Works matching IS 10097848 AND DT 2024 AND VI 24 AND IP 12

Results: 43
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    植物蛋白基仿生肉研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 479, doi. 10.16429/j.l009-7848.2024.12.042
    By:
    • 赵新月;
    • 张毓玲;
    • 朱梦佳;
    • 高春昊;
    • 任广利;
    • 高翔片
    Publication type:
    Article
    3

    黄酮类化合物抗抑郁作用研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 464, doi. 10.16429/j.1009-7848.2024.12.041
    By:
    • 郝丹丹;
    • 李 涛;
    • 彭小雨;
    • 李 威;
    • 郭丹颖;
    • 汪家琦;
    • 付复华;
    • 苏东林;
    • 李绮丽;
    • 潘丽娜;
    • 李高阳
    Publication type:
    Article
    4

    运动员肠道微生物组与营养干预研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 454, doi. 10.16429/j.1009-7848.2024.12.040
    By:
    • 高健玮;
    • 张璐佳;
    • 马湘宁;
    • 贾凌宇;
    • 陈芳
    Publication type:
    Article
    5

    糖基化调控食物过敏原致敏性研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 441, doi. 10.16429/j.1009-7848.2024.12.039
    By:
    • 胡风欣;
    • 于 宁;
    • 康文瀚;
    • 张九凯;
    • 李 洋;
    • 秦宇飞;
    • 陈 颖
    Publication type:
    Article
    6

    益生菌缓解亚健康相关症状的研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 432, doi. 10.16429/j.1009-7848.2024.12.038
    By:
    • 赵 佳;
    • 沈 馨;
    • 刘红霞;
    • 郭艳荣;
    • 高广琦;
    • 孙志宏
    Publication type:
    Article
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    婴幼儿配方粉模拟母乳组成的多组学评价.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 387, doi. 10.16429/j.1009-7848.2024.12.035
    By:
    • 刘言;
    • 张明辉;
    • 赵军英;
    • 茹元朴;
    • 杨宝雨;
    • 刘妍;
    • 刘茜;
    • 范小菲;
    • 李梓绮;
    • 乔为仓;
    • 陈历俊
    Publication type:
    Article
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    11

    觥鱼预制菜炒制过程中氨基酸代谢物的差异.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 362, doi. 10.16429/j.1009-7848.2024.12.033
    By:
    • 许 丹;
    • 陈云云;
    • 朱 剑;
    • 沈飪力;
    • 张小军;
    • 邓尚贵
    Publication type:
    Article
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    日晒海盐中微塑料检测技术对比研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 323, doi. 10.16429/j.1009-7848.2024.12.029
    By:
    • 张 琪;
    • 宋光春;
    • 黄昆仑;
    • 罗云波;
    • 程 楠
    Publication type:
    Article
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    不同贮藏条件下大米品质的变化.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 288, doi. 10.16429/j.1009-7848.2024.12.026
    By:
    • 席孟瑶;
    • 赵卿宇;
    • 李丽娜;
    • 王红;
    • 王超;
    • 郝智慧;
    • 沈群片
    Publication type:
    Article
    19

    等离子体活化水对三文鱼源腐败菌的抑制作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 277, doi. 10.16429/j.1009-7848.2024.12.025
    By:
    • 檀茜倩;
    • 裴建博;
    • 张德福;
    • 崔方超;
    • 孟玉琼;
    • 马睿;
    • 李学鹏;
    • 励建荣
    Publication type:
    Article
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    高压热杀菌结合氯化钠对芽抱的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 256, doi. 10.16429/j.1009-7848.2024.12.023
    By:
    • 刘獗畅;
    • 王梦泽;
    • 刘民安;
    • 刘敦华;
    • 陈翔;
    • 章中
    Publication type:
    Article
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    产y-氨基丁酸植物乳杆菌对发酵萝卜风味和品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 224, doi. 10.16429/j.1009-7848.2024.12.020
    By:
    • 吕欣然;
    • 王德晟;
    • 刘水琳;
    • 李叙波;
    • 白凤翎;
    • 檀茜倩;
    • 崔方超;
    • 励建荣;
    • 俞张富;
    • 沈荣虎
    Publication type:
    Article
    25

    马铃薯细胞壁中果胶酶的提取及特性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 215, doi. 10.16429/j.1009-7848.2024.12.019
    By:
    • 周 盼;
    • 雷丹丹;
    • 李昊昕;
    • 秦礼康;
    • 董 楠;
    • 刘 嘉
    Publication type:
    Article
    26

    预糊化协同超微粉碎对碎米蛋白品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 205, doi. 10.16429/j.1009-7848.2024.12.018
    By:
    • 刘晓飞;
    • 吴 鸣;
    • 吴浚湮;
    • 张光;
    • 石彦国;
    • 张娜
    Publication type:
    Article
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    28

    纳米解冻对蹴鱼蛋白消化后氧化特性的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 117, doi. 10.16429/j.1009-7848.2024.12.011
    By:
    • 朱文慧;
    • 李雯政;
    • 郭慧芳;
    • 步 营;
    • 励建荣;
    • 李学鹏
    Publication type:
    Article
    29

    肉桂、百里香、罗勒精油联合抑菌活性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 105, doi. 10.16429/j.1009-7848.2024.12.010
    By:
    • 徐海星;
    • 周柳莎;
    • 胡香莲;
    • 俞瑜媛;
    • 施永清
    Publication type:
    Article
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    酵母混菌强化发酵提高麦曲黄酒的风味品质.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 178, doi. 10.16429/j.1009-7848.2024.12.016
    By:
    • 袁铉洁;
    • 梁梓华;
    • 侯思文;
    • 杨梓翊;
    • 郭伟灵;
    • 艾连中;
    • 倪 莉;
    • 吕旭聪
    Publication type:
    Article
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    中国特色蜂蜜调节肠道菌群的研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 78, doi. 10.16429/j.1009-7848.2024.12.008
    By:
    • 赵 圆;
    • 陈思淮;
    • 孙玉敬;
    • 曹联飞
    Publication type:
    Article
    37

    武定鸡鲜味肽KE-4与LR-4的呈味特性及构效关系.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 69, doi. 10.16429/j.1009-7848.2024.12.007
    By:
    • 贾 蓉;
    • 杨 源;
    • 廖国周;
    • 郑志杰;
    • 陈光辉;
    • 王桂瑛
    Publication type:
    Article
    38

    高静压协同酸水解促淀粉颗粒纳米晶体化.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 57, doi. 10.16429/j.1009-7848.2024.12.006
    By:
    • 李晶晶;
    • 张甜甜;
    • 佟岳;
    • 刘培玲
    Publication type:
    Article
    39

    外加旋转流场对蛋白分子空间构象的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 48, doi. 10.16429/j.1009-7848.2024.12.005
    By:
    • 潘伟春;
    • 顾斐娜;
    • 赵萌迪;
    • 蒸枫禅;
    • 温 娅;
    • 徐海星;
    • 牛付阁
    Publication type:
    Article
    40

    两株双歧杆菌的活性功能成分研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 37, doi. 10.16429/j.1009-7848.2024.12.004
    By:
    • 杨展;
    • 聂新;
    • 刘凯龙;
    • 张和平;
    • 姚国强
    Publication type:
    Article
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    基于食品知识图谱的智能感知问答.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 1, doi. 10.16429/j.1009-7848.2024.12.001
    By:
    • 宋晓宁;
    • 蒋启一;
    • 张文杰;
    • 昊小俊
    Publication type:
    Article