Works matching IS 10026630 AND DT 2024 AND VI 45 AND IP 7

Results: 40

蛋白添加剂增强肉制品凝胶性研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 348, doi. 10.7506/spkx1002-6630-20230729-327

By:

李志杰;
闫睿思;
汪秀娟;
胡中海;
蔡天赐;
甄宗圆

Publication type:

Article

梨石细胞形成的控制因素及对果实质构影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 340, doi. 10.7506/spkx1002-6630-20230816-107

By:

王娅;
曹雪慧;
年蕊;
尤开艳;
朱丹实

Publication type:

Article

微生物源示踪技术在食品链中进行污染源追溯的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 332, doi. 10.7506/spkx1002-6630-20230813-093

By:

樊丽华;
王江雪;
欧宗沅;
张艳茹;
张璐瑶;
刘诗艺;
周自梅;
李国梁

Publication type:

Article

多糖的精制及环磷酰胺减毒增效机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 322, doi. 10.7506/spkx1002-6630-20230812-084

By:

张彩璇;
淑英;
李杨;
黄磊;
郭明珠

Publication type:

Article

CRISPR/Cas-等温扩增技术在食源性病原菌检测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 310, doi. 10.7506/spkx1002-6630-20230804-033

By:

张琪;
庞立冬;
苏群超;
宋丹靓敏;
杨鑫焱;
姜毓君;
张微

Publication type:

Article

硒的来源、富集及富硒食物资源研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 299, doi. 10.7506/spkx1002-6630-20230808-054

By:

孙楠;
王惠纳;
张薇;
张钰瑶;
赵育;
贺博;
张海生;
张宝善

Publication type:

Article

桃酶促褐变机理与调控技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 290, doi. 10.7506/spkx1002-6630-20230728-311

By:

陈维宁;
李旋;
王文月;
毕金峰

Publication type:

Article

我国发酵鱼制品菌群组成与风味代谢相关性研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 281, doi. 10.7506/spkx1002-6630-20230810-069

By:

周冰倩;
刘永乐;
黄轶群;
李向红;
王发祥;
马夏吟

Publication type:

Article

淀粉基纤维膜的研究进展: 静电纺丝与食品包装视角.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 272, doi. 10.7506/spkx1002-6630-20230728-309

By:

蔡杰;
冯晓芳;
张碟;
马思远;
谢芳

Publication type:

Article

基于稻谷原粮品质的米饭和米粉食用品质快速判别.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 263, doi. 10.7506/spkx1002-6630-20230808-044

By:

张玉荣;
刘舒娴;
梅雪丽;
陶华堂;
王游游;
张咚咚;
吴琼

Publication type:

Article

气相色谱-离子迁移谱结合多元统计学分析不同包装对香椿粉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 252, doi. 10.7506/spkx1002-6630-20230818-134

By:

赵丽丽;
王继红;
卢晨曦;
史冠莹;
张乐;
蒋鹏飞;
王赵改

Publication type:

Article

芝麻油脂体可食用膜的制备及其在草莓保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 243, doi. 10.7506/spkx1002-6630-20230803-027

By:

秦琛强;
李方束;
傅娆;
梅雅欣;
彭郁;
李茉;
倪元颖;
温馨

Publication type:

Article

Effect of Ultrasound-Assisted Heat Treatment Combined with Trehalose and/or Glutamine Transaminase on Gel Characteristics of Unwashed Surimi.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 233, doi. 10.7506/spkx1002-6630-20230731-343

By:

HANG Chang;
LI Qiang;
WANG Wei;
YI Shumin;
LI Xuepeng;
LI Jianrong

Publication type:

Article

鲢鱼糜漂洗液中不同回收方式肌浆蛋白的结构和功能特性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 225, doi. 10.7506/spkx1002-6630-20230728-304

By:

任中阳;
龙斯宇;
康宁哲;
石林凡;
翁武银;
黄琪琳

Publication type:

Article

射频联合热风加热对玉米籽粒中黄曲霉毒素B<sub>1</sub> 降解及玉米品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 218, doi. 10.7506/spkx1002-6630-20230801-013

By:

张金方;
李梅;
陈伟

Publication type:

Article

热加工对3 种带鱼肌球蛋白功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 211, doi. 10.7506/spkx1002-6630-20230812-083

By:

郑文雄;
杨榕琳;
水珊珊;
严红波;
宋佳;
杨会成;
张宾

Publication type:

Article

水力空化处理对大豆分离蛋白与儿茶素相互作用及结构功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 202, doi. 10.7506/spkx1002-6630-20230801-006

By:

谢欢欢;
任仙娥;
宋杨凤;
杨锋

Publication type:

Article

基于感官评价和代谢组学分析叶用枸杞茶.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 191, doi. 10.7506/spkx1002-6630-20230808-052

By:

卢丽;
周承哲;
徐凯;
张孟聪;
温圣菁;
段淋渊;
田采云;
石碧滢;
张波;
郭玉琼

Publication type:

Article

外源施用茉莉酸甲酯对番茄果实挥发性风味成分及含量的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 182, doi. 10.7506/spkx1002-6630-20230801-005

By:

马海云;
张忠林;
霍静

Publication type:

Article

基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱分析不同等级郫县豆瓣煸炒后风味特征差异.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 172, doi. 10.7506/spkx1002-6630-20230811-077

By:

张浩;
顾思远;
邓静;
周剑琴;
唐英明;
易宇文

Publication type:

Article

基于 Fisher 判别分析可分性信息融合的马铃薯 VC 含量高光谱检测方法.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 164, doi. 10.7506/spkx1002-6630-20230808-034

