Works matching IS 1009-7848 AND VI 24 AND IP 8 AND DT 2024

Results: 45

食用燕窝和唾液酸对抗氧化影响的定性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 511, doi. 10.16429/j.1009-7848.2024.08.045

By:

周淑益;
张娜;
林咏惟;
曲畅;
申贵元;
宋咏烨;
马冠生

Publication type:

Article

母乳低聚糖对婴儿肠道菌群及认知功能的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 502, doi. 10.16429/j.1009-7848.2024.08.044

By:

马美红;
乌日娜;
刘语萌;
丁瑞雪;
武俊瑞

Publication type:

Article

机器学习算法在食品气味表征中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 486, doi. 10.16429/j.1009-7848.2024.08.043

By:

李帅;
柴春祥;
刘建福

Publication type:

Article

介质阻挡等离子体降解乙腈溶液黄曲霉毒素B1规律解析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 473, doi. 10.16429/j.1009-7848.2024.08.042

By:

苏迎利;
马挺军;
魏朝俊

Publication type:

Article

金枪鱼源莓实假单胞菌MS-10全基因组测序及分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 457, doi. 10.16429/j.1009-7848.2024.08.041

By:

崔方超;
王芸婷;
刘佳宜;
王当丰;
檀茜倩;
李秋莹;
励建荣;
李婷婷

Publication type:

Article

基于宏基因组技术的生鲜乳中耐热酶污染来源分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 448, doi. 10.16429/j.1009-7848.2024.08.040

By:

代良超;
逄晓阳;
胡少震;
喻东威;
吕加平;
逯刚;
武俊瑞;
张书文

Publication type:

Article

盐胁迫下枯草芽孢杆菌降解组胺的转录组学分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 435, doi. 10.16429/j.1009-7848.2024.08.039

By:

邓义佳;
王润东;
檀茜倩;
李学鹏;
张宇昊;
张宾;
励建荣

Publication type:

Article

不同花生品种水煮加工适宜性评价方法与指标.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 422, doi. 10.16429/j.1009-7848.2024.08.038

By:

赵赓九;
向飞;
徐绍文;
谭家壮;
汪娅梅;
王强

Publication type:

Article

基于多光谱图像分割算法的冷冻猪肉色泽无损表征技术.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 414, doi. 10.16429/j.1009-7848.2024.08.037

By:

葛玲;
查靖;
耿浩;
陈光;
刘紫琪;
马飞

Publication type:

Article

基于LF-NMR研究双孢菇远红外辅助热泵干燥过程中水分迁移规律及品质变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 403, doi. 10.16429/j.1009-7848.2024.08.036

By:

高晓倩;
刘瑞玲;
吴来春;
孟祥红;
吴伟杰;
陈杭君;
郜海燕

Publication type:

Article

103种药食两用植物化学成分分析及功能活性评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 385, doi. 10.16429/j.1009-7848.2024.08.035

By:

刘晓海;
茹月蓉;
张雪春;
周旭红;
何霞红;
王振兴

Publication type:

Article

不同采收阶段的坛紫菜营养成分分析及预测模型.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 371, doi. 10.16429/j.1009-7848.2024.08.034

By:

陈晓晨;
倪辉;
姜泽东;
陈艳红;
杨远帆;
杜希萍

Publication type:

Article

酱牛肉加工和杀菌过程中脂肪和气味活性成分变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 357, doi. 10.16429/j.1009-7848.2024.08.033

By:

李素;
王守伟;
臧明伍;
吴倩蓉;
黄卉佳;
张顺亮

Publication type:

Article

基于GC-IMS指纹图谱分析云南不同产地美味牛肝菌的挥发性成分.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 341, doi. 10.16429/j.1009-7848.2024.08.032

By:

李为兰;
徐柠檬;
杨晶晶;
资璐熙;
郭磊

Publication type:

Article

臭氧水处理对生鲜草鱼片理化特性及初始菌相的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 325, doi. 10.16429/j.1009-7848.2024.08.031

By:

