《食品科學(xué)》2023年總目錄

專家約稿

咸味感知與咸味肽的研究進(jìn)展····························汪少蕓等(1-1)

微生物蛋白專欄

微生物利用一碳底物生產(chǎn)單細(xì)胞蛋白研究進(jìn)展···················································傅曉瑩等(3-1)

蛋白質(zhì)定量質(zhì)譜技術(shù)及其在食品加工用酵母中的應(yīng)用·················································胡 娜等(3-12)

植物基人造肉專欄

谷氨酰胺轉(zhuǎn)氨酶對高水分豌豆蛋白擠出物結(jié)構(gòu)及消化特性的影響·······················劉 瀟等(5-1)

酶法改性技術(shù)及其在植物基肉制品中的應(yīng)用研究進(jìn)展·······························李同慶等(5-9)

大豆蛋白素肉風(fēng)味影響研究進(jìn)展······················朱秀清等(5-18)

海洋功能食品專欄

基于體外HUVECs細(xì)胞模型的條斑紫菜多糖促血管生成活性·······································馮豐珍等(7-1)

笛鯛魚鱗源功能多肽對Caco-2細(xì)胞氧化應(yīng)激損傷的保護(hù)作用·····································蔡茜茜等(7-10)

海洋生物活性肽生物學(xué)和功能特性的研究進(jìn)展·············································閆洪波等(7-18)

東海烏參肽對小鼠酒精性肝損傷及腸道菌群的調(diào)節(jié)作用·····································闕凡迪等(7-29)

納米遞送系統(tǒng)專欄

提高益生菌耐加工貯藏穩(wěn)定性和體內(nèi)存活率的遞送系統(tǒng)研究進(jìn)展·························朱 荻等(21-1)

蛋黃蛋白肽納米顆粒對姜黃素的包埋與遞送特性···········································梅鈺琪等(21-14)

體外消化對β-胡蘿卜素大豆分離蛋白納米顆粒黏液層滲透及跨膜轉(zhuǎn)運(yùn)的影響機(jī)制···········陳 羚等(21-23)

蜂蠟含量對納米結(jié)構(gòu)脂質(zhì)載體消化釋放行為及巨噬細(xì)胞攝取率的調(diào)控影響·······················田文妮等(21-35)

食品非熱加工專欄

米糠非熱穩(wěn)定化處理技術(shù)研究進(jìn)展··················周晨光等(23-1)

高強(qiáng)度超聲處理時間對克氏原螯蝦肌原纖維蛋白理化性質(zhì)的影響···················王子凌等(23-13)

超聲波預(yù)處理對小清蛋白半乳糖糖基化特性的影響·······································姜 晴等(23-21)

低能X射線對沙門氏菌的殺菌機(jī)制 ·················高雯暄等(23-27)

超高壓聯(lián)合月桂酰精氨酸乙酯鹽酸鹽對Listeria innocua的殺菌效果 ························陳君玉等(23-37)

基礎(chǔ)研究

香葉醇對柑橘酸腐病菌的抑菌機(jī)制··················翁 甜等(1-14)

硒硫互作對白菜芽苗菜硫代葡萄糖苷含量及抗氧化性的影響·································趙 爽等(1-22)

采后茶青葉對振動力脅迫的生理響應(yīng)··············郝志龍等(1-30)

膳食結(jié)構(gòu)對柑橘類胡蘿卜素生物利用度和抗氧化活性的影響·························李夢杰等(1-38)

三甲胺柱[5]芳烴的合成及其抑菌性能 ·············吳惠香等(1-46)

不同葉位芽葉在工夫紅茶加工過程中理化品質(zhì)的變化·································周靜蕓等(1-53)

葡萄柚籽提取物及其納米乳對大腸桿菌和金黃色葡萄球菌生物菌膜的抑制作用·········王思亓等(3-22)

麥麩品種與提取方式對阿拉伯木聚糖結(jié)構(gòu)及抗氧化性的影響·············································張秀敏等(3-31)

基于玻璃化轉(zhuǎn)變理論的藍(lán)莓粉吸濕機(jī)制··········楚文靖等(3-41)

基于可信區(qū)塊鏈和可信標(biāo)識的糧油質(zhì)量安全溯源研究·································許繼平等(3-48)

基于小米淀粉顆粒結(jié)構(gòu)評價小米粥適口性······張佳佳等(3-60)

基于模糊數(shù)學(xué)感官評價、理化特性與電子舌的橄欖鮮食品質(zhì)分析·························謝 倩等(3-69)

核桃青皮提取物的多酚含量、體外抗氧化和抗菌活性的評價·····························路振康等(3-79)

基于優(yōu)化的灰色關(guān)聯(lián)分析-極限學(xué)習(xí)機(jī)食用油污染物風(fēng)險評價模型研究·················于家斌等(3-88)

抗菌肽zp37抑制果汁中單核細(xì)胞增生李斯特菌的活性及其作用機(jī)制·····················任俊和等(5-29)

青稞品種對青稞發(fā)酵酒營養(yǎng)與感官品質(zhì)的影響·············································姜 欣等(5-38)

不同乳基嬰幼兒配方乳粉的理化性質(zhì)和表面組成 ·····李 萌等(5-45)

魚糜副產(chǎn)物蛋白水解物的抗凍活性及對嗜熱鏈球菌的抗凍效果及機(jī)制·················張曉頔等(7-39)

不同熟化方式對速凍熟紫薯品質(zhì)的影響··········張勉羚等(7-48)

冠突散囊菌胞內(nèi)提取物抑制惡臭假單胞菌的作用機(jī)制·····································張 雯等(7-57)

核桃青皮中胡桃醌對大腸桿菌的抗菌作用及機(jī)制·············································路振康等(7-65)

微酸性次氯酸水結(jié)合乳化劑酪蛋白酸鈉對冷鮮肉主要腐敗菌的殺菌作用·····················陳倩茹等(7-74)

氯吡苯脲對生長期‘徐香’獼猴桃光學(xué)參數(shù)及內(nèi)部品質(zhì)的影響及其關(guān)系分析 ·············蔡 曉等(9-1)

基于網(wǎng)絡(luò)藥理學(xué)和分子對接探討毛建茶干預(yù)高脂血癥的作用機(jī)制·······························王騰飛等(9-7)

利用青?；【鶴67評估5 種農(nóng)藥的毒性作用 ····彭 悅等(9-15)

基于改進(jìn)物元可拓模型的肉制品中化學(xué)污染物風(fēng)險評估方法·····································斗海峰等(11-1)

飼養(yǎng)月齡對‘夏南’牛肉品質(zhì)、肌內(nèi)脂肪及長鏈脂肪酸的影響·········································余 磊等(11-9)

山蒼子精油對柑橘意大利青霉的抑菌活性及作用機(jī)制···································孫 暢等(11-17)

干姜苯丙素類成分及其抗氧化、降尿酸活性分析 ············································李佳惠等(11-26)

秦川牛宰后成熟期間熱休克蛋白A6對肉品質(zhì)變化的影響機(jī)制·································馬旭華等(13-1)

高壓結(jié)合熱處理?xiàng)l件下豬肉磷脂脂解動力學(xué)研究·············································云周苗等(13-9)

氨調(diào)控宰后牦牛肉中低氧誘導(dǎo)因子-1α表達(dá)對線粒體細(xì)胞凋亡及嫩度的影響·················田 凱等(15-1)

不同熱處理溫度對桂花食用品質(zhì)的影響········周 菁等(15-10)

愛媛類芽孢桿菌抗菌肽對擴(kuò)展青霉孢子的抑制作用機(jī)制···························王志新等(15-19)

3 種不同粒形大米適碾范圍內(nèi)加工品質(zhì)分析 ·····安紅周等(15-28)

面向果蔬供應(yīng)鏈深度溯源的圖區(qū)塊鏈模型研究·········································劉孝保等(17-1)

基于不同用途大豆的特征品質(zhì)指標(biāo)篩選及優(yōu)勢產(chǎn)區(qū)品種確定·······································丁 儉等(17-11)

不同品種柑橘皮渣膳食纖維構(gòu)效關(guān)系比較····陳貴婷等(17-20)

山蒼子精油對白假絲酵母菌細(xì)胞膜屏障影響的機(jī)理·······························孫 月等(17-29)

金屬抗菌肽SIF4對大腸桿菌呼吸代謝與能量代謝的抑制機(jī)理···································李玉珍等(17-36)

日糧添加丁酸梭菌對小尾寒羊脂肪酸代謝和肉品質(zhì)的影響·····································王威皓等(19-1)

宰后成熟過程中脂多糖誘導(dǎo)劑對灘羊肌細(xì)胞線粒體凋亡信號通路的影響···············李 榮等(19-10)

二氫槲皮素對大腸桿菌的抑菌作用機(jī)理········蔡 瑾等(19-18)

基于BP神經(jīng)網(wǎng)絡(luò)的雞蛋貨架期和貯藏時間預(yù)測模型研究·······························陸逸峰等(21-44)

宰后成熟過程中線粒體損傷與灘羊肉嫩度的關(guān)聯(lián)性分析·······································李 榮等(21-54)

金屬抗菌肽SIF4基于胞內(nèi)生物大分子靶點(diǎn)的大腸桿菌非膜損傷抑菌機(jī)理·······················李玉珍等(21-62)

天府花生葉多糖AHL-P結(jié)構(gòu)解析及體外抗腫瘤和免疫活性·······························盧睿加等(23-45)

酶解法制備臭黃荊葉果膠的結(jié)構(gòu)、理化性質(zhì)、抗氧化和抗菌活性···················劉 莎等(23-55)

湖羊及其與南丘羊雜交后代屠宰性能和肉質(zhì)特性···········································孔令瑩等(23-64)

食品化學(xué)

油相結(jié)構(gòu)化對大豆蛋白藻油納米乳液氧化穩(wěn)定性的影響···········································楊韻儀等(2-1)

凍融循環(huán)次數(shù)對超聲改性玉米淀粉凝膠特性和結(jié)構(gòu)的影響···········································韓 蕊等(2-9)

不同面筋蛋白組分對小麥淀粉消化特性的影響機(jī)理·····································鄺吉衛(wèi)等(2-18)

脫乙酰魔芋葡甘聚糖對豬肉肌原纖維蛋白結(jié)構(gòu)及凝膠特性的影響·························栗俊廣等(2-26)

傳統(tǒng)熏烤木材中木質(zhì)素結(jié)構(gòu)表征及其熱解特性······林 菊等(2-32)

凍結(jié)過程中面筋蛋白分子結(jié)構(gòu)與水分分布的原位表征與分析·································張 華等(2-39)

凍融及加熱過程鰱魚魚糜制品中晚期糖化終末產(chǎn)物的形成機(jī)制·····························李 婷等(2-45)

茶多酚和EGCG對風(fēng)干金鯧魚品質(zhì)相關(guān)理化指標(biāo)的改善效果比較·····························王 睿等(2-54)

外源蛋白對白鰱魚糜肌原纖維蛋白結(jié)構(gòu)及其結(jié)合特征腥味物質(zhì)能力的影響·····················嚴(yán) 浩等(2-64)

糯玉米淀粉對水餃皮品質(zhì)的影響······················王 媛等(2-71)銀耳多糖抑制鮮濕面水分遷移及改善黏連的作用·············································劉炳莉等(2-79)

海藻膳食纖維對低脂低鹽雞肉法蘭克福香腸品質(zhì)的影響·····························吳九夷等(2-87)

脫酰胺馬鈴薯蛋白乳液的制備及其微流變特性·····································劉興麗等(2-94)

疏水淀粉皮克林乳液凝膠的穩(wěn)定機(jī)理及影響因素···········································郭 璐等(2-101)

丁香酚對靜電紡絲抑菌吸水襯墊結(jié)構(gòu)和功能性質(zhì)的影響·······························于 棟等(2-109)

Edam牦牛干酪成熟過程中品質(zhì)變化及蛋白質(zhì)降解·······································王 澤等(2-116)

pH值偏移大豆油體-姜黃素復(fù)合乳液的物理特性及穩(wěn)定性···········································康夢雪等(4-1)

活性氧激活缺氧誘導(dǎo)因子-1α加速宰后成熟初期牛肉能量代謝···································郭雨軒等(4-9)

糖基化聯(lián)合磷酸化降低鰱魚小清蛋白致敏性的機(jī)制·········································陳文美等(4-17)

小麥淀粉和谷蛋白互作對油炸外裹糊鰱魚魚糜塊油脂分布的影響·························馮佳奇等(4-24)

等離子體協(xié)同白藜蘆醇改性香蕉淀粉及其性質(zhì)·················································孫 穎等(4-32)

牡丹花蕊蛋白對面團(tuán)和面筋蛋白特性的影響·····羅 磊等(4-42)

涼粉草多糖對魚肌球蛋白理化性質(zhì)和結(jié)構(gòu)特征的影響·································周昕儀等(4-48)

堿性pH值提取對大豆油脂體穩(wěn)定性及消化特性的影響·····························宋晗鈺等(4-57)

羅望子種仁球蛋白-EGCG共價復(fù)合物的制備及其在乳化香腸中的應(yīng)用·······················楊 楊等(4-64)

基于組織蛋白酶催化的不凍液凍結(jié)中華管鞭蝦中肌原纖維蛋白氧化分析·················許 丹等(4-71)

再制干酪乳化過程中理化、功能特性及微觀結(jié)構(gòu)的變化·············································李紅娟等(4-78)

脫乙?；в笃细示厶抢砘再|(zhì)及其對涼皮質(zhì)構(gòu)和體外消化的影響·····················葛珍珍等(4-85)

大豆蛋白-黃芩素的結(jié)合機(jī)制及蛋白構(gòu)象和功能變化·····································閆馨月等(4-91)

部分酸水解對桃膠多糖結(jié)構(gòu)和乳化功能的影響·············································張宏媛等(4-99)

滁菊粉對面團(tuán)特性和面包風(fēng)味及其抗氧化活性的影響·······································鮑雨婷等(4-107)

糜子直鏈淀粉、蛋白質(zhì)含量對其外觀品質(zhì)及食味品質(zhì)的影響·······················李冬梅等(4-115)

基于改善脫水白蘿卜復(fù)水特性的黑木耳多糖組分篩選及結(jié)構(gòu)鑒定···························蘇 鑫等(4-122)

米糠多糖-乳清分離蛋白美拉德反應(yīng)及其產(chǎn)物表征 ········································吳 爽等(4-131)

薏米淀粉納米顆粒的制備及理化特性············曾木花等(4-139)

過氧化氫和活性炭脫色對百蕊草多糖結(jié)構(gòu)及應(yīng)用特性影響的比較分析 ······························邵麗君等(4-146)

從水分遷移角度闡釋壓延間距對小麥鮮面品質(zhì)的影響···································劉 玲等(4-152)

橙皮苷、柚皮苷與酪蛋白相互作用機(jī)制比較分析·······································劉雪梅等(4-162)

小麥淀粉對粗壯女貞苦丁茶提取物的負(fù)載、活性保護(hù)及緩釋作用···························陳 南等(6-1)

羥自由基氧化對鰱魚肌原纖維蛋白凝膠特性的影響·······································張海萍等(6-9)

藍(lán)靛果硒多糖的理化性質(zhì)、結(jié)構(gòu)表征及紅細(xì)胞氧化損傷保護(hù)活性·····························徐雅琴等(6-17)

基于人體必需金屬鹽替代的低鈉鹽肌原纖維蛋白凝膠特性和作用機(jī)理·················陳 旭等(6-25)

4 種雜豆淀粉結(jié)構(gòu)特征和理化特性比較···········盧 楹等(6-34)

胃腸道環(huán)境對蠶蛹蛋白穩(wěn)定Pickering高內(nèi)相乳液及其負(fù)載蝦青素的影響·············王小藝等(6-41)

酰基穩(wěn)態(tài)化花色苷的制備及其熱降解特性和抗氧化活性·····························滕 慧等(6-49)

不同黏度多糖阿拉伯膠和瓜爾膠對肌原纖維蛋白乳化性質(zhì)的影響·····················繆雨雁等(6-57)

厭氧處理對黃茶生物活性的影響及γ-氨基丁酸富集的代謝組學(xué)分析 ··················章垚琪等(6-65)

動態(tài)高壓微射流環(huán)境中豌豆白蛋白-綠原酸復(fù)合物的相互作用·····························嵇 威等(6-74)

不同種類淀粉對羅非魚魚糜凝膠品質(zhì)的影響 ·····劉 璐等(6-82)

亞麻籽膠及沙蒿膠對凍融面筋蛋白微觀結(jié)構(gòu)和持水性的影響·····························王宏偉等(6-90)

黑色素-納米硒的制備及其性質(zhì) ························高 莉等(6-97)

牛骨肽鈣螯合物制備、表征及其促M(fèi)C3T3-E1細(xì)胞成骨活性 ····························齊立偉等(6-107)

高直鏈玉米淀粉添加對擠壓蕎麥面條結(jié)構(gòu)、蒸煮品質(zhì)及消化特性的影響 ············張淑儀等(6-116)

基于配位作用的鐵-大豆蛋白納米復(fù)合物制備及性質(zhì)···································詹宏棟等(8-1)

β-葡聚糖酶降解魔芋葡甘聚糖產(chǎn)物的制備及結(jié)構(gòu)表征···································闕 鳳等(8-9)

膳食纖維對低鹽雞胸肉糜凝膠特性的影響······王 昱等(8-16)

糖基化β-伴大豆球蛋白負(fù)載提高姜黃素抗氧化及緩釋特性·····························王梓郡等(8-23)

香蕉花提取物對牦牛肉自然發(fā)酵香腸理化品質(zhì)及揮發(fā)性風(fēng)味物質(zhì)的影響 ···············趙佳瑩等(8-30)

鷹嘴豆多糖分離純化和結(jié)構(gòu)表征······················趙佳瑩等(8-40)

丙二醛氧化對牦牛肉肌原纖維蛋白結(jié)構(gòu)及功能特性的影響·························陳臘梅等(8-46)

基于蛋白質(zhì)結(jié)構(gòu)和理化性質(zhì)的魚糜蛋白-油脂相互作用 ·······························周佳瀅等(8-55)

5 種功能性甜味劑對蓮蓉餡料品質(zhì)的影響·······吳錦源等(8-62)

亞麻籽粕蛋白酶解物對面團(tuán)的低溫保護(hù)作用·················································張艷艷等(8-71)

