Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 16

Results: 49

3 个品牌干腌火腿皮下脂肪挥发性风味比较分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 185, doi. 10.7506/spkx1002-6630-20180725-304

By:

谭椰子;
周光宏;
徐幸莲;
刘源;
李春保;
张丹妮

Publication type:

Article

乳酸菌代谢γ-谷氨酰二肽及其对馒头滋味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 91, doi. 10.7506/spkx1002-6630-20190125-327

By:

闫博文;
杨化宇;
蔡一芥;
范大明;
连惠章;
陈卫;
张灏;
赵建新

Publication type:

Article

乌龙茶加工过程中儿茶素的稳定性及化学变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 69, doi. 10.7506/spkx1002-6630-20180727-326

By:

刘洪林;
曾艺涛;
赵欣

Publication type:

Article

高效液相色谱法同时测定棉籽油中游离棉酚及其降解产物四甲氧基棉酚含量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 261, doi. 10.7506/spkx1002-6630-20180926-282

By:

周梦宇;
古丽斯坦·阿不来提;
姚军;
陈玲

Publication type:

Article

Screening and Aroma Characteristics of Ester-Producing Yeasts as Starter Cultures for Shanxi Aged Vinegar.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 144, doi. 10.7506/spkx1002-6630-20180822-242

By:

CHEN Jia;
XING Xiaoying;
FENG Zhihong;
WANG Rufu

Publication type:

Article

基于X射线和卷积神经网络的异物水饺识别.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 314, doi. 10.7506/spkx1002-6630-20180612-180

By:

王强;
武凯;
王新宇;
孙宇;
杨晓燕;
楼晓华

Publication type:

Article

电化学分析法快速测定食品中的呋喃.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 256, doi. 10.7506/spkx1002-6630-20180913-128

By:

柴晓玲;
郝雅茹;
李书国

Publication type:

Article

缓释型茶树精油-壳聚糖微胶囊的制备、表征及体外释放规律.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 242, doi. 10.7506/spkx1002-6630-20181010-077

By:

龙门;
冯超;
李永佳;
汪旭海;
蔡华珍;
詹歌

Publication type:

Article

面筋蛋白粒子-黄原胶Pickering乳液的制备及其表征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 38, doi. 10.7506/spkx1002-6630-20180709-111

By:

谢安琪;
邓苏梦;
左白露;
周伟;
朱雨晴;
邹立强;
刘伟

Publication type:

Article

基于人工神经网络模型预测油炸外裹糊鱼块的丙烯酰胺含量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 249, doi. 10.7506/spkx1002-6630-20180607-093

By:

单金卉;
陈季旺;
刘言;
王海滨;
夏文水;
熊幼翎

Publication type:

Article

石斑鱼有水活运工艺中温度、盐度的优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 235, doi. 10.7506/spkx1002-6630-20181101-012

By:

吴波;
谢晶

Publication type:

Article

羊乳低聚糖超高效液相色谱-质谱鉴定中样品前处理方法及液相色谱条件优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 152, doi. 10.7506/spkx1002-6630-20181008-039

By:

张艳;
芦晶;
张书文;
逄晓阳;
王军辉;
吕加平

Publication type:

Article

基于光谱和图像信息融合的玉米霉变程度在线检测.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 274, doi. 10.7506/spkx1002-6630-20180619-355

By:

沈飞;
黄怡;
周曰春;
刘琴;
裴斐;
李彭;
方勇;
刘兴泉

Publication type:

Article

榛仁降脂活性肽分离纯化及结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 124, doi. 10.7506/spkx1002-6630-20180606-077

By:

周美含;
郭勇;
魏贞;
赵兰;
秦汉雄;
王辑;
闵伟红

Publication type:

Article

钙盐和蛋白质配比对1,3-二油酸-2-棕榈酸甘油酯乳液体外消化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 17, doi. 10.7506/spkx1002-6630-20180622-421

By:

伍文彬;
徐雨茜;
熊华;
胡蒋宁;
朱雪梅

Publication type:

Article

基于特征肽段的阿胶中异源性物种鉴别.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 267, doi. 10.7506/spkx1002-6630-20180927-293

By:

房芳;
张九凯;
马雪婷;
苏敏;
陈颖

Publication type:

