Works matching IS 1002-6630 AND VI 42 AND IP 17 AND DT 2021

Results: 46

植物源功能肽的制备、生理活性与应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 363, doi. 10.7506/spkx1002-6630-20200706-069

By:

朱梦媛;
李冲伟

Publication type:

Article

植物源功能肽的制备、生理活性与应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 363, doi. 10.7506/spkx1002-6630-20200706-069

By:

朱梦媛;
李冲伟

Publication type:

Article

美拉德反应产物的生物学活性和潜在健康风险.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 350, doi. 10.7506/spkx1002-6630-20200610-135

By:

欧阳宇;
赵扩权;
冯莹娜;
张梁;
吴茜

Publication type:

Article

非变性II型胶原蛋白研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 343, doi. 10.7506/spkx1002-6630-20200826-356

By:

杨舒乔;
王迪;
高彦祥

Publication type:

Article

食品中丙烯酰胺抑制策略的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 333, doi. 10.7506/spkx1002-6630-20200708-119

By:

汪腾飞;
孙大文;
蒲洪彬;
韦庆益

Publication type:

Article

膳食结构和成分通过调控肠道菌群影响食物过敏的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 282, doi. 10.7506/spkx1002-6630-20200709-134

By:

刘翼翔;
马玉;
李东慧;
王彦波;
傅玲琳;
刘光明

Publication type:

Article

单核细胞增生李斯特菌对食品加工中的胁迫响应及其机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 317, doi. 10.7506/spkx1002-6630-20200920-263

By:

孙海磊;
董鹏程;
毛衍伟;
梁荣蓉;
杨啸吟;
张一敏;
朱立贤;
罗欣

Publication type:

Article

群体感应抑制剂调控食源性微生物生物膜形成的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 307, doi. 10.7506/spkx1002-6630-20200916-215

By:

莫祯妮;
熊盈盈;
邱树毅;
曾祥勇

Publication type:

Article

酶法合成糖原状α-葡聚糖的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 299, doi. 10.7506/spkx1002-6630-20200511-116

By:

刘佳林;
柏玉香;
李晓晓;
孙纯锐;
邱洪伟;
干福良;
金征宇

Publication type:

Article

加工处理方式对玉米粉加工特性、营养特性和食用品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 291, doi. 10.7506/spkx1002-6630-20200729-383

By:

马蕾;
孙小红;
姜晶;
梁建芬

Publication type:

Article

食源性致病菌污染估计中删失数据分析的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 325, doi. 10.7506/spkx1002-6630-20200620-275

By:

孙天妹;
刘阳泰;
王翔;
董晓璐;
刘弘;
李红梅;
董庆利

Publication type:

Article

乳液静电纺丝美藤果油/聚乙烯醇纳米纤维膜的制备及性能.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 233, doi. 10.7506/spkx1002-6630-20200714-196

By:

刘媛;
张群华;
袁文波;
范小平;
杜冰;
黎攀;
谢蓝华

Publication type:

Article

真菌毒素多重检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 267, doi. 10.7506/spkx1002-6630-20200705-060

By:

陈瑞鹏;
孙云凤;
霍冰洋;
秦英凯;
李双;
梁俊;
周焕英;
高志贤

Publication type:

Article

茶叶中吡咯里西啶生物碱检测技术、污染水平及健康风险研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 255, doi. 10.7506/spkx1002-6630-20200708-106

By:

韩浩蕾;
姜长岭;
王晨;
刘新;
鲁成银;
陈红平

Publication type:

Article

2’-岩藻糖基乳糖的微生物合成研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 248, doi. 10.7506/spkx1002-6630-20200526-319

By:

瓮茹茹;
卫鑫慧;
李浩正;
路福平;
李玉

Publication type:

Article

曲酸处理对娃娃菜采后褐变的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 241, doi. 10.7506/spkx1002-6630-20200602-034

By:

曾诗娴;
赵孝玲;
左进华;
闫志成;
史君彦;
王清;
崔京春;
隋媛

Publication type:

