Works in Shipin Kexue/ Food Science, 2022, Vol 43, Issue 8

Results: 45

基于镍基碱式碳酸盐修饰电极的无酶葡萄糖电化学传感器构建.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 339, doi. 10.7506/spkx1002-6630-20210510-107

By:

刘丽;
张智锋;
王松磊;
李海峰;
李恳恳;
马亮;
魏培媛;
张也;
武康宁

Publication type:

Article

基于主成分分析及聚类分析的不同产地冬枣品质特性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 334, doi. 10.7506/spkx1002-6630-20210129-346

By:

武琳霞;
李玲;
张国光;
姜冬梅;
欧阳喜辉;
王蒙

Publication type:

Article

Real-time PCR和双向电泳联合鉴别婴幼儿配方羊乳粉的乳源成分.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 324, doi. 10.7506/spkx1002-6630-20210127-306

By:

侯艳梅;
杨艳歌;
吴桐;
刘鸣畅;
王洪越;
王丹丹;
吴亚君

Publication type:

Article

基于多元素含量分析结合化学计量学技术的橄榄油等级鉴别方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 317, doi. 10.7506/spkx1002-6630-20210118-201

By:

李雪婷;
伊雄海;
樊祥;
蔡文瑄;
邓晓军;
郭德华;
丁涛;
柳菡;
钮冰;
曾静

Publication type:

Article

油煎猪肉饼中6 种氨基咔啉类杂环胺的检测方法及加工条件对其生成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 310, doi. 10.7506/spkx1002-6630-20210508-082

By:

董浩;
徐燕;
吴家大;
冼燕萍;
杨娟;
于立梅;
钱敏;
曾晓房;
白卫东

Publication type:

Article

基于适配体吸附金纳米颗粒比色传感检测组胺.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 303, doi. 10.7506/spkx1002-6630-20210129-333

By:

罗倩;
鲁迨;
黄晨涛;
石星波

Publication type:

Article

茅台酒糟中生育酚类、甾醇类和三萜类物质的检测及溯源.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 297, doi. 10.7506/spkx1002-6630-20210126-289

By:

胡光源;
陈宗校;
杨理章;
李永素;
王和玉;
王莉

Publication type:

Article

单丛茶香气物质基础分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 288, doi. 10.7506/spkx1002-6630-20210506-041

By:

卢丹敏;
巢瑾;
银飞燕;
刘福益;
柯中楠;
叶汉钟;
黄建安;
刘仲华

Publication type:

Article

不同产区花椒油的椒麻感官特性及物质组成.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 281, doi. 10.7506/spkx1002-6630-20210507-045

By:

高夏洁;
钟葵;
赵镭;
高海燕;
史波林;
汪厚银;
王思思

Publication type:

Article

超高效液相色谱-三重四极杆串联质谱法定量分析云南大叶种茶酚类成分.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 271, doi. 10.7506/spkx1002-6630-20210616-176

By:

施丽娟;
陈宁;
王丹;
范晓伟;
胡永丹;
易伦朝;
任达兵

Publication type:

Article

远安黄茶啤酒抗氧化物质的分离与鉴定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 262, doi. 10.7506/spkx1002-6630-20210106-062

By:

杨丽霞;
吴殿辉;
鲁振东;
陆健

Publication type:

Article

高温长时辉干工艺对广东炒青绿茶香气组分的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 255, doi. 10.7506/spkx1002-6630-20210610-140

By:

胡蝶;
陈维;
马成英;
方壮东;
黄海英;
苗爱清

Publication type:

Article

基于GC-IMS和HS-SPME-GC-MS的不同处理方式分析黑枣挥发性成分.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 247, doi. 10.7506/spkx1002-6630-20210421-307

By:

王越;
王连;
王愈

Publication type:

Article

红茶汁液态发酵生成的泡沫组成分析与调控.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 238, doi. 10.7506/spkx1002-6630-20210506-030

By:

梁爽;
傅燕青;
尹军峰;
许勇泉

Publication type:

Article

不同类型食醋的香气特征及挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 227, doi. 10.7506/spkx1002-6630-20210628-317

