Works matching IS 10026630 AND DT 2025 AND VI 46 AND IP 5

Results: 35

亚麻环肽性质及呈苦机理相关研究进展.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 319, doi. 10.7506/spkx1002-6630-20240724-246
By:
- 张卿怡;
- 郭蕊蕊;
- 贾才华;
- 郑轶夫;
- 汤霖;
- 邓乾春;
- 程晨;
- 黄凤洪;
- 赵思明;
- 唐翠娥
Publication type:
Article
我国食品安全治理体制变迁历程与逻辑— 基于历史制度主义的分析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 328, doi. 10.7506/spkx1002-6630-20240801-013
By:
- 魏麟;
- 李春雷
Publication type:
Article
宰后肌肉能量代谢相关信号通路对肉嫩度的影响及机制研究进展.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 310, doi. 10.7506/spkx1002-6630-20240423-208
By:
- 安宇凡;
- 毛衍伟;
- 杨啸吟;
- 朱立贤;
- 李继强;
- 郝剑刚;
- 谷月;
- 成海建;
- 张一敏
Publication type:
Article
重金属残留免疫分析法中抗体与抗原特异性识别及相互作用机制研究进展.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 301, doi. 10.7506/spkx1002-6630-20240715-139
By:
- 黄俊钧;
- 周孟新;
- 吕晓丹;
- 肖治理
Publication type:
Article
亚精胺及其抑制剂对冷藏甜樱桃果实贮藏品质及其活性氧代谢的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 292, doi. 10.7506/spkx1002-6630-20240815-117
By:
- 齐英舰;
- 张国强;
- 王锋;
- 杨青珍
Publication type:
Article
贮藏条件对溏心蛋清凝胶特性影响及机制.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 281, doi. 10.7506/spkx1002-6630-20240731-302
By:
- 向聪;
- 钟梦真;
- 霍嘉颖;
- 李述刚;
- 马璐璐
Publication type:
Article
不同剂量电子束辐照杀菌处理对黑果腺肋花楸果汁品质的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 272, doi. 10.7506/spkx1002-6630-20240608-049
By:
- 吕欣然;
- 王淑娟;
- 张丹;
- 朱婷婷;
- 孙翔宇;
- 马婷婷
Publication type:
Article
不同香型安溪黄金桂风味品质解析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 263, doi. 10.7506/spkx1002-6630-20240729-286
By:
- 任卫威;
- 张宇航;
- 郑玉成;
- 陈文贤;
- 林宏政;
- 徐梦婷;
- 陈谢勇;
- 陈百文;
- 叶乃兴
Publication type:
Article
气相色谱-质谱结合香气活度值分析膜分离精制技术对桂花净油挥发性成分的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 255, doi. 10.7506/spkx1002-6630-20240529-255
By:
- 郭英杰;
- 郭智鑫;
- 卞建明;
- 谢秋涛;
- 李高阳;
- 汪凯;
- 郭佳婧;
- 朱向荣
Publication type:
Article
基于广泛靶向代谢组学分析比较不同制茶工序下枸杞芽茶代谢物的变化.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 245, doi. 10.7506/spkx1002-6630-20240803-021
By:
- 魏佳仪;
- 米佳;
- 张波;
- 王思玉;
- 葛鑫宇;
- 金波;
- 罗青;
- 张渌淘;
- 禄璐;
- 闫亚美
Publication type:
Article
唾液联合乳杆菌M18-6对发酵豆乳风味品质及其抗氧化活性的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 236, doi. 10.7506/spkx1002-6630-20240723-232
By:
- 邓宇;
- 贾宇;
- 牛君霞;
- 王玉兰;
- 谢远红;
- 张红星;
- 宋晓东;
- 程聪洋;
- 葛绍阳;
- 金君华
Publication type:
Article
基于高效液相色谱指纹图谱的仿野生天麻品质及抗氧化和神经保护活性.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 226, doi. 10.7506/spkx1002-6630-20240627-186
