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谷朊粉对豌豆植物蛋白肉产品特性的影响.
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- Food Research & Development, 2024, v. 45, n. 2, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.02.001
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冷冻贮藏过程中烤黑鱼的品质变化.
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- Food Research & Development, 2024, v. 45, n. 2, p. 7, doi. 10.12161/j.issn.1005‐6521.2024.02.002
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乡村振兴背景下数字赋能太行山区香菇产业转型升级研究.
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- Food Research & Development, 2024, v. 45, n. 2, p. I
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不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响.
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- Food Research & Development, 2024, v. 45, n. 2, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.02.003
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乳双歧杆菌 Probio‐M8 发酵乳缓解便秘的作用.
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- Food Research & Development, 2024, v. 45, n. 2, p. 22, doi. 10.12161/j.issn.1005‐6521.2024.02.004
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天津“小站稻”储藏过程中的品质变化.
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- Food Research & Development, 2024, v. 45, n. 2, p. 28, doi. 10.12161/j.issn.1005‐6521.2024.02.005
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植物乳杆菌发酵对小麦糊粉层粉营养组分的影响.
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- Food Research & Development, 2024, v. 45, n. 2, p. 35, doi. 10.12161/j.issn.1005‐6521.2024.02.006
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空间电场对冷鲜猪肉低温保鲜效果的影响.
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- Food Research & Development, 2024, v. 45, n. 2, p. 44, doi. 10.12161/j.issn.1005‐6521.2024.02.007
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婺源茶树群体种的适制性研究及品质评价.
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- Food Research & Development, 2024, v. 45, n. 2, p. 51, doi. 10.12161/j.issn.1005‐6521.2024.02.008
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不同品种枇杷制汁适宜性分析.
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- Food Research & Development, 2024, v. 45, n. 2, p. 58, doi. 10.12161/j.issn.1005‐6521.2024.02.009
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不同品系湘玉竹主要功能成分及抗氧化和抗糖基化活性.
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- Food Research & Development, 2024, v. 45, n. 2, p. 65, doi. 10.12161/j.issn.1005‐6521.2024.02.010
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不同筋力小麦面筋聚集特性及结构特性分析.
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- Food Research & Development, 2024, v. 45, n. 2, p. 72, doi. 10.12161/j.issn.1005‐6521.2024.02.011
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4 种柑橘籽油脂肪酸组成及生物活性成分.
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- Food Research & Development, 2024, v. 45, n. 2, p. 80, doi. 10.12161/j.issn.1005‐6521.2024.02.012
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吊干杏杏仁蛋白功能特性和结构特性.
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- Food Research & Development, 2024, v. 45, n. 2, p. 87, doi. 10.12161/j.issn.1005‐6521.2024.02.013
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臭氧处理对哈密瓜采后腐烂与细胞壁代谢 影响.
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- Food Research & Development, 2024, v. 45, n. 2, p. 96, doi. 10.12161/j.issn.1005‐6521.2024.02.014
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一带一路背景下呼和浩特市乳制品产业链的优化策略探索.
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- Food Research & Development, 2024, v. 45, n. 2, p. IV
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荠菜粗多糖提取优化及其理化功能 与抗氧化性.
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- Food Research & Development, 2024, v. 45, n. 2, p. 103, doi. 10.12161/j.issn.1005‐6521.2024.02.015
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复合菌种发酵青稞面团工艺优化.
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- Food Research & Development, 2024, v. 45, n. 2, p. 112, doi. 10.12161/j.issn.1005‐6521.2024.02.016
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夹心海苔副产物高值化制备冲调粉.
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- Food Research & Development, 2024, v. 45, n. 2, p. 118, doi. 10.12161/j.issn.1005‐6521.2024.02.017
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双酶协同增加青稞慢消化淀粉含量的 工艺优化.
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- Food Research & Development, 2024, v. 45, n. 2, p. 125, doi. 10.12161/j.issn.1005‐6521.2024.02.018
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相温子库传热优化及柠檬贮藏效果.
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- Food Research & Development, 2024, v. 45, n. 2, p. 132, doi. 10.12161/j.issn.1005‐6521.2024.02.019
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冲泡条件对灵芝茯茶茶汤品质的影响.
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- Food Research & Development, 2024, v. 45, n. 2, p. 138, doi. 10.12161/j.issn.1005‐6521.2024.02.020
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海藻酸钠‐壳聚糖‐茶末复合膜的制备及其 对葡萄的保鲜效果.
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- Food Research & Development, 2024, v. 45, n. 2, p. 143, doi. 10.12161/j.issn.1005‐6521.2024.02.021
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柿子酵素发酵工艺优化及品质评价.
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- Food Research & Development, 2024, v. 45, n. 2, p. 154, doi. 10.12161/j.issn.1005‐6521.2024.02.022
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发芽小麦高温 α‐淀粉酶挤压膨化工艺优化.
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- Food Research & Development, 2024, v. 45, n. 2, p. 162, doi. 10.12161/j.issn.1005‐6521.2024.02.023
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- Article
硫化铋/石墨烯修饰电极检测豆芽中的 6‐苄氨基嘌呤.
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- Food Research & Development, 2024, v. 45, n. 2, p. 170, doi. 10.12161/j.issn.1005‐6521.2024.02.024
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巨大芽孢杆菌对江蓠植株琼脂直接脱硫 工艺的建立及优化.
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- Food Research & Development, 2024, v. 45, n. 2, p. 177, doi. 10.12161/j.issn.1005‐6521.2024.02.025
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双孢蘑菇中一种 4R 型 MYB 转录因子的 基因克隆和生物信息学分析.
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- Food Research & Development, 2024, v. 45, n. 2, p. 185, doi. 10.12161/j.issn.1005‐6521.2024.02.026
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分离自 Mahewu 中乳酸菌的体外益生潜力 评估.
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- Food Research & Development, 2024, v. 45, n. 2, p. 195, doi. 10.12161/j.issn.1005‐6521.2024.02.027
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微生物阿魏酸酯酶及其在食品中的应用 研究进展.
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- Food Research & Development, 2024, v. 45, n. 2, p. 202, doi. 10.12161/j.issn.1005‐6521.2024.02.028
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超高压技术在果品加工中的应用研究进展.
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- Food Research & Development, 2024, v. 45, n. 2, p. 212, doi. 10.12161/j.issn.1005‐6521.2024.02.029
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多层乳液递送系统的应用及研究进展.
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- Food Research & Development, 2024, v. 45, n. 2, p. 218, doi. 10.12161/j.issn.1005‐6521.2024.02.030
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无锡阳山水蜜桃营销模式分析与发展建议.
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- Food Research & Development, 2024, v. 45, n. 2, p. VII
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计算机技术在苹果智能分选系统功能构建中的实践.
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- Food Research & Development, 2024, v. 45, n. 2, p. XIII
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