By:

刘若辰;
李荣;
姜子涛;
王颖;
谭津;
汤书华

Publication type:

Article

鲈鱼干加工过程中热处理及内源酶对风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 220, doi. 10.7506/spkx1002-6630-20210513-152

By:

刘夏磊;
刘芯如;
王雨恬;
魏好程;
李利君;
倪辉

Publication type:

Article

4 种胡椒精油风味特征分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 213, doi. 10.7506/spkx1002-6630-20210901-004

By:

段梦雅;
王福清;
吴桂苹;
李鑫;
谷风林;
林毅;
侯梅芳

Publication type:

Article

贺兰山东麓‘美乐 '自然' 发酵干红葡萄酒品质特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 204, doi. 10.7506/spkx1002-6630-20210129-340

By:

李伟;
张众;
王礼;
孙丽君;
郑永丽;
夏鸿川;
张军翔

Publication type:

Article

羊脂肪关键香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 198, doi. 10.7506/spkx1002-6630-20210129-347

By:

杜文斌;
王羽桐;
徐玉霞;
谢建春

Publication type:

Article

油菜籽品种对浓香菜籽油风味及综合品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 190, doi. 10.7506/spkx1002-6630-20210503-014

By:

孙国昊;
刘玉兰;
连四超;
马宇翔;
王小磊

Publication type:

Article

GC-O结合OAV鉴定陇南初榨橄榄油关键香气成分.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 184, doi. 10.7506/spkx1002-6630-20210615-163

By:

赵玉;
张玉环;
李建科;
张芬

Publication type:

Article

贵式肉品中乳酸菌的选育及其对发酵里脊火腿风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 175, doi. 10.7506/spkx1002-6630-20210528-346

By:

周洁;
李洪英;
朱秋劲;
万婧;
周颖;
胡可;
田志擎;
况于光;
李晴

Publication type:

Article

基于GC-MS的低盐虾酱低温发酵过程中代谢组学分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 166, doi. 10.7506/spkx1002-6630-20210504-025

By:

李文亚;
班雨函;
于宏伟;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

高通量测序分析沙棘酵素自然发酵过程中细菌多样性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 158, doi. 10.7506/spkx1002-6630-20210128-326

By:

张琪;
朱丹;
牛广财;
颜飞翔;
魏文毅;
朱磊;
王思溥

Publication type:

Article

环境因子对茅台镇不同轮次酿造环境细菌群落结构多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 150, doi. 10.7506/spkx1002-6630-20210305-074

By:

王琳;
胡小霞;
黄永光

Publication type:

Article

基于非靶向代谢组学分析副干酪乳杆菌发酵枸杞汁各阶段代谢差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 142, doi. 10.7506/spkx1002-6630-20210316-214

By:

胡明珍;
刘慧燕;
潘琳;
王彤;
李旭阳;
王艳萍;
方海田

Publication type:

Article

大黄鱼来源波罗的海希瓦氏菌SB-19的 hfq基因功能分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 135, doi. 10.7506/spkx1002-6630-20210501-002

By:

江京洋;
韦旭航;
朱军莉;
吴敏;
冯立芳

Publication type:

Article

牛乳中α-乳白蛋白和β-乳球蛋白的热负荷特征肽段筛选及其含量随加热温度的变化规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 128, doi. 10.7506/spkx1002-6630-20210121-231

By:

许博舟;
王秀娟;
胡玲玲;
李洁

Publication type:

Article

酸笋中具有抗炎活性乳酸菌的筛选及鉴定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 121, doi. 10.7506/spkx1002-6630-20210526-322

By:

秦雅莉;
赵笑颍;
沈圆圆;
于福田;
刘小玲

Publication type:

Article

1 株金黄色葡萄球菌烈性噬菌体的生物学特性及其裂解效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 113, doi. 10.7506/spkx1002-6630-20210510-098

By:

侯忠余;
李传友;
朱成林;
于基成;
唐俊妮

Publication type:

Article

Comparative Proteomic Analysis of Milk Fat Globule Membrane Proteins between Donkey Colostrum and Mature Milk.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 104, doi. 10.7506/spkx1002-6630-20201123-234

