Works matching IS 10026630 AND DT 2018 AND VI 39 AND IP 22

Results: 42

反油酸诱导人脐静脉内皮细胞转录组学及生物信息学分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 147, doi. 10.7506/spkx1002-6630-201822023

By:

邱斌;
孙文佳;
刘玮;
徐同成;
刘丽娜;
宗爱珍;
贾敏;
杜方岭

Publication type:

Article

加压毛细管电色谱法分离检测薯片中丙烯酰胺的含量.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 289, doi. 10.7506/spkx1002-6630-201822044

By:

冯军;
肖晓茹;
李利军;
程昊;
黄文艺;
李彦青;
孔红星

Publication type:

Article

磺胺嘧啶分子印迹电化学传感器的制备及其快速检测食品中磺胺嘧啶药物残留

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 319, doi. 10.7506/spkx1002-6630-201822048

By:

赵玲钰;
秦思楠;
高林;
高文惠

Publication type:

Article

桐城风鸭产香真菌的筛选与鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 135, doi. 10.7506/spkx1002-6630-201822021

By:

姚秀香;
王武;
李沛军;
周颖;
童红甘;
张华锋;
叶键

Publication type:

Article

短小芽孢杆菌HN-10抗菌肽的分离纯化及其抗粉红单端孢活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 123, doi. 10.7506/spkx1002-6630-201822019

By:

严海娇;
贠建民;
白杰;
郭娟;
邓展瑞;
李多佳

Publication type:

Article

橘霉素免疫牛蛙肌肉蛋白柱的制备及其吸附橘霉素作用分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 159, doi. 10.7506/spkx1002-6630-201822025

By:

王向阳;
顾双;
杨玲

Publication type:

Article

低温乳化香肠加工过程中单核细胞增生李斯特氏菌的限量标准建议.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 276, doi. 10.7506/spkx1002-6630-201822042

By:

江荣花;
苏亮;
任鹏程;
孙琳珺;
王翔;
刘箐;
董庆利

Publication type:

Article

响应面法优化植物乳杆菌LPL-1产细菌素发酵条件及细菌素理化性质分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 101, doi. 10.7506/spkx1002-6630-201822016

By:

王瑶;
李琪;
李平兰

Publication type:

Article

基于酚类化合物组成差异的7 类植物油脂识别.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 207, doi. 10.7506/spkx1002-6630-201822032

By:

白云慧;
温海超;
张磊;
倪元颖;
李景明

Publication type:

Article

酶解鸡血球制备抗氧化肽的工艺优化和分析鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 71, doi. 10.7506/spkx1002-6630-201822012

By:

郑召君;
张日俊

Publication type:

Article

枯草芽孢杆菌 ZJS18 发酵生产γ-聚谷氨酸培养条件的优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 87, doi. 10.7506/spkx1002-6630-201822014

By:

于平;
黄星星;
张一舒

Publication type:

Article

响应面法优化草莓鲜榨汁紫外杀菌工艺.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 227, doi. 10.7506/spkx1002-6630-201822035

By:

胡顺爽;
郜海燕;
吴伟杰;
陈杭君

Publication type:

Article

萌芽-低温打浆技术制备高苷元类异黄酮豆乳粉.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 220, doi. 10.7506/spkx1002-6630-201822034

By:

江连洲;
寻崇荣;
吴长玲;
普拉谢克夫•亚历山大•尤里耶维奇;
范志军;
李杨;
许振国;
王中江

Publication type:

Article

不同品系食用木槿花瓣营养、功能成分组成及营养价值评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 213, doi. 10.7506/spkx1002-6630-201822033

By:

杨少宗;
陈家龙;
柳新红;
林昌礼;
程亚平;
方茹

Publication type:

Article

基于基因测序鱼露发酵橘青霉 YL-1 鉴定及安全性评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 305, doi. 10.7506/spkx1002-6630-201822046

By:

宋佳佳;
古汶玉;
林昌浩;
张晓勇;
甘忠宏;
谢莉;
高向阳

Publication type:

Article

大豆油精炼过程中多环芳烃的迁移规律.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 263, doi. 10.7506/spkx1002-6630-201822040

By:

刘玉兰;
温运启;
马宇翔;
司胜利;
许利丽;
刘春梅

Publication type:

Article

自然发酵豆酱中明串珠菌的分离鉴定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 110, doi. 10.7506/spkx1002-6630-201822017

By:

张平;
张鹏飞;
刘斯琪;
岳媛媛;
乌日娜

Publication type:

Article

琥珀酸二钠与谷氨酸钠相互作用及喜好度分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 15, doi. 10.7506/spkx1002-6630-201822003

By:

王晶;
李蓓;
王文利;
张丹妮;
刘源

Publication type:

Article

高效液相色谱-串联飞行时间质谱高通量筛查生鲜乳中兽药残留.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 295, doi. 10.7506/spkx1002-6630-201822045

By:

田怀香;
何玉洁;
周兴鑫;
郑小平;
何亚斌;
于海燕;
陈臣

Publication type:

Article

真空冷冻干燥橄榄假丝酵母的制备及其对苹果青霉病的防治.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 153, doi. 10.7506/spkx1002-6630-201822024

By:

蔡孟轩;
邓丽莉;
姚世响;
曾凯芳

Publication type:

Article

5 类致泻性大肠埃希氏菌多重荧光 PCR 检测方法的建立.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 249, doi. 10.7506/spkx1002-6630-201822038

By:

胡安妥;
王娉;
张彩霞;
蔡阳;
陈颖

Publication type:

Article

EGCG 与 EC 酶促氧化产物及其形成途径分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 1, doi. 10.7506/spkx1002-6630-201822001

By:

施莉婷;
江和源;
张建勇;
王伟伟;
苏威

Publication type:

Article

不同酿酒酵母 PDEs 缺失突变株对磨盘柿果酒抗氧化及挥发性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 80, doi. 10.7506/spkx1002-6630-201822013

By:

马琳;
姚婷;
任向峰;
谈太聪;
张亮然;
王友升

Publication type:

Article

热处理对大豆 11S 球蛋白溶解性和二级结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 39, doi. 10.7506/spkx1002-6630-201822007

By:

齐宝坤;
赵城彬;
李杨;
徐靓;
丁俭;
王欢;
江连洲

Publication type:

Article

超高压处理对哈密瓜汁中酶活性与香气的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 202, doi. 10.7506/spkx1002-6630-201822031

By:

侯思涵;
裴龙英;
陈计峦

Publication type:

Article

益生菌对契达干酪成熟过程中抗氧化性变化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 179, doi. 10.7506/spkx1002-6630-201822028

By:

陈萍;
刘璐;
李晓东;
曲秀伟;
王海霞;
张秀秀

Publication type:

Article

不同蜡制玉米淀粉对肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 64, doi. 10.7506/spkx1002-6630-201822011

By:

刘静雪;
李凤林;
张传军

Publication type:

Article

木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 32, doi. 10.7506/spkx1002-6630-201822006

By:

周慧敏;
张顺亮;
赵冰;
李素;
潘晓倩;
任双;
曲超;
成晓瑜

Publication type:

Article

构建高效糖配体再生重组菌生物催化合成莱鲍迪苷 D.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 116, doi. 10.7506/spkx1002-6630-201822018

By:

费理文;
王勇

Publication type:

Article

高效液相色谱-串联质谱测定食品中 15 种有毒生物碱.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 283, doi. 10.7506/spkx1002-6630-201822043

By:

范素芳;
马俊美;
刘茁;
俞婧;
翟洪稳;
李强;
张岩

Publication type:

Article

血浆和尿液中6 种鹅膏毒肽和鬼笔毒肽的超高效液相色谱-串联质谱法测定.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 312, doi. 10.7506/spkx1002-6630-201822047

By:

肖绍震;
林锋;
傅武胜;
魏道智

Publication type:

Article

生物膜干涉法检测花生蛋白与花生过敏患者血清 IgE 的结合能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 256, doi. 10.7506/spkx1002-6630-201822039

By:

张英;
李坤;
颜琪;
陈红兵;
吴志华

Publication type:

Article

QuEChERS-HPLC-MS/MS 法分析丙硫菌唑及其代谢物在小麦和土壤中的残留.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 269, doi. 10.7506/spkx1002-6630-201822041

By:

孙星;
闫小龙;
杨邦保;
丁悦;
余向阳

Publication type:

Article

不同 NaCl 浓度条件下亚麻籽胶对肌原纤维蛋白凝胶作用力及乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 26, doi. 10.7506/spkx1002-6630-201822005

By:

冯美琴;
刘雯燕;
孙健;
徐幸莲;
周光宏

Publication type:

Article

不同处理方式的大曲真菌群落差异分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 166, doi. 10.7506/spkx1002-6630-201822026

By:

夏玙;
罗惠波;
周平;
黄丹;
邓波;
沈才萍;
邬捷峰

Publication type:

Article

驴皮胶及鹿皮胶的化学品质分析与评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 57, doi. 10.7506/spkx1002-6630-201822010

By:

张磊;
王燕华;
刘畅;
宫瑞泽;
李珊珊;
孙印石

Publication type:

Article

贻贝盐溶蛋白特性分析及其 ACE 抑制肽的酶法制备.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 51, doi. 10.7506/spkx1002-6630-201822009

By:

乔美玲;
刘汉雄;
樊凤娇;
涂茂林;
于翠平;
杜明

Publication type:

Article

虾酱中间产物细菌群落结构及多样性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 173, doi. 10.7506/spkx1002-6630-201822027

By:

戴玲瑛;
齐曼婷;
王立梅;
齐斌

Publication type:

Article

蔓越莓花色苷的组成鉴定及抗氧化能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 45, doi. 10.7506/spkx1002-6630-201822008

By:

宛美志;
孟宪军

Publication type:

Article

利用高通量测序技术分析民间面引子中的真菌多样性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 186, doi. 10.7506/spkx1002-6630-201822029

By:

刘建利;
孙敏;
曹晓虹;
张琇;
李靖宇

Publication type:

Article

核磁共振氢谱结合化学计量学快速检测掺假茶油.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 241, doi. 10.7506/spkx1002-6630-201822037

By:

石婷;
陈倩;
闫小丽;
朱梦婷;
陈奕;
谢明勇

Publication type:

Article

库车小白杏采后内生细菌群落代谢特征及结构组成的变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 141, doi. 10.7506/spkx1002-6630-201822022

By:

刘晓静;
朱静;
楚敏;
唐琦勇;
顾美英;
王博;
朱璇;
张志东

Publication type:

Article