By:
- 杨修;
- 严艳芳;
- 李齐激;
- 杨礼寿;
- 潘雄;
- 李立郎;
- 胡薛豪;
- 陈瑞;
- 罗夫来;
- 高明;
- 杨小生
Publication type:
Article
皮渣浸渍和混菌发酵对石榴酒香气品质及抗氧化能力的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 216, doi. 10.7506/spkx1002-6630-20240805-036
By:
- 柳秉红;
- 魏玲玲;
- 方艳;
- 杨学山;
- 祝霞
Publication type:
Article
普洱速溶茶粉中茶褐素类物质的化学组成分析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 208, doi. 10.7506/spkx1002-6630-20240621-150
By:
- 杨柳;
- 王智能;
- 应雄美;
- 龚加顺;
- 彭春秀
Publication type:
Article
比较代谢组学解析3 种中国东北苹果代谢物特征.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 194, doi. 10.7506/spkx1002-6630-20240803-018
By:
- 田永涛;
- 刘焰;
- 滕宇;
- 王歆然;
- 洪利亚;
- 王文蜀
Publication type:
Article
后生元调节肠道微生态及减少脑内β-淀粉样蛋白沉积改善阿尔茨海默病大鼠的认知障碍.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 182, doi. 10.7506/spkx1002-6630-20240818-130
By:
- 肖灵;
- 唐琳琳;
- 宋晓妍;
- 张艺华;
- 韩雪梅;
- 吕厚姣;
- 梁武;
- 王艳萍;
- 耿伟涛;
- 贾龙刚
Publication type:
Article
矢车菊素-3-葡萄糖苷通过调控肠道菌群改善自然衰老小鼠脑组织损伤.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 170, doi. 10.7506/spkx1002-6630-20240627-189
By:
- 陈玉玉;
- 彭文婷;
- 宋歌;
- 方微;
- 綦文涛;
- 王勇
Publication type:
Article
原花青素B<sub>2</sub> 对高糖诱导SH-SY5Y细胞铁死亡的抑制作用及机制.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 161, doi. 10.7506/spkx1002-6630-20240424-225
By:
- 王佳琪;
- 陈秀婷;
- 夏星;
- 周金玲
Publication type:
Article
白酒大曲中氨基甲酸乙酯降解菌株的筛选及共发酵培养条件的优化.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 151, doi. 10.7506/spkx1002-6630-20240520-162
By:
- 李超伟;
- 侯晓艳;
- 张宿义;
- 覃池;
- 宋川;
- 敖宗华;
- 赵欢;
- 张立强;
- 李丝桐;
- 赵润;
- 刘书亮;
- 胡凯弟;
- 李琴;
- 赵宁;
- 李建龙
Publication type:
Article
茶叶渣抗氧化肽的分离纯化、鉴定及其活性测定.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 142, doi. 10.7506/spkx1002-6630-20240519-121
By:
- 王宇晴;
- 徐晓涵;
- 朱明慧;
- 张俊杰;
- 高学玲;
- 陈琪
Publication type:
Article
瑞士乳杆菌LH43作为辅助发酵剂对酸奶品质和蛋白质构象的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 134, doi. 10.7506/spkx1002-6630-20240703-039
By:
- 马岩;
- 李玉星;
- 李柏良
Publication type:
Article
接种汉逊德巴利酵母对普洱茶发酵微生物群落与品质的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 124, doi. 10.7506/spkx1002-6630-20240523-191
By:
- 王藤;
- 伯年国;
- 沙艮;
- 卢万洋;
- 马燕;
- 赵明
Publication type:
Article
基于糖苷水解酶家族基因的双歧杆菌比较基因组学分析及其在两歧双歧杆菌分离中的应用.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 114, doi. 10.7506/spkx1002-6630-20240913-113
By:
- 李岩;
- 于航;
- 陈思远;
- 姜楠;
- 赵鹏昊;
- 孟祥晨
Publication type:
Article