By:

LI Mohan;
ZHANG Xiumin;
SONG Wanying;
YU Haikun;
ZHANG Juan;
YUE Xiqing;
ZHENG Yan

Publication type:

Article

地衣芽孢杆菌凝乳酶对切达干酪成熟过程中蛋白水解的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 97, doi. 10.7506/spkx1002-6630-20210430-434

By:

曹瑛瑛;
汪月;
张卫兵;
张忠明;
王莹;
宋雪梅;
乔海军;
杨晓丽;
文鹏程

Publication type:

Article

基于转录组揭示底酸促进巴氏醋杆菌产酸的分子机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 89, doi. 10.7506/spkx1002-6630-20210425-349

By:

李甜;
葛正凯;
陈宇;
苏聪燕;
徐晓裕;
史学伟;
王斌

Publication type:

Article

温度对黄粉虫凝乳酶凝乳特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 81, doi. 10.7506/spkx1002-6630-20210512-137

By:

宋朝阳;
汪月;
杨晓丽;
张炎;
文鹏程;
乔海军;
张卫兵;
张忠明

Publication type:

Article

茶树单宁酶的原核表达及酶学性质表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 74, doi. 10.7506/spkx1002-6630-20210308-095

By:

陈伟;
谷新晰;
张莉娟;
谈苏慧;
田洪涛;
卢海强

Publication type:

Article

热处理对鲟鱼肝脏铁蛋白稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 66, doi. 10.7506/spkx1002-6630-20210122-246

By:

丁炳文;
马贵红;
李筱;
朱佳倩;
李蝶;
冯颖琳;
张志清;
李树红;
马翼;
李美良

Publication type:

Article

可溶性大豆多糖对春卷皮冻融循环过程中品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 59, doi. 10.7506/spkx1002-6630-20201223-264

By:

潘燕;
钟昔阳;
罗水忠;
赵妍嫣;
郑志;
姜绍通

Publication type:

Article

不同区域水对宁夏手抓羊肉滋味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 52, doi. 10.7506/spkx1002-6630-20210803-032

By:

赵冰;
张玉玉;
王守伟;
孙宝国

Publication type:

Article

基于UPLC-Q-Exactive Orbitrap-MS分析不同足火方式对绿茶中叶绿素降解的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 44, doi. 10.7506/spkx1002-6630-20210424-340

By:

吴仕敏;
江用文;
滑金杰;
袁海波;
李佳

Publication type:

Article

胶束化和碱溶酸沉提取羽扇豆蛋白的物化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 36, doi. 10.7506/spkx1002-6630-20210525-300

By:

何胜华;
王永辉;
邓乾春

Publication type:

Article

黑木耳多糖的磷酸化修饰、结构表征及体外降糖活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 29, doi. 10.7506/spkx1002-6630-20210908-091

By:

陈玥彤;
张闪闪;
李文意;
于文浩;
赵晓芳;
刘婷婷

Publication type:

Article

纳米SiO<sub>2</sub>改性4 种大分子材料的乳液制备及性质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 22, doi. 10.7506/spkx1002-6630-20210131-373

By:

赵国瑜;
范方宇;
黄瑾;
李华珊;
杨丝蕾

Publication type:

Article

安石榴苷与焦磷酸钠对肌原纤维蛋白氧化稳定性及凝胶性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 15, doi. 10.7506/spkx1002-6630-20210602-025

By:

韩馨蕊;
李颖;
刘苗苗;
范鑫;
冯莉;
曹云刚

Publication type:

Article

鲢鱼酶解产物对冷冻面团品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 9, doi. 10.7506/spkx1002-6630-20210128-325

By:

刘伟;
符禹婷;
俞健;
王发祥;
李向红;
刘永乐

Publication type:

Article

肌红蛋白血红素辅基氧化修饰对肌球蛋白功能特性及凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20210201-011

By:

朱宏星;
高田毅;
黄杨;
王鑫;
葛庆丰;
王道营;
孙冲

Publication type:

Article