Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 23

Results: 45

果实表面蜡质合成及乙烯和APETALA2/乙烯响应因子调控作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 377, doi. 10.7506/spkx1002-6630-20220116-149

By:

李丹;
关军锋;
韩亚楠

Publication type:

Article

核桃肽制备及生物活性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 367, doi. 10.7506/spkx1002-6630-20220126-272

By:

门德盈;
代佳和;
汤木果;
刘俐彤;
田洋;
陶亮

Publication type:

Article

枸杞子多糖不同组分的双向免疫调节机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 356, doi. 10.7506/spkx1002-6630-20211126-327

By:

田阳;
龚桂萍;
路宇;
黄雯琪;
李成;
王仲孚;
黄琳娟

Publication type:

Article

饮食结构、营养成分对抑郁症的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 346, doi. 10.7506/spkx1002-6630-20211228-317

By:

徐慧慧;
陈煦;
赵芳;
毛若曦;
王文利;
程智美;
张雅丽

Publication type:

Article

柑橘膳食纤维理化性质、生理功能及其在食品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 336, doi. 10.7506/spkx1002-6630-20220110-085

By:

陈贵婷;
胡坦;
徐阳;
徐港;
田蕾;
吴思宇;
戴易祎;
潘思轶

Publication type:

Article

香蕉单宁的提取、结构及功能研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 326, doi. 10.7506/spkx1002-6630-20220107-053

By:

曾祥权;
李倩倩;
姜微波;
杨倩;
奚宇;
李学杰;
李岩;
惠博文;
李健

Publication type:

Article

美拉德反应修饰的酪蛋白递送生物活性物质的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 316, doi. 10.7506/spkx1002-6630-20211224-284

By:

张晶晶;
李艾黎;
程金菊

Publication type:

Article

柑橘属药食同源植物次生代谢物及生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 305, doi. 10.7506/spkx1002-6630-20220627-302

By:

曹小敏;
潘思轶

Publication type:

Article

山药多糖结构、生物活性及其机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 296, doi. 10.7506/spkx1002-6630-20220106-047

By:

梁杉;
王琨;
刘佩瑶;
何晓桐;
邹泽斌;
黎攀;
杜冰

Publication type:

Article

益生菌在改善阿尔茨海默病中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 287, doi. 10.7506/spkx1002-6630-20211231-356

By:

贾龙刚;
王远望;
方伟;
耿伟涛;
王艳萍

Publication type:

Article

单核细胞增生李斯特菌生物被膜交叉污染评估进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 277, doi. 10.7506/spkx1002-6630-20211213-146

By:

王真;
方太松;
王园;
赵婕秀;
李卓思;
秦晓杰;
王翔;
董庆利

Publication type:

Article

发酵蔬菜色泽形成机制及影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 269, doi. 10.7506/spkx1002-6630-20220121-216

By:

杨姗;
王卫;
赵楠;
黄富德;
曾雪晴;
赖海梅;
梅源;
朱永清

Publication type:

Article

预冷方式对长枣保鲜效果的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 261, doi. 10.7506/spkx1002-6630-20211222-250

By:

李燕;
刘贵珊;
何建国;
李月;
陈亚鹏

Publication type:

Article

复合型涂膜剂对莲雾保鲜效果主成分分析综合评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 254, doi. 10.7506/spkx1002-6630-20211227-311

By:

尹青春;
杨穗珊;
潘永波;
肖璇;
王承业;
陈春泉;
邓浩

Publication type:

Article

基于转录组分析氯化钙对青圆椒采后机械损伤品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 246, doi. 10.7506/spkx1002-6630-20220610-101

By:

周新原;
桑兆泽;
白春美;
郑鄢燕;
贾丽娥;
王清;
左进华;
牟建楼

Publication type:

Article

亚麻酸处理对苹果果实愈伤的促进作用及相关机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 239, doi. 10.7506/spkx1002-6630-20211122-266

By:

贾菊艳;
李宝军;
王斌;
余丽蓉;
赵诗佳;
毕阳;
Dov PRUSKY

Publication type:

Article

快速热激处理对甘薯愈伤层形成及代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 228, doi. 10.7506/spkx1002-6630-20211111-132

By:

辛奇;
孙洁;
冯欣欣;
赵泽众;
刘帮迪;
江丽华;
郝光飞

Publication type:

Article

冻结及冻藏温度对小龙虾冻藏过程中脂质氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 220, doi. 10.7506/spkx1002-6630-20211206-072

By:

杨海琦;
陈季旺;
徐言;
田宏伟;
廖鄂;
王海滨

Publication type:

Article

Chlorine Dioxide Accelerates the Wound Healing Process of Potato Tubers by Eliciting Phenylpropanoid Metabolism.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 211, doi. 10.7506/spkx1002-6630-20220119-181

By:

CHAI Xiuwei;
KONG Rui;
ZHENG Xiaoyuan;
ZHU Yatong;
LIANG Wei;
ZHAO Shijia;
LI Baojun;
BI Yang;
Dov PRUSKY

Publication type:

Article

聚乙烯醇-壳聚糖基抑菌指示膜的制备及在冷鲜肉中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 202, doi. 10.7506/spkx1002-6630-20210925-299

By:

吴杨林;
孙理;
李亦欣;
高媛;
李昊;
郑聪;
李春伟

Publication type:

Article

低温冷链贮藏对鱼糜凝胶化学作用力和肌原纤维蛋白结构及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 194, doi. 10.7506/spkx1002-6630-20220512-156

By:

陈旭;
余璐涵;
蔡茜茜;
吴金鸿;
刘永乐;
黄建联;
汪少芸

Publication type:

Article

沙枣胶/枯茗醛复合涂膜对番茄采后红粉病的抑制作用及机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 187, doi. 10.7506/spkx1002-6630-20220106-044

By:

戴希爽;
张忠;
毕阳;
William Oyom;
张志鹏;
谢鹏东

Publication type:

Article

改性豆渣对高脂血症大鼠生理和肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 180, doi. 10.7506/spkx1002-6630-20220504-036

By:

向沁雪;
田瑞;
吴波;
孙国根;
陈丽梅;
莫开菊

Publication type:

Article

野生葛根与栽培葛根对慢性酒精中毒小鼠的护肝作用比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 174, doi. 10.7506/spkx1002-6630-20211107-079

By:

姚媛;
盖永强;
陈铁军;
王喆;
朴美子

Publication type:

Article

植物乳杆菌KSFY04通过调节核因子κB信号通路干预小鼠血栓形成的效果.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 158, doi. 10.7506/spkx1002-6630-20211107-076

By:

赵欣;
刘佳;
易若琨;
骞宇;
杨贞耐

Publication type:

Article

基于酶活力和细胞模型分析广佛手多糖降血糖活性及作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 149, doi. 10.7506/spkx1002-6630-20220104-024

By:

杨玉洁;
刘焕;
王淑惠;
柳春红;
陈树喜;
周爱梅

Publication type:

Article

羊栖菜多酚通过核转录因子-κB/丝裂原活化蛋白激酶通路缓解脂多糖诱导的 RAW264.7细胞炎症反应.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 141, doi. 10.7506/spkx1002-6630-20211230-348

By:

黄平;
洪静霞;
米杰;
张攀学;
李超;
杨文鸽

Publication type:

Article

岩藻黄素改善视网膜色素上皮细胞吞噬功能的非抗氧化途径.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 168, doi. 10.7506/spkx1002-6630-20211231-358

By:

郭紫欣;
刘芸君;
刘翼翔;
王彦波

Publication type:

Article

加工方式对鱼饼小清蛋白免疫原性和致敏性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 134, doi. 10.7506/spkx1002-6630-20220125-255

By:

周林杰;
陆佳达;
施文正;
卢瑛

Publication type:

Article

基于量子化学计算分析裸燕麦源两种活性肽抗氧化机理.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 106, doi. 10.7506/spkx1002-6630-20211202-013

By:

付媛;
张美莉;
张宇;
高韶辉

Publication type:

Article

茭白壳提取物对小鼠溃疡性结肠炎的预防作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 97, doi. 10.7506/spkx1002-6630-20220602-027

By:

严媛;
吴伟杰;
郜海燕;
房祥军;
韩延超;
刘瑞玲;
牛犇;
陈杭君

Publication type:

Article

4 种迷迭香化合物对脂多糖诱导的RAW264.7 细胞氧化应激和炎症的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 125, doi. 10.7506/spkx1002-6630-20211229-325

By:

丁芷倩;
许敏;
吴华;
RAKA Rifat Nowshin;
魏梦雅;
王开阳;
肖俊松

Publication type:

Article

魔芋葡甘露聚糖通过肠道菌群-胆汁酸途径发挥降脂作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 113, doi. 10.7506/spkx1002-6630-20211224-291

By:

邹晓莹;
邓婕;
钟静;
王倩;
何方晴;
孙远明;
李美英

Publication type:

Article

超声波处理对糯米全粉凝胶特性的影响及其机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 89, doi. 10.7506/spkx1002-6630-20211104-056

By:

杨秋晔;
刘亚伟;
刘洁

Publication type:

Article

副干酪乳杆菌Z17-壳聚糖复配对大肠杆菌 O157:H7的抑菌效果及作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 57, doi. 10.7506/spkx1002-6630-20211205-055

By:

谷恒梅;
马鑫敏;
赵宇;
杨卫星;
孟锋;
康艳萍;
陈萍

Publication type:

Article

不同品种蚕豆发酵郫县豆瓣甜瓣子适宜性评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 49, doi. 10.7506/spkx1002-6630-20211024-261

By:

李雄波;
范智义;
杨梅;
邓维琴;
项超;
李恒

Publication type:

Article

低压静电场辅助冷冻对竹笋品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 82, doi. 10.7506/spkx1002-6630-20220127-278

By:

郭家刚;
杨松;
童光祥;
伍玉菡;
朱倩;
杜京京;
潘九红;
江舰

Publication type:

Article

低压静电场-真空协同保鲜对白玉菇采后品质和抗氧化代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 72, doi. 10.7506/spkx1002-6630-20211128-341

By:

孟晓曼;
孙亚男;
程儒杨;
李文香;
王双济;
吴昊;
程凡升

Publication type:

Article

基于感官品质、质构特征及理化成分分析的中国南瓜果实感官综合评价预测模型.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 63, doi. 10.7506/spkx1002-6630-20211011-105

By:

赵思颖;
李璐;
刘小茜;
赵钢军;
吴海滨;
罗剑宁;
龚浩;
郑晓明;
李俊星

Publication type:

Article

机器学习结合视触多感知特征融合的盐渍海参等级评定方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 41, doi. 10.7506/spkx1002-6630-20211125-312

By:

朱鑫宇;
康家铭;
邵卫东;
刘阳;
张旭;
杨继新;
王慧慧

Publication type:

Article

丁香酚、香芹酚和百里香酚对禾谷镰刀菌的抑菌活性及机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 10, doi. 10.7506/spkx1002-6630-20220107-051

By:

崔醒;
朱秋劲;
侯瑞;
万婧

Publication type:

Article

中国母亲母乳氨基酸模式的构建.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 1, doi. 10.7506/spkx1002-6630-20220114-136

By:

任乐乐;
逄金柱;
米丽娟;
李依璇;
郑丽敏

Publication type:

Article

海带生长初期与成体期食品原料学特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 34, doi. 10.7506/spkx1002-6630-20211122-268

By:

倪辉;
王晓林;
姜泽东;
朱艳冰;
郑明静;
刘涛

Publication type:

Article

不同青稞籽粒品质特性与酿酒品质关系分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 27, doi. 10.7506/spkx1002-6630-20220110-076

By:

梁丽静;
王松涛;
贾俊杰;
冯宗云

Publication type:

Article

脱氢乙酸钠抑制指状青霉的作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 19, doi. 10.7506/spkx1002-6630-20211202-021

By:

谭小丽;
龙春燕;
李路;
陶能国

Publication type:

Article