Works matching IS 1002-6630 AND VI 44 AND IP 2 AND DT 2023

Results: 45

固相萃取-同位素稀释/超高效液相色谱-串联质谱法测定蜂蜜中甲硝唑、二甲硝咪唑和洛硝哒唑.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 357, doi. 10.7506/spkx1002-6630-20220304-058

By:

林浩;
刘川;
张阳阳;
肖全伟;
毛锐;
万渝平;
戴琴

Publication type:

Article

气相色谱-负化学源-质谱法测定茶叶中的氟虫腈及其代谢物.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 351, doi. 10.7506/spkx1002-6630-20220316-172

By:

马艺荧;
郝宇;
张鹏;
刘萌萌;
于洋;
孙欣瑶;
于力涛

Publication type:

Article

超高效液相色谱-串联质谱法直接同时测定牛乳中草铵膦及其代谢物.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 345, doi. 10.7506/spkx1002-6630-20220304-054

By:

张立佳;
刘丽君;
汪洋;
文静;
莫楠;
谢瑞龙;
吕志勇;
李翠枝

Publication type:

Article

盐和糖含量对食品复合袋中二氨基二苯甲烷迁移的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 337, doi. 10.7506/spkx1002-6630-20220117-164

By:

马俊杰;
胡长鹰;
王志伟

Publication type:

Article

高光谱成像的红提总酸与硬度的预测及其分布可视化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 327, doi. 10.7506/spkx1002-6630-20220306-078

By:

高升;
徐建华

Publication type:

Article

基于近红外光谱的腌制期咸鸭蛋理化指标无损检测.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 319, doi. 10.7506/spkx1002-6630-20220429-384

By:

田文强;
王巧华;
徐步云;
陈远哲;
肖仕杰;
范维;
林卫国;
刘世伟

Publication type:

Article

诺邓火腿红色素的分离纯化及结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 312, doi. 10.7506/spkx1002-6630-20211203-039

By:

杨子江;
张丽红;
廖国周;
田梅;
吕东霖;
何颖;
葛长荣;
王桂瑛

Publication type:

Article

油茶籽乙醇提取物代谢物组成及其抗炎活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 304, doi. 10.7506/spkx1002-6630-20220323-280

By:

林欣;
李杨;
詹淼;
付湘晋;
钟海雁;
姚文;
刘成

Publication type:

Article

玉米籽粒次生代谢物质分布及其抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 296, doi. 10.7506/spkx1002-6630-20220418-227

By:

翟小童;
韩林;
乔聪聪;
何财安;
刘芳;
杨小霁;
李珊;
谭斌;
王敏

Publication type:

Article

不同冻结速率手抓羊肉挥发性风味物质差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 288, doi. 10.7506/spkx1002-6630-20220316-192

By:

毕永昭;
单启梅;
罗瑞明;
柏霜;
姬琛;
王永瑞

Publication type:

Article

基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 279, doi. 10.7506/spkx1002-6630-20220314-150

By:

林恒宗;
梁志源;
秦小明;
高加龙;
范秀萍;
黄艳平;
常向阳;
邓杰;
吴炜俊

Publication type:

Article

花椒果皮多酚类成分鉴定及降血糖活性 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 271, doi. 10.7506/spkx1002-6630-20220224-206

By:

杨成峻;
陈明舜;
刘成梅;
周伟;
李积华;
陈军

Publication type:

Article

中国主要牧区特色干制发酵乳制品细菌多样性和游离氨基酸及脂肪酸特征性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 262, doi. 10.7506/spkx1002-6630-20220315-164

By:

刘振东;
程秀峰;
索朗群培;
邢书源;
李梁;
张金超;
罗章

Publication type:

Article

基于体外发酵模型分析植物多糖对T2DM患者肠道菌群及代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 248, doi. 10.7506/spkx1002-6630-20220111-102

By:

贾丽娜;
马倩;
王新月;
葛艳艳;
王楠;
何红鹏;
罗学刚;
朱立颖;
贾卫国;
郝力壮;
齐威

Publication type:

Article

酱香型白酒4轮次堆积发酵理化因子、风味物质与微生物群落相关性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 240, doi. 10.7506/spkx1002-6630-20220401-003

By:

吴成;
程平言;
谢丹;
黄魏;
范恩帝;
陆伦维;
胡峰

Publication type:

Article

茶菌人工复合菌剂构建和发酵性能分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 231, doi. 10.7506/spkx1002-6630-20220209-034

By:

宋肖肖;
张慧霞;
刘斌杰;
杨民和;
王国红

Publication type:

Article

浓香型大曲微生物菌群演替与吡嗪类物质合成的关系.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 222, doi. 10.7506/spkx1002-6630-20220225-224

By:

陈莹琪;
陈杰;
周耀进;
李子健;
唐世超;
赵玉川;
罗惠波;
黄丹

Publication type:

Article

酵母甘露糖蛋白体外发酵及其代谢产物的抗炎活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 212, doi. 10.7506/spkx1002-6630-20220209-037

By:

李祥;
陈贵杰;
康贻军;
Amirsalar KHANDAN

Publication type:

Article

乳清酒发酵过程中细菌群落演替与风味物质变化的相关性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 204, doi. 10.7506/spkx1002-6630-20220210-046

By:

王慧;
吴小燕;
夏亚男;
王玉荣;
洋洋;
乌有娜;
双全

Publication type:

Article

后发酵温度对不同大豆品种细菌型豆豉氨基酸态氮生成动力学及理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 195, doi. 10.7506/spkx1002-6630-20220309-116

By:

李爱君;
王迪;
阳刚;
宋军;
孔祥兵;
廖胜蓝;
阚建全

Publication type:

Article

乳酸菌发酵剂对杂粮面团及馒头品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 189, doi. 10.7506/spkx1002-6630-20220113-129

By:

谢水琪;
张晓桐;
靳奇文;
刘利军;
孟祥晨

Publication type:

Article

胰凝乳蛋白酶SplB在枯草芽孢杆菌中的重组表达及应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 181, doi. 10.7506/spkx1002-6630-20220122-224

By:

潘丽洁;
王斌;
潘力

Publication type:

Article

1 株耐热蜡样芽孢杆菌的鉴定及其缓解炎症性肠病的功效评价.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 173, doi. 10.7506/spkx1002-6630-20220316-176

By:

许一凡;
盛康亮;
王永中

Publication type:

Article

贵州传统小曲酵母菌分子指纹图谱分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 165, doi. 10.7506/spkx1002-6630-20220202-003

By:

王春晓;
何宇淋;
唐佳代;
邱树毅

Publication type:

Article

酒酒球菌和酿酒酵母共接种发酵动力学模型建立.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 156, doi. 10.7506/spkx1002-6630-20220211-062

By:

毛亚玲;
李俊娥;
于静;
杨柳;
祝霞;
杨学山

Publication type:

Article

副溶血性弧菌生物被膜动态形成机制的转录组分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 146, doi. 10.7506/spkx1002-6630-20220224-208

By:

李安琪;
石成龙;
钱森和;
王洲;
赵世光;
刘艳;
薛正莲

Publication type:

Article

乳清分离蛋白纤维和典型抗氧化剂对罗伊氏乳杆菌 TMW 1.656 在常温贮藏胁迫下存活的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 139, doi. 10.7506/spkx1002-6630-20220318-210

By:

郭前婉;
王琪;
严文莉;
张运艳;
康旭;
赵萌

Publication type:

Article

结合分子对接技术研究牦牛乳干酪苦味肽 RK7 和 KQ7 的 α-淀粉酶抑制活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 132, doi. 10.7506/spkx1002-6630-20220120-197

By:

李梦瑶;
梁琪;
宋雪梅

Publication type:

Article

4 种多糖益生元对鼠李糖乳杆菌微胶囊稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 125, doi. 10.7506/spkx1002-6630-20220208-029

By:

刘炯娜;
徐玉巧;
范方宇

Publication type:

Article

Edam 牦牛干酪成熟过程中品质变化及蛋白质降解.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 116, doi. 10.7506/spkx1002-6630-20220310-126

By:

王泽;
张岩;
陈炼红

Publication type:

Article

丁香酚对静电纺丝抑菌吸水衬垫结构和功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 109, doi. 10.7506/spkx1002-6630-20211205-060

By:

于栋;
冯旸旸;
曹传爱;
孔保华;
连军强;
刘骞

Publication type:

Article

疏水淀粉皮克林乳液凝胶的稳定机理及影响因素.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 101, doi. 10.7506/spkx1002-6630-20220322-263

By:

郭璐;
黄亮;
张斌;
扶雄;
黄强

Publication type:

Article

脱酰胺马铃薯蛋白乳液的制备及其微流变特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 94, doi. 10.7506/spkx1002-6630-20220510-121

By:

刘兴丽;
魏莹莹;
张艳艳;
王宏伟;
冯志强;
张华

Publication type:

Article

海藻膳食纤维对低脂低盐鸡肉法兰克福香肠品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 87, doi. 10.7506/spkx1002-6630-20220325-296

By:

吴九夷;
姚文晶;
曹传爱;
王美娟;
孔保华;
刘骞

Publication type:

Article

银耳多糖抑制鲜湿面水分迁移及改善黏连的作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 79, doi. 10.7506/spkx1002-6630-20220516-204

By:

刘炳莉;
樊红秀;
邵添;
王大为;
张艳荣;
刘婷婷

Publication type:

Article

糯玉米淀粉对水饺皮品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 71, doi. 10.7506/spkx1002-6630-20220223-198

By:

王媛;
娄海伟;
赵仁勇

Publication type:

Article

外源蛋白对白鲢鱼糜肌原纤维蛋白结构及其结合特征腥味物质能力的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 64, doi. 10.7506/spkx1002-6630-20220309-115

By:

严浩;
王玉栋;
钟武;
庄洋;
杨宏

Publication type:

Article

茶多酚和 EGCG 对风干金鲳鱼品质相关理化指标的改善效果比较.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 54, doi. 10.7506/spkx1002-6630-20220224-207

By:

王睿;
王琦;
周敏;
余斌;
张雪莎;
刘峥

Publication type:

Article

冻融及加热过程鲢鱼鱼糜制品中晚期糖化终末产物的形成机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 45, doi. 10.7506/spkx1002-6630-20220120-208

By:

李婷;
廖梓康;
李珍;
吴金鸿;
汪少芸;
黄轶群;
王发祥;
刘永乐;
李向红

Publication type:

Article

冻结过程中面筋蛋白分子结构与水分分布的原位表征与分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 39, doi. 10.7506/spkx1002-6630-20220415-190

By:

张华;
张普;
张予涵;
刘兴丽;
张艳艳

Publication type:

Article

传统熏烤木材中木质素结构表征及其热解特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 32, doi. 10.7506/spkx1002-6630-20211213-141

By:

林菊;
马阳阳;
李苗云;
黄昊龙;
高浩源;
刘世杰;
朱瑶迪;
赵莉君;
梁栋;
赵改名

Publication type:

Article

脱乙酰魔芋葡甘聚糖对猪肉肌原纤维蛋白结构及凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 26, doi. 10.7506/spkx1002-6630-20220509-109

By:

栗俊广;
张旭玥;
王昱;
禹晓;
庞杰;
陈历水;
白艳红

Publication type:

Article

油相结构化对大豆蛋白藻油纳米乳液氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20220428-363

By:

杨韵仪;
曹沐曦;
陈文荣;
万芝力;
方素琼;
杨晓泉

Publication type:

Article

不同面筋蛋白组分对小麦淀粉消化特性的影响机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 18, doi. 10.7506/spkx1002-6630-20220506-074

By:

邝吉卫;
张冲;
黄峻榕;
蒲华寅;
马文慧;
闵聪;
XIONG, Youling L.

Publication type:

Article

冻融循环次数对超声改性玉米淀粉凝胶特性和结构的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 9, doi. 10.7506/spkx1002-6630-20220430-399

By:

韩蕊;
许秀颖;
侯景瑶;
齐佳伟;
吴天昊;
许志凌云;
吴玉柱;
刘景圣

Publication type:

Article