Works matching IS 1002-6630 AND VI 43 AND IP 7 AND DT 2022

Results: 45

生命周期视角下食品碳足迹的评估及案例分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 381, doi. 10.7506/spkx1002-6630-20210327-341

By:

惠博文;
刘锐;
李健;
孙君茂

Publication type:

Article

共轭亚油酸对脂质代谢和身体成分组成影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 373, doi. 10.7506/spkx1002-6630-20210322-277

By:

李鹏超;
顾学艳

Publication type:

Article

婴幼儿奶粉中阪崎克罗诺杆菌隐性污染状况分析及针对性检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 365, doi. 10.7506/spkx1002-6630-20210306-083

By:

易萌;
王丽;
张竟丰;
吕新瑞;
赵力超

Publication type:

Article

高粱对酱香型白酒品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 356, doi. 10.7506/spkx1002-6630-20210116-182

By:

程度;
曹建兰;
王珂佳;
李豆南;
罗小叶;
陈杰;
邱树毅

Publication type:

Article

玉米醇溶蛋白核壳结构微粒的制备及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 349, doi. 10.7506/spkx1002-6630-20210228-306

By:

杨易俗;
张讯;
胡楚桓;
高志明;
曹际娟;
杨楠;
胡冰

Publication type:

Article

婴儿配方乳粉脂质母乳化的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 339, doi. 10.7506/spkx1002-6630-20210302-023

By:

李晓东;
林爽;
刘璐;
周星宇;
陆欣宇;
唐雅倩;
李春梅;
冷友斌;
蒋士龙

Publication type:

Article

超声加工技术对果蔬汁品质影响及其作用机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 326, doi. 10.7506/spkx1002-6630-20210123-250

By:

高瑞萍;
朱建飞;
周文斌;
尤琳烽;
吴丽;
吴振

Publication type:

Article

乳酸菌作为生物抑菌剂在肉与肉制品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 317, doi. 10.7506/spkx1002-6630-20201215-185

By:

杨慧轩;
罗欣;
梁荣蓉;
杨啸吟;
朱立贤;
毛衍伟;
董鹏程;
韩广星;
张一敏

Publication type:

Article

食源性抗炎活性肽对肠道炎症的作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 305, doi. 10.7506/spkx1002-6630-20210319-244

By:

沈圆圆;
于福田;
赵笑颍;
刘小玲

Publication type:

Article

生物酶解影响蛋白起泡特性的因素及机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 298, doi. 10.7506/spkx1002-6630-20210107-077

By:

张婷;
陈美如;
于一丁;
张燕;
刘静波

Publication type:

Article

海参硫酸多糖化学组成与结构的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 289, doi. 10.7506/spkx1002-6630-20210315-189

By:

安子哲;
张朝辉;
刘梦阳;
卢海燕;
邵影;
罗娟梅;
范斌;
王莉;
赵雪

Publication type:

Article

饮料酒中手性风味物质研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 281, doi. 10.7506/spkx1002-6630-20210113-143

By:

徐浩;
戴怡凤;
田露琴;
胡丽莎;
邱树毅;
蒲璐璐

Publication type:

Article

茯苓功效成分茯苓酸的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 273, doi. 10.7506/spkx1002-6630-20210826-347

By:

徐德宏;
谭朝阳;
郑慧;
张芳铭;
侯凤飞;
戴鑫汶;
李玲;
杨勇

Publication type:

Article

南极磷虾蛋白营养与功能特性及食用安全性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 263, doi. 10.7506/spkx1002-6630-20210301-007.

