Works matching IS 1002-6630 AND VI 43 AND IP 16 AND DT 2022

Results: 45

新型分子印迹聚合物修饰的选择性离子源结合电喷雾电离质谱快速检测莠灭净和莠去津.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 317, doi. 10.7506/spkx1002-6630-20220223-182

By:

马洪悦;
杨敏莉;
张峰;
杨丙成;
章飞芳

Publication type:

Article

基于智能感官多源信息融合技术的滇红工夫茶汤综合感官品质评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 294, doi. 10.7506/spkx1002-6630-20211028-321

By:

陈佳瑜;
袁海波;
沈帅;
邓余良;
刘政权;
谢佳灵;
杨艳芹;
江用文

Publication type:

Article

西蓝花茎叶氮、硫和硅掺杂的碳量子点对敌敌畏的快速检测方法构建.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 344, doi. 10.7506/spkx1002-6630-20210523-273

By:

练志峰;
满华盛;
修丽丽;
黄建颖;
董丽娟

Publication type:

Article

超高效液相色谱-串联质谱法测定食用植物油中典型链格孢霉毒素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 338, doi. 10.7506/spkx1002-6630-20210619-228

By:

兰丰;
王新语;
姚杰;
姜蔚;
徐静静;
孙林;
王志新

Publication type:

Article

高光谱成像技术检测油茶果成熟度.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 324, doi. 10.7506/spkx1002-6630-20210619-229

By:

胡逸磊;
姜洪喆;
周宏平;
许林云;
鞠皓;
王影

Publication type:

Article

甲烷氧化菌素耦合脂肪酶生物传感器差分脉冲伏安法对 Cu<sup>2+</sup>的检测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 351, doi. 10.7506/spkx1002-6630-20210621-249

By:

王艳;
赵宁;
王悦;
李虹佳;
辛嘉英;
孙立瑞;
关桦楠

Publication type:

Article

QuEChERS-UPLC-MS/MS法同时测定刺梨中11 种农药残留.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 309, doi. 10.7506/spkx1002-6630-20210629-339

By:

姚小龙;
韩磊;
刘旭东;
罗跃;
吴琼;
安华明;
吴小毛

Publication type:

Article

烹饪过程对空心菜和卷心菜硝酸盐潜在安全风险的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 302, doi. 10.7506/spkx1002-6630-20211011-103

By:

邬松恒;
刘玉环;
崔宪;
张琦;
王允圃;
罗璇

Publication type:

Article

灵芝酸A多克隆抗体制备及酶联免疫吸附测定法的建立.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 332, doi. 10.7506/spkx1002-6630-20210607-081

By:

袁耀武;
田益玲;
李升云;
杨心怡;
马晓飞

Publication type:

Article

不同贮酒容器对凤香型白酒风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 285, doi. 10.7506/spkx1002-6630-20210910-119

By:

刘丽丽;
杨辉;
荆雄;
张亚芳;
阎宗科;
祁耀华;
徐晨

Publication type:

Article

牛肉干法成熟过程挥发性风味物质的变化规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 279, doi. 10.7506/spkx1002-6630-20211108-093

By:

刘梦;
张顺亮;
臧明伍;
赵冰;
黄卉佳;
朱宁;
李素;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
王守伟

Publication type:

Article

基于广泛代谢组学的荔枝果肉营养代谢物综合解析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 269, doi. 10.7506/spkx1002-6630-20210702-017

By:

蒋侬辉;
朱慧莉;
刘伟;
向旭;
肖志丹;
赖旭辉;
凡超;
金峰;
朱倩莹

Publication type:

Article

基于 HS-SPME-GC-MS 和 OAV 分析黄山地区不同茶树品种红茶香气的差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 235, doi. 10.7506/spkx1002-6630-20210726-301

By:

杨霁虹;
周汉琛;
刘亚芹;
王辉;
黄建琴;
雷攀登

Publication type:

Article

荧光光谱法探究pH值对叶黄素与牛血清白蛋白相互作用的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 153, doi. 10.7506/spkx1002-6630-20211025-269

By:

范金波;
康柱;
张炎;
苏冬雨;
周素珍;
吕长鑫

Publication type:

