Works matching IS 1009-7848 AND VI 24 AND IP 7 AND DT 2024

Results: 44

人体肠道菌群主要特征的专家共识.

Published in:: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 460, doi. 10.16429/j.1009-7848.2024.07.044
Publication type:: Article

茶叶微生物发酵过程中没食子酸代谢研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 450, doi. 10.16429/j.1009-7848.2024.07.043

By:

马存强;
周斌星;
马冰淞;
黎星辉;
陈暄

Publication type:

Article

脂质和蛋白质氧化对肉品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 438, doi. 10.16429/j.1009-7848.2024.07.042

By:

李泽坤;
肖宇;
焦阳;
刘永峰

Publication type:

Article

嗜冷菌耐热蛋白酶AprX对乳制品的危害与控制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 425, doi. 10.16429/j.1009-7848.2024.07.041

By:

王宇;
韩雪

Publication type:

Article

藻油DHA微胶囊制备及稳态化递送技术研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 414, doi. 10.16429/j.1009-7848.2024.07.040

By:

陈柏慧;
田方;
蔡路陶

Publication type:

Article

透明质酸的制备、功能特性及其调节肠道健康的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 401, doi. 10.16429/j.1009-7848.2024.07.039

By:

滕薇;
刘树滔;
吴金鸿;
张勇

Publication type:

Article

全谷物生物加工研究进展与发展方向.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 387, doi. 10.16429/j.1009-7848.2024.07.038

By:

高琨;
汪丽萍;
翟小童;
谭斌

Publication type:

Article

豌豆肽生物活性与作用机制研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 377, doi. 10.16429/j.1009-7848.2024.07.037

By:

高正杰;
焦叶;
刘岩杰;
蒲明慧;
陈茂龙;
程云辉

Publication type:

Article

植源性和乳源性胞外囊泡对慢性炎症的调控机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 364, doi. 10.16429/j.1009-7848.2024.07.036

By:

曹桂芳;
李丹;
伊高阳;
杨永利;
姚晓琳

Publication type:

Article

植物乳杆菌胞外多糖的生物合成及生物学功能.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 351, doi. 10.16429/j.1009-7848.2024.07.035

By:

李凤娇;
夏永军;
熊智强;
艾连中;
王光强

Publication type:

Article

免疫斑点印迹法检测水解乳蛋白婴幼儿配方粉免疫反应.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 342, doi. 10.16429/j.1009-7848.2024.07.034

By:

孙丽娟;
韩诗雯;
曾冰蕙;
段素芳;
屠振华;
李放;
车会莲

Publication type:

Article

油茶饼粕抗氧化肽的鉴定及其稳定性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 332, doi. 10.16429/j.1009-7848.2024.07.033

By:

朱巧楠;
王鹏;
杨选;
余琳;
何志平;
吴峰华

Publication type:

Article

隔離、識別青刺果ACE抑制勝肽的結構表徵及體外活性評估.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 321, doi. 10.16429/j.1009-7848.2024.07.032

By:

张璐;
甘雨嫣;
钟玉旺;
黎依艳;
范江平;
王雪峰

Publication type:

Article

糯米粉品种对湿法速冻汤圆品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 308, doi. 10.16429/j.1009-7848.2024.07.031

By:

黄忠民;
朱琬莹;
宋会玲;
艾志录;
张波波;
范雯;
潘治利

Publication type:

Article

脉冲超声对灰枣片理化及超声液特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 297, doi. 10.16429/j.1009-7848.2024.07.030

By:

王凤昭;
吕明月;
吕健;
陈芹芹;
毕金峰

Publication type:

Article

物料盘开孔参数对干冰喷射芒果丁速冻品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 286, doi. 10.16429/j.1009-7848.2024.07.029

By:

宁静红;
刘茂;
宋志朋

Publication type:

Article

鸡爪跚跖骨的剥离特性及其影响因素.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 278, doi. 10.16429/j.1009-7848.2024.07.028

By:

高东明;
徐闻远

Publication type:

Article

炒制对燕麦粉风味特性及面团形成的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 269, doi. 10.16429/j.1009-7848.2024.07.027

By:

王佩瑶;
张美莉

Publication type:

Article

浸泡与发芽对蒸谷米镉含量的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 261, doi. 10.16429/j.1009-7848.2024.07.026

By:

刘淼淼;
孙倩倩;
张波;
周国燕;
郭波莉

Publication type:

Article

发芽处理对玉米醇溶蛋白结构、热特性及乳化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 252, doi. 10.16429/j.1009-7848.2024.07.025

By:

刘立鹏;
方晓敏;
姜鑫;
修琳;
蔡丹;
刘景圣

Publication type:

Article

纤维素酶改性油莎豆粕可溶性膳食纤维结构与功能研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 241, doi. 10.16429/j.1009-7848.2024.07.024

By:

周龙珠;
王朋;
董双;
王静;
丁雪纯;
杨娜;
王金荣;
乔汉桢;
甘利平

Publication type:

Article

慧米多肽-钙、锌螯合物制备及结构表征.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 229, doi. 10.16429/j.1009-7848.2024.07.023

By:

胡香莲;
郦萍;
周柳莎;
俞瑜媛;
徐海星;
施永清

Publication type:

Article

重组大肠杆菌全细胞转化苹果酸合成丙酮酸.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 219, doi. 10.16429/j.1009-7848.2024.07.022

By:

付声亮;
邹诗瑶;
高娃;
赵筱;
王金华;
王永泽

Publication type:

Article

构建大肠杆菌合成生物群落利用混合糖同步发酵生产E-乳酸.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 208, doi. 10.16429/j.1009-7848.2024.07.021

By:

邱炜列;
李敏;
陈思宇;
赵锦芳;
王金华;
赵筱

Publication type:

Article

牡蛎肽对酒精性肝损伤与体力疲劳的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 201, doi. 10.16429/j.1009-7848.2024.07.020

By:

江新辉;
江敏;
江铭福;
蓝登杭;
温海兰;
郑加彬;
江秋萍;
兰成木;
张国强;
刘海霞

Publication type:

Article

核桃粕酶解物抑制脂质积累的机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 193, doi. 10.16429/j.1009-7848.2024.07.019

By:

白玉英;
解静;
彭麟杰;
毛家英;
李世俊;
田洋

Publication type:

Article

骨膳食补充剂对低钙饲喂大鼠骨性能的调节作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 182, doi. 10.16429/j.1009-7848.2024.07.018

By:

邵茹;
赵显峰;
毛江毅;
唐雪;
王旖;
周鹏

Publication type:

Article

白雪茶水提物对乙醇诱导的小鼠急性酒精性肝损伤的干预作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 172, doi. 10.16429/j.1009-7848.2024.07.017

By:

韩兴;
吕静;
王兴妮;
秦宇;
李莉蓉;
黄锐

Publication type:

Article

开化龙顶绿茶对高脂小鼠肝脂肪变性AMPK信号通路和肠道菌群的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 157, doi. 10.16429/j.1009-7848.2024.07.016

By:

张一帆;
袁懿炜;
徐倩倩;
龚明秀;
叶江成;
赵进;
马崭阳

Publication type:

Article

东北传统大酱中产抗菌物质菌株的筛选及安全性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 100, doi. 10.16429/j.1009-7848.2024.07.010

By:

任晓蕾;
鲍捷;
郭宝松;
董亮;
纪超凡;
张素芳

Publication type:

Article

表儿茶素没食子酸酯与菊粉复配对鲸鱼肌球蛋白的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 138, doi. 10.16429/j.1009-7848.2024.07.014

By:

师丹华;
魏冰;
闫焕;
李红燃;
李颖畅;
励建荣

Publication type:

Article

马铃薯淀粉-卵清蛋白-肌球蛋白互作对肌球蛋白凝胶的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 128, doi. 10.16429/j.1009-7848.2024.07.013

By:

刘珍;
王金厢;
李学鹏;
励建荣;
高瑞昌;
张宇昊;
杨青;
正鹏役;
季广仁

Publication type:

Article

微波条件下大豆蛋白-绿原酸复合物的理化及结构特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 119, doi. 10.16429/j.1009-7848.2024.07.012

By:

高雪丽;
马梦龙;
李光辉;
王永辉;
何胜华;
郭卫芸

Publication type:

Article

热处理方式对大豆脂肪氧合酶活力和构象的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 111, doi. 10.16429/j.1009-7848.2024.07.011

By:

孔月;
孙立娜;
李妍慧;
康子孟;
何甜;
吕文彪;
徐福;
张爽;
谢凤英

Publication type:

Article

熟谷子醇溶蛋白改善糖尿病小鼠糖代谢紊乱的分子机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 147, doi. 10.16429/j.1009-7848.2024.07.015

By:

江新辉;
江敏;
江铭福;
蓝登杭;
温海兰;
郑加彬;
江秋萍;
兰成木;
张国强;
刘海霞

Publication type:

Article

降尿酸乳酸菌菌株的筛选及其全基因组分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 88, doi. 10.16429/j.1009-7848.2024.07.009

By:

苗超;
张宇;
杨鑫嗾;
姜毓君;
满朝新;
赵倩玉

Publication type:

Article

芳樟醇诱导肠炎沙门氏菌进入活的不可培养状态的研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 79, doi. 10.16429/j.1009-7848.2024.07.008

By:

卢梓荧;
陈梓涵;
何欣忆;
符蓉;
周晓蓝;
张宏梅

Publication type:

Article

不同乳源乳脂肪球的体外消化特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 70, doi. 10.16429/j.1009-7848.2024.07.007

By:

王煜林;
音朝克图;
吉日木图

Publication type:

Article

3种黄酮类化合物对胰脂肪酶的抑制作用及其结合机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 60, doi. 10.16429/j.1009-7848.2024.07.006

By:

张炎;
康柱;
苏冬雨;
张瀛心;
班晨宇;
刘祎;
周素珍;
范金波

Publication type:

Article

玉米黄素减轻脂多糖诱导的3T3-L1脂肪细胞慢性炎症.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 47, doi. 10.16429/j.1009-7848.2024.07.005

By:

赵有伟;
吴熙;
朱晨;
刘美宏;
郑明珠;
蔡丹;
刘回民;
刘景圣

Publication type:

Article

养麦壳黄酮诱导人肝癌HepG2细胞凋亡和抑制迁移的机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 36, doi. 10.16429/j.1009-7848.2024.07.004

By:

姜鑫;
李天竹;
王孜;
刘子琦;
王秀娟;
朴春红

Publication type:

Article

群体感应淬灭酶PF-1240的半理性设计及其对蜂房哈夫尼亚菌群体感应的抑制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 24, doi. 10.16429/j.1009-7848.2024.07.003

By:

崔方超;
宁媛媛;
申悦;
王当丰;
檀茜倩;
李秋莹;
励建荣;
李婷婷

Publication type:

Article

带电短肽T7+,T6-M a-淀粉酶活性和构象的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 14, doi. 10.16429/j.1009-7848.2024.07.002

By:

杨晓饪;
李传博;
刘春莹;
孙付保;
窦少华

Publication type:

Article

数据挖掘与建模技术在食品嗅觉和味觉感知与情绪认知中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 1, doi. 10.16429/j.1009-7848.2024.07.001

By:

王蓿;
王颖;
王亚东;
刘帅;
江滔

Publication type:

Article