Works matching IS 1002-6630 AND VI 46 AND IP 4 AND DT 2025

Results: 35

纳米酶在肉品新鲜度检测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 315, doi. 10.7506/spkx1002-6630-20240726-268

By:

王怡妍;
雒雪丽;
刘源

Publication type:

Article

基于DNA存储的食品防伪溯源: 技术、挑战与展望.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 306, doi. 10.7506/spkx1002-6630-20240719-207

By:

宋亚峰;
邢冉冉;
梁晓珂;
龚娜;
甄子璇;
张九凯;
陈颖

Publication type:

Article

脉冲强光杀菌机理及其在食品领域应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 295, doi. 10.7506/spkx1002-6630-20240723-235

By:

叶子晗;
王文骏;
周建伟;
吕瑞玲;
刘东红

Publication type:

Article

热加工过程中蔬菜叶绿素的降解及护色技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 285, doi. 10.7506/spkx1002-6630-20240308-050

By:

龙洋洋;
雷宇洁;
马小云;
闵甜甜;
赵婷;
岳进

Publication type:

Article

柱前衍生结合高效液相色谱荧光检测法快速测定奶粉中1-脱氧野尻霉素.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 278, doi. 10.7506/spkx1002-6630-20240812-092

By:

邓思思;
覃浩;
熊梅瑾;
赵红阳;
刘玲;
黄玉英;
鲍蕾;
李绍波

Publication type:

Article

基于轻量化YOLOv8-FasterBlock模型的云南小粒咖啡生豆分级方法.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 268, doi. 10.7506/spkx1002-6630-20240729-279

By:

杨红欣;
陈越;
裴国权;
钱雪英;
李沛瑶;
朱才英;
夏迁;
刘自高;
吴文斗

Publication type:

Article

基于PCN-225荧光分析法快速检测猪肉和牛奶中盐酸多西环素、甲硝唑和磺胺二甲嘧啶含量.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 260, doi. 10.7506/spkx1002-6630-20240909-068

By:

介明沙;
朱阿美;
朱冰;
蓝晟恺;
和家新;
岳晓月;
赵电波

Publication type:

Article

南美白对虾肌肉骨架蛋白特异性染色及其冷藏期间参与质构劣化的作用.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 252, doi. 10.7506/spkx1002-6630-20240823-172

By:

蔡沛峰;
廖威龙;
冯骏;
胡利;
李彩虹;
徐德峰

Publication type:

Article

冷链预包装酱卤猪头肉实时新鲜度预测模型的构建.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 244, doi. 10.7506/spkx1002-6630-20240715-142

By:

刘倩;
朱瑶迪;
马汉军;
杨书锋;
赵莉君;
梁栋;
孙灵霞;
盖争艳;
李苗云

Publication type:

Article

超声与盐离子协同调控对乳清分离蛋白聚合动力学的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 237, doi. 10.7506/spkx1002-6630-20240617-104

By:

董世荣;
孙宇;
卞春;
栾澈

Publication type:

Article

低温常压等离子体对树莓果实采后生理指标及贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 227, doi. 10.7506/spkx1002-6630-20240903-024

By:

李毅;
杨帅;
柳佳清;
刘鑫茹;
董露露;
龙海涛;
蒲陆梅;
段建玲

Publication type:

Article

葵花籽油中天然色素及挥发性成分在精炼阶段的变化规律.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 218, doi. 10.7506/spkx1002-6630-20240806-047

By:

刘建国;
韩珊珊;
刘要卫;
杨涛;
贾强;
代立刚;
刘昌树;
周鹏

Publication type:

Article

凤丹牡丹果荚的化学成分及药理活性分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 209, doi. 10.7506/spkx1002-6630-20240715-159

By:

张延萍;
张晨曦;
左海超;
高迪;
吴琪琪;
宋亚飞;
赵李缘

Publication type:

Article

基于TGA-IST-GC-MS协同TGA和GC-MS评价香料的热稳定性及香气释放特征.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 201, doi. 10.7506/spkx1002-6630-20240726-262

By:

朱龙杰;
王蕙婷;
吴昌健;
张华;
朱君;
叶远青;
曹毅;
殷志琦;
朱怀远

Publication type:

Article

草豆蔻果挥发油代谢组及抑菌活性时空特异性分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 191, doi. 10.7506/spkx1002-6630-20240610-058

By:

田琴;
胡璇;
王丹;
黄英;
江芊;
陈振夏;
王清隆;
陈晓鹭;
于福来

Publication type:

Article

不同品种高粱酿造酱香型基酒的品质差异分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 180, doi. 10.7506/spkx1002-6630-20240628-215

By:

山波;
蒋晓锋;
涂荣坤;
邱登荣;
禄凌飞;
张芮;
谢政泽;
刘小刚

Publication type:

Article

基于代谢组学分析稻曲病发生对优质水稻稻米品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 172, doi. 10.7506/spkx1002-6630-20240701-013

By:

潘争艳;
杨铁鑫;
解文孝;
董立强;
姜秀英;
马亮;
李建国;
白元俊

Publication type:

Article

基于GC×GC-QTOF-MS分析不同品种汝城白毛茶白茶的香气特征.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 163, doi. 10.7506/spkx1002-6630-20240808-070

