Works matching IS 10026630 AND DT 2021 AND VI 42 AND IP 24

Results: 45

直链淀粉的傅里叶衰减全反射中红外特征光谱筛选与定量分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 335, doi. 10.7506/spkx1002-6630-20200819-250

By:

王广;
刘宇;
夏兰欣;
李伟;
程超

Publication type:

Article

一种5 重real-time PCR筛查转基因水稻方法的建立.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 329, doi. 10.7506/spkx1002-6630-20200828-391

By:

董立明;
杨帆;
邢珍娟;
李葱葱;
闫伟;
龙丽坤;
李飞武

Publication type:

Article

铜、碘掺杂碳点过氧化物模拟酶比色探针检测茶叶中痕量Pb(II).

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 323, doi. 10.7506/spkx1002-6630-20201214-170

By:

程春生;
杨德志;
李宏;
李秋兰;
杨亚玲

Publication type:

Article

基于氧化石墨烯的荧光适配体传感器检测食品中真菌毒素.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 318, doi. 10.7506/spkx1002-6630-20200907-091

By:

王琦;
杨庆利;
吴薇

Publication type:

Article

基于金纳米颗粒信号放大ELISA检测食品中恩诺沙星.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 311, doi. 10.7506/spkx1002-6630-20201217-211

By:

李坚;
张富源;
刘敏轩;
刘若冰;
王向红

Publication type:

Article

基于QuEChERS-高效液相色谱-质谱联用技术检测食用菌中8 种烟碱类化合物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 305, doi. 10.7506/spkx1002-6630-20201206-068

By:

陈荣锋;
陈凤明;
潘裕添;
张国广2,*，;
峰, 张

Publication type:

Article

SFC-Q-TOF-MS法鉴定4 种家畜乳甘油三酯及特征分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 296, doi. 10.7506/spkx1002-6630-20200818-228

By:

刘宇婷;
王越男;
郭军;
郭保民;
米智慧

Publication type:

Article

实时荧光跨越式滚环等温扩增结合PMA检测虾产品中的活副溶血性弧菌.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 289, doi. 10.7506/spkx1002-6630-20200927-329

By:

董晶;
徐慧;
郭威;
卢鑫;
张伟

Publication type:

Article

基于柠檬酸-铕纳米配位聚合物构建荧光探针快速检测汤煲中5’-肌苷酸含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 283, doi. 10.7506/spkx1002-6630-20210201-018

By:

高田毅;
孙冲;
朱宏星;
黄杨;
曹锦轩;
王道营

Publication type:

Article

抗呋喃唑酮代谢物单链抗体基因构建及蛋白结构分析和活性鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 67, doi. 10.7506/spkx1002-6630-20201015-134

By:

陈薪竹;
王玉波;
王丹;
洪艳平;
杜华英;
戴棚;
邓炜杰;
熊建华;
杨武英

Publication type:

Article

基于多元统计分析的牛排掺假定量判别及差异分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 276, doi. 10.7506/spkx1002-6630-20210104-025

By:

张颖颖;
王守伟;
康超娣;
张明悦;
李莹莹

Publication type:

Article

不同顶空进样技术结合多同位素内标法对香气物质定量分析的选择性差异.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 261, doi. 10.7506/spkx1002-6630-20201215-183

By:

马丽鑫;
郑旭;
黄旭辉;
孙浩媛;
徐献兵;
董秀萍;
秦磊

Publication type:

Article

白玉菇中鲜味肽的分离鉴定及呈味特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 252, doi. 10.7506/spkx1002-6630-20201210-115

By:

李晓明;
黄占旺;
徐明生;
沈勇根;
卢剑青;
刘馥源;
程宏桢;
安兆祥;
徐弦

Publication type:

Article

广西澳洲坚果果实品质分析与综合评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 242, doi. 10.7506/spkx1002-6630-20201128-295

By:

贺鹏;
张涛;
宋海云;
谭秋锦;
郑树芳;
覃振师;
黄锡云;
汤秀华;
王文林

Publication type:

Article

基于气相离子迁移谱的不同产地生姜挥发性有机物指纹图谱分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 236, doi. 10.7506/spkx1002-6630-20201127-285

