Found: 46
Select item for more details and to access through your institution.
中式预制菜肴产业的传承与创新.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 1, doi. 10.16429/j.1009-7848.2022.10.001
- By:
- Publication type:
- Article
川渝预制菜产业现状与发展路径分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 9, doi. 10.16429/j.1009-7848.2022.10.002
- By:
- Publication type:
- Article
预制湘菜产业现状及发展路径分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 20, doi. 10.16429/j.1009-7848.2022.10.003
- By:
- Publication type:
- Article
广东预制菜发展模式与现状分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 27, doi. 10.16429/j.1009-7848.2022.10.004
- By:
- Publication type:
- Article
预制菜肴工业化加工技术现状与趋势分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 39, doi. 10.16429/j.1009-7848.2022.10.005
- By:
- Publication type:
- Article
预制食品供应链品质监控与区块链溯源技术研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 48, doi. 10.16429/j.l009-7848.2022.10.006
- By:
- Publication type:
- Article
壬基酚异构体NP42对小鼠RAW264.7巨噬细胞的损伤作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 58, doi. 10.16429/j.1009-7848.2022.10.007
- By:
- Publication type:
- Article
卵白蛋白与绿原酸分子互作对蛋白结构及乳液稳定性的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 66, doi. 10.16429/j.1009-7848.2022.10.008
- By:
- Publication type:
- Article
固定化青霉素酰化酶对荧光假单胞菌群体感应的抑制作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 77, doi. 10.16429/j.1009-7848.2022.10.009
- By:
- Publication type:
- Article
食品凝胶特性及其在口腔加工中的应用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 87, doi. 10.16429/j.1009-7848.2022.10.010
- By:
- Publication type:
- Article
海藻酸盐水凝胶和单甘酯油凝胶双凝胶体系的制备与理化性质表征.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 97, doi. 10.16429/j.1009-7848.2022.10.011
- By:
- Publication type:
- Article
酵母葡聚糖与肌球蛋白互作及对蛋白质风味吸附特性的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 108, doi. 10.16429/j.1009-7848.2022.10.012
- By:
- Publication type:
- Article
虾肽对MC3T3-E1成骨细胞增殖、分化及矿化的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 116, doi. 10.16429/j.1009-7848.2022.10.013
- By:
- Publication type:
- Article
甲鱼蛋蛋白水解物的体外消化及对抗氧化和d-葡萄糖背酶 抑制活性的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 126, doi. 10.16429/j.1009-7848.2022.10.014
- By:
- Publication type:
- Article
胶原蛋白肽复合银耳多糖对D-半乳糖致衰小鼠的改善作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 134, doi. 10.16429/j.1009-7848.2022.10.015
- By:
- Publication type:
- Article
牡蛎低分子肽LOPs对短期免疫抑制小鼠的免疫调节作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 143, doi. 10.16429/).1009-7848.2022.10.016
- By:
- Publication type:
- Article
阿克曼氏菌缓解胰腺炎所致肠道损伤的研究.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 153, doi. 10.16429/j.1009-7848.2022.10.017
- By:
- Publication type:
- Article
黑木耳醇提物对高脂肥胖小鼠肝脏和肠道菌群的调节作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 161, doi. 10.16429/j.1009-7848.2022.10.018
- By:
- Publication type:
- Article
水苏糖对小鼠溃疡性结肠炎的改善作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 171, doi. 10.16429/j.1009-7848.2022.10.019
- By:
- Publication type:
- Article
能量缓释拟谷物淀粉微球的构建及食用品质分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 180, doi. 10.16429/j.l009-7848.2022.10.020
- By:
- Publication type:
- Article
甜瓣子中生物胺产生菌株和降解菌株的筛选.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 190, doi. 10.16429/j.l009-7848.2022.10.021
- By:
- Publication type:
- Article
改性大豆磷脂乳液对煮制面条黏连的抑制作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 199, doi. 10.16429/j.1009-7848.2022.10.022
- By:
- Publication type:
- Article
壳聚糖-磷虾油纳米脂质体共辄物的制备及对斑马鱼 胚胎生长发育的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 210, doi. 10.16429/j.l009-7848.2022.10.023
