Works in Shipin Kexue/ Food Science, 2023, Vol 44, Issue 20

Results: 45

碳气凝胶分散固相萃取-气相色谱法检测蔬果中有机磷农药残留.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 387, doi. 10.7506/spkx1002-6630-20220928-311

By:

操江飞;
谢春生;
李志安;
黄象金;
韦寿莲

Publication type:

Article

基于UiO-66-NH2与适配体之间荧光共振能量转移检测大米中的镉离子.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 380, doi. 10.7506/spkx1002-6630-20221003-021

By:

程静;
齐珍丽;
许宙;
丁利;
程云辉;
陈茂龙

Publication type:

Article

双模板分子印迹材料固相萃取-高效液相色谱法联用测定果蔬中三嗪类农药.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 372, doi. 10.7506/spkx1002-6630-20221130-348

By:

刘建辉;
巩碧钏;
胡秋辉;
苏安祥;
徐辉;
谢旻皓;
杨文建

Publication type:

Article

基于声振信号经验模态分解的香梨黑心病早期无损检测.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 357, doi. 10.7506/spkx1002-6630-20230214-131

By:

李贺;
赵康;
查志华;
吴杰

Publication type:

Article

基于机器视觉的鸡胴体原发性皮炎快速检测.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 350, doi. 10.7506/spkx1002-6630-20221010-084

By:

吴江春;
王虎虎;
徐幸莲

Publication type:

Article

混合酵母发酵对皇冠梨酒酚类、抗氧化性和风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 343, doi. 10.7506/spkx1002-6630-20230221-195

By:

陈江魁;
殷春燕;
张献忠;
杨明建

Publication type:

Article

苹果内生菌Torulaspora delbrueckii强化对苹果醋风味物质合成的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 330, doi. 10.7506/spkx1002-6630-20221030-306

By:

宋雪苗;
马世源;
李子健;
罗惠波;
黄丹

Publication type:

Article

电子鼻结合GC-MS鉴别不同部位的三七粉.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 321, doi. 10.7506/spkx1002-6630-20221129-332

By:

李丽霞;
张浩;
林宇浩;
史磊;
李珊珊;
张付杰;
王俊

Publication type:

Article

在线固相萃取-二维液相色谱法同时测定特殊医学用途配方食品中VA、VD、VE的含量.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 315, doi. 10.7506/spkx1002-6630-20220923-241

By:

翟洪稳;
马红玉;
马俊美;
曹梅荣;
王敬;
王娟;
李强

Publication type:

Article

糯稻种质胚乳淀粉组分含量及其消化特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 309, doi. 10.7506/spkx1002-6630-20221209-090

By:

陈双琴;
顾雪;
黄菊媛;
李丹丹;
李娟;
马杨永杰;
普世皇;
李继章;
杨国明;
文建成

Publication type:

Article

发酵温度对低盐虾酱中主要风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 300, doi. 10.7506/spkx1002-6630-20221122-253

By:

杨兵兵;
王利文;
陈智慧;
刘杨柳;
陈椿江;
孙纪录

Publication type:

Article

多组学技术融合电子感官的咖啡风味品质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 292, doi. 10.7506/spkx1002-6630-20230306-053

By:

李钰莲;
郑建祎;
黄旭辉;
董秀萍;
赵保民;
秦磊

Publication type:

Article

木瓜汁腌制对文昌鸡风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 236, doi. 10.7506/spkx1002-6630-20221209-093

By:

张紫涵;
吴予灿;
宋玉;
赵桂苹;
魏立民;
张春晖;
黄峰

Publication type:

Article

基于UPLC-Q-Exactive/MS的不同烘焙处理岩茶化学成分差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 268, doi. 10.7506/spkx1002-6630-20221205-052

By:

钟秋生;
彭佳堃;
戴伟东;
林智;
吕海鹏;
陈泉宾;
李鑫磊;
陈常颂

Publication type:

Article

基于代谢组学技术结合智能感官探究临床乳房炎对牛乳风味和滋味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 260, doi. 10.7506/spkx1002-6630-20221213-131

By:

卢璇;
张茜;
赵宇轩;
易宇文;
唐俊妮;
邓静;
杨发龙;
朱成林

Publication type:

Article

植物乳杆菌发酵人参中活性成分改变及抗氧化作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 252, doi. 10.7506/spkx1002-6630-20221127-309

By:

刘士伟;
刘胜楠;
米倩雯;
阴裴;
薛婷芳;
于晓然;
孟星坚;
王丽娜;
毕云枫

Publication type:

Article

加热方式对紫色马铃薯营养成分及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 245, doi. 10.7506/spkx1002-6630-20220917-164

By:

赖灯妮;
朱向荣;
李涛;
张群;
彭清辉

Publication type:

Article

基于UPLC-MS/MS的毛竹笋不同生长阶段差异代谢物分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 283, doi. 10.7506/spkx1002-6630-20230207-060

By:

郭明阳;
贺曰林;
潘凯婷;
鲍方艳;
应叶青

Publication type:

Article

淀粉水凝胶体系水分分布规律分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 227, doi. 10.7506/spkx1002-6630-20221205-044

By:

林顺顺;
史家琪;
孙夫才;
姜丽丽;
马兵团;
李梦琴

Publication type:

Article

鲜姜采后禾谷镰刀菌侵染过程中挥发性风味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 219, doi. 10.7506/spkx1002-6630-20230407-057

By:

孟秀玲;
牛犇;
郜海燕;
刘瑞玲;
陈慧芝;
吴伟杰;
陈杭君

Publication type:

Article

基于感官组学解析热加工鹰爪虾关键滋味成分的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 212, doi. 10.7506/spkx1002-6630-20221215-161

By:

贾倩男;
侯虎;
王聪;
孙艳;
樊燕

Publication type:

Article

4 种真菌发酵对三七叶化学成分及药理活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 198, doi. 10.7506/spkx1002-6630-20230416-149

By:

杨金梅;
李云嵌;
何霞红;
王振兴

Publication type:

Article

不同分子质量透明质酸对酸乳品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 189, doi. 10.7506/spkx1002-6630-20230105-028

By:

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

Publication type:

Article

陈皮多糖片段的体外益生活性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 183, doi. 10.7506/spkx1002-6630-20221011-104

By:

田长城;
陶志杰;
李晶;
满云;
赵大庆

Publication type:

Article

棘孢木霉天冬氨酸蛋白酶基因的克隆表达及其对大豆分离蛋白的水解.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 175, doi. 10.7506/spkx1002-6630-20230212-105

By:

周迪;
邱小娴;
柯野;
胡秋怡

Publication type:

Article

不同窖龄及位置浓香型白酒窖泥微生物群落多样性与理化因子的比较分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 165, doi. 10.7506/spkx1002-6630-20221018-173

By:

肖琴;
何平;
周瑞平;
刘超;
袁思棋;
赵金松

Publication type:

Article

不同β-葡萄糖苷酶活性乳酸菌发酵豆乳特性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 155, doi. 10.7506/spkx1002-6630-20221108-079

By:

罗悦;
刘瑞山;
王志远;
柴丽娟;
陆震鸣;
史劲松;
张晓娟;
许正宏

Publication type:

Article

基于二代测序技术的玉米内标准基因扩增子的筛选与评估.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 146, doi. 10.7506/spkx1002-6630-20221101-006

By:

陈利红;
周俊飞;
梁晋刚;
李甜甜;
王颢潜;
方治伟;
陈红;
彭海

Publication type:

Article

生物动力种植模式对‘赤霞珠’葡萄酒酵母菌群和香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 136, doi. 10.7506/spkx1002-6630-20221024-244

By:

陈学莲;
藏伟;
刘宇;
姜站站;
彭帅;
王婧

Publication type:

Article

核桃主要致敏蛋白Jug r 1的分离纯化、鉴定与分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 127, doi. 10.7506/spkx1002-6630-20230408-070

By:

沈明娟;
李云嵌;
杨曦;
王永琴;
沙小梅;
张雪春

Publication type:

Article

1 株牦牛乳源产细菌素融合魏斯氏菌ZW21 全基因组测序及序列分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 119, doi. 10.7506/spkx1002-6630-20221126-303

By:

郑雪;
梁琪;
宋雪梅;
张炎

Publication type:

Article

肉源大肠杆菌与假单胞菌混合生物被膜形成分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 107, doi. 10.7506/spkx1002-6630-20221101-010

By:

季君珂;
宓晓雨';
袁杨洋;
程宇;
张文栋;
张晨;
江芸

Publication type:

Article

植物乳杆菌素LPL-1的异源表达及理化性质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 100, doi. 10.7506/spkx1002-6630-20221130-354

By:

王玉;
王瑶;
李平兰

Publication type:

Article

紫苏多糖硒酸改性及理化结构特性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 94, doi. 10.7506/spkx1002-6630-20230206-048

By:

赵亚娜;
郭江涛;
周田田;
李孟昊;
李会珍

Publication type:

Article

醋酸预处理对马铃薯炸片含油率的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 87, doi. 10.7506/spkx1002-6630-20230207-057

By:

石冰艳;
董楠;
王梅;
吕都;
娄佳沁;
刘嘉

Publication type:

Article

分子蒸馏技术分步法制备酶促酯交换反应的高含量ω-3 PUFA鱼油甘油酯.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 79, doi. 10.7506/spkx1002-6630-20230207-065.

By:

沈琳洁;
林荣发;
张连岳;
冯传志;
傅红

Publication type:

Article

二醛木糖的合成及其交联性质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 71, doi. 10.7506/spkx1002-6630-20221203-032

By:

荆树桐;
李正盛奥;
李涵;
曹红花;
厉雪聪;
刘永浩;
于嘉淇;
温璟如;
孙逊

Publication type:

Article

OSA淀粉调节玉米醇溶蛋白颗粒的界面性质及其 Pickering乳液稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 62, doi. 10.7506/spkx1002-6630-20230421-209.

By:

雷丹丹;
王立敏;
张文;
赵培;
钱晓晴;
曲奥;
吴子健

Publication type:

Article

乳清蛋白-低聚木糖复合脂肪替代品的制备及其于再制干酪中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 53, doi. 10.7506/spkx1002-6630-20230109-055

By:

李倩文;
梁影;
王晓楠;
张川;
刘治芹;
陈树兴;
吕明琪

Publication type:

Article

变性淀粉协同非肌肉蛋白对鱿鱼鱼糜制品凝胶特性及其蛋白构象的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 43, doi. 10.7506/spkx1002-6630-20221219-194

By:

张晓慧;
郭全友;
郑尧;
包海蓉;
魏帮鸿;
庄小妹;
杨絮

Publication type:

Article

不同处理方式对壳聚糖-阿拉伯胶复合颗粒稳定的高内相乳液结构和性能的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 35, doi. 10.7506/spkx1002-6630-20221110-106

By:

徐天琳;
韩静;
陈凤莲;
窦新梾;
高成成;
汤晓智

Publication type:

Article

槲皮素-3-O-葡萄糖苷抑制α-乳白蛋白非酶糖基化机制分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 28, doi. 10.7506/spkx1002-6630-20221004-027

By:

张露;
徐林菊;
彭春彦;
王佩欣;
谢作桦;
谢星;
贾晓燕;
涂宗财

Publication type:

Article

pH值偏移对麦谷蛋白结构的修饰及溶解性的提升.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 20, doi. 10.7506/spkx1002-6630-20230209-088

By:

荣玉娟;
侯雨薇;
曹晓倩;
张佳佳;
周彬

Publication type:

Article

直链淀粉聚合度对无籽面包果淀粉三元复合物体外一阶消化动力学的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 8, doi. 10.7506/spkx1002-6630-20221114-155

By:

李博;
张彦军;
赵媛;
黄崇杏

Publication type:

Article

韧化处理对马铃薯淀粉结构特性、理化特性及其凝胶3D打印性能的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20221114-165

By:

马姝;
郭双凤;
林倩;
江昊

Publication type:

Article