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超声处理对叶黄素与牛血清白蛋白结合行为的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 1, doi. 10.16429/j.1009-7848.2023.05.001
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- Article
萌发处理对藜麦分离蛋白结构和功能特性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 11, doi. 10.16429/j.1009-7848.2023.05.002
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不同酶处理对多孔大米淀粉性能的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 21, doi. 10.16429/j.1009-7848.2023.05.003
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超声处理对陈米中淀粉颗粒间解离及米胶质构的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 31, doi. 10.16429/j.1009-7848.2023.05.004
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- Article
不同省份山楂中果胶结构差异对流变特性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 39, doi. 10.16429/j.1009-7848.2023.05.005
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发酵麦胚球蛋白体外模拟消化.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 49, doi. 10.16429/j.1009-7848.2023.05.006
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- Article
燕麦隸皮体外调节肥胖人群肠道微生物及抗氧化性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 59, doi. 10.16429/j.l009-7848.2023.05.007
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- Article
皂角米多糖的提取、改性及其寡糖的抗氧化活性分析.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 69, doi. 10.16429/j.1009-7848.2023.05.008
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- Article
金华火腿中生物活性肽的血管紧张素转化酶调节功能及其分离纯化.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 78, doi. 10.16429/j.1009-7848.2023.05.009
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- Article
基于非靶向代谢组学技术筛选植物乳植杆菌P9抑黄曲霉物质.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 87, doi. 10.16429/j.1009-7848.2023.05.010
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- Article
传统发酵肉源乳酸菌介导NPC1L1,ABCG5/G8基因表达 对胆固醇代谢的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 96, doi. 10.16429/j.1009-7848.2023.05.011
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- Article
复合燕麦高纤维杂粮粉对高脂饮食诱导的小鼠肥胖的干预作用.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 105, doi. 10.16429/j.1009-7848.2023.05.012
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- Article
复合蔬菜酵素对健康青年肠道菌群的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 113, doi. 10.16429/j.l009-7848.2023.05.013
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葡萄籽油/大米水解蛋白复合乳液工艺优化及稳定性研究.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 125, doi. 10.16429/j.1009-7848.2023.05.014
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- Article
复合酶法大黄米多孔淀粉的制备及其微观结构和理化性质.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 138, doi. 10.16429/j.1009-7848.2023.05.015
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- Article
微波干燥温度分布对胡萝卜干燥特性与品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 151, doi. 10.16429/j.1009-7848.2023.05.016
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大豆-乳清双蛋白萨拉米香肠配方的响应面优化及品质分析.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 162, doi. 10.16429/j.1009-7848.2023.05.017
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- Article
模拟白酒固态发酵中异常威克汉姆酵母的提酯增香作用.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 175, doi. 10.16429/j.1009-7848.2023.05.018
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- Article
固定化醋酸菌发酵制备果香型米醋.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 184, doi. 10.16429/j.l009-7848.2023.05.019
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脂肪酶催化醇解制备富含n-3 PUFAs的甘油酯.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 193, doi. 10.16429/j.1009-7848.2023.05.020
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- Article
光催化技术对牡蛎肉杀菌效果及品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 202, doi. 10.16429/j.1009-7848.2023.05.021
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- Article
预炸-复炸工艺对大黄鱼排品质和风味的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 213, doi. 10.16429/j.l009-7848.2023.05.02.2
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- Article
微生物对低钠干腌马鮫鱼风味的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 227, doi. 10.16429/j.1009-7848.2023.05.023
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- Article
甜橙油与马铃薯淀粉复配对鱼糜制品品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 241, doi. 10.16429/j.1009-7848.2023.05.024
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调味料及添加剂对裙带菜加工色泽的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 251, doi. 10.16429/j.1009-7848.2023.05.025
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- Article
全麦粉添加量对油馒品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 262, doi. 10.16429/j.1009-7848.2023.05.026
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- Article
姜黄素介导的光动力技术对生鲜南美白对虾品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 271, doi. 10.16429/j.1009-7848.2023.05.027
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- Article
正丁醇对冷藏哈密瓜果实脯氨酸代谢的调控.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 281, doi. 10.16429/j.1009-7848.2023.05.028
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- Article
壳聚糖处理对采后脐橙活性氧代谢和细胞膜透性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 291, doi. 10.16429/j.1009-7848.2023.05.029
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- Article
基于QDA和GC-MS的热加工牛肉特征挥发性风味物质分析.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 301, doi. 10.16429/j.1009-7848.2023.05.030
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- Article
中式炒制滩羊肉香气活性物质分析.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 311, doi. 10.16429/j.1009-7848.2023.05.031
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- Article
奶山羊品种和养殖区对羊乳支链脂肪酸组成的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 322, doi. 10.16429/j.l009-7848.2023.05.032
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- Article
清香型白酒发酵过程中微生物群落结构变化及与理化性质的相关性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 330, doi. 10.16429/j.1009-7848.2023.05.033
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- Article
基于UPLC-Q-Orbitrap高分辨质谱分析贵州红茶的品质特征.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 341, doi. 10.16429/j.1009-7848.2023.05.034
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臭豆腐发酵过程中丙酸形成的机制.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 352, doi. 10.16429/j.1009-7848.2023.05.035
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- Article
小龙虾中不申含量近红外光谱预测模型的建立.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 362, doi. 10.16429/j.1009-7848.2023.05.036
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G-四链体与As-PCR联用可视化检测沙门氏菌.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 371, doi. 10.16429/j.1009-7848.2023.05.037
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- Article
基于免疫脂质体的荧光分析法检测棒曲霉素.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 381, doi. 10.16429/j.1009-7848.2023.05.038
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磷脂型DHA的消化、吸收与转运.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 387, doi. 10.16429/j.1009-7848.2023.05.039
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- Article
益生菌微胶囊包埋及靶向递送体系研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 400, doi. 10.16429/j.1009-7848.2023.05.040
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- Article
类胡萝卜素肠道吸收与代谢的影响因素研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 411, doi. 10.16429/j.1009-7848.2023.05.041
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- Article
综述柑橘中咲喃香豆素与药物互作及降低咲喃香豆素含量的方法.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 421, doi. 10.16429/j.l009-7848.2023.05.042
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- Article
细胞培养肉产品监管体系的探索与展望.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 431, doi. 10.16429/j.1009-7848.2023.05.043
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益生菌功效性研究与评价的科学综述.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 444, doi. 10.16429/j.1009-7848.2023.05.044
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- Article