Works matching IS 10026630 AND DT 2018 AND VI 39 AND IP 13

Results: 48

腐败希瓦氏菌及其与蜂房哈夫尼亚菌共培养对冷藏大菱鲆的致腐能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 29, doi. 10.7506/spkx1002-6630-201813005

By:

李婷婷;
马艳;
李学鹏;
仪淑敏;
励建荣

Publication type:

Article

生育酚及其衍生物保护自由基诱导的生物大分子损伤和抑制HepG2细胞增殖的作用

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 144, doi. 10.7506/spkx1002-6630-201813022

By:

韩静静;
田丹丹;
高玉星;
肖春霞

Publication type:

Article

高压静电场协同抗氧化剂抑制大豆油氧化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 81, doi. 10.7506/spkx1002-6630-201813013

By:

袁媛;
季婉;
张岩;
庄红

Publication type:

Article

甘草酸提取废液α-葡萄糖苷酶抑制剂的筛选与鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 22, doi. 10.7506/spkx1002-6630-201813004

By:

余颖;
樊金玲;
程源斌;
朱文学

Publication type:

Article

软枣猕猴桃黄酮对过氧化氢诱导HaCaT细胞损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 229, doi. 10.7506/spkx1002-6630-201813034

By:

石浩;
王仁才;
吴小燕;
刘琼

Publication type:

Article

不同二氧化碳比例气调对冷鲜鸡肉中荧光假单胞菌的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 266, doi. 10.7506/spkx1002-6630-201813040

By:

张新笑;
章彬;
卞欢;
王道营;
吴满刚;
孙芝兰;
诸永志;
徐为民

Publication type:

Article

大豆自然老化时间对豆浆理化特性及风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 61, doi. 10.7506/spkx1002-6630-201813010

By:

吴永庆;
张华江;
迟厚裕;
夏宁;
徐丽娜;
刘媛媛;
李彤

Publication type:

Article

食用农产品监管立法模式的重构.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 334, doi. 10.7506/spkx1002-6630-201813049

By:

霍敬裕

Publication type:

Article

超高压及酶解对虹鳟鱼I型胶原蛋白抗原性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 87, doi. 10.7506/spkx1002-6630-201813014

By:

李晓辉;
倪赛巧;
王翀;
王彦波;
张岩;
傅玲琳

Publication type:

Article

山慈菇多糖的免疫调节作用及对小鼠骨肉瘤细胞S180体内生长抑制作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 216, doi. 10.7506/spkx1002-6630-201813032.

By:

姜爽;
徐婧瑶;
苏鑫;
刘智;
宋伍

Publication type:

Article

罗非鱼皮胶原酶解物对HaCat细胞生长的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 222, doi. 10.7506/spkx1002-6630-201813033

By:

姜速峰;
赵谋明;
江虹锐;
刘小玲;
白洋

Publication type:

Article

益生菌剂调整肠道疾病人群菌群结构丰度水平的研究.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 133, doi. 10.7506/spkx1002-6630-201813021

By:

臧凯丽;
江岩;
孙勇;
闫亚丽;
陈庆森;
赵林森;
赵培;
崔文静;
马新颖

Publication type:

Article

云南鲷鱼骨胶原蛋白的制备及其理化性质.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 35, doi. 10.7506/spkx1002-6630-201813006

By:

姚行行;
郭妍;
庄永亮

Publication type:

Article

萝卜籽蛋白提取物对鲟鱼腐败菌抑制作用及其理化性质的研究.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 41, doi. 10.7506/spkx1002-6630-201813007

By:

李军;
李平兰;
王顺;
高亮;
桂萌

Publication type:

Article

两种放牧方式对绒山羊肉抗氧化系统的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 17, doi. 10.7506/spkx1002-6630-201813003

By:

罗玉龙;
刘畅;
王柏辉;
李文博;
苏日娜;
侯艳茹;
杨蕾;
赵丽华;
苏琳;
田建军;
靳烨

Publication type:

Article

变温变频理条工艺对针形茶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 119, doi. 10.7506/spkx1002-6630-201813019

By:

罗红玉;
吴全;
钟应富;
袁林颖;
张莹;
杨娟;
唐敏;
王明乐;
黎星辉

Publication type:

Article

硒化低聚氨基多糖对RAW264.7 细胞的免疫调节作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 198, doi. 10.7506/spkx1002-6630-201813029

By:

顾丽霞;
郑斌;
相兴伟;
闻正顺;
周宇芳;
马剑茵;
曲有乐

Publication type:

Article

Hepatoprotective Effect of Phenylethanoid Glycosides from Cistanche deserticola against Chronic Hepatic Injury Induced by Alcohol.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 176, doi. 10.7506/spkx1002-6630-201813026

By:

GUO Yuanheng;
CAO Lili;
ZHAO Bing;
ZHAO Qingsheng;
HUANG Yuanrong;
XIAO Chuanming

Publication type:

Article

腐败希瓦氏菌和荧光假单胞菌对冷藏凡纳滨对虾虾汁品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 1, doi. 10.7506/spkx1002-6630-201813001

By:

谢晶;
叶晶鑫;
杨胜平;
程颖;
林祖权;
钱韻芳

Publication type:

Article

50 种植物源化合物对阪崎克罗诺肠杆菌的抑菌活性评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 47, doi. 10.7506/spkx1002-6630-201813008

By:

石超;
陈怡飞;
贾振宇;
孙怡;
郭都;
杨保伟;
杨华;
夏效东

Publication type:

Article

不同包装材料对草莓果浆贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 251, doi. 10.7506/spkx1002-6630-201813038

By:

单云辉;
郜海燕;
房祥军;
吴伟杰

Publication type:

Article

超声处理大豆分离蛋白与壳聚糖复合物对 O/W型乳液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 74, doi. 10.7506/spkx1002-6630-201813012

By:

丁俭;
隋晓楠;
王婧;
董济萱;
马文君;
李杨;
齐宝坤;
江连洲

Publication type:

Article

活性炭微观结构对玉米朊脱色效果的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 100, doi. 10.7506/spkx1002-6630-201813016

By:

,1史嘉辰;
韩及华;
李运通;
孙俊;
陈中伟;
徐斌

Publication type:

Article

包装材料对鲜切西兰花贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 246, doi. 10.7506/spkx1002-6630-201813037

By:

陈学玲;
张莉会;
严守雷;
梅新;
施建斌;
蔡沙;
隋勇;
何建军

Publication type:

Article

蓝靛果花色苷对高脂血症大鼠肝脏LDLR、 ABCG1及ABCA1基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 205, doi. 10.7506/spkx1002-6630-201813030

By:

于伟;
张桂芳;
宋雪建;
甄井龙;
迟晓星;
王振宇

Publication type:

Article

高静压处理对红薯淀粉颗粒结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 106, doi. 10.7506/spkx1002-6630-201813017

By:

李红云;
徐晓萍;
陈厚荣;
陶晓奇;
张甫生

Publication type:

Article

不同热加工方式对核桃蛋白致敏性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 94, doi. 10.7506/spkx1002-6630-201813015

By:

姜松松;
赵博;
韩诗雯;
车会莲

Publication type:

Article

不同热处理方式对玉米醇溶蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 112, doi. 10.7506/spkx1002-6630-201813018

By:

张雪莹;
郭超凡;
陶飞;
王云阳;
傅虹飞

Publication type:

Article

鲫鱼皮胶原肽对小鼠的促钙吸收作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 241, doi. 10.7506/spkx1002-6630-201813036

By:

刘艳双;
侯焘;
郭丹郡;
刘维维;
石文;
何慧

Publication type:

Article

菊苣酸对活性氧诱导脂质和DNA氧化损伤的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 235, doi. 10.7506/spkx1002-6630-201813035

By:

肖海芳;
付晶晶;
王友玲;
李凡玥;
宋元达

Publication type:

Article

1-甲基环丙烯对早中熟鲜食枣的保鲜及采后生理效应.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 272, doi. 10.7506/spkx1002-6630-201813041

By:

张淑萍;
张小康;
袁雪;
马惠玲

Publication type:

Article

货架温度结合1-甲基环丙烯处理对采后 ‘乔纳金’苹果酚类物质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 258, doi. 10.7506/spkx1002-6630-201813039.