一種新型板栗黃酒多糖的提取分離及其體外免疫活性·································胡美怡等(8-78)

瓜爾豆膠對發(fā)酵小麥淀粉結(jié)構(gòu)和理化性質(zhì)的影響·············································丁欣欣等(8-86)

脫蛋白或脫脂對薏苡淀粉糊化和體外消化特性的影響·····································張立然等(8-93)

白蘿卜粉作為亞硝酸鹽來源制備豬肉發(fā)酵干香腸···································閆 瑞等(8-101)

Mg2＋對羊肉肌原纖維蛋白結(jié)構(gòu)和凝膠特性的影響···········································李思蕾等(8-109)

羧甲基纖維素鈉對擠壓豌豆蛋白素肉品質(zhì)的影響···········································肖志剛等(8-118)

不同酸水解條件下葡聚糖生成糠醛類化合物的規(guī)律性·····································王紫萱等(10-1)

負(fù)載辣椒素的巰基改性殼聚糖-玉米醇溶蛋白納米顆粒制備與穩(wěn)定性分析·················尹琬婷等(10-8)

乳清分離蛋白-南極磷蝦油乳液理化穩(wěn)定性和流變特性·······························段子強(qiáng)等(10-15)

油脂添加對凍融魚糜凝膠結(jié)構(gòu)和大變形行為的影響·······································高華倩等(10-22)

多糖親水膠體對油炸外裹糊魚塊外殼特性與油脂滲透的影響·······························翟嘉豪等(10-30)

低鹽環(huán)境下蛋白質(zhì)氧化對牦牛肌肉結(jié)構(gòu)及持水性的影響···································胡 婷等(10-38)

蓮子分離蛋白乳液荷載β-胡蘿卜素的穩(wěn)定性與消化性···········································孫 乾等(10-46)

不同菌種發(fā)酵木薯粉品質(zhì)和糊化特性比較分析···············································譚婉碧等(10-56)

亞麻籽膠-亞麻籽油乳液替代脂肪對乳化腸品質(zhì)特性的影響·······························唐月利等(10-64)

植物乳桿菌胞外多糖協(xié)同魚明膠改善低脂酸奶品質(zhì)特性·······························王雪杭等(10-73)

乳鐵蛋白、EGCG和低甲酯果膠三元凝聚體穩(wěn)定的高內(nèi)相Pickering乳液構(gòu)建 ···············徐班萌等(10-82)

香蕉花提取物對牦牛肉自然發(fā)酵香腸蛋白質(zhì)氧化的影響·······································趙佳瑩等(10-90)

冷凍魔芋-玉米醇溶蛋白復(fù)合凝膠對豬肉糜品質(zhì)的影響·································來 睿等(10-100)

棕櫚硬脂顆粒結(jié)晶結(jié)構(gòu)及其穩(wěn)定的Pickering乳液穩(wěn)定性之間的關(guān)系分析·························羅 鑫等(12-1)

大豆油體-果膠復(fù)合油凝膠的制備、表征及氧化穩(wěn)定性分析·······························劉 璐等(12-10)

谷朊粉與乙基纖維素對凍干蘋果粉吸濕性的影響···········································魏玉杰等(12-18)

κ-卡拉膠對蜂蠟基乳液凝膠微觀結(jié)構(gòu)和性質(zhì)的影響·······································孫雅暉等(12-25)

鐵蛋白-白藜蘆醇包埋物的制備、表征及其抗氧化性分析·······························王勝男等(12-34)

白藜蘆醇對鰱魚肌原纖維蛋白凝膠特性的影響 王悅松等(12-42)

靜電溶吹制備明膠/玉米醇溶蛋白/百里香酚納米纖維及其表征···································劉松奇等(12-50)

不同淀粉基氣凝膠的制備及其結(jié)構(gòu)表征········吳澤楠等(12-60)

重金屬鉛對大麥苗粉蛋白質(zhì)二級結(jié)構(gòu)及氨基酸的影響···············································崔 航等(12-67)

表沒食子兒茶素沒食子酸酯-香蕉脫支淀粉納米顆粒的綠色制備及其性質(zhì)···················段智穎等(12-74)

藥食同源趕黃草醇提物對中式香腸脂質(zhì)氧化和蛋白質(zhì)穩(wěn)定性的影響及相關(guān)性分析···········徐韶棠等(12-84)

基于銅藻巖藻聚糖硫酸酯的負(fù)載巖藻黃質(zhì)納米粒子制備與分析···································劉 雪等(12-95)

包埋花色苷的海藻酸鈣-乳清分離蛋白復(fù)配凝膠的制備與表征·································宋江流等(14-1)

酪蛋白膠束與多元活性分子的相互作用及其復(fù)合物特性·····································鄭 杰等(14-8)

Effect of Soy Lecithin,Glucose Oxidase,and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp ··············CAO Yanfei et al.(14-20)

不同葡萄糖當(dāng)量值預(yù)消化大米膨化粉的理化性質(zhì)和結(jié)構(gòu)特性···································阮蘊(yùn)瑩等(14-29)

牛蒡果膠多糖/玉米醇溶蛋白復(fù)合顆粒穩(wěn)定的Pickering乳液構(gòu)建及對姜黃素的遞送功效 ·····吳 彤等(14-37)

熱處理香榧種子油中美拉德產(chǎn)物的生成及其對兩種總酚測定方法的影響·······················許曉君等(14-47)

乳鐵蛋白、表沒食子兒茶素沒食子酸酯、高甲酯果膠和β-環(huán)糊精四元復(fù)合物基高內(nèi)相Pickering乳液的構(gòu)建及表征 ·······謝麗清等(14-54)

螺旋藻粉對面團(tuán)流變性質(zhì)及面筋結(jié)構(gòu)的影響 ······李 平等(14-63)

不同種類二氧化硅的表征及其在濃香菜籽油低溫吸附精煉中的應(yīng)用·································王未君等(16-1)

非鈉鹽替代對薏米淀粉-肌原纖維蛋白復(fù)合凝膠特性的影響及風(fēng)味分析·························陳 旭等(16-8)

美拉德反應(yīng)對四角蛤蜊原肌球蛋白免疫結(jié)合活性的影響···········································亢 帥等(16-16)

再制干酪拉伸性的調(diào)控機(jī)制····························沈建洋等(16-25)

膳食纖維對外裹糊特性及油炸外裹糊鰱魚魚糜塊油脂滲透的影響·······························馮佳奇等(16-34)

姜黃素納米粒構(gòu)建及體外細(xì)胞攝取················楊 丹等(16-42)

酸誘導(dǎo)酪蛋白膠束-海藻酸鈉乳液凝膠性質(zhì)及其對原花青素的負(fù)載性能···············喬蕾蕾等(16-50)

木薯淀粉硬脂酸復(fù)合納米顆粒的表征及其Pickering乳液穩(wěn)定性分析 ···························姚先超等(16-61)

3 種親水膠對磷酸化魚糜/蟹肉混合凝膠品質(zhì)的影響···································朱亞軍等(16-71)

基于明膠/六偏磷酸鈉/谷氨酰胺轉(zhuǎn)氨酶復(fù)合水凝膠包埋體系的構(gòu)建及作用機(jī)理···············劉治芹等(16-81)

鹽堿面條品質(zhì)形成及差異機(jī)制的對比分析 ······賈若兵等(16-91)

酚酸浸漬處理對焙烤花生中晚期糖基化終末產(chǎn)物和雜環(huán)胺形成的影響···················余晶晶等(16-98)

亞臨界水制備芝麻ACE抑制肽的分離純化、構(gòu)效、分子對接 ··········································孫 強(qiáng)等(16-106)

丙二醛氧化對牦牛肉肌漿蛋白理化特性及色澤穩(wěn)定性的影響·····································陳臘梅等(16-113)

豌豆分離蛋白/普魯蘭/大蒜素復(fù)合靜電紡絲納米纖維材料的制備及抑菌性·················賈惜文等(16-121)

乳化劑和共乳化劑組成對亞麻籽油納米乳液氧化穩(wěn)定性的影響·····················田奕彤等(16-127)

葡萄糖糖基化米糠蛋白-殼聚糖復(fù)合膜的制備及表征·································孟才云等(16-135)

基于自由體積理論分析面團(tuán)膜中的水分?jǐn)U散特性 ·············································趙學(xué)偉等(16-143)

酸性偏移結(jié)合熱誘導(dǎo)對大豆分離蛋白微凝膠結(jié)構(gòu)及其特性的影響·····················楊 平等(16-152)

燕麥β-葡聚糖對低鹽羊肉肉糜凝膠特性的影響·················································趙 謀等(16-159)

適度氧化的肌原纖維蛋白與醛類化合物相互作用及機(jī)制·············································代欣欣等(18-1)

淀粉/石榴皮多酚自組裝體形成及消化性分析·····················································郭晉彪等(18-9)

疏水殼聚糖氣凝膠的制備和負(fù)載姜黃素及緩釋性能·······································許丁予等(18-18)

提取pH值對豬皮明膠凝膠性能和特征性多肽鑒定的影響·······························沙小梅等(18-26)

白藜蘆醇對花生油熱致異構(gòu)反式脂肪酸的抑制作用·······································李 甜等(18-34)

玉米醇溶蛋白負(fù)載植物甾醇納米顆粒的制備及性能·······························楊婷婷等(18-40)

沙棘籽粕蛋白肽的穩(wěn)定性及分離純化············相 歡等(18-49)

韌化處理對馬鈴薯淀粉結(jié)構(gòu)特性、理化特性及其凝膠3D打印性能的影響 ································馬 姝等(20-1)

直鏈淀粉聚合度對無籽面包果淀粉三元復(fù)合物體外一階消化動力學(xué)的影響·············李 博等(20-8)

pH值偏移對麥谷蛋白結(jié)構(gòu)的修飾及溶解性的提升···············································榮玉娟等(20-20)

槲皮素-3-O-葡萄糖苷抑制α-乳白蛋白非酶糖基化機(jī)制分析···································張 露等(20-28)

不同處理方式對殼聚糖-阿拉伯膠復(fù)合顆粒穩(wěn)定的高內(nèi)相乳液結(jié)構(gòu)和性能的影響···················徐天琳等(20-35)

變性淀粉協(xié)同非肌肉蛋白對魷魚魚糜制品凝膠特性及其蛋白構(gòu)象的影響···················張曉慧等(20-43)

乳清蛋白-低聚木糖復(fù)合脂肪替代品的制備及其于再制干酪中的應(yīng)用···················李倩文等(20-53)

OSA淀粉調(diào)節(jié)玉米醇溶蛋白顆粒的界面性質(zhì)及其Pickering乳液穩(wěn)定性分析 ···········雷丹丹等(20-62)

二醛木糖的合成及其交聯(lián)性質(zhì)分析················荊樹桐等(20-71)

分子蒸餾技術(shù)分步法制備酶促酯交換反應(yīng)的高含量ω-3 PUFA魚油甘油酯 ·····················沈琳潔等(20-79)

醋酸預(yù)處理對馬鈴薯炸片含油率的影響········石冰艷等(20-87)

紫蘇多糖硒酸改性及理化結(jié)構(gòu)特性分析········趙亞娜等(20-94)

不同親水基團(tuán)的親油性乳化劑對混合油脂結(jié)晶及淡奶油穩(wěn)定性的影響·························黎永豪等(22-1)

藍(lán)莓果渣多酚-納米硒的制備、表征及抑菌活性·············································徐雅琴等(22-9)

中壓制備色譜法分離黑果枸杞中2 個矮牽牛素花色苷及其對胰脂肪酶的抑制活性···········米 佳等(22-16)

L-賴氨酸與谷氨酰胺轉(zhuǎn)氨酶聯(lián)合處理對低鹽雞肉糜凝膠保水及質(zhì)構(gòu)品質(zhì)的影響···········王 昱等(22-24)

沒食子酸對α-淀粉酶和α-葡萄糖苷酶的抑制作用及機(jī)理···········································沈荷玉等(22-31)

富硒蛹蟲草多糖的結(jié)構(gòu)表征及體外免疫調(diào)節(jié)活性···············································姚艷婷等(22-39)

殼寡糖對高溫條件下雞胸肉糜凝膠品質(zhì)的影響···········································望運(yùn)滔等(22-49)

溫度對廣式高鹽稀態(tài)醬油原油品質(zhì)的影響 ······于茜雅等(22-55)

牛羊乳比例對Malatya干酪成熟品質(zhì)及抗氧化特性的影響·······································賈麗麗等(22-64)

戊糖乳桿菌發(fā)酵對花生不同蛋白組分結(jié)構(gòu)的影響···········································李玉蝶等(22-74)

食用菌發(fā)酵對人參不溶性膳食纖維結(jié)構(gòu)及功能特性的影響·······························趙宇楠等(22-80)

可再分散甲殼素納米纖維的制備及其在穩(wěn)定Pickering乳液中的應(yīng)用 ·····················董同珺等(24-1)

氯化鈣對宰后成熟期間灘羊肉能量水平及品質(zhì)的影響·········································陳雪妍等(24-9)

光甘草定/羥丙基-β-環(huán)糊精包合物的釋放特性、黏液滲透性及細(xì)胞攝取···········李德鋒等(24-16)

熱殺菌期間胰蛋白酶改性對蛋清液耐熱性和結(jié)構(gòu)特性的影響···························祁騰達(dá)等(24-26)

負(fù)載鳙魚肽的殼聚糖/三聚磷酸鈉和殼聚糖/亞麻籽膠復(fù)合納米顆粒的穩(wěn)定性和生物相容性評價···········································鄭昌亮等(24-34)

Protamex酶水解對玉米谷蛋白泡沫性質(zhì)及結(jié)構(gòu)特性的影響·······························范廣琦等(24-41)

花色苷-硫酸軟骨素共色物復(fù)合普魯蘭多糖穩(wěn)態(tài)體系構(gòu)建與評價···························鮑義文等(24-50)

紅薯淀粉和大豆分離蛋白對魔芋凝膠特性的影響及復(fù)合凝膠的制備···················賀隆基等(24-58)

乳清蛋白變性和清酪蛋白比對再制稀奶油穩(wěn)定性和攪打特性的影響···················李 月等(24-68)

亞臨界水法制備姜黃素納米粒及其透膜性能分析···············································趙文英等(24-75)

茶多酚-淀粉納米顆粒穩(wěn)定Pickering乳液的特性 ·······································王 然(24-81)

溫和熱輔助pH值堿性偏移處理對豬肝蛋白結(jié)構(gòu)和功能特性的影響·······················唐永欣等(24-88)

食品工程

超聲波輔助解凍對南極磷蝦品質(zhì)及其后續(xù)冷藏特性的影響·····································錢韻芳等(1-63)

真空輔助加壓腌制對草魚塊品質(zhì)的影響·····················································夏雨婷等(1-70)

不同溫度對超高壓處理鮮榨生菜汁貯藏穩(wěn)定性的影響·········································李芝萱等(1-78)

不同干燥方式和粉碎程度對雙孢蘑菇理化、營養(yǎng)和功能特性的影響·································陳 璁等(1-88)

超聲預(yù)處理對海參性腺蛋白酶解物結(jié)構(gòu)特性的影響·············································李海靜等(3-98)

不同殺青方式對柑橘花茶品質(zhì)的影響············楊 慧等(3-105)

固態(tài)滲透預(yù)處理對凍干芒果加工過程減排、資源消耗及產(chǎn)品品質(zhì)的影響·······················張鳳娟等(3-112)

高壓均質(zhì)處理對豌豆淀粉流變特性及多尺度結(jié)構(gòu)的影響·····························胡 榮等(5-53)

電擊暈處理對肉鴿屠宰應(yīng)激及宰后鴿肉品質(zhì)的影響·····································張遠(yuǎn)紅等(5-62)

不同預(yù)處理方式對熱風(fēng)干燥黃花菜褐變及干燥特性的影響 ··································楚倩倩等(7-81)

超高壓和熱處理對低糖柑橘醬品質(zhì)及流變特性的影響·································吳思宇等(7-89)

輻照處理對冷鮮乳鴿品質(zhì)的影響······················劉巧瑜等(7-96)

不同干燥溫度對金針菇菇根揮發(fā)性特征和口感特性的影響·······························劉 芹等(7-104)

球磨、超聲和鹽酸處理對幾丁質(zhì)的微觀結(jié)構(gòu)和酶促脫乙酰效率的影響···················肖 宇等(7-114)

不同方法降解對鱗杯傘子實(shí)體多糖理化性質(zhì)與活性的影響·······························郭 蓉等(7-123)

等離子體活化水對腐敗希瓦氏菌殺菌效果及機(jī)理·············································劉 驍?shù)?9-25)

大豆分離蛋白超聲乳化作用機(jī)理······················齊 冬等(9-32)

球磨改性對小米全粉理化特性及其面條品質(zhì)特性的影響·············································孫曉曉等(9-39)

微波預(yù)處理對芝麻油風(fēng)味、營養(yǎng)和安全品質(zhì)的影響·············································趙宇航等(9-47)

低鈉條件下超聲處理對雞肉肌原纖維蛋白乳液穩(wěn)定性的影響·································李 可等(9-58)

超聲協(xié)助面團(tuán)加工對鮮濕面品質(zhì)的改善作用·····劉鵬飛等(9-66)

交變電場輔助凍結(jié)對牛肉解凍成熟過程中能量代謝的影響·······························武廣玉等(11-32)

冷凍球磨處理對糯米淀粉結(jié)構(gòu)、特性及消化性的影響···································郝宗圍等(11-39)

超聲波輔助木犀草素處理對β-乳球蛋白結(jié)構(gòu)及致敏性的影響···································王梯梯等(11-48)

等離子體噴霧反應(yīng)器滅活蘋果汁中耐高滲酵母的效果·······································張紹君等(11-57)

制備工藝對油莎豆油理化性質(zhì)、營養(yǎng)成分和氧化穩(wěn)定性的影響···························王亞杰等(11-64)

直接擠壓改性對重組米結(jié)構(gòu)及營養(yǎng)特性的影響···········································張 克等(11-72)

不同制備工藝對抗性糊精構(gòu)效的影響 ·············李澤潤等(11-79)

低壓靜電場結(jié)合高濕解凍對羊肉保水性的影響·······································楊 川等(11-86)

