Works in Shipin Kexue/ Food Science, 2022, Vol 43, Issue 5

Results: 45

生命早期肠道菌群的建立和变化及对婴儿健康的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 392, doi. 10.7506/spkx1002-6630-20210123-252

By:

梁胜男;
赵丽娜;
陈庆学;
赵莉;
史佳鹭;
岳莹雪;
关嘉琦;
李柏良;
霍贵成

Publication type:

Article

食品中氟喹诺酮类药物残留的快速检测研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 383, doi. 10.7506/spkx1002-6630-20200930-377

By:

孙敏君;
高雪;
徐阳鑫;
刘秀英;
励建荣

Publication type:

Article

白藜芦醇酯化改性及其纯化表征研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 374, doi. 10.7506/spkx1002-6630-20201201-021

By:

胡小宁;
李甜;
郭芹;
李宁阳;
张雨;
屈阳;
王新萍;
唐晓珍;
王强

Publication type:

Article

多糖与肠道菌群相互作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 363, doi. 10.7506/spkx1002-6630-20201113-147

By:

刘荣瑜;
王昊;
张子依;
宋冬雪;
陈锦瑞;
汲晨锋

Publication type:

Article

姜酚减肥降脂机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 356, doi. 10.7506/spkx1002-6630-20201120-215

By:

李娅雯;
李旭升;
袁洋冰;
白卫滨;
焦睿

Publication type:

Article

禽蛋黄免疫球蛋白促进人体健康作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 346, doi. 10.7506/spkx1002-6630-20201211-133

By:

夏民权;
李小萌;
柳聪;
蔡朝霞

Publication type:

Article

流化冰技术在水产品冷链流通中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 338, doi. 10.7506/spkx1002-6630-20200904-045

By:

包海蓉;
金素莱曼

Publication type:

Article

食品体系组成及加工方式对植物次生代谢物生物利用度的影响研究进展.

Published in:: Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 328, doi. 10.7506/spkx1002-6630-20210719-223
Publication type:: Article

传统肉制品中杂环胺研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 316, doi. 10.7506/spkx1002-6630-20200927-338

By:

程轶群;
雷阳;
周兴虎;
金福源;
汪昌保;
黄明

Publication type:

Article

鲀毒鱼毒素检测及物种鉴定技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 306, doi. 10.7506/spkx1002-6630-20210218-192

By:

谢瑞彬;
李会;
张娟;
于文杰;
王楠;
高洁;
柳淑芳;
陈爱亮

Publication type:

Article

新型磁性固相萃取材料在食品样品前处理中的应用进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 295, doi. 10.7506/spkx1002-6630-20210224-273

By:

李银龙;
聂雪梅;
杨敏莉;
国伟;
陈凤明;
张峰

Publication type:

Article

蛋白质组学在肉类真实性鉴别中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 286, doi. 10.7506/spkx1002-6630-20201206-065

By:

张颖颖;
康超娣;
张明悦;
王娟强;
赵文涛;
李莹莹

Publication type:

Article

即食干发酵香肠生产过程中干预措施对沙门氏菌的影响及其应激机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 275, doi. 10.7506/spkx1002-6630-20200911-144

By:

向显玉;
黄静;
刘爱平;
周康;
刘书亮;
敖晓琳

Publication type:

Article

“抗性淀粉-肠道菌群-代谢产物”营养轴的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 264, doi. 10.7506/spkx1002-6630-20210223-258

By:

何书琪;
童铭瑶;
雷素珍;
张怡;
曾红亮

Publication type:

Article

侧流免疫层析技术监控乳中致病因子的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 252, doi. 10.7506/spkx1002-6630-20200926-326

By:

高平娉;
任玉伟;
杨鑫焱;
杨涛;
王郑辉;
宋杨;
满朝新;
姜毓君

Publication type:

Article

Ethephon Accelerates Wound Healing in Ginger Rhizomes by Modulating Antioxidant Enzyme Activities and Secondary Metabolite Production.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 244, doi. 10.7506/spkx1002-6630-20201126-266

