Works matching IS 10026630 AND DT 2023 AND VI 44 AND IP 10

Results: 45

基于GC-IMS结合化学计量学鉴别大鲵油掺伪不同比例花生油挥发性有机物特征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 368, doi. 10.7506/spkx1002-6630-20220802-013

By:

金文刚;
刘俊霞;
孙海燕;
何琳琳;
裴金金;
程虎;
姜鹏飞

Publication type:

Article

食品接触用橡胶中18 种多环芳烃的测定及迁移分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 359, doi. 10.7506/spkx1002-6630-20220406-052

By:

童星;
曾莹;
陈银卿;
刘宜奇;
曾少甫;
商贵芹;
李丹;
胡长鹰;
王志伟

Publication type:

Article

季节对内蒙古地区荷斯坦牛乳中脂肪酸含量的影响 .

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 351, doi. 10.7506/spkx1002-6630-20220808-095.

By:

梁建英;
唐烁;
张志伟;
段国霞;
刘春霞;
宫慧丽;
胡文慧

Publication type:

Article

两种蒸馏工艺对威士忌特征香气的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 341, doi. 10.7506/spkx1002-6630-20220816-181

By:

伍思佳;
杨贻功;
火兴三;
刘翠平;
沈国全;
赵志云;
李景明

Publication type:

Article

基于顶空-气相色谱-离子迁移谱技术分析蒸煮前后不同颜色稻米的挥发性化合物.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 332, doi. 10.7506/spkx1002-6630-20220524-296

By:

孙兴荣;
卞景阳;
刘琳帅;
邵凯;
刘凯;
来永才2,3，;
李杰;
冯鹏;
车野;
金铃;
顾鑫;
魏连会

Publication type:

Article

基于UPLC/Q-TOF-MS技术分析人乳中 VD及其酯类分布规律.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 324, doi. 10.7506/spkx1002-6630-20220628-319

By:

丁德胜;
王龙琼;
何小玲;
庞文茜;
李韵唱;
王元楷;
周凤兰;
蔡甜;
陈科伟

Publication type:

Article

不同新梢密度‘赤霞珠’葡萄果实品质的差异性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 317, doi. 10.7506/spkx1002-6630-20220714-150

By:

颉锐;
徐国前;
张振文

Publication type:

Article

沙苑子多糖的提取纯化与结构解析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 310, doi. 10.7506/spkx1002-6630-20220913-103.

By:

李思涵;
王君巧;
聂少平

Publication type:

Article

基于非靶向代谢组学分析杜仲金花茶发酵过程中代谢物的特征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 300, doi. 10.7506/spkx1002-6630-20220411-121

By:

燕飞;
曲东;
纪鹏彬;
李新生;
习林杰

Publication type:

Article

基于感官定量描述分析法和GC-MS对山庄老酒 3 种香型白酒挥发性特征风味的分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 291, doi. 10.7506/spkx1002-6630-20220821-241

By:

方超;
刘治国;
乔潞;
黄景禄;
王国明;
林良才;
张翠英

Publication type:

Article

海蒿子多酚组分的化学成分、抗氧化和降血糖活性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 281, doi. 10.7506/spkx1002-6630-20220801-006

By:

谢星;
王思宇;
王佩欣;
张露;
涂宗财;
陈春;
扶雄

Publication type:

Article

非靶向代谢组学研究3 种树胶代谢轮廓差异.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 273, doi. 10.7506/spkx1002-6630-20220803-030

By:

刘佳;
李勇;
木其尔;
田菊;
张希平;
余向阳

Publication type:

Article

全自动固相萃取结合UPLC-MS/MS同时测定蜂蜜中26 种内源性组分.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 265, doi. 10.7506/spkx1002-6630-20220501-006

By:

李静;
张居舟;
刘毅;
余晓娟;
王欣

Publication type:

Article

基于GC-MS与电子鼻技术结合化学计量学方法分析不同品种桂花浸膏的挥发性成分.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 257, doi. 10.7506/spkx1002-6630-20220820-238

By:

孙亚丽;
卞建明;
谢秋涛;
程小梅;
刘伟;
张菊华;
李高阳;
朱向荣

Publication type:

Article

基于非靶向代谢组学分析牛肉干法成熟过程代谢产物的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 249, doi. 10.7506/spkx1002-6630-20220629-328

By:

刘梦;
张顺亮;
臧明伍;
赵冰;
朱宁;
李素;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
王守伟

Publication type:

Article

渗透汽化结合SLE-GC-MS分析乙醇对吐鲁浸膏特征香气物质提取的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 240, doi. 10.7506/spkx1002-6630-20220705-049

By:

姚忠;
刘琪;
张华;
李炜;
冒顾政;
朱怀远;
廖惠云;
周浩力

Publication type:

Article

6 种淡、海水鱼糜制品的滋味特征及其指纹图谱的建立: 231.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 231, doi. 10.7506/spkx1002-6630-20220728-316

By:

安玥琦;
阮秋凤;
张学振;
熊善柏

Publication type:

Article

重组降血压肽ACEIP的表达及活性鉴定.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 224, doi. 10.7506/spkx1002-6630-20220428-375

By:

狄娜娜;
江波;
张冉;
曹洪震;
陈静静;
张涛

Publication type:

Article

拟康宁木霉聚半乳糖醛酸酶的酶学特征及潜在应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 215, doi. 10.7506/spkx1002-6630-20220506-076

By:

杨成玮;
朱婧;
韦云伊;
杨媚;
许文婷;
程忠

Publication type:

Article

不同分子质量糖基化核桃肽的制备及功能特性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 205, doi. 10.7506/spkx1002-6630-20220525-311

By:

田洋;
汤木果;
周艳;
门德盈;
赵存朝;
陶亮

Publication type:

Article

抗龋齿口腔益生乳酸菌的筛选.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 195, doi. 10.7506/spkx1002-6630-20220613-133

By:

宁亚维;
赵忠情;
孙颖;
张东春;
司海山;
康亚朋;
王志新;
王世杰

Publication type:

Article

酪丁酸梭菌共培养对速生梭菌己酸代谢的影响及机理探讨.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 158, doi. 10.7506/spkx1002-6630-20220423-300

By:

陈茂彬;
殷想想;
郭志豪;
晋湘宜;
李良;
董孝元;
常煦;
方尚玲

Publication type:

Article

生鲜畜禽肉来源单核细胞性李斯特菌的基因组特征及其菌膜形成能力分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 142, doi. 10.7506/spkx1002-6630-20220503-016

By:

王静;
周昌艳;
陈秀金;
索玉娟;
李兆周

Publication type:

Article

外源接菌对发酵辣椒微生物群落和挥发性风味化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 132, doi. 10.7506/spkx1002-6630-20220601-005

By:

唐鑫;
张艺馨;
刘卫红;
史巧;
刘毕琴;
李宏;
罗义勇

Publication type:

Article

开菲尔粒中白地霉的分离鉴定及挥发性成分分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 123, doi. 10.7506/spkx1002-6630-20220514-181

By:

李智昊;
莫海英;
陈鑫;
银蒙芳;
杜刚

Publication type:

Article

可溶态和膜结合态双孢蘑菇多酚氧化酶的分离纯化及酶特性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 173, doi. 10.7506/spkx1002-6630-20220609-094

By:

何兴兴;
雷静;
关文强

Publication type:

Article

不同有益微生物协同发酵对普洱茶芳香物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 188, doi. 10.7506/spkx1002-6630-20220507-081

By:

颜学行;
赵媛;
满红平;
罗梓俊;
周红杰;
单治国;
张春花

Publication type:

Article

高温木聚糖酶Pthxyn酶学性质及其在啤酒酿造中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 181, doi. 10.7506/spkx1002-6630-20220503-024

By:

李青飞;
刘越;
言行;
聂新玲;
李相前;
谭中标;
时号

Publication type:

Article

SpCas9蛋白的高效可溶表达及应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 150, doi. 10.7506/spkx1002-6630-20220429-391

By:

廖清;
郑俊威;
王斌;
潘力

Publication type:

Article

非酿酒酵母Nakazawaea ishiwadae GDMCC 60786 产乙酸乙酯的诱变菌株筛选及其安全性评价.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 165, doi. 10.7506/spkx1002-6630-20220919-172

