Works matching IS 1002-6630 AND VI 43 AND IP 19 AND DT 2022

Results: 45

无硝干腌火腿中红色素形成机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 359, doi. 10.7506/spkx1002-6630-20210924-295

By:

杨子江;
张丽红;
廖国周;
田梅;
吕东霖;
何颖;
王桂瑛

Publication type:

Article

食品工业中混合菌生物被膜的形成、相互作用与新型控制策略.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 285, doi. 10.7506/spkx1002-6630-20211026-287

By:

檀利军;
王敬敬;
彭知云;
李玉锋;
曾巧辉;
赵勇

Publication type:

Article

食品中鲜味的来源及其评价方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 338, doi. 10.7506/spkx1002-6630-20210831-405

By:

俞铮;
葛小通;
张佳汇;
王芳;
李晓燕;
刘太昂;
王锡昌

Publication type:

Article

组学技术在食源性致病菌抗逆机制研究中的应用进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 308, doi. 10.7506/spkx1002-6630-20210907-084

By:

何守魁;
黎丹红;
施春雷;
史贤明

Publication type:

Article

呕吐毒素的食品污染、吸收代谢及肠道毒性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 382, doi. 10.7506/spkx1002-6630-20211007-047

By:

郭红艳;
杨家庆;
刘园;
莫妮娜;
贾惠婷;
陈焱;
郑立友

Publication type:

Article

竹荪水提物抗氧化及改善秀丽隐杆线虫脂质代谢作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 191, doi. 10.7506/spkx1002-6630-20211004-024

By:

肖嵋方;
陈欣彤;
蔡雯雯;
李娜;
陈海明;
刘斌;
曾峰

Publication type:

Article

微商自制食品安全的法律分析与治理对策.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 375, doi. 10.7506/spkx1002-6630-20210928-342

By:

郭楠;
王昭辉

Publication type:

Article

消除鲜食生菜中细菌污染的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 367, doi. 10.7506/spkx1002-6630-20210813-170

By:

白亚龙;
廖小艳;
崔妍

Publication type:

Article

超声波联合杀菌剂杀菌的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 348, doi. 10.7506/spkx1002-6630-20211111-141

By:

李银汇;
王文骏;
吕瑞玲;
刘东红

Publication type:

Article

植物蛋白与天然双亲皂苷相互作用及对食品乳液和泡沫的稳态化研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 270, doi. 10.7506/spkx1002-6630-20210718-205

By:

陈小威;
尹文俊;
马传国

Publication type:

Article

乳化肉制品保油保水性关键作用机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 262, doi. 10.7506/spkx1002-6630-20210927-326

By:

韩宗元;
赵玲玲;
张钰媛;
邵俊花

Publication type:

Article

全乙酰化表没食子儿茶素没食子酸酯的合成纯化及生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 330, doi. 10.7506/spkx1002-6630-20210731-378

By:

刘苗苗;
潘越;
范鑫;
黄峻榕;
曹云刚

Publication type:

Article

茶黄素生物学活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 318, doi. 10.7506/spkx1002-6630-20210603-045

By:

刘昌伟;
张梓莹;
王俊懿;
周方;
曾鸿哲;
张盛;
黄建安;
刘仲华

Publication type:

Article

中长链游离脂肪酸及其受体FFAR1和FFAR4对健康作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 249, doi. 10.7506/spkx1002-6630-20210228-308

By:

郑子晴;
牛博;
鲁丁强;
庞广昌

Publication type:

Article

纤维素基生物材料在细胞培育肉生产中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 295, doi. 10.7506/spkx1002-6630-20220504-032

By:

唐雨楠;
史陈晨;
杨明;
盛奎川;
张玺铭

Publication type:

Article

低钠复合盐对盐焗鸡贮藏期品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 241, doi. 10.7506/spkx1002-6630-20220429-392

By:

张杰;
冯美琴;
张译文;
韩敏义;
孙健

Publication type:

