Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 20

Results: 45

蜂花粉微生物污染及菌群结构分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 325, doi. 10.7506/spkx1002-6630-20190527-329

By:

唐标;
罗怡;
李锐;
周秀楠;
张玲;
钱鸣蓉;
戴贤君;
夏效东;
杨华

Publication type:

Article

基于代谢标志物快速检测食品中金黄色葡萄球菌.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 314, doi. 10.7506/spkx1002-6630-20190829-321

By:

胡凯丽;
李延梅;
陈娟;
唐俊妮;
马欣玥

Publication type:

Article

动物性食品中氟苯尼考检测的电化学免疫传感器构建.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 307, doi. 10.7506/spkx1002-6630-20190612-127

By:

刘卫华;
杨茜;
刘敏轩;
于文龙;
王向红

Publication type:

Article

原料肉脂肪比例对培根加工过程中安全性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 300, doi. 10.7506/spkx1002-6630-20190605-048

By:

姜皓;
陈援援;
杨璐;
徐文怡;
杨华;
马俪珍

Publication type:

Article

基于数据挖掘建立北京地区牛、羊肉串掺假风险预测模型.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 292, doi. 10.7506/spkx1002-6630-20200316-245

By:

范维;
高晓月;
董雨馨;
李贺楠;
王琳;
郭文萍

Publication type:

Article

上海市食源性耐甲氧西林金黄色葡萄球菌的分子特征及耐药性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 285, doi. 10.7506/spkx1002-6630-20190714-184

By:

张鹏飞;
张杰;
刘心雨;
付雪婷;
张萌;
许学斌;
吴聪明;
姬华;
王新

Publication type:

Article

基于生物信息学定向制备柠条籽蛋白抗氧化肽的工艺优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 278, doi. 10.7506/spkx1002-6630-20190822-224

By:

頡宇;
胡锦灵;
赵宏飞;
张柏林

Publication type:

Article

三相盐析萃取分离辣椒红色素和辣椒碱及不同辣椒品种的聚类分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 270, doi. 10.7506/spkx1002-6630-20190919-236

By:

范三红;
王娇娇;
白宝清;
张锦华

Publication type:

Article

烘烤、蒸汽热处理和挤压膨化对藜麦风味和苦味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 263, doi. 10.7506/spkx1002-6630-20190613-141

By:

周洋;
李璐;
吕莹

Publication type:

Article

超高效液相色谱-飞行时间-串联质谱法对3 种蓝靛果忍冬果实中花青苷的比较分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 256, doi. 10.7506/spkx1002-6630-20190822-223

By:

张上上;
郑姝宁;
王学涛;
倪阳;
王英

Publication type:

Article

不同干燥条件下福白菊菊花茶风味品质的比较分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 249, doi. 10.7506/spkx1002-6630-20190823-249

By:

卢琪;
薛淑静;
杨德;
王少华;
李露

Publication type:

Article

芽孢杆菌对发酵大豆产生氨基酸和挥发性香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 242, doi. 10.7506/spkx1002-6630-20190829-324

By:

张妍;
武俊瑞;
曹承旭;
邱博书;
马颖;
史海粟;
杨慧;
乌日娜

Publication type:

Article

黑龙江地区水稻糙米中γ-谷维素含量和阿魏酸酯组成.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 234, doi. 10.7506/spkx1002-6630-20190929-354

By:

张超;
李丹;
张昌;
李洪亮;
殷坤;
张雪;
张东杰

Publication type:

Article

多种甜味剂的电子舌味觉评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 227, doi. 10.7506/spkx1002-6630-20190916-195

By:

黄嘉丽;
黄宝华;
左珊珊;
郭成龙;
周金林;
卢宇靖

Publication type:

Article

不同产地油茶籽油主要特征组分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 222, doi. 10.7506/spkx1002-6630-20190701-007

By:

叶敏倩;
吴峰华;
芮鸿飞;
陈通;
刘兴泉

Publication type:

Article

北京豆汁感官特性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 211, doi. 10.7506/spkx1002-6630-20200225-271

By:

刘文营;
孙佳琦;
成晓瑜;
李享;
贾晓云;
王乐

Publication type:

Article

基于SPME-GC-MS探讨盐渍处理对苦水玫瑰纯露挥发性成分构成的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 205, doi. 10.7506/spkx1002-6630-20190516-177

By:

武艺;
胡建忠;
韩雪;
殷丽强;
袁玮琼;
施昊;
吕兆林

Publication type:

Article

萝卜籽油中莱菔素的检测及加工工艺对莱菔素含量的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 198, doi. 10.7506/spkx1002-6630-20191015-142

By:

李楠楠;
韩立娟;
张维农;
齐玉堂;
贺军波;
王青松;
刘琛

Publication type:

Article

六堡茶挥发性成分中关键香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 191, doi. 10.7506/spkx1002-6630-20190920-252

By:

马士成;
王梦琪;
刘春梅;
马婉君;
朱荫;
林智;
吕海鹏

Publication type:

Article

杀菌温度对羊蝎子风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 184, doi. 10.7506/spkx1002-6630-20191203-036

By:

吴倩蓉;
潘晓倩;
朱宁;
周慧敏;
李素;
张顺亮;
刘梦;
赵冰;
王守伟;
曲超

Publication type:

Article

不同成熟时间切达奶酪中挥发性香气成分及其电子鼻判别分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 175, doi. 10.7506/spkx1002-6630-20190726-349

By:

王姣;
许凌云;
张晋华;
王小雨;
艾娜丝;
王蓓;
曹雁平

Publication type:

Article

泽泻不同部位药食功能成分分析比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 167, doi. 10.7506/spkx1002-6630-20190919-250

By:

蓝梦柳;
杨利利;
严桂杰;
朱怀昌;
李小艳;
许文;
吴水生

Publication type:

Article

3 种烹调方式下马铃薯风味化合物组分构成的品种间差异比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 159, doi. 10.7506/spkx1002-6630-20190919-247

By:

李凯峰;
周远平;
王琼;
郭华春

Publication type:

Article

菌种对发酵红茶水溶液香气品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 151, doi. 10.7506/spkx1002-6630-20190809-106

By:

林琦;
李利君;
伍菱;
黄高凌;
翁淑燚;
倪辉;
李清彪;
张树文;
黄幼林

Publication type:

Article

基于GC-MS结合化学计量学方法鉴别3 种江西名茶.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 141, doi. 10.7506/spkx1002-6630-20190925-309

By:

徐春晖;
王远兴

Publication type:

Article

产琥珀酸菌LW-2的筛选、鉴定及发酵条件优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 134, doi. 10.7506/spkx1002-6630-20191008-027

By:

李瑞玲;
罗倚坪;
刘晓风;
孙勇;
李东

Publication type:

Article

基于高通量测序技术对茅台镇酱香白酒主酿区域酵母菌群结构多样性的解析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 127, doi. 10.7506/spkx1002-6630-20190810-110

By:

罗方雯;
黄永光;
涂华彬;
胡峰;
尤小龙

Publication type:

Article

酱油酿造用耐盐产乙醇风味酵母的选育及其应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 119, doi. 10.7506/spkx1002-6630-20190824-251

By:

吕变梅;
蒋雪薇;
彭东;
徐晓刚;
丁源;
罗晓明;
周尚庭

Publication type:

Article

戊糖乳杆菌LS1细菌素的分离纯化及性质鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 112, doi. 10.7506/spkx1002-6630-20190826-278

By:

李志如;
韩建春;
刘容旭;
刘丹怡;
梁君锋

Publication type:

Article

盐渍辣椒细菌多样性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 105, doi. 10.7506/spkx1002-6630-20190829-318

By:

赵玲艳;
黄嘉欣;
杨剑;
卿煜维;
潘金微;
周熠;
邓放明

Publication type:

Article

发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响,.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 97, doi. 10.7506/spkx1002-6630-20200521-251

By:

冯美琴;
余頔;
孙健

Publication type:

Article

高通量测序分析不同腌腊肉制品细菌多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 90, doi. 10.7506/spkx1002-6630-20200416-210

By:

赵睿;
邵长春;
高世功;
刘光瑞;
杨富民

Publication type:

Article

不同益生元对酸奶游离氨基酸及风味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 83, doi. 10.7506/spkx1002-6630-20190903-038

By:

李蕊;
王一然;
刘一鸣;
史海粟;
陈旭;
赵瑛博;
武俊瑞

Publication type:

Article

限制性酶解调控燕麦蛋白结构特性与抗氧化功能.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 76, doi. 10.7506/spkx1002-6630-20190916-181

By:

郑召君;
王曼;
李嘉欣;
李进伟;
刘元法

Publication type:

Article

八角水溶性膳食纤维对油脂乳液消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 68, doi. 10.7506/spkx1002-6630-20190509-079

By:

吴克刚;
魏浩;
柴向华;
段雪娟;
梁婉霞;
廖经飞;
沈雪荣

Publication type:

Article

小球藻多糖的分离纯化及理化性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 61, doi. 10.7506/spkx1002-6630-20190515-173

By:

史瑞琴;
梁静静;
李大伟;
王颉;
郭书贤;
马艳莉

Publication type:

Article

酵母葡聚糖的前处理及其对白鲢鱼肉的去腥效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 54, doi. 10.7506/spkx1002-6630-20190918-223

By:

黄晶晶;
张慧敏;
赵丽媛;
熊善柏;
黄琪琳

Publication type:

Article

猴头菇-青稞预糊化粉的添加对桃酥品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 46, doi. 10.7506/spkx1002-6630-20200507-068

By:

马宁;
陈雨婷;
方东路;
裴斐;
苏安祥;
赵立艳;
郑惠华;
胡秋辉

Publication type:

Article

分子蒸馏法脱除油脂中3-氯丙醇酯和缩水甘油酯.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 41, doi. 10.7506/spkx1002-6630-20190822-234

By:

黄会娜;
刘玉兰;
杨争光;
王戬东;
王月华

Publication type:

Article

高筋粉添加量对油塔子品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 35, doi. 10.7506/spkx1002-6630-20190618-207

By:

陈舒唱;
沈阿倩;
冯作山;
白羽嘉;
陈琪;
张月;
吐赛力;
黄文书

Publication type:

Article

pH值对麦醇溶蛋白-槲皮素相互作用及其Pickering乳液特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 27, doi. 10.7506/spkx1002-6630-20200107-089

By:

王启明;
唐瑜婉;
杨雅轩;
刘士健;
赵吉春;
张宇昊;
明建

Publication type:

Article

射频处理提高米糠稳定性及其对品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 20, doi. 10.7506/spkx1002-6630-20200413-162

By:

于殿宇;
郝凯越;
程杰;
陈奎任;
江连洲;
王立琦;
张智

Publication type:

Article

脂肪含量对牦牛乳硬质干酪质构、流变和微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 14, doi. 10.7506/spkx1002-6630-20190617-181

By:

石永祺;
梁琪;
宋雪梅;
张炎

Publication type:

Article

柚皮苷纳米乳液递送体系的消化特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 7, doi. 10.7506/spkx1002-6630-20190519-208

By:

程喆;
潘思轶

Publication type:

Article

L-赖氨酸对鸡腿肉肌原纤维蛋白磷酸化的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20190825-267

By:

方芮;
朱宗帅;
郭秀云;
彭增起;
张雅玮

Publication type:

Article