By:

班清风;
王庆国;
彭勇

Publication type:

Article

宏条形码技术在食品物种鉴定中的应用及展望.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 280, doi. 10.7506/spkx1002-6630-201813042

By:

邢冉冉;
吴亚君;
陈颖

Publication type:

Article

中欧蔬菜农药残留检测方法差异及应对.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 317, doi. 10.7506/spkx1002-6630-201813047

By:

王坦;
刘福光;
董茂锋;
王伟民;
陈珊珊;
戚亚梅;
郭林宇;
宋卫国

Publication type:

Article

微波辐射下淀粉的响应机制及研究现状.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 310, doi. 10.7506/spkx1002-6630-201813046

By:

程新峰;
杭华;
肖子群

Publication type:

Article

不同压榨方式澳洲坚果油品质及抗氧化活性比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 125, doi. 10.7506/spkx1002-6630-201813020

By:

郭刚军;
胡小静;
彭志东;
黄克昌;
马尚玄;
邹建云

Publication type:

Article

天然Mozzarella干酪和再制Mozzarella干酪理化特性和功能特性的比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 55, doi. 10.7506/spkx1002-6630-201813009

By:

李开鑫;
纪晓宇;
王芳

Publication type:

Article

不同来源乳铁蛋白及乳铁蛋白素对小鼠脾淋巴细胞增殖影响的比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 184, doi. 10.7506/spkx1002-6630-201813027

By:

皮冰冰;
赵晓;
吕萍萍;
彭钰凯;
潘琳;
许晓曦

Publication type:

Article

生鲜牛肉中的腐败微生物概述.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 289, doi. 10.7506/spkx1002-6630-201813043

By:

张一敏;
朱立贤;
张万刚;
董鹏程;
郝剑刚;
罗欣

Publication type:

Article

Comparative Proteomics Study on Whole and Fresh-Cut Zizania latifolia during Storage at Room Temperature.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 7, doi. 10.7506/spkx1002-6630-201813002

By:

WANG Weihua;
JIANG Li;
CHEN Wei;
WANG Libin;
LUO Haibo;
YU Zhifang

Publication type:

Article

绞股蓝皂苷生物转化与活性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 324, doi. 10.7506/spkx1002-6630-201813048

By:

郑溢;
李旎;
郑志忠;
陈良华;
童庆宣;
明艳林;
林河通

Publication type:

Article

羊肚菌菌丝体锌多糖的体内、体外抗氧化作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 211, doi. 10.7506/spkx1002-6630-201813031

By:

冮洁;
王艳;
李佳桐;
范丽娟;
曹蕾;
庞士磊;
刘文玲;
陈涛涛

Publication type:

Article

植物乳杆菌C88对高脂饲料和链脲佐菌素诱导2 型糖尿病模型大鼠的降血糖作用

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 190, doi. 10.7506/spkx1002-6630-201813028

By:

罗宏;
段翠翠;
栾畅;
高磊;
赵玉娟;
牛春华;
李盛钰

Publication type:

Article

蛋清源活性肽抗氧化及抗炎活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 153, doi. 10.7506/spkx1002-6630-201813023

By:

张燕;
魏汝君;
潘风光;
刘珍;
王寒松;
刘静波

Publication type:

Article

迷迭香提取物在体外和萨拉米中的抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 68, doi. 10.7506/spkx1002-6630-201813011

By:

姜蕾;
康大成;
张万刚;
周光宏

Publication type:

Article

花椒中麻味物质的呈味机理及制备方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 304, doi. 10.7506/spkx1002-6630-201813045

By:

徐丹萍;
蒲彪;
叶萌;
卓志航;
付本宁

Publication type:

Article

对虾原肌球蛋白不同致敏途径对 BALB/c 小鼠致敏性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 166, doi. 10.7506/spkx1002-6630-201813025

By:

傅玲琳;
谢梦华;
王翀;
王海燕;
王彦波

Publication type:

Article

淀粉-多酚复合物理化及功能特性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 297, doi. 10.7506/spkx1002-6630-201813044

By:

赵蓓蓓;
贾祥泽;
孙思薇;
郑宝东;
郭泽镔

Publication type:

Article