Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 20

Results: 45

通过式固相萃取-超高效合相色谱-串联质谱法测定保健食品中19 种性激素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 370, doi. 10.7506/spkx1002-6630-20210824-314

By:

杨光勇;
梁秋艳;
阳胜;
罗岩;
宋敏;
袁辉

Publication type:

Article

GC-MS/MS法测定茶叶中68 种持久性有机污染物.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 361, doi. 10.7506/spkx1002-6630-20210819-252

By:

徐清;
戴明;
刘文菁;
欧阳立群;
林钦;
王征

Publication type:

Article

基于咖啡碱和氨基酸中碳氮稳定同位素比率的茶叶地理溯源.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 352, doi. 10.7506/spkx1002-6630-20211224-280

By:

刘洪林;
张凯;
黎娇;
李照;
杨天来;
王强

Publication type:

Article

香豆素类荧光衍生试剂的合成及其柱前衍生氟虫腈HPLC-FLD检测方法的建立.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 343, doi. 10.7506/spkx1002-6630-20211114-170

By:

刘媛;
刘佳;
唐道邦;
涂勇刚;
臧建威;
吴雨青;
陈继光;
张清峰;
尹忠平

Publication type:

Article

基于超高效液相色谱-三重四极杆串联质谱法测定9 种食品基质中3 种大麻素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 336, doi. 10.7506/spkx1002-6630-20220129-300

By:

唐庆强;
叶洪;
陈迪;
杨方;
曹丹;
薛昆鹏

Publication type:

Article

表面增强拉曼光谱法灵敏检测亚硫酸根离子.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 328, doi. 10.7506/spkx1002-6630-20220402-028

By:

高月滢;
万玉琪;
刘琳;
刘婧涵;
李靖坤;
皮付伟

Publication type:

Article

超高效合相色谱法测定鱼肉中氟苯尼考对映体及其代谢产物残留量.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 321, doi. 10.7506/spkx1002-6630-20211128-343

By:

张文华;
吴媛;
施雅梅;
汪鹏;
叶芮辰;
徐可;
谢文;
徐敦明;
伊雄海

Publication type:

Article

基于RT-ddPCR技术的食品中诺如病毒定量检测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 313, doi. 10.7506/spkx1002-6630-20210902-021

By:

徐蕾蕊;
李丹;
汪琦;
马丹;
魏咏新;
魏海燕;
赵晓娟;
张西萌;
曾静

Publication type:

Article

顺磁离子介导磁弛豫生物传感器评定鱼肉新鲜度.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 304, doi. 10.7506/spkx1002-6630-20211130-369

By:

曹子岳;
董永贞;
彭雪雯;
陈瑞;
江丰;
范志勇;
俞晓平;
陈翊平

Publication type:

Article

SPME-GC-MS与SPME-GC-O协同鉴定菇娘果关键香气成分.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 296, doi. 10.7506/spkx1002-6630-20210726-306

By:

刘子豪;
王笑园;
傅娆;
温馨;
倪元颖

Publication type:

Article

基于代谢组学的虾夷扇贝不同组织风味与营养成分变化差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 289, doi. 10.7506/spkx1002-6630-20211223-276

By:

刘蓉;
刘雨曦;
张玉莹;
辛然;
郑建祎;
秦磊

Publication type:

Article

UPLC-MS/MS法同时测定采后莲雾果实中 7 种酚酸类物质含量.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 283, doi. 10.7506/spkx1002-6630-20211130-380

By:

尹青春;
张容鹄;
吴广;
王承业;
段宙位;
谢辉;
邓浩

Publication type:

Article

炒制时间对不同复配比例黑皮鸡枞菌-平菇复合酱风味的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 275, doi. 10.7506/spkx1002-6630-20220513-165

By:

冯瑶;
樊一鸣;
任洪利;
许贺然;
夏榕嵘;
侯振山;
李昀婷;
马世宇;
杨镇;
辛广

Publication type:

Article

低场核磁共振法测定猪肉中脂肪含量.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 269, doi. 10.7506/spkx1002-6630-20220226-228

By:

汤舒越;
汤晓艳;
张宇慧;
刘素可;
黄欣媛;
段胜男

Publication type:

Article

安吉白茶挥发性成分及关键呈香成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 261, doi. 10.7506/spkx1002-6630-20211207-091

