Works matching IS 1002-6630 AND VI 45 AND IP 21 AND DT 2024

Results: 41

低糖超声波卤煮技术改善翻砂卤蛋凝胶特性及其机理.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 68, doi. 10.7506/spkx1002-6630-20240529-251

By:

郑丹;
于丹蓉;
绵海洋;
孙耀贵;
刘纯友;
张晓宇;
于智慧

Publication type:

Article

超声联合酶解技术制备高溶解性蛋黄颗粒粉.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 245, doi. 10.7506/spkx1002-6630-20240407-048

By:

于春晖;
李博

Publication type:

Article

鸡蛋清蛋白质糖肽的结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 58, doi. 10.7506/spkx1002-6630-6630-20240519-118

By:

蔡芝鸿;
何洪;
王梅;
王郁婷;
李述刚;
王金秋;
耿放

Publication type:

Article

蓝莓多糖的结构解析、抗氧化及抗菌活性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 94, doi. 10.7506/spkx1002-6630-20231209-079

By:

乔艳艳;
蒋洪洲;
李冬男;
李斌

Publication type:

Article

蓝莓多糖的结构解析、抗氧化及抗菌活性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 94, doi. 10.7506/spkx1002-6630-20231209-079

By:

乔艳艳;
蒋洪洲;
李冬男;
李斌

Publication type:

Article

基于微生物代谢的传统发酵海鲈鲜味肽筛选及其对苦味的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 147, doi. 10.7506/spkx1002-6630-20240130-275

By:

王春鑫;
吴燕燕;
方秀;
陈胜军;
赵永强;
相欢;
岑剑伟;
魏涯;
王悦齐

Publication type:

Article

胶原蛋白肽改善和延缓皮肤衰老作用功效及机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 316, doi. 10.7506/spkx1002-6630-20231025-213

By:

石径;
田顺风;
马淑平;
姜燕飞;
罗永康;
赵春月

Publication type:

Article

高光谱技术在葡萄品质无损检测应用上的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 357, doi. 10.7506/spkx1002-6630-20240204-026

By:

文静;
马雯;
张昂;
金刚;
徐国前

Publication type:

Article

鸡蛋清溶菌酶抑菌特性与活性提升及其在食品中的应用进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 29, doi. 10.7506/spkx1002-6630-20240507-030

By:

霍嘉颖;
潘丽;
辛小娟;
董世建;
李述刚

Publication type:

Article

蛋黄冷冻凝胶化的产生原因及抑制方法的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 39, doi. 10.7506/spkx1002-6630-20240331-230

By:

杨田;
李凤红;
李鑫;
董世建;
李述刚;
黄群;
何雨

Publication type:

Article

苦味肽的苦味机制及脱苦策略研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 344, doi. 10.7506/spkx1002-6630-20240306-041

By:

蒲明慧;
吴昊;
文李;
陈茂龙;
程云辉

Publication type:

Article

宰后肌肉成熟过程中铁死亡的发生及其与生鲜肉品质关系的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 331, doi. 10.7506/spkx1002-6630-20240125-230

By:

郝丹妮;
屠晓航;
郭诗雨;
诸永志;
王道营;
徐为民;
李鹏鹏

Publication type:

Article

液态蛋的新兴杀菌效果与功能特性调控技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 81, doi. 10.7506/spkx1002-6630-20240531-266

By:

王晓拓;
李述刚;
陈宇航;
张敬守;
肖红伟

Publication type:

Article

基于 RAA-CRISPR/Cas12a 技术的桃成分单管一体化快速检测方法.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 280, doi. 10.7506/spkx1002-6630-20240324-171

By:

王琳;
邢冉冉;
于耀鲜;
易秋菊;
卢思远;
邓婷婷;
王旭;
陈颖

Publication type:

Article

玉米肽对酒精损伤 PC12 细胞的保护作用及机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 194, doi. 10.7506/spkx1002-6630-20240410-085

By:

林巍;
韩思琪;
刘晓兰;
许英一

Publication type:

Article

化学计量学在食品风味领域的应用进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 307, doi. 10.7506/spkx1002-6630-20240328-214

By:

张牵;
韩颢颖;
孟繁宇;
王亚东;
王蓓;
江滔

Publication type:

Article

史氏鲟鱼精肽的制备、体外抗炎活性评价和结构表征.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 112, doi. 10.7506/spkx1002-6630-20231013-102

By:

刘文博;
赵青;
李海蓝;
廖涛;
鉏晓艳

Publication type:

Article

茶黄素-3,3’-双没食子酸酯对 α-葡萄糖苷酶的抑制机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 104, doi. 10.7506/spkx1002-6630-20240409-081

By:

曹宇凡;
黄伟;
陈取明;
蔡为荣

Publication type:

Article

蛋清水解物降血脂功效的体内/体外评价及其活性肽的筛选与鉴定.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 10, doi. 10.7506/spkx1002-6630-20240418-173

By:

陈航;
王玉林;
蔡朝霞;
刘美玉;
黄茜

Publication type:

Article

清香型信阳毛尖茶关键呈香成分鉴定.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 222, doi. 10.7506/spkx1002-6630-20240216-079

By:

尹鹏;
卫艺炜;
王静;
王晓;
张向娜;
苏丹;
王晶晶;
孙慕芳;
郭桂义;
刘仲华

Publication type:

Article

两种金福菇的蛋白鉴定及金属元素含量的测定.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 229, doi. 10.7506/spkx1002-6630-20231006-020

By:

苏春月;
路亚萍;
李深蔓;
甘紫霞;
陈光英;
赵振东;
何文英

Publication type:

Article

基于 NIR 和 GC-MS 融合技术的浓香型白酒原酒等级鉴别.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 288, doi. 10.7506/spkx1002-6630-20240415-119

By:

张维;
张贵宇;
庹先国;
付妮;
李晓平;
庞婷婷;
刘科材

Publication type:

Article

蛋源叶酸对脂多糖诱导孕鼠氧化应激健康效应及胎鼠神经管缺陷的保护作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 48, doi. 10.7506/spkx1002-6630-20240514-107

By:

李小萌;
王玉林;
孙浩洋;
徐李根;
黄茜;
盛龙;
蔡朝霞

Publication type:

Article

蛋清肽和姜黄素协同增强多糖基高内相 Pickering乳液的界面结构实现活性保护.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 20, doi. 10.7506/spkx1002-6630-20240429-277

By:

李亚娟;
张镭译;
张婷;
刘静波;
杜志阳

Publication type:

Article

超高压致淀粉结构变化对醋酸酯淀粉合成及产品品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 254, doi. 10.7506/spkx1002-6630-20240422-202

By:

蒲华寅;
明欢育;
张冲;
郭思敏;
曹艳妮;
王立霞

Publication type:

Article

杀菌方法对猴头菇山药复合饮料品质及货架期的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 261, doi. 10.7506/spkx1002-6630-20240519-110

By:

刘志成;
胡秋辉;
赵立艳;
张军淼;
马高兴

Publication type:

Article

冻融与冻藏对乌鳢肌原纤维蛋白与酸菜鱼汤中特征风味物质结合特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 121, doi. 10.7506/spkx1002-6630-20240302-002

By:

袁丽;
苏凯;
刘璐;
冷伟军;
张昊;
李梦哲;
石彤;
包玉龙;
高瑞昌

Publication type:

Article

蛋清蛋白和魔芋胶对鹰爪虾虾糜凝胶制品消化和酵解特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 138, doi. 10.7506/spkx1002-6630-20240412-115

By:

胡思嘉;
胡秋月;
湛胜楠;
杨文鸽;
应晴芳;
欧昌荣;
黄涛

Publication type:

Article

二元/三元渗透溶液渗透脱水处理对黄桃果块特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 130, doi. 10.7506/spkx1002-6630-20240315-107

By:

王静萱;
吕健;
王凤昭;
毕金峰

Publication type:

Article

基于 GC-IMS 和 HS-SPME-GC-MS 技术探究带皮发酵对猕猴桃果酒挥发性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 203, doi. 10.7506/spkx1002-6630-20231122-167

By:

杨智博;
张子涵;
何依璇;
朱成林;
胡滨

Publication type:

Article

3 种高温大曲功能特征与微生物群落结构差异性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 166, doi. 10.7506/spkx1002-6630-20240208-068

By:

梁二宏;
李金洋;
李微微;
朱华;
王昆;
张成楠;
梁鑫;
陈曦;
孙宝国;
李秀婷

Publication type:

Article

基于酪氨酸酶交联的豌豆蛋白-绿原酸-壳聚糖复合膜的构建及相关品质分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 271, doi. 10.7506/spkx1002-6630-20240401-008

By:

倪乙丹;
周泉城;
李娅婕;
郭婷婷;
白海媚;
韩钦硕;
盛桂华

Publication type:

Article

企业食品安全合规建设研究：以食品召回制度为视角.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 368, doi. 10.7506/spkx1002-6630-20231123-176

By:

王逍静

Publication type:

Article

不同季节烘青绿茶中的挥发性成分与关键香气活性成分分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 213, doi. 10.7506/spkx1002-6630-20240221-103

By:

张悦;
邵晨阳;
吕海鹏;
林智;
俞燎远;
朱荫

Publication type:

Article

肉苁蓉多糖通过影响肠道菌群抑制 Toll 样受体 4/ 核因子-κB 途径改善小鼠糖尿病肾病.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 185, doi. 10.7506/spkx1002-6630-20240416-154

By:

罗欣杰;
杨建华;
胡君萍

Publication type:

Article

嗜热毛壳菌甘露聚糖酶CtMan26的性质及其在甘露寡糖制备中的应用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 157, doi. 10.7506/spkx1002-6630-20240304-014

By:

张怡然;
谷新晰;
谈苏慧;
檀建新;
田洪涛;
卢海强

Publication type:

Article

白酒物质检测中基质效应的挑战与消减.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 323, doi. 10.7506/spkx1002-6630-20240124-219

By:

连旭东;
商晓龙;
贾银桃;
叶思廷;
安明哲;
赵东;
郑佳;
孙啸涛;
董蔚

Publication type:

Article

肠道菌群研究模型和组学技术在食品化学危害物风险评估中的应用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 1, doi. 10.7506/spkx1002-6630-20240724-239

By:

翟齐啸;
尹萍萍;
汪姝敏

Publication type:

Article

爱媛类芽孢杆菌抗菌肽对白色念珠菌生物膜的抑制作用机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 176, doi. 10.7506/spkx1002-6630-20240111-111

By:

王志新;
黄玉清;
刘亚慧;
刘丹丹;
宁亚维;
贾英民

Publication type:

Article

基于超高效液相色谱-四极杆-飞行时间串联质谱技术分析不同乳酸菌发酵桑叶化学成分的变化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 236, doi. 10.7506/spkx1002-6630-20240408-064

By:

修慧迪;
梁光月;
程磊

Publication type:

Article

活性羰基化合物及其对食品加工过程中化学危害物形成的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 297, doi. 10.7506/spkx1002-6630-20231219-157

By:

唐佳灵;
惠腾;
韩国全

Publication type:

Article