Works matching IS 10026630 AND DT 2021 AND VI 42 AND IP 23

Results: 43

发酵十字花科蔬菜中硫代葡萄糖苷代谢研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 381, doi. 10.7506/spkx1002-6630-20210518-223

By:

赵吉春;
余洁;
谭正卫;
颜鑫艺;
周海燕;
雷小娟;
明建

Publication type:

Article

支链脂肪酸的食源性分析及活性机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 364, doi. 10.7506/spkx1002-6630-20200817-222

By:

黄梦瑶;
程明;
王存芳;
姜华

Publication type:

Article

油脂组学的发展及其应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 349, doi. 10.7506/spkx1002-6630-20210323-291

By:

杜润峰;
徐勇将;
刘元法

Publication type:

Article

乳清蛋白改性研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 333, doi. 10.7506/spkx1002-6630-20201023-232

By:

刘培玲;
张晴晴;
高增丽;
杨岚;
乌云;
曹文慧;
母智深

Publication type:

Article

基于WoS数据库与文献计量学的食品质量安全管理研究热点及演进分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 325, doi. 10.7506/spkx1002-6630-20200730-394

By:

王新平;
魏秋实;
苏畅;
周彩霞

Publication type:

Article

噬菌体裂解酶结构特征、重组策略及其在控制食源性致病菌中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 315, doi. 10.7506/spkx1002-6630-20200803-038

By:

黄振华;
张昭寰;
童金蓉;
吴倩;
刘静;
刘海泉;
潘迎捷;
赵勇

Publication type:

Article

植物甾醇氧化物的形成、摄入及健康相关效应.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 306, doi. 10.7506/spkx1002-6630-20201025-253

By:

余慧;
徐宝成;
王大红;
刘丽莉;
连琦;
周路;
王欣

Publication type:

Article

泡菜微生物演替与风味物质变化的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 294, doi. 10.7506/spkx1002-6630-20201213-143

By:

张锡茹;
关慧;
邢少华;
刘文丽;
李华敏

Publication type:

Article

水包油型食品乳液中天然小分子乳化剂的功能性质及与其他乳化剂相互作用关系的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 284, doi. 10.7506/spkx1002-6630-20201020-187

By:

武飞扬;
谷月;
马鸣阳;
姜淑娟;
钱方;
牟光庆;
冷友斌;
朱雪梅

Publication type:

Article

乳酸菌在肠道定植的影响因素及研究方法.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 275, doi. 10.7506/spkx1002-6630-20200811-140

By:

秦文飞;
宋馨;
夏永军;
艾连中;
王光强

Publication type:

Article

人工模拟胃肠道模型在食源性致病菌异质性研究中的应用进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 268, doi. 10.7506/spkx1002-6630-20201024-240

By:

赵伟;
王扬眉;
潘迎捷;
赵勇;
刘海泉

Publication type:

Article

白酒老熟过程中风味成分的变化及人工催陈技术的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 260, doi. 10.7506/spkx1002-6630-20201015-127

By:

秦丹;
段佳文;
李有明;
何菲;
李贺贺;
孙宝国

Publication type:

Article

静电纺丝结合热诱导交联制备的抗菌吸水衬垫对冷鲜肉的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 252, doi. 10.7506/spkx1002-6630-20200916-216

By:

于栋;
常婧瑶;
陈佳新;
王浩;
孔保华;
夏秀芳;
刘骞

Publication type:

Article

低温等离子体处理对采后黄花菜活性氧代谢和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 245, doi. 10.7506/spkx1002-6630-20201023-233

By:

马晓艳;
王娟;
张海红;
王通;
高坤

Publication type:

Article

间氨基苯甲酸乙酯甲磺酸盐在大菱鲆模拟保活运输中的作用效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 237, doi. 10.7506/spkx1002-6630-20201217-207

By:

曹杰;
谢晶

Publication type:

