Works matching IS 1002-6630 AND VI 42 AND IP 22 AND DT 2021

Results: 45

串联毛细管手性柱分离薄荷醇的8 种光学异构体.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 339, doi. 10.7506/spkx1002-6630-20200811-144

By:

司晓喜;
张凤梅;
刘志华;
陈欢;
何沛;
刘春波;
杨建云;
付亚宁;
许志刚;
朱瑞芝

Publication type:

Article

G-四联体与聚合酶链式反应联用可视化检测沙门氏菌.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 331, doi. 10.7506/spkx1002-6630-20200918-248

By:

刘健慧;
耿凤珍;
张先舟;
高浩;
李聪;
高洁;
檀建新

Publication type:

Article

超高效液相色谱-串联质谱法同时测定小麦粉中硫脲、曲酸、噻苯咪唑、噻二唑、四环素.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 324, doi. 10.7506/spkx1002-6630-20200817-220

By:

王妍;
李志刚;
赵文涛;
郭文萍;
李莹莹;
王娟强;
姜锐

Publication type:

Article

免疫磁珠高通量自动净化-超高效液相色谱法测定粮食中玉米赤霉烯酮.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 318, doi. 10.7506/spkx1002-6630-20201028-289

By:

陈金男;
叶金;
郭旭光;
李丽;
刘洪美;
吴宇;
王松雪

Publication type:

Article

气相色谱-串联质谱法同时测定硅橡胶餐具中 21 种硅氧烷类化合物的残留量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 311, doi. 10.7506/spkx1002-6630-20201218-215

By:

董犇;
张子豪;
曾莹;
王晶;
钟怀宁;
廖满生;
刘中勇;
陈胜;
蔡汶静;
李丹;
郑建国

Publication type:

Article

高效液相色谱法测定食品中可能掺杂的 16 种工业染料.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 305, doi. 10.7506/spkx1002-6630-20201127-286

By:

钟丽琪;
曹进;
钱和;
丁宏;
郭亚辉

Publication type:

Article

三重real-time PCR检测副溶血弧菌主要毒力基因.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 298, doi. 10.7506/spkx1002-6630-20201216-195

By:

陈松;
雷舒文;
上官文丹;
刘丹;
钟青萍

Publication type:

Article

毛火后闷堆处理对夏季红茶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 291, doi. 10.7506/spkx1002-6630-20201103-030

By:

周秦羽;
屈青云;
项希;
李兰兰;
徐洋洋;
王继国;
刘峰;
李适;
龚志华;
肖文军

Publication type:

Article

外源添加氨基酸对郫县豆瓣模拟体系感官及特征风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 283, doi. 10.7506/spkx1002-6630-20200802-025

By:

孙文佳;
王雪梅;
李亚隆;
王瑶;
周兴桃;
车振明;
刘平

Publication type:

Article

对三粉公驴不同部位肉品质的测定分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 276, doi. 10.7506/spkx1002-6630-20201203-040

By:

薛盼盼;
章海风;
李旭;
王秋玉;
苏嘉敏

Publication type:

Article

基于GC-IMS和化学计量学分析海鲈鱼肉蒸制过程中风味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 270, doi. 10.7506/spkx1002-6630-20201219-221

By:

徐永霞;
白旭婷;
冯媛;
赵洪雷;
李学鹏;
励建荣;
仪淑敏;
谢晶;
郭晓华

Publication type:

Article

基于游离氨基酸、挥发性组分和感官评价的 2 种酸化技术加工乳饼的滋味特征差异分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 263, doi. 10.7506/spkx1002-6630-20201105-045

By:

魏光强;
李子怡;
黄艾祥;
万长江

Publication type:

Article

Comparison of Volatile Components and Aroma Profiles between Peel and Flesh of Tomatoes (Solanum lycopersicum).

