Works matching IS 1002-6630 AND VI 44 AND IP 4 AND DT 2023

Results: 45

基于香气指纹图谱和多元化学计量法对黄金茶2号等级的判别分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 321, doi. 10.7506/spkx1002-6630-20211202-019

By:

巢瑾;
周令欣;
银飞燕;
罗茜;
赵萌萌;
袁勇;
吴浩人;
李跑;
蒋立文

Publication type:

Article

Fe<sup>3＋</sup>掺杂聚多巴胺纳米球荧光适配体传感器对小麦中脱氧雪腐镰刀菌烯醇的检测.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 313, doi. 10.7506/spkx1002-6630-20220228-241

By:

路念;
马骥;
成军虎;
孙大文

Publication type:

Article

基于Cu,Fe-N-C氧化酶活性构建邻苯二甲酸酯荧光检测探针.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 306, doi. 10.7506/spkx1002-6630-20211213-143

By:

李宏;
史巧;
陈骏飞;
王馨蕊;
汤回花;
李秋兰;
杨德志;
杨亚玲

Publication type:

Article

基于多重连接探针扩增技术的食品中六重过敏原成分检测.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 300, doi. 10.7506/spkx1002-6630-20220127-283

By:

王鸣秋;
刘艳;
李诗瑶;
董婉婷;
张涛;
林津;
朱必婷;
张莉

Publication type:

Article

基于方波伏安法的聚多巴胺@纳米银修饰玻碳电极测定畜禽肉中氯丙嗪 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 292, doi. 10.7506/spkx1002-6630-20220411-125

By:

邹玉婷;
段宁馨;
古飞燕;
黄泓凯;
赵晓娟;
刘功良;
罗忠润

Publication type:

Article

铂壳金核纳米酶介导的磁弛豫免疫传感器快速检测食源性沙门氏菌.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 337, doi. 10.7506/spkx1002-6630-20220224-202

By:

董永贞;
陈瑞;
吴紫荆;
陈翊平;
潘晖;
刘明军

Publication type:

Article

超高效液相色谱-串联质谱法检测食品中腰果过敏原 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 329, doi. 10.7506/spkx1002-6630-20220411-119

By:

宁亚维;
杨正;
马俊美;
刘茁;
陈佳;
李强

Publication type:

Article

牛, 羊乳粉的DSC热学性质比较及掺假分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 286, doi. 10.7506/spkx1002-6630-20220412-138

By:

张昊阳;
肖宇;
乔春艳;
郝果;
李妍;
刘永峰

Publication type:

Article

氨基酸同时消除甲醛和乙二醛的机理及消减产物的细胞毒性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 278, doi. 10.7506/spkx1002-6630-20220224-201

By:

林佳钰;
黄才欢;
郑洁;
刘付;
欧隽滢;
周华;
胡嘉漫;
欧仕益

Publication type:

Article

油茶果自然霉变程度的可见/近红外与中短波近红外光谱检测.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 272, doi. 10.7506/spkx1002-6630-20211226-293

By:

姜洪喆;
杨雪松;
李兴鹏;
蒋雪松;
周宏平;
施明宏

Publication type:

Article

基于微波空间反射法的蔬菜含水率及贮藏时间无损检测.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 265, doi. 10.7506/spkx1002-6630-20220329-354

By:

李陈孝;
任圆;
赵晨宇;
何贤;
于小庭;
徐艳蕾

Publication type:

Article

在线固相萃取-高效液相色谱-高分辨质谱法测定植物中11 种水溶性有机酸.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 256, doi. 10.7506/spkx1002-6630-20220328-345

By:

战楠;
孙青;
郝瑞霞;
郭峰

Publication type:

Article

基于顶空气相离子迁移色谱对鸭肉腥味特征物质的鉴定.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 247, doi. 10.7506/spkx1002-6630-20220420-257

By:

赵改名;
王森;
祝超智;
孙灵霞;
王壮壮;
王兴辉;
谢伟

Publication type:

Article

不同熬制工艺对“佛跳墙”营养成分及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 240, doi. 10.7506/spkx1002-6630-20220420-252

By:

林瑞榕;
袁红飞;
钟小清;
唐胜春;
吴娟娟;
郭泽镔

Publication type:

Article

基于电子鼻与HS-SPME-GC-MS技术对不同产地黄观音乌龙茶香气差异分析 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 232, doi. 10.7506/spkx1002-6630-20220413-160

By:

邵淑贤;
徐梦婷;
林燕萍;
陈潇敏;
方德音;
蔡捷英;
王金焕;
金珊;
叶乃兴

Publication type:

Article

暂养净化及无水保活中太平洋牡蛎活力品质与呈味物质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 224, doi. 10.7506/spkx1002-6630-20211231-366

By:

林恒宗;
高加龙;
梁志源;
秦小明;
范秀萍;
林海生;
曹文红;
黄艳平

Publication type:

Article

基于感官导向的香荚兰特征风味物质分析及重构.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 217, doi. 10.7506/spkx1002-6630-20220421-270

By:

李瑞丽;
田数;
郭春生;
李力群;
陈康;
梁淼;
张峻松

Publication type:

Article

鹰嘴豆抗氧化肽的分离纯化, 鉴定及其抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 209, doi. 10.7506/spkx1002-6630-20211214-165

By:

梁雪荣;
路振康;
毛晓英;
吴庆智;
张建

Publication type:

Article

常压室温等离子体诱变与微生物微液滴培养选育谷胱甘肽高产菌株.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 200, doi. 10.7506/spkx1002-6630-20220302-040

By:

凌思雨;
王洲;
张会敏;
李闯;
刘庆涛;
刘艳;
薛正莲

Publication type:

Article

面筋蛋白咸味肽的分离纯化及结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 194, doi. 10.7506/spkx1002-6630-20220624-278

By:

温青玉;
张雨;
李天齐;
张康逸

Publication type:

Article

剁椒姜丝后熟阶段微生物与挥发性风味物质的相关性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 185, doi. 10.7506/spkx1002-6630-20220316-187

By:

田叶新;
母应春;
苏伟;
尹学东

Publication type:

Article

贝莱斯芽孢杆菌1-3产表面活性素的纯化, 鉴定及表征 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 177, doi. 10.7506/spkx1002-6630-20220326-326

By:

张军;
张良;
汤伟;
孙晓雯;
唐涛;
乔晓妮;
梁萌;
何增国

Publication type:

Article

发酵方式对玉米粉品质和风味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 171, doi. 10.7506/spkx1002-6630-20220401-015

By:

韩翠萍;
段佳玉;
曹晨;
李戈;
杨雪;
江连洲;
于殿宇

Publication type:

Article

橙皮苷, 柚皮苷与酪蛋白相互作用机制比较分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 162, doi. 10.7506/spkx1002-6630-20211205-056

By:

刘雪梅;
王华敏;
赵利;
白春清

Publication type:

Article

从水分迁移角度阐释压延间距对小麦鲜面品质的影响 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 152, doi. 10.7506/spkx1002-6630-20211219-217

By:

刘玲;
马鑫鑫;
史赵建;
胡新中

Publication type:

Article

过氧化氢和活性炭脱色对百蕊草多糖结构及应用特性影响的比较分析 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 146, doi. 10.7506/spkx1002-6630-20220712-125

By:

邵丽君;
琚飞龙;
钟杨;
周颖娣;
李贝贝;
凌依凡;
孙玥;
梁进;
李雪玲

Publication type:

Article

薏米淀粉纳米颗粒的制备及理化特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 139, doi. 10.7506/spkx1002-6630-20220408-097

By:

曾木花;
黄敏丽;
陈雯净;
贾茹;
廖珺;
姚诗涵;
李进;
郑宝东;
郭泽镔

Publication type:

Article

米糠多糖-乳清分离蛋白美拉德反应及其产物表征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 131, doi. 10.7506/spkx1002-6630-20211221-245

By:

吴爽;
王涵;
王展;
沈汪洋;
胡中泽;
周坚;
黄文晶

Publication type:

Article

基于改善脱水白萝卜复水特性的黑木耳多糖组分筛选及结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 122, doi. 10.7506/spkx1002-6630-20211214-157

By:

苏鑫;
王贲香;
焦璇;
张弛;
文连奎;
贺阳

Publication type:

Article

糜子直链淀粉, 蛋白质含量对其外观品质及食味品质的影响 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 115, doi. 10.7506/spkx1002-6630-20220406-063

By:

李冬梅;
王洪露;
龚瑶;
曹梓微;
李佳雨;
冯佰利

Publication type:

Article

滁菊粉对面团特性和面包风味及其抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 107, doi. 10.7506/spkx1002-6630-20220403-034

By:

鲍雨婷;
孙玥;
李雪玲;
梁进

Publication type:

Article

部分酸水解对桃胶多糖结构和乳化功能的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 99, doi. 10.7506/spkx1002-6630-20220519-259

By:

张宏媛;
钱佳俊;
李哲远;
张沈栋;
杨晓辰;
艾连中;
赖凤羲;
张汇

Publication type:

Article

大豆蛋白-黄芩素的结合机制及蛋白构象和功能变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 91, doi. 10.7506/spkx1002-6630-20220519-255

By:

闫馨月;
贾亦佳;
孙诗艳;
张东蒙;
耿梦洁;
杨晋杰;
Stanislav SUKHIKH;
Olga BABICH;
齐宝坤;
李杨

Publication type:

Article

脱乙酰基魔芋葡甘聚糖理化性质及其对凉皮质构和体外消化的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 85, doi. 10.7506/spkx1002-6630-20220628-317

By:

葛珍珍;
许明月;
靳学远;
高珊珊;
赵光远;
纵伟

Publication type:

Article

再制干酪乳化过程中理化, 功能特性及微观结构的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 78, doi. 10.7506/spkx1002-6630-20220502-014

By:

李红娟;
李梦凡;
袁玉京;
陈紫阳;
朱广潮;
李丹;
李洪波;
于景华

Publication type:

Article

基于组织蛋白酶催化的不冻液冻结中华管鞭虾中肌原纤维蛋白氧化分析 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 71, doi. 10.7506/spkx1002-6630-20220708-083

By:

许丹;
韩悦;
郑斌;
邓尚贵;
陈雪昌;
张小军

Publication type:

Article

罗望子种仁球蛋白-EGCG共价复合物的制备及其在乳化香肠中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 64, doi. 10.7506/spkx1002-6630-20220421-266

By:

杨杨;
王梦桔;
王悦;
边鑫;
范婧;
马春敏;
石彦国;
李笑梅;
张娜

Publication type:

Article

碱性pH值提取对大豆油脂体稳定性及消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 57, doi. 10.7506/spkx1002-6630-20220403-036

By:

宋晗钰;
钟明明;
康梦雪;
满慧;
王震霄;
齐宝坤

Publication type:

Article

凉粉草多糖对鱼肌球蛋白理化性质和结构特征的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 48, doi. 10.7506/spkx1002-6630-20220507-094

By:

周昕仪;
游刚;
高可安;
董诗瑜;
马舒恬;
陈尚里;
刘小玲

Publication type:

Article

牡丹花蕊蛋白对面团和面筋蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 42, doi. 10.7506/spkx1002-6630-20220314-155

By:

罗磊;
夏迎利;
杨浩昆;
赵一帆;
李瀚姝;
马潇

Publication type:

Article

等离子体协同白藜芦醇改性香蕉淀粉及其性质.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 32, doi. 10.7506/spkx1002-6630-20211011-104

By:

孙颖;
郑丽丽;
郑晓燕;
杨旸;
校导;
艾斌凌;
张正科;
盛占武

Publication type:

Article

小麦淀粉和谷蛋白互作对油炸外裹糊鲢鱼鱼糜块油脂分布的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 24, doi. 10.7506/spkx1002-6630-20220328-349

By:

冯佳奇;
陈季旺;
袁子珺;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

糖基化联合磷酸化降低鲢鱼小清蛋白致敏性的机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 17, doi. 10.7506/spkx1002-6630-20220406-062

By:

陈文美;
周厚泽;
邵艳红;
刘俊;
涂宗财

Publication type:

Article

活性氧激活缺氧诱导因子-1α加速宰后成熟初期牛肉能量代谢 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 9, doi. 10.7506/spkx1002-6630-20220407-072

By:

郭雨轩;
陈骋;
师希雄;
郭兆斌;
马国源;
马纪兵;
余群力

Publication type:

Article

pH值偏移大豆油体-姜黄素复合乳液的物理特性及稳定性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20220430-401

By:

康梦雪;
孙禹凡;
宋晗钰;
钟明明;
王帅;
齐宝坤

Publication type:

Article