Works in Shipin Kexue/ Food Science, 2021, Vol 42, Issue 8

Results: 45

基于低共熔溶剂的液液微萃取技术测定食用油中的新烟碱类杀虫剂.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 277, doi. 10.7506/spkx1002-6630-20200423-294

By:

王素利;
郭振福;
庚丽丽

Publication type:

Article

UPLC-MS/MS法同时检测食品中 3 种主要牛奶过敏原.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 270, doi. 10.7506/spkx1002-6630-20200419-248

By:

宁亚维;
刘茁;
杨正;
马俊美;
范素芳;
李强;
张岩

Publication type:

Article

上海进口水产品中副溶血性弧菌耐药性、毒力基因和遗传特征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 264, doi. 10.7506/spkx1002-6630-20200318-276

By:

申进玲;
赵丽娜;
韩伟;
许镇坚;
蒋原;
杨捷琳;
郭德华;
薛峰

Publication type:

Article

基于高光谱和超声成像技术的原切与合成调理牛排鉴别.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 257, doi. 10.7506/spkx1002-6630-20200414-187

By:

孙宗保;
王天真;
邹小波;
刘源;
梁黎明;
李君奎;
刘小裕

Publication type:

Article

基于支持向量机对云南常见野生食用牛肝菌中红外光谱的种类鉴别.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 248, doi. 10.7506/spkx1002-6630-20191016-151

By:

胡翼然;
李杰庆;
刘鸿高;
范茂攀;
王元忠

Publication type:

Article

肉眼读取-荧光微球竞争免疫层析法半定量快速检测保健食品中的西布曲明.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 313, doi. 10.7506/spkx1002-6630-20200409-129

By:

谭贵良;
潘子强;
张世伟;
胡敏;
冯荣虎;
杨懋勋

Publication type:

Article

适配体结合量子点技术同时检测金黄色葡萄球菌和大肠埃希氏菌O157:H7方法.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 305, doi. 10.7506/spkx1002-6630-20190927-336

By:

王玥;
邵琳;
李乾学;
易乐;
曲晗;
王洪利;
沈明浩

Publication type:

Article

贵州铜仁梵净山地区绿茶的产地溯源.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 299, doi. 10.7506/spkx1002-6630-20200401-003

By:

张明露;
黄聪薇;
黎礼科;
肖一璇;
余海游;
赵泰然;
尹杰

Publication type:

Article

三文鱼中晚期糖基化终末产物含量测定及产地特征因子分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 294, doi. 10.7506/spkx1002-6630-20200418-235

By:

徐正华;
吴家丽;
朱克卫;
梁玉燊;
杨雪娇;
赵勇;
凌菁;
郑思珩;
周衡刚;
张昆;
朱玉珍;
曾茂茂

Publication type:

Article

基于牛乳非蛋白生物标志物定量检测山羊乳中掺加的牛乳.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 288, doi. 10.7506/spkx1002-6630-20200402-028

By:

孙金芝;
付路静;
岳田利;
李婧妍;
郭春锋

Publication type:

Article

超高效液相色谱-高分辨质谱测定白酒中氨基甲酸乙酯含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 283, doi. 10.7506/spkx1002-6630-20191030-333

By:

熊晓通;
胡峰;
尤小龙;
尹艳艳;
陈明学;
程平言;
钟方达

Publication type:

Article

微波等离子体原子发射光谱测定啤酒中的常量和微量金属元素.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 243, doi. 10.7506/spkx1002-6630-20200509-106

By:

张萍;
刘宏伟;
黄建华;
陈林

Publication type:

Article

蛹虫草中新化合物的分离纯化、结构鉴定及抗肿瘤活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 235, doi. 10.7506/spkx1002-6630-20191017-168

By:

项婷;
夏琛;
刘健华;
王超然;
沈建福

Publication type:

Article

高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 229, doi. 10.7506/spkx1002-6630-20200405-052

By:

郝敏;
夏强;
何俊;
孙杨赢;
党亚丽;
曹锦轩;
潘道东

Publication type:

Article

盘县火腿深度腐败的微生物及挥发性风味化合物表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 221, doi. 10.7506/spkx1002-6630-20191111-143

By:

母雨;
伟;
母应春

Publication type:

Article

超声辅助浊点萃取-液相色谱-串联质谱法测定蔬菜中天然VK同系物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 214, doi. 10.7506/spkx1002-6630-20200331-455

By:

李凯龙;
陈同强;
徐文泱;
李涛;
王亮亮;
王芳;
孙桂芳

Publication type:

Article

气相色谱-质谱联用代谢组学技术分析不同产地稻米代谢物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 206, doi. 10.7506/spkx1002-6630-20200409-128

By:

张舒;
王长远;
冯玉超;
盛亚男;
富天昕;
张艺玮;
姜颖俊;
于淼;
张丽媛

Publication type:

Article

橘红茶香气特征及风味成分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 198, doi. 10.7506/spkx1002-6630-20191102-013

By:

刘盼盼;
郑鹏程;
龚自明;
常泽睿;
苏方俊;
黄波;
冯琳;
高士伟;
郑琳

Publication type:

Article

黄金茶工夫红茶的甜味量化及其与主要滋味物质相关性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 192, doi. 10.7506/spkx1002-6630-20191103-024

By:

余鹏辉;
黄浩;
赵熙;
钟妮;
龚雨顺;
郑红发

Publication type:

Article

基于电子舌和气相色谱-离子迁移谱分析坛紫菜与条斑紫菜的风味特征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 186, doi. 10.7506/spkx1002-6630-20191110-101

By:

曹荣;
胡梦月;
谭志军;
王联珠;
刘淇

Publication type:

Article

预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 179, doi. 10.7506/spkx1002-6630-20200406-068

By:

董烨;
张益奇;
姚洪正;
何光喜;
戴志远

Publication type:

Article

虾青素微球对酸奶品质与风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 172, doi. 10.7506/spkx1002-6630-20200406-065

By:

王富云;
王成财;
王哲铭;
江虹锐;
闵斗勇;
刘小玲;
李树波

Publication type:

Article

滩羊肌肉在煮制过程中可挥发性化合物的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 165, doi. 10.7506/spkx1002-6630-20191024-252

By:

单启梅;
赵晓策;
罗瑞明;
尤丽琴

Publication type:

Article

罗非鱼皮蛋白多肽-Fe<sup>2+</sup> 结合物的制备及性质分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 157, doi. 10.7506/spkx1002-6630-20200307-117

By:

林善婷;
胡晓;
李来好;
杨贤庆;
陈胜军;
吴燕燕;
黄卉;
荣辉

Publication type:

Article

基于高通量测序对茅台镇酱香白酒主酿区霉菌菌群结构多样性的解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 150, doi. 10.7506/spkx1002-6630-20191227-332

By:

朱治宇;
黄永光

Publication type:

Article

基于高通量基因测序分析腐乳微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 143, doi. 10.7506/spkx1002-6630-20191230-362

By:

陶康;
吴凌伟;
金晓芳;
任凯;
于政鲜;
刘通;
刘明伟;
王水兴

Publication type:

Article

红曲菌发酵对低盐半干鲩鱼的提味增鲜作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 137, doi. 10.7506/spkx1002-6630-20200228-316

By:

吴康;
谢静晖;
王倩倩;
齐明;
吴建中

Publication type:

Article

腊肉拮抗菌分离及抗真菌脂肽特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 129, doi. 10.7506/spkx1002-6630-20200321-309

By:

高兆建;
秦宸锴;
黄亮浩;
朱双;
朱劲虎;
赵宜峰

Publication type:

Article

产低温蛋白酶动性球菌的筛选及其在低盐鱼露发酵中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 122, doi. 10.7506/spkx1002-6630-20200314-220

By:

周晶;
袁丽;
高瑞昌

Publication type:

Article

5 株低产乙醇的非酿酒酵母筛选及其酿造特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 114, doi. 10.7506/spkx1002-6630-20200315-229

By:

张博钦;
方梓庄;
成池芳;
张如意;
段长青;
燕国梁

Publication type:

Article

基于高通量测序的陶融型大曲微生物群落结构分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 106, doi. 10.7506/spkx1002-6630-20191229-339

By:

陈蒙恩;
赵聪;
韩素娜;
周丹凤;
李建民;
张劲;
黄润娜;
王晓毅;
邓杰;
胡晓龙

Publication type:

Article

产黄青霉β-甘露聚糖酶的高效表达、性质及应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 98, doi. 10.7506/spkx1002-6630-20200819-248

By:

甄红敏;
华晓晗;
马俊文;
温永平;
李延啸;
闫巧娟;
江正强

Publication type:

Article

大豆油和预乳化大豆油对金线鱼鱼糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 90, doi. 10.7506/spkx1002-6630-20200820-275

By:

宋春勇;
洪鹏志;
周春霞;
陈艾霖;
冯瑞

Publication type:

Article

聚甘油单月桂酸酯-油酸微乳体系的构建及其性能.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 81, doi. 10.7506/spkx1002-6630-20191017-167

By:

赵敬松;
王雨生;
李天昊;
赵文晴;
陈海华

Publication type:

Article

量子化学计算法比较不同脂肪酸分子的反应活性位点.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 74, doi. 10.7506/spkx1002-6630-20200316-253

By:

王淳纯;
覃小丽;
阚建全;
刘雄;
索化夷;
钟金锋

Publication type:

Article

芦丁诱导猪肉肌原纤维蛋白结构变化对蛋白凝胶特性的改善作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 67, doi. 10.7506/spkx1002-6630-20191018-183

By:

贾娜;
林世文;
刘丹;
刘登勇

Publication type:

Article

肉桂酸基油凝胶及其乳液的制备及理化性质表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 60, doi. 10.7506/spkx1002-6630-20191024-269

By:

栾慧琳;
吴雨卿;
郑红霞;
柯翔宇;
毛立科

Publication type:

Article

明胶与海藻酸钠的静电复合机制及热动力学分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 52, doi. 10.7506/spkx1002-6630-20200322-321

By:

陈海华;
于芮;
王雨生

Publication type:

Article

玉木耳多糖对杂粮粥糊化、流变及老化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 46, doi. 10.7506/spkx1002-6630-20191024-253

By:

孙聪;
郑明珠;
许秀颖;
蔡丹;
刘美宏;
曹勇;
刘景圣

Publication type:

Article

湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 40, doi. 10.7506/spkx1002-6630-20200226-298

By:

姜晶丹;
杨明远;
许长华;
施文正;
卢瑛

Publication type:

Article

NaCl浓度对麦醇溶蛋白与槲皮素相互作用的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 29, doi. 10.7506/spkx1002-6630-20200724-329

By:

王启明;
唐瑜婉;
李春翼;
赵吉春;
张宇昊;
明建

Publication type:

Article

血浆胺氧化酶交联明胶及其产物结构表征与性能分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 22, doi. 10.7506/spkx1002-6630-20200318-278

By:

刘新柱;
程珊;
李玉;
王稳航

Publication type:

Article

不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 17, doi. 10.7506/spkx1002-6630-20191029-315

By:

李君;
康昕;
蒲雪丽;
崔怀田;
王胜男;
宋虹;
朱丹实;
刘贺

Publication type:

Article

焦磷酸钠对腺嘌呤核苷三磷酸解离氧化肌动球蛋白的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 10, doi. 10.7506/spkx1002-6630-20200319-287

By:

吕博文;
耿晓茜;
张月姝;
于泽;
李春强;
邵俊花

Publication type:

Article

包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20200406-069

By:

吕思伊;
卢琪;
潘思轶

Publication type:

Article