徐国栋;
熊善柏;
尹涛;
刘茹;
黄泽南;
任洋莹;
尤娟

Publication type:

Article

预处理对赛买提杏片热风干燥特性和水分迁移的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 311, doi. 10.16429/j.1009-7848.2024.08.030

By:

陈恺;
承春平;
王雪妃;
杜雨桐;
许铭强;
李焕荣

Publication type:

Article

大米品种对婴幼儿米粉理化品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 298, doi. 10.16429/j.1009-7848.2024.08.029

By:

谢秋涛;
李梦怡;
苏东林;
戴志勇;
李高阳;
袁洪燕;
朱玲风

Publication type:

Article

β-环糊精协同酪蛋白酸钠稳定南极磷虾油Pickering乳液.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 291, doi. 10.16429/j.1009-7848.2024.08.028

By:

董烨;
白雪;
戴志远;
郑振霄;
徐雪姣

Publication type:

Article

共接种发酵对模拟葡萄汁发酵香气物质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 279, doi. 10.16429/j.1009-7848.2024.08.027

By:

杨柳;
徐彬艳;
石琳;
张璇;
祝霞;
杨学山

Publication type:

Article

产区和成熟度对'黑比诺'葡萄酿酒品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 268, doi. 10.16429/j.1009-7848.2024.08.026

By:

田萌勃;
吴杨鹏;
胡瑞祺;
王军;
赵德升;
何非

Publication type:

Article

植物乳杆菌J26对蓝莓酒品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 259, doi. 10.16429/j.1009-7848.2024.08.025

By:

梁雅琪;
程莎莎;
丁弋芯;
苏悦;
鲁杏茹;
张宇;
满朝新;
姜毓君

Publication type:

Article

牦牛乳酪蛋白琥珀酸铁的制备及其结构表征.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 247, doi. 10.16429/j.1009-7848.2024.08.024

By:

钟丽雯;
鲁迎瑞;
张轶轩;
张卫兵;
邵威平;
郭兆斌;
文鹏程

Publication type:

Article

益生菌协同小麦水解肽预防幼鼠小麦过敏.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 236, doi. 10.16429/j.1009-7848.2024.08.023

By:

曾冰蕙;
刘羽嘉;
杜航;
李博雅;
车会莲

Publication type:

Article

谷物多酚与膳食纤维调控肠道菌群缓解小鼠肥胖作用研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 225, doi. 10.16429/j.1009-7848.2024.08.022

By:

刘欣果;
綦文涛;
庞邵杰;
方微;
王勇

Publication type:

Article

壳寡糖对乙醇诱导的炎症反应的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 216, doi. 10.16429/j.1009-7848.2024.08.021

By:

王斌;
赵宇珂;
姜启兴;
许艳顺;
夏文水

Publication type:

Article

基于BCL-XL/Bax/Caspase-3/p53/CREB/BDNF信号通路解析南极磷虾蛋白肽辅助增强记忆的靶向作用机理

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 206, doi. 10.16429/j.1009-7848.2024.08.020

By:

郑景如;
孙娜;
杨晶琦;
林松毅

Publication type:

Article

芽孢杆菌脂肽对金黄色葡萄球菌的抑制机理.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 197, doi. 10.16429/j.1009-7848.2024.08.019

By:

纪帅奇;
乌日娜;
张淘崴;
娄梦雪;
张妍;
武俊瑞

Publication type:

Article

蜡样芽孢杆菌YF-2对荧光假单胞菌群体感应的淬灭活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 187, doi. 10.16429/j.1009-7848.2024.08.018

By:

王扬蕊;
温馨;
白凤翎;
檀茜倩;
吕欣然;
励建荣;
董浩;
孟玉琼;
马睿;
王树林;
应米燕;
杨旭

Publication type:

Article

保护剂对发酵乳杆菌BLHN3冻干存活率的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 178, doi. 10.16429/j.1009-7848.2024.08.017

By:

左梦楠;
刘伟;
全琦;
张菊华

Publication type:

Article

沙葱多酚提取物抗氧化活性及其对消化酶的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 164, doi. 10.16429/j.1009-7848.2024.08.016

By:

卢跃红;
王斌;
刘偲;
祖拜旦·艾买尔;
高春燕

Publication type:

Article

杨梅花色苷体外降糖活性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 155, doi. 10.16429/j.1009-7848.2024.08.015

By:

章鸿彬;
刘合生;
陈杨;
蔡将波;
曹少谦;
戚向阳

Publication type:

Article

葡萄籽多酚纯化及体外厌氧发酵对肠道菌群的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 143, doi. 10.16429/j.1009-7848.2024.08.014

By:

范利君;
王志鹏;
宋安康;
李学文;
王伟

Publication type:

Article

不同极性段滇黄精抗氧化及细胞保护作用评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 133, doi. 10.16429/j.1009-7848.2024.08.013

By:

陈凯燕;
方语文;
张猛;
程桂广;
刘亚平;
周文兵

Publication type:

Article

新橙皮苷对乳清蛋白抗氧化活性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 122, doi. 10.16429/j.1009-7848.2024.08.012

By:

马松博;
许艳;
刘露;
冯娇娇;
赵利;
白春清

Publication type:

Article

干酪乳杆菌发酵豆粉粗多糖结构特征与抗氧化活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 112, doi. 10.16429/j.1009-7848.2024.08.011

By:

屈雅宁;
许梦粤;
李慧;
王璐;
郭瑞;
王红波

Publication type:

Article

转录组学分析月桂酸单甘油酯对HepG2细胞脂代谢的调节作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 101, doi. 10.16429/j.1009-7848.2024.08.010

By:

林萌慧;
刘畅;
黄佳敏;
冯凤琴;
Le Thanh NiNH;
蔡海莺

Publication type:

Article

基于HeLa细胞模型探究植物乳杆菌CY1-2的抗氧化机理.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 92, doi. 10.16429/j.1009-7848.2024.08.009

By:

武文玉;
张艳芳;
白凤翎;
吕欣然;
崔方超;
檀茜倩;
励建荣;
李英美

Publication type:

Article

橡子壳提取物成分分析及对小麦淀粉特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 82, doi. 10.16429/j.1009-7848.2024.08.008

By:

屈佳林;
梁宗瑶;
刘婧;
韩子轩;
刘小娟;
林楠;
段旭昌

Publication type:

Article

小米各级蛋白组分对淀粉糊化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 72, doi. 10.16429/j.1009-7848.2024.08.007

By:

张凡;
付永;
曾鸣;
宋昊;
沈群

Publication type:

Article

蜜环菌发酵玉米醇溶蛋白中蛋白酶学性质研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 62, doi. 10.16429/j.1009-7848.2024.08.006

By:

高飞;
李雪;
修琳;
郑明珠;
刘回民;
蔡丹;
刘景圣

Publication type:

Article

甜味蛋白monellin高甜度、强热稳定性突变体的分子构建及性质研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 53, doi. 10.16429/j.1009-7848.2024.08.005

By:

刘毅;
卢尚阳;
王语晴;
刘波

Publication type:

Article

3种微藻中提取蛋白质的乳化特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 40, doi. 10.16429/j.1009-7848.2024.08.004

By:

赵燕;
余慧琳;
邱阳;
李泓浩;
夏胜瑶;
朱加进

Publication type:

Article

果蝇对不同甜味物质的选择偏好及其感知机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 31, doi. 10.16429/j.1009-7848.2024.08.003

By:

贺珊;
罗毅波;
张辉

Publication type:

Article

甜味与其它基本味相互作用的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 12, doi. 10.16429/j.1009-7848.2024.08.002

By:

夏熠珣;
陈佳;
王子元;
王娟;
吴嘉欣;
钟芳

Publication type:

Article

基于神经成像技术的味觉解码研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 1, doi. 10.16429/j.1009-7848.2024.08.001

By:

刘源;
朱忆雯;
樊玉霞;
仇晨曦

Publication type:

Article