脈沖電場處理對豬肉中N-羥乙酰神經(jīng)氨酸含量及豬肉食用品質(zhì)的影響·······················劉楚鑫等(13-16)

不同超聲波功率處理對類PSE雞肉肌原纖維蛋白結(jié)構(gòu)和乳化穩(wěn)定性的影響···················李 可等(13-23)

脫水預(yù)處理對冷凍紫薯花色苷損失的影響····周新群等(13-32)

南美白對蝦熱風(fēng)干制過程蛋白質(zhì)與品質(zhì)變化關(guān)系分析·······································徐文雅等(15-40)

油炸工藝對薯?xiàng)l中丙烯酰胺和5-羥甲基糠醛形成的影響 ···························黃優(yōu)生等(15-49)

物料-干燥箱一體化的香菇熱風(fēng)干燥模擬方法及應(yīng)用···································胡如響等(15-57)

預(yù)干燥過程水分分布對熱風(fēng)-真空冷凍干燥桃脆片微觀結(jié)構(gòu)與質(zhì)構(gòu)的影響···················于宛加等(15-69)

不同壓力下蒸煮處理對鷹嘴豆淀粉結(jié)構(gòu)及理化特性的影響·······························雷寧宇等(15-80)

輝光放電冷等離子體處理對小麥加工品質(zhì)的改善作用···································劉 婷等(15-87)

3D打印加工荷載綠原酸水凝膠體系的適印性和適用性···········································南希駿等(15-95)

擠出參數(shù)控制對大豆蛋白微觀構(gòu)象的影響 ····張浩嘉等(15-103)

凍結(jié)方式對中華鱘脂質(zhì)氧化和肌纖維微觀結(jié)構(gòu)的影響·····························廖錦晗等(15-113)

基于電子束輻照處理的粳糯糜子理化特性及抗氧化活性·······························楊 苗等(17-43)

加熱預(yù)處理對羅非魚肉冷凍干燥的影響········韋麗娜等(17-51)

高功率脈沖微波協(xié)同花色苷對大豆分離蛋白理化特性的影響及其在蛋糕中的應(yīng)用·······吳 寒等(17-60)

超聲功率對牛肉干品質(zhì)及牛肉肌原纖維蛋白結(jié)構(gòu)的影響···········································董智銘等(19-27)

擠壓處理對淀粉-米谷蛋白復(fù)合體系回生特性及流變特性的影響·······················王麗爽等(19-35)

超高壓及植物油添加量對兔肌球蛋白熱凝膠特性的影響·······························崔旭海等(19-43)

高靜水壓處理對玉米淀粉/阿魏酸復(fù)合體系理化及結(jié)構(gòu)特性的影響·······························鄭啟航等(19-51)

多頻脈沖超聲對以赤蘚糖醇為共溶質(zhì)的桃漿-卡拉膠共混凝膠體系性質(zhì)的影響 ·····呂明月等(19-58)

超聲功率對小麥醇溶蛋白-膳食多酚共價復(fù)合物結(jié)構(gòu)及功能性質(zhì)的影響···················曹佳興等(19-65)

不同干燥方法對南美白對蝦理化特性和微觀結(jié)構(gòu)的影響···········································林雅文等(19-74)

超聲波輔助H2O2-VC降解人參多糖對其結(jié)構(gòu)特征與生物活性的影響·······························王 堯等(19-82)

超聲輔助處理對發(fā)酵鮐魚酶解液風(fēng)味品質(zhì)的影響···········································郭正暢等(19-91)

超聲波清洗處理對豬肉品質(zhì)的影響················徐 靜等(19-99)

超聲耦合大孔樹脂固定床吸附與解吸附黑果腺肋花楸花色苷的傳質(zhì)特性···············戴妍賢等(21-69)

超聲協(xié)同殼聚糖處理對蛋黃液乳化性質(zhì)及蛋黃蛋白質(zhì)結(jié)構(gòu)的影響·······························馬 婕等(21-81)

超聲處理結(jié)合pH值調(diào)控對白果分離蛋白/乳清分離蛋白復(fù)合凝膠特性的影響···········尤潔瑜等(21-90)

干燥方式對三七葉主要活性成分、體外抗氧化、α-葡萄糖苷酶抑制活性、揮發(fā)性成分和代謝物的影響·······················李云嵌等(21-98)

熱加工方式對豬肉品質(zhì)及氧化特性的影響 ····袁 靜等(21-114)

變溫烤制對新疆馕坑烤肉色澤、嫩度、雜環(huán)胺及多環(huán)芳烴含量的影響·················魏 健等(21-121)

介質(zhì)阻擋放電低溫等離子體處理對宰后羊肉嫩度的影響···································杜曼婷等(23-71)

不同溫度條件的超聲波處理對玉米淀粉脂質(zhì)復(fù)合能力的影響及其機(jī)理···················郁映濤等(23-77)

腌制方式對腌制過程中山黑豬肉肌原纖維蛋白特性及其叉燒肉食用品質(zhì)的影響·······周亞軍等(23-86)

生物工程

4 種多糖益生元對鼠李糖乳桿菌微膠囊穩(wěn)定性的影響···································劉炯娜等(2-125)

結(jié)合分子對接技術(shù)研究牦牛乳干酪苦味肽RK7和KQ7的α-淀粉酶抑制活性 ················李夢瑤等(2-132)

乳清分離蛋白纖維和典型抗氧化劑對羅伊氏乳桿菌TMW 1.656在常溫貯藏脅迫下存活的影響 ····郭前婉等(2-139)

副溶血性弧菌生物被膜動態(tài)形成機(jī)制的轉(zhuǎn)錄組分析·······································李安琪等(2-146)

酒酒球菌和釀酒酵母共接種發(fā)酵動力學(xué)模型建立···································毛亞玲等(2-156)

貴州傳統(tǒng)小曲酵母菌分子指紋圖譜分析········王春曉等(2-165)

1 株耐熱蠟樣芽孢桿菌的鑒定及其緩解炎癥性腸病的功效評價·······················許一凡等(2-173)

胰凝乳蛋白酶SplB在枯草芽孢桿菌中的重組表達(dá)及應(yīng)用···········································潘麗潔等(2-181)

乳酸菌發(fā)酵劑對雜糧面團(tuán)及饅頭品質(zhì)的影響 ···謝水琪等(2-189)

后發(fā)酵溫度對不同大豆品種細(xì)菌型豆豉氨基酸態(tài)氮生成動力學(xué)及理化性質(zhì)的影響···········李愛君等(2-195)

乳清酒發(fā)酵過程中細(xì)菌群落演替與風(fēng)味物質(zhì)變化的相關(guān)性分析·······················王 慧等(2-204)

酵母甘露糖蛋白體外發(fā)酵及其代謝產(chǎn)物的抗炎活性···································李 祥等(2-212)

濃香型大曲微生物菌群演替與吡嗪類物質(zhì)合成的關(guān)系·······························陳瑩琪等(2-222)

茶菌人工復(fù)合菌劑構(gòu)建和發(fā)酵性能分析········宋肖肖等(2-231)

醬香型白酒4輪次堆積發(fā)酵理化因子、風(fēng)味物質(zhì)與微生物群落相關(guān)性分析···········吳 成等(2-240)

基于體外發(fā)酵模型分析植物多糖對T2DM患者腸道菌群及代謝的影響············賈麗娜等(2-248)

中國主要牧區(qū)特色干制發(fā)酵乳制品細(xì)菌多樣性和游離氨基酸及脂肪酸特征性分析···············劉振東等(2-262)

發(fā)酵方式對玉米粉品質(zhì)和風(fēng)味特性的影響····韓翠萍等(4-171)

貝萊斯芽孢桿菌1-3產(chǎn)表面活性素的純化、鑒定及表征·······································張 軍等(4-177)

剁椒姜絲后熟階段微生物與揮發(fā)性風(fēng)味物質(zhì)的相關(guān)性···························田葉新等(4-185)

面筋蛋白咸味肽的分離純化及結(jié)構(gòu)鑒定········溫青玉等(4-194)

常壓室溫等離子體誘變與微生物微液滴培養(yǎng)選育谷胱甘肽高產(chǎn)菌株·······················凌思雨等(4-200)

鷹嘴豆抗氧化肽的分離純化、鑒定及其抗氧化活性···················································梁雪榮等(4-209)

鈣結(jié)合卵黃高磷蛋白磷酸肽的制備及其肽鈣螯合物的結(jié)構(gòu)表征·······························宋 麗等(6-125)

不同釀造階段添加富含谷胱甘肽酵母衍生物對梨酒品質(zhì)的影響·····················陳曉姣等(6-134)

氨基酸組成對膠原與整合素α2β1結(jié)合能力的影響 ··································寇慧芝等(6-143)

基于高通量測序分析冷凍熟制小龍蝦加工過程中微生物的消長規(guī)律···················張錦雯等(6-151)

源于皺紋盤鮑裙邊膠原蛋白ACE抑制肽的制備·······································劉維維等(6-158)

1 株產(chǎn)VB12球形賴氨酸芽孢桿菌C5.1的分離、全基因組測序及分析·······················趙 磊等(6-165)

鹽地堿蓬發(fā)酵動力學(xué)模型構(gòu)建及抗氧化功能評價···········································徐 晶等(6-172)

剁椒山筍后熟過程中微生物與揮發(fā)性風(fēng)味物質(zhì)的相關(guān)性分析·······························陳添艷等(6-180)

植物乳桿菌-釀酒酵母混合預(yù)發(fā)酵對鮮濕面理化性質(zhì)、貯藏特性及風(fēng)味品質(zhì)的影響 ·····任元元等(6-190)

紅米稻過氧化物還原酶OsPrx3增強(qiáng)秀麗隱桿線蟲抗氧化功能···························汪海洋等(6-197)

發(fā)酵對西蘭花硫代葡萄糖苷緩解秀麗隱桿線蟲氧化損傷的影響···················王 玄等(6-205)

產(chǎn)黑芥子酶鞘氨醇桿菌屬菌株RJ35的篩選、鑒定及酶學(xué)性質(zhì)·······························朱容均等(6-214)

基于藥效團(tuán)模型篩選鱈魚源可溶性環(huán)氧化物水解酶抑制肽及其作用機(jī)制···············劉 攀等(6-220)

線粒體膜通透性轉(zhuǎn)化孔促進(jìn)劑蒼術(shù)苷對宰后牛肉線粒體損傷及嫩度的影響···········劉春梅等(8-124)

芹菜素-8-C-葡萄糖苷對淀粉消化酶抑制作用機(jī)制···································曹舒云等(8-131)

不同養(yǎng)殖模式大黃魚非標(biāo)記定量差異蛋白組學(xué)分析·······································翁麗萍等(8-137)

不同香辛料對低鹽蝦醬中微生物群落和理化性質(zhì)的影響·······························班雨函等(8-143)

蛹蟲草產(chǎn)β-葡萄糖苷酶與α-L-阿拉伯呋喃糖苷酶活性分析及轉(zhuǎn)化人參皂苷Rg1與Rc應(yīng)用 ····李 飛等(8-152)

鼠李糖乳桿菌LGG芳香酯酶的酶學(xué)表征與結(jié)構(gòu)分析···································李新鋒等(8-162)

產(chǎn)脂肪酶菌株的篩選、酶學(xué)特性及其接種對酸肉風(fēng)味物質(zhì)的影響·····················蔣翠翠等(10-106)

發(fā)酵香腸中產(chǎn)志賀毒素大腸桿菌存活和毒力基因表達(dá)變化·····································張 晨等(10-114)

開菲爾粒中白地霉的分離鑒定及揮發(fā)性成分分析·········································李智昊等(10-123)

外源接菌對發(fā)酵辣椒微生物群落和揮發(fā)性風(fēng)味化合物的影響·························唐 鑫等(10-132)

生鮮畜禽肉來源單核細(xì)胞性李斯特菌的基因組特征及其菌膜形成能力分析·········王 靜等(10-142)

SpCas9蛋白的高效可溶表達(dá)及應(yīng)用··············廖 清等(10-150)

酪丁酸梭菌共培養(yǎng)對速生梭菌己酸代謝的影響及機(jī)理探討·····························陳茂彬等(10-158)

非釀酒酵母Nakazawaea ishiwadaeGDMCC 60786產(chǎn)乙酸乙酯的誘變菌株篩選及其安全性評價·················馬文瑞等(10-165)

可溶態(tài)和膜結(jié)合態(tài)雙孢蘑菇多酚氧化酶的分離純化及酶特性分析·····························何興興等(10-173)

高溫木聚糖酶Pthxyn酶學(xué)性質(zhì)及其在啤酒釀造中的應(yīng)用·································李青飛等(10-181)

不同有益微生物協(xié)同發(fā)酵對普洱茶芳香物質(zhì)的影響·········································顏學(xué)行等(10-188)

抗齲齒口腔益生乳酸菌的篩選······················寧亞維等(10-195)

不同分子質(zhì)量糖基化核桃肽的制備及功能特性分析·································田 洋等(10-205)

擬康寧木霉聚半乳糖醛酸酶的酶學(xué)特征及潛在應(yīng)用·········································楊成瑋等(10-215)

重組降血壓肽ACEIP的表達(dá)及活性鑒定 ······狄娜娜等(10-224)

基于分子對接和表面等離子共振技術(shù)分析蝦青素與跨膜轉(zhuǎn)運(yùn)蛋白CD36的結(jié)合作用 ·····張俊林等(12-102)

香茅醛對指狀青霉孢子麥角固醇合成的影響····陶能國等(12-108)

枸杞果實(shí)生長發(fā)育過程中寡糖代謝的蛋白組學(xué)分析·············································高鵬燕等(12-115)

鴨梨DHN3基因鑒定及在果心褐變中的表達(dá)分析·····································寇曉敏等(12-124)

真菌發(fā)酵對馬尾藻可溶性膳食纖維結(jié)構(gòu)、功能特性和抗氧化活性的影響·················蔡泓瀅等(12-132)

苦蕎酸面團(tuán)外源乳酸菌發(fā)酵特性及其冷凍面團(tuán)面包品質(zhì)變化·····························周小理等(12-141)

鴨肝蛋白酶解產(chǎn)物中抗炎肽的分離鑒定及活性分析·········································張來弟等(12-150)

植物乳桿菌漆酶的酶學(xué)性質(zhì)及其對生物胺的降解作用·································曹玉瑩等(12-157)

發(fā)酵豆制品理化性質(zhì)與微生物群落對生物胺形成的影響···································羅 璇等(14-72)

1 株伏馬毒素B1降解真菌的篩選及降解特性分析···············································白青云等(14-79)

基于比較基因組學(xué)解析植物乳植桿菌ST的功能基因組 ·····························楊淑娟等(14-86)

生食蔬菜源金黃色葡萄球菌毒素編碼基因和藥敏性分析·······································白小寶等(14-94)

基于對硝基苯酚熒光內(nèi)濾效應(yīng)的脂肪酶活性測定·········································徐 陽等(14-100)

冠突散囊菌LJSC.2001對不同黑毛茶發(fā)花品質(zhì)的影響·····························羅 密等(14-106)

鴨蛋及黑黃咸蛋殼外細(xì)菌多樣性及PICRUSt基因功能預(yù)測分析 ··························孫 靜等(14-116)

枯草芽孢桿菌PW2產(chǎn)揮發(fā)性物質(zhì)對赭曲霉的抑制作用·····································余 璐等(14-125)

茅臺鎮(zhèn)不同區(qū)域醬香大曲微生物群落結(jié)構(gòu)及生產(chǎn)性能對比 ··································陳紹依等(14-134)

電流刺激對鈍齒棒桿菌厭氧條件下代謝通量分布的影響·································陳小舉等(14-144)

復(fù)合香型白酒糧醅機(jī)械化和傳統(tǒng)堆積發(fā)酵過程中微生物群落結(jié)構(gòu)的對比分析 ···········程 偉等(14-152)

禮泉醪糟微生物多樣性分析··························黨 輝等(14-162)

健康產(chǎn)蛋母鴨蛋內(nèi)容物非致病菌與其生殖道和盲腸菌群的相關(guān)性分析·············盧昌麗等(14-169)

自然發(fā)酵與接種發(fā)酵“戶太8號”葡萄酒品質(zhì)及真菌微生物多樣性分析 ·····················文 栩等(14-181)

高通量測序分析黃酒糟制香糟自然發(fā)酵過程中微生物群落多樣性·················賈 曼等(14-190)

Neurospora crassaLY03菌株在客家“紅菌豆渣”營養(yǎng)物質(zhì)轉(zhuǎn)化中轉(zhuǎn)錄組及轉(zhuǎn)化產(chǎn)物分析 ·····林標(biāo)聲等(14-197)

空間異質(zhì)性對大曲微生物群落的影響··········唐慧芳等(14-206)

N端非催化結(jié)構(gòu)域?qū)ξ⑴菥鶤LW1褐藻膠裂解酶AlgL7酶學(xué)性質(zhì)的影響 ··················黃小藝等(16-169)

嗜熱小孢根霉GH134家族甘露聚糖酶基因的克隆表達(dá)及在果汁加工中的應(yīng)用 ···············劉 學(xué)等(16-177)

矢車菊素-3-O-葡萄糖苷對α-淀粉酶和α-葡萄糖苷酶的抑制動力學(xué) ·····················王 偉等(16-185)

釀酒酵母煙酰胺核苷激酶的異源表達(dá)及其酶學(xué)性質(zhì)分析·····························何建菊等(16-192)

單核細(xì)胞增生李斯特氏菌內(nèi)化素InlJ對噬菌體敏感性及生物被膜形成的影響·················劉半紅等(16-198)

烏龍茶加工過程中(Z)-3-己烯醛與(E)-2-己烯醛轉(zhuǎn)化關(guān)鍵調(diào)控基因的篩選與表達(dá)分析·············吳晴陽等(16-205)

高產(chǎn)聚蘋果酸黑色素短梗霉CGMCC18996全基因組組裝注釋及關(guān)鍵蛋白分析·········王舸楠等(16-213)

基于宏基因組學(xué)測序技術(shù)分析3 個輪次高溫大曲微生物群落·································王國崢等(16-220)

基于微生物菌群調(diào)控的枯草芽孢桿菌改善低鹽發(fā)酵魚露品質(zhì)作用機(jī)制···············李 琰等(18-58)

醬香大曲中高溫放線菌的篩選及基因組解析 ····田浩杰等(18-68)

