Works matching IS 1009-7848 AND VI 24 AND IP 5 AND DT 2024

Results: 42
    1

    国外资讯.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 504
    By:
    • 陶金亚
    Publication type:
    Article
    2

    剪切与冻融对Pickering乳液稳定性的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 492, doi. 10.16429/j.1009-7848.2024.05.041
    By:
    • 黑雪;
    • 刘哲;
    • 田艳杰;
    • 职兰懿;
    • 刘红芝;
    • 石爱民;
    • 王强
    Publication type:
    Article
    3

    食源性多酚干预酒精性肝病研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 479, doi. 10.16429/j.1009-7848.2024.05.040
    By:
    • 王紫琳;
    • 陶亮;
    • 杨敏;
    • 王远利;
    • 王悦;
    • 田洋
    Publication type:
    Article
    4

    食源性抗氧化肽的构效关系及强化方法.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 465, doi. 10.16429/j.1009-7848.2024.05.039
    By:
    • 康记珍;
    • 许承志;
    • 王希搏;
    • 汪海波
    Publication type:
    Article
    5

    基于气味-滋味互作增强咸味感知研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 453, doi. 10.16429/j.1009-7848.2024.05.038
    By:
    • 肖作兵;
    • 刘龙雪;
    • 牛云蔚;
    • 张静
    Publication type:
    Article
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    普洱生茶加工过程中非挥发性成分的变化.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 405, doi. 10.16429/j.1009-7848.2024.05.034
    By:
    • 李文婷;
    • 范晓伟;
    • 易伦朝;
    • 胡永丹;
    • 任达兵
    Publication type:
    Article
    10
    11

    西藏地区青棵酒曲微生物群落结构及多样性分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 381, doi. 10.16429/j.1009-7848.2024.05.032
    By:
    • 张二豪;
    • 奉综涛;
    • 何萍;
    • 刘盼盼;
    • 简阅;
    • 徐雨婷;
    • 禄亚洲;
    • 罗章
    Publication type:
    Article
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    果糖对SD大鼠肝脏及胰腺功能指标的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 289, doi. 10.6429/j.1009-7848.2024.05.024
    By:
    • 甘倩云;
    • 宋歌;
    • 彭文婷;
    • 王勇;
    • 方微;
    • 庞邵杰;
    • 棊文涛
    Publication type:
    Article
    20

    乳铁蛋白调节高脂饮食小鼠糖脂代谢的机制.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 280, doi. 10.6429/j.1009-7848.2024.05.023
    By:
    • 王无忌;
    • 李 丽;
    • 李妍羿;
    • 张 媾;
    • 韩纳姝
    Publication type:
    Article
    21

    青柿子提取物抑制消化酶活性与降血糖效应.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 264, doi. 10.6429/j.1009-7848.2024.05.022
    By:
    • 刘 媾;
    • 任维维;
    • 屈佳林;
    • 李琨梦;
    • 刘小娟;
    • 段旭昌
    Publication type:
    Article
    22

    大豆蛋白对不同晶型淀粉理化特性的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 254, doi. 10.6429/j.1009-7848.2024.05.021
    By:
    • 魏宇君;
    • 肖华西;
    • 林亲录;
    • 李乐;
    • 杨文杰
    Publication type:
    Article
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    泥鍬抗氧化活性肽的制备、鉴定及其生物活性.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 223, doi. 10.6429/j.1009-7848.2024.05.018
    By:
    • 窦宝杰;
    • 翁南海;
    • 卢 静;
    • 郭全友;
    • 吕明生;
    • 王淑军
    Publication type:
    Article
    26

    酿酒功能菌的基因组测序及基因功能注释.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 214, doi. 10.6429/j.1009-7848.2024.05.017
    By:
    • 麻静静;
    • 李惠源;
    • 高文静;
    • 韩 英;
    • 贾丽艳
    Publication type:
    Article
    27

    产叶酸菌株的筛选及产量的优化.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 202, doi. 10.6429/j.009-7848.2024.05.016
    By:
    • 季亚栋;
    • 李先平;
    • 乔为仓;
    • 王 琦;
    • 刘 璐;
    • 赵军英;
    • 张春枝;
    • 陈历俊
    Publication type:
    Article
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    草莓酸对莓实假单胞菌群体感应的抑制作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 171, doi. 10.16429/j.1009-7848.2024.05.013
    By:
    • 崔方超;
    • 王苹苹;
    • 刘佳宜;
    • 王当丰;
    • 檀茜倩;
    • 李秋莹;
    • 励建荣;
    • 李婷婷
    Publication type:
    Article
    31

    优化嗜酸乳杆菌JYLA-191抗逆性方法研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 161, doi. 10.16429/j.1009-7848.2024.05.012
    By:
    • 吕培佳;
    • 傅玉颖;
    • 李腾
    Publication type:
    Article
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    食品发酵剂研究进展与发展趋势浅析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 89, doi. 10.16429/j.1009-7848.2024.05.007
    By:
    • 张程程;
    • 翟齐啸;
    • 孙志宏;
    • 顾青;
    • 陈卫
    Publication type:
    Article
    37
    38

    我国特种食品产业现状与发展趋势.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 58, doi. 10.16429/j.1009-7848.2024.05.005
    By:
    • 梁 莉;
    • 郝利民;
    • 赵金山;
    • 张玉玉;
    • 孙宝国
    Publication type:
    Article
    39

    食品功能性配料产业现状与发展趋势.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 41, doi. 10.16429/j.1009-7848.2024.05.004
    By:
    • 张莉莉;
    • 张玉玉;
    • 聂少平;
    • 肖作兵;
    • 孙宝国
    Publication type:
    Article
    40

    畜产与海洋食品绿色高质加工及减损增效理论.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 30, doi. 10.16429/j.1009-7848.2024.05.003
    By:
    • 李 娇;
    • 毛相朝;
    • 姜毓君;
    • 白艳红;
    • 周大勇;
    • 张德权;
    • 朱蓿薇
    Publication type:
    Article
    41
    42

    品质导向的粮油食品精准加工分子基础与调控.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 1, doi. 10.16429/j.1009-7848.2024.05.001
    By:
    • 金征宇;
    • 江连洲;
    • 王兴国;
    • 谭 斌;
    • 顾正彪;
    • 孙秀兰;
    • 李晓玺
    Publication type:
    Article