Works in Shipin Kexue/ Food Science, 2022, Vol 43, Issue 10

Results: 45

基于不同颜色模型定量预测永川秀芽在制品含水率.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 308, doi. 10.7506/spkx1002-6630-20210615-165

By:

王杰;
张莹;
常睿;
陈善敏;
袁林颖;
钟应富;
邬秀宏;
徐泽

Publication type:

Article

基于电子鼻与电子舌建立牛奶货架期预测模型.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 302, doi. 10.7506/spkx1002-6630-20210525-304

By:

毋思敏;
于淼;
孙二娜;
杨海莺;
苏晓霞;
牛天娇

Publication type:

Article

基于乳清蛋白的骆驼乳中掺假牛乳的检测及热处理对方法的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 329, doi. 10.7506/spkx1002-6630-20210202-033

By:

李玲玉;
王俊;
李敏婧;
杨迎春;
苗静;
赵仲凯;
杨洁

Publication type:

Article

基于 ICP-MS 的滩羊骨骼矿质元素溯源指纹图谱.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 322, doi. 10.7506/spkx1002-6630-20210615-167

By:

王雪蓉;
罗瑞明;
李亚蕾;
马梦斌

Publication type:

Article

鸡蛋中氟苯尼考质控样品的研制及稳定性评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 315, doi. 10.7506/spkx1002-6630-20210629-330

By:

蔡若纯;
邓皇翼;
刘耀慧;
刘鹏展;
罗志浩;
刘海虹;
雷毅

Publication type:

Article

超高效液相色谱-高分辨质谱快速筛查和确证凉茶中 56 种非法添加药物.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 336, doi. 10.7506/spkx1002-6630-20210204-080

By:

刘桂联;
陈茹;
罗小宝;
陈均正;
朱嘉仪

Publication type:

Article

生菜生产到消费全程金黄色葡萄球菌的定量风险评估.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 295, doi. 10.7506/spkx1002-6630-20210514-170

By:

瞿洋;
何昭颖;
周昌艳;
林婷;
杜远芳;
马智宏;
索玉娟

Publication type:

Article

基于 PCR-CE 技术的 NFC 橙汁与 FC 橙汁鉴别.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 289, doi. 10.7506/spkx1002-6630-20210615-166

By:

孙瑞雪;
邢冉冉;
张九凯;
葛毅强;
张葳葳;
陈颖

Publication type:

Article

HS-SPME-GC-MS 联用及电子鼻分析不同提取方法油莎豆油香气特征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 281, doi. 10.7506/spkx1002-6630-20210918-227

By:

辛明航;
曹旭;
滕旭;
包陈力根;
刘婷婷;
王大为

Publication type:

Article

甜玉米成熟过程中挥发性风味物质的变化规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 271, doi. 10.7506/spkx1002-6630-20210514-164

By:

李国琰;
张雁;
廖娜;
邓媛元;
王智明;
李巧玲;
王蒙;
黄成宜

Publication type:

Article

不同脂肪来源婴儿配方乳粉与母乳脂质组成的差异分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 263, doi. 10.7506/spkx1002-6630-20210728-335

By:

林爽;
李晓东;
刘璐;
张秀秀;
李春梅;
冷友斌;
蒋士龙

Publication type:

Article

基于 HS-SPME-GC-MS 和电子鼻技术对干枣及其不同提取物挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 255, doi. 10.7506/spkx1002-6630-20210531-368

By:

黄贵元;
赵海娟;
高阳;
许利平;
许高燕;
吴兆明;
李瑞丽;
梁淼;
张峻松

Publication type:

Article

猕猴桃品质指标差异分析及 GC-IMS 分析果汁中挥发性物质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 247, doi. 10.7506/spkx1002-6630-20210818-240

By:

付勋;
张海彬;
聂青玉;
冯婷婷;
刘丹;
张艳;
李翔

Publication type:

Article

基于超快速气相电子鼻研究不同类型 UHT 牛奶的挥发性风味特征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 236, doi. 10.7506/spkx1002-6630-20210511-115

