Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 2

Results: 46

双孢蘑菇转录组测序及褐变相关基因的挖掘.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 126, doi. 10.7506/spkx1002-6630-20180510-154

By:

彭博;
李炳娟;
关文强;
林琼

Publication type:

Article

海藻酸钠与氯化钙对大米淀粉回生影响机理的热力学分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 6, doi. 10.7506/spkx1002-6630-20171120-261

By:

周艳青;
何璐;
向忠琪;
赵文静;
李安平;
杨英

Publication type:

Article

槲皮素-羧甲基甘薯淀粉酯的合成.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 239, doi. 10.7506/spkx1002-6630-20171129-364

By:

叶发银;
吕霞;
李金凤;
王勇德;
赵国华

Publication type:

Article

牛奶源金黄色葡萄球菌血清型、毒力基因及 PFGE分型.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 281, doi. 10.7506/spkx1002-6630-20180110-124

By:

刘保光;
蔡田;
李小申;
刘营营;
贺丹丹;
匡秀华;
高延玲;
胡功政

Publication type:

Article

PlnF抗菌肽在乳酸乳球菌中的分泌表达及抑菌活性鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 146, doi. 10.7506/spkx1002-6630-20171218-211

By:

任大勇;
朱剑威;
刘宏妍;
于寒松;
沈明浩

Publication type:

Article

优良梨汁发酵乳酸菌的筛选与发酵性能分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 141, doi. 10.7506/spkx1002-6630-20171214-177

By:

焦媛媛;
杜丽平;
孙文;
魏金艳;
马立娟;
肖冬光

Publication type:

Article

陶瓷膜超滤净化石灰法制糖清汁.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 252, doi. 10.7506/spkx1002-6630-20180111-145

By:

李文;
朱瓌之;
漆虹;
曲睿晶;
谢彩锋;
雷福厚;
李凯

Publication type:

Article

应用ICP-MS/MS快速测定红酒中的多种微量元素.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 259, doi. 10.7506/spkx1002-6630-20180102-001

By:

张萍;
刘宏伟

Publication type:

Article

ATR-FTIR 在小麦及其制品呕吐毒素污染水平快速测定中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 293, doi. 10.7506/spkx1002-6630-20170906-097

By:

沈飞;
刘潇;
裴斐;
李彭;
姜大峰;
刘琴

Publication type:

Article

高效液相色谱-串联质谱联用技术快速分析稻米中毒死蜱和丁硫克百威及其代谢产物的残留量

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 304, doi. 10.7506/spkx1002-6630-20170905-072

By:

杨欢;
马有宁;
秦美玲;
柴爽爽;
何巧;
张涵彤;
牟仁祥

Publication type:

Article

近红外特征光谱定量检测羊肉卷中猪肉掺假比例.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 287, doi. 10.7506/spkx1002-6630-20180531-452

By:

白京;
李家鹏;
邹昊;
田寒友;
刘飞;
王辉;
李文采;
张振琪;
王守伟

Publication type:

Article

沙棘粕醇提物的定性定量分析及其对衰老小鼠肝脏抗氧化指标的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 229, doi. 10.7506/spkx1002-6630-20180614-285

By:

张佳婵;
王昌涛;
赵丹;
王成涛;
孙宝国

Publication type:

Article

脱脂椰蓉可溶性膳食纤维制备工艺及单糖组成和理化特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 245, doi. 10.7506/spkx1002-6630-20180118-250

By:

杜晓静;
白新鹏;
姜泽放;
高巍;
张芳芳

Publication type:

Article

肉桂精油-玉米淀粉基抗菌膜的制备及其性能.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 40, doi. 10.7506/spkx1002-6630-20171107-083

By:

肖力源;
张淑瑶;
周湘媛;
周筱三;
吴贺君;
黎杉珊;
申光辉;
张志清

Publication type:

Article

酒酒球菌（Oenococcus oeni）耐酸突变株苹果酸-乳酸发酵能力分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 93, doi. 10.7506/spkx1002-6630-20171226-325

By:

谢昉书;
文向圆;
刘树文

Publication type:

Article

雨生红球藻多糖的分离纯化和免疫活性组分鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 52, doi. 10.7506/spkx1002-6630-20171116-208

