Works matching IS 1009-7848 AND VI 22 AND IP 1 AND DT 2022

Results: 52
    1

    绵羊奶组成和营养特性.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 413, doi. 10.16429/j.1009-7848.2022.01.044
    By:
    • 赵丽丽;
    • 葛武鹏;
    • 宋宇轩;
    • 安小鹏
    Publication type:
    Article
    2

    花生中重金属含量的影响因素及其来源.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 349, doi. 10.16429/j.1009-7848.2022.01.038
    By:
    • 王磊;
    • 唐娟;
    • 于春娣;
    • 丁秋娴;
    • 赵皓卿;
    • 杨庆利;
    • 赵海燕
    Publication type:
    Article
    3

    细嚼慢咽可以保持苗条身材.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 442
    By:
    • 朱运恒
    Publication type:
    Article
    4
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    国外资讯.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 439
    By:
    • 陶金亚
    Publication type:
    Article
    7

    国内外辣味科学研究的文献计量分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 424, doi. 10.16429/j.1009-7848.2022.01.045
    By:
    • 贺宇玉;
    • 曾子逸;
    • 王 卉;
    • 陈可先
    Publication type:
    Article
    8

    绵羊奶组成和营养特性.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 414, doi. 10.16429/j.1009-7848.2022.01.044
    By:
    • 赵丽丽;
    • 葛武鹏片;
    • 宋宇轩;
    • 安小鹏
    Publication type:
    Article
    9

    鱼糜冷冻稳定剂的种类及作用机理.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 401, doi. 10.16429/j.l009-7848.2022.01.043
    By:
    • 朱士臣;
    • 俞杰航;
    • 相兴伟;
    • 顾赛麒;
    • 柯志刚;
    • 丁玉庭;
    • 周绪霞
    Publication type:
    Article
    10

    鱼糜蛋白制品及其加工技术.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 389, doi. 10.16429/j.l009-7848.2022.01.042
    By:
    • 张玉洁;
    • 张金闯;
    • 陈琼玲;
    • 刘 丽;
    • 何 宁;
    • 王 强
    Publication type:
    Article
    11

    植物精油及其活性成分的抗菌机理.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 376, doi. 10.16429/j.l009-7848.2022.01.041
    By:
    • 高永生;
    • 金斐打;
    • 朱丽云;
    • 赵 前;
    • 徐晓晖
    Publication type:
    Article
    12
    13
    14

    花生中重金属含量的影响因素及其来源.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 349, doi. 10.16429/j.1009-7848.2022.01.038
    By:
    • 王磊;
    • 唐 娟;
    • 于春娣;
    • 丁秋娴;
    • 赵皓卿;
    • 杨庆利;
    • 赵海燕
    Publication type:
    Article
    15
    16
    17

    烘焙程度对小粒咖啡5-羟甲基糠醛生成的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 324, doi. 10.16429/j.1009-7848.2022.01.035
    By:
    • 刘兴勇;
    • 陈兴连;
    • 林涛;
    • 王丽;
    • 汪禄祥;
    • 李茂萱;
    • 邵金良
    Publication type:
    Article
    18

    小麦籽粒不同部位蛋白质形貌与流变特性.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 314, doi. 10.16429/j.l009-7848.2022.01.034
    By:
    • 代美瑶;
    • 张影全;
    • 潘伟春;
    • 张波叭;
    • 郭波莉
    Publication type:
    Article
    19

    不同方法提取的橄榄果渣纤维素的性质表征.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 306, doi. 10.16429/j.1009-7848.2022.01.033
    By:
    • 郭艳;
    • 王 悦;
    • 张依;
    • 孟焕娜;
    • 李志西;
    • 冯宪超
    Publication type:
    Article
    20

    近红外漫反射光对水果的穿透能力研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 298, doi. 10.16429/j.1009-7848.2022.01.032
    By:
    • 张欣欣;
    • 李尚科;
    • 李跑;
    • 单杨;
    • 蒋立文;
    • 刘霞
    Publication type:
    Article
    21

    基于图像分析的双抱菇(白菇)白度测定方法.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 289, doi. 10.16429/j.1009-7848.2022.01.031
    By:
    • 姬江涛叫;
    • 孙经纬;
    • 赵凯旋;
    • 二 金 鑫;
    • 马 滉;
    • 朱雪峰
    Publication type:
    Article
    22
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    24

    红外光谱解析高压电场中牛肉的解冻特性.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 263, doi. 10.16429/j.1009-7848.2022.01.028
    By:
    • 张亚明;
    • 丁昌江;
    • 曹志远;
    • 赵瑞;
    • 宋智青;
    • 陈浩
    Publication type:
    Article
    25

    婴幼儿营养米粉中营养物质稳定性的研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 251, doi. 10.16429/j.1009-7848.2022.01.027
    By:
    • 张荣彬;
    • 戴志勇;
    • 李梦怡;
    • 陈振桂;
    • 任国谱片
    Publication type:
    Article
    26
    27

    7种氨基酸与丙烯醛典型反应产物的表征.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 227, doi. 10.16429/j.1009-7848.2022.01.025
    By:
    • 欧隽湮;
    • 郭鸿阳;
    • 翁 婷;
    • 邹照佳
    Publication type:
    Article
    28
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    褪黑素处理对小青菜贮藏品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 198, doi. 10.16429/j.1009-7848.2022.01.022
    By:
    • 卢瑞雪;
    • 韩延超;
    • 陈杭君;
    • 房祥军;
    • 吴伟杰;
    • 刘瑞玲;
    • 穆宏磊;
    • 部海燕》
    Publication type:
    Article
    31
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    34

    咼场强超声对蛋清液起泡特性的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 163, doi. 10.16429/j.1009-7848.2022.01.018
    By:
    • 邹婕;
    • 王琪;
    • 马美湖;
    • 黄茜;
    • 盛龙
    Publication type:
    Article
    35
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    青棵复配体系与馒头品质研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 135, doi. 10.16429/j.1009-7848.2022.01.015
    By:
    • 张 龔;
    • 陈志成;
    • 龚号迪
    Publication type:
    Article
    38

    双抱菇边角料制备ACE抑制肽.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 125, doi. 10.16429/j.1009-7848.2022.01.014
    By:
    • 王睿;
    • 负建;
    • 何奎;
    • 武淑娟;
    • 毕阳;
    • 赵风云
    Publication type:
    Article
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    低值海参促进小鼠骨折愈合及机制研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 88, doi. 10.16429/j.1009-7848.2022.01.010
    By:
    • 李 卓;
    • 田迎樱;
    • 李媛媛;
    • 闫子怡;
    • 傅安妮;
    • 王静凤
    Publication type:
    Article
    43
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    氮源对嗜热链球菌胞外多糖表型特征的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 58, doi. 10.16429/j.l009-7848.2022.01.007
    By:
    • 刘 洋;
    • 乔少婷;
    • 李嘉雯;
    • 田佳乐;
    • 丹彤;
    • 孙天松
    Publication type:
    Article
    46
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    赭曲霉毒素A降解酶Af-OTd的酶学性质分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 31, doi. 10.16429/j.1009-7848.2022.01.004
    By:
    • 宋佳;
    • 范寰;
    • 闫雪;
    • 王文杰;
    • 赵晨廿
    Publication type:
    Article
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