By:

郭林鸽;
殷勇;
于慧春;
袁云霞

Publication type:

Article

基于化学计量学鉴定不同甜橙精油挥发性成分.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 155, doi. 10.7506/spkx1002-6630-20230808-047

By:

刘菲斐;
陈晋;
陈健乐;
刘东红;
叶兴乾;
程焕

Publication type:

Article

酿酒酵母对浓香型白酒发酵过程中微生物群落演替的影响机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 103, doi. 10.7506/spkx1002-6630-20230803-024

By:

王双慧;
马世源;
李子健;
宋川;
代汉聪;
邵燕;
黄丹;
罗惠波

Publication type:

Article

副干酪乳杆菌 FZU103 对小鼠酒精性肝损伤的防控作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 135, doi. 10.7506/spkx1002-6630-20230729-329

By:

梁梓华;
李嘉仪;
谢林惠;
杨梓翊;
尤适泽;
吴超;
李文龙;
艾连中;
倪莉;
吕旭聪;
陈有挺

Publication type:

Article

榛蘑多糖对乙醇所致大鼠血管内皮细胞损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 127, doi. 10.7506/spkx1002-6630-20230818-120

By:

张俊慧;
陈然然;
丛贺;
沈明花

Publication type:

Article

酿酒酵母 Y-8 对发酵香肠品质与风味的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 119, doi. 10.7506/spkx1002-6630-20230811-081

By:

范鑫洋;
张香美;
刘程鹏;
纪锡伟;
车淇

Publication type:

Article

浓香型白酒酒醅发酵过程中微生物群落结构演替及其与理化指标相关性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 111, doi. 10.7506/spkx1002-6630-20230804-030

By:

曾波;
饶家权;
邹永芳;
文静;
黄治国;
邓杰

Publication type:

Article

黄皮新肉桂酰胺 B 的小鼠降脂活性及毒副作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 145, doi. 10.7506/spkx1002-6630-20230808-049

By:

陈丹妮;
王赛男;
尹朝春;
许泽文;
郭晓敏;
李康瑗;
王嘉炜;
陈立平;
曹庸;
肖苏尧

Publication type:

Article

牛樟树水提物中促进樟芝无性产孢的效应物鉴定及其添加量优化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 96, doi. 10.7506/spkx1002-6630-20230728-317

By:

李华祥;
戴嘉宁;
王娟娟;
刘泊伶;
吉丹;
罗志珊;
陆震鸣;
杨振泉

Publication type:

Article

分子动力学结合拉曼光谱评价乳液界面蛋白结构变化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 87, doi. 10.7506/spkx1002-6630-20230813-087

By:

何冬雪;
冯紫蓝;
申铉日;
裴志胜

Publication type:

Article

大豆多糖与纳豆多糖结构特征和主要生物活性比较.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 78, doi. 10.7506/spkx1002-6630-20230808-050

By:

许梦粤;
丁泽宇;
李锦鹏;
王灿;
王铭阳;
刘琴;
曾长立;
王红波

Publication type:

Article

核桃谷蛋白抗菌肽的分离纯化及抑菌稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 69, doi. 10.7506/spkx1002-6630-20230803-015

By:

马慧;
顾雪敏;
梅洁;
李芳;
王佳利;
王梓棚;
孔令明

Publication type:

Article

青香蕉果肉多酚成分鉴定及其对 α-淀粉酶和 α-葡萄糖苷酶的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 61, doi. 10.7506/spkx1002-6630-20230801-009

By:

王倩;
王娟;
傅金凤;
盛鸥

Publication type:

Article

酚酸物质抗氧化性及溶剂化效应的理论计算.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 52, doi. 10.7506/spkx1002-6630-20230801-010

By:

卢俊;
高涵;
卢庆华;
王国泽;
吕俊丽;
王建华;
左文欢

Publication type:

Article

绿豆球蛋白淀粉样纤维的形成、结构表征及乳化特性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 43, doi. 10.7506/spkx1002-6630-20230808-038

By:

白露;
李志明;
张舒;
冯玉超;
富天昕;
刘宇航;
王长远

Publication type:

Article

磷酸化裙带菜多糖的制备及结构表征和生物活性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 35, doi. 10.7506/spkx1002-6630-20230803-020

By:

李瑶;
熊彩明;
张佳乐;
冯学珍;
冯书珍

Publication type:

Article

基于藜麦蛋白 Pickering 乳液模拟牛油.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 28, doi. 10.7506/spkx1002-6630-20230809-064

By:

冯潇;
陈龙薇;
狄雨;
王哄丹;
封洋烨;
汤晓智

Publication type:

Article

拟穴青蟹精氨酸激酶的重组表达及致敏性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 19, doi. 10.7506/spkx1002-6630-20230818-130

By:

杨阳;
何欣蓉;
何少贵;
陈锦莉;
刘萌;
费丹霞;
毛海燕;
刘光明

Publication type:

Article

美拉德反应影响甲壳类水产品致敏原致敏性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 10, doi. 10.7506/spkx1002-6630-20230926-251

By:

刘萌;
姚有容;
张建华;
李颖;
孙兆敏;
卓泽晟;
桓霏;
刘庆梅;
刘光明

Publication type:

Article

异黄酮与 β-伴大豆球蛋白的相互作用及其对蛋白结构和潜在致敏性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20230919-175

By:

邓雯;
廖雅如;
黄丽衡;
杨安树;
陈红兵

Publication type:

Article