱-串联质谱法测定稻田水产品中氟虫腈及其代谢物残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 308, doi. 10.7506/spkx1002-6630-20200622-286

By:

马丽莎;
谢文平;
尹怡;
单奇;
刘书贵;
李丽春;
赵成;
郑光明

Publication type:

Article

Analysis of Acetanilide Herbicide Residues in Adzuki Beans (Vigna angularis) by Aqueous Two-Phase Extraction Coupled with High Performance Liquid Chromatography.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 301, doi. 10.7506/spkx1002-6630-20200430-394

By:

ZHANG Liyuan;
ZHANG Yue;
YU Runzhong;
WANG Changyuan;
ZHANG Dongjie

Publication type:

Article

GC-MS 和 LC-MS/MS 分析麦粉中烷基间苯二酚同系物组成.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 187, doi. 10.7506/spkx1002-6630-20210217-186

By:

黄沁沁;
樊凤娇;
李彭;
樊艳;
邹燕羽;
方勇

Publication type:

Article

快餐包装纸中矿物油向固体食品模拟物的迁移.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 286, doi. 10.7506/spkx1002-6630-20200507-076

By:

张宜彩;
林勤保;
王亮;
曾莹;
吴泽春;
钟怀宁;
陈燕芬;
李忠

Publication type:

Article

超高效液相色谱-四极杆/飞行时间质谱检测猪肉和牛肉中30 种食源性兴奋剂类药物残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 276, doi. 10.7506/spkx1002-6630-20200624-329

By:

马俊美;
范素芳;
李强;
何亮娜;
范力欣;
曹梅荣;
孙磊;
王东;
孙文毅

Publication type:

Article

基于上转换纳米材料与磁分离的荧光免疫分析方法检测食品中酪胺.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 270, doi. 10.7506/spkx1002-6630-20200625-342

By:

张彪;
黄娜;
张万利;
王硕;
生威

Publication type:

Article

稳定同位素内标GC-QqQ-MS/MS法测定葡萄中 33 种农药残留及其污染特征分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 263, doi. 10.7506/spkx1002-6630-20191119-220

By:

钟浩文;
杨国顺;
陈文婷;
白描;
谭君

Publication type:

Article

基于矿物元素指纹差异的榴莲产地甄别.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 255, doi. 10.7506/spkx1002-6630-20200716-218

By:

周秀雯;
吴浩;
陈海泉;
颜治;
靳保辉;
谢丽琪;
赵燕;
赵超敏;
陈辉;
潘家荣

Publication type:

Article

酶抑制法快速检测牛奶中β-内酰胺酶抑制剂多残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 248, doi. 10.7506/spkx1002-6630-20200429-388

By:

刘凤银;
李滢;
王小鹏;
吴晓丹;
陈凤燕;
梁岳;
袁学文;
穆洪涛

Publication type:

Article

发酵牛肉干加工中理化特性与风味品质分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 240, doi. 10.7506/spkx1002-6630-20210204-076

By:

周亚军;
张玉;
陈艳;
王淑杰

Publication type:

Article

微发酵对牛肉干风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 232, doi. 10.7506/spkx1002-6630-20200910-110

By:

刘梦;
陈松;
张顺亮;
赵冰;
潘晓倩;
周慧敏;
乔晓玲;
臧明伍;
李素;
朱宁;
吴倩蓉

Publication type:

Article

调味香料荜茇精油中清除游离基活性成分的快速筛选.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 226, doi. 10.7506/spkx1002-6630-20200701-016

By:

王婵;
李荣;
吴杨;
王颖;
汤书华;
谭津;
姜子涛

Publication type:

Article

Aroma Perceptual Interactions among Ester Compounds and Their Effects on Sensory Attributes of Huangjiu.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 218, doi. 10.7506/spkx1002-6630-20200527-334

By:

YU Haiyan;
XIE Jingru;
XIE Tong;
CHEN Chen;
AI Lianzhong;
TIAN Huaixiang

Publication type:

Article

Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 170, doi. 10.7506/spkx1002-6630-20210304-052

By:

WANG Peng;
WANG Wenping;
XU Dandan;
ZHANG Xin;
GAO Hang;
ZHANG Jian;
SUN Yong;
WANG Fenghuan

Publication type:

Article

产黄青霉抗真菌几丁质酶的纯化及特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 129, doi. 10.7506/spkx1002-6630-20200229-329

By:

高兆建;
丁飞鸿;
陈欢;
耿云龙;
赵宜峰

Publication type:

Article

基于氮稳定同位素比例质谱和液相色谱-高分辨质谱的有机番茄鉴别.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 159, doi. 10.7506/spkx1002-6630-20200605-073

By:

王世成;
李国琛;
王莹;
李波;
高凝轩;
孙辞;
宋阳;
王颜红

Publication type:

Article

“清香” 与 “栗香” 绿茶中非挥发性化学成分的差异分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 151, doi. 10.7506/spkx1002-6630-20200629-373

By:

王梦琪;
朱荫;
张悦;
施江;
林智;
吕海鹏

Publication type:

Article

鲜切火龙果低温贮藏期间游离态和结合态香气物质的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 144, doi. 10.7506/spkx1002-6630-20200717-230

By:

张琴;
周丹丹;
韩璐;
龙家美;
屠康

Publication type:

Article

新型植物基载体对乳糖酶的高效递送及保护.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 137, doi. 10.7506/spkx1002-6630-20200512-129

By:

侯欣尧;
邓紫玙;
梁宏闪;
李斌

Publication type:

Article

电感耦合等离子质谱法测定母乳中 10 种矿物元素.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 165, doi. 10.7506/spkx1002-6630-20200628-358

By:

王亚玲;
赵军英;
乔为仓;
张明辉;
刘妍;
陈历俊

Publication type:

Article

汾酒酒醅发酵过程中真菌群落的变化规律.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 121, doi. 10.7506/spkx1002-6630-20200408-114

By:

卫春会;
甄攀;
张兰兰;
任志强;
黄治国;
邓杰

Publication type:

Article

乳酸菌发酵过程发酵液脂肪酸组生态位的异质性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 110, doi. 10.7506/spkx1002-6630-20200428-367

By:

刘欣;
陈梅春;
刘芸;
郑雪芳;
陈峥;
王阶平;
刘波

Publication type:

Article

鼠李糖乳杆菌对河豚毒素的免疫活性消减作用方式.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 103, doi. 10.7506/spkx1002-6630-20200625-340

By:

叶精勤;
肖叶;
阎俊;
许长华;
汪立平;
卢瑛

Publication type:

Article

链格孢侵染采后甜瓜病程相关蛋白基因表达及酶活性变化规律.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 94, doi. 10.7506/spkx1002-6630-20200228-313

By:

王瑾;
白羽嘉;
冯作山;
朱婉彤;
曾禹睿慷;
蒋莉莹

Publication type:

Article

4 株本土非酿酒酵母的发酵特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 86, doi. 10.7506/spkx1002-6630-20200409-121

By:

刘沛通;
许丹丹;
许引虎;
段长青;
燕国梁

Publication type:

Article

鲈鱼脯氨酰内肽酶的分离纯化、性质分析及分子克隆.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 78, doi. 10.7506/spkx1002-6630-20200501-004

By:

杨汝晴;
陈守峰;
肖琳琳;
陈玉磊;
孙乐常;
张凌晶;
刘光明;
曹敏杰

Publication type:

Article

人工神经网络结合遗传算法优化保护剂提高罗伊氏乳杆菌抗冻性能.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 70, doi. 10.7506/spkx1002-6630-20200323-350

By:

潘海博;
覃璐琪;
黄燕婷;
梁晓琳;
黄国宏;
聂梦琳;
饶川艳;
梅丽华;
李全阳

Publication type:

Article

辣椒粉中黄曲霉菌生长及其产毒规律的预测模型构建.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 62, doi. 10.7506/spkx1002-6630-20210127-303

By:

赵雪;
靳欣迪;
刘斌;
赵旭博

Publication type:

Article

不同寡营养条件下副溶血性弧菌的生长异质性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 54, doi. 10.7506/spkx1002-6630-20200509-092

By:

张布克;
史俊;
潘迎捷;
赵勇;
刘海泉

Publication type:

Article

CodY 在单核细胞增生李斯特菌抗氧化胁迫中的作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 46, doi. 10.7506/spkx1002-6630-20200507-072

By:

杨诗怡;
林巍;
杨丽玉;
左成;
罗勤

Publication type:

Article

鱼皮明胶和多酚组装行为与相互作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 1, doi. 10.7506/spkx1002-6630-20200702-033

By:

王舒雅;
赵靖昀;
代亚磊;
高瑾;
梁宏闪;
李述刚;
周彬

Publication type:

Article

产 Reuterin 罗伊氏乳杆菌的定向筛选及其生物学特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 32, doi. 10.7506/spkx1002-6630-20201101-003

By:

李一娟;
邵开生;
张娜;
孟迎平;
陶雪莹;
周颖钰;
魏华;
张志鸿

Publication type:

Article

分子对接和光谱法研究原儿茶醛和阿魏酸与牛血清白蛋白的互作机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 24, doi. 10.7506/spkx1002-6630-20200618-251

By:

吕艳芳;
梁倩倩;
郭雨晴;
李学鹏;
刘欣欣;
沈琳;
励建荣

Publication type:

Article

提高黑米花色苷颜色稳定性辅色剂的筛选及其作用机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 16, doi. 10.7506/spkx1002-6630-20200801-017

By:

赵磊;
潘飞;
周娜;
张雅莉;
郝帅;
王成涛

Publication type:

Article

热处理对牛乳美拉德反应程度及挥发性成分的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 9, doi. 10.7506/spkx1002-6630-20200622-295

By:

依胜男;
芦晶;
逄晓阳;
郝莉雨;
张书文;
吕加平

Publication type:

Article

植物乳杆菌 YW11 胞外多糖对酸乳加工特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 39, doi. 10.7506/spkx1002-6630-20200511-115

By:

蔡淼;
郝晓娜;
罗天淇;
陈超;
曹永强;
杨贞耐

Publication type:

Article