Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 22

Results: 45

等离子体活性水腌制对风干里脊中生物胺含量及感官品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 361, doi. 10.7506/spkx1002-6630-20220107-052

By:

罗辑;
戴照琪;
赵航;
章建浩

Publication type:

Article

振动胁迫下双孢蘑菇高光谱成像品质检测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 353, doi. 10.7506/spkx1002-6630-20211027-301

By:

姜凤利;
沈殿昭;
杨磊;
陈毅;
孙炳新

Publication type:

Article

构建氯化血红素/G-四链体DNA酶比色生物传感器检测食品中苏丹红.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 346, doi. 10.7506/spkx1002-6630-20220111-109

By:

卢春霞;
闫圣坤;
刘成江;
林祥群;
王双慧;
冯晓汀

Publication type:

Article

一种羊乳粉的微滴式数字PCR定量分析方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 341, doi. 10.7506/spkx1002-6630-20211011-101

By:

陈晨;
史国华;
张瑞;
张涛;
严陶陶;
陈勃旭;
张子仑;
张岩;
周巍

Publication type:

Article

贺兰山东麓产区不同地块对酿酒葡萄果实香气物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 291, doi. 10.7506/spkx1002-6630-20220110-088

By:

彭婧;
任小彤;
韩晓;
王军;
何非

Publication type:

Article

新疆和山东产地驴奶成分的代谢组和脂质组分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 325, doi. 10.7506/spkx1002-6630-20220129-301

By:

罗依扎·瓦哈甫;
李会;
徐雷;
徐贞贞;
廖小军

Publication type:

Article

羧甲基纤维素/锆基金属有机框架复合气凝胶脱除椪柑酒特征苦味物质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 317, doi. 10.7506/spkx1002-6630-20211130-374

By:

陈秀梅;
盛盈颖;
陶能国;
车金鑫

Publication type:

Article

牛乳和双峰驼乳中乳脂球膜蛋白的差异分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 309, doi. 10.7506/spkx1002-6630-20220119-188

By:

豆智华;
杨迎春;
杨洁

Publication type:

Article

GC-IMS 结合化学计量学分析 8 个产区香椿挥发性成分差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 301, doi. 10.7506/spkx1002-6630-20220121-214

By:

张乐;
张雅;
史冠莹;
赵丽丽;
蒋鹏飞;
王旭增;
王赵改

Publication type:

Article

基于紫外-可见分光光度法测定食品接触橡胶中高锰酸钾消耗量.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 334, doi. 10.7506/spkx1002-6630-20220114-133

By:

曾少甫;
郭盼;
章凯倩;
胡长鹰;
刘宜奇;
王志伟

Publication type:

Article

基于 LC-MS/MS 分析‘塔罗科’血橙优系果实花青素组分特征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 281, doi. 10.7506/spkx1002-6630-20220111-090

By:

杨蕾;
侯慧芳;
王敏;
洪林;
杨海健;
王武;
程杨;
谭平

Publication type:

Article

基于 UPLC-MS 非靶向代谢组学分析大鲵肉冷藏过程中代谢物的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 267, doi. 10.7506/spkx1002-6630-20211122-272

By:

赵萍;
刘俊霞;
兰阿峰;
裴金金;
陈德经;
金文刚

Publication type:

Article

干燥工艺对重庆沱茶及其毛茶风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 259, doi. 10.7506/spkx1002-6630-20220122-228

By:

罗红玉;
王奕;
谷雨;
袁林颖;
杨娟;
王廷华;
张莹;
王杰;
钟应富

Publication type:

Article

超高效液相色谱-质谱联用分析茶叶中酚酸类化合物的组成及分布.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 249, doi. 10.7506/spkx1002-6630-20211229-333

By:

刘碧琴;
傅红;
杨方;
刘少明;
高晨生;
陈珊

Publication type:

Article

长沙臭豆腐卤水发酵过程特征风味物质及其关联菌群分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 239, doi. 10.7506/spkx1002-6630-20220104-019

By:

唐辉;
陈霖;
康林芝;
李跑;
钟瑞敏;
刘国凌;
蒋立文

Publication type:

Article

武定鸡肉中鲜味肽分离鉴定及呈味特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 232, doi. 10.7506/spkx1002-6630-20220121-213

By:

何颖;
吕东霖;
廖国周;
贾蓉;
葛长荣;
黄明;
王桂瑛

Publication type:

Article

Clonal Relationships among Enterococcus faecalis from Humans and Animal-Origin Foods in Xinjiang Characterized by Multilocus Sequence Typing.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 183, doi. 10.7506/spkx1002-6630-20211206-076

By:

ZHANG Xueling;
YUAN Lixia;
ZHANG Huimin;
TIAN Fengwei;
NI Yongqing

Publication type:

Article

人工设计短肽PF1和PF2的克隆表达及其对葡萄糖氧化酶活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 215, doi. 10.7506/spkx1002-6630-20211223-271

By:

李传博;
鲁明杰;
张庆芳;
林禹彤;
窦少华

Publication type:

Article

浓香型大曲与生产环境微生物群落间的溯源性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 207, doi. 10.7506/spkx1002-6630-20220105-037

By:

刘英杰;
黄钧;
秦辉;
张宿义;
董异;
王超;
王小军;
周荣清

Publication type:

Article

产香真菌 M6-5 的鉴定及其挥发性物质对库尔勒香梨果实采后黑斑病的抑制效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 199, doi. 10.7506/spkx1002-6630-20220104-022

By:

黄伟;
王宁;
刘峰娟;
宋博;
秦新政;
罗义;
鲁志远;
马昊翔;
张丽娟;
王玮

Publication type:

Article

长期发酵大头菜差异代谢物及其关联代谢通路分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 192, doi. 10.7506/spkx1002-6630-20211220-236.

By:

张钰麟;
陈泓帆;
赵志平;
王卫;
聂鑫;
程杰;
张崟;
刘达玉;
徐跃成;
罗淮良

Publication type:

Article

基于代谢组学研究不同花色种类云南白茶的化学成分差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 221, doi. 10.7506/spkx1002-6630-20220121-215

By:

王哲;
赵燕妮;
陈丹;
彭佳堃;
高健健;
林智;
陈雪峰;
田军;
万云龙;
戴伟东

Publication type:

Article

贝莱斯芽孢杆菌对浓香型白酒酒醅微生物群落结构及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 175, doi. 10.7506/spkx1002-6630-20220105-029

By:

杨阳;
李子健;
张玲玲;
王洪;
黄丹;
罗惠波

Publication type:

Article

利用核磁共振研究脂肪氧合酶酶促氧化蛋黄磷脂.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 121, doi. 10.7506/spkx1002-6630-20220114-132

By:

俞舜杰;
赵子建;
万鹏;
杨晓莹;
陈德慰

Publication type:

Article

嗜热酸性III型普鲁兰多糖水解酶TK-PUL保守基序中关键氨基酸残基对其催化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 113, doi. 10.7506/spkx1002-6630-20211208-093

By:

曾静;
何础阔;
郭建军;
侯安伟;
聂俊辉;
袁林

Publication type:

Article

基于转录组学分析酸胁迫影响鼠伤寒沙门氏菌耐酸能力的机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 166, doi. 10.7506/spkx1002-6630-20211229-335

By:

杨克慧;
董鹏程;
刘昀阁;
张一敏;
毛衍伟;
梁荣蓉;
罗欣;
朱立贤

Publication type:

Article

雪腐镰刀菌和酱油曲霉转化橙皮苷生成橙皮素单葡萄糖苷效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 145, doi. 10.7506/spkx1002-6630-20211206-066

By:

张风亭;
胡坦;
潘思轶

Publication type:

Article

Streptococcus thermophilus IMAU20551胞外多糖基因簇及其表达分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 136, doi. 10.7506/spkx1002-6630-20211119-249

By:

乔少婷;
代安娜尔;
解敏;
孙思霖;
聂佳莹;
丹彤

Publication type:

Article

基于乳酸菌生物转化消除酵母抽提物酵母味能力评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 129, doi. 10.7506/spkx1002-6630-20211223-270

By:

马春蕾;
汪继伟;
魏杨建;
陈雄;
李沛;
李库;
熊建;
李欣

Publication type:

Article

基于理性设计提高假交替单胞菌 κ-卡拉胶酶热稳定性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 159, doi. 10.7506/spkx1002-6630-20211129-358.

