Works matching IS 1009-7848 AND VI 22 AND IP 3 AND DT 2022

Results: 48

n-3PUFAs缓解溃疡性结肠炎的作用机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 369, doi. 10.16429/j.1009-7848.2022.03.040

By:

郑振霄;
戴志远

Publication type:

Article

科学家开发出能够有效进入人体肠道的包衣益生菌.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 421

By:

陶金亚

Publication type:

Article

疫情大流行后微生物发展的重点是有益微生物及其代谢物.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 419

By:

罗江钊

Publication type:

Article

烤鸭中金黄色葡萄球菌生长动力学比较与动态模拟.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 246, doi. 10.16429/j.1009-7848.2022.03.027

By:

张子叶;
刘丽敏;
王晔茹;
丁甜;
方婷;
李长城

Publication type:

Article

马面鱼皮ACE抑制肽的制备、分离纯化及稳定性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 225, doi. 10.16429/j.1009-7848.2022.03.025

By:

蔡金秀;
夏姗姗;
马佳雯;
王佳圆;
曹少谦;
戚向阳

Publication type:

Article

产抗真菌肽的爱媛类芽抱杆菌HD的筛选、鉴定及发酵条件优化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 212, doi. 10.16429/j.1009-7848.2022.03.024

By:

鲁雷震;
宏丹;
封成玲;
贾紫伟;
周景波;
宁亚维;
贾英民;
王志新

Publication type:

Article

摄入不同食物来源的蛋白质会降低患高血压的风险.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 420

By:

陶金亚

Publication type:

Article

双歧杆菌对婴儿肠道菌群的发育与健康状况至关重要.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 419

By:

罗江钊

Publication type:

Article

无隸质面包品质提升技术及研究现状.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 408, doi. 10.16429/j.1009-7848.2022.03.044

By:

胡良术;
何林阳;
杨杨;
朱鹏宇;
王冰;
边鑫;
陈凤莲;
关桦楠;
张秀敏;
张娜

Publication type:

Article

淀粉基共混面团的流变表征及特性研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 397, doi. 10.16429/j.1009-7848.2022.03.043

By:

密更;
王甜;
李学鹏;
励建荣;
谢晶

Publication type:

Article

基于植物纤维的食品包装疏水化研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 388, doi. 10.16429/j.1009-7848.2022.03.042

By:

王飞杰;
王利强;
张新昌

Publication type:

Article

静电纺丝技术包埋姜黄素研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 378, doi. 10.16429/j.1009-7848.2022.03.041

By:

邓伶俐

Publication type:

Article

蒸煮方式对怀山药与普通山药食用品质、预测血糖指数和体外消化性的影响

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 200, doi. 10.16429/j.1009-7848.2022.03.023

By:

邹建;
许美娟;
李斌

Publication type:

Article

添加果皮对真空冷冻干燥重组芒果和火龙果脆片品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 178, doi. 10.16429/j.1009-7848.2022.03.021

By:

郭玉霞;
毕金峰;
易建勇;
李旋;
冯舒涵

Publication type:

Article

microRNA介导食品中功能性成分调节机体活性的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 361, doi. 10.16429/j.1009-7848.2022.03.039

By:

杨超越;
闫海洋;
袁媛

Publication type:

Article

感应电场在食品加工中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 353, doi. 10.16429/j.1009-7848.2022.03.038

By:

张令涛;
金亚美;
吴石林;
徐悦;
徐学明;
杨哪

Publication type:

Article

水产品腐败菌生物膜的形成及调控机制研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 342, doi. 10.16429/j.1009-7848.2022.03.037

By:

易正凯;
谢晶

Publication type:

Article

基于β-半乳糖晋酶的低聚半乳糖制备研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 329, doi. 10.16429/j.1009-7848.2022.03.036

By:

吴昊;
齐嵐;
尤生萍;
苏荣欣;
何志敏

Publication type:

