Works matching IS 10026630 AND DT 2020 AND VI 41 AND IP 4

Results: 45

低酯果胶协同 NaCl 对全蛋液凝胶性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 32, doi. 10.7506/spkx1002-6630-20181031-368.

By:

王轶男;
程缘;
迟玉杰

Publication type:

Article

同位素内标-气相色谱-质谱法同时测定婴幼儿配方粉中3-氯丙醇酯和缩水甘油酯的含量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 262, doi. 10.7506/spkx1002-6630-20190326-335

By:

王亚;
高红波;
隋海霞;
仇凯;
钟其顶;
吕晓玲

Publication type:

Article

植物乳杆菌内源性质粒序列分析及其表达载体的构建.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 118, doi. 10.7506/spkx1002-6630-20181130-361

By:

方来杉;
赖强;
钟泽民;
黄毓茂

Publication type:

Article

基于三重四极杆复合线性离子阱质谱法筛查和确证水产品中多种抗生素残留.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 313, doi. 10.7506/spkx1002-6630-20190313-167

By:

孟勇;
王静;
朱晓华;
耿雪冰;
杨总;
沈美芳

Publication type:

Article

低场核磁共振技术结合化学计量学方法定性、定量检测注水猪肉.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 243, doi. 10.7506/spkx1002-6630-20181014-118

By:

盖圣美;
张中会;
游佳伟;
邹玉峰;
刘登勇

Publication type:

Article

绿豆多肽锌螯合物的制备及其结构与体外消化的分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 59, doi. 10.7506/spkx1002-6630-20190710-137

By:

富天昕;
张舒;
盛亚男;
冯玉超;
王长远

Publication type:

Article

超高压协同碱性蛋白酶制备玉米黄粉ACE抑制肽.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 222, doi. 10.7506/spkx1002-6630-20190123-304

By:

刘子毅;
顾丰颖;
王博伦;
张帆;
刘昊;
王锋

Publication type:

Article

杨梅素与G-β-CD的包合作用及抗氧化性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20190104-054

By:

王轶博;
符晓芳;
袁丽;
张婷;
辛婷婷

Publication type:

Article

正交试验设计优化近红外检测牛乳中蛋白质的建模条件.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 256, doi. 10.7506/spkx1002-6630-20190313-160

By:

彭丹;
刘亚丽;
李林青;
毕艳兰

Publication type:

Article

猕猴桃CO<sub>2</sub>-低温高压渗透膨化干燥工艺优化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 229, doi. 10.7506/spkx1002-6630-20190120-236

By:

宋一凡;
陈海峰;
袁越锦

Publication type:

Article

不同种类肉肌浆蛋白的油-水界面性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 15, doi. 10.7506/spkx1002-6630-20181022-229

By:

杜菲菲;
吴长玲;
方艾虎;
张莉;
李震;
杨宗韫;
周楠;
李鹏鹏;
李典昭;
王鹏

Publication type:

Article

微波辅助制备金枪鱼骨钙粉及其生物活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 235, doi. 10.7506/spkx1002-6630-20190311-139

By:

阳丽红;
王宏海;
周小敏;
马永钧;
王杰;
沈清

Publication type:

Article

基于宏转录组学技术对豆酱中活菌群落分析方法的建立.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 96, doi. 10.7506/spkx1002-6630-20181210-126

By:

安飞宇;
武俊瑞;
尤升波;
解梦汐;
陈旭;
赵越;
包海燕;
乌日娜

Publication type:

Article

改性马铃薯淀粉对肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 86, doi. 10.7506/spkx1002-6630-20190115-172

By:

周凤超;
林国荣;
汪秀妹;
张丽芬;
林大河;
林授锴;
陈伟娇

Publication type:

Article

沉积固化离子液体均相液液微萃取-高效液相色谱法测定蔬菜中的苯脲类农药残留.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 248, doi. 10.7506/spkx1002-6630-20181004-013

By:

徐尉力;
付壮;
王旭;
赵悦;
王晨兆;
马佳骏;
王志兵

Publication type:

Article

气相色谱-串联质谱法高通量检测食用油中3 类污染物.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 300, doi. 10.7506/spkx1002-6630-20181019-212

By:

孟维一;
古瑾;
姜锐;
张晴;
赵文涛;
马燕红;
赵奕昕;
李莹莹;
郭文萍

Publication type:

Article

乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 7, doi. 10.7506/spkx1002-6630-20190717-230

By:

彭新颜;
刘媛;
贺红军;
张敏;
邵凌健;
曾玉龙;
王晓雨

Publication type:

Article

树体遮光对采收期‘赤霞珠’葡萄果实花色苷类物质积累的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 157, doi. 10.7506/spkx1002-6630-20190310-115

By:

张珍珍;
李倩;
董荣;
乔丹;
闫雪;
张轲

Publication type:

Article

宏量营养素和pH值对乳剂型特医食品基质品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 23, doi. 10.7506/spkx1002-6630-20181026-315

By:

刘媛;
叶盛英;
魏振承;
张雁;
邓媛元;
唐小俊;
张名位;
刘光

Publication type:

Article

豌豆蛋白对鸡肉糜热诱导凝胶品质特性与微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 74, doi. 10.7506/spkx1002-6630-20181229-359

By:

计红芳;
李莎莎;
张令文;
王雪菲;
康壮丽;
陈复生;
马汉军

Publication type:

Article

NaOH处理对霞多丽葡萄籽原花青素的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 41, doi. 10.7506/spkx1002-6630-20190310-116

By:

张杰;
王文雅;
袁其朋

Publication type:

Article

改性大豆磷脂对豆粉结构和理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 52, doi. 10.7506/spkx1002-6630-20181228-333

By:

王喜波;
梁亚茹;
杨朔;
郭增旺;
江连洲;
范志军;
王中江;
滕飞;
李杨

Publication type:

Article

工业改性对大豆蛋白结构及大豆蛋白-肌原纤维蛋白复合凝胶的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 67, doi. 10.7506/spkx1002-6630-20190306-076

By:

贾子璇;
冉安琪;
刘季善;
李杨;
王中江;
江连洲

Publication type:

Article

低温浸渍对‘关口葡萄’干白葡萄酒风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 199, doi. 10.7506/spkx1002-6630-20190312-150

By:

朱艳霞;
杨佳荟;
王沙沙;
苏颖玥;
常远;
杨智刚;
袁春龙

Publication type:

Article

绿原酸对不同加热方式的草鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 80, doi. 10.7506/spkx1002-6630-20190715-196

By:

李君珂;
孙雪梅;
柳全文;
谭晓冕

Publication type:

Article

套袋对‘瑞雪’苹果香气成分的影响及相关基因表达分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 185, doi. 10.7506/spkx1002-6630-20190320-253

By:

冯帅帅;
闫成太;
张天皓;
张莉;
吉苗苗;
王帆;
高华

Publication type:

Article

基于高通量测序的浙江玫瑰醋发酵过程中细菌菌群结构及其动态演替.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 125, doi. 10.7506/spkx1002-6630-20190119-234

By:

方冠宇;
黄炳文;
蒋予箭

Publication type:

Article

表面等离子体共振免疫传感器检测喹乙醇.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 293, doi. 10.7506/spkx1002-6630-20180927-295

By:

谢春花;
柳双;
王敏思;
王霞琳;
王珅;
张志军;
宋洋

Publication type:

Article

产气荚膜梭菌实时荧光PCR和实时荧光 RPA检测方法的建立和比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 268, doi. 10.7506/spkx1002-6630-20181026-307

By:

刘立兵;
李睿文;
陈志敏;
王金凤;
孙晓霞;
袁万哲;
王建昌

Publication type:

Article

胶束电动毛细管色谱-激光诱导荧光检测法测定番茄酱、番茄沙司和辣椒粉中罗丹明B.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 287, doi. 10.7506/spkx1002-6630-20190101-006

