Works in Shipin Kexue/ Food Science, 2022, Vol 43, Issue 12

Results: 45

基于电子鼻技术对草莓采后灰霉病的分析与早期诊断.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 341, doi. 10.7506/spkx1002-6630-20210511-112

By:

刘强;
张婷婷;
周丹丹;
丁海臻;
张斌;
陈敏;
丁超;
潘磊庆;
屠康

Publication type:

Article

超高效液相色谱-串联质谱法快速检测麦类中典型链格孢霉毒素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 317, doi. 10.7506/spkx1002-6630-20211201-011

By:

吴希;
邢家溧;
郑睿行;
张爱芝;
毛玲燕;
徐晓蓉;
娄永江;
穆应花

Publication type:

Article

QuEChERS结合UPLC-MS/MS法测定畜肉中 8 种抗真菌药物残留.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 334, doi. 10.7506/spkx1002-6630-20210408-100

By:

黄永桥;
宋光林;
毛敏霞;
杨昌彪;
马凯;
高亮

Publication type:

Article

基于G-四链体的PCR-RCA双重扩增技术检测沙门氏菌.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 325, doi. 10.7506/spkx1002-6630-20210304-060

By:

刘健慧;
张先舟;
张蕴哲;
李兰茹;
王红静;
高洁;
耿凤珍;
檀建新

Publication type:

Article

电子鼻同步检测花生霉菌及霉菌毒素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 310, doi. 10.7506/spkx1002-6630-20210322-275

By:

王蓓;
沈飞;
何学明;
蒋雪松;
袁建;
方勇;
胡秋辉;
邱伟芬;
MAMO Firew Tafesse

Publication type:

Article

基于数据可视化方法分析冷鲜羊肉质构指标的误差.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 303, doi. 10.7506/spkx1002-6630-20210413-186

By:

张国祥;
张海瑜;
罗海玲

Publication type:

Article

全基因组测序和real-time PCR法检测食源性沙门氏菌parC、gyrA基因突变特征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 296, doi. 10.7506/spkx1002-6630-20210412-163

By:

毕旺来;
赵巍薇;
马达;
李睿;
周敏

Publication type:

Article

樱桃中溴形态分析方法及其在熏蒸过程追溯中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 290, doi. 10.7506/spkx1002-6630-20210421-302

By:

吴池莹;
张润何;
邓晓军;
盛永刚;
蔡文瑄;
谢敏;
陈仲兵;
杨晓君;
赵超敏;
樊祥

Publication type:

Article

不同产地南瓜籽油组成及氧化稳定性的差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 283, doi. 10.7506/spkx1002-6630-20210821-271

By:

曹子伦;
雷芬芬;
郑竟成;
何东平;
万方云

Publication type:

Article

食用菌添加对鸡汤品质和风味的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 274, doi. 10.7506/spkx1002-6630-20210809-117

By:

来静;
冯翠萍;
王莹;
张鑫;
周丽媛;
朱迎春

Publication type:

Article

屠宰过程中猪胴体表面及环境的细菌菌相分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 203, doi. 10.7506/spkx1002-6630-20210803-025

By:

唐林;
郭柯宇;
赖鲸慧;
李建龙;
李琴;
杨勇;
邹立扣;
刘书亮

Publication type:

Article

臭鳜鱼源清酒乳杆菌的分离鉴定及其在臭鳜鱼发酵中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 194, doi. 10.7506/spkx1002-6630-20210818-232

By:

周迎芹;
孙子怡;
黄晶晶;
鄢嫣;
郑海波;
谢宁宁

Publication type:

Article

人乙醛脱氢酶2与NusA的融合表达.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 187, doi. 10.7506/spkx1002-6630-20210620-237.