Article

基于超高效液相色谱-四极杆-飞行时间质谱法的兴安升麻甲醇提取物化学成分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20180928-320

By:

吕弘;
王晓明;
刘小梅;
张帆;
王献瑞;
郭亚卿;
潘桂湘

Publication type:

Article

基于无机元素的花椒产地溯源和品种聚类分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 213, doi. 10.7506/spkx1002-6630-20181008-029

By:

吴振;
李红;
杨勇;
谭红军;
詹永;
贾凤霞;
李孝彬;
王福强

Publication type:

Article

昌黎产区酒类酒球菌（Oenococcus oeni）的遗传多样性及系统发育分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 137, doi. 10.7506/spkx1002-6630-20181115-172

By:

余东亮;
石侃;
孟强;
刘树文;
何玲

Publication type:

Article

基于有机酸HPLC指纹图谱的甜樱桃果汁掺假鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 327, doi. 10.7506/spkx1002-6630-20180913-122

By:

李佳秀;
张春岭;
刘慧;
陈大磊;
刘杰超;
焦中高

Publication type:

Article

基于电子鼻的红肠风味评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20180923-244

By:

杨鑫;
郑丽敏;
杨璐

Publication type:

Article

霉菌检测中封闭式培养方法的建立和应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 308, doi. 10.7506/spkx1002-6630-20180611-168

By:

韩涛;
杨雪妮;
张芳

Publication type:

Article

γ-聚谷氨酸对罗非鱼皮酶促溶性胶原自聚集性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 25, doi. 10.7506/spkx1002-6630-20180617-341

By:

闫鸣艳;
赵晓晨;
杨萧;
许豪;
安祥生;
李银平

Publication type:

Article

海藻糖和甘露醇对冻融循环引起的虾蛄肌原纤维蛋白结构和功能特性变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 30, doi. 10.7506/spkx1002-6630-20180606-087

By:

陈金玉;
李彬;
何丽丽;
梁唤唤;
韦英霞;
韩业勤;
张坤生

Publication type:

Article

不同钙离子浓度体外条件下磷酸化对肌联蛋白降解的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 52, doi. 10.7506/spkx1002-6630-20180920-211

By:

王颖;
李欣;
李铮;
朱杰;
张社奇;
张德权

Publication type:

Article

温度、pH值对离体模型中肌原纤维蛋白去磷酸化反应的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20180926-279

By:

任驰;
侯成立;
李欣;
摆玉蔷;
张德权

Publication type:

Article

糖基化亚硝基血红蛋白部分替代亚硝酸钠对哈尔滨风干肠质量的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 45, doi. 10.7506/spkx1002-6630-20180714-181

By:

刘鹏雪;
刘昊天;
张欢;
孔保华

Publication type:

Article

菊粉对小麦面筋蛋白理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 64, doi. 10.7506/spkx1002-6630-20180919-209

By:

穆婉菊;
冯佳;
李秀秀;
李书红;
陈野

Publication type:

Article

酿造条件对酿酒酵母发酵香气的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 115, doi. 10.7506/spkx1002-6630-20180929-321

By:

祝霞;
刘琦;
赵丹丹;
王璐璐;
韩舜愈;
杨学山

Publication type:

Article

同加工阶段对上海熏鱼（草鱼）风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 160, doi. 10.7506/spkx1002-6630-20180914-151

By:

薛永霞;
张作乾;
张洪才;
张菊;
卫赛超;
陈舜胜

Publication type:

Article

玉米油精炼过程氯离子含量变化及其对 3-氯丙醇酯和缩水甘油酯含量的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 286, doi. 10.7506/spkx1002-6630-20180731-373

By:

刘玉兰;
王璐阳;
黄会娜;
王满意;
安骏

Publication type:

Article

黄茶加工中主要品质成分的动态变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 200, doi. 10.7506/spkx1002-6630-20181004-015

By:

张娇;
梁壮仙;
张拓;
李宗琼;
朱静静;
张鹏程;
肖文军

Publication type:

Article

冰鲜大黄鱼不同副产物中滋味成分差异分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 193, doi. 10.7506/spkx1002-6630-20181008-034

By:

周纷;
张艳霞;
张龙;
张彩霞;
姜纪伟;
陶宁萍;
王锡昌

Publication type:

Article

信阳毛尖茶指纹图谱分级标准样品的研制方法.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 293, doi. 10.7506/spkx1002-6630-20181102-025

By:

王淑慧;
曹学丽;
宋沙沙;
龙立梅

Publication type:

Article

高效液相色谱-电感耦合等离子体质谱法测定配方食品中的VB<sub>12</sub>.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 321, doi. 10.7506/spkx1002-6630-20180920-223

By:

刘杰;
龚蕾;
朱晓玲;
彭青枝;
张莉;
周陶鸿;
江丰;
黄茜;
张小玲

Publication type:

Article

高效液相色谱-气相色谱联用法测定稻谷和大米中的饱和烃矿物油.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 302, doi. 10.7506/spkx1002-6630-20180627-498

By:

刘玲玲;
李冰宁;
欧阳杰;
武彦文

Publication type:

Article

高效液相色谱法测定东北农家酱中的5 种生物胺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 343, doi. 10.7506/spkx1002-6630-20180626-486

By:

郝宇;
孙波;
张宇;
马艺荧;
解双瑜;
李天一

Publication type:

Article

TLC-UPLC-MS/MS法检测网红保健品中非法添加的8 种化学药物.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 335, doi. 10.7506/spkx1002-6630-20190107-097

By:

曹晓琴;
方振峰;
张涛;
周国勇;
陈中强;
施璐

Publication type:

Article

方格星虫酶解物与不同糖Maillard反应特性及其产物特征风味变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 83, doi. 10.7506/spkx1002-6630-20180613-205

By:

游刚;
牛改改

Publication type:

Article

10 个地区不同单粒质量野生油茶籽油及其营养成分的比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 227, doi. 10.7506/spkx1002-6630-20180925-264

By:

陈小露;
陈百莹;
王玫;
李静;
邹玉璟;
戎俊;
邓泽元

Publication type:

Article

大豆分离蛋白酶促聚集行为的表征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 58, doi. 10.7506/spkx1002-6630-20190117-198

By:

曾祺;
张志国

Publication type:

Article

基于SPME-GC-MS和电子鼻分析薏苡仁油加速氧化过程挥发性成分变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 220, doi. 10.7506/spkx1002-6630-20180917-176

By:

赵泽伟;
丁筑红;
顾苑婷;
丁小娟

Publication type:

Article

槲皮素与β-乳球蛋白B的结合机制及其溶解性能.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20180614-279

By:

李晓雷;
郑丽丽;
艾斌凌;
郑晓燕;
杨旸;
杨劲松;
盛占武

Publication type:

Article

DNA条形码技术在淀粉掺假鉴别中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 281, doi. 10.7506/spkx1002-6630-20180611-159

By:

陈佳;
王爽;
周巍;
张岩;
桑亚新

Publication type:

Article

基于培养基法和高通量测序法分析冷藏小龙虾优势腐败菌.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 130, doi. 10.7506/spkx1002-6630-20180718-229

By:

江杨阳;
杨水兵;
余海霞;
姚洁玉;
胡亚芹

Publication type:

Article

基于高通量测序技术分析朝鲜族传统米酒及其酒曲中微生物群落多样性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 107, doi. 10.7506/spkx1002-6630-20180917-173

By:

宁亚丽;
吴跃;
何嫱;
徐帅哲;
陈艳

Publication type:

Article

基于多重光谱技术的木糖醇与牛乳酪蛋白相互作用及对酪蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 75, doi. 10.7506/spkx1002-6630-20180727-323

By:

孔繁华;
曹雪妍;
康世墨;
李玮轩;
关博元;
李墨翰;
杨梅;
岳喜庆

Publication type:

Article

A Mechanistic Study of Citrus Infection by Penicillium expansum.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 97, doi. 10.7506/spkx1002-6630-20181213-162

By:

ZHAO Lina;
LI Huifang;
YU Jiang;
LIU Kun;
ZHANG Xiaoyun;
YANG Qiya;
ZHANG Hongyin

Publication type:

Article

雌雄灰海马和三斑海马营养价值与功能性成分对比分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 206, doi. 10.7506/spkx1002-6630-20180920-234

By:

闫珍珍;
张东;
林听听;
刘鑫;
肖冬雪;
郭全友

Publication type:

Article