Works matching IS 10026630 AND DT 2023 AND VI 44 AND IP 24

Results: 45

基于EfficientNet网络模型的猪肉新鲜度智能识别方法.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 369, doi. 10.7506/spkx1002-6630-20221218-182
By:
- 刘超;
- 张家瑜;
- 戚超;
- 黄继超;
- 陈坤杰
Publication type:
Article
基于多元仪器分析结合化学计量法的不同产地胡椒油树脂品质比较.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 360, doi. 10.7506/spkx1002-6630-20230111-084
By:
- 李彤;
- 王雨行;
- 王向红;
- 张玉涵;
- 米思
Publication type:
Article
Fe3O4@COOH纳米酶比色检测食用纯植物油的过氧化值.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 352, doi. 10.7506/spkx1002-6630-20230116-121
By:
- 栗鑫;
- 罗磊;
- 熊蓥姿;
- 王玲;
- 李脉泉;
- 刘霞
Publication type:
Article
基于行业标准中马和驴成分检测方法用于骡肉检测的分析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 346, doi. 10.7506/spkx1002-6630-20230417-154
By:
- 周藏;
- 项佳林;
- 刘立兵;
- 王金凤;
- 付琦;
- 孙晓霞;
- 王建昌
Publication type:
Article
基于两种检测方法对特膳食品渗透压测定的比对.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 339, doi. 10.7506/spkx1002-6630-20221201-008
By:
- 潘丽蓉;
- 吴媛;
- 赵子彦;
- 袁文萱;
- 方恩华;
- 徐敦明
Publication type:
Article
气相色谱-质谱和电子舌对不同质量等级酱香型白酒的判别分析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 329, doi. 10.7506/spkx1002-6630-20230115-117
By:
- 林先丽;
- 张晓娟;
- 李晨;
- 柴丽娟;
- 陆震鸣;
- 许泓瑜;
- 王松涛;
- 张宿义;
- 沈才洪;
- 史劲松;
- 许正宏
Publication type:
Article
基于裁剪适配体的纳米金比色法用于金黄色葡萄球菌肠毒素A的可视化检测.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 323, doi. 10.7506/spkx1002-6630-20230404-029
By:
- 崔丽伟;
- 魏荣;
- 常惟丹;
- 岳晓禹;
- 许文涛
Publication type:
Article
近红外光谱快速检测大豆原油含磷量.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 316, doi. 10.7506/spkx1002-6630-20230822-158
By:
- 王雪;
- 张海荣;
- 吴丹丹;
- 王伟宁;
- 王立琦;
- 罗淑年;
- 于殿宇
Publication type:
Article
物理回收下再生聚对苯二甲酸乙二醇酯的物理表征及挥发性有机化合物监测.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 306, doi. 10.7506/spkx1002-6630-20221011-100
By:
- 曾严;
- 金莉莉;
- 朱蕾;
- 吴永宁;
- 罗世鹏;
- 商贵芹;
- 王志伟;
- 刘桂华;
- 胡长鹰
Publication type:
Article
基于复合纳米材料比色/荧光双信号的黄曲霉毒素B1检测.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 297, doi. 10.7506/spkx1002-6630-20221222-219
By:
- 李阳;
- 鲁迨;
- 周州;
- 陈丽叶;
- 谢新辉;
- 吴家浩;
- 赵倩;
- 石星波
Publication type:
Article
二维相关光谱图像结合深度学习用于皮蛋成熟度的高光谱无损检测.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 286, doi. 10.7506/spkx1002-6630-20230111-085
By:
- 陈远哲;
- 王巧华;
- 范维;
- 刘世伟;
- 林卫国
Publication type:
Article
‘玉露香’与‘新世纪’梨杂交F1代果实品质和香气成分的分析与评价.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 277, doi. 10.7506/spkx1002-6630-20230324-239
By:
- 岳郁;
- 黄平;
- 陈虎;
- 于春亮;
- 彭建营
Publication type:
Article
基于HS-SPME-GC-MS分析不同基酒装量对美乐葡萄蒸馏酒挥发性成分的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 269, doi. 10.7506/spkx1002-6630-20230408-074
By:
- 郭亚芸;
- 邵学东;
- 张正文;
- 李勃;
- 薛伟;
- 史红梅
Publication type:
Article
基于GC-MS/GC-O的不同地区红茶特征香气及分子感官分析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 262, doi. 10.7506/spkx1002-6630-20230110-073
By:
- 郑芳玲;
- 甘诗雅;
- 赵蕾;
- 陈颖琦;
- 赵潇奕;
- 姜青;
- 邱桐;
- 张莹;
- 郑鹏程;
- 夏涛;
- 戴前颖
Publication type:
Article
惠明茶香气品质的化学成分分析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 253, doi. 10.7506/spkx1002-6630-20230330-311
By:
- 尤秋爽;
- 刘建平;
- 何卫中;
- 朱荫;
- 林智;
- 吕海鹏
