Works matching IS 1002-6630 AND VI 44 AND IP 8 AND DT 2023

Results: 45

呈苦味三羟基十八烯酸UPLC-HRMS测定方法优化及其在白酒检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 352, doi. 10.7506/spkx1002-6630-20220614-140

By:

杨军林;
田栋伟;
尹艳艳;
蒋力力;
黎露露;
张二康;
胡峰;
程平言

Publication type:

Article

基于磁性纳米颗粒伏马菌素B双探针竞争 ELISA检测方法的建立.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 345, doi. 10.7506/spkx1002-6630-20220402-021

By:

孙宇;
孟宪梅;
林超;
李冰;
张亮

Publication type:

Article

气相色谱-串联质谱法测定婴幼儿配方乳粉中的 3-氯丙醇酯和缩水甘油酯及其风险评估.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 337, doi. 10.7506/spkx1002-6630-20220419-240

By:

郝宇;
马艺荧;
于力涛;
李广志;
魏志春;
刘树萍;
石长波

Publication type:

Article

Cu-PAN@G-CS/PVA制备及在虾肉鲜度检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 330, doi. 10.7506/spkx1002-6630-20220412-143

By:

郭亚平;
陈琳珉;
陈全胜;
陈晓梅

Publication type:

Article

QuEChERS-超高压液相色谱-串联质谱法同时测定水产品中的6 种丁香酚.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 324, doi. 10.7506/spkx1002-6630-20220818-218

By:

林晨;
吴敏;
王凯;
曾三妹;
吴佳雯;
钟莉萍;
凌淞江

Publication type:

Article

4 种动物源性成分多重real-time PCR检测方法的建立及其在驴肉制品检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 317, doi. 10.7506/spkx1002-6630-20220406-056

By:

范维;
高晓月;
李贺楠;
董雨馨;
刘虹宇;
李宇轩;
郭文萍

Publication type:

Article

基于纳米抗体的胶体金免疫层析法快速检测蔬菜中腐霉利.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 307, doi. 10.7506/spkx1002-6630-20220218-143

By:

何晓婷;
陈子键;
黄松;
肖泽苗;
刘佳;
钟敏;
王弘;
沈玉栋;
徐振林

Publication type:

Article

拉曼光谱快速测定冷冻猪肉酸价和过氧化值.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 301, doi. 10.7506/spkx1002-6630-20220422-286

By:

白京;
臧明伍;
乔晓玲;
赵建生;
邹昊;
吴嘉佳;
徐晨晨;
史宇璇;
王守伟;
赵燕

Publication type:

Article

超高效液相色谱-稳定性同位素稀释质谱法测定预包装食品中不同阶段美拉德反应产物含量.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 293, doi. 10.7506/spkx1002-6630-20221026-272

By:

李华韬;
张巧智;
鲍宗燠;
蔡庆霆;
倪皓洁;
郑睿行;
张书芬;
曹丽丽;
王彦波;
傅玲琳

Publication type:

Article

基于UPLC-MS/MS的不同产地蜂糖李果实初生代谢差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 284, doi. 10.7506/spkx1002-6630-20220401-014

By:

张琴;
董晓庆;
林欣;
彭俊森;
罗登灿;
黄世安;
朱守亮

Publication type:

Article

'中国苦水玫瑰' 氨基酸含量及其代谢香气组分与种植区域的相关性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 277, doi. 10.7506/spkx1002-6630-20220402-024

By:

把灵珍;
王波;
雷春妮;
王慧珺;
张祯;
周小平;
李霁昕;
蒋玉梅

Publication type:

Article

干燥方式对真姬菇菌柄和菌盖挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 268, doi. 10.7506/spkx1002-6630-20220607-065

By:

王永伦;
李兴;
杨苗;
林姿娜;
董晓博;
徐怀德

Publication type:

Article

菌方普洱熟茶水提物和茶褐素的组成及其降脂作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 257, doi. 10.7506/spkx1002-6630-20220519-252

By:

山波;
龚加顺;
王秋萍;
高林瑞;
贾鳗;
陈丹丹;
丁正蛟

Publication type:

Article

基于UPLC-MS/MS和GC-IMS技术分析采前套袋与未套袋油㮈果实品质差异.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 247, doi. 10.7506/spkx1002-6630-20220411-118