By:

丁晓静;
刘文叶;
王萍

Publication type:

Article

超高效液相色谱-四极杆/静电场轨道阱高分辨质谱法测定猪肉中9 种大环内酯类抗生素.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 273, doi. 10.7506/spkx1002-6630-20181026-306

By:

马俊美;
孙磊;
曹梅荣;
刘茁;
李强;
范素芳

Publication type:

Article

乳制品脂质组成的比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 149, doi. 10.7506/spkx1002-6630-20190403-046

By:

翁晨;
邓泽元;
李静

Publication type:

Article

超高效液相色谱-串联质谱法同时测定水果中 10 种保鲜剂残留量.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 319, doi. 10.7506/spkx1002-6630-20190410-137

By:

曹雪琴;
杨飞;
陈国通;
毛琼玲;
李芳;
杨中

Publication type:

Article

谷物及其制品中脱氧雪腐镰刀菌烯醇及其衍生物的检测及污染规律分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 307, doi. 10.7506/spkx1002-6630-20181018-196

By:

龚蕾;
韩智;
程慧;
刘杰;
彭青枝

Publication type:

Article

顶空-固相微萃取法与水蒸气蒸馏法提取山银花挥发性组分的比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 178, doi. 10.7506/spkx1002-6630-20181029-343

By:

张鹏云;
管维;
李蓉;
龙春霞;
卢俊文;
林淑绵;
张峰

Publication type:

Article

SDE和HS-SPME结合GC-MS分析霍山黄大茶香气成分的比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 214, doi. 10.7506/spkx1002-6630-20190110-136

By:

朱晓凤;
刘政权;
宛晓春;
陶勐;
肖志鹏;
程淑华

Publication type:

Article

Q-Orbitrap高分辨质谱法测定牛奶中赖丙氨酸及其含量随温度变化的规律.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 280, doi. 10.7506/spkx1002-6630-20190328-350

By:

聂雪梅;
王菡;
许秀丽;
张峰;
陈达

Publication type:

Article

基于脂质组学法对母乳、牛乳及羊乳脂质的差异分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 207, doi. 10.7506/spkx1002-6630-20181218-203

By:

张宏达;
王立娜;
张宇;
李晓东;
冷友斌;
巩燕妮;
蒋士龙

Publication type:

Article

转基因检测中大豆蛋白DNA提取方法筛选及其 lectin基因降解分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 102, doi. 10.7506/spkx1002-6630-20190702-020

By:

杜艳;
陈复生;
陈晨;
刘营

Publication type:

Article

草莓干燥过程中酯类香气化合物及相关酶活性的变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 172, doi. 10.7506/spkx1002-6630-20190318-226

By:

张莉会;
汪超;
廖李;
安可婧;
胡建中;
乔宇

Publication type:

Article

襄阳大头菜发酵过程中细菌的多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 112, doi. 10.7506/spkx1002-6630-20190111-138

By:

吴进菊;
李宇昂;
王梓杭;
郑婷婷;
于博;
余海忠

Publication type:

Article

红烧肉口腔加工过程中的香气释放规律.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 164, doi. 10.7506/spkx1002-6630-20190228-234

By:

刘登勇;
曹振霞

Publication type:

Article

搅拌棒吸附萃取结合气相色谱-质谱联用技术分析西湖龙井茶的挥发性成分.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 140, doi. 10.7506/spkx1002-6630-20190325-322

By:

王梦琪;
朱荫;
张悦;
施江;
林智;
吕海鹏

Publication type:

Article

基于高通量测序分析蟹糊微生物菌群多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 134, doi. 10.7506/spkx1002-6630-20180920-233

By:

李成;
孔晓雪;
余炬波;
邹小欠;
罗海波

Publication type:

Article

HPLC-PDA法分析不同茶树品种类胡萝卜素香气前体.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 193, doi. 10.7506/spkx1002-6630-20190318-227

By:

陈丽;
坤吉瑞;
王静;
童华荣

Publication type:

Article