Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 3
Results: 45
白藜芦醇纳米传递系统的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 371, doi. 10.7506/spkx1002-6630-20200827-362
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黑米储藏与加工方式对其加工品质及膳食多酚影响的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 362, doi. 10.7506/spkx1002-6630-20201116-162
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结肠定向吸收增强型递送体系的创建及应用研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 352, doi. 10.7506/spkx1002-6630-20200820-276
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多糖基颗粒稳定的Pickering乳液凝胶研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 341, doi. 10.7506/spkx1002-6630-20201030-316
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热处理及植酸与脂肪对豆浆中大豆蛋白凝胶体系的影响研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 333, doi. 10.7506/spkx1002-6630-20201130-303
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肠道菌群促炎与动脉粥样硬化关系研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 325, doi. 10.7506/spkx1002-6630-20201105-054
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植源性天然产物在食品中降生物胺作用研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 315, doi. 10.7506/spkx1002-6630-20200826-350
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非酿酒酵母产生的β-葡萄糖苷酶在发酵酒中的 应用研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 306, doi. 10.7506/spkx1002-6630-20200826-352
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茶多酚对心肌保护作用的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 296, doi. 10.7506/spkx1002-6630-20201124-249
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微生物组技术在果蔬采后领域中的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 286, doi. 10.7506/spkx1002-6630-20201113-145
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食源性致病菌快速检测技术研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 276, doi. 10.7506/spkx1002-6630-20201105-048
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坚果类休闲食品在口腔加工中的感官体验及其评价概述.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 267, doi. 10.7506/spkx1002-6630-20210621-240
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植物多酚-蛋白质复合物生物活性及应用研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 258, doi. 10.7506/spkx1002-6630-20210201-009
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葱属植物中挥发性风味物质研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 249, doi. 10.7506/spkx1002-6630-20210630-354
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膳食纤维与肠道微生物互作调节食物过敏的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 239, doi. 10.7506/spkx1002-6630-20201101-002
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复配海藻酸盐凝胶作为传递体系的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 227, doi. 10.7506/spkx1002-6630-20210125-273
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冻融对牛瘤胃平滑肌胶原蛋白降解、交联及品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 221, doi. 10.7506/spkx1002-6630-20201025-251
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盐酸小檗碱抑制指状青霉的作用机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 213, doi. 10.7506/spkx1002-6630-20210305-068
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BioSuee 膜和硅酸盐对鲜杏采后果实 转色的抑制作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 203, doi. 10.7506/spkx1002-6630-20210224-275
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蛋壳膜酶解肽对大豆蛋白包装膜抑菌、抗氧化性能的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 194, doi. 10.7506/spkx1002-6630-20201023-230
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冰温贮藏对猪肉宰后品质及糖酵解途径相关酶活性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 187, doi. 10.7506/spkx1002-6630-20201022-223
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水杨酸与硝普钠对采后芒果果实炭疽病抗性和苯丙烷代谢的协同诱导效应.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 178, doi. 10.7506/spkx1002-6630-20201020-186
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水溶性豆渣酸性多糖对RAW264.7细胞的免疫调节作用及其机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 169, doi. 10.7506/spkx1002-6630-20210429-416
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牦牛酥油鞘磷脂对小鼠脂质代谢紊乱和肝脏组织炎症的调节作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 161, doi. 10.7506/spkx1002-6630-20210307-085
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牡蛎多肽组分OE-I抗氧化活性及其对秀丽隐杆线虫抗衰老作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 152, doi. 10.7506/spkx1002-6630-20210201-016
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金针菇蛋白聚糖对脂多糖诱导的Caco-2/RAW264.7细胞共培养模型炎症的抑制作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 146, doi. 10.7506/spkx1002-6630-20210118-194
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数学分析法评估大蒜素对HeLa细胞氧化还原水平的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 137, doi. 10.7506/spkx1002-6630-20210301-014
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香叶醇联合冬凌草甲素对MCF-7细胞协同抗癌作用及其机理.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 129, doi. 10.7506/spkx1002-6630-20210308-094
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基于小波分解-长短期记忆网络预测模型的酱卤肉制品安全预测分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 121, doi. 10.7506/spkx1002-6630-20201224-277
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大白菜不同层次营养价值和健康风险评价.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 114, doi. 10.7506/spkx1002-6630-20201116-164
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黑木耳多肽对棕榈酸诱导的脂肪肝细胞的降脂作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 106, doi. 10.7506/spkx1002-6630-20210311-144
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黑蒜中5-羟甲基糠醛的生成规律及安全性评价.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 100, doi. 10.7506/spkx1002-6630-20210108-085
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食用胶联合超声对鸡血豆腐凝胶物化性质、流变特性和体外消化率的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 92, doi. 10.7506/spkx1002-6630-20201214-169
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姜黄素介导的光动力技术对副溶血性弧菌与腐败希瓦氏菌的杀灭效果.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 83, doi. 10.7506/spkx1002-6630-20210121-224
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臭氧熏蒸对玉米胚中真菌毒素的降解消除作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 77, doi. 10.7506/spkx1002-6630-20201226-306
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葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 70, doi. 10.7506/spkx1002-6630-20201218-219
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菊花粉水分吸附等温线及热力学特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 62, doi. 10.7506/spkx1002-6630-20210201-001
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不同粒径对青稞麸皮结构与功能特性及冲调稳定性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 54, doi. 10.7506/spkx1002-6630-20210826-332
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海藻酸钠结合超低温冷冻处理对甘薯淀粉颗粒结构和性质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 47, doi. 10.7506/spkx1002-6630-20210112-135
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渗透液特性对渗透脱水黄桃质构品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 40, doi. 10.7506/spkx1002-6630-20210113-148
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“厚味”γ-谷氨酰-缬氨酸增味作用差异性机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 33, doi. 10.7506/spkx1002-6630-20201225-288
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大豆蛋白水解物苦味评价方法.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 25, doi. 10.7506/spkx1002-6630-20210309-120
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不同冻结方式对猪肉肌原纤维蛋白乳化与凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 19, doi. 10.7506/spkx1002-6630-20210709-095
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3 种天然酚类物质对大豆油脂体稳定性及体外消化性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 10, doi. 10.7506/spkx1002-6630-20210302-020
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挤压对大豆蛋白构象及其组织化结构的影响研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20210716-191
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