Works matching IS 10056521 AND DT 2025 AND VI 46 AND IP 2
Results: 28
青稞品质及其环境因子影响研究进展.
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- Food Research & Development, 2025, v. 46, n. 2, p. 217, doi. 10.12161/j.issn.1005‐6521.2025.02.028
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不同葛根多糖结构特征及生物活性研究.
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- Food Research & Development, 2025, v. 46, n. 2, p. 208, doi. 10.12161/j.issn.1005‐6521.2025.02.027
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恩施和桐梓地区鲊广椒细菌群落结构及其感官品质解析.
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- Food Research & Development, 2025, v. 46, n. 2, p. 201, doi. 10.12161/j.issn.1005‐6521.2025.02.026
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基于固相萃取‐超高效液相色谱‐串联质谱法测定畜禽肉中 3 种青霉素类的残留量.
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- Food Research & Development, 2025, v. 46, n. 2, p. 194, doi. 10.12161/j.issn.1005‐6521.2025.02.025
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汽蒸处理对六堡茶感官品质和挥发性物质的影响.
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- Food Research & Development, 2025, v. 46, n. 2, p. 183, doi. 10.12161/j.issn.1005‐6521.2025.02.024
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HPLC 法分析不同提取方法对桦褐孔菌中 3 种成分含量的影响.
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- Food Research & Development, 2025, v. 46, n. 2, p. 178, doi. 10.12161/j.issn.1005‐6521.2025.02.023
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葛根复合植物饮料的开发及挥发性风味成分分析.
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- Food Research & Development, 2025, v. 46, n. 2, p. 129, doi. 10.12161/j.issn.1005‐6521.2025.02.017
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鸡胸肉酶解液美拉德反应工艺优化及应用.
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- Food Research & Development, 2025, v. 46, n. 2, p. 164, doi. 10.12161/j.issn.1005‐6521.2025.02.021
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黑鱼片复配水分保持剂配方优化.
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- Food Research & Development, 2025, v. 46, n. 2, p. 154, doi. 10.12161/j.issn.1005‐6521.2025.02.020
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五味子沙棘复合饮料的研制及抗氧化活性评价.
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- Food Research & Development, 2025, v. 46, n. 2, p. 144, doi. 10.12161/j.issn.1005‐6521.2025.02.019
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一株波茨坦短芽孢杆菌产胞外多糖条件优化及多糖乳化性分析.
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- Food Research & Development, 2025, v. 46, n. 2, p. 136, doi. 10.12161/j.issn.1005‐6521.2025.02.018
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基于偏振高光谱成像的南疆冬枣品质检测.
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- Food Research & Development, 2025, v. 46, n. 2, p. 172, doi. 10.12161/j.issn.1005‐6521.2025.02.022
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泡沫分离刚毛藻蛋白工艺优化及其功能特性分析.
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- Food Research & Development, 2025, v. 46, n. 2, p. 119, doi. 10.12161/j.issn.1005‐6521.2025.02.016
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双螺杆挤压甘薯膨化圈工艺优化及其品质评价.
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- Food Research & Development, 2025, v. 46, n. 2, p. 108, doi. 10.12161/j.issn.1005‐6521.2025.02.015
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黑全麦粉品质分析及黑全麦面条的研制.
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- Food Research & Development, 2025, v. 46, n. 2, p. 99, doi. 10.12161/j.issn.1005‐6521.2025.02.014
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羊栖菜速溶粉的制备工艺优化及其理化特性分析.
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- Food Research & Development, 2025, v. 46, n. 2, p. 90, doi. 10.12161/j.issn.1005‐6521.2025.02.013
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胶状鳞伞菌多糖的理化性质及其体外生物学活性.
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- Food Research & Development, 2025, v. 46, n. 2, p. 49, doi. 10.12161/j.issn.1005‐6521.2025.02.007
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营养蛋白代餐对饱腹感及血糖的影响.
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- Food Research & Development, 2025, v. 46, n. 2, p. 76, doi. 10.12161/j.issn.1005‐6521.2025.02.011
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金银花产品物理特性及解酒护肝功效评价.
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- Food Research & Development, 2025, v. 46, n. 2, p. 69, doi. 10.12161/j.issn.1005‐6521.2025.02.010
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超高压微射流处理对红枣酒理化特性和品质的影响.
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- Food Research & Development, 2025, v. 46, n. 2, p. 63, doi. 10.12161/j.issn.1005‐6521.2025.02.009
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淀粉含量对酿酒玉米糊化特性的影响.
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- Food Research & Development, 2025, v. 46, n. 2, p. 57, doi. 10.12161/j.issn.1005‐6521.2025.02.008
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超声波处理对乳糖酶水解低乳糖牛乳品质的影响.
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- Food Research & Development, 2025, v. 46, n. 2, p. 81, doi. 10.12161/j.issn.1005‐6521.2025.02.012
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不同食用菌水提物与醇提物活性成分含量及抗氧化活性分析.
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- Food Research & Development, 2025, v. 46, n. 2, p. 40, doi. 10.12161/j.issn.1005‐6521.2025.02.006
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新疆恰玛古内生细菌多样性及功能特性.
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- Food Research & Development, 2025, v. 46, n. 2, p. 32, doi. 10.12161/j.issn.1005‐6521.2025.02.005
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脉冲强光处理对蓝莓汁杀菌效果及品质的影响.
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- Food Research & Development, 2025, v. 46, n. 2, p. 23, doi. 10.12161/j.issn.1005‐6521.2025.02.004
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土茯苓醇提物及其主成分落新妇苷的体内外降糖活性.
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- Food Research & Development, 2025, v. 46, n. 2, p. 16, doi. 10.12161/j.issn.1005‐6521.2025.02.003
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基于肠 FXR‐FGF15 通路探讨沙棘熊果酸对酒精性肝损伤小鼠的影响.
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- Food Research & Development, 2025, v. 46, n. 2, p. 9, doi. 10.12161/j.issn.1005‐6521.2025.02.002
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不同比例乳清蛋白粉和蛋清粉对高蛋白蛋糕冻藏稳定性的影响.
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- Food Research & Development, 2025, v. 46, n. 2, p. 1, doi. 10.12161/j.issn.1005‐6521.2025.02.001
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