專(zhuān)家約稿

G蛋白偶聯(lián)雌激素受體研究進(jìn)展及在食品功能評(píng)價(jià)中的應(yīng)用······················魯丁強(qiáng)等(7-1)

生物培育肉發(fā)展現(xiàn)狀及戰(zhàn)略思考···········王守偉等(15-1)

蛋白質(zhì)-多糖多尺度復(fù)合物結(jié)構(gòu)的形成機(jī)制及其應(yīng)用前景·····················汪少蕓等(17-1)

食物過(guò)敏：從致敏機(jī)理到控制策略·········傅玲琳等(19-1)

天然抗氧化劑對(duì)魚(yú)糜及魚(yú)糜制品抗氧化能力及品質(zhì)影響的研究進(jìn)展···················勵(lì)建榮等(21-1)

經(jīng)口給予透明質(zhì)酸的生理功能及其作用機(jī)制研究進(jìn)展·····················王 釗等(23-1)

基礎(chǔ)研究

負(fù)載納米氧化鋅的明膠/乙基纖維素氣凝膠的制備及抑菌能力分析····················潘晶晶等(1-1)

菠蘿果肉纖維素水凝膠的制備及對(duì)益生菌的包埋與緩釋分析························行云逸等(1-8)

陶瓷食品接觸材料中鉛向酸性食品模擬物遷移的規(guī)律···························肖 黎等(1-15)

日糧添加乳酸菌對(duì)蘇尼特羊生長(zhǎng)、肉品質(zhì)、風(fēng)味物質(zhì)和抗氧化能力的影響···········竇 露等(1-25)

酸脅迫處理對(duì)鼠傷寒沙門(mén)氏菌抗酸性的影響 ··李琳瓊等(1-33)

草莓的光學(xué)特性及其與可溶性固形物含量和含水率的關(guān)系···················謝丹丹等(1-41)

淀粉-脂質(zhì)復(fù)合物在熱加工過(guò)程中的結(jié)構(gòu)變化及其對(duì)體外消化性影響·············秦仁炳等(1-47)

噬菌體vB_SauM_RS對(duì)乳源金黃色葡萄球菌生物被膜的清除作用···················阮紅日等(1-52)

體外模擬消化對(duì)大米谷蛋白結(jié)構(gòu)及水解產(chǎn)物生物活性的影響···············石嘉懌等(1-59)

羅伊氏菌素與兒茶素協(xié)同對(duì)變異鏈球菌的抑制作用·····················王思彤等(1-67)

桑葚渣多酚提取物凍干粉的制備及穩(wěn)定性分析·····················鄒 穎等(1-73)

超微茶粉對(duì)全麥面包品質(zhì)及其淀粉消化特性的影響···················王玉婉等(1-79)

特色香蕉類(lèi)型‘美食蕉’品種果肉中淀粉與礦物質(zhì)在后熟期的變化·················傅金鳳等(1-86)

低溫慢煮對(duì)紅燒肉食用品質(zhì)及其蛋白消化率的影響·····················張 澤等(1-93)

熱處理溫度及時(shí)間對(duì)鏡鯉魚(yú)肌原纖維蛋白熱聚集行為的影響················暢 鵬等(1-101)

源自螺旋藻渣枯草芽孢桿菌發(fā)酵抗菌肽SP-AP-1和伊枯草菌素對(duì)金黃色葡萄球菌抑菌機(jī)制對(duì)比研究············付 云等(1-108)

新疆傳統(tǒng)腌制對(duì)烤羊肉食用品質(zhì)及雜環(huán)胺含量的影響····················李明楊等(1-115)

質(zhì)譜法分析烘焙對(duì)花生過(guò)敏原Ara h 1潛在致敏性的影響················周紅菲等(3-1)

茶樹(shù)精油對(duì)擴(kuò)展青霉線(xiàn)粒體功能的影響······陳雪昱等(3-7)

宰后豬肉pH值、骨架蛋白表達(dá)水平和持水性之間的關(guān)系·····················李華健等(3-14)

鹽質(zhì)量分?jǐn)?shù)對(duì)魚(yú)頭湯熬煮過(guò)程中微納米顆粒形成的影響·················翟爭(zhēng)妍等(3-21)

不同整形方式對(duì)‘赤霞珠’葡萄果皮非花色苷酚的影響·····················劉美迎等(3-30)

條斑紫菜多糖的降解條件優(yōu)化及其生物活性 ···姜 慧等(3-38)

蘇尼特羊宰后成熟過(guò)程中肌原纖維蛋白特性與肉品質(zhì)的變化分析···············李文博等(3-48)

紫花蕓豆蛋白體外消化產(chǎn)物的抗氧化活性及結(jié)構(gòu)特征分析·············毛小雨等(3-56)

羅非魚(yú)肌漿蛋白源抗氧化肽的制備、分離純化及其體外抗氧化活性···········胡 曉等(3-63)

納米魚(yú)骨對(duì)鰱魚(yú)肌球蛋白凝膠性能的影響·······················時(shí)浩楠等(3-71)

苯乳酸和醋酸聯(lián)用對(duì)大腸桿菌的抑菌機(jī)理···寧亞維等(3-77)

二十二碳六烯酸微藻油乳狀液穩(wěn)定性的影響因素·····················杜 健等(3-85)

減鹽對(duì)東北農(nóng)家醬中生物胺形成的影響·····解雙瑜等(3-92)

熱燙溫度對(duì)小麥面團(tuán)介觀特性的影響機(jī)制···李雪琴等(3-98)

胎牛血清與矢車(chē)菊素-3-葡萄糖苷非共價(jià)相互作用機(jī)制及對(duì)其抗氧化活性的影響········麥綺瑩等(5-1)

谷物植物化學(xué)物中α-葡萄糖苷酶抑制劑的篩選及其分子機(jī)制······················石嘉懌等(5-9)

5種不同純度藻藍(lán)蛋白的抗氧化特性········梅 邢等(5-17)

牡蠣蒸煮過(guò)程中的品質(zhì)變化···············郭 迅等(5-24)

黃瓜貯藏中微生物信息三維熒光判別及其數(shù)量監(jiān)控模型構(gòu)建·····················劉雪茹等(5-32)

玉米肽的納濾脫鹽工藝及脫鹽產(chǎn)物抗氧化活性···················王曉杰等(5-39)

基于同位素標(biāo)記相對(duì)和絕對(duì)定量技術(shù)研究藏香豬冷鮮肉冰溫保鮮分子機(jī)制·········楊飛艷等(5-46)

羥脯氨酸小肽的體外抗氧化活性···········張雪嬌等(5-55)

沙蔥及其提取物對(duì)肉羊體脂4-烷基支鏈脂肪酸沉積與分布的影響···············劉旺景等(5-61)

解淀粉芽孢桿菌素Amylocyclicin W5的純化及其抑菌機(jī)理·····················王 偉等(7-29)

基于結(jié)構(gòu)化分析和語(yǔ)義相似度的食品安全事件領(lǐng)域數(shù)據(jù)挖掘模型·················陳 默等(7-35)

黏質(zhì)沙雷菌磷脂酶A1輔助蛋白S對(duì)表達(dá)宿主菌大腸桿菌抑制作用機(jī)制···········甘玉飛等(7-45)

大型雜交鱘不同部位肌肉的理化特性·······黃 攀等(7-52)

苯乳酸對(duì)熒光假單胞菌基于細(xì)胞膜損傷和DNA破壞的雙靶位抑菌機(jī)制 ············寧亞維等(7-60)

熱處理對(duì)漢麻乳穩(wěn)定性的影響及蛋白結(jié)構(gòu)表征·························朱秀清等(7-68)

澳洲堅(jiān)果青皮不同極性溶劑分步提取物功能成分與抗氧化活性及其相關(guān)性分析·······郭剛軍等(7-74)

飼養(yǎng)方式對(duì)蘇尼特羊肌纖維組成和肉品質(zhì)的影響及其調(diào)控機(jī)理···············侯艷茹等(7-83)

復(fù)合果蔬發(fā)酵汁有機(jī)酸動(dòng)態(tài)分析及體外模擬消化抗氧化活性和功能成分分析·······陳樹(shù)俊等(7-90)

不同提取方法對(duì)櫻桃酒渣水溶性膳食纖維結(jié)構(gòu)、理化與功能性質(zhì)的影響···········張啟月等(7-98)

丙烯醛-丙氨酸加合物制備與細(xì)胞毒性 ·······鄒照佳等(9-1)

多因素交互作用導(dǎo)致烘焙咖啡中綠原酸快速降解························劉興勇等(9-7)

花生品種對(duì)花生醬風(fēng)味及綜合品質(zhì)的影響···劉玉蘭等(9-15)

空氣放電處理誘導(dǎo)尖孢鐮刀菌孢子的凋亡過(guò)程·······················劉夢(mèng)蝶等(9-22)

大蒜硫化物對(duì)油炸雞胸肉中MeIQx的抑制機(jī)制 ·····················羅祥祥等(9-31)

不同儲(chǔ)藏年限稻谷的品質(zhì)及蒸谷米加工適應(yīng)性分析·······················張玉榮等(9-39)

含酪氨酸二肽在脂質(zhì)體體系中的抗氧化活性與供電子能力···············陳 沖等(11-1)

不同解凍方法對(duì)冰蛋黃功能特性、理化特性及蛋白質(zhì)結(jié)構(gòu)的影響···········杜清普等(11-8)

熱處理對(duì)采后琯溪蜜柚果實(shí)汁胞?；挠绊懠捌渑c細(xì)胞壁代謝的關(guān)系··········張 珅等(11-17)

葉酸和辛烯基琥珀酸酐雙修飾菊粉膠束對(duì)姜黃素的荷載特性··············李若華等(11-26)

油茶籽油不同形態(tài)酚類(lèi)化合物的抗氧化互作關(guān)系······················劉國(guó)艷等(11-34)

有機(jī)凝膠劑12-羥基硬脂酸及熱加工對(duì)凝膠化大豆油氧化的影響··············羅 晶等(11-40)

野生藍(lán)果忍冬多酚鑒定及其抗氧化、降血糖活性··························喬錦莉等(11-47)

不飽和脂肪酸室溫氧化過(guò)程中自由基的變化 ···王蒙蒙等(11-56)

基于食味計(jì)評(píng)價(jià)雜交秈稻食味品質(zhì)········袁玉潔等(11-63)

蝦頭類(lèi)肝素的制備、理化性質(zhì)及抗凝血活性評(píng)價(jià)······················陳 菁等(11-71)

酚酸類(lèi)物質(zhì)對(duì)楊梅發(fā)酵酒貯藏期間色澤和揮發(fā)性風(fēng)味物質(zhì)的影響··········曹玉璽等(11-78)

不同部位牛肉烤制加工的適宜性··········劉雪霏等(11-86)

次氯酸鈉對(duì)德?tīng)柋吧抽T(mén)氏菌生物被膜的抑制作用及機(jī)制·······················閆玉卿等(13-1)

丁香酚復(fù)合保鮮劑對(duì)腐敗希瓦氏菌的抗菌作用機(jī)制························王 明等(13-10)

烹飪熟度對(duì)牛肉肌原纖維蛋白結(jié)構(gòu)特性和氧化特性的影響················萬(wàn)紅兵等(13-17)

氟苯尼考在雞蛋和蛋雞組織中的殘留規(guī)律及預(yù)測(cè)模型建立··············柏 雪等(13-26)

大豆和油菜籽油體形成的天然乳液的穩(wěn)定性及胃腸道消化特性··············何勝華等(13-34)

制備方法對(duì)乳清分離蛋白-綠原酸共價(jià)接枝物結(jié)構(gòu)和功能性質(zhì)的影響··········陳衛(wèi)軍等(13-43)

山藥-蛹蟲(chóng)草雙向發(fā)酵的抗氧化活性增效性····················李慧星等(13-51)

響應(yīng)面法優(yōu)化輔助降糖降脂的海藻果蔬提取物復(fù)配配方··················周賽楠等(13-57)

杜仲葉茯磚茶加工過(guò)程中活性成分及微生物多樣性··················曾 橋等(13-64)

外源γ-氨基丁酸對(duì)發(fā)芽大豆酚類(lèi)物質(zhì)富集及抗氧化能力的影響··············丁羽萱等(13-72)

玉米纖維膠-乳清分離蛋白Maillard共聚物對(duì)姜黃素乳液穩(wěn)定性和消化特性的影響····朱巧梅等(15-10)

基于羅非魚(yú)肌肉微結(jié)構(gòu)分形維數(shù)表征的凍融過(guò)程品質(zhì)變化分析················付仁豪等(15-19)

酸脅迫對(duì)鼠傷寒沙門(mén)氏菌抗酸性、細(xì)胞膜及膜蛋白的影響················李琳瓊等(15-27)

黑加侖果實(shí)降解多糖理化特性、結(jié)構(gòu)及體外降血糖活性······················徐雅琴等(15-37)

紅毛丹果皮中老鸛草素的分離純化及其熱穩(wěn)定性····················李鈺景等(15-44)

天然抗氧化劑對(duì)紅燒肉烹飪過(guò)程中熱加工危害物形成的控制··············劉李春等(15-50)

蒸煮方式對(duì)鱈魚(yú)頭湯呈味特性的影響······王媛媛等(15-58)

人參浸提液處理對(duì)燒雞食用品質(zhì)的影響····周亞軍等(15-66)

麥胚清蛋白抗氧化肽的篩選及對(duì)細(xì)胞氧化損傷的保護(hù)作用··················張 羽等(17-10)

黑豆糖蛋白的結(jié)構(gòu)分析及抗氧化和免疫活性····························胡懿化等(17-19)

乙基麥芽酚對(duì)殺鮭氣單胞菌群體感應(yīng)及腐敗活性的抑制作用··················劉佳宜等(17-27)

紅樹(shù)莓葉茶的制備及與紅樹(shù)莓葉片、綠茶品質(zhì)的比較······················唐 瑩等(17-34)

Effect of Deastringency Treatment with CO2on Physiological Quality of ‘Hiratanenashi’Persimmon Fruit·············HAN Weijuan et al.(17-43)

寬皮柑橘浮皮時(shí)脫落酸積累變化及其代謝基因表達(dá)特征····················賀明陽(yáng)等(17-54)

不同烹飪方式對(duì)淮山結(jié)構(gòu)和糊化性質(zhì)的影響······················彭軍煒等(17-63)

宰前倒掛應(yīng)激對(duì)鴨血凝膠特性的影響······董小麗等(17-69)

蛋白質(zhì)組學(xué)揭示灘羊宰后成熟過(guò)程中風(fēng)味前體物質(zhì)的變化機(jī)理··············尤麗琴等(19-20)

脂質(zhì)過(guò)氧自由基誘導(dǎo)兔肉肌漿蛋白聚集機(jī)制························王兆明等(19-28)

不同外源物對(duì)亞麻籽油室溫氧化自由基變化的影響····················段虎平等(19-36)

宰后N-硝基-L-精氨酸甲酯鹽酸鹽處理對(duì)藏羊肉品質(zhì)的影響····················張攀高等(19-43)

貯藏時(shí)間及繅絲工藝對(duì)桑蠶蛹蛋白質(zhì)和脂肪酸組成及蛹油體外抗氧化活性的影響······吳寶祥等(19-49)

氧化脅迫對(duì)豬肉內(nèi)源酶及保水性的影響····王夢(mèng)琦等(19-57)

貴州三穗特色黃皮蛋加工過(guò)程中凝膠形成及顏色變化分析··············于 沛等(19-65)

非濃縮還原梨汁品質(zhì)評(píng)價(jià)體系構(gòu)建········馮云霄等(19-74)

山茱萸籽多糖分離純化、結(jié)構(gòu)表征及抗氧化活性····················何坤明等(19-81)

酚類(lèi)菊糖衍生物的制備及抗氧化活性······李 青等(19-89)

數(shù)學(xué)模擬動(dòng)態(tài)低熱處理羅非魚(yú)皮誘導(dǎo)單核細(xì)胞增生李斯特菌應(yīng)激適應(yīng)響應(yīng)········馬華威等(19-97)

基于品評(píng)小組可靠性篩選葡萄酒的香氣描述符·················楊 潔等(19-106)

抗菌肽BCp12對(duì)大腸桿菌壁膜及DNA損傷的作用機(jī)制 ················楊 昆等(19-114)

山藥多糖的體外抗氧化活性·············陳麗葉等(19-122)

泌乳期間綿羊乳成分及酶凝乳特性變化規(guī)律·······················楊續(xù)金等(19-129)

茶多酚對(duì)小麥淀粉理化特性和面包品質(zhì)的影響及機(jī)理·····················陳 南等(21-8)

運(yùn)動(dòng)對(duì)蘇尼特羊脂肪代謝和肉品質(zhì)的影響························黃 歡等(21-17)

升溫方式對(duì)鰱魚(yú)肌球蛋白結(jié)構(gòu)和理化性質(zhì)的影響······················梁雯雯等(21-24)

Thermal Unfolding and Aggregation Process of Recombinant Staphylococcal Enterotoxin M (rSEM)Associated with Potential Toxin Responsible for Staphylococcal Food Poisoning ·····LIU Ji et al.(21-32)

小米麩皮水溶性膳食纖維-Cr(III)配合物的合成、表征及其體外抗氧化活性········全志剛等(21-46)

基于氨基功能化離子液體萃取番茄中超氧化物歧化酶······················王 濤等(21-56)

芥末精油包合物對(duì)棘孢曲霉的抑菌機(jī)理····李燕妮等(21-63)

具有甜味抑制作用的2-(4-甲氧基苯氧基)丙酸衍生物的構(gòu)效關(guān)系················鄧雯婷等(23-11)

5種不同基因型辣椒果實(shí)發(fā)育期品質(zhì)變化···劉周斌等(23-18)

牦牛乳硬質(zhì)干酪成熟過(guò)程中生物胺與細(xì)菌群落結(jié)構(gòu)分析············宋雪梅等(23-27)

乳源抗菌肽BCp12對(duì)金黃色葡萄球菌多靶點(diǎn)抑菌機(jī)制······················李鈺芳等(23-34)

馬來(lái)酸酐改性茶多酚對(duì)非酶糖基化的抑制作用····················代楊艷等(23-42)

苯乳酸抑制鏈格孢霉作用靶位的分析······郭明媚等(23-51)

分子動(dòng)力學(xué)模擬超高壓結(jié)合熱處理對(duì)β-乳球蛋白結(jié)構(gòu)的影響 ················簡(jiǎn)清梅等(23-57)

紅豆皮多酚提取物對(duì)兩種致病菌的抑菌活性及作用機(jī)理··················賈 睿等(23-64)

不同光照對(duì)蕎麥芽黃酮類(lèi)化合物及相關(guān)代謝酶基因表達(dá)的影響············程佳麗等(23-72)

Processing Characteristics of Different Beef Cuts from Xia-Nan Cattle and Suitability for Beef Jerky Processing ····ZHAO Gaiming et al.(23-80)

金針菇膳食纖維改性、理化性質(zhì)及抗氧化、降血脂活性··················劉學(xué)成等(23-90)

3種梨果實(shí)發(fā)育過(guò)程中酚類(lèi)物質(zhì)及其抗氧化能力分析······················姜 喜等(23-99)

蛹蟲(chóng)草胞外多糖的制備、結(jié)構(gòu)分析及其免疫活性···················于 悅等(23-106)

食品化學(xué)

β-乳球蛋白聚乙二醇定點(diǎn)修飾物的制備及其抗原性變化····························劉成梅等(2-1)