By:

缪士涛;
胡敏;
宫兴文

Publication type:

Article

数字化高温大曲发酵过程中微生物群落结构的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 171, doi. 10.7506/spkx1002-6630-20210626-302

By:

郑亚伦;
赵婷;
王家胜;
蔡开云;
陈萍;
邓俊松;
方尚玲;
曹敬华;
陈茂彬

Publication type:

Article

FAD核酸适配体生物传感器的制备及其葡萄糖检测的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 179, doi. 10.7506/spkx1002-6630-20210410-137

By:

王艳;
王悦;
张帅;
赵宁;
辛嘉英;
孙立瑞;
关桦楠

Publication type:

Article

Flavor Characteristic Analysis of Fried Allium tenuissimum L. Flowers by Electronic Nose and Headspace-Gas Chromatography-Ion Mobility Spectrometry.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 267, doi. 10.7506/spkx1002-6630-20210527-339

By:

WEN You;
ZHAO Xiaoying;
WANG Chenghua;
LIU Xiaoling

Publication type:

Article

羊栖菜褐藻糖胶寡糖组分分析及抗凝血活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 260, doi. 10.7506/spkx1002-6630-20210512-135

By:

刘雪;
任晨瑜;
刘新;
张绵松;
白新峰;
王令书;
崔婷婷;
史亚萍;
刘昌衡;
贾爱荣

Publication type:

Article

基于气相色谱-三重四极杆质谱联用法测定葡萄果实与葡萄酒中挥发性酚.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 252, doi. 10.7506/spkx1002-6630-20210731-380

By:

杨薇熹;
张思奇;
向小凤;
石英;
段长青;
兰义宾

Publication type:

Article

乌龙茶ATD-GC-MS检测方法优化及不同等级肉桂乌龙茶香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 243, doi. 10.7506/spkx1002-6630-20210729-344

By:

毕婉君;
郑玉成;
柳镇章;
陈彬;
邓慧莉;
胡清财;
孙云

Publication type:

Article

草菇鲜味肽的分离鉴定及呈味特性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 235, doi. 10.7506/spkx1002-6630-20211110-124

By:

蒋希希;
裴斐;
赵立艳;
马宁;
方东路;
仲磊;
胡秋辉

Publication type:

Article

葡萄种质果实有机酸组分及其含量特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 228, doi. 10.7506/spkx1002-6630-20210704-030

By:

牛生洋;
刘崇怀;
刘强;
樊秀彩;
张颖;
孙磊;
张晓利;
姜建福

Publication type:

Article

基于多元统计学分析红曲米醋醋酸发酵阶段挥发性风味特征组分.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 219, doi. 10.7506/spkx1002-6630-20210806-078

By:

高航;
续丹丹;
王文平;
赵燕;
张建1,2，;
丁洁;
谭磊;
张欣

Publication type:

Article

不同冲泡次数普洱生茶浸出物含量及滋味品质变化分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 210, doi. 10.7506/spkx1002-6630-20210519-237.

By:

李燕;
王文富;
王金涛;
胡永丹;
任达兵;
易伦朝

Publication type:

Article

牛初乳与牛常乳乳脂肪球膜中丰度差异蛋白的表征与分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 163, doi. 10.7506/spkx1002-6630-20210408-101

By:

李墨翰;
张秀敏;
王亦宁;
陈佳丽;
热罕古丽;
于海坤;
张娟;
宋婉莹;
刘爱成;
岳喜庆;
郑艳

Publication type:

Article

基于RNA-seq分析酒酒球菌SD-2a酸胁迫应答机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 153, doi. 10.7506/spkx1002-6630-20210626-305

By:

刘龙祥;
彭帅;
赵红玉;
袁林;
李华;
王华

Publication type:

Article

海藻酸钠添加对大豆浓缩蛋白植物肉特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 147, doi. 10.7506/spkx1002-6630-20210817-202

By:

窦薇;
张鑫;
赵煜;
隋晓楠;
江连洲

Publication type:

Article

纤维素微纤丝改性方式对胶原纤维复合膜性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 139, doi. 10.7506/spkx1002-6630-20210802-021

By:

焦婷;
张文晖;
张雪;
张海艳;
王稳航;
张红杰

Publication type:

Article

基质结构对纳米结构脂质载体中叶黄素生物利用度的调控机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 130, doi. 10.7506/spkx1002-6630-20210421-300

By:

李新甜;
徐亚元;
张钟元;
戴竹青;
冯蕾;
聂梅梅;
李大婧;
张国栋;
张兴

Publication type:

Article

不同保护剂对蓝靛果冻干粉理化和花色苷缓释特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 122, doi. 10.7506/spkx1002-6630-20210515-188

By:

张秀玲;
李晨;
汲润;
李凤凤;
张文涛

Publication type:

Article

甲鱼蛋α-葡萄糖苷酶抑制肽及其纳米运载体的体外胃肠消化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 114, doi. 10.7506/spkx1002-6630-20210715-165

By:

肖婷;
裘乐芸;
王瑞艳;
李男;
邓泽元;
郑溜丰

Publication type:

Article

复配乳化剂HLB值对稀奶油脂肪聚结及结晶的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 107, doi. 10.7506/spkx1002-6630-20210906-057

By:

王吉栋;
郑远荣;
刘振民;
王清刚;
徐杏敏

Publication type:

Article

热处理中八角莽草酸对鸭腿色泽的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 101, doi. 10.7506/spkx1002-6630-20210905-055

By:

吴彬彬;
傅采琪;
胥伟;
郭丹郡;
贺文杰;
易阳;
王宏勋

Publication type:

Article

大豆分离蛋白与染料木素共价交联对蛋白表征和结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 94, doi. 10.7506/spkx1002-6630-20210706-051

By:

吕思瑶;
朱登兆;
鲍云翔;
张德斌;
于寒松;
谷春梅

Publication type:

Article

复合无磷保水剂对反复冻融鲟鱼片理化特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 87, doi. 10.7506/spkx1002-6630-20210511-117

By:

李桂敏;
赵春青;
窦容容;
颜子恒;
桑亚新;
亢春雨;
孙纪录

Publication type:

Article

复合米糠蛋白-卵白蛋白的起泡特性及相关机理分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 81, doi. 10.7506/spkx1002-6630-20210506-042

By:

张燕鹏;
张曼君;
刁云春;
张维农;
胡志雄;
胥伟

Publication type:

Article

银杏粉对小麦面团流变学特性和水分分布及迁移规律的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 74, doi. 10.7506/spkx1002-6630-20210507-065

By:

钱鑫;
李良怡;
周文化;
谭玉珩;
马妍;
赵培瑞

Publication type:

Article

硒化低分子果胶的制备与结构表征及抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 66, doi. 10.7506/spkx1002-6630-20210621-247

By:

陶雯;
张瑞;
杨宁;
吴慕慈;
何静仁

Publication type:

Article

紫苏油多层乳液的制备及乳液油脂体外消化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 58, doi. 10.7506/spkx1002-6630-20210621-244

By:

彭新辉;
王琪;
武利春;
闫世长;
刘冠男;
朱华平;
齐宝坤;
李杨

Publication type:

Article

明胶对鸡肉糜3D打印成型稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 51, doi. 10.7506/spkx1002-6630-20210719-210

By:

杨耿涵;
瑜, 韩;
阳, 陶;
朱筱玉;
徐幸莲

Publication type:

Article

魔芋胶对南美白对虾肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 42, doi. 10.7506/spkx1002-6630-20210822-286

By:

孙乐常;
周典颖;
杜瀚;
翁凌;
缪松;
刘光明;
曹敏杰

Publication type:

Article

添加酪蛋白水解肽改善酸乳的加工特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 34, doi. 10.7506/spkx1002-6630-20210906-066

By:

王艺会;
蔡淼;
张敏;
赵华;
刘京;
杨贞耐

Publication type:

Article

食用级淀粉纳米颗粒乙酰化疏水改性及其消化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 25, doi. 10.7506/spkx1002-6630-20210731-375

By:

姚先超;
史永桂;
焦思宇;
吴雅珊;
杨婉颜;
林日辉

Publication type:

Article

乳蛋白对豆乳凝胶物性学特征的影响机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 18, doi. 10.7506/spkx1002-6630-20210707-069

By:

徐若琳;
刘萍;
庞志花;
陈存社;
刘新旗;
赵奕昕;
李通

Publication type:

Article

酸汤对酸汤牛肉特征风味及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 10, doi. 10.7506/spkx1002-6630-20210702-014

By:

吴文燕;
胡萍;
李娟;
王晓宇;
冯丹丹;
石媛媛;
张磊;
蒋景竹;
朱秋劲

Publication type:

Article

EGCG与β-伴大豆球蛋白/大豆球蛋白相互作用对蛋白质结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 1, doi. 10.7506/spkx1002-6630-20210508-081

By:

黄国;
田泽鹏;
薛丽莹;
陈骐;
王迪;
衣艳娇;
李萌;
孙书境;
隋晓楠

Publication type:

Article