Works matching IS 10026630 AND DT 2021 AND VI 42 AND IP 1

Results: 45

双孢蘑菇采后贮藏保鲜研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 333, doi. 10.7506/spkx1002-6630-20191221-247

By:

孙若兰;
肖靓;
易有金;
邓后勤;
辛晓菲;
朱利红;
桑毅媛;
方正初

Publication type:

Article

统一国产和进口保健食品宣传监管尺度的路径分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 326, doi. 10.7506/spkx1002-6630-20200418-242

By:

邓勇

Publication type:

Article

水产动物保活运输中环境胁迫应激及生理调控机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 319, doi. 10.7506/spkx1002-6630-20200201-002

By:

谢晶;
王琪

Publication type:

Article

澳大利亚食品安全治理的中央与地方政府互动研究及对我国的启示.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 313, doi. 10.7506/spkx1002-6630-20200115-185

By:

陈佳妮;
陈永法

Publication type:

Article

发酵剂抗氧化活性对发酵肉制品品质的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 302, doi. 10.7506/spkx1002-6630-20200704-052

By:

刘英丽;
于青林;
万真;
李洪岩;
刘洁;
王静

Publication type:

Article

抗冻保护剂在肉品及水产品贮藏保鲜中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 294, doi. 10.7506/spkx1002-6630-20191230-361

By:

李敏涵;
李洪军;
李少博;
余思洁;
贺稚非

Publication type:

Article

包装冷却肉中微生物腐败及其挥发性气味的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 285, doi. 10.7506/spkx1002-6630-20200207-046

By:

杨啸吟;
张一敏;
梁荣蓉;
朱立贤;
罗欣

Publication type:

Article

多糖乳化性改善方法、构效关系及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 279, doi. 10.7506/spkx1002-6630-20200105-052.

By:

张漫莉;
王强;
陈炳宇;
刘红芝

Publication type:

Article

裸脚菇0612-9活性物质对柑橘青、绿霉病的生防效果及其诱导抗性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 272, doi. 10.7506/spkx1002-6630-20191205-064

By:

何甜;
崔朝宇;
郑先能;
龙昊知;
霍光华

Publication type:

Article

温度对金针菇贮藏品质的影响及货架期的预测模型.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 264, doi. 10.7506/spkx1002-6630-20200103-029

By:

牛耀星;
王霆;
毕阳;
张雨;
刘宏;
贠建民

Publication type:

Article

抗坏血酸结合自发气调包装对灵武长枣贮藏品质和抗氧化性的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 257, doi. 10.7506/spkx1002-6630-20191219-232

By:

刘慧;
张静林;
刘杰超;
张光弟;
方海田;
张强;
焦中高

Publication type:

Article

采前1-甲基环丙烯处理对货架期‘Bartlett’梨虎皮病和抗氧化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 250, doi. 10.7506/spkx1002-6630-20191202-006

By:

李英丽;
张少颖;
董宇

Publication type:

Article

水杨酸处理诱导采后甜瓜抗坏血酸-还原型谷胱甘肽循环代谢清除过氧化氢的作用及机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 243, doi. 10.7506/spkx1002-6630-20191128-276

By:

杨乾;
范存斐;
王毅;
任亚琳;
毕阳

Publication type:

Article

玉米薄饼贮藏品质分析及货架期预测模型建立.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 235, doi. 10.7506/spkx1002-6630-20191202-026

By:

曹勇;
张隋鑫;
许秀颖;
赵城彬;
吴玉柱;
张浩;
刘景圣

Publication type:

Article

产酸丙酸杆菌发酵甘油提取物对冷藏调理猪肉饼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 228, doi. 10.7506/spkx1002-6630-20191118-207

By:

吴颖;
赖利先;
张万刚

Publication type:

Article

苦荞清蛋白酶解物对高糖诱导的HepG2细胞胰岛素抵抗的保护作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 222, doi. 10.7506/spkx1002-6630-20191214-155

By:

费烨;
王雍;
龚仕英;
田艳;
王筑婷;
雷霆雯;
张礼林;
汪希兰;
李红梅

Publication type:

Article

乳酸片球菌AS185调节高脂高糖饮食诱导的代谢综合征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 215, doi. 10.7506/spkx1002-6630-20191202-020

By:

张麟;
高磊;
王超;
赵子健;
段翠翠;
赵玉娟;
杨舸;
李盛钰

Publication type:

Article

基于模拟胃肠道消化的云南民族乳制品蛋白肽研究.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 208, doi. 10.7506/spkx1002-6630-20191129-304

By:

魏光强;
施娅楠;
万长江;
黄艾祥

Publication type:

Article

集成模糊层级划分的LightGBM食品安全风险预警模型：以肉制品为例.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 197, doi. 10.7506/spkx1002-6630-20191210-104

By:

高亚男;
王文倩;
王建新

Publication type:

Article

根皮素对秀丽隐杆线虫寿命的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 187, doi. 10.7506/spkx1002-6630-20191206-075

By:

张晓寒;
赵江;
韩英;
刁翠茹;
王浩

Publication type:

Article

榆干离褶伞溶栓酶对大鼠动脉血栓的抑制作用 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 180, doi. 10.7506/spkx1002-6630-20200118-226

By:

李芳芳;
卫莹;
刘雪;
沈明花

Publication type:

Article

姜黄素提高PC12细胞的抗氧化能力.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 172, doi. 10.7506/spkx1002-6630-20200119-246

By:

肖宝平;
陈露;
曾珺;
刘静雯;
李健;
李桂玲

Publication type:

Article

阿魏酸类似物对强的松诱导的小鼠氧化应激的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 163, doi. 10.7506/spkx1002-6630-20191202-028

