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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- Publication type:
- Article
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.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 222, doi. 10.7506/spkx1002-6630-20240726-256
- By:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- Publication type:
- Article
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.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 8, doi. 10.7506/spkx1002-6630-20240723-228
- By:
- 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:
- Publication type:
- Article