Works matching IS 16732383 AND DT 2021 AND VI 42 AND IP 4
Results: 19
《河南工业大学学报(自然科学版) 》入选 《世界期刊影响力指数(WJCI)报告(2020 科技版) 》.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 137
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牡丹籽油制取技术研究进展.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 123, doi. 10.16433/j.1673-2383.2021.04.018
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植物抗冻蛋白特性及其在冷冻面团中应用研究进展.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 115, doi. 10.16433/j.1673-2383.2021.04.017
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食品组分对淀粉糊化性质影响的研究进展 .
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 108, doi. 10.16433/j.1673-2383.2021.04.016
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基于二叉树搜索算法的粮仓温度监测系统研究与 实现.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 102, doi. 10.16433/j.1673-2383.2021.04.015
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糙米撞击裂纹扩展的分形研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 96, doi. 10.16433/j.1673-2383.2021.04.014
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不同粮种竖向压力孔隙率与密度研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 89, doi. 10.16433/j.1673-2383.2021.04.013
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常温小麦挥发物及其对锈赤扁谷盗引诱率和触角 电位影响的研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 82, doi. 10.16433/j.1673-2383.2021.04.012
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不同储藏年限稻谷制备的蒸谷米加工品质、外观品 质及蒸煮特性分析.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 75, doi. 10.16433/j.1673-2383.2021.04.0111
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针叶樱桃牡蛎多肽复合饮料工艺及抗氧化性研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 68, doi. 10.16433/j.1673-2383.2021.04.010
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天蚕素抗菌肽的生物信息学分析.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 58, doi. 10.16433/j.1673-2383.2021.04.009
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市售盐凝豆腐品质特性指标分析与评价模型的建立.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 50, doi. 10.16433/j.1673-2383.2021.04.008
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黑曲霉发酵麦胚工艺及醇沉组分理化性质研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 44, doi. 10.16433/j.1673-2383.2021.04.007
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木薯淀粉制备热转化糊精及其特性研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 38, doi. 10.16433/j.1673-2383.2021.04.006
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米糠不溶性膳食纤维和阿魏酸共同作用对籼米淀 粉糊化过程的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 30, doi. 10.16433/j.1673-2383.2021.04.005
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微波功率对面筋蛋白 -淀粉复合体系功能特性的 影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 16, doi. 10.16433/j.1673-2383.2021.04.003
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糖基化大豆分离蛋白纳米乳液的制备及其稳定性 研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 22, doi. 10.16433/j.1673-2383.2021.04.004
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枯草芽孢杆菌 Q125 降解黄曲霉毒素 B1 发酵条件优 化及活性物质分析.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 9, doi. 10.16433/j.1673-2383.2021.04.002
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磁性氧化石墨烯 / 二氧化钛对黄曲霉毒素 B1 的吸附 与光催化降解作用研究.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 1, doi. 10.16433/j.1673-2383.2021.04.001
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