Works matching IS 10026630 AND DT 2021 AND VI 42 AND IP 6

Results: 45

Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 325, doi. 10.7506/spkx1002-6630-20200102-023

By:

ZHAO Xinxin;
NING Ming;
ZHANG Qin;
CAI Wenchao;
SHAN Chunhui;
TANG Fengxian

Publication type:

Article

喹乙醇印迹传感器的制备及其在喹噁啉类药物残留快检中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 316, doi. 10.7506/spkx1002-6630-20200721-286

By:

田景升;
李东东;
赵玲钰;
高文惠

Publication type:

Article

分子印迹阵列固相微萃取用于检测果蔬中多种有机磷农药残留.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 310, doi. 10.7506/spkx1002-6630-20200327-398

By:

楚耀娟;
张雪娜;
向孝哲;
李秀娟

Publication type:

Article

双波长瑞利光散射技术检测糕点类食品中的甜蜜素.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 305, doi. 10.7506/spkx1002-6630-20191011-081

By:

江虹;
陈明朗

Publication type:

Article

气相色谱-静电场轨道阱高分辨质谱测定植物油中 17 种邻苯二甲酸酯类残留量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 298, doi. 10.7506/spkx1002-6630-20191012-093

By:

孟志娟;
黄云霞;
李岩;
孙文毅;
王东;
李强;
范素芳;
张岩

Publication type:

Article

羊奶粉生产中金黄色葡萄球菌分离鉴定及其分子特性和耐药性检测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 291, doi. 10.7506/spkx1002-6630-20191128-291

By:

张鹏飞;
付雪婷;
赵春花;
刘心雨;
张杰;
张萌;
寇明莹;
葛武鹏;
王新

Publication type:

Article

现代工艺和传统工艺酿造小曲清香型白酒感官表征及风味成分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 282, doi. 10.7506/spkx1002-6630-20191129-29

By:

孙细珍;
杜佳炜;
黄盼;
张帆;
刘源才

Publication type:

Article

赤水河流域不同地区酱香型白酒风味化合物分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 274, doi. 10.7506/spkx1002-6630-20200330-434

By:

唐平;
卢君;
毕荣宇;
山其木格;
王丽;
王凡;
李长文

Publication type:

Article

辽东栎和蒙古栎心材挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 265, doi. 10.7506/spkx1002-6630-20200228-315

By:

牛见明;
张波;
吴娟弟;
安双弟;
马朝玲;
史肖;
韩舜愈

Publication type:

Article

基于GC-MS、GC-O和电子鼻技术评价百香果酒香气特征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 256, doi. 10.7506/spkx1002-6630-20200319-286

By:

程宏桢;
蔡志鹏;
王静;
沈勇根;
卢剑青;
李晓明;
刘馥源;
徐弦;
安兆祥

Publication type:

Article

红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 250, doi. 10.7506/spkx1002-6630-20200324-358

By:

蔡玮琦;
左雯雯;
陆杨;
黄胜良;
李存玉;
郑云枫;
彭国平

Publication type:

Article

红花籽油中脂肪酸组成评价与分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 244, doi. 10.7506/spkx1002-6630-20200218-183

By:

梁慧珍;
许兰杰;
余永亮;
谭政委;
杨红旗;
董薇;
李磊;
李春明;
刘新梅;
张收良

Publication type:

Article

3 种产量水平下酿酒甜葡萄果实品质的差异.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 238, doi. 10.7506/spkx1002-6630-20200316-241

By:

乐小凤;
曹建宏;
赵亚蒙;
尹春晓;
鞠延仑;
张振文

Publication type:

Article

基于UPLC-QTOF-MS代谢组学技术的NFC和 FC橙汁差异成分比较.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 229, doi. 10.7506/spkx1002-6630-20191014-106

By:

刘晗璐;
张九凯;
韩建勋;
孙瑞雪;
陈颖;
刘冰

Publication type:

Article

基于非靶向风味组学分析3 种品牌啤酒的风味差异.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 223, doi. 10.7506/spkx1002-6630-20200319-294

By:

陈华磊;
黄克兴;
郑敏;
杨朝霞

Publication type:

Article

基于9 种风味物质的利川红SPME优化及 PLS-DA风味识别.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 215, doi. 10.7506/spkx1002-6630-20200324-353

By:

程超;
夏兰欣;
杜芬妮;
李伟;
田成

Publication type:

Article

油桃采后结合态香气变化规律及其与可溶性糖的关联性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 206, doi. 10.7506/spkx1002-6630-20200317-261

By:

张琴;
周丹丹;
彭菁;
潘磊庆;
屠康

Publication type:

Article

载气类型对气相色谱法分离顺-反脂肪酸异构体的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 200, doi. 10.7506/spkx1002-6630-20200811-138

By:

裴紫薇;
杨杰;
张磊;
周爽;
赵云峰;
陈达炜;
苗虹;
方从容

Publication type:

Article

亚硒酸钠促进多形汉逊酵母DL-1合成谷胱甘肽的转录组学分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 193, doi. 10.7506/spkx1002-6630-20200121-252

By:

王婷;
刘婵婵;
任娟;
荆蓉蓉;
钱卫东

Publication type:

Article

腊肠发酵过程中细菌多样性评价及其对风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 186, doi. 10.7506/spkx1002-6630-20191121-255

By:

郭壮;
王玉荣;
葛东颖;
尚雪娇;
张振东;
赵慧君

Publication type:

Article

基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 178, doi. 10.7506/spkx1002-6630-20191205-061

By:

鲍伟;
韩姣姣;
张旨轩;
芦晨阳;
周君;
明庭红;
李晔;
苏秀榕

Publication type:

Article

产细菌素屎肠球菌的筛选鉴定及其抑菌特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 171, doi. 10.7506/spkx1002-6630-20191213-147

By:

张明;
罗强;
魏婕;
刘巧;
罗璠

Publication type:

Article

1 株宽宿主谱的阪崎肠杆菌噬菌体生物特性分析及其在乳制品中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 164, doi. 10.7506/spkx1002-6630-20191209-094

By:

李虹娇;
黄梓聪;
吴希阳;
丁郁;
唐书泽

Publication type:

Article

石榴酒发酵过程中真菌种群演替及风味物质代谢规律解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 157, doi. 10.7506/spkx1002-6630-20200114-163

By:

彭潇;
邹文静;
邵清清;
孙中贯;
张立华;
李贺贺;
王雪山

Publication type:

Article

蛹虫草转录组分析及类胡萝卜素生物合成相关基因的挖掘.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 150, doi. 10.7506/spkx1002-6630-20200125-269

By:

娄海伟;
赵玉;
赵逸;
林俊芳;
赵仁勇;
叶志伟;
郭丽琼

Publication type:

Article

甜酒曲中优质酵母菌的分离鉴定及其产香特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 142, doi. 10.7506/spkx1002-6630-20191212-134

By:

陈丽花;
任丽霞;
李东娜;
马霞

Publication type:

Article

促酱醪发酵芽孢杆菌的筛选及应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 134, doi. 10.7506/spkx1002-6630-20200106-076

By:

吴博华;
蒋雪薇;
张金玉;
阮志强;
梁胜男;
陈永发;
周尚庭

Publication type:

Article

VmaH和PMA在指状青霉中的表达及其作为潜在杀菌作用靶点的可能性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 126, doi. 10.7506/spkx1002-6630-20191230-348

By:

范明;
彭丽桃;
闫等;
范刚;
杨书珍;
李杰

Publication type:

Article

红腐乳后酵期风味物质与细菌菌群分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 118, doi. 10.7506/spkx1002-6630-20191203-043

By:

陈卓;
吴学凤;
穆冬冬;
何莹;
张明珠;
蔡静;
侯志刚;
郑志;
梁进;
张钰萌;
李兴江

Publication type:

Article

高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 111, doi. 10.7506/spkx1002-6630-20191225-290

By:

罗昆;
曹伟超;
马子琳;
武盟;
Omedi Jacob OJOBI;
郑建仙;
黄卫宁;
李宁;
Filip ARNAUT

Publication type:

Article

辅助蛋白基因的剪接对磷脂酶A1酶活的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 104, doi. 10.7506/spkx1002-6630-20200115-181

By:

杨蒙;
薛正莲;
甘玉飞;
周杰;
王洲;
刘艳

Publication type:

Article

山羊乳-FOS/GOS库德毕赤酵母DS8-1微胶囊的制备及体外评价.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 94, doi. 10.7506/spkx1002-6630-20200125-280

By:

刘月;
高云云;
李珊;
李王强;
李宝坤;
卢士玲;
蒋彩虹;
王庆玲;
董娟;
李宇辉

Publication type:

Article

绿原酸对酿酒酵母发酵特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 88, doi. 10.7506/spkx1002-6630-20191209-098

By:

肖媚;
李闽;
张菡;
彭帮柱

Publication type:

Article

重组Taxus chinensis苯丙氨酸变位酶性质表征及R-β-芳香丙氨酸合成.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 82, doi. 10.7506/spkx1002-6630-20191212-126

By:

丰国强;
徐文亮;
宋平;
李婉珍;
陶玉贵;
葛飞;
朱龙宝

Publication type:

Article

植物乳杆菌KLDS1.0391 PurR和PurL蛋白的原核表达、纯化及其与细菌素合成启动子的相互作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 75, doi. 10.7506/spkx1002-6630-20191219-230

By:

李欣芮;
赵桉;
范小飘;
高文文;
尚佳萃;
赵鹏昊;
赵乐;
周雪;
孟祥晨

Publication type:

Article

牛肉低温贮藏环境中沙门氏菌诱导耐酸响应的存在程度及其产生机制.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 68, doi. 10.7506/spkx1002-6630-20191128-287

By:

郎晨晓;
张一敏;
朱立贤;
梁荣蓉;
毛衍伟;
杨啸吟;
韩广星;
罗欣;
董鹏程

Publication type:

Article

麦麸阿拉伯木聚糖的羧甲基化改性及理化性质表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 61, doi. 10.7506/spkx1002-6630-20200210-078

By:

鲁振杰;
李娟;
陈正行;
李诚;
李亚男

Publication type:

Article

茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 53, doi. 10.7506/spkx1002-6630-20200212-109

By:

王存堂;
高增明;
姜辰昊;
孔保华

Publication type:

Article

热处理中芡实黄酮对肌原纤维蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 46, doi. 10.7506/spkx1002-6630-20200325-367

By:

贺文杰;
吴彬彬;
胥伟;
王宏勋;
易阳;
雷飞飞

Publication type:

Article

添加改性麸皮对含麸皮面包结构及消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 39, doi. 10.7506/spkx1002-6630-20200223-267

By:

肖志刚;
李芮芷;
罗志刚;
段玉敏;
张宏伟;
刘璐;
吕春月;
杨庆余

Publication type:

Article

胶原多肽对白酒中4 种醛类物质的反应机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 31, doi. 10.7506/spkx1002-6630-20191229-336

By:

刘娴;
黄张君;
李霞;
廖学品;
石碧

Publication type:

Article

基于环糊精的食品级Pickering乳液构建.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 24, doi. 10.7506/spkx1002-6630-20200214-145

By:

刘忠博;
耿升;
蒋兆景;
杨伟;
刘本国

Publication type:

Article

L-组氨酸修饰乳清蛋白结构及其热诱导凝胶特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 16, doi. 10.7506/spkx1002-6630-20200128-282

By:

王耀松;
马天怡;
胡荣蓉;
张唯唯;
应瑞峰;
黄梅桂;
唐长波

Publication type:

Article

米糠酸败诱导的蛋白质氧化对米糠清蛋白界面性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 8, doi. 10.7506/spkx1002-6630-20200325-369

By:

吴晓娟;
吴伟

Publication type:

Article

非共价作用力对鱼明胶-果胶复合凝胶体系的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20191224-282

By:

王梦楠;
涂宗财;
胡月明;
王辉

Publication type:

Article