By:

刘子微;
朱建津;
陈巍文;
李浙烽

Publication type:

Article

超高压处理对冷藏带鱼鱼丸保鲜效果的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 157, doi. 10.7506/spkx1002-6630-20191202-005

By:

罗华彬;
盛珍珍;
司永利;
陈燕婷;
林露;
高星;
杨文鸽

Publication type:

Article

不同渗透方式对芒果脱水效率和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 149, doi. 10.7506/spkx1002-6630-20191110-127

By:

王俊涛;
滕建文;
韦保耀;
黄丽;
夏宁

Publication type:

Article

微波与超声处理对花青素-多酚固态与液态体系色泽的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 139, doi. 10.7506/spkx1002-6630-20191211-115

By:

徐烨;
李旋;
毕金峰;
郭崇婷 2,3，;
朱凤妹;
吴昕烨

Publication type:

Article

低压静电场辅助冷藏对牛肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 132, doi. 10.7506/spkx1002-6630-20200106-071

By:

胡斐斐;
钱书意;
李侠;
江峰;
胡海梅;
张春晖

Publication type:

Article

二次杀菌对贮藏期间酱卤羊肚肌原纤维蛋白氧化、特性及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 124, doi. 10.7506/spkx1002-6630-20191105-052

By:

侯然;
赵伟;
卢士玲;
韩平;
刘璐;
艾延文;
董娟

Publication type:

Article

新疆传统腌制对烤羊肉食用品质及杂环胺含量的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 115, doi. 10.7506/spkx1002-6630-20191130-322

By:

李明杨;
牛希跃;
许倩;
任晓镤;
彭增起

Publication type:

Article

源自螺旋藻渣枯草芽孢杆菌发酵抗菌肽SP-AP-1 和伊枯草菌素对金黄色葡萄球菌抑菌机制对比研究.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 108, doi. 10.7506/spkx1002-6630-20200103-035

By:

付云;
赵谋明 1,2，;
庞一扬;
刘小玲

Publication type:

Article

热处理温度及时间对镜鲤鱼肌原纤维蛋白热聚集行为的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 101, doi. 10.7506/spkx1002-6630-20191213-152.

By:

畅鹏;
谢艳英;
王浩;
夏秀芳

Publication type:

Article

低温慢煮对红烧肉食用品质及其蛋白消化率的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 93, doi. 10.7506/spkx1002-6630-20191130-330

By:

张泽;
赵迪;
粘颖群;
周光宏;
李春保

Publication type:

Article

特色香蕉类型‘美食蕉’品种果肉中淀粉与矿物质在后熟期的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 86, doi. 10.7506/spkx1002-6630-20200106-060

By:

傅金凤;
王娟;
王琳;
盛鸥

Publication type:

Article

超微茶粉对全麦面包品质及其淀粉消化特性的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 79, doi. 10.7506/spkx1002-6630-20191204-046

By:

王玉婉;
涂政;
叶阳

Publication type:

Article

桑葚渣多酚提取物冻干粉的制备及稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 73, doi. 10.7506/spkx1002-6630-20191121-250

By:

邹颖;
余元善;
邹波;
程丽娜;
肖更生;
吴继军;
卜智斌;
徐玉娟

Publication type:

Article

罗伊氏菌素与儿茶素协同对变异链球菌的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 67, doi. 10.7506/spkx1002-6630-20191202-032

By:

王思彤;
张彤;
金曼;
曲国强;
孙雪婷;
付恒芳;
刘丽波;
李春

Publication type:

Article

体外模拟消化对大米谷蛋白结构及水解产物生物活性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 59, doi. 10.7506/spkx1002-6630-20200806-082

By:

石嘉怿;
张太;
梁富强

Publication type:

Article

噬菌体vB_SauM_RS对乳源金黄色葡萄球菌生物被膜的清除作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 52, doi. 10.7506/spkx1002-6630-20200105-053

By:

阮红日;
王宇辉;
徐若洋;
陈立;
靳育琦;
王建发;
宋军;
郑家三

Publication type:

Article

淀粉-脂质复合物在热加工过程中的结构变化及其对体外消化性影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 47, doi. 10.7506/spkx1002-6630-20191217-191

By:

秦仁炳;
王书军;
项丰娟;
王硕

Publication type:

Article

草莓的光学特性及其与可溶性固形物含量和含水率的关系.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 41, doi. 10.7506/spkx1002-6630-20200209-058.

By:

谢丹丹;
郭文川;
高梦杰;
刘大洋

Publication type:

Article

酸胁迫处理对鼠伤寒沙门氏菌抗酸性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 33, doi. 10.7506/spkx1002-6630-20191231-365

By:

李琳琼;
洪静;
张爱静;
王鹏杰;
高瑀珑

Publication type:

Article

日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 25, doi. 10.7506/spkx1002-6630-20191217-182

By:

窦露;
刘畅;
巴吉木色;
杨致昊;
苏琳;
赵丽华;
田建军;
郭月英;
靳烨

Publication type:

Article

陶瓷食品接触材料中铅向酸性食品模拟物迁移的规律.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 15, doi. 10.7506/spkx1002-6630-20191210-113

By:

肖黎;
董占华;
孙长江;
李健

Publication type:

Article

菠萝果肉纤维素水凝胶的制备及对益生菌的包埋与缓释分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 8, doi. 10.7506/spkx1002-6630-20191120-239

By:

行云逸;
黄惠华

Publication type:

Article

负载纳米氧化锌的明胶/乙基纤维素气凝胶的制备及抑菌能力分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20191214-156

By:

潘晶晶;
张宠;
刘雨雨;
张辉

Publication type:

Article