Works in Food Research & Development, 2022, Vol 43, Issue 21

Results: 28

柠檬醛抑菌特性及其缓释制剂研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 200, doi. 10.12161/j.issn.1005-6521.2022.21.026

By:

夏诗琪;
邓绍勇;
范国荣;
罗海;
张骥;
陈尚钘;
王宗德

Publication type:

Article

马铃薯活性成分的提取及其生理功能的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 218, doi. 10.12161/j.issn.1005-6521.2022.21.028

By:

于京华;
孙雅慧;
贺红军;
岳喜典

Publication type:

Article

新型绿色农产品清洗减菌技术研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 208, doi. 10.12161/j.issn.1005-6521.2022.21.027

By:

历翔宇;
肖更生;
吴继军;
徐玉娟;
温靖;
王治同;
林羡

Publication type:

Article

嗜黏蛋白阿克曼氏菌生理活性及其对母乳寡糖代谢的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 190, doi. 10.12161/j.issn.1005-6521.2022.21.025

By:

高玮;
付晓丹;
辜自强;
朱常亮;
肖梦诗;
牟海津

Publication type:

Article

婴幼儿配方奶粉感官评价方法.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 184, doi. 10.12161/j.issn.1005-6521.2022.21.024

By:

任鹏;
刘晓静;
屈雅莉;
杨春杰;
李飞;
刘文雅;
沈星;
刘星;
李旭倩;
赵红晓

Publication type:

Article

后火低温大曲曲皮和曲心细菌多样性及基因功能预测.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 176, doi. 10.12161/j.issn.1005-6521.2022.21.023

By:

刘忠军;
冯廷闯;
刘继明;
钟吉安;
蔡文超;
郭壮

Publication type:

Article

新型生物催化剂催化合成植物甾醇酯工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 131, doi. 10.12161/j.issn.1005-6521.2022.21.017

By:

刘鑫龙;
王立晖

Publication type:

Article

宾川葡萄籽原花青素的抗氧化活性研究及饮料制备.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 115, doi. 10.12161/j.issn.1005-6521.2022.21.015

By:

张丽明;
汪楠;
马雅鸽;
杨婧娟;
张希;
赵声兰

Publication type:

Article

多壁碳纳米管/石墨烯修饰电极检测饮料中日落黄.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 170, doi. 10.12161/j.issn.1005-6521.2022.21.022

By:

李海龙;
索习东;
乔洪涛;
尹爱萍

Publication type:

Article

天麻醋发酵工艺优化及成分分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 154, doi. 10.12161/j.issn.1005-6521.2022.21.020

By:

张弛;
贺阳;
姜禹辰;
贾元隆;
张薇;
文连奎

Publication type:

Article

燕麦营养醋麸曲糖化关键技术研究.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 138, doi. 10.12161/j.issn.1005-6521.2022.21.018

By:

罗双群;
崔胜文;
张彩芳;
周婧琦;
朱莹莹

Publication type:

Article

溶剂-超声波-酶法辅助提取桑葚果渣色素及其抗氧化活性研究.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 123, doi. 10.12161/j.issn.1005-6521.2022.21.016

By:

吴均;
吴俊葶;
黄传书;
赵珮;
刘艳;
马婧秋

Publication type:

Article

新疆7种桑葚理化品质的比较分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 162, doi. 10.12161/j.issn.1005-6521.2022.21.021

By:

刘承阳;
王丽玲;
刘燕林;
施阳阳;
蒲彬;
蒲云峰;
侯旭杰;
陈泽宁

Publication type:

Article

响应面法优化超声辅助水酶法提取辣木籽油.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 108, doi. 10.12161/j.issn.1005-6521.2022.21.014

By:

张秀芬;
黄珍玲;
吴玲玲;
何文;
李恒锐;
莫周美;
谢君锋

Publication type:

Article

余甘子多酚纯化工艺研究及组分分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 147, doi. 10.12161/j.issn.1005-6521.2022.21.019

By:

孟令志;
王佳慧;
王甄洁;
孙晗;
李云飞;
张雅捷;
夏宁;
谢春阳

Publication type:

Article

龙眼超微粉含片的配方优化及品质评价.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 99, doi. 10.12161/j.issn.1005-6521.2022.21.013

By:

刘佳梦;
王梓涵;
林丽静;
廖雪汝;
陈冲;
刘义军;
夏秋瑜

Publication type:

Article

外源酶对大米面团性能和米面包品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 91, doi. 10.12161/j.issn.1005-6521.2022.21.012

By:

刘晓飞;
吴浚滢;
戚月娜;
赵香香;
刘畅;
张智;
张娜

Publication type:

Article

猴头菌发酵改性玉米皮膳食纤维工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 83, doi. 10.12161/j.issn.1005-6521.2022.21.011

By:

刘倩男;
孙小焯;
纪晚唐;
许丁;
赵宇楠;
蔡丹

Publication type:

Article

响应面优化微波-压热法制备马蹄抗性淀粉的工艺研究.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 74, doi. 10.12161/j.issn.1005-6521.2022.21.010

By:

刘云芬;
郭珍红;
殷菲胧;
廖玲燕;
宋慕波;
帅良

Publication type:

Article

圆苞车前子壳粉全麦酥性饼干研制及品质分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 67, doi. 10.12161/j.issn.1005-6521.2022.21.009

By:

李梦琴;
赵龙珂;
程冰;
王筝;
赵杰;
林顺顺

Publication type:

Article

南果梨果汁非酶促褐变反应机制研究.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 23, doi. 10.12161/j.issn.1005-6521.2022.21.004

By:

那广宁;
丁昊;
唐霜;
张祥云;
张锐

Publication type:

Article

藜麦麸皮不可溶性膳食纤维对面包品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 8, doi. 10.12161/j.issn.1005-6521.2022.21.002

By:

宋志强;
戴慧颖;
杨佳茹;
朱彦宾

Publication type:

Article

丙酰化淀粉多尺度结构及消化特性表征.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 60, doi. 10.12161/j.issn.1005-6521.2022.21.008

By:

汪芬芬;
姚轩;
王静;
周中凯

Publication type:

Article

碳源对白桦茸菌丝体生长及多糖活性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 51, doi. 10.12161/j.issn.1005-6521.2022.21.007

By:

秦锦涛;
王亮;
曹羽杰;
赖玉婷;
郑钦华;
林翰;
黄卓欣;
杨东生;
王兰英

Publication type:

Article

基于代谢组学分析光照对油茶鲜果后熟过程代谢物的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 40, doi. 10.12161/j.issn.1005-6521.2022.21.006

By:

范兴;
卢燕燕;
吴建文

Publication type:

Article

摇青、发酵工艺对汝城白毛茶加工夏季红茶品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 31, doi. 10.12161/j.issn.1005-6521.2022.21.005

By:

缪有成;
谭吉慧;
刘伟;
周玲红;
樊吉君;
刘跃荣;
李志国

Publication type:

Article

3 种干腌火腿中细菌群落结构和风味的差异及相关性分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 14, doi. 10.12161/j.issn.1005-6521.2022.21.003

By:

徐荟;
邓洁莹;
李小敏;
吴莹;
李沛军;
徐宝才

Publication type:

Article

辛烯基琥珀酸淀粉酯分子结构差异对其 Pickering乳液释放性能的作用机制.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 1, doi. 10.12161/j.issn.1005-6521.2022.21.001

By:

梁世濠;
谭可宜;
刘泳琪;
周苏斌;
黄霭珺;
司徒文贝

Publication type:

Article