Works matching IS 10026630 AND DT 2023 AND VI 44 AND IP 12

Results: 45

基于Fe<sub>3</sub>O<sub>4</sub>@MIL-100(Fe)@Ag NPs的三唑磷SERS检测方法.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 376, doi. 10.7506/spkx1002-6630-20220518-238

By:

阳能静;
朱浩帆;
韦庆益;
孙大文;
蒲洪彬

Publication type:

Article

超高效液相色谱-四极杆/静电场轨道阱高分辨质谱法同时筛查和测定番茄中11 种真菌毒素.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 368, doi. 10.7506/spkx1002-6630-20220715-174

By:

王昌钊;
李子豪;
张亚莉;
林芳;
李建华;
邹阳;
杨玥

Publication type:

Article

超高效液相色谱-四极杆/飞行时间高分辨质谱测定火锅底料中11种食源性兴奋剂和5种生物碱类药物.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 360, doi. 10.7506/spkx1002-6630-20220714-166

By:

范力欣;
马俊美;
何亮娜;
任晓伟;
贾文轩;
李强

Publication type:

Article

基于稳定同位素和矿物元素的板栗产地判别分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 351, doi. 10.7506/spkx1002-6630-20220730-342

By:

邓诗意;
殷萍;
张强;
宋军;
刘小蕾;
刘璐;
孙瑞;
苏芳;
周学永;
陈秋生

Publication type:

Article

结合太赫兹光谱与机器学习的小麦霉变程度判别.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 343, doi. 10.7506/spkx1002-6630-20220727-304

By:

杨承霖;
刘嘉祺;
郭芸成;
徐志远;
张思怡;
姚志凤;
秦立峰;
陈煦;
何东健;
卫亚红

Publication type:

Article

大米供应链农药残留定量模型分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 332, doi. 10.7506/spkx1002-6630-20220516-202

By:

丁芷倩;
张洛铖;
向婕;
林美柔;
肖俊松;
吴华

Publication type:

Article

克罗诺杆菌DNA质粒标准样品的制备及在婴幼儿配方奶粉检测中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 322, doi. 10.7506/spkx1002-6630-20220506-075

By:

马跃然;
王晖;
范慧霞;
赵红阳;
卢行安;
郜晓峰;
康文艺

Publication type:

Article

流判别神经网路驱动的奶粉真实性拉曼成像非定向检测方法.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 315, doi. 10.7506/spkx1002-6630-20220530-364

By:

夏启;
何天伦;
黄志轩;
陈达

Publication type:

Article

基于GC-IMS和GC-MS分析不同发酵方式对黄桃酒香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 306, doi. 10.7506/spkx1002-6630-20220901-019

By:

马宁原;
姚凌云;
孙敏;
王化田;
宋诗清;
常煦;
冯涛

Publication type:

Article

基于代谢组学的炕制马铃薯加工过程中挥发性成分变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 298, doi. 10.7506/spkx1002-6630-20220823-273

By:

林秀贤;
夏兰欣;
寇德正;
李伟;
程超

Publication type:

Article

黄大茶特征“锅巴香”的关键呈香物质鉴定.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 289, doi. 10.7506/spkx1002-6630-20220825-302

By:

裴子莹;
赫桂影;
刘彧辰;
胡月朦;
李梦茹;
宛晓春;
翟小婷

Publication type:

Article

基于LF-NMR和HS-SMPE-GC-MS分析烤牛脂水分分布及关键挥发性风味物质.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 278, doi. 10.7506/spkx1002-6630-20220523-283

By:

王永瑞;
王松磊;
陈放;
柏霜;
李秀;
罗瑞明

Publication type:

Article

基于脂质组学探究辐照对冷鲜乳鸽风味的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 270, doi. 10.7506/spkx1002-6630-20220517-223

By:

刘巧瑜;
陈俊文;
黄晓霞;
游云;
陈伟波;
曾晓房;
陈海光

Publication type:

Article

不同品种葡萄中58 种挥发性物质的稳定同位素内标GC-MS SIM法分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 262, doi. 10.7506/spkx1002-6630-20220823-267

By:

张雪枫;
李杰;
陈彦彤;
何雪;
陈文婷;
杨国顺;
谭君

Publication type:

Article

干制过程中鲍鱼肌肉理化性质和挥发性风味的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 252, doi. 10.7506/spkx1002-6630-20220601-010

By:

廖玉琴;
任中阳;
石林凡;
翁武银;
黄文美

Publication type:

Article

即食肉丸短期贮藏过程中脂质氧化产物与挥发性风味物质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 244, doi. 10.7506/spkx1002-6630-20220801-007

By:

潘晓倩;
张顺亮;
臧明伍;
赵冰;
王守伟;
李素;
刘梦;
吴倩蓉;
刘博文;
赵燕;
乔晓玲;
付晓航

Publication type:

Article

不同产地酱香型白酒化学风味和感官特征差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 235, doi. 10.7506/spkx1002-6630-20220822-260

By:

张卜升;
袁丛丛;
高杏;
张雅丽;
林良才;
李欣;
吕晓彤;
孙中贯;
张翠英

Publication type:

Article

大兴安岭地区蓝果忍冬果实多酚鉴定及`生物活性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 225, doi. 10.7506/spkx1002-6630-20220618-190

By:

张妍;
孙娟;
包菲菲;
邓源源;
刘佩;
霍俊伟

Publication type:

Article

4 种方法测定小米直链淀粉含量的比较.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 217, doi. 10.7506/spkx1002-6630-20220719-216

By:

刘建垒;
商博;
邢晓婷;
张东;
常柳;
孙辉;
段晓亮

Publication type:

Article

黑鱼油精制过程中品质及风味成分变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 208, doi. 10.7506/spkx1002-6630-20220816-192

By:

张权;
王为;
吴思纷;
钟比真;
彭斌;
李金林;
胡明明;
涂宗财

Publication type:

Article

南疆杏仁酸类化合物及其营养品质分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 199, doi. 10.7506/spkx1002-6630-20220727-308

By:

邢雅阁;
丁杰;
郭玲

Publication type:

Article

丁酸梭菌对小尾寒羊宰后成熟过程中挥发性风味物质的影响及机理研究.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 181, doi. 10.7506/spkx1002-6630-20220917-160

By:

侯冉;
窦露;
任钦;
张敏;
张月;
谢骏康;
敖登图雅;
郭月英;
苏琳;
赵丽华;
靳烨

Publication type:

Article

香辛料对牛肉味热反应香味料贮存期间香气质量的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 189, doi. 10.7506/spkx1002-6630-20220918-166

By:

张泽宇;
王蓓;
曹雁平

Publication type:

Article

不同酶处理草果穗轴中关键香气成分分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 172, doi. 10.7506/spkx1002-6630-20220828-330

By:

吴雅健;
梁淼;
张祉敏;
王睿;
刘玉平

Publication type:

Article

不同季节浓香型白酒基酒风味物质差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 164, doi. 10.7506/spkx1002-6630-20220826-320

By:

张竞一;
柴丽娟;
高涛;
蒲春;
张龙云;
张晓娟;
许正宏

Publication type:

Article

植物乳杆菌漆酶的酶学性质及其对生物胺的降解作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 157, doi. 10.7506/spkx1002-6630-20221025-258

By:

曹玉莹;
王爽;
刘怡宁;
高熳熳;
杜丽平;
马立娟;
张惠玲;
田晓菊;
杨伟明

Publication type:

Article

鸭肝蛋白酶解产物中抗炎肽的分离鉴定及活性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 150, doi. 10.7506/spkx1002-6630-20211216-196

By:

张来弟;
孙杨赢;
周昌瑜;
潘道东;
何俊

Publication type:

Article

苦荞酸面团外源乳酸菌发酵特性及其冷冻面团面包品质变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 141, doi. 10.7506/spkx1002-6630-20220615-158

By:

周小理;
段梦杰;
崔琳琳;
欧阳博雅;
周一鸣;
李云龙

Publication type:

Article

真菌发酵对马尾藻可溶性膳食纤维结构、功能特性和抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 132, doi. 10.7506/spkx1002-6630-20221020-201

By:

蔡泓滢;
李瑞;
汪卓;
陈建平;
刘晓菲;
宋兵兵;
贾学静;
钟赛意

Publication type:

Article

鸭梨DHN3基因鉴定及在果心褐变中的表达分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 124, doi. 10.7506/spkx1002-6630-20220615-159

By:

寇晓敏;
李庆秀;
李玲;
张陈云;
闫师杰;
梁丽雅;
邓冰

Publication type:

Article

枸杞果实生长发育过程中寡糖代谢的蛋白组学分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 115, doi. 10.7506/spkx1002-6630-20220503-027

