Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 20

Results: 49

产蛋白酶芽孢杆菌的筛选及其发酵对豆粕的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 185, doi. 10.7506/spkx1002-6630-20180808-073

By:

郑丽;
李达;
牛红红;
苗欣宇;
王景会;
苏颖

Publication type:

Article

选择性修饰MCM-41固定化脂肪酶及其催化合成甾醇酯的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 192, doi. 10.7506/spkx1002-6630-20190104-052

By:

张欣;
陈书曼;
吴楠;
王彤;
裴兴武;
江连洲;
韩翠萍;
于殿宇

Publication type:

Article

双缩脲法测定罗非鱼源胶原蛋白肽含量的改良及应用评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 234, doi. 10.7506/spkx1002-6630-20181118-206

By:

张玲;
石彩文;
肖凯军;
李春海;
莫军全;
张钟;
史煜宇

Publication type:

Article

莠去津分子印迹聚合物微球的制备及其吸附性能与在食品检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 338, doi. 10.7506/spkx1002-6630-20180806-051

By:

张凯杰;
秦思楠;
赵春娟;
高文惠

Publication type:

Article

蛋清基脂肪替代品对冰淇淋的理化性质及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 74, doi. 10.7506/spkx1002-6630-20181124-281

By:

张慧;
蒋艳;
吴少福;
涂勇刚;
杨玲玲;
徐明生

Publication type:

Article

基于代谢组学技术的玛咖产地鉴别.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 217, doi. 10.7506/spkx1002-6630-20181102-024

By:

张宏蕊;
张九凯;
韩建勋;
邢冉冉;
郑磊;
陈颖

Publication type:

Article

角鲨烯/γ-环糊精包合物制备及分子模拟.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 28, doi. 10.7506/spkx1002-6630-20181102-026

By:

张光杰;
谷令彪;
周民生;
袁超;
刘金洲

Publication type:

Article

浓缩红橘汁贮藏过程中的风味物质变化及其机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 100, doi. 10.7506/spkx1002-6630-20181102-021

By:

曾鸣;
崔翠翠;
王冬;
刘传备;
李开;
宋昊

Publication type:

Article

嗜热酸性生淀粉α-淀粉酶Gt-amy中结构域C的环化重排及其对Gt-amy催化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 144, doi. 10.7506/spkx1002-6630-20190419-256

By:

曾静;
郭建军;
涂熠坤;
魏国汶;
袁林

Publication type:

Article

超临界流体萃取与模拟移动床色谱纯化灵芝三萜类化合物.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 286, doi. 10.7506/spkx1002-6630-20181022-228

By:

余书奇;
包晓青;
梁明在;
金晨钟;
田蔚

Publication type:

Article

高活性益生菌发酵枸杞粉的真空冷冻干燥工艺优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 255, doi. 10.7506/spkx1002-6630-20181022-243

By:

于红;
彭珍;
黄涛;
李君怡;
熊涛

Publication type:

Article

复炼菜籽废油的紫外光谱辨识指标.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 311, doi. 10.7506/spkx1002-6630-20180723-278

By:

余盖文;
刘晔;
王明明;
李云雁;
刘大川

Publication type:

Article

固相萃取-超高效液相色谱-串联质谱法测定饮用水中双酚A和双酚S.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 332, doi. 10.7506/spkx1002-6630-20180827-295

By:

杨金泉;
贺小敏;
施敏芳;
陈浩;
李永蓉;
朱友林

Publication type:

Article

氯化钙-木瓜蛋白酶-碳酸氢钠嫩化体系改善原切牦牛排嫩度.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 261, doi. 10.7506/spkx1002-6630-20181018-198

By:

杨鸿基;
韩玲;
孔祥颖;
马君义;
张文华;
余群力

Publication type:

Article

响应面法优化褶牡蛎多糖多肽联产工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 269, doi. 10.7506/spkx1002-6630-20181009-070

By:

杨大俏;
王锦旭;
李来好;
杨贤庆;
马海霞;
岑剑伟;
王悦齐

Publication type:

Article

具有α-葡萄糖苷酶和二肽基肽酶IV抑制作用降糖益生菌的筛选.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 152, doi. 10.7506/spkx1002-6630-20181106-069

By:

闫芬芬;
史佳鹭;
李娜;
岳莹雪;
李慧臻;
宋月;
霍贵成

Publication type:

Article

茂原链霉菌谷氨酰胺转氨酶合成与菌体形态分化的关系.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 130, doi. 10.7506/spkx1002-6630-20181026-301

By:

薛慧;
付玲;
李洪波;
王淑梅;
刘宁;
张莉丽

Publication type:

Article

基于色谱-质谱技术分析高湿条件下霉变黑毛茶品质成分变化及真菌毒素残留.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 293, doi. 10.7506/spkx1002-6630-20181106-064

By:

胥伟;
姜依何;
田双红;
朱旗

Publication type:

Article

顶空固相微萃取-气相色谱-质谱联用分析大鲵不同部位挥发性成分.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 249, doi. 10.7506/spkx1002-6630-20181116-188

By:

辛茜;
陈德经;
陈小华;
贾少杰

Publication type:

Article

不同发酵处理对香菇泡菜质构及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 171, doi. 10.7506/spkx1002-6630-20190416-208

By:

夏季;
方勇;
王梦梦;
张义祥;
杨文建;
马宁;
胡秋辉;
裴斐

Publication type:

Article

风干肠贮藏过程中挥发性风味物质的变化及异味物质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 208, doi. 10.7506/spkx1002-6630-20190217-078

By:

吴倩蓉;
周慧敏;
李素;
朱宁;
张顺亮;
赵冰;
潘晓倩;
乔晓玲;
陈文华;
曲超

Publication type:

Article

萨拉米香肠发酵成熟过程中蛋白质水解及脂质氧化规律.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 67, doi. 10.7506/spkx1002-6630-20181101-008

By:

韦友兵;
吴香;
周辉;
李新福;
李聪;
徐宝才

Publication type:

Article

添加成分对外裹糊流变性能及外裹糊鱼块油炸过程油脂渗透的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 34, doi. 10.7506/spkx1002-6630-20181101-006

By:

王玉环;
陈季旺;
翟金玲;
王海滨;
廖鄂;
夏文水;
熊幼翎

Publication type:

Article

酶法糖基化修饰对酪蛋白体外消化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 47, doi. 10.7506/spkx1002-6630-20180730-361

By:

王小鹏;
赵新淮

Publication type:

Article

辛烯基琥珀酸纳米淀粉酯颗粒的制备及其食品级Pickering乳液的特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 94, doi. 10.7506/spkx1002-6630-20190316-204

By:

王然

Publication type:

Article

基于高压结合酶法制备的低敏虾制品体内体外致敏性检测的差异性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 299, doi. 10.7506/spkx1002-6630-20180817-178

By:

王丽娟;
胡志和;
王星璇;
李志清;
罗梦娟;
潘子檬;
杨钰娟;
刘力凤;
刘莉

Publication type:

Article

花青素与小麦蛋白相互作用及对蛋白质结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 60, doi. 10.7506/spkx1002-6630-20180725-308

By:

王晨;
谢岩黎;
范亭亭

Publication type:

Article

化学改性对核桃谷蛋白结构表征及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 87, doi. 10.7506/spkx1002-6630-20180831-367

By:

孙乾;
张爱琴;
薛雨菲;
曹文利;
奚凤玲;
王荣浩;
李芳;
孔令明

Publication type:

Article

超声波辅助法制备牛骨源柠檬酸钙的工艺优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 279, doi. 10.7506/spkx1002-6630-20181018-197

By:

单媛媛;
刘叶虹萱;
代雨柔;
周元;
伊扬磊;
王欣;
刘变芳;
吕欣

Publication type:

Article

固相萃取-气相色谱法和全二维气相色谱法测定食品接触用纸制品中饱和烃矿物油的迁移量.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 305, doi. 10.7506/spkx1002-6630-20180807-059

By:

钱沙沙;
杨洋;
张玉萍;
庄棪;
纪晗旭;
李宁;
吴肖肖;
张驰

Publication type:

Article

高熔点脂肪对凝胶油基人造奶油品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 14, doi. 10.7506/spkx1002-6630-20180808-078

By:

齐创;
秦乐蓉;
李志超;
韩立娟;
贺军波;
张维农

Publication type:

Article

可可碱、茶碱和咖啡碱的快速测定及其色谱保留行为.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 318, doi. 10.7506/spkx1002-6630-20181120-227

By:

聂吉语;
李荣;
王颖;
汤书华;
谭津;
包荣;
姜子涛

Publication type:

Article

清酱香型白酒挥发性风味组分及香气特征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 241, doi. 10.7506/spkx1002-6630-20180730-363

By:

马宇;
黄永光

Publication type:

Article

脂质体水凝胶结构变化与形成机理.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 81, doi. 10.7506/spkx1002-6630-20180815-152

By:

刘玮琳;
孔有余;
许贤康;
郑凌艺;
柳叶霏;
韩剑众

Publication type:

Article

Plackett-Burman和Box-Behnken试验优化嗜热链球菌Q4F8产胞外多糖工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 136, doi. 10.7506/spkx1002-6630-20181008-028

By:

刘刚;
梁琪;
宋雪梅;
张炎

Publication type:

Article

基于高通量分析流通方式对大目金枪鱼品质与微生物种群变化影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 178, doi. 10.7506/spkx1002-6630-20180819-190

By:

蓝蔚青;
车旭;
巩涛硕;
张墨言;
孙晓红;
肖蕾;
谢晶

Publication type:

Article

大豆分离蛋白-花青素共价复合物制备纳米颗粒及其 Pickering乳液特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 8, doi. 10.7506/spkx1002-6630-20180823-250

By:

鞠梦楠;
祝钢;
刘英杰;
董亚博;
兰天;
江连洲;
隋晓楠

Publication type:

Article

东北6 种红树莓叶酚类化合物的鉴定及抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 227, doi. 10.7506/spkx1002-6630-20181114-162

By:

贾仕杰;
张海华;
张焕;
刘畅;
陈思睿;
唐琳琳;
王金玲

Publication type:

Article

亚麻籽胶对儿茶素-肌原纤维蛋白热诱导凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20181019-211

By:

贾娜;
张风雪;
孙嘉;
宋立;
刘登勇

Publication type:

Article

复合乳酸菌发酵蛋壳制备乳酸钙.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 159, doi. 10.7506/spkx1002-6630-20190427-360

By:

黄翔;
陶蕾;
杨燃;
黄群;
安凤平;
黄茜;
马美湖

Publication type:

Article

肠膜明串珠菌ATCC 12291蔗糖磷酸化酶的酶学性质及转糖苷分子改造.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 122, doi. 10.7506/spkx1002-6630-20181024-279

By:

何贺贺;
林厚民;
寇力丹;
覃凤兰;
韦宇拓;
黄日波;
杜丽琴

Publication type:

Article

基于可视化环介导等温扩增技术快速检测金黄色葡萄球菌.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 325, doi. 10.7506/spkx1002-6630-20180830-332

By:

郭建平;
万佳佳;
陆兆新;
吕凤霞;
张充;
赵海珍;
别小妹

Publication type:

Article

融合型原肌球蛋白MBP-CTB-TM构建及其口服致敏性评价.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 114, doi. 10.7506/spkx1002-6630-20190308-104

By:

傅玲琳;
黄健健;
谢梦华;
王翀;
王彦波

Publication type:

Article

pH 值响应型负载白藜芦醇微胶囊的制备与抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 54, doi. 10.7506/spkx1002-6630-20181022-236

By:

邓姣;
刘鑫;
成文豪;
刘田田;
周军;
李湘洲

Publication type:

Article

泡菜发酵乳酸菌的分离鉴定及耐药性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 166, doi. 10.7506/spkx1002-6630-20181109-093

By:

党乔;
孔令聪;
刘洁;
刘树明;
魏星;
马红霞;
闵伟红

Publication type:

Article

不同碳源培养下解脂耶氏酵母的转录组差异分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 200, doi. 10.7506/spkx1002-6630-20181106-073

By:

常晨;
刘伟丰;
郭阳;
包怡红

Publication type:

Article

氧化强度对肌原纤维蛋白结构及凝胶性能的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 21, doi. 10.7506/spkx1002-6630-20181105-059

By:

曹云刚;
马文慧;
艾娜丝;
闫林林;
赵倩倩;
闵红卫;
白雪;
黄峻榕

Publication type:

Article

pH 值对热处理后菠菜和油菜类囊体膜稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 41, doi. 10.7506/spkx1002-6630-20181107-087

By:

曹家蕊;
王冰;
李方巍;
张燕

Publication type:

Article

功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 106, doi. 10.7506/spkx1002-6630-20190513-129

By:

曹辰辰;
冯美琴;
孙健;
徐幸莲;
周光宏

Publication type:

Article