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冻融循环对海湾扇贝内收肌肌原纤维蛋白 理化特性及凝胶特性的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 1, doi. 10.12161/j.issn.1005-6521.2023.20.001
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绞股蓝茯砖茶代谢物特征及其 体外降血脂作用.
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- Food Research & Development, 2023, v. 44, n. 20, p. 9, doi. 10.12161/j.issn.1005-6521.2023.20.002
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抗菌肽复合保鲜抑制剂对秘鲁鱿鱼 生物胺的控制及品质的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 17, doi. 10.12161/j.issn.1005-6521.2023.20.003
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水蜜桃多酚的抗氧化、抗菌和抗肿瘤 活性评价.
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- Food Research & Development, 2023, v. 44, n. 20, p. 25, doi. 10.12161/j.issn.1005-6521.2023.20.004
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马铃薯全粉对冷冻熟面冻藏品质的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 30, doi. 10.12161/j.issn.1005-6521.2023.20.005
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混合光照对雨生红球藻 PSII 光化学活性 与色素积累的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 39, doi. 10.12161/j.issn.1005-6521.2023.20.006
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热风干燥和远红外干燥对草莓粉品质 特性的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 47, doi. 10.12161/j.issn.1005-6521.2023.20.007
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小米谷糠多糖抗氧化及体外免疫活性.
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- Food Research & Development, 2023, v. 44, n. 20, p. 55, doi. 10.12161/j.issn.1005-6521.2023.20.008
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油脂含量对挤压型油莎豆面条品质 特性的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 63, doi. 10.12161/j.issn.1005-6521.2023.20.009
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高浓度 CO<sub>2</sub> 应激调控对秋季鲜枸杞 贮藏品质的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 70, doi. 10.12161/j.issn.1005-6521.2023.20.010
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混菌发酵对西拉葡萄酒香气品质的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 76, doi. 10.12161/j.issn.1005-6521.2023.20.011
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金丝桃苷对小鼠酒精性脂肪肝炎的 保护作用.
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- Food Research & Development, 2023, v. 44, n. 20, p. 83, doi. 10.12161/j.issn.1005-6521.2023.20.012
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超临界 CO<sub>2</sub> 萃取制备腰果仁油工艺优化 及其脂肪酸成分分析.
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- Food Research & Development, 2023, v. 44, n. 20, p. 90, doi. 10.12161/j.issn.1005-6521.2023.20.013
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响应面法优化花生红衣原花青素提取工艺 及抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 20, p. 98, doi. 10.12161/j.issn.1005-6521.2023.20.014
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山药全粉面条的制备及其对面条 品质的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 107, doi. 10.12161/j.issn.1005-6521.2023.20.015
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丛毛红曲霉工程菌 TI-25 高产莫纳可林 K 发酵工艺优化.
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- Food Research & Development, 2023, v. 44, n. 20, p. 115, doi. 10.12161/j.issn.1005-6521.2023.20.016
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山药皮中黄酮、多酚提取工艺优化 及其抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 20, p. 122, doi. 10.12161/j.issn.1005-6521.2023.20.017
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云南大叶种茶树夏秋季鲜叶加工 γ- 氨基丁酸白茶的工艺优化.
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- Food Research & Development, 2023, v. 44, n. 20, p. 128, doi. 10.12161/j.issn.1005-6521.2023.20.018
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茶条槭叶没食子酸提取工艺优化 及抗氧化活性.
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- Food Research & Development, 2023, v. 44, n. 20, p. 135, doi. 10.12161/j.issn.1005-6521.2023.20.019
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蹄叶橐吾黄酮提取工艺优化及其抗氧化 活性分析.
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- Food Research & Development, 2023, v. 44, n. 20, p. 144, doi. 10.12161/j.issn.1005-6521.2023.20.020
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沙芥乳酸菌发酵饮料的工艺优化.
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- Food Research & Development, 2023, v. 44, n. 20, p. 153, doi. 10.12161/j.issn.1005-6521.2023.20.021
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红茶、玫瑰花发酵乳饮料工艺技术的优化.
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- Food Research & Development, 2023, v. 44, n. 20, p. 160, doi. 10.12161/j.issn.1005-6521.2023.20.022
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美藤果粕多肽的提取工艺优化.
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- Food Research & Development, 2023, v. 44, n. 20, p. 167, doi. 10.12161/j.issn.1005-6521.2023.20.023
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基于 OTSU 图像分割算法的碎米检测.
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- Food Research & Development, 2023, v. 44, n. 20, p. 175, doi. 10.12161/j.issn.1005-6521.2023.20.024
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基于 SiPLS-CARS 算法的百香果糖度 无损检测.
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- Food Research & Development, 2023, v. 44, n. 20, p. 184, doi. 10.12161/j.issn.1005-6521.2023.20.025
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生物胺降解菌 Staphylococcus xylosus JCM 2418 的特性研究及应用.
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- Food Research & Development, 2023, v. 44, n. 20, p. 191, doi. 10.12161/j.issn.1005-6521.2023.20.026
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蛋白质纳米笼稳定 Pickering 乳液 及其在食品领域研究进展.
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- Food Research & Development, 2023, v. 44, n. 20, p. 199, doi. 10.12161/j.issn.1005-6521.2023.20.027
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苦荞叶营养价值分析及其应用的研究现状.
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- Food Research & Development, 2023, v. 44, n. 20, p. 207, doi. 10.12161/j.issn.1005-6521.2023.20.028
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无花果主要功能成分及其生物活性 研究进展.
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- Food Research & Development, 2023, v. 44, n. 20, p. 212, doi. 10.12161/j.issn.1005-6521.2023.20.029
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光谱技术及电子感官系统在食源性致病菌 无损检测中的应用.
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- Food Research & Development, 2023, v. 44, n. 20, p. 219, doi. 10.12161/j.issn.1005-6521.2023.20.030
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