By:

刘柯欣;
林松毅;
胡胜杰;
张秀敏;
孙娜

Publication type:

Article

基于噬菌体的电化学生物传感器在检测食源性病原菌中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 254, doi. 10.7506/spkx1002-6630-20210325-312

By:

王吉;
李慧慧;
朱文娟;
王佳;
王小红

Publication type:

Article

花色苷递送系统研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 245, doi. 10.7506/spkx1002-6630-20210310-130

By:

马小强;
白卫滨;
陈嘉莉;
孙建霞

Publication type:

Article

清香型白酒风味成分的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 232, doi. 10.7506/spkx1002-6630-20210316-217

By:

王震;
叶宏;
朱婷婷;
黄明泉;
魏金旺;
吴继红;
张璟琳

Publication type:

Article

干腌肉制品低盐加工技术及其减盐机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 222, doi. 10.7506/spkx1002-6630-20210123-256

By:

王栋;
张琦;
陈玉峰;
柯志刚;
丁玉庭;
周绪霞

Publication type:

Article

植物源生物活性成分控制肉及肉制品中酪胺含量的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 213, doi. 10.7506/spkx1002-6630-20210102-002

By:

包璐莹;
石硕;
包天雨;
夏秀芳

Publication type:

Article

槲皮素及其递送体系的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 202, doi. 10.7506/spkx1002-6630-20201225-290

By:

舒心;
郭擎;
高彦祥

Publication type:

Article

低浓度乙烯利结合1-甲基环丙烯处理对香蕉果实香气合成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 191, doi. 10.7506/spkx1002-6630-20201221-241

By:

朱孝扬;
沈玲;
司振伟;
侯选文;
陈维信;
陆旺金;
李雪萍

Publication type:

Article

热水处理促进胡萝卜的愈伤.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 182, doi. 10.7506/spkx1002-6630-20201211-128

By:

孔蕊;
柴秀伟;
梁伟;
朱亚同;
李宝军;
李永才;
毕阳;
Prusky DOV

Publication type:

Article

氯化钙处理对鲜切莴苣品质及γ-氨基丁酸代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 174, doi. 10.7506/spkx1002-6630-20210822-288

By:

祝竞芳;
汤静;
游万里;
李甜荣;
金鹏;
郑永华

Publication type:

Article

苦瓜皂苷对秀丽隐杆线虫寿命的影响及其机制研究.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 165, doi. 10.7506/spkx1002-6630-20210331-399

By:

白娟;
张金富;
张佩熙;
何林钊;
武蓓琪;
祝莹;
李洁;
肖香

Publication type:

Article

枸杞中绿原酸对转化生长因子-β1诱导心肌成纤维细胞纤维化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 158, doi. 10.7506/spkx1002-6630-20210103-008

By:

牛丕莲;
周学章;
白明生

Publication type:

Article

生姜抗性淀粉对高脂血症大鼠降血脂作用和胆汁酸代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 147, doi. 10.7506/spkx1002-6630-20210603-036

By:

青, 常;
郑宝东;
怡, 张;
曾红亮

Publication type:

Article

桑叶生物碱对D-半乳糖诱导小鼠肠道屏障损伤的改善作用及机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 139, doi. 10.7506/spkx1002-6630-20210324-296

By:

贺燕;
黄先智;
韦峥;
郝麒麟;
丁晓雯

Publication type:

Article

模拟胃肠消化对羊皮胶原肽抗氧化活性的影响及其消化保护分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 128, doi. 10.7506/spkx1002-6630-20210204-090

By:

王贝贝;
于哲;
李强;
刘飞;
钟芳

Publication type:

Article

普洱熟茶对D-半乳糖衰老模型小鼠肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 120, doi. 10.7506/spkx1002-6630-20210111-105

By:

雷舒雯;
侯艳;
陈德洪;
龚加顺

Publication type:

Article

玉米黄素对衣霉素诱导的SH-SY5Y细胞周期、自噬、凋亡的保护作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 112, doi. 10.7506/spkx1002-6630-20210325-318.

