Works matching IS 10026630 AND DT 2019 AND VI 40 AND IP 7
Results: 49
鳝鱼肉新鲜度对加热过程中蛋白变化规律的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 47, doi. 10.7506/spkx1002-6630-20180901-005
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纳豆激酶对大鼠酒精性肝损伤的改善效果及免疫调节作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 156, doi. 10.7506/spkx1002-6630-20180326-340
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生产类群、性别及包装方式对冷藏牦牛肉肌浆蛋白氧化的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 219, doi. 10.7506/spkx1002-6630-20180226-213
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不同条件对‘巴西蕉’和‘南天黄’香蕉后熟的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 254, doi. 10.7506/spkx1002-6630-20171227-339
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铜绿假单胞菌在牛乳中生长的预测.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20180316-217
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超高压条件下亚麻籽胶对猪肉肌原纤维蛋白凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 101, doi. 10.7506/spkx1002-6630-20181130-348
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超微化雷竹笋膳食纤维的结构表征及其功能特性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 74, doi. 10.7506/spkx1002-6630-20180306-069
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紫薯花色苷在贮藏过程中的降解特性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 88, doi. 10.7506/spkx1002-6630-20180110-126
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梨质地变化规律与动力学模型.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 9, doi. 10.7506/spkx1002-6630-20180731-385
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螺杆转速对持香型仿肉制品结构及挥发性成分保留率的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 150, doi. 10.7506/spkx1002-6630-20180120-278
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- Article
迷迭香复配液对大黄鱼冰藏品质及水分迁移的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 247, doi. 10.7506/spkx1002-6630-20180125-340
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- Article
碱性电解水对籽瓜种仁蛋白质提取效果的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 95, doi. 10.7506/spkx1002-6630-20180315-197
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青蛤酶解多肽对RAW264.7巨噬细胞的免疫调节作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 185, doi. 10.7506/spkx1002-6630-20171214-163
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LP-8大孔树脂制备高含量酯型儿茶素茶多酚.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 68, doi. 10.7506/spkx1002-6630-20180125-318
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渗透预处理对蓝莓冻结特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 192, doi. 10.7506/spkx1002-6630-20180203-038
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- Article
Pichia membranaefaciens Combined with Chitosan Treatment Induces Resistance to Anthracnose in Citrus Fruit.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 228, doi. 10.7506/spkx1002-6630-20180913-120
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外源多酚氧化酶催化合成儿茶素二聚体氧化产物的研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 274, doi. 10.7506/spkx1002-6630-20180206-089
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纳米抗菌包装材料对延缓白莲藕风味品质劣变的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 212, doi. 10.7506/spkx1002-6630-20181130-352
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老山芹全株及其不同部位酚类物质含量及抗氧化能力分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 54, doi. 10.7506/spkx1002-6630-20180320-256
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机筒温度、鸡肉粉质量分数对挤压膨化产品品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 120, doi. 10.7506/spkx1002-6630-20180821-214
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低温超微粉碎对生物酶法制油豆渣蛋白结构影响的拉曼光谱分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 33, doi. 10.7506/spkx1002-6630-20180109-104
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超声制浆工艺对冷冻干燥豆腐制备及品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 114, doi. 10.7506/spkx1002-6630-20171129-361
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不同解冻方式对树莓汁加工特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 127, doi. 10.7506/spkx1002-6630-20180424-319
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反胶束萃取对大豆分离蛋白结构和特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 108, doi. 10.7506/spkx1002-6630-20180312-154
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玉米黄素对衣霉素诱导的SH-SY5Y细胞损伤的保护作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 163, doi. 10.7506/spkx1002-6630-20171124-303
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基于感官模糊综合评价法与价值工程评价法的市售烤羊肉质量分析评价.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 60, doi. 10.7506/spkx1002-6630-20180108-082
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低耗水管道化制浆技术对豆浆品质及稳定性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 144, doi. 10.7506/spkx1002-6630-20180815-159
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辣木籽抗氧化肽的制备及其对氧化损伤红细胞的保护作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 40, doi. 10.7506/spkx1002-6630-20180319-241
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24-表油菜素内酯对杏果实采后抗冷性与可溶性糖含量的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 198, doi. 10.7506/spkx1002-6630-20180226-199
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鲟鱼鱼糜凝胶形成过程中的物理化学变化.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 82, doi. 10.7506/spkx1002-6630-20180320-253
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基于低场核磁共振研究不同解冻方式对冻猪肉食用品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 20, doi. 10.7506/spkx1002-6630-20171127-333
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无核白葡萄干制过程中酚类物质的变化及其与褐变的关系.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 27, doi. 10.7506/spkx1002-6630-20180315-198
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干茧缫丝蚕蛹食用品质评价.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 177, doi. 10.7506/spkx1002-6630-20180125-325
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燕窝真伪鉴别研究发展趋势剖析与展望.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 296, doi. 10.7506/spkx1002-6630-20180322-289
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食品功能成分对氧化三甲胺介导的动脉粥样硬化的影响研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 261, doi. 10.7506/spkx1002-6630-20180313-164
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我国生乳国家标准主要指标对比.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 320, doi. 10.7506/spkx1002-6630- 20171203-022
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海参鉴别技术研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 304, doi. 10.7506/spkx1002-6630-20171130-373
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- Article
拉曼光谱分析牛肉贮藏过程中肌红蛋白结构的变化.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 15, doi. 10.7506/spkx1002-6630-20180408-083
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酒花与啤酒中单萜化合物的研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 328, doi. 10.7506/spkx1002-6630-20180306-074
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膳食中碳水化合物与代谢综合征的研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 268, doi. 10.7506/spkx1002-6630-20171210-117
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葡萄酒中氨基甲酸乙酯的研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 289, doi. 10.7506/spkx1002-6630-20180211-131
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双歧杆菌和乳酸菌β-半乳糖苷酶转糖基作用的研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 335, doi. 10.7506/spkx1002-6630-20180302-024
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牛羊肉冰温保鲜技术研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 314, doi. 10.7506/spkx1002-6630-20180123-313
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潜在食源性致病菌弓形菌在食品中的分布及检测研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 281, doi. 10.7506/spkx1002-6630-20180314-181
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对虾原肌球蛋白致敏小鼠模型的构建及乳酸菌肠黏膜免疫效应对致敏性的影响
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 169, doi. 10.7506/spkx1002-6630-20180710-131
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辛烯基琥珀酸酐复合超声改性提高鸡蛋全蛋液热稳定性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 135, doi. 10.7506/spkx1002-6630-20180115-193
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芝麻过敏原分子特征与检测方法研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 342, doi. 10.7506/spkx1002-6630-20171220-247
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脱硫对熏硫‘黑叶’荔枝采后品质及果肉亚硫酸盐代谢的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 238, doi. 10.7506/spkx1002-6630-20180211-142
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阿拉伯胶/白色玫瑰茄提取物复合涂膜对低温贮藏蓝莓保鲜效果的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 204, doi. 10.7506/spkx1002-6630-20180305-032
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