Works in Shipin Kexue/ Food Science, 2022, Vol 43, Issue 15

Results: 45

基于科技创新成果现状的我国食品产业科技创新能力分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 345, doi. 10.7506/spkx1002-6630-20211210-123

By:

李笑曼;
王文月;
臧明伍;
张辉;
柏雨岑;
李静红;
袁恺;
李丹;
张凯华;
张哲奇

Publication type:

Article

结构化油脂及其在烘焙产品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 336, doi. 10.7506/spkx1002-6630-20210711-109

By:

柴秀航;
张帅;
刘元法

Publication type:

Article

搅打稀奶油品质及其影响因素的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 327, doi. 10.7506/spkx1002-6630-20210705-037

By:

李扬;
李妍;
李栋;
王诗然;
张列兵

Publication type:

Article

跨境电商进口食品安全监管的困境与出路.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 396, doi. 10.7506/spkx1002-6630-20220606-058

By:

吴鹏;
黄斯骏

Publication type:

Article

辅酶Q<sub>10</sub>等5 种原料的保健食品纳入备案制目录管理的情况分析及启示.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 320, doi. 10.7506/spkx1002-6630-20220207-014

By:

田明;
王玉伟;
李瑞锋;
董雨桐;
成晴;
宋尧楠;
刘雅馨;
王薇

Publication type:

Article

辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 389, doi. 10.7506/spkx1002-6630-20210606-079

By:

王海帆;
郭梦嫣;
王玉洁;
彭利娟;
廖鄂;
王海滨;
邹爱军;
王蕾

Publication type:

Article

AP2/ERF转录因子调控果蔬采后病害的作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 312, doi. 10.7506/spkx1002-6630-20210727-324

By:

李婷;
王文军;
陈鸥;
姚世响;
曾凯芳

Publication type:

Article

全球黄曲霉毒素研究的文献计量学分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 378, doi. 10.7506/spkx1002-6630-20210606-076

By:

肖鹏飞

Publication type:

Article

桃品质的无损检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 367, doi. 10.7506/spkx1002-6630-20210802-020

By:

武琳霞;
李玲;
习佳林;
王蒙

Publication type:

Article

乳酸克鲁维酵母作为微生物细胞工厂的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 357, doi. 10.7506/spkx1002-6630-20210711-115

By:

刘士琦;
荣兰新;
赵栢祥;
卢志慧;
赵禹;
肖冬光;
于爱群

Publication type:

Article

铁蛋白纳米载体在营养与健康领域的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 302, doi. 10.7506/spkx1002-6630-20210730-359

By:

刘博;
张晨曦;
臧佳辰;
吕晨艳;
张拓;
赵广华

Publication type:

Article

基于量子区块链的食品冷链追溯系统构建.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 294, doi. 10.7506/spkx1002-6630-20210628-327

By:

何静;
胡鑫月

Publication type:

Article

乳酸菌对真菌毒素的减毒研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 283, doi. 10.7506/spkx1002-6630-20210603-042

By:

肖柯;
张霖;
朱寒剑;
李雷兵;
刘孟林;
李琴;
穆杨;
汪超;
周梦舟

Publication type:

Article

毒素-抗毒素系统对微生物活的非可培养状态形成的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 275, doi. 10.7506/spkx1002-6630-20220316-185

By:

张铁华;
孟玲玲;
赵凤

Publication type:

Article

凝胶多糖自组装作用及其应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 265, doi. 10.7506/spkx1002-6630-20210530-354

By:

潘玉雪;
徐欣东;
张润峰;
王清;
陈山

Publication type:

Article

合成生物学构建微生物工程菌研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 256, doi. 10.7506/spkx1002-6630-20210831-414

By:

高欣;
柳羽哲;
江泽沅;
曾琦;
刘诗梦;
刘晓婷;
闵伟红

Publication type:

Article

G蛋白偶联雌激素受体在乳制品雌激素检测中的应用潜力.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 245, doi. 10.7506/spkx1002-6630-20210729-355

By:

冯春雷;
鲁丁强;
庞广昌

Publication type:

Article

基于温度条件的西兰花硅窗自发气调硅窗面积的筛选及验证.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 236, doi. 10.7506/spkx1002-6630-20210729-339

By:

魏丽娟;
冯毓琴;
李翠红;
李长亮;
于嘉文

Publication type:

Article

不同解冻方式对生食鱼片解冻品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 227, doi. 10.7506/spkx1002-6630-20210524-290

By:

万海伦;
应晓国;
赵波;
张美超;
龚晨辉;
徐坤俐;
王远会;
杨泽鹏;
陈广川;
吴韬;
唐勇

Publication type:

Article

不同预冷方式对甜玉米储藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 218, doi. 10.7506/spkx1002-6630-20210816-197

By:

时文林;
赵雅琦;
闫志成;
左进华;
袁树枝;
史君彦;
王清;
封碧红

Publication type:

Article

1-甲基环丙烯对‘香水’梨果实品质和挥发性成分及相关基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 209, doi. 10.7506/spkx1002-6630-20210809-110

By:

赵江丽;
何近刚;
岳盈肖;
闫子茹;
冯云霄;
程玉豆;
关军锋

Publication type:

Article

包装方式和宰后不同时间包装对羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 199, doi. 10.7506/spkx1002-6630-20210530-353

By:

赵莹鑫;
张德权;
葛岳;
向灿;
王振宇;
杨伟;
侯成立

Publication type:

Article

冷藏期间滩羊肉保水性变化的机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 191, doi. 10.7506/spkx1002-6630-20210809-121

By:

刘吉娟;
杨波;
罗瑞明;
李子欣;
尤丽琴

Publication type:

Article

酸性电解水对采后龙眼果实贮藏期间活性氧代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 185, doi. 10.7506/spkx1002-6630-20210512-149

By:

唐金艳;
孙钧政;
李美玲;
谢慧琳;
陈艺晖;
林河通

Publication type:

Article

连翘苷对食管上皮恶性转变细胞和食管癌 Eca-109细胞的抑制作用及机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 176, doi. 10.7506/spkx1002-6630-20220104-021

By:

郭子琪;
王少康;
桂兰兰;
夏惠;
孙桂菊

Publication type:

Article

魔芋葡甘露聚糖对高热能膳食诱导小鼠认知功能障碍及脑部氧化应激状态的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 166, doi. 10.7506/spkx1002-6630-20210813-167

By:

刘茜;
李若雨;
刘思宁;
陈盼盼;
方洁;
汪浪红;
龚桂萍;
王仲孚;
黄琳娟

Publication type:

Article

紫苏籽多糖分离纯化及抗肿瘤活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 158, doi. 10.7506/spkx1002-6630-20210708-087

By:

刘子坤;
尹贺;
杨安皓;
安绮沄;
李冲伟;
金涛

Publication type:

Article

低聚果糖对C57BL/6小鼠肥胖预防及其肠道菌群的调节作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 150, doi. 10.7506/spkx1002-6630-20210703-023

By:

李瑶;
王国盼;
郝占西;
黄娟;
高船舟;
黄金莉;
李华军

Publication type:

Article

矢车菊-3-O-葡萄糖苷及其代谢物原儿茶酸对杂环胺诱导细胞损伤的修复机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 141, doi. 10.7506/spkx1002-6630-20210629-333

By:

周娜;
张会敏;
潘飞;
艾欣;
赵磊;
王成涛

Publication type:

Article

榆干离褶伞溶栓酶对动脉血栓大鼠血管内膜的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 134, doi. 10.7506/spkx1002-6630-20210818-242

By:

崔日花;
李钰;
苏新;
卫莹;
陈佳芮;
沈明花

Publication type:

Article

杏鲍菇富硒蛋白的营养结构特性及对铅毒性的缓解作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 125, doi. 10.7506/spkx1002-6630-20220120-207

By:

张雪莉;
胡秋辉;
纪阳;
俞安淇;
仲磊;
赵立艳;
范育明

Publication type:

Article

LED蓝光处理对小麦粉的减菌效果及其品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 117, doi. 10.7506/spkx1002-6630-20210413-179

By:

王子元;
李婉怡;
马子楚;
赵萌;
王静涵;
张敏

Publication type:

Article

不同干燥温度对萎凋叶压制白茶饼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 109, doi. 10.7506/spkx1002-6630-20210726-309

By:

林冬纯;
魏子淳;
谭艳娉;
孙志琳;
余步贵;
俞晓敏;
孙云;
林宏政;
郝志龙

Publication type:

Article

超高压与热杀菌对刺梨汁贮藏期品质影响的比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 101, doi. 10.7506/spkx1002-6630-20210807-093

By:

李靖;
王嘉祥;
陈欢;
周春旭;
王欣颖;
李明元;
毕秀芳

Publication type:

Article

不同处理方法对蛋清蛋白免疫原性及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 93, doi. 10.7506/spkx1002-6630-20210623-267

By:

王晨;
马艳秋;
张梓湘;
张龙媛;
迟玉杰;
媛, 迟

Publication type:

Article

超声-微酸性电解水联合处理对腐败希瓦氏菌的作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 87, doi. 10.7506/spkx1002-6630-20210718-206

By:

蓝蔚青;
赵欣宇;
周大鹏;
莫雅娴;
王彦波;
冯豪杰;
谢晶

Publication type:

Article

3 种脱皮方式对白胡椒品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 79, doi. 10.7506/spkx1002-6630-20220120-204

By:

李鑫;
王福清;
吴桂苹;
段梦雅;
谷风林

Publication type:

Article

紫甘薯多糖分离、组分鉴定及抗氧化代谢机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 69, doi. 10.7506/spkx1002-6630-20210603-039

By:

袁博;
卜伟;
戴威威;
鞠秀云;
王欣

Publication type:

Article

小麦面粉的3D打印特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 61, doi. 10.7506/spkx1002-6630-20210523-277

By:

周浩宇;
张鹏辉;
卢森;
聂远洋;
李波

Publication type:

Article

不同品种山药蒸制过程中淀粉消化率及抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 52, doi. 10.7506/spkx1002-6630-20210713-138

By:

余佳浩;
倪晓瑜;
黄秀彦;
冯思敏;
邵平

Publication type:

Article

不同成熟度莲子鲜食品质评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 44, doi. 10.7506/spkx1002-6630-20220301-014

By:

杨银爱;
韩延超;
牛犇;
郜海燕;
陈杭君

Publication type:

Article

烤制温度和时间对烧烤草鱼块品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 36, doi. 10.7506/spkx1002-6630-20210707-065

By:

徐言;
陈季旺;
莫加利;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

预处理对南美白对虾剥壳效果和肌原纤维蛋白的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 28, doi. 10.7506/spkx1002-6630-20210519-228

By:

杨肖杰;
黄卉;
李来好;
杨贤庆;
岑剑伟;
潘创;
魏涯;
赵永强;
郝淑贤;
林织

Publication type:

Article

乳酸菌产苯乳酸对指状青霉的抑菌活性及作用机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 21, doi. 10.7506/spkx1002-6630-20210717-197

By:

郭宇逍;
洪阳;
邓丽莉;
曾凯芳

Publication type:

Article

食品胶体研究进展与未来趋势：组分互作、未来食品结构设计及胶体营养学视角.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 1, doi. 10.7506/spkx1002-6630-20220510-123

By:

方亚鹏;
赵一果;
孙翠霞;
厉晓杨;
鲁伟

Publication type:

Article