Works matching IS 10026630 AND DT 2021 AND VI 42 AND IP 19

Results: 45

解脂耶氏酵母作为微生物细胞工厂的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 388, doi. 10.7506/spkx1002-6630-20200802-027

By:

赵禹;
刘士琦;
李建;
李圣龙;
赵雅坤;
肖冬光;
于爱群

Publication type:

Article

母乳低聚糖的体内代谢与体外合成研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 379, doi. 10.7506/spkx1002-6630-20200925-315

By:

陈庆学;
石丰毅;
赵丽娜;
梁胜男;
M. D., Masumuzzanm;
霍贵成;
李柏良

Publication type:

Article

禽蛋源生物活性肽的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 362, doi. 10.7506/spkx1002-6630-20200520-232

By:

曾齐;
蔡朝霞;
刘亚平;
金永国

Publication type:

Article

乳及乳制品中磷脂的含量、功能、分离及检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 350, doi. 10.7506/spkx1002-6630-20200506-049

By:

胡雪;
段国霞;
刘丽君;
李翠枝;
吕志勇;
唐烁

Publication type:

Article

水产品中冰晶重结晶机理及控制方法的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 343, doi. 10.7506/spkx1002-6630-20200929-356

By:

谭明堂;
王金锋;
晶, 谢

Publication type:

Article

膳食中氧化蛋白对机体健康影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 334, doi. 10.7506/spkx1002-6630-20200807-108

By:

齐世超;
李洪军;
王俊鹏;
贺稚非

Publication type:

Article

食品中金刚烷胺残留检测方法新进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 325, doi. 10.7506/spkx1002-6630-20200916-198

By:

彭娟;
赖科洋

Publication type:

Article

发酵剂抑制发酵肉制品中酪胺形成机制及效果的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 317, doi. 10.7506/spkx1002-6630-20200701-009

By:

董春晖;
石硕;
钟强;
万伟;
李芳菲;
夏秀芳

Publication type:

Article

食品中脂类物质的¹O<sub>2</sub>氧化及控制方法.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 307, doi. 10.7506/spkx1002-6630-20200805-070

By:

连琦;
徐宝成;
罗登林;
周路;
余慧;
王欣

Publication type:

Article

静电纺丝技术包埋生物活性物质用于食品活性包装的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 299, doi. 10.7506/spkx1002-6630-20200826-353

By:

孙继帅;
段孟霞;
姜海鑫;
童彩玲;
庞杰;
吴春华

Publication type:

Article

补充益生菌对肥胖机体免疫调节作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 291, doi. 10.7506/spkx1002-6630-20200520-229

By:

蒙双利;
孟荟萃

Publication type:

Article

乳酸菌作为生物保护菌的抑菌机理及其在食品中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 281, doi. 10.7506/spkx1002-6630-20200620-279

By:

吕懿超;
李香澳;
王凯博;
孔保华;
陈倩

Publication type:

Article

海洋源生物活性肽的构效关系与作用机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 271, doi. 10.7506/spkx1002-6630-20200702-035

By:

黄沐晨;
杨傅佳;
陈旭;
蔡茜茜;
陈选;
吴金鸿;
张恒;
张军;
汪少芸

Publication type:

Article

深度学习在水果品质检测与分级分类中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 260, doi. 10.7506/spkx1002-6630-20200730-393

By:

田有文;
吴伟;
卢时铅;
邓寒冰

Publication type:

Article

益生菌和粪菌移植调节炎症性肠病的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 250, doi. 10.7506/spkx1002-6630-20200914-166

By:

田亚针;
张晨曦;
杨涛;
代晓斐;
刘维鹏;
满朝新;
张微;
姜毓君

Publication type:

Article

GH77家族4-α-糖基转移酶在淀粉改性中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 242, doi. 10.7506/spkx1002-6630-20200529-361

By:

柏玉香;
范旭瑶;
王禹;
金征宇;
刘博群

Publication type:

Article

氯吡苯脲浸泡处理延缓采后芒果成熟和软化的生理机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 234, doi. 10.7506/spkx1002-6630-20200914-177

By:

张业歆;
刘家粮;
潘永贵;
高兆银;
胡美姣;
张正科

Publication type:

Article

溴麝香草酚蓝/玉米醇溶蛋白指示标签对金枪鱼新鲜度的监测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 226, doi. 10.7506/spkx1002-6630-20201111-110

By:

张星晖;
李婷婷;
励建荣;
于昕睿;
梅佳林;
徐宇辰;
谢晶;
王轰;
王明丽;
申照华;
郭晓华;
劳敏军;
周小敏;
于建洋

Publication type:

Article

1-甲基环丙烯熏蒸结合茶多酚涂膜处理对蕨菜保鲜效果的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 218, doi. 10.7506/spkx1002-6630-20200924-308

By:

李振;
张秀玲;
张文涛;
王金歌;
李坤

Publication type:

Article

接触脱水膜干燥对南美白对虾干复水特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 211, doi. 10.7506/spkx1002-6630-20201103-034

By:

范丽莉;
李亚敏;
汤海青;
欧昌荣

Publication type:

Article

蜜柚果肉膳食多酚的结构鉴定及抗氧化机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 202, doi. 10.7506/spkx1002-6630-20201124-238

By:

李汀;
邹波;
吴继军;
徐玉娟;
余元善;
李璐;
傅曼琴;
程丽娜

Publication type:

Article

益生菌契达干酪抗氧化肽的结构及其体内代谢稳定性 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 194, doi. 10.7506/spkx1002-6630-20201103-020

By:

李晓东;
张更旭;
王宇鑫;
郝欣悦;
刘璐;
赵铭琪;
倪晨宇;
姜欣

Publication type:

Article

中强度脉冲电场对娃娃菜活性物质含量及抗氧化能力的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 183, doi. 10.7506/spkx1002-6630-20200914-178

By:

张映曈;
张元元;
赵欢欢;
胡花丽;
张雷刚;
周宏胜;
罗淑芬;
李鹏霞

Publication type:

Article

超高压结合温热处理对脱脂乳透光率和粒径及蛋白溶解性的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 170, doi. 10.7506/spkx1002-6630-20200907-094

By:

胡志和;
赵旭飞;
鲁丁强;
薛璐;
贾凌云;
程凯丽

Publication type:

Article

沿面放电等离子体对苹果汁中耐高渗酵母的杀灭效果 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 164, doi. 10.7506/spkx1002-6630-20200816-204

By:

张文乐;
岳田利;
周嘉佳;
朱璇;
王英

Publication type:

Article

山药多糖的体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 122, doi. 10.7506/spkx1002-6630-20201107-073

By:

陈丽叶;
常希光;
冯晓光;
杨肖飞;
刘慧君;
范俊峰;
陈湘宁

Publication type:

Article

抗菌肽BCp12对大肠杆菌壁膜及DNA 损伤的作用机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 114, doi. 10.7506/spkx1002-6630-20201105-056

By:

杨昆;
王欢;
高洁;
李钰芳;
赵琼;
施娅楠;
黄艾祥

Publication type:

Article

低温等离子体对中华管鞭虾（Solenocera crassicorni）菌相变化及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 141, doi. 10.7506/spkx1002-6630-20200929-368

By:

胡晓梦;
陈静;
邓尚贵;
胡嘉惠

Publication type:

Article

新型番茄红素微胶囊的制备及稳定性评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 134, doi. 10.7506/spkx1002-6630-20200907-098

By:

陈雨露;
吕沛峰;
袁芳

Publication type:

Article

泌乳期间绵羊乳成分及酶凝乳特性变化规律.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 129, doi. 10.7506/spkx1002-6630-20200715-205

By:

杨续金;
侯燕军;
李立敏;
呼斯乐;
高爱武

Publication type:

Article

浒苔多酚协同低剂量电子束辐照对鳗鱼鲞菌落总数和油脂氧化的作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 157, doi. 10.7506/spkx1002-6630-20200915-193

By:

胡科娜;
谷贵章;
高兴杰;
张进杰;
杨文鸽;
徐大伦

Publication type:

Article

多糖协同超声波处理对低盐鸡肉糜凝胶特性的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 148, doi. 10.7506/spkx1002-6630-20201102-016

By:

高廷轩;
邓绍林;
赵雪;
周光宏

Publication type:

Article

基于品评小组可靠性筛选葡萄酒的香气描述符.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 106, doi. 10.7506/spkx1002-6630-20200818-234

By:

杨洁;
郭少鹏;
李金梁;
郭安鹊

Publication type:

Article

数学模拟动态低热处理罗非鱼皮诱导单核细胞增生李斯特菌应激适应响应 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 97, doi. 10.7506/spkx1002-6630-20201102-018

By:

马华威;
甘晖;
王园园;
何金钊;
冯鹏霏;
吕敏;
郭爱玲

Publication type:

Article

酚类菊糖衍生物的制备及抗氧化活性 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 89, doi. 10.7506/spkx1002-6630-20200904-048

By:

李青;
谭文强;
苗芹;
郭占勇

Publication type:

Article

山茱萸籽多糖分离纯化、结构表征及抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 81, doi. 10.7506/spkx1002-6630-20201111-109

By:

何坤明;
王国锭;
白新鹏;
刘亚文;
时振振;
姜宗伯

Publication type:

Article

非浓缩还原梨汁品质评价体系构建 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 74, doi. 10.7506/spkx1002-6630-20200806-090

By:

冯云霄;
何近刚;
程玉豆;
李丽梅;
关军锋

Publication type:

Article

贵州三穗特色黄皮蛋加工过程中凝胶形成及颜色变化分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 65, doi. 10.7506/spkx1002-6630-20200828-388

By:

于沛;
王修俊;
徐雯;
刘林新;
杨丽平;
陈颜红;
聂黔丽;
杨万云;
姚碧琼

Publication type:

Article

氧化胁迫对猪肉内源酶及保水性的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 57, doi. 10.7506/spkx1002-6630-20200921-264

By:

王梦琦;
李洪军;
张东;
贺稚非

Publication type:

Article

贮藏时间及缫丝工艺对桑蚕蛹蛋白质和脂肪酸组成及蛹油体外抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 49, doi. 10.7506/spkx1002-6630-20200831-411

By:

吴宝祥;
梁舒韵;
朱立宏;
江虹锐;
刘小玲;
姜毅

Publication type:

Article

宰后N-硝基-L-精氨酸甲酯盐酸盐处理对藏羊肉品质的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 43, doi. 10.7506/spkx1002-6630-20201028-290

By:

张攀高;
师希雄;
田铸;
陈骋;
韩玲;
李雪茹

Publication type:

Article

不同外源物对亚麻籽油室温氧化自由基变化的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 36, doi. 10.7506/spkx1002-6630-20201112-120

By:

段虎平;
寇宇星;
周笙;
温毓秀;
高媛;
于修烛

Publication type:

Article

脂质过氧自由基诱导兔肉肌浆蛋白聚集机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 28, doi. 10.7506/spkx1002-6630-20200822-298

By:

王兆明;
徐宝才;
李洪军

Publication type:

Article

蛋白质组学揭示滩羊宰后成熟过程中风味前体物质的变化机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 20, doi. 10.7506/spkx1002-6630-20200807-105

By:

尤丽琴;
姬琛;
罗瑞明

Publication type:

Article

食物过敏：从致敏机理到控制策略.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20210726-302

By:

傅玲琳;
王彦波

Publication type:

Article