Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 17
Results: 45
鲜黄花菜衰老机制与采后贮藏保鲜技术研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 398, doi. 10.7506/spkx1002-6630-20210520-244
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茶多糖结构特征研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 389, doi. 10.7506/spkx1002-6630-20210412-171
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新型滚揉技术在肉制品加工中应用的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 380, doi. 10.7506/spkx1002-6630-20210804-052
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乳铁蛋白调控脂肪细胞发育代谢的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 372, doi. 10.7506/spkx1002-6630-20210422-323
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食源性晚期糖基化终末产物检测技术研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 362, doi. 10.7506/spkx1002-6630-20220304-056
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谷物醇溶蛋白与植物多酚的互作机理及应用研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 353, doi. 10.7506/spkx1002-6630-20210506-037
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基于表面增强拉曼光谱标记技术的生物传感器用于农药残留检测的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 344, doi. 10.7506/spkx1002-6630-20210908-092
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味觉受体研究热点分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 332, doi. 10.7506/spkx1002-6630-20210601-011
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食物中蛋白质和碳水化合物对睡眠影响的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 326, doi. 10.7506/spkx1002-6630-20210616-190
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溶组织梭状芽孢杆菌胶原蛋白酶的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 316, doi. 10.7506/spkx1002-6630-20210830-385
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聚集诱导发光材料在食源性致病菌鉴定和检测中的应用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 306, doi. 10.7506/spkx1002-6630-20210812-161
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电子束辐照对不同品种猕猴桃品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 297, doi. 10.7506/spkx1002-6630-20210512-146
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蓝光协同茴香精油对鲜切苋菜的保鲜机理.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 290, doi. 10.7506/spkx1002-6630-20210711-112
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模拟冷链温度条件下不同采收方式对黑皮鸡枞菌品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 282, doi. 10.7506/spkx1002-6630-20220314-158
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茶多酚@沸石咪唑酯骨架材料/壳聚糖/海藻酸钠活性包装膜的制备及表征.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 272, doi. 10.7506/spkx1002-6630-20220217-123
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褪黑素对低温贮藏期间荠菜衰老和抗氧化能力的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 263, doi. 10.7506/spkx1002-6630-20210825-325
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二氧化碳短期厌氧处理对双孢蘑菇采后生理及品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 255, doi. 10.7506/spkx1002-6630-20210802-013
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草莓脯贮藏期间非酶褐变的化学途径分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 248, doi. 10.7506/spkx1002-6630-20210818-241
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蓝莓-蓝靛果复合冻干粉贮藏期品质及加工特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 240, doi. 10.7506/spkx1002-6630-20210621-254
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采后1-甲基环丙烯与自发气调处理对冰温贮藏火柿软化及相关生理变化的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 231, doi. 10.7506/spkx1002-6630-20210716-190
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月饼品质指标变化规律研究和保质期预测模型的建立.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 221, doi. 10.7506/spkx1002-6630-20210830-400
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转录和蛋白质组学分析热空气处理对桃果实采后冷藏期间糖酸和酚类物质代谢的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 208, doi. 10.7506/spkx1002-6630-20210802-011
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宰后成熟期间结构蛋白对秦川牛肉嫩度的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 199, doi. 10.7506/spkx1002-6630-20210706-050
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Preventive Effect of Linoleic Acid and α-Linolenic Acid Mixtures on Acute Liver Injury in Mice.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 188, doi. 10.7506/spkx1002-6630-20210823-298
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基于斑马鱼模型研究不同磷脂促血管生成活性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 182, doi. 10.7506/spkx1002-6630-20210422-325
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豌豆超微粉碎膳食纤维对糖尿病小鼠肠道菌群及其代谢产物的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 174, doi. 10.7506/spkx1002-6630-20210508-071
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超声波辅助酸/碱溶解等电点沉淀法提取鸡架分离蛋白的组成及其凝胶特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 124, doi. 10.7506/spkx1002-6630-20220211-067
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超声辅助糖液渗透处理对真空冷冻干燥桃脆片干制品品质及吸湿性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 117, doi. 10.7506/spkx1002-6630-20210507-053
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牡蛎蛋白酶解物对小鼠慢性酒精性肝损伤的保护作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 147, doi. 10.7506/spkx1002-6630-20210720-228
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玉簪多糖对细胞氧化应激损伤的保护作用机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 138, doi. 10.7506/spkx1002-6630-20210602-026
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南极磷虾油、鱼油与花生四烯酸油对骨质疏松症小鼠脂质代谢的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 131, doi. 10.7506/spkx1002-6630-20210606-073
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动物双歧杆菌乳亚种 XLTG11 对葡聚糖硫酸钠 诱导小鼠溃疡性结肠炎的缓解作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 164, doi. 10.7506/spkx1002-6630-20210829-373
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黄大茶水提物改善高脂小鼠脂肪组织的脂肪酸代谢.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 156, doi. 10.7506/spkx1002-6630-20210510-094
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低温等离子体活化水与介质阻挡放电联合处理对草莓冷杀菌效果及品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 105, doi. 10.7506/spkx1002-6630-20210830-393
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不同小分子糖渗透草莓的传质动力学及对真空冷冻干燥草莓品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 95, doi. 10.7506/spkx1002-6630-20210708-082
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百香果高酯果胶-酚酸衍生物的分子特征、体外抗氧化和免疫活性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 84, doi. 10.7506/spkx1002-6630-20210706-052
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自溶对双孢菇多糖体外抗氧化和抗肿瘤活性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 74, doi. 10.7506/spkx1002-6630-20210424-344
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青花椒精油抑制蜡样芽孢杆菌的活性与机理.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 64, doi. 10.7506/spkx1002-6630-20210906-072
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解冻方式对养殖暗纹东方鲀持水性及质构特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 56, doi. 10.7506/spkx1002-6630-20210531-358
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小麦加工链中重金属镉含量的深度网络预测模型.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 50, doi. 10.7506/spkx1002-6630-20210717-194
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缺氧诱导因子对滩羊肉宰后初期能量水平及肉色的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 36, doi. 10.7506/spkx1002-6630-20210719-219
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不同类型抗性淀粉的多尺度结构特征与肠道菌群调节功能研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 24, doi. 10.7506/spkx1002-6630-20220401-007
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莲子抗性淀粉与乳酸钠协同作用对大鼠小肠菌群及代谢产物的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 12, doi. 10.7506/spkx1002-6630-20220419-239
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表达鼠源 β-防御素 14 的植物乳植杆菌减轻 小鼠急性结肠炎.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20220509-110
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不同提取工艺对杏鲍菇多糖结构特征及免疫活性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 42, doi. 10.7506/spkx1002-6630-20220316-196
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