Works in Shipin Kexue/ Food Science, 2023, Vol 44, Issue 19

Results: 45

中链脂肪酸基于肠道微生态改善代谢综合征的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 417, doi. 10.7506/spkx1002-6630-20220801-003

By:

付稀钰;
赵敏洁;
冯凤琴

Publication type:

Article

粮油制品中酸腐味的形成机制及控制研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 405, doi. 10.7506/spkx1002-6630-20221018-167

By:

黄娟;
杨孟菲;
于海燕;
陈臣;
娄新曼;
袁海彬;
田怀香

Publication type:

Article

酶的耐酸性改造及在赭曲霉毒素A脱除中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 394, doi. 10.7506/spkx1002-6630-20221002-008

By:

赵自通;
张真真;
张昊祥;
阮丽;
梁志宏;
王鸿磊

Publication type:

Article

白酒大曲发酵过程中微生物群落及功能研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 385, doi. 10.7506/spkx1002-6630-20221020-196

By:

薄涛;
吕娜;
杨凯环;
张娇娇;
张锦华;
白宝清;
田翔;
范三红

Publication type:

Article

食用菌多糖对淀粉性能的影响及其在淀粉质食品中的应用进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 372, doi. 10.7506/spkx1002-6630-20230414-139.

By:

罗庆龄;
刘滢;
吴雨晨;
毛启慧;
雷琳;
叶发银;
赵国华

Publication type:

Article

马齿苋抑菌活性成分研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 359, doi. 10.7506/spkx1002-6630-20220826-321

By:

刘治廷;
王忠娟;
张秀娟;
杨诗涵;
张金山;
陈小强;
张莹

Publication type:

Article

改良剂对高水分挤压植物蛋白产物品质调控的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 350, doi. 10.7506/spkx1002-6630-20220801-001

By:

王逢秋节;
栾滨羽;
高扬;
谷雪莲;
朱颖;
黄雨洋;
朱秀清

Publication type:

Article

多糖基气凝胶食品包装的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 340, doi. 10.7506/spkx1002-6630-20221017-161

By:

王谡阳;
王飞杰;
马淑凤;
鲁晨辉;
王利强

Publication type:

Article

番茄红素异构化研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 330, doi. 10.7506/spkx1002-6630-20221010-090

By:

张红艳;
石凯欣;
潘思轶

Publication type:

Article

杏仁中的香气化合物及其风味品质影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 320, doi. 10.7506/spkx1002-6630-20220905-053

By:

陈臣;
周洁;
周琦;
娄新曼;
于海燕;
袁海彬;
田怀香

Publication type:

Article

多糖纳米硒的制备、功能和在食品领域应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 308, doi. 10.7506/spkx1002-6630-20220816-189

By:

钟泽梁;
洪碧红;
肖美添;
白锴凯

Publication type:

Article

食品中植酸及其降解产物的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 299, doi. 10.7506/spkx1002-6630-20221102-012

By:

陈佳悦;
范蓓;
刘贵巧;
李春梅;
王凤忠

Publication type:

Article

亚麻籽油挥发性风味物质研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 290, doi. 10.7506/spkx1002-6630-20221021-216

By:

袁彬宏;
陈亚淑;
周琦;
邓乾春

Publication type:

Article

大豆益生元与肠道菌群相互作用及其对健康影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 279, doi. 10.7506/spkx1002-6630-20221017-152.

By:

廖培龙;
李欢;
陈剑;
王彦波

Publication type:

Article

水产品中致病与腐败菌的群体感应抑制剂研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 270, doi. 10.7506/spkx1002-6630-20221011-099

By:

檀茜倩;
裴建博;
崔方超;
李秋莹;
吕欣然;
孙彤;
励建荣

Publication type:

Article

产香气化合物微生物的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 259, doi. 10.7506/spkx1002-6630-20220829-341

By:

李媚媛;
刘安琪;
唐道埔;
刘冰;
张新国;
张继

Publication type:

Article

Fe3O4磁性荧光传感器检测真菌毒素的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 250, doi. 10.7506/spkx1002-6630-20220815-171

