Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 24

Results: 45

基于气相色谱-离子迁移谱结合多元统计学分析KCl部分替代NaCl对宣威火腿挥发性风味化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 190, doi. 10.7506/spkx1002-6630-20191226-311

By:

丁习林;
王桂瑛;
邹颖玲;
赵娅英;
葛长荣;
廖国周

Publication type:

Article

离子色谱串联三重四极杆质谱测定婴幼儿配方乳粉和牛乳中的肌醇.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 185, doi. 10.7506/spkx1002-6630-20191225-298

By:

王岩;
王娟;
吴春敏;
张春林;
王东;
高镯;
张雷雷;
张岩

Publication type:

Article

基于主成分分析的不同水稻品种品质综合评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 179, doi. 10.7506/spkx1002-6630-20191218-198

By:

荆瑞勇;
卫佳琪;
王丽艳;
宋维民;
郑桂萍;
郭永霞

Publication type:

Article

不同处理对糟姜风味成分的影响及风味保真比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 172, doi. 10.7506/spkx1002-6630-20200625-337

By:

贾潜;
程超;
田成;
李伟;
周志;
莫开菊;
汪兴平

Publication type:

Article

黑白胡椒腊肠贮藏期中气味活性物质演变及异味分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 162, doi. 10.7506/spkx1002-6630-20200315-236

By:

周慧敏;
赵冰;
吴倩蓉;
李素;
潘晓倩;
朱宁;
乔晓玲;
王守伟;
刘博文;
张顺亮

Publication type:

Article

RP-HPLC混标加样增量法快速测定食品中的阿斯巴甜和阿力甜.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 340, doi. 10.7506/spkx1002-6630-20200729-367

By:

高向阳;
张芳

Publication type:

Article

微波消解-电感耦合等离子体-质谱法同步检测白玉菇中Pb、As、Cd及其健康风险评估.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 333, doi. 10.7506/spkx1002-6630-20200613-184

By:

徐明芳;
岳甜;
傅利军;
刘莉;
张秀敏;
马永征;
沈林燕;
孙勇

Publication type:

Article

联苯三唑醇磁性分子印迹聚合物的制备及其在食品检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 325, doi. 10.7506/spkx1002-6630-20190717-234

By:

田景升;
张展展;
秦思楠;
高文惠

Publication type:

Article

超高效液相色谱-串联质谱法检测大豆主要过敏原蛋白.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 316, doi. 10.7506/spkx1002-6630-20190923-278

By:

李丽芳;
黄文胜;
张九凯;
王彦波;
傅玲琳;
韩晓祥;
陈颖

Publication type:

Article

基于核酸适配体的AccuBlue荧光法检测动物食品中的恩诺沙星.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 310, doi. 10.7506/spkx1002-6630-20190716-214

By:

刘若冰;
郝怡环;
杨茜;
焦文雅;
王向红

Publication type:

Article

实时PCR检测食品中荧光假单胞菌方法的建立.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 304, doi. 10.7506/spkx1002-6630-20191018-185

By:

闵可;
张政;
周雨蕾;
侯温甫;
王宏勋;
周敏

Publication type:

Article

黄曲霉毒素B1核酸适配体筛选和检测方法的建立.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 295, doi. 10.7506/spkx1002-6630-20190628-369

By:

张敏;
张先舟;
李聪;
高浩;
刘健慧;
田益玲;
马雯;
李英军;
檀建新

Publication type:

Article

气相色谱-质谱联用法检测食品复合包装材料中 17 种丙烯酸酯类单体的残留量及迁移量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 287, doi. 10.7506/spkx1002-6630-20191113-164

By:

张勤军;
贝荣华;
张泓;
胡长鹰

Publication type:

Article

侧向免疫层析快速检测牛乳中四环素和青霉素.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 281, doi. 10.7506/spkx1002-6630-20190705-074

By:

吴玉晗;
陈伟

Publication type:

Article

Real-time PCR法检测水产品中异鳞蛇鲭、棘鳞蛇鲭源性成分.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 273, doi. 10.7506/spkx1002-6630-20190729-394

By:

信红梅;
姚琳;
陆键萍;
曲梦;
江艳华;
李风铃;
郭莹莹;
王联珠

Publication type:

Article

免疫亲和柱全自动净化-超高效液相色谱-串联质谱全碳标记内标法精确测定粮油中玉米赤霉烯酮.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 267, doi. 10.7506/spkx1002-6630-20190927-339

By:

吴宇;
叶金;
李丽;
李森;
轩志宏;
崔华;
刘洪美;
王松雪;
马海华;
张峰;
何建洪

Publication type:

Article

多重实时聚合酶链式反应熔解曲线法同步鉴别蓝鳍金枪鱼、裸盖鱼、异鳞蛇鲭.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 259, doi. 10.7506/spkx1002-6630-20200528-353

By:

许随根;
李家鹏;
李金春;
陈曦;
杨君娜;
熊苏玥;
黄鑫;
乔晓玲;
曲超;
王守伟

Publication type:

Article

呋喃它酮代谢物单链抗体制备和酶联免疫分析方法.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 251, doi. 10.7506/spkx1002-6630-20190817-191

By:

杨武英;
王弘;
洪艳平;
王丹;
徐振林;
沈玉栋;
柯法钧;
陈薪竹;
孙远明

Publication type:

Article

羊肚菌酶解液制备美拉德反应肉味调味基料.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 242, doi. 10.7506/spkx1002-6630-20191212-129

By:

高娟;
杜佳馨;
吴限;
杨倩;
方东路;
郑惠华;
赵立艳;
胡秋辉

Publication type:

Article

超声波辅助水酶法提取米胚油及其成分分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 233, doi. 10.7506/spkx1002-6630-20200426-343

By:

吴非;
李钊;
周琪;
刘春华;
潘明喆;
于殿宇;
姚凯

Publication type:

Article

高品质草鱼调理制品工艺优化及保鲜技术.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 223, doi. 10.7506/spkx1002-6630-20191116-188

By:

张语杰;
郭星月;
窦高乐;
艾有伟;
王丽梅;
王宏勋;
侯温甫

Publication type:

Article

FYa1泡菜用直投式发酵剂的制作工艺优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 216, doi. 10.7506/spkx1002-6630-20200430-397

By:

康娇;
张亚蓉;
杨从绪;
薛桥丽;
胡永金

Publication type:

Article

华东覆盆子果、茎与叶的酚类成分及抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 209, doi. 10.7506/spkx1002-6630-20190929-351

By:

陈青青;
李柯;
唐晓清;
耿丽;
王磊;
彭雅萍

Publication type:

Article

清酱香型白酒特征风味化合物分.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 199, doi. 10.7506/spkx1002-6630-20191203-035

By:

孙优兰;
黄永光;
朱晓春;
马宇;
蒋想;
尹素梅

Publication type:

Article

基于 UPLC-MS 代谢组学技术的枣果皮黄酮类化合物分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 155, doi. 10.7506/spkx1002-6630-20191018-195

By:

王乐飞;
古绍彬;
吴影

Publication type:

Article

手筑茯砖茶加工过程中挥发性组分变化分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 144, doi. 10.7506/spkx1002-6630-20191226-316

By:

李俊杰;
徐元昊;
陈梦娟;
邓高文;
吴凯;
蒋立文

Publication type:

Article

酒醅蒸馏过程中部分挥发性活性成分的变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 137, doi. 10.7506/spkx1002-6630-20191223-263

By:

陈璐;
史冬梅;
何宏魁;
陆玮;
韩兴林;
孙金沅

Publication type:

Article

热处理条件对巴氏杀菌乳风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 131, doi. 10.7506/spkx1002-6630-20191206-069

By:

杨姗姗;
丁瑞雪;
史海粟;
洛雪;
杨梅;
岳喜庆;
武俊瑞

Publication type:

Article

矿物元素结合稳定同位素的中华绒螯蟹产地溯源.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 125, doi. 10.7506/spkx1002-6630-20191222-254

By:

张政权;
黄冬梅;
蔡友琼;
孟宪菁;
史永富;
孔聪;
黄宣运;
汤云瑜;
张璇;
杨光昕

Publication type:

Article

植物乳杆菌 D1501发酵黄浆水的抑菌活性及其中细菌素的分离与鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 117, doi. 10.7506/spkx1002-6630-20190929-362

By:

陆洲;
戴意强;
RASHEED, Hafiz Abdul;
吴寒;
夏秀东;
董明盛

Publication type:

Article

条斑紫菜蛋白酶解液 α-葡萄糖苷酶和 DPP-IV 抑制活性的表征及肽成分解析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 110, doi. 10.7506/spkx1002-6630-20191014-114

By:

黄钦钦;
田亚平

Publication type:

Article

高通量测序分析麦麸发酵过程中微生物群落结构的变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 102, doi. 10.7506/spkx1002-6630-20191014-111

By:

贺成虎;
赵海珍;
陆兆新;
吕凤霞;
别小妹;
张充

Publication type:

Article

复合发酵剂的筛选及其对发酵香肠加工过程中品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 95, doi. 10.7506/spkx1002-6630-20191023-241

By:

黄俊逸;
王凤娜;
吴香;
刘珊;
李聪;
李新福;
徐宝才

Publication type:

Article

3 种乳酸菌发酵对蓝莓多酚、原花青素含量及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 87, doi. 10.7506/spkx1002-6630-20200326-387

By:

王储炎;
张继刚;
杨柳青;
李珂昕;
蔡敬民;
胡勇;
欧晓华

Publication type:

Article

高通量测序分析赤水晒醋各生产阶段微生物群落结构变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 78, doi. 10.7506/spkx1002-6630-20191022-228

By:

李荣源;
卢红梅;
秦兴;
陈莉;
汪沙;
吴震

Publication type:

Article

不同原料茯砖茶活性成分及微生物多样性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 69, doi. 10.7506/spkx1002-6630-20190927-333

By:

曾桥;
吕生华;
李祥;
胡歆;
梁艳;
樊成;
段洁;
邓铜玲

Publication type:

Article

水果酵素自然发酵过程中优势菌群与有机酸变化规律分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 61, doi. 10.7506/spkx1002-6630-20191015-141

By:

李希羽;
高洁;
李云姣;
王兆凌;
张兆熙;
桑亚新

Publication type:

Article

基于免疫亲和层析和 ProteoMiner 处理的母乳乳清蛋白质组学分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 54, doi. 10.7506/spkx1002-6630-20190810-112

By:

靳登鹏;
周雄;
刘焕;
杨娇;
黄卓权;
卜玲玲;
柯倩华;
柳春红

Publication type:

Article

结合淀粉活性乳酸菌利用生淀粉产酶条件及代谢产物.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 46, doi. 10.7506/spkx1002-6630-20190916-191

By:

郭浩男;
张莉力;
冯琳琳;
王天琪;
王成;
赵昕琪;
许云贺

Publication type:

Article

3 株发酵香肠源乳酸菌体外功能特性的比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 39, doi. 10.7506/spkx1002-6630-20200721-272

By:

冯美琴;
栾晓旭;
孙健

Publication type:

Article

Isolation of Salt-tolerant and Aroma-producing Yeasts from Soybean Paste Starter and Their Fermentation Characteristics.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 31, doi. 10.7506/spkx1002-6630-20190929-355

By:

MENG Fanbing;
WANG Zhongwei;
LI Yuncheng;
MA Changzhong;
LIU Dayu

Publication type:

Article

非靶向代谢组学对赤霞珠果皮不同砧穗组合差异代谢物的分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 22, doi. 10.7506/spkx1002-6630-20190617-172

By:

章智钧;
刘怀锋;
孙军利;
赵宝龙;
潘立忠;
何旺;
刘晶晶

Publication type:

Article

兔皮胶原蛋白的性质及凝胶临界模型的建立.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 16, doi. 10.7506/spkx1002-6630-20190619-212

By:

张晓亮;
张毅

Publication type:

Article

竹叶提取物对低硝西式熏煮火腿品质及亚硝酸盐的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 9, doi. 10.7506/spkx1002-6630-20200621-282

By:

周亚军;
李文龙;
陈艳;
王淑杰

Publication type:

Article

鳗鱼骨胶原肽钙螯合物的制备及其稳定性和 Caco-2 吸收特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 1, doi. 10.7506/spkx1002-6630-20200706-078

By:

钱跃威;
徐瀚麟;
吕奇晏;
陈智超;
滕慧;
陈雷

Publication type:

Article