玉米番茄紅素環(huán)化酶基因的克隆、表達(dá)及功能分析···········································王凡予等(18-77)

大腸桿菌L-蘇氨酸脫氫酶的高效表達(dá)及其酶學(xué)性質(zhì)分析·······································劉欣欣等(18-85)

1-辛烯-3-醇對禾谷鐮刀菌的抑制活性及作用機(jī)理···································錢沈安等(18-93)

肉源性葡萄球菌的安全與發(fā)酵特性··············劉思露等(18-102)

谷氨酸棒狀桿菌高絲氨酸脫氫酶單突變體酶學(xué)性質(zhì)表征·································江澤沅等(18-110)

本土季也蒙畢赤酵母在干紅葡萄酒中試生產(chǎn)中的應(yīng)用潛力·····························藏 偉等(18-117)

油莎豆膳食纖維對短鏈脂肪酸生產(chǎn)能力和腸道菌群分布特征影響·····························王玲玉等(18-126)

基于宏基因組技術(shù)分析自然發(fā)酵羊肉香腸中微生物多樣性及生物胺的代謝·················吳雙慧等(18-133)

溫度響應(yīng)的黃曲霉毒素B1納米抗體重組表達(dá)、復(fù)性及生物活性·····························張樂平等(18-141)

基于Illumina MiSeq測序技術(shù)探究冷藏菊黃東方鲀菌群演替規(guī)律·················曾 鷺等(18-149)

利用體外模型分析解淀粉乳桿菌L6發(fā)酵豆乳對腸道菌群和短鏈脂肪酸的影響·····費(fèi)永濤等(18-157)

高密度培養(yǎng)對豬肌肉干細(xì)胞命運(yùn)的影響······林 玲等(18-165)

錫林郭勒鮮牛乳中乳酸菌分離鑒定及微生物多樣性分析·····································孫 潔等(18-175)

硫乙醇酸鹽優(yōu)化培養(yǎng)基對嗜黏蛋白阿克曼菌生長及代謝產(chǎn)物的影響·············武曉玲等(18-183)

具有抑制酪氨酸酶活性乳酸菌的篩選及其成分分析·····································張 雪等(18-193)

基于UPLC-MS非靶向代謝組學(xué)分析乳桿菌發(fā)酵方竹筍超細(xì)全漿的代謝差異·············王 磊等(18-200)

1 株新的變形桿菌噬菌體的分離、鑒定與生物學(xué)特性分析·····························蘇雅航等(18-214)

濃香型白酒窖底泥和窖壁泥細(xì)菌群落結(jié)構(gòu)差異性分析·································曾 波等(18-223)

大竹米酒滋味品質(zhì)與細(xì)菌類群的關(guān)聯(lián)性分析·················································向凡舒等(18-231)

植物乳桿菌素LPL-1的異源表達(dá)及理化性質(zhì)分析·············································王 玉等(20-100)

肉源大腸桿菌與假單胞菌混合生物被膜形成分析·············································季君珂等(20-107)

1 株牦牛乳源產(chǎn)細(xì)菌素融合魏斯氏菌ZW21全基因組測序及序列分析 ··············鄭 雪等(20-119)

核桃主要致敏蛋白Jug r 1的分離純化、鑒定與分析·················································沈明娟等(20-127)

生物動力種植模式對‘赤霞珠’葡萄酒酵母菌群和香氣成分的影響·····················陳學(xué)蓮等(20-136)

基于二代測序技術(shù)的玉米內(nèi)標(biāo)準(zhǔn)基因擴(kuò)增子的篩選與評估·································陳利紅等(20-146)

不同β-葡萄糖苷酶活性乳酸菌發(fā)酵豆乳特性分析·····································羅 悅等(20-155)

不同窖齡及位置濃香型白酒窖泥微生物群落多樣性與理化因子的比較分析·········肖 琴等(20-165)

棘孢木霉天冬氨酸蛋白酶基因的克隆表達(dá)及其對大豆分離蛋白的水解·············周 迪等(20-175)

陳皮多糖片段的體外益生活性分析··············田長城等(20-183)

不同分子質(zhì)量透明質(zhì)酸對酸乳品質(zhì)的影響 ····周海棟等(20-189)

4 種真菌發(fā)酵對三七葉化學(xué)成分及藥理活性的影響·········································楊金梅等(20-198)

Bifidobacterium pseudolongumJNFEN6低聚木糖利用效率評價及轉(zhuǎn)錄組學(xué)分析···········章潔瑜等(22-89)

巖藻糖基化胞外多糖降解產(chǎn)物對嬰兒腸道菌群的影響·······························任昕淼等(22-98)

柑橘酸腐病菌PacC的生物信息學(xué)分析及其響應(yīng)pH值的表達(dá)模式 ························鄭 杰等(22-108)

雨生紅球藻新型抗氧化肽的制備純化、鑒定篩選及其對秀麗線蟲抗氧化能力的影響·········何宛詩等(22-116)

芝麻蛋白Ses i 3的重組表達(dá)及致敏性鑒定 ···姜松松等(22-126)

糯米面團(tuán)中金黃色葡萄球菌生長預(yù)測模型的構(gòu)建·········································凍梓杰等(22-133)

傳統(tǒng)清香型白酒發(fā)酵過程中細(xì)菌群落演替及自組裝機(jī)理·····························喬美靈等(22-139)

功能菌株復(fù)配對發(fā)酵香腸抗氧化特性及風(fēng)味的作用·····································王雍雍等(22-149)

代謝工程改造大腸桿菌發(fā)酵生產(chǎn)β-煙酰胺單核苷酸 ·····································安俊俠等(22-158)

1 株新型降解玉米赤霉烯酮的沙福芽孢桿菌及其關(guān)鍵酶分析·························趙程程等(22-165)

T-2毒素降解菌株的篩選、鑒定與降解機(jī)制分析·············································馬 妍等(22-173)

玉米皮纖維發(fā)酵培養(yǎng)黑曲霉和肉原毛平革菌的產(chǎn)酶分析·························劉玉春等(22-183)

2 種青稞多糖對胰α-淀粉酶的抑制作用 ·······李志鵬等(22-192)

小麥非麩質(zhì)致敏原α-淀粉酶抑制劑的表位定位及消減技術(shù)·································王 垚等(22-200)

制曲方式對豉香型白酒酒曲理化因子及細(xì)菌群落的影響·····························王宇良等(22-211)

補(bǔ)料策略優(yōu)化促進(jìn)乳酸乳球菌HB03發(fā)酵合成Nisin ··································熊華儀等(22-218)

濃香型大曲貯存期微生物群落演替及代謝產(chǎn)物的變化機(jī)制·································徐千惠等(22-225)

基于非靶向代謝組學(xué)研究呋喃西林脅迫下克氏原螯蝦體內(nèi)氨基脲的代謝·················陳霞霞等(22-235)

“金花”菌的鑒定及接種發(fā)酵六堡茶的品質(zhì)變化·····································吳新惠等(22-243)

醬香白酒第5輪次窖池發(fā)酵不同分層酒醅微生物群落與感官、理化性質(zhì)差異分析·············王玉榮等(22-250)

不同酵母對酸面團(tuán)發(fā)酵劑及面包品質(zhì)和風(fēng)味的影響·····································沈 鑫等(22-257)

靜息態(tài)羅伊氏乳桿菌代謝功能低聚糖及對食源致病菌的拮抗作用···························鄒開翔等(24-97)

牛乳外泌體中miRNA的測序與分析 ·············商靜雯等(24-105)

蛋白酶體及其介導(dǎo)的泛素-蛋白酶體途徑對宰后秦川牛肉蛋白的降解作用·················胡麗筠等(24-112)

辣木籽ACE抑制肽的分離純化、結(jié)構(gòu)鑒定及其體外活性評價·····························鐘玉旺等(24-118)

利用微載體系統(tǒng)規(guī)?；a(chǎn)雞成肌細(xì)胞······劉屹森等(24-127)

復(fù)合發(fā)酵劑對發(fā)酵魚肉香腸品質(zhì)、風(fēng)味及其多肽抗氧化活性的影響·····························馮美琴等(24-138)

乳酸菌發(fā)酵改善脫脂富硒米糠的抗氧化活性·················································張嘉妮等(24-146)

蛋白核小球藻胰脂肪酶抑制肽的分離純化、鑒定及其降脂活性·················林 孌等(24-155)

植物乳桿菌HB13-2抑制白假絲酵母菌作用及機(jī)制·····································寧亞維等(24-164)

不同乳酸菌發(fā)酵豆乳對面團(tuán)發(fā)酵特性及饅頭品質(zhì)的影響·····························邵 童等(24-171)

不同非釀酒酵母與釀酒酵母順序發(fā)酵對茵紅李果酒風(fēng)味的影響·····························李 甜等(24-179)

Dynamic Succession of Microbial Communities in Soybean Paste Made with Broomcorn Millet as an Additive and Its Correlation with Flavor and Nutritional Properties during the Brewing Process·······························MA Lixue et al.(24-188)

基于雙菌耦合發(fā)酵策略的煙酰胺單核苷酸合成·············································孫 婷等(24-201)

襄陽地區(qū)高溫大曲真菌群落結(jié)構(gòu)及其風(fēng)味品質(zhì)解析·············································向凡舒等(24-211)

營養(yǎng)衛(wèi)生

擠壓膨化處理對藜麥營養(yǎng)成分及體外酵解特性的影響·····································方 芳等(1-98)

魚腥草對葡聚糖硫酸鈉誘導(dǎo)小鼠潰瘍性結(jié)腸炎的緩解及保護(hù)作用 ···························鄧代霞等(1-107)

不同聚合度殼寡糖單體在小鼠體內(nèi)的吸收分布···········································王 斌等(1-115)

鱘魚頭湯對產(chǎn)后缺乳大鼠泌乳功能的促進(jìn)作用···········································蔣 博等(1-124)

不同貯藏條件及加工處理后大麥中脫氧雪腐鐮刀菌烯醇膳食風(fēng)險評估···························婁雨豪等(1-132)

葡萄籽原花青素通過Nrf2信號通路拮抗高糖高脂誘導(dǎo)的MIN6細(xì)胞鐵死亡 ·····················張麗媛等(1-140)

發(fā)酵乳桿菌CQPC04減輕小鼠血栓形成和調(diào)節(jié)腸道菌群的效果···································易若琨等(1-149)

膳食纖維對大鼠鈣平衡及骨生物力學(xué)性能的影響···········································覃香香等(1-160)

灌胃納米超氧化物歧化酶脂質(zhì)體對小鼠潰瘍性結(jié)腸炎的改善作用·······································黎俏靈等(1-166)

人參果汁濃縮液對免疫低下小鼠免疫功能的影響···········································楊正麗等(1-175)

高鹽刺激嗜堿性粒細(xì)胞產(chǎn)生促炎因子及其分子機(jī)制·······································鐘菁華等(3-120)

刺梨多糖對非酒精性脂肪肝小鼠回腸黏膜屏障功能的影響···························張 潘等(3-127)

巖藻多糖對酒精暴露小鼠肝損傷的保護(hù)作用及機(jī)制···········································楊 佳等(3-137)

5 種食用菌水提物生物活性的比較·················韓明月等(3-146)

苦蕎蛋白源肽AFYRW對脂多糖誘導(dǎo)的人臍靜脈內(nèi)皮細(xì)胞損傷的影響···················肖 怡等(3-155)

納米二氧化鈦對小鼠亞慢性暴露的腸道微生物組和代謝組關(guān)聯(lián)分析·······················趙化冰等(3-162)

動物雙歧桿菌乳亞種XLTG11對克林霉素誘導(dǎo)的抗生素相關(guān)性腹瀉的改善作用·······馬 巖等(3-170)

甾醇類化合物降低高膽固醇HepG2細(xì)胞內(nèi)膽固醇的作用機(jī)制·····································謝建華等(5-68)

硒酸化乳清分離蛋白抗前列腺癌細(xì)胞活性······殷春雁等(5-75)

凝結(jié)芽孢桿菌BC2000聯(lián)合鞣花酸改善高脂飲食誘導(dǎo)的小鼠胰島素抵抗·························黨紅陽等(5-85)

山楂原花青素下調(diào)Traf6/NF-κB信號通路誘導(dǎo)肝癌細(xì)胞凋亡·································宓 偉等(5-96)

龍眼多糖的結(jié)構(gòu)表征及其激活巨噬細(xì)胞的作用···········································張 靜等(5-103)

南極磷蝦油對小鼠力竭運(yùn)動后骨骼肌質(zhì)膜修復(fù)的影響·······························楊思夢等(5-112)

嗜黏蛋白阿克曼氏菌對高尿酸血癥小鼠血清尿酸及組織炎癥的影響及機(jī)制···········張里華等(5-121)

黑木耳黑色素對缺鐵性貧血小鼠生理指標(biāo)及腸道菌群的影響·······························楚福英等(5-128)

殼寡糖對過氧化氫誘導(dǎo)肝細(xì)胞損傷的改善作用及機(jī)制·······························劉 朋等(5-136)

黑米花色苷矢車菊素-3-O-β-葡萄糖苷對脂多糖誘導(dǎo)的人THP-1單核細(xì)胞炎癥損傷的保護(hù)作用···························牙甫禮等(5-143)

Lactococcus lactissubsp.lactisHFY14對狼瘡性腎炎小鼠腎功能的改善作用 ··········趙 欣等(5-153)

大蒜胞外囊泡活性成分解析及其緩解小鼠結(jié)腸炎作用···································廖柳月等(7-132)

植物乳桿菌AR495通過降低關(guān)節(jié)組織炎癥水平改善大鼠骨關(guān)節(jié)炎·······························肖 佳等(7-142)

膳食丙烯酰胺暴露對2型糖尿病大鼠血糖代謝及臟器功能的影響·······························謝依婷等(7-151)

葡萄蒸餾酒對高尿酸血癥模型小鼠腸道菌群的調(diào)節(jié)作用···········································付喜華等(7-161)

市售低值貝類加工食品中原肌球蛋白致敏性評估及其消減技術(shù)···················陳雅純等(7-169)

白芷多糖對2型糖尿病大鼠的降糖保肝作用·····王 晴等(7-176)

原兒茶酸通過Toll樣受體4/核因子κB途徑減輕高脂飲食誘導(dǎo)的肝臟炎癥·····················焦小文等(9-72)

金雀異黃素通過AMPK/SIRT1/PGC-1α信號通路緩解免疫抑制大鼠的疲勞作用·············董佳萍等(9-82)

蓮原花青素對鏈脲佐菌素誘導(dǎo)的糖尿病模型Wistar大鼠的降血糖作用 ······················張洛鋮等(9-88)

粗糧速食米替代高脂飲食對2型糖尿病小鼠糖脂代謝的影響·························張 弛等(9-96)

覆盆子單寧富集組分消化穩(wěn)定性及對腸道菌群的調(diào)節(jié)作用·······························賈曉燕等(9-104)

基于不同方法評價堅(jiān)果與果干復(fù)配物的抗氧化能力···················································菅芳芳等(9-114)

植物乳桿菌P9對小鼠功能性便秘的作用及機(jī)制·······································唐 田等(9-123)

不同質(zhì)構(gòu)特性西藍(lán)花對口腔加工行為和米飯餐飽腹感的影響···································婁鑫玲等(9-131)

甘露低聚糖和部分水解瓜爾膠對小鼠慢性酒精性肝損傷的保護(hù)作用···························張榮彬等(11-95)

茶籽皂苷聯(lián)合有氧運(yùn)動改善高脂飲食誘導(dǎo)的肥胖小鼠脂代謝及氧化應(yīng)激水平·············曹文瀞等(11-106)

一種榆黃蘑菌絲體多糖的結(jié)構(gòu)表征及其降血糖作用·················································毛美林等(11-115)

腸道菌群參與黑木耳黑色素改善小鼠缺鐵性貧血的代謝組學(xué)研究·····················王雨亭等(11-124)

基于斑馬魚模型及網(wǎng)絡(luò)藥理學(xué)研究云南金花茶多酚的抗炎作用·····················高妙姿等(11-134)

樟芝深層發(fā)酵多糖對抗生素相關(guān)性腹瀉小鼠腸道菌群的調(diào)節(jié)作用···························李華祥等(13-42)

蕪菁酸性多糖結(jié)構(gòu)及對脂多糖誘導(dǎo)肺損傷小鼠的保護(hù)作用···············卡地爾亞·庫爾班等(13-52)

基于微生物指標(biāo)評價冷凍熟制小龍蝦食用安全風(fēng)險···································公方朔等(13-60)

陳年武夷巖茶對葡聚糖硫酸鈉誘導(dǎo)小鼠結(jié)腸炎的緩解作用及腸道菌群的影響 ·········曾鴻哲等(13-67)

植物乳桿菌L15對過度運(yùn)動引起大鼠骨骼肌損傷的改善作用·······························賈前生等(13-79)

石榴汁對葡聚糖硫酸鈉誘導(dǎo)小鼠潰瘍性結(jié)腸炎的作用···································吳淑娟等(13-88)

副干酪乳桿菌SR10-1發(fā)酵刺梨汁對葡聚糖硫酸鈉誘導(dǎo)小鼠潰瘍性結(jié)腸炎的緩解作用 ·····左云洋等(15-121)

基于AMPK/SREBP-1c分子通路的山楂原花青素調(diào)控脂質(zhì)代謝機(jī)制 ······················宓 偉等(15-129)

基于非靶向代謝組學(xué)研究普洱熟茶對D-半乳糖致衰老小鼠的抗衰老作用···········雷舒雯等(15-137)

藍(lán)靛果多酚對免疫抑制小鼠調(diào)節(jié)腸道微生態(tài)的作用機(jī)制·····································張齡予等(15-147)

余甘子凍干粉對急、慢性高尿酸血癥小鼠的降尿酸及肝腎保護(hù)作用·················李瑞婷等(15-156)

蘭州百合多糖與有氧運(yùn)動對鏈脲佐菌素誘導(dǎo)的糖尿病大鼠腎組織的保護(hù)機(jī)制 ·······李守漢等(15-165)

Anti-inflammatory Mechanism ofCoregonus peledOil via the Inhibition of Nuclear Factor Kappa-B (NF-κB),Signal Transducer and Activator of Transcription 1 (STAT1),and Succinate/Hypoxia-Inducible Factor-1α (HIF-1α)Signaling Pathways ·························LIU Hongxu et al.(17-67)

