Works matching IS 10020306 AND DT 2024 AND VI 45 AND IP 14
Results: 47
蜂蜜抗炎作用的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 426, doi. 10.13386/j.issn1002-0306.2023090211
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食源性肽铁螯合物研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 418, doi. 10.13386/j.issn1002-0306.2023080273
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结合态酚类物质在植物生长、食品加工及人体消化过程中的释放规律研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 408, doi. 10.13386/j.issn1002-0306.2023080269
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多糖乳液的制备、乳化特性的影响因素及其应用研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 398, doi. 10.13386/j.issn1002-0306.2023080229
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金属纳米团簇的模板合成及其在食品中的应用进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 390, doi. 10.13386/j.issn1002-0306.2023080224
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木姜子的化学物质构成、感官特性及其生物活性研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 378, doi. 10.13386/j.issn1002-0306.2023070211
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“乡村振兴”背景下食品类专业型硕士 “实践驱动、多维融合、创新引领” 协同培养机制的探讨.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 371, doi. 10.13386/j.issn1002-0306.2023090085
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基于 OBE 教学理念对《食品免疫学》课程教学改革与实践.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 361, doi. 10.13386/j.issn1002-0306.2023080234
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- Article
刺梨多酚提取物对高脂饮食诱导的肥胖小鼠的改善作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 352, doi. 10.13386/j.issn1002-0306.2023110015
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- Article
紫苏叶总黄酮对 APAP 诱导的急性肝损伤的保护作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 344, doi. 10.13386/j.issn1002-0306.2023080238
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灰树花多糖通过 LncRNA HULC/miR-186- 5p 轴调控胆囊癌细胞增殖、迁移和侵袭.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 335, doi. 10.13386/j.issn1002-0306.2023080155
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六堡砖茶多糖制备及其免疫调节活性.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 327, doi. 10.13386/j.issn1002-0306.2023070068
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模拟运输振动对冬枣品质及软化相关代谢的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 318, doi. 10.13386/j.issn1002-0306.2023090100
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矮化处理对香蕉果实外观和贮藏品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 308, doi. 10.13386/j.issn1002-0306.2023090044
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大豆蛋白基素肉预制菜贮藏品质分析及其货架期预测.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 300, doi. 10.13386/j.issn1002-0306.2023080254
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肉桂醛微胶囊在紫米防霉保鲜中的应用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 290, doi. 10.13386/j.issn1002-0306.2023070213
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基于 GC-IMS 结合多元统计模型分析不同酵母菌发酵对豆汤酱挥发性化合物的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 282, doi. 10.13386/j.issn1002-0306.2023090051
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怀远县糯米加工甜酒酿适用性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 271, doi. 10.13386/j.issn1002-0306.2023080297
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牛奶中喹诺酮类药物残留的 AlphaLISA 检测方法的研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 264, doi. 10.13386/j.issn1002-0306.2023080295
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不同品种黄皮果实营养成分及加工特性评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 253, doi. 10.13386/j.issn1002-0306.2023080284
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云南不同品种核桃果实品质分析与综合评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 245, doi. 10.13386/j.issn1002-0306.2023080259
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基于电子鼻结合 GC-IMS 分析不同烹饪方式猪肉的挥发性成分差异.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 234, doi. 10.13386/j.issn1002-0306.2023080228
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川味五香香肠的常规理化和微生物特性及挥发性风味物质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 224, doi. 10.13386/j.issn1002-0306.2023080055
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基于 GC-MS 和 GC-IMS 技术比较不同种类麦芽的挥发性物质.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 215, doi. 10.13386/j.issn1002-0306.2023070212
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分子印迹电化学传感器对动物源性食品中氯霉素残留检测方法的建立与应用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 204, doi. 10.13386/j.issn1002-0306.2023020124
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不同方法制备的海带褐藻糖胶得率及品质的比较.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 194, doi. 10.13386/j.issn1002-0306.2023080276
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枇杷原浆护色配方优化及贮藏期间品质变化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 184, doi. 10.13386/j.issn1002-0306.2023080271
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黄菜即食肉丸配方优化及贮藏特性.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 175, doi. 10.13386/j.issn1002-0306.2023080268
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籼粳杂交稻变温-缓苏干燥工艺优化及蛋白结构研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 165, doi. 10.13386/j.issn1002-0306.2023080233
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沙米面包配方优化及其品质研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 155, doi. 10.13386/j.issn1002-0306.2023060188
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大金发藓乙醇提取物对 4 种植物病原真菌的抑菌活性.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 147, doi. 10.13386/j.issn1002-0306.2023080270
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美洲大蠊糖蛋白对 2 种益生菌生长及其代谢产物的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 139, doi. 10.13386/j.issn1002-0306.2023080266
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L. plantarum SGJ-24 全基因组测序及活性相关基因的挖掘和分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 131, doi. 10.13386/j.issn1002-0306.2023080245
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猴头菌产酚类物质液态培养条件优化及对乳酸菌生长的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 121, doi. 10.13386/j.issn1002-0306.2023080217
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添加抗性淀粉对红薯粉条理化性能及结构的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 114, doi. 10.13386/j.issn1002-0306.2023110129
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不同氧化度的魔芋葡甘露聚糖对凝固型酸奶品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 106, doi. 10.13386/j.issn1002-0306.2023090226
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天冬氨酸和谷氨酸及其甘氨酸二肽调控 Caco-2 细胞钙离子吸收的研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 97, doi. 10.13386/j.issn1002-0306.2023090215
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干燥方式对毛竹笋全粉理化特性及结构的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 89, doi. 10.13386/j.issn1002-0306.2023090111
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超高压协同 TG 酶改性蛋清蛋白热诱导凝胶机理.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 81, doi. 10.13386/j.issn1002-0306.2023090063
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葛根素-猴头菇不溶性膳食纤维复合微胶囊的制备及理化性质的研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 71, doi. 10.13386/j.issn1002-0306.2023080261
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低钠配方对酱牦牛肉食用品质及氧化特性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 62, doi. 10.13386/j.issn1002-0306.2023080235
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配料组成对高温芝麻饼粕蛋白酶解物制备肉味香精的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 50, doi. 10.13386/j.issn1002-0306.2023080220
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不同品种高油酸花生热风干燥特性及热力学性质研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 42, doi. 10.13386/j.issn1002-0306.2023070193
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氯化胆碱/乳酸/愈创木酚三元共熔溶剂提取灵芝多糖的工艺及其抗氧化活性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 34, doi. 10.13386/j.issn1002-0306.2023080126
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基于网络药理学探讨沙棘治疗酒精性肝损伤的作用机制.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 25, doi. 10.13386/j.issn1002-0306.2023100057
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枸杞叶蛋白提取物的特性表征与生物活性评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 15, doi. 10.13386/j.issn1002-0306.2023100175
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百合鳞茎营养素与植物化学成分研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 1, doi. 10.13386/j.issn1002-0306.2023080319
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