Works in Food Research & Development, 2022, Vol 43, Issue 17

Results: 29

蜂花粉致敏机制与脱敏技术研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 218, doi. 10.12161/j.issn.1005-6521.2022.17.029

By:

陶宇逍;
李强强;
周桂华;
吴黎明

Publication type:

Article

燕麦蛋白的提取及功能特性研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 210, doi. 10.12161/j.issn.1005-6521.2022.17.028

By:

周立;
颜丹云;
赵祎瑾;
刘俊果

Publication type:

Article

薇菜多糖和黄酮的提取及其生物活性研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 203, doi. 10.12161/j.issn.1005-6521.2022.17.027

By:

翟丽媛;
石曾卉;
刘多;
赵晨皓;
胡彦波;
王婷婷

Publication type:

Article

小麦麸皮在食品中的应用及微生物发酵改性的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 194, doi. 10.12161/j.issn.1005-6521.2022.17.026

By:

王雨晴;
辛嘉英;
徐阳;
尹一;
王贵儒

Publication type:

Article

表面增强拉曼光谱在食源性致病菌检测中的应用研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 184, doi. 10.12161/j.issn.1005-6521.2022.17.025

By:

王哲;
陈芳;
董丽;
胡小松

Publication type:

Article

可减弱豆腥味酵母菌的筛选及其在豆渣饮料中的应用.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 175, doi. 10.12161/j.issn.1005-6521.2022.17.024

By:

陈臣;
田同辉;
刘政;
李立;
何晓葳;
于海燕;
马新新;
田怀香

Publication type:

Article

利用不同启动子调控啤酒酵母产醇酯比的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 168, doi. 10.12161/j.issn.1005-6521.2022.17.023

By:

崔丹瑶;
慕济锗;
张卜升;
郭立芸;
谢鑫;
刘小二;
林良才;
张翠英

Publication type:

Article

豆薯多孔淀粉的制备、理化性质及吸附性能的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 120, doi. 10.12161/j.issn.1005-6521.2022.17.017

By:

黄晶晶;
施晓丹;
汪少芸

Publication type:

Article

3种云南野生食用菌对鸡汤滋味和挥发性风味的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 150, doi. 10.12161/j.issn.1005-6521.2022.17.021

By:

杨仁军;
张秀萍;
金怀慷;
肖智超;
葛长荣;
徐志强

Publication type:

Article

不同光照时间萎凋对白茶品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 141, doi. 10.12161/j.issn.1005-6521.2022.17.020

By:

黄藩;
王迎春;
马伟伟;
刘晓;
张厅;
冯德建;
罗凡;
赵文净

Publication type:

Article

超声波辅助酶解法制备豆粕ACE抑制肽的工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 134, doi. 10.12161/j.issn.1005-6521.2022.17.019

By:

苑园园

Publication type:

Article

薏苡仁乳酸菌发酵工艺优化及活性成分变化分析.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 127, doi. 10.12161/j.issn.1005-6521.2022.17.018

By:

吴映梅;
徐龙泉;
王瑶佳;
周绍琴;
周艳

Publication type:

Article

不同产地地参核苷类成分的UPLC-MS-MS 定性定量分析.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 160, doi. 10.12161/j.issn.1005-6521.2022.17.022

By:

黄小兰;
何旭峰;
周祥德;
赵顺鑫;
杨勤;
肖琦;
周浓

Publication type:

Article

响应面法优化果味纳豆饮品制备工艺的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 113, doi. 10.12161/j.issn.1005-6521.2022.17.016

By:

任锡雯;
宋爽;
韦恃怡;
杨倩;
张伟;
马晓燕;
徐慧

Publication type:

Article

枸杞馅料的制作工艺及其主要营养成分分析.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 71, doi. 10.12161/j.issn.1005-6521.2022.17.010

By:

王晨祥;
彭健;
温靖;
李璐;
余元善;
吴继军;
徐玉娟

Publication type:

Article

紫淮山与燕麦粉对酥性饼干品质及营养特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 100, doi. 10.12161/j.issn.1005-6521.2022.17.014

By:

袁贵英;
王彦平;
姬长新;
申飞

Publication type:

Article

文冠果鲜花饼的工艺配方优化.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 94, doi. 10.12161/j.issn.1005-6521.2022.17.013

By:

慈澄;
李婷婷;
吴彩娥;
范龚健;
丛凯平;
李守科;
朱亮庆

Publication type:

Article

鲜湿米面条工艺优化及品质分析.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 86, doi. 10.12161/j.issn.1005-6521.2022.17.012

By:

刘晓飞;
赵香香;
吴浚滢;
戚月娜;
刘畅;
张智;
张娜

Publication type:

Article

吡咯烷酮鎓类离子液体催化合成水杨酸正丁酯.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 78, doi. 10.12161/j.issn.1005-6521.2022.17.011

By:

牛静;
党启婷;
鱼海波;
于浩然;
王锐

Publication type:

Article

葛根素的提取及生物活性分析.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 107, doi. 10.12161/j.issn.1005-6521.2022.17.015

By:

赵丽平;
张雯雯;
汪金萍;
刘琦;
陈琼

Publication type:

Article

蜂蜜中多酚类化合物的超声辅助双水相提取工艺研究.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 63, doi. 10.12161/j.issn.1005-6521.2022.17.009

By:

郑晶晶;
张晓华;
刘秀平;
牛瑞芳;
杨凯龙;
张京哲

Publication type:

Article

榆树皮粉对小麦面团和面条理化品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 57, doi. 10.12161/j.issn.1005-6521.2022.17.008

By:

黄一承;
陈小宇;
张建;
李晓磊;
李丹

Publication type:

Article

藜麦秸秆蛋白的结构和功能性质.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 49, doi. 10.12161/j.issn.1005-6521.2022.17.007

By:

商海军;
蒋丽君;
江本利;
姚晓华;
闫晓明;
於春

Publication type:

Article

基于主成分和聚类分析评价12种植物酵素品质.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 41, doi. 10.12161/j.issn.1005-6521.2022.17.006

By:

魏雪琴;
李雯;
李丙国;
耿露菲;
林雨诗;
庞杰

Publication type:

Article

柚皮素对胰脂肪酶抑制作用的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 34, doi. 10.12161/j.issn.1005-6521.2022.17.005

By:

沈彬;
王松雪;
张瑜;
尚逢实;
张馨月;
王可心;
刘素稳;
范志光;
王浩

Publication type:

Article

荸荠皮多酚的纯化与抗氧化性、稳定性研究.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 27, doi. 10.12161/j.issn.1005-6521.2022.17.004

By:

干建松

Publication type:

Article

红谷黄酒发酵过程中理化性质和物质变化规律.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 8, doi. 10.12161/j.issn.1005-6521.2022.17.002

By:

王印壮;
李素萍;
段定定;
马艳莉;
牟建楼;
罗建成;
于海彦;
刘亚琼;
孙剑锋

Publication type:

Article

柴达木大肥菇发酵过程中酚酸抗氧化活性变化.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 1, doi. 10.12161/j.issn.1005-6521.2022.17.001

By:

邓莹莹;
焦迎春;
蒋涛

Publication type:

Article

功能性调和菜籽油制备及脂肪酸组成分析.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 16, doi. 10.12161/j.issn.1005-6521.2022.17.003

By:

祁佳;
罗毅皓;
孙万成;
陈晓云;
刘尧;
贾峻

Publication type:

Article