By:

ZHU Jie;
LI Canying;
SUN Lei;
GE Yonghong

Publication type:

Article

红肉蜜柚果实采后贮藏过程中果皮与汁胞能量代谢的差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 235, doi. 10.7506/spkx1002-6630-20201015-136

By:

汪永红;
温佳艺;
刘顺枝;
胡位荣

Publication type:

Article

不同包装方式对芒果低温模拟运输贮藏中品质及代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 227, doi. 10.7506/spkx1002-6630-20201205-063

By:

卫赛超;
谢晶

Publication type:

Article

采收方式对双孢菇采后品质与挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 218, doi. 10.7506/spkx1002-6630-20210906-056

By:

邵洋洋;
郜海燕;
刘瑞玲;
房祥军;
陈杭君

Publication type:

Article

基于溶菌酶相转变对聚乙烯包装材料的抗菌生物改性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 210, doi. 10.7506/spkx1002-6630-20201116-172

By:

王战;
付星;
董世建;
李述刚

Publication type:

Article

水杨酸缺失型突变体NahG和野生型番茄果实抗冷性的比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 203, doi. 10.7506/spkx1002-6630-20210104-038

By:

丁洋;
赵瑞瑞;
孙存一;
申琳;
生吉萍

Publication type:

Article

一氧化氮熏蒸工艺对鲜杏制干品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 194, doi. 10.7506/spkx1002-6630-20201201-017

By:

邓豪;
王霞伟;
伊丽达娜·迪力夏提;
魏佳;
张政;
杨海燕;
吴斌

Publication type:

Article

不同包装运输对猕猴桃货架品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 185, doi. 10.7506/spkx1002-663020201201-011

By:

薛洁;
李欢;
王香兰;
饶景萍

Publication type:

Article

采前喷施胺鲜酯对采后龙眼果实贮藏期间果皮能量代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 175, doi. 10.7506/spkx1002-6630-20201210-109

By:

林毅雄;
林艺芬;
陈艺晖;
王慧;
林河通

Publication type:

Article

外源褪黑素通过调控活性氧代谢减轻采后杏果实冷害.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 168, doi. 10.7506/spkx1002-6630-20210114-154

By:

何欢;
刘昭雪;
张亚琳;
张欢欢;
芦玉佳;
朱璇

Publication type:

Article

菊粉和大豆膳食纤维对牛肉饮食的小鼠肠道菌群及其代谢产物的改善作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 158, doi. 10.7506/spkx1002-6630-20201205-062

By:

武明月;
孔祥丽;
张天阳;
冯熙瑞;
徐境含;
许晓曦

Publication type:

Article

牛乳源促睡眠肽的体外抗氧化活性评价及对秀丽隐杆线虫的体内抗氧化作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 151, doi. 10.7506/spkx1002-6630-20201211-121

By:

刘星雨;
曹素芳;
朱秋轶;
曾志安;
刘前;
李俊;
刘果;
李一峰;
陈运娇;
曹庸

Publication type:

Article

Screening Lactobacillus plantarum Strains with Potential to Protect Human Intestinal Epithelium HT-29 Cells against Injury Caused by Escherichia coli or H<sub>2</sub>O<sub>2</sub>.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 143, doi. 10.7506/spkx1002-6630-20210421-299

By:

MA Changlu;
LIU Qing;
LI Shurong;
ZHANG Lijuan;
TUO Yanfeng

Publication type:

Article

发酵陈皮黑茶改善高脂饮食诱导的小鼠糖脂代谢紊乱.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 133, doi. 10.7506/spkx1002-6630-20210316-218

By:

肖杰;
侯粲;
陈鑫;
应剑;
朱炫;
王黎明;
牛兴和1,2，唐培安4，李颂5，&#3708

Publication type:

Article

黑豆肽对高脂性肝损伤小鼠的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 127, doi. 10.7506/spkx1002-6630-20201208-095

