Works matching IS 1009-7848 AND VI 22 AND IP 11 AND DT 2022

Results: 48

食品标签的描述对食品新鲜度和安全十分重要.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 455

By:

朱运恒

Publication type:

Article

调查西红柿对肠道微生物的健康益处.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 454

By:

朱运恒

Publication type:

Article

益生菌在慢性肠道疾病中是否具有抗炎作用？.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 454

By:

罗江钊

Publication type:

Article

营养几何框架理论.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 451, doi. 10.16429/j.1009-7848.2022.11.045

By:

赖美伶;
李安琦;
王巧平

Publication type:

Article

补充益生菌对耐力运动员运动表现的影响及机制研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 436, doi. 10.16429/j.1009-7848.2022.11.044

By:

刘晨詰;
石丽君;
王雯锐;
肖辉;
张璐芳

Publication type:

Article

后生元:肠道疾病调控新策略.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 427, doi. 10.16429/j.1009-7848.2022.11.043

By:

郭帅;
孟和毕力格

Publication type:

Article

生物活性肽对肠道菌群调节作用研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 413, doi. 10.16429/j.1009-7848.2022.11.042

By:

侯梦凡;
胡晓

Publication type:

Article

食源性生物活性肽的胃肠道吸收障碍及跨膜转运研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 403, doi. 10.16429/j.1009-7848.2022.11.041

By:

于志鹏;
薛文君;
武思佳;
赵文竹;
励建荣

Publication type:

Article

复杂发酵产物中黄豆背元和雌马酚的定量分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 393, doi. 10.16429/j.1009-7848.2022.11.040

By:

马宇昊;
赵力超;
方祥;
梁文欧;
吴雪娇;
王丽

Publication type:

Article

盐度对紫甘蓝自然发酵过程中细菌多样性及品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 381, doi. 10.16429/j.1009-7848.2022.11.039

By:

柳凯;
解双瑜;
李智;
孙波

Publication type:

Article

杀菌方法对牛乳中特征香气物质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 370, doi. 10.16429/j.1009-7848.2022.11.038

By:

韩兆盛;
王姣;
王亚东;
康志远;
王世杰;
姚欢;
王蓿;
孟繁宇

Publication type:

Article

基于UHPLC-QE-MS代谢组学分析小粒种咖啡豆特征成分.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 357, doi. 10.16429/j.1009-7848.2022.11.037

By:

苗列;
谭超;
彭春秀;
龚加顺

Publication type:

Article

二氧化硫调控亚硫酸盐代谢对葡萄采后灰霉病的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 299, doi. 10.16429/j.l009-7848.2022.11.031

By:

王曼;
魏佳;
伊丽达娜.迪力夏提;
张政

Publication type:

Article

不同泌乳期人乳外泌体miRNA表达谱的研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 335, doi. 10.16429/j.1009-7848.2022.11.035

By:

罗雨佳;
黄子或;
林莹莹;
郭慧媛

Publication type:

Article

茶皂素提取过程的原位实时监测技术.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 326, doi. 10.16429/j.1009-7848.2022.11.034

By:

张雪莉;
丁艳华;
马海乐;
洪晨;
张涛;
唐艳萍

Publication type:

Article

影响腌制芥菜贮藏品质的非热加工因素通径分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 318, doi. 10.16429/j.1009-7848.2022.11.033

By:

李共国;
何礼涛;
孙志栋

Publication type:

Article

ε-聚赖氨酸-活性剂预混溶液的制备及在油浸食品中的抑菌活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 309, doi. 10.16429/j.1009-7848.2022.11.032

By:

何兴芬;
方亚倩;
李延华;
房升;
孟岳成;
陈杰

Publication type:

Article

基于GC-IMS的符离集烧鸡挥发性物质指纹图谱分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 343, doi. 10.16429/j.1009-7848.2022.11.036

By:

王兆明;
马云昊;
浦馨源;
周凯;
周辉;
徐宝才

Publication type:

Article

蔗糖替代物对减蔗糖甜炼乳理化性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 238, doi. 10.16429/j.1009-7848.2022.11.025

By:

方若思;
金诚豫;
陈唐超;
徐世轩;
梁淑敏;
梁世赞;
梁世排;
杨晓军;
吕欣;
肖功年

Publication type:

Article

真空包装小龙虾虾仁热杀菌数值模拟研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 279, doi. 10.16429/j.1009-7848.2022.11.029

By:

侯皓然;
马淑凤;
王利强

Publication type:

Article

茶多酚对谷氨酸脱氢酶和纳豆氨含量的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 268, doi. 10.16429/j.1009-7848.2022.11.028

By:

肖雅丽;
张建华

Publication type:

Article

乳酸菌发酵菊芋全粉对糙米面团及米糕品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 255, doi. 10.16429/j.1009-7848.2022.11.027

By:

袁翊榕;
肖宁;
徐倩倩;
董金月;
刘学波;
段翔

Publication type:

Article

不同类型乳酸菌对全麦酸面团发酵特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 247, doi. 10.16429/j.l009-7848.2022.11.026

By:

张维清;
王博;
刘艳香;
李晓宁;
田晓红;
汪丽萍

Publication type:

Article

低温预贮对獗猴桃果实糖代谢的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 288, doi. 10.16429/j.1009-7848.2022.11.030

By:

张维;
李高阳;
张群;
单杨;
苏东林;
朱向荣

Publication type:

Article

挤压膨化结合微粉碎制备高纤维谷物代餐粉及其品质评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 228, doi. 10.16429/j.1009-7848.2022.11.024

By:

霍瑞;
张美莉;
张园园;
白雪;
张亚琨;
郭新月

Publication type:

Article

液熏高水分挤压组织化植物蛋白加工工艺优化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 214, doi. 10.16429/j.1009-7848.2022.11.023

By:

李家磊;
管立军;
高扬;
严松;
王崑仑;
王春丽;
李晓娟;
卢淑雯;
李波;
周野

Publication type:

Article

南美白对虾烤制过程中水分迁移及品质变化规律.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 204, doi. 10.16429/j.l009-7848.2022.11.022

By:

梁瑞;
林松毅;
刁华玉;
陈冬;
何雪晴;
孙娜

Publication type:

Article

美拉德反应改善熟化马铃薯冻融酶解汁液风味.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 190, doi. 10.16429/j.1009-7848.2022.11.021

By:

李娇;
周志帅;
申光辉

Publication type:

Article

海参蒸煮液对小鼠酒精性胃溃疡的预防作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 173, doi. 10.16429/j.1009-7848.2022.11.019

By:

蔡维震;
张雷;
丁宁;
王庆慧;
胡炜;
王静凤

Publication type:

Article

EGC和EGCG降低酪αs1-蛋白致敏小鼠过敏反应.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 181, doi. 10.16429/j.1009-7848.2022.11.020

By:

郭红蕾;
于晓凤;
张倩倩;
丛艳君;
李邻峰

Publication type:

Article

基于相对湿度的小麦淀粉/谷航粉混合粉失水速率的调控.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 88, doi. 10.16429/j.1009-7848.2022.11.010

By:

巩艳菲;
张影全;
张波;
郭波莉;
魏益民

Publication type:

Article

吐温/短链醇/丁酸乙酯/水微乳体系相行为及微观结构.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 77, doi. 10.16429/j.1009-7848.2022.11.009

By:

刘君;
雅娟打;
李兴贞;
曹昕琪;
马传国

Publication type:

Article

无定形态小分子糖对枣粉水分吸附及玻璃化转变的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 65, doi. 10.16429/j.1009-7848.2022.11.008

By:

杨忻瑞;
毕金峰;
陈芹芹;
金新文;
吴昕禅;
苟敏

Publication type:

Article

藜麦活性蛋白的制备及抗结肠癌效应评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 57, doi. 10.16429/j.1009-7848.2022.11.007

By:

加英;
张雪琛;
史江颖;
单树花;
李卓玉

Publication type:

Article

辅酶Q0对小肠结肠炎耶尔森氏菌的抑杀作用及对菌体细胞膜的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 47, doi. 10.16429/j.1009-7848.2022.11.006

By:

李振业;
王瀛然;
孟欣茹;
韩欣彤;
李雨露;
蔡婷;
芮无双;
李雪娇;
石超

Publication type:

Article

蒸煮前、后小米蛋白对小鼠急性肝损伤的预防作用比较.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 165, doi. 10.16429/j.1009-7848.2022.11.018

By:

付永霞;
刘振宇;
张凡;
沈群

Publication type:

Article

鲍鱼肌肉蛋白对Lewis肺癌化疗小鼠短期营养支持作用研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 155, doi. 10.16429/j.1009-7848.2022.11.017

By:

任鼎鼎;
惠娜皿;
李晋祯;
曹文红;
林海生;
秦小明

Publication type:

Article

青棵对60Co-γ照射小鼠造血功能的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 145, doi. 10.16429/j.1009-7848.2022.11.016

By:

赵亮星;
赵卿宇;
吴彤;
王盼;
薛勇;
沈群

Publication type:

Article

紫菜复合酶解液改善饮食诱导肥胖和调节肠道菌群作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 133, doi. 10.16429/j.1009-7848.2022.11.015

By:

程枭杰;
张玉莹;
常耀光;
薛长湖;
唐庆娟

Publication type:

Article

添加后生元Probio-Eco®对奶粉抗炎特性、免疫和肠道菌群的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 123, doi. 10.16429/j.1009-7848.2022.11.014

By:

冯翠娇;
张唯勤;
彭传涛;
张和平

Publication type:

Article

不同物理形态淀粉凝胶体系的建立.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 114, doi. 10.16429/j.1009-7848.2022.11.013

By:

林顺顺;
赵杰;
宋晓燕;
马兵团;
金饪;
马常云;
孙晓薇;
陈慧;
王佩茹;
李梦琴

Publication type:

Article

3种常用剁椒加工品种的质构品质及果胶特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 103, doi. 10.16429/j.1009-7848.2022.11.012

By:

陈飞;
陈宇昱;
何双;
蒋立文;
覃业优;
王蓉蓉

Publication type:

Article

植物肉的蛋白质消化特性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 96, doi. 10.16429/j.1009-7848.2022.11.011

By:

陈楚玲;
邓宁华;
罗梅;
林全全;
韩剑众

Publication type:

Article

群体感应抑制剂对发酵乳杆菌生物膜生成的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 37, doi. 10.16429/j.1009-7848.2022.11.005

By:

郑砚学;
张悦;
王艳;
聂丽丽;
乔瑞芳;
贺银凤

Publication type:

Article

乳酸菌细菌素plantaricin YKX对大肠杆菌生物被膜的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 29, doi. 10.16429/j.1009-7848.2022.11.004

By:

刘哲;
郝倩;
王金泽;
任婷;
裴金金;
郭耀东;
金文刚

Publication type:

Article

2种食品添加剂对酪氨酸酶的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 21, doi. 10.16429/).1009-7848.2022.11.003

By:

赵美娟;
王芳;
姜泽东;
王力;
倪辉

Publication type:

Article

特定益生元对内源性乳酸菌的富集作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 14, doi. 10.16429/j.1009-7848.2022.11.002

By:

陈妍;
费苏;
夏永军;
艾连中;
王光强

Publication type:

Article

食品胶体的健康干预新策略:靶向菌群的研究及应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 1, doi. 10.16429/j.1009-7848.2022.11.001

By:

聂少平;
谭惠子

Publication type:

Article