By:

贺文;
郝丽坤;
刘玮;
李宁

Publication type:

Article

基于β-环糊精/壳聚糖/聚乙烯醇负载牛至油缓释膜的制备及其性能评价.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 190, doi. 10.7506/spkx1002-6630-20230105-024

By:

马源;
唐善虎;
李思宁;
郝刚;
王健翔;
骆卓伶;
周海栋;
廖彬旭;
陈寒霜露

Publication type:

Article

发酵肉制品中的危害因素及防控措施研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 230, doi. 10.7506/spkx1002-6630-20221022-226

By:

谢庆超;
王子;
李银辉;
刘海泉;
白莉;
王晔茹;
赵勇

Publication type:

Article

压力、超声物理场辅助构建蛋白-卵磷脂复合体系在递送系统中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 220, doi. 10.7506/spkx1002-6630-20220518-247

By:

兰天彤;
宋亭喻;
钱圣;
张浩;
刘景圣

Publication type:

Article

丝状真菌降解拟除虫菊酯类农药和3-苯氧基苯甲酸研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 207, doi. 10.7506/spkx1002-6630-20221008-057

By:

周巧;
张梦梅;
李建龙;
胡凯弟;
李琴;
刘书亮

Publication type:

Article

外源γ-氨基丁酸延缓采后猕猴桃果实冷害及其与活性氧代谢的关系.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 198, doi. 10.7506/spkx1002-6630-20230110-066

By:

夏明辉;
张珅;
赵云峰;
汪莹;
何凡;
陈发河;
林艺芬;
陈福泉

Publication type:

Article

混合模式吸附剂在食品安全分析样品前处理中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 239, doi. 10.7506/spkx1002-6630-20220803-041

By:

任雪;
王轻;
张彦青

Publication type:

Article

干制南美白对虾贮藏过程中的肌原纤维蛋白氧化、滋味变化及其相关性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 180, doi. 10.7506/spkx1002-6630-20221017-155

By:

岳宜静;
臧明伍;
刘海杰;
成晓瑜;
赵欣;
王乐

Publication type:

Article

鼠李糖脂处理对早酥梨抗黑斑病的诱导作用及其机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 171, doi. 10.7506/spkx1002-6630-20220512-163

By:

卢玉慧;
谭芸秀;
李永才;
王小晶;
毕阳

Publication type:

Article

反式-2-己烯醛与可溶性盐联用对柑橘酸腐病菌和酸腐病的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 164, doi. 10.7506/spkx1002-6630-20221116-187

By:

欧阳秋丽;
吴垚焱冰;
刘洋梅;
葛云舒;
陶能国;
袁星星

Publication type:

Article

外源葡萄糖处理对杏果实抗氧化代谢及贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 157, doi. 10.7506/spkx1002-6630-20221011-102

By:

张昱;
芦玉佳;
任新雅;
石慧敏;
刘志旭;
高岩松;
唐江北;
朱璇

Publication type:

Article

乌鸡肽对葡聚糖硫酸钠诱导的溃疡性结肠炎小鼠的保护作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 148, doi. 10.7506/spkx1002-6630-20221031-316

By:

邓梅;
张露;
罗晶;
彭春彦;
丁翘;
芦玲;
魏林峰;
涂宗财

Publication type:

Article

基于核磁共振氢谱代谢组学研究阿拉伯木聚糖及其复合多糖对高脂饮食诱导肥胖小鼠粪便代谢物的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 140, doi. 10.7506/spkx1002-6630-20221227-259

By:

张茜;
赵鑫;
成锦华;
唐俊妮;
朱成林;
陈洪

Publication type:

Article

柚皮纤维调节高脂饮食小鼠血脂与肥胖及其与肠道菌群的关系.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 131, doi. 10.7506/spkx1002-6630-20221022-219

By:

张倩倩;
袁林;
王雪儿;
韩婕;
王学强;
张睿;
张涵鸣;
莫开菊

Publication type:

Article

从人体肠道菌群及脂代谢的角度比较水苏糖与益生菌纠正肠道失衡的能力.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 118, doi. 10.7506/spkx1002-6630-20230603-018

By:

汪清美;
赵培;
陈庆森;
贾彦;
闫亚丽

Publication type:

Article

鳀鱼蛋白肽和大豆蛋白肽的多肽组成和小肠黏膜免疫调节活性比较.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 107, doi. 10.7506/spkx1002-6630-20230103-015

By:

刘银媛;
王寒梅;
逯良忠;
沈金华;
杨颖;
赵雪

Publication type:

Article

超声波清洗处理对猪肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 99, doi. 10.7506/spkx1002-6630-20230414-135

By:

徐静;
丁珊珊;
曹江伟;
蔡玮

Publication type:

Article

超声辅助处理对发酵鲐鱼酶解液风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 91, doi. 10.7506/spkx1002-6630-20221028-296.

By:

郭正畅;
刘智禹;
方旭波;
陈小娥;
周小敏;
李真;
马宇乔;
陈贝;
高潇楠;
杨会成

Publication type:

Article

超声波辅助H2O2-VC降解人参多糖对其结构特征与生物活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 82, doi. 10.7506/spkx1002-6630-20221024-248

By:

王尧;
李福蕊;
罗源;
高佳坤;
王丽岩;
刘学军

Publication type:

Article

不同干燥方法对南美白对虾理化特性和微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 74, doi. 10.7506/spkx1002-6630-20221019-189

By:

林雅文;
刘佳晨;
李艾靑;
高月;
励建荣;
李学鹏

Publication type:

Article

超声功率对小麦醇溶蛋白-膳食多酚共价复合物结构及功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 65, doi. 10.7506/spkx1002-6630-20221226-249

By:

曹佳兴;
朱海兰;
王君荣;
张健豪;
张国治

Publication type:

Article

多频脉冲超声对以赤藓糖醇为共溶质的桃浆卡拉胶共混凝胶体系性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 58, doi. 10.7506/spkx1002-6630-20221020-194

By:

吕明月;
吕健;
谢晋;
王凤昭;
毕金峰

Publication type:

Article

高静水压处理对玉米淀粉/阿魏酸复合体系理化及结构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 51, doi. 10.7506/spkx1002-6630-20220921-206

By:

郑启航;
苗振弛;
宋斌;
王天池;
王新智;
衣宁;
许秀颖;
郑明珠;
赵城彬;
刘景圣

Publication type:

Article

超高压及植物油添加量对兔肌球蛋白热凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 43, doi. 10.7506/spkx1002-6630-20220802-026

By:

崔旭海;
白云;
徐幸莲;
周怡汝;
毕海丹;
冯晓慧

Publication type:

Article

挤压处理对淀粉-米谷蛋白复合体系回生特性及流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 35, doi. 10.7506/spkx1002-6630-20221031-318

By:

王丽爽;
王可心;
岳喜庆;
于小帅;
肖志刚;
王鹏

Publication type:

Article

超声功率对牛肉干品质及牛肉肌原纤维蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 27, doi. 10.7506/spkx1002-6630-20221018-174

By:

董智铭;
么紫瑶;
姜萩婉;
蒋博文;
王见钊;
陈倩;
张文涛

Publication type:

Article

二氢槲皮素对大肠杆菌的抑菌作用机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 18, doi. 10.7506/spkx1002-6630-20220512-148

By:

蔡瑾;
闫然;
王梦亮;
王琪

Publication type:

Article

宰后成熟过程中脂多糖诱导剂对滩羊肌细胞线粒体凋亡信号通路的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 10, doi. 10.7506/spkx1002-6630-20230509-073

By:

李荣;
罗瑞明;
杜瑞;
罗玉龙;
王金霞;
张倩;
陈雪妍

Publication type:

Article

日粮添加丁酸梭菌对小尾寒羊脂肪酸代谢和肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20220805-071

By:

王威皓;
窦露;
康乐天;
王宏迪;
段艳;
苏琳;
赵丽华;
武海峰;
靳烨

Publication type:

Article