Works matching IS 10026630 AND DT 2018 AND VI 39 AND IP 14

Results: 49

酱香大曲中链霉菌菌株 FBKL4.005 全基因组测序及序列分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 206, doi. 10.7506/spkx1002-6630-201814031

By:

李豆南;
王晓丹;
罗小叶;
黄魏;
邱树毅

Publication type:

Article

高产纳豆激酶菌株的分离与发酵纳豆过程中生物胺的变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 185, doi. 10.7506/spkx1002-6630-201814028

By:

高泽鑫;
何腊平;
刘亚兵;
高冰;
李翠芹;
刘涵玉

Publication type:

Article

刺参2 种天冬氨酸蛋白酶的酶学性质及其对自溶的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 99, doi. 10.7506/spkx1002-6630-201814015

By:

王玲;
年益莹;
薛鹏;
季晓彤;
崔钰婷;
张公亮;
侯红漫;
孙黎明

Publication type:

Article

真空浸渍对大头菜腌制过程中品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 36, doi. 10.7506/spkx1002-6630-201814006

By:

李慧;
周芬;
潘思轶;
徐晓云

Publication type:

Article

生物解离大豆乳状液中蛋白质结构特征分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 9, doi. 10.7506/spkx1002-6630-201814002

By:

王立敏;
陈思;
丁俭;
齐宝坤;
王中江;
江连洲;
隋晓楠;
BABICH, Olga Olegovna;
李杨

Publication type:

Article

微波萃取结合高效液相色谱-电感耦合等离子体串联质谱同步分析水中砷、硒和铬形态

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 328, doi. 10.7506/spkx1002-6630-201814049

By:

林晓娜;
戴骐;
何卫东;
张芳;
张焊宇;
魏霄凌;
周晓莲;
俞梦翔

Publication type:

Article

麦芽糖浆糖基化改性玉米醇溶蛋白及在胶囊壳中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 29, doi. 10.7506/spkx1002-6630-201814005

By:

张慧君;
陈又铭;
辛德慧;
沙迪昕;
王文霞;
姜宁宁;
郭浩;
张慧敏

Publication type:

Article

葡萄园土壤中酿酒酵母的分离鉴定及其发酵葡萄酒香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 213, doi. 10.7506/spkx1002-6630-201814032

By:

冯涛;
王旭增;
王一非;
孙敏;
姚凌云;
徐志民

Publication type:

Article

啤酒高浓酿造中氨基酸对酵母发酵性能和啤酒色值的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 119, doi. 10.7506/spkx1002-6630-201814018

By:

任璐;
王莹钰;
杨沫;
蔡天娇;
雷宏杰

Publication type:

Article

香蕉植株上乳酸菌的分离鉴定、系统发育及抑菌特性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 112, doi. 10.7506/spkx1002-6630-201814017

By:

郗恩光;
谭海生;
杨劲松;
崔坤鹏;
张万昌;
鞠雪莉;
李晓雷;
张桂和

Publication type:

Article

赭曲霉毒素 A 脱毒菌株的筛选与鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 73, doi. 10.7506/spkx1002-6630-201814011

By:

胡海宁;
袁国强;
何鸿建;
梁志宏

Publication type:

Article

滤纸片法筛选抑制嗜水气单胞菌群体感应的乳酸菌及抑制作用分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 125, doi. 10.7506/spkx1002-6630-201814019

By:

林洋;
孙梦桐;
吕欣然;
白凤翎;
励建荣;
沈琳

Publication type:

Article

产β-葡萄糖苷酶酵母菌的分离鉴定及其在人参皂苷Rg3转化中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 172, doi. 10.7506/spkx1002-6630-201814026

By:

苏敏;
朴春红;
梁德春;
初琦;
王玉华;
王尚;
陈月;
胡洋;
霍越

Publication type:

Article

苦荞芦丁水解酶序列鉴定及在昆虫系统中的表达.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 91, doi. 10.7506/spkx1002-6630-201814014

By:

杜程;
崔晓东;
王转花

Publication type:

Article

1 株牦牛源产细菌素植物乳杆菌的益生特性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 132, doi. 10.7506/spkx1002-6630-201814020

By:

周晏阳;
孔雪英;
吴梅;
汤承

Publication type:

Article

改性纳米 TiO2-大豆分离蛋白抑菌保鲜膜的制备及其性能.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 302, doi. 10.7506/spkx1002-6630-201814045

