Works matching IS 10026630 AND DT 2025 AND VI 46 AND IP 2

Results: 35

乳铁蛋白减轻肠道功能障碍的研究进展.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 317, doi. 10.7506/spkx1002-6630-20231113-100
By:
- 李懿;
- 任鑫鑫;
- 王勤;
- 贺晓云
Publication type:
Article
基于乳脂肪球膜结构以提高液态乳体系的稳定性: 乳脂肪球膜构建机制综述.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 308, doi. 10.7506/spkx1002-6630-20240618-122
By:
- 王鑫;
- 于景华;
- 赵亭亭;
- 刘晓辉
Publication type:
Article
食物饱腹感研究及其测试技术进展.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 299, doi. 10.7506/spkx1002-6630-20240415-130
By:
- 姚孟丽;
- 韩晓峰;
- 王若永;
- 韩小伟;
- 韩忠;
- 曾新安;
- 黄京美;
- 刘义凤;
- 苑鹏;
- 柳嘉;
- 段盛林
Publication type:
Article
欧盟转基因食品强制标识制度相关立法及其启示.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 290, doi. 10.7506/spkx1002-6630-20240616-100
By:
- 张晶;
- 罗佼妮
Publication type:
Article
豆浆中风味物质形成、与蛋白的互作机制及生物法改善豆浆风味的研究进展.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 280, doi. 10.7506/spkx1002-6630-20240618-127
By:
- 高宇;
- 齐宝坤;
- 廖一;
- 闫世长;
- 李杨;
- 黄雨洋
Publication type:
Article
红树莓生物活性成分及功效研究进展.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 268, doi. 10.7506/spkx1002-6630-20240719-204
By:
- 孙华军;
- 崔方正;
- 刘盈;
- 朱思静;
- 李跃
Publication type:
Article
短链脂肪酸介导的肠骨轴在骨代谢中的研究进展.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 260, doi. 10.7506/spkx1002-6630-20240610-060
By:
- 张萱;
- 杨雪;
- 李新科;
- 孟璐;
- 王加启;
- 郑楠
Publication type:
Article
利用农业-食品生物质废弃物生物转化制备香兰素的研究进展.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 248, doi. 10.7506/spkx1002-6630-20240605-022
By:
- 周曼;
- 李诚林;
- 林凯琳;
- 陈鲁易;
- 王子怡;
- 杨欣颖;
- 蒋海燕;
- 章晓雪;
- 黄晓琪;
- 周存山
Publication type:
Article
QuEChERS结合HPLC检测辣椒及其制品中天然辣椒素、二氢辣椒素和合成辣椒素.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 240, doi. 10.7506/spkx1002-6630-20240602-001
By:
- 成璐瑶;
- 温雅君;
- 石文婷;
- 周子莹;
- 马丽艳
Publication type:
Article
固相萃取-超高效液相色谱-串联质谱法测定蜂蜜中39 种植物源性毒素.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 231, doi. 10.7506/spkx1002-6630-20240718-186
By:
- 刘川;
- 陈燕秋;
- 林浩;
- 汪璐瑶;
- 石培育;
- 刘蓉;
- 王义;
- 吴文林;
- 毛锐;
- 肖全伟;
- 宋娟;
- 戴琴
Publication type:
Article
基于Fe3O4@AuNPs/MWCNTs-COOH纳米免疫传感器快速测定水产品的呋喃它酮代谢产物.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 222, doi. 10.7506/spkx1002-6630-20240726-256
By:
- 李亭;
- 何欢歌;
- 鲁航;
- 李书国
Publication type:
Article
基于DCGAN数据增强的樱桃番茄可溶性固形物含量光谱检测方法.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 214, doi. 10.7506/spkx1002-6630-20240713-131
By:
- 吴至境;
- 刘富强;
- 李志刚;
- 陈慧
Publication type:
Article
不同栽培模式对韭菜采后贮藏品质及风味影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 204, doi. 10.7506/spkx1002-6630-20240620-139
By:
- 周新原;
- 陶杰杰;
- 刘明池;
- 左进华;
- 武占会;
- 郑鄢燕;
- 康欣娜;
- 梁浩;
- 牟建楼;
- 陈婕;
- 季延海
Publication type:
Article
复热方式对预制胡萝卜玉米排骨汤品质的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 193, doi. 10.7506/spkx1002-6630-20240713-126
By:
- 陆佳欣;
- 任唯兆;
- 任婧楠;
- 董会龙;
- 范刚;
- 韦建英;
- 王卓;
- 黄圣伟;
- 吴取芳;
- 张本鹏;
- 邱小筱
Publication type:
Article
不同加工方式对体外模拟胃肠消化香菇活性物质含量及活性的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 183, doi. 10.7506/spkx1002-6630-20240604-015
By:
- 姚芬;
- 刘红霞;
- 范秀芝;
- 史德芳;
- 殷朝敏;
- 高虹;
- 张玉;
- 姚望
Publication type:
Article
金牡丹不同茶类夏秋茶香气品质差异分析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 171, doi. 10.7506/spkx1002-6630-20240525-209
By:
- 唐梦婷;
- 廖献盛;
- 吴先寿;
- 魏明秀;
- 郑玉成;
- 金珊;
- 张见明;
- 叶乃兴
Publication type:
Article
基于山西老陈醋传统工艺固态发酵体系时空异质性分析解析主要风味物质形成规律.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 164, doi. 10.7506/spkx1002-6630-20240606-029
By:
- 申瑾;
- 周景丽;
- 郎繁繁;
- 闫裕峰;
- 王利;
- 夏瑶瑶;
- 李杰;
- 张峰;
- 王晨苑;
- 郑宇
Publication type:
Article
吐鲁番9 个产地无核白葡萄干品质及多酚代谢组分析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 156, doi. 10.7506/spkx1002-6630-20240602-007
By:
- 户金鸽;
- 白世践
Publication type:
Article
云南5 种蜂蜜12 种糖组分和20 种氨基酸含量的测定与分析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 148, doi. 10.7506/spkx1002-6630-20240605-024
By:
- 孙晓杰;
- 黄学者;
- 赵玉强;
- 贾光群;
- 孙艺涵;
- 徐向东;
- 崔宗岩
Publication type:
Article
基于顶空-气相色谱-离子迁移谱探究不同成熟期番茄果实风味的差异.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 138, doi. 10.7506/spkx1002-6630-20240521-177
By:
- 付小辉;
- 施露;
- 孙清珍;
- 董晓星;
- 朴凤植;
- 杜南山
Publication type:
Article
基于网络药理学探究双孢菇的肝脏保护作用.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 126, doi. 10.7506/spkx1002-6630-20240614-096
By:
- 王杰;
- 王金梅;
- 刘慧;
- 刘旭光;
- 郭文静;
- 何红平
Publication type:
Article
全谷物及杂豆添加量在小鼠与人体间剂量换算分析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 118, doi. 10.7506/spkx1002-6630-20240621-148
By:
- 支莉;
- 朱益清;
- 赵亮星;
- 陈睿;
- 赵卿宇;
- 王超;
- 薛勇;
- 沈群
Publication type:
Article
基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 108, doi. 10.7506/spkx1002-6630-20240430-295
By:
- 徐斐然;
- 王玉;
- 王晓静;
- 崔伟;
- 王永坤;
- 周辉;
- 王兆明;
- 蔡克周;
- 章宝;
- 徐宝才
Publication type:
Article
降解氨基甲酸乙酯的酯酶挖掘及酶学性质表征.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 99, doi. 10.7506/spkx1002-6630-20240603-011
By:
- 刘庆涛;
- 朱司宝;
- 王天文;
- 李闯;
- 钱森和;
- 张温清;
- 程凡;
- 田淑芳
Publication type:
Article
唾液链球菌嗜热亚种与动物双歧杆菌乳亚种复合发酵对发酵乳品质的改善作用.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 89, doi. 10.7506/spkx1002-6630-20240528-238
By:
- 刘志忠;
- 刘立伟;
- 刘志刚;
- 陈海丽;
- 崔红;
- 杨波;
- 张佳琪;
- 乌日更;
- 姚凯
Publication type:
Article
阿卡维基转移酶的异源表达及转糖基作用.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 81, doi. 10.7506/spkx1002-6630-20240519-140
By:
- 薛正莲;
- 王雨晴;
- 李闯;
- 李丹丹;
- 朱司宝;
- 李翔飞
Publication type:
Article
卡拉胶-变性淀粉-蛋清蛋白复合凝胶的制备及特性表征.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 72, doi. 10.7506/spkx1002-6630-20240519-147
By:
- 崔亚雪;
- 李文钊;
- 杨晓飞;
- 颜凤;
- 张家萍;
- 阮美娟
Publication type:
Article
亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 65, doi. 10.7506/spkx1002-6630-20240527-219
By:
- 王宏伟;
- 李向杰;
- 乔靖玥;
- 申慧珊;
- 张艳艳;
- 刘兴丽;
- 赵学伟;
- 张华
Publication type:
Article
乳清蛋白-果胶高内相乳液凝胶对低脂再制奶酪的品质影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 57, doi. 10.7506/spkx1002-6630-20240523-193
By:
- 李红娟;
- 李振;
- 任钏;
- 袁玉京;
- 李可;
- 邱晓豹;
- 李洪波;
- 于景华
Publication type:
Article
低分子质量岩藻聚糖硫酸酯的分离纯化、结构表征及体外抗氧化活性.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 50, doi. 10.7506/spkx1002-6630-20231122-173
By:
- 于凡;
- 郭莹莹;
- 李娜;
- 代心悦;
- 朱文嘉;
- 姚琳;
- 江艳华;
- 王联珠
Publication type:
Article
汉麻籽多肽靶向抑制胰脂肪酶/胆固醇酯酶的分子作用机制.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 38, doi. 10.7506/spkx1002-6630-20240705-061
By:
- 尹浩;
- 朱将雄;
- 赵海云;
- 钟宇;
- 王丹凤;
- 邓云
Publication type:
Article
凡纳滨对虾肌质钙结合蛋白纯化鉴定、理化特性及抗原表位分析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 30, doi. 10.7506/spkx1002-6630-20231023-190
By:
- 陈伟;
- 周军君;
- 陈雅纯;
- 贾英民;
- 马爱进
Publication type:
Article
等离子体活化水耦合生物保鲜剂对牛肉的保鲜作用.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 20, doi. 10.7506/spkx1002-6630-20240614-084
By:
- 柯志刚;
- 田玉玲;
- 刘书来;
- 周绪霞;
- 丁玉庭
Publication type:
Article
激光结合螺旋藻增强 FeSO4 诱导鼠伤寒沙门氏菌和单核细胞增生李斯特菌铁死亡的发生机制.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 8, doi. 10.7506/spkx1002-6630-20240723-228
By:
- 孙晋跃;
- 潘佳能;
- 陈奕颖;
- 刘人诚;
- 周文文
Publication type:
Article
高静压联合天然抑制剂处理对浑浊苹果汁多酚氧化酶活性及相关品质的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20240401-006
By:
- 田学智;
- 曹智鸿;
- 江乃相;
- 肖志剑;
- 唐征;
- 王永涛
Publication type:
Article