殼聚糖W/O型乳狀液的超聲輔助制備及其穩(wěn)定性························茅芝娟等(2-8)

甘蔗蠟制備稻米油基油凝膠及其相關(guān)性質(zhì)···王偉寧等(2-17)

堿性蛋白酶限制性酶解對(duì)藍(lán)圓鲹分離蛋白功能特性的影響···················孫樂(lè)常等(2-23)

賴(lài)氨酸-半乳糖對(duì)TMAO-Fe（II）體系中TMAO熱分解的影響 ···················李穎暢等(2-30)

添加玉米低聚肽的紫蘇籽油乳狀液及其微膠囊的制備·························劉義鳳等(2-36)

紫菜粉添加對(duì)魷魚(yú)魚(yú)糜凝膠特性及其蛋白結(jié)構(gòu)的影響·······················徐安琪等(2-46)

地皮菜添加量對(duì)雞胸肉糜凝膠特性的影響···李寧寧等(2-53)

pH值對(duì)醬油中呈味肽種類(lèi)和呈味特性的影響 ···汪 卓等(2-60)

油炸過(guò)程中茶多酚對(duì)油脂品質(zhì)的影響········高浩祥等(4-1)

氯化鈣-無(wú)花果蛋白酶-獼猴桃蛋白酶體系對(duì)兔肉肌原纖維蛋白結(jié)構(gòu)的協(xié)同作用········李明奇等(4-8)

甘草酸纖維茶樹(shù)精油乳液凝膠的制備及其結(jié)構(gòu)表征·························許夢(mèng)月等(4-15)

pH值堿性偏移結(jié)合熱處理對(duì)米糠蛋白結(jié)構(gòu)和功能性質(zhì)的影響·················吳曉娟等(4-23)

卵白蛋白-白藜蘆醇相互作用機(jī)理及其對(duì)卵白蛋白的影響·····················操 強(qiáng)等(4-31)

Brevilaterin微膠囊化技術(shù)及緩釋特性分析 ···寧亞維等(4-38)

乳酸鈣對(duì)高酯柑橘果膠乳化性的影響·······范傳會(huì)等(4-44)

谷氨酰胺轉(zhuǎn)氨酶對(duì)全麥面團(tuán)特性及微觀結(jié)構(gòu)的影響·······················王佳玉等(4-51)

玉米淀粉-玉木耳多糖復(fù)配體系理化及結(jié)構(gòu)性質(zhì)·······················李 妍等(4-58)

微晶纖維素的醚化改性及其在淀粉膜中的應(yīng)用·····················王文濤等(4-65)

油炸方式對(duì)高白鮭肌肉食用品質(zhì)的影響·····趙文宇等(4-72)

設(shè)施調(diào)控夜間溫度對(duì)赤霞珠葡萄果實(shí)品質(zhì)的影響·······················楊 洋等(4-80)

鱈魚(yú)皮明膠肽硒復(fù)合物的制備及結(jié)構(gòu)表征···吳佳南等(4-87)

Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage ······CAO Yungang et al.(4-94)

亞?；撬釋?duì)南美白對(duì)蝦多酚氧化酶活性及酶構(gòu)象的影響················周雅琪等(4-100)

綠茶提取液制備金納米粒子及其在VC比色分析中的應(yīng)用 ···············張 源等(4-107)

非共價(jià)作用力對(duì)魚(yú)明膠-果膠復(fù)合凝膠體系的影響························王夢(mèng)楠等(6-1)

米糠酸敗誘導(dǎo)的蛋白質(zhì)氧化對(duì)米糠清蛋白界面性質(zhì)的影響····················吳曉娟等(6-8)

L-組氨酸修飾乳清蛋白結(jié)構(gòu)及其熱誘導(dǎo)凝膠特性·······················王耀松等(6-16)

基于環(huán)糊精的食品級(jí)Pickering乳液構(gòu)建 ·····劉忠博等(6-24)

膠原多肽對(duì)白酒中4種醛類(lèi)物質(zhì)的反應(yīng)機(jī)理 ··劉 嫻等(6-31)

添加改性麩皮對(duì)含麩皮面包結(jié)構(gòu)及消化特性的影響·······················肖志剛等(6-39)

熱處理中芡實(shí)黃酮對(duì)肌原纖維蛋白結(jié)構(gòu)的影響·······················賀文杰等(6-46)

茶葉乙醇提取物對(duì)蠟質(zhì)玉米淀粉回生性質(zhì)的影響·······················王存堂等(6-53)

麥麩阿拉伯木聚糖的羧甲基化改性及理化性質(zhì)表征·························魯振杰等(6-61)

包封姜黃素的果膠-核桃蛋白復(fù)合物乳液穩(wěn)定性及體外消化······················呂思伊等(8-1)

焦磷酸鈉對(duì)腺嘌呤核苷三磷酸解離氧化肌動(dòng)球蛋白的影響·····················呂博文等(8-10)

不同冷卻溫度添加氯化鎂和谷氨酰胺轉(zhuǎn)氨酶對(duì)大豆全粉凝膠流變性質(zhì)的影響·········李 君等(8-17)

血漿胺氧化酶交聯(lián)明膠及其產(chǎn)物結(jié)構(gòu)表征與性能分析···················劉新柱等(8-22)

NaCl濃度對(duì)麥醇溶蛋白與槲皮素相互作用的影響·······················王啟明等(8-29)

濕腌時(shí)鹽質(zhì)量濃度對(duì)草魚(yú)肌肉組織結(jié)構(gòu)和品質(zhì)的影響·················姜晶丹等(8-40)

玉木耳多糖對(duì)雜糧粥糊化、流變及老化特性的影響·······················孫 聰?shù)?8-46)

明膠與海藻酸鈉的靜電復(fù)合機(jī)制及熱動(dòng)力學(xué)分析·························陳海華等(8-52)

肉桂酸基油凝膠及其乳液的制備及理化性質(zhì)表征·························欒慧琳等(8-60)

蘆丁誘導(dǎo)豬肉肌原纖維蛋白結(jié)構(gòu)變化對(duì)蛋白凝膠特性的改善作用···············賈 娜等(8-67)

量子化學(xué)計(jì)算法比較不同脂肪酸分子的反應(yīng)活性位點(diǎn)·························王淳純等(8-74)

聚甘油單月桂酸酯-油酸微乳體系的構(gòu)建及其性能·························趙敬松等(8-81)

大豆油和預(yù)乳化大豆油對(duì)金線(xiàn)魚(yú)魚(yú)糜凝膠品質(zhì)的影響···················宋春勇等(8-90)

麥芽糖對(duì)糯性谷物淀粉糊化和流變性質(zhì)的影響·······················林 楠等(10-1)

酸凝pH值對(duì)乳扇凝團(tuán)理化特性、蛋白結(jié)構(gòu)及微觀結(jié)構(gòu)的影響·············魏光強(qiáng)等(10-8)

蘋(píng)果多酚/果膠相互作用及其對(duì)濁汁體系理化特性和穩(wěn)定性的影響··········任佳琦等(10-14)

添加灰樹(shù)花粉面團(tuán)的酶法改性及面條品質(zhì)評(píng)價(jià)························方東路等(10-23)

奇亞籽皮多糖對(duì)冰淇淋乳化穩(wěn)定性及品質(zhì)的影響··························劉婷婷等(10-32)

殼聚糖/γ-聚谷氨酸負(fù)載黑米花色苷納米粒的制備、表征及緩釋性能········潘 飛等(10-38)

槲皮素對(duì)氧化條件下豬肉肌原纖維蛋白結(jié)構(gòu)及凝膠特性的影響············賈 娜等(10-45)

豆渣可溶酸性多糖的分離純化及結(jié)構(gòu)解析··王思琪等(10-52)

蛋白含量對(duì)牦牛乳清蛋白濃縮物功能特性的影響·······················高瑞平等(12-1)

Fabrication of pH-Responsive Hydrogels Composed of Chitosan-Fulvic Acid Microparticles and Konjac Glucomannan ················CHEN Xiaohan et al.(12-8)

NO對(duì)宰后牛肉成熟過(guò)程中AMPK活性、糖酵解及持水力的影響················李 喬等(12-17)

乳清分離蛋白聚集體乳化性能及其Pickering乳液穩(wěn)定性 ··················劉 佩等(12-24)

皂莢糖膠對(duì)玉米淀粉老化性質(zhì)的影響及體系的水分分布················張曉宇等(12-31)

谷氨酰胺轉(zhuǎn)氨酶對(duì)鱖魚(yú)魚(yú)糜凝膠的品質(zhì)影響····························楊明柳等(12-37)

白酒貯存過(guò)程中主要成分間氫鍵相互作用的量子化學(xué)計(jì)算··············黃張君等(12-45)

富鋅、富硒秀珍菇蛋白質(zhì)結(jié)構(gòu)特征及其功能特性····················劉思杉等(12-52)

辛烯基琥珀酸脫支淀粉-不同構(gòu)型風(fēng)味物質(zhì)包合物的制備及結(jié)構(gòu)表征··········馮 濤等(12-60)

EGCG對(duì)大豆蛋白結(jié)構(gòu)的調(diào)控機(jī)理 ·········趙思明等(12-67)

加工工藝對(duì)醬牛肉中蛋白質(zhì)降解及風(fēng)味物質(zhì)的影響······················吳倩蓉等(12-76)

載體油對(duì)槲皮素納米乳液理化穩(wěn)定性和生物利用度的影響····················李朝陽(yáng)等(12-85)

核桃分心木黃酮物質(zhì)的組分及其抗氧化性分析························沙玉歡等(12-91)

魚(yú)皮明膠和多酚組裝行為與相互作用·······王舒雅等(14-1)

熱處理對(duì)牛乳美拉德反應(yīng)程度及揮發(fā)性成分的影響·····················依勝男等(14-9)

提高黑米花色苷顏色穩(wěn)定性輔色劑的篩選及其作用機(jī)制····················趙 磊等(14-16)

分子對(duì)接和光譜法研究原兒茶醛和阿魏酸與牛血清白蛋白的互作機(jī)理··············呂艷芳等(14-24)

低鈉復(fù)合鹽對(duì)發(fā)酵香腸理化特性及風(fēng)味的影響···························王寧寧等(16-1)

油脂預(yù)乳化液替代脂肪對(duì)乳化腸品質(zhì)的影響 ···陳 晨等(16-8)

蛋白酶處理對(duì)脫脂乳感官品質(zhì)及游離氨基酸的影響····················程 嬌等(16-14)

可得然膠對(duì)米粉加工及食用品質(zhì)的影響····李才明等(16-23)

抗氧化劑對(duì)油炸肉制品品質(zhì)及雜環(huán)胺形成的影響····················李明楊等(16-29)

油茶籽油甾醇存在形態(tài)及其在精煉和貯藏過(guò)程中動(dòng)態(tài)變化分析··············賈文聰?shù)?16-39)

魔芋葡甘聚糖-可得然膠共混凝膠替代動(dòng)物脂肪對(duì)乳化腸品質(zhì)特性的影響······余依敏等(16-46)

加熱溫度對(duì)新疆馬脂理化性質(zhì)、脂肪酸及揮發(fā)性風(fēng)味化合物的影響··············符成剛等(16-54)

橙皮素與鐵蛋白的共價(jià)相互作用及其對(duì)鐵蛋白理化性質(zhì)的影響···············陳盛楠等(18-1)

裝載α-生育酚的乳木果油固體脂質(zhì)納米顆粒的制備與表征·················楊 振等(18-7)

蛋白質(zhì)氧化對(duì)中華管鞭蝦肌肉品質(zhì)特性的影響······················祁雪兒等(18-15)

復(fù)合卵白蛋白-大豆分離蛋白對(duì)肉糜凝膠特性和微觀結(jié)構(gòu)的影響················楊玲玲等(18-22)

高內(nèi)相Pickering乳液替代脂肪對(duì)肉糜制品特性的影響··················藍(lán)妙傳等(18-28)

蛋黃蛋白-植酸靜電復(fù)合物對(duì)蛋黃乳液物理穩(wěn)定性的影響·····················劉 晶等(20-1)

負(fù)載型催化劑的制備及其在電化學(xué)異構(gòu)化玉米油中的應(yīng)用·················隋玉林等(20-8)

歐李果膠理化特性及乳化性質(zhì)············張士凱等(20-15)

羧甲基魔芋葡甘露聚糖對(duì)豌豆蛋白水分散液的穩(wěn)定性作用·················陶 冉等(22-1)

射頻等離子體活性水處理對(duì)火腿發(fā)色的影響 ···李季林等(22-9)

養(yǎng)殖暗紋東方鲀中7種醇提鮮味肽的鑒定及其呈鮮特性····················寧夢(mèng)華等(22-16)

米糠蛋白O/W及W/O/W乳液制備及界面穩(wěn)定性··························王可心等(22-24)

熒光光譜法探究pH值對(duì)咖啡酸β-苯乙醇酯與人血清蛋白相互作用的影響············范金波等(22-31)

磷酸鹽對(duì)巴氏殺菌全蛋液理化及功能性質(zhì)的影響······················侯裕梁等(22-38)

固體發(fā)酵麥麩對(duì)小麥粉和面條品質(zhì)的影響··趙云蛟等(22-45)

巴氏殺菌條件下丙二醇對(duì)全蛋液加工特性的影響······················賈果禧等(22-53)

凝膠劑對(duì)芝麻醬穩(wěn)定性及感官特性的影響··劉怡真等(22-61)

改性蛋清粉對(duì)面條品質(zhì)的影響············閆文芳等(22-70)

利用蜂蠟-米糠蠟制備大豆油凝膠油 ·······丁利杰等(22-77)

乳酸對(duì)玉米醇溶蛋白基面團(tuán)品質(zhì)提升的作用·······················劉 昊等(24-1)

聚乙二醇1000維生素E琥珀酸酯-皂皮皂素微乳液的制備、表征及活性·············呂奇晏等(24-9)

聚乙二醇修飾β-乳球蛋白羧基對(duì)其抗原性和結(jié)構(gòu)的影響··················羅舜菁等(24-16)

氧化條件下精氨酸對(duì)肌原纖維蛋白結(jié)構(gòu)及凝膠性能的調(diào)控················馬文慧等(24-24)

乳蛋白多態(tài)性和鹽分布對(duì)牛乳凝乳性能的影響··················鄭思凡等(24-32)

花椒葉提取物對(duì)烤牛肉餅雜環(huán)胺形成的影響 ··王 未等(24-40)

H2O2-VC降解對(duì)香水蓮花多糖結(jié)構(gòu)與活性的影響····················譚詩(shī)敏等(24-48)

果膠對(duì)真空冷凍干燥重組蘋(píng)果塊質(zhì)構(gòu)和吸濕特性的影響················杜茜茜等(24-54)

食品工程

二次殺菌對(duì)貯藏期間醬鹵羊肚肌原纖維蛋白氧化、特性及結(jié)構(gòu)的影響··········侯 然等(1-124)

低壓靜電場(chǎng)輔助冷藏對(duì)牛肉品質(zhì)的影響····胡斐斐等(1-132)

微波與超聲處理對(duì)花青素-多酚固態(tài)與液態(tài)體系色澤的影響··················徐 燁等(1-139)

不同滲透方式對(duì)芒果脫水效率和品質(zhì)的影響····················王俊濤等(1-149)

超高壓處理對(duì)冷藏帶魚(yú)魚(yú)丸保鮮效果的影響··························羅華彬等(1-157)

不同提取方法對(duì)牡丹籽油品質(zhì)的影響······彭常梅等(3-104)

不同成熟度楊梅酚酸的超聲-微波協(xié)同優(yōu)化提取及其抗氧化性對(duì)比················柳 萌等(3-112)

星點(diǎn)設(shè)計(jì)-響應(yīng)面法優(yōu)化番茄紅素納米結(jié)構(gòu)脂質(zhì)載體的制備··············馬永強(qiáng)等(3-121)

超聲輔助浸漬冷凍對(duì)凍藏期間豬肉水餃肉餡水分分布和品質(zhì)特性的影響········吳宇桐等(3-128)

蒸烤模式對(duì)南美白對(duì)蝦食用品質(zhì)的影響····徐 姝等(3-136)

Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas) ···ZHU Wenhui et al.(5-68)

高靜水壓和熱處理對(duì)蕎麥蛋白功能性質(zhì)的影響·······················周一鳴等(5-77)

超高壓處理對(duì)再制奶油干酪質(zhì)構(gòu)、流變學(xué)特性及微觀結(jié)構(gòu)的影響·················姜 姝等(5-84)

不同干燥技術(shù)對(duì)核桃粕蛋白粉品質(zhì)特性及微觀結(jié)構(gòu)的影響·······················李明娟等(5-92)

均質(zhì)工藝對(duì)制備魚(yú)油微膠囊結(jié)構(gòu)和理化性質(zhì)的影響·······················周麟依等(5-99)

莖瘤芥的氣體射流沖擊干燥動(dòng)力學(xué)及多酚降解動(dòng)力學(xué)特征··················李文峰等(5-106)

酪蛋白種類(lèi)和二次均質(zhì)工藝對(duì)再制稀奶油攪打特性的影響················李 揚(yáng)等(7-106)

基于靜電噴霧法蘿卜硫素微膠囊的制備與表征··················王 梟等(7-113)

離子液體-球磨法制備檸檬籽纖維素納米纖絲及其結(jié)構(gòu)表征················張 歡等(7-120)

超聲波對(duì)不同孔隙率水果凍結(jié)特性的影響 ···曹雪慧等(7-128)

超聲復(fù)合堿處理對(duì)大豆分離蛋白乳化性影響及其對(duì)表沒(méi)食子兒茶素沒(méi)食子酸酯保護(hù)作用············閆世長(zhǎng)等(7-134)

蒸汽爆破處理苦蕎麩皮膳食纖維改性分析···何曉琴等(9-46)

Effect of Extrusion Treatment on Rheological Properties andin VitroDigestibility of Pea Starch ·······QI Mingming et al.(9-55)

基于高溫流化技術(shù)改良紅小豆的蒸煮品質(zhì)···李永富等(9-64)

電子束輻照對(duì)獼猴桃品質(zhì)及抗性系統(tǒng)的影響···黃天姿等(9-70)

超聲輔助法制備鐵蛋白-蝦青素包埋物 ·····張晨曦等(11-94)

超高壓輔助脫殼對(duì)蝦夷扇貝肌原纖維蛋白生化特性及結(jié)構(gòu)的影響···········陳啟航等(11-102)

微波-快速凍融耦合魚(yú)皮明膠理化性質(zhì)分析·······················杜 杰等(11-108)

超高壓誘導(dǎo)β-乳球蛋白-殼聚糖共價(jià)復(fù)合物及其穩(wěn)定乳狀液的制備與表征·········任 爽等(11-116)

球磨處理對(duì)雞蛋清蛋白結(jié)構(gòu)、性質(zhì)及起泡性的影響·······················譚 文等(11-124)

制備方法對(duì)山楂果膠理化特性的影響·····方 園等(11-130)

基于乙醇注入-高壓均質(zhì)的蛋清肽脂質(zhì)體制備及體內(nèi)外緩釋效果················張 婷等(13-79)

超高壓對(duì)扇貝界面閉殼肌結(jié)構(gòu)的影響······鞏 雪等(13-87)

遠(yuǎn)紅外變溫提香技術(shù)對(duì)工夫紅茶風(fēng)味品質(zhì)的影響······················劉 飛等(13-94)

低溫等離子體處理對(duì)糙米原料及糙米飯風(fēng)味特性的影響················張培茵等(15-74)