Article

蛋白质氧化对肉食用品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 275, doi. 10.7506/spkx1002-6630-20200913-159

By:

胡春林;
谢晶

Publication type:

Article

脱落酸处理对苹果成熟、乙烯合成及其信号转导基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 225, doi. 10.7506/spkx1002-6630-20200813-180.http://www.spkx.net.cn

By:

戚英伟;
刘悬烁;
丁毓端;
姜永华;
张玉洁;
刘佳;
蒋紫洮;
任小林

Publication type:

Article

典型电商运输包装对猕猴桃运输微环境及贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 218, doi. 10.7506/spkx1002-6630-20201217-204

By:

熊金梁;
陈爱强;
刘婧;
张蕊;
关文强

Publication type:

Article

Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 210, doi. 10.7506/spkx1002-6630-20200709-139

By:

ZHOU Kai;
ZHOU Gan;
XIE Yong;
WANG Zhaoming;
LI Xianbao;
ZHOU Hui;
XU Baocai

Publication type:

Article

秦川牛肉冷藏期间能量代谢变化及其对肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 201, doi. 10.7506/spkx1002-6630-20201013-112

By:

罗辉;
何雨薇;
张杏亚;
阮振甜;
罗瑞明;
李亚蕾

Publication type:

Article

解淀粉芽孢杆菌NCPSJ7对采后脐橙绿霉病的防治作用及机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 193, doi. 10.7506/spkx1002-6630-20200820-278

By:

阎然;
傅茂润;
陈蕾蕾;
李有媛;
徐敏慧;
何志平;
周庆新

Publication type:

Article

山楂原花青素和VC联合通过Wnt/β-catenin 通路减轻胰岛素抵抗大鼠肝脏氧化应激.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 186, doi. 10.7506/spkx1002-6630-20200828-382

By:

李西栋;
孙绍霞;
梁亚楠;
石塔拉;
宓伟

Publication type:

Article

虾青素补充对人体急性高强度运动前后代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 177, doi. 10.7506/spkx1002-6630-20200803-044

By:

郭新明;
吴丽君;
赵静;
田俊生

Publication type:

Article

甜玉米芯多糖对胰岛素抵抗HepG2细胞糖代谢功能的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 170, doi. 10.7506/spkx1002-6630-20200824-310

By:

马永强;
韩烨;
张凯;
王鑫;
王峙力

Publication type:

Article

刺梨多酚对急性酒精中毒大鼠的解酒和护肝作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 163, doi. 10.7506/spkx1002-6630-20200828-384

By:

周宏炫;
黄颖;
谭书明;
涂永丽;
罗继伟

Publication type:

Article

三氯蔗糖对小鼠肠道微生态及机体免疫的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 153, doi. 10.7506/spkx1002-6630-20200824-321

By:

徐境含;
徐珒昭;
孔祥丽;
张天阳;
冯熙瑞;
武明月;
滕国新;
许晓曦

Publication type:

Article

肉桂精油微胶囊对小鼠抗氧化活性与肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 143, doi. 10.7506/spkx1002-6630-20200913-161

By:

宋晓秋;
徐亚杰;
肖瀛;
王一非;
陈佳昊

Publication type:

Article

魔芋甘露寡糖对酸奶免疫调节活性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 133, doi. 10.7506/spkx1002-6630-20200701-014

By:

温永平;
唐季清;
韩冬;
孙健;
刘军;
江正强

Publication type:

Article

大蒜油的抗凝血作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 127, doi. 10.7506/spkx1002-6630-20200818-235

By:

周丽丽;
朱艳雯;
姜晓霞;
张旋;
檀德宏;
刘玲;
白冰

Publication type:

Article

榆干离褶伞溶栓酶对酒精诱导大鼠肝损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 121, doi. 10.7506/spkx1002-6630-20200821-288

By:

李芳芳;
张蕊萌;
丛贺;
沈明花

Publication type:

Article

红毛藻多糖对H2O2诱导的Caco-2细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 113, doi. 10.7506/spkx1002-6630-20200901-004

By:

何萍萍;
郑雅君;
郑明静;
姜泽东;
杜希萍;
朱艳冰;
倪辉;
李清彪

Publication type:

Article

花生主要过敏原Ara h 1线性B细胞表位的预测及鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 106, doi. 10.7506/spkx1002-6630-20200701-008

By:

王俊娟;
李欣芮;
陈成;
孙善峰;
刘桂蓉;
车会莲

Publication type:

Article

红外烘烤对魔芋葡甘露聚糖表观黏度以及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 98, doi. 10.7506/spkx1002-6630-20200920-262

By:

唐兰兰;
张世奇;
卫子颜;
张盛林;
刘雄

Publication type:

Article

γ射线辐照对香菇采后贮藏过程中水分特性及理化指标的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 91, doi. 10.7506/spkx1002-6630-20200917-230

By:

叶爽;
陈璁;
高虹;
范秀芝;
殷朝敏;
姚芬;
冯翠萍;
史德芳

Publication type:

Article

超声处理改善羊乳理化性质及其酶凝胶流变学特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 84, doi. 10.7506/spkx1002-6630-20200522-264.

By:

张书文;
Eman Saad RAGAB;
张雨萌;
王童;
逄晓阳;
芦晶;
蒋士龙;
冷友斌;
吕加平

Publication type:

Article

不同干燥方式对油菜蜂花粉色泽、酚酸含量和抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 76, doi. 10.7506/spkx1002-6630-20210204-071

By:

周子丹;
彭文君;
倪家宝;
毕延祥;
方小明;
刘素纯

Publication type:

Article

宰前倒挂应激对鸭血凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 69, doi. 10.7506/spkx1002-6630-20200819-259

By:

董小丽;
肖孟超;
杨静;
黄继超;
黄苏红;
黄明

Publication type:

Article

不同烹饪方式对淮山结构和糊化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 63, doi. 10.7506/spkx1002-6630-20200731-410

By:

彭军炜;
邹金浩;
苏小军;
李清明

Publication type:

Article

宽皮柑橘浮皮时脱落酸积累变化及其代谢基因表达特征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 54, doi. 10.7506/spkx1002-6630-20210324-301

By:

贺明阳;
洪敏;
王日葵;
喻最新;
朱莉;
周炼;
邓涂静

Publication type:

Article

Effect of Deastringency Treatment with CO2 on Physiological Quality of ‘Hiratanenashi’ Persimmon Fruit.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 43, doi. 10.7506/spkx1002-6630-20200723-316

By:

HAN Weijuan;
CAO Kun;
SUO Yujing;
DIAO Songfeng;
SUN Peng;
LI Huawei;
FU Jianmin

Publication type:

Article

红树莓叶茶的制备及与红树莓叶片、绿茶品质的比较.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 34, doi. 10.7506/spkx1002-6630-20200801-001

By:

唐莹;
贾仕杰;
蒋莹;
何红英;
董丹;
王金玲;
张健

Publication type:

Article

乙基麦芽酚对杀鲑气单胞菌群体感应及腐败活性的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 27, doi. 10.7506/spkx1002-6630-20200927-337

By:

刘佳宜;
李婷婷;
励建荣;
谢晶;
林洪;
王轰;
申照华;
郭晓华

Publication type:

Article

黑豆糖蛋白的结构分析及抗氧化和免疫活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 19, doi. 10.7506/spkx1002-6630-20200916-218

By:

胡懿化;
王星滟;
张武霞;
岳爱琴;
杜维俊;
赵晋忠;
李鹏

Publication type:

Article

麦胚清蛋白抗氧化肽的筛选及对细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 10, doi. 10.7506/spkx1002-6630-20200901-012

By:

张羽;
汪芳;
翁泽斌;
包伊凡;
宋海昭;
沈新春

Publication type:

Article

蛋白质-多糖多尺度复合物结构的形成机制及其应用前景.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20210612-150

By:

汪少芸;
冯雅梅;
伍久林;
陈旭;
冯佳雯;
施晓丹;
蔡茜茜;
张芳

Publication type:

Article