Works in Shipin Kexue/ Food Science, 2022, Vol 43, Issue 4

Results: 45

基于SSR标记技术对3 种国产绵羊肉的品种鉴别分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 346, doi. 10.7506/spkx1002-6630-20210228-305

By:

宋亚倩;
杨波;
罗瑞明;
马小梅

Publication type:

Article

固相萃取结合高效液相色谱-串联质谱法测定鸡蛋中那西肽残留.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 299, doi. 10.7506/spkx1002-6630-20210223-242

By:

肖陈贵;
沈金灿;
朱萍萍;
赵凤娟;
郭伟杰;
康海宁;
岳振峰

Publication type:

Article

金黄色葡萄球菌RAA-LFD快速检测方法的建立与应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 331, doi. 10.7506/spkx1002-6630-20201215-178

By:

后来旺;
李达容;
邓波;
赵勇;
潘迎捷;
丰东升;
孙晓红

Publication type:

Article

基于UPLC-Q/Orbitrap HRMS多目标快速筛查鱼肉中30 种蛋白同化激素及糖皮质激素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 321, doi. 10.7506/spkx1002-6630-20210203-047

By:

郭添荣;
吴文林;
张崟;
万渝平;
叶梅;
陈代伟;
黄霞;
张龙翼

Publication type:

Article

QuEChERS结合UPLC-Q/Orbitrap HRMS法测定小麦粉中9 种真菌毒素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 315, doi. 10.7506/spkx1002-6630-20201231-364

By:

齐春艳;
许秀丽;
国伟;
李翔;
吴玉平

Publication type:

Article

磺酰脲类除草剂分子印迹聚合物制备及其应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 305, doi. 10.7506/spkx1002-6630-20201114-153

By:

冯格格;
王猛强;
李壮;
佘永新;
王淼;
曹振;
王珊珊;
郑鹭飞;
金茂俊;
王静;
邵华;
金芬

Publication type:

Article

在线衍生-双三元高效液相色谱同时检测水产品中的甲醛及双乙酸钠含量.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 340, doi. 10.7506/spkx1002-6630-20201231-356

By:

牛灿杰;
徐腾洋;
张水锋;
赵淑娟;
朱帅;
郑仕剑;
黄润韬;
盛华栋

Publication type:

Article

基于电子鼻、GC-MS结合化学计量学方法鉴别烤羊肉掺假.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 291, doi. 10.7506/spkx1002-6630-20210307-089

By:

王永瑞;
柏霜;
罗瑞明;
王松磊

Publication type:

Article

快速滤过型净化结合液相色谱-质谱联用法测定茶叶中特丁硫磷及其5 种代谢产物刘.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 284, doi. 10.7506/spkx1002-6630-20210817-212

By:

刘松南;
田旭;
高晶;
兰韬;
李曼;
李延梅;
赵焱;
董晓倩;
潘灿平

Publication type:

Article

近红外光谱协同BP神经网络的泰国茉莉香米掺伪含量快速鉴定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 277, doi. 10.7506/spkx1002-6630-20201126-267

By:

李楠楠;
刘也嘉;
林利忠;
曹珍珍;
赵思明;
牛猛;
贾才华;
张宾佳

Publication type:

Article

液相色谱-串联质谱法对牛肉中掺假成分的相对定量分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 270, doi. 10.7506/spkx1002-6630-20210410-135

By:

康超娣;
王守伟;
张颖颖;
张明悦;
赵文涛;
古瑾;
李莹莹

Publication type:

Article

有机磷农药适配体-磁分离荧光检测方法的建立及应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 264, doi. 10.7506/spkx1002-6630-20201114-156

By:

胡超琼;
王力均;
陶璇;
朱云;
梁煜;
杨潇;
陈祥贵;
黄玉坤

Publication type:

Article

基于GC-IMS和电子鼻技术分析贮酒容器对凤香型白酒香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 257, doi. 10.7506/spkx1002-6630-20210203-062

By:

刘丽丽;
杨辉;
荆雄;
徐晨;
张亚芳;
阎宗科;
祁耀华

Publication type:

Article

超高效液相色谱-静电场轨道阱高分辨质谱鉴定核桃仁的脂质构成.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 249, doi. 10.7506/spkx1002-6630-20210130-354

