Works matching IS 10026630 AND DT 2025 AND VI 46 AND IP 4
Results: 35
纳米酶在肉品新鲜度检测中的研究进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 315, doi. 10.7506/spkx1002-6630-20240726-268
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基于DNA存储的食品防伪溯源: 技术、挑战与展望.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 306, doi. 10.7506/spkx1002-6630-20240719-207
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脉冲强光杀菌机理及其在食品领域 应用的研究进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 295, doi. 10.7506/spkx1002-6630-20240723-235
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热加工过程中蔬菜叶绿素的降解及 护色技术研究进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 285, doi. 10.7506/spkx1002-6630-20240308-050
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柱前衍生结合高效液相色谱荧光检测法 快速测定奶粉中1-脱氧野尻霉素.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 278, doi. 10.7506/spkx1002-6630-20240812-092
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基于轻量化YOLOv8-FasterBlock模型的 云南小粒咖啡生豆分级方法.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 268, doi. 10.7506/spkx1002-6630-20240729-279
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基于PCN-225荧光分析法快速检测猪肉和牛奶中 盐酸多西环素、甲硝唑和磺胺二甲嘧啶含量.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 260, doi. 10.7506/spkx1002-6630-20240909-068
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南美白对虾肌肉骨架蛋白特异性染色及其 冷藏期间参与质构劣化的作用.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 252, doi. 10.7506/spkx1002-6630-20240823-172
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冷链预包装酱卤猪头肉实时新鲜度 预测模型的构建.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 244, doi. 10.7506/spkx1002-6630-20240715-142
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超声与盐离子协同调控对乳清分离蛋白 聚合动力学的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 237, doi. 10.7506/spkx1002-6630-20240617-104
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低温常压等离子体对树莓果实采后生理指标及 贮藏品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 227, doi. 10.7506/spkx1002-6630-20240903-024
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葵花籽油中天然色素及挥发性成分在精炼 阶段的变化规律.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 218, doi. 10.7506/spkx1002-6630-20240806-047
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凤丹牡丹果荚的化学成分及药理活性分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 209, doi. 10.7506/spkx1002-6630-20240715-159
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基于TGA-IST-GC-MS协同TGA和GC-MS评价 香料的热稳定性及香气释放特征.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 201, doi. 10.7506/spkx1002-6630-20240726-262
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草豆蔻果挥发油代谢组及抑菌活性 时空特异性分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 191, doi. 10.7506/spkx1002-6630-20240610-058
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不同品种高粱酿造酱香型基酒的品质差异分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 180, doi. 10.7506/spkx1002-6630-20240628-215
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基于代谢组学分析稻曲病发生对优质水稻稻米 品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 172, doi. 10.7506/spkx1002-6630-20240701-013
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基于GC×GC-QTOF-MS分析不同品种 汝城白毛茶白茶的香气特征.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 163, doi. 10.7506/spkx1002-6630-20240808-070
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基于液相色谱-质谱联用代谢组学方法分析比较 驼乳与牛乳代谢物的差异.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 154, doi. 10.7506/spkx1002-6630-20240509-058
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不同产地虾酱代谢物组的比较.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 147, doi. 10.7506/spkx1002-6630-20240704-045
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高脂饮食诱导小鼠粪菌体外发酵叶绿素a、b后的 肠道菌群及代谢组分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 136, doi. 10.7506/spkx1002-6630-20240730-290
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胆碱肠内代谢对肠道菌群及宿主内稳态 生理指标的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 126, doi. 10.7506/spkx1002-6630-20240821-157
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酱香型白酒一轮次糟醅微生物群落 结构及溯源分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 117, doi. 10.7506/spkx1002-6630-20240625-183
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抗菌肽LL-1对沙门氏菌的抗菌机制.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 110, doi. 10.7506/spkx1002-6630-20240602-002
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不同季节及层级浓香型白酒窖泥微生物群落 多样性与风味物质的比较及相关性分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 100, doi. 10.7506/spkx1002-6630-20240605-023
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臭鳜鱼低温发酵过程中微生物菌群组成与 特征风味物质的相关性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 91, doi. 10.7506/spkx1002-6630-20240614-083
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果汁复配比例和混菌发酵对富士-美乐 复合果酒品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 81, doi. 10.7506/spkx1002-6630-20240627-199
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豆豉纤溶酶基因的异源表达及其重组菌在 淡豆豉中的应用.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 68, doi. 10.7506/spkx1002-6630-20240628-211
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D-塔格糖对海绵蛋糕面糊及其烘焙特性的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 60, doi. 10.7506/spkx1002-6630-20240805-032
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酶-盐离子双向交联对大豆分离蛋白乳液凝胶 特性及其负载VD<sub>3</sub>的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 51, doi. 10.7506/spkx1002-6630-20240607-043
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VC对冻融处理过程中莲子淀粉理化及 消化特性变化的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 44, doi. 10.7506/spkx1002-6630-20240823-179
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基于UPLC-Q-TOF-MS/MS和网络药理学探讨 天麻抗炎的物质基础及其作用机制.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 30, doi. 10.7506/spkx1002-6630-20240430-291
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毛竹笋篼夏佛塔苷对胰脂肪酶的抑制作用及机理.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 21, doi. 10.7506/spkx1002-6630-20240306-040
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罗汉果干果多糖的分离纯化、结构表征及其 体外免疫调节活性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 10, doi. 10.7506/spkx1002-6630-20231103-025
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吴茱萸多糖结构表征及体外酵解分析.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20240608-046
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