Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 10

Results: 49

phoP调节子对阪崎克罗诺肠杆菌环境耐受力的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 50, doi. 10.7506/spkx1002-6630-20180619-359

By:

周亚琴;
李梦云;
夏效东

Publication type:

Article

表面增强拉曼散射技术对白酒中克百威残留的定性检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 318, doi. 10.7506/spkx1002-6630-20180329-399

By:

谭文渊;
陈雨琴;
付大友;
王寿峰;
明红梅

Publication type:

Article

副溶血性弧菌广谱裂解性噬菌体的筛选及其在海产品安全控制中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 141, doi. 10.7506/spkx1002-6630-20180621-405

By:

郑小双;
高璐;
张辉;
饶胜其;
杨振泉

Publication type:

Article

抗鱼肉脂肪氧化的耐冷冻酵母筛选及鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 166, doi. 10.7506/spkx1002-6630-20180610-145

By:

郭薇丹;
刘薇丛;
胡作民;
李正雯;
付湘晋

Publication type:

Article

Enterococcus faecium AS8及其胞外多糖对发酵乳流变学特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 70, doi. 10.7506/spkx1002-6630-20180530-419

By:

白英;
刘乃齐

Publication type:

Article

水浸法削减大米粉中镉的工艺优化及对其品质影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 272, doi. 10.7506/spkx1002-6630-20180312-157

By:

陈雨薇;
王蕾;
吴永宁;
宫智勇

Publication type:

Article

灵芝在牛蒡固体培养基中发酵工艺优化及菌丝多糖的体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 149, doi. 10.7506/spkx1002-6630-20180617-347

By:

董玉玮;
周洁;
苗敬芝;
李文;
胡传银

Publication type:

Article

电子鼻/舌融合技术的信阳毛尖茶品质检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 279, doi. 10.7506/spkx1002-6630-20180504-039

By:

邹光宇;
王万章;
王淼森;
肖焱中;
张红梅

Publication type:

Article

青砖茶茶汤滋味成分分析及品质评价模型建立.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 214, doi. 10.7506/spkx1002-6630-20180604-028

By:

王胜鹏;
龚自明;
郑鹏程;
刘盼盼;
高士伟;
滕靖;
王雪萍;
叶飞;
郑琳;
桂安辉

Publication type:

Article

分批补料高密度发酵生产丙酸杆菌素及其结构分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 129, doi. 10.7506/spkx1002-6630-20180612-178

By:

郑丽雪;
王家皓;
陈志鹏;
齐斌;
王立梅

Publication type:

Article

薄荷油纳米乳液的制备及其性质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 29, doi. 10.7506/spkx1002-6630-20180325-327

By:

綦玉曼;
寻崇荣;
车佳玲;
江连洲;
马文君;
张潇元;
李杨;
王中江

Publication type:

Article

基于液相色谱-质谱联用技术定性定量分析黑豆种皮中可溶型和结合型花青素

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 178, doi. 10.7506/spkx1002-6630-20180507-095

By:

顿倩;
彭瀚;
麦琦莹;
邓泽元;
张兵

Publication type:

Article

一种新型抗氧化五肽的纯化、鉴定与表征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 43, doi. 10.7506/spkx1002-6630-20180620-385

By:

颜阿娜;
陈声漾;
陈旭;
田永奇;
付才力;
汪少芸

Publication type:

Article

玉米淀粉/蛋壳粉复合膜的制备及性能分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 21, doi. 10.7506/spkx1002-6630-20180507-099

By:

姜冰雪;
李帅;
武媛媛;
宋景新;
陈珊珊;
李欣欣;
孙慧敏

Publication type:

Article

罗非鱼鱼鳞柠檬酸-苹果酸钙的制备及产物鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 265, doi. 10.7506/spkx1002-6630-20180202-026

By:

张玲;
谭南峰;
李春海;
周惠敏;
张钟;
李雯

Publication type:

Article

婴幼儿配方奶粉中氯丙醇脂肪酸酯的检测方法优化与污染暴露.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 311, doi. 10.7506/spkx1002-6630-20180305-048

By:

张妮;
周静;
胡守江;
叶青;
彭亚锋;
陆壹

Publication type:

Article

不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 243, doi. 10.7506/spkx1002-6630-20180523-336

By:

刘伟;
张群;
李志坚;
卞建明;
黄绿红;
朱向荣;
单杨

Publication type:

Article

脐橙全果酒发酵工艺优化及其与脐橙果汁酒风味物质的对比分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 171, doi. 10.7506/spkx1002-6630-20181011-090

By:

郑淑丹;
陈钢;
阙发秀;
万聆;
邓山鸿;
简素平

Publication type:

Article

乳杆菌发酵鲟鱼骨酶解液条件优化及营养成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 57, doi. 10.7506/spkx1002-6630-20181210-123

By:

武瑞赟;
杜怡丽;
张金兰;
尹剑;
胡锦蓉;
李平兰

Publication type:

Article

灵武长枣蔗糖含量的高光谱无损检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 285, doi. 10.7506/spkx1002-6630-20180508-119

By:

程丽娟;
刘贵珊;
何建国;
杨晓玉;
万国玲;
张翀;
马超

Publication type:

Article

代谢组学法研究转录因子SlNAC4对番茄果实代谢产物的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 36, doi. 10.7506/spkx1002-6630-20180925-265

By:

郑海英;
张冬青;
赵晓丹

Publication type:

Article

东北酸菜中乳酸菌的分离鉴定与耐酸性菌株的筛选.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 99, doi. 10.7506/spkx1002-6630-20180524-348

By:

王惋;
卢佳音;
焦月华;
王毅超;
姜瞻梅;
田波;
王玉堂;
侯俊财

Publication type:

Article

扩增区域对鲊广椒细菌MiSeq测序的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 134, doi. 10.7506/spkx1002-6630-20180529-402

By:

王玉荣;
杨成聪;
葛东颖;
尚雪娇;
张振东;
郭壮

Publication type:

Article

粗毛纤孔菌三萜类化合物的诱导合成及其抗氧化功能分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 157, doi. 10.7506/spkx1002-6630-20180530-430

By:

康宁;
王占斌;
李德海;
王銮

Publication type:

Article

膜醭毕赤酵母真空干燥制剂对热环境耐受力的提高.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 112, doi. 10.7506/spkx1002-6630-20180511-170

By:

张鸿雁;
王文军;
邓丽莉;
姚世响;
曾凯芳

Publication type:

Article

氨基化Fe3O4-SiO2固定化磷脂酶A1.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 84, doi. 10.7506/spkx1002-6630-20180614-264

By:

李进红;
操丽丽;
庞敏;
潘丽军;
侯志刚;
水龙龙;
鲍赛;
姜绍通

Publication type:

Article

锦橙皮渣膳食纤维微粉化及其功能特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 8, doi. 10.7506/spkx1002-6630-20180615-330

By:

易甜;
崔文文;
王明锐;
姚晶晶

Publication type:

Article

超高效液相色谱-串联质谱法测定豆芽中植物生长调节剂残留量的不确定度评定

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 292, doi. 10.7506/spkx1002-6630-20180323-304

By:

李静;
张居舟;
余晓娟;
刘毅

Publication type:

Article

深绿木霉嗜酸性阿魏酸酯酶酶学性质及生物质转化分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 121, doi. 10.7506/spkx1002-6630-20180522-311

By:

高兆建;
许祥;
王先凤;
芦宁;
王旭东;
张铁柱;
张抗震;
焦巍

Publication type:

Article

再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20180314-182

By:

赵尹毓;
田筱娜;
周光宏;
张万刚

Publication type:

Article

熟制、高压灭菌和复热对粉蒸肉挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 187, doi. 10.7506/spkx1002-6630-20181009-063

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article

QuEChERS-高效液相色谱-串联质谱测定牛奶中 6 种玉米赤霉烯酮类毒素.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 304, doi. 10.7506/spkx1002-6630-20180509-141

By:

谢瑜杰;
陈辉;
彭涛;
代汉慧;
胡雪艳;
范春林;
呼秀智;
薛占永

Publication type:

Article

高效液相色谱-串联质谱法测定乳制品中的莫奈太尔及其代谢物.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 325, doi. 10.7506/spkx1002-6630-20180305-045

By:

吴映璇;
林峰;
陈思敏

Publication type:

Article

枸杞木糖异构酶基因LbxylA的克隆、原核表达及多克隆抗体的制备.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 77, doi. 10.7506/spkx1002-6630-20180528-382

By:

赵建华;
李浩霞;
尹跃;
王亚军;
李彦龙;
樊云芳;
安巍;
曹有龙

Publication type:

Article

高效液相色谱-质谱法测定畜肉中的卡拉胶.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 298, doi. 10.7506/spkx1002-6630-20180404-044

By:

张会亮;
黄传峰;
李佩璇;
江丰;
孙姗姗;
丁宏;
曹进

Publication type:

Article

不同大分子乳化剂构建番茄红素纳米乳液的体外消化规律比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20180619-369

By:

洪泽翰;
吴婉仪;
李璐;
李雁;
解新安

Publication type:

Article

人常乳与牛常乳中全谱游离氨基酸和水解氨基酸的对比.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 193, doi. 10.7506/spkx1002-6630-20180515-213

By:

关博元;
张正翰;
石佳鑫;
时旭;
岳喜庆;
杨梅

Publication type:

Article

松茸和姬松茸挥发性成分比较分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 229, doi. 10.7506/spkx1002-6630-20180503-027

By:

张宪臣;
张朋杰;
容裕棠;
邱德义;
卢俊文;
华洪波

Publication type:

Article

超高效液相色谱-串联质谱法测定茶叶中草甘膦和草铵膦的残留量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 337, doi. 10.7506/spkx1002-6630-20180404-045

By:

杨梅;
孙思;
刘文锋;
王安波;
潘承丹;
汪俭

Publication type:

Article

短小芽孢杆菌漆酶基因的克隆表达及重组漆酶降解黄曲霉毒素M1研究.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 92, doi. 10.7506/spkx1002-6630-20180516-249

By:

霍超;
卢海强;
刘晓宇;
李琪;
高洁;
桑亚新

Publication type:

Article

不同加水量腌制酱牛肉中挥发性风味物质变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 199, doi. 10.7506/spkx1002-6630-20181105-049

By:

李素;
周慧敏;
张顺亮;
刘嘉文;
赵冰;
潘晓倩;
许典;
郭雅;
刘博文

Publication type:

Article

海水暂养过程中缢蛏挥发性成分变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 206, doi. 10.7506/spkx1002-6630-20180513-188

By:

冉云;
张思嘉;
陈蓉;
冉照收;
徐继林;
廖凯

Publication type:

Article

酶解大豆分离蛋白的抗原活性变化及其抗原表位分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 64, doi. 10.7506/spkx1002-6630-20180612-187

By:

王章存;
袁路阳;
张露;
胡金强;
安广杰;
赵学伟

Publication type:

Article

鲟鱼传统发酵过程中挥发性风味物质的分析评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 236, doi. 10.7506/spkx1002-6630-20180514-199

By:

赵凤;
许萍;
曾诗雨;
杨兴

Publication type:

Article

老鹰茶特征性香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 220, doi. 10.7506/spkx1002-6630-20180128-384

By:

张蕾;
王杰;
罗理勇;
曾亮

Publication type:

Article

山西地方自然发酵蔬菜发酵过程中细菌多样性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 106, doi. 10.7506/spkx1002-6630-20180615-306

By:

康建依;
洪洁;
高逸;
杨悦;
陈孟;
易欣欣;
高秀芝

Publication type:

Article

湖北优良茶树品系绿茶香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 251, doi. 10.7506/spkx1002-6630-20180206-088

By:

马林龙;
刘艳丽;
曹丹;
龚自明;
刘盼盼;
金孝芳

Publication type:

Article

紫甘蓝矢车菊色素苷的分析及其苷元的制备.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 257, doi. 10.7506/spkx1002-6630-20180515-223

By:

蒋晓岚;
石渝凤;
付周平;
成琳;
刘亚军;
高丽萍;
夏涛

Publication type:

Article

基于近红外光谱的大鲵肉粉掺伪鉴别及纯度检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 331, doi. 10.7506/spkx1002-6630-20180413-180

By:

杨慧;
陈德经;
夏冬辉;
辛茜;
陈海涛;
金文刚

Publication type:

Article