Works matching IS 10026630 AND DT 2018 AND VI 39 AND IP 24

Results: 49

老白干酒曲中酵母菌多样性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 175, doi. 10.7506/spkx1002-6630-201824027

By:

文淑婷;
李艳

Publication type:

Article

粉唑醇在草莓生长和加工过程中对映体选择性降解行为规律.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 297, doi. 10.7506/spkx1002-6630-201824044

By:

刘娜;
潘兴鲁;
杨庆喜;
张双;
纪明山;
张志宏

Publication type:

Article

动物源性食品中青霉素类药物残留检测.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 317, doi. 10.7506/spkx1002-6630-201824047

By:

马燕红;
王妍;
李志刚;
李莹莹;
郭文萍

Publication type:

Article

Screening and Evaluation of Probiotics for Antimicrobial Activity against Foodborne Pathogenic Bacteria.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 93, doi. 10.7506/spkx1002-6630-201824015

By:

DAI Lu;
YUAN Yahong;
ZHANG Yuxiang;
WEI Jianping;
YUE Tianli

Publication type:

Article

应用多重PCR快速鉴定自然发酵肉制品中 6 种葡萄球菌.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 303, doi. 10.7506/spkx1002-6630-201824045

By:

许随根;
陈曦;
李家鹏;
李金春;
杨君娜;
熊苏玥;
戚彪;
米瑞芳;
黄鑫;
乔晓玲;
王守伟

Publication type:

Article

高效液相色谱-串联质谱法定量分析橄榄果实氨基酸组分.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 231, doi. 10.7506/spkx1002-6630-201824035

By:

彭真汾;
王威;
叶清华;
陈清西

Publication type:

Article

一种米曲霉耐盐蛋白酶的纯化及酶学性质分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 78, doi. 10.7506/spkx1002-6630-201824013

By:

毛丙永;
刘艳凤;
赵国忠;
崔树茂;
赵建新

Publication type:

Article

戴尔有孢圆酵母WA19与酿酒酵母F33混合发酵在樱桃酒酿造中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 123, doi. 10.7506/spkx1002-6630-201824019.

By:

李华敏;
孙舒扬;
黄萍萍;
孙雪梅;
车长远;
刘文丽

Publication type:

Article

北沙参多糖铁配合物的制备、结构特征及生物活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 65, doi. 10.7506/spkx1002-6630-201824011

By:

景永帅;
张瑞娟;
吴兰芳;
苏蕾;
李超;
张丹参

Publication type:

Article

β-胡萝卜素胶体分散体系的制备及其显色特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 21, doi. 10.7506/spkx1002-6630-201824004

By:

吴彬娴;
林展拓;
高志明;
杨楠;
方亚鹏

Publication type:

Article

叶酸-壳聚糖修饰姜黄素纳米脂质体的制备及其性质.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 7, doi. 10.7506/spkx1002-6630-201824002

By:

朱雨晴;
刘伟;
陈兴;
成策;
邹立强

Publication type:

Article

超高压-限制性酶解法降低豆乳粉致敏性工艺优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 268, doi. 10.7506/spkx1002-6630-201824040

By:

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

Publication type:

Article

干酪乳杆菌11MZ-5-1发酵酸菜化学成分及细菌多样性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 116, doi. 10.7506/spkx1002-6630-201824018

By:

赵丹;
杜仁鹏;
宋刚;
孙健;
平文祥;
葛菁萍

Publication type:

Article

ZnO薄膜的sol-gel法制备及其对腐败希瓦氏菌生物被膜的抑制性能.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 59, doi. 10.7506/spkx1002-6630-201824010

By:

段长平;
刘连利;
魏旭青;
徐姝颖;
李秋莹;
孙彤;
励建荣

Publication type:

Article

基于竞争性等位基因特异性PCR技术的麦芽品种纯度定性和定量检测.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 322, doi. 10.7506/spkx1002-6630-201824048

By:

蒋培基;
王德良;
徐东东;
黄承雪;
郭刚刚;
栾春光;
蒲彪

Publication type:

Article

1 株产桔青霉素扩展青霉的鉴定及其产毒条件优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 162, doi. 10.7506/spkx1002-6630-201824025

By:

李慧芳;
赵利娜;
郑香峰;
王芸;
刁军委;
张晓云;
张红印

Publication type:

Article

1 株类胡萝卜素产生菌的鉴定及其发酵培养基的优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 108, doi. 10.7506/spkx1002-6630-201824017

By:

孔维宝;
杨洋;
陈冬;
汪洋;
达文燕;
牛世全

Publication type:

Article

大豆分离蛋白超声处理对其与木糖美拉德反应及产物乳化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 41, doi. 10.7506/spkx1002-6630-201824007

By:

张志凯;
肖军霞;
牟瑶瑶;
黄国清

Publication type:

Article

紫胶色酸A的荧光性质及其在检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 311, doi. 10.7506/spkx1002-6630-201824046

By:

伊冠东;
刘兰香;
雷福厚;
张加研;
李凯;
郑华;
张弘;
孙彦琳

Publication type:

Article

盐析法联合离子液体双水相纯化木瓜蛋白酶.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 261, doi. 10.7506/spkx1002-6630-201824039

By:

曾颖;
余垒;
朱新儒;
李雄;
张海德

Publication type:

Article

不同林型、产地、参龄及坡向对林下参20 种单体皂苷含量的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 195, doi. 10.7506/spkx1002-6630-201824030

By:

阮晓佳;
郜玉钢;
赵岩;
臧埔;
何忠梅;
祝洪艳;
王立岩;
张连学

Publication type:

Article

不饱和脂肪酸对猪肉蛋白质乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 34, doi. 10.7506/spkx1002-6630-201824006

By:

周纷;
孙迪;
许帅强;
刘登勇;
邵俊花

Publication type:

Article

金银花纯花固态发酵酒风味特征及活性功能成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 249, doi. 10.7506/spkx1002-6630-201824037

By:

马宇;
黄永光;
唐东亚;
潘承金

Publication type:

Article

不同真菌固体发酵对蕨菜主要活性成分及其体外抗氧化和抗炎症作用的影响

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 168, doi. 10.7506/spkx1002-6630-201824026

By:

吴永祥;
吴丽萍;
胡晓倩;
金泰完

Publication type:

Article

氧化单宁酸对猪血浆蛋白水解物水包油乳状液氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 14, doi. 10.7506/spkx1002-6630-201824003

By:

陈益春;
姜帅;
牛海力;
曹传爱;
孔保华;
刘骞

Publication type:

Article

不同NaCl浓度条件下亚麻籽胶对肉糜乳化凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 48, doi. 10.7506/spkx1002-6630-201824008

By:

冯美琴;
刘雯燕;
孙健;
徐幸莲;
周光宏

Publication type:

Article

电子束辐照对蟹肉嗅感及其关键气味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 203, doi. 10.7506/spkx1002-6630-201824031

By:

梅卡琳;
李高尚;
陈燕婷;
张进杰;
徐大伦;
楼乔明;
杨文鸽

Publication type:

Article

蔗糖酯与淀粉酶改善海绵蛋糕品质特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 1, doi. 10.7506/spkx1002-6630-201824001

By:

陈诚;
张宾乐;
王家宝;
王凤;
金卫泽;
陈军民;
黄卫宁;
小川晃弘

Publication type:

Article

溶剂提取对青稞中不同形态多酚组成及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 239, doi. 10.7506/spkx1002-6630-201824036

By:

杨希娟;
党斌;
樊明涛

Publication type:

Article

TP-M13-SSR技术在麦芽品种鉴定中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 183, doi. 10.7506/spkx1002-6630-201824028

By:

张志军;
黄克兴;
岳杰;
刘明丽;
祁明霞;
董建军

Publication type:

Article

Development of a Predictive Model for Rapid Detection of Sulfur Content in Honeysuckle Based on Hyperspectral Imaging Technology.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 289, doi. 10.7506/spkx1002-6630-201824043

By:

FENG Jie;
LIU Yunhong;
SHI Xiaowei;
WANG Qingqing;
XU Qian

Publication type:

Article

一种锌金属有机骨架（Zn-MOF）材料的荧光光谱法在食品Fe<sup>3＋</sup>检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 327, doi. 10.7506/spkx1002-6630-201824049

By:

刘钊;
马德运;
孙志会

Publication type:

Article

破乳诱导萃取-ICP-MS法测定食用油中镉的含量.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 284, doi. 10.7506/spkx1002-6630-201824042

By:

李彭;
邵志颖;
夏季;
胡秋辉;
方勇

Publication type:

Article

空肠弯曲菌中规律成簇间隔短回文重复序列（CRISPR）的检测与结构分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 139, doi. 10.7506/spkx1002-6630-201824021

By:

吴瑜凡;
申进玲;
崔思宇;
郭旸;
吴福平;
王翔;
邵景东

Publication type:

Article

4 种蛋白酶水解双孢蘑菇效果比较及风味蛋白酶水解工艺优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 276, doi. 10.7506/spkx1002-6630-201824041

By:

常诗洁;
高娟;
方东路;
汤静;
杨方美;
安辛欣;
赵立艳;
胡秋辉

Publication type:

Article

比色法与HPLC法对比测定桑叶茶中 γ-氨基丁酸的含量.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 256, doi. 10.7506/spkx1002-6630-201824038

By:

汤彩云;
王涛;
屠洁;
刘冠卉;
黎鹏;
赵静

Publication type:

Article

拟穴青蟹软壳蟹与硬壳蟹的小分子营养物质组成差异.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 218, doi. 10.7506/spkx1002-6630-201824033

By:

郑敏阳;
詹萍萍;
母昌考;
王春琳;
叶央芳

Publication type:

Article

盐水鹅与酱鹅营养成分及主体风味物质比较分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 225, doi. 10.7506/spkx1002-6630-201824034.

By:

唐霄;
郑兰亭;
孙杨赢;
潘道东;
曹锦轩;
熊金波;
沈铭聪

Publication type:

Article

蔬菜及其制品中不同形态酚酸成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 189, doi. 10.7506/spkx1002-6630-201824029

By:

高媛;
王蒙;
王瑶;
吕晓玲;
冯晓元

Publication type:

Article

传统鱼露发酵过程中细菌群落演替及对其挥发性风味形成的影响分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 85, doi. 10.7506/spkx1002-6630-201824014

By:

李春生;
王悦齐;
李来好;
陈胜军;
吴燕燕;
胡晓;
荣辉

Publication type:

Article

不同热处理温度下大豆11S球蛋白Zeta电位、粒径和红外光谱分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 54, doi. 10.7506/spkx1002-6630-201824009

By:

齐宝坤;
赵城彬;
江连洲;
徐靓;
李红;
李杨

Publication type:

Article

不同果肉类型枇杷果肉挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 209, doi. 10.7506/spkx1002-6630-201824032

By:

袁婷;
陈薇薇;
孙海艳;
杨慧萍;
梁国鲁;
郭启高

Publication type:

Article

基于拉曼光谱解析冻藏过程中鱼糜蛋白的结构变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 71, doi. 10.7506/spkx1002-6630-201824012

By:

高文宏;
叶瑞森;
潘廷跳;
曾新安

Publication type:

Article

13 种河豚鱼CO I基因部分DNA序列分析及在物种鉴定中的应用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 145, doi. 10.7506/spkx1002-6630-201824022

By:

陈文炳;
缪婷玉;
翁国柱;
陈融斌;
邵碧英;
彭娟;
江树勋

Publication type:

Article

基于高通量测序的南美白对虾中微生物群落分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 149, doi. 10.7506/spkx1002-6630-201824023

By:

邓晓影;
张宾;
汤贺;
郝桂娟;
章样扬

Publication type:

Article

高通量测序方法研究传统四川泡菜母水中微生物群落的动态变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 131, doi. 10.7506/spkx1002-6630-201824020

By:

李恒;
陈功;
伍亚龙;
邓维琴;
张伟;
朱翔;
王勇;
张其圣

Publication type:

Article

高通量测序分析不同增菌温度下冷鲜鸡肉细菌的群落多样性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 156, doi. 10.7506/spkx1002-6630-201824024

By:

温冬玲;
成淑君;
刘悦;
余倩

Publication type:

Article

γ-辐照生鲜猪肉中氨基酸及小分子肽组成特征分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 26, doi. 10.7506/spkx1002-6630-201824005

By:

何立超;
吴文敏;
杨海燕;
孙秀秀;
彭伟明;
岳丽莉;
靳国锋;
马美湖

Publication type:

Article

高光谱技术融合平板菌落法同步计数酸奶中益生菌.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 102, doi. 10.7506/spkx1002-6630-201824016

By:

石吉勇;
吴胜斌;
邹小波;
张芳;
赵号;
李文亭

Publication type:

Article