Works matching IS 1002-6630 AND VI 44 AND IP 16 AND DT 2023

Results: 45

HS-SPME-GC-Orbitrap-MS法测定果酒中的醛酮类和呋喃类化合物.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 353, doi. 10.7506/spkx1002-6630-20221102-013

By:

王磊;
王春光;
刘雅冉;
谷佩珊;
刘佳妮;
王丽卫;
朱保庆

Publication type:

Article

温度与光照作用下超高温灭菌牛奶特征风味的变化及评价.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 347, doi. 10.7506/spkx1002-6630-20221122-255

By:

李泽鹏;
邓玉明;
曾科;
习鸿杰;
卢立新;
宋利君

Publication type:

Article

基于低场核磁共振技术的植物油种类快速识别.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 340, doi. 10.7506/spkx1002-6630-20220913-101

By:

彭丹;
史翠熠;
陈名扬;
周琪;
杨国龙

Publication type:

Article

联苯四氮唑沙坦类药物广谱性抗体的制备及其在降压类保健食品中多残留检测ic-ELISA法的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 331, doi. 10.7506/spkx1002-6630-20220731-346

By:

刘凤银;
苏珮韵;
林浩标;
刘汇;
陈嘉仪;
卢梓程;
穆洪涛;
李攻科

Publication type:

Article

同位素稀释-液相色谱-串联质谱法测定奶粉中五氯苯酚.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 324, doi. 10.7506/spkx1002-6630-20220616-168

By:

綦艳;
李锦清;
李聪;
许庆鹏

Publication type:

Article

转基因大豆低水平混杂定量检测及其不确定度分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 318, doi. 10.7506/spkx1002-6630-20220921-211

By:

邓婷婷;
黄文胜;
曹际娟;
于宁;
邢冉冉;
张九凯;
葛毅强;
陈颖

Publication type:

Article

泡椒凤爪溶烂腐败菌的鉴定及其致腐能力分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 312, doi. 10.7506/spkx1002-6630-20220620-200

By:

尹含靓;
刘洋;
谭益升;
孙军华;
蒋立文;
杜秋

Publication type:

Article

Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry Analysis of Dynamic Changes in Non-volatile Compounds in Green Tea during Storage at Ambient Temperature.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 301, doi. 10.7506/spkx1002-6630-20220914-126

By:

ZHOU Hanchen;
WANG Hui;
LIU Yaqin;
LEI Pandeng

Publication type:

Article

基于气相色谱-质谱技术与多元统计分析咸蛋黄热加工中的异味组分.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 292, doi. 10.7506/spkx1002-6630-20220919-175

By:

李祥雨;
熊雅婷;
滕建文;
韦保耀;
黄丽;
夏宁

Publication type:

Article

不同养殖模式克氏原螯虾 (Procambarus clarkii) 游离氨基酸的主成分分析及综合评价.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 284, doi. 10.7506/spkx1002-6630-20221121-236

By:

李鹏鹏;
温丽敏;
吕经秀;
卞欢;
诸永志;
王道营;
耿志明;
徐为民;
张凤翔;
姚田玉

Publication type:

Article

不同海拔政和白茶品质差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 274, doi. 10.7506/spkx1002-6630-20220930-345

By:

黄琳洁;
徐凯;
周承哲;
石碧滢;
田采云;
卢丽;
郭玉琼

Publication type:

Article

GC-MS、DSA结合化学计量学分析稀奶油发酵过程中挥发性风味物质变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 267, doi. 10.7506/spkx1002-6630-20221012-117

By:

王梦松;
魏超昆;
范敏;
刘慧;
刘敦华

Publication type:

Article

壳聚糖基碳点纸芯片检测槐米中芦丁含量.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 260, doi. 10.7506/spkx1002-6630-20221015-141

By:

乐薇;
蒙利秀;
王源;
覃永薇

Publication type:

Article

砧木对欧亚种葡萄‘小味多’果实挥发性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 251, doi. 10.7506/spkx1002-6630-20220926-274

By:

周晓航;
王雯染;
李惠清;
王军;
何非

Publication type:

Article

普洱熟茶关键香气物质热释放规律分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 243, doi. 10.7506/spkx1002-6630-20221027-285

By:

石禾云;
杨豆豆;
张娅;
王超;
张军

Publication type:

Article

基于表面增强拉曼光谱和偶氮偶联反应对组氨酸的灵敏检测.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 237, doi. 10.7506/spkx1002-6630-20220614-145

By:

关琦;
颜贤仔;
余莉莉;
王翠萍;
曾佩;
张欢;
王纯荣

Publication type:

Article

基于感官评价、GC-IMS和GC-MS的中式酸凝奶酪挥发性风味比较.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 228, doi. 10.7506/spkx1002-6630-20221013-124

By:

陈臣;
田同辉;
刘政;
于海燕;
袁海彬;
田怀香

Publication type:

Article

基于宏基因组学测序技术分析3 个轮次高温大曲微生物群落.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 220, doi. 10.7506/spkx1002-6630-20220804-054

By:

王国峥;
陈笔;
卢建军;
陈良强;
张巧玲;
罗寒

Publication type:

Article

高产聚苹果酸黑色素短梗霉CGMCC18996 全基因组组装注释及关键蛋白分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 213, doi. 10.7506/spkx1002-6630-20220906-059

By:

王舸楠;
李佳谦;
李雨桐;
陈世伟;
王淑贤;
赵廷彬;
贾士儒;
乔长晟

Publication type:

Article

乌龙茶加工过程中(Z)-3-己烯醛与(E)-2-己烯醛转化关键调控基因的筛选与表达分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 205, doi. 10.7506/spkx1002-6630-20220826-322

By:

吴晴阳;
周子维;
杨云;
胡清财;
黄慧清;
林佳琪;
吴宗杰;
赖钟雄;
孙云

Publication type:

Article

单核细胞增生李斯特氏菌内化素InlJ对噬菌体敏感性及生物被膜形成的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 198, doi. 10.7506/spkx1002-6630-20220922-219

By:

刘半红;
胡梁斌;
陆睿;
吴立婷;
包红朵;
周艳;
王冉;
张辉

Publication type:

Article

酸性偏移结合热诱导对大豆分离蛋白微凝胶结构及其特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 152, doi. 10.7506/spkx1002-6630-20221206-061

By:

杨平;
徐彩红;
徐昕;
王丽娟;
朱旺;
李佳美;
孟宪军;
许青

Publication type:

Article

矢车菊素-3-O-葡萄糖苷对α-淀粉酶和 α-葡萄糖苷酶的抑制动力学.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 185, doi. 10.7506/spkx1002-6630-20220921-203

By:

王伟;
崔妍;
郑明珠;
蔡丹;
刘景圣;
刘美宏;
刘回民

Publication type:

Article

嗜热小孢根霉GH134家族甘露聚糖酶基因的克隆表达及在果汁加工中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20220928-312

By:

刘学;
韩璞;
陈伟;
田洪涛;
谷新晰

Publication type:

Article

N端非催化结构域对微泡菌ALW1褐藻胶裂解酶 AlgL7酶学性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20220815-159

By:

黄小艺;
李鹤宾;
陈艳红;
姜泽东;
倪辉;
李清彪;
朱艳冰

Publication type:

Article

燕麦β-葡聚糖对低盐羊肉肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 159, doi. 10.7506/spkx1002-6630-20220807-081

By:

赵谋;
杨欢欢;
杨莉;
安宁;
慕鸿雁;
韩平;
董娟;
卢士玲;
姬华

Publication type:

Article

酿酒酵母烟酰胺核苷激酶的异源表达及其酶学性质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 192, doi. 10.7506/spkx1002-6630-20220912-095

By:

何建菊;
刘欣欣;
史红玲;
冉璐妮;
王贤;
张英君;
唐存多

Publication type:

Article

基于自由体积理论分析面团膜中的水分扩散特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 143, doi. 10.7506/spkx1002-6630-20220815-161

By:

赵学伟;
杨毅;
冯志强;
赵琼;
刘兴丽;
李望铭;
张华

Publication type:

Article

葡萄糖糖基化米糠蛋白-壳聚糖复合膜的制备及表征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 135, doi. 10.7506/spkx1002-6630-20220613-120

By:

孟才云;
孙妍;
肖志刚;
李铁晶;
赵凤芹;
王娜

Publication type:

Article

乳化剂和共乳化剂组成对亚麻籽油纳米乳液氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 127, doi. 10.7506/spkx1002-6630-20221115-175

