Works matching IS 10020306 AND DT 2025 AND VI 46 AND IP 1

Results: 46

旧金山果实乳杆菌生物学特性及其对发酵面食影响的研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 431, doi. 10.13386/j.issn1002-0306.2024070429

By:

张国华;
贺霞霞;
路婷;
孙天;
王灿烂;
周世伟

Publication type:

Article

海洋硫酸多糖的免疫调节活性研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 413, doi. 10.13386/j.issn1002-0306.2024020170

By:

陈秋宇;
赵然;
孟美杉;
窦欣雨;
陈碧漪;
赵前程;
李莹

Publication type:

Article

食品4D打印技术在食品工业中的应用进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 424, doi. 10.13386/j.issn1002-0306.2024030175

By:

童强;
肖帅磊;
毕野;
吴豪;
董秀萍

Publication type:

Article

甲壳类水产品致敏原及特异性免疫制品的研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 403, doi. 10.13386/j.issn1002-0306.2024020098

By:

李梦思;
夏菲;
刘庆梅;
黄苏杰;
卢艺彬;
桓霏;
刘萌;
刘翼翔;
刘光明

Publication type:

Article

基于合成生物学微生物底盘细胞构建与优化的研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 394, doi. 10.13386/j.issn1002-0306.2023120354

By:

孙天丽;
黄明珠;
刘斌;
陈雪岚

Publication type:

Article

发芽粟米活性肽减轻铜诱导秀丽隐杆线虫氧化损伤及其分子机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 384, doi. 10.13386/j.issn1002-0306.2024010368

By:

张惠琪;
陈晓;
金雪玲;
黎晶晶;
袁娟丽;
高金燕;
陈红兵;
武涌

Publication type:

Article

α-亚麻酸通过TLR4/MyD88/NF-B信号通路抑制脂多糖诱导的巨噬细胞炎症.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 377, doi. 10.13386/j.issn1002-0306.2024010151

By:

蔡瑞鑫;
陈小蝶;
朱海彬;
钱雨顺;
谢建华;
申明月

Publication type:

Article

不同热处理蛋黄脂质对小鼠学习认知能力下降的缓解能力.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 367, doi. 10.13386/j.issn1002-0306.2024010013

By:

吴瑶;
刘铭坤;
方冰;
张明

Publication type:

Article

基于GEO数据库结合网络药理学和分子对接技术探究玉竹抗抑郁作用机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 359, doi. 10.13386/j.issn1002-0306.2023120201

By:

姜振旭;
王朝兴;
王宇亮;
赵宏;
沈宇;
孙诗晴;
马永哲;
宋明明;
张宇

Publication type:

Article

甲基纤维素/聚乙烯醇负载纳米银(AgNPs@PVA/MC)复合膜的制备及其对欧肝贮藏品质的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 349, doi. 10.13386/j.issn1002-0306.2024010317

By:

代帅帅;
吴伟杰;
房祥军;
陈杭君;
黄俊;
刘瑞玲;
陈慧芝;
牛犇;
郜海燕

Publication type:

Article

脉冲电场辅助低温解冻对猪肉品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 343, doi. 10.13386/j.issn1002-0306.2024010184

By:

刘品品;
周家华;
张超;
王宝刚;
石兴明;
洪海强;
王云香;
徐冉冉;
江利华

Publication type:

Article

青海、西藏主栽青稞品种营养品质及其淀粉糊化特性.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 333, doi. 10.13386/j.issn1002-0306.2024020156

By:

王倩;
童亚男;
王丽丽;
党斌;
吴昆仑;
杨希娟;
王凤忠;
刘丽娅

Publication type:

Article

辣椒酱用鲜辣椒的品质评价来自不同的起源.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 317, doi. 10.13386/j.issn1002-0306.2024020142

By:

许津阁;
郑卓琦;
侯鹏颉;
马高兴;
熊彦娣;
马壮;
刘萌;
赵靓;
廖小军

Publication type:

Article

14种市售麻椒鸡的品质及风味分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 302, doi. 10.13386/j.issn1002-0306.2024020119

By:

刘聪;
刘欣;
王鹏;
徐幸莲;
王寅;
李建超

Publication type:

Article

鸡肉和黄豆混合发酵过程中蛋白质、氨基酸与风味变化规律.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 292, doi. 10.13386/j.issn1002-0306.2024010348

By:

龙正玉;
邹金浩;
杨怀谷;
任国谱;
曹清明;
唐道邦

Publication type:

