Works matching IS 10026630 AND DT 2022 AND VI 43 AND IP 6

Results: 45

高通量测序检测米线中的食源性致病菌.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 347, doi. 10.7506/spkx1002-6630-20210115-165

By:

吴怡;
刘露露;
吴永民;
代诗琼;
商颖;
曹建新;
韩鹏

Publication type:

Article

脂质氧化加速实验3 种方法的比较分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 337, doi. 10.7506/spkx1002-6630-20210121-233

By:

杨壹芳;
罗曼妮;
胡秋红;
朱勋存;
李琦;
张林;
余沁芯;
肖子涵;
杨勇

Publication type:

Article

氢化物发生-电感耦合等离子体串联质谱法分析大米中的无机砷.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 331, doi. 10.7506/spkx1002-6630-20210503-013

By:

李爱阳;
黄建华

Publication type:

Article

GC-MS结合电子鼻分析不同干燥方式对黄花菜粉挥发性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 324, doi. 10.7506/spkx1002-6630-20210316-216

By:

马尧;
郝慧慧;
张海红;
杨静慧;
马雪梅

Publication type:

Article

基于顶空气相离子迁移谱的干腐病马铃薯挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 317, doi. 10.7506/spkx1002-6630-20210403-039

By:

张凡;
张宇帆;
苏心悦;
徐文雅;
安焕炯;
马倩云;
孙剑锋;
王颉;
王文秀

Publication type:

Article

基于HS-SPME-GC-MS非靶向分析不同发酵小米辣的风味差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 309, doi. 10.7506/spkx1002-6630-20210308-098

By:

叶子;
商智勋;
李美奇;
任洪冰;
屈用函;
胡小松;
易俊洁

Publication type:

Article

5 种彩色笋壳的金佛山方竹笋品质分析与评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 303, doi. 10.7506/spkx1002-6630-20210414-199

By:

杨金来;
高贵宾;
张甫生;
郑炯;
吴良如

Publication type:

Article

人工栽培和野生羊肚菌游离氨基酸主成分分析及综合评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 295, doi. 10.7506/spkx1002-6630-20210308-096

By:

范婷婷;
赵晓燕;
李晓贝;
张艳梅;
李健英;
周昌艳

Publication type:

Article

焙烤对宁夏滩羊羊脂水分分布和关键性香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 287, doi. 10.7506/spkx1002-6630-20210406-067

By:

王永瑞;
柏霜;
罗瑞明;
王松磊

Publication type:

Article

基于GC-IMS结合多元统计方法分析炸制时间对花椒调味油挥发性物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 279, doi. 10.7506/spkx1002-6630-20210429-417

By:

倪瑞洁;
詹萍;
田洪磊

Publication type:

Article

基于UPLC-QE-MS探究褐变反应对酸乳中代谢物的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 272, doi. 10.7506/spkx1002-6630-20210504-019

By:

李萌;
宁雪楠;
康佳欣;
廖敏和;
任皓威;
刘宁

Publication type:

Article

不同贮藏期冷却滩羊肉煮制后挥发性气味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 265, doi. 10.7506/spkx1002-6630-20210419-253

By:

单启梅;
罗瑞明;
杨波;
毕永昭

Publication type:

Article

亚麻籽蛋白特性及营养价值分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 257, doi. 10.7506/spkx1002-6630-20210331-402

By:

马德坤;
王汝华;
吕筱;
杨子彤;
武淑芬;
高俊文;
陈宝仪;
韩钊;
郭庆彬

Publication type:

Article

基于SPME-GC-MS、电子鼻、电子舌技术联用对不同替代盐干腌火腿风味成分表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 246, doi. 10.7506/spkx1002-6630-20210427-381

By:

刘鑫;
牟柏德;
鞠铭;
崔福顺;
李官浩;
朴春香;
崔明勋

Publication type:

Article

酵母菌与乳酸菌发酵马乳产ACE抑制肽.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 236, doi. 10.7506/spkx1002-6630-20210217-184

By:

唐蓉;
王康;
郭元晟;
刘彦敏;
孙建萍;
朱建军;
伊日布斯

Publication type:

Article

郫县豆瓣酱中芽孢杆菌进化关系及酶活性和抗生素特性分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 229, doi. 10.7506/spkx1002-6630-20210208-133

By:

罗静;
董玲;
赵驰;
刘钰颖;
郭云建;
李露;
李艳琳;
陈旺;
杨国华;
杨永;
李治华;
朱永清

Publication type:

Article

冬枣果实发育过程中非标记定量蛋白质组学分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 221, doi. 10.7506/spkx1002-6630-20210420-292

By:

田晏;
侯召华

Publication type:

Article

固态发酵对麸皮抗氧化特性及全麦面包感官品质的提升作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 212, doi. 10.7506/spkx1002-6630-20210712-121

By:

裴斐;
杜逸飞;
孙磊;
李文;
方勇;
胡秋辉

Publication type:

Article

米曲霉优良菌株的筛选及在制曲发酵西瓜黄豆酱中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 204, doi. 10.7506/spkx1002-6630-20210203-059

By:

孙笑寒;
蒋雪薇;
肖智予;
欧德冲;
李开;
周慧;
方勤军

Publication type:

Article

鲟鱼皮中二肽基肽酶-IV抑制肽的分离纯化与鉴定.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 195, doi. 10.7506/spkx1002-6630-20210131-374.

By:

尹剑;
武瑞赟;
胡锦蓉;
李平兰

Publication type:

Article

指状青霉V-ATP酶H亚基蛋白的功能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 189, doi. 10.7506/spkx1002-6630-20210218-194

By:

等;
彭丽桃;
李杰;
杨书珍

Publication type:

Article

不同碳源对Klebsiella pneumoniae WA-1 孔雀石绿脱色和降解的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 181, doi. 10.7506/spkx1002-6630-20210115-166

By:

田小丽;
李春生;
陈胜军;
薛勇;
邓建朝;
潘创;
王悦齐

Publication type:

Article

植物乳杆菌对干腌马鲛鱼降盐增鲜效果的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 174, doi. 10.7506/spkx1002-6630-20210203-065

By:

梁进欣;
陈晓红;
李珊;
杨娟;
赵文红;
白卫东

Publication type:

Article

发酵酸化技术对乳饼蛋白质降解及蛋白肽生物活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 165, doi. 10.7506/spkx1002-6630-20210119-206

By:

魏光强;
王道滇;
杨彩艳;
万长江;
黄艾祥

Publication type:

Article

蓝圆鲹肝脏酯酶的分离纯化与性质分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 158, doi. 10.7506/spkx1002-6630-20210201-014

By:

孙乐常;
文嘉欣;
瀚, 杜;
林怡晨;
刘光明;
曹敏杰

Publication type:

Article

乳杆菌有机酸耐受性及发酵果蔬汁性能分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 149, doi. 10.7506/spkx1002-6630-20210112-119

By:

解寒;
刘瑞山;
张晓娟;
冯婧仪;
柴丽娟;
陆震鸣;
史劲松;
许正宏

Publication type:

Article

利用RNAi技术研究基因PDIDSM_85260和 PDIDSM_08010表达对柠檬烯转化生成 α-松油醇的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 141, doi. 10.7506/spkx1002-6630-20210115-171

By:

张璐璐;
范刚;
李晓;
任婧楠;
潘思轶;
黄文;
何进

Publication type:

Article

沙门氏菌感染肠上皮细胞外泌体宿主蛋白质组学分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 132, doi. 10.7506/spkx1002-6630-20210217-174.

