Works in Shipin Kexue/ Food Science, 2022, Vol 43, Issue 3

Results: 45

白藜芦醇纳米传递系统的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 371, doi. 10.7506/spkx1002-6630-20200827-362

By:

张文君;
吴梦婷;
张国锋;
李想;
陈泳霖;
杨硕

Publication type:

Article

黑米储藏与加工方式对其加工品质及膳食多酚影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 362, doi. 10.7506/spkx1002-6630-20201116-162

By:

毋鑫;
黄碧君;
晏芳芳;
黄艳春;
鲁群;
丁士勇;
刘睿

Publication type:

Article

结肠定向吸收增强型递送体系的创建及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 352, doi. 10.7506/spkx1002-6630-20200820-276

By:

王浩楠;
陈美妙;
肖杰

Publication type:

Article

多糖基颗粒稳定的Pickering乳液凝胶研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 341, doi. 10.7506/spkx1002-6630-20201030-316

By:

汤洋;
高成成;
张岩;
汤晓智

Publication type:

Article

热处理及植酸与脂肪对豆浆中大豆蛋白凝胶体系的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 333, doi. 10.7506/spkx1002-6630-20201130-303

By:

谷雪莲;
孙冰玉;
刘琳琳;
王欢;
石彦国;
吕铭守;
朱秀清

Publication type:

Article

肠道菌群促炎与动脉粥样硬化关系研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 325, doi. 10.7506/spkx1002-6630-20201105-054

By:

杜李宇;
李倩滢;
陈伟哲;
王洁;
方祥;
王玉涛;
廖振林

Publication type:

Article

植源性天然产物在食品中降生物胺作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 315, doi. 10.7506/spkx1002-6630-20200826-350

By:

张永生;
刘冬敏;
王建辉;
李赤翎;
李彦;
方芳;
陈启杰;
宁静恒;
李林

Publication type:

Article

非酿酒酵母产生的β-葡萄糖苷酶在发酵酒中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 306, doi. 10.7506/spkx1002-6630-20200826-352

By:

覃秋杏;
韩小雨;
黄卫东;
战吉宬;
游义琳

Publication type:

Article

茶多酚对心肌保护作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 296, doi. 10.7506/spkx1002-6630-20201124-249

By:

余春燕;
朱坤;
黄建安;
刘仲华

Publication type:

Article

微生物组技术在果蔬采后领域中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 286, doi. 10.7506/spkx1002-6630-20201113-145

By:

张鸿雁;
雷兴梦;
荆佳伊;
邓丽莉;
易兰花;
曾凯芳

Publication type:

Article

食源性致病菌快速检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 276, doi. 10.7506/spkx1002-6630-20201105-048

By:

王丹丹;
刘鸣畅;
杨艳歌;
王洪越;
袁飞;
吴亚君;
吴淑清

Publication type:

Article

坚果类休闲食品在口腔加工中的感官体验及其评价概述.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 267, doi. 10.7506/spkx1002-6630-20210621-240

By:

崔昭伟;
陈建设

Publication type:

Article

植物多酚-蛋白质复合物生物活性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 258, doi. 10.7506/spkx1002-6630-20210201-009

By:

杨慧;
曲也直;
高雅然;
乌日娜;
武俊瑞

Publication type:

Article

葱属植物中挥发性风味物质研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 249, doi. 10.7506/spkx1002-6630-20210630-354

By:

刘兵;
常远;
王瑞芳;
刘子轩;
陈海涛;
张宁

Publication type:

Article

膳食纤维与肠道微生物互作调节食物过敏的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 239, doi. 10.7506/spkx1002-6630-20201101-002

By:

钟菁华;
王中亮;
武涌;
陈红兵

Publication type:

Article

复配海藻酸盐凝胶作为传递体系的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 227, doi. 10.7506/spkx1002-6630-20210125-273

By:

杨静怡;
郑红霞;
高彦祥;
毛立科

Publication type:

Article

冻融对牛瘤胃平滑肌胶原蛋白降解、交联及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 221, doi. 10.7506/spkx1002-6630-20201025-251

By:

曹银娟;
韩玲;
余群力;
林娟;
李维正;
邹小红;
韩广星;
韩明山

Publication type:

Article

盐酸小檗碱抑制指状青霉的作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 213, doi. 10.7506/spkx1002-6630-20210305-068

By:

林波;
欧阳秋丽;
余婷;
郑佳佳;
陶能国;
李路

Publication type:

Article

BioSuee 膜和硅酸盐对鲜杏采后果实转色的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 203, doi. 10.7506/spkx1002-6630-20210224-275

By:

许耀辉;
路帆;
梁佳睿;
魏佳;
孙学森;
吴斌

Publication type:

Article

蛋壳膜酶解肽对大豆蛋白包装膜抑菌、抗氧化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 194, doi. 10.7506/spkx1002-6630-20201023-230

By:

温越;
张宏;
汪乐川;
张华江;
张秀玲;
ABDELAZEZ, Amro;
RAYAN, Ahmed M.;
陈辉;
高诗涵

Publication type:

Article

冰温贮藏对猪肉宰后品质及糖酵解途径相关酶活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 187, doi. 10.7506/spkx1002-6630-20201022-223

By:

林珩迅;
何兴兴;
张成云;
关文强

Publication type:

Article

水杨酸与硝普钠对采后芒果果实炭疽病抗性和苯丙烷代谢的协同诱导效应.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 178, doi. 10.7506/spkx1002-6630-20201020-186

By:

何俊瑜;
顾津羽;
胡春梅;
宋雅萍;
田丹;
肖桂云;
任艳芳

Publication type:

Article

水溶性豆渣酸性多糖对RAW264.7细胞的免疫调节作用及其机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 169, doi. 10.7506/spkx1002-6630-20210429-416

By:

胡彦波;
王思琪;
石曾卉;
翟丽媛;
赵珺

Publication type:

Article

牦牛酥油鞘磷脂对小鼠脂质代谢紊乱和肝脏组织炎症的调节作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 161, doi. 10.7506/spkx1002-6630-20210307-085

By:

罗鑫;
孙万成;
罗毅皓

Publication type:

Article

牡蛎多肽组分OE-I抗氧化活性及其对秀丽隐杆线虫抗衰老作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 152, doi. 10.7506/spkx1002-6630-20210201-016

By:

王力;
肖嵋方;
陈弘培;
刘斌;
曾峰

Publication type:

Article

金针菇蛋白聚糖对脂多糖诱导的Caco-2/RAW264.7细胞共培养模型炎症的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 146, doi. 10.7506/spkx1002-6630-20210118-194

By:

苏安祥;
胡烨;
胡秋辉;
徐辉;
刘建辉;
谢旻皓;
裴斐;
杨文建

Publication type:

Article

数学分析法评估大蒜素对HeLa细胞氧化还原水平的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 137, doi. 10.7506/spkx1002-6630-20210301-014

By:

潘烨灿;
王昕璐;
张琳;
冯悦;
贺琳娟;
邱静;
钱永忠

Publication type:

Article

香叶醇联合冬凌草甲素对MCF-7细胞协同抗癌作用及其机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 129, doi. 10.7506/spkx1002-6630-20210308-094

By:

刘晓鸣;
张媛媛;
林晓蓉;
高雄;
周伟坚;
李斌;
陈忠正

Publication type:

Article

基于小波分解-长短期记忆网络预测模型的酱卤肉制品安全预测分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 121, doi. 10.7506/spkx1002-6630-20201224-277

By:

尹佳;
陈翔;
董曼;
陈锂;
郭鹏程;
张涛;
文红

Publication type:

Article

大白菜不同层次营养价值和健康风险评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 114, doi. 10.7506/spkx1002-6630-20201116-164

By:

胡子逸;
黄红荣;
陈新平;
刘敦一

Publication type:

Article

黑木耳多肽对棕榈酸诱导的脂肪肝细胞的降脂作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 106, doi. 10.7506/spkx1002-6630-20210311-144

By:

陶嘉;
唐超;
孟凡强;
周炜玮;
周立邦;
陆兆新

Publication type:

Article

黑蒜中5-羟甲基糠醛的生成规律及安全性评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 100, doi. 10.7506/spkx1002-6630-20210108-085

By:

王聪聪;
郑振佳;
卢晓明;
李宁阳;
乔旭光

Publication type:

Article

食用胶联合超声对鸡血豆腐凝胶物化性质、流变特性和体外消化率的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 92, doi. 10.7506/spkx1002-6630-20201214-169

By:

王鑫;
黄瑾;
卢方云;
吴瑀婕;
朱宏星;
吴海虹;
邹烨;
徐为民;
王道营

Publication type:

Article

姜黄素介导的光动力技术对副溶血性弧菌与腐败希瓦氏菌的杀灭效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 83, doi. 10.7506/spkx1002-6630-20210121-224

By:

檀利军;
胡钰梅;
陈博文;
陈璐;
胡赵;
王敬敬;
刘海泉;
赵勇

Publication type:

Article

臭氧熏蒸对玉米胚中真菌毒素的降解消除作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 77, doi. 10.7506/spkx1002-6630-20201226-306

By:

刘玉兰;
郑婷婷;
马宇翔;
王戬东;
王月华

Publication type:

Article

葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 70, doi. 10.7506/spkx1002-6630-20201218-219

By:

洪淑静;
何俊;
夏强;
孙杨赢;
党亚丽;
曹锦轩;
田宏伟;
虞挥;
潘道东

Publication type:

Article

菊花粉水分吸附等温线及热力学特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 62, doi. 10.7506/spkx1002-6630-20210201-001

By:

程新峰;
潘玲;
徐保国;
崇敏

Publication type:

Article

不同粒径对青稞麸皮结构与功能特性及冲调稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 54, doi. 10.7506/spkx1002-6630-20210826-332

By:

王佳欣;
黎阳;
李再贵;
王丽丽

Publication type:

Article

海藻酸钠结合超低温冷冻处理对甘薯淀粉颗粒结构和性质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 47, doi. 10.7506/spkx1002-6630-20210112-135

By:

李鑫;
王雨生;
陈海华

Publication type:

Article

渗透液特性对渗透脱水黄桃质构品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 40, doi. 10.7506/spkx1002-6630-20210113-148

By:

王凤昭;
吕健;
毕金峰;
谢晋

Publication type:

Article

“厚味”γ-谷氨酰-缬氨酸增味作用差异性机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 33, doi. 10.7506/spkx1002-6630-20201225-288

By:

郭晶;
麦锐杰;
董浩;
曾晓房;
白卫东;
杨娟

Publication type:

Article

大豆蛋白水解物苦味评价方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 25, doi. 10.7506/spkx1002-6630-20210309-120

By:

田霄艳;
郑斐庭;
冯涛;
喻晨;
宋诗清;
孙敏;
姚凌云

Publication type:

Article

不同冻结方式对猪肉肌原纤维蛋白乳化与凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 19, doi. 10.7506/spkx1002-6630-20210709-095

By:

栗俊广;
马旭阳;
周月莹;
王昱;
刘骁;
白艳红

Publication type:

Article

3 种天然酚类物质对大豆油脂体稳定性及体外消化性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 10, doi. 10.7506/spkx1002-6630-20210302-020

By:

官梦姝;
冯雪;
刘月;
朱秀清;
姜瞻梅;
江连洲;
侯俊财

Publication type:

Article

挤压对大豆蛋白构象及其组织化结构的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20210716-191

By:

朱秀清;
栾滨羽;
黄雨洋;
王逢秋节;
李杨

Publication type:

Article