Works matching IS 1002-6630 AND VI 44 AND IP 13 AND DT 2023

Results: 45

短链脂肪酸的功能研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 408, doi. 10.7506/spkx1002-6630-20220622-237

By:

杨雪;
高亚男;
王加启;
郑楠

Publication type:

Article

牛初乳营养组成和功能特性研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 397, doi. 10.7506/spkx1002-6630-20220809-111

By:

韩立华;
朱师晨;
Mike WEISER;
毛学英

Publication type:

Article

人乳与牛乳脂肪球的主要成分及结构功能对比研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 390, doi. 10.7506/spkx1002-6630-20220831-371

By:

李晓东;
于晓雪;
刘璐;
张秀秀;
贾志斌;
许燕玲;
毕连吉

Publication type:

Article

膳食营养组分改善视网膜光损伤作用及机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 378, doi. 10.7506/spkx1002-6630-20220706-056

By:

肖英梁;
刘翼翔

Publication type:

Article

干燥对果蔬加工色泽影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 368, doi. 10.7506/spkx1002-6630-20220802-022

By:

吕莹;
陈芹芹;
李旋;
胡佳星;
毕金峰

Publication type:

Article

大豆蛋白组分制备及其功能性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 360, doi. 10.7506/spkx1002-6630-20220623-256.

By:

栾滨羽;
张波;
孟昂;
黄雨洋;
夏晓雨;
朱秀清

Publication type:

Article

樟科植物精油的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 346, doi. 10.7506/spkx1002-6630-20220613-129

By:

杜易潼;
王颖;
薛婉玉;
范宇鑫;
姜子涛

Publication type:

Article

噬菌体在食品微生物安全领域中应用的局限性和挑战.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 338, doi. 10.7506/spkx1002-6630-20220623-249.

By:

惠潇然;
黄振华;
刘静;
吴倩;
许天明;
段为旦;
潘迎捷;
张昭寰;
赵勇

Publication type:

Article

青椒采后贮藏保鲜研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 328, doi. 10.7506/spkx1002-6630-20220714-154

By:

张少平;
李洲;
练冬梅;
姚运法;
鞠玉栋;
赖正锋;
吴松海;
林碧珍;
洪建基

Publication type:

Article

花色苷与淀粉复合物的制备及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 317, doi. 10.7506/spkx1002-6630-20220731-349

By:

娄艺航;
黄婷;
张璇;
田灵敏;
白卫滨

Publication type:

Article

干法成熟肉类品质形成机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 309, doi. 10.7506/spkx1002-6630-20221107-067

By:

喻倩倩;
刘倩倩;
谷雪静;
张泽阳;
温荣欣;
孙承锋

Publication type:

Article

葡萄酒中生物胺的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 297, doi. 10.7506/spkx1002-6630-20220707-078.

By:

史学容;
宋育阳;
秦义;
刘延琳;
姜娇

Publication type:

Article

基于Pickering乳液稳定机理的水包水乳液研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 289, doi. 10.7506/spkx1002-6630-20220622-236

By:

缑青霞;
姚晓琳;
韦湘滢;
岳健雄;
岳娟;
李丹

Publication type:

Article

植物精油对病原真菌抑制作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 281, doi. 10.7506/spkx1002-6630-20230306-051

By:

苏亚蕊;
范慧霞;
马跃然;
梁利慧;
康文艺;
郜晓峰

Publication type:

Article

“蓝色食物”来源多糖的免疫调节活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 272, doi. 10.7506/spkx1002-6630-20220730-343

By:

谷福蝶;
周钰;
陈慧莹;
刘文美;
邹泽华;
刘光明;
刘庆梅

Publication type:

Article

新型电物理加工对多尺度蛋白质结构的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 261, doi. 10.7506/spkx1002-6630-20220616-175

By:

丛海花;
崔保威;
张紫薇;
周倩;
宋京城;
高岳;
逯晓燕;
黎茉可

Publication type:

Article

酸乳凝胶稳定性改善研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 253, doi. 10.7506/spkx1002-6630-20220816-199

By:

岳娟;
姚晓琳;
缑青霞;
韦湘滢;
岳健雄;
李丹;
杨丹

Publication type:

Article

果酒增香酿造技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 244, doi. 10.7506/spkx1002-6630-20220812-147

By:

王飞;
王晓宇;
赵擎豪;
赵越凡;
刘炎;
杜国荣;
赵鹏涛

Publication type:

Article

牛乳纤溶酶及其活性影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 235, doi. 10.7506/spkx1002-6630-20220531-379

By:

杨晋辉;
钱文涛;
李洪亮;
王孟辉;
赵婧茹;
任晓敏

Publication type:

Article

谷氨酸棒杆菌和大肠杆菌生物合成L-甲硫氨酸的代谢工程改造研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 226, doi. 10.7506/spkx1002-6630-20220805-070

By:

柳羽哲;
江泽沅;
高欣;
曾琦;
王钰盛;
刘晓婷;
闵伟红

Publication type:

Article

制油技术对菜籽油脂类伴随物影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 216, doi. 10.7506/spkx1002-6630-20220617-179

By:

马旋;
王未君;
郑畅;
刘昌盛

Publication type:

Article

生物被膜初始黏附调控机制及其在食品品质控制中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 203, doi. 10.7506/spkx1002-6630-20220701-002

By:

熊儒恒;
阎俊;
谢晶

Publication type:

Article

乳酸菌作为生物活性物质体内递送载体的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 193, doi. 10.7506/spkx1002-6630-20220730-34410.7506/spkx1002-6630-20220730-344

By:

陈韫慧;
夏永军;
宋馨;
艾连中;
王光强

Publication type:

Article

酿酒酵母乙酸代谢调控机制及低产菌株选育的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 183, doi. 10.7506/spkx1002-6630-20220629-332

By:

邓海霞;
郭晨晨;
李二虎

Publication type:

Article

外源一氧化氮对扁豆采后贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 175, doi. 10.7506/spkx1002-6630-20221010-078

By:

韩丽春;
何雪莲;
郑鄢燕;
左进华;
王清;
王正荣

Publication type:

Article

热处理联合不同包装对鲜切马铃薯贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 166, doi. 10.7506/spkx1002-6630-20220818-216

By:

代羽可欣;
郑鄢燕;
韦雪;
王宇滨;
赵晓燕;
谢宏

Publication type:

Article

紫外线辐照结合壳聚糖涂膜对哈密瓜贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 159, doi. 10.7506/spkx1002-6630-20220703-019

By:

宋昕昕;
吕云皓;
王雨菲;
陈国刚;
祝建波;
江英

Publication type:

Article

高灵敏度指示膜对鱼肉新鲜度的监测及其机理分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 150, doi. 10.7506/spkx1002-6630-20220803-033

By:

石彤;
胡慧玲;
熊治渝;
王林;
袁丽;
高瑞昌

Publication type:

Article

微酸性电解水对采后西兰花叶绿素降解的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 139, doi. 10.7506/spkx1002-6630-20220818-209

By:

韩颖;
孙莹;
郭峰;
王馨渝;
赵安琪;
吴朝霞;
李鹏霞;
李国锋;
胡花丽

Publication type:

Article

1-甲基环丙烯结合苯丙氨酸处理对桃花色苷合成的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 131, doi. 10.7506/spkx1002-6630-20220818-221

By:

赵婧;
邵小达;
赵晟;
潘泓;
马立杰;
张映曈;
凌军;
李鹏霞;
黄雯;
周宏胜

Publication type:

Article

以牛至精油为芯材的普鲁兰多糖/热塑性聚氨酯同轴静电纺丝膜的制备及对海鲈鱼鱼片的保鲜性能.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 120, doi. 10.7506/spkx1002-6630-20220819-226

By:

黄艳茹;
丁洁;
刘亮军;
杨旭;
李秋莹;
葛永红;
励建荣;
孙彤

Publication type:

Article

气态臭氧结合微孔气调包装对杨梅品质和抗氧化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 112, doi. 10.7506/spkx1002-6630-20220712-128

By:

雷婷婷;
殷诚;
孙陟岩;
钱静

Publication type:

Article

高温储藏条件对花生油脂和蛋白质品质劣变的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 105, doi. 10.7506/spkx1002-6630-20230327-264

By:

李尤好;
刘潇;
沈飞;
刘强;
裴斐;
马高兴;
胡秋辉

Publication type:

Article

冷激预处理减轻鲜切火龙果褐变的作用及机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 97, doi. 10.7506/spkx1002-6630-20220909-082

By:

李冰茹;
李美琪;
李皎琪;
王济瀚;
李晓安;
李富军;
张新华

Publication type:

Article

石榴汁对葡聚糖硫酸钠诱导小鼠溃疡性结肠炎的作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 88, doi. 10.7506/spkx1002-6630-20220712-120

By:

吴淑娟;
王新军;
张武胜;
孟卫红;
夏禹承;
张润光;
张有林

Publication type:

Article

植物乳杆菌L15对过度运动引起大鼠骨骼肌损伤的改善作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 79, doi. 10.7506/spkx1002-6630-20220624-263

By:

贾前生;
左峰

Publication type:

Article

陈年武夷岩茶对葡聚糖硫酸钠诱导小鼠结肠炎的缓解作用及肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 67, doi. 10.7506/spkx1002-6630-20220309-117

By:

曾鸿哲;
方雯雯;
周方;
唐静怡;
岳林;
欧阳建;
陈金华;
王英姿;
黄建安;
刘仲华

Publication type:

Article

基于微生物指标评价冷冻熟制小龙虾食用安全风险.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 60, doi. 10.7506/spkx1002-6630-20220606-047

By:

公方朔;
陈一丹;
杨方;
姜启兴;
许艳顺;
夏文水

Publication type:

Article

芜菁酸性多糖结构及对脂多糖诱导肺损伤小鼠的保护作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 52, doi. 10.7506/spkx1002-6630-20221104-046

By:

卡地尔亚·库尔班;
阿吉然姆·阿布拉;
陈卓尔;
米合热尼沙·阿木热江;
海力茜·陶尔大洪;
杨飞

Publication type:

Article

樟芝深层发酵多糖对抗生素相关性腹泻小鼠肠道菌群的调节作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 42, doi. 10.7506/spkx1002-6630-20220728-320

By:

李华祥;
吉丹;
陆春雷;
叶青雅;
赵灵惠;
高亚军;
高璐;
杨振泉

Publication type:

Article

脱水预处理对冷冻紫薯花色苷损失的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 32, doi. 10.7506/spkx1002-6630-20220621-215

By:

周新群;
冯欣欣;
孙洁;
孙静;
范新光;
江利华;
刘帮迪

Publication type:

Article

不同超声波功率处理对类PSE鸡肉肌原纤维蛋白结构和乳化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 23, doi. 10.7506/spkx1002-6630-20220624-269

By:

李可;
张俊霞;
王欣瑶;
王昱;
杜曼婷;
吴楠;
赵颖颖;
白艳红

Publication type:

Article

脉冲电场处理对猪肉中N-羟乙酰神经氨酸含量及猪肉食用品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 16, doi. 10.7506/spkx1002-6630-20220803-038

By:

刘楚鑫;
娄爱华;
吴艳阳;
何恩祺;
郑婉婷;
何荣鑫;
沈清武

Publication type:

Article

高压结合热处理条件下猪肉磷脂脂解动力学研究.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 9, doi. 10.7506/spkx1002-6630-20220915-148

By:

云周苗;
黄业传;
彭春雷;
赵静;
张克媛

Publication type:

Article

秦川牛宰后成熟期间热休克蛋白A6 对肉品质变化的影响机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20220510-128

By:

马旭华;
李亚蕾;
罗瑞明;
张杏亚

Publication type:

Article