基于變異系數(shù)法對(duì)氣流膨化處理馬鈴薯方便粥品質(zhì)的評(píng)價(jià)··············白 潔等(15-81)

擠出處理對(duì)玉米粉流變及其成膜特性的影響·····················樊紅秀等 (15-89)

超微粉碎對(duì)苦蕎面條品質(zhì)特性的影響······程佳鈺等(15-99)

熱加工方式對(duì)香菇營(yíng)養(yǎng)特性和抗氧化活性的影響···················周浩宇等(15-106)

Pd/碳納米管催化轉(zhuǎn)移氫化大豆油工藝優(yōu)化及動(dòng)力學(xué)分析···················杜 晶等(15-115)

不同干燥方式對(duì)油菜蜂花粉色澤、酚酸含量和抗氧化活性的影響··············周子丹等(17-76)

超聲處理改善羊乳理化性質(zhì)及其酶凝膠流變學(xué)特性····················張書(shū)文等(17-84)

γ射線(xiàn)輻照對(duì)香菇采后貯藏過(guò)程中水分特性及理化指標(biāo)的影響················葉 爽等(17-91)

紅外烘烤對(duì)魔芋葡甘露聚糖表觀黏度以及微觀結(jié)構(gòu)的影響··············唐蘭蘭等(17-98)

新型番茄紅素微膠囊的制備及穩(wěn)定性評(píng)價(jià) ··陳雨露等(19-134)

低溫等離子體對(duì)中華管鞭蝦（Solenocera crassicorni）菌相變化及品質(zhì)特性的影響···········胡曉夢(mèng)等(19-141)

多糖協(xié)同超聲波處理對(duì)低鹽雞肉糜凝膠特性的影響···················高廷軒等(19-148)

滸苔多酚協(xié)同低劑量電子束輻照對(duì)鰻魚(yú)鲞菌落總數(shù)和油脂氧化的作用···········胡科娜等(19-157)

沿面放電等離子體對(duì)蘋(píng)果汁中耐高滲酵母的殺滅效果···············張文樂(lè)等(19-164)

超高壓結(jié)合溫?zé)崽幚韺?duì)脫脂乳透光率和粒徑及蛋白溶解性的影響·············胡志和等(19-170)

中強(qiáng)度脈沖電場(chǎng)對(duì)娃娃菜活性物質(zhì)含量及抗氧化能力的影響···················張映曈等(19-183)

Effect of Freeze-Thaw Treatment on Structural,Thermal, Mechanical and Physical Properties of Starch-Based Films····GAO Shan et al.(21-72)

靜電紡絲制備白藜蘆醇固體分散體及其性能······················鄧 姣等(21-80)

不同鹽水注射量下西式火腿真空預(yù)冷過(guò)程中水分存在形式及孔隙結(jié)構(gòu)變化規(guī)律······廖彩虎等(21-87)

超聲輔助酶法制備海參性腺多糖的結(jié)構(gòu)特性及抗氧化活性················王靜杰等(21-97)

超聲處理對(duì)類(lèi)PSE雞肉分離蛋白結(jié)構(gòu)和乳化特性的影響···············李 可等(23-114)

馬鈴薯薄片干燥過(guò)程熱變形量分析·······李雅琪等(23-123)

微波法制備蓮子淀粉-綠原酸復(fù)合物及其流變特性分析·············王健一等(23-129)

氣流膨化過(guò)程中馬鈴薯方便粥水分變化動(dòng)力學(xué)模型及品質(zhì)變化分析···········蔣華彬等(23-137)

瓜爾豆膠與魔芋膠復(fù)配聯(lián)合超聲處理改善雞血豆腐的品質(zhì)·················王 鑫等(23-145)

生物工程

沙門(mén)氏菌噬菌體LPST144尾纖維gp38的序列分析及其結(jié)合活性·················楊其樂(lè)等(2-66)

濃香型白酒酒醅中總RNA提取方法評(píng)價(jià) ·····胡曉龍等(2-74)

重組大腸桿菌全細(xì)胞催化D,L-扁桃酸對(duì)映選擇性制備L-苯甘氨酸 ·············賈園園等(2-83)

亮氨酸氨肽酶LapA在無(wú)孢黑曲霉中的重組表達(dá)優(yōu)化及酶學(xué)性質(zhì)···············林曉彤等(2-90)

膠紅酵母與釀酒酵母共發(fā)酵對(duì)干紅葡萄酒香氣與色澤的影響·············馬 娜等(2-97)

含發(fā)酵乳桿菌HY01牦牛酸奶工藝優(yōu)化及主體風(fēng)味成分動(dòng)態(tài)解析················于素素等(2-105)

代謝工程優(yōu)化大腸桿菌高效合成L-苯丙氨酸 ··························門(mén)佳軒等(2-114)

抗耐藥性大腸桿菌乳酸菌的篩選及抑菌機(jī)制····························孫 悅等(2-121)

徽州臭鱖魚(yú)微生物多樣性、品質(zhì)特性及其酶解產(chǎn)物抗氧化能力分析······吳永祥等(2-128)

酸湯子面團(tuán)對(duì)發(fā)酵面包品質(zhì)的影響········白 雪等(2-135)

廣譜拮抗菌株的篩選誘變及抗菌物質(zhì)分離鑒定····················高兆建等(2-143)

具有透明質(zhì)酸酶抑制活性益生菌的體外篩選及鑒定······················雷文平等(2-151)

傳統(tǒng)發(fā)酵泡菜中乳酸菌種群組成及優(yōu)良菌株產(chǎn)酸耐酸特性分析············羅 強(qiáng)等(2-158)

成熟度對(duì)諾麗果酵素品質(zhì)的影響··········趙文珂等(2-164)

利用CRISPRi技術(shù)構(gòu)建乙醛酸生物合成Corynebacterium glutamicum工程菌 ······梁詠思等(2-170)

產(chǎn)蛋白酶菌株的篩選及以菜籽粕為氮源的產(chǎn)酶條件優(yōu)化··················陳 蘢等(4-115)

低聚果糖對(duì)植物乳桿菌A33發(fā)酵酸角汁的影響························吳領(lǐng)風(fēng)等(4-122)

轉(zhuǎn)錄組學(xué)解析茉莉酸甲酯對(duì)雙孢蘑菇個(gè)體大小的影響機(jī)制··················宋 媛等(4-130)

曲霉型豆豉發(fā)酵階段細(xì)菌群落的演替及其與環(huán)境因子的關(guān)系············趙文鵬等(4-138)

黃桿菌褐藻膠裂解酶的高效表達(dá)及其在褐藻寡糖制備中的應(yīng)用··············江 君等(4-145)

雞蛋殼表面典型菌株的分離鑒定及其對(duì)全蛋液致腐能力分析················弓 敏等(4-153)

皺皮木瓜腐敗微生物的分離鑒定··········黃 榮等(4-161)

茅臺(tái)鎮(zhèn)不同主釀區(qū)域醬香型白酒釀造大曲中細(xì)菌菌群結(jié)構(gòu)分析··············任愛(ài)容等(4-167)

牛肉低溫貯藏環(huán)境中沙門(mén)氏菌誘導(dǎo)耐酸響應(yīng)的存在程度及其產(chǎn)生機(jī)制···········郎晨曉等(6-68)

植物乳桿菌KLDS1.0391 PurR和PurL蛋白的原核表達(dá)、純化及其與細(xì)菌素合成啟動(dòng)子的相互作用···········李欣芮等(6-75)

重組Taxus chinensis苯丙氨酸變位酶性質(zhì)表征及R-β-芳香丙氨酸合成 ·············豐國(guó)強(qiáng)等(6-82)

綠原酸對(duì)釀酒酵母發(fā)酵特性的影響·········肖 媚等(6-88)

山羊乳-FOS/GOS庫(kù)德畢赤酵母DS8-1微膠囊的制備及體外評(píng)價(jià)···············劉 月等(6-94)

輔助蛋白基因的剪接對(duì)磷脂酶A1酶活的影響··························楊 蒙等(6-104)

高產(chǎn)植酸酶乳酸菌發(fā)酵對(duì)黑豆面包蛋白質(zhì)品質(zhì)及烘焙特性的影響··········羅 昆等(6-111)

紅腐乳后酵期風(fēng)味物質(zhì)與細(xì)菌菌群分析····陳 卓等(6-118)

VmaH和PMA在指狀青霉中的表達(dá)及其作為潛在殺菌作用靶點(diǎn)的可能性········范 明等(6-126)

促醬醪發(fā)酵芽孢桿菌的篩選及應(yīng)用········吳博華等(6-134)

甜酒曲中優(yōu)質(zhì)酵母菌的分離鑒定及其產(chǎn)香特性分析························陳麗花等(6-142)

蛹蟲(chóng)草轉(zhuǎn)錄組分析及類(lèi)胡蘿卜素生物合成相關(guān)基因的挖掘··················婁海偉等(6-150)

石榴酒發(fā)酵過(guò)程中真菌種群演替及風(fēng)味物質(zhì)代謝規(guī)律解析················彭 瀟等(6-157)

1 株寬宿主譜的阪崎腸桿菌噬菌體生物特性分析及其在乳制品中的應(yīng)用········李虹嬌等(6-164)

產(chǎn)細(xì)菌素屎腸球菌的篩選鑒定及其抑菌特性····················張 明等(6-171)

基于高通量測(cè)序技術(shù)對(duì)浙江傳統(tǒng)發(fā)酵蔬菜微生物多樣性的解析··················鮑 偉等(6-178)

臘腸發(fā)酵過(guò)程中細(xì)菌多樣性評(píng)價(jià)及其對(duì)風(fēng)味的影響························郭 壯等(6-186)

亞硒酸鈉促進(jìn)多形漢遜酵母DL-1合成谷胱甘肽的轉(zhuǎn)錄組學(xué)分析··············王 婷等(6-193)

產(chǎn)黃青霉β-甘露聚糖酶的高效表達(dá)、性質(zhì)及應(yīng)用···························甄紅敏等(8-98)

基于高通量測(cè)序的陶融型大曲微生物群落結(jié)構(gòu)分析··················陳蒙恩等(8-106)

5 株低產(chǎn)乙醇的非釀酒酵母篩選及其釀造特性····················張博欽等(8-114)

產(chǎn)低溫蛋白酶動(dòng)性球菌的篩選及其在低鹽魚(yú)露發(fā)酵中的應(yīng)用··············周 晶等(8-122)

臘肉拮抗菌分離及抗真菌脂肽特性分析····高兆建等(8-129)

紅曲菌發(fā)酵對(duì)低鹽半干鯇魚(yú)的提味增鮮作用························吳 康等(8-137)

基于高通量基因測(cè)序分析腐乳微生物多樣性························陶 康等(8-143)

基于高通量測(cè)序?qū)γ┡_(tái)鎮(zhèn)醬香白酒主釀區(qū)霉菌菌群結(jié)構(gòu)多樣性的解析············朱治宇等(8-150)

羅非魚(yú)皮蛋白多肽-Fe2＋結(jié)合物的制備及性質(zhì)分析······················林善婷等(8-157)

腐乳丁酸及產(chǎn)丁酸菌發(fā)酵特性分析········馬艷莉等(10-58)

分段發(fā)酵模式對(duì)郫縣豆瓣甜瓣子發(fā)酵過(guò)程中微生物及產(chǎn)品品質(zhì)的影響········李雄波等(10-65)

基于人工神經(jīng)網(wǎng)絡(luò)和遺傳算法的普魯蘭酶重組大腸桿菌高密度發(fā)酵工藝優(yōu)化······遲 雷等(10-73)

基于基因組挖掘技術(shù)的新型谷氨酸脫羧酶基因挖掘及表達(dá)鑒定················李 祥等(10-79)

基于高通量測(cè)序的窖泥原核微生物群落多樣性在退化窖池中的空間異質(zhì)性······胡曉龍等(10-86)

植物乳桿菌p-8轉(zhuǎn)化亞油酸為共軛亞油酸的分析····················趙 微等(10-94)

辣木凝乳酶水解酪蛋白位點(diǎn)及其酪蛋白磷酸肽、酪蛋白糖巨肽·········施婭楠等(10-104)

基于宏轉(zhuǎn)錄組學(xué)解析不同貯藏時(shí)期冷鮮灘羊肉微生物代謝過(guò)程···········趙珺怡等(10-111)

利用牡蠣制備DPP-IV抑制肽及其活性分析 ··陳 宏等(10-120)

魚(yú)腸道中抗氧化活性乳酸菌的篩選及鑒定 ··丁麗麗等(10-127)

Bacillussp.Y112環(huán)糊精葡萄糖基轉(zhuǎn)移酶位點(diǎn)R81定點(diǎn)突變提高產(chǎn)物特異性 ·····李曉涵等(10-133)

基于宏基因組學(xué)技術(shù)不同地區(qū)蛋源表面微生物的比較···················李 俠等(10-139)

高產(chǎn)α-半乳糖苷酶乳酸菌發(fā)酵對(duì)鷹嘴豆酸面團(tuán)生化特性及其面包烘焙品質(zhì)的影響···武 盟等(10-146)

隴西臘肉傳統(tǒng)制作過(guò)程中細(xì)菌群落演替對(duì)脂肪水解及氧化的影響·········李彥虎等(10-154)

傳統(tǒng)酸面團(tuán)菌群結(jié)構(gòu)及其酵制饅頭風(fēng)味物質(zhì)分析···················李曉敏等(10-162)

源自泡菜的植物乳桿菌產(chǎn)新型廣譜抑菌細(xì)菌素的特性分析···············高兆建等(10-171)

草魚(yú)胰蛋白酶的親和純化及酶學(xué)性質(zhì)·····李 晨等(10-178)

蛋白酶制劑對(duì)蝦醬發(fā)酵過(guò)程中理化性質(zhì)和微生物區(qū)系的影響···················李文亞等(10-184)

基于代謝組學(xué)和轉(zhuǎn)錄組學(xué)分析工業(yè)面包酵母（Saccharomyces cerevisiae）ABY3冷凍脅迫應(yīng)答機(jī)制 ·············孟 露等(10-193)

N末端結(jié)構(gòu)模塊缺失對(duì)嗜熱酸性III型普魯蘭多糖水解酶TK-PUL酶學(xué)性質(zhì)的影響 ···曾 靜等(10-201)

響應(yīng)面優(yōu)化釀酒酵母與窖泥酯化細(xì)菌協(xié)同發(fā)酵產(chǎn)丁酸乙酯和己酸乙酯·······郭 燕等(10-209)

基于酶學(xué)特性篩選大曲來(lái)源芽孢桿菌用于強(qiáng)化釀酒·······················黃曉寧等(10-218)

定向進(jìn)化植物乳桿菌和痤瘡丙酸桿菌高產(chǎn)共軛亞油酸······················時(shí) 旭等(12-99)

芋頭多酚氧化酶的分離純化與酶學(xué)特性···崔曉穎等(12-107)

苗族酸酢魚(yú)發(fā)酵過(guò)程中微生物群落、氨基酸及水分動(dòng)態(tài)變化規(guī)律···········王澤晗等(12-116)

豆粕血管緊張素轉(zhuǎn)化酶抑制肽的結(jié)構(gòu)鑒定及作用機(jī)制解析·············劉靜波等(12-123)

解淀粉芽孢桿菌I型耐熱普魯蘭酶的純化及酶特性分析···················高兆建等(12-130)

產(chǎn)4-乙基愈創(chuàng)木酚酵母的鑒定及其在醬油中的應(yīng)用·····················鄒謀勇等(12-138)

清醬香型白酒冬季發(fā)酵細(xì)菌群落演替及堆積過(guò)程細(xì)菌來(lái)源解析···············左乾程等(12-145)

產(chǎn)Reuterin羅伊氏乳桿菌的定向篩選及其生物學(xué)特性··················李一娟等(14-32)

植物乳桿菌YW11胞外多糖對(duì)酸乳加工特性的影響······················蔡 淼等(14-39)

CodY在單核細(xì)胞增生李斯特菌抗氧化脅迫中的作用··················楊詩(shī)怡等(14-46)

不同寡營(yíng)養(yǎng)條件下副溶血性弧菌的生長(zhǎng)異質(zhì)性····················張布克等(14-54)

辣椒粉中黃曲霉菌生長(zhǎng)及其產(chǎn)毒規(guī)律的預(yù)測(cè)模型構(gòu)建··················趙 雪等(14-62)

人工神經(jīng)網(wǎng)絡(luò)結(jié)合遺傳算法優(yōu)化保護(hù)劑提高羅伊氏乳桿菌抗凍性能············潘海博等(14-70)

鱸魚(yú)脯氨酰內(nèi)肽酶的分離純化、性質(zhì)分析及分子克隆··················楊汝晴等(14-78)

4 株本土非釀酒酵母的發(fā)酵特性···········劉沛通等(14-86)

鏈格孢侵染采后甜瓜病程相關(guān)蛋白基因表達(dá)及酶活性變化規(guī)律············王 瑾等(14-94)

鼠李糖乳桿菌對(duì)河豚毒素的免疫活性消減作用方式···················葉精勤等(14-103)

乳酸菌發(fā)酵過(guò)程發(fā)酵液脂肪酸組生態(tài)位的異質(zhì)性·····················劉 欣等(14-110)

汾酒酒醅發(fā)酵過(guò)程中真菌群落的變化規(guī)律 ···衛(wèi)春會(huì)等(14-121)

產(chǎn)黃青霉抗真菌幾丁質(zhì)酶的純化及特性分析·····················高兆建等(14-129)

新型植物基載體對(duì)乳糖酶的高效遞送及保護(hù)·····················侯欣堯等(14-137)

嬰兒腸道源格氏乳桿菌的安全性評(píng)價(jià)及益生特性······················周欽育等(16-61)

生物合成天然2-苯乙醇細(xì)菌的篩選及合成途徑分析························榮紹豐等(16-69)

竹葉提取物和敲除轉(zhuǎn)錄因子DAL80對(duì)釀酒酵母精氨酸代謝的調(diào)控互作影響········劉小杰等(16-76)

5種乳酸菌對(duì)庫(kù)車(chē)小白杏發(fā)酵液理化性質(zhì)及感官評(píng)價(jià)的影響················白 琳等(16-83)

氨基酸對(duì)植物乳桿菌KLDS1.0391生長(zhǎng)及細(xì)菌素合成的影響····················趙 樂(lè)等(18-37)

轉(zhuǎn)錄組測(cè)序分析氯化鈉對(duì)普魯蘭生物合成的影響······················張高川等(18-45)

Streptomyces alboflavusTD-1產(chǎn)揮發(fā)性抑菌物質(zhì)對(duì)黃曲霉菌生長(zhǎng)及其毒素的抑制作用······張曉君等(18-51)

六堡茶乳酸菌多樣性及其降膽固醇特性分析····················龍峻瑤等(18-58)

1 株產(chǎn)甘露聚糖酶嗜熱真菌的鑒定、酶學(xué)性質(zhì)表征及轉(zhuǎn)錄組學(xué)分析··········談蘇慧等(18-65)

發(fā)酵魚(yú)醬酸產(chǎn)GABA乳酸菌的分離篩選及發(fā)酵特性··················劉 璐等(18-73)

基于高通量測(cè)序分析復(fù)配小曲白酒發(fā)酵過(guò)程中微生物群落結(jié)構(gòu)及多樣性········韓國(guó)強(qiáng)等(18-80)

促人胎結(jié)腸上皮細(xì)胞增殖的嬰兒源雙歧桿菌的分離篩選及生物學(xué)性質(zhì)··········關(guān)嘉琦等(18-86)