Article

乳酰-2V-新四糖的生理功能、生物合成及其衍生化研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 320, doi. 10.16429/j.1009-7848.2022.03.035

By:

孟佳炜;
朱莺莺;
罗国聪;
万李;
张文立;
沐万孟

Publication type:

Article

Dawson型多金属氧酸盐对南美白对虾中酪氨酸酶的催化作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 309, doi. 10.16429/j.1009-7848.2022.03.034

By:

丁小梅;
董怡博;
王力匕;
王芳心

Publication type:

Article

羊肉烤制过程中水分的分布与迁移规律.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 297, doi. 10.16429/j.1009-7848.2022.03.033

By:

王永瑞;
薛美芳;
罗瑞明;
王松磊

Publication type:

Article

基于二维液相色谱体系分析特殊医学用途奶粉中的牛磺酸含量.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 288, doi. 10.16429/j.1009-7848.2022.03.032

By:

卞华;
翁史昱;
王亮

Publication type:

Article

不同年份标准仓储广陈皮表面微生物的分布.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 281, doi. 10.16429/j.1009-7848.2022.03.031

By:

陈林;
吴蓿;
陈鸿平;
王福;
胡媛;
刘友平

Publication type:

Article

即食食品中阪崎克罗诺杆菌的分离鉴定及分子分型.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 273, doi. 10.16429/j.1009-7848.2022.03.030

By:

马炳存;
陈学强;
王灿;
刘阳;
李增婷;
李琰歆;
崔学文

Publication type:

Article

基于全基因组测序解析不同瑞士乳杆菌菌株的遗传差异 --以瑞士乳杆菌H9和H10为例

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 265, doi. 10.16429/j.1009-7848.2022.03.029

By:

胡日查;
李伟程;
吕瑞瑞;
张和平

Publication type:

Article

ε-聚赖氨酸盐酸盐对贮藏期间双抱蘑菇表面微生物生长和保鲜的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 256, doi. 10.16429/j.1009-7848.2022.03.028

By:

魏奇;
李婕;
刘蓿蓿;
罗小芳;
方婷;
陈炳智;
江玉姬

Publication type:

Article

茶多酚对冻融羊肉糜乳化及凝胶特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 190, doi. 10.16429/j.1009-7848.2022.03.022

By:

李立敏;
张保军;
高爱武;
岳灵;
张浩

Publication type:

Article

水杨酸处理对鲜莲采后品质及抗氧化酶活性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 235, doi. 10.16429/j.1009-7848.2022.03.026

By:

严锐;
韩延超;
吴伟杰;
陈杭君;
部海燕

Publication type:

Article

文冠果叶提取物降血压活性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 96, doi. 10.16429/j.1009-7848.2022.03.012

By:

王亚;
马挺军

Publication type:

Article

麦胚球蛋白对亚硝酸盐急性中毒大鼠肾损伤的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 88, doi. 10.16429/j.1009-7848.2022.03.011

By:

赵肃;
潘龙;
吴兴泉;
廖爱美;
黄继红

Publication type:

Article

含DHA藻油的茶油对初断乳小鼠脑部和视网膜发育的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 80, doi. 10.16429/j.1009-7848.2022.03.010

By:

袁传勋;
王成成;
吴月;
单琴;
金日生

Publication type:

Article

加氏乳杆菌的降脂活性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 72, doi. 10.16429/j.1009-7848.2022.03.009

By:

于佳琪;
杨娅楠;
李转羽;
马艳艳;
赵柏闻;
吴崇明廿

Publication type:

Article

骆驼乳对葡聚糖硫酸钠诱导小鼠结肠炎的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 62, doi. 10.16429/j.1009-7848.2022.03.008

By:

郭坤杰;
何静;
吉日木图

Publication type:

Article

新生儿配方液态乳的瓶内灭菌工艺优化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 169, doi. 10.16429/j.1009-7848.2022.03.020

By:

李萌叱;
巨欢欢;
廖敏和;
康佳欣;
魏子凯;
宁雪楠;
刘宁

Publication type:

Article

乙酯型鱼油对鱼糜制品理化特性和风味的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 159, doi. 10.16429/j.1009-7848.2022.03.019

By:

翟璐也;
陈康;
金仁耀;
刘征

Publication type:

Article

金枪鱼油精制及低温结晶法富集甘油三酯型EPA.DHA.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 147, doi. 10.16429/j.1009-7848.2022.03.018

By:

郑飞洋;
戴志远;
崔益玮;
郑振霄;
朱凯;
郭丽平

Publication type:

Article

基于磁性纳米材料修饰的离子液体萃取番茄中的过氧化氢酶.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 130, doi. 10.16429/j.1009-7848.2022.03.017

By:

王涛;
翟晨;
栾鑫鑫;
王书雅;
谢云峰;
王亮片

Publication type:

Article

超声波处理对绿原酸与牛血清白蛋白结合作用的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 129, doi. 10.16429/j.1009-7848.2022.03.016

By:

范金波;
麻奥;
闵爽;
邢莉;
吕长鑫;
励建荣

Publication type:

Article

高密度二氧化碳对酪蛋白结构及物理特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 120, doi. 10.16429/j.1009-7848.2022.03.015

By:

周学府;
郑远荣;
钟宇;
王丹凤;
邓云

Publication type:

Article

籬鱼背肌组织蛋白酶L的初步分离及蛋白层析纯化方法.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 111, doi. 10.16429/j.1009-7848.2022.03.014

By:

王谦;
焦熙栋;
闫博文;
孟令璐;
曹洪伟;
黄建联;
赵建新;
张濒;
陈卫;
范大明

Publication type:

Article

乳双歧杆菌Probio-M8和副干酪乳杆菌PC-01 对发酵乳微流变学特性及稳定性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 103, doi. 10.16429/j.1009-7848.2022.03.013

By:

苗壮壮;
杨淑娟;
刘凯龙;
武婷;
郭帅;
白梅;
王记成;
张和平

Publication type:

Article

发酵乳干预对超重肥胖孕产妇母乳成分和母子健康的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 53, doi. 10.16429/j.1009-7848.2022.03.007

By:

范瑞;
刘彦品;
赵军英;
刘斌;
刘茜;
高子晴;
陈历俊

Publication type:

Article

樟芝深层发酵菌丝体提取物对食源性致病菌的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 47, doi. 10.16429/j.1009-7848.2022.03.006

By:

李华祥;
石璃;
蒋文浩;
王娟娟;
陆春雷;
高亚军;
贾禄强;
杨振泉

Publication type:

Article

营养基质对植物乳杆菌转化纳米硒的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 39, doi. 10.16429/j.1009-7848.2022.03.005

By:

王丽红;
杨辉;
耿涌甜;
苏文;
孔阳

Publication type:

Article

可得然胶对肌原纤维蛋白理化和凝胶性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 27, doi. 10.16429/j.1009-7848.2022.03.004

By:

于晶超;
冰叭;
王守伟;
孙承锋;
臧明伍;
张顺亮;
吴倩蓉;
朱宁;
刘博文

Publication type:

Article

EGCG修饰对乳清蛋白乳液冷凝胶特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 18, doi. 10.16429/j.1009-7848.2022.03.003

By:

曹艳芸;
林金瓯;
韩剑众

Publication type:

Article

不同胁迫条件对食品源MRSA菌株生长、毒力和抗性基因表达的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 8, doi. 10.16429/j.1009-7848.2022.03.002

By:

屈云;
贺苏皖;
朱成林;
赵燕英;
陈娟;
刘骡叫;
刀筱芳;
唐俊妮

Publication type:

Article

中国10城市乳母膳食摄入与营养健康状况研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 1, doi. 10.16429/j.1009-7848.2022.03.001

By:

张玉梅;
赵艾;
杨晨璐;
蓝航莲;
司徒文佑

Publication type:

Article