By:

郭家刚;
杨松;
丁思年;
伍玉菡;
朱倩;
杜京京;
江舰

Publication type:

Article

基于顶空气相离子迁移谱比较3 种加工方式对番鸭肉挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 269, doi. 10.7506/spkx1002-6630-20210305-067

By:

杜晓兰;
杨文敏;
黄永强;
陈曙光;
朱宗帅;
黄苏红;
黄明

Publication type:

Article

不同品种杏仁氨基酸组成分析及综合评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 229, doi. 10.7506/spkx1002-6630-20200817-22

By:

卢冉;
王炳智;
田英姿

Publication type:

Article

顶空气相色谱-离子迁移谱分析不同部位和品种猪肉的挥发性风味化合物.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 206, doi. 10.7506/spkx1002-6630-20210103-012

By:

孟维一;
古瑾;
徐淇淇;
马燕红;
李莹莹;
郭文萍;
王守伟

Publication type:

Article

单一及混合益生菌发酵猕猴桃果汁的香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 213, doi. 10.7506/spkx1002-6630-20200809-122

By:

张璐;
梁锦;
黄天姿;
王丹;
李瑞娟;
杨淑霞;
罗安伟

Publication type:

Article

不同质量分数食盐腌渍艳红辣椒的风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 175, doi. 10.7506/spkx1002-6630-20200819-255

By:

吴凯;
覃业优;
蒋立文;
周辉;
邓放明;
李跑;
王蓉蓉

Publication type:

Article

不同高温烹饪方式加工过程中滩羊肉风味化合物的差异比较.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 166, doi. 10.7506/spkx1002-6630-20200808-114

By:

柏霜;
王永瑞;
罗瑞明;
尤丽琴;
丁丹;
柏鹤;
沈菲

Publication type:

Article

影响工夫红茶茶汤亮度的关键成分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 221, doi. 10.7506/spkx1002-663020200816-206

By:

吴仕敏;
王家勤;
江用文;
袁海波;
李佳

Publication type:

Article

基于GC-MS分析不同品种小米代谢产物及代谢途径.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 199, doi. 10.7506/spkx1002-6630-20210120-219

By:

于润众;
宗恩祥;
张丽媛;
张东杰

Publication type:

Article

基于Illumina MiSeq高通量测序技术分析贵州水豆豉中细菌多样性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 61, doi. 10.7506/spkx1002-6630-20200902-017

By:

邓高文;
刘洋;
李跑;
廖卢艳;
尹含靓;
蒋立文;
覃业优;
肖何

Publication type:

Article

滩羊不同部位肌肉脂肪酸分析及特征风味指纹图谱的构建.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 191, doi. 10.7506/spkx1002-6630-20200819-253

By:

王芳;
杨晓玲;
席斌;
王宏博;
李维红;
陈潘;
何晓娜;
高雅琴

Publication type:

Article

聚乙二醇修饰β-乳球蛋白羧基对其抗原性和结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 16, doi. 10.7506/spkx1002-6630-20200803-039

By:

罗舜菁;
吉莉;
熊绍百;
钟俊桢;
朱晓明;
江辛琳;
刘成梅

Publication type:

Article

白茶贡眉的香气组成与关键呈香成分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 183, doi. 10.7506/spkx1002-6630-20201222-252

By:

刘洋;
刘雅芳;
林智;
陈勤操

Publication type:

Article

红缘拟层孔菌子实体和发酵菌丝体营养成分比较分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 159, doi. 10.7506/spkx1002-6630-20210318-223

By:

周鹏程;
张黎明;
崔燕;
宋景新;
聂琳然;
郑志强;
鲁吉珂;
康彩彩2，;
韩培培;
贾士儒;
郝利民

Publication type:

Article

海藻糖脂肪酸二酯的酶法合成及性质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 149, doi. 10.7506/spkx1002-6630-20201216-200

By:

汪淑珍

Publication type:

Article

基于生物信息学与分子对接技术对坛紫菜降血压肽的筛选及活性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 140, doi. 10.7506/spkx1002-6630-20201021-201

By:

叶贤江;
苏志琛;
林晓娟;
陈继承

Publication type:

Article

发酵对山黑猪肉干品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 131, doi. 10.7506/spkx10026630-20210723-270

By:

周亚军;
王宁;
陈艳;
张玉;
王淑杰

Publication type:

Article

高通量测序分析混合菌群中的呕吐毒素降解菌.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 123, doi. 10.7506/spkx1002-6630-20210316-212

By:

高慧;
牛家峰;
杨华;
陆兆新;
陈美容;
吕凤霞

Publication type:

Article

红曲霉对白霉干酪理化及流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 117, doi. 10.7506/spkx1002-6630-20200930-373

By:

焦晶凯;
刘振民;
郑远荣;
刘景

Publication type:

Article

粟酒裂殖酵母与酿酒酵母共同接种发酵对 ‘黑比诺’干红葡萄酒品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 108, doi. 10.7506/spkx1002-6630-20201012-100

By:

赵美;
田秀;
李敏;
高娉娉;
梁丽红;
韩舜愈;
王婧

Publication type:

Article

α-乳白蛋白源ACE抑制肽快速筛选及验证.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 100, doi. 10.7506/spkx1002-6630-20201012-094

By:

侯成杰;
聂彩清;
王彦茜;
艾连中;
夏永军;
张汇;
谢凡;
王光强

Publication type:

Article

基于高通量测序分析储藏稻谷中的真菌群落结构与优势菌属.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 92, doi. 10.7506/spkx1002-6630-20201014-122

By:

徐圆程;
刘慧;
王光宇;
吴红影;
邱伟芬

Publication type:

Article

西式发酵火腿低钠加工过程中细菌群落结构分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 84, doi. 10.7506/spkx1002-6630-20201220-227

By:

鞠铭;
刘鑫;
王娟;
崔明勋;
李红梅;
朴春香;
李官浩

Publication type:

Article

驼乳中产转糖基活性β-半乳糖苷酶乳酸菌的筛选鉴定及其酶学特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 74, doi. 10.7506/spkx1002-6630-20201013-103

By:

韩明明;
褚宇欣;
关波;
胡有贞;
李谞;
倪永清

Publication type:

Article

H<sub>2</sub>O<sub>2</sub>-VC降解对香水莲花多糖结构与活性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 48, doi. 10.7506/spkx1002-6630-20201202-036

By:

谭诗敏;
罗志刚;
程建华

Publication type:

Article

花椒叶提取物对烤牛肉饼杂环胺形成的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 40, doi. 10.7506/spkx1002-6630-20201028-281

By:

王未;
任晓镤;
鲍英杰;
朱玉霞;
郭秀云;
张雅玮;
彭增起

Publication type:

Article

乳蛋白多态性和盐分布对牛乳凝乳性能的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 32, doi. 10.7506/spkx1002-6630-20201105-047

By:

郑思凡;
马长路;
张文远;
杨宇泽;
申晓琳;
姜竹茂;
张书文;
吕加平

Publication type:

Article

氧化条件下精氨酸对肌原纤维蛋白结构及凝胶性能的调控.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 24, doi. 10.7506/spkx1002-6630-20200903-028

By:

马文慧;
邝吉卫;
李保玲;
高翔;
曹云刚;
黄峻榕

Publication type:

Article

果胶对真空冷冻干燥重组苹果块质构和吸湿特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 54, doi. 10.7506/spkx1002-6630-20201128-293

By:

杜茜茜;
易建勇;
毕金峰;
马有川;
赵圆圆

Publication type:

Article

聚乙二醇1000维生素E琥珀酸酯-皂皮皂素微乳液的制备、表征及活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 9, doi. 10.7506/spkx1002-6630-20210409-125

By:

吕奇晏;
林诗叶;
米亚妮;
钱跃威;
滕慧;
陈雷

Publication type:

Article

乳酸对玉米醇溶蛋白基面团品质提升的作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 1, doi. 10.7506/spkx1002-6630-20210312-155

By:

刘昊;
顾丰颖;
朱金锦;
杨婷婷;
邵之晓;
张巧真;
王锋

Publication type:

Article