植物乳桿菌（Lactobacillus plantarum）對(duì)過(guò)敏原原肌球蛋白免疫活性的消減作用······肖 葉等(18-95)

腸道集聚性大腸埃希氏菌菌體和gDNA標(biāo)準(zhǔn)物質(zhì)的研制 ···············趙琳娜等(18-103)

基于高通量測(cè)序的窖泥原核微生物群落結(jié)構(gòu)及其理化因子相關(guān)性分析·········張明珠等(18-111)

羅非魚(yú)魚(yú)糜自然發(fā)酵過(guò)程中微生物群落結(jié)構(gòu)對(duì)其品質(zhì)形成的影響·············趙 躍等(18-119)

動(dòng)物雙歧桿菌、植物乳桿菌與傳統(tǒng)發(fā)酵劑共培養(yǎng)對(duì)發(fā)酵乳抗氧化特性的影響·····李思寧等(18-127)

地桿菌α-L-巖藻糖苷酶的分子改造及其在合成2’-巖藻糖基乳糖中的應(yīng)用 ······史 然等(18-135)

瑞士乳桿菌對(duì)契達(dá)干酪成熟期間所產(chǎn)ACE抑制肽的影響及其消化穩(wěn)定性·····郝欣悅等(18-143)

醬香型白酒機(jī)械化制曲發(fā)酵細(xì)菌群落的演替·····················左乾程等(18-150)

1 株高產(chǎn)幾丁質(zhì)脫乙酰酶紅球菌的基因組測(cè)序及其應(yīng)用潛力分析·········肖 宇等(18-157)

茅臺(tái)鎮(zhèn)醬香型白酒釀造環(huán)境中真菌菌群多樣性分析·················黎瑤依等(18-164)

濃香型白酒新、老窖池分層池底窖泥菌群總氫代謝與乳酸含量之間的關(guān)系·······孟雅靜等(18-171)

海洋紅冬孢酵母分泌蛋白的鑒定及其在番茄采后生物防治中的應(yīng)用··········孫丹丹等(20-22)

葡萄糖亞適量流加對(duì)谷氨酸棒桿菌產(chǎn)L-異亮氨酸的影響 ····················熊海波等(20-30)

桃主要過(guò)敏原蛋白Pru p 3的分離純化及質(zhì)譜鑒定······················康文瀚等(20-38)

發(fā)酵時(shí)間對(duì)半干型發(fā)酵牛肉干品質(zhì)及蛋白質(zhì)構(gòu)象的影響····················趙改名等(20-45)

核桃中主要過(guò)敏原Jug r 1 B細(xì)胞線(xiàn)性表位中關(guān)鍵氨基酸的免疫信息學(xué)預(yù)測(cè)和識(shí)別····郝夢(mèng)真等(20-52)

基于高通量測(cè)序分析感染菌核病和健康桑果內(nèi)生菌群落結(jié)構(gòu)及多樣性··········彭芳芳等(20-61)

凝固型綿羊奶酸奶的發(fā)酵特性及活菌數(shù)變化··························楊續(xù)金等(20-69)

云南牟定酸漿水中優(yōu)勢(shì)產(chǎn)酸菌的分離鑒定及生長(zhǎng)特性··················張宸瑞等(20-75)

牛源性大腸桿菌O26熱休克-酸應(yīng)激響應(yīng) ····宓曉雨等(22-85)

高鹽稀態(tài)醬醪中功能性酵母菌的篩選、鑒定及發(fā)酵特性················王靖雯等(22-91)

赤紅球菌組氨酸激酶的融合表達(dá)和功能分析······················吳鐘昊等(22-98)

老年人腸道乳酸菌的分離與鑒定及其來(lái)源發(fā)酵乳桿菌的遺傳進(jìn)化分析·······張振東等(22-105)

Association of the Expression of Glycolytic Pathway-related Genes with the Physiological Behavior ofLactobacillus plantarum········CHEN Xing et al.(22-113)

對(duì)羥基苯甲醛和阿魏酸對(duì)釀酒酵母理化特性的影響·················安佳星等(22-125)

不同植物DNA條形碼對(duì)鐵皮石斛鑒定能力的評(píng)價(jià)·····················陳文強(qiáng)等(22-131)

In Vitroandin VivoEffect ofLactobacillus plantarumXCT 1-10 on the Growth ofBotrytis cinereaand Its Possible Mechanisms ············LI Canying et al.(22-140)

聚γ-谷氨酸分子結(jié)構(gòu)變化在氯化鉀降低發(fā)酵液黏度中的作用·············李凌甫等(22-148)

營(yíng)養(yǎng)脅迫植物乳桿菌KLDS 1.0328的生理特性及其冷凍干燥菌粉貯存穩(wěn)定性分析···馬佳歌等(22-155)

基于MMR缺陷的高頻突變食源性沙門(mén)氏菌環(huán)丙沙星耐藥機(jī)制···········王 銀等(22-162)

發(fā)酵劑對(duì)泡蘿卜品質(zhì)的影響·············經(jīng)騏源等(22-171)

水產(chǎn)品熒光假單胞菌雙組分信號(hào)轉(zhuǎn)導(dǎo)系統(tǒng)的序列分析和功能預(yù)測(cè)···········李秋瑩等(22-178)

茅臺(tái)鎮(zhèn)醬香型白酒不同生產(chǎn)輪次釀造環(huán)境的細(xì)菌菌群結(jié)構(gòu)特征·············王 琳等(22-185)

杏汁發(fā)酵與杏皮渣發(fā)酵對(duì)杏酒香氣質(zhì)量的影響·····················劉 敏等(22-193)

外源核苷酸對(duì)干酪乳桿菌生長(zhǎng)的促進(jìn)作用及機(jī)制·····················丁 婷等(22-201)

基于Illumina MiSeq高通量測(cè)序技術(shù)分析貴州水豆豉中細(xì)菌多樣性··········鄧高文等(24-61)

抗呋喃唑酮代謝物單鏈抗體基因構(gòu)建及蛋白結(jié)構(gòu)分析和活性鑒定··············陳薪竹等(24-67)

駝乳中產(chǎn)轉(zhuǎn)糖基活性β-半乳糖苷酶乳酸菌的篩選鑒定及其酶學(xué)特性分析············韓明明等(24-74)

西式發(fā)酵火腿低鈉加工過(guò)程中細(xì)菌群落結(jié)構(gòu)分析····················鞠 銘等(24-84)

基于高通量測(cè)序分析儲(chǔ)藏稻谷中的真菌群落結(jié)構(gòu)與優(yōu)勢(shì)菌屬··············徐圓程等(24-92)

α-乳白蛋白源ACE抑制肽快速篩選及驗(yàn)證 ····侯成杰等(24-100)

粟酒裂殖酵母與釀酒酵母共同接種發(fā)酵對(duì)‘黑比諾’干紅葡萄酒品質(zhì)的影響·························趙 美等(24-108)

紅曲霉對(duì)白霉干酪理化及流變特性的影響 ··焦晶凱等(24-117)

高通量測(cè)序分析混合菌群中的嘔吐毒素降解菌·····················高 慧等(24-123)

發(fā)酵對(duì)山黑豬肉干品質(zhì)特性的影響·······周亞軍等(24-131)

基于生物信息學(xué)與分子對(duì)接技術(shù)對(duì)壇紫菜降血壓肽的篩選及活性分析···········葉賢江等(24-140)

海藻糖脂肪酸二酯的酶法合成及性質(zhì)·······汪淑珍(24-149)

營(yíng)養(yǎng)衛(wèi)生

阿魏酸類(lèi)似物對(duì)強(qiáng)的松誘導(dǎo)的小鼠氧化應(yīng)激的影響······················劉子微等(1-163)

姜黃素提高PC12細(xì)胞的抗氧化能力 ········肖寶平等(1-172)

榆干離褶傘溶栓酶對(duì)大鼠動(dòng)脈血栓的抑制作用······················李芳芳等(1-180)

根皮素對(duì)秀麗隱桿線(xiàn)蟲(chóng)壽命的影響········張曉寒等(1-187)

集成模糊層級(jí)劃分的LightGBM食品安全風(fēng)險(xiǎn)預(yù)警模型：以肉制品為例··········高亞男等(1-197)

基于模擬胃腸道消化的云南民族乳制品蛋白肽研究····················魏光強(qiáng)等(1-208)

乳酸片球菌AS185調(diào)節(jié)高脂高糖飲食誘導(dǎo)的代謝綜合征····················張 麟等(1-215)

苦蕎清蛋白酶解物對(duì)高糖誘導(dǎo)的HepG2細(xì)胞胰島素抵抗的保護(hù)作用················費(fèi) 燁等(1-222)

3種富含多糖面包的體外消化酵解特性·····柳芳偉等(3-143)

棗花蜜酚類(lèi)化合物組成及其抗氧化活性分析······················楊二林等(3-150)

殼寡糖對(duì)酒精誘導(dǎo)的大鼠腸道損傷的干預(yù)作用······················徐 穎等(3-158)

富硒大豆肽的制備及體內(nèi)吸收性分析······高思薇等(3-165)

桑葉生物堿對(duì)肝纖維化小鼠的改善作用及機(jī)制······················王祖文等(3-173)

海藻酸鈉-納米纖維素膠粒對(duì)乳酸菌胃腸液耐受性的影響··················陳秉彥等(3-179)

玉米醇溶蛋白-番石榴黃酮復(fù)合納米顆粒的制備及其抗氧化活性············周 濃等(3-186)

SIRT3多酚激活劑的篩選及其對(duì)UVB誘導(dǎo)HaCaT細(xì)胞衰老的修復(fù)作用 ············陳 慧等(5-115)

基于斑馬魚(yú)模型研究魷魚(yú)生殖腺磷脂抗MPTP誘發(fā)帕金森病的活性 ············董俊凡等(5-122)

榆干離褶傘溶栓酶對(duì)脂多糖誘導(dǎo)的血管內(nèi)皮細(xì)胞損傷的保護(hù)作用··········耿 超等(5-129)

巴馬長(zhǎng)壽特征飲食模式對(duì)自然衰老小鼠的抗衰老效果················黃燕婷等(5-137)

冰島刺參縮醛磷脂和醚磷脂對(duì)神經(jīng)生長(zhǎng)因子誘導(dǎo)PC12細(xì)胞的促神經(jīng)分化作用 ·······李藝洋等(5-145)

兩種乳酸桿菌對(duì)肥胖小鼠的干預(yù)作用······王 苗等(5-152)

桉葉多酚提取物體內(nèi)外抗氧化活性評(píng)價(jià)····李 偉等(5-160)

扇貝來(lái)源碳量子點(diǎn)性質(zhì)及其與鎘的聯(lián)合毒性······················王慶紅等(5-169)

紫蘇籽肽對(duì)環(huán)磷酰胺致性功能損傷大鼠的改善作用··················李明亮等(5-177)

L-茶氨酸對(duì)高蛋白飲食誘導(dǎo)大鼠行為變化的干預(yù)作用··················宋玉欣等(5-187)

百香果皮體外抑制葡萄糖吸收、抗氧化及調(diào)節(jié)高血糖大鼠腸道菌群結(jié)構(gòu)的作用····種俸亭等(5-193)

辣椒紅色素和辣椒堿體內(nèi)抗氧化活性及降血脂功能····················范三紅等(5-201)

槲皮素通過(guò)Nrf2通路對(duì)糖尿病大鼠胰腺氧化損傷的拮抗作用機(jī)制··········李 陽(yáng)等(5-208)

基于酶活力模型和細(xì)胞模型分析紅毛藻多糖降血脂活性················詹 慧等(7-142)

一水肌酸及共軛亞油酸對(duì)大鼠肌纖維相關(guān)基因和酶活性的影響及機(jī)理············蘇 琳等(7-149)

桑葉生物堿對(duì)氧化應(yīng)激小鼠糖脂代謝異常及肝損傷的改善作用··············楊忠敏等(7-156)

人參皂苷Rh2-殼聚糖納米粒子制備及對(duì)A549細(xì)胞的抑制作用 ·················顧 倩等(7-162)

硒化蒲公英多糖的制備、結(jié)構(gòu)表征及益生菌促增殖活性····················王麗波等(7-169)

n-3多不飽和脂肪酸對(duì)小鼠血液外泌體中miRNA的調(diào)節(jié)和抑制肥胖作用 ·········吳 聰?shù)?7-176)

黑蒜對(duì)潰瘍性結(jié)腸炎BALB/c小鼠炎癥反應(yīng)的影響··················崔曉諭等(7-185)

核桃低聚肽對(duì)大鼠胃黏膜損傷的保護(hù)作用 ···劉 睿等(7-191)

肉桂精油對(duì)小鼠肝腸組織抗氧化能力以及腸道菌群結(jié)構(gòu)的調(diào)節(jié)作用··············肖 瀛等(7-198)

紫穗槐蜂蜜對(duì)小鼠急性酒精性胃潰瘍的預(yù)防作用·····················祝 敏等(9-77)

連翹葉連翹苷提取物對(duì)高脂飲食誘導(dǎo)大鼠肥胖的預(yù)防作用···················王 靜等(9-85)

原花青素B2誘導(dǎo)乳腺癌MCF-7細(xì)胞凋亡及其作用機(jī)制·····················薛宏坤等(9-91)

應(yīng)用Illumina NovaSeq測(cè)序技術(shù)比較3種雜糧對(duì)大鼠腸道菌群的影響········王 勇等(9-100)

樺木酸對(duì)T-2毒素誘導(dǎo)小鼠肝損傷的保護(hù)作用····················楊成林等(9-107)

花椒精油對(duì)鏈脲佐菌素誘導(dǎo)的糖尿病小鼠糖代謝的影響····················陸敏濤等(9-115)

榴蓮核黃酮的提取及其對(duì)秀麗隱桿線(xiàn)蟲(chóng)氧化和衰老的影響················王 鳳等(9-123)

輔酶Q10經(jīng)蛋白激酶A/胞漿型磷脂酶A2信號(hào)通路抑制血小板血栓素A2的生成 ·······牙甫禮等(9-130)

核黃素結(jié)合肽的生物活性及結(jié)構(gòu)表征······陰宏婕等(9-137)

牛磺酸-水解大豆蛋白復(fù)合體系對(duì)運(yùn)動(dòng)性疲勞大鼠的影響················白海軍等(9-145)

不同蛋白質(zhì)攝入量對(duì)限能超重大鼠肝臟脂聯(lián)素信號(hào)通路的影響···········何智燕等(11-137)

小米硒化水溶性膳食纖維的抗氧化活性及對(duì)小鼠腸道菌群產(chǎn)色氨酸能力的影響···王 娟等(11-144)

產(chǎn)細(xì)菌素屎腸球菌SC-Y112的體外益生性及安全性評(píng)價(jià)·················羅 強(qiáng)等(11-154)

火麻籽多肽對(duì)高脂飲食喂養(yǎng)大鼠血脂的影響·····················魏連會(huì)等(11-161)

基于代謝組學(xué)研究繡球菌多糖對(duì)高脂血癥大鼠的降血脂作用···················高 淵等(11-168)

君遷子葉楊梅苷誘導(dǎo)HepG2細(xì)胞凋亡及其作用機(jī)制···················田艷花等(11-176)

Cyanidin-3-O-Glucoside Protects RAW264.7 Cells against Hydrogen Peroxide-Induced Oxidative Damage····XUE Hongkun et al.(13-103)

(＋)-兒茶素與表沒(méi)食子兒茶素沒(méi)食子酸酯對(duì)乙醇誘導(dǎo)HepG2細(xì)胞脂代謝紊亂及氧化應(yīng)激的影響···············胡博然等(13-114)

金雀異黃酮通過(guò)調(diào)控Ca2＋-CaMKIV通路對(duì)Aβ25-35誘導(dǎo)海馬神經(jīng)元損傷的保護(hù)作用·····················高華武等(13-121)

人參水溶性膳食纖維對(duì)大鼠糖脂代謝、氧化應(yīng)激和腸道健康的影響···········華 梅等(13-127)

乳鐵蛋白對(duì)炎癥性腸炎大鼠腸道微生態(tài)的正向調(diào)節(jié)作用···············趙 曉等(13-136)

豌豆寡肽對(duì)飲食誘導(dǎo)的高血壓大鼠血管緊張素轉(zhuǎn)化酶活性及腸道菌群調(diào)節(jié)效果評(píng)價(jià) ····陳炫宏等(13-143)

姜黃素對(duì)H2O2誘導(dǎo)血小板凋亡的抑制作用及分子機(jī)制·················牙甫禮等(13-151)

食品級(jí)κ-卡拉膠對(duì)肥胖小鼠致結(jié)腸炎風(fēng)險(xiǎn)及體脂蓄積的影響···············張 慧等(15-121)

苦蕎中可溶性及不可溶性膳食纖維調(diào)控糖尿病小鼠糖脂代謝的功效···········仇 菊等(15-129)

姜黃素調(diào)節(jié)Na/K-ATPase/Src信號(hào)通路保護(hù)LLC-PK1細(xì)胞缺氧復(fù)氧損傷···········翟兵中等(15-136)

羧甲基普魯蘭多糖螯合鈣的制備及其功效評(píng)價(jià)···················李海鷹等(15-143)

增鮮劑5’-肌苷酸二鈉惡化老齡db/db小鼠脂質(zhì)代謝紊亂的分子機(jī)制·············姜允嘉等(15-150)

圣草次苷的合成及其對(duì)過(guò)氧化氫誘導(dǎo)人臍靜脈內(nèi)皮細(xì)胞氧化損傷的保護(hù)作用···梁曾恩妮等(15-159)

乳酸菌發(fā)酵胡柚汁對(duì)小鼠肥胖的調(diào)節(jié)作用 ···顏 旭等(15-167)

米糠粕不溶性膳食纖維理化性質(zhì)及對(duì)高脂大鼠腸道菌群的影響···········劉 倩等(15-174)

花生主要過(guò)敏原Ara h 1線(xiàn)性B細(xì)胞表位的預(yù)測(cè)及鑒定···················王俊娟等(17-106)

紅毛藻多糖對(duì)H2O2誘導(dǎo)的Caco-2細(xì)胞氧化損傷的保護(hù)作用·················何萍萍等(17-113)

榆干離褶傘溶栓酶對(duì)酒精誘導(dǎo)大鼠肝損傷的保護(hù)作用···············李芳芳等(17-121)

大蒜油的抗凝血作用···················周麗麗等(17-127)

魔芋甘露寡糖對(duì)酸奶免疫調(diào)節(jié)活性的影響 ···溫永平等(17-133)

肉桂精油微膠囊對(duì)小鼠抗氧化活性與腸道菌群的影響···············宋曉秋等(17-143)

三氯蔗糖對(duì)小鼠腸道微生態(tài)及機(jī)體免疫的影響·························徐境含等(17-153)

刺梨多酚對(duì)急性酒精中毒大鼠的解酒和護(hù)肝作用·····················周宏炫等(17-163)

甜玉米芯多糖對(duì)胰島素抵抗HepG2細(xì)胞糖代謝功能的影響···············馬永強(qiáng)等(17-170)

蝦青素補(bǔ)充對(duì)人體急性高強(qiáng)度運(yùn)動(dòng)前后代謝的影響·················郭新明等(17-177)

山楂原花青素和VC聯(lián)合通過(guò)Wnt/β-catenin通路減輕胰島素抵抗大鼠肝臟氧化應(yīng)激·····李西棟等(17-186)

