Works matching IS 10026630 AND DT 2021 AND VI 42 AND IP 20

Results: 45

小麦中呕吐毒素的影响因素和污染特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 316, doi. 10.7506/spkx1002-6630-20201009-060

By:

邵亮亮;
杜京霖;
盛林霞;
房芳;
宁晖;
应美蓉;
赵美凤

Publication type:

Article

高效液相色谱-四极杆飞行时间质谱技术非靶向快速筛查荔枝花、蜂巢和蜂蜜中农药.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 310, doi. 10.7506/spkx1002-6630-20200409-126

By:

王思威;
孙海滨;
刘艳萍;
曾广丰;
王潇楠;
常虹;
曾鑫年

Publication type:

Article

基于染料 Genefinder 和适配体的荧光传感体系检测赭曲霉毒素 A.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 305, doi. 10.7506/spkx1002-6630-20201016-144

By:

郭婷;
叶志杰;
周鸿媛;
张宇昊;
良

Publication type:

Article

荧光微球免疫层析方法定量检测水产品中 4 种硝基呋喃代谢物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 299, doi. 10.7506/spkx1002-6630-20201022-214

By:

吴烁;
张彪;
张万利;
邵静梅;
刘飘雪;
生威

Publication type:

Article

聚酰胺/聚丙烯蒸煮袋中2,4-二氨基甲苯和4,4’-二氨基二苯甲烷向酸性食品模拟物的迁移分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 292, doi. 10.7506/spkx1002-6630-20200917-227

By:

官铃淇;
蔡翔宇;
陈璐;
张勤军;
程娟;
余稳稳;
吕春秋;
吴玉杰;
胡长鹰

Publication type:

Article

酱油中内源性苯甲酸本底含量调查与溯源分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 286, doi. 10.7506/spkx1002-6630-20200605-077

By:

李国辉;
班楠;
王道兵;
常迪;
岳红卫;
武竹英;
钟其顶

Publication type:

Article

三重real-time PCR同步检测黄牛、水牛和牦牛成分.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 280, doi. 10.7506/spkx1002-6630-20200630-381

By:

吴姗;
张明哲;
方云;
陈哲;
张荃;
孙超;
沈旭芳;
虞惠贞;
尹文秀;
张晓峰

Publication type:

Article

纳米多孔金电化学传感器构建及其对饮品中抗坏血酸的检测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 274, doi. 10.7506/spkx1002-6630-20200606-093

By:

张巧云;
程玮玮;
张岩;
杨文建;
杨玉玲;
汤晓智

Publication type:

Article

改进的QuEChERS-气相色谱-质谱法测定中式腊肉中8 种挥发性N-亚硝胺 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 266, doi. 10.7506/spkx1002-6630-20200930-379

By:

戴裕杰;
关荣发;
黄海智;
孙玉敬;
何荣军;
杨开;
蔡铭

Publication type:

Article

应用氢化物发生-微波等离子体原子发射光谱分析食用菌中总砷含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 260, doi. 10.7506/spkx1002-6630-20201007-034

By:

李爱阳;
黄建华

Publication type:

Article

固载离子液体修饰Fe3O4纳米酶用于 H2O2和葡萄糖的检测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 252, doi. 10.7506/spkx1002-6630-20200924-296

By:

杨培昕;
喻昌木;
杨敏;
张荣;
汤陆扬;
付阳洋;
彭黔荣

Publication type:

Article

基于铜纳米簇模拟酶活性建立比色法测定鱼肉中的次黄嘌呤.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 246, doi. 10.7506/spkx1002-6630-20200729-378

By:

赵子轩;
杨雪;
魏洁;
陈晓梅

Publication type:

Article

低剂量暴露下呋喃唑酮在大菱鲆体内的迁移规律及预测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 238, doi. 10.7506/spkx1002-6630-20200703-039

By:

邢丽红;
孙伟红;
李沂光;
彭吉星;
李兆新;
翟毓秀

Publication type:

Article

UPLC-MS/MS检测肉制品中16 种杂环胺前处理方法筛选.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 230, doi. 10.7506/spkx1002-6630-20200610-134

By:

丁晓倩;
惠腾;
白雪;
王振宇;
张德权

Publication type:

Article

基于HS-SPME-GC-MS和电子鼻技术研究不同肉质桃子采后贮藏期的香气成分.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 222, doi. 10.7506/spkx1002-6630-20201026-261

By:

范霞;
崔心平

Publication type:

Article

高效液相色谱法测定母乳及牛乳中总核苷酸含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 216, doi. 10.7506/spkx1002-6630-20200616-209

By:

杨璐桐;
于苗;
郭志恒;
田芳;
毛颖异;
蔡小堃;
HASELBERGER, Philip;
赵艳荣;
谢林

Publication type:

Article

不同风味类型漳平水仙茶的主要品质差异分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 208, doi. 10.7506/spkx1002-6630-20200928-354

By:

翁晶晶;
周承哲;
朱晨;
傅海峰;
郭玉琼

Publication type:

Article

自然发酵与接种发酵燕麦醪糟的挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 203, doi. 10.7506/spkx1002-6630-20201022-217

By:

刘红微;
张美莉

Publication type:

Article

不同脂肪来源婴儿配方奶粉与母乳的甘油酯组成差异.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 197, doi. 10.7506/spkx1002-6630-20201102-017

By:

李晓东;
常淤浩;
潘悦;
林爽;
刘璐;
张宏达;
周星宇;
马欣

Publication type:

Article

双斑东方鲀在冷藏保鲜过程中挥发性风味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 188, doi. 10.7506/spkx1002-6630-20200920-261

By:

贾哲;
陈晓婷;
潘南;
蔡水淋;
张怡;
刘智禹

Publication type:

Article

云南临沧产区咖啡干香感官特征解析及杯品质量分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 180, doi. 10.7506/spkx1002-6630-20200916-200

By:

胡荣锁;
方乐天;
况沁蕊;
董文江;
陈治华;
蒋快乐;
龙宇宙;
闫林

Publication type:

Article

基于GC-MS指纹图谱及化学模式识别分析河南不同产地香椿挥发性成分.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 173, doi. 10.7506/spkx1002-6630-20201006-020

By:

赵丽丽;
程菁菁;
王赵改;
史冠莹;
张乐;
王晓敏;
蒋鹏飞;
王旭增

Publication type:

Article

加工方式对玉筋鱼干风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 167, doi. 10.7506/spkx1002-6630-20201019-166

By:

刘胜男;
刘云锋;
曹荣;
刘淇

Publication type:

Article

纳米膜包装真姬菇贮藏期间挥发性风味成分变化分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 160, doi. 10.7506/spkx1002-6630-20200916-214

By:

何奎;
贠建民;
毕阳;
王睿;
毛永强;
武淑娟

Publication type:

Article

酸浆豆腐后熟过程中风味物质的形成途径分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 152, doi. 10.7506/spkx1002-6630-20201020-193

By:

杨杨;
王冰;
石彦国;
关桦楠;
边鑫;
陈凤莲;
刘琳琳;
刘颖;
张娜

Publication type:

Article

海鲈鱼肉蒸制过程中品质及风味特性的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 145, doi. 10.7506/spkx1002-6630-20200809-116

By:

赵洪雷;
冯媛;
徐永霞;
仪淑敏;
李学鹏;
步营;
谢晶;
郭晓华;
励建荣

Publication type:

Article

核磁共振氢谱定量检测3 种食用菌麦角固醇.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 135, doi. 10.7506/spkx1002-6630-20210518-219

By:

傅利军;
刘莉;
张秀敏;
马永征;
孙勇;
岳甜;
徐明芳

Publication type:

Article

GC-IMS结合化学计量学分析不同采后处理对柑橘果皮挥发性化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 128, doi. 10.7506/spkx1002-6630-20200808-110

By:

李湘;
江靖;
李高阳;
单杨;
朱向荣

Publication type:

Article

基于UPLC-Q-TOF-MS技术分析原料乳冷藏过程中脂类代谢组学.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 120, doi. 10.7506/spkx1002-6630-20210407-081

By:

李璞钰;
剧柠;
罗玉龙;
王媛媛;
苟萌

Publication type:

Article

LLE-GC-MS-SIM检测白酒中9 种微量功能成分.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 114, doi. 10.7506/spkx1002-6630-20200805-071

By:

史改玲;
郭莹;
李景辉;
王国明;
尹翠娟;
李秋志;
张翠英

Publication type:

Article

基于UPLC-Q-TOF-MS技术对高盐稀态酱油发酵过程中代谢产物变化的分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 107, doi. 10.7506/spkx1002-6630-20200803-036

By:

冯云子;
黄梓堃;
赵谋明

Publication type:

Article

基于感官检验和气相色谱-质谱联用对白芽奇兰茶叶香气分级.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 98, doi. 10.7506/spkx1002-6630-20201022-224

By:

蒋青香;
李慧雪;
李利君;
黄高凌;
倪辉

Publication type:

Article

香菇真空冷冻干燥过程中滋味物质动态变化及鲜味评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 91, doi. 10.7506/spkx1002-6630-20200924-309

By:

卢晓烁;
张毅航;
方东路;
范霞;
胡秋辉;
陈计峦;
赵立艳

Publication type:

Article

HS-SPME-GC-MS法分析栽培架式对威代尔葡萄果实香气的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 83, doi. 10.7506/spkx1002-6630-20201010-077

By:

张云峰;
陈凯;
李景明

Publication type:

Article

云南牟定酸浆水中优势产酸菌的分离鉴定及生长特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 75, doi. 10.7506/spkx1002-6630-20200922-279

By:

张宸瑞;
薛桥丽;
白彬阳;
胡永金

Publication type:

Article

凝固型绵羊奶酸奶的发酵特性及活菌数变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 69, doi. 10.7506/spkx1002-6630-20200701-022

By:

杨续金;
侯燕军;
呼斯乐;
韩苏都毕力格;
高爱武

Publication type:

Article

基于高通量测序分析感染菌核病和健康桑果内生菌群落结构及多样性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 61, doi. 10.7506/spkx1002-6630-20200729-362

By:

彭芳芳;
魏召新;
李勋兰;
罗友进;
韩国辉

Publication type:

Article

核桃中主要过敏原Jug r 1 B细胞线性表位中关键氨基酸的免疫信息学预测和识别.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 52, doi. 10.7506/spkx1002-6630-20201017-151

By:

郝梦真;
毕源;
宋若琳;
陈锡;
车会莲

Publication type:

Article

发酵时间对半干型发酵牛肉干品质及蛋白质构象的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 45, doi. 10.7506/spkx1002-6630-20201019-173

By:

赵改名;
焦阳阳;
祝超智;
李佳麒;
李珊珊;
银峰;
张文华

Publication type:

Article

桃主要过敏原蛋白Pru p 3的分离纯化及质谱鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 38, doi. 10.7506/spkx1002-6630-20200728-352

By:

康文瀚;
张九凯;
邢冉冉;
孙秀兰;
陈颖

Publication type:

Article

葡萄糖亚适量流加对谷氨酸棒杆菌产 L-异亮氨酸的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 30, doi. 10.7506/spkx1002-6630-20200707-088

By:

熊海波;
刘景阳;
徐庆阳

Publication type:

Article

海洋红冬孢酵母分泌蛋白的鉴定及其在番茄采后生物防治中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 22, doi. 10.7506/spkx1002-6630-20200709-130

By:

孙丹丹;
张晓君;
路来风;
杨莹;
乔丽萍;
王昌禄

Publication type:

Article

欧李果胶理化特性及乳化性质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 15, doi. 10.7506/spkx1002-6630-20200924-302

By:

张士凯;
何子杨;
秦伟帅;
程月;
许方舟;
李来成;
吴澎

Publication type:

Article

负载型催化剂的制备及其在电化学异构化玉米油中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 8, doi. 10.7506/spkx1002-6630-20210124-266

By:

隋玉林;
王睿莹;
姚静;
张欣;
于殿宇;
王立琦

Publication type:

Article

蛋黄蛋白-植酸静电复合物对蛋黄乳液物理稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20201010-074

By:

刘晶;
毕雅雯;
董世建;
徐明生

Publication type:

Article