Article

德尔布有孢圆酵母对苹果酒发酵过程风味物质合成的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 283, doi. 10.13386/j.issn1002-0306.2024010319

By:

肖子一;
赵玉川;
罗玲;
黄丹;
罗惠波;
李子健

Publication type:

Article

酚酸基纳米金修饰电极检测食品中的亚硝酸盐和亚硫酸盐.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 274, doi. 10.13386/j.issn1002-0306.2024010171

By:

陈林林;
吴松遥;
郝熙;
李伟;
张铭;
张海鹏;
李昕彤;
张娜

Publication type:

Article

植物乳杆菌发酵蓝莓汁发酵和贮藏过程中理化指标及挥发性风味物质的变化

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 259, doi. 10.13386/j.issn1002-0306.2023120220

By:

廖茂雯;
韩琛;
刘玮;
李艳琳;
陈昌琳;
袁怀瑜;
周艳;
李可;
李华佳

Publication type:

Article

油柑品种制汁特性评价及特征性风味成分分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 248, doi. 10.13386/j.issn1002-0306.2023090165

By:

郑自奋;
陈晓维;
邹波;
余元善;
肖更生;
马路凯

Publication type:

Article

鼠李糖乳杆菌发酵枸杞汁营养与风味特性及其抗氧化活性和体外抑制黄嘌呤氧化酶活性的研究

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 239, doi. 10.13386/j.issn1002-0306.2024030031

By:

安欣;
李桐彤;
胡佳雪;
刘慧燕;
方海田;
魏晓博

Publication type:

Article

响应面法优化蚕蛹发酵工艺及其产物呈味特性研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 231, doi. 10.13386/j.issn1002-0306.2024020086

By:

覃芳丽;
王思远;
邹宇晓;
黎尔纳;
穆利霞;
李庆荣

Publication type:

Article

凝结魏茨曼氏菌BC99应急能量棒研制及抗疲劳效应研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 218, doi. 10.13386/j.issn1002-0306.2024010361

By:

郭毫单;
吴影;
韦玉琼;
曹力;
白周亚;
樊秋霞;
彭楠;
古绍彬

Publication type:

Article

亚临界萃取和膜技术精制元宝枫籽油的工艺优化.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 208, doi. 10.13386/j.issn1002-0306.2024010160

By:

冉娴婷;
王瑜;
李立郎;
张朝举;
罗忠圣;
彭梅;
杨娟

Publication type:

Article

氢氧化镁-活性炭复合材料的制备及其对糖浆脱色工艺优化.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 201, doi. 10.13386/j.issn1002-0306.2024010145

By:

陈金足;
韦晓雯;
农晶晶;
韩丽芳;
冯学;
唐婷范;
李利军;
程昊

Publication type:

Article

芹菜素脂质体的制备、修饰、表征及抗氧化活性研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 190, doi. 10.13386/j.issn1002-0306.2023120336

By:

代思雨;
汤颖;
刘念;
何璐;
谷淼;
冯琛博;
任瑾;
方正杰

Publication type:

Article

墨鱼干碱水-纯水组合复水工艺优化及复水前后质构特性.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 181, doi. 10.13386/j.issn1002-0306.2023120190

By:

顾俊浩;
尹明雨;
王锡昌

Publication type:

Article

新会陈皮中4株糖苷酶高产菌的分离鉴定、益生特性及发酵效果分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 171, doi. 10.13386/j.issn1002-0306.2024020140

By:

沈飞;
王庭雨;
孙辉;
吴振强

Publication type:

Article

低聚甘露糖增强短双歧杆菌抑制具核梭杆菌生长的机制研究.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 163, doi. 10.13386/j.issn1002-0306.2024020108

By:

张旭妍;
刘瑞洁;
赵博;
许晓曦

Publication type:

Article

卵黄高磷蛋白a-淀粉酶抑制肽的制备、鉴定及酶抑制动力学分析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 152, doi. 10.13386/j.issn1002-0306.2024010363

By:

薛天睿;
吕彬斐;
张铭冉;
李灿;
张晓维

Publication type:

Article

不同浓度丁香酚对肌原纤维蛋白结构和乳液凝胶特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 144, doi. 10.13386/j.issn1002-0306.2024010299

By:

李嘉琦;
潘德胤;
马金明;
刁静静;
陈洪生

Publication type:

Article

鹰嘴豆分离蛋白对减盐辽宁庄河大骨鸡鸡肉丸凝胶品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 138, doi. 10.13386/j.issn1002-0306.2024010210

By:

颜瑞池;
金娜;
苏玉虹;
邵彩梅;
尚宏丽

Publication type:

Article

基于荧光光谱法探究柿原花青素与黏蛋白的相互作用机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 130, doi. 10.13386/j.issn1002-0306.2024010146

By:

葛珍珍;
赵玉翔;
胡乔乔;
刘泽龙;
聂荣祖;
纵伟;
敬思群

Publication type:

Article

干燥方式对山楂总黄酮含量及抗氧化性质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 121, doi. 10.13386/j.issn1002-0306.2024010036

By:

娄世豪;
孙小晶;
李丹丹;
赵晨晨;
修建华

Publication type:

Article

一种基于Flory-Huggins理论的等温吸附模型--用于分析小麦粉的水分吸附.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 114, doi. 10.13386/j.issn1002-0306.2023120359

By:

李望铭;
马荣琨;
贾庆超;
徐娜;
孔欣欣;
魏笑笑

Publication type:

Article

一种新型的含筛孔八棱锥内构件泡沫分离设备的构建及其应用.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 104, doi. 10.13386/j.issn1002-0306.2023120356

By:

薛静丽;
方思含;
张才亮;
韩娟;
吴嘉聪;
王膏;
王赟

Publication type:

Article

真空加工处理对鲜食糯玉米淀粉结构和理化性质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 97, doi. 10.13386/j.issn1002-0306.2023120332

By:

徐瑞航;
朱立斌;
朱丹;
魏文毅;
牛广财;
赵晨雨;
张玙璠

Publication type:

Article

提取方式对微拟球藻蛋白理化性质和功能特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 87, doi. 10.13386/j.issn1002-0306.2023120330

By:

黄素艳;
曹荣;
刘楠;
孙永;
周德庆;
王珊珊

Publication type:

Article

酸法和酶法提取对中华草龟皮胶原蛋白结构和理化特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 79, doi. 10.13386/j.issn1002-0306.2023120234

By:

虞丹丹;
魏文志;
关利;
陈文卓;
曹晖

Publication type:

Article

咸味猪骨肽部分替代NaCl对低盐香肠品质和风味的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 70, doi. 10.13386/j.issn1002-0306.2023120208

By:

赵立;
曹雨欣;
宋子伟;
廉嘉欣;
朱雅馨;
李苗云;
白青云;
陈军

Publication type:

Article

蒸汽爆破预处理对猴头菇子实体残渣粗多糖理化性质及调节肠道菌群作用的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 61, doi. 10.13386/j.issn1002-0306.2023120193

By:

陈爽;
刘利平;
冯杰;
张劲松;
杨焱;
吴迪;
刘艳芳;
郭庆彬

Publication type:

Article

真空预冷压强对鲜枸杞SOD酶活性的影响及分子动力学模拟.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 54, doi. 10.13386/j.issn1002-0306.2023120167

By:

张宏博;
康宁波;
周良欢;
张军;
瞿前进

Publication type:

Article

真空热处理与谷蛋白添加对罗非鱼肌原纤维蛋白凝胶性能的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 45, doi. 10.13386/j.issn1002-0306.2023050243

By:

孙家会;
房佳琪;
杨维;
夏光华

Publication type:

Article

"散茶发花"发酵贵州绿茶的工艺优化及其特征挥发性化合物解析.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 33, doi. 10.13386/j.issn1002-0306.2024030364

By:

宋林瑶;
徐辉;
吴思瑶;
马风伟;
费强;
邓君怡;
史大娟;
刘宇泽;
赵懿琛;
董旋;
许粟

Publication type:

Article

不同初加工方法对咖啡豆风味化合物和感官特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 22, doi. 10.13386/j.issn1002-0306.2024040146

By:

肖克;
翟慧楠;
胡荣锁;
于鑫欣;
董文江

Publication type:

Article

闷黄前日晒处理对黄茶香气的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 13, doi. 10.13386/j.issn1002-0306.2024030263

By:

陈新颖;
亓俊然;
张丽霞

Publication type:

Article

厌氧发酵对云南小粒咖啡香气特征的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 1, doi. 10.13386/j.issn1002-0306.2024020083

By:

鲁翀;
于鑫欣;
胡发广;
付兴飞;
赵玉红;
董文江

Publication type:

Article