益生菌契達(dá)干酪抗氧化肽的結(jié)構(gòu)及其體內(nèi)代謝穩(wěn)定性·····················李曉東等(19-194)

蜜柚果肉膳食多酚的結(jié)構(gòu)鑒定及抗氧化機(jī)理·························李 汀等(19-202)

不同種類(lèi)原料肉對(duì)嬰幼兒肉泥理化性質(zhì)和體外消化特性的影響·················羅明洋等(21-105)

板栗殼黃酮結(jié)構(gòu)分析及其對(duì)胰脂肪酶活力的抑制作用···················黃雪薇等(21-111)

酶法水解猴頭菇多肽的生物活性·········于弋涵等(21-119)

蝦青素保護(hù)視網(wǎng)膜色素上皮細(xì)胞免受藍(lán)光發(fā)光二極管誘導(dǎo)的氧化應(yīng)激損傷·······劉 瑩等(21-128)

EGCG通過(guò)激活A(yù)MPK、抑制PPARγ調(diào)控3T3-L1脂肪細(xì)胞中脂滴蓄積 ··········管巧麗等(23-152)

云南野生牛肝菌中重金屬的生物有效性及健康風(fēng)險(xiǎn)評(píng)估···············李夢(mèng)瑩等(23-162)

‘平陽(yáng)黃湯’對(duì)高脂飲食大鼠腸道屏障和腸道菌群的影響···············歐陽(yáng)建等(23-170)

10-羥基癸烯酸誘導(dǎo)肝癌細(xì)胞凋亡、周期阻滯及遷移抑制的機(jī)制···········臧延青等(23-182)

軟棗獼猴桃在體外模擬消化過(guò)程中酚類(lèi)物質(zhì)及抗氧化活性的變化規(guī)律···············李 斌等(23-196)

黃花倒水蓮總皂苷抗凝血和抗血栓作用及機(jī)制：基于網(wǎng)絡(luò)藥理學(xué)·········劉育鋮等(23-206)

南瓜籽蛋白源血管緊張素轉(zhuǎn)化酶抑制肽的制備及其降血壓活性·················何海艷等(23-214)

成分分析

蘋(píng)果梨酵素發(fā)酵過(guò)程中香氣成分的變化····范昊安等(2-177)

清香型志都五谷酒關(guān)鍵香氣成分分析······杜靜怡等(2-185)

不同品種金針菇特征揮發(fā)性物質(zhì)的差異分析······················王鶴潼等(2-193)

Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and‘Vidal’ Icewines during Storage·ZHOU Xueyan et al.(2-200)

苦蕎麥不同部位代謝輪廓及活性成分分布··柴 多等(2-212)

HS-SPME-GC-MS-O結(jié)合電子鼻對(duì)坨坨豬肉主體風(fēng)味評(píng)價(jià)分析············周慧敏等(2-218)

基于SPME-GC-MS分析不同烤制時(shí)間新疆烤羊腿表層及內(nèi)層揮發(fā)性化合物·······丁 丹等 (2-227)

基于UPLC-QTOF-MS技術(shù)的壓榨和浸出油茶籽油甘油酯組成比較分析··········胡 謙等(2-235)

基于iTRAQ技術(shù)分析牛初乳與常乳乳清差異蛋白質(zhì)組····················鄧 微等(2-241)

甜葉菊廢渣提取物的主要成分分析及其抗氧化作用··························趙 磊等(2-247)

不同產(chǎn)地地參中17種氨基酸的測(cè)定與分析 ··黃小蘭等(2-255)

不同采收期香椿茶發(fā)酵前后活性成分、降糖活性及其揮發(fā)性成分比較分析 ·····蔣鵬飛等(2-262)

元寶楓籽蛋白的營(yíng)養(yǎng)性及理化性質(zhì)········劉昱迪等(2-271)

HPLC法同時(shí)測(cè)定采后蓮霧果實(shí)7種有機(jī)酸的含量························段云飛等(4-175)

基于UPLC-Triple-TOF MS/MS對(duì)巴氏殺菌乳中磷脂成分的分析··············曹 雪等(4-181)

不同蛋白酶對(duì)藍(lán)蛤酶解液風(fēng)味特性的影響··徐永霞等(4-190)

超高效液相色譜-四極桿/靜電場(chǎng)軌道阱高分辨質(zhì)譜鑒定嗜熱鏈球菌發(fā)酵乳中脂質(zhì)構(gòu)成····················章 麗等(4-197)

基于植物廣泛靶向代謝組學(xué)技術(shù)探究小米粥中酚類(lèi)化合物組成及其抗氧化性··········康子悅等(4-206)

不同等級(jí)新九曲紅梅茶的風(fēng)味化學(xué)特征····郭 麗等(4-215)

核磁共振磷譜法測(cè)定乳制品中的酪蛋白含量··························馮翠萍等(4-221)

沙棘多糖分離純化及抗氧化活性··········魏晨業(yè)等(4-227)

基于高效液相色譜法的麻辣火鍋底料辣度分級(jí)模型建立及其在熬煮過(guò)程中的變化 ··楊 莉等(4-233)

高效液相色譜法分析中國(guó)人參不同部位中多酚類(lèi)化合物··················徐艷陽(yáng)等(4-240)

紅棗發(fā)酵酒香氣成分分析及感官品質(zhì)評(píng)價(jià)··馬騰臻等(4-247)

超高效液相色譜-紫外檢測(cè)法測(cè)定嬰幼兒配方乳粉中的核苷酸含量··············王象欣等(4-254)

載氣類(lèi)型對(duì)氣相色譜法分離順-反脂肪酸異構(gòu)體的影響························裴紫薇等(6-200)

油桃采后結(jié)合態(tài)香氣變化規(guī)律及其與可溶性糖的關(guān)聯(lián)性····················張 琴等(6-206)

基于9種風(fēng)味物質(zhì)的利川紅SPME優(yōu)化及PLS-DA風(fēng)味識(shí)別···············程 超等(6-215)

基于非靶向風(fēng)味組學(xué)分析3種品牌啤酒的風(fēng)味差異······················陳華磊等(6-223)

基于UPLC-QTOF-MS代謝組學(xué)技術(shù)的NFC和FC橙汁差異成分比較 ···········劉晗璐等(6-229)

3種產(chǎn)量水平下釀酒甜葡萄果實(shí)品質(zhì)的差異······················樂(lè)小鳳等(6-238)

紅花籽油中脂肪酸組成評(píng)價(jià)與分析········梁慧珍等(6-244)

紅糖、白砂糖、赤砂糖與黑糖的HPLC指紋圖譜與化學(xué)模式識(shí)別··············蔡瑋琦等(6-250)

基于GC-MS、GC-O和電子鼻技術(shù)評(píng)價(jià)百香果酒香氣特征····················程宏楨等(6-256)

遼東櫟和蒙古櫟心材揮發(fā)性成分分析······牛見(jiàn)明等(6-265)

赤水河流域不同地區(qū)醬香型白酒風(fēng)味化合物分析······················唐 平等(6-274)

現(xiàn)代工藝和傳統(tǒng)工藝釀造小曲清香型白酒感官表征及風(fēng)味成分分析··········孫細(xì)珍等(6-282)

灘羊肌肉在煮制過(guò)程中可揮發(fā)性化合物的變化························單啟梅等(8-165)

蝦青素微球?qū)λ崮唐焚|(zhì)與風(fēng)味的影響······王富云等(8-172)

預(yù)處理方式對(duì)鳙魚(yú)骨蛋白酶解液游離氨基酸和揮發(fā)性成分的影響············董 燁等(8-179)

基于電子舌和氣相色譜-離子遷移譜分析壇紫菜與條斑紫菜的風(fēng)味特征··········曹 榮等(8-186)

黃金茶工夫紅茶的甜味量化及其與主要滋味物質(zhì)相關(guān)性分析············余鵬輝等(8-192)

橘紅茶香氣特征及風(fēng)味成分分析··········劉盼盼等(8-198)

氣相色譜-質(zhì)譜聯(lián)用代謝組學(xué)技術(shù)分析不同產(chǎn)地稻米代謝物··················張 舒等(8-206)

超聲輔助濁點(diǎn)萃取-液相色譜-串聯(lián)質(zhì)譜法測(cè)定蔬菜中天然VK同系物 ·············李凱龍等(8-214)

盤(pán)縣火腿深度腐敗的微生物及揮發(fā)性風(fēng)味化合物表征················母 雨等(8-221)

高效液相色譜-串聯(lián)質(zhì)譜法對(duì)烤鴨皮色素的組成和結(jié)構(gòu)分析······················郝 敏等(8-229)

蛹蟲(chóng)草中新化合物的分離純化、結(jié)構(gòu)鑒定及抗腫瘤活性················項(xiàng) 婷等(8-235)

基于SPME-GC-MS和電子舌制備羊肉復(fù)合調(diào)味料·····················張 婷等(10-225)

氣相色譜-離子遷移譜分析乳制品揮發(fā)性風(fēng)味化合物···················李 娟等(10-235)

紅樹(shù)莓果汁降酸發(fā)酵過(guò)程中活性成分的變化·····················陳思睿等(10-241)

不同百合樣品中13種內(nèi)源性游離糖的含量分析···················孔 瀅等(10-249)

鐵觀音烏龍茶和紅茶的香氣化學(xué)特征分析 ··郭 麗等(10-255)

UPLC-MS/MS同時(shí)測(cè)定鐵皮石斛莖、葉、花中酚類(lèi)組分的含量·············黃 彪等(10-262)

機(jī)械化醬香型輪次基酒風(fēng)味結(jié)構(gòu)及特征酯類(lèi)化合物解析·················何東梅等(10-269)

福建省4 個(gè)果梅主栽品種果實(shí)營(yíng)養(yǎng)品質(zhì)、香氣成分分析與評(píng)價(jià)···········姜翠翠等(10-276)

不同劑量電子束輻照對(duì)花鱸魚(yú)肉風(fēng)味的影響·····················盧佳芳等(12-153)

琯溪蜜柚幼果中柚皮苷含量變化規(guī)律·····胡 陽(yáng)等(12-159)

紫娟（熟茶）人工發(fā)酵過(guò)程中揮發(fā)性香氣組分特征分析·············蘇 丹等(12-166)

Effect of Fruit Color and Ripeness on Volatile Distribution in Cherry Tomato(Solanum lycopersicumvar.cerasiforme) Fruit ·········CHENG Guoting et al.(12-173)

乙醚萃取法分析郫縣豆瓣醬重要香氣成分 ··趙 聰?shù)?12-184)

近紅外光譜法快速測(cè)定香菇總糖含量·····盧 潔等(12-189)

工夫紅茶品質(zhì)分析與綜合評(píng)價(jià)···········劉盼盼等(12-195)

不同產(chǎn)地傳統(tǒng)魚(yú)露風(fēng)味特征差異分析·····江津津等(12-206)

基于廣泛靶向代謝組學(xué)的淺黃色和紫色核桃內(nèi)種皮成分差異分析·············方賢勝等(12-215)

Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-high Performance Liquid Chromatography ········ZHAO Shan et al.(12-222)

中國(guó)食醋中苯乳酸的檢測(cè)、鑒定及其與醋酸的聯(lián)合抑菌作用·················寧亞維等(12-233)

大型發(fā)酵醬油釀造過(guò)程中風(fēng)味物質(zhì)的動(dòng)態(tài)變化分析·················劉曉艷等(12-242)

鮮切火龍果低溫貯藏期間游離態(tài)和結(jié)合態(tài)香氣物質(zhì)的變化···············張 琴等(14-144)

“清香”與“栗香”綠茶中非揮發(fā)性化學(xué)成分的差異分析·················王夢(mèng)琪等(14-151)

基于氮穩(wěn)定同位素比例質(zhì)譜和液相色譜-高分辨質(zhì)譜的有機(jī)番茄鑒別·············王世成等(14-159)

電感耦合等離子質(zhì)譜法測(cè)定母乳中10種礦物元素······················王亞玲等(14-165)

Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue ········WANG Peng et al.(14-170)

傳統(tǒng)工業(yè)大鍋與小鍋炒制羊肉臊子揮發(fā)性風(fēng)味物質(zhì)差異分析·············柏 霜等(14-180)

GC-MS和LC-MS/MS分析麥粉中烷基間苯二酚同系物組成·············黃沁沁等(14-187)

花椒籽油與花椒油風(fēng)味及綜合品質(zhì)對(duì)比分析·······················劉玉蘭等(14-195)

枇杷葉伸長(zhǎng)期主要成分變化及制茶適性研究·······················趙小娜等(14-202)

基于IRAE-HS-SPME/GC-MS分析殺青方式對(duì)綠茶栗香形成的影響···········王華杰等(14-209)

Aroma Perceptual Interactions among Ester Compounds and Their Effects on Sensory Attributes of Huangjiu ····YU Haiyan et al.(14-218)

調(diào)味香料蓽茇精油中清除游離基活性成分的快速篩選·················王 嬋等(14-226)

微發(fā)酵對(duì)牛肉干風(fēng)味的影響·············劉 夢(mèng)等(14-232)

發(fā)酵牛肉干加工中理化特性與風(fēng)味品質(zhì)分析·······················周亞軍等(14-240)

不同原料等級(jí)黃茶特征香氣成分分析······蔣容港等(16-89)

不同貯存時(shí)間青稞酒揮發(fā)性香氣成分分析··秦 丹等(16-99)

基于GC-MS、GC-O及電子鼻評(píng)價(jià)不同加工方式對(duì)乳扇風(fēng)味的影響···········陳 臣等(16-108)

獼猴桃中關(guān)鍵香氣組分分析·············趙 玉等(16-118)

表兒茶素對(duì)牛肉湯營(yíng)養(yǎng)成分和風(fēng)味的影響 ···李云龍等(16-125)

單糧和多糧型白酒發(fā)酵過(guò)程的成分差異分析·······················閆 涵等(16-133)

不同鮮味物質(zhì)對(duì)干腌馬鮫魚(yú)鮮味的貢獻(xiàn)與比較分析···············黃煜燃等(16-138)

5 個(gè)調(diào)色葡萄品種酚類(lèi)物質(zhì)輪廓分析······盧浩成等(16-145)

六堡茶茶湯色澤量化分析3種方法的比較 ···馬婉君等(16-155)

高效陰離子交換色譜-脈沖積分安培法檢測(cè)海帶中的單糖、雙糖和糖醛酸·····尹大芳等(16-162)

不同品種綠豆中代謝產(chǎn)物的分離鑒定及代謝機(jī)制分析·············張麗媛等(16-169)

基于HS-SPME-GC-MS法分析3種金橘的香氣揮發(fā)性成分···············胡梓妍等(16-176)

不同工藝核桃油揮發(fā)性物質(zhì)比對(duì)及關(guān)鍵香氣成分表征·················李歡康等(16-185)

基于GC-MS和GC-IMS聯(lián)用法分析不同采收期廣佛手精油揮發(fā)性成分·········湯 釀等(16-193)

基于氨基酸含量的市售14種食用蘑菇的綜合評(píng)價(jià)·····················王麗艷等(16-203)

氣相色譜-質(zhì)譜聯(lián)機(jī)結(jié)合感官分析共建櫻桃香氣關(guān)聯(lián)網(wǎng)絡(luò)···············邱 爽等(16-209)

HS-SPME-GC-MS結(jié)合電子鼻對(duì)10 個(gè)品系紅松籽油揮發(fā)性物質(zhì)分析比較 ······王 賀等(18-178)

黑果枸杞化學(xué)成分的UPLC-Triple TOF/MS分析及其總花色苷類(lèi)含量測(cè)定·········甘小娜等(18-185)

腌制及烤制時(shí)間對(duì)蜜汁烤鴨腿風(fēng)味物質(zhì)的影響·····················羅佳峰等(18-191)

醬香白酒機(jī)械化釀造不同基酒風(fēng)味化合物解析·····················李利利等(18-199)

釀造醬油氨基酸態(tài)氮含量和級(jí)別的快速檢測(cè)·····················高向陽(yáng)等(18-207)

黑果腺肋花楸果中總花色苷含量測(cè)定方法的比較·················趙 婧等(18-212)

紅小米化學(xué)成分與營(yíng)養(yǎng)成分分析·········陳林玉等(18-218)

HS-SPME-GC-MS法分析栽培架式對(duì)威代爾葡萄果實(shí)香氣的影響············張?jiān)品宓?20-83)

香菇真空冷凍干燥過(guò)程中滋味物質(zhì)動(dòng)態(tài)變化及鮮味評(píng)價(jià)··············盧曉爍等(20-91)

基于感官檢驗(yàn)和氣相色譜-質(zhì)譜聯(lián)用對(duì)白芽奇蘭茶葉香氣分級(jí)················蔣青香等(20-98)

基于UPLC-Q-TOF-MS技術(shù)對(duì)高鹽稀態(tài)醬油發(fā)酵過(guò)程中代謝產(chǎn)物變化的分析 ····馮云子等(20-107)

LLE-GC-MS-SIM檢測(cè)白酒中9種微量功能成分···················史改玲等(20-114)

基于UPLC-Q-TOF-MS技術(shù)分析原料乳冷藏過(guò)程中脂類(lèi)代謝組學(xué)·············李璞鈺等(20-120)

GC-IMS結(jié)合化學(xué)計(jì)量學(xué)分析不同采后處理對(duì)柑橘果皮揮發(fā)性化合物的影響 ····李 湘等(20-128)

核磁共振氫譜定量檢測(cè)3種食用菌麥角固醇·····················傅利軍等(20-135)

海鱸魚(yú)肉蒸制過(guò)程中品質(zhì)及風(fēng)味特性的變化·····················趙洪雷等(20-145)

酸漿豆腐后熟過(guò)程中風(fēng)味物質(zhì)的形成途徑分析·······················楊 楊等(20-152)

納米膜包裝真姬菇貯藏期間揮發(fā)性風(fēng)味成分變化分析···················何 奎等(20-160)

加工方式對(duì)玉筋魚(yú)干風(fēng)味的影響·········劉勝男等(20-167)

基于GC-MS指紋圖譜及化學(xué)模式識(shí)別分析河南不同產(chǎn)地香椿揮發(fā)性成分·········趙麗麗等(20-173)

云南臨滄產(chǎn)區(qū)咖啡干香感官特征解析及杯品質(zhì)量分析·················胡榮鎖等(20-180)

雙斑東方鲀?cè)诶洳乇ｕr過(guò)程中揮發(fā)性風(fēng)味物質(zhì)的變化···············賈 哲等(20-188)

不同脂肪來(lái)源嬰兒配方奶粉與母乳的甘油酯組成差異···············李曉東等(20-197)

自然發(fā)酵與接種發(fā)酵燕麥醪糟的揮發(fā)性成分分析·····················劉紅微等(20-203)

不同風(fēng)味類(lèi)型漳平水仙茶的主要品質(zhì)差異分析·······················翁晶晶等(20-208)

高效液相色譜法測(cè)定母乳及牛乳中總核苷酸含量·······················楊璐桐等(20-216)

基于HS-SPME-GC-MS和電子鼻技術(shù)研究不同肉質(zhì)桃子采后貯藏期的香氣成分 ···范 霞等(20-222)

富硒和非富硒雪櫻子中健康有益成分的對(duì)比分析·····················韓文娜等(22-208)

戴爾有孢圓酵母與釀酒酵母混合發(fā)酵對(duì)獼猴桃酒香氣的影響·················尹雪林等(22-216)

定量描述分析法和Flash Profile法在祁門(mén)紅茶香氣評(píng)價(jià)中的應(yīng)用···············戴前穎等(22-224)