薏苡仁生物肽對高糖損傷人臍靜脈內(nèi)皮細(xì)胞保護(hù)作用···············································尹艷燕等(17-79)

咖啡酸苯乙酯對HepG2細(xì)胞氧化應(yīng)激和脂質(zhì)代謝的調(diào)節(jié)作用···································劉 暢等(17-86)

刺梨多酚對NG-硝基-L-精氨酸甲酯誘導(dǎo)小鼠高血壓的影響及機(jī)制···································徐 青等(17-94)

山楂多酚緩解苯并芘誘導(dǎo)的呼吸道上皮細(xì)胞炎性損傷活性·····································燕霞鳳等(17-101)

黑木耳黑色素對缺鐵性貧血誘導(dǎo)潰瘍性結(jié)腸炎小鼠的保護(hù)作用·····························王雨亭等(17-110)

鳀魚蛋白肽和大豆蛋白肽的多肽組成和小腸黏膜免疫調(diào)節(jié)活性比較·····················劉銀媛等(19-107)

從人體腸道菌群及脂代謝的角度比較水蘇糖與益生菌糾正腸道失衡的能力·····················汪清美等(19-118)

柚皮纖維調(diào)節(jié)高脂飲食小鼠血脂與肥胖及其與腸道菌群的關(guān)系·····················張倩倩等(19-131)

基于核磁共振氫譜代謝組學(xué)研究阿拉伯木聚糖及其復(fù)合多糖對高脂飲食誘導(dǎo)肥胖小鼠糞便代謝物的影響·············張 茜等(19-140)

烏雞肽對葡聚糖硫酸鈉誘導(dǎo)的潰瘍性結(jié)腸炎小鼠的保護(hù)作用·····························鄧 梅等(19-148)

紫薯花青素通過調(diào)節(jié)p53-p21Waf1/Cip1信號通路對輻射致造血干/祖細(xì)胞衰老的保護(hù)作用 ···········陳彩云等(21-131)

昆布多糖WLP5對MCF-7乳腺癌荷瘤裸鼠腫瘤的抑制作用·········································曹明原等(21-137)

富含羥基酪醇橄欖油對高血脂小鼠的影響 ····葉文斌等(21-144)

歐李果漿對失眠小鼠的改善作用及機(jī)制······傅 嬈等(21-151)

高蛋白日糧對肥胖小鼠脂代謝晝夜節(jié)律的調(diào)節(jié)作用···········································江芷晴等(23-95)

不同加工方式下胡蘿卜對小鼠潰瘍性結(jié)腸炎的影響·································趙明姣等(23-104)

微波處理和干制時間對干鮑體外模擬消化產(chǎn)物抗氧化活性的影響·····························廖玉琴等(23-114)

魚油對副溶血弧菌感染小鼠腸炎損傷和腸組織基因表達(dá)譜的影響·························王潤東等(23-123)

滅活芽孢桿菌DU-106對秀麗隱桿線蟲的抗衰老作用·················································張余威等(23-134)

牦牛乳酪蛋白抗氧化肽對HEK293細(xì)胞氧化應(yīng)激損傷的保護(hù)作用·························吳登宇等(23-142)

小麥麩皮多酚對肥胖大鼠的減肥降脂作用 ····嚴(yán) 歡等(23-151)

成分分析

花椒果皮多酚類成分鑒定及降血糖活性········楊成峻等(2-271)

基于GC-MS鑒別活體太平洋牡蠣不同流通階段氣味特征變化·······················林恒宗等(2-279)

不同凍結(jié)速率手抓羊肉揮發(fā)性風(fēng)味物質(zhì)差異分析·······································畢永昭等(2-288)

玉米籽粒次生代謝物質(zhì)分布及其抗氧化活性 ···翟小童等(2-296)

油茶籽乙醇提取物代謝物組成及其抗炎活性 ···林 欣等(2-304)

諾鄧火腿紅色素的分離純化及結(jié)構(gòu)鑒定········楊子江等(2-312)

基于感官導(dǎo)向的香莢蘭特征風(fēng)味物質(zhì)分析及重構(gòu) ············································李瑞麗等(4-217)

暫養(yǎng)凈化及無水保活中太平洋牡蠣活力品質(zhì)與呈味物質(zhì)分析···························林恒宗等(4-224)

基于電子鼻與HS-SPME-GC-MS技術(shù)對不同產(chǎn)地黃觀音烏龍茶香氣差異分析···············邵淑賢等(4-232)

不同熬制工藝對“佛跳墻”營養(yǎng)成分及風(fēng)味物質(zhì)的影響 ············································林瑞榕等(4-240)

基于頂空氣相離子遷移色譜對鴨肉腥味特征物質(zhì)的鑒定···························趙改名等(4-247)

在線固相萃取-高效液相色譜-高分辨質(zhì)譜法測定植物中11 種水溶性有機(jī)酸 ····················戰(zhàn) 楠等(4-256)

基于脂質(zhì)組學(xué)揭示飼喂裂殖藻粉對山羊乳脂質(zhì)的影響·······································冉世前等(6-227)

同時蒸餾萃取結(jié)合GC-MS分析釀酒五糧原料蒸煮香氣成分·······························廖鵬飛等(6-235)

桑葚白蘭地對風(fēng)干腸揮發(fā)性風(fēng)味成分及品質(zhì)的影響·······································劉春云等(6-244)

濃香型白酒釀造過程中萜類化合物及溯源分析·······································馮敏雪等(6-254)

基于ROAV和嗅聞技術(shù)分析乳脂的關(guān)鍵風(fēng)味化合物···········································李 揚(yáng)等(6-262)

GC-MS/O結(jié)合香氣活性值表征燒麥中關(guān)鍵香氣成分及其貯存過程中的變化情況·······劉斌善等(6-268)

基于GC-IMS技術(shù)結(jié)合多元統(tǒng)計(jì)模型分析不同色澤小米粥揮發(fā)性有機(jī)物差異···········金文剛等(6-277)

基于氣相離子遷移譜的不同產(chǎn)地棗果揮發(fā)性有機(jī)物指紋圖譜分析·······················楊智鵬等(6-285)

紅茶特征香氣成分的鑒定及感知交互作用····牛云蔚等(6-292)

基于電子舌和代謝組學(xué)分析揉捻轉(zhuǎn)速對工夫紅茶品質(zhì)的影響·······················吳仕敏等(6-301)

基于成分輪廓數(shù)據(jù)的大球蓋菇干制風(fēng)味品質(zhì)綜合分析評價·······························陳萬超等(6-311)

甘肅靖遠(yuǎn)旱砂西瓜揮發(fā)性香氣成分分析········任凱麗等(6-320)

GC-MS結(jié)合GC-O、電子鼻評價不同預(yù)處理方式對沙棗風(fēng)味的影響···················黨 昕等(6-327)

6 個產(chǎn)地香椿主要活性成分及風(fēng)味特征差異分析·······································張劍輝等(6-336)

烹飪方式對凡納濱對蝦（Penaeus vannamei）脂質(zhì)及揮發(fā)性物質(zhì)的影響 ··························王善宇等(6-344)

利用1H NMR分析小龍蝦的特征性滋味組成 ·····姚靜玉等(8-170)

慕薩萊思中呋喃酮、5-甲基糠醛和3-甲硫基丙醇的香氣閾值及二元協(xié)同作用···············喬通通等(8-176)

福州單瓣茉莉和雙瓣茉莉不同器官的廣泛靶向代謝組學(xué)分析·······························洪雅萍等(8-184)

加工工藝對綠茶關(guān)鍵呈香成分的影響············尤秋爽等(8-194)

基于ATD-GC-MS技術(shù)檢測鐵觀音做青過程環(huán)境揮發(fā)性成分的動態(tài)變化···············畢婉君等(8-201)

GC-IMS結(jié)合PCA法分析不同焙炒程度留胚米揮發(fā)性化合物指紋差異···················王子妍等(8-212)

白穗醋栗多酚鑒定及其抗氧化活性分析········霍俊偉等(8-219)

基于HS-SPME-GC-MS和OAV分析不同干燥方式菊花腦的揮發(fā)性物質(zhì)差異···········吳玉珍等(8-228)

紅樹莓葉片生長代謝過程中酚類物質(zhì)含量及抗氧化酶活性分析···························范 青等(8-238)

基于UPLC-MS/MS和GC-IMS技術(shù)分析采前套袋與未套袋油?果實(shí)品質(zhì)差異 ·········林炎娟等(8-247)

菌方普洱熟茶水提物和茶褐素的組成及其降脂作用·······································山 波等(8-257)

干燥方式對真姬菇菌柄和菌蓋揮發(fā)性風(fēng)味物質(zhì)的影響·······························王永倫等(8-268)

“中國苦水玫瑰”氨基酸含量及其代謝香氣組分與種植區(qū)域的相關(guān)性···················把靈珍等(8-277)

6 種淡、海水魚糜制品的滋味特征及其指紋圖譜的建立·········································安玥琦等(10-231)

滲透汽化結(jié)合SLE-GC-MS分析乙醇對吐魯浸膏特征香氣物質(zhì)提取的影響 ···········姚 忠等(10-240)

基于非靶向代謝組學(xué)分析牛肉干法成熟過程代謝產(chǎn)物的變化·························劉 夢等(10-249)

基于GC-MS與電子鼻技術(shù)結(jié)合化學(xué)計(jì)量學(xué)方法分析不同品種桂花浸膏的揮發(fā)性成分·····孫亞麗等(10-257)

全自動固相萃取結(jié)合UPLC-MS/MS同時測定蜂蜜中26 種內(nèi)源性組分 ···············李 靜等(10-265)

非靶向代謝組學(xué)研究3 種樹膠代謝輪廓差異·············································劉 佳等(10-273)

海蒿子多酚組分的化學(xué)成分、抗氧化和降血糖活性分析·························謝 星等(10-281)

基于感官定量描述分析法和GC-MS對山莊老酒3 種香型白酒揮發(fā)性特征風(fēng)味的分析 ······方 超等(10-291)

基于非靶向代謝組學(xué)分析杜仲金花茶發(fā)酵過程中代謝物的特征·························燕 飛等(10-300)

沙苑子多糖的提取純化與結(jié)構(gòu)解析··············李思涵等(10-310)

不同新梢密度‘赤霞珠’葡萄果實(shí)品質(zhì)的差異性分析·····································頡 銳等(10-317)

基于UPLC/Q-TOF-MS技術(shù)分析人乳中VD及其酯類分布規(guī)律 ·······························丁德勝等(10-324)

基于頂空-氣相色譜-離子遷移譜技術(shù)分析蒸煮前后不同顏色稻米的揮發(fā)性化合物·········孫興榮等(10-332)

兩種蒸餾工藝對威士忌特征香氣的影響······伍思佳等(10-341)

季節(jié)對內(nèi)蒙古地區(qū)荷斯坦牛乳中脂肪酸含量的影響·····································梁建英等(10-351)

不同季節(jié)濃香型白酒基酒風(fēng)味物質(zhì)差異分析 ·····張競一等(12-164)

不同酶處理草果穗軸中關(guān)鍵香氣成分分析 ····吳雅健等(12-172)

丁酸梭菌對小尾寒羊宰后成熟過程中揮發(fā)性風(fēng)味物質(zhì)的影響及機(jī)理研究 ···········侯 冉等(12-181)

香辛料對牛肉味熱反應(yīng)香味料貯存期間香氣質(zhì)量的影響·········································張澤宇等(12-189)

南疆杏仁酸類化合物及其營養(yǎng)品質(zhì)分析······邢雅閣等(12-199)

黑魚油精制過程中品質(zhì)及風(fēng)味成分變化······張 權(quán)等(12-208)

4 種方法測定小米直鏈淀粉含量的比較·······劉建壘等(12-217)

大興安嶺地區(qū)藍(lán)果忍冬果實(shí)多酚鑒定及生物活性分析·································張 妍等(12-225)

不同產(chǎn)地醬香型白酒化學(xué)風(fēng)味和感官特征差異分析·····································張卜升等(12-235)

即食肉丸短期貯藏過程中脂質(zhì)氧化產(chǎn)物與揮發(fā)性風(fēng)味物質(zhì)分析·································潘曉倩等(12-244)

干制過程中鮑魚肌肉理化性質(zhì)和揮發(fā)性風(fēng)味的變化·····································廖玉琴等(12-252)

不同品種葡萄中58 種揮發(fā)性物質(zhì)的穩(wěn)定同位素內(nèi)標(biāo)GC-MS SIM法分析 ················張雪楓等(12-262)

基于脂質(zhì)組學(xué)探究輻照對冷鮮乳鴿風(fēng)味的影響·········································劉巧瑜等(12-270)

基于LF-NMR和HS-SMPE-GC-MS分析烤牛脂水分分布及關(guān)鍵揮發(fā)性風(fēng)味物質(zhì)·············王永瑞等(12-278)

黃大茶特征“鍋巴香”的關(guān)鍵呈香物質(zhì)鑒定 ····裴子瑩等(12-289)

基于代謝組學(xué)的炕制馬鈴薯加工過程中揮發(fā)性成分變化·····························林秀賢等(12-298)

基于GC-IMS和GC-MS分析不同發(fā)酵方式對黃桃酒香氣成分的影響·················馬寧原等(12-306)

聯(lián)合UPLC-QTOF-MS與HS-SPME-GC-MS測定贛南臍橙果肉化學(xué)成分 ·······················劉渝辰等(14-216)

太平猴魁茶栽培品種‘柿大茶’品系間代謝物及遺傳進(jìn)化分析 ································周漢琛等(14-229)

比較代謝組學(xué)揭示不同生長期筇竹筍的代謝物差異·····································王衛(wèi)華等(14-237)

基于GC-IMS和HS-SPME-GC-MS分析涇陽茯磚茶的特征風(fēng)味物質(zhì)·····················侯曉慧等(14-245)

中國釀造醬油風(fēng)味輪構(gòu)建及感官定量描述分析·····································張海偉等(14-258)

清香型白酒新酒和陳酒感官特征及香氣物質(zhì)的差異性分析·····························孫細(xì)珍等(14-266)

燙漂及噴霧干燥對甜玉米揮發(fā)性風(fēng)味化合物的影響 ·······································莊志雄等(14-274)

氣相色譜-離子遷移譜結(jié)合化學(xué)計(jì)量法分析不同炒制時間對郫縣豆瓣醬揮發(fā)性化合物的影響·································陳麗蘭等(14-283)

廣西杏仁香茶樹種質(zhì)資源試制不同茶類品質(zhì)分析·····································彭靖茹等(14-291)

橡木片陳釀對柿白蘭地風(fēng)味的影響··············李佳敏等(14-298)

湖南緊壓型黑茶與原料茶香氣差異分析······楊麗玲等(14-305)

不同貯藏時間白牡丹茶風(fēng)味品質(zhì)差異分析 ····石碧瀅等(14-313)

發(fā)酵型和配制型山楂酒中主要呈香物質(zhì)組成分析·····································谷佩珊等(14-326)

基于氣味活度值法的凌云白毫發(fā)酵茶香氣特征分析·········································陽景陽等(14-336)

青梅果實(shí)成熟期間特征性主香成分的積累分析·········································劉敏欣等(14-344)

基于感官評價、GC-IMS和GC-MS的中式酸凝奶酪揮發(fā)性風(fēng)味比較·························陳 臣等(16-228)

基于表面增強(qiáng)拉曼光譜和偶氮偶聯(lián)反應(yīng)對組氨酸的靈敏檢測·································關(guān) 琦等(16-237)

普洱熟茶關(guān)鍵香氣物質(zhì)熱釋放規(guī)律分析······石禾云等(16-243)

砧木對歐亞種葡萄‘小味多’果實(shí)揮發(fā)性物質(zhì)的影響·····························周曉航等(16-251)

殼聚糖基碳點(diǎn)紙芯片檢測槐米中蘆丁含量 ····樂 薇等(16-260)

GC-MS、DSA結(jié)合化學(xué)計(jì)量學(xué)分析稀奶油發(fā)酵過程中揮發(fā)性風(fēng)味物質(zhì)變化·············王夢松等(16-267)

不同海拔政和白茶品質(zhì)差異分析··················黃琳潔等(16-274)

不同養(yǎng)殖模式克氏原螯蝦（Procambarus clarkii）游離氨基酸的主成分分析及綜合評價·····李鵬鵬等(16-284)

白芽奇蘭速溶茶粉加工過程中香氣的變化 ····林詩笛等(18-239)

GC×GC-TOFMS結(jié)合化學(xué)計(jì)量學(xué)解析傳統(tǒng)型半干黃酒的揮發(fā)性陳化標(biāo)志物質(zhì)·············劉少璞等(18-249)

炭焙和電焙白茶的關(guān)鍵風(fēng)味物質(zhì)和品質(zhì)差異·········································吳全金等(18-259)

蔥、姜和紫蘇的添加對預(yù)制細(xì)點(diǎn)圓趾蟹揮發(fā)性化合物和ATP及關(guān)聯(lián)產(chǎn)物變化的影響 ·····王清政等(18-268)

基于GC-MS及電子鼻技術(shù)結(jié)合化學(xué)計(jì)量法表征8 種白桃關(guān)鍵香氣的差異··················劉格格等(18-277)

基于代謝組學(xué)分析GSH對霞多麗葡萄酒代謝產(chǎn)物的影響·········································梁紅敏等(18-286)

窨制對不同類型黑茶香氣的影響··················劉佳順等(18-294)

分散固相萃取結(jié)合UPLC-MS/MS測定不同人參加工品中46 種皂苷類化合物············王艷紅等(18-305)

基于感官組學(xué)解析熱加工鷹爪蝦關(guān)鍵滋味成分的變化·································賈倩男等(20-212)

鮮姜采后禾谷鐮刀菌侵染過程中揮發(fā)性風(fēng)味物質(zhì)的變化·····························孟秀玲等(20-219)

淀粉水凝膠體系水分分布規(guī)律分析··············林順順等(20-227)

木瓜汁腌制對文昌雞風(fēng)味形成的影響··········張紫涵等(20-236)

加熱方式對紫色馬鈴薯營養(yǎng)成分及抗氧化活性的影響·····································賴燈妮等(20-245)

植物乳桿菌發(fā)酵人參中活性成分改變及抗氧化作用·····································劉士偉等(20-252)

