Works in Shipin Kexue/ Food Science, 2021, Vol 42, Issue 4

Results: 45

基于核酸适配体传感器快速检测鸡蛋中氟虫腈.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 326, doi. 10.7506/spkx1002-6630-20200121-255

By:

程慧;
冯灏;
李诗瑶;
刘顺;
周陶鸿;
彭青枝

Publication type:

Article

抗副溶血弧菌OMPK单克隆抗体的制备及其 ELISA双抗体夹心检测方法建立.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 319, doi. 10.7506/spkx1002-6630-20191219-220

By:

王晓瑞;
邱红玲;
王寿利;
朱海华;
周莉;
平洋;
谭静;
王永;
王慧

Publication type:

Article

高效液相色谱-荧光检测法测定红肉及其加工肉中唾液酸含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 313, doi. 10.7506/spkx1002-6630-20191008-031

By:

赵非;
陈宝英;
李克峰;
王旭

Publication type:

Article

间接竞争化学发光酶联免疫分析方法检测禽肉中金刚烷胺和氯霉素残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 305, doi. 10.7506/spkx1002-6630-20191210-110

By:

许小炫;
苏晓娜;
谭庶;
钟翠丽;
曾道平;
张燕;
徐振林;
王序;
杨金易

Publication type:

Article

基于胺基功能化磁性纳米粒子改进 QuEChERS 方法结合GC-MS/MS检测果蔬中7 种农药残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 297, doi. 10.7506/spkx1002-6630-20200627-343

By:

连玉晶;
周一冉;
孙欣;
陈佳楠;
郑振佳;
王明林

Publication type:

Article

高效液相色谱-四极杆-飞行时间质谱法快速筛查胡椒粉中多种农药残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 287, doi. 10.7506/spkx1002-6630-20191008-045

By:

朱晓玲;
刘杰;
余婷婷;
张莉;
王会霞;
吴婉琴;
曹琦;
张亚珍;
杨总

Publication type:

Article

基于 DNA 条形码技术鉴别有毒鹅膏菌属物种.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 278, doi. 10.7506/spkx1002-6630-20200116-202

By:

白文明;
邢冉冉;
陈丽萍;
彭涛;
雷红涛;
陈颖

Publication type:

Article

正相高效液相色谱法同时测定肉制品中 4 种羟基十八碳二烯酸异构体的含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 271, doi. 10.7506/spkx1002-6630-20190703-039

By:

刘婷;
熊强;
耿志明;
徐为民

Publication type:

Article

基于无标记金纳米簇的新型荧光生物传感器在赭曲霉毒素A快速检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 263, doi. 10.7506/spkx1002-6630-20200212-108

By:

孔德莉;
罗思;
彭瑞晨;
刘嘉睿;
文茜

Publication type:

Article

核磁共振磷谱法测定乳制品中的酪蛋白含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 221, doi. 10.7506/spkx1002-6630-20200527-324

By:

冯翠萍;
刘一诺;
樊双喜;
武竹英;
钟其顶

Publication type:

Article

红枣发酵酒香气成分分析及感官品质评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 247, doi. 10.7506/spkx1002-6630-20200131-293

By:

马腾臻;
宫鹏飞;
史肖;
牛见明;
王春霞;
翟文娟;
张波;
韩舜愈

Publication type:

Article

高效液相色谱法分析中国人参不同部位中多酚类化合物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 240, doi. 10.7506/spkx1002-6630-20200214-140

By:

徐艳阳;
赵玉娟;
高峰;
王二雷;
鲁海玲;
李雪凤;
姜雯雯;
陈艳

Publication type:

Article

基于高效液相色谱法的麻辣火锅底料辣度分级模型建立及其在熬煮过程中的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 233, doi. 10.7506/spkx1002-6630-20190929-356

By:

杨莉;
张淼;
贾洪锋;
涂梦婕;
黄英;
宋璐杉;
严利强

Publication type:

Article

沙棘多糖分离纯化及抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 227, doi. 10.7506/spkx1002-6630-20191015-133

By:

魏晨业;
包晓玮;
王娟;
何梦梦;
曾兰君;
张亚涛

Publication type:

Article

超高效液相色谱-紫外检测法测定婴幼儿配方乳粉中的核苷酸含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 254, doi. 10.7506/spkx1002-6630-20200119-248

By:

王象欣;
单艺;
魏雪冬;
李文斌;
鄂来明;
姜毓君

Publication type:

Article

不同等级新九曲红梅茶的风味化学特征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 215, doi. 10.7506/spkx1002-6630-20200210-073

By:

郭丽;
彭群华;
赵锋;
卢红渭;
包兴伟;
林智

Publication type:

Article

基于植物广泛靶向代谢组学技术探究小米粥中酚类化合物组成及其抗氧化性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 206, doi. 10.7506/spkx1002-6630-20190813-145

By:

康子悦;
沈蒙;
葛云飞;
王娟;
全志刚;
肖金玲;
王维浩;
曹龙奎

Publication type:

Article

超高效液相色谱-四极杆/静电场轨道阱高分辨质谱鉴定嗜热链球菌发酵乳中脂质构成.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 197, doi. 10.7506/spkx1002-6630-20200711-151

By:

章丽;
高洁;
刘松雁;
桑亚新;
王向红

Publication type:

Article

不同蛋白酶对蓝蛤酶解液风味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 190, doi. 10.7506/spkx1002-6630-20190823-248

By:

徐永霞;
曲诗瑶;
李涛;
赵洪雷;
冯媛;
李学鹏;
季广仁;
励建荣

Publication type:

Article

基于UPLC-Triple-TOF MS/MS对巴氏杀菌乳中磷脂成分的分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 181, doi. 10.7506/spkx1002-6630-20190623-273

By:

曹雪;
任皓威;
王筱迪;
许铵颀;
商佳琦;
刘宁

Publication type:

Article

HPLC 法同时测定采后莲雾果实7 种有机酸的含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 175, doi. 10.7506/spkx1002-6630-20191025-287

By:

段云飞;
吴光斌;
叶洪;
陈昭华;
张珅;
陈发河

Publication type:

Article

茅台镇不同主酿区域酱香型白酒酿造大曲中细菌菌群结构分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 167, doi. 10.7506/spkx1002-6630-20191120-241

By:

任爱容;
黄永光

Publication type:

Article

皱皮木瓜腐败微生物的分离鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 161, doi. 10.7506/spkx1002-6630-20191210-112

By:

黄荣;
王晓丽;
王兆升;
李游;
方双杰

Publication type:

Article

鸡蛋壳表面典型菌株的分离鉴定及其对全蛋液致腐能力分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 153, doi. 10.7506/spkx1002-6630-20191214-159

By:

弓敏;
马艳秋;
王瑞红;
迟媛;
迟玉杰

Publication type:

Article

黄杆菌褐藻胶裂解酶的高效表达及其在褐藻寡糖制备中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 145, doi. 10.7506/spkx1002-6630-20191213-149

By:

江君;
刘军;
杨绍青;
马帅;
闫巧娟;
江正强

Publication type:

Article

曲霉型豆豉发酵阶段细菌群落的演替及其与环境因子的关系.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 138, doi. 10.7506/spkx1002-6630-20191120-233

By:

赵文鹏;
李浩;
杨慧林;
王筱兰

Publication type:

Article

转录组学解析茉莉酸甲酯对双孢蘑菇个体大小的影响机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 130, doi. 10.7506/spkx1002-6630-20200720-258

By:

宋媛;
胡秋辉;
苏安祥;
裴斐;
马高兴;
马宁;
杨文建

Publication type:

Article

低聚果糖对植物乳杆菌A33发酵酸角汁的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 122, doi. 10.7506/spkx1002-6630-20200601-015

By:

吴领风;
韦双;
陈莹;
杜敏杰;
刘四新;
王露;
李从发

Publication type:

Article

产蛋白酶菌株的筛选及以菜籽粕为氮源的产酶条件优化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 115, doi. 10.7506/spkx1002-6630-20191218-209