By:

刘媛媛;
徐丽娜;
张韩;
张华江;
迟玉杰;
张莉力;
刘秀颀

Publication type:

Article

麸皮多糖微生物发酵工艺优化及其抗炎活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 192, doi. 10.7506/spkx1002-6630-201814029

By:

王园;
史俊祥;
段元霄;
张倩茹;
孟子琪;
李暄;
安晓萍;
齐景伟

Publication type:

Article

茶黄素双没食子酸酯的酶法合成条件优化与纯化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 296, doi. 10.7506/spkx1002-6630-201814044

By:

吴光亮;
刘新涛;
胡冰;
孙怡;
曾晓雄

Publication type:

Article

不同季节绿茶香气成分的判别与聚类分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 268, doi. 10.7506/spkx1002-6630-201814040

By:

KANG Suyoung;
朱荫;
郑新强;
梁月荣;
林智

Publication type:

Article

婴幼儿配方羊乳粉生产环节蜡样芽孢杆菌分离株多位点序列分型分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 166, doi. 10.7506/spkx1002-6630-201814025

By:

刘阳;
葛武鹏;
张静;
郭春锋;
梁秀珍;
王智;
张兴吉;
王瑞

Publication type:

Article

肠炎沙门菌的温度、pH值和水分活度主参数模型的构建.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 138, doi. 10.7506/spkx1002-6630-201814021

By:

戚成;
吴雪扬;
陈元美;
杜建萍;
崔旸;
张春艳;
王翔;
刘箐;
董庆利

Publication type:

Article

洋葱伯克氏菌 Burkholderia contaminans 抗菌蛋白分离纯化及生物学特性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 179, doi. 10.7506/spkx1002-6630-201814027

By:

张婧婷;
施俊凤;
范三红

Publication type:

Article

不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 242, doi. 10.7506/spkx1002-6630-201814036

By:

张凯华;
臧明伍;
张哲奇;
李丹;
李笑曼;
王守伟;
陈文华

Publication type:

Article

pH 偏移结合热处理对大豆蛋白柔性与乳化性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 22, doi. 10.7506/spkx1002-6630-201814004

By:

王健;
徐晔晔;
于洁;
高婷婷;
王喜波;
江连洲

Publication type:

Article

可得然胶和加水量对法兰克福香肠品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 57, doi. 10.7506/spkx1002-6630-201814009

By:

姜帅;
陈益春;
曹传爱;
张帅;
孔保华;
刘骞

Publication type:

Article

西部传统发酵乳品中乳酸菌筛分及其亚硝酸盐降解能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 199, doi. 10.7506/spkx1002-6630-201814030

By:

张兴吉;
葛武鹏;
刘阳;
王瑞;
王智;
李小鹏

Publication type:

Article

原子力显微镜研究L-半胱氨酸对鲢肌球蛋白溶液热聚集行为的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 1, doi. 10.7506/spkx1002-6630-201814001

By:

王艳敏;
于加美;
石彤;
袁丽;
高瑞昌

Publication type:

Article

双歧杆菌细菌素 bifidocin A 对大肠杆菌细胞总蛋白表达的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 85, doi. 10.7506/spkx1002-6630-201814013

By:

刘国荣;
李雪;
王成涛

Publication type:

Article

α-L-鼠李糖苷酶以催化活性包涵体形式异源表达及其酶学性质.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 79, doi. 10.7506/spkx1002-6630-201814012

By:

李彬春;
张甜;
吉亚茹;
李艳琴;
丁国斌

Publication type:

Article

肉桂酸基油脂凝胶的制备及其流变特性和结晶特性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 16, doi. 10.7506/spkx1002-6630-201814003

By:

左锋;
李雪;
杨舒;
王鹏;
杨庆余;
王娜;
肖志刚

Publication type:

Article

不同年份高良姜挥发油成分分析及其指纹图谱.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 263, doi. 10.7506/spkx1002-6630-201814039

By:

袁源;
林丽静;
黄晓兵;
彭芍丹;
李积华

Publication type:

Article

铁氰化铜/Nafion/g-C3N4复合修饰电极的制备及电催化检测水合肼.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 311, doi. 10.7506/spkx1002-6630-201814046

By:

汪万强;
崔莉娟;
牛顿;
冉茜;
刘素芹

Publication type:

Article

白灵菇蛋白提取及功能特性和结构分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 42, doi. 10.7506/spkx1002-6630-201814007

By:

张艳荣;
高宇航;
刘婷婷;
宋云禹;
陈丙宇;
王大为

Publication type:

Article

732阳离子交换树脂对屎肠球菌谷氨酸脱羧酶活性的促进作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 151, doi. 10.7506/spkx1002-6630-201814023

By:

杨胜远;
韦锦;
曾婵;
彭罗慧

Publication type:

Article

Effects of Varying Degrees of Worm Infection on the Texture Profile, Nutritional, and Flavor Components of Gomphidius rutilus Mushrooms.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 249, doi. 10.7506/spkx1002-6630-201814037

By:

HE Wei;
SUN Libin;
XIN Guang;
ZHANG Bo;
ZHANG Xiaoyu;
GONG Xue;
WEN Xiaowen;
MENG Xianjun;
ZHANG Baiqing

Publication type:

Article

外源抗氧化剂 α-生育酚在河蟹肌肉脂肪- 蛋白质氧化体系中的作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 51, doi. 10.7506/spkx1002-6630-201814008

By:

刘小莉;
彭欢欢;
夏秀东;
周剑忠;
刘源;
赵江涛

Publication type:

Article

食盐对猪肉脱水过程中物理特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 67, doi. 10.7506/spkx1002-6630-201814010

By:

吴健锋;
张立彦

Publication type:

Article

不同冻结方式对草鱼肉挥发性成分的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 229, doi. 10.7506/spkx1002-6630-201814034

By:

康翠翠;
施文正;
方林;
王锡昌

Publication type:

Article

10 种食用菌对高汤风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 282, doi. 10.7506/spkx1002-6630-201814042

By:

尤梦晨;
徐欣如;
薛丹丹;
杨平;
宋焕禄

Publication type:

Article

碱-低压复合法对大豆苷元转化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 288, doi. 10.7506/spkx1002-6630-201814043

By:

李笑梅;
陈知秋;
向世新

Publication type:

Article

1 株携带 mcr-1 的食品动物源多药耐药奇异变形杆菌耐药性状分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 145, doi. 10.7506/spkx1002-6630-20181422

By:

张德福;
安慧;
张健;
赵禹宗;
张蕊;
刘雪飞;
杨立娜;
白凤翎;
李春;
周冬生;
李钰金;
殷喆;
励建荣

Publication type:

Article

双波长瑞利光散射技术测定食品中的 Cu.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 323, doi. 10.7506/spkx1002-6630-201814048

By:

江虹;
王芳;
吴征真;
曾庆瑞

Publication type:

Article

应用简并 PCR 方法检测转 cry1A 基因作物.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 317, doi. 10.7506/spkx1002-6630-201814047

By:

李葱葱;
闫伟;
夏蔚;
董立明;
龙丽坤;
李飞武

Publication type:

Article

北海沙蟹特征滋味成分的分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 236, doi. 10.7506/spkx1002-6630-201814035

By:

刘天天;
梁中永;
范思华;
夏宁;
陈德慰

Publication type:

Article

利用易错 PCR 构建酱油酿造用T酵母 spt15 突变库.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 106, doi. 10.7506/spkx1002-6630-201814016

By:

赵秀丽;
张毓秀;
孙月芹;
侯丽华

Publication type:

Article

基于 SPME-GC-MS 和电子鼻分析方法分析薏仁饮料贮藏过程风味化合物变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 276, doi. 10.7506/spkx1002-6630-201814041

By:

赵泽伟;
丁筑红;
许培振;
顾苑婷;
丁小娟

Publication type:

Article

斜率/截距算法在猕猴桃可溶性固形物含量便携式检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 257, doi. 10.7506/spkx1002-6630-201814038

By:

李倩倩;
刘大洋;
杨彪;
李伟强;
郭文川

Publication type:

Article

绍兴机械黄酒发酵过程中风味物质变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 221, doi. 10.7506/spkx1002-6630-201814033

By:

陈青柳;
刘双平;
唐雅凤;
韩笑;
周志磊;
邹慧君;
王宗敏;
姬中伟;
毛健

Publication type:

Article

发酵过程中鲊鱼的细菌群落动态和品质特征变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 158, doi. 10.7506/spkx1002-6630-201814024

By:

于美娟;
杨慧;
谭欢;
刘学文;
马美湖;
李高阳

Publication type:

Article