基于代謝組學(xué)技術(shù)結(jié)合智能感官探究臨床乳房炎對牛乳風(fēng)味和滋味物質(zhì)的影響·····盧 璇等(20-260)

基于UPLC-Q-Exactive/MS的不同烘焙處理巖茶化學(xué)成分差異分析·····················鐘秋生等(20-268)

基于UPLC-MS/MS的毛竹筍不同生長階段差異代謝物分析·································郭明陽等(20-283)

多組學(xué)技術(shù)融合電子感官的咖啡風(fēng)味品質(zhì)分析·············································李鈺蓮等(20-292)

發(fā)酵溫度對低鹽蝦醬中主要風(fēng)味物質(zhì)的影響·········································楊兵兵等(20-300)

糯稻種質(zhì)胚乳淀粉組分含量及其消化特性 ····陳雙琴等(20-309)

在線固相萃取-二維液相色譜法同時測定特殊醫(yī)學(xué)用途配方食品中VA、VD、VE的含量 ································翟洪穩(wěn)等(20-315)

電子鼻結(jié)合GC-MS鑒別不同部位的三七粉 ····李麗霞等(20-321)

蘋果內(nèi)生菌Torulaspora delbrueckii強(qiáng)化對蘋果醋風(fēng)味物質(zhì)合成的影響·················宋雪苗等(20-330)

混合酵母發(fā)酵對皇冠梨酒酚類、抗氧化性和風(fēng)味物質(zhì)的影響·········································陳江魁等(20-343)

曲霉強(qiáng)化發(fā)酵對瀏陽豆豉風(fēng)味品質(zhì)的影響 ····吳梓仟等(22-267)

基于UPLC-MS技術(shù)分析沙棘果肉成熟過程中生物活性成分差異·························丁 健等(22-276)

不同種植區(qū)域雙低品種濃香菜籽油的呈香特征·····································周 琦等(22-287)

不同壁材對超聲波噴霧-冷凍干燥制備香味緩釋微膠囊的影響·····························趙 鳳等(22-296)

紫色辣椒HN191與二荊條的比較代謝組分析·········································譚華強(qiáng)等(22-304)

基于HS-SPME-GC-MS分析茶樹新品系‘白云0492’白茶香氣特征成分·············梁子鈞等(22-313)

基于主成分分析的糯小麥品質(zhì)評價和分類·················································尚保華等(22-322)

快速濾過型凈化結(jié)合液相色譜-蒸發(fā)光散射法檢測茶葉中5 種糖類成分··············董曉倩等(22-330)

基于GC-IMS結(jié)合化學(xué)計(jì)量法分析燒烤過程中溫度對牦牛肉風(fēng)味物質(zhì)的影響 ··········張 浩等(22-337)

基于GC-MS技術(shù)分析燕山板栗果實(shí)糖組分及其含量特征·····································魏 源等(22-345)

基于代謝組學(xué)分析鐵觀音烏龍茶包揉過程中代謝物動態(tài)變化·····························佐明興等(22-353)

莖和葉對祁門紅茶品質(zhì)的貢獻(xiàn)分析··············周漢琛等(24-220)

基于多元統(tǒng)計(jì)分析的抹茶適制品種綜合評價 ············································袁麗萍等(24-229)

輕度鹽腌大黃魚的氣味特征及形成途徑······關(guān)君蘭等(24-235)

薩能奶山羊初乳和常乳的代謝組學(xué)分析······康佳欣等(24-245)

惠明茶香氣品質(zhì)的化學(xué)成分分析··················尤秋爽等(24-253)

基于GC-MS/GC-O的不同地區(qū)紅茶特征香氣及分子感官分析·························鄭芳玲等(24-262)

基于HS-SPME-GC-MS分析不同基酒裝量對美樂葡萄蒸餾酒揮發(fā)性成分的影響·········郭亞蕓等(24-269)

‘玉露香’與‘新世紀(jì)’梨雜交F1代果實(shí)品質(zhì)和香氣成分的分析與評價·················岳 郁等(24-277)

包裝貯運(yùn)

采前噴施胺鮮酯對采后‘巨峰’葡萄果實(shí)品質(zhì)和活性氧代謝的影響···················余 鵬等(1-182)

抗菌肽BCp12保鮮膜在乳扇貯藏保鮮中的應(yīng)用·······································楊婷婷等(1-189)

酒精浸泡冷藏鮮印度塊菌貨架期評估、揮發(fā)性物質(zhì)與細(xì)菌群落變化及其相關(guān)性···············黎 琦等(1-199)

基于包裝內(nèi)頂空氧氣濃度變化的奶粉貨架期預(yù)測···········································蔡佳昂等(1-209)

南美白對蝦響應(yīng)急冷與無水暴露雙重脅迫的生理變化特征 ·····································劉 澂等(1-215)

二氧化氯熏蒸處理對蠶豆品質(zhì)及褐變的影響································努爾開西·肉扎洪等(1-222)

1-甲基環(huán)丙烯結(jié)合植酸處理對菠菜保鮮效果的影響···································張 悅等(1-231)

鱸魚在4 ℃冷藏過程中的肌肉品質(zhì)變化·········楊汝晴等(1-239)

雙頻超聲聯(lián)合檸檬酸處理對大黃魚冷藏期間品質(zhì)變化的影響···························朱圣赟等(1-246)

CaCl2電解水處理提高綠豆芽品質(zhì)及其機(jī)理 ·····張馨丹等(3-179)

超聲處理對鹿茸菇貯藏品質(zhì)的影響················胡宇欣等(3-186)

基于?；ㄇ嗨氐母叻€(wěn)定性新鮮度可視化指示膜及其應(yīng)用·······························張俊俊等(3-194)

三明治型魔芋葡聚糖/海藻酸鈉/魔芋葡聚糖復(fù)合保鮮涂膜對三文魚魚片蛋白氧化的影響···········································宋 穎等(3-201)

不同光質(zhì)處理對采后桃果皮色澤及花色苷代謝的影響·······································池 銘等(3-209)

真空預(yù)冷中霧化微酸性電解水處理對雞毛菜低溫流通及其貨架期品質(zhì)的影響···············趙安琪等(3-218)

氣體二氧化氯對葡萄殺菌效果及品質(zhì)的影響···················································江 濤等(5-161)

茉莉酸甲酯處理對采后龍眼果皮褐變的影響···········································薛鵬宇等(5-169)

太平洋牡蠣冷藏過程中閉殼肌品質(zhì)的變化 ······歐 韋等(5-179)

直接減鹽法對哈爾濱紅腸貯藏期間品質(zhì)的影響···································胡 越等(7-184)

香菇采后冷藏期間品質(zhì)及微生物菌群的變化 ······張小玲等(7-192)

中早熟蘋果品種的貯藏品質(zhì)和酚類物質(zhì)差異分析·······································王 震等(7-202)

真空預(yù)冷過程中噴霧補(bǔ)水處理對上海青低溫流通及貨架期品質(zhì)的影響···················王馨渝等(7-211)

NO處理對黃金勾豆角采后貯藏品質(zhì)的影響 ·····何雪蓮等(7-220)

貝萊斯芽孢桿菌防治甜櫻桃采后軟腐病的效果和機(jī)理···································張 倩等(7-229)

發(fā)光二極管藍(lán)光對乙烯褪綠早熟蜜橘果實(shí)葉綠素代謝的調(diào)控作用·······················曹婷婷等(9-139)

殼聚糖復(fù)合保鮮對冷藏草魚肌肉蛋白質(zhì)組的影響···········································李嘉蕾等(9-147)

卡拉膠基復(fù)合花青素微膠囊指示膜的制備、表征及其對冷鮮牛肉新鮮度的監(jiān)測···········茍俏敏等(9-154)

低溫等離子體對冷庫貯藏‘金冠’蘋果微生物群落的影響·····························方 瓊等(11-143)

外源果糖處理對采后杏果實(shí)軟化的影響······蘆玉佳等(11-152)

羧甲基殼聚糖誘導(dǎo)培養(yǎng)羅倫隱球酵母處理調(diào)控采后葡萄柚果實(shí)苯丙烷代謝及其抗青霉病作用·············································田登娟等(11-160)

百里香酚微膠囊的制備及其對草莓的保鮮效果·········································鐘秋夏等(11-167)

冷激預(yù)處理減輕鮮切火龍果褐變的作用及機(jī)理····李冰茹等(13-97)

高溫儲藏條件對花生油脂和蛋白質(zhì)品質(zhì)劣變的影響·········································李尤好等(13-105)

氣態(tài)臭氧結(jié)合微孔氣調(diào)包裝對楊梅品質(zhì)和抗氧化性能的影響·························雷婷婷等(13-112)

以牛至精油為芯材的普魯蘭多糖/熱塑性聚氨酯同軸靜電紡絲膜的制備及對海鱸魚魚片的保鮮性能·························黃艷茹等(13-120)

1-甲基環(huán)丙烯結(jié)合苯丙氨酸處理對桃花色苷合成的影響·····································趙 婧等(13-131)

微酸性電解水對采后西蘭花葉綠素降解的影響·····································韓 穎等(13-139)

高靈敏度指示膜對魚肉新鮮度的監(jiān)測及其機(jī)理分析·····································石 彤等(13-150)

紫外線輻照結(jié)合殼聚糖涂膜對哈密瓜貯藏品質(zhì)的影響·········································宋昕昕等(13-159)

熱處理聯(lián)合不同包裝對鮮切馬鈴薯貯藏品質(zhì)的影響·····································代羽可欣等(13-166)

外源一氧化氮對扁豆采后貯藏品質(zhì)的影響 ······韓麗春等(13-175)

宰后冷藏初期活性氧調(diào)控糖酵解對牛肉嫩度的影響·····································郭雨軒等(15-172)

預(yù)熟制處理對三疣梭子蟹凍藏品質(zhì)的影響 ······孫仲麒等(15-181)

冷藏過程中氣調(diào)包裝燒雞的理化特性及腐敗菌分析·····································張 莉等(15-188)

紫蘇醛對楊梅主要致病菌桔青霉的抑菌活性及作用機(jī)制·································李瑞一等(15-196)

無花果采后炭疽病原菌鑒定及貝萊斯芽孢桿菌防治效果 ·························楊婉藝等(15-204)

60Co-γ射線輻照對榛子鮮果采后生理及脂質(zhì)營養(yǎng)的影響·····························王 冠等(15-212)

不同凍結(jié)方式對海鱸魚品質(zhì)特性的影響·······趙 茜等(15-220)

芳香中藥純露對鮮切雙孢菇的抗氧化及保鮮作用·····································吳克剛等(15-227)

預(yù)冷方式對甜櫻桃采后耐貯性及新橙皮苷代謝的影響·································馮雅蓉等(15-239)

鮮切前后熱空氣處理對‘紅富士’蘋果的保鮮效果·····················································賓宇淇等(17-118)

外源核黃素處理對上海青采后品質(zhì)及抗氧化活性的影響·····································劉雪松等(17-127)

‘魯麗’蘋果低溫貯藏和貨架期間品質(zhì)和生理變化·········································王 震等(17-136)

可溶性大豆多糖對鮮濕豆絲貨架期內(nèi)貯藏品質(zhì)的影響·········································徐 平等(17-144)

外源葡萄糖處理對杏果實(shí)抗氧化代謝及貯藏品質(zhì)的影響·········································張 昱等(19-157)

反式-2-己烯醛與可溶性鹽聯(lián)用對柑橘酸腐病菌和酸腐病的抑制作用·············歐陽秋麗等(19-164)

鼠李糖脂處理對早酥梨抗黑斑病的誘導(dǎo)作用及其機(jī)理·····································盧玉慧等(19-171)

干制南美白對蝦貯藏過程中的肌原纖維蛋白氧化、滋味變化及其相關(guān)性分析·····岳宜靜等(19-180)

基于β-環(huán)糊精/殼聚糖/聚乙烯醇負(fù)載牛至油緩釋膜的制備及其性能評價·············馬 源等(19-190)

外源γ-氨基丁酸延緩采后獼猴桃果實(shí)冷害及其與活性氧代謝的關(guān)系·················夏明輝等(19-198)

腺苷三磷酸處理對鮮切黃瓜的保鮮作用······陳逸婷等(21-159)

外源葡萄糖通過調(diào)控蔗糖代謝增強(qiáng)采后杏果實(shí)的抗冷性·········································張 昱等(21-167)

Effect of Postharvest Brassinolide Treatment on Phenylpropanoid Pathway and Cell Wall Degradation in Peach Fruits ····ZHANG Shuran et al.(21-175)

殼聚糖和褪黑素復(fù)合涂膜處理對鮮切西蘭花品質(zhì)及葉綠素變化的影響·············譚蕓秀等(21-184)

蛋黃粉在加速貯藏過程中的脂質(zhì)氧化及保質(zhì)期預(yù)測·················································宋瑞晗等(21-193)

含硅藻土負(fù)載香芹酚復(fù)合體的明膠基緩釋抗菌膜的制備與性能·························李 森等(21-204)

不同貯藏溫度對黃晶果采后生理和貯藏品質(zhì)的影響·········································何炬才等(21-213)

3 種石榴果皮褐變與酚類代謝及能量代謝的關(guān)系·········································劉倩婷等(21-220)

獼猴桃軟化過程中細(xì)胞壁修飾酶活性與果膠理化特性·····························古佩嫻等(21-230)

丁香酚對西番蓮保鮮效果及品質(zhì)的影響······巴良杰等(21-239)

包裝膜透氣性對雙孢蘑菇保鮮效果及呼吸代謝的影響·········································湯天瑾等(21-249)

殼聚糖-姜黃素光動力協(xié)同作用對圣女果食源性致病菌的滅活效果·························藍(lán)彩娟等(21-258)

高通量測序法分析貯藏期甜瓜果實(shí)中真菌群落結(jié)構(gòu)組成及動態(tài)變化·················鄭賀云等(21-267)

基于黑蘋果果皮花青素的蝦鮮度指示膜的制備及應(yīng)用·································陳柯君等(21-274)

采前噴施胺鮮酯對葡萄果實(shí)貯藏期間膜脂代謝的影響·································余 鵬等(23-159)

氣調(diào)貯藏增強(qiáng)桃果活性氧清除能力減輕冷害并改善芳香品質(zhì)·································何 輝等(23-165)

氯化鈣調(diào)控能量代謝途徑對小白杏采后轉(zhuǎn)色的影響·········································劉雪艷等(23-177)

海帶泡菜貨架期質(zhì)構(gòu)品質(zhì)的鈉鈣比調(diào)控機(jī)制·········································陳秉彥等(23-187)

專題論述

食品中D-氨基酸的形成機(jī)制及生理功能研究進(jìn)展·······································高 立等(1-256)

細(xì)胞生物傳感器在食品風(fēng)味評價中的研究進(jìn)展·······································郭程琳等(1-268)

海洋生物中砷脂形態(tài)分析及毒性評價研究進(jìn)展···············································陳佳佳等(1-277)

蜂蜜對代謝綜合征的作用機(jī)制研究進(jìn)展········陳思南等(1-285)

食物過敏與炎癥性腸道疾病關(guān)聯(lián)性的研究進(jìn)展·······································陳碧華等(1-294)

食源蛋白水解物/多肽與糖類物質(zhì)美拉德反應(yīng)產(chǎn)物在食品應(yīng)用中的研究進(jìn)展···········丁 儉等(1-305)

花色苷與蛋白質(zhì)相互作用的研究進(jìn)展············藏志煥等(1-319)

腸道吸收細(xì)胞模型研究進(jìn)展及其在類胡蘿卜素上的應(yīng)用·······························吳 帆等(1-327)

肉類宰后成熟機(jī)制及成熟進(jìn)程監(jiān)測研究進(jìn)展 ····喻倩倩等(1-337)

乙酰化脫氧雪腐鐮刀菌烯醇污染、毒性及轉(zhuǎn)化研究進(jìn)展···································王瑞虎等(1-345)

葛根異黃酮組成、結(jié)構(gòu)及功效機(jī)制研究進(jìn)展 ···曾文燊等(1-353)

基于CiteSpace和文獻(xiàn)計(jì)量分析平臺的魚糜研究可視化分析···································張 鑫等(1-362)

白藜蘆醇的生物活性及其運(yùn)載體系研究進(jìn)展 ···田艷杰等(1-371)茯苓多糖組成結(jié)構(gòu)及生物活性研究進(jìn)展···劉珮瑤等(1-380)

產(chǎn)漆酶食用菌的篩選及食用菌漆酶降解黃曲霉毒素B1的研究進(jìn)展 ···························婁海偉等(1-392)

褪黑素調(diào)控果蔬采后保鮮研究進(jìn)展················宋聰慧等(3-228)

白藜蘆醇對阿爾茨海默病調(diào)控的研究進(jìn)展····吳良文等(3-237)

紙上微型實(shí)驗(yàn)室在食品檢測領(lǐng)域的研究進(jìn)展···········································陳 洋等(3-246)

環(huán)糊精超分子自組裝包合機(jī)制研究進(jìn)展········黃 娟等(3-258)

農(nóng)藥殘留膳食暴露評估模型研究進(jìn)展············王 曦等(3-269)

食源性生物活性肽對2型糖尿病的干預(yù)作用及其機(jī)制研究進(jìn)展·······················張 舒等(3-278)

冷鮮肉中致病菌定量風(fēng)險評估研究進(jìn)展········蔣雪晴等(3-288)

茯磚茶獨(dú)特香氣形成的物質(zhì)基礎(chǔ)及評價方法研究進(jìn)展·······································張杏民等(3-296)

食品危害物重組抗體的親和力提升策略研究進(jìn)展·······································王 鋒等(3-306)

6-姜酚健康效應(yīng)機(jī)制及其口服增效遞送體系開發(fā)的研究進(jìn)展···································田文妮等(3-314)

耐熱克魯維酵母在葡萄酒發(fā)酵中的研究和應(yīng)用進(jìn)展···········································唐 沖等(3-323)

蘿卜硫素在神經(jīng)系統(tǒng)疾病領(lǐng)域的研究進(jìn)展····宋小葉等(3-332)

金屬有機(jī)框架材料在食品包裝中的應(yīng)用········汪明瑩等(3-341)

氣單胞菌群體感應(yīng)及其抑制劑研究進(jìn)展········涂明霞等(3-350)

