Works matching IS 10026630 AND DT 2024 AND VI 45 AND IP 14

Results: 40

行政法视角下的食品安全风险监测与评估.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 366, doi. 10.7506/spkx1002-6630-20240328-211

By:

陆丹;
陆维福

Publication type:

Article

质谱技术分析表征多糖类化合物结构的应用进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 352, doi. 10.7506/spkx1002-6630-20230717-183

By:

李蓝艳;
于剑平;
张子依;
张欢;
李超;
汲晨锋

Publication type:

Article

生姜提取物种类、生物学活性及其在食品包装上的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 341, doi. 10.7506/spkx1002-6630-20230922-211

By:

郝芮青;
张程程;
牛海月;
忻晓庭;
刘大群;
章检明

Publication type:

Article

柑橘类水果中的抗癌活性成分及其机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 328, doi. 10.7506/spkx1002-6630-20230728-301

By:

李江南;
赵希娟;
焦必宁

Publication type:

Article

植物基食品中多酚的生物转化及生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 319, doi. 10.7506/spkx1002-6630-20230720-223

By:

林登蕃;
郑志豪;
周映君;
龚文兵;
朱作华;
严理;
胡镇修;
彭源德;
谢纯良

Publication type:

Article

国内外新食品原料发展及检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 312, doi. 10.7506/spkx1002-6630-20231012-094

By:

肖涔君;
王东;
修凡超;
吴俊杰;
肖晶;
吴媛;
徐敦明;
庞杰

Publication type:

Article

水果及其制品滋味特征及调控方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 299, doi. 10.7506/spkx1002-6630-20230926-242

By:

张雅欣;
李旋;
胡佳星;
毕金峰;
刘霞

Publication type:

Article

食源性致病菌交叉污染风险的数学模拟及精准防控策略研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 288, doi. 10.7506/spkx1002-6630-20230719-200

By:

熊溶溶;
刘静;
徐欢;
白莉;
潘迎捷;
赵勇;
王彝白纳;
张昭寰

Publication type:

Article

沙门氏菌电化学适配体传感器的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 277, doi. 10.7506/spkx1002-6630-20231025-220

By:

郝进华;
龚梓琪;
李敏;
尹佳琪;
何佳琦;
李艳青;
张春玲;
张敏

Publication type:

Article

新型功能性冰在食品杀菌保鲜中的应用与展望.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 267, doi. 10.7506/spkx1002-6630-20230910-071

By:

陆义涛;
田翠芳;
吴倩;
刘佳文;
刘静;
段为旦;
徐欢;
周立法;
迎捷;
赵勇;
张昭寰

Publication type:

Article

多环芳烃的形成、危害及其减控技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 257, doi. 10.7506/spkx1002-6630-20231027-229

By:

颜婷;
葛天嗣;
黄才欢;
罗紫明;
欧仕益;
郑洁

Publication type:

Article

氟硅唑和宁南霉素在橙汁加工过程中的残留动态与膳食风险评估.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 249, doi. 10.7506/spkx1002-6630-20231120-142

By:

熊欢;
何悦;
刘磊;
赵其阳;
张耀海;
焦必宁;
王成秋

Publication type:

Article

啶虫脒在豇豆腌制过程中的生物转化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 240, doi. 10.7506/spkx1002-6630-20231123-175

By:

靳玉慎;
唐初;
李会;
邢杨;
范梦蝶;
牛宇敏;
邵兵

Publication type:

Article

ICP-QQQ-MS 法分析婴幼儿谷物辅助食品中镉含量的干扰及其校正.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 234, doi. 10.7506/spkx1002-6630-20231207-062

By:

蔡玮;
赵博;
赵少雷;
陈欢欢;
李潇;
逯海;
韦超

Publication type:

Article

聚乙烯醇/3-巯基丙酸 -InP/ZnS 量子点荧光薄膜测定水中铜离子.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 227, doi. 10.7506/spkx1002-6630-20230724-261

By:

张佳然;
许泽宇;
于杰;
史策;
岳云涛

Publication type:

Article

褪黑素通过调控能量代谢和抗氧化能力增强杏果实抗冷性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 217, doi. 10.7506/spkx1002-6630-20231209-080

By:

任新雅;
石慧敏;
刘志旭;
张昱;
崔翔龙;
王智让;
赵亚婷;
朱璇

Publication type:

Article

牛肉宰后冷却贮藏期肉色稳定性的变化及其机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 208, doi. 10.7506/spkx1002-6630-20230922-207

By:

吕锦涛;
舒一梅;
全威;
沈清武

Publication type:

Article

湿热处理对豆粉营养品质及面团物化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 198, doi. 10.7506/spkx1002-6630-20230722-249

By:

李少辉;
张柳;
生庆海;
张爱霞;
赵巍;
李朋亮;
刘敬科

Publication type:

Article

白酒中乙醛和糠醛的吸附效果对比.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 189, doi. 10.7506/spkx1002-6630-20230920-184

By:

王寿峰;
丁秀国;
林嘉荣;
兰茜;
霍明官

Publication type:

Article

不同干燥方式对西兰花茎和叶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 179, doi. 10.7506/spkx1002-6630-20230824-183

By:

李子煜;
吴婷;
马帅楠;
徐晓云

Publication type:

Article

小麦萌芽程度对全麦挂面食用品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 172, doi. 10.7506/spkx1002-6630-20231127-213

By:

李明鹏;
高琨;
魏敏;
汪丽萍;
谭斌;
丁文平

Publication type:

Article

基于超声联合滚揉腌制改善低盐预制调理海鲈鱼品质特性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 161, doi. 10.7506/spkx1002-6630-20231211-086

By:

白恒丽;
李来好;
吴燕燕;
王悦齐

Publication type:

Article

气相色谱-质谱结合相对气味活性值分析不同干燥方式对桂花浸膏与净油香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 151, doi. 10.7506/spkx1002-6630-20231021-166

By:

郭英杰;
郭智鑫;
卞建明;
谢秋涛;
李高阳;
汪凯;
朱向荣

Publication type:

Article

京西稻适碾和精碾等级大米品质比较.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 142, doi. 10.7506/spkx1002-6630-20230925-230

By:

田琳;
祁智慧;
谢文军;
雷雨晴;
张海洋1，;
唐芳

Publication type:

Article

茶枝柑与不同品种温州蜜柑果皮的非靶向代谢组学比较与分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 133, doi. 10.7506/spkx1002-6630-20230725-275

By:

王雪;
潘兆平;
陈嘉序;
郝丹丹;
苏志鹏;
马双双;
肖佳豪1,2，;
付复华

Publication type:

Article

溶剂辅助风味蒸发结合气相色谱-质谱/嗅闻法分析 20 种辛香型香辛料香气活性成分.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 121, doi. 10.7506/spkx1002-6630-20230910-059

By:

曹博雅;
蒲丹丹;
郑瑞仪;
孟瑞馨;
孙宝国;
张玉玉

Publication type:

Article

副干酪乳杆菌FP02对高尿酸血症大鼠血清尿酸水平的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 114, doi. 10.7506/spkx1002-6630-20231114-106

By:

王学颖;
刘艳丽;
何苗;
赵雨晴;
彭心怡;
郭庆彬;
朱巧梅;
刘欢欢;
李贞景;
杨华

Publication type:

Article

N-羟乙酰神经氨酸通过调节肠道菌群致小鼠的炎症机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 103, doi. 10.7506/spkx1002-6630-20231018-145

By:

贺乐丽;
刘楚鑫;
肖毅;
沈清武;
吴艳阳

Publication type:

Article

穇子总黄酮成分及其对秀丽隐杆线虫的抗衰老作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 94, doi. 10.7506/spkx1002-6630-20231110-093

By:

王赛男;
陈丹妮;
胡克坚;
刘嘉敏;
李康瑗;
王嘉炜;
陈立平;
王祺皓;
肖苏尧

Publication type:

Article

基于光谱学方法解析发酵驼乳和发酵牛乳加工及贮藏特性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 85, doi. 10.7506/spkx1002-6630-20230828-197

By:

王丹;
张婷;
赵谦;
张文秀;
张文羿;
姚国强;
王记成;
白梅

Publication type:

Article

传统发酵酸肉中微生物的分离鉴定及其益生潜力评价.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 75, doi. 10.7506/spkx1002-6630-20231127-215

By:

李雪菲;
潘琼;
罗慧婷;
徐宝才;
李沛军

Publication type:

Article

谷氨酰胺转氨酶交联对香菇蛋白理化特性和加工特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 67, doi. 10.7506/spkx1002-6630-20230818-128

By:

艾洪湖;
吴珊珊;
张林婷;
卢星如;
吴蕊;
云少君;
程艳芬;
程菲儿;
冯翠萍;
曹谨玲

Publication type:

Article

Lipozyme RM IM在人乳替代脂合成中的循环利用及结构变化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 60, doi. 10.7506/spkx1002-6630-20231101-003

By:

刘小如;
颜佳;
谭登峰;
邓泽元;
李静

Publication type:

Article

加工及贮藏条件下蔗糖降解产物对蓝莓花色苷稳定性及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 51, doi. 10.7506/spkx1002-6630-20231028-242

By:

辛美丽;
梁琪;
田金龙;
杨曙方;
杨一鋆;
李斌

Publication type:

Article

蛋清蛋白微粒基低脂沙拉酱流变学特征及品质优化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 43, doi. 10.7506/spkx1002-6630-20231023-183

By:

常翠华;
李俊华;
苏宇杰;
顾璐萍;
杨严俊

Publication type:

Article

甘露糖赤藓糖醇脂对冷冻熟面品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 37, doi. 10.7506/spkx1002-6630-20230924-221

By:

杨岩晓;
牛永武;
牛奔;
林宁;
娄海伟;
赵仁勇

Publication type:

Article

酸碱环境下丁基羟基甲苯的氧化特性及氧化产物.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 30, doi. 10.7506/spkx1002-6630-20231108-056

By:

戴素仪;
程海军;
刘雄民;
马丽;
李伟光;
赖芳

Publication type:

Article

冰箱负离子杀菌效果及机理.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 23, doi. 10.7506/spkx1002-6630-20230705-038

By:

胡海梅;
江峰;
陈开松;
刘港帅;
贾雯;
傅达奇

Publication type:

Article

苦味抑制剂阿魏酸的构效关系.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 14, doi. 10.7506/spkx1002-6630-20231123-179

By:

方子超;
周隽涵;
郑建仙

Publication type:

Article

羧甲基壳聚糖对牛骨胶原蛋白微观结构, 热稳定性及自组装性质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 1, doi. 10.7506/spkx1002-6630-20230719-201

By:

刘泓;
郭玉杰;
许雄;
李侠;
张鸿儒;
张春晖;
徐杨

Publication type:

Article