Works matching IS 1009-7848 AND VI 23 AND IP 9 AND DT 2023

Results: 45

豌豆成分对血糖的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 430, doi. 10.16429/j.1009-7848.2023.09.045

By:

王志倩;
李言;
钱海峰;
王立

Publication type:

Article

共挤香肠制备技术研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 420, doi. 10.16429/j.1009-7848.2023.09.044

By:

曲薇;
田晓静;
汪洋;
赵凯旋;
王稳航

Publication type:

Article

海参多肽生物活性研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 409, doi. 10.16429/j.1009-7848.2023.09.043

By:

孙小飞;
罗国瑞;
刘念;
李英美;
贺迪;
励建荣

Publication type:

Article

脂肪替代物稳定性及其提升技术研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 399, doi. 10.16429/j.1009-7848.2023.09.042

By:

螂思思;
张紫帆;
唐绍峰;
马铁铮

Publication type:

Article

生物培育肉三维培养支架材料研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 388, doi. 10.16429/j.1009-7848.2023.09.041

By:

胡海娟;
李莹莹;
杨峰;
王守伟

Publication type:

Article

基于GC-MS/MS法测定鱼肉中二噁英和二噁英类多氯联苯.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 376, doi. 10.16429/j.l009-7848.2023.09.040

By:

陆静;
申甜甜;
焦艳娜;
崔凤云;
朱绍华;
成易;
易锡;
善良片

Publication type:

Article

掺杂修饰碳糊电极对蔬菜中镉的电化学快速检测.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 368, doi. 10.16429/j.1009-7848.2023.09.039

By:

罗惠莉;
张舸帆;
黄一璐;
龙雯琪;
周颖

Publication type:

Article

兰州糟肉加工过程中挥发性风味物质的分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 356, doi. 10.16429/j.1009-7848.2023.09.038

By:

刘红娜;
梁晓琳;
田越;
石浩萍;
丁波;
杨具田

Publication type:

Article

紫苏粕蛋白抗氧化活性肽的制备、分离纯化及序列鉴定.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 347, doi. 10.16429/j.1009-7848.2023.09.037

By:

张恒慧;
张志军;
陈士国;
叶兴乾;
张国华

Publication type:

Article

碘钳酸盐比色法测定葱属植物中总硫化物的含量.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 339, doi. 10.16429/j.1009-7848.2023.09.036

By:

朱艳雯;
陈璟璐;
刘玲;
颜廷才;
檀德宏;
白冰

Publication type:

Article

不同产地稻米的二维相关近红外光谱鉴别.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 331, doi. 10.16429/j.1009-7848.2023.09.035

By:

戴元丰;
作晓二;
郭光智;
王迎超

Publication type:

Article

离子色谱-脉冲积分安培法同时测定甘薯中10种可溶性糖组分.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 324, doi. 10.16429/j.1009-7848.2023.09.034

By:

石彩玲;
田侠;
孙一鸣;
刘庆

Publication type:

Article

4种水产副产品纳豆菌发酵产物的生物活性比较.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 315, doi. 10.16429/j.1009-7848.2023.09.033

By:

周更辉;
耿铭阳;
马思沅;
王婷;
王震宇;
孙黎明

Publication type:

Article

HPTLC联用像素与光密度法快速定量茶饮料中的EGCG.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 306, doi. 10.16429/j.1009-7848.2023.09.032

By:

张延杰;
胡志高;
席兴军;
卫晓;
刘霭莎;
李汴生;
陈益胜

Publication type:

Article

不同产地"宁杞1号"枸杞果实的多糖合成代谢差异.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 295, doi. 10.16429/j.1009-7848.2023.09.031

By:

马瑞雪;
寇婷婷;
孙霞芝;
范艳丽

Publication type:

Article

嗜酸乳杆菌CICC 6074全基因组信息和高温、高盐胁迫下的转录组学分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 285, doi. 10.16429/j.1009-7848.2023.09.030

By:

黎谢飞;
时淄航;
曹莹;
吴振;
蔡振东;
曾小群;
涂茂林;
潘道东

Publication type:

Article

浙江省肉鸡源耐药大肠杆菌耐药表型及耐药基因型的分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 276, doi. 10.16429/j.1009-7848.2023.09.029

By:

宗帅州;
辛丽娜;
白佳琪;
韩剑众;
曲道峰

Publication type:

Article

多维度表征渗透脱水组合干燥桃脆片的质构特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 266, doi. 10.16429/j.1009-7848.2023.09.028

By:

张嗣伟;
吕健;
白岚莎;
钟耀广;
毕金峰

Publication type:

Article

基于卷积神经网络的熟化鱼肉纤维程度评价方法研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 252, doi. 10.16429/j.1009-7848.2023.09.026

By:

俞军华;
朱金林;
闫博文;
焦熙栋;
黄建联;
范大明

Publication type:

Article

短链脂肪酸气相色谱-质谱测定方法的建立.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 261, doi. 10.16429/j.l009-7848.2023.09.027

By:

卜子晨;
郑诗琪;
王佳;
夏永军;
艾连中;
王光强

Publication type:

Article

肌晋对酸土脂环酸芽抱杆菌生长及生物膜形成的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 242, doi. 10.16429/j.1009-7848.2023.09.025

By:

胡文静;
刘小雪;
梁栋;
焦凌霞

Publication type:

Article

未漂洗鱼糜冻藏过程中晚期糖化终末产物形成及机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 233, doi. 10.16429/j.1009-7848.2023.09.024

By:

李佳艺;
苏婕;
王发祥;
李向红;
俞健;
刘永乐

Publication type:

Article

温度处理对冷藏狒猴桃后熟品质和细胞壁代谢的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 224, doi. 10.16429/j.1009-7848.2023.09.023

