Works matching IS 10020306 AND DT 2024 AND VI 45 AND IP 7
Results: 45
老年肌少症及其营养干预研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 370, doi. 10.13386/j.issn1002-0306.2023070013
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蛋白质-脂质/多糖基复合递送系统的形成机制与应用研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 360, doi. 10.13386/j.issn1002-0306.2023060080
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基于乳液的植物多酚封装体系及其在食品工业中应用的研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 352, doi. 10.13386/j.issn1002-0306.2023050109
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外源酶在红茶加工中的应用研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 344, doi. 10.13386/j.issn1002-0306.2023050093
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杂豆中抗营养因子的检测及其消除方法研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 335, doi. 10.13386/j.issn1002-0306.2023050041
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桑葚酒生物活性成分及香气品质研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 328, doi. 10.13386/j.issn1002-0306.2023030142
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石榴花水提物调节AHR/BNIP3改善糖尿病小鼠肝脏胰岛素信号.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 320, doi. 10.13386/j.issn1002-0306.2023100075
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杀菌技术和保藏温度对河鲀发酵鱼酱保藏期品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 313, doi. 10.13386/j.issn1002-0306.2023050103
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新疆椒麻鸡腿的品质变化及货架期预测.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 306, doi. 10.13386/j.issn1002-0306.2023040243
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基于多成熟度光谱信息融合的阿森泰克苹果品质预测模型研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 294, doi. 10.13386/j.issn1002-0306.2023060123
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基于可见光-近红外高光谱信息与数据融合的木质化鸡胸肉的判别模型构建
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 286, doi. 10.13386/j.issn1002-0306.2023060110
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GC-MS结合化学计量学方法分析桂花净油分子蒸馏馏分的挥发性成分.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 276, doi. 10.13386/j.issn1002-0306.2023060055
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高效液相色谱法测定酱油中三氯蔗糖含量不确定度的评定.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 270, doi. 10.13386/j.issn1002-0306.2023050252
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基于电子鼻和顶空气相色谱-离子迁移谱分析不同干燥方式对羊肚菌挥发性化合物的影响
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 261, doi. 10.13386/j.issn1002-0306.2023050088
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基于离子色谱-电感耦合等离子体质谱法分析木耳、香菇、松茸和茶树菇中砷形态分布
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 254, doi. 10.13386/j.issn1002-0306.2023050068
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响应面优化硒化白及多糖的制备工艺及其体外抗氧化活性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 244, doi. 10.13386/j.issn1002-0306.2023060295
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冷冻青椒护绿保硬工艺优化.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 235, doi. 10.13386/j.issn1002-0306.2023060082
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低盐紫苏虾酱制备工艺优化及其挥发性风味物质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 227, doi. 10.13386/j.issn1002-0306.2023060052
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响应面法优化鱿鱼皮蛋白肽的制备工艺及其理化性质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 217, doi. 10.13386/j.issn1002-0306.2023060019
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响应面法优化魔芋葡甘聚糖的纯化工艺.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 210, doi. 10.13386/j.issn1002-0306.2023050352
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响应面法优化螺旋藻多糖提取及脱色工艺.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 201, doi. 10.13386/j.issn1002-0306.2023050299
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桑黄总黄酮的提取、组分分析及其生物活性评价.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 191, doi. 10.13386/j.issn1002-0306.2023050290
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西洋参花多糖闪式提取工艺优化及抗氧化活性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 184, doi. 10.13386/j.issn1002-0306.2023050278
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寒地'贝达'葡萄清汁的研制及理化指标分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 177, doi. 10.13386/j.issn1002-0306.2023050223
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蜡样芽孢杆菌GW-01全基因组测序及生物学特性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 167, doi. 10.13386/j.issn1002-0306.2023060031
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耐低温酵母的分离鉴定及对低温酿造米酒品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 159, doi. 10.13386/j.issn1002-0306.2023060021
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干酪乳杆菌清除苹果汁展青霉素对苹果汁品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 152, doi. 10.13386/j.issn1002-0306.2023050267
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裂褶菌发酵西洋参工艺优化及体外抗氧化能力研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 142, doi. 10.13386/j.issn1002-0306.2023040063
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燕麦蛋白耦合异源共架技术对大米蛋白水溶性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 134, doi. 10.13386/j.issn1002-0306.2023100090
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添加橙油对橙汁风味和稳定性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 126, doi. 10.13386/j.issn1002-0306.2023080327
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不同负载量对阳光玫瑰葡萄果实品质的综合影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 119, doi. 10.13386/j.issn1002-0306.2023060049
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真空低温慢煮加工对中华管鞭虾肌肉品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 108, doi. 10.13386/j.issn1002-0306.2023060009
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香蕉花多糖抗氧化活性及稳定性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 100, doi. 10.13386/j.issn1002-0306.2023050330
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葡萄汁有孢汉逊酵母与酿酒酵母共培养发酵野樱桃饮品研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 93, doi. 10.13386/j.issn1002-0306.2023050212
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三种酶前处理对香蕉酵素理化性质、生物活性及感官的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 86, doi. 10.13386/j.issn1002-0306.2023050204
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基于熵权TOPSIS模型对白芨多糖脱蛋白体系的评价研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 76, doi. 10.13386/j.issn1002-0306.2023050060
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油炸温度和时间对小酥肉品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 68, doi. 10.13386/j.issn1002-0306.2023050031
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金冠豆角籽粒淀粉组成及性质研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 59, doi. 10.13386/j.issn1002-0306.2023050027
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木糖醇对糯米粉理化性质及汤圆品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 51, doi. 10.13386/j.issn1002-0306.2023040253
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黄花蒿精油抑菌、抗氧化及毒理学特性研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 44, doi. 10.13386/j.issn1002-0306.2023030150
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代谢组学在谷物食品中的应用研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 35, doi. 10.13386/j.issn1002-0306.2023030303
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响应面法优化茭白多糖硫酸化工艺及其抗氧化活性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 25, doi. 10.13386/j.issn1002-0306.2023080092
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肉桂多糖的提取纯化及体外抗氧化和降血糖活性分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 15, doi. 10.13386/j.issn1002-0306.2023080088
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复合酶法提取槐花多糖的工艺优化及其抗氧化活性.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 8, doi. 10.13386/j.issn1002-0306.2023070216
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不同生长时期酸枣果肉多糖相对分子质量分布和购组磁抗氧化活性驱.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 1, doi. 10.13386/j.issn1002-0306.2023060269
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