By:

刘涵;
张苗;
刘晓娟;
曹庸

Publication type:

Article

自然发酵锦州小菜中乳酸菌的分离筛选.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 73, doi. 10.7506/spkx1002-6630-20171212-142

By:

刘境;
孙慧君;
李默;
解梦汐;
乌日娜;
武俊瑞

Publication type:

Article

油爆工艺对上海熏鱼风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 171, doi. 10.7506/spkx1002-6630-20180529-415

By:

王清;
陈舜胜

Publication type:

Article

环氧基修饰磁性微球固定化磷脂酶 A<sub>1</sub>.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 25, doi. 10.7506/spkx1002-6630-20180514-194

By:

鲍赛;
操丽丽;
庞敏;
潘丽军;
侯志刚;
水龙龙;
李进红;
姜绍通

Publication type:

Article

1 株水蜜桃采后病害拮抗细菌的鉴定及抑菌作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 102, doi. 10.7506/spkx1002-6630-20171226-323

By:

李培中;
许丽;
何惠霞;
尹京苑;
高海燕

Publication type:

Article

馒头主要品质性状SNP标记全基因组关联分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 159, doi. 10.7506/spkx1002-6630-20171205-055

By:

吴澎;
刘娟;
陈广凤;
李向阳;
赵子彤;
杨艺;
唐晓珍;
田纪春

Publication type:

Article

基于嗅觉可视化技术和气相色谱-质谱联用鉴别霉变小麦.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 275, doi. 10.7506/spkx1002-6630-20171129-360

By:

严松;
林颢

Publication type:

Article

基于顶空气相色谱-离子迁移谱技术的冷冻猪肉贮藏时间快速判别方法.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 269, doi. 10.7506/spkx1002-6630-20180531-443

By:

王辉;
田寒友;
李文采;
邹昊;
刘飞;
白京;
李家鹏;
陈文华;
乔晓玲

Publication type:

Article

不同锥栗农家种种仁中9 种矿质元素含量的因子分析与聚类分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 165, doi. 10.7506/spkx1002-6630-20180602-020

By:

朱周俊;
袁德义;
邹锋;
杨华;
范晓明;
肖诗鑫;
邹昕芸;
李欣;
李果

Publication type:

Article

紫胶桐酸对映体的 HPLC-ELSD 法分离及其手性拆分热力学.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 200, doi. 10.7506/spkx1002-6630-20171023-255

By:

李坤;
张雯雯;
刘兰香;
郑华;
李凯;
徐涓;
张弘

Publication type:

Article

水浴复热时间对猪肉糜制品挥发性风味的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 186, doi. 10.7506/spkx1002-6630-20180727-325

By:

张凯华;
臧明伍;
张哲奇;
王守伟;
李丹;
李笑曼

Publication type:

Article

益生性植物乳杆菌的温度胁迫处理及其对发酵冰淇淋品质和菌活性的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 65, doi. 10.7506/spkx1002-6630-20180108-088

By:

赵雯;
吴凤玉;
郑义;
张健;
姜芸云;
赵笑;
杨贞耐

Publication type:

Article

氧化条件下茶多酚对猪肉肌原纤维蛋白理化和凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 12, doi. 10.7506/spkx1002-6630-20180606-064

By:

李玲;
季慧;
康大成;
周怡;
郭燕云

Publication type:

Article

生物解离大豆膳食纤维对饼干质构及消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 18, doi. 10.7506/spkx1002-6630-20180116-214

By:

钟明明;
齐宝坤;
孙禹凡;
曾琪;
李红;
朱建宇;
胡淼;
王欢;
李杨

Publication type:

Article

不同温度下氧化猪脂和木糖对猪肉蛋白酶解液的热反应特性影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 32, doi. 10.7506/spkx1002-6630-20180610-142

By:

王天泽;
肖群飞;
杜文斌;
王雅欣;
谢建春

Publication type:

Article

不同酶水解对乳脂挥发性化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20171120-244

By:

李扬;
李妍;
王筠钠;
张列兵

Publication type:

Article

黑龙江省不同产地水稻的GC-MS代谢物差异分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 208, doi. 10.7506/spkx1002-6630-20180522-326

By:

冯玉超;
王长远;
李雪;
富天昕;
张丽媛

Publication type:

Article

酵母对青麦油条面团发酵特性及其品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 46, doi. 10.7506/spkx1002-6630-20171205-063

By:

康志敏;
张康逸;
李婧;
吴亚蓓;
高玲玲;
温青玉;
毛新亚

Publication type:

Article

酸改性麦麸粉对面粉粉质特性及面团质构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 59, doi. 10.7506/spkx1002-6630-20171114-163

By:

姚慧慧;
王燕;
吴卫国;
廖卢艳;
赵传文

Publication type:

Article

沙门氏菌重组酶聚合酶检测方法的建立及应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 298, doi. 10.7506/spkx1002-6630-20170906-094

By:

刘立兵;
耿云云;
姜彦芬;
刘思颖;
孙晓霞;
南汇珠;
王建昌

Publication type:

Article

基于多重修饰酶电极技术检测大豆油中磷脂含量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 324, doi. 10.7506/spkx1002-6630-20180426-347

By:

王立琦;
刘雨琪;
陈颖淑;
王雯;
王睿智;
刘亚楠;
张欣;
隋玉林;
于殿宇

Publication type:

Article

QuEChERS-超高效液相色谱-串联质谱法测定鸡蛋、鸡肉中氟虫腈及其代谢物残留.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 318, doi. 10.7506/spkx1002-6630-20170830-359

By:

郝杰;
邵瑞婷;
姜洁;
贺小蔚

Publication type:

Article

磁性分子印迹聚合物提取-超高效液相色谱- 串联质谱法测定乳及乳制品中的4 种伪蛋白

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 310, doi. 10.7506/spkx1002-6630-20171020-216

By:

单艺;
王象欣;
陈美君;
姜毓君;
满朝新;
马微

Publication type:

Article

植物乳杆菌和发酵乳杆菌对胡柚汁发酵品质及其抗氧化性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 152, doi. 10.7506/spkx1002-6630-20171213-150

By:

束文秀;
吴祖芳;
翁佩芳;
张鑫

Publication type:

Article

新品种余甘子盈玉和糯种的果实性状及果实品质的差异性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 180, doi. 10.7506/spkx1002-6630-20180614-262

By:

张雯雯;
李坤;
徐涓;
刘兰香;
马金菊;
和华;
张弘

Publication type:

Article

红曲黄酒来源芽孢杆菌普鲁兰酶基因克隆和生物信息学分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 117, doi. 10.7506/spkx1002-6630-20171229-369

By:

徐友强;
孙宝国;
蒋玥凤;
侯洁;
许春艳;
王文华;
滕超;
熊科;
范光森;
李秀婷

Publication type:

Article

草鱼油爆前后风味物质的变化分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 192, doi. 10.7506/spkx1002-6630-20180529-413

By:

蒋晨毓;
邱伟强;
贠三月;
赵玥;
张明晨;
周瑜;
陈舜胜

Publication type:

Article

传统自然发酵酸肉中细菌群落多样性与风味品质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 85, doi. 10.7506/spkx1002-6630-20180521-282

By:

米瑞芳;
陈曦;
熊苏玥;
戚彪;
李家鹏;
乔晓玲;
王守伟;
张立升

Publication type:

Article

基于电子鼻和气相色谱-质谱联用技术分析不同贮藏时间羊肉火腿香气成分

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 215, doi. 10.7506/spkx1002-6630-20180612-193

By:

王勇勤;
郭新;
黄笠原;
王远;
王斌;
张杰;
张燕丽;
王庆玲

Publication type:

Article

电子鼻结合气相色谱-质谱联用技术分析贮存条件对马铃薯面包挥发性成分的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 222, doi. 10.7506/spkx1002-6630-20180429-388

By:

孙莹;
苗榕芯;
江连洲

Publication type:

Article

红曲黄酒传统酿造用曲中的微生物菌群及挥发性风味组分分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 79, doi. 10.7506/spkx1002-6630-20180420-269

By:

李路;
吕燕霖;
郭伟灵;
潘雨阳;
洪家丽;
赵立娜;
倪莉;
饶平凡;
李秋艺;
吕旭聪

Publication type:

Article