By:

王敏雁;
杨帆;
谭佳伟;
索江涛;
闫金姣;
马艳萍

Publication type:

Article

1-MCP结合乙烯吸附剂处理对黄桃货架期品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 213, doi. 10.16429/j.l009-7848.2023.09.022

By:

郭智鑫;
孙畅;
李高阳;
苏东林;
刘伟;
朱向荣

Publication type:

Article

酶解絮凝耦联对咸蛋清脱盐及理化性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 202, doi. 10.16429/j.l009-7848.2023.09.021

By:

李晶晶;
蔡为荣;
朱樱;
王璐

Publication type:

Article

复合光源萎凋对信阳红茶品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 192, doi. 10.16429/j.1009-7848.2023.09.020

By:

马敬宜;
姚衡斌;
周琼琼;
赵仁亮

Publication type:

Article

热处理对牛骨酶解液美拉德反应产物呈味物质及挥发性成分的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 181, doi. 10.16429/j.l009-7848.2023.09.019

By:

穆红;
罗瑞明;
李亚蕾

Publication type:

Article

咼压热灭圉中学L化剂吐温80的应用研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 171, doi. 10.16429/j.l009-7848.2023.09.018

By:

张变飞;
杨杰;
毕可;
刘月;
辛伟山;
张攀峰;
章中

Publication type:

Article

超声辅助醇沉法制备淀粉纳米颗粒同步包埋叶黄素.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 160, doi. 10.16429/j.1009-7848.2023.09.017

By:

史永桂;
姚先超;
焦思宇;
刘鑫;
廖如杏;
林日辉

Publication type:

Article

超声辅助酶法制备沙棘果渣膳食纤维及其功能特性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 149, doi. 10.16429/j.1009-7848.2023.09.016

By:

吕孟玲;
唐祯列;
张雨松;
邵美丽

Publication type:

Article

双低油菜籽分离蛋白提取方法对其功能性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 140, doi. 10.16429/j.1009-7848.2023.09.015

By:

蒋舒婷;
贺颖;
仇丹;
王亚娟;
邓尚贵

Publication type:

Article

中短波红外干燥温度对南美白对虾干燥特性、虾青素含量和微观结构的影响

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 129, doi. 10.16429/j.1009-7848.2023.09.014

By:

林雅文;
李艾靑;
田心怡;
谢永康;
励建荣;
李学鹏

Publication type:

Article

TG酶对再制奶酪3D打印特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 120, doi. 10.16429/j.1009-7848.2023.09.013

By:

邓亦秋;
杜黎丹;
董欣琳;
吕欣;
李玲;
肖功年

Publication type:

Article

香辛料饮料研制及其对人体经络电压的作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 109, doi. 10.16429/j.1009-7848.2023.09.012

By:

罗圆圆;
郭静科;
刘树滔;
李鹤年;
黎俏灵;
王梦田

Publication type:

Article

鱼肌动球蛋白与不同来源天然淀粉共混面团的流变特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 99, doi. 10.16429/j.1009-7848.2023.09.011

By:

王甜;
密更;
敏军為;
励建荣;
李学鹏;
谢晶

Publication type:

Article

负载白藜芦醇的大麦醇溶蛋白/海藻酸丙二醇酯复合纳米颗粒的制备及表征

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 89, doi. 10.16429/j.1009-7848.2023.09.010

By:

赵天瑜;
唐荣;
金雨楠;
梅晓宏

Publication type:

Article

高糖、高脂饮食对小鼠肠道屏障功能及炎症的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 79, doi. 10.16429/j.1009-7848.2023.09.009

By:

邵君琳;
田苗新;
王富康;
孙奕炜;
王光强;
艾连中;
夏永军

Publication type:

Article

基于BALB/c小鼠模型的松茸低温水提物的免疫调节作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 67, doi. 10.16429/j.1009-7848.2023.09.008

By:

杜汉廷;
林松毅;
李冬梅;
葛麒;
陈冬

Publication type:

Article

柚皮素对高脂与高糖诱导的小鼠非酒精性脂肪肝病的干预作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 60, doi. 10.16429/j.1009-7848.2023.09.007

By:

葛晶晶;
阮征

Publication type:

Article

大米淀粉与大豆粉比例对糊化特性及物性学性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 53, doi. 10.16429/j.1009-7848.2023.09.006

By:

庞志花;
刘萍;
曹金诺;
刘新旗;
陈存社

Publication type:

Article

钙离子对小麦淀粉-低酯甜菜果胶复配体系糊化和流变特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 44, doi. 10.16429/j.1009-7848.2023.09.005

By:

王心;
张萌;
刘笑;
梁乃国;
陈晓明;
徐磊

Publication type:

Article

微生物共培养促进植物乳杆菌RX-8高效合成细菌素的调控机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 32, doi. 10.16429/j.l009-7848.2023.09.004

By:

刘国荣;
刘洋硕;
聂蓉

Publication type:

Article

酿酒酵母ARD1对低温胁迫的响应及其互作蛋白的筛选.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 23, doi. 10.16429/j.1009-7848.2023.09.003

By:

房楠楠;
杜青;
宋瑶瑶;
张雪;
李莹;
秦义;
宋育阳;
刘延琳

Publication type:

Article

动物双歧杆菌乳亚种V9连续传代过程中遗传稳定性评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 12, doi. 10.16429/j.l009-7848.2023.09.002

By:

刘凯龙;
黄天;
刘晓晔;
玉霞;
姚国强

Publication type:

Article

"食药同源"食品产业现状与发展趋势浅析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 1, doi. 10.16429/j.1009-7848.2023.09.001

By:

余强;
郑冰;
聂少平;
谢明勇

Publication type:

Article