绿豆品种对发酵绿豆乳质构特性与感官品质的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 106, doi. 10.7506/spkx1002-6630-20240715-153
By:
- 刘晋琦;
- 朱童;
- 邢莉那;
- 刘双能;
- 周素梅;
- 芦晶
Publication type:
Article
宰后成熟期间细胞凋亡酶-3抑制剂对滩羊肉保水性及嫩度的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 96, doi. 10.7506/spkx1002-6630-20240805-033
By:
- 马萌;
- 马佳荣;
- 高爽;
- 梁燕群;
- 罗瑞明
Publication type:
Article
米糠蛋白水解物及其二元纳米颗粒的制备及结构表征.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 85, doi. 10.7506/spkx1002-6630-20241010-046
By:
- 王娜;
- 慧芳;
- 孙煜卓;
- 邵旭龙;
- 白熙蕾;
- 肖志刚;
- 张秀玲
Publication type:
Article
浓香型白酒中主要酸酯相互作用及机理解析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 75, doi. 10.7506/spkx1002-6630-20240726-260
By:
- 王旭;
- 刘眉伶;
- 郑柳艳;
- 白家宁;
- 朱凯旋;
- 袁林;
- 卫春会;
- 黄继红;
- 张欢;
- 杜丽平
Publication type:
Article
植物蛋白基玉米黄色素微胶囊的制备及性能评价.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 65, doi. 10.7506/spkx1002-6630-20240424-223
By:
- 高莉;
- 杨俊燕;
- 赵英虎;
- 季海霞;
- 陈佳慧;
- 郝媛;
- 石英;
- 郝瑞
Publication type:
Article
不同酿酒高粱品种性质与水化动力学的相关性.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 57, doi. 10.7506/spkx1002-6630-20240804-031
By:
- 王红梅;
- 李哲;
- 李令;
- 李姝;
- 贾俊杰;
- 汪茜;
- 胡永芯;
- 王松涛;
- 沈才洪;
- 钟小忠
Publication type:
Article
多维度解析渗透脱水传质：复配糖液和猕猴桃果块特性改变.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 48, doi. 10.7506/spkx1002-6630-20240423-208
By:
- 李淑娟;
- 王凤昭;
- 毕金峰;
- 吕健
Publication type:
Article
酱香白酒酿造过程糠醛及糠醇的时空分布规律及溯源分析.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 38, doi. 10.7506/spkx1002-6630-20240618-113
By:
- 杨婷婷;
- 黄永光;
- 左乾程;
- 赵聪
Publication type:
Article
气相色谱-串联质谱同时测定白酒中20 种吡嗪类化合物.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 30, doi. 10.7506/spkx1002-6630-20240625-178
By:
- 王娜;
- 沈毅;
- 庄园;
- 程伟;
- 罗森;
- 张亚东;
- 刘子轩;
- 刘冰;
- 高红波
Publication type:
Article
6 种天然提取物对油炒香菇颜色、氧化稳定性和风味特征的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 17, doi. 10.7506/spkx1002-6630-20240806-056
By:
- 陈冬;
- 王瑞雪;
- 王红莉;
- 孔庆隆;
- 徐晓晗;
- 林松毅
Publication type:
Article
宰杀前放血和冷胁迫处理对生鲜鲢鱼片风味品质的影响.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 8, doi. 10.7506/spkx1002-6630-20240708-079
By:
- 牛永鑫;
- 熊青;
- 胡杨;
- 刘茹;
- 尹涛;
- 尤娟;
- 安玥琦;
- 熊善柏
Publication type:
Article
嗜盐四联球菌源鲜味肽的呈味特性及其稳定性.
Published in:
Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 1, doi. 10.7506/spkx1002-6630-20240719-205
By:
- 潘国杨;
- 王亚琦;
- 邓丽;
- 童星;
- 晏春悦;
- 安飞宇;
- 姜锦惠;
- 乌日娜;
- 武俊瑞
Publication type:
Article