Works in Shipin Kexue/ Food Science, 2025, Vol 46, Issue 14

Results: 42

食品安全责任保险的制度困境与创新路径.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 398, doi. 10.7506/spkx1002-6630-20250330-229

By:

吴鹏;
闫惠杰;
朱亮

Publication type:

Article

谷氨酰胺肽的制备、结构解析及生理功能研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 387, doi. 10.7506/spkx1002-6630-20241118-137

By:

林璐璐;
郑丽萍;
孟甘露;
刘文颖;
陈亮;
张新雪

Publication type:

Article

菊花的活性成分以及菊花在我国缓解视觉疲劳保健食品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 376, doi. 10.7506/spkx1002-6630-20241218-148

By:

刘改改;
段昊;
杨天宇;
闫文杰

Publication type:

Article

基于机器学习的抑菌活性物质筛选研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 366, doi. 10.7506/spkx1002-6630-20241130-213

By:

侯江霞;
姜金辉;
王琛鑫;
汪兰;
石柳;
吴文锦;
郭晓嘉;
陈胜;
陈朗;
曹锋;
孙丽;
周志

Publication type:

Article

类器官技术在保健食品领域的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 357, doi. 10.7506/spkx1002-6630-20241010-047

By:

张绍时;
赵建;
郭豫;
闫文杰

Publication type:

Article

光动力技术在水产品保藏中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 345, doi. 10.7506/spkx1002-6630-20241231-266

By:

李玉锋;
解子维;
董文丽;
廖喜燕;
王顺民;
王长宝;
王敬敬;
赵勇

Publication type:

Article

薄层色谱-表面增强拉曼光谱技术定量检测辣椒制品中的4 种苏丹红染料.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 337, doi. 10.7506/spkx1002-6630-20241216-131

By:

丛阳;
苏日辉;
杨绍鑫;
严军

Publication type:

Article

干制水产品中N-亚硝胺的污染调查和 N-二甲基亚硝胺的风险评估.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 329, doi. 10.7506/spkx1002-6630-20250124-184

By:

唐翠英;
陈华峰;
黄棋舒;
李建文;
黄思婷;
陈丽娟;
傅武胜

Publication type:

Article

1-甲基环丙烯处理对鲜花椒果实冷藏品质及褐变关键酶的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 321, doi. 10.7506/spkx1002-6630-20250110-081

By:

吴方智;
王水苗;
王斯可;
于俊平;
马艳萍

Publication type:

Article

五倍子单宁对澳洲坚果鲜食果仁的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 311, doi. 10.7506/spkx1002-6630-20241028-187

By:

张丞;
张弘;
苏建荣;
涂行浩;
徐涓;
李颖;
刘兰香;
唐晓宁;
马金菊

Publication type:

Article

不同贮藏时间及包装方式下低亚硝木糖葡萄球菌发酵香肠贮藏特性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 302, doi. 10.7506/spkx1002-6630-20241226-219

By:

逄帆;
宋恩峤;
杨啸吟;
毛衍伟;
张一敏;
梁荣蓉;
朱立贤;
董鹏程;
牛乐宝

Publication type:

Article

不同冷冻方式对美味牛肝菌品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 291, doi. 10.7506/spkx1002-6630-20241224-204

By:

黄馨阅;
王海丹;
李荣辉;
于丽娟;
张桂翠;
何代琴;
马菲菲

Publication type:

Article

茴香醛微胶囊的制备、表征及其在胡萝卜保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 280, doi. 10.7506/spkx1002-6630-20241209-076

By:

王婷;
龙海涛;
李永才;
李丽;
王希望;
毕阳

Publication type:

Article

双频超声联合真空干燥巴沙鱼糜的干燥特性及流变性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 271, doi. 10.7506/spkx1002-6630-20241220-174

By:

孙浩然;
董姝贝;
薛文杰;
刘云宏

Publication type:

Article

不同前处理技术对超高温杀菌牦牛乳热稳定性提升作用.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 263, doi. 10.7506/spkx1002-6630-20240927-212

