Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 23

Results: 49

不同极限 pH 值牛肉品质差异及机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 283, doi. 10.7506/spkx1002-6630-20181109-109

By:

王晶;
罗欣;
朱立贤;
李航;
郝剑刚;
张一敏

Publication type:

Article

肉及其加工制品的掺假鉴别技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 319, doi. 10.7506/spkx1002-6630-20181229-354

By:

施姿鹤;
VOGLMEIR, Josef;
刘丽

Publication type:

Article

拉曼光谱技术在肉品加工与品质控制中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 298, doi. 10.7506/spkx1002-6630-20181130-358

By:

李可;
闫路辉;
赵颖颖;
赵电波;
白艳红

Publication type:

Article

麦角硫因机体内的分布与代谢和其在疾病中的作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 334, doi. 10.7506/spkx1002-6630-20181016-158

By:

潘虹余;
郭丽琼;
林俊芳

Publication type:

Article

高功率超声波对蛋白质功能特性的影响及其在肉品加工中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 289, doi. 10.7506/spkx1002-6630-20181105-053

By:

康大成;
刘云国;
张万刚

Publication type:

Article

淀粉中间级分的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 277, doi. 10.7506/spkx1002-6630-20181105-060

By:

韩文芳;
林亲录;
赵思明;
梅冬旭;
杨琪琪;
李江涛

Publication type:

Article

原儿茶醛对阪崎克罗诺肠杆菌毒力因子的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 26, doi. 10.7506/spkx1002-6630-20181213-156

By:

李皓洲;
郝旭昇;
郭嘉璐;
郭都;
郑晓营;
王硕;
杨焯凯;
石超

Publication type:

Article

不同地域典型干腌火腿肌原纤维蛋白的氧化特性及体外消化性对比.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 97, doi. 10.7506/spkx1002-6630-20181005-021

By:

詹光;
乐怡;
王颖;
孙杨赢;
潘道东;
党亚丽;
何俊;
曹锦轩

Publication type:

Article

VD<sub>3</sub> 与大豆分离蛋白相互作用的多重光谱分析与计算.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 8, doi. 10.7506/spkx1002-6630-20181112-122

By:

陈爽;
王小丹;
李瑞;
孙洪蕊;
王喜波;
江连洲

Publication type:

Article

植物多酚与花生致敏蛋白相互作用及脱敏机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 313, doi. 10.7506/spkx1002-6630-20190427-358

By:

张驰;
李春翼;
王启明;
唐瑜婉;
赵吉春;
李富华;
明建

Publication type:

Article

阿魏菇乙酸乙酯相三萜类化合物对食管癌 Eca109 细胞的增殖抑制及机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 189, doi. 10.7506/spkx1002-6630-20181004-003

By:

王磊;
张富春;
刘军

Publication type:

Article

木犀草素与叶酸对黄曲霉毒素 B1 致食管上皮细胞毒性及 MTHFR 基因高甲基化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 142, doi. 10.7506/spkx1002-6630-20190610-097

By:

付凌萌;
吴逸;
王菁;
魏婕;
王少康;
孙桂菊

Publication type:

Article

鸭腿减盐滚揉腌制过程中的传质动力学.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 1, doi. 10.7506/spkx1002-6630-20190318-213

By:

匡威;
安亮;
徐军;
王海滨;
周晓荣;
陈季旺;
胥伟;
廖鄂;
陈功明;
任广才

Publication type:

Article

液浸速冻对牡蛎水分迁移及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 233, doi. 10.7506/spkx1002-6630-20181101-016

By:

梁钻好;
陈海强;
梁凤雪;
罗宏悦;
谢彦安;
余铭

Publication type:

Article

基于陶瓷膜技术的羊乳酪蛋白和其他组分的高效分级分离.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 130, doi. 10.7506/spkx1002-6630-20181224-282

By:

姜竹茂;
杨宝雨;
芦晶;
逄晓阳;
吴政;
岳元春;
王童;
RAGAB, Eman Saad;
张书文;
吕加平

Publication type:

Article

平菇多糖对四氯化碳诱导雄性昆明种小鼠肝损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 157, doi. 10.7506/spkx1002-6630-20181016-151

By:

张扬;
朱彩平;
林杨楠;
曹钰林;
张一凡;
方豪

Publication type:

Article

滁菊的功能成分及其体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 66, doi. 10.7506/spkx1002-6630-20181004-010