Article

二氢杨梅素固体自微乳的制备及表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 145, doi. 10.7506/spkx1002-6630-20210905-053

By:

黄娟;
岳晶晶;
冯璇;
王立增;
褚兰玲;
解文静;
张佳靓;
吕奕文

Publication type:

Article

卵清白蛋白-没食子酸-葡聚糖共聚物对白藜芦醇稳定性和抗氧化性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 135, doi. 10.7506/spkx1002-6630-20220320-235

By:

孟令莉;
张晗;
侯惠静;
张晓燕;
雷丹丹;
赵培;
何雨薇;
吴子健

Publication type:

Article

基于 MP-KG 凝胶体系研究微观结构影响质构特性的调控机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 129, doi. 10.7506/spkx1002-6630-20210528-342

By:

袁华根;
施帅;
奚照寿;
潘雪峰;
陈霞;
陈银基

Publication type:

Article

基于气相色谱-离子迁移谱和电子鼻技术研究籼米口腔加工过程中的风味释放.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 261, doi. 10.7506/spkx1002-6630-20211013-133

By:

赛里木汗·阿斯米;
任欣;
张敏;
刘东晓;
关丽娜

Publication type:

Article

基于碳点分子印迹纸芯片法测定金银花绿原酸含量.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 253, doi. 10.7506/spkx1002-6630-20210723-268

By:

乐薇;
孔京华;
刘诗诗;
段凤琪

Publication type:

Article

不同年龄段乳粉的挥发性风味成分分析及其分类预测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 242, doi. 10.7506/spkx1002-6630-20210807-097

By:

叶美霞;
李荣;
姜子涛;
王颖;
谭津;
汤书华

Publication type:

Article

石榴皮醇提物对薯条深度油炸过程中煎炸油氧化稳定性及丙烯酰胺含量的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 122, doi. 10.7506/spkx1002-6630-20211024-256

By:

戚岱莎;
李舒雲;
张清

Publication type:

Article

基于 UPLC-MS/MS 的 3 个李品种果实初生代谢物分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 226, doi. 10.7506/spkx1002-6630-20211009-085

By:

张琴;
黄世安;
林欣;
罗登灿;
彭俊森;
朱守亮;
董晓庆

Publication type:

Article

高效液相色谱-示差折光检测法检测无刺蜂蜂蜜中海藻酮糖含量.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 217, doi. 10.7506/spkx1002-6630-20210520-251

By:

郑星;
王凯;
薛晓锋;
汪正威;
潘鹏;
吴黎明;
赵亚周;
彭文君

Publication type:

Article

乳酸乳球菌乳亚种NCU036018细菌素的分离纯化及其抗菌机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 209, doi. 10.7506/spkx1002-6630-20210902-018

By:

许晓燕;
彭珍;
熊世进;
肖沐岩;
黄涛;
熊涛

Publication type:

Article

异常威克汉姆酵母与酿酒酵母在混合发酵中的相互作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 201, doi. 10.7506/spkx1002-6630-20210902-017

By:

赵剑雷;
邱树毅;
王晓丹;
袁梦;
周鸿翔

Publication type:

Article

牛源二肽基肽酶-IV的高效制备及性质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 194, doi. 10.7506/spkx1002-6630-20210805-069

By:

赵嘉妮;
陈宏;
陈寅格;
翁凌;
张凌晶;
张志刚;
林家仕;
曹敏杰

Publication type:

Article

橄榄苦苷改善 db/db 小鼠糖尿病的肝脏转录组学及生物信息学分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 186, doi. 10.7506/spkx1002-6630-20210909-113

By:

郑淑娟;
谢子鑫;
方靖靖;
王亚楠;
耿睿璇;
赵雨菡;
李梦杰;
仝涛;
黄昆仑

Publication type:

Article

六堡茶渥堆过程中可培养微生物的分离与鉴定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20210830-389

By:

黄紫衡;
陈欢;
黄丽;
夏宁;
滕建文;
韦保耀;
陈瑜;
余炼

Publication type:

Article

TG 酶-MgCl<sub>2</sub> 协同诱导对冷榨豆粉凝胶的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20210806-081

By:

王逢秋节;
杨鑫鑫;
谷雪莲;
栾滨羽;
黄雨洋;
朱颖;
朱秀清

Publication type:

Article

银耳多糖与大豆分离蛋白的相互作用及流变性能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 160, doi. 10.7506/spkx1002-6630-20210906-077

By:

龙慧;
李祎;
朱叶力;
滕建文;
夏宁

Publication type:

Article

明胶基乳液的流变学特性及其对煎炸食品的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 114, doi. 10.7506/spkx1002-6630-20210616-191

By:

胡露丹;
杜杰;
彭林;
周扬;
马良;
张宇昊;
王洪霞

Publication type:

Article

挤压蒸煮加工米糠可溶和不溶膳食纤维对米淀粉性质的影响及其相互作用分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 107, doi. 10.7506/spkx1002-6630-20210918-231

By:

王磊鑫;
吴娜娜;
吕莹果;
谭斌

Publication type:

Article

不同粒径小米粉对面团流变特性及馒头质构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 98, doi. 10.7506/spkx1002-6630-20210717-199

By:

李少辉;
生庆海;
赵巍;
宋佳宁;
李朋亮;
张爱霞;
刘敬科

Publication type:

Article

环境因素对 β- 胡萝卜素复合纳米粒子稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 90, doi. 10.7506/spkx1002-6630-20211007-046

By:

郭静;
孙晓琳;
潘思轶

Publication type:

Article

内源多酚对松仁各组分蛋白理化性质、功能特性和结构的影响 .

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 81, doi. 10.7506/spkx1002-6630-20210510-103

By:

齐奇;
李艳霞;
杨凯;
赵玉红

Publication type:

Article

碱性盐在生鲜湿面保鲜和品质调控中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 26, doi. 10.7506/spkx1002-6630-20210927-328

By:

田宇;
刘伯业;
陈复生;
曹涵

Publication type:

Article

臭氧处理对牛乳乳清蛋白的结构及致敏性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 73, doi. 10.7506/spkx1002-6630-20211026-292

By:

熊子奕;
谭宏凯;
胡永芯;
武涌;
陈红兵;
李欣

Publication type:

Article

豇豆不同部位多糖结构特征及抗氧化性能比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 61, doi. 10.7506/spkx1002-6630-20211001-002

By:

辛玥;
宋萧萧;
王玉箫;
聂少平;
殷军艺

Publication type:

Article

糖用脱色树脂吸附己糖碱性降解色素传质机理解析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 53, doi. 10.7506/spkx1002-6630-20211021-227

By:

李文;
焦丽;
廖春玉;
余海清;
肖尧;
邢卫红;
李凯;
彭文博

Publication type:

Article

花生蛋白-果胶复合乳液凝胶的流变学特性和微观结构.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 46, doi. 10.7506/spkx1002-6630-20211014-136

By:

丁玲;
唐艺华;
张丽芬;
陈复生;
赖少娟

Publication type:

Article

猕猴桃多酚在羊肉反复冻融过程中的改善肉质和延缓氧化作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 36, doi. 10.7506/spkx1002-6630-20211009-074

By:

张朵朵;
刘永峰;
古明辉;
杨泽莎;
张昊阳

Publication type:

Article

A1 与 A2 β- 酪蛋白酸奶产品特性的比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 68, doi. 10.7506/spkx1002-6630-20210803-036

By:

徐小爽;
韩翼宇;
李逍遥;
彭秋琦;
罗文静;
于景华

Publication type:

Article

小苏打对糙米蒸煮及食用品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 19, doi. 10.7506/spkx1002-6630-20210904-047

By:

张毅力;
梅冬旭;
李行;
韩文芳;
杨英;
李江涛;
夏旭

Publication type:

Article

光甘草定/环糊精固体包合物的制备和性质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 9, doi. 10.7506/spkx1002-6630-20210901-006

By:

姚培培;
樊金玲;
李德锋;
张晓宇;
任国艳;
杜琳

Publication type:

Article

魔芋葡甘聚糖/表面脱乙酰甲壳素纳米纤维复合凝胶的制备及流变性能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20210717-200

By:

姜海鑫;
黄叶群;
郑萍云;
赵建波;
段孟霞;
庞杰;
吴春华

Publication type:

Article