By:

林炎娟;
周丹蓉;
方智振;
陈文光;
叶新福

Publication type:

Article

红树莓叶片生长代谢过程中酚类物质含量及抗氧化酶活性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 238, doi. 10.7506/spkx1002-6630-20220628-315

By:

范青;
李程;
李明;
张雪梅;
张姣;
吴迪;
顾玉红;
郭素萍

Publication type:

Article

基于HS-SPME-GC-MS和OAV分析不同干燥方式菊花脑的挥发性物质差异.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 228, doi. 10.7506/spkx1002-6630-20220328-350

By:

吴玉珍;
王洁琼;
余海涛;
余晓玉;
郁志芳

Publication type:

Article

白穗醋栗多酚鉴定及其抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 219, doi. 10.7506/spkx1002-6630-20220429-381

By:

霍俊伟;
郭文荣;
乔锦莉;
秦栋;
刘红蕾;
姚月英;
张妍

Publication type:

Article

GC-IMS结合PCA法分析不同焙炒程度留胚米挥发性化合物指纹差异.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 212, doi. 10.7506/spkx1002-6630-20220424-308

By:

王子妍;
窦博鑫;
贾健辉;
张煜;
刘颖;
张娜

Publication type:

Article

基于ATD-GC-MS技术检测铁观音做青过程环境挥发性成分的动态变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 201, doi. 10.7506/spkx1002-6630-20220511-144

By:

毕婉君;
魏子淳;
郑玉成;
邓慧莉;
倪子鑫;
林宏政;
郝志龙;
孙云

Publication type:

Article

加工工艺对绿茶关键呈香成分的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 194, doi. 10.7506/spkx1002-6630-20220718-204

By:

尤秋爽;
石亚丽;
朱荫;
杨高中;
严寒;
林智;
吕海鹏

Publication type:

Article

福州单瓣茉莉和双瓣茉莉不同器官的广泛靶向代谢组学分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 184, doi. 10.7506/spkx1002-6630-20220515-199

By:

洪雅萍;
谷梦雅;
高婷;
杨文文;
林宏政;
金珊;
王鹏杰;
叶乃兴

Publication type:

Article

慕萨莱思中呋喃酮、5-甲基糠醛和3-甲硫基丙醇的香气阈值及二元协同作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 176, doi. 10.7506/spkx1002-6630-20220621-224

By:

乔通通;
朱丽霞

Publication type:

Article

利用¹ H NMR分析小龙虾的特征性滋味组成.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 170, doi. 10.7506/spkx1002-6630-20220615-152

By:

姚静玉;
刘洁;
柏雪莹;
莫雪莹;
陈德慰

Publication type:

Article

鼠李糖乳杆菌LGG芳香酯酶的酶学表征与结构分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 162, doi. 10.7506/spkx1002-6630-20220426-332

By:

李新锋;
郭彤彤;
李彬春

Publication type:

Article

蛹虫草产β-葡萄糖苷酶与α-L-阿拉伯呋喃糖苷酶活性分析及转化人参皂苷Rg1与Rc应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 152, doi. 10.7506/spkx1002-6630-20220427-349

By:

李飞;
黄秋婷;
隋新;
谢莹

Publication type:

Article

不同香辛料对低盐虾酱中微生物群落和理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 143, doi. 10.7506/spkx1002-6630-20220815-177

By:

班雨函;
杨兵兵;
马爱进;
李卫东;
桑亚新;
孙纪录

Publication type:

Article

不同养殖模式大黄鱼非标记定量差异蛋白组学分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 137, doi. 10.7506/spkx1002-6630-20220430-395

By:

翁丽萍;
张乐;
刘军波;
肖文斐;
汪前;
邹礼根

Publication type:

Article

芹菜素-8-C-葡萄糖苷对淀粉消化酶抑制作用机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 131, doi. 10.7506/spkx1002-6630-20220608-085

By:

曹舒云;
郑瑜雪;
柴子淇;
叶兴乾;
田金虎

Publication type:

Article

线粒体膜通透性转化孔促进剂苍术苷对宰后牛肉线粒体损伤及嫩度的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 124, doi. 10.7506/spkx1002-6630-20220401-002