By:

贾雨朦;
陈芹芹;
毕金峰;
吕莹;
乔叶宁;
张佰清

Publication type:

Article

以猪小肠黏膜提取物作为α-葡萄糖苷酶和二肽基肽酶IV的酶活力分析体系的建立.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 44, doi. 10.7506/spkx1002-6630-20180615-294

By:

甲承立;
HUSSAIN, Naveed;
董洁;
王芬;
李函彤;
张书文;
芦晶;
逄晓阳;
刘鹭;
吕加平

Publication type:

Article

超高压协同柠檬汁栅栏处理对软包装荔枝罐头杀菌效果及其动力学分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 117, doi. 10.7506/spkx1002-6630-20181109-090

By:

王欲翠;
张帆;
冯毅;
吴德全;
向红

Publication type:

Article

短波紫外线照射和 <sup>60</sup>Co-γ 辐照处理对大樱桃贮藏品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 269, doi. 10.7506/spkx1002-6630-20181225-297

By:

田竹希;
龙明秀;
李咏富;
何扬波;
梁倩;
石彬

Publication type:

Article

一氧化氮熏蒸处理对甜瓜采后细胞壁代谢及黑斑病控制的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 239, doi. 10.7506/spkx1002-6630-20181201-006

By:

石玲;
吴斌;
敬媛媛;
李亚玲;
李玲;
何欢;
廖海慧;
朱璇

Publication type:

Article

15 种黄酮类化合物对烤鸡胸肉中杂环胺含量的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 19, doi. 10.7506/spkx1002-6630-20181105-045

By:

赵磊;
张会敏;
李煜彬;
郝帅;
陈艳麟;
徐杰;
王成涛

Publication type:

Article

不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 213, doi. 10.7506/spkx1002-6630-20181113-149

By:

巩涛硕;
蓝蔚青;
王蒙;
谢晶

Publication type:

Article

干燥方式对油茶籽油中美拉德反应产物及其抗氧化性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 14, doi. 10.7506/spkx1002-6630-20181031-378

By:

杨楠;
罗凡;
费学谦;
钟海雁

Publication type:

Article

不同预处理方式对鲢鱼肉冷藏品质的影响及其机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 220, doi. 10.7506/spkx1002-6630-20181119-222

By:

胡维杰;
沈韫韬;
马良;
戴宏杰;
郭婷;
周鸿媛;
余永;
张宇昊

Publication type:

Article

超声处理对牛乳酪蛋白结构及抗原性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 123, doi. 10.7506/spkx1002-6630-20181101-013

By:

薛海燕;
操歌;
贺宝元;
樊娇娇;
薛丽欢

Publication type:

Article

杂粮早餐粉对砷致小鼠雄性生殖毒性的缓解作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 183, doi. 10.7506/spkx1002-6630-20181110-120

By:

高俊宇;
仪慧兰

Publication type:

Article

乙酰丙酸对沙门氏菌诱导性耐酸响应.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 91, doi. 10.7506/spkx1002-6630-20181221-251

By:

田牧雨;
张一敏;
董鹏程;
毛衍伟;
梁荣蓉;
朱立贤;
罗欣

Publication type:

Article

植物源抗冻蛋白作用机制及其在食品中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 305, doi. 10.7506/spkx1002-6630-20181109-100

By:

于晶;
扈莹莹;
温荣欣;
秦立刚;
陈倩

Publication type:

Article

钙盐对肉与肉制品肉色的影响及其机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 327, doi. 10.7506/spkx1002-6630-20181210-122

By:

张蒙蒙;
罗欣;
张一敏;
毛衍伟;
杨啸吟;
类红梅;
韩明山;
梁荣蓉

Publication type:

Article

超声处理对大豆分离蛋白-乳清分离蛋白混合蛋白功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 111, doi. 10.7506/spkx1002-6630-20181101-005

By:

崔强;
王琳;
周国卫;
董洋洋;
王喜波;
江连洲

Publication type:

Article

热聚集对β-乳球蛋白消化行为及消化产物的抗氧化性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 52, doi. 10.7506/spkx1002-6630-20190117-213

By:

林展拓;
高志明;
杜徐楠;
陈改亭;
胡猛;
方亚鹏;
汤虎

Publication type:

Article

重组黑芝免疫调节蛋白对小鼠巨噬细胞 RAW264.7向M1型分化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 170, doi. 10.7506/spkx1002-6630-20180930-337

