Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 24

Results: 48

婴幼儿配方奶粉及其配料油脂成分中有害酯类的污染差异分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 371, doi. 10.7506/spkx1002-6630-20211123-285

By:

张妮;
周静;
胡守江

Publication type:

Article

基于矿物元素指纹的地理标志羊肉真实性鉴别.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 365, doi. 10.7506/spkx1002-6630-20220227-237

By:

齐婧;
李莹莹;
姜锐;
张晨;
张顺亮;
郭文萍;
王守伟

Publication type:

Article

固相萃取-气相色谱质谱法测定食品中9 种大麻素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 357, doi. 10.7506/spkx1002-6630-20220331-385

By:

唐庆强;
夏林兵;
曹丹;
杨方;
吴春灯;
薛昆鹏

Publication type:

Article

基于高效液相色谱-质谱联用技术检测畜肉中的瓜尔胶.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 349, doi. 10.7506/spkx1002-6630-20220129-298

By:

郭超;
陈超;
李慧晨;
王真;
徐若琳;
赵文涛;
李莹莹;
郭文萍;
张朝晖

Publication type:

Article

氧化胭脂虫红酸用于蘑菇中的铁离子检测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 342, doi. 10.7506/spkx1002-6630-20220623-255

By:

刘兰香;
李想;
唐保山;
谭瑞;
徐涓;
马金菊;
张弘

Publication type:

Article

基于嗅觉可视化技术的眉茶等级分类方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 335, doi. 10.7506/spkx1002-6630-20220331-383

By:

丁煜函;
葛东营;
荆磊;
SHAHZAD, Muhammad;
江辉

Publication type:

Article

超高效液相色谱-串联质谱法测定牛奶中 24 种真菌毒素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 325, doi. 10.7506/spkx1002-6630-20220207-016

By:

丁学妍;
邵瑞婷;
张涵璐

Publication type:

Article

一种基于双重ddPCR的肉制品中牛源性成分的定量分析方法.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 318, doi. 10.7506/spkx1002-6630-20211123-289

By:

熊苏玥;
李家鹏;
李金春;
韦忆萱;
许随根;
刘睿茜;
陈曦;
王守伟;
曲超;
乔晓玲

Publication type:

Article

基于GC-MS指纹图谱和XGBoost机器学习的泸型基酒贮存时间鉴别.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 310, doi. 10.7506/spkx1002-6630-20211129-354

By:

刘青茹;
孟连君;
张晓娟;
翟伟绩;
柴丽娟;
陆震鸣;
许泓瑜;
王松涛;
张宿义;
沈才洪;
史劲松;
许正宏

Publication type:

Article

仿生皮肤电化学传感器的构建及其对鸡蛋过敏原卵清蛋白的检测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 303, doi. 10.7506/spkx1002-6630-20220607-072

By:

刘兵;
曹瀚文;
蒋栋磊

Publication type:

Article

基于自编码收缩神经网络的奶粉掺杂快速拉曼成像检测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 296, doi. 10.7506/spkx1002-6630-20211130-378

By:

夏启;
黄志轩;
鲍蕾;
汉萍;
陈达

Publication type:

Article

人工采摘和管理对普洱生茶化学成分的影响分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 287, doi. 10.7506/spkx1002-6630-20220716-187

By:

瞿岩俨;
杨子嘉;
李军;
李溱

Publication type:

Article

超分子双波长共振光散射法测定半胱氨酸含量.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 281, doi. 10.7506/spkx1002-6630-20220328-352

By:

刘毅;
袁莉;
袁嘉怡;
储文;
马卫兴

Publication type:

Article

基于HS-SPME-GC-MS法分析不同干燥条件对皱环球盖菇挥发性成分的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 273, doi. 10.7506/spkx1002-6630-20220216-109

By:

秦玉川;
吴德平;
王丽玲;
方茹;
贺亮;
王衍彬;
钱华;
刘本同

Publication type:

Article

欧亚种‘丹娜’葡萄不同砧穗组合果实香气物质的差异比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 223, doi. 10.7506/spkx1002-6630-20220216-108

By:

韩晓;
杨航宇;
陈为凯;
王宇;
王军;
何非

Publication type:

Article

基于FT-IR和GC-MS分析市售PLA吸管中挥发性物质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 258, doi. 10.7506/spkx1002-6630-20220302-029

By:

张株瑞;
杨青华;
童星;
王志伟;
胡长鹰

Publication type:

Article

基于气相色谱-离子迁移色谱分析不同贮藏方式对洋葱浆馕风味的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 249, doi. 10.7506/spkx1002-6630-20220208-030

