Works matching IS 10062513 AND DT 2022 AND VI 33 AND IP 10

Results: 37

食品中重金属检测方法研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 284, doi. 10.19804/j.issn1006-2513.2022.10.036

By:

王安杏;
张庆;
张瑜

Publication type:

Article

姜黄素在食品中的应用研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 292, doi. 10.19804/j.issn1006-2513.2022.10.037

By:

陈梦奇;
周鸣睿;
韩娅红

Publication type:

Article

产叶酸菌株的筛选及合成机理的研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 258, doi. 10.19804/j.issn1006-2513.2022.10.032

By:

季亚栋;
王琦;
乔为仓;
赵军英;
陈历俊

Publication type:

Article

采用HS-SPME/GC-MS 法分析十种箬竹叶香气成分.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 223, doi. 10.19804/j.issn1006-2513.2022.10.028

By:

张亚兰;
贺亮;
王衍彬;
石瑞;
杨振亚;
赵建诚;
陈永健;
李琴

Publication type:

Article

脱脂微拟球藻酶解工艺优化研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 113, doi. 10.19804/j.issn1006-2513.2022.10.015

By:

肖潇;
张书敏;
任艳艳;
曾婷婷;
崔春

Publication type:

Article

紫苏不同部位营养品质及抗氧化能力的比较研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 237, doi. 10.19804/j.issn1006-2513.2022.10.029

By:

刘浩

Publication type:

Article

桑葚汁中酵母可同化氮测定方法比较.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 245, doi. 10.19804/j.issn1006-2513.2022.10.030

By:

谢克英;
袁贵英;
韩芳;
柴梦颖;
乔宝营

Publication type:

Article

辣椒红色素稳定性与应用研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 279, doi. 10.19804/j.issn1006-2513.2022.10.035

By:

岳盈肖;
齐立军;
黄利勇;
栗永刚;
王苗

Publication type:

Article

微量元素硒的抗氧化作用研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 272, doi. 10.19804/j.issn1006-2513.2022.10.034

By:

覃新云;
农可懿;
吕其壮;
覃婷;
梁小妹;
龚紫凤;
黄维

Publication type:

Article

壳寡糖的制备及应用研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 267, doi. 10.19804/j.issn1006-2513.2022.10.033

By:

郭蔓;
赵华;
张朝正

Publication type:

Article

EGCG 微胶囊的设计制备及其在培根保鲜中的应用.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 132, doi. 10.19804/j.issn1006-2513.2022.10.017

By:

左小博;
孔俊豪;
杨秀芳;
苏小琴;
刁春华;
涂云飞

Publication type:

Article

不同藤茶提取物的理化指标、成分分析及抗氧化活性评价.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 251, doi. 10.19804/j.issn1006-2513.2022.10.031

By:

邵佩;
蹇顺华;
庄虎;
苗丽坤;
彭建;
褚玮

Publication type:

Article

超高效液相色谱- 串联质谱法测定拳参等 5 种人参中药材中24 种农药残留.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 213, doi. 10.19804/j.issn1006-2513.2022.10.027

By:

俞所银;
虞成华;
徐红斌

Publication type:

Article

不同地区黄酒麦曲真菌与细菌多样性比较分析.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 204, doi. 10.19804/j.issn1006-2513.2022.10.026

By:

陆进舟;
龙华;
黄元敏;
康梅;
李银凤;
刘晓柱

Publication type:

Article

茶黄素-3'- 没食子酸酯- 壳聚糖纳米乳液的制备及其性能分析.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 188, doi. 10.19804/j.issn1006-2513.2022.10.024

By:

罗卓雅;
汪芷玥;
谢佳琳;
田帝;
李林竹;
李艺;
吴鹏

Publication type:

Article

QuEChERS-HPLC-MS/MS 法检测谷物性运动营养食品原料薏仁米中15 种农药残留.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 195, doi. 10.19804/j.issn1006-2513.2022.10.025

By:

李祥坤;
曾亦菡

Publication type:

Article

不同食品乳化剂加工耐受性研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 181, doi. 10.19804/j.issn1006-2513.2022.10.023

By:

李文强;
薛玉清;
张妍;
邓颖颖;
成官哲;
胡君荣;
罗洁;
李言郡

Publication type:

Article

小茴香提取物对酒精性肝损伤小鼠的保护作用.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 175, doi. 10.19804/j.issn1006-2513.2022.10.022

By:

托合提卡地尔, 努热孜姑丽;
杨雅;
徐磊;
左递军;
杨东辉;
赵军

Publication type:

Article

发酵银杏果粉面条的配方优化及品质检测.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 158, doi. 10.19804/j.issn1006-2513.2022.10.020

By:

姚芳;
赵延胜;
王海蓝;
蒋梦凡;
王力欣

Publication type:

Article

浸泡条件对杜仲雄花功能成分及亚硝酸盐清除率的影响.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 150, doi. 10.19804/j.issn1006-2513.2022.10.019

