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奎宁酸的抗氧化活性和神经保护作用研究 奎宁酸的抗氧化活性和神经保护作用研究
食品与发酵工业 Pub Date : 2023-02-27 DOI: 10.13995/j.cnki.11-1802/ts.034635
王硕 | 梁婷 | 罗磊 | 刘永清 | 方勇 | 李森 | 管骁
{"title":"奎宁酸的抗氧化活性和神经保护作用研究","authors":"王硕 | 梁婷 | 罗磊 | 刘永清 | 方勇 | 李森 | 管骁","doi":"10.13995/j.cnki.11-1802/ts.034635","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034635","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032286","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
外源丝氨酸对草菇退化菌株生产性状和营养成分的影响 外源丝氨酸对草菇退化菌株生产性状和营养成分的影响
食品与发酵工业 Pub Date : 2023-02-27 DOI: 10.13995/j.cnki.11-1802/ts.034763
张凡红 | 王静 | 孙万合 | 谭强飞 | 贠建民 | 赵风云
{"title":"外源丝氨酸对草菇退化菌株生产性状和营养成分的影响","authors":"张凡红 | 王静 | 孙万合 | 谭强飞 | 贠建民 | 赵风云","doi":"10.13995/j.cnki.11-1802/ts.034763","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034763","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026398","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
枸杞叶黄酮泡腾片的配方优化及抗氧化活性研究 枸杞叶黄酮泡腾片的配方优化及抗氧化活性研究
食品与发酵工业 Pub Date : 2023-02-26 DOI: 10.13995/j.cnki.11-1802/ts.034286
查晓彤 | 裴宇芳 | 马瑞雪 | 范艳丽
{"title":"枸杞叶黄酮泡腾片的配方优化及抗氧化活性研究","authors":"查晓彤 | 裴宇芳 | 马瑞雪 | 范艳丽","doi":"10.13995/j.cnki.11-1802/ts.034286","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034286","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032284","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
荨麻多糖提取及其对HepG2细胞的降糖作用研究 荨麻多糖提取及其对HepG2细胞的降糖作用研究
食品与发酵工业 Pub Date : 2023-02-26 DOI: 10.13995/j.cnki.11-1802/ts.034346
杨文娟 | 帅召瑞 | 龚频 | 姚文博 | 李楠 | 张嘉园 | 程世蕊
{"title":"荨麻多糖提取及其对HepG2细胞的降糖作用研究","authors":"杨文娟 | 帅召瑞 | 龚频 | 姚文博 | 李楠 | 张嘉园 | 程世蕊","doi":"10.13995/j.cnki.11-1802/ts.034346","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034346","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032283","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
“金花菌”(Aspergillus chevalieri)发酵牡丹花瓣过程中挥发性物质及酚酸类物质变化 “金花菌”(Aspergillus chevalieri)发酵牡丹花瓣过程中挥发性物质及酚酸类物质变化
食品与发酵工业 Pub Date : 2023-02-24 DOI: 10.13995/j.cnki.11-1802/ts.034555
李学震 | 刘光鹏 | 马艳蕊 | 姚旖旎 | 孟园 | 赵岩 | 和法涛
{"title":"“金花菌”(Aspergillus chevalieri)发酵牡丹花瓣过程中挥发性物质及酚酸类物质变化","authors":"李学震 | 刘光鹏 | 马艳蕊 | 姚旖旎 | 孟园 | 赵岩 | 和法涛","doi":"10.13995/j.cnki.11-1802/ts.034555","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034555","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026370","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
油菜蜂花粉发酵工艺及生物活性研究 油菜蜂花粉发酵工艺及生物活性研究
食品与发酵工业 Pub Date : 2023-02-24 DOI: 10.13995/j.cnki.11-1802/ts.034603
段倩倩 | 程妮 | 赵丞 | 曹炜
{"title":"油菜蜂花粉发酵工艺及生物活性研究","authors":"段倩倩 | 程妮 | 赵丞 | 曹炜","doi":"10.13995/j.cnki.11-1802/ts.034603","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034603","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026369","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
八公山腐乳工业发酵过程中生物胺的变化规律 八公山腐乳工业发酵过程中生物胺的变化规律
食品与发酵工业 Pub Date : 2023-02-22 DOI: 10.13995/j.cnki.11-1802/ts.034226
尹琳琳 | 仝倩倩 | 谭雨晴 | 陈志娜 | 刘雪婷 | 伍国庆
{"title":"八公山腐乳工业发酵过程中生物胺的变化规律","authors":"尹琳琳 | 仝倩倩 | 谭雨晴 | 陈志娜 | 刘雪婷 | 伍国庆","doi":"10.13995/j.cnki.11-1802/ts.034226","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034226","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026364","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
黄河故道优良红色酿酒葡萄品种筛选及酿酒特性研究 黄河故道优良红色酿酒葡萄品种筛选及酿酒特性研究
食品与发酵工业 Pub Date : 2023-02-14 DOI: 10.13995/j.cnki.11-1802/ts.033337
陈黄曌 | 石曼曼 | 高露露 | 李玲 | 程安琪 | 李雅欣 | 常永瑶 | 潘春梅
{"title":"黄河故道优良红色酿酒葡萄品种筛选及酿酒特性研究","authors":"陈黄曌 | 石曼曼 | 高露露 | 李玲 | 程安琪 | 李雅欣 | 常永瑶 | 潘春梅","doi":"10.13995/j.cnki.11-1802/ts.033337","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.033337","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026283","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
不同产地沃柑挥发性成分的差异分析 不同产地沃柑挥发性成分的差异分析
食品与发酵工业 Pub Date : 2023-02-08 DOI: 10.13995/j.cnki.11-1802/ts.034510
张耀海 | 陈细羽 | 王成秋 | 焦必宁
{"title":"不同产地沃柑挥发性成分的差异分析","authors":"张耀海 | 陈细羽 | 王成秋 | 焦必宁","doi":"10.13995/j.cnki.11-1802/ts.034510","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034510","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032326","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
负载碳酸钙的水包油包固乳液稳定性及相互作用研究 负载碳酸钙的水包油包固乳液稳定性及相互作用研究
食品与发酵工业 Pub Date : 2023-02-01 DOI: 10.13995/j.cnki.11-1802/ts.034572
李功伟 | 张杰 | 郝佳 | 赵伊聪 | 许朵霞 | 曹雁平
{"title":"负载碳酸钙的水包油包固乳液稳定性及相互作用研究","authors":"李功伟 | 张杰 | 郝佳 | 赵伊聪 | 许朵霞 | 曹雁平","doi":"10.13995/j.cnki.11-1802/ts.034572","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034572","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032278","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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