Works in Shipin Kexue/ Food Science, 2021, Vol 42, Issue 3

Results: 45

花色苷改性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 346, doi. 10.7506/spkx1002-6630-20200306-092

By:

周萍;
郑洁

Publication type:

Article

沙门氏菌检测生物传感器研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 339, doi. 10.7506/spkx1002-6630-20200209-071

By:

吴有雪;
吴美娇;
田亚晨;
王政;
郭亮;
刘程;
方水琴;
刘箐

Publication type:

Article

基于纳米材料的光学适配体传感器在农药残留检测中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 330, doi. 10.7506/spkx1002-6630-20200107-083

By:

付瑞杰;
周静;
田风玉;
焦必宁;
何悦

Publication type:

Article

咖啡酰奎宁酸类化合物的生物学活性及提高其生物利用度技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 321, doi. 10.7506/spkx1002-6630-20200102-021

By:

朱文卿;
任汉书;
徐美霞;
朱姗姗;
郑振佳;
陈伟

Publication type:

Article

油茶籽油多酚化合物研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 311, doi. 10.7506/spkx1002-6630-20200301-009

By:

魏征;
郭咪咪;
王雅朦;
段章群;
杨剀舟;
栾霞

Publication type:

Article

Δ12/Δ15脂肪酸脱饱和酶在发酵食品中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 296, doi. 10.7506/spkx1002-6630-20200105-047

By:

吴琛;
姜楠;
田文雪;
王儒红;
栾滨羽;
史海粟;
武俊瑞;
乌日娜;
岳喜庆

Publication type:

Article

UV-C照射与壳聚糖涂膜对鲜切淮山的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 289, doi. 10.7506/spkx1002-6630-20200213-137

By:

刘容;
崔媛媛

Publication type:

Article

UV-C处理对青椒色泽和生理品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 281, doi. 10.7506/spkx1002-6630-20200216-165

By:

马丽丽;
左进华;
王清;
高丽朴;
张桂君;
朱鑫彤;
牟建楼

Publication type:

Article

外源24-表油菜素内酯调控仔姜活性氧及酚类代谢减轻冷害.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 273, doi. 10.7506/spkx1002-6630-20200223-256

By:

游玉明;
汤洁;
张美霞;
王大平;
陆红佳

Publication type:

Article

竹叶抗氧化物/酪蛋白酸钠/乳清分离蛋白可食膜的制备和性能分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 266, doi. 10.7506/spkx1002-6630-20191231-367

By:

汪敏;
陈洁莹;
徐磊;
蒋希芝;
冯敏

Publication type:

Article

臭氧处理结合密闭包装在储藏期间对小麦品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 258, doi. 10.7506/spkx1002-6630-20200121-260

By:

贾浩;
姚亚亚;
周晨霞;
刘阳星月;
李慧静

Publication type:

Article

水煮藕带贮藏期非酶褐变的主要影响因素探究.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 251, doi. 10.7506/spkx1002-6630-20200114-172

By:

曹一菲;
严守雷;
李洁;
王清章

Publication type:

Article

高湿贮藏对青椒果实冷害和抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 243, doi. 10.7506/spkx1002-6630-20200817-221

By:

张萌;
曹婷婷;
程紫薇;
金文渊;
金鹏;
郑永华

Publication type:

Article

生物基聚丁内酰胺肠衣膜的性能分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 236, doi. 10.7506/spkx1002-6630-20200117-221

By:

张添添;
陈启明;
赵黎明;
姜舒文;
陈涛

Publication type:

Article

茶多酚-β-环糊精包合物对羊肚冷藏期间肌原纤维蛋白氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 227, doi. 10.7506/spkx1002-6630-20200116-200

By:

冉丽丹;
李文慧;
赵超;
钟媛媛;
袁湖川;
闫青青;
朱伟超;
董娟

Publication type:

Article

啤酒花浸膏对壳聚糖/聚乙烯双层膜的性能影响及释放行为.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 219, doi. 10.7506/spkx1002-6630-20200221-229

By:

陈凤霞;
曹军;
刘玉梅

Publication type:

Article

扩展青霉侵染对苹果果实膜磷脂代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 211, doi. 10.7506/spkx1002-6630-20200130-287

By:

彭慧;
龚迪;
魏亚楠;
杨乾;
宗元元;
PRUSKY, Dov;
SIONOV, Edward;
毕阳

Publication type:

Article

碳酸铵对柑橘酸腐病菌的抑制效果及作用机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 204, doi. 10.7506/spkx1002-6630-20191231-368

By:

刘寒寒;
杨书珍;
李哲;
张美红;
彭丽桃

Publication type:

Article

基于甲基纤维素改性聚乙烯醇指示膜的制备、表征及对南美白对虾的鲜度指示.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 194, doi. 10.7506/spkx1002-6630-20200303-038

By:

黄佳茵;
周雅琪;
陈美玉;
李苑;
吴甜甜;
胡亚芹

Publication type:

Article

玉米醇溶蛋白-番石榴黄酮复合纳米颗粒的制备及其抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 186, doi. 10.7506/spkx1002-6630-20200225-270

By:

周浓;
余志良;
李承勇

Publication type:

Article

海藻酸钠-纳米纤维素胶粒对乳酸菌胃肠液耐受性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 179, doi. 10.7506/spkx1002-6630-20200214-141

By:

陈秉彦;
林晓姿;
李维新;
林晓婕;
郑宝东;
何志刚

Publication type:

Article

桑叶生物碱对肝纤维化小鼠的改善作用及机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 173, doi. 10.7506/spkx1002-6630-20191218-215

By:

王祖文;
沈以红;
黄先智;
丁晓雯

Publication type:

Article

富硒大豆肽的制备及体内吸收性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 165, doi. 10.7506/spkx1002-6630-20200102-014