Works matching IS 10026630 AND DT 2025 AND VI 46 AND IP 2

乳铁蛋白减轻肠道功能障碍的研究进展.

基于乳脂肪球膜结构以提高液态乳体系的稳定性: 乳脂肪球膜构建机制综述.

食物饱腹感研究及其测试技术进展.

欧盟转基因食品强制标识制度相关立法及其启示.

豆浆中风味物质形成、与蛋白的互作机制及生物法改善豆浆风味的研究进展.

红树莓生物活性成分及功效研究进展.

短链脂肪酸介导的肠骨轴在骨代谢中的研究进展.

利用农业-食品生物质废弃物生物转化制备香兰素的研究进展.

QuEChERS结合HPLC检测辣椒及其制品中天然辣椒素、二氢辣椒素和合成辣椒素.

固相萃取-超高效液相色谱-串联质谱法测定蜂蜜中39 种植物源性毒素.

基于Fe<sub>3</sub>O<sub>4</sub>@AuNPs/MWCNTs-COOH纳米免疫传感器快速测定水产品的呋喃它酮代谢产物.

基于DCGAN数据增强的樱桃番茄可溶性固形物含量光谱检测方法.

不同栽培模式对韭菜采后贮藏品质及风味影响.

复热方式对预制胡萝卜玉米排骨汤品质的影响.

不同加工方式对体外模拟胃肠消化香菇活性物质含量及活性的影响.

金牡丹不同茶类夏秋茶香气品质差异分析.

基于山西老陈醋传统工艺固态发酵体系时空异质性分析解析主要风味物质形成规律.

吐鲁番9 个产地无核白葡萄干品质及多酚代谢组分析.

云南5 种蜂蜜12 种糖组分和20 种氨基酸含量的测定与分析.

基于顶空-气相色谱-离子迁移谱探究不同成熟期番茄果实风味的差异.

基于网络药理学探究双孢菇的肝脏保护作用.

全谷物及杂豆添加量在小鼠与人体间剂量换算分析.

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定.

降解氨基甲酸乙酯的酯酶挖掘及酶学性质表征.

唾液链球菌嗜热亚种与动物双歧杆菌乳亚种复合发酵对发酵乳品质的改善作用.

阿卡维基转移酶的异源表达及转糖基作用.

卡拉胶-变性淀粉-蛋清蛋白复合凝胶的制备及特性表征.

亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响.

乳清蛋白-果胶高内相乳液凝胶对低脂再制奶酪的品质影响.

低分子质量岩藻聚糖硫酸酯的分离纯化、结构表征及体外抗氧化活性.

汉麻籽多肽靶向抑制胰脂肪酶/胆固醇酯酶的分子作用机制.

凡纳滨对虾肌质钙结合蛋白纯化鉴定、理化特性及抗原表位分析.

等离子体活化水耦合生物保鲜剂对牛肉的保鲜作用.

激光结合螺旋藻增强 FeSO<sub>4</sub> 诱导鼠伤寒沙门氏菌和单核细胞增生李斯特菌铁死亡的发生机制.

高静压联合天然抑制剂处理对浑浊苹果汁多酚氧化酶活性及相关品质的影响.