By:

支虎明;
王星苏;
赵佳佳;
乔玲;
武棒棒;
郑兴卫;
闫素仙;
郑军

Publication type:

Article

古树普洱茶生茶贮藏过程中香气成分的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 241, doi. 10.7506/spkx1002-6630-20210217-187

By:

赵阳;
龚加顺;
王秋萍

Publication type:

Article

工夫红茶加工过程中类胡萝卜素成分的动态变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 231, doi. 10.7506/spkx1002-6630-20201212-141

By:

刘飞;
叶阳;
李春华;
汪闵;
唐晓波;
张厅;
王小萍;
王云

Publication type:

Article

柱切换法液相色谱测定保健食品中的VA、VD、VE.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 225, doi. 10.7506/spkx1002-6630-20201106-062

By:

张丽媛;
戚绿叶;
周明昊

Publication type:

Article

全麦速冻油条复热加工中风味与抗氧化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 167, doi. 10.7506/spkx1002-6630-20210219-202

By:

孟令晗;
雷思佳;
吴迪;
汤晓智

Publication type:

Article

不同成熟阶段柠檬果皮挥发物和酚类成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 215, doi. 10.7506/spkx1002-6630-20210325-316

By:

李春秀;
李勋兰;
梁国鲁;
向素琼;
韩国辉

Publication type:

Article

钝顶螺旋藻多糖的分离纯化及组成分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 160, doi. 10.7506/spkx1002-6630-20201104-035

By:

范斌;
罗娟梅;
张鸿伟;
张晓梅;
王莉;
安子哲;
卢海燕;
赵雪

Publication type:

Article

SPME-GC-MS结合OAV分析不同产区花椒炸花椒油的关键香气物质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 208, doi. 10.7506/spkx1002-6630-20201120-217

By:

高夏洁;
高海燕;
赵镭;
史波林;
张璐璐;
汪厚银;
钟葵

Publication type:

Article

不同品种莲藕游离氨基酸多样性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 183, doi. 10.7506/spkx1002-6630-20210330-379

By:

顾晓敏;
童川;
韩延超;
陈杭君;
郜海燕

Publication type:

Article

基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 175, doi. 10.7506/spkx1002-6630-20210306-079

By:

柴瑞雪;
安朝严;
刘涛;
孙延峰;
吴广枫;
石英;
段长青;
兰义宾

Publication type:

Article

基于代谢组学的不同年份晒青红茶化学成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 150, doi. 10.7506/spkx1002-6630-20210325-314

By:

陈丹;
赵燕妮;
彭佳堃;
高健健;
林智;
陈雪峰;
周长锋;
戴伟东

Publication type:

Article

毛叶山桐子果实化学成分及脂肪酸动态分析与评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 198, doi. 10.7506/spkx1002-6630-20201229-330

By:

闻乐嫣;
毛建梅;
安小风;
杨兵;
王智荣;
阚建全

Publication type:

Article

超高效液相色谱法测定特殊医学用途婴儿配方食品中的19 种游离氨基酸和牛磺酸.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 190, doi. 10.7506/spkx1002-6630-20201114-159

By:

卢兰香;
薛霞;
宿书芳;
张艳侠;
尹丽丽;
程志;
郑文静;
孙立臻;
王骏;
祝建华;
刘艳明

Publication type:

Article

QuEChERS技术结合超高效液相-串联质谱同时测定薄皮甜瓜中7 种葫芦素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 144, doi. 10.7506/spkx1002-6630-20210313-171

By:

王琦;
岳宁;
李晓慧;
李敏洁;
苏杭;
李春梅;
王怀松;
付秋实;
王静;
金芬

Publication type:

Article

冻藏条件对人乳脂质及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 135, doi. 10.7506/spkx1002-6630-20210107-072

By:

张丽娜;
瞿婧妍;
尹利昂;
刘君;
孙赵娜;
周鹏

Publication type:

Article

基于电子舌检测快速判别不同物种畜禽骨蛋白肽.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 127, doi. 10.7506/spkx1002-6630-20210410-134

By:

刘泓;
郭玉杰;
陈永凯;
李侠;
张鸿儒;
韩东;
张春晖;
姜珊

Publication type:

Article

马氏珍珠贝肉蛋白水解特征及其 ACE抑制肽的筛选.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 119, doi. 10.7506/spkx1002-6630-20210108-084

By:

李姣;
苏继磊;
陈敏;
尹浩

Publication type:

Article

DNA提取前处理方法对萨拉米香肠中细菌种群结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 113, doi. 10.7506/spkx1002-6630-20201119-201

By:

姬庆龙;
赵贵明;
王娉;
赵勇胜;
赵晓美;
杨海荣;
陈颖

Publication type:

Article

模仿葡萄球菌接种对发酵香肠品质及氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 105, doi. 10.7506/spkx1002-6630-20210805-062

By:

冯美琴;
张杰;
孙健

Publication type:

Article

基于非靶向代谢组学分析酿酒酵母甲酸胁迫的响应和耐受性机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 95, doi. 10.7506/spkx1002-6630-20210331-390

By:

曾令杰;
丰丕雪;
黄锦翔;
梁大呈;
佀再勇;
龙秀锋;
伍时华;
易弋

Publication type:

Article

指状青霉DSM62840生物转化柠檬烯生产α-松油醇过程中关键酶的分离纯化及质谱鉴定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 88, doi. 10.7506/spkx1002-6630-20210113-145

By:

张璐璐;
范刚;
李晓;
任婧楠;
潘思轶;
黄文;
何进

Publication type:

Article

春夏季茶树儿茶素生物合成基因表达差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 80, doi. 10.7506/spkx1002-6630-20210113-150

By:

黄芳芳;
熊立瑰;
李莹;
刘仲华;
黄建安;
李娟

Publication type:

Article

NaCl添加量对发酵牦牛肉灌肠成熟过程中理化品质及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 69, doi. 10.7506/spkx1002-6630-20210315-191

By:

莫然;
唐善虎;
李思宁;
李锦锦;
李琼帅;
夏佳军;
蔡寅川

Publication type:

Article

L-半胱氨酸对油炸薯片中有害醛、晚期糖基化终产物的抑制作用及其品质的改善效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 60, doi. 10.7506/spkx1002-6630-20201230-354

By:

郭鸿阳;
李瑞阳;
刘启辉;
江楷煜;
欧隽滢;
付, 刘;
洁, 郑;
欧仕益

Publication type:

Article

预糊化时间对即食冲调米粉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 53, doi. 10.7506/spkx1002-6630-20210312-161

By:

邵子晗;
洪莹;
曹磊;
宋玉;
陶澍;
刘超;
孙剑;
刘飞

Publication type:

Article

磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分作用及其对乳化肠品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 46, doi. 10.7506/spkx1002-6630-20201201-018

By:

马晓庆;
刘洋;
孙杨赢;
潘道东;
曹锦轩

Publication type:

Article

琥珀酰化调控大豆分离蛋白电荷密度对其构象及乳化性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 39, doi. 10.7506/spkx1002-6630-20201120-214

By:

刘冠男;
胡淼;
杜晓倩;
谢凤英;
齐宝坤;
李杨

Publication type:

Article

氨基酸对丙酮醛和甲醛的消除效果及其机理分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 32, doi. 10.7506/spkx1002-6630-20210226-299

By:

胡嘉漫;
黄才欢;
郑洁;
欧仕益;
李瑞阳;
欧隽滢

Publication type:

Article

甲基纤维素添加量对低盐肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 25, doi. 10.7506/spkx1002-6630-20210318-232

By:

苏娅宁;
杨慧娟;
陈韬

Publication type:

Article

绿原酸共价和非共价作用对黑豆蛋白纳米乳稳定性和抗氧化性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 17, doi. 10.7506/spkx1002-6630-20210226-296

By:

金花;
江连洲;
冯海莹;
王菊兵;
张晓松;
许晶

Publication type:

Article

香辛料对蛋液制品风味提升效果及作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 8, doi. 10.7506/spkx1002-6630-20210217-182

By:

何川;
吕莹;
王宗义;
郭慧园;
仝其根

Publication type:

Article

基于智能感官和气相色谱-质谱联用技术研究食盐添加量对风干肠风味特征的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20210221-221

By:

李永杰;
唐月;
李慧瑶;
孔保华;
王见钊;
任静;
陈倩

Publication type:

Article