Works matching IS 1009-7848 AND VI 22 AND IP 12 AND DT 2022

Results: 44

在哪些情况下肠道通透性会增加, 如何改善？.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 427

By:

罗江钊

Publication type:

Article

塑造儿童时期的微生物暴露和免疫系统.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 426

By:

罗江钊

Publication type:

Article

种可以有效防止细菌污染的新型噬菌体灭菌喷雾.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 425

By:

于洋

Publication type:

Article

基于TF-IDF的食品风险分析模型的构建与应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 324, doi. 10.16429/j.1009-7848.2022.12.032

By:

姚振民;
邢家涕;
承海;
郑睿行;
毛玲燕;
徐晓蓉;
张书芬;
沈坚

Publication type:

Article

适于β-内酰胺类抗生素耐药机制检测用参考菌株的研制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 313, doi. 10.16429/j.1009-7848.2022.12.031

By:

秦明倩;
马嘉琦;
黄巾凌;
冯承谦;
卢行安;
赵红阳;
周巍;
崔生辉;
保伟片

Publication type:

Article

北方稻蟹共作模式下中华绒螯蟹产地的判别.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 303, doi. 10.16429/j.1009-7848.2022.12.030

By:

白淑艳;
王鹏;
陈中祥;
吴松;
郝其睿;
高磊;
杜宁宁;
覃东立

Publication type:

Article

石斛添加量对小曲微生物及风味的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 290, doi. 10.16429/j.l009-7848.2022.12.029

By:

陈小琴;
母应春;
苏伟;
姜丽;
赵驰

Publication type:

Article

种检测肉类腐烂的新型生物传感器系统.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 425

By:

于洋

Publication type:

Article

母乳科学与婴幼儿配方食品制造技术六大研究热点.

Published in:: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 413, doi. 10.16429/j.1009-7848.2022.12.040
Publication type:: Article

赤薛糖醇的科学共识.

Published in:: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 405, doi. 10.16429/j.1009-7848.2022.12.039
Publication type:: Article

国外保健食品类似产品功能声称管理及对我国食品声称管理的启示.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 399, doi. 10.16429/j.1009-7848.2022.12.038

By:

田明;
杜锐;
王茜;
王玉伟;
冯军

Publication type:

Article

谷物及其成分影响炎症性肠病的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 389, doi. 10.16429/j.l009-7848.2022.12.037

By:

陈博睿;
付永霞;
王盼;
陈昶宇;
沈群

Publication type:

Article

中华传统发酵蔬菜风味轮廓及风味形成研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 373, doi. 10.16429/j.1009-7848.2022.12.036

By:

张诗瑶;
孙饪薇;
刘志佳;
胡小松;
易俊洁

Publication type:

Article

乳酸菌合成细菌素的细胞通讯机制研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 360, doi. 10.16429/j.1009-7848.2022.12.035

By:

孔令誉;
夏超然;
沈淇元;
曾小群;
郭宇星;
吴振;
潘道东

Publication type:

Article

脂质体的创制及在食品工业中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 332, doi. 10.16429/j.1009-7848.2022.12.033

By:

刘亚楠;
徐鑫;
李欢;
傅玲琳;
王彦波

Publication type:

Article

II型CRISPR系统在微生物中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 345, doi. 10.16429/j.1009-7848.2022.12.034

By:

田艾迪;
刘瑛;
陈叶平;
史海粟;
岳喜庆;
武俊瑞;
洛雪

Publication type:

Article

氢化大豆油中反式脂肪酸的太赫兹光谱分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 282, doi. 10.16429/j.1009-7848.2022.12.028

By:

王立琦;
王睿莹;
姚静;
张海荣;
崔月;
邱泽国;
于殿宇

Publication type:

Article

基于电子鼻和GC-O-MS技术分析牛油和羊油中香气成分的差异.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 267, doi. 10.16429/j.1009-7848.2022.12.027

By:

鲍薪羽;
王丽金;
宋焕禄;
杨礼学;
官莉莉;
王俏君

Publication type:

Article

酱油酿造中微生物群落演替及其空间异质性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 257, doi. 10.16429/j.1009-7848.2022.12.026

By:

王阿利;
王子谦;
魏梓晴;
于茜雅;
张沛;
黄桂东

Publication type:

Article

塔吉克斯坦地区自然发酵牛乳中乳酸菌的分离鉴定及多样性分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 247, doi. 10.16429/j.1009-7848.2022.12.025

By:

刘琛;
丛琳;
刘文俊;
张和平

Publication type:

Article

23个柑橘品种果实油胞层类黄酮组分鉴定与抗氧化活性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 234, doi. 10.16429/j.1009-7848.2022.12.024

By:

刘阳;
臧文静;
梁潇;
王岳;
李鲜;
孙崇德

Publication type:

Article

牡蛎捕后贮运过程中的活力和呈味特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 224, doi. 10.16429/j.1009-7848.2022.12.023

By:

闫丽新;
殷中专;
蔡琰;
刘俊荣;
徐昙禅;
田元勇

Publication type:

Article

滩羊肉嫩度形成中<sup>2+</sup>氛的信号转导作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 214, doi. 10.16429/j.1009-7848.2022.12.022

By:

姬琛;
尤丽琴;
刘吉娟;
罗瑞明

Publication type:

Article

褪黑素对采后荔枝果实冷害及生理变化的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 200, doi. 10.16429/j.1009-7848.2022.12.021

By:

刘家粮;
张越;
刘力霞;
陈奕蒙;
孟兰环;
胡美姣;
蒋跃明;
张正科

Publication type:

Article

顶空-固相微萃取和同时蒸憎萃取法提取肉桂的挥发性成分.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 181, doi. 10.16429/j.1009-7848.2022.12.019

By:

詹思佳;
苏蔚莹;
王道梁;
陈文嵩;
兰晓晔;
孙雅倩;
刘志彬;
倪莉

Publication type:

Article

热处理对酸马奶中蛋白质稳定性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 174, doi. 10.16429/j.1009-7848.2022.12.018

By:

孟岳成;
黃阮卿;
陈杰;
李延华;
汪振涛;
仝静雯

Publication type:

Article

黑果腺肋花楸花色晋纳米微胶囊的制备及其表征.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 191, doi. 10.16429/j.1009-7848.2022.12.020

By:

李海龙;
马子龙;
米帅;
李军;
杜彬;
朱凤妹

Publication type:

Article

模拟口腔环境下脂肪对沙拉酱顺滑感的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 165, doi. 10.16429/j.1009-7848.2022.12.017

By:

王亮;
钱善华;
丁宗如;
倪自丰;
卞达

Publication type:

Article

高静压协同酶法制备交联多孔淀粉及其性质研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 153, doi. 10.16429/j.l009-7848.2022.12.016

By:

张甜甜;
侯梦醒;
刘培玲

Publication type:

Article

10-轻基-12-十八碳烯酸的静息细胞合成.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 144, doi. 10.16429/j.l009-7848.2022.12.015

By:

郭前婉;
彭舒悦;
王晨晨;
赵萌;
Gaenzle, Michael G.

Publication type:

Article

白米饭餐前负荷3种水果的餐后血糖和饱腹感反应.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 134, doi. 10.16429/j.1009-7848.2022.12.014

By:

卢雪娇;
卢家灿;
范志红;
刘岸书;
赵文祺;
武艺雪

Publication type:

Article

黑果腺肋花楸汁对便秘小鼠肠道功能的改善作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 125, doi. 10.16429/j.1009-7848.2022.12.013

By:

唐晓姝;
陈雪梅;
胡博;
张白曦

Publication type:

Article

猪肉肌原纤维蛋白氧化对亚硝化的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 116, doi. 10.16429/j.1009-7848.2022.12.012

By:

顾如霞;
兰艳丽;
葛凤芹;
李锋;
王永丽

Publication type:

Article

LiaX家族表面蛋白LPL9_0968在副干酪乳杆菌L9胆盐胁迫应激中的作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 104, doi. 10.16429/j.l009-7848.2022.12.011

By:

王艳美;
刘永乐;
邓凯;
玛依热;
奥斯曼;
马夏吟

Publication type:

Article

乳蛋白对甜菜红昔热稳定性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 94, doi. 10.16429/j.l009-7848.2022.12.010

By:

芦霞;
胡飞

Publication type:

Article

EGCG与大豆7S/11S蛋白互作对乳液稳定性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 82, doi. 10.16429/j.1009-7848.2022.12.009

By:

黄国;
张江江;
田泽鹏;
罗小雪;
孙书境;
隋晓楠

Publication type:

Article

光谱法和分子对接研究高儿茶酚与牛血清白蛋白的相互作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 72, doi. 10.16429/j.l009-7848.2022.12.008

By:

吕艳芳;
张紫卿;
梁倩倩;
李营;
刘欣欣;
李学鹏

Publication type:

Article

热诱导对麦醇溶蛋白-芦丁相互作用及其乳化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 63, doi. 10.16429/j.1009-7848.2022.12.007

By:

李春翼;
王启明;
张驰;
雷小娟;
赵吉春;
明建

Publication type:

Article

细胞培育肉种子细胞永生化诱导研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 52, doi. 10.16429/j.1009-7848.2022.12.006

By:

杨峰;
李莹莹;
王守伟;
刘文婷;
李石磊

Publication type:

Article

替代蛋白的食品安全风险、监管及展望.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 42, doi. 10.16429/j.1009-7848.2022.12.005

By:

金芬;
王洪萍;
钱永忠

Publication type:

Article

细胞培养肉技术及产业化进展与挑战.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 33, doi. 10.16429/j.l009-7848.2022.12.004

By:

丁世杰;
李春保;
周光宏

Publication type:

Article

组织工程技术在细胞培养肉上的应用进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 25, doi. 10.16429/j.1009-7848.2022.12.003

By:

包立辉;
周凤;
王向东;
金岩

Publication type:

Article

细胞培养肉支架材料与组织成型研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 14, doi. 10.16429/j.1009-7848.2022.12.002

By:

刘东红;
利婕;
牛瑞浩;
忻启谱;
朱青青;
徐恩波

Publication type:

Article

细胞培养肉技术:研究进展与未来展望.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 1, doi. 10.16429/j.l009-7848.2022.12.001

By:

关欣;
汪丹丹;
方佳华;
杨若青;
费卓成;
陈坚

Publication type:

Article