Publication type:
Article
萨能奶山羊初乳和常乳的代谢组学分析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 245, doi. 10.7506/spkx1002-6630-20221210-107
By:
- 康佳欣;
- 李萌;
- 廖敏和;
- 商佳琦;
- 任皓威;
- 卢玺丞;
- 刘宁
Publication type:
Article
轻度盐腌大黄鱼的气味特征及形成途径.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 235, doi. 10.7506/spkx1002-6630-20230220-189
By:
- 关君兰;
- 姚雨萱;
- 伍菱;
- 王永兴;
- 沈细冰;
- 杜希萍;
- 倪辉
Publication type:
Article
基于多元统计分析的抹茶适制品种综合评价.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 229, doi. 10.7506/spkx1002-6630-20130110-079
By:
- 袁丽萍;
- 雷震东;
- 王欢欢;
- 覃信雪;
- 杨淑雅;
- 温晓菊;
- 吴位河;
- 倪德江;
- 陈玉琼
Publication type:
Article
茎和叶对祁门红茶品质的贡献分析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 220, doi. 10.7506/spkx1002-6630-20230328-267
By:
- 周汉琛;
- 杨霁虹;
- 刘亚芹;
- 王辉;
- 徐玉婕;
- 黄建琴;
- 雷攀登
Publication type:
Article
襄阳地区高温大曲真菌群落结构及其风味品质解析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 211, doi. 10.7506/spkx1002-6630-20230327-255
By:
- 向凡舒;
- 蔡文超;
- 田龙新;
- 刘菊珍;
- 周加平;
- 叶明波;
- 单春会;
- 郭壮
Publication type:
Article
基于双菌耦合发酵策略的烟酰胺单核苷酸合成.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 201, doi. 10.7506/spkx1002-6630-20230321-203
By:
- 孙婷;
- 张洪涛;
- 杨峰;
- 柴文刚;
- 薛皓阳;
- 谭淑引
Publication type:
Article
Dynamic Succession of Microbial Communities in Soybean Paste Made with Broomcorn Millet as an Additive and Its Correlation with Flavor and Nutritional Properties during the Brewing Process.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 188, doi. 10.7506/spkx1002-6630-20230414-134
By:
- MA Lixue;
- YU Qiaoru;
- WU Mengna;
- WANG Xiaoyu;
- SU Tingting;
- YANG Xiyuan;
- LIU Yuhang;
- YAO Di;
- WANG Changyuan
Publication type:
Article
不同非酿酒酵母与酿酒酵母顺序发酵对茵红李果酒风味的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 179, doi. 10.7506/spkx1002-6630-20230313-118
By:
- 李甜;
- 雷雨;
- 李东;
- 李静雅;
- 金磊
Publication type:
Article
不同乳酸菌发酵豆乳对面团发酵特性及馒头品质的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 171, doi. 10.7506/spkx1002-6630-20230321-211
By:
- 邵童;
- 王兴奔;
- 吴冉;
- 张怡芸;
- 张臣臣;
- 顾瑞霞;
- 陈霞
Publication type:
Article
植物乳杆菌HB13-2抑制白假丝酵母菌作用及机制.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 164, doi. 10.7506/spkx1002-6630-20230308-074
By:
- 宁亚维;
- 孙颖;
- 张东春;
- 张雅娟;
- 司海山;
- 康亚朋;
- 王志新;
- 王世杰
Publication type:
Article
蛋白核小球藻胰脂肪酶抑制肽的分离纯化、鉴定及其降脂活性.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 155, doi. 10.7506/spkx1002-6630-20230302-021
By:
- 林娈;
- 柳雯郡;
- 黄俊媛;
- 贾瑷菁;
- 汪登谜;
- 刘斌;
- 赵超
Publication type:
Article
乳酸菌发酵改善脱脂富硒米糠的抗氧化活性.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 146, doi. 10.7506/spkx1002-6630-20230416-150
By:
- 张嘉妮;
- 张晓轩;
- 王大毛;
- 赵国华;
- 喻俊磊;
- 雷琳
Publication type:
Article
复合发酵剂对发酵鱼肉香肠品质、风味及其多肽抗氧化活性的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 138, doi. 10.7506/spkx1002-6630-20230906-044
By:
- 冯美琴;
- 李天翊;
- 孙健
Publication type:
Article
利用微载体系统规模化生产鸡成肌细胞.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 127, doi. 10.7506/spkx1002-6630-20230330-310
By:
- 刘屹森;
- 蔡佳琦;
- 李石磊;
- 李莹莹;
- 王守伟;
- 杨峰;
- 胡海娟;
- 刘文婷;
- 李雨爽;
- 董圣艳;
- 陈嘉璇;
- 梁俊
Publication type:
Article