液相色譜-高分辨質(zhì)譜技術(shù)在獸藥殘留檢測中的研究進(jìn)展·······························鄭耀林等(3-359)

腸-肝軸介導(dǎo)的非酒精性脂肪性肝病及其營養(yǎng)干預(yù)研究進(jìn)展·······································許 葉等(3-366)

動物源原料在我國保健食品中的應(yīng)用研究進(jìn)展···············································段 昊等(3-376)

牛乳脂肪球膜組分分離鑒定及其功能性研究進(jìn)展···········································王 聰?shù)?3-385)

肌紅蛋白在加工貯藏過程中結(jié)構(gòu)與功能特性的變化及其對肉制品色澤的影響研究進(jìn)展 ····王甜甜等(3-393)

水-冰-水動態(tài)變化引起冷凍肉類食品品質(zhì)變化機(jī)理及控制技術(shù)研究進(jìn)展···················芮李彤等(5-187)

食品防腐劑對腸道菌群和宿主健康的影響研究進(jìn)展···································阮圣玥等(5-197)

熒光納米探針在農(nóng)藥殘留檢測中的研究進(jìn)展·······································李紅霞等(5-205)

山羊乳及其制品營養(yǎng)與功能特性的研究進(jìn)展···········································李艾黎等(5-212)

多酚類化合物基于非編碼RNA調(diào)控發(fā)揮抗腫瘤及輻射增敏作用研究進(jìn)展···············李 雪等(5-222)

基于色譜-質(zhì)譜聯(lián)用技術(shù)的食品中農(nóng)藥殘留高通量非靶向檢測技術(shù)研究進(jìn)展···················黎才婷等(5-231)

生鮮肉持水性機(jī)理研究進(jìn)展····························余青青等(5-241)

基于Web of Science細(xì)菌活的非可培養(yǎng)狀態(tài)研究文獻(xiàn)的可視化分析·······················包秋華等(5-248)

擴(kuò)增型和非擴(kuò)增型CRISPR/Cas系統(tǒng)在食源性致病菌快速檢測領(lǐng)域應(yīng)用的研究進(jìn)展·······徐文星等(5-257)

γ-聚谷氨酸在冷凍食品中的應(yīng)用及其抗凍機(jī)理的研究進(jìn)展···································王 慧等(5-266)

雙歧桿菌及其制劑對炎癥性腸病作用機(jī)制研究進(jìn)展·······································楊 碩等(5-275)

代謝組學(xué)在食品質(zhì)量安全領(lǐng)域的應(yīng)用進(jìn)展····沈央紅等(5-282)

脂質(zhì)組學(xué)技術(shù)及其在食品科學(xué)領(lǐng)域應(yīng)用研究進(jìn)展·······································王欣卉等(5-290)

超高壓技術(shù)在蛋白質(zhì)改性和活性肽制備中的應(yīng)用研究進(jìn)展································陳夢婷等(5-298)

基于核磁共振氫譜的葡萄酒真實(shí)性鑒別技術(shù)研究進(jìn)展·······································趙玉立等(5-305)

鮮食花生品質(zhì)評價和貯藏加工研究進(jìn)展········趙賡九等(5-314)

果膠寡糖的制備、分離純化及其生物活性研究進(jìn)展·······································孔 慧等(5-321)

4D打印技術(shù)在食品加工領(lǐng)域的研究進(jìn)展 ·······趙鈺博等(5-338)

釀造用米曲霉菌種選育的研究進(jìn)展················范夢雪等(5-346)

無細(xì)胞生物傳感器及其在食品與生物檢測應(yīng)用中的研究進(jìn)展·······························王佳佳等(5-355)

不同哺乳動物乳的營養(yǎng)成分及生物活性研究進(jìn)展·······································魏黎陽等(5-365)

調(diào)味品減鹽增鮮的研究進(jìn)展····························于海燕等(5-375)

基于“微生物-腸-腦”軸的腸道菌群參與抑郁癥相關(guān)研究進(jìn)展···································徐珒昭等(5-383)

界面工程設(shè)計(jì)調(diào)控油脂基乳液遞送體系中脂溶性營養(yǎng)素生物利用率的研究進(jìn)展·······張盈銖等(7-240)

冷等離子體對肉蛋白的影響及其在肉品保藏加工中的應(yīng)用研究進(jìn)展·······················樊潤澤等(7-250)

氧化應(yīng)激對牛肉肉色及其穩(wěn)定性的影響研究進(jìn)展···············································齊婷婷等(7-260)

基于文獻(xiàn)計(jì)量學(xué)的白酒窖泥研究進(jìn)展與發(fā)展態(tài)勢分析···································任海偉等(7-267)

食品接觸表面生物被膜形成機(jī)制及防控方法研究進(jìn)展·······································馬 悅等(7-276)

烷基咪唑型離子液體在食品領(lǐng)域的應(yīng)用及安全性研究進(jìn)展·······························李詩文等(7-286)

茶多酚對高脂飲食誘導(dǎo)的非酒精性脂肪性肝病預(yù)防作用的研究進(jìn)展···························金 璨等(7-295)

纖維素穩(wěn)定Pickering乳液的研究進(jìn)展及在食品領(lǐng)域的應(yīng)用···························陳安祥等(7-303)

CRISPR/Cas系統(tǒng)在食源性致病菌快速檢測新技術(shù)中的研究進(jìn)展···························寇秀穎等(7-313)

稻谷中的脂質(zhì)分布、組成、功能以及檢測方法研究進(jìn)展·······································黃珊珊等(7-324)

竹筍采后生理生化變化及貯藏保鮮研究進(jìn)展 ····史蔓蔓等(7-331)

納米粒子穩(wěn)定的Pickering乳液在食品包裝中的應(yīng)用研究進(jìn)展·······················婁尚榮等(7-344)

纖維素基材料在風(fēng)味物質(zhì)包埋和控釋中的研究進(jìn)展·······································田懷香等(7-353)

辣椒素類物質(zhì)辣味的研究進(jìn)展························范智義等(7-363)

中美保健食品監(jiān)管：比較與啟示····················閆志剛等(7-372)

非熱加工技術(shù)對淀粉結(jié)構(gòu)特性影響的研究進(jìn)展 ·····陳林林等(7-380)

苦丁茶（粗壯女貞）成分結(jié)構(gòu)特征、活性作用機(jī)制及質(zhì)量控制研究進(jìn)展···················凌志洲等(7-394)

基于信息檢索與數(shù)據(jù)挖掘的食品安全輿情監(jiān)測與引導(dǎo)：以大型農(nóng)貿(mào)市場食品安全微博輿情實(shí)證研究為例 ····························徐 博(7-404)

食物源肽與淀粉相互作用的研究進(jìn)展············胡 玥等(9-163)

雙肽（IIb類）細(xì)菌素的結(jié)構(gòu)特點(diǎn)及其與功能的關(guān)系···············································趙鵬昊等(9-170)

蛋白質(zhì)適度加工：熱聚集與凝膠品質(zhì)闡述以及過度聚集的調(diào)控對策···················韓宗元等(9-177)

基于混合模式色譜生物活性肽的分離研究進(jìn)展···············································馬月云等(9-185)

乳酸菌對發(fā)酵肉制品抑菌作用及風(fēng)味特征的影響研究進(jìn)展···························高 芳等(9-194)

基于固體食鹽結(jié)構(gòu)及成分設(shè)計(jì)的減鹽策略及其研究進(jìn)展·······································公奕夫等(9-202)

植物多酚抑制熱加工肉制品中雜環(huán)胺形成機(jī)制研究進(jìn)展 ········································張世鈺等(9-211)

蛋白質(zhì)磷酸化對宰后肉品質(zhì)影響研究進(jìn)展····王文琪等(9-221)

硒在“土壤-作物-食品-人體”食物鏈中的流動···········································周詩悅等(9-231)

乳制品對骨質(zhì)疏松癥的預(yù)防和干預(yù)作用研究進(jìn)展·······································王起山等(9-245)

氣味與滋味間相互作用對食品風(fēng)味感知影響研究進(jìn)展·······························田懷香等(9-259)

大米蛋白質(zhì)與米飯食味品質(zhì)關(guān)聯(lián)性研究進(jìn)展 ······張棟昊等(9-270)

水產(chǎn)品肌肉組織微觀結(jié)構(gòu)變化及其檢測方法研究進(jìn)展·······································李楨楨等(9-278)

糧油原料中農(nóng)藥使用與殘留現(xiàn)狀及快速檢測技術(shù)研究進(jìn)展·······························王元清等(9-287)

重組酶聚合酶擴(kuò)增、重組酶介導(dǎo)等溫擴(kuò)增及酶促重組等溫擴(kuò)增技術(shù)在食源性致病菌快速檢測中的研究進(jìn)展···················王 帥等(9-297)

促老年人蛋白質(zhì)消化吸收方法的研究進(jìn)展····肖長輝等(9-306)

益生菌黏附機(jī)制及其拮抗腸道致病菌研究進(jìn)展···········································呂秀莉等(9-313)

果蔬加工中果膠甲基酯酶活性抑制的研究進(jìn)展···········································劉一璇等(9-321)

可食用抗菌膜在食品包裝領(lǐng)域的應(yīng)用及研究進(jìn)展···········································劉妍靖等(9-331)

膳食纖維對蛋白凝膠影響的研究進(jìn)展············廉文濤等(9-340)

褪黑素誘導(dǎo)果實(shí)采后抗病性研究進(jìn)展 ··············彭俊森等(9-349)

天然酚類化合物的抑菌作用及在肉與肉制品中的應(yīng)用研究進(jìn)展···························歐凱玉等(9-358)

辣味感覺的產(chǎn)生及其調(diào)控機(jī)制研究進(jìn)展········王梓璇等(9-367)

因果推斷方法在微生物研究領(lǐng)域中的應(yīng)用與展望···················································竇 鑫等(9-374)

β-煙酰胺單核苷酸對生理機(jī)能影響的研究進(jìn)展···········································陳 韜等(9-382)

電場技術(shù)在食品殺菌中的研究進(jìn)展··············鄭子濤等(11-177)

食品中苦味物質(zhì)的感知與調(diào)控研究進(jìn)展······黃 巖等(11-185)

食醋中功能物質(zhì)及其研究進(jìn)展······················王宗敏等(11-196)

固定化納米酶的研究進(jìn)展······························肖 鷺等(11-205)

大腸埃希氏菌的誘導(dǎo)耐酸響應(yīng)及其交叉保護(hù)作用機(jī)制研究進(jìn)展·····························韓吉娜等(11-214)

多糖穩(wěn)定檸檬醛及其在食品領(lǐng)域的應(yīng)用研究進(jìn)展·············································李慧雪等(11-222)

功能益生菌對代謝綜合征的治療作用及其機(jī)制研究進(jìn)展·····························蔣 同等(11-233)

乙酰羥基酸合酶在支鏈氨基酸生產(chǎn)中的研究進(jìn)展·····································王鈺盛等(11-244)

淀粉基油炸制品吸油率調(diào)控方法的研究進(jìn)展 ·····王 靜等(11-252)

NaCl對水產(chǎn)制品品質(zhì)的影響及減鹽調(diào)控技術(shù)研究進(jìn)展·····························黃詩鈺等(11-260)

非法添加類食品安全犯罪刑事規(guī)制體系的不足與完善——以法釋〔2021〕24號司法解釋為視角 ··································魏 麟等(11-269)

食品安全檢測中脫氧核酶生物傳感技術(shù)研究進(jìn)展·····································邵芙蓉等(11-281)

儲糧品質(zhì)檢測評價方法研究進(jìn)展··················張書龍等(11-291)

發(fā)酵肉制品中微生物替代亞硝酸鹽發(fā)色作用機(jī)理及應(yīng)用研究進(jìn)展 ··························孔令杰等(11-301)

棒曲霉素的毒性及其機(jī)制研究進(jìn)展··············李 勇等(11-309)

蓮不同部位多糖提取純化、結(jié)構(gòu)特征與生物活性研究進(jìn)展·························梁 天等(11-317)

苯扎氯銨適應(yīng)對食源性致病菌殺菌劑耐受性影響的研究進(jìn)展·····························牛洪梅等(11-329)

血糖生成指數(shù)測定方法及加工方式對谷物血糖生成指數(shù)的影響研究進(jìn)展 ···········王浩瑞等(11-338)

蛋白質(zhì)-多酚-淀粉三元體系的相互作用及其對各組分功能影響的研究進(jìn)展·········田子昂等(11-348)

化學(xué)與生物法制備乳糖酯及其在食品應(yīng)用中的研究進(jìn)展·························金 銳等(11-356)

蛋氨酸限制飲食的健康益處及其實(shí)現(xiàn)策略研究進(jìn)展·····································魯嫚嫚等(11-367)

魔芋葡甘露聚糖基物理共混改性復(fù)合膜研究進(jìn)展·········································何 洋等(11-379)

天然活性產(chǎn)物抗電離輻射活性研究進(jìn)展······吳 銘等(11-390)

碳量子點(diǎn)及其熒光探針在食品安全檢測應(yīng)用中的研究進(jìn)展·····························楊茂杰等(11-401)

釀酒酵母乙酸代謝調(diào)控機(jī)制及低產(chǎn)菌株選育的研究進(jìn)展·································鄧海霞等(13-183)

乳酸菌作為生物活性物質(zhì)體內(nèi)遞送載體的研究進(jìn)展·································陳韞慧等(13-193)

生物被膜初始黏附調(diào)控機(jī)制及其在食品品質(zhì)控制中的應(yīng)用研究進(jìn)展·····················熊儒恒等(13-203)

制油技術(shù)對菜籽油脂類伴隨物影響的研究進(jìn)展 ·····馬 旋等(13-216)

谷氨酸棒桿菌和大腸桿菌生物合成L-甲硫氨酸的代謝工程改造研究進(jìn)展·················柳羽哲等(13-226)

牛乳纖溶酶及其活性影響因素研究進(jìn)展······楊晉輝等(13-235)

果酒增香釀造技術(shù)研究進(jìn)展··························王 飛等(13-244)

酸乳凝膠穩(wěn)定性改善研究進(jìn)展······················岳 娟等(13-253)

新型電物理加工對多尺度蛋白質(zhì)結(jié)構(gòu)的影響研究進(jìn)展·································叢海花等(13-261)

“藍(lán)色食物”來源多糖的免疫調(diào)節(jié)活性研究進(jìn)展·····································谷福蝶等(13-272)

植物精油對病原真菌抑制作用的研究進(jìn)展 ····蘇亞蕊等(13-281)

基于Pickering乳液穩(wěn)定機(jī)理的水包水乳液研究進(jìn)展·································緱青霞等(13-289)

葡萄酒中生物胺的研究進(jìn)展··························史學(xué)容等(13-297)

干法成熟肉類品質(zhì)形成機(jī)制研究進(jìn)展··········喻倩倩等(13-309)

花色苷與淀粉復(fù)合物的制備及應(yīng)用研究進(jìn)展 ·····婁藝航等(13-317)

青椒采后貯藏保鮮研究進(jìn)展··························張少平等(13-328)

噬菌體在食品微生物安全領(lǐng)域中應(yīng)用的局限性和挑戰(zhàn)·············································惠瀟然等(13-338)

樟科植物精油的研究進(jìn)展······························杜易潼等(13-346)

大豆蛋白組分制備及其功能性的研究進(jìn)展 ····欒濱羽等(13-360)

干燥對果蔬加工色澤影響的研究進(jìn)展··········呂 瑩等(13-368)

膳食營養(yǎng)組分改善視網(wǎng)膜光損傷作用及機(jī)理研究進(jìn)展·································肖英梁等(13-378)

人乳與牛乳脂肪球的主要成分及結(jié)構(gòu)功能對比研究進(jìn)展·····························李曉東等(13-390)

牛初乳營養(yǎng)組成和功能特性研究進(jìn)展··········韓立華等(13-397)

短鏈脂肪酸的功能研究進(jìn)展··························楊 雪等(13-408)

魚湯風(fēng)味的形成與調(diào)控研究進(jìn)展··················武燕霓等(15-251)

大豆主要致敏蛋白及其檢測技術(shù)研究進(jìn)展 ······邢玉飛等(15-261)

β-1,3-葡聚糖酶的結(jié)構(gòu)、功能及應(yīng)用研究進(jìn)展·············································魏夏森等(15-269)

功能活性因子對機(jī)體白色和棕色脂肪組織的調(diào)控機(jī)理研究進(jìn)展·························談 婷等(15-278)

玉米赤霉烯酮及其衍生物的毒性和轉(zhuǎn)化研究進(jìn)展 ·············································何雨朔等(15-289)

食源性α-葡萄糖苷酶抑制肽：構(gòu)效關(guān)系、安全性及生物利用度研究進(jìn)展·················李志明等(15-298)

南極磷蝦油氧化穩(wěn)定性及調(diào)控方法研究進(jìn)展·····································林 柳等(15-310)

干法成熟牛肉品質(zhì)形成與增值途徑研究進(jìn)展·············································劉寅初等(15-321)

食品致敏原標(biāo)識管理研究進(jìn)展及對我國的啟示·············································熊文文等(15-329)

腸道菌群介導(dǎo)肥胖的機(jī)制及調(diào)控方法研究進(jìn)展·····································于 淼等(15-339)

光譜學(xué)技術(shù)應(yīng)用于肉類腐敗檢測的研究進(jìn)展 ····劉慶森等(15-351)

暫時性感官支配法及其在食品感官評價中的研究進(jìn)展·····································張明成等(15-360)

不同處理方法對蛋黃及其組分結(jié)構(gòu)和性質(zhì)的影響研究進(jìn)展·································楊建榮等(15-368)

糖尿病與宿主腸道菌群的關(guān)系及飲食介導(dǎo)的菌群調(diào)控作用研究進(jìn)展·················王丹萍等(15-379)

我國功能性食品與保健食品的比較研究······田 明等(15-390)

食品中鍶功能的研究進(jìn)展······························黃胥萊等(15-397)

碳水化合物食品血糖生成指數(shù)值體外、體內(nèi)預(yù)測方法的研究進(jìn)展·························王懷檳等(15-407)

基于納豆激酶特性的功能遞送載體研究進(jìn)展 ·····解明浩等(17-153)

預(yù)制水產(chǎn)品風(fēng)味劣變機(jī)制及其調(diào)控方式研究進(jìn)展·····································趙 茜等(17-162)

