Works matching IS 1002-6630 AND VI 42 AND IP 2 AND DT 2021

Results: 45

QuEChERS-超高效液相色谱-串联质谱法检测禽源性食品中氟虫腈及其代谢物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 325, doi. 10.7506/spkx1002-6630-20200103-026

By:

戴尽波;
洁, 沈;
何啸峰;
聂荣荣;
董文静;
梁沁娴

Publication type:

Article

毛竹笋持久性有机污染物分布特征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 319, doi. 10.7506/spkx1002-6630-20200103-032

By:

沈丹玉;
袁新跃;
郑悦雯;
吴书天;
刘毅华;
莫润宏;
钟冬莲;
汤富彬

Publication type:

Article

不对称PCR技术结合免疫层析法快速检测产志贺毒素大肠埃希氏菌.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 312, doi. 10.7506/spkx1002-6630-20200113-129

By:

珊, 山;
黄昭鸿;
黄艳梅;
刘道峰;
刘成伟;
黄运红;
龙中儿

Publication type:

Article

基于MnO2纳米片类氧化酶特性的有机磷农药荧光分析方法建立.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 306, doi. 10.7506/spkx1002-6630-20200107-087

By:

林, 罗;
邓楚瑶;
贾宝珠;
林豪红;
廖彩霞;
吴卓裕;
何镇熹;
弘, 王;
徐振林

Publication type:

Article

超高效液相色谱-串联质谱法同时测定陈年老茶中16 种真菌毒素残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 299, doi. 10.7506/spkx1002-6630-20200611-157.

By:

刘文静;
彪, 黄;
傅建炜;
航, 韦;
黄财标

Publication type:

Article

超高效液相色谱-串联三重四极杆质谱法测定塑料食品接触材料中9 种荧光增白剂.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 291, doi. 10.7506/spkx1002-6630-20191008-028.

By:

张丽妮;
孝, 邹;
余文琴;
但家宇;
唐加利;
高亚凯

Publication type:

Article

融合图谱特征信息的明虾挥发性盐基氮含量无损检测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 283, doi. 10.7506/spkx1002-6630-20200103-027

By:

王娅;
张存存;
付玉叶;
张凡;
王颉;
王文秀

Publication type:

Article

基于智能手机同时检测4 种兽药残留的免疫芯片技术.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 278, doi. 10.7506/spkx1002-6630-20190927-334

By:

吴颖;
范丛丛;
苏晓娜;
沈玉栋;
谭庶;
钟翠丽;
许小炫;
曾道平;
杨金易

Publication type:

Article

元宝枫籽蛋白的营养性及理化性质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 271, doi. 10.7506/spkx1002-6630-20191105-055

By:

刘昱迪;
李佳美;
王坤华;
王小晶;
徐怀德

Publication type:

Article

不同采收期香椿茶发酵前后活性成分、降糖活性及其挥发性成分比较分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 262, doi. 10.7506/spkx1002-6630-20200116-194

By:

蒋鹏飞;
高海东;
赵丽丽;
王赵改;
史冠莹;
张乐;
王晓敏;
王旭增

Publication type:

Article

不同产地地参中 17 种氨基酸的测定与分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 255, doi. 10.7506/spkx1002-6630-20200108-090

By:

黄小兰;
何旭峰;
杨勤;
谷文超;
周祥德;
张华;
周浓

Publication type:

Article

甜叶菊废渣提取物的主要成分分析及其抗氧化作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 247, doi. 10.7506/spkx1002-6630-20191023-247

By:

赵磊;
潘飞;
林文轩;
徐美利;
鲍玺;
陈艳麟;
王成涛;
连运河

Publication type:

Article

基于 iTRAQ 技术分析牛初乳与常乳乳清差异蛋白质组.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 241, doi. 10.7506/spkx1002-6630-20191129-300

By:

邓微;
李韫同;
李墨翰;
曹雪妍;
郑艳;
武俊瑞;
岳喜庆;
杨梅

Publication type:

Article

基于UPLC-QTOF-MS技术的压榨和浸出油茶籽油甘油酯组成比较分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 235, doi. 10.7506/spkx1002-6630-20200115-182

By:

胡谦;
张九凯;
韩建勋;
邢冉冉;
刘晗;
陈颖

Publication type:

Article

基于SPME-GC-MS分析不同烤制时间新疆烤羊腿表层及内层挥发性化合物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 227, doi. 10.7506/spkx1002-6630-20200116-199

By:

丁丹;
王松磊;
罗瑞明;
王永瑞;
柏霜;
沈菲;
柏鹤

Publication type:

Article

HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 218, doi. 10.7506/spkx1002-6630-20191024-263

By:

周慧敏;
张顺亮;
郝艳芳;
陈松;
潘晓倩;
吴倩蓉;
李素;
朱宁;
乔晓玲;
赵冰

Publication type:

Article

苦荞麦不同部位代谢轮廓及活性成分分布.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 212, doi. 10.7506/spkx1002-6630-20191023-245

By:

柴多;
王美婷;
姜雨萌;
刘泷泽;
肖琳;
王缤晨;
董亮

Publication type:

Article

Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 200, doi. 10.7506/spkx1002-6630-20191115-184

By:

ZHOU Xueyan;
CHEN Yu;
LIN Ke;
ZHANG Dandan;
GE Zhengkai;
SU Congyan;
WANG Bin;
SHI Xuewei

Publication type:

Article

不同品种金针菇特征挥发性物质的差异分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 193, doi. 10.7506/spkx1002-6630-20200804-054

By:

王鹤潼;
潘泓杉;
王朝;
方东路;
胡秋辉;
马宁

Publication type:

Article

清香型志都五谷酒关键香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 185, doi. 10.7506/spkx1002-6630-20200107-084

By:

杜静怡;
朱婷婷;
黄明泉;
魏金旺;
吴继红;
张璟林;
王娟

Publication type:

Article

苹果梨酵素发酵过程中香气成分的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 177, doi. 10.7506/spkx1002-6630-20191106-077

By:

范昊安;
沙如意;
杜柠;
戴静;
方晟;
崔艳丽;
毛建卫

Publication type:

Article

利用CRISPRi技术构建乙醛酸生物合成 Corynebacterium glutamicum工程菌.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 170, doi. 10.7506/spkx1002-6630-20191018-179

By:

梁咏思;
沈凯佳;
范许云;
韩武洋;
李天明

Publication type:

Article

成熟度对诺丽果酵素品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 164, doi. 10.7506/spkx1002-6630-20191018-191

By:

赵文珂;
肖春琴;
张贤;
崔春

Publication type:

Article

传统发酵泡菜中乳酸菌种群组成及优良菌株产酸耐酸特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 158, doi. 10.7506/spkx1002-6630-20191020-207

By:

罗强;
李幸洋;
陈炼红;
张明;
刘巧;
张大伟;
罗璠

Publication type:

Article

具有透明质酸酶抑制活性益生菌的体外筛选及鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 151, doi. 10.7506/spkx1002-6630-20191104-038

By:

雷文平;
周辉;
陈绮;
周杏荣;
吴坤;
汪家琦;
刘成国

Publication type:

Article

广谱拮抗菌株的筛选诱变及抗菌物质分离鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 143, doi. 10.7506/spkx1002-6630-20191112-161

By:

高兆建;
王秋芬;
丁飞鸿;
许祥;
赵宜峰;
焦魏;
陈腾

Publication type:

Article

酸汤子面团对发酵面包品质的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 135, doi. 10.7506/spkx1002-6630-20191115-182

By:

白雪;
赵闪闪;
肖志刚;
张一凡;
赵秀红

Publication type:

Article

徽州臭鳜鱼微生物多样性、品质特性及其酶解产物抗氧化能力分析 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 128, doi. 10.7506/spkx1002-6630-20191016-154

By:

吴永祥;
王婷婷;
张梦婷;
张瑶;
郭孝成;
孙汉巨;
陈向阳

Publication type:

Article

抗耐药性大肠杆菌乳酸菌的筛选及抑菌机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 121, doi. 10.7506/spkx1002-6630-20191112-162

By:

孙悦;
刘佳伊;
陈璐;
杜宏;
白凤翎;
吕欣然;
张德福;
郭晓华;
励建荣

Publication type:

Article

代谢工程优化大肠杆菌高效合成L-苯丙氨酸.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 114, doi. 10.7506/spkx1002-6630-20191020-200

By:

门佳轩;
熊博;
郝亚男;
李旋;
刘益宁;
谢希贤

Publication type:

Article

含发酵乳杆菌HY01牦牛酸奶工艺优化及主体风味成分动态解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 105, doi. 10.7506/spkx1002-6630-20191104-025

By:

于素素;
杨佳杰;
马向阳;
贾新栋;
刘丽波;
杜鹏;
李艾黎

Publication type:

Article

胶红酵母与酿酒酵母共发酵对干红葡萄酒香气与色泽的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 97, doi. 10.7506/spkx1002-6630-20191112-158

By:

马娜;
王星晨;
孔彩琳;
陶永胜

Publication type:

Article

亮氨酸氨肽酶LapA在无孢黑曲霉中的重组表达优化及酶学性质 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 90, doi. 10.7506/spkx1002-6630-20191101-005

By:

林晓彤;
董良波;
郑俊威;
王斌;
潘力

Publication type:

Article

重组大肠杆菌全细胞催化D,L-扁桃酸对映选择性制备L-苯甘氨酸.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 83, doi. 10.7506/spkx1002-6630-20191104-030

By:

贾园园;
李祥;
张振华;
张闪;
杨露露;
唐存多

Publication type:

Article

浓香型白酒酒醅中总RNA提取方法评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 74, doi. 10.7506/spkx1002-6630-20191110-106

By:

胡晓龙;
王康丽;
宋丽丽;
侯建光;
曹振华;
吴丽丽;
牛广杰;
马歌丽;
赵书民;
东, 赵

Publication type:

Article

沙门氏菌噬菌体LPST144尾纤维gp38的序列分析及其结合活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 66, doi. 10.7506/spkx1002-6630-20191031-359

By:

杨其乐;
丁一峰;
宇, 张;
聂若男;
李亚萌;
佳, 王;
王小红

Publication type:

Article

pH值对酱油中呈味肽种类和呈味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 60, doi. 10.7506/spkx1002-6630-20190716-210

By:

汪卓;
陈楚锐;
许立锵;
庄沛锐;
周文斯;
崔春

Publication type:

Article

地皮菜添加量对鸡胸肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 53, doi. 10.7506/spkx1002-6630-20191031-348

By:

李宁宁;
李钊;
赵圣明;
马汉军;
张文振;
康壮丽;
朱明明;
王正荣;
何鸿举

Publication type:

Article

紫菜粉添加对鱿鱼鱼糜凝胶特性及其蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 46, doi. 10.7506/spkx1002-6630-20191110-121

By:

徐安琪;
杨镕;
朱煜康;
盛珍珍;
宋琳璐;
贾茹;
黄涛;
杨文鸽

Publication type:

Article

添加玉米低聚肽的紫苏籽油乳状液及其微胶囊的制备.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 36, doi. 10.7506/spkx1002-6630-20191106-082

By:

刘义凤;
侯占群;
田巧基;
夏凯;
于有强;
潘聪;
段盛林;
罗安来;
韩晓峰

Publication type:

Article

TMAO热分解的影响赖氨酸-半乳糖对TMAO-Fe（II）体系中.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 30, doi. 10.7506/spkx1002-6630-20191031-357

By:

李颖畅;
李双燕;
曹娜娜;
刘雪飞;
蔡友琼

Publication type:

Article

碱性蛋白酶限制性酶解对蓝圆鲹分离蛋白功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 23, doi. 10.7506/spkx1002-6630-20191029-326

By:

孙乐常;
刘伟峰;
林怡晨;
赵阿云;
张凌晶;
翁凌;
曹敏杰

Publication type:

Article

甘蔗蜡制备稻米油基油凝胶及其相关性质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 17, doi. 10.7506/spkx1002-6630-20200330-438

By:

王伟宁;
王莹;
于洋;
姜宇婷;
吴非;
韩翠萍;
于殿宇;
史永革

Publication type:

Article

壳聚糖W/O型乳状液的超声辅助制备及其稳定性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 8, doi. 10.7506/spkx1002-6630-20191026-296

By:

茅芝娟;
张昆明;
黄永春;
郭艳;
杨锋;
任仙娥;
艾硕

Publication type:

Article

抗原性变化 β-乳球蛋白聚乙二醇定点修饰物的制备及其.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20200116-198

By:

刘成梅;
江辛琳;
李冬梅;
周磊;
钟俊桢;
吉莉;
罗舜菁

Publication type:

Article