辣木籽ACE抑制肽的分离纯化、结构鉴定及其体外活性评价.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 118, doi. 10.7506/spkx1002-6630-20220926-284
By:
- 钟玉旺;
- 徐万莉;
- 范尧珠;
- 黎依艳;
- 王雪峰
Publication type:
Article
蛋白酶体及其介导的泛素-蛋白酶体途径对宰后秦川牛肉蛋白的降解作用.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 112, doi. 10.7506/spkx1002-6630-20230320-196
By:
- 胡丽筠;
- 张倩;
- 陈雪妍;
- 王金霞;
- 李荣;
- 李亚蕾;
- 罗瑞明
Publication type:
Article
牛乳外泌体中miRNA的测序与分析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 105, doi. 10.7506/spkx1002-6630-20230316-164
By:
- 商静雯;
- 柴玉霞;
- 曹雪妍;
- 岳喜庆;
- 杨梅
Publication type:
Article
静息态罗伊氏乳杆菌代谢功能低聚糖及对食源致病菌的拮抗作用.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 97, doi. 10.7506/spkx1002-6630-20230320-200
By:
- 邹开翔;
- 刘乐;
- 李新瑞;
- 朱可;
- 魏华;
- 张志鸿
Publication type:
Article
温和热辅助pH值碱性偏移处理对猪肝蛋白结构和功能特性的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 88, doi. 10.7506/spkx1002-6630-20230407-059
By:
- 唐永欣;
- 彭松林;
- 郭晨晨;
- 徐毅;
- 尚永彪
Publication type:
Article
茶多酚-淀粉纳米颗粒稳定Pickering乳液的特性.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 81, doi. 10.7506/spkx1002-6630-20230412-113
By:
- 王然
Publication type:
Article
亚临界水法制备姜黄素纳米粒及其透膜性能分析.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 75, doi. 10.7506/spkx1002-6630-20230212-100
By:
- 赵文英;
- 郑文迪;
- 宋晓旭;
- 王珧;
- 刘蓓;
- 陈蕾;
- 朱庆书
Publication type:
Article
乳清蛋白变性和清酪蛋白比对再制稀奶油稳定性和搅打特性的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 68, doi. 10.7506/spkx1002-6630-20230407-054
By:
- 李月;
- 谢羽斐;
- 李扬;
- 李妍;
- 张列兵;
- 闫建国
Publication type:
Article
红薯淀粉和大豆分离蛋白对魔芋凝胶特性的影响及复合凝胶的制备.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 58, doi. 10.7506/spkx1002-6630-20230106-036
By:
- 贺隆基;
- 李世奇;
- 陈志刚
Publication type:
Article
花色苷-硫酸软骨素共色物复合普鲁兰多糖稳态体系构建与评价.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 50, doi. 10.7506/spkx1002-6630-20221206-065
By:
- 鲍义文;
- 任广宇;
- 李佳欣;
- 田金龙;
- 杨曙方;
- 杨一鋆;
- 司旭;
- 李斌
Publication type:
Article
Protamex酶水解对玉米谷蛋白泡沫性质及结构特性的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 41, doi. 10.7506/spkx1002-6630-20230212-110
By:
- 范广琦;
- 王俊彤;
- 李丹;
- 崔素萍;
- 李晶;
- 郑喜群
Publication type:
Article
负载鳙鱼肽的壳聚糖/三聚磷酸钠和壳聚糖/亚麻籽胶复合纳米颗粒的稳定性和生物相容性评价.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 34, doi. 10.7506/spkx1002-6630-20230404-032
By:
- 郑昌亮;
- 陈梦婷;
- 汪兰;
- 曲映红;
- 施文正;
- 石柳;
- 陈胜;
- 乔宇;
- 李新;
- 郭晓嘉;
- 吴文锦;
- 杨玉平
Publication type:
Article
热杀菌期间胰蛋白酶改性对蛋清液耐热性和结构特性的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 26, doi. 10.7506/spkx1002-6630-20230321-209
By:
- 祁腾达;
- 马艳秋;
- 迟玉杰;
- 迟媛
Publication type:
Article
光甘草定/羟丙基-β-环糊精包合物的释放特性、黏液渗透性及细胞摄取.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 16, doi. 10.7506/spkx1002-6630-20230120-155
By:
- 李德锋;
- 樊金玲;
- 姚培培;
- 任国艳;
- 杜琳;
- 张晓宇
Publication type:
Article
氯化钙对宰后成熟期间滩羊肉能量水平及品质的影响.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 9, doi. 10.7506/spkx1002-6630-20230411-095
By:
- 陈雪妍;
- 罗瑞明;
- 张倩;
- 王金霞;
- 李荣;
- 胡丽筠
Publication type:
Article
可再分散甲壳素纳米纤维的制备及其在稳定 Pickering乳液中的应用.
Published in:
Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 1, doi. 10.7506/spkx1002-6630-20230221-193
By:
- 董同珺;
- 魏孔菊;
- 双媛;
- 丁贝贝;
- 王学东;
- 丁文平
Publication type:
Article