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小米多肽酶解工艺及其抗氧化和ACE抑制活性 小米多肽酶解工艺及其抗氧化和ACE抑制活性
中国食品学报 Pub Date : 2023-12-31 DOI: 10.16429/j.1009-7848.2023.12.014
陈昶宇 | 陈博睿 | 赵卿宇 | 王晗 | 朱益清 | 沈群
{"title":"小米多肽酶解工艺及其抗氧化和ACE抑制活性","authors":"陈昶宇 | 陈博睿 | 赵卿宇 | 王晗 | 朱益清 | 沈群","doi":"10.16429/j.1009-7848.2023.12.014","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.12.014","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026862","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
基于链置换扩增的电化学适配体生物传感器检测食品中的赭曲霉毒素A 基于链置换扩增的电化学适配体生物传感器检测食品中的赭曲霉毒素A
中国食品学报 Pub Date : 2023-12-27 DOI: 10.16429/j.1009-7848.2024.01.024
刘伟 | 张蕴哲 | 杨倩 | 范少华 | 田益玲 | 张伟
{"title":"基于链置换扩增的电化学适配体生物传感器检测食品中的赭曲霉毒素A","authors":"刘伟 | 张蕴哲 | 杨倩 | 范少华 | 田益玲 | 张伟","doi":"10.16429/j.1009-7848.2024.01.024","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.01.024","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032619","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
EGCG和EGC对微波加热海鲈鱼鱼片功能特性和蛋白氧化的影响 EGCG和EGC对微波加热海鲈鱼鱼片功能特性和蛋白氧化的影响
中国食品学报 Pub Date : 2023-12-18 DOI: 10.16429/j.1009-7848.2024.01.019
李颖畅 | 郑婕 | 崔蕾 | 仪淑敏 | 励建荣 | 杨青 | 位正鹏
{"title":"EGCG和EGC对微波加热海鲈鱼鱼片功能特性和蛋白氧化的影响","authors":"李颖畅 | 郑婕 | 崔蕾 | 仪淑敏 | 励建荣 | 杨青 | 位正鹏","doi":"10.16429/j.1009-7848.2024.01.019","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.01.019","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032605","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
绿茶天然果胶的酶法提取及其组成、结构与性质 绿茶天然果胶的酶法提取及其组成、结构与性质
中国食品学报 Pub Date : 2023-12-14 DOI: 10.16429/j.1009-7848.2024.01.017
罗钰 | 刘咏雪 | 付杨楠 | 张晨
{"title":"绿茶天然果胶的酶法提取及其组成、结构与性质","authors":"罗钰 | 刘咏雪 | 付杨楠 | 张晨","doi":"10.16429/j.1009-7848.2024.01.017","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.01.017","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032598","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
平阴玫瑰花色苷的鉴定及对LPS/AGEs/4-HNE诱导炎症的抑制 平阴玫瑰花色苷的鉴定及对LPS/AGEs/4-HNE诱导炎症的抑制
中国食品学报 Pub Date : 2023-12-14 DOI: 10.16429/j.1009-7848.2023.12.005
吕雯雯 | 吴华 | 肖俊松 | 曹雁平 | 雷胜明
{"title":"平阴玫瑰花色苷的鉴定及对LPS/AGEs/4-HNE诱导炎症的抑制","authors":"吕雯雯 | 吴华 | 肖俊松 | 曹雁平 | 雷胜明","doi":"10.16429/j.1009-7848.2023.12.005","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.12.005","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026769","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
东北传统腌渍蔬菜中产γ-氨基丁酸乳酸菌的筛选及其生物特性研究 东北传统腌渍蔬菜中产γ-氨基丁酸乳酸菌的筛选及其生物特性研究
中国食品学报 Pub Date : 2023-12-14 DOI: 10.16429/j.1009-7848.2023.12.007
吕欣然 | 李叙波 | 佟鑫瑶 | 白凤翎 | 励建荣 | 檀茜倩 | 崔方超 | 俞张富 | 沈荣虎
{"title":"东北传统腌渍蔬菜中产γ-氨基丁酸乳酸菌的筛选及其生物特性研究","authors":"吕欣然 | 李叙波 | 佟鑫瑶 | 白凤翎 | 励建荣 | 檀茜倩 | 崔方超 | 俞张富 | 沈荣虎","doi":"10.16429/j.1009-7848.2023.12.007","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.12.007","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026768","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
萌育与冻融处理对芝麻γ-氨基丁酸含量的影响 萌育与冻融处理对芝麻γ-氨基丁酸含量的影响
中国食品学报 Pub Date : 2023-12-13 DOI: 10.16429/j.1009-7848.2024.01.015
王洪震 | 郝征红 | 李圆圆 | 马梦瑶 | 张悦 | 王明辉
{"title":"萌育与冻融处理对芝麻γ-氨基丁酸含量的影响","authors":"王洪震 | 郝征红 | 李圆圆 | 马梦瑶 | 张悦 | 王明辉","doi":"10.16429/j.1009-7848.2024.01.015","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.01.015","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032591","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
青稞非淀粉多糖-植物乳杆菌共微胶囊化对益生菌存活率的影响 青稞非淀粉多糖-植物乳杆菌共微胶囊化对益生菌存活率的影响
中国食品学报 Pub Date : 2023-12-01 DOI: 10.16429/j.1009-7848.2023.11.026
朱莹莹 | 尹丽莎 | 杜艳 | 仵华君 | 冯学伟 | 禹晓 | 郝静 | 申瑞玲
{"title":"青稞非淀粉多糖-植物乳杆菌共微胶囊化对益生菌存活率的影响","authors":"朱莹莹 | 尹丽莎 | 杜艳 | 仵华君 | 冯学伟 | 禹晓 | 郝静 | 申瑞玲","doi":"10.16429/j.1009-7848.2023.11.026","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.11.026","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026741","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
基于神经网络的生鲜水产品货架期预测模型的构建及应用 基于神经网络的生鲜水产品货架期预测模型的构建及应用
中国食品学报 Pub Date : 2023-11-21 DOI: 10.16429/j.1009-7848.2023.11.025
崔方超 | 毛智超 | 李婷婷 | 励建荣
{"title":"基于神经网络的生鲜水产品货架期预测模型的构建及应用","authors":"崔方超 | 毛智超 | 李婷婷 | 励建荣","doi":"10.16429/j.1009-7848.2023.11.025","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.11.025","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026705","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
利用低聚半乳糖双歧杆菌的筛选及益生特性研究 利用低聚半乳糖双歧杆菌的筛选及益生特性研究
中国食品学报 Pub Date : 2023-11-08 DOI: 10.16429/j.1009-7848.2023.11.004
孙慧 | 肖利红 | 何明雪 | 徐梓赫 | 谭泽 | 张峰瑞 | 张莉丽 | 韩建春
{"title":"利用低聚半乳糖双歧杆菌的筛选及益生特性研究","authors":"孙慧 | 肖利红 | 何明雪 | 徐梓赫 | 谭泽 | 张峰瑞 | 张莉丽 | 韩建春","doi":"10.16429/j.1009-7848.2023.11.004","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.11.004","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026681","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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