By:

古丽乃再尔·斯热依力;
黄文书;
白羽嘉;
冯作山;
阿衣古丽·阿力木

Publication type:

Article

基于GC-MS代谢组学分析大鲵肉冷藏过程中肌肉代谢产物差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 192, doi. 10.7506/spkx1002-6630-20220218-140

By:

金文刚;
赵萍;
刘俊霞;
兰阿峰;
陈德经;
裴金金;
高瑞昌

Publication type:

Article

强化淀粉类食品中7 种水溶性维生素的快速测定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 232, doi. 10.7506/spkx1002-6630-20220206-009

By:

牛灿杰;
叶素丹;
胡玉霞;
王凤军;
凌云

Publication type:

Article

茉莉花茶窨制过程水分变化与香气品质变化的相关性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 266, doi. 10.7506/spkx1002-6630-20220322-265

By:

叶秋萍;
余雯;
郑世仲;
曾新萍;
陈菲;
郝志龙

Publication type:

Article

咖啡豆烘焙过程中油脂脂肪酸组成、挥发性风味及活性成分的演变规律.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 210, doi. 10.7506/spkx1002-6630-20220302-023

By:

董聪慧;
董文江;
程金焕;
胡荣锁;
何红艳;
陈小爱;
龙宇宙;
黄家雄;
陈罡;
陈舰飞

Publication type:

Article

新鲜乳扇贮存期间关键香气组分变化分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 202, doi. 10.7506/spkx1002-6630-20220127-285

By:

王亚东;
韩颢颖;
韩兆盛;
王绒雪;
王姣;
杨智杰;
曹雁平;
王蓓

Publication type:

Article

烘焙度对冷萃咖啡理化指标与风味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 239, doi. 10.7506/spkx1002-6630-20220211-058

By:

唐文潇;
肖瀛;
蒋天宁;
姜峰;
朱婧;
周一鸣

Publication type:

Article

甘露聚糖酶AfMan5A和RmMan134C的性质差异分析及对多糖的协同降解.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 145, doi. 10.7506/spkx1002-6630-20220105-030

By:

刘学;
卢海强;
王玉印;
田洪涛;
谷新晰

Publication type:

Article

化学交联改性对高链玉米淀粉体外大肠发酵特性的调控机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 174, doi. 10.7506/spkx1002-6630-20220112-112

By:

刘峻恺;
王绍康;
顾志鹏;
扶雄;
黄强;
张斌

Publication type:

Article

乌虾酱长期发酵过程中细菌群落演替及对生物胺形成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 164, doi. 10.7506/spkx1002-6630-20220306-076

By:

邓义佳;
王润东;
张宇昊;
李学鹏;
季广仁;
励建荣

Publication type:

Article

传统与强化发酵羊肉香肠微生物多样性及代谢物差异分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 154, doi. 10.7506/spkx1002-6630-20211221-247

By:

田海勇;
苏伟;
母应春;
姜丽;
赵驰

Publication type:

Article

甘露聚糖酶AfMan5A和RmMan134C的性质差异分析及对多糖的协同降解.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 145, doi. 10.7506/spkx1002-6630-20220105-030

By:

刘学;
卢海强;
王玉印;
田洪涛;
谷新晰

Publication type:

Article

商品化低盐虾酱发酵过程中的微生物群落演替和品质变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 182, doi. 10.7506/spkx1002-6630-20210930-373

By:

班雨函;
王利文;
杨兵兵;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

黏质沙雷氏菌磷脂酶A1辅助蛋白PlaS对宿主菌细胞膜的影响及亚细胞定位.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 138, doi. 10.7506/spkx1002-6630-20220302-024

By:

周杰;
吴政浩;
李闯;
刘庆涛;
张会敏;
王洲;
刘艳;
薛正莲

Publication type:

Article

黏质沙雷氏菌磷脂酶A1辅助蛋白PlaS对宿主菌细胞膜的影响及亚细胞定位.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 138, doi. 10.7506/spkx1002-6630-20220302-024

By:

周杰;
吴政浩;
李闯;
刘庆涛;
张会敏;
王洲;
刘艳;
薛正莲

Publication type:

Article

基于GC-TOF-MS的大黄鱼鱼卵鱼露快速发酵过程中代谢产物分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 129, doi. 10.7506/spkx1002-6630-20220226-227

By:

周静;
张华丹;
火玉明;
雷彩玲;
杜希萍;
梁鹏;
程文健;
陈丽娇

Publication type:

Article

基于GC-TOF-MS的大黄鱼鱼卵鱼露快速发酵过程中代谢产物分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 129, doi. 10.7506/spkx1002-6630-20220226-227

By:

周静;
张华丹;
火玉明;
雷彩玲;
杜希萍;
梁鹏;
程文健;
陈丽娇

Publication type:

Article

不同通路配置对大肠杆菌合成2’-岩藻糖基乳糖的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 110, doi. 10.7506/spkx1002-6630-20220602-016

By:

梁山泉;
张登娅;
杨绍青;
何滋;
刘丹;
江正强

Publication type:

Article

罗非鱼加工副产物不同部位硫酸软骨素的制备、理化性质及结构表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 67, doi. 10.7506/spkx1002-6630-20211013-119

By:

左格格;
钟赛意;
陈菁;
徐敏凤;
陈建平;
李瑞;
刘晓菲;
宋兵兵;
贾学静

Publication type:

Article

基于自由基介导的酚酸-柑橘果胶接枝共聚物制备及其理化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 60, doi. 10.7506/spkx1002-6630-20220301-018

By:

杨鹄隽;
左锋;
王坤;
许馨予;
张慧敏;
贾斌

Publication type:

Article

钠盐替代物对全蛋液功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 52, doi. 10.7506/spkx1002-6630-20211201-012

By:

佟平;
臧凤;
侯裕梁;
陈红兵;
高金燕

Publication type:

Article

温度对碱作用下卵白蛋白-葡萄糖体系色泽、理化特性及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 33, doi. 10.7506/spkx1002-6630-20211010-092

By:

谭继恩;
姚瑶;
吴娜;
徐明生;
赵燕;
刘会平;
涂勇刚

Publication type:

Article

南极磷虾原肌球蛋白纯化鉴定、理化特性及模拟表位肽预测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 117, doi. 10.7506/spkx1002-6630-20220223-184

By:

王珊;
刘瑶;
刘柯欣;
张书琪;
林松毅;
孙娜

Publication type:

Article

不同还原糖糖基化对超声波预处理α-乳白蛋白结构和抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 1, doi. 10.7506/spkx1002-6630-20211014-143

By:

卜单;
涂宗财;
刘光宪;
胡月明;
王辉

Publication type:

Article

负载白藜芦醇的红花籽油乳液对金线鱼鱼糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 102, doi. 10.7506/spkx1002-6630-20211017-178

By:

宋春勇;
洪鹏志;
周春霞;
钟坦君;
刘璐

Publication type:

Article

提取方法对玉木耳膳食纤维结构特征和功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 93, doi. 10.7506/spkx1002-6630-20211028-324

By:

王司琪;
王佳佳;
李泊铮;
郭万春;
刘学军

Publication type:

Article

基于柚皮苷的甜味二氢查耳酮衍生物合成及其评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 83, doi. 10.7506/spkx1002-6630-20220317-197

By:

黎志豪;
黄宝华;
甄维聪;
周金林;
卢宇靖

Publication type:

Article

球磨联合碱辅助酶法改善淡竹叶水溶性膳食纤维的物化和功能特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 74, doi. 10.7506/spkx1002-6630-20220301-013

By:

樊华;
刘夫国;
王玉堂;
李银霞;
刘学波

Publication type:

Article

Effect of Extrusion Temperature on Functional and Structural Properties of Extruded Rice Protein and Glucose Conjugates.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 25, doi. 10.7506/spkx1002-6630-20211003-009

By:

HUO Jinjie;
XU Yan;
WANG Na;
WANG Peng;
ZHU Minpeng;
ZHANG Yifan;
GAO Yuzhe;
XIAO Zhigang

Publication type:

Article

鱼鳞明胶对鱼糜肌原纤维蛋白的冷冻保护作用及其机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 16, doi. 10.7506/spkx1002-6630-20220119-192

By:

朱士臣;
俞杰航;
金燕;
丁玉庭;
周绪霞;
杨青;
位正鹏;
王金梅

Publication type:

Article

两种不同质地的莲藕碱溶性果胶组分热降解规律及流变学差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 7, doi. 10.7506/spkx1002-6630-20220301-002

By:

段瑞冰;
李洁;
刘纪红;
严守雷

Publication type:

Article

大豆分离蛋白-高酯柑橘果胶-没食子酸复合 Pickering乳液制备及其稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 42, doi. 10.7506/spkx1002-6630-20210929-353

By:

许馨予;
杨鹄隽;
贾斌;
张慧敏;
左锋

Publication type:

Article