By:

高鹏燕;
李佩佩;
刘军;
马琴;
刘敦华

Publication type:

Article

香茅醛对指状青霉孢子麦角固醇合成的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 108, doi. 10.7506/spkx1002-6630-20220614-139

By:

陶能国;
蒙奎贤;
于浩淼;
欧阳秋丽

Publication type:

Article

基于分子对接和表面等离子共振技术分析虾青素与跨膜转运蛋白CD36的结合作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 102, doi. 10.7506/spkx1002-6630-20220929-329

By:

张俊林;
陈祉晴;
郑钦生;
肖杰;
曹庸;
刘晓娟

Publication type:

Article

基于铜藻岩藻聚糖硫酸酯的负载岩藻黄质纳米粒子制备与分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 95, doi. 10.7506/spkx1002-6630-20221102-019

By:

刘雪;
鞠文明;
徐静沂;
张绵松;
崔婷婷;
都红芳;
徐振鲁;
刘昌衡;
贾爱荣

Publication type:

Article

药食同源赶黄草醇提物对中式香肠脂质氧化和蛋白质稳定性的影响及相关性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 84, doi. 10.7506/spkx1002-6630-20220906-056

By:

徐韶棠;
杨轶浠;
王艺瑾;
郭育涛;
刘雅宁;
张博文;
张佳敏;
卢秋霞

Publication type:

Article

表没食子儿茶素没食子酸酯-香蕉脱支淀粉纳米颗粒的绿色制备及其性质.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 74, doi. 10.7506/spkx1002-6630-20220921-210

By:

段智颖;
王申宛;
艾斌凌;
郑丽丽;
郑晓燕;
杨旸;
校导;
杨劲松;
盛占武

Publication type:

Article

重金属铅对大麦苗粉蛋白质二级结构及氨基酸的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 67, doi. 10.7506/spkx1002-6630-20220501-003

By:

崔航;
王冀菲;
杨建;
曹冬梅;
张东杰

Publication type:

Article

不同淀粉基气凝胶的制备及其结构表征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 60, doi. 10.7506/spkx1002-6630-20221103-028

By:

吴泽楠;
孔月;
张艺欣;
李妍慧;
康子孟;
吕文彪;
谢凤英;
吴瑕

Publication type:

Article

静电溶吹制备明胶/玉米醇溶蛋白/百里香酚纳米纤维及其表征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 50, doi. 10.7506/spkx1002-6630-20220509-103

By:

刘松奇;
向慧;
吴京京;
买尔哈巴·塔西帕拉提;
安建辉;
周志;
邓伶俐

Publication type:

Article

白藜芦醇对鲢鱼肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 42, doi. 10.7506/spkx1002-6630-20220923-235

By:

王悦松;
刘香玲;
李学鹏;
励建荣;
高瑞昌;
杨青;
位正鹏;
周小敏;
王明丽

Publication type:

Article

铁蛋白-白藜芦醇包埋物的制备、表征及其抗氧化性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 34, doi. 10.7506/spkx1002-6630-20221018-175

By:

王胜男;
杨皓瑜;
何丽霞;
郭元昊;
云少君;
冯翠萍

Publication type:

Article

κ-卡拉胶对蜂蜡基乳液凝胶微观结构和性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 25, doi. 10.7506/spkx1002-6630-20221001-003

By:

孙雅晖;
韩立娟;
苏凌志;
常梦迪;
张诗琪;
赵洲桥;
贺军波;
齐玉堂;
赵雷

Publication type:

Article

谷朊粉与乙基纤维素对冻干苹果粉吸湿性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 18, doi. 10.7506/spkx1002-6630-20220601-002

By:

魏玉杰;
杨晓桐;
梁宏闪;
李斌;
李晶

Publication type:

Article

大豆油体-果胶复合油凝胶的制备、表征及氧化稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 10, doi. 10.7506/spkx1002-6630-20220926-283

By:

刘璐;
朱建宇;
李啸天;
张晴;
王子恒;
齐宝坤;
江连洲

Publication type:

Article

棕榈硬脂颗粒结晶结构及其稳定的Pickering乳液稳定性之间的关系分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 1, doi. 10.7506/spkx1002-6630-20220810-122

By:

罗鑫;
苏爽;
刘苑;
李冰;
李琳;
梁可欣;
张霞

Publication type:

Article