蘭茂牛肝菌菌柄和菌蓋中鮮味成分的分析及菌蓋中鮮味肽的鑒定···········梁佳明等(22-232)

鹵牛肉貯藏過(guò)程中氣味活性化合物變化及異味分析···············潘曉倩等(22-240)

Comparison of Volatile Components and Aroma Profiles between Peel and Flesh of Tomatoes(Solanum lycopersicum)····CHENG Guoting et al.(22-249)

基于游離氨基酸、揮發(fā)性組分和感官評(píng)價(jià)的2種酸化技術(shù)加工乳餅的滋味特征差異分析·············魏光強(qiáng)等(22-263)

基于GC-IMS和化學(xué)計(jì)量學(xué)分析海鱸魚(yú)肉蒸制過(guò)程中風(fēng)味物質(zhì)的變化···········徐永霞等(22-270)

對(duì)三粉公驢不同部位肉品質(zhì)的測(cè)定分析···薛盼盼等(22-276)

外源添加氨基酸對(duì)郫縣豆瓣模擬體系感官及特征風(fēng)味的影響···············孫文佳等(22-283)

毛火后悶堆處理對(duì)夏季紅茶品質(zhì)的影響···周秦羽等(22-291)

紅緣擬層孔菌子實(shí)體和發(fā)酵菌絲體營(yíng)養(yǎng)成分比較分析···················周鵬程等(24-159)

不同高溫烹飪方式加工過(guò)程中灘羊肉風(fēng)味化合物的差異比較···········柏 霜等(24-166)

不同質(zhì)量分?jǐn)?shù)食鹽腌漬艷紅辣椒的風(fēng)味物質(zhì)分析···············吳 凱等(24-175)

白茶貢眉的香氣組成與關(guān)鍵呈香成分分析·····劉 洋等(24-183)

灘羊不同部位肌肉脂肪酸分析及特征風(fēng)味指紋圖譜的構(gòu)建·············王 芳等(24-191)

基于GC-MS分析不同品種小米代謝產(chǎn)物及代謝途徑·················于潤(rùn)眾等(24-199)

頂空氣相色譜-離子遷移譜分析不同部位和品種豬肉的揮發(fā)性風(fēng)味化合物·········孟維一等(24-206)

單一及混合益生菌發(fā)酵獼猴桃果汁的香氣成分分析·················張 璐等24-213)

影響工夫紅茶茶湯亮度的關(guān)鍵成分分析···吳仕敏等(24-221)

不同品種杏仁氨基酸組成分析及綜合評(píng)價(jià) ···盧 冉等(24-229)

基于氣相離子遷移譜的不同產(chǎn)地生姜揮發(fā)性有機(jī)物指紋圖譜分析···········郭家剛等(24-236)

廣西澳洲堅(jiān)果果實(shí)品質(zhì)分析與綜合評(píng)價(jià)···賀 鵬等(24-242)

白玉菇中鮮味肽的分離鑒定及呈味特性分析·······················李曉明等(24-252)

不同頂空進(jìn)樣技術(shù)結(jié)合多同位素內(nèi)標(biāo)法對(duì)香氣物質(zhì)定量分析的選擇性差異·······馬麗鑫等(24-261)

基于頂空氣相離子遷移譜比較3種加工方式對(duì)番鴨肉揮發(fā)性風(fēng)味物質(zhì)的影響·······杜曉蘭等(24-269)

包裝貯運(yùn)

產(chǎn)酸丙酸桿菌發(fā)酵甘油提取物對(duì)冷藏調(diào)理豬肉餅品質(zhì)的影響············吳 穎等(1-228)

玉米薄餅貯藏品質(zhì)分析及貨架期預(yù)測(cè)模型建立························曹 勇等(1-235)

水楊酸處理誘導(dǎo)采后甜瓜抗壞血酸-還原型谷胱甘肽循環(huán)代謝清除過(guò)氧化氫的作用及機(jī)制··························楊 乾等(1-243)

采前1-甲基環(huán)丙烯處理對(duì)貨架期‘Bartlett’梨虎皮病和抗氧化特性的影響··········李英麗等(1-250)

抗壞血酸結(jié)合自發(fā)氣調(diào)包裝對(duì)靈武長(zhǎng)棗貯藏品質(zhì)和抗氧化性的影響················劉 慧等(1-257)

溫度對(duì)金針菇貯藏品質(zhì)的影響及貨架期的預(yù)測(cè)模型····················牛耀星等(1-264)

裸腳菇0612-9活性物質(zhì)對(duì)柑橘青、綠霉病的生防效果及其誘導(dǎo)抗性 ················何 甜等(1-272)

基于甲基纖維素改性聚乙烯醇指示膜的制備、表征及對(duì)南美白對(duì)蝦的鮮度指示········黃佳茵等(3-194)

碳酸銨對(duì)柑橘酸腐病菌的抑制效果及作用機(jī)制······················劉寒寒等(3-204)

擴(kuò)展青霉侵染對(duì)蘋(píng)果果實(shí)膜磷脂代謝的影響······················彭 慧等(3-211)

啤酒花浸膏對(duì)殼聚糖/聚乙烯雙層膜的性能影響及釋放行為··················陳鳳霞等(3-219)

茶多酚-β-環(huán)糊精包合物對(duì)羊肚冷藏期間肌原纖維蛋白氧化的影響··············冉麗丹等(3-227)

生物基聚丁內(nèi)酰胺腸衣膜的性能分析······張?zhí)硖淼?3-236)

高濕貯藏對(duì)青椒果實(shí)冷害和抗氧化活性的影響····················張 萌等(3-243)

水煮藕帶貯藏期非酶褐變的主要影響因素探究····················曹一菲等(3-251)

臭氧處理結(jié)合密閉包裝在儲(chǔ)藏期間對(duì)小麥品質(zhì)的影響····················賈 浩等(3-258)

竹葉抗氧化物/酪蛋白酸鈉/乳清分離蛋白可食膜的制備和性能分析··············汪 敏等(3-266)

外源24-表油菜素內(nèi)酯調(diào)控仔姜活性氧及酚類(lèi)代謝減輕冷害············游玉明等(3-273)

UV-C處理對(duì)青椒色澤和生理品質(zhì)的影響 ···馬麗麗等(3-281)

UV-C照射與殼聚糖涂膜對(duì)鮮切淮山的保鮮效果······················劉 容等(3-289)

臭氧對(duì)杏果實(shí)黑斑病的抑制及貯藏保鮮作用························李 玲等(5-215)

殼聚糖/香蘭素/聚乙烯醇共紡納米纖維膜的性質(zhì)及其在大菱鲆保鮮中的應(yīng)用········梅佳林等(5-221)

丁香酚麻醉輔助加州鱸無(wú)水活運(yùn)的效果····王彩霞等(5-228)

不同包裝方式對(duì)高水分含量肉粉腸微生物菌群及品質(zhì)特性的影響··········李其軒等(5-237)

黑木耳多糖/殼聚糖可食性復(fù)合膜的制備及對(duì)鮮牛肉的保鮮效果············秦丹丹等(5-246)

氣調(diào)貯藏對(duì)腐敗菌引起的鮮切黃瓜品質(zhì)、滋味和揮發(fā)性物質(zhì)變化的影響··········鄭鄢燕等(5-252)

3種魷魚(yú)凍藏過(guò)程中肌原纖維蛋白功能特性變化····················姚 慧等(7-207)

‘印度青’蘋(píng)果合成與分解代謝通量研究及貯藏溫度的優(yōu)化················袁 帥等(7-214)

殼聚糖復(fù)合保鮮對(duì)草魚(yú)肌肉品質(zhì)變化的影響······················李佳藝等(7-220)

基于蛋白質(zhì)組學(xué)技術(shù)研究秦川牛肉宰后貯藏過(guò)程中肌紅蛋白含量及其衍生物轉(zhuǎn)化····張杏亞等(7-226)

Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid·················CHEN Xiaohan et al.(7-232)

凍融循環(huán)對(duì)大目金槍魚(yú)質(zhì)構(gòu)與蛋白質(zhì)特性變化的影響················藍(lán)蔚青等(7-240)

二氫楊梅素對(duì)煎烤魷魚(yú)片貯藏過(guò)程中氧化三甲胺降解及品質(zhì)的影響··············李穎暢等(7-247)

微凍貯藏對(duì)牛肉保水性的影響············盧 驍?shù)?7-253)

水楊酸和硝普鈉協(xié)同處理對(duì)芒果貯藏品質(zhì)及抗氧化活性的影響··············任艷芳等(9-151)

兩種香米在不同溫度儲(chǔ)存過(guò)程中理化性質(zhì)和食用品質(zhì)的變化················趙卿宇等(9-160)

西式熏煮火腿在不同貯藏溫度下細(xì)菌多樣性和揮發(fā)性風(fēng)味化合物分析········冉 渺等(9-169)

綠原酸對(duì)蘋(píng)果采后灰霉病抗性的影響······王大將等(9-177)

原料肉貯藏時(shí)間對(duì)牛肉發(fā)酵香腸中微生物菌相變化和蛋白質(zhì)降解的影響··········徐 曄等(9-184)

催熟對(duì)采后菠蘿品質(zhì)的影響與光譜識(shí)別····徐 賽等(9-192)

不同模擬流通溫度對(duì)桃果實(shí)硬度和糖酸品質(zhì)的影響······················劉 慧等(9-199)

反復(fù)凍融過(guò)程中開(kāi)背調(diào)味魚(yú)品質(zhì)及蛋白特性的變化······················吳晨燕等(9-206)

牛至精油微膠囊的制備、表征及在杏貯藏期的抑菌效果·················石澤棟等(11-186)

α-生育酚處理與真空包裝對(duì)復(fù)合鱘魚(yú)糜凍藏期間品質(zhì)的影響·················王康宇等(11-195)

溫度波動(dòng)對(duì)大目金槍魚(yú)低溫流通期間品質(zhì)變化的影響·················藍(lán)蔚青等(11-205)

ε-聚賴(lài)氨酸對(duì)梨果實(shí)黑斑病菌Alternaria alternata的抑制作用及其機(jī)理···················劉志恬等(11-213)

鰻魚(yú)鲞冷藏過(guò)程中油脂氧化及揮發(fā)性物質(zhì)的變化···················楊君萍等(11-221)

甘氨酸甜菜堿處理對(duì)桃果實(shí)冷害及抗壞血酸-谷胱

甘肽循環(huán)代謝的影響···················王 懿等(13-158)

包裝方式對(duì)牛排貯藏期間微生物數(shù)量和演替的影響···················楊鴻博等(13-166)

蛋清蛋白/蘋(píng)果多酚提高多糖基可食性包裝薄膜性能及在腰果貯藏保鮮中的應(yīng)用·······················劉喜鑫等(13-174)

殼聚糖-納米纖維素復(fù)合涂膜對(duì)砂糖橘貯藏保鮮效果的影響·················李保祥等(13-185)

采前苯丙噻重氮噴灑抑制采后雙孢菇的軟化···················魏亞楠等(13-193)

儲(chǔ)藏溫度對(duì)大米蛋白功能特性的影響·····趙卿宇等(13-200)

湯汁特性對(duì)罐藏黃桃貯藏期質(zhì)構(gòu)品質(zhì)的影響·····················呂 健等(13-208)

金針菇多糖對(duì)微凍大黃魚(yú)及其魚(yú)片品質(zhì)變化的影響·····················謝 晨等(13-215)

貯藏溫度對(duì)耐貯性不同的柑橘品種果皮蠟質(zhì)含量及其化學(xué)組成的影響·········徐呈祥等(13-223)

雞蛋貯藏過(guò)程中蛋黃內(nèi)源抗氧化組分與氧化進(jìn)程的關(guān)系·····················袁湖川等(13-233)

真空預(yù)冷及不同流通方式對(duì)上海青貨架品質(zhì)的影響·····················安容慧等(13-241)

鏈格孢霉菌侵染番茄產(chǎn)毒機(jī)制···········曲勁堯等(15-180)

褪黑素處理對(duì)草莓品質(zhì)與活性氧代謝的影響···················黃鴻暉等(15-187)

‘金冠’和‘富士’蘋(píng)果采后活性氧相關(guān)代謝差異比較···················呂靜祎等(15-194)

臭氧結(jié)合氣調(diào)包裝對(duì)毛竹筍的保鮮作用····陳 磊等15-200)

殼聚糖處理對(duì)西番蓮果實(shí)感病指數(shù)、抗病相關(guān)酶活性和抗病物質(zhì)含量的影響·····郭 欣等(15-206)

茉莉酸甲酯處理對(duì)青圓椒采后冷害生理與營(yíng)養(yǎng)品質(zhì)的影響···············付安珍等(15-213)

解淀粉芽孢桿菌NCPSJ7對(duì)采后臍橙綠霉病的防治作用及機(jī)制·····················閻 然等(17-193)

秦川牛肉冷藏期間能量代謝變化及其對(duì)肉品質(zhì)的影響·····················羅 輝等(17-201)

Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage ·······ZHOU Kai et al.(17-210)

典型電商運(yùn)輸包裝對(duì)獼猴桃運(yùn)輸微環(huán)境及貯藏品質(zhì)的影響···············熊金梁等(17-218)

脫落酸處理對(duì)蘋(píng)果成熟、乙烯合成及其信號(hào)轉(zhuǎn)導(dǎo)基因表達(dá)的影響·············戚英偉等(17-225)

乳液靜電紡絲美藤果油/聚乙烯醇納米纖維膜的制備及性能·················劉 媛等(17-233)

曲酸處理對(duì)娃娃菜采后褐變的影響·······曾詩(shī)嫻等(17-241)

接觸脫水膜干燥對(duì)南美白對(duì)蝦干復(fù)水特性的影響···················范麗莉等(19-211)

1-甲基環(huán)丙烯熏蒸結(jié)合茶多酚涂膜處理對(duì)蕨菜保鮮效果的影響···········李 振等(19-218)

溴麝香草酚藍(lán)/玉米醇溶蛋白指示標(biāo)簽對(duì)金槍魚(yú)新鮮度的監(jiān)測(cè)·················張星暉等(19-226)

氯吡苯脲浸泡處理延緩采后芒果成熟和軟化的生理機(jī)制···············張業(yè)歆等(19-234)

氧化鋅納米顆粒對(duì)玉米儲(chǔ)藏過(guò)程中微生物的抑制作用···················張咚咚等(21-137)

呼吸代謝參與粉紅單端孢侵染厚皮甜瓜果實(shí)不同階段的防御反應(yīng)·················薛素琳等(21-145)

魔芋葡甘聚糖/油酸修飾納米ZnO復(fù)合抗菌膜的制備與表征·················陳曉涵等(21-153)

殼聚糖/磺丁基-β-環(huán)糊精納米粒子的制備及其對(duì)海藻酸鈉膜物理性能的影響·····孫偉艷等(21-161)

基于高壓靜電場(chǎng)處理的櫻桃番茄果實(shí)貯藏期生理品質(zhì)及其代謝·············楊智超等(21-168)

南瓜果實(shí)愈傷期間果皮和果肉苯丙烷代謝和愈傷組織的比較···············梁 偉等(21-177)

凹唇姜精油包結(jié)物的制備及其對(duì)鮮切草魚(yú)肉冷藏品質(zhì)的影響···············王 婭等(21-186)

脫水香菇不同貯藏水分活度下細(xì)菌菌落演替規(guī)律及關(guān)鍵菌控制···············蘇 安等(23-221)

褪黑素處理對(duì)香菇采后品質(zhì)及活性氧代謝的影響···················賈 樂(lè)等(23-229)

間氨基苯甲酸乙酯甲磺酸鹽在大菱鲆模擬保活運(yùn)輸中的作用效果···········曹 杰等(23-237)

低溫等離子體處理對(duì)采后黃花菜活性氧代謝和品質(zhì)的影響·············馬曉艷等(23-245)

靜電紡絲結(jié)合熱誘導(dǎo)交聯(lián)制備的抗菌吸水襯墊對(duì)冷鮮肉的保鮮效果·········于 棟等(23-252)

專(zhuān)題論述

多糖乳化性改善方法、構(gòu)效關(guān)系及應(yīng)用研究進(jìn)展························張漫莉等(1-279)

包裝冷卻肉中微生物腐敗及其揮發(fā)性氣味的研究進(jìn)展················楊嘯吟等(1-285)

抗凍保護(hù)劑在肉品及水產(chǎn)品貯藏保鮮中的應(yīng)用研究進(jìn)展················李敏涵等(1-294)

發(fā)酵劑抗氧化活性對(duì)發(fā)酵肉制品品質(zhì)的影響研究進(jìn)展··················劉英麗等(1-302)

澳大利亞食品安全治理的中央與地方政府互動(dòng)研究及對(duì)我國(guó)的啟示··········陳佳妮等(1-313)

水產(chǎn)動(dòng)物?；钸\(yùn)輸中環(huán)境脅迫應(yīng)激及生理調(diào)控機(jī)制的研究進(jìn)展··············謝 晶等(1-319)

統(tǒng)一國(guó)產(chǎn)和進(jìn)口保健食品宣傳監(jiān)管尺度的路徑分析························鄧 勇(1-326)

雙孢蘑菇采后貯藏保鮮研究進(jìn)展··········孫若蘭等(1-333)

Δ12/Δ15脂肪酸脫飽和酶在發(fā)酵食品中應(yīng)用的研究進(jìn)展················吳 琛等(3-296)

油茶籽油多酚化合物研究進(jìn)展············魏 征等(3-311)

咖啡?？鼘幩犷?lèi)化合物的生物學(xué)活性及提高其生物利用度技術(shù)研究進(jìn)展··············朱文卿等(3-321)

基于納米材料的光學(xué)適配體傳感器在農(nóng)藥殘留檢測(cè)中的應(yīng)用研究進(jìn)展················付瑞杰等(3-330)

沙門(mén)氏菌檢測(cè)生物傳感器研究進(jìn)展········吳有雪等(3-339)

花色苷改性及應(yīng)用研究進(jìn)展··············周 萍等(3-346)

香辛料中植物化學(xué)物對(duì)肉制品品質(zhì)及健康功效影響研究進(jìn)展················李云龍等(5-262)

白藜蘆醇對(duì)多柔比星引起的心臟毒性保護(hù)作用研究進(jìn)展····················吳文英等(5-271)

基于文獻(xiàn)計(jì)量學(xué)的食品大數(shù)據(jù)技術(shù)研究分析························駱靖陽(yáng)等(5-278)

酸性電解水保鮮機(jī)理及其在水產(chǎn)品中應(yīng)用效果的研究進(jìn)展··················鐘 強(qiáng)等(5-288)

乳酸菌生物膜形成調(diào)控及在食品中的應(yīng)用研究進(jìn)展························朱寒劍等(5-296)

植物多酚與腸道微生物群的相互作用及其對(duì)代謝性疾病影響的研究進(jìn)展··········趙 媚等(5-305)

測(cè)量不確定度在食品檢驗(yàn)中的應(yīng)用及進(jìn)展··························翟洪穩(wěn)等(5-314)

海洋生物毒素的分類(lèi)、毒害作用機(jī)制及檢測(cè)技術(shù)研究進(jìn)展··············陳巧莉等(5-321)

基于多巴胺及其衍生物的傳感器在食品快速檢測(cè)中的研究進(jìn)展············劉 娜等(5-332)

降尿酸肽對(duì)高尿酸血癥的作用及研究進(jìn)展··駱賢亮等(5-340)

枸杞多糖的生物活性及作用機(jī)制研究進(jìn)展··謝 文等(5-349)

