Works matching IS 1005-6521 AND VI 43 AND IP 3 AND DT 2022

Results: 32

后生元和类生元的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 216, doi. 10.12161/j.issn.1005-6521.2022.03.032

By:

王婷;
彭敏;
童雅琴;
张迎庆

Publication type:

Article

白酒风味物质研究进展及关键技术分析.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 207, doi. 10.12161/j.issn.1005-6521.2022.03.031

By:

吴成林;
胡家艺;
张惟广

Publication type:

Article

发酵水产品中生物胺控制技术研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 199, doi. 10.12161/j.issn.1005-6521.2022.03.030

By:

班雨函;
朱明坤;
董晶晶;
孙纪录

Publication type:

Article

大蒜活性物质提取方法及其在肉制品中的应用研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 193, doi. 10.12161/j.issn.1005-6521.2022.03.029

By:

蒲仕文;
徐雯;
杨燕;
李富宽;
吕慎金

Publication type:

Article

鱼露发酵工艺及风味品质分析研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 186, doi. 10.12161/j.issn.1005-6521.2022.03.028

By:

郑婷婷;
陈泳斌;
周静;
雷彩玲;
杜希萍;
梁鹏;
程文健;
陈丽娇

Publication type:

Article

资源植物毛酸浆的加工产品现状及展望.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 180, doi. 10.12161/j.issn.1005-6521.2022.03.027

By:

赵凯月;
胡淑涵;
侍福梅

Publication type:

Article

贝类原肌球蛋白致敏性消减技术研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 172, doi. 10.12161/j.issn.1005-6521.2022.03.026

By:

陈雅纯;
郭明珠;
王利文;
桑亚新;
孙纪录

Publication type:

Article

柠檬酸工业生产菌黑曲霉 TNA09 基因敲除体系的构建.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 164, doi. 10.12161/j.issn.1005-6521.2022.03.025

By:

张久祎;
李洁;
薛鲜丽;
王德培;
周昊

Publication type:

Article

基于拉曼光谱技术的冷鲜牛肉高铁肌红蛋白及其酶活性检测.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 158, doi. 10.12161/j.issn.1005-6521.2022.03.024

By:

张同刚;
韩斌;
李静

Publication type:

Article

恩施地区粉葛不同组织活性成分含量与抑菌活性分析.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 152, doi. 10.12161/j.issn.1005-6521.2022.03.023

By:

刘玉;
袁名远;
郭汉玖;
郭杰;
李宇;
何美军;
罗凯

Publication type:

Article

气相色谱法同时测定慕萨莱思中甲醇和乙醇的含量.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 146, doi. 10.12161/j.issn.1005-6521.2022.03.022

By:

陈胜慧子;
侯晓杰;
乔通通;
蒲云峰;
侯旭杰

Publication type:

Article

HPLC法测定核桃仁不同品种、不同部位中的鞣花酸含量.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 141, doi. 10.12161/j.issn.1005-6521.2022.03.021

By:

杨婷婷;
顾丰颖;
刘昊;
邵之晓;
张巧真;
王锋

Publication type:

Article

不同冲泡水质对武夷岩茶品质和抗氧化活性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 136, doi. 10.12161/j.issn.1005-6521.2022.03.020

By:

王丽;
刘青青;
许灿坤

Publication type:

Article

响应面法优化碱性蛋白酶水解豆渣蛋白质的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 129, doi. 10.12161/j.issn.1005-6521.2022.03.019

By:

郎佳雪;
刘畅;
赵淼;
张茂迎;
周云博;
罗汇鸿;
邹险峰;
李险峰

Publication type:

Article

均匀设计和模糊数学优化茯苓海棠果果糕配方.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 123, doi. 10.12161/j.issn.1005-6521.2022.03.018

By:

周慧;
胡永金;
陶亮;
高斌;
付晓萍;
田洋

Publication type:

Article

来凤藤茶中二氢杨梅素的纯化工艺研究.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 117, doi. 10.12161/j.issn.1005-6521.2022.03.017

By:

樊庆涛;
罗微;
刘梁;
赵玲;
刘华英;
子文杰;
陈新

Publication type:

Article

油橄榄果渣酥性饼干的研制.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 110, doi. 10.12161/j.issn.1005-6521.2022.03.016