By:

马文瑞;
孙志伟;
石俊;
张小娜;
于佳俊;
裴疆森;
王德良;
贾士儒;
薛洁;
钟成

Publication type:

Article

发酵香肠中产志贺毒素大肠杆菌存活和毒力基因表达变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 114, doi. 10.7506/spkx1002-6630-20220509-105

By:

张晨;
余兰林;
张文栋;
程宇;
宓晓雨;
王思亓;
王龙凤;
江芸

Publication type:

Article

产脂肪酶菌株的筛选、酶学特性及其接种对酸肉风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 106, doi. 10.7506/spkx1002-6630-20220427-360

By:

蒋翠翠;
尚昊;
张素芳;
梁会朋;
纪超凡;
陈映羲;
林心萍

Publication type:

Article

冷冻魔芋-玉米醇溶蛋白复合凝胶对猪肉糜品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 100, doi. 10.7506/spkx1002-6630-20220804-049

By:

来睿;
刘洁;
刘亚伟

Publication type:

Article

香蕉花提取物对牦牛肉自然发酵香肠蛋白质氧化的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 90, doi. 10.7506/spkx1002-6630-20220804-045

By:

赵佳莹;
唐善虎;
李思宁;
陈腊梅;
李巧艳

Publication type:

Article

低盐环境下蛋白质氧化对牦牛肌肉结构及持水性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 38, doi. 10.7506/spkx1002-6630-20220919-171

By:

胡婷;
屈莎;
唐善虎;
李思宁;
郝刚

Publication type:

Article

植物乳杆菌胞外多糖协同鱼明胶改善低脂酸奶品质特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 73, doi. 10.7506/spkx1002-6630-20220816-187

By:

王雪杭;
李瑞东;
蒋云龙;
齐媛;
王惜妍;
王辑

Publication type:

Article

亚麻籽胶-亚麻籽油乳液替代脂肪对乳化肠品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 64, doi. 10.7506/spkx1002-6630-20220818-207

By:

唐月利;
贾娜;
杨松涛;
刘登勇

Publication type:

Article

不同菌种发酵木薯粉品质和糊化特性比较分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 56, doi. 10.7506/spkx1002-6630-20220929-322

By:

谭婉碧;
王琴飞;
张金泉;
余厚美;
张振文;
何毅

Publication type:

Article

莲子分离蛋白乳液荷载β-胡萝卜素的稳定性与消化性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 46, doi. 10.7506/spkx1002-6630-20220831-369

By:

孙乾;
郑晓亮;
王建一;
郭泽镔

Publication type:

Article

乳铁蛋白、EGCG 和低甲酯果胶三元凝聚体稳定的高内相 Pickering 乳液构建.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 82, doi. 10.7506/spkx1002-6630-20220710-097

By:

徐班萌;
梁新红;
李波;
杨伟

Publication type:

Article

多糖亲水胶体对油炸外裹糊鱼块外壳特性与油脂渗透的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 30, doi. 10.7506/spkx1002-6630-20220809-119

By:

翟嘉豪;
陈季旺;
崔璐璐;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

油脂添加对冻融鱼糜凝胶结构和大变形行为的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 22, doi. 10.7506/spkx1002-6630-20221002-007

By:

高华倩;
张瑜;
吴金鸿;
汪少芸;
黄轶群;
王发祥;
刘永乐;
李向红

Publication type:

Article

乳清分离蛋白-南极磷虾油乳液理化稳定性和流变特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20220922-223

By:

段子强;
秦晓鹏;
禹晓;
望运滔;
吴楠;
白艳红;
邓乾春;
李可

Publication type:

Article

负载辣椒素的巯基改性壳聚糖-玉米醇溶蛋白纳米颗粒制备与稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 8, doi. 10.7506/spkx1002-6630-20220807-085

By:

尹琬婷;
李开鑫;
马玲君;
陈芳;
廖小军;
胡小松;
季俊夫

Publication type:

Article

不同酸水解条件下葡聚糖生成糠醛类化合物的规律性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20221003-015

By:

王紫萱;
宗鑫妍;
宋萧萧;
殷军艺;
聂少平;
谢明勇

Publication type:

Article