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牡蛎提取物对秀丽隐杆线虫的抗衰老作用研究 牡蛎提取物对秀丽隐杆线虫的抗衰老作用研究
食品与发酵工业
Pub Date : 2023-10-08 DOI: 10.13995/j.cnki.11-1802/ts.037222
魏润霞 | 卢虹玉 | 秦小明 | 王丽瑶
{"title":"牡蛎提取物对秀丽隐杆线虫的抗衰老作用研究","authors":"魏润霞 | 卢虹玉 | 秦小明 | 王丽瑶","doi":"10.13995/j.cnki.11-1802/ts.037222","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.037222","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
新型高丝氨酸脱氢酶的挖掘与改造研究 新型高丝氨酸脱氢酶的挖掘与改造研究
食品与发酵工业
Pub Date : 2023-09-28 DOI: 10.13995/j.cnki.11-1802/ts.035737
吴硕 | 黄新燕 | 李梦雅 | 徐宁 | 魏亮 | 刘君
{"title":"新型高丝氨酸脱氢酶的挖掘与改造研究","authors":"吴硕 | 黄新燕 | 李梦雅 | 徐宁 | 魏亮 | 刘君","doi":"10.13995/j.cnki.11-1802/ts.035737","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035737","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
新疆昌吉奶疙瘩中乳酸菌的分离鉴定及发酵杏酱性能分析 新疆昌吉奶疙瘩中乳酸菌的分离鉴定及发酵杏酱性能分析
食品与发酵工业
Pub Date : 2023-09-27 DOI: 10.13995/j.cnki.11-1802/ts.036880
达菊庆 | 武运 | 吴聪 | 罗晓红 | 马文瑞 | 唐弦 | 汤凯 | 杜木英
{"title":"新疆昌吉奶疙瘩中乳酸菌的分离鉴定及发酵杏酱性能分析","authors":"达菊庆 | 武运 | 吴聪 | 罗晓红 | 马文瑞 | 唐弦 | 汤凯 | 杜木英","doi":"10.13995/j.cnki.11-1802/ts.036880","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.036880","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
鱼粉压榨液中二十碳五烯酸和二十二碳六烯酸的富集及其甘油酯化 鱼粉压榨液中二十碳五烯酸和二十二碳六烯酸的富集及其甘油酯化
食品与发酵工业
Pub Date : 2023-09-21 DOI: 10.13995/j.cnki.11-1802/ts.035372
王竞 | 毕云华 | 黄佳婷 | 孟柯 | 曹少谦 | 戚向阳
{"title":"鱼粉压榨液中二十碳五烯酸和二十二碳六烯酸的富集及其甘油酯化","authors":"王竞 | 毕云华 | 黄佳婷 | 孟柯 | 曹少谦 | 戚向阳","doi":"10.13995/j.cnki.11-1802/ts.035372","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035372","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
刺葡萄酒用种质筛选及其发酵过程中活性物质变化研究 刺葡萄酒用种质筛选及其发酵过程中活性物质变化研究
食品与发酵工业
Pub Date : 2023-09-21 DOI: 10.13995/j.cnki.11-1802/ts.036599
陈黄曌 | 常永瑶 | 赵佳慧 | 程安琪 | 孙硕硕 | 李阳 | 王姝 | 李洋洋 | 潘春梅
{"title":"刺葡萄酒用种质筛选及其发酵过程中活性物质变化研究","authors":"陈黄曌 | 常永瑶 | 赵佳慧 | 程安琪 | 孙硕硕 | 李阳 | 王姝 | 李洋洋 | 潘春梅","doi":"10.13995/j.cnki.11-1802/ts.036599","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.036599","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
微酸性电解水处理对兔肉冷藏期间品质及微生物菌群的影响 微酸性电解水处理对兔肉冷藏期间品质及微生物菌群的影响
食品与发酵工业
Pub Date : 2023-09-14 DOI: 10.13995/j.cnki.11-1802/ts.036381
左红 | 吴周林 | 张佳敏 | 何薇 | 张弛 | 杨思艺 | 王卫
{"title":"微酸性电解水处理对兔肉冷藏期间品质及微生物菌群的影响","authors":"左红 | 吴周林 | 张佳敏 | 何薇 | 张弛 | 杨思艺 | 王卫","doi":"10.13995/j.cnki.11-1802/ts.036381","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.036381","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
基于SynergyFinder探究花旗松素和葛根素的协同抗氧化能力 基于SynergyFinder探究花旗松素和葛根素的协同抗氧化能力
食品与发酵工业
Pub Date : 2023-09-14 DOI: 10.13995/j.cnki.11-1802/ts.036568
王云富 | 崔彩芳 | 孙兆岳 | 徐奔 | 陈富春 | 沈维军 | 万发春 | 程安玮
{"title":"基于SynergyFinder探究花旗松素和葛根素的协同抗氧化能力","authors":"王云富 | 崔彩芳 | 孙兆岳 | 徐奔 | 陈富春 | 沈维军 | 万发春 | 程安玮","doi":"10.13995/j.cnki.11-1802/ts.036568","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.036568","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
不同干制工艺对牡蛎干特征气味的影响 不同干制工艺对牡蛎干特征气味的影响
食品与发酵工业
Pub Date : 2023-09-13 DOI: 10.13995/j.cnki.11-1802/ts.036597
王治军 | 杨要芳 | 李汉琪 | 陈忠琴 | 高加龙 | 郑惠娜 | 林海生 | 秦小明 | 曹文红
{"title":"不同干制工艺对牡蛎干特征气味的影响","authors":"王治军 | 杨要芳 | 李汉琪 | 陈忠琴 | 高加龙 | 郑惠娜 | 林海生 | 秦小明 | 曹文红","doi":"10.13995/j.cnki.11-1802/ts.036597","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.036597","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
基于神经网络和响应面法对比优化富硒绿豆芽蛋白提取工艺研究 基于神经网络和响应面法对比优化富硒绿豆芽蛋白提取工艺研究
食品与发酵工业
Pub Date : 2023-09-13 DOI: 10.13995/j.cnki.11-1802/ts.036912
王露露 | 明佳佳 | 杨涛 | 徐晨凤 | 肖园园 | 张驰 | 邓伶俐 | 商龙臣
{"title":"基于神经网络和响应面法对比优化富硒绿豆芽蛋白提取工艺研究","authors":"王露露 | 明佳佳 | 杨涛 | 徐晨凤 | 肖园园 | 张驰 | 邓伶俐 | 商龙臣","doi":"10.13995/j.cnki.11-1802/ts.036912","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.036912","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
天然抗氧化剂对玉米油热致异构体的影响 天然抗氧化剂对玉米油热致异构体的影响
食品与发酵工业
Pub Date : 2023-09-13 DOI: 10.13995/j.cnki.11-1802/ts.035985
田莹俏 | 李甜 | 张妤 | 贺凡 | 王晶 | 郭芹
{"title":"天然抗氧化剂对玉米油热致异构体的影响","authors":"田莹俏 | 李甜 | 张妤 | 贺凡 | 王晶 | 郭芹","doi":"10.13995/j.cnki.11-1802/ts.035985","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035985","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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