番茄果實(shí)風(fēng)味及其影響因素的研究進(jìn)展······郭精桐等(17-169)

蛋白質(zhì)-香氣化合物結(jié)合作用的研究方法及影響因素研究進(jìn)展·····································陳 臣等(17-178)

界面蛋白對水酶法提取植物油脂過程中乳狀液穩(wěn)定性影響的研究進(jìn)展·················李天賜等(17-188)

解脂耶氏酵母產(chǎn)赤蘚糖醇研究進(jìn)展··············李 砷等(17-196)

晚期糖基化終末產(chǎn)物形成及抑制機(jī)理的研究進(jìn)展·········································吳 旋等(17-204)

納米纖維素的制備、結(jié)構(gòu)性質(zhì)及應(yīng)用研究進(jìn)展·············································任海偉等(17-215)

傳統(tǒng)食醋發(fā)酵區(qū)系中微生物群落及相互作用關(guān)系研究進(jìn)展·····························劉稼鑫等(17-225)

食品中常見真菌毒素的表面增強(qiáng)拉曼光譜檢測研究進(jìn)展·····························朱家驥等(17-235)

可得然膠基水凝膠及其應(yīng)用研究進(jìn)展··········劉霄瑩等(17-248)

食源性蛋白酪氨酸磷酸酶1B抑制劑的功能意義和結(jié)構(gòu)-活性關(guān)系 ·······················包美麗等(17-258)

食源性抗血栓活性肽的研究進(jìn)展··················李漢琪等(17-268)

生鮮食品致腐假單胞菌生物被膜形成及其調(diào)控機(jī)制研究進(jìn)展·····································魯 重等(17-278)

植物蛋白纖維制備技術(shù)及其在食品領(lǐng)域的應(yīng)用·········································王玉翔等(17-286)

基于半導(dǎo)體材料的光催化降解真菌毒素研究進(jìn)展·············································婁秀萍等(17-294)

中國基于檢驗(yàn)檢測的食品過程質(zhì)量控制研究進(jìn)展·············································廖盛美等(17-305)

納米纖維素基復(fù)合膜的制備及其在食品保鮮領(lǐng)域的應(yīng)用研究進(jìn)展·················張子俊等(17-312)

海參硫酸多糖與腸道菌群的相互作用及其調(diào)節(jié)糖脂代謝的研究進(jìn)展·························桑 雪等(17-321)

天麻生物活性成分及功效研究進(jìn)展··············段 昊等(17-332)

手性內(nèi)酯類化合物的來源及其制備方法研究進(jìn)展·····································汪 薇等(17-341)

茶葉中霉菌毒素危害與質(zhì)量控制研究進(jìn)展 ·······繆伊雯等(17-352)

可生物降解食品接觸材料中非有意添加物的鑒定和風(fēng)險評估研究進(jìn)展·························胡 云等(17-363)

光動力滅活在食品殺菌保鮮中的研究進(jìn)展 ·······范宇航等(17-373)

食源性活性肽遞送系統(tǒng)的研究進(jìn)展··············陳梅香等(17-382)

葡萄牙食品安全治理模式的考察與經(jīng)驗(yàn)借鑒 ·······鄧 勇等(17-392)

后生元調(diào)節(jié)肥胖的研究進(jìn)展··························汪玲娥等(17-400)

絲狀真菌降解擬除蟲菊酯類農(nóng)藥和3-苯氧基苯甲酸研究進(jìn)展 ·························周 巧等(19-207)

壓力、超聲物理場輔助構(gòu)建蛋白-卵磷脂復(fù)合體系在遞送系統(tǒng)中的研究進(jìn)展·········蘭天彤等(19-220)

發(fā)酵肉制品中的危害因素及防控措施研究進(jìn)展·············································謝慶超等(19-230)

混合模式吸附劑在食品安全分析樣品前處理中的應(yīng)用·································任 雪等(19-239)

Fe3O4磁性熒光傳感器檢測真菌毒素的研究進(jìn)展·········································賀 文等(19-250)

產(chǎn)香氣化合物微生物的研究進(jìn)展··················李媚媛等(19-259)

水產(chǎn)品中致病與腐敗菌的群體感應(yīng)抑制劑研究進(jìn)展·········································檀茜倩等(19-270)

大豆益生元與腸道菌群相互作用及其對健康影響的研究進(jìn)展·····················廖培龍等(19-279)

亞麻籽油揮發(fā)性風(fēng)味物質(zhì)研究進(jìn)展··············袁彬宏等(19-290)

食品中植酸及其降解產(chǎn)物的研究進(jìn)展··········陳佳悅等(19-299)

多糖納米硒的制備、功能和在食品領(lǐng)域應(yīng)用的研究進(jìn)展·································鐘澤梁等(19-308)

杏仁中的香氣化合物及其風(fēng)味品質(zhì)影響因素研究進(jìn)展·····························陳 臣等(19-320)

番茄紅素異構(gòu)化研究進(jìn)展······························張紅艷等(19-330)

多糖基氣凝膠食品包裝的研究進(jìn)展··············王謖陽等(19-340)

改良劑對高水分?jǐn)D壓植物蛋白產(chǎn)物品質(zhì)調(diào)控的研究進(jìn)展·····························王逢秋節(jié)等(19-350)

馬齒莧抑菌活性成分研究進(jìn)展······················劉治廷等(19-359)

食用菌多糖對淀粉性能的影響及其在淀粉質(zhì)食品中的應(yīng)用進(jìn)展·····················羅慶齡等(19-372)

白酒大曲發(fā)酵過程中微生物群落及功能研究進(jìn)展·································薄 濤等(19-385)

酶的耐酸性改造及在赭曲霉毒素A脫除中的應(yīng)用研究進(jìn)展·····························趙自通等(19-394)

糧油制品中酸腐味的形成機(jī)制及控制研究進(jìn)展·············································黃 娟等(19-405)

中鏈脂肪酸基于腸道微生態(tài)改善代謝綜合征的研究進(jìn)展·····································付稀鈺等(19-417)

膳食類胡蘿卜素和脂溶性維生素的腸道吸收機(jī)制研究進(jìn)展：重點(diǎn)關(guān)注轉(zhuǎn)運(yùn)蛋白·········張育昆等(21-282)

油脂體的組成、結(jié)構(gòu)及氧化穩(wěn)定性研究進(jìn)展·········································王廣婕等(21-293)

阿魏酰阿拉伯低聚木糖的制備、結(jié)構(gòu)鑒定及構(gòu)效關(guān)系研究進(jìn)展·································鄧奉紅等(21-303)

微生物發(fā)酵法制備乳源生物活性肽研究進(jìn)展·········································李思怡等(21-312)

益生菌降膽固醇的機(jī)制及其評價策略研究進(jìn)展·············································高 媛等(21-322)

植物乳的香氣、異味及其影響因素研究進(jìn)展·············································岳 楊等(21-330)

近紅外光譜技術(shù)在甘薯品質(zhì)檢測方面的應(yīng)用研究進(jìn)展·············································何鴻舉等(21-341)

濃香型白酒窖泥理化因子、微生物群落、感官質(zhì)量以及相關(guān)性研究進(jìn)展·················劉治國等(21-351)

Omega-3多不飽和脂肪酸對運(yùn)動性骨骼肌損傷修復(fù)的促進(jìn)作用及相關(guān)機(jī)制研究進(jìn)展·····楊思夢等(21-359)

蛋白質(zhì)-多糖非共價及共價復(fù)合物包埋活性成分的研究進(jìn)展·································梁洛丹等(21-368)

食源性致病菌活的不可培養(yǎng)狀態(tài)誘導(dǎo)、復(fù)蘇及檢測的研究進(jìn)展·····························趙 青等(21-377)

殼聚糖基Pickering乳液及其在食品中的應(yīng)用·············································錢曉晴等(21-386)

蕓豆凝集素蛋白致敏性的研究進(jìn)展··············高 寬等(21-396)

酵母菌及其衍生物抗菌功能研究進(jìn)展··········馬 悅等(21-405)

大麥中的重要蛋白質(zhì)及其對啤酒釀造的影響研究進(jìn)展·································劉憨憨等(23-194)

食品加工副產(chǎn)物源碳點(diǎn)制備及在食品智能活性包裝中的應(yīng)用研究進(jìn)展·············丁 可等(23-202)

紅糖生產(chǎn)過程美拉德反應(yīng)有害產(chǎn)物的形成及其控制方法研究進(jìn)展·····················劉 婧等(23-215)

微生物來源谷氨酰胺轉(zhuǎn)氨酶的異源表達(dá)、發(fā)酵及應(yīng)用研究進(jìn)展·································閆文慧等(23-223)

ε-聚賴氨酸生產(chǎn)菌育種研究進(jìn)展 ···················孫子龍等(23-231)

細(xì)菌芽孢萌發(fā)分子機(jī)制研究進(jìn)展··················張?zhí)煊畹?23-240)

噬菌體受體結(jié)合蛋白及其宿主譜擴(kuò)展的相關(guān)研究進(jìn)展·············································李 凡等(23-252)

腸炎沙門氏菌在蛋清中的存活機(jī)制及其生物防控研究進(jìn)展·····································李嘉銘等(23-261)

天然生物大分子穩(wěn)定高內(nèi)相Pickering乳液及其在食品中的應(yīng)用·························魏孔菊等(23-270)

益生菌緩解高尿酸血癥作用機(jī)制研究進(jìn)展 ······黃佳豪等(23-282)

鋅原卟啉形成和呈色機(jī)理及替代肉制品中亞硝酸鹽的研究進(jìn)展·················楊千慧等(23-293)

母親膳食對母乳營養(yǎng)素影響的研究進(jìn)展······王芳敏等(23-304)

基于納米材料的生物傳感器檢測食物過敏原的研究新進(jìn)展·································于 寧等(23-314)

小球藻多糖的結(jié)構(gòu)與生物活性研究進(jìn)展······何啟煜等(23-322)

植物源天然產(chǎn)物干預(yù)丙烯酰胺神經(jīng)毒性的研究進(jìn)展·································張夢玉等(23-332)

紅葡萄酒的花色苷：來源、呈色與反應(yīng)·······張欣珂等23-342)

二維納米材料在食品安全檢測中的研究進(jìn)展·····································李景敏等(23-353)

腸道中有益菌培養(yǎng)組學(xué)的研究進(jìn)展··············玉 霞等(23-365)

磁場輔助低溫貯藏技術(shù)在食品中的應(yīng)用及研究進(jìn)展·········································翁金通等(23-372)

糖基化對乳制品加工性能及致敏性影響的研究進(jìn)展·········································陳欣彤等(23-383)

新、舊世界國家葡萄酒碳穩(wěn)定同位素時空分布特征研究進(jìn)展·····························馬燕飛等(23-394)

分子模擬在環(huán)糊精包合反應(yīng)中的應(yīng)用研究進(jìn)展·············································黃 娟等(23-406)

食品監(jiān)管瀆職行為的公法責(zé)任體系及其發(fā)展趨勢——以食品監(jiān)管瀆職罪的修訂為視角 ·········郭富朝(23-419)

安全檢測

基于近紅外光譜的腌制期咸鴨蛋理化指標(biāo)無損檢測·······································田文強(qiáng)等(2-319)

高光譜成像的紅提總酸與硬度的預(yù)測及其分布可視化···································高 升等(2-327)

鹽和糖含量對食品復(fù)合袋中二氨基二苯甲烷遷移的影響···········································馬俊杰等(2-337)

超高效液相色譜-串聯(lián)質(zhì)譜法直接同時測定牛乳中草銨膦及其代謝物···················張立佳等(2-345)

氣相色譜-負(fù)化學(xué)源-質(zhì)譜法測定茶葉中的氟蟲腈及其代謝物·······················馬藝熒等(2-351)

固相萃取-同位素稀釋/超高效液相色譜-串聯(lián)質(zhì)譜法測定蜂蜜中甲硝唑、二甲硝咪唑和洛硝噠唑·······························林 浩等(2-357)

基于微波空間反射法的蔬菜含水率及貯藏時間無損檢測 ········································李陳孝等(4-265)

油茶果自然霉變程度的可見/近紅外與中短波近紅外光譜檢測 ·································姜洪喆等(4-272)

氨基酸同時消除甲醛和乙二醛的機(jī)理及消減產(chǎn)物的細(xì)胞毒性···································林佳鈺等(4-278)

牛、羊乳粉的DSC熱學(xué)性質(zhì)比較及摻假分析···········································張昊陽等(4-286)

基于方波伏安法的聚多巴胺@納米銀修飾玻碳電極測定畜禽肉中氯丙嗪 ··················鄒玉婷等(4-292)

基于多重連接探針擴(kuò)增技術(shù)的食品中六重過敏原成分檢測·······················王鳴秋等(4-300)

基于Cu,Fe-N-C氧化酶活性構(gòu)建鄰苯二甲酸酯熒光檢測探針·······························李 宏等(4-306)

Fe3＋摻雜聚多巴胺納米球熒光適配體傳感器對小麥中脫氧雪腐鐮刀菌烯醇的檢測···········路 念等(4-313)

基于香氣指紋圖譜和多元化學(xué)計(jì)量法對黃金茶2號等級的判別分析 ··························巢 瑾等(4-321)

超高效液相色譜-串聯(lián)質(zhì)譜法檢測食品中腰果過敏原·······························寧亞維等(4-329)

鉑殼金核納米酶介導(dǎo)的磁弛豫免疫傳感器快速檢測食源性沙門氏菌···············董永貞等(4-337)

基于LAMP技術(shù)快速檢測冷鮮雞新鮮度 ········張晉豪等(6-351)

基于磁性金屬有機(jī)框架分離的納米金比色法檢測單核細(xì)胞增生李斯特菌···········杜 娟等(6-360)

基于UPLC-MS/MS的不同產(chǎn)地蜂糖李果實(shí)初生代謝差異分析·······························張 琴等(8-284)

超高效液相色譜-穩(wěn)定性同位素稀釋質(zhì)譜法測定預(yù)包裝食品中不同階段美拉德反應(yīng)產(chǎn)物含量···························李華韜等(8-293)

拉曼光譜快速測定冷凍豬肉酸價和過氧化值 ····白 京等(8-301)

基于納米抗體的膠體金免疫層析法快速檢測蔬菜中腐霉利·······························何曉婷等(8-307)

4 種動物源性成分多重real-time PCR檢測方法的建立及其在驢肉制品檢測中的應(yīng)用 ······范 維等(8-317)

QuEChERS-超高壓液相色譜-串聯(lián)質(zhì)譜法同時測定水產(chǎn)品中的6 種丁香酚類麻醉劑········林 晨等(8-324)

Cu-PAN@G-CS/PVA制備及在蝦肉鮮度檢測中的應(yīng)用·······································郭亞平等(8-330)

氣相色譜-串聯(lián)質(zhì)譜法測定嬰幼兒配方乳粉中的3-氯丙醇酯和縮水甘油酯及其風(fēng)險評估 ······郝 宇等(8-337)

基于磁性納米顆粒伏馬菌素B雙探針競爭ELISA檢測方法的建立 ·······························孫 宇等(8-345)

呈苦味三羥基十八烯酸UPLC-HRMS測定方法優(yōu)化及其在白酒檢測中的應(yīng)用···········楊軍林等(8-352)

食品接觸用橡膠中18 種多環(huán)芳烴的測定及遷移分析·········································童 星等(10-359)

基于GC-IMS結(jié)合化學(xué)計(jì)量學(xué)鑒別大鯢油摻偽不同比例花生油揮發(fā)性有機(jī)物特征·········金文剛等(10-368)

流判別神經(jīng)網(wǎng)路驅(qū)動的奶粉真實(shí)性拉曼成像非定向檢測方法·························夏 啟等(12-315)

克羅諾桿菌DNA質(zhì)粒標(biāo)準(zhǔn)樣品的制備及在嬰幼兒配方奶粉檢測中的應(yīng)用·············馬躍然等(12-322)

大米供應(yīng)鏈農(nóng)藥殘留定量模型分析··············丁芷倩等(12-332)

結(jié)合太赫茲光譜與機(jī)器學(xué)習(xí)的小麥霉變程度判別·····································楊承霖等(12-343)

基于穩(wěn)定同位素和礦物元素的板栗產(chǎn)地判別分析·····································鄧詩意等(12-351)

超高效液相色譜-四極桿/飛行時間高分辨質(zhì)譜測定火鍋底料中11 種食源性興奮劑和5 種生物堿類藥物··········范力欣等(12-360)

超高效液相色譜-四極桿/靜電場軌道阱高分辨質(zhì)譜法同時篩查和測定番茄中11 種真菌毒素 ···········王昌釗等(12-368)

基于Fe3O4@MIL-100(Fe)@Ag NPs的三唑磷SERS檢測方法 ·······························陽能靜等(12-376)

麥盧卡蜂蜜植物源性成分鑒別方法的建立 ····楊艷歌等(14-352)

超高效液相色譜-串聯(lián)質(zhì)譜法測定動物源性食品中的13 種利尿劑 ································任曉偉等(14-360)

基于金納米粒子的熒光適配體傳感器檢測食品中的17β-雌二醇 ·························韋慶益等(14-368)

基于代謝組學(xué)法鑒定液體果蠟中漂白紫膠的模型構(gòu)建·································李 坤等(14-377)

啶蟲脒和吡丙醚在柑橘上的殘留行為及膳食風(fēng)險評估 ····································黃文源等(14-384)

基于氣相色譜-質(zhì)譜技術(shù)與多元統(tǒng)計(jì)分析咸蛋黃熱加工中的異味組分·····················李祥雨等(16-292)

Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry Analysis of Dynamic Changes in Non-volatile Compounds in Green Tea during Storage at Ambient Temperature ·············ZHOU Hanchen et al.(16-301)

泡椒鳳爪溶爛腐敗菌的鑒定及其致腐能力分析·············································尹含靚等(16-312)

轉(zhuǎn)基因大豆低水平混雜定量檢測及其不確定度分析·············································鄧婷婷等(16-318)

同位素稀釋-液相色譜-串聯(lián)質(zhì)譜法測定奶粉中五氯苯酚·································綦 艷等(16-324)

聯(lián)苯四氮唑沙坦類藥物廣譜性抗體的制備及其在降壓類保健食品中多殘留檢測ic-ELISA法的應(yīng)用 ·····························劉鳳