Works matching IS 10026630 AND DT 2023 AND VI 44 AND IP 22

Results: 45

基于主成分分析的糯小麦品质评价和分类.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 322, doi. 10.7506/spkx1002-6630-20230212-117

By:

尚保华;
孙睿;
姜文超;
何海涛;
裴雪霞;
党建友

Publication type:

Article

基于非靶向代谢组学研究呋喃西林胁迫下克氏原螯虾体内氨基脲的代谢.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 235, doi. 10.7506/spkx1002-6630-20230303-027

By:

陈霞霞;
张祎;
项德胜;
胡诗;
陈雪昌;
张小军

Publication type:

Article

中压制备色谱法分离黑果枸杞中2 个矮牵牛素花色苷及其对胰脂肪酶的抑制活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 16, doi. 10.7506/spkx1002-6630-20221111-125

By:

米佳;
张渌淘;
禄璐;
魏佳仪;
金波;
罗青;
闫亚美;
曹有龙

Publication type:

Article

富硒蛹虫草多糖的结构表征及体外免疫调节活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 39, doi. 10.7506/spkx1002-6630-20230217-161

By:

姚艳婷;
杨小兵;
陈旭洁;
陈忠正;
林晓蓉;
张媛媛;
向杰;
陈少丹;
焦春伟;
李斌;
高雄

Publication type:

Article

T-2毒素降解菌株的筛选、鉴定与降解机制分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 173, doi. 10.7506/spkx1002-6630-20221111-126

By:

马妍;
孙长坡;
王峻;
杜稳;
刘虎军;
周文化;
赵一凡

Publication type:

Article

雨生红球藻新型抗氧化肽的制备纯化、鉴定筛选及其对秀丽线虫抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 116, doi. 10.7506/spkx1002-6630-20230208-077

By:

何宛诗;
郑钦生;
陈小艳;
夏增慧;
曹庸;
刘晓娟

Publication type:

Article

玉米皮纤维发酵培养黑曲霉和肉原毛平革菌的产酶分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 183, doi. 10.7506/spkx1002-6630-20230207-067

By:

刘玉春;
郭超;
王超

Publication type:

Article

蓝莓果渣多酚-纳米硒的制备、表征及抑菌活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 9, doi. 10.7506/spkx1002-6630-20221225-242

By:

徐雅琴;
钟敬伟;
李国强;
王欣茹;
常松涛;
杨昱;
王丽波

Publication type:

Article

芝麻蛋白Ses i 3的重组表达及致敏性鉴定.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 126, doi. 10.7506/spkx1002-6630-20230212-109

By:

姜松松;
王涛;
汤鑫磊;
李倩;
黄雨彤;
虞丹丹;
孟祥忍

Publication type:

Article

糯米面团中金黄色葡萄球菌生长预测模型的构建.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 133, doi. 10.7506/spkx1002-6630-20221219-195

By:

冻梓杰;
黄阳阳;
周伟涛;
黄忠民;
艾志录;
郑琦;
王晓杰;
索标

Publication type:

Article

基于代谢组学分析铁观音乌龙茶包揉过程中代谢物动态变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 353, doi. 10.7506/spkx1002-6630-20230205-046

By:

佐明兴;
闫瑞;
封子旋;
高婷;
郑玉成;
侯炳豪;
叶乃兴;
陈倩洁;
毛宇源;
高水练

Publication type:

Article

补料策略优化促进乳酸乳球菌HB03发酵合成Nisin.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 218, doi. 10.7506/spkx1002-6630-20230306-050

By:

熊华仪;
陈曦;
刘月锋;
陈雄;
李沛;
王志

Publication type:

Article

基于GC-MS技术分析燕山板栗果实糖组分及其含量特征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 345, doi. 10.7506/spkx1002-6630-20230110-067

By:

魏源;
马亚特;
吕梦炀;
张海娥;
张京政;
王东升

Publication type:

Article

小麦非麸质致敏原α-淀粉酶抑制剂的表位定位及消减技术.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 200, doi. 10.7506/spkx1002-6630-20230225-228

By:

王垚;
张巧智;
王彦波;
傅玲琳

Publication type:

Article

Bifidobacterium pseudolongum JNFEN6 低聚木糖利用效率评价及转录组学分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 89, doi. 10.7506/spkx1002-6630-20221204-037

By:

章洁瑜;
仝艳军;
杨瑞金

Publication type:

Article

不同亲水基团的亲油性乳化剂对混合油脂结晶及淡奶油稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20230113-106

By:

黎永豪;
廖滔;
蔡勇建;
邓欣伦;
赵强忠;
赵谋明

Publication type:

Article

不同酵母对酸面团发酵剂及面包品质和风味的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 257, doi. 10.7506/spkx1002-6630-20230115-113

By:

沈鑫;
杨海莺;
应欣;
赵凯;
牛兴和;
李慧;
吕莹

Publication type:

Article

代谢工程改造大肠杆菌发酵生产β-烟酰胺单核苷酸.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 158, doi. 10.7506/spkx1002-6630-20230301-002

By:

安俊侠;
王倩倩;
王昭颖;
刘欢;
徐庆阳;
范晓光

Publication type:

Article

浓香型大曲贮存期微生物群落演替及代谢产物的变化机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 225, doi. 10.7506/spkx1002-6630-20230228-257

By:

徐千惠;
饶家权;
邹永芳;
张明;
罗惠波;
黄丹

Publication type:

Article

2 种青稞多糖对胰α-淀粉酶的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 192, doi. 10.7506/spkx1002-6630-20230105-035

By:

李志鹏;
周晨熠;
潘书童;
崔泽文;
谢凡;
王光强;
艾连中;
张汇

Publication type:

Article

没食子酸对α-淀粉酶和α-葡萄糖苷酶的抑制作用及机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 31, doi. 10.7506/spkx1002-6630-20230116-132

By:

沈荷玉;
李梦阳;
敖婧芳;
王军;
徐怀德;
罗安伟

Publication type:

Article

“金花”菌的鉴定及接种发酵六堡茶的品质变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 243, doi. 10.7506/spkx1002-6630-20221206-053

By:

吴新惠;
杜金杰;
刘晓纯;
廖楷滨;
覃玉娜;
张瑜容;
张灵枝;
龙志荣;
邱瑞瑾

Publication type:

Article

1 株新型降解玉米赤霉烯酮的沙福芽孢杆菌及其关键酶分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 165, doi. 10.7506/spkx1002-6630-20221227-258

By:

赵程程;
孙长坡;
孙晶;
王峻;
刘虎军

Publication type:

Article

基于HS-SPME-GC-MS分析茶树新品系 ‘白云0492’白茶香气特征成分.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 313, doi. 10.7506/spkx1002-6630-20230217-166

By:

梁子钧;
俞滢;
张磊;
赵翊暄;
邵淑贤;
叶乃兴;
杨如兴

Publication type:

Article

岩藻糖基化胞外多糖降解产物对婴儿肠道菌群的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 98, doi. 10.7506/spkx1002-6630-20221020-203

By:

任昕淼;
肖梦诗;
南世豪;
陈伟苗;
李蓉;
付晓丹;
牟海津

Publication type:

Article

L-赖氨酸与谷氨酰胺转氨酶联合处理对低盐鸡肉糜凝胶保水及质构品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 24, doi. 10.7506/spkx1002-6630-20230115-115

By:

王昱;
王家乐;
袁晶晶;
李可;
栗俊广;
赵慧娟;
白艳红

Publication type:

Article

基于GC-IMS结合化学计量法分析烧烤过程中温度对牦牛肉风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 337, doi. 10.7506/spkx1002-6630-20230206-053

By:

张浩;
易宇文;
朱开宪;
邓静;
胡金祥;
刘阳;
乔明锋;
白婷

Publication type:

Article

制曲方式对豉香型白酒酒曲理化因子及细菌群落的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 211, doi. 10.7506/spkx1002-6630-20221122-252

By:

王宇良;
李志溥;
苏泽佳;
梁景龙;
白卫东;
费永涛;
赵文红;
方毅斐

Publication type:

Article

戊糖乳杆菌发酵对花生不同蛋白组分结构的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 74, doi. 10.7506/spkx1002-6630-20221202-015

By:

李玉蝶;
李玟君;
汪海燕;
宋青云;
庞子皓;
肖一郎;
汪超;
李玮

Publication type:

Article

功能菌株复配对发酵香肠抗氧化特性及风味的作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 149, doi. 10.7506/spkx1002-6630-20221111-127

By:

王雍雍;
陈磊;
魏从娇;
葛庆丰;
吴满刚;
赵宁;
席军;
单艳琴;
何旭东;
于海;
刘瑞

Publication type:

Article

曲霉强化发酵对浏阳豆豉风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 267, doi. 10.7506/spkx1002-6630-20221128-325

By:

吴梓仟;
刘晶晶;
邓高文;
周晓;
蒋立文;
胡嘉亮;
覃业优;
刘洋

Publication type:

Article

食用菌发酵对人参不溶性膳食纤维结构及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 80, doi. 10.7506/spkx1002-6630-20221111-131

By:

赵宇楠;
贾丹丹;
蔡丹;
王泽贤;
高飞;
刘景圣

Publication type:

Article

不同壁材对超声波喷雾-冷冻干燥制备香味缓释微胶囊的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 296, doi. 10.7506/spkx1002-6630-20230213-123

By:

赵凤;
郑旭;
周政;
黄旭辉;
秦磊

Publication type:

Article

牛羊乳比例对Malatya干酪成熟品质及抗氧化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 64, doi. 10.7506/spkx1002-6630-20230214-128

By:

贾丽丽;
王家栩;
李嘉欣;
王志敏;
张密霞;
马春丽

Publication type:

Article

壳寡糖对高温条件下鸡胸肉糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 49, doi. 10.7506/spkx1002-6630-20220403-031

By:

望运滔;
王莎莎;
秦春艳;
李可;
栗俊广;
刘骁;
王昱;
杜曼婷;
白艳红

Publication type:

Article

温度对广式高盐稀态酱油原油品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 55, doi. 10.7506/spkx1002-6630-20230118-141

By:

于茜雅;
鲁骞;
吴昌正;
王阿利;
黄桂东

Publication type:

Article

基于UPLC-MS技术分析沙棘果肉成熟过程中生物活性成分差异.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 276, doi. 10.7506/spkx1002-6630-20220904-038

By:

丁健;
阮成江;
杨红;
关莹;
李贺;
陈叶;
唐克;
吴立仁

Publication type:

Article

同位素稀释-超高效液相色谱-串联质谱法测定鸡蛋中硝基咪唑类药物及其代谢物.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 366, doi. 10.7506/spkx1002-6630-20221224-232

By:

邱肖依;
王冬梅;
李佳宽;
许晴;
王梦颖;
管卓龙;
卢跃鹏;
涂凤琴

Publication type:

Article

快速滤过型净化结合液相色谱-蒸发光散射法检测茶叶中5 种糖类成分.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 330, doi. 10.7506/spkx1002-6630-20221230-274

By:

董晓倩;
白春蓉;
兰韬;
田旭;
祁娟;
王翠;
丁洁;
刘松南

Publication type:

Article

基于大气压化学电离的GC-MS/MS法测定动物源性食品中8 种酰胺类除草剂残留.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 373, doi. 10.7506/spkx1002-6630-20230219-172

By:

杨志金;
林彬彬;
黄旭良;
陈倩妮;
林小莲;
蓝燕珊

Publication type:

Article

紫色辣椒HN191与二荆条的比较代谢组分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 304, doi. 10.7506/spkx1002-6630-20230320-194

By:

谭华强;
铁曼曼;
李丽平;
鲁荣海;
潘绍坤;
唐有万

Publication type:

Article

柑橘酸腐病菌PacC的生物信息学分析及其响应pH值的表达模式.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 108, doi. 10.7506/spkx1002-6630-20221209-101

By:

郑杰;
谭小丽;
胡近近;
陶能国;
欧阳秋丽;
李茂慧;
李路

Publication type:

Article

传统清香型白酒发酵过程中细菌群落演替及自组装机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 139, doi. 10.7506/spkx1002-6630-20221119-216

By:

乔美灵;
任宇婷;
张桂莲;
杨玉珍;
刘梦宇;
孙子羽;
陈忠军;
满都拉

Publication type:

Article

不同种植区域双低品种浓香菜籽油的呈香特征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 287, doi. 10.7506/spkx1002-6630-20221223-226

By:

周琦;
郑畅;
万楚筠;
李文林;
刘昌盛;
魏芳

Publication type:

Article

酱香白酒第5轮次窖池发酵不同分层酒醅微生物群落与感官、理化性质差异分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 250, doi. 10.7506/spkx1002-6630-20230227-241

By:

王玉荣;
侯强川;
田龙新;
刘菊珍;
周加平;
郭壮

Publication type:

Article