By:

曹洪宇;
赵晓璇;
王筠钠;
谢宁;
李旭;
逄晓阳;
吕加平;
于景华;
李红娟;
张书文

Publication type:

Article

热水烫漂对海带苗食品原料学特性及主要营养成分体外消化的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 257, doi. 10.7506/spkx1002-6630-20241210-080

By:

陈梁;
陈晓晨;
杜希萍;
张舒雨;
李美玲;
刘涛;
倪辉

Publication type:

Article

超声协同酵母提取物和海藻糖减盐腌制对猪肉传质动力学和品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 248, doi. 10.7506/spkx1002-6630-20241212-092

By:

张晓铭;
吕延池;
尚磊;
孙敬仪;
许玉娟;
李聪;
周辉;
徐宝才

Publication type:

Article

我国北方3 种小浆果果皮酚类含量、抗氧化活性和花色苷特征的比较分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 238, doi. 10.7506/spkx1002-6630-20241212-108

By:

朱磊;
刘云婷;
王媛媛;
胡禧熙;
王明洁;
张超;
姜泽宇

Publication type:

Article

不同类型基质对基质辅助激光解吸电离飞行时间质谱分析寡糖和多糖的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 225, doi. 10.7506/spkx1002-6630-20241224-196

By:

张子豪;
王君巧;
聂少平

Publication type:

Article

植物乳植杆菌IOB602后生元调节神经内分泌及肠道微生态改善小鼠抑郁样行为.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 168, doi. 10.7506/spkx1002-6630-20241201-001

By:

井昭轩;
梁配新;
韩雪梅;
张艺华;
邓朗妮;
贾龙刚;
王艳萍;
耿伟涛

Publication type:

Article

动物双歧杆菌NX-6对高脂血症模型斑马鱼的降血脂作用及其机制.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 207, doi. 10.7506/spkx1002-6630-20241218-155

By:

何盈犀;
许欣筑;
林淑娴;
盛雯;
许素哗;
郭丽娜

Publication type:

Article

烘焙度对咖啡干预高脂膳食小鼠脂代谢与肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 197, doi. 10.7506/spkx1002-6630-20241129-203

By:

王春华;
肖瀛;
孙斌;
潘亮;
刘捷影;
姜咏莹;
周一鸣;
叶琳;
刘小杰

Publication type:

Article

萝卜硫素对结肠癌细胞侵袭和转移的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 187, doi. 10.7506/spkx1002-6630-20241128-197

By:

马宇彤;
焦英帅;
柳书玉;
吴俊杰;
于文龙;
王向红

Publication type:

Article

食叶草酵素对HepG2细胞酒精性损伤的保护作用及机制.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 179, doi. 10.7506/spkx1002-6630-20241205-038

By:

李宪秀;
何涛;
毛旸晨;
毛建卫;
赖晓金;
邵逸怀;
沙如意

Publication type:

Article

不同固样方式对‘黔茶1号’鲜叶挥发性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 216, doi. 10.7506/spkx1002-6630-20241224-207

By:

杨显凤;
张拓;
庞德文;
席亚楠;
曾廷廷;
王静;
张小琴

Publication type:

Article

鼠李糖乳酪杆菌HM126调节小鼠肠道菌群及代谢物缓解过敏性鼻炎.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 157, doi. 10.7506/spkx1002-6630-20250102-012

By:

袁雪萍;
赵育瑾;
李先平;
张宇;
李肖静;
姚春宇;
唐蜜;
刘璐;
赵军英;
乔为仓;
高子晴;
陈历俊

Publication type:

Article

月桂酸单甘油酯对生长期大鼠的骨生长促进作用及机制.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 147, doi. 10.7506/spkx1002-6630-20240819-137

By:

颜恒;
陈嫣;
梅欣瑶;
王旭堂;
冯凤琴;
蔡海莺;
赵敏洁

Publication type:

Article

葡萄 UDP-糖基转移酶家族的全基因组表征、进化和表达分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 134, doi. 10.7506/spkx1002-6630-20241219-159

By:

王媛媛;
刘云清;
徐晶宇;
刘云婷;
胡禧熙;
张超;
姜泽宇;
朱磊

Publication type:

Article

泌乳期母乳微生物多样性及动态变化.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 124, doi. 10.7506/spkx1002-6630-20241212-113

By:

杨瑞;
路镜达;
孙菲;
邱景良;
焦越;
周钧鸿;
钟智

Publication type:

Article

酒糟草鱼发酵过程中微生物菌群组成与挥发性风味物质及其相关性分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 111, doi. 10.7506/spkx1002-6630-20241230-261

By:

段姿睿;
杨絮;
陈小娥;
郭全友

Publication type:

Article

Lacticaseibacillus paracasei Zhang ΔpglX 连续传代过程中的代谢特性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 103, doi. 10.7506/spkx1002-6630-20241216-136

By:

杨书维;
乔嘉祺;
张文羿

Publication type:

Article

抗氧化乳酸菌和葡萄球菌接种发酵对广式香肠品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 81, doi. 10.7506/spkx1002-6630-20241230-256

By:

李金海;
马怡煊;
裴慧洁;
何维;
钟绪美;
余佳梅;
张渝淋;
谢佳欣;
李城涛;
杨勇

Publication type:

Article

多菌种酵母混菌乙醇发酵特性分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 93, doi. 10.7506/spkx1002-6630-20241224-198

By:

王媛;
臧亚杰;
徐彬艳;
杨学山;
祝霞

Publication type:

Article

日粮添加硒对羊肉抗氧化能力及肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 72, doi. 10.7506/spkx1002-6630-20241201-002

By:

李天乐;
王晨蕾;
满都呼;
赵聪颖;
金良;
苏琳;
武海峰;
靳烨

Publication type:

Article

苦丁茶多酚对油炸蛋白食品品质的影响及机制.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 64, doi. 10.7506/spkx1002-6630-20241202-005

By:

高浩祥;
陈南;
曾维才

Publication type:

Article

黄粉虫部分替代猪肉对3D打印肉糜感官和风味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 56, doi. 10.7506/spkx1002-6630-20250104-022

By:

徐锦波;
孙方达;
刘骞;
陈倩;
孔保华

Publication type:

Article

β-伴大豆球蛋白的提取纯化及多克隆抗体制备.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 49, doi. 10.7506/spkx1002-6630-20250109-061

By:

钱周泽;
李妍;
夏琳枝;
梁子仪;
安晓敏;
郭云霞;
郝庆红

Publication type:

Article

基于转录组学分析超声胁迫诱导鲜切紫甘蓝酚类物质合成机制.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 37, doi. 10.7506/spkx1002-6630-20241101-003

By:

洪晨;
郭丽娜;
张莘妍;
欧阳宁宁;
吴平;
马海乐

Publication type:

Article

不同品种芒果速冻果块品质差异评价分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 25, doi. 10.7506/spkx1002-6630-20250122-169

By:

毛迩洁;
李中欣;
陈健乐;
陈士国;
叶兴乾;
程焕

Publication type:

Article

温度对清香型白酒发酵过程中微生物群落及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 16, doi. 10.7506/spkx1002-6630-20241230-260

By:

肖鹏;
高露;
李有明;
李贺贺;
王柏文;
刘梦瑶;
孙宝国;
李慧峰

Publication type:

Article

香兰素生产方法对其风味品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 7, doi. 10.7506/spkx1002-6630-20241230-258

By:

田怀香;
杭书扬;
黄宁炜;
陈臣;
于海燕;
葛畅

Publication type:

Article

酱香型白酒风味轮构建及感官特性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 1, doi. 10.7506/spkx1002-6630-20241121-160

By:

吕思蕾;
闫亚涵;
沈韵然;
程伟;
李贺贺;
沈毅;
吴继红;
郑福平;
孙宝国

Publication type:

Article