By:

高思薇;
张健;
张祺悦;
李雯晖;
李赫;
于添;
刘新旗

Publication type:

Article

壳寡糖对酒精诱导的大鼠肠道损伤的干预作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 158, doi. 10.7506/spkx1002-6630-20191229-340

By:

徐颖;
王斌;
姜启兴;
夏文水;
许艳顺

Publication type:

Article

枣花蜜酚类化合物组成及其抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 150, doi. 10.7506/spkx1002-6630-20200221-227

By:

杨二林;
赵浩安;
徐元元;
王悦;
王银;
曹炜

Publication type:

Article

3 种富含多糖面包的体外消化酵解特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 143, doi. 10.7506/spkx1002-6630-20200110-125

By:

柳芳伟;
张珊珊;
陈苏明;
聂少平;
胡婕伦;
谢明勇

Publication type:

Article

蒸烤模式对南美白对虾食用品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 136, doi. 10.7506/spkx1002-6630-20191218-201

By:

徐姝;
刘冬梅;
王勇;
陈东坡;
周鹏

Publication type:

Article

超声辅助浸渍冷冻对冻藏期间猪肉水饺肉馅水分分布和品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 128, doi. 10.7506/spkx1002-6630-20200227-301

By:

吴宇桐;
张潮;
陈倩;
孔保华

Publication type:

Article

星点设计-响应面法优化番茄红素纳米结构脂质载体的制备.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 121, doi. 10.7506/spkx1002-6630-20200220-208

By:

马永强;
修伟业;
黎晨晨;
王艺錡;
陈俊杰

Publication type:

Article

不同成熟度杨梅酚酸的超声-微波协同优化提取及其抗氧化性对比.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 112, doi. 10.7506/spkx1002-6630-20200109-120

By:

柳萌;
郜海燕;
房祥军;
吴伟杰;
陈杭君;
刘瑞玲

Publication type:

Article

不同提取方法对牡丹籽油品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 104, doi. 10.7506/spkx1002-6630-20200125-277

By:

彭常梅;
方锐琳;
赖敏;
邓泽元;
刘小如;
李静

Publication type:

Article

热烫温度对小麦面团介观特性的影响机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 98, doi. 10.7506/spkx1002-6630-20200207-055

By:

李雪琴;
吕莹果;
黄亚飞

Publication type:

Article

减盐对东北农家酱中生物胺形成的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 92, doi. 10.7506/spkx1002-6630-20200105-048

By:

解双瑜;
孙波;
刘丽;
李天一;
丛霞

Publication type:

Article

二十二碳六烯酸微藻油乳状液稳定性的影响因素.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 85, doi. 10.7506/spkx1002-6630-20191218-197

By:

杜健;
梁井瑞;
韩宗正;
任建威;
赵媛;
李伟;
王剑;
冯晓慧

Publication type:

Article

苯乳酸和醋酸联用对大肠杆菌的抑菌机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 77, doi. 10.7506/spkx1002-6630-20200128-285

By:

宁亚维;
付浴男;
何建卓;
侯琳琳;
王志新;
肖香;
王世杰;
贾英民

Publication type:

Article

纳米鱼骨对鲢鱼肌球蛋白凝胶性能的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 71, doi. 10.7506/spkx1002-6630-20200125-270

By:

时浩楠;
张梦玲;
张晋;
尹涛;
胡杨;
尤娟;
熊善柏;
刘茹

Publication type:

Article

罗非鱼肌浆蛋白源抗氧化肽的制备、分离纯化及其体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 63, doi. 10.7506/spkx1002-6630-20200116-193

By:

胡晓;
周雅;
陈星星;
李来好;
杨贤庆;
陈胜军;
吴燕燕;
杨少玲

Publication type:

Article

紫花芸豆蛋白体外消化产物的抗氧化活性及结构特征分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 56, doi. 10.7506/spkx1002-6630-20200404-046

By:

毛小雨;
许馨予;
杨鹄隽;
贾斌;
左锋

Publication type:

Article

苏尼特羊宰后成熟过程中肌原纤维蛋白特性与肉品质的变化分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 48, doi. 10.7506/spkx1002-6630-20191225-299

By:

李文博;
罗玉龙;
郭月英;
刘畅;
窦露;
赵丽华;
苏琳;
靳烨

Publication type:

Article

条斑紫菜多糖的降解条件优化及其生物活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 38, doi. 10.7506/spkx1002-6630-20200113-135

By:

姜慧;
孔立敏;
王翀;
王彦波;
傅玲琳;
周涛

Publication type:

Article

不同整形方式对‘赤霞珠’葡萄果皮非花色苷酚的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 30, doi. 10.7506/spkx1002-6630-20200226-283

By:

刘美迎;
迟明;
张振文

Publication type:

Article

盐质量分数对鱼头汤熬煮过程中微纳米颗粒形成的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 21, doi. 10.7506/spkx1002-6630-20200103-028

By:

翟争妍;
樊馨怡;
陶宁萍

Publication type:

Article

宰后猪肉pH值、骨架蛋白表达水平和持水性之间的关系.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 14, doi. 10.7506/spkx1002-6630-20200113-142

By:

李华健;
陈韬;
杨波若;
李霞;
李燕清;
王博文;
卞健科;
舒国涛

Publication type:

Article

茶树精油对扩展青霉线粒体功能的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 7, doi. 10.7506/spkx1002-6630-20200131-297

By:

陈雪昱;
邹秀容;
韦莹莹;
许凤;
王鸿飞;
邵兴锋

Publication type:

Article

质谱法分析烘焙对花生过敏原Ara h 1 潜在致敏性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20200113-144

By:

周红菲;
吴志华;
张英;
陈红兵

Publication type:

Article