微生物菊糖蔗糖酶及在食品中的應(yīng)用研究進(jìn)展························倪大偉等(7-260)

乳鐵蛋白生物活性肽及其功能機(jī)制研究進(jìn)展························石璞潔等(7-267)

Pickering乳液穩(wěn)定機(jī)理及其在食品中的應(yīng)用研究進(jìn)展················吳昱春等(7-275)

基于食品大分子結(jié)構(gòu)組裝的載鐵復(fù)合物研究進(jìn)展······················徐 凱等(7-283)

食物致敏原表位定位技術(shù)的研究進(jìn)展······胡永芯等(7-292)

液相色譜-高分辨質(zhì)譜技術(shù)在食品摻假鑒別研究中的應(yīng)用················王冰峰等(7-301)

運(yùn)輸應(yīng)激對(duì)魚(yú)類(lèi)生理特性和肌肉品質(zhì)影響的研究進(jìn)展··················尤孝鵬等(7-311)

酶法改性淀粉顆粒的研究進(jìn)展············翟一潭等(7-319)

乳化肉糜制品中降低磷酸鹽的加工技術(shù)新策略研究進(jìn)展······················趙宏蕾等(7-329)

智能包裝技術(shù)在食品供應(yīng)鏈中的應(yīng)用研究進(jìn)展························周云令等(7-336)

基于果蔬原料的食品3D打印技術(shù)及其應(yīng)用 ··王明爽等(7-345)

產(chǎn)氣莢膜梭菌在食品中的危害及其控制研究進(jìn)展························任宏榮等(7-352)

用于葉酸檢測(cè)的熒光傳感器構(gòu)建及應(yīng)用研究進(jìn)展························李伊寧等(9-214)

口腔軟摩擦理論與測(cè)量技術(shù)及其在食品感官感知研究中的應(yīng)用············汪 琦等(9-222)

植物提取物對(duì)晚期糖基化終產(chǎn)物抑制機(jī)理的研究進(jìn)展··················韓 喻等(9-233)

蛋白質(zhì)氧化和翻譯后修飾對(duì)肉品質(zhì)的影響及機(jī)制研究進(jìn)展··················黃琳琳等(9-241)

花椒麻素的生物功能研究進(jìn)展············牛 博等(9-248)

木薯淀粉基膜材料的研究進(jìn)展············陳雪華等(9-254)

食品運(yùn)載體系包埋姜黃素的研究進(jìn)展······任 爽等(9-264)

機(jī)械力化學(xué)研究現(xiàn)狀及其在小麥制粉中的應(yīng)用前景················田瀟凌等(9-275)

果蔬酶促褐變機(jī)理的研究進(jìn)展············李彩云等(9-283)

噬菌體在控制肉源致病菌中的應(yīng)用研究進(jìn)展························楊慧軒等(9-293)

茶葉預(yù)防紫外輻射應(yīng)激損傷作用與機(jī)制研究進(jìn)展··················唐湘粵等(9-302)

母乳、配方乳滲透壓及對(duì)嬰兒健康影響研究進(jìn)展····················賈宏信等(9-312)

靜電紡絲技術(shù)包埋天然酚類(lèi)化合物研究進(jìn)展······················石元玥等(9-319)

海洋魚(yú)源抗菌肽的研究進(jìn)展及其在食品安全中的應(yīng)用前景··············陳 選等(9-328)

天然抗菌劑在食品包裝中的研究進(jìn)展······郭 娟等(9-336)

小麥粉及其制品中偶氮甲酰胺檢測(cè)方法研究進(jìn)展····················田林雙等(9-347)

果蔬中外泌體樣納米顆粒的分離、表征和應(yīng)用研究進(jìn)展··················楊夢(mèng)楠等(9-355)

食物成分對(duì)腸道細(xì)胞DNA雙鏈斷裂損傷的保護(hù)作用及機(jī)制研究進(jìn)展·······彭 珍等(11-229)

過(guò)氧化物氧化還原酶6調(diào)控肉品嫩度的研究進(jìn)展·····················王新怡等(11-236)

抗凍蛋白與冰-水界面層相互作用的理論機(jī)制研究進(jìn)展·······················吳金鴻等(11-244)

食源性致病菌生長(zhǎng)延滯期的研究進(jìn)展·····方太松等(11-253)

磁性固相萃取技術(shù)在食品真菌毒素分析中的應(yīng)用·······················徐洪文等(11-261)

冷等離子體對(duì)微生物生物膜抑制作用的研究進(jìn)展·····················胡 越等(11-271)

干腌火腿中生物活性肽功能特性研究進(jìn)展 ··李 平等(11-278)

發(fā)酵劑對(duì)發(fā)酵香腸揮發(fā)性風(fēng)味物質(zhì)形成的作用及影響機(jī)制研究進(jìn)展·············劉英麗等(11-284)

膳食脂質(zhì)-過(guò)敏原互作的研究進(jìn)展 ········楊 慧等(11-297)

中外乳及乳制品法規(guī)與主要檢測(cè)指標(biāo)的比較分析·····················許秀麗等(11-304)

微生物-腸-腦軸對(duì)肥胖調(diào)控的研究進(jìn)展 ····王遠(yuǎn)微等(11-313)

美拉德反應(yīng)及其產(chǎn)物在遞送生物活性物質(zhì)方面的應(yīng)用研究進(jìn)展·············王 植等(11-324)

肌內(nèi)結(jié)締組織與肉嫩度的關(guān)聯(lián)機(jī)制及相關(guān)肉嫩化技術(shù)的研究進(jìn)展···········汪 洋等(11-332)

利用納米載體口服遞送生物活性肽的研究進(jìn)展···················郝曉麗等(11-341)

傳感器在果蔬智能包裝中的研究與應(yīng)用···邵 平等(11-349)

人才培養(yǎng)及學(xué)科建設(shè)在促進(jìn)食品安全治理體系完善中的作用···········路 磊等(11-356)

葡萄酒中揮發(fā)性萜烯物質(zhì)的產(chǎn)生機(jī)制及影響因素研究進(jìn)展···················張慧敏等(13-249)

沙門(mén)氏菌生物菌膜形成的分子調(diào)控研究進(jìn)展·······················王虎虎等(13-259)

大豆活性組分和腸道菌群相互作用研究進(jìn)展·······················吳雪嬌等(13-265)

低氧貯藏對(duì)采后果實(shí)風(fēng)味的影響研究進(jìn)展·······················陳敬鑫等(13-273)

基于油-水界面行為解析蛋白質(zhì)乳液絮凝機(jī)制及其控制方法研究進(jìn)展···········紀(jì)雪花等(13-281)

食品環(huán)境中單核細(xì)胞增生李斯特菌菌膜形成、轉(zhuǎn)移及防控措施研究進(jìn)展·······孫琳珺等(13-289)

多酚復(fù)合材料的種類(lèi)及應(yīng)用研究進(jìn)展·····姜 楠等(13-300)

商品海參溯源分析技術(shù)研究進(jìn)展·········蔣冰雪等(13-309)

母乳低聚糖與嬰兒腸道菌群相關(guān)性研究進(jìn)展·····················袁慧芝等(13-319)

基于紅藻多糖的生物轉(zhuǎn)化研究進(jìn)展·······周 鳳等(13-326)

魚(yú)副產(chǎn)物蛋白水解物生物活性及應(yīng)用研究進(jìn)展·······················張曉頔等(13-335)

基于蛋白質(zhì)、多糖混合體系的食品凝膠結(jié)構(gòu)設(shè)計(jì)策略···············李安琪等(13-344)

苦茶及其特異性成分苦茶堿研究進(jìn)展·····秦丹丹等(13-353)

我國(guó)保健食品安全協(xié)同治理法律問(wèn)題探析···李文華(13-360)

營(yíng)養(yǎng)調(diào)控對(duì)免疫細(xì)胞代謝重編程的研究進(jìn)展···················潘曉花等(15-220)

基于靜電流體的靜電紡絲/噴涂技術(shù)在食品領(lǐng)域中的研究進(jìn)展·············馮 坤等(15-231)

酒類(lèi)風(fēng)味物質(zhì)對(duì)人體乙醇代謝影響的研究進(jìn)展·····················蔣 洋等(15-242)

海洋無(wú)脊椎動(dòng)物大防御素的研究進(jìn)展·····許艷紅等(15-251)

水產(chǎn)品貯運(yùn)過(guò)程中貨架期預(yù)測(cè)的研究進(jìn)展 ··王紅麗等(15-261)

水產(chǎn)品生物胺檢測(cè)技術(shù)研究進(jìn)展·········劉亞楠等(15-269)

白酒地域特征鑒別技術(shù)研究進(jìn)展·········魯祥凱等(15-278)

玉米醇溶蛋白基納米顆粒的制備及應(yīng)用研究進(jìn)展·······················葛思彤等(15-285)

冷凍水產(chǎn)品冷鏈流通過(guò)程中品質(zhì)變化及調(diào)控技術(shù)研究進(jìn)展·············韓昕苑等(15-293)

多糖的增稠、膠凝及乳化特性研究進(jìn)展···李秀秀等(15-300)

酵母菌的益生功能及在食品中的應(yīng)用·····牟志勇等(15-309)

食品中常見(jiàn)過(guò)敏原及檢測(cè)技術(shù)研究進(jìn)展·······················寧亞維等(15-319)

酶法修飾對(duì)大豆分離蛋白凝膠性質(zhì)影響的研究進(jìn)展·····················王佳蓉等(15-329)

茶葉香氣物質(zhì)響應(yīng)脅迫機(jī)制與功能研究進(jìn)展·······················閆 振等(15-337)

生物活性硒肽的研究進(jìn)展···············賈 蕾等(15-346)

脫氧雪腐鐮刀菌烯醇及其衍生物檢測(cè)方法的研究進(jìn)展·················劉 慧等(15-356)

2’-巖藻糖基乳糖的微生物合成研究進(jìn)展 ···甕茹茹等(17-248)

茶葉中吡咯里西啶生物堿檢測(cè)技術(shù)、污染水平及健康風(fēng)險(xiǎn)研究進(jìn)展·········韓浩蕾等(17-255)

真菌毒素多重檢測(cè)技術(shù)研究進(jìn)展·········陳瑞鵬等(17-267)

蛋白質(zhì)氧化對(duì)肉食用品質(zhì)影響的研究進(jìn)展 ···胡春林等(17-275)

膳食結(jié)構(gòu)和成分通過(guò)調(diào)控腸道菌群影響食物過(guò)敏的研究進(jìn)展·············劉翼翔等(17-282)

加工處理方式對(duì)玉米粉加工特性、營(yíng)養(yǎng)特性和食用品質(zhì)影響的研究進(jìn)展·······馬 蕾等(17-291)

酶法合成糖原狀α-葡聚糖的研究進(jìn)展 ·····劉佳林等(17-299)

群體感應(yīng)抑制劑調(diào)控食源性微生物生物膜形成的研究進(jìn)展···············莫禎妮等(17-307)

單核細(xì)胞增生李斯特菌對(duì)食品加工中的脅迫響應(yīng)及其機(jī)制研究進(jìn)展···········孫海磊等(17-317)

食源性致病菌污染估計(jì)中刪失數(shù)據(jù)分析的研究進(jìn)展·····················孫天妹等(17-325)

食品中丙烯酰胺抑制策略的研究進(jìn)展·····汪騰飛等(17-333)

非變性II型膠原蛋白研究進(jìn)展 ············楊舒喬等(17-343)

美拉德反應(yīng)產(chǎn)物的生物學(xué)活性和潛在健康風(fēng)險(xiǎn)·······················歐陽(yáng)宇等(17-350)

植物源功能肽的制備、生理活性與應(yīng)用研究進(jìn)展·······················朱夢(mèng)媛等(17-363)

GH77家族4-α-糖基轉(zhuǎn)移酶在淀粉改性中應(yīng)用的研究進(jìn)展···············柏玉香等(19-242)

益生菌和糞菌移植調(diào)節(jié)炎癥性腸病的研究進(jìn)展·····················田亞針等(19-250)

深度學(xué)習(xí)在水果品質(zhì)檢測(cè)與分級(jí)分類(lèi)中的應(yīng)用···················田有文等(19-260)

海洋源生物活性肽的構(gòu)效關(guān)系與作用機(jī)理研究進(jìn)展···················黃沐晨等(19-271)

乳酸菌作為生物保護(hù)菌的抑菌機(jī)理及其在食品中應(yīng)用的研究進(jìn)展·········呂懿超等(19-281)

補(bǔ)充益生菌對(duì)肥胖機(jī)體免疫調(diào)節(jié)作用的研究進(jìn)展·················蒙雙利等(19-291)

靜電紡絲技術(shù)包埋生物活性物質(zhì)用于食品活性包裝的研究進(jìn)展·············孫繼帥等(19-299)

食品中脂類(lèi)物質(zhì)的1O2氧化及控制方法 ····連 琦等(19-307)

發(fā)酵劑抑制發(fā)酵肉制品中酪胺形成機(jī)制及效果的研究進(jìn)展···············董春暉等(19-317)

食品中金剛烷胺殘留檢測(cè)方法新進(jìn)展·····彭 娟等(19-325)

膳食中氧化蛋白對(duì)機(jī)體健康影響的研究進(jìn)展·····················齊世超等(19-334)

水產(chǎn)品中冰晶重結(jié)晶機(jī)理及控制方法的研究進(jìn)展·····················譚明堂等(19-343)

乳及乳制品中磷脂的含量、功能、分離及檢測(cè)技術(shù)研究進(jìn)展···················胡 雪等(19-350)

禽蛋源生物活性肽的研究進(jìn)展···········曾 齊等(19-362)

母乳低聚糖的體內(nèi)代謝與體外合成研究進(jìn)展···················陳慶學(xué)等(19-379)

解脂耶氏酵母作為微生物細(xì)胞工廠的應(yīng)用研究進(jìn)展·······················趙 禹等(19-388)

單核細(xì)胞增生李斯特菌菌株分型與其致病潛力基因相關(guān)性研究進(jìn)展·········程 穎等(21-194)

宰后成熟對(duì)生鮮肉品質(zhì)影響的研究進(jìn)展···劉澤超等(21-202)

黃烷-3-醇類(lèi)化合物在體內(nèi)的吸收、代謝特征與機(jī)制研究進(jìn)展·············劉若男等(21-213)

金屬有機(jī)框架材料在食品檢測(cè)中應(yīng)用的研究進(jìn)展·····················李光華等(21-223)

減菌技術(shù)在冷卻肉關(guān)鍵安全控制點(diǎn)抑菌分子機(jī)制的研究進(jìn)展·············楊 君等(21-235)

食品加工環(huán)境脅迫因素對(duì)單核細(xì)胞增生李斯特菌生物膜形成的影響研究進(jìn)展···········王 園等(21-246)

食品加工對(duì)血紅蛋白結(jié)構(gòu)和功能特性影響的研究進(jìn)展·················吳素娟等(21-256)

單核細(xì)胞增生李斯特菌進(jìn)化家系的研究進(jìn)展···························周繼福等(21-263)

中國(guó)食品安全風(fēng)險(xiǎn)分級(jí)研究進(jìn)展·········王 芳等(21-271)

乳酸桿菌脂磷壁酸的結(jié)構(gòu)及免疫調(diào)控功能研究進(jìn)展···················關(guān)曼緹等(21-278)

金針菇采后品質(zhì)劣變與保鮮研究進(jìn)展·····張 雨等(21-285)

低氧脅迫對(duì)魚(yú)肉品質(zhì)影響機(jī)制的研究進(jìn)展·····················趙曼曼等(21-292)

冷等離子體技術(shù)在蛋白質(zhì)改性中的應(yīng)用研究進(jìn)展·······················王俊鵬等(21-299)

食品3D打印技術(shù)及其在肉類(lèi)加工中應(yīng)用的研究進(jìn)展·····················楊耿涵等(21-308)

腌臘肉制品中真菌毒素污染現(xiàn)狀及防控研究進(jìn)展·················郭柯宇等(21-315)

植物源活性成分降血糖作用及其機(jī)理研究進(jìn)展·······················金 斐等(21-322)

培育肉的監(jiān)管發(fā)展戰(zhàn)略研究·············李石磊等(21-331)

食物油炸過(guò)程中丙烯酰胺和雜環(huán)胺的形成及控制方法研究進(jìn)展·············戚岱莎等(21-338)

基于納米材料的電化學(xué)免疫傳感器及其在蛋白質(zhì)檢測(cè)中的研究進(jìn)展···········楊倩雯等(21-347)

脂質(zhì)氧化對(duì)肉制品中4 類(lèi)有害物質(zhì)形成影響的研究進(jìn)展·················楊壹芳等(21-355)

擠壓預(yù)處理酶解修飾大豆蛋白乳化特性的研究進(jìn)展·················朱秀清等(21-365)

乳脂肪球膜的特性、開(kāi)發(fā)及在模擬母乳脂肪球結(jié)構(gòu)中的應(yīng)用·················李曉東等(21-372)

白酒老熟過(guò)程中風(fēng)味成分的變化及人工催陳技術(shù)的研究進(jìn)展·············秦 丹等(23-260)

人工模擬胃腸道模型在食源性致病菌異質(zhì)性研究中的應(yīng)用進(jìn)展·············趙 偉等(23-268)

乳酸菌在腸道定植的影響因素及研究方法 ···秦文飛等(23-275)

水包油型食品乳液中天然小分子乳化劑的功能性質(zhì)及與其他乳化劑相互作用關(guān)系的研究進(jìn)展·················武飛揚(yáng)等(23-284)

泡菜微生物演替與風(fēng)味物質(zhì)變化的研究進(jìn)展·····················張錫茹等(23-294)

植物甾醇氧化物的形成、攝入及健康相關(guān)效應(yīng)·······················余 慧等(23-306)

噬菌體裂解酶結(jié)構(gòu)特征、重組策略及其在控制食源性致病菌中的應(yīng)用·········黃振華等(23-315)

基于WoS數(shù)據(jù)庫(kù)與文獻(xiàn)計(jì)量學(xué)的食品質(zhì)量安全管理研究熱點(diǎn)及演進(jìn)分析·····王新平等(23-325)

乳清蛋白改性研究進(jìn)展·················劉培玲等(23-333)

油脂組學(xué)的發(fā)展及其應(yīng)用···············杜潤(rùn)峰等(23-349)

多糖降血糖活性構(gòu)效關(guān)系及作用機(jī)制研究進(jìn)展·······················楊玉潔等(23-355)

支鏈脂肪酸的食源性分析及活性機(jī)理研究進(jìn)展·······················黃夢(mèng)瑤等(23-364)

海參多糖生物學(xué)活性及其作用機(jī)制研究進(jìn)展·······················王靜杰等(23-370)

發(fā)酵十字花科蔬菜中硫代葡萄糖苷代謝研究進(jìn)展·······················趙吉春等(23-381)

安全檢測(cè)

基于智能手機(jī)同時(shí)檢測(cè)4種獸藥殘留的免疫芯片技術(shù)························吳 穎等(2-278)

融合圖譜特征信息的明蝦揮發(fā)性鹽基氮含量無(wú)損檢測(cè)··················王 婭等(2-283)

超高效液相色譜-串聯(lián)三重四極桿質(zhì)譜法測(cè)定塑料食品接觸材料中9種熒光增白劑······················張麗妮等(2-291)

超高效液相色譜-串聯(lián)質(zhì)譜法同時(shí)測(cè)定陳年老茶中16種真菌毒素殘留·····劉文靜等(2-299)