By:

李思锦;
宋春丽;
王欣卉;
任健

Publication type:

Article

桑叶生物碱对D-半乳糖诱导小鼠肠道菌群紊乱的调节作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 118, doi. 10.7506/spkx1002-6630-20210313-176

By:

贺燕;
黄先智;
韦峥;
郝麒麟;
丁晓雯

Publication type:

Article

不同粒径超微红茶粉体冷藏特性及降脂功效.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 111, doi. 10.7506/spkx1002-6630-20201210-111

By:

涂政;
林家正;
褚飞洋;
叶阳

Publication type:

Article

赤芝多糖对小鼠急性酒精性肝损伤的保护效果和作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 103, doi. 10.7506/spkx1002-6630-20210320-254

By:

叶丽云;
程冰;
马水丽;
郝金斌;
孟国良;
傅俊生;
吴小平

Publication type:

Article

黑灵芝多糖对糖尿病大鼠血糖血脂调节及肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 91, doi. 10.7506/1002-6630-20201203-046

By:

吴睿婷;
付王威;
万敏;
吴伟;
姚于飞;
李文娟

Publication type:

Article

鞣花酸对马兜铃酸I诱导小鼠急性肾损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 84, doi. 10.7506/spkx1002-6630-20210320-253

By:

孙慧;
付千;
戴晨曦;
阿尔斯拉;
玉苏甫;
舒广文;
邓旭坤

Publication type:

Article

制备工艺对番茄籽油品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 76, doi. 10.7506/spkx1002-6630-20201201-012

By:

周靖;
刘文玉;
陈友志;
符成刚;
刘灵针;
宋秋枫;
魏长庆

Publication type:

Article

杀菌温度对卤蛋脂肪氧化和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 69, doi. 10.7506/spkx1002-6630-20201207-072

By:

张清;
袁诺;
张小飞;
彭义交;
郭宏;
赵金红

Publication type:

Article

超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 62, doi. 10.7506/spkx1002-6630-20210118-198

By:

蓝蔚青;
张炳杰;
周大鹏;
莫雅娴;
冯豪杰;
谢晶

Publication type:

Article

超高压处理对变温结晶制备糯米慢消化淀粉的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 55, doi. 10.7506/spkx1002-6630-20210203-050

By:

吴怡瑾;
郑方园;
林丽;
高雨晨;
杜先锋

Publication type:

Article

基于多准则决策的食用农产品追溯体系效能影响因素分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 46, doi. 10.7506/spkx1002-6630-20201130-312

By:

王新平;
柴尚森

Publication type:

Article

基于不同熟制方式的发面饼冻藏品质变化机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 39, doi. 10.7506/spkx1002-6630-20210319-239

By:

彭晓茹;
李雪琴;
潘丽

Publication type:

Article

罗望子种皮原花青素系统的非酶褐变动力学和食品配方因素影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 26, doi. 10.7506/spkx1002-6630-20210617-202

By:

苏晨露;
艾连中;
吴艳;
赖凤羲;
王溢;
张汇;
宋子波

Publication type:

Article

紫外发光二极管对食品接触材料的杀菌动力学及影响因素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 17, doi. 10.7506/spkx1002-6630-20210719-209

By:

相启森;
董闪闪;
范刘敏;
马云芳;
白艳红

Publication type:

Article

不同冻结方式对非发酵面团的水分状态及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 11, doi. 10.7506/spkx1002-6630-20210915-182

By:

杨勇;
郑帅帅;
艾志录;
潘治利;
李真

Publication type:

Article

羟自由基和高铁肌红蛋白氧化体系对牦牛肉肌原纤维蛋白氨基酸含量变化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 1, doi. 10.7506/spkx1002-6630-20201207-075

By:

布鑫荣;
王惠惠;
宋艳艳;
余群力;
韩玲;
张丽;
郭兆斌;
陈骋

Publication type:

Article