Works in Shipin Kexue/ Food Science, 2022, Vol 43, Issue 21

Results: 45

食品体系中泡沫的稳定性及其影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 386, doi. 10.7506/spkx1002-6630-20211028-308

By:

陈玉峰;
巫丽君;
严红云;
孙怡;
高肖静;
刘书来;
丁玉庭;
周绪霞

Publication type:

Article

天然蜡基油脂凝胶制备、结晶特性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 372, doi. 10.7506/spkx1002-6630-20211224-288

By:

苏丽娜;
陈岚;
岳程程;
苏爽;
崔晓彤;
肖志刚

Publication type:

Article

果蔬汁饮料中花色苷与VC相互作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 358, doi. 10.7506/spkx1002-6630-20211130-373

By:

黄金萍;
吴继红;
廖小军;
劳菲

Publication type:

Article

肉类蛋白质消化性影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 349, doi. 10.7506/spkx1002-6630-20210622-260

By:

祝超智;
陈画;
田玮;
崔文明;
赵改名;
参木友

Publication type:

Article

碱性氨基酸调控肌原纤维蛋白加工性能及肉品品质研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 341, doi. 10.7506/spkx1002-6630-20210821-284

By:

曹云刚;
梁光灿;
张鑫;
范鑫;
刘苗苗;
冯莉;
黄峻榕;
熊幼翎

Publication type:

Article

咖啡中丙烯酰胺的形成与控制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 332, doi. 10.7506/spkx1002-6630-20211116-205

By:

柏杰;
朱雨辰;
陈芳

Publication type:

Article

氧化淀粉的抑菌效果及草莓涂膜保鲜应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 324, doi. 10.7506/spkx1002-6630-20211214-163

By:

陈卓;
宋俏微;
张水洞;
胡长鹰

Publication type:

Article

基于正交偏最小二乘判别分析探究60Co-γ辐照对羊肚菌采后低温贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 315, doi. 10.7506/spkx1002-6630-20211204-051

By:

郭佳;
陈谦;
徐攀;
王艳;
何江;
高鹏

Publication type:

Article

包装方式和贮藏温度对羊肉微生物数量、细菌多样性和代谢途径的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 305, doi. 10.7506/spkx1002-6630-20210910-129

By:

王莹;
张建海;
王勇亮;
来静;
张鑫;
周丽媛;
朱迎春

Publication type:

Article

采后不同温度预贮对雾化栽培微型马铃薯的愈伤效果及其机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 297, doi. 10.7506/spkx1002-6630-20211108-084

By:

张志鹏;
谭芸秀;
李宝军;
李永才;
毕阳;
李守强;
王小晶;
张宇;
胡丹

Publication type:

Article

复氧环境对双孢蘑菇采后品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 291, doi. 10.7506/spkx1002-6630-20210917-219

By:

唐建新;
王佳莉;
英丽美;
张云鹤;
孙炳新

Publication type:

Article

低温等离子体对低盐泡菜生花腐败的抑制及贮藏期品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 282, doi. 10.7506/spkx1002-6630-20211103-027

By:

侯新磊;
赵楠;
葛黎红;
梅源;
曾雪晴;
严文静;
章建浩

Publication type:

Article

荔枝果壳原花青素对中波紫外线诱导 HaCaT细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 233, doi. 10.7506/spkx1002-6630-20211211-133

By:

董丽红;
罗牡康;
张名位;
张瑞芬;
邓梅;
陈燕霞;
贾栩超

Publication type:

Article

紫外照射下聚己二酸/对苯二甲酸丁二醇酯/纳米复合膜的性能和纳米成分的迁移.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 265, doi. 10.7506/spkx1002-6630-20211119-241

By:

谭靓;
胡长鹰;
王志伟;
李忠;
张琼

Publication type:

Article

纯氧及气调无水保活下珍珠龙胆石斑鱼存活情况比较及机理分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 257, doi. 10.7506/spkx1002-6630-20211101-003

By:

黄湘湄;
黄和;
秦小明;
范秀萍

Publication type:

Article

柠檬烯处理对鲜切花椰菜生理代谢, 滋味和风味的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 248, doi. 10.7506/spkx1002-6630-20211212-135

By:

王佳宇;
管玉格;
王怡;
袁宁;
陈佳宁;
陈雁;
陈铁杨;
胡文忠

Publication type:

Article

羧甲基纤维素诱导提高罗伦隐球酵母对采后砂糖橘抗青霉, 绿霉病的生防效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 241, doi. 10.7506/spkx1002-6630-20211117-219

By:

马电通;
吕鹤飞;
常雪苗;
黄二宾;
杜嵘宇;
田登娟;
王芳;
邓佳

Publication type:

Article

采前氨基寡糖素喷施通过激活苯丙烷途径促进采后厚皮甜瓜愈伤.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 275, doi. 10.7506/spkx1002-6630-20210926-312

By:

李宝军;
刘志恬;
薛素琳;
柴秀伟;
李志程;
毕阳;
Dov PRUSKY;
张锋岗

Publication type:

Article

白藜芦醇对内质网应激介导的原代神经元细胞作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 180, doi. 10.7506/spkx1002-6630-20211003-010

By:

刘芸如;
赵范范;
叶慧敏;
商迎辉;
李梦洁;
黄汉昌;
劳凤学

Publication type:

Article

茯苓对高尿酸血症大鼠肾损伤及肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 171, doi. 10.7506/spkx1002-6630-20211218-213

By:

王琨;
吴珊珊;
黎攀;
肖南;
杜冰

Publication type:

Article

人源乳杆菌联合菊粉对2型糖尿病小鼠的改善作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 209, doi. 10.7506/spkx1002-6630-20211214-166

By:

牛晓辉;
佟童;
李雨欣;
张弓;
刘佳;
李祖明;
高丽萍;
刘秀;
夏然;
武志超

Publication type:

Article

铁皮石斛叶多糖对秀丽隐杆线虫体内抗衰老作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 203, doi. 10.7506/spkx1002-6630-20211202-031

By:

黄少杰;
陈宏著;
钟淳菲;
朱思阳;
黎攀;
杜冰

Publication type:

Article

Saponins from Sea Cucumber Residues Protect against CyclophosphamideInduced Immunosuppression in Mice via the Nucleotide Binding and Oligomerization Domain-Like Receptor Signaling Pathway.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 191, doi. 10.7506/spkx1002-6630-20211010-089

By:

ZHANG Ling;
DONG Jingyuan;
CHEN Yongde;
LI Qian;
WU Tao;
LIU Rui;
SUI Wenjie;
ZHANG Min

Publication type:

Article

黑参发酵对疲劳应激诱导氧化损伤的防护作用及与白参, 红参和人参浆果的比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 226, doi. 10.7506/spkx1002-6630-20211214-160

By:

李秋阳;
唐金鑫;
刘士伟;
徐萍;
邹佳琪;
阴裴;
米倩雯;
于雷;
王丽娜;
毕云枫

Publication type:

Article

高F值玉米肽通过改善大鼠骨骼肌线粒体功能提高运动能力.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 218, doi. 10.7506/spkx1002-6630-20210707-076

By:

刘金美;
付翠元;
马坤;
李哲;
贾绍辉

Publication type:

Article

不同蛋黄油组分促进小鼠消化性胃溃疡愈合作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 163, doi. 10.7506/spkx1002-6630-20211204-047

By:

田笑;
仝其根

Publication type:

Article

生食三文鱼源活的非可培养状态副溶血弧菌诱导C57BL/6J小鼠肠道炎性损伤.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 154, doi. 10.7506/spkx1002-6630-20211129-355

By:

王润东;
邓义佳;
张宇昊;
李学鹏;
孟玉琼;
马睿;
励建荣

Publication type:

Article

原花青素 B2 对高脂膳食小鼠钙代谢及股骨基因表达谱的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 144, doi. 10.7506/spkx1002-6630-20211007-050

By:

张方方;
肖瀛;
杨昌铭;
吴其国;
周一鸣;
周小理

Publication type:

Article

基于不同消化阶段探究多酚对叶黄素吸收的促进作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 137, doi. 10.7506/spkx1002-6630-20211220-228

By:

肖亚茹;
张钟元;
聂梅梅;
李大婧;
徐亚元;
戴竹青;
冯蕾;
张国栋

Publication type:

Article

麦胚源活性肽对 H2O2 诱导的成骨细胞-破骨细胞共育体系中细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 126, doi. 10.7506/spkx1002-6630-20211028-306

