Works matching IS 1002-6630 AND VI 42 AND IP 5 AND DT 2021

Results: 45

枸杞多糖的生物活性及作用机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 349, doi. 10.7506/spkx1002-6630-20200212-118

By:

谢文;
陈华国;
赵超;
龚小见;
周欣

Publication type:

Article

降尿酸肽对高尿酸血症的作用及研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 340, doi. 10.7506/spkx1002-6630-20200221-232

By:

骆贤亮;
刘滔;
钱忠英;
冯凤琴

Publication type:

Article

基于多巴胺及其衍生物的传感器在食品快速检测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 332, doi. 10.7506/spkx1002-6630-20200310-164

By:

刘娜;
曹强;
肖雨诗;
黄蓉;
程雷;
刘欢;
韩刚;
李晋成;
李梦龙;
吴立冬

Publication type:

Article

海洋生物毒素的分类、毒害作用机制及检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 321, doi. 10.7506/spkx1002-6630-20200326-380

By:

陈巧莉;
杨兵;
洪晴悦;
魏鲟钰;
方楚楚;
阚建全

Publication type:

Article

测量不确定度在食品检验中的应用及进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 314, doi. 10.7506/spkx1002-6630-20200226-287

By:

翟洪稳;
范素芳;
王娟;
曹梅荣;
马俊美;
任晓伟;
李强;
张岩

Publication type:

Article

植物多酚与肠道微生物群的相互作用及其对代谢性疾病影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 305, doi. 10.7506/spkx1002-6630-20200228-326

By:

赵媚;
常凌;
宋泽和;
贺喜

Publication type:

Article

乳酸菌生物膜形成调控及在食品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 296, doi. 10.7506/spkx1002-6630-20200309-136

By:

朱寒剑;
李雷兵;
郑心;
李琴;
穆杨;
徐宁;
胡勇;
吴茜;
柳志杰;
李玮;
汪超;
周梦舟

Publication type:

Article

酸性电解水保鲜机理及其在水产品中应用效果的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 288, doi. 10.7506/spkx1002-6630-20200410-135

By:

钟强;
董春晖;
黄志博;
包璐莹;
夏秀芳

Publication type:

Article

基于文献计量学的食品大数据技术研究分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 278, doi. 10.7506/spkx1002-6630-20200408-095

By:

骆靖阳;
陆柏益

Publication type:

Article

白藜芦醇对多柔比星引起的心脏毒性保护作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 271, doi. 10.7506/spkx1002-6630-20200115-186

By:

吴文英;
李文娟;
李露;
尹术华;
赵文辉;
姚于飞

Publication type:

Article

香辛料中植物化学物对肉制品品质及健康功效影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 262, doi. 10.7506/spkx1002-6630-20200409-118

By:

李云龙;
赵月亮;
范大明;
王明福

Publication type:

Article

气调贮藏对腐败菌引起的鲜切黄瓜品质、滋味和挥发性物质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 252, doi. 10.7506/spkx1002-6630-20200220-212

By:

郑鄢燕;
魏亚博;
王宇滨;
马越;
梁浩;
张建;
童军茂;
赵晓燕

Publication type:

Article

黑木耳多糖/壳聚糖可食性复合膜的制备及对鲜牛肉的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 246, doi. 10.7506/spkx1002-6630-20200312-195

By:

秦丹丹;
吴琼;
白洋;
曹慧馨;
刘梦林

Publication type:

Article

不同包装方式对高水分含量肉粉肠微生物菌群及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 237, doi. 10.7506/spkx1002-6630-20200309-142

By:

李其轩;
陈倩;
王浩;
孔保华

Publication type:

Article

丁香酚麻醉辅助加州鲈无水活运的效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 228, doi. 10.7506/spkx1002-6630-20191018-178

By:

王彩霞;
白婵;
熊光权;
王炬光;
李宁;
鉏晓艳;
李海蓝;
廖涛

Publication type:

Article

壳聚糖/香兰素/聚乙烯醇共纺纳米纤维膜的性质及其在大菱鲆保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 221, doi. 10.7506/spkx1002-6630-20200308-129

By:

梅佳林;
刘权伟;
李婷婷;
励建荣;
牟伟丽;
郭晓华

Publication type:

Article

臭氧对杏果实黑斑病的抑制及贮藏保鲜作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 215, doi. 10.7506/spkx1002-6630-20200304-057

By:

李玲;
李智;
石玲;
李亚玲;
何欢;
张亚琳;
芦玉佳;
朱璇

Publication type:

Article

槲皮素通过Nrf2通路对糖尿病大鼠胰腺氧化损伤的拮抗作用机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 208, doi. 10.7506/spkx1002-6630-20200223-260

By:

李阳;
苏艳瑜;
李国豪;
李琪;
王宇翔;
丁玉松

Publication type:

Article

辣椒红色素和辣椒碱体内抗氧化活性及降血脂功能.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 201, doi. 10.7506/spkx1002-6630-20200108-101

By:

范三红;
王娇娇;
李佳妮;
白宝清

Publication type:

Article

百香果皮体外抑制葡萄糖吸收、抗氧化及调节高血糖大鼠肠道菌群结构的作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 193, doi. 10.7506/spkx1002-6630-20200226-288

By:

种俸亭;
黄子珍;
滕建文;
韦保耀;
黄丽;
夏宁

Publication type:

Article

L-茶氨酸对高蛋白饮食诱导大鼠行为变化的干预作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 187, doi. 10.7506/spkx1002-6630-20200101-005

By:

宋玉欣;
龚志华;
张娇;
贺麟;
李兰兰;
陈美艳;
张杨玲;
屈青云;
肖文军

Publication type:

Article

紫苏籽肽对环磷酰胺致性功能损伤大鼠的改善作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 177, doi. 10.7506/spkx1002-6630-20200311-180

By:

李明亮;
姜盛;
郭颖;
陈亮;
王雨辰;
蔡木易;
谷瑞增;
魏颖

Publication type:

Article

扇贝来源碳量子点性质及其与镉的联合毒性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 169, doi. 10.7506/spkx1002-6630-20200226-290

By:

王庆红;
谭明乾;
齐子和;
王海涛

Publication type:

Article

桉叶多酚提取物体内外抗氧化活性评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 160, doi. 10.7506/spkx1002-6630-20200130-289

By:

李伟;
叶嘉宜;
陈运娇;
曹庸

Publication type:

Article

两种乳酸杆菌对肥胖小鼠的干预作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 152, doi. 10.7506/spkx1002-6630-20200105-046

By:

王苗;
张保杰;
文佳嘉;
胡婕伦;
聂少平;
谢明勇

Publication type:

Article

冰岛刺参缩醛磷脂和醚磷脂对神经生长因子诱导PC12细胞的促神经分化作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 145, doi. 10.7506/spkx1002-6630-20200307-102

By:

李艺洋;
丁一;
王晓旭;
王昕岑;
王睿;
丛培旭;
徐杰;
薛长湖

Publication type:

Article

巴马长寿特征饮食模式对自然衰老小鼠的抗衰老效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 137, doi. 10.7506/spkx1002-6630-20200229-328

By:

黄燕婷;
梅丽华;
潘海博;
覃璐琪;
饶川艳;
聂梦琳;
朱雯君;
李全阳

Publication type:

Article

榆干离褶伞溶栓酶对脂多糖诱导的血管内皮细胞损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 129, doi. 10.7506/spkx1002-6630-20200105-043

By:

耿超;
卫莹;
沈明花

Publication type:

Article

基于斑马鱼模型研究鱿鱼生殖腺磷脂抗MPTP诱发帕金森病的活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 122, doi. 10.7506/spkx1002-6630-20200228-321

By:

董俊凡;
宋扬;
季秀娜;
李晓彬;
刘可春;
靳梦

Publication type:

Article

SIRT3多酚激活剂的筛选及其对UVB诱导HaCaT细胞衰老的修复作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 115, doi. 10.7506/spkx1002-6630-20191230-357

By:

陈慧;
YOSHINORI Katakura;
扈洪波;
尹淑涛;
赵冲

Publication type:

Article

茎瘤芥的气体射流冲击干燥动力学及多酚降解动力学特征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 106, doi. 10.7506/spkx1002-6630-20200308-126

By:

李文峰;
张向阳;
王翠;
林兰婷;
陈小平;
屈阳;
张雪梅;
林瑶;
谭飔;
郑俏然;
高晓旭

Publication type:

Article

均质工艺对制备鱼油微胶囊结构和理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 99, doi. 10.7506/spkx1002-6630-20200302-033

By:

周麟依;
任双鹤;
郭亚男;
樊乃境;
江连洲;
贾富国;
王中江;
刘军

Publication type:

Article

不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 92, doi. 10.7506/spkx1002-6630-20200316-246

By:

李明娟;
张雅媛;
游向荣;
王颖;
周葵;
卫萍;
韦林艳

Publication type:

Article

超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 84, doi. 10.7506/spkx1002-6630-20200408-115

By:

姜姝;
腾军伟;
刘振民;
张娟

Publication type:

Article

高静水压和热处理对荞麦蛋白功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 77, doi. 10.7506/spkx1002-6630-20200210-084

By:

周一鸣;
杜丽娜;
李云龙;
周小理;
陈智东

Publication type:

Article

Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas).

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 68, doi. 10.7506/spkx1002-6630-20200221-226

By:

ZHU Wenhui;
HUAN Haizhen;
LI Yue;
BU Ying;
LI Xuepeng;
LI Jianrong

Publication type:

Article

沙葱及其提取物对肉羊体脂4-烷基支链脂肪酸沉积与分布的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 61, doi. 10.7506/spkx1002-6630-20200217-172

By:

刘旺景;
李书仪;
段嘉钰;
丁赫;
乔亚杰;
刘玉蓉;
吕可欣;
郭艳丽;
敖长金

Publication type:

Article

羟脯氨酸小肽的体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 55, doi. 10.7506/spkx1002-6630-20200310-172

By:

张雪娇;
刘登勇;
王惠民

Publication type:

Article

基于同位素标记相对和绝对定量技术研究藏香猪冷鲜肉冰温保鲜分子机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 46, doi. 10.7506/spkx1002-6630-20200924-292

By:

杨飞艳;
辜雪冬;
孙术国;
罗章;
谢司伟;
黄文阳

Publication type:

Article

玉米肽的纳滤脱盐工艺及脱盐产物抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 39, doi. 10.7506/spkx1002-6630-20200303-042

By:

王晓杰;
曲悦;
刘晓兰;
马瑞

Publication type:

Article

黄瓜贮藏中微生物信息三维荧光判别及其数量监控模型构建.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 32, doi. 10.7506/spkx1002-6630-20200312-191

By:

刘雪茹;
李欣;
殷勇;
于慧春;
袁云霞;
李孟丽

Publication type:

Article

牡蛎蒸煮过程中的品质变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 24, doi. 10.7506/spkx1002-6630-20200229-333

By:

郭迅;
曾名湧;
董士远

Publication type:

Article

5 种不同纯度藻蓝蛋白的抗氧化特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 17, doi. 10.7506/spkx1002-6630-20200209-059

By:

梅邢;
王广;
田瑞;
刘宇;
夏兰欣;
田成;
李伟;
程超

Publication type:

Article

谷物植物化学物中α-葡萄糖苷酶抑制剂的筛选及其分子机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 9, doi. 10.7506/spkx1002-6630-20201107-070

By:

石嘉怿;
张冉;
梁富强;
程玉鑫;
张太

Publication type:

Article

胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响. .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 1, doi. 10.7506/spkx1002-6630-20200108-096

By:

麦绮莹;
范亚苇;
邓泽元;
张兵

Publication type:

Article