Works in Shipin Kexue/ Food Science, 2022, Vol 43, Issue 2

Results: 45

基于脂肪酸指纹的放牧与舍饲牛肉真实性判别模型建立.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 361, doi. 10.7506/spkx1002-6630-20210103-009

By:

姬彩霞;
闫鑫磊;
刘梦静;
郭军

Publication type:

Article

小麦酯酶电化学生物传感器构建及其对敌敌畏的检测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 355, doi. 10.7506/spkx1002-6630-20201012-092

By:

刘丰;
田运霞;
吴远根;
陶菡

Publication type:

Article

同时检测玉米中黄曲霉毒素B1和赭曲霉毒素A的时间分辨荧光免疫层析试纸条的研制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 346, doi. 10.7506/spkx1002-6630-20210102-006

By:

卢迪莎;
王序;
杨金易;
罗林;
肖治理

Publication type:

Article

恒温隔绝式聚合酶链式反应检测食品中金黄色葡萄球菌.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 339, doi. 10.7506/spkx1002-6630-20201028-287

By:

李传友;
曾宝锋;
赵燕英;
汤承;
陈娟;
刘骥;
朱成林;
曾英杰;
于基成;
唐俊妮

Publication type:

Article

3 种致病菌多重real-time PCR检测方法的建立及其在散装即食肉制品中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 332, doi. 10.7506/spkx1002-6630-20210416-230

By:

范维;
高晓月;
李贺楠;
董雨馨;
李宇轩;
刘虹宇;
郭文萍

Publication type:

Article

皮蛋凝胶品质含水率和弹性的高光谱预测及其可视化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 324, doi. 10.7506/spkx1002-6630-20201215-173

By:

陈远哲;
王巧华;
高升;
梅璐

Publication type:

Article

基于UPLC-QTOF-MS结合非靶向代谢组学鉴别3 种江西名茶.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 316, doi. 10.7506/spkx1002-6630-20210105-042

By:

徐春晖;
王远兴

Publication type:

Article

超高效液相色谱-三重四极杆质谱联用检测饮用水中N-亚硝胺类消毒副产物.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 310, doi. 10.7506/spkx1002-6630-20210425-351

By:

孙铭;
古其会;
张菊梅;
郭伟鹏;
吴慧清;
张友雄;
韦献虎;
吴清平

Publication type:

Article

基于气相-离子迁移色谱分析大鲵不同可食部位挥发性成分指纹差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 303, doi. 10.7506/spkx1002-6630-20201102-010

By:

金文刚;
赵萍;
金晶;
杨猛;
刘俊霞;
耿敬章;
陈小华;
裴金金;
陈德经

Publication type:

Article

18 个品种授粉‘鸭梨’果实品质和香气成分分析与评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 294, doi. 10.7506/spkx1002-6630-20210130-348

By:

刘婉君;
张莹;
张玉星;
杜国强

Publication type:

Article

二次接种时间对腊肉挥发性风味的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 285, doi. 10.7506/spkx1002-6630-20201222-256

By:

毛永强;
贠建民;
赵风云;
艾对元;
张紊玮;
何奎;
王睿;
武淑娟

Publication type:

Article

红油香椿生长期主要活性物质及挥发性成分动态变化规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 276, doi. 10.7506/spkx1002-6630-20210112-125

By:

史冠莹;
赵丽丽;
王晓敏;
张乐;
蒋鹏飞;
王旭增;
王赵改

Publication type:

Article

冻融循环过程中冷冻罗非鱼片呈味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 269, doi. 10.7506/spkx1002-6630-20201203-048

By:

韩昕苑;
樊震宇;
从娇娇;
余婷婷;
于立志;
周纷;
王锡昌

Publication type:

Article

不同海拔烘青绿茶的品质成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 257, doi. 10.7506/spkx1002-6630-20210114-152

By:

张悦;
朱荫;
吕海鹏;
黄海;
邵晨阳;
彭佳堃;
林智

Publication type:

Article

基于GC-O、OAV及Feller加和模型对酱香型习酒特征香气成分的分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 242, doi. 10.7506/spkx1002-6630-20210107-069

By:

易封萍;
马宁;
朱建才

Publication type:

Article

生青味缺陷型酱香白酒风味特征分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 233, doi. 10.7506/spkx1002-6630-20210116-179

By:

孙优兰;
黄永光;
胡峰;
程平言;
尤小龙;
陆伦维

Publication type:

Article

新疆地区驴乳源优良乳酸菌发酵剂的筛选及菌株益生特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 224, doi. 10.7506/spkx1002-6630-20201209-104

By:

杨博;
柏吉;
靳亚梅;
王欢;
倪永清;
李谞

Publication type:

Article

植物乳杆菌LP21绿色合成纳米硒及对溶藻弧菌的抑菌活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 217, doi. 10.7506/spkx1002-6630-20210104-026

By:

王丽红;
杨辉;
苏文;
孔阳

Publication type:

Article

雪莲菌中乳酸菌的益生特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 210, doi. 10.7506/spkx1002-6630-20201224-282

By:

何杉杉;
王晓蕊;
彭禹熙;
马立娟;
杜丽平

Publication type:

Article

黄皮转录组测序及抗氧化相关基因的挖掘.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 199, doi. 10.7506/spkx1002-6630-20201110-105

By:

刘照宇;
刘新婷;
白新宇;
李雯;
曾教科

Publication type:

Article

海洋细菌Pseudoalteromonas sp. HL9的筛选鉴定及产磷脂酶B性质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 134, doi. 10.7506/spkx1002-6630-20201029-294

By:

王藏;
马小艺;
田小鹏;
祖航天;
丁延帅;
吕明生;
王淑军

Publication type:

Article

特异性水解α<sub>s1</sub>-酪蛋白过敏原IgE作用表位 aa 83～105的蛋白酶筛选.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 126, doi. 10.7506/spkx1002-6630-20201111-112

By:

刘迪;
吕晓哲;
丛艳君;
张倩倩;
李邻峰;
梁萌;
高吉安;
邱学宇

Publication type:

Article

哈密瓜脱氢抗坏血酸还原酶基因的鉴定及冷胁迫表达分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 117, doi. 10.7506/spkx1002-6630-20201109-084

By:

宋文;
张琴;
宁明;
周发科;
杨新泉;
单春会;
唐凤仙

Publication type:

Article

双水相萃取结合硼酸亲和吸附分离纯化辣根过氧化物酶.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 55, doi. 10.7506/spkx1002-6630-20201209-105

By:

吴雅娇;
邢又元;
韩娟;
吴嘉聪;
李媛媛;
王赟

Publication type:

Article

接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 108, doi. 10.7506/spkx1002-6630-20201222-249

By:

丁玉峰;
马艳莉;
李素萍;
席晓丽;
孙剑锋;
刘亚琼;
牟建楼

Publication type:

Article

基于宏基因组技术分析固态发酵枣酒酒醅的微生物多样性及关键风味基因.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 192, doi. 10.7506/spkx1002-6630-20200807-096

By:

夏亚男;
双全

Publication type:

Article

蓝莓花青素生物合成相关基因表达与分子进化分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 184, doi. 10.7506/spkx1002-6630-20201126-265

By:

郑嘉伟;
王兰娇;
李大婧;
柴智;
张晓晓;
黄午阳

Publication type:

Article

不同乳酸菌发酵酸面团对面包品质及风味的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 176, doi. 10.7506/spkx1002-6630-20201209-107

By:

周一鸣;
欧阳博雅;
向茜;
吕欣东;
佘宣明;
周小理;
李云龙

Publication type:

Article

酱香型酒醅堆积发酵过程中优势菌群和稀有菌群对细菌总群落演替模式的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 168, doi. 10.7506/spkx1002-6630-20210107-071

By:

赵亮;
闵卓;
吴福勇;
江璐;
李芳香;
钟艳霞;
张阳;
莫新良;
何惠;
王新

Publication type:

Article

酸性蛋白酶对酸肉发酵过程中菌群结构和风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 158, doi. 10.7506/spkx1002-6630-20210403-038

By:

李文杰;
白艳红;
陈曦;
米瑞芳;
熊苏玥;
王守伟

Publication type:

Article

牛免疫球蛋白G的体外人源唾液酸化及 Fc片段的制备.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 151, doi. 10.7506/spkx1002-6630-20210110-096

By:

李天慧;
陈春旭;
陈贵杰;
孙怡;
曾晓雄

Publication type:

Article

功能性乳酸菌发酵黑豆麦麸酸面团面包的营养及烘焙特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 142, doi. 10.7506/spkx1002-6630-20210125-274

By:

曹伟超;
张宾乐;
OJOBI, Omedi Jacob;
黄璟;
陈诚;
邹奇波;
黄卫宁;
李宁;
高铁成

Publication type:

Article

北京棒杆菌单体天冬氨酸激酶T379N/A380C/T65I/D173G突变体酶学性质表征及工程菌构建.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 100, doi. 10.7506/spkx1002-6630-20201110-103

By:

王亚南;
刘晓婷;
樊占青;
王哲人;
高欣;
闵伟红

Publication type:

Article

一种黑曲霉α-L-阿拉伯呋喃糖苷酶克隆表达、性质分析和果汁澄清效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 83, doi. 10.7506/spkx1002-6630-20201105-052

By:

彭程;
肖文熙;
倪辉;
李利君;
谭万森;
林燕玲;
李清彪

Publication type:

Article

吐温对钝齿棒杆菌产L-精氨酸代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 77, doi. 10.7506/spkx1002-6630-20201214-155

By:

赵越;
陈民良;
陈雪岚;
熊勇华

Publication type:

Article

新疆两种亚麻籽转录组分析及籽油香气差异基因挖掘.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 70, doi. 10.7506/spkx1002-6630-20201120-213

By:

杨佳玮;
李欢康;
林雨霏;
刘文玉;
魏长庆

Publication type:

Article

新型天冬氨酸激酶突变株构建及酶学性质表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 62, doi. 10.7506/spkx1002-6630-20201126-276

By:

樊占青;
刘晓婷;
魏贞;
王哲人;
王亚南;
高欣;
闵伟红

Publication type:

Article

基于氮阻遏效应分析汉逊德巴利酵母组胺调控.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 93, doi. 10.7506/spkx1002-6630-20201026-255

By:

王新惠;
潘攀;
孙劲松;
丁悦;
刘力嘉;
张雅琳;
肖龙泉;
田甜;
刘洋

Publication type:

Article

磁性纤维素微晶稳定O/W型Pickering 乳液特性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 48, doi. 10.7506/spkx1002-6630-20201202-031

By:

程杰;
王彤;
黄云艳;
陈星;
于殿宇;
罗淑年

Publication type:

Article

丙氨酸和丁二酮Maillard反应形成烷基吡嗪化合物动力学分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 41, doi. 10.7506/spkx1002-6630-20201225-294

By:

林珮璇;
张宏婧;
陈继承

Publication type:

Article

马铃薯蛋白与蛋清蛋白混合凝胶特性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 34, doi. 10.7506/spkx1002-6630-20201201-009

By:

刘鑫硕;
刘倩楠;
刘伟;
徐芬;
张良;
胡宏海

Publication type:

Article

低聚果糖对大米淀粉回生特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 27, doi. 10.7506/spkx1002-6630-20210405-052

By:

裴斐;
倪晓蕾;
孙昕炀;
杜逸飞;
杨文建;
方勇;
胡秋辉

Publication type:

Article

β-乳球蛋白多酚三配体复合物纳米颗粒的制备与表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 18, doi. 10.7506/spkx1002-6630-20201201-013

By:

姬雨雪;
郑丽丽;
杨旸;
钟爽;
艾斌凌;
郑晓燕;
校导;
盛占武

Publication type:

Article

玉米醇溶蛋白-多酚相互作用及复合物制备与表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 8, doi. 10.7506/spkx1002-6630-20201208-089

By:

高瑾;
梁宏闪;
赵靖昀;
代亚磊;
万楚筠;
周彬

Publication type:

Article

赖氨酸对冷冻损伤肌原纤维蛋白凝胶性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20201106-061

By:

韩馨蕊;
李朝蕊;
范鑫;
李保玲;
曹云刚;
熊幼翎

Publication type:

Article