By:

章丽娜;
李梦洁;
商迎辉;
刘芸如;
黄汉昌;
劳凤学

Publication type:

Article

壳寡糖对酒精诱导的新生大鼠脑组织氧化应激损伤和凋亡因子的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 105, doi. 10.7506/spkx1002-6630-20210313-173

By:

王斌;
陈逸伦;
夏文水

Publication type:

Article

山羊乳与牛乳配方乳粉的致敏性比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 96, doi. 10.7506/spkx1002-6630-20210601-003

By:

姜玉池;
赵怡晴;
谢奎;
陈成;
车会莲;
韩诗雯

Publication type:

Article

不同加工方式对藜麦蛋白质结构与功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 88, doi. 10.7506/spkx1002-6630-20210330-382

By:

张文刚;
杜春婷;
杨希娟;
张杰;
党斌

Publication type:

Article

超高压处理对臭鳜鱼细菌群落结构和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 81, doi. 10.7506/spkx1002-6630-20210208-144

By:

吴永祥;
王玉;
袁德现;
张金鑫;
储雷鸣;
王婷婷;
姜薇;
孙汉巨;
金声琅

Publication type:

Article

加工工艺对酱牛肉蛋白质结构和水分分布的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 74, doi. 10.7506/spkx1002-6630-20210322-263

By:

李素;
王守伟;
朱宁;
吴倩蓉;
陈松;
臧明伍;
赵冰;
张顺亮;
乔晓玲1,*，;
潘晓倩;
刘梦;
刘博文

Publication type:

Article

高强度超声处理对不同盐浓度下鲢鱼肌球蛋白理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 67, doi. 10.7506/spkx1002-6630-20210209-154

By:

高霞;
谢亚如;
胡杨;
尤娟;
杜红英;
熊善柏;
刘茹

Publication type:

Article

高浓度煮浆对豆腐品质提升的作用及其机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 61, doi. 10.7506/spkx1002-6630-20201231-365.

By:

吴元浩;
李玥;
金雪花;
徐婧婷;
郭顺堂

Publication type:

Article

微波间歇干燥对北方粳高粱蛋白质及淀粉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 52, doi. 10.7506/spkx1002-6630-20201225-293

By:

张吉军;
曹龙奎;
衣淑娟;
王立东;
张东杰;
刘德志;
全志刚;
车刚;
王娟;
赵姝婷;
王维浩;
魏春红;
苏有韬

Publication type:

Article

超声处理对麦醇溶蛋白/芦丁相互作用及结构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 45, doi. 10.7506/spkx1002-6630-20210607-093

By:

薛艾莲;
李春翼;
王启明;
张驰;
雷小娟;
赵吉春;
曾凯芳;
明建

Publication type:

Article

苯乳酸对具核梭杆菌的抑菌效果及机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 38, doi. 10.7506/spkx1002-6630-20210401-016

By:

孔祥丽;
马岩石;
吴昕雨;
许晓曦

Publication type:

Article

两种富硒黄牛肝菌伞多糖的制备、表征及其抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 31, doi. 10.7506/spkx1002-6630-20210324-302

By:

刘韫滔;
李林键;
李诚;
李琴;
曾珍;
刘爱平;
李小林;
唐自钟;
纪昌联

Publication type:

Article

巴氏灭菌对不同油脂体乳液氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 23, doi. 10.7506/spkx1002-6630-20210315-178

By:

武利春;
孙禹凡;
陈亚双;
，闫世长;
谢凤英;
齐宝坤;
李杨

Publication type:

Article

原生态与人工添加二十二碳六烯酸羊乳制品贮藏期脂肪酸稳定性比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 14, doi. 10.7506/spkx1002-6630-20210209-149.

By:

朱辉权;
王晓丹;
苏世灿;
王建烽;
逄晓阳;
张书文;
芦晶;
吕加平

Publication type:

Article

α-松油醇对指状青霉抑霉唑抗性菌株 Pdw03的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 8, doi. 10.7506/spkx1002-6630-20210110-098

By:

欧阳秋丽;
刘洋梅;
陈悦;
陶能国

Publication type:

Article

琯溪蜜柚柚皮苷纯化鉴定及其对胰脂肪酶的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20201228-313

By:

晏幸;
肖文熙;
欧丽明;
上官宇晨;
杜希萍;
李利君;
胡阳;
倪辉

Publication type:

Article