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 249, doi. 10.7506/spkx1002-6630-20200930-374

By:

CHENG Guoting;
WANG Xinyu;
LI Yushun;
QI Shiming;
WANG Jin;
ZHAO Pan;
WANG Yanfeng;
ZHANG Fei;
LIANG Yan

Publication type:

Article

卤牛肉贮藏过程中气味活性化合物变化及异味分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 240, doi. 10.7506/spkx1002-6630-20201217-208

By:

潘晓倩;
周慧敏;
李素;
张顺亮;
赵冰;
刘梦;
朱宁;
吴倩蓉;
王守伟;
乔晓玲;
臧明伍;
刘博文

Publication type:

Article

兰茂牛肝菌菌柄和菌盖中鲜味成分的分析及菌盖中鲜味肽的鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 232, doi. 10.7506/spkx1002-6630-20201130-308

By:

梁佳明;
王肖肖;
张蓝云;
胡旭佳

Publication type:

Article

定量描述分析法和Flash Profile法在祁门红茶香气评价中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 224, doi. 10.7506/spkx1002-6630-20201125-252

By:

戴前颖;
叶颖君;
李明泇;
庄映菁;
张海伟

Publication type:

Article

戴尔有孢圆酵母与酿酒酵母混合发酵对猕猴桃酒香气的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 216, doi. 10.7506/spkx1002-6630-20200730-403

By:

尹雪林;
龚丽娟;
钟武;
李二虎

Publication type:

Article

富硒和非富硒雪樱子中健康有益成分的对比分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 208, doi. 10.7506/spkx1002-6630-20201204-054

By:

韩文娜;
李喜贵;
刘焕;
李咪;
靳登鹏;
缪回春;
李中意;
朱思俞;
柳春红

Publication type:

Article

外源核苷酸对干酪乳杆菌生长的促进作用及机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 201, doi. 10.7506/spkx1002-6630-20200802-026

By:

丁婷;
李勇

Publication type:

Article

杏汁发酵与杏皮渣发酵对杏酒香气质量的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 193, doi. 10.7506/spkx1002-6630-20200923-283

By:

刘敏;
高伟;
张睿梅

Publication type:

Article

茅台镇酱香型白酒不同生产轮次酿造环境的细菌菌群结构特征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 185, doi. 10.7506/spkx1002-6630-20200708-113

By:

王琳;
胡小霞;
黄永光

Publication type:

Article

水产品荧光假单胞菌双组分信号转导系统的序列分析和功能预测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 178, doi. 10.7506/spkx1002-6630-20200920-257

By:

李秋莹;
徐瑾秀;
张婧阳;
孙彤;
励建荣

Publication type:

Article

发酵剂对泡萝卜品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 171, doi. 10.7506/spkx1002-6630-20201127-279

By:

经骐源;
李婷;
曾凡坤;
索化夷;
王洪伟;
宋佳佳;
张玉

Publication type:

Article

基于MMR缺陷的高频突变食源性沙门氏菌环丙沙星耐药机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 162, doi. 10.7506/spkx1002-6630-20200710-145

By:

王银;
杨保伟;
盛焕精;
李怡澜;
施春雷;
史贤明;
肖英平;
杨华

Publication type:

Article

营养胁迫植物乳杆菌KLDS 1.0328的生理特性及其冷冻干燥菌粉贮存稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 155, doi. 10.7506/spkx1002-6630-20200712-156

By:

马佳歌;
姜瞻梅;
姜瑞;
侯俊财;
于微

Publication type:

Article

聚γ-谷氨酸分子结构变化在氯化钾降低发酵液黏度中的作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 148, doi. 10.7506/spkx1002-6630-20200731-414

By:

李凌甫;
蒋莉;
刘瑶;
丁苏;
陈桂光;
梁智群;
曾伟

Publication type:

Article

In Vitro and in Vivo Effect of Lactobacillus plantarum XCT 1-10 on the Growth of Botrytis cinerea and Its Possible Mechanisms.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 140, doi. 10.7506/spkx1002-6630-20200815-202

By:

LI Canying;
CHENG Yuan;
HOU Jiabao;
GE Yonghong;
DU Hong;
BAI Fengling

Publication type:

Article

不同植物DNA条形码对铁皮石斛鉴定能力的评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 131, doi. 10.7506/spkx1002-6630-20200820-273

By:

陈文强;
汪小福;
陈笑芸;
彭城;
徐俊锋;
蔡健

Publication type:

Article

对羟基苯甲醛和阿魏酸对酿酒酵母理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 125, doi. 10.7506/spkx1002-6630-20200918-236

By:

安佳星;
龙秀锋;
伍时华;
曾令杰;
黄锦翔;
丰丕雪;
易弋

Publication type:

Article

Association of the Expression of Glycolytic Pathway-related Genes with the Physiological Behavior of Lactobacillus plantarum.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 113, doi. 10.7506/spkx1002-6630-20200923-286

By:

CHEN Xing;
GUO Shuyu;
TAO Yufei;
DENG Xi;
YANG Shuhui;
TU Mingxia;
WU Ailing;
MA Siyi;
RAO Yu;
LIU Lei

Publication type:

Article

老年人肠道乳酸菌的分离与鉴定及其来源发酵乳杆菌的遗传进化分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 105, doi. 10.7506/spkx1002-6630-20200718-245

By:

张振东;
王玉荣;
向凡舒;
侯强川;
李宝坤;
郭壮

Publication type:

Article

赤红球菌组氨酸激酶的融合表达和功能分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 98, doi. 10.7506/spkx1002-6630-20201007-030

By:

吴钟昊;
彭仁

Publication type:

Article

高盐稀态酱醪中功能性酵母菌的筛选、鉴定及发酵特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 91, doi. 10.7506/spkx1002-6630-20200809-118

By:

王靖雯;
赵谋明;
陈涛;
张佳汇;
陈子杰;
冯云子

Publication type:

Article

牛源性大肠杆菌O26热休克-酸应激响应.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 85, doi. 10.7506/spkx1002-6630-20200821-282

By:

宓晓雨;
张苏;
王思亓;
赵王晨;
禹金龙;
林思棋;
王龙凤;
江芸

Publication type:

Article

利用蜂蜡-米糠蜡制备大豆油凝胶油.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 77, doi. 10.7506/spkx1002-6630-20201012-082

By:

丁利杰;
张虹;
李胜;
毕艳兰;
徐学兵

Publication type:

Article

改性蛋清粉对面条品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 70, doi. 10.7506/spkx1002-6630-20200814-195

By:

闫文芳;
李文钊;
代任任;
刘亚平;
曾琦琦;
阮美娟

Publication type:

Article

凝胶剂对芝麻酱稳定性及感官特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 61, doi. 10.7506/spkx1002-6630-20200905-060

By:

刘怡真;
马传国;
陈小威;
李利君;
薄冰

Publication type:

Article

巴氏杀菌条件下丙二醇对全蛋液加工特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 53, doi. 10.7506/spkx1002-6630-20201110-096

By:

贾果禧;
佟平;
侯裕梁;
高金燕;
陈红兵

Publication type:

Article

固体发酵麦麸对小麦粉和面条品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 45, doi. 10.7506/spkx1002-6630-20200818-236

By:

赵云蛟;
张巍毅;
李乐铖;
李闻;
张民;
刘锐;
隋文杰;
吴涛

Publication type:

Article

磷酸盐对巴氏杀菌全蛋液理化及功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 38, doi. 10.7506/spkx1002-6630-20201027-278

By:

侯裕梁;
胡巍;
贾果禧;
高金燕;
陈红兵;
佟平

Publication type:

Article

荧光光谱法探究pH值对咖啡酸β-苯乙醇酯与人血清蛋白相互作用的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 31, doi. 10.7506/spkx1002-6630-20201109-076

By:

范金波;
邢莉;
李孟雨;
麻奥;
吕长鑫;
励建荣

Publication type:

Article

米糠蛋白O/W及W/O/W乳液制备及界面稳定性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 24, doi. 10.7506/spkx1002-6630-20201020-179

By:

王可心;
段庆松;
王依凡;
段玉敏;
霍金杰;
江睿生;
何东;
高育哲;
肖志刚

Publication type:

Article

养殖暗纹东方鲀中7 种醇提鲜味肽的鉴定及其呈鲜特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 16, doi. 10.7506/spkx1002-6630-20200917-231

By:

宁梦华;
王文利;
陈高乐;
刘源

Publication type:

Article

射频等离子体活性水处理对火腿发色的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 9, doi. 10.7506/spkx1002-6630-20201019-172

By:

李季林;
陈雅淇;
成军虎

Publication type:

Article

羧甲基魔芋葡甘露聚糖对豌豆蛋白水分散液的稳定性作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20201019-176

By:

陶冉;
李瑞琪;
郭亚龙;
韦越;
张洪斌

Publication type:

Article