By:

刘春梅;
魏起超;
韩东;
李侠;
张春晖;
黄峰

Publication type:

Article

羧甲基纤维素钠对挤压豌豆蛋白素肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 118, doi. 10.7506/spkx1002-6630-20220423-301

By:

肖志刚;
王海观;
江睿生;
于小帅;
王振国;
张俊杰;
王哲;
高育哲

Publication type:

Article

Mg<sup>2+</sup>对羊肉肌原纤维蛋白结构和凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 109, doi. 10.7506/spkx1002-6630-20211220-230

By:

李思蕾;
王守伟;
赵冰;
臧明伍;
李思宁;
唐善虎

Publication type:

Article

白萝卜粉作为亚硝酸盐来源制备猪肉发酵干香肠.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 101, doi. 10.7506/spkx1002-6630-20220713-138

By:

闫瑞;
唐敏;
陈东方;
黄师荣;
梅新

Publication type:

Article

脱蛋白或脱脂对薏苡淀粉糊化和体外消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 93, doi. 10.7506/spkx1002-6630-20220715-175

By:

张立然;
高丹;
满建民

Publication type:

Article

瓜尔豆胶对发酵小麦淀粉结构和理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 86, doi. 10.7506/spkx1002-6630-20220712-132

By:

丁欣欣;
范欣;
蔡启玲;
李小平

Publication type:

Article

一种新型板栗黄酒多糖的提取分离及其体外免疫活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 78, doi. 10.7506/spkx1002-6630-20220616-162

By:

胡美怡;
梁建兰;
李润峰;
杨晓宽

Publication type:

Article

亚麻籽粕蛋白酶解物对面团的低温保护作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 71, doi. 10.7506/spkx1002-6630-20220617-180

By:

张艳艳;
郭朋磊;
卢晔;
黄圆圆;
刘兴丽;
张华

Publication type:

Article

5 种功能性甜味剂对莲蓉馅料品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 62, doi. 10.7506/spkx1002-6630-20220811-135

By:

吴锦源;
梁梓健;
李生花;
符树勇;
杨文安;
高向阳

Publication type:

Article

基于蛋白质结构和理化性质的鱼糜蛋白-油脂相互作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 55, doi. 10.7506/spkx1002-6630-20220714-157

By:

周佳滢;
胡之恒;
黄佳茵;
李高尚;
胡玲萍;
陈健初;
胡亚芹

Publication type:

Article

丙二醛氧化对牦牛肉肌原纤维蛋白结构及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 46, doi. 10.7506/spkx1002-6630-20220627-299

By:

陈腊梅;
唐善虎;
李思宁;
李锦锦;
李巧艳;
赵佳莹

Publication type:

Article

鹰嘴豆多糖分离纯化和结构表征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 40, doi. 10.7506/spkx1002-6630-20220816-190

By:

赵佳莹;
辛玥;
宋萧萧;
聂少平;
殷军艺

Publication type:

Article

香蕉花提取物对牦牛肉自然发酵香肠理化品质及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 30, doi. 10.7506/spkx1002-6630-20220427-345

By:

赵佳莹;
唐善虎;
李思宁;
李巧艳;
陈腊梅

Publication type:

Article

糖基化β-伴大豆球蛋白负载提高姜黄素抗氧化及缓释特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 23, doi. 10.7506/spkx1002-6630-20220815-176

By:

王梓郡;
刘慧慧;
麻志刚;
邵栋梁;
姜绍通;
郑志

Publication type:

Article

膳食纤维对低盐鸡胸肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 16, doi. 10.7506/spkx1002-6630-20220811-128

By:

王昱;
袁晶晶;
赵电波;
白高伟;
李可;
栗俊广;
白艳红

Publication type:

Article

β-葡聚糖酶降解魔芋葡甘聚糖产物的制备及结构表征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 9, doi. 10.7506/spkx1002-6630-20220801-004

By:

阙凤;
夏雨婷;
高天麒;
汪超;
汪兰;
熊光权;
石柳;
丁安子;
吴文锦

Publication type:

Article

基于配位作用的铁-大豆蛋白纳米复合物制备及性质.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20220806-080

By:

詹宏栋;
刁聪聪;
赵谋明;
周非白

Publication type:

Article