Article

褪黑素处理对香菇采后品质及活性氧代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 229, doi. 10.7506/spkx1002-6630-20210316-201

By:

贾乐;
韩延超;
房祥军;
陈杭君;
郜海燕

Publication type:

Article

脱水香菇不同贮藏水分活度下细菌菌落演替规律及关键菌控制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 221, doi. 10.7506/spkx1002-6630-20210123-251

By:

苏安祥;
浦浩亮;
胡秋辉;
徐辉;
刘建辉;
谢旻皓;
裴斐;
杨文建

Publication type:

Article

南瓜籽蛋白源血管紧张素转化酶抑制肽的制备及其降血压活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 214, doi. 10.7506/spkx1002-6630-20201118-197

By:

何海艳;
刘梦婷;
杨爱萍;
蒋彩云;
崔逸;
汪洪涛

Publication type:

Article

黄花倒水莲总皂苷抗凝血和抗血栓作用及机制：基于网络药理学.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 206, doi. 10.7506/spkx1002-6630-20201016-149

By:

刘育铖;
毛思宇;
李昱;
胡倩梅;
邹辉;
冯星

Publication type:

Article

软枣猕猴桃在体外模拟消化过程中酚类物质及抗氧化活性的变化规律.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 196, doi. 10.7506/spkx1002-6630-20210109-094

By:

李斌;
张继月;
耿丽娟;
吕庆红;
辛广;
程顺昌;
高凝轩;
徐清海

Publication type:

Article

10-羟基癸烯酸诱导肝癌细胞凋亡、周期阻滞及迁移抑制的机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 182, doi. 10.7506/spkx1002-6630-20201022-226

By:

臧延青;
鞠雪莹;
翟雨晴;
姚笛;
朱磊;
王长远

Publication type:

Article

‘平阳黄汤’对高脂饮食大鼠肠道屏障和肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 170, doi. 10.7506/spkx1002-6630-20201021-205

By:

欧阳建;
李秀平;
周方;
卢丹敏;
黄建安;
曾呈理;
谢前途;
钟维标;
刘仲华

Publication type:

Article

云南野生牛肝菌中重金属的生物有效性及健康风险评估.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 162, doi. 10.7506/spkx1002-6630-20201216-197

By:

李梦莹;
王坤;
保欣晨;
马娇阳;
田稳;
于淼;
郭磊;
向萍

Publication type:

Article

EGCG通过激活AMPK、抑制PPARγ调控 3T3-L1脂肪细胞中脂滴蓄积.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 152, doi. 10.7506/spkx1002-6630-20201221-234

By:

管巧丽;
吴晓云;
李芳;
盛军

Publication type:

Article

瓜尔豆胶与魔芋胶复配联合超声处理改善鸡血豆腐的品质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 145, doi. 10.7506/spkx1002-6630-20201015-131

By:

王鑫;
黄瑾;
吴瑀婕;
卢方云;
李倩;
周婷;
邹烨;
王道营;
徐为民

Publication type:

Article

气流膨化过程中马铃薯方便粥水分变化动力学模型及品质变化分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 137, doi. 10.7506/spkx1002-6630-20201117-176

By:

蒋华彬;
白洁;
张小飞;
李经伟;
李玉美;
郭宏;
彭义交

Publication type:

Article

微波法制备莲子淀粉-绿原酸复合物及其流变特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 129, doi. 10.7506/spkx1002-6630-20201210-114

By:

王健一;
汤俊杰;
江祥富;
郭泽镔;
郑宝东;
张怡

Publication type:

Article

马铃薯薄片干燥过程热变形量分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 123, doi. 10.7506/spkx1002-6630-20201217-201

By:

李雅琪;
张鹏起;
蔡健荣;
白竣文;
孙力

Publication type:

Article

超声处理对类PSE鸡肉分离蛋白结构和乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 114, doi. 10.7506/spkx1002-6630-20201218-217

By:

李可;
李三影;
杜曼婷;
王艳秋;
张俊霞;
白艳红

Publication type:

Article

蛹虫草胞外多糖的制备、结构分析及其免疫活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 103, doi. 10.7506/spkx1002-6630-20201017-156

By:

于悦;
陈卓;
王亚非;
张明泽;
王亚慧;
艾楠;
沈明浩;
姜斌

Publication type:

Article

3 种梨果实发育过程中酚类物质及其抗氧化能力分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 99, doi. 10.7506/spkx1002-6630-20201026-258

By:

姜喜;
唐章虎;
吴翠云;
王鑫;
蒲云峰;
郭丽

Publication type:

Article

金针菇膳食纤维改性、理化性质及抗氧化、降血脂活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 90, doi. 10.7506/spkx1002-6630-20201020-199

By:

刘学成;
王文亮;
弓志青;
王延圣;
崔文甲;
宋莎莎;
张剑;
贾凤娟

Publication type:

Article

Processing Characteristics of Different Beef Cuts from Xia-Nan Cattle and Suitability for Beef Jerky Processing.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 80, doi. 10.7506/spkx1002-6630-20201122-228

By:

ZHAO Gaiming;
LI Shanshan;
CUI Wenming;
ZHU Chaozhi;
LI Jiaqi;
JIAO Yangyang;
YIN Feng;
BAI Xueyuan;
QI Xinglei

Publication type:

Article

乳源抗菌肽 BCp12 对金黄色葡萄球菌多靶点抑菌机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 34, doi. 10.7506/spkx1002-6630-20201015-130

By:

李钰芳;
杨昆;
顾韦维;
赵琼;
黄艾祥;
施娅楠

Publication type:

Article

红豆皮多酚提取物对两种致病菌的抑菌活性及作用机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 64, doi. 10.7506/spkx1002-6630-20201202-035

By:

贾睿;
蔡丹;
葛思彤;
任世达;
刘景圣

Publication type:

Article

分子动力学模拟超高压结合热处理对β-乳球蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 57, doi. 10.7506/spkx1002-6630-20210427-378

By:

简清梅;
索化夷;
张喜才;
苟兴能;
黄业传

Publication type:

Article

苯乳酸抑制链格孢霉作用靶位的分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 51, doi. 10.7506/spkx1002-6630-20210817-213

By:

郭明媚;
孔艳辉;
李晓贺;
杜志磊;
范新光;
贡汉生

Publication type:

Article

马来酸酐改性茶多酚对非酶糖基化的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 42, doi. 10.7506/spkx1002-6630-20201120-212

By:

代杨艳;
韩宇琴;
廖兵武;
廖晶;
黄惠华

Publication type:

Article

不同光照对荞麦芽黄酮类化合物及相关代谢酶基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 72, doi. 10.7506/spkx1002-6630-20210112-122

By:

程佳丽;
刘军;
毛佳奇;
李翠;
刘海杰

Publication type:

Article

牦牛乳硬质干酪成熟过程中生物胺与细菌群落结构分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 27, doi. 10.7506/spkx1002-6630-20201123-230

By:

宋雪梅;
宋国顺;
梁琪;
张炎;
张忠明

Publication type:

Article

5 种不同基因型辣椒果实发育期品质变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 18, doi. 10.7506/spkx1002-6630-20201117-180

By:

刘周斌;
毛莲珍;
黄宇;
戴云花;
李紫瑜;
欧立军

Publication type:

Article

具有甜味抑制作用的2-(4-甲氧基苯氧基)丙酸衍生物的构效关系.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 11, doi. 10.7506/spkx1002-6630-20201220-226

By:

邓雯婷;
李加兴;
郑建仙

Publication type:

Article

经口给予透明质酸的生理功能及其作用机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 1, doi. 10.7506/spkx1002-6630-20210729-347

By:

王钊;
徐康;
王方;
郭彦南

Publication type:

Article