By:

叶美霞;
李荣;
姜子涛;
王颖;
谭津;
汤书华

Publication type:

Article

低钠盐对不同成熟条件下自然发酵牦牛肉灌肠脂质氧化及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 227, doi. 10.7506/spkx1002-6630-20210613-156

By:

莫然;
唐善虎;
李思宁;
李琼帅;
李锦锦;
夏佳军;
蔡寅川

Publication type:

Article

NMR 和 GC-MS 研究加热对奶油主要成分及香气化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 220, doi. 10.7506/spkx1002-6630-20210612-149

By:

叶婷婷;
刘思佚;
刘洁;
杨晓莹;
赵子建;
陈德慰

Publication type:

Article

酿酒酵母表达侧耳源单基因生物合成麦角硫因.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 214, doi. 10.7506/spkx1002-6630-20210608-096

By:

潘涛;
林金德;
余颖豪;
郭丽琼;
林俊芳

Publication type:

Article

阿胶活性肽的结构鉴定及活性筛选.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 207, doi. 10.7506/spkx1002-6630-20210531-360

By:

王莹雪;
樊雨梅;
廖峰;
于志鹏

Publication type:

Article

降解核苷作用乳酸菌的筛选及其潜在降尿酸功能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 199, doi. 10.7506/spkx1002-6630-20210425-356

By:

王家彬;
潘力

Publication type:

Article

发酵工艺对蓝靛果酒功能性及香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 189, doi. 10.7506/spkx1002-6630-20210618-213

By:

张秀玲;
润, 汲;
李凤凤;
晨, 李;
张文涛

Publication type:

Article

1 株高产油脂长孢被孢霉 MD-3 菌株的诱变育种.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 180, doi. 10.7506/spkx1002-6630-20210517-206

By:

程晗;
陈崇艺;
朱露露;
柴春月

Publication type:

Article

高盐稀态酱油发酵优势真菌与风味物质相关性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 172, doi. 10.7506/spkx1002-6630-20210524-298

By:

阮志强;
董玺梅;
蒋雪薇;
邹世东;
杨俊文;
张伟;
吴灿;
方勤军

Publication type:

Article

乳杆菌发酵提高坛紫菜的抗氧化和抑制糖脂代谢关键酶活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 162, doi. 10.7506/spkx1002-6630-20210405-047

By:

董玉婷;
蔡宏浩;
李志朋;
郑明静;
姜泽东;
倪辉;
邓尚贵;
李清彪

Publication type:

Article

基于高通量测序技术分析恩施州淡豆豉的细菌多样性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 156, doi. 10.7506/spkx1002-6630-20211028-305

By:

马上超;
程超;
田成;
陈业;
莫开菊;
汪兴平

Publication type:

Article

基于高通量测序技术分析菜心切口处微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 150, doi. 10.7506/spkx1002-6630-20210205-102

By:

家志文;
陈学玲;
范传会;
梅新;
施建斌;
隋勇;
蔡沙;
熊添;
何建军

Publication type:

Article

陕北 3 个枣品种果实代谢产物及代谢途径分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 142, doi. 10.7506/spkx1002-6630-20210823-299

By:

贾宇尧;
王超;
石倩倩;
韩刚

Publication type:

Article

不同原料对酱香大曲微生物群落结构及多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 133, doi. 10.7506/spkx1002-6630-20210530-352

By:

赵驰;
苏伟;
母应春;
郑璞;
王涵钰

Publication type:

Article

基于宏转录组学技术解析浓香型酒醅活性微生物群落结构及功能变化特征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 124, doi. 10.7506/spkx1002-6630-20210324-293

By:

胡晓龙;
田瑞杰;
李保坤;
张勇;
迟雷;
何培新;
魏涛;
朱文优

Publication type:

Article

马乳酒样乳杆菌 ZW3 对酸奶风味及质构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 119, doi. 10.7506/spkx1002-6630-20210518-221

By:

王鑫磊;
王萌;
闫春晓;
耿伟涛;
王艳萍

Publication type:

Article

应用拉曼光谱对比分析德式乳杆菌保加利亚亚种 ND02 及其 VBNC 态细胞成分.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 114, doi. 10.7506/spkx1002-6630-20210628-314

By:

包秋华;
马学波;
任艳;
王丽娜;
张雨虹;
代利霞

Publication type:

Article

不同泌乳期羊乳和牛乳的高通量定量乳清蛋白质组学.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 107, doi. 10.7506/spkx1002-6630-20210608-095

By:

张荣;
吴欣雨;
贾玮

Publication type:

Article

乳酸菌发酵对山楂汁理化性质、酚类化合物、抗氧化性及风味的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 97, doi. 10.7506/spkx1002-6630-20210616-179

By:

黄豪;
周义;
陈佳慧;
雷宏杰

Publication type:

Article

脂肪代谢重要基因网络对呼伦贝尔羊脂肪分布和脂肪酸组成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 88, doi. 10.7506/spkx1002-6630-20210513-157

By:

要铎;
张月;
郭月英;
苏琳;
赵丽华;
孙雪峰;
靳烨

Publication type:

Article

白啤中二肽基肽酶 -IV 抑制肽的虚拟筛选及活性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 81, doi. 10.7506/spkx1002-6630-20210607-089

By:

田文慧;
孙丽平;
张翠;
胡淑敏;
庄永亮;
尹花

Publication type:

Article

源于 Bacillus megaterium STB10 的直链麦芽五糖生成酶酶学性质及其产物合成规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 73, doi. 10.7506/spkx1002-6630-20210604-049

By:

韩煦;
班宵逢;
李才明;
顾正彪;
李兆丰

Publication type:

Article

气相离子迁移色谱解析白砂糖和黄油对面包感官品质和风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 66, doi. 10.7506/spkx1002-6630-20210810-136

By:

胡宇薇;
高梦祥

Publication type:

Article

pH 值响应性羧甲基琼脂糖-聚多巴胺水凝胶制备及缓释性能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 59, doi. 10.7506/spkx1002-6630-20210723-277

By:

郭雨宁;
黄文灿;
毛相朝

Publication type:

Article

两种电泳法分析丁香提取物对猪肌原纤维蛋白氧化位点的控制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 51, doi. 10.7506/spkx1002-6630-20210818-228

By:

陈洪生;
马金明;
潘德胤;
杨裕如;
韩齐;
刁静静

Publication type:

Article

基于蜂蜡油凝胶的植物奶油制备与性质表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 43, doi. 10.7506/spkx1002-6630-20210705-046

By:

王一川;
邓梓萌;
毛立科

Publication type:

Article

蛋白种类对大豆皂苷-蛋白 W/O/W 型乳液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 36, doi. 10.7506/spkx1002-6630-20210610-126

By:

许杨杨;
朱力杰;
刘秀英;
李赫;
刘军;
刘贺

Publication type:

Article

刺参体壁酶促溶性胶原蛋白的热变性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 29, doi. 10.7506/spkx1002-6630-20210609-115

By:

傅宝尚;
侯红漫;
张公亮;
毕景然

Publication type:

Article

抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及质构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 22, doi. 10.7506/spkx1002-6630-20210610-137

By:

史羽瑶;
郑尧;
王红丽;
邱泽慧;
王锡昌

Publication type:

Article

市售鱼加工食品中 3 种晚期糖基化终末产物分析及与组分的相关性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20210725-294

By:

安婧;
张琪;
于楠;
周鹏程;
曾名湧;
董士远

Publication type:

Article

不同结晶态脂肪比例对乳液奶油感感知的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 7, doi. 10.7506/spkx1002-6630-20210625-298

By:

郑淇丹;
樊迪;
沈清武;
周辉;
刘成国;
罗洁

Publication type:

Article

微量成分形成的反胶束对亚麻籽油氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20210607-082

By:

王新天;
陈洪建;
李晓雯;
彭登峰;
陈亚淑;
邓乾春

Publication type:

Article