By:

古小露;
阮梅蘭;
王锴;
王操;
姜美娜;
贾桂香;
马星月;
王强

Publication type:

Article

米炒党参锅巴的工艺及品质分析.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 102, doi. 10.12161/j.issn.1005-6521.2022.03.015

By:

李雪;
李文;
周静;
徐旭;
胡芳弟

Publication type:

Article

葡萄糖修饰苦杏仁粕谷蛋白糖基化反应条件的优化.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 94, doi. 10.12161/j.issn.1005-6521.2022.03.014

By:

张玥;
李芳;
李菊梅;
徐昕;
孔令明

Publication type:

Article

氯化钙处理对蓝莓果实采后生理代谢及品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 87, doi. 10.12161/j.issn.1005-6521.2022.03.013

By:

张瑜瑜;
用成健;
刘佳妮;
陈泽斌;
华金珠;
苏源

Publication type:

Article

腌腊肉制品生物胺含量及其品质的分析比较.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 79, doi. 10.12161/j.issn.1005-6521.2022.03.012

By:

王丹;
孙学颖;
刘建林;
晓燕;
刘培清;
赵丽华;
靳烨

Publication type:

Article

不同生长周期青稞苗粉氨基酸、脂肪酸组成分析及抗氧化性研究.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 73, doi. 10.12161/j.issn.1005-6521.2022.03.011

By:

孔杭如;
梅玉;
赵晓燕;
倪媛媛;
王满意;
张连慧;
白术群

Publication type:

Article

小麦和荞麦芽苗菜粉营养价值评价.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 66, doi. 10.12161/j.issn.1005-6521.2022.03.010

By:

李晓红;
句荣辉;
王辉;
李淑荣

Publication type:

Article

干燥温度和切片厚度对柿子片干燥特性与品质影响.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 58, doi. 10.12161/j.issn.1005-6521.2022.03.009

By:

盛金凤;
王雪峰;
雷雅雯;
李昌宝;
李江阔;
罗自生;
周主贵;
唐杰;
陈茜;
零东宁;
孙健

Publication type:

Article

荞麦粉添加对混合粉面团流变学特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 51, doi. 10.12161/j.issn.1005-6521.2022.03.008

By:

侯惠花;
刘瑞;
孙元琳;
于章龙;
柴永峰;
周素梅

Publication type:

Article

大鳞副泥鳅蛋白中血管紧张素转化酶抑制肽的计算机模拟评估.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 42, doi. 10.12161/j.issn.1005-6521.2022.03.007

By:

何泽贺;
陈笑迎;
郭明珠;
刘建朝;
孙纪录;
吴小禾

Publication type:

Article

功能性和普通蛹虫草的差异代谢物对比分析.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 34, doi. 10.12161/j.issn.1005-6521.2022.03.006

By:

李梦雪;
王升厚;
柳叶飞;
王泽;
赵洪新;
赵晓云;
徐方旭

Publication type:

Article

合生元制剂对抗生素诱导肠道紊乱的改善作用.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 28, doi. 10.12161/j.issn.1005-6521.2022.03.005

By:

李金星;
蒋丰岭;
周青青;
罗雅亭;
王家妮;
程如越;
沈曦;
何方

Publication type:

Article

色氨酸和苏氨酸衍生化红曲红色素的稳定性研究.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 21, doi. 10.12161/j.issn.1005-6521.2022.03.004

By:

何贝贝;
刘彩;
陈莎;
高梦祥;
李利

Publication type:

Article

气流分级对发芽小麦粉面筋蛋白特性的影响研究.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 14, doi. 10.12161/j.issn.1005-6521.2022.03.003

By:

齐笑笑;
郭嘉;
温纪平

Publication type:

Article

咸蛋真空腌制过程中蛋清的理化性质变化.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 6, doi. 10.12161/j.issn.1005-6521.2022.03.002

By:

陈艺;
郑萍;
刘会平;
张晓维;
高忠东

Publication type:

Article

宿萼添加对毛酸浆发酵果饮的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 1, doi. 10.12161/j.issn.1005-6521.2022.03.001

By:

胡淑涵;
邢彩云;
高双双;
侍福梅

Publication type:

Article