By:

张立攀;
王俊朋;
郑纯宇;
李冰;
赵梦瑶;
关炳峰

Publication type:

Article

大麦若叶固体饮料的研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 168, doi. 10.19804/j.issn1006-2513.2022.10.021

By:

刘爱琴;
王胜南;
吕红萍;
孙凯强;
侯国枝;
许新德

Publication type:

Article

莲子心黄酮对广式月饼品质的影响.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 141, doi. 10.19804/j.issn1006-2513.2022.10.018

By:

何婷;
翟永贞;
文雨欣;
刘禹志;
李生花;
郑青松;
张霞;
李冰

Publication type:

Article

水飞蓟中水飞蓟宾的提取纯化工艺研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 99, doi. 10.19804/j.issn1006-2513.2022.10.013

By:

石万银;
李韦琴;
王道清;
杨跃军;
潘凯进;
徐剑

Publication type:

Article

快餐和巧克力包装纸中矿物油迁移行为的研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 92, doi. 10.19804/j.issn1006-2513.2022.10.012

By:

李巧玲;
孙哲浩;
赵晓丹;
刘翔宇

Publication type:

Article

玫瑰茄中花色苷的双水相提取及其抗氧化活性.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 85, doi. 10.19804/j.issn1006-2513.2022.10.011

By:

刘小琳;
牛婷婷;
谢勇武;
康巧梅;
黄瑶雁;
陈婉明

Publication type:

Article

pH 偏移协同热处理对燕麦分离蛋白的结构和乳化特性的影响.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 75, doi. 10.19804/j.issn1006-2513.2022.10.010

By:

高源;
王艳红;
汤秀红;
丁晓红;
邱召法;
陈丹丹

Publication type:

Article

棉籽油脂肪酸钙的中试合成及其与美加力的质量对比研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 121, doi. 10.19804/j.issn1006-2513.2022.10.016

By:

唐可;
李振玮;
刘娜;
张敏;
王绪根;
唐辉

Publication type:

Article

银耳多糖- 壳寡糖静电与非静电复合物的制备及其抗氧化性对比研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 106, doi. 10.19804/j.issn1006-2513.2022.10.014

By:

王欢;
赵永亮;
安星亮;
任军华;
赵春杰;
李飞寰;
姚启悦

Publication type:

Article

正交试验优化薏米蛋白多肽制备工艺及其对小鼠降血糖作用的效果研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 69, doi. 10.19804/j.issn1006-2513.2022.10.009

By:

于中玉;
黄佳琪;
周凤霞

Publication type:

Article

贝莱斯芽孢杆菌zk1 对鹰嘴桃腐败真菌的抑菌作用.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 18, doi. 10.19804/j.issn1006-2513.2022.10.003

By:

陈少先;
刘悦;
余倩

Publication type:

Article

刺山柑凝胶治疗类风湿关节炎作用及机理研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 52, doi. 10.19804/j.issn1006-2513.2022.10.007

By:

卡里曼江, 古丽娜;
依拉木, 阿丽亚;
艾尔肯, 阿布都艾则孜;
白姣姣;
阿不都热依木, 美丽万;
伊明江, 木巴拉克

Publication type:

Article

双螺杆挤压对灰枣枣渣膳食纤维理化及结构特性的影响.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 47, doi. 10.19804/j.issn1006-2513.2022.10.006

By:

李宗泽;
靳学远;
段君;
纵伟;
钱志伟

Publication type:

Article

地皮菜糖蛋白提取优化及其硒化物体内抗氧化活性研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 38, doi. 10.19804/j.issn1006-2513.2022.10.005

By:

东方;
王鑫;
朱欣宇;
张梦媛;
郁志芳;
冯锋

Publication type:

Article

响应面优化超声波提取姜淀粉及其理化性质分析.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 28, doi. 10.19804/j.issn1006-2513.2022.10.004

By:

张军;
周佳乐;
王宏亮;
李晗

Publication type:

Article

混菌发酵牛蒡子转化合成牛蒡子苷元的研究.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 59, doi. 10.19804/j.issn1006-2513.2022.10.008

By:

孙科;
王宇翔;
尹雷;
张磊磊;
齐素华

Publication type:

Article

温度和抑制剂改善雪梨南酸枣复合果泥储藏期褐变.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 8, doi. 10.19804/j.issn1006-2513.2022.10.002

By:

邓汶欣;
王洋;
刘秋辰;
刘世欣;
袁先铃;
叶阳

Publication type:

Article

芸豆种皮多酚的提取工艺优化及体外抗氧化活性评价.

Published in:

China Food Additives, 2022, v. 33, n. 10, p. 1, doi. 10.19804/j.issn1006-2513.2022.10.001

By:

于昕楚;
朱磊;
战川;
武欣;
李新月

Publication type:

Article