By:

龙柳妃;
苏羽;
陈艳红;
姜泽东;
倪辉;
李清彪;
朱艳冰

Publication type:

Article

真空包装冷鲜牛肉中生物保护菌的分离鉴定与生物学特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 151, doi. 10.7506/spkx1002-6630-20211208-094.

By:

杨慧轩;
罗欣;
朱立贤;
杨啸吟;
韩广星;
李和;
董鹏程;
张一敏

Publication type:

Article

基于 RBL-2H3 模型分析过敏反应效应细胞激活的差异基因.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 105, doi. 10.7506/spkx1002-6630-20211223-265

By:

刘艳;
谷福蝶;
陈慧莹;
李焱;
周钰;
张军;
刘红;
曹敏杰;
刘光明;
刘庆梅

Publication type:

Article

植物乳杆菌接种量对低盐风干肠品质特性及风味特征的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 97, doi. 10.7506/spkx1002-6630-20220306-077

By:

刘思婷;
刘馨屿;
王雯萱;
王慧平;
刘骞;
陈倩;
王辉

Publication type:

Article

钾盐替代和附属发酵剂对切达干酪品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 90, doi. 10.7506/spkx1002-6630-20220103-012

By:

余鹏飞;
马春丽;
韩秀娥;
王家栩;
贾丽丽

Publication type:

Article

包装残氧量对幼儿配方乳粉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 82, doi. 10.7506/spkx1002-6630-20220106-046

By:

周梦瑶;
程莎莎;
田芳;
鲁杏茹;
梁雅琪;
朱振宇;
贾蕾;
张微;
满朝新;
姜毓君

Publication type:

Article

复合酶法改性糯麦A-、B-型淀粉及对其结构和消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 74, doi. 10.7506/spkx1002-6630-20210917-205

By:

张昀;
赵迪;
张康逸;
郭东旭;
闫美慧;
张国治

Publication type:

Article

矢车菊素-3-葡萄糖苷与大豆蛋白相互作用的多重光谱分析及分子对接.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 24, doi. 10.7506/spkx1002-6630-20220113-131

By:

黄国;
陈骐;
池云峰;
罗小雪;
衣艳娇;
王迪;
隋晓楠

Publication type:

Article

淀粉酶纳米花型时间-温度指示剂的制备及性能分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 60, doi. 10.7506/spkx1002-6630-20211206-075

By:

胡晓波;
王麟;
李小娟

Publication type:

Article

高直链玉米III型抗性淀粉制备及其结构和特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 52, doi. 10.7506/spkx1002-6630-20211231-354

By:

曾凯骁;
王鹏杰;
任发政;
张树成;
张嘉茜;
刘思源;
文鹏程

Publication type:

Article

鳙鱼头汤中微/纳胶粒的体外消化特性及加工条件的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 43, doi. 10.7506/spkx1002-6630-20220101-002

By:

林柳;
李晓朋;
曹振海;
陶宁萍;
王锡昌;
邓尚贵

Publication type:

Article

不同 NaCl 添加量对牦牛乳硬质干酪成熟过程中生物胺产生的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 34, doi. 10.7506/spkx1002-6630-20220207-023

By:

宋国顺;
张炎;
袁润泽;
邱婷;
宋雪梅;
梁琪

Publication type:

Article

硒化猴头菇多糖的制备、结构表征及抗增殖活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 68, doi. 10.7506/spkx1002-6630-20220104-023

By:

古佩娴;
尹惠双;
胡坤;
吴小勇;
钟南京;
郭娟;
黄超;
胡勇;
陈云;
王颖;
伍芳芳

Publication type:

Article

2-(4-甲氧基苯氧基)丙酸卤代衍生物的合成及其甜味抑制作用评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 17, doi. 10.7506/spkx1002-6630-20220111-095

By:

胡涵翠;
李加兴;
郑建仙

Publication type:

Article

外源蛋白对大豆油脂体稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20220207-017

By:

刘子豪;
梅雅欣;
彭郁;
傅娆;
秦琛强;
倪元颖;
温馨

Publication type:

Article

磷脂强化乳脂肪体系对易氧化营养素包埋稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 10, doi. 10.7506/spkx1002-6630-20220104-016

By:

陈晨;
王霁月;
陆乃彦;
杜琳

Publication type:

Article