- By:
- Publication type:
- Article
灭菌方式对南极大磷虾酱料品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 221, doi. 10.16429/j.1009-7848.2022.10.024
- By:
- Publication type:
- Article
干燥方式对黄花菜粉营养、色泽及氨基酸含量的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 232, doi. 10.16429/j.1009-7848.2022.10.025
- By:
- Publication type:
- Article
超声波处理对马铃薯全粉面团网状结构的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 242, doi. 10.16429/j.1009-7848.2022.10.026
- By:
- Publication type:
- Article
加工方式对豆芋有效组分及抗氧化、仪-葡萄糖晋酶抑制活性的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 252, doi. 10.16429/j.1009-7848.2022.10.027
- By:
- Publication type:
- Article
姜黄素/茜素pH敏感蛋白纤维膜的制备及对金枪鱼鲜度的指示作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 260, doi. 10.16429/j.1009-7848.2022.10.028
- By:
- Publication type:
- Article
超声联合乳酸处理对沙门氏菌游离及生物膜菌体的杀菌作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 270, doi. 10.16429/j.1009-7848.2022.10.029
- By:
- Publication type:
- Article
基于激光诱导击穿光谱技术结合机器学习算法的 3种干腌火腿产地识别.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 279, doi. 10.16429/j.1009-7848.2022.10.030
- By:
- Publication type:
- Article
不同分光原理近红外光谱仪光谱标准化方法 在小麦粉品质检测中的应用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 286, doi. 10.16429/).1009-7848.2022.10.031
- By:
- Publication type:
- Article
HPLC-Q-OrbiWap-HRMS方法检测广式烧鹅中7种非极性杂环胺.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 295, doi. 10.16429/j.1009-7848.2022.10.032
- By:
- Publication type:
- Article
贵州米酸汤中呈味物质对滋味的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 303, doi. 10.16429/j.1009-7848.2022.10.033
- By:
- Publication type:
- Article
不同种植地区蓝莓果中花色晋的分布.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 314, doi. 10.16429/j.l009-7848.2022.10.034
- By:
- Publication type:
- Article
白萝卜饱和蒸汽-热泵组合干燥过程中生物活性和挥发性成分分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 325, doi. 10.16429/).1009-7848.2022.10.035
- By:
- Publication type:
- Article
不同质量酱香型白酒的挥发性物质差异分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 340, doi. 10.16429/j.1009-7848.2022.10.036
- By:
- Publication type:
- Article
16种市售茶叶抗氧化活性及抗氧化物质分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 352, doi. 10.16429/j.1009-7848.2022.10.037
- By:
- Publication type:
- Article
Caco-2细胞模型评价食品功能因子的吸收、代谢及其功能研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 363, doi. 10.16429/j.1009-7848.2022.10.038
- By:
- Publication type:
- Article
CRISPR/Cas生物传感器检测食源性病原体的研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 378, doi. 10.16429/j.1009-7848.2022.10.039
- By:
- Publication type:
- Article
优化乳杆菌高产共辘亚油酸的研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 391, doi. 10.16429/j.1009-7848.2022.10.040
- By:
- Publication type:
- Article
黄酒酿造过程中氨基甲酸乙酯形成的细胞生物学基础 及消减研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 406, doi. 10.16429/j.1009-7848.2022.10.041
- By:
- Publication type:
- Article
海洋源多糖调控肠道菌群的研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 414, doi. 10.16429/j.1009-7848.2022.10.042
- By:
- Publication type:
- Article
基于广义向量模长的食品安全风险评价体系.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 429, doi. 10.16429/j.1009-7848.2022.10.043
- By:
- Publication type:
- Article
基于4M1E和HACCP的洁蛋全产业链安全控制系统设计与实现.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 438, doi. 10.16429/j.1009-7848.2022.10.044
- By:
- Publication type:
- Article
植物基食品的科学共识(2022年版).
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 450, doi. 10.16429/j.1009-7848.2022.10.045
- Publication type:
- Article
国外资讯.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 10, p. 458
- By:
- Publication type:
- Article