By:

罗涛;
李宇;
汪芳;
翁泽斌;
熊玲;
宋海昭;
王銮凤;
沈新春

Publication type:

Article

一种基于BALB/c背景由膳食麸质引起的乳糜泻小鼠模型的构建及其评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 117, doi. 10.7506/spkx1002-6630-20210917-210

By:

宋东筱;
任正楠;
潘礼龙;
孙嘉

Publication type:

Article

不同冷冻处理对魔芋葡甘聚糖凝胶特性和结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 111, doi. 10.7506/spkx1002-6630-20211103-035

By:

栗俊广;
徐聪;
张旭玥;
庞杰;
陈历水;
陈宇豪;
白艳红

Publication type:

Article

闪蒸对昌黎产区‘马瑟兰’葡萄酒单体酚类物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 102, doi. 10.7506/spkx1002-6630-20211115-186

By:

侍朋宝;
崔彦志;
张昂;
王莉;
马振伟;
张东升;
柴菊华

Publication type:

Article

超声波预处理时间对扇贝柱热泵干燥动力学及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 93, doi. 10.7506/spkx1002-6630-20210918-224

By:

赵亚;
朱智壮;
刘静;
吴小恬;
石启龙

Publication type:

Article

介质阻挡放电低温等离子体处理对宰后羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 87, doi. 10.7506/spkx1002-6630-20210628-316

By:

杜曼婷;
黄俐;
高梦丽;
李可;
相启森;
白艳红

Publication type:

Article

不同加工方式对体外模拟胃肠消化黑青稞酚类物质含量及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 78, doi. 10.7506/spkx1002-6630-20211028-318

By:

张杰;
党斌;
张文刚;
杨希娟

Publication type:

Article

基于定量描述分析法和适合项勾选法的黄大茶香气感官特性及喜好度分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 23, doi. 10.7506/spkx1002-6630-20210827-354

By:

戴前颖;
安琪;
郑芳玲;
肖梦暄;
陈颖琦;
张莹;
邱桐

Publication type:

Article

番茄贮藏气氛3D荧光特征波长小波包选择及腐败预警方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 63, doi. 10.7506/spkx1002-6630-20211103-026

By:

李建盟;
殷勇;
于慧春;
袁云霞;
李迎

Publication type:

Article

2-羟丙基-β-环糊精/阿魏酸包合物对熏马肠中阴沟肠杆菌产酪胺的影响机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 55, doi. 10.7506/spkx1002-6630-20211026-290

By:

黄亚丽;
李亚倬;
李蕊婷;
于红红;
卢士玲

Publication type:

Article

不同香型白酒感官风味及挥发性化合物结构特征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 43, doi. 10.7506/spkx1002-6630-20211019-200

By:

郭雪峰;
程玉鑫;
黄永光;
陈汀;
孙宗奇

Publication type:

Article

基于蛋白质组学探究西兰花抗氧化系统对高氧胁迫的响应机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 34, doi. 10.7506/spkx1002-6630-20211218-209

By:

张玉笑;
陈颖;
郭衍银;
马阳历;
杨梅;
付瑞青;
孙玉芃

Publication type:

Article

青花椒精油对致龋菌的体外抑菌活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 70, doi. 10.7506/spkx1002-6630-20211216-187

By:

程志敏;
陈彦荣;
王建辉;
刘冬敏;
方芳;
张博;
牟鸣薇;
谢雨菲;
易金枝

Publication type:

Article

滩羊肉宰后成熟期间ATPase活力变化对微观结构及保水性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 16, doi. 10.7506/spkx1002-6630-20210625-295

By:

姬琛;
罗辉;
刘吉娟;
罗瑞明

Publication type:

Article

姜黄素联合乙二胺四乙酸对荧光假单胞菌的光动力灭活作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 8, doi. 10.7506/spkx1002-6630-20211127-335

By:

王洋;
赵瑜玲;
陈孟涵;
张锦锦;
臧明伍;
赵紫华;
郝建雄;
韩俊华

Publication type:

Article

原料蛋的新鲜度对腌制期皮蛋品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 1, doi. 10.7506/spkx1002-6630-20210928-333

By:

田雅宁;
陈远哲;
王巧华

Publication type:

Article