By:

张彪;
路娟娥;
韩文英;
刘素可;
武陶;
阮海华

Publication type:

Article

甲酸对酿酒酵母的细胞毒性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 125, doi. 10.7506/spkx1002-6630-20210217-176

By:

曾令杰;
黄锦翔;
丰丕雪;
安佳星;
佀再勇;
龙秀锋;
伍时华;
易弋

Publication type:

Article

漆酶催化二氢杨梅素氧化聚合.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 118, doi. 10.7506/spkx1002-6630-20210210-160

By:

刘晓玲;
何承云;
陈春刚;
孙俊良;
刘本国

Publication type:

Article

六堡茶发酵前后多酚氧化酶的分离及酶学性质.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 112, doi. 10.7506/spkx1002-6630-20210512-129

By:

龙峻瑶;
黄丽;
夏宁;
滕建文;
韦保耀;
胡沛然

Publication type:

Article

雪菊精油对希氏肠球菌产酪胺及相关基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 104, doi. 10.7506/spkx1002-6630-20210403-043.

By:

李亚倬;
黄亚丽;
于红红;
王静云;
卢士玲

Publication type:

Article

蒜皮水溶性多糖的制备及结构表征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 57, doi. 10.7506/spkx1002-6630-20210323-289

By:

蒋茂婷;
冉艳红;
刘娜;
黄雪松

Publication type:

Article

茯砖茶优势菌株分离鉴定及发酵低级绿茶分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 89, doi. 10.7506/spkx1002-6630-20210415-211

By:

赵宏朋;
黄斯晨;
施丽娟;
王奕琦;
任达兵;
胡永丹;
易伦朝

Publication type:

Article

高效合成L-高丝氨酸大肠杆菌基因工程菌株的构建.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 81, doi. 10.7506/spkx1002-6630-20210220-219.

By:

张宇;
夏利;
林蓓蓓;
张稳杰;
徐皓然;
张成林

Publication type:

Article

双酶协同降解胶体几丁质及其作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 74, doi. 10.7506/spkx1002-6630-20210205-106

By:

吴昊;
刘嘉荔;
杨静文;
. 胡雪芹;
张洪斌

Publication type:

Article

海栖热袍菌木聚糖酶B的分子改造、高效表达及其在啤酒中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 66, doi. 10.7506/spkx1002-6630-20210504-021

By:

刘学强;
江正强;
余静;
马俊文;
杨行;
闫巧娟

Publication type:

Article

唾液乳杆菌膜外蛋白对金黄色葡萄球菌黏附的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 96, doi. 10.7506/spkx1002-6630-20210416-232

By:

杨乐;
杨柳;
李月 v;
刘金秋;
任大勇

Publication type:

Article

大豆分离蛋白添加量对低盐木质化鸡肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 49, doi. 10.7506/spkx1002-6630-20210417-242

By:

赵泽润;
邢通;
赵雪;
徐幸莲

Publication type:

Article

β-乳球蛋白对VE热稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 42, doi. 10.7506/spkx1002-6630-20201231-358

By:

李萌;
康佳欣;
宁雪楠;
魏子凯;
廖敏和;
巨欢欢;
辛秋艳;
刘宁

Publication type:

Article

聚甘油脂肪酸酯结构对姜黄素纳米乳液稳定性及其功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 34, doi. 10.7506/spkx1002-6630-20210310-133.

By:

张尚微;
杨继国;
徐晓飞;
任杰

Publication type:

Article

芬顿氧化体系处理对白斑狗鱼肌原纤维蛋白结构和功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 27, doi. 10.7506/spkx1002-6630-20210331-387.

By:

邓小蓉;
雷用东;
刘娟;
卢士玲;
张建

Publication type:

Article

β-酸-番茄红素/HP-β-CD复合包合物的制备及稳定性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 17, doi. 10.7506/spkx1002-6630-20210324-298

By:

李万茸;
田秉仁;
许丹;
王杰;
程建华;
刘玉梅

Publication type:

Article

羟自由基氧化对牛肌原纤维蛋白结构与乳化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 8, doi. 10.7506/spkx1002-6630-20210324-299.

By:

马思丽;
杨波;
李亚蕾;
罗瑞明;
马旭华

Publication type:

Article

大豆蛋白肽聚集体与EGCG复合纳米颗粒及其乳液特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20210422-313

By:

董亚博;
兰天;
付元涛;
孙书境;
李萌;
江连洲;
隋晓楠;
张妍

Publication type:

Article