By:

石亚丽;
白艳;
马婉君;
朱荫;
王佳童;
邵晨阳;
严寒;
林智;
吕海鹏

Publication type:

Article

烘焙温度对漳平水仙茶饼风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 252, doi. 10.7506/spkx1002-6630-20211229-328

By:

翁晶晶;
周承哲;
徐凯;
陈光武;
石碧滢;
朱晨;
孙云;
赖钟雄;
郭玉琼

Publication type:

Article

基于多源信息融合的绿茶杀青叶水分含量智能感知方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 242, doi. 10.7506/spkx1002-6630-20211213-151

By:

董春旺;
刘中原;
杨明;
王梅;
张人天;
林智

Publication type:

Article

高油酸花生和普通花生对浓香花生油风味及综合品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 232, doi. 10.7506/spkx1002-6630-20211227-312

By:

孙国昊;
刘玉兰;
马宇翔;
于小华;
于强

Publication type:

Article

红枣片热风干制过程中特征香气活性化合物的确定及表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 222, doi. 10.7506/spkx1002-6630-20211213-140

By:

闫新焕;
谭梦男;
孟晓萌;
潘少香;
刘雪梅;
郑晓冬;
白瑞亮;
宋烨

Publication type:

Article

基于两种预处理方法的白酒酒醅微生物宏蛋白质组学比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 216, doi. 10.7506/spkx1002-6630-20211207-084

By:

郭小蛟;
唐玉明;
田新惠;
何劲松;
刘成元;
冯军;
刘茂柯

Publication type:

Article

西藏沙棘酵母菌的分离鉴定及其产香特性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 207, doi. 10.7506/spkx1002-6630-20211219-216

By:

张二豪;
何萍;
刘盼盼;
简阅;
陈蕊;
徐雨婷;
禄亚洲;
罗章

Publication type:

Article

高产糖苷酶非酿酒酵母菌株筛选、鉴定及其发酵过程中酶活性变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 198, doi. 10.7506/spkx1002-6630-20211220-221

By:

任学梅;
姚红红;
严幻汝;
祝霞;
杨学山

Publication type:

Article

酶解大豆蛋白抗氧化肽的分离纯化与鉴定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 191, doi. 10.7506/spkx1002-6630-20220206-011

By:

刘辉;
张会生;
童火艳;
江晓楠;
陈晓婷

Publication type:

Article

糙米和大米非靶向代谢组学分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 183, doi. 10.7506/spkx1002-6630-20211207-082

By:

任传英;
卢淑雯;
洪滨;
张英蕾;
管立军;
李波;
黄文功;
卢卫红

Publication type:

Article

基于Illumina MiSeq测序技术分析大鲵肉冷藏过程中微生物菌群演替规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 172, doi. 10.7506/spkx1002-6630-20211025-267

By:

赵萍;
金文刚;
兰阿峰;
刘俊霞;
裴金金;
陈德经

Publication type:

Article

基于微滴数字PCR技术的婴幼儿配方乳粉中双歧杆菌定量检测及应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 165, doi. 10.7506/spkx1002-6630-20220412-137

By:

李恩静;
王丹;
薛晨玉;
杨红莲;
耿健强;
穆同娜;
吴燕涛;
吕莹

Publication type:

Article

体外消化和结肠发酵对不同采收期坛紫菜中酚类物质生物可及性和肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 157, doi. 10.7506/spkx1002-6630-20211119-240

By:

田雨;
郭莹莹;
李娜;
尹大芳;
王联珠;
许加超

Publication type:

Article

牛乳乳清中主要过敏原的B细胞表位定位.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 148, doi. 10.7506/spkx1002-6630-20211111-143

By:

胡永芯;
谭宏凯;
胡巍;
熊子奕;
袁娟丽;
潘丽娜;
汪家琦;
李欣

Publication type:

Article

大肠杆菌O157:H7与假单胞菌混合菌膜形成时交互作用及其对毒力基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 135, doi. 10.7506/spkx1002-6630-20210901-003

By:

张文栋;
张苏;
宓晓雨;
程宇;
张晨;
王思亓;
王龙凤;
江芸

Publication type:

Article

热诱导温度与pH值对乳清浓缩蛋白凝胶结构和性质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 125, doi. 10.7506/spkx1002-6630-20211126-332

By:

刘芙蓉;
王雨生;
李鹏;
房子蔚;
陈海华

Publication type:

Article

2 种山楂粉对小麦蛋糕品质、微观结构及抗氧化性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 117, doi. 10.7506/spkx1002-6630-20211215-178

By:

朱晓芮;
杨晓宽

Publication type:

Article

油酸和麦芽糖醇混合物对玉米淀粉老化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 109, doi. 10.7506/spkx1002-6630-20211129-350

By:

房子蔚;
王雨生;
于真;
陈海华

Publication type:

Article

金针菇多糖对大豆分离蛋白凝胶的增强作用及其结构表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 102, doi. 10.7506/spkx1002-6630-20220407-068

By:

潘泓杉;
马高兴;
裴斐;
马宁;
仲磊;
赵立艳;
胡秋辉

Publication type:

Article

超声预处理对花生分离蛋白微凝胶颗粒结构及其 Pickering乳液特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 95, doi. 10.7506/spkx1002-6630-20210907-083

By:

葛艳争;
石爱民;
任广跃;
刘哲;
李嗣生;
职兰懿;
王强;
杜祖波

Publication type:

Article

沙米粉对大米粉及其粉条品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 86, doi. 10.7506/spkx1002-6630-20211130-374

By:

魏强;
刘雨欣;
曹少攀;
郁映涛;
陆冰;
丁天义;
马嘉怡;
陈安琪;
曹晓虹;
韩立宏

Publication type:

Article

基于玉米醇溶蛋白/没食子酸复合纳米颗粒提升玉米油Pickering乳液的氧化稳定性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 78, doi. 10.7506/spkx1002-6630-20210913-140

By:

葛思彤;
李琦;
贾睿;
刘伟;
刘美宏;
刘回民;
郑明珠;
蔡丹;
刘景圣

Publication type:

Article

真空冷冻干燥大蒜粉对Fenton氧化体系中牦牛肉肌原纤维蛋白乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 70, doi. 10.7506/spkx1002-6630-20210904-044

By:

李锦锦;
唐善虎;
李思宁;
李琼帅;
莫然

Publication type:

Article

白藜芦醇共轭亚油酸酯凝胶油的制备及表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 63, doi. 10.7506/spkx1002-6630-20211118-235

By:

胡小宁;
李甜;
屈阳;
郭芹;
李宁阳;
唐晓珍;
王强

Publication type:

Article

绿豆RS4 · Se (IV) 制备、结构表征及对酶活抑制动力学.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 53, doi. 10.7506/spkx1002-6630-20210907-089

By:

赵姝婷;
王维浩;
全志刚;
王娟;
刘德志;
王一飞;
武云娇;
苏有韬;
魏春红;
曹龙奎

Publication type:

Article

酰肼介导的抗体定向偶联策略提高免疫层析试纸条检测性能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 44, doi. 10.7506/spkx1002-6630-20210917-203

By:

周梦君;
周舒;
黄小林;
李响敏;
熊勇华

Publication type:

Article

亲水胶体对海绵蛋糕中晚期糖基化终末产物的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 34, doi. 10.7506/spkx1002-6630-20210812-157

By:

王申宛;
郑晓燕;
艾斌凌;
郑丽丽;
杨旸;
校导;
张海德;
盛占武

Publication type:

Article

猪油基单甘酯对棕榈硬脂结晶行为的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 25, doi. 10.7506/spkx1002-6630-20210812-166

By:

苏爽;
罗鑫;
丁术轩;
张日馨;
李冰;
李琳;
张霞

Publication type:

Article

苦丁茶提取物的分离纯化、鉴定及不同萃取部位活性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 18, doi. 10.7506/spkx1002-6630-20210809-114

By:

邹成梅;
厉莉;
史硕硕;
胡婷

Publication type:

Article

基于大豆酶解聚集体制备 Pickering 乳液凝胶及环境稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 7, doi. 10.7506/spkx1002-6630-20211123-288

By:

敬雪莲;
蔡勇建;
陈碧芬;
赵谋明;
赵强忠

Publication type:

Article

具有 “核壳” 结构的乳清分离蛋白-黄原胶复合颗粒的构建.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20210906-073

By:

李梦飞;
李博睿;
孙梦雅;
陈存社;
李赫;
刘新旗;
庞志花

Publication type:

Article