Article

可得然胶功能性质及其在食品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 277, doi. 10.7506/spkx1002-6630-20211011-099

By:

俞珊;
段孟霞;
童彩玲;
孙继帅;
姜海鑫;
李丹洁;
赵建波;
庞杰;
吴春华

Publication type:

Article

程序降温协同1-甲基环丙烯、保鲜纸两种处理对新疆蟠桃贮藏品质和果皮褐变的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 223, doi. 10.7506/spkx1002-6630-20211011-107

By:

谢小燕;
刘德讲;
李芳杰;
闫莹莹;
宋方圆;
陈计峦

Publication type:

Article

ε-聚赖氨酸抗菌涂层制备及在淡水鱼保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 217, doi. 10.7506/spkx1002-6630-20210416-225

By:

王瑞;
王宇;
王一丞;
段欣欣;
雷鹏;
李莎;
谷益安;
孙良;
罗正山;
续晓琪;
吴文锦;
徐虹

Publication type:

Article

虾青素DHA单酯对脂多糖诱导炎症反应的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 158, doi. 10.7506/spkx1002-6630-20210831-407

By:

伍露露;
王晓旭;
罗京义;
李艺洋;
王志高;
徐杰;
薛长湖

Publication type:

Article

荧光假单胞菌和热杀索丝菌对低温贮藏期间猪肉品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 208, doi. 10.7506/spkx1002-6630-20211010-093

By:

周彬静;
刘小花;
彭菁;
屠康;
潘磊庆;
武杰

Publication type:

Article

冷藏对草鱼肉超微结构及代谢物的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 232, doi. 10.7506/spkx1002-6630-20211025-268

By:

郭薇丹;
周湘人;
徐莉娜;
付湘晋

Publication type:

Article

牛蒡子苷元对四氧嘧啶诱导糖尿病小鼠肝损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 184, doi. 10.7506/spkx1002-6630-20210713-133

By:

由高飞;
唐金鑫;
孙航;
刘士伟;
李秋阳;
徐萍;
于雷;
毕云枫

Publication type:

Article

红毛藻多糖对环磷酰胺诱导的免疫抑制小鼠的免疫调节机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 174, doi. 10.7506/spkx1002-6630-20210929-351

By:

吴靖娜;
潘南;
陈晓婷;
陈贝;
刘智禹

Publication type:

Article

美食蕉的降血糖活性及其对糖脂代谢指标、激素的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 165, doi. 10.7506/spkx1002-6630-20211010-088

By:

傅金凤;
涂师运;
王娟;
盛鸥

Publication type:

Article

豆芋异黄酮的制备及其对RIN-m5F细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 200, doi. 10.7506/spkx1002-6630-20210906-067

By:

邓珂;
陈镠;
杨良缘;
胡钰;
许光治;
张有做;
王艳;
倪勤学

Publication type:

Article

磷脂型二十二碳六烯酸和二十碳五烯酸对脂多糖所致小鼠急性肝损伤的保护作用及机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 151, doi. 10.7506/spkx1002-6630-20211006-038

By:

黄玉洁;
郝仪铭;
周梦晴;
伍梓健;
杨玉红;
刘小芳;
王保珍;
杜磊

Publication type:

Article

超微粉碎和高压均质联合处理对几丁质理化性质及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 102, doi. 10.7506/spkx1002-6630-20210802-024

By:

刘洋;
肖宇;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

枸杞多糖抑制TGF-β1诱导的心肌成纤维细胞活化作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 144, doi. 10.7506/spkx1002-6630-20210927-323

By:

马治华;
牛丕莲;
许惺博;
张自萍;
周学章;
白明生

Publication type:

Article

永春佛手茶对溃疡性结肠炎小鼠的辅助保护功能及主要成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 129, doi. 10.7506/spkx1002-6630-20210914-162

By:

彭佳堃;
戴伟东;
颜涌泉;
武柠子;
张信岳;
李钦;
董明花;
陈丹;
高健健;
林智

Publication type:

Article

山楂、麦芽及膳食纤维对维生素缺乏幼鼠肠道功能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 118, doi. 10.7506/spkx1002-6630-20210830-392

By:

刘飞;
郝婧宇;
赵子夫;
司徒文佑;
段素芳;
霍贵成;
哈惠

Publication type:

Article

高压微射流均质法制备二十二碳六烯酸藻油脂质体及其性质分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 110, doi. 10.7506/spkx1002-6630-20210822-292

By:

李畅;
薛璐;
芦晶;
逄晓阳;
张书文;
吕加平

Publication type:

Article

偏最小二乘回归法分析藏鸡胸肉质地特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 48, doi. 10.7506/spkx1002-6630-20210726-297

By:

张晓倩;
孙悦;
池福敏;
刘磊;
王鹏;
徐幸莲

Publication type:

Article

小麦肽改善慢性疲劳综合征大鼠认知功能障碍.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 137, doi. 10.7506/spkx1002-6630-20220610-098

By:

刘辉;
周安妮;
胡胜男;
陈宁;
秦智;
贾绍辉

Publication type:

Article

动态超高压微射流辅助提取对滇黄精多糖结构和活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 95, doi. 10.7506/spkx1002-6630-20210817-219

By:

何雪梅;
岳健;
邱福荣;
唐雅园;
苏娟;
赵艳娟;
管世超;
孙健

Publication type:

Article

高强度超声对凡纳滨对虾蛋白结构和功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 80, doi. 10.7506/spkx1002-6630-20210818-236

By:

戴泽川;
毛相朝;
郝亚楠;
李娇

Publication type:

Article

水热参数组合对大豆蛋白-鱼糜共混高水分挤压过程及产品品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 71, doi. 10.7506/spkx1002-6630-20210720-226

By:

张玉洁;
张金闯;
陈琼玲;
刘浩栋;
何宁;
王强

Publication type:

Article

麻雀搜索算法优化 BP 算法结合高光谱预测小米米粉糊化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 65, doi. 10.7506/spkx1002-6630-20210806-074

By:

王国梁;
王文俊;
成锴;
刘鑫;
赵建贵;
李洪;
郭二虎;
李志伟

Publication type:

Article

食品鲜味研究热点：争议与功能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 8, doi. 10.7506/spkx1002-6630-20220517-234

By:

刘源;
朱忆雯;
李明阳;
张宁龙;
王文利

Publication type:

Article

低频静磁场对发芽玉米酚类物质富集及降糖活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 88, doi. 10.7506/spkx1002-6630-20210729-354

By:

方晓敏;
任世达;
贾睿;
刘倩男;
蔡丹;
刘景圣

Publication type:

Article

果酒中香气化合物的生物转化与调控机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 36, doi. 10.7506/spkx1002-6630-20220412-131

By:

田怀香;
熊娟涓;
于海燕;
陈臣;
娄新曼

Publication type:

Article

热处理对豌豆分离蛋白结合典型牛肉香气物质的影响及相互作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 28, doi. 10.7506/spkx1002-6630-20220613-128

By:

徐思佳;
毕爽;
张文涛;
潘鑫;
劳菲;
沈群;
吴继红

Publication type:

Article

后鼻腔香气感知影响因素及其分析方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 17, doi. 10.7506/spkx1002-6630-20220524-295

By:

蒲丹丹;
陕怡萌;
史伊格;
张莉莉;
周雪巍;
张玉玉

Publication type:

Article

基于化学反应和微生物生长的时间-温度指示器跨模型匹配方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 58, doi. 10.7506/spkx1002-6630-20220328-335

By:

李昱珩;
马常阳

Publication type:

Article

食品感官科学研究：挑战与可能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20220415-183

By:

陈建设;
刘源;
师锦刚

Publication type:

Article