Works matching IS 10026630 AND DT 2021 AND VI 42 AND IP 13

Results: 44

我国保健食品安全协同治理法律问题探析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 360, doi. 10.7506/spkx1002-6630-20210401-004

By:

李文华

Publication type:

Article

苦茶及其特异性成分苦茶碱研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 353, doi. 10.7506/spkx1002-6630-20200617-231

By:

秦丹丹;
王秋霜;
李红建;
方开星;
姜晓辉;
潘晨东;
王青;
李波;
吴华玲

Publication type:

Article

基于蛋白质、多糖混合体系的食品凝胶结构设计策略.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 344, doi. 10.7506/spkx1002-6630-20200606-092

By:

李安琪;
尚静;
李前进;
郭绰;
杨曦;
郭玉蓉

Publication type:

Article

鱼副产物蛋白水解物生物活性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 335, doi. 10.7506/spkx1002-6630-20200523-271

By:

张晓頔;
戴志远

Publication type:

Article

低氧贮藏对采后果实风味的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 273, doi. 10.7506/spkx1002-6630-20200621-285

By:

陈敬鑫;
张德梅;
李永新;
吕静祎;
朱丹实;
励建荣;
米红波;
葛永红

Publication type:

Article

母乳低聚糖与婴儿肠道菌群相关性研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 319, doi. 10.7506/spkx1002-6630-20200605-072

By:

袁慧芝;
荀一萍;
蒲晓璐;
朱宏;
王世杰

Publication type:

Article

商品海参溯源分析技术研究进展 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 309, doi. 10.7506/spkx1002-6630-20200630-386

By:

蒋冰雪;
张晓梅;
何晓霞;
张九凯;
张鸿伟;
李兆杰;
薛长湖;
婷玉;
姜晓明

Publication type:

Article

多酚复合材料的种类及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 300, doi. 10.7506/spkx1002-6630-20200527-328

By:

姜楠;
姚卫蓉;
高媛;
王蒙

Publication type:

Article

基于油-水界面行为解析蛋白质乳液絮凝机制及其控制方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 281, doi. 10.7506/spkx1002-6630-20200601-005

By:

纪雪花;
杜启伟;
苏琪皓;
陈玉峰;
丁玉庭;
周绪霞

Publication type:

Article

基于红藻多糖的生物转化研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 326, doi. 10.7506/spkx1002-6630-20200607-098

By:

周凤;
谭黄虹;
孙慧敏;
郑兆娟;
欧阳嘉

Publication type:

Article

大豆活性组分和肠道菌群相互作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 265, doi. 10.7506/spkx1002-6630-20200623-313

By:

吴雪娇;
赵力超;
方祥;
郭颖瑜;
梁文欧;
马宇昊;
王丽

Publication type:

Article

沙门氏菌生物菌膜形成的分子调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 259, doi. 10.7506/spkx1002-6630-20200719-251

By:

王虎虎;
何淑雯;
胡海静;
白云;
邵良婷;
徐幸莲

Publication type:

Article

葡萄酒中挥发性萜烯物质的产生机制及影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 249, doi. 10.7506/spkx1002-6630-20200802-024

By:

张慧敏;
潘秋红

Publication type:

Article

真空预冷及不同流通方式对上海青货架品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 241, doi. 10.7506/spkx1002-6630-20200609-119

By:

安容慧;
周宏胜;
罗淑芬;
张映曈;
张雷刚;
胡花丽;
李鹏霞

Publication type:

Article

鸡蛋贮藏过程中蛋黄内源抗氧化组分与氧化进程的关系.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 233, doi. 10.7506/spkx1002-6630-20200604-063

By:

袁湖川;
刘钰;
冉丽丹;
杨川;
罗珂煜;
任旭东;
王庆玲

Publication type:

Article

贮藏温度对耐贮性不同的柑橘品种果皮蜡质含量及其化学组成的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 223, doi. 10.7506/spkx1002-6630-20190617-167

By:

徐呈祥;
郑福庆;
马艳萍;
张少平;
陈小婷;
叶思敏

Publication type:

Article

金针菇多糖对微冻大黄鱼及其鱼片品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 215, doi. 10.7506/spkx1002-6630-20200713-171

By:

谢晨;
熊泽语;
李慧;
金素莱曼;
陈百科;
包海蓉

Publication type:

Article

汤汁特性对罐藏黄桃贮藏期质构品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 208, doi. 10.7506/spkx1002-6630-20200715-202

By:

吕健;
于笑颜;
毕金峰;
王凤昭;
谢晋;
张嗣伟;
郭崇婷

Publication type:

Article

储藏温度对大米蛋白功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 200, doi. 10.7506/spkx1002-6630-20200720-256

By:

赵卿宇;
林佳慧;
沈群

Publication type:

Article

采前苯丙噻重氮喷洒抑制采后双孢菇的软化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 193, doi. 10.7506/spkx1002-6630-20210131-369

By:

魏亚楠;
Esrat Mahmud SILVY;
彭慧;
杨乾;
王霆;
贠建民;
毕阳

Publication type:

Article

壳聚糖-纳米纤维素复合涂膜对砂糖橘贮藏保鲜效果的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 185, doi. 10.7506/spkx1002-6630-20200822-303

By:

李保祥;
余易琳;
何悦;
郭丽榕;
任丹;
徐丹

Publication type:

Article

蛋清蛋白/苹果多酚提高多糖基可食性包装薄膜性能及在腰果贮藏保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 174, doi. 10.7506/spkx1002-6630-20200917-224

By:

刘喜鑫;
迟玉杰;
张宏;
汪乐川;
张华江;
夏宁;
Ahmed M. RAYAN;
陈辉;
Amro ABDELAZEZ

Publication type:

Article

包装方式对牛排贮藏期间微生物数量和演替的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 166, doi. 10.7506/spkx1002-6630-20200519-217

By:

杨鸿博;
杨啸吟;
张一敏;
梁荣蓉;
罗欣;
王芳芳;
毛衍伟

Publication type:

Article

甘氨酸甜菜碱处理对桃果实冷害及抗坏血酸- 谷胱甘肽循环代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 158, doi. 10.7506/spkx1002-6630-20200818-242

By:

王懿;
侯媛媛;
马钰晴;
朱璇;
郑永华;
金鹏

Publication type:

Article

姜黄素对H2O2诱导血小板凋亡的抑制作用及分子机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 151, doi. 10.7506/spkx1002-6630-20200714-187

By:

牙甫礼;
XIN Yu;
张春梅;
陈彬林;
李玮琪;
马永洁

Publication type:

Article

豌豆寡肽对饮食诱导的高血压大鼠血管紧张素转化酶活性及肠道菌群调节效果评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 143, doi. 10.7506/spkx1002-6630-20200907-097

By:

陈炫宏;
嵇威;
董雷超;
南希骏;
王猛;
孙婉婷;
王赛;
周泉城

Publication type:

Article

乳铁蛋白对炎症性肠炎大鼠肠道微生态的正向调节作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 136, doi. 10.7506/spkx1002-6630-20200715-210

By:

赵晓;
徐境含;
崔东影;
徐珒昭;
刘洋;
滕国新;
许晓曦

Publication type:

Article

人参水溶性膳食纤维对大鼠糖脂代谢、氧化应激和肠道健康的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 127, doi. 10.7506/spkx1002-6630-20201013-119

By:

华梅;
樊美玲;
李志满;
董丽娜;
李珊珊;
孙印石

Publication type:

Article

金雀异黄酮通过调控Ca2＋-CaMKIV通路对Aβ25-35 诱导海马神经元损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 121, doi. 10.7506/spkx1002-6630-20200622-306

By:

高华武;
王艳;
周鹏;
叶树;
宋航;
汪光云;
蔡标

Publication type:

Article

(＋)-儿茶素与表没食子儿茶素没食子酸酯对乙醇诱导HepG2细胞脂代谢紊乱及氧化应激的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 114, doi. 10.7506/spkx1002-6630-20201009-051

By:

胡博然;
丁建才;
曹杨;
田颖;
国凤华;
袁静

Publication type:

Article

Cyanidin-3-O-Glucoside Protects RAW264.7 Cells against Hydrogen Peroxide-Induced Oxidative Damage.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 103, doi. 10.7506/spkx1002-6630-20200622-299

By:

XUE Hongkun;
TAN Jiaqi;
LI Qian;
TANG Jintian

Publication type:

Article

远红外变温提香技术对工夫红茶风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 94, doi. 10.7506/spkx1002-6630-20200718-242

By:

刘飞;
王云;
张娟;
叶阳;
颜麟沣;
刘俊

Publication type:

Article

超高压对扇贝界面闭壳肌结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 87, doi. 10.7506/spkx1002-6630-20200623-314

By:

巩雪;
常江;
李丹婷;
孙智慧

Publication type:

Article

基于乙醇注入-高压均质的蛋清肽脂质体制备及体内外缓释效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 79, doi. 10.7506/spkx1002-6630-20200624-331

By:

张婷;
温鹤迪;
宋敬一;
葛慧芳;
王明华;
陈艳;
刘博群;
刘静波

Publication type:

Article

外源γ-氨基丁酸对发芽大豆酚类物质富集及抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 72, doi. 10.7506/spkx1002-6630-20200614-189

By:

丁羽萱;
王尧;
姚羿安;
李皖梅;
王冕;
王沛;
顾振新;
杨润强

Publication type:

Article

杜仲叶茯砖茶加工过程中活性成分及微生物多样性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 64, doi. 10.7506/spkx1002-6630-20210125-281

By:

曾桥;
段洁;
边文文;
刘静;
余郑绿;
胡歆;
杨文娟;
吕生华

Publication type:

Article

响应面法优化辅助降糖降脂的海藻果蔬提取物复配配方.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 57, doi. 10.7506/spkx1002-6630-20200611-152

By:

周赛楠;
张青;
王发合;
王晓梅;
李兆杰;
薛长湖;
唐庆娟

Publication type:

Article

山药-蛹虫草双向发酵的抗氧化活性增效性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 51, doi. 10.7506/spkx1002-6630-20200419-245

By:

李慧星;
周永康;
方佩琦;
郑立霖;
哈海洋;
许彬

Publication type:

Article

制备方法对乳清分离蛋白-绿原酸共价接枝物结构和功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 43, doi. 10.7506/spkx1002-6630-20200922-269

By:

陈卫军;
刘东红;
李云成;
孟凡冰;
刘达玉

Publication type:

Article

大豆和油菜籽油体形成的天然乳液的稳定性及胃肠道消化特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 34, doi. 10.7506/spkx1002-6630-20200609-130

By:

何胜华;
邓乾春

Publication type:

Article

氟苯尼考在鸡蛋和蛋鸡组织中的残留规律及预测模型建立.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 26, doi. 10.7506/spkx1002-6630-20200701-010

By:

柏雪;
陈宇;
赵立军;
张静

Publication type:

Article

烹饪熟度对牛肉肌原纤维蛋白结构特性和氧化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 17, doi. 10.7506/spkx1002-6630-20200717-229

By:

万红兵;
李海鹏;
雷元华;
谢鹏;
张松山;
丰永红;
刘璇;
王欢;
孙宝忠

Publication type:

Article

丁香酚复合保鲜剂对腐败希瓦氏菌的抗菌作用机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 10, doi. 10.7506/spkx1002-6630-20200831-409

By:

王明;
张家涛;
周斌;
丁洁;
徐赵萌;
孙彤

Publication type:

Article

次氯酸钠对德尔卑沙门氏菌生物被膜的抑制作用及机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20200615-201

By:

闫玉卿;
张一敏;
董鹏程;
毛衍伟;
梁荣蓉;
朱立贤;
罗欣

Publication type:

Article