By:

田奕彤;
李银汇;
冯思敏

Publication type:

Article

豌豆分离蛋白/普鲁兰/大蒜素复合静电纺丝纳米纤维材料的制备及抑菌性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 121, doi. 10.7506/spkx1002-6630-20220602-018

By:

贾惜文;
刘九阳;
王静杰;
刘骞;
王浩;
孔保华;
王辉

Publication type:

Article

丙二醛氧化对牦牛肉肌浆蛋白理化特性及色泽稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 113, doi. 10.7506/spkx1002-6630-20220730-345

By:

陈腊梅;
唐善虎;
李思宁;
李锦锦;
赵佳莹;
李巧艳

Publication type:

Article

亚临界水制备芝麻ACE抑制肽的分离纯化、构效、分子对接.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 106, doi. 10.7506/spkx1002-6630-20220602-020

By:

孙强;
王瑞丹;
黄纪念;
芦鑫;
宋国辉;
游静

Publication type:

Article

酚酸浸渍处理对焙烤花生中晚期糖基化终末产物和杂环胺形成的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 98, doi. 10.7506/spkx1002-6630-20220729-330

By:

余晶晶;
于小慧;
史莉莉;
刘伟

Publication type:

Article

盐碱面条品质形成及差异机制的对比分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 91, doi. 10.7506/spkx1002-6630-20220605-046

By:

贾若兵;
韩传武;
孙庆杰;
马萌;
李曼

Publication type:

Article

基于明胶/六偏磷酸钠/谷氨酰胺转氨酶复合水凝胶包埋体系的构建及作用机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 81, doi. 10.7506/spkx1002-6630-20220816-196

By:

刘治芹;
陈俊亮;
任广跃;
段续;
曹伟伟;
李琳琳;
赵梦月;
金鑫

Publication type:

Article

3 种亲水胶对磷酸化鱼糜/蟹肉混合凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 71, doi. 10.7506/spkx1002-6630-20220527-334

By:

朱亚军;
叶韬;
鲁玉凤;
夏立志;
刘松昆;
卢曜昆;
姜绍通;
林琳;
陆剑锋

Publication type:

Article

木薯淀粉硬脂酸复合纳米颗粒的表征及其 Pickering乳液稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 61, doi. 10.7506/spkx1002-6630-20221121-246

By:

姚先超;
钟庆旭;
刘鑫;
梁玉石;
焦思宇;
许丁予;
林日辉

Publication type:

Article

酸诱导酪蛋白胶束-海藻酸钠乳液凝胶性质及其对原花青素的负载性能.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 50, doi. 10.7506/spkx1002-6630-20221117-206

By:

乔蕾蕾;
杨敏;
秦娟娟;
廖海周;
季伟;
李茜

Publication type:

Article

姜黄素纳米粒构建及体外细胞摄取.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 42, doi. 10.7506/spkx1002-6630-20220730-338

By:

杨丹;
袁颖;
姚晓琳;
秦丹;
刘德春

Publication type:

Article

膳食纤维对外裹糊特性及油炸外裹糊鲢鱼鱼糜块油脂渗透的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 34, doi. 10.7506/spkx1002-6630-20221006-040

By:

冯佳奇;
陈季旺;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

再制干酪拉伸性的调控机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 25, doi. 10.7506/spkx1002-6630-20220727-303

By:

沈建洋;
盛赵越;
郭梦圆;
郭慧媛;
王鹏杰;
张颖;
张晓莹;
房习习;
王逸伦;
王彩云;
罗洁

Publication type:

Article

美拉德反应对四角蛤蜊原肌球蛋白免疫结合活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 16, doi. 10.7506/spkx1002-6630-20220908-077

By:

亢帅;
何欣蓉;
李东晓;
纪乃茹;
于晨晨;
陈桂霞;
曹敏杰;
刘光明

Publication type:

Article

非钠盐替代对薏米淀粉-肌原纤维蛋白复合凝胶特性的影响及风味分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20221026-267

By:

陈旭;
冯雅梅;
蔡茜茜;
伍久林;
黄建联;
汪少芸

Publication type:

Article

不同种类二氧化硅的表征及其在浓香菜籽油低温吸附精炼中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20220809-117

By:

王未君;
杨博;
李文林;
马旋;
刘昌盛

Publication type:

Article