By:

刘玲;
李奇璋;
周选围;
王玉亮

Publication type:

Article

保护液结合暂养工艺对花鲈无水活运效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 262, doi. 10.7506/spkx1002-6630-20180830-326

By:

张玉晗;
谢晶

Publication type:

Article

裸燕麦球蛋白源多肽对D-半乳糖致衰老小鼠抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 137, doi. 10.7506/spkx1002-6630-20190113-151

By:

付媛;
张美莉;
高韶辉;
张宇

Publication type:

Article

魔芋胶对蓝莓凝胶体系3D打印特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 104, doi. 10.7506/spkx1002-6630-20190423-300

By:

王浩;
谭畅;
陈静;
徐家鑫;
李冬男;
孟宪军

Publication type:

Article

不同巴氏杀菌条件下的牛源乳铁蛋白对 IEC-6细胞增殖的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 60, doi. 10.7506/spkx1002-6630-20181017-179

By:

席恩泽;
赵晓;
崔东影;
盛雪;
李梦寒;
许晓曦

Publication type:

Article

高温蒸汽处理对余甘子果汁贮藏期间的品质影响及褐变行为解析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 246, doi. 10.7506/spkx1002-6630-20190628-370

By:

徐涓;
张雯雯;
李凯;
李坤;
刘兰香;
马金菊;
甘瑾;
张弘

Publication type:

Article

Effect of Heat Moisture Treatment Combined with Sodium Alginate on Physicochemical Properties of Normal Corn Starch.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 34, doi. 10.7506/spkx1002-6630-20181204-058

By:

WANG Yusheng;
MEI Xuanwei;
CHEN Haihua;
CHEN Jiangang

Publication type:

Article

外源p-香豆酸处理对采后桃果实苯丙烷代谢和抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 227, doi. 10.7506/spkx1002-6630-20181130-367

By:

李姚瑶;
曹毛毛;
王小璐;
苏金龙;
高慧

Publication type:

Article

姜黄素对幽门螺杆菌及其诱导人胃GES-1细胞损伤的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 151, doi. 10.7506/spkx1002-6630-20181021-225

By:

任娇艳;
苟娜;
高立;
杨宜婷;
李良;
袁尔东

Publication type:

Article

乳酸菌细菌素Durancin GL对单增李斯特菌的抗菌活性及机制.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 73, doi. 10.7506/spkx1002-6630-20190408-101

By:

吴学友;
朱悦;
陈正行;
鞠兴荣

Publication type:

Article

肉桂醛抗菌复合保鲜剂涂膜对采后荔枝的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 253, doi. 10.7506/spkx1002-6630-20181026-316

By:

杨雅景;
韩玉竹;
孟醒;
汪毓莹;
李恺;
徐思琪;
杨叶梅

Publication type:

Article

一种双层智能膜的制备及在指示三文鱼新鲜度中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 206, doi. 10.7506/spkx1002-6630-20181126-298

By:

邹小波;
薛瑾;
黄晓玮;
翟晓东;
张俊俊;
张泽翔;
甘子玉

Publication type:

Article

不同温度发酵无乳糖酸奶与普通酸奶差异性比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 79, doi. 10.7506/spkx1002-6630-20190515-167

By:

贾凌云;
胡志和;
薛璐;
鲁丁强;
赵旭飞;
程凯丽;
杨向丽

Publication type:

Article

纳米银酯化淀粉膜对牛肉保鲜的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 199, doi. 10.7506/spkx1002-6630-20181220-244

By:

杨斌;
曹银娟;
余群力;
韩玲;
林梁;
朱跃明;
曹晖

Publication type:

Article

胡麻粕多酚对肠癌细胞凋亡的促进作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 176, doi. 10.7506/spkx1002-6630-20180929-335

By:

张立超;
杨宇菲;
李汉卿;
剌晓琴;
李卓玉

Publication type:

Article

沙葱总黄酮水洗组分的体外抗炎活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 163, doi. 10.7506/spkx1002-6630-20181004-012

By:

王翠芳;
王特日格乐;
杜红喜;
张秀媛;
丹妮;
萨如丽;
敖长金

Publication type:

Article

茶叶挥发性成分中关键呈香成分研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 341, doi. 10.7506/spkx1002-6630-20181015-132

By:

王梦琪;
朱荫;
张悦;
施江;
林智;
吕海鹏

Publication type:

Article