基于MnO2納米片類(lèi)氧化酶特性的有機(jī)磷農(nóng)藥熒光分析方法建立··········羅 林等(2-306)

不對(duì)稱(chēng)PCR技術(shù)結(jié)合免疫層析法快速檢測(cè)產(chǎn)志賀毒素大腸埃希氏菌··········山 珊等(2-312)

毛竹筍持久性有機(jī)污染物分布特征········沈丹玉等(2-319)

QuEChERS-超高效液相色譜-串聯(lián)質(zhì)譜法檢測(cè)禽源性食品中氟蟲(chóng)腈及其代謝物····戴盡波等(2-325)

基于無(wú)標(biāo)記金納米簇的新型熒光生物傳感器在赭曲霉毒素A快速檢測(cè)中的應(yīng)用······孔德莉等(4-263)

正相高效液相色譜法同時(shí)測(cè)定肉制品中4種羥基十八碳二烯酸異構(gòu)體的含量····劉 婷等(4-271)

基于DNA條形碼技術(shù)鑒別有毒鵝膏菌屬物種····················白文明等(4-278)

高效液相色譜-四極桿-飛行時(shí)間質(zhì)譜法快速篩查胡椒粉中多種農(nóng)藥殘留········朱曉玲等(4-287)

基于胺基功能化磁性納米粒子改進(jìn)QuEChERS方法結(jié)合GC-MS/MS檢測(cè)果蔬中7種農(nóng)藥殘留··············連玉晶等(4-297)

間接競(jìng)爭(zhēng)化學(xué)發(fā)光酶聯(lián)免疫分析方法檢測(cè)禽肉中金剛烷胺和氯霉素殘留··········許小炫等(4-305)

高效液相色譜-熒光檢測(cè)法測(cè)定紅肉及其加工肉中唾液酸含量··················趙 非等(4-313)

抗副溶血弧菌OMPK單克隆抗體的制備及其ELISA雙抗體夾心檢測(cè)方法建立 ········王曉瑞等(4-319)

基于核酸適配體傳感器快速檢測(cè)雞蛋中氟蟲(chóng)腈························程 慧等(4-326)

羊奶粉生產(chǎn)中金黃色葡萄球菌分離鑒定及其分子特性和耐藥性檢測(cè)········張鵬飛等(6-291)

氣相色譜-靜電場(chǎng)軌道阱高分辨質(zhì)譜測(cè)定植物油中17種鄰苯二甲酸酯類(lèi)殘留量···孟志娟等(6-298)

雙波長(zhǎng)瑞利光散射技術(shù)檢測(cè)糕點(diǎn)類(lèi)食品中的甜蜜素······················江 虹等(6-305)

分子印跡陣列固相微萃取用于檢測(cè)果蔬中多種有機(jī)磷農(nóng)藥殘留··················楚耀娟等(6-310)

喹乙醇印跡傳感器的制備及其在喹噁啉類(lèi)藥物殘留快檢中的應(yīng)用················田景升等(6-316)

Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons·······ZHAO Xinxin et al.(6-325)

微波等離子體原子發(fā)射光譜測(cè)定啤酒中的常量和微量金屬元素··················張 萍等(8-243)

基于支持向量機(jī)對(duì)云南常見(jiàn)野生食用牛肝菌中紅外光譜的種類(lèi)鑒別··········胡翼然等(8-248)

基于高光譜和超聲成像技術(shù)的原切與合成調(diào)理牛排鑒別····················孫宗保等(8-257)

上海進(jìn)口水產(chǎn)品中副溶血性弧菌耐藥性、毒力基因和遺傳特征··················申進(jìn)玲等(8-264)

UPLC-MS/MS法同時(shí)檢測(cè)食品中3種主要牛奶過(guò)敏原··················寧亞維等(8-270)

基于低共熔溶劑的液液微萃取技術(shù)測(cè)定食用油中的新煙堿類(lèi)殺蟲(chóng)劑············王素利等(8-277)

超高效液相色譜-高分辨質(zhì)譜測(cè)定白酒中氨基甲酸乙酯含量··············熊曉通等(8-283)

基于牛乳非蛋白生物標(biāo)志物定量檢測(cè)山羊乳中摻加的牛乳··············孫金芝等(8-288)

三文魚(yú)中晚期糖基化終末產(chǎn)物含量測(cè)定及產(chǎn)地特征因子分析··············徐正華等(8-294)

貴州銅仁梵凈山地區(qū)綠茶的產(chǎn)地溯源······張明露等(8-299)

適配體結(jié)合量子點(diǎn)技術(shù)同時(shí)檢測(cè)金黃色葡萄球菌和大腸埃希氏菌O157:H7方法 ···王 玥等(8-305)

肉眼讀取-熒光微球競(jìng)爭(zhēng)免疫層析法半定量快速檢測(cè)保健食品中的西布曲明········譚貴良等(8-313)

基于輕量卷積網(wǎng)絡(luò)的馬鈴薯外部缺陷無(wú)損分級(jí)·······················楊 森等(10-284)

美味牛肝菌礦質(zhì)元素富集能力及產(chǎn)地鑒別 ··陳鳳霞等(10-290)

重組酶聚合酶擴(kuò)增檢測(cè)產(chǎn)志賀毒素大腸埃希菌的微流控芯片技術(shù)·········范一靈等(10-297)

在線(xiàn)固相萃取-液相色譜-串聯(lián)質(zhì)譜法測(cè)定雞肉和雞蛋中5種抗病毒類(lèi)藥物殘留量 ··馬俊美等(10-305)

氣相色譜-串聯(lián)質(zhì)譜法測(cè)定動(dòng)植物源性食品中氯苯胺靈殘留量···············周若浩等(10-311)

基于UPLC-QqQ-MS/MS同步檢測(cè)熱加工食品中典型晚期糖基化終末產(chǎn)物·······程威威等(10-316)

通過(guò)式SPE-UPLC-MS/MS測(cè)定植物油中的9種酚類(lèi)抗氧化劑···················張艷俠等(10-322)

食用油儲(chǔ)存期品質(zhì)變化的太赫茲光譜無(wú)損識(shí)別·······················楊雨菲等(12-248)

禽蛋中氟苯尼考代謝物快速檢測(cè)方法的建立·····················皮江一等(12-255)

餐盤(pán)紙中礦物油的檢測(cè)及溯源分析·······張宜彩等(12-261)

國(guó)標(biāo)方法檢測(cè)特殊醫(yī)學(xué)用途嬰兒配方食品中部分B族維生素的基質(zhì)適用性 ·········郭美娟等(12-268)

液相色譜-串聯(lián)質(zhì)譜法測(cè)定畜禽表皮中松香酸和脫氫松香酸·················沈金燦等(12-275)

三嗪類(lèi)虛擬模板分子印跡聚合物的制備及其應(yīng)用·······················鞏碧釧等(12-281)

基于液相色譜-氣相色譜聯(lián)用測(cè)定巧克力中的飽和烴與芳香烴礦物油···············謝堯卿等(12-288)

構(gòu)建下轉(zhuǎn)換熒光-適配體的免疫層析試紙條用于快速檢測(cè)黃曲霉毒素B1····王鄒璐琪等(12-295)

UPLC-MS/MS快速篩查豆芽中27種植物生長(zhǎng)調(diào)節(jié)劑和抗生素類(lèi)藥物···········顏偉華等(12-302)

固相萃取光譜法測(cè)定水及肉制品中痕量亞硝酸鈉·······················李超逸等(12-309)

基于Captiva EMR-Lipid凈化的嬰兒配方乳粉中氯酸鹽和高氯酸鹽的離子色譜-串聯(lián)質(zhì)譜測(cè)定 ··················張 昊等(12-315)

利用LAMP技術(shù)快速檢測(cè)羊肉制品中的鼠源性成分·················陳珍金等(12-322)

基質(zhì)匹配曲線(xiàn)校正-HPLC-MS/MS法同時(shí)測(cè)定干性食品包裝紙中8種甜味劑·····廖惠云等(12-328)

酶抑制法快速檢測(cè)牛奶中β-內(nèi)酰胺酶抑制劑多殘留·······················劉鳳銀等(14-248)

基于礦物元素指紋差異的榴蓮產(chǎn)地甄別···周秀雯等(14-255)

穩(wěn)定同位素內(nèi)標(biāo)GC-QqQ-MS/MS法測(cè)定葡萄中33種農(nóng)藥殘留及其污染特征分析·······················鐘浩文等(14-263)

基于上轉(zhuǎn)換納米材料與磁分離的熒光免疫分析方法檢測(cè)食品中酪胺·········張 彪等(14-270)

超高效液相色譜-四極桿/飛行時(shí)間質(zhì)譜檢測(cè)豬肉和牛肉中30種食源性興奮劑類(lèi)藥物殘留···················馬俊美等(14-276)

快餐包裝紙中礦物油向固體食品模擬物的遷移·······················張宜彩等(14-286)

水產(chǎn)品中六溴聯(lián)苯測(cè)定方法的建立及應(yīng)用分析·····················張龍飛等(14-293)

Analysis of Acetanilide Herbicide Residues in Adzuki Beans (Vigna angularis) by Aqueous Two-Phase Extraction Coupled with High Performance Liquid Chromatography ······ZHANG Liyuan et al.(14-301)

QuEChERS-高效液相色譜-串聯(lián)質(zhì)譜法測(cè)定稻田水產(chǎn)品中氟蟲(chóng)腈及其代謝物殘留···馬麗莎等(14-308)

咪鮮胺及其代謝物2,4,6-三氯苯酚在金柑防腐保鮮貯藏中的殘留動(dòng)態(tài)及風(fēng)險(xiǎn)評(píng)估·····蘇德森等(14-315)

脂質(zhì)去除分散固相萃取-氣相色譜-串聯(lián)質(zhì)譜測(cè)定雞蛋中62種農(nóng)藥殘留········舒 曉等(14-320)

甲烷氧化菌素-納米金修飾金電極溶出伏安法對(duì)Cu2＋的檢測(cè) ················薛 也等(14-328)

氣相色譜-負(fù)化學(xué)源電離-質(zhì)譜法測(cè)定蔬菜中氟蟲(chóng)腈及其代謝物殘留·········高 霞等(14-333)

激光誘導(dǎo)熒光結(jié)合磁分離檢測(cè)CP4-EPSPS基因 ·····················龐月紅等(16-218)

Rapid Detection ofCronobacter sakazakiiin Powdered Infant Formula by Immunomagnetic Separation Coupled with Visual Nanogold Hybridization Probe ···JIANG Yujun et al.(16-224)

冷鮮雞肉中莓實(shí)假單胞菌NMC25的全基因組測(cè)序及分析·················王光宇等(16-233)

可視化跨越式滾環(huán)擴(kuò)增技術(shù)檢測(cè)食品中單核細(xì)胞增生李斯特氏菌·············苑 寧等(16-239)

6種食用香辛料基因組DNA提取方法比較 ···周夢(mèng)月等(16-246)

基于高光譜反射特性的豬肉新鮮度和腐敗程度的對(duì)比分析·················莊齊斌等(16-254)

牛肉、牛奶中可的松和氫化可的松含量分析···························楊 奕等(16-261)

原位合成銅基金屬有機(jī)框架差分脈沖伏安法快速檢測(cè)肉制品中亞硝酸鹽 ······徐藝偉等(16-267)

鮮食玉米籽粒發(fā)育期間污染真菌分離鑒定及真菌毒素含量分析·············張娜娜等(16-273)

UPLC-MS/MS法測(cè)定黃酒中8種生物胺 ···王可利等(16-281)

克羅諾桿菌屬快速檢測(cè)體系的建立·······王丹丹等(16-286)

基于液相色譜-四極桿飛行時(shí)間質(zhì)譜方法分析冰鮮雞肉代謝標(biāo)志物·············王珂雯等(16-293)

不同產(chǎn)地三文魚(yú)的穩(wěn)定同位素指紋特征及原產(chǎn)地溯源···················吳 浩等(16-304)

多重real-time PCR技術(shù)快速鑒別特種乳中的乳源動(dòng)物成分·················楊艷歌等(16-312)

基于產(chǎn)地、品種和年份影響礦物元素含量的大米判別·····················錢(qián)麗麗等(16-322)

拉曼光譜技術(shù)快速檢測(cè)專(zhuān)用煎炸油極性組分·····················李睿雯等(16-328)

動(dòng)態(tài)基質(zhì)固相分散-離子液體雙水相微萃取結(jié)合高效液相色譜法檢測(cè)糧谷中的三嗪類(lèi)除草劑·······················徐尉力等(16-333)

嗅覺(jué)可視化技術(shù)對(duì)啤酒品質(zhì)的快速檢測(cè)···楊 梅等(18-225)

基于機(jī)器視覺(jué)的紅提串無(wú)損檢測(cè)及分級(jí)···施 行等(18-232)

基于鍶元素含量及其穩(wěn)定同位素比值的庫(kù)爾勒香梨產(chǎn)地鑒別·················趙多勇等(18-240)

基于非靶標(biāo)代謝組學(xué)的沙棘油真實(shí)性鑒別技術(shù)·····················徐冰冰等(18-246)

風(fēng)味發(fā)酵乳中香精關(guān)注成分的篩選及暴露風(fēng)險(xiǎn)評(píng)估·······················李昊澤等(18-254)

QuEChERS-UPLC-MS/MS測(cè)定果蔬中18種琥珀酸脫氫酶抑制劑類(lèi)殺菌劑 ·····龔 蕾等(18-261)

Orbitrap Fusion Lumos三合一質(zhì)譜技術(shù)分析鱖魚(yú)、金鯧魚(yú)和鱘魚(yú)肌動(dòng)蛋白肽指紋圖譜的差異性·············徐明芳等(18-269)

一種快速檢測(cè)Hg2＋的比率熒光傳感器構(gòu)建 ···賈寶珠等(18-277)

基于還原氧化石墨烯/碳納米管-納米金復(fù)合納米材料的阻抗型電化學(xué)適配體傳感器檢測(cè)銅綠假單胞菌·············賈 飛等(18-284)

基于酸度控制的吸收光譜法測(cè)定飲料中共存的檸檬黃和日落黃···············江 虹等(18-292)

基于D152樹(shù)脂吸附蛋白質(zhì)結(jié)合SERS測(cè)定魚(yú)肉中的鳥(niǎo)嘌呤含量·············黃棟瑋等(18-298)

不同季節(jié)新鮮鴨蛋表面污染細(xì)菌的多樣性分析···················盧昌麗等(18-306)

級(jí)聯(lián)信號(hào)轉(zhuǎn)導(dǎo)系統(tǒng)結(jié)合免疫層析法檢測(cè)大腸埃希氏菌O157:H7 ···········山 珊等(18-314)

亞硝酸鹽快速檢測(cè)試劑研究及其在醬腌菜中的應(yīng)用···················楊建飛等(18-321)

UPLC-MS/MS檢測(cè)肉制品中16種雜環(huán)胺前處理方法篩選···············丁曉倩等(20-230)

低劑量暴露下呋喃唑酮在大菱鲆體內(nèi)的遷移規(guī)律及預(yù)測(cè)···············邢麗紅等(20-238)

基于銅納米簇模擬酶活性建立比色法測(cè)定魚(yú)肉中的次黃嘌呤···············趙子軒等(20-246)

固載離子液體修飾Fe3O4納米酶用于H2O2和葡萄糖的檢測(cè) ················楊培昕等(20-252)

應(yīng)用氫化物發(fā)生-微波等離子體原子發(fā)射光譜分析食用菌中總砷含量···········李?lèi)?ài)陽(yáng)等(20-260)

改進(jìn)的QuEChERS-氣相色譜-質(zhì)譜法測(cè)定中式臘肉中8種揮發(fā)性N-亞硝胺·······戴裕杰等(20-266)

納米多孔金電化學(xué)傳感器構(gòu)建及其對(duì)飲品中抗壞血酸的檢測(cè)···············張巧云等(20-274)

三重real-time PCR同步檢測(cè)黃牛、水牛和牦牛成分·····················吳 姍等(20-280)

醬油中內(nèi)源性苯甲酸本底含量調(diào)查與溯源分析·····················李國(guó)輝等(20-286)

聚酰胺/聚丙烯蒸煮袋中2,4-二氨基甲苯和4,4’-二氨基二苯甲烷向酸性食品模擬物的遷移分析···················官鈴淇等(20-292)

熒光微球免疫層析方法定量檢測(cè)水產(chǎn)品中4種硝基呋喃代謝物·················吳 爍等(20-299)

基于染料Genefinder和適配體的熒光傳感體系檢測(cè)赭曲霉毒素A ···········郭 婷等(20-305)

高效液相色譜-四極桿飛行時(shí)間質(zhì)譜技術(shù)非靶向快速篩查荔枝花、蜂巢和蜂蜜中農(nóng)藥···················王思威等(20-310)

小麥中嘔吐毒素的影響因素和污染特性分析·······················邵亮亮等(20-316)

三重real-time PCR檢測(cè)副溶血弧菌主要毒力基因·······················陳 松等(22-298)

高效液相色譜法測(cè)定食品中可能摻雜的16種工業(yè)染料················鐘麗琪等(22-305)

氣相色譜-串聯(lián)質(zhì)譜法同時(shí)測(cè)定硅橡膠餐具中21種硅氧烷類(lèi)化合物的殘留量········董 犇等(22-311)

免疫磁珠高通量自動(dòng)凈化-超高效液相色譜法測(cè)定糧食中玉米赤霉烯酮·······陳金男等(22-318)

超高效液相色譜-串聯(lián)質(zhì)譜法同時(shí)測(cè)定小麥粉中硫脲、曲酸、噻苯咪唑、噻二唑、四環(huán)素·····················王 妍等(22-324)

G-四聯(lián)體與聚合酶鏈?zhǔn)椒磻?yīng)聯(lián)用可視化檢測(cè)沙門(mén)氏菌·················劉健慧等(22-331)

串聯(lián)毛細(xì)管手性柱分離薄荷醇的8種光學(xué)異構(gòu)體·····················司曉喜等(22-339)

基于多元統(tǒng)計(jì)分析的牛排摻假定量判別及差異分析·····················張穎穎等(24-276)

基于檸檬酸-銪納米配位聚合物構(gòu)建熒光探針快速檢測(cè)湯煲中5’-肌苷酸含量 ····高田毅等(24-283)

實(shí)時(shí)熒光跨越式滾環(huán)等溫?cái)U(kuò)增結(jié)合PMA檢測(cè)蝦產(chǎn)品中的活副溶血性弧菌·······董 晶等(24-289)

SFC-Q-TOF-MS法鑒定4種家畜乳甘油三酯及特征分析·················劉宇婷等(24-296)

基于QuEChERS-高效液相色譜-質(zhì)譜聯(lián)用技術(shù)檢測(cè)食用菌中8種煙堿類(lèi)化合物···陳榮鋒等(24-305)

基于金納米顆粒信號(hào)放大ELISA檢測(cè)食品中恩諾沙星·················李 堅(jiān)等(24-311)

基于氧化石墨烯的熒光適配體傳感器檢測(cè)食品中真菌毒素·················王 琦等(24-318)

銅、碘摻雜碳點(diǎn)過(guò)氧化物模擬酶比色探針檢測(cè)茶葉中痕量Pb(II) ··········程春生等(24-323)

一種5 重real-time PCR篩查轉(zhuǎn)基因水稻方法的建立·····················董立明等(24-329)

直鏈淀粉的傅里葉衰減全反射中紅外特征光譜篩選與定量分析·············王 廣等(24-335)