By:

陈茏;
杨俊;
马毛毛;
吴莎莎;
余平;
曾哲灵

Publication type:

Article

绿茶提取液制备金纳米粒子及其在 VC比色分析中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 107, doi. 10.7506/spkx1002-6630-20200203-017

By:

张源;
贾静娴;
郑贺;
丁文琪;
杨蕊宁

Publication type:

Article

亚牛磺酸对南美白对虾多酚氧化酶活性及酶构象的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 100, doi. 10.7506/spkx1002-6630-20191203-040

By:

周雅琪;
黄佳茵;
陈美玉;
葛雨珺;
李苑;
胡亚芹

Publication type:

Article

Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 94, doi. 10.7506/spkx1002-6630-20200106-070

By:

CAO Yungang;
LI Ying;
GUO Anqi;
XIONG Youling

Publication type:

Article

鳕鱼皮明胶肽硒复合物的制备及结构表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 87, doi. 10.7506/spkx1002-6630-20191212-138

By:

吴佳南;
孙娜;
林松毅;
吴汶飞

Publication type:

Article

设施调控夜间温度对赤霞珠葡萄果实品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 80, doi. 10.7506/spkx1002-6630-20200131-298

By:

杨洋;
张小虎;
张亚红;
李光宗;
杨新宇

Publication type:

Article

油炸方式对高白鲑肌肉食用品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 72, doi. 10.7506/spkx1002-6630-20190823-239

By:

赵文宇;
赵美钰;
王可心;
魏丹阳;
马壮;
秦磊;
董秀萍

Publication type:

Article

微晶纤维素的醚化改性及其在淀粉膜中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 65, doi. 10.7506/spkx1002-6630-20200128-283

By:

王文涛;
韩丽娜;
翟晓松;
李子松;
王爱月;
武天皓;
侯汉学

Publication type:

Article

玉米淀粉-玉木耳多糖复配体系理化及结构性质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 58, doi. 10.7506/spkx1002-6630-20190918-219

By:

李妍;
崔维建;
赵城彬;
吴玉柱;
王思琪;
曹勇;
许秀颖;
刘景圣

Publication type:

Article

谷氨酰胺转氨酶对全麦面团特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 51, doi. 10.7506/spkx1002-6630-20191129-312

By:

王佳玉;
陈凤莲;
吴迪;
汤晓智

Publication type:

Article

乳酸钙对高酯柑橘果胶乳化性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 44, doi. 10.7506/spkx1002-6630-20191129-306

By:

范传会;
何建军;
陈学玲;
王少华

Publication type:

Article

Brevilaterin微胶囊化技术及缓释特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 38, doi. 10.7506/spkx1002-6630-20191120-237

By:

宁亚维;
王瑶;
侯琳琳;
苏丹;
王志新;
贾英民

Publication type:

Article

卵白蛋白-白藜芦醇相互作用机理及其对卵白蛋白的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 31, doi. 10.7506/spkx1002-6630-20190918-228

By:

操强;
胡巍;
高金燕;
陈红兵;
佟平

Publication type:

Article

pH 值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 23, doi. 10.7506/spkx1002-6630-20191223-273

By:

吴晓娟;
王晓婵;
张佳妮;
沈佳丽;
李依;
金曼芹;
吴伟

Publication type:

Article

甘草酸纤维茶树精油乳液凝胶的制备及其结构表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 15, doi. 10.7506/spkx1002-6630-20190930-369

By:

许梦月;
李青;
吴华;
万芝力;
杨晓泉

Publication type:

Article

氯化钙-无花果蛋白酶-猕猴桃蛋白酶体系对兔肉肌原纤维蛋白结构的协同作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 8, doi. 10.7506/spkx1002-6630-20191216-163

By:

李明奇;
贺稚非;
李少博;
李冉冉;
瞿丞;
李洪军

Publication type:

Article

油炸过程中茶多酚对油脂品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20191010-075

By:

高浩祥;
陈南;
徐乾达;
何强;
曾维才

Publication type:

Article