Works matching IS 10026630 AND DT 2018 AND VI 39 AND IP 20

Results: 49

市售凉皮中金黄色葡萄球菌的肠毒素基因、耐药特征检测及SPA分型.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 287, doi. 10.7506/spkx1002-6630-201820041

By:

王盼盼;
李穗霞;
曾琪;
周陆红;
张鹏飞;
王新

Publication type:

Article

超高效液相色谱-四极杆飞行时间质谱法快速筛查水产品中16 种激素残留.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 337, doi. 10.7506/spkx1002-6630-201820049

By:

陈秋华;
张天闻;
傅红;
黄东仁

Publication type:

Article

超高效合相色谱对植物油中角鲨烯的快速测定及方法比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 202, doi. 10.7506/spkx1002-6630-201820030

By:

王强;
陆秀云;
谢跃杰;
任贵礼;
刘倩倩;
王波

Publication type:

Article

纳米Cu<sub>2</sub>O-还原石墨烯复合修饰玻碳电极用于多巴胺的检测.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 308, doi. 10.7506/spkx1002-6630-201820044

By:

贺全国;
李广利;
刘军;
刘晓鹏;
梁静;
邓培红

Publication type:

Article

超声辅助酶解高温豆粕制备抗氧化产物.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 268, doi. 10.7506/spkx1002-6630-201820039

By:

于冬蕾;
李婷婷;
吴海波;
朱秀清;
石彦国;
万兆祥;
刘春成

Publication type:

Article

余甘子核仁油微胶囊的制备及其稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 253, doi. 10.7506/spkx1002-6630-201820037

By:

葛双双;
李坤;
涂行浩;
杜丽清;
徐涓;
张雯雯;
张弘

Publication type:

Article

饮用水中挥发性有机物色谱保留时间的神经网络研究.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 315, doi. 10.7506/spkx1002-6630-201820045

By:

堵锡华;
王超

Publication type:

Article

低分子质量右旋糖酐的氧化改性及其理化特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 13, doi. 10.7506/spkx1002-6630-201820003

By:

陈爽;
张心钰;
吴昊;
胡雪芹

Publication type:

Article

响应面试验优化木瓜蛋白酶法脱马齿苋多糖蛋白工艺.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 246, doi. 10.7506/spkx1002-6630-201820036

By:

胡庆娟;
吴光杰;
牛庆川;
白书瑜;
贺文杰;
宋皓;
李玉萍

Publication type:

Article

微波辅助提取工艺对大豆种皮水溶性多糖-蛋白乳状液乳化活性及表面电位的影响

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 49, doi. 10.7506/spkx1002-6630-201820008

By:

范宏亮;
赵玲玲;
李君;
王胜男;
朱丹实;
刘畅;
韩金莲;
刘贺

Publication type:

Article

华莱士瓜采后丝状真菌的分离及 rDNA ITS 区序列分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 112, doi. 10.7506/spkx1002-6630-201820017

By:

王郅媛;
姚婷;
范雅为;
张燕;
王友升

Publication type:

Article

不同羟基结构的黄酮对鱼鳞明胶可食性膜的改性作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 78, doi. 10.7506/spkx1002-6630-201820012

By:

周伟;
胡熠;
张进杰;
徐大伦;
楼乔明;
杨文鸽

Publication type:

Article

麦胚降血糖肽的分离纯化及鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 92, doi. 10.7506/spkx1002-6630-201820014

By:

颜辉;
张琦;
江明珠;
朱胜虎;
聂旭东;
余永建;
张佳鑫;
贾俊强;
熊孟

Publication type:

Article

籼米中淀粉粒结合蛋白的分离鉴定及提取工艺优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 240, doi. 10.7506/spkx1002-6630-201820035

By:

陈兰煊;
杨阳;
易翠平

Publication type:

Article

花生红衣中原花青素A<sub>1</sub>的分离鉴定及其对丙烯酰胺的抑制效果.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 1, doi. 10.7506/spkx1002-6630-201820001

By:

赵莉;
卢凯;
王小红;
刘睿

Publication type:

Article

碱性木聚糖酶产生菌株的分离鉴定与产酶分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 155, doi. 10.7506/spkx1002-6630-201820023

By:

甘雅霆;
周慧;
李艳;
董重实;
赵硕;
闫达中

Publication type:

Article

导致黄酒酸败的食果糖乳杆菌的分离、鉴定及其检测条件优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 161, doi. 10.7506/spkx1002-6630-201820024

By:

章志超;
吴鑫;
朱应飞

Publication type:

Article

丙烯醛氧化修饰对核桃蛋白结构和乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 43, doi. 10.7506/spkx1002-6630-201820007

By:

孙领鸽;
王丹丹;
毛晓英;
詹萍;
田洪磊

Publication type:

Article

机械修剪方式下不同叶幕厚度对晋中地区赤霞珠葡萄酒香气的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 190, doi. 10.7506/spkx1002-6630-201820028

By:

赵婷;
王珍;
侍朋宝;
张振文

Publication type:

Article

HS-SPME-GC-MS 法分析发酵过程中荞麦和小麦面团香气成分变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 207, doi. 10.7506/spkx1002-6630-201820031

By:

王丹;
张岚;
王佳鑫;
刘俊梅;
朴春红;
刘敏;
冯小雨;
葛红娟;
任鹏宇;
宋春梅;
王长文

Publication type:

Article

表达外源谷氨酸脱羧酶基因对重组乳酸乳球菌胁迫抗性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 132, doi. 10.7506/spkx1002-6630-201820020

By:

陈琪;
张亚敏;
赵颖;
梅林;
傅瑞燕

Publication type:

Article

Surfactin 凝胶配方设计及其抑菌性能分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 104, doi. 10.7506/spkx1002-6630-201820016

By:

刘今;
李伟;
别小妹;
吕凤霞;
陆兆新

Publication type:

Article

应用高通量测序法检测南疆传统酸奶中微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 126, doi. 10.7506/spkx1002-6630-201820019

By:

玛依乐·艾海提;
西热娜依·阿布力克木;
努尔古丽·热合曼

Publication type:

Article

黄梨渣多糖的提取、分离纯化和结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 278, doi. 10.7506/spkx1002-6630-201820040

By:

陈树俊;
李佳益;
王翠连;
张君梅;
李乐;
石玥

Publication type:

Article

胃蛋白酶提取马面鱼皮胶原蛋白及结构分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 260, doi. 10.7506/spkx1002-6630-201820038

By:

宋正规;
朱丽娜;
张洪超;
薛张芝;
李和生;
付晶晶;
周伟

Publication type:

Article

虾头中磷脂提取与组学分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 18, doi. 10.7506/spkx1002-6630-201820032

By:

崔益玮;
俞喜娜;
李诗言;
王扬;
戴志远;
张燕平;
陈康;
沈清

Publication type:

Article

扁平云假丝酵母与酿酒酵母混合发酵对葡萄酒乙醇含量及香气的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 146, doi. 10.7506/spkx1002-6630-201820022

By:

尤雅;
段长青;
燕国梁

Publication type:

Article

花青素对大豆分离蛋白结构影响及其复合物抗炎能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 7, doi. 10.7506/spkx1002-6630-201820002

By:

李杨;
邹晓霜;
李佳妮;
李红;
齐宝坤;
王中江;
江连洲;
隋晓楠

Publication type:

Article

花青素对大豆蛋白体外胃消化结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 34, doi. 10.7506/spkx1002-6630-201820006

By:

江连洲;
李佳妮;
邹晓霜;
胡淼;
贾子璇;
王中江;
齐宝坤;
李杨;
隋晓楠

Publication type:

Article

磷酸化对鲢小清蛋白抗原性降低的作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 20, doi. 10.7506/spkx1002-6630-201820004

By:

杨汝晴;
林灵海;
万楚君;
陈玉磊;
张凌晶;
曹敏杰

Publication type:

Article

苜蓿冰结构蛋白对速冻饺子皮质地的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 86, doi. 10.7506/spkx1002-6630-201820013

By:

曲敏;
耿浩源;
孙玥;
田野;
杨丽媛;
陈凤莲

Publication type:

Article

不同茶树品种悬浮发酵对茶黄素形成的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 71, doi. 10.7506/spkx1002-6630-201820011

By:

江用文;
滑金杰;
袁海波;
马海乐

Publication type:

Article

不同烹饪方式及体外模拟消化环境对鲟鱼蛋白质氧化及消化性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 63, doi. 10.7506/spkx1002-6630-201820010

By:

胡吕霖;
任思婕;
沈清;
陈健初;
叶兴乾

Publication type:

Article

薏米全粉的添加对小麦粉加工品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 99, doi. 10.7506/spkx1002-6630-201820015

By:

刘壮;
张鹏辉;
姚亚亚;
张会彦;
欧阳伶俐;
李慧静

Publication type:

Article

油脂脱臭过程氯离子含量对3-氯丙醇酯和缩水甘油酯的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 320, doi. 10.7506/spkx1002-6630-201820046

By:

王璐阳;
刘玉兰;
马宇翔;
黄会娜;
王风艳;
王满意

Publication type:

Article

免疫亲和柱净化-UPLC-MS/MS 测定鱼虾肉中的 3 种氨基糖苷类抗生素.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 326, doi. 10.7506/spkx1002-6630-201820047

By:

王强;
王旭峰;
赵东豪;
黎智广;
蔡楠;
关婉琪;
黄珂;
李刘冬

Publication type:

Article

杨凌地区‘媚丽’葡萄的采收期确定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 226, doi. 10.7506/spkx1002-6630-201820033

By:

翟婉丽;
原雨欣;
刘树文

Publication type:

Article

超高效液相色谱-串联质谱法检测食品中鸡蛋过敏原卵白蛋白.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 332, doi. 10.7506/spkx1002-6630-201820048

By:

宁亚维;
刘茁;
范素芳;
马俊美;
李强;
张岩

Publication type:

Article

傅里叶变换红外光谱和紫外光谱数据融合对牛肝菌种类的鉴别.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 302, doi. 10.7506/spkx1002-6630-201820043

By:

姚森;
刘鸿高;
李涛;
李杰庆;
王元忠

Publication type:

Article

3 种优势微生物对宝泉酱挥发性香气的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 167, doi. 10.7506/spkx1002-6630-201820025

By:

庞惟俏;
郭德军

Publication type:

Article

基于主成分分析法综合评价4 种干燥方式对山药脆片香气品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 175, doi. 10.7506/spkx1002-6630-201820026

By:

高琦;
张建超;
陈佳男;
刘春菊;
刘春泉;
薛友林

Publication type:

Article

不同培养温度下腐败希瓦氏菌模式菌株 DSM6067 差异蛋白质组分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 119, doi. 10.7506/spkx1002-6630-201820018

By:

杨胜平;
钱韻芳;
章缜;
程颖;
谢晶

Publication type:

Article

盐肤木果及其果油与籽油品质比较.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 197, doi. 10.7506/spkx1002-6630-201820029

By:

刘玉兰;
王小磊;
刘海兰;
田原

Publication type:

Article

新型牛乳铁蛋白衍生肽 KW-WK 的生物活性及其稳定性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 57, doi. 10.7506/spkx1002-6630-201820009

By:

王海梅;
李盈盈;
侯俊财;
姜成刚;
李东飞;
卢佳音;
赵悦含;
逄诗玥

Publication type:

Article

加热条件下α-生育酚在油脂中的抗氧化活性、损耗及其对油脂全氧化值的影响

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 27, doi. 10.7506/spkx1002-6630-201820005

By:

郭晓峰;
毕艳兰;
陈佳丽

Publication type:

Article

3 种香型凤凰单丛茶挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 233, doi. 10.7506/spkx1002-6630-201820034

By:

肖凌;
毛世红;
童华荣

Publication type:

Article

基于高通量测序分析虾夷扇贝柱菌群结构及腐败优势菌.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 140, doi. 10.7506/spkx1002-6630-201820021

By:

江艳华;
王联珠;
许东勤;
李风铃;
翟毓秀;
张媛;
姚琳

Publication type:

Article

枣花及枣花蜜香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 182, doi. 10.7506/spkx1002-6630-201820027

By:

敖常伟;
吕姗;
吴香菊;
赵智慧;
刘孟军

Publication type:

Article

食品接触硅橡胶制品中 5 种高关注物质的分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 294, doi. 10.7506/spkx1002-6630-201820042

By:

戚冬雷;
张喜荣;
王文娟;
贾春萌;
封棣

Publication type:

Article