By:

安勤;
鲍肃都;
陈宏宇;
安会敏;
陈圆;
张欣仪;
刘洋;
刘仲华;
黄建安

Publication type:

Article

基于液相色谱-质谱联用代谢组学方法分析比较驼乳与牛乳代谢物的差异.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 154, doi. 10.7506/spkx1002-6630-20240509-058

By:

李志伟;
得力努尔·拜山别克;
李东健;
吴相龙;
陈勇;
臧长江;
李凤鸣

Publication type:

Article

不同产地虾酱代谢物组的比较.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 147, doi. 10.7506/spkx1002-6630-20240704-045

By:

刘佳乐;
郑兰萍;
刘颖;
刘敏;
陈亚泉;
龙肇;
付湘晋

Publication type:

Article

高脂饮食诱导小鼠粪菌体外发酵叶绿素a、b后的肠道菌群及代谢组分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 136, doi. 10.7506/spkx1002-6630-20240730-290

By:

陈玉瑶;
王元楷;
曾全恒;
周纯洁;
蔡甜;
陈科伟

Publication type:

Article

胆碱肠内代谢对肠道菌群及宿主内稳态生理指标的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 126, doi. 10.7506/spkx1002-6630-20240821-157

By:

宋雨;
吴迪;
张璐;
王婷;
张民;
李茜

Publication type:

Article

酱香型白酒一轮次糟醅微生物群落结构及溯源分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 117, doi. 10.7506/spkx1002-6630-20240625-183

By:

朱安然;
汪地强;
胡建锋;
吴成;
谢丹;
黄河鸥;
杨军林;
胡峰;
路虎;
李傲

Publication type:

Article

抗菌肽LL-1对沙门氏菌的抗菌机制.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 110, doi. 10.7506/spkx1002-6630-20240602-002

By:

王宇航;
周玲玲;
周瑶玲;
撒俊梦;
张元臣;
马增军;
连凯琪

Publication type:

Article

不同季节及层级浓香型白酒窖泥微生物群落多样性与风味物质的比较及相关性分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 100, doi. 10.7506/spkx1002-6630-20240605-023

By:

王依文;
田瑶瑶;
张克粉;
张宿义;
高洁;
唐红杰;
宋川;
唐羽;
孙铭君;
左勇;
李琦

Publication type:

Article

臭鳜鱼低温发酵过程中微生物菌群组成与特征风味物质的相关性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 91, doi. 10.7506/spkx1002-6630-20240614-083

By:

周迎芹;
黄晶晶;
罗格格;
程爱武;
鄢嫣;
谢宁宁

Publication type:

Article

果汁复配比例和混菌发酵对富士-美乐复合果酒品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 81, doi. 10.7506/spkx1002-6630-20240627-199

By:

李嘉欣;
徐彬艳;
俞柏含;
杨学山;
祝霞

Publication type:

Article

豆豉纤溶酶基因的异源表达及其重组菌在淡豆豉中的应用.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 68, doi. 10.7506/spkx1002-6630-20240628-211

By:

徐菁雯;
乌日娜;
王伟明;
阎亦然;
向雪琴;
赵玉莲;
武俊瑞;
王亚琦;
邓丽;
童星;
史海粟

Publication type:

Article

D-塔格糖对海绵蛋糕面糊及其烘焙特性的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 60, doi. 10.7506/spkx1002-6630-20240805-032

By:

孙雅晖;
郭萃;
张金阳;
刘思源;
王丽娟

Publication type:

Article

酶-盐离子双向交联对大豆分离蛋白乳液凝胶特性及其负载VD<sub>3</sub>的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 51, doi. 10.7506/spkx1002-6630-20240607-043

By:

栾惠;
窦少坤;
宗爱珍;
徐同成;
李宝瑞

Publication type:

Article

VC对冻融处理过程中莲子淀粉理化及消化特性变化的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 44, doi. 10.7506/spkx1002-6630-20240823-179

By:

张婉妮;
宋萧萧;
殷军艺

Publication type:

Article

基于UPLC-Q-TOF-MS/MS和网络药理学探讨天麻抗炎的物质基础及其作用机制.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 30, doi. 10.7506/spkx1002-6630-20240430-291

By:

徐柠檬;
董仕豪;
秦粉;
申开泽;
李为兰;
华燕;
郭磊

Publication type:

Article

毛竹笋篼夏佛塔苷对胰脂肪酶的抑制作用及机理.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 21, doi. 10.7506/spkx1002-6630-20240306-040

By:

夏张晨;
孟晓慧;
王衍彬;
袁少飞;
张建;
程俊文;
方茹;
陈敏;
贺亮

Publication type:

Article

罗汉果干果多糖的分离纯化、结构表征及其体外免疫调节活性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 10, doi. 10.7506/spkx1002-6630-20231103-025

By:

张巧铃;
蒋小华;
张洁;
卢凤来;
韦玉璐;
刘宏伟;
宋静茹

Publication type:

Article

吴茱萸多糖结构表征及体外酵解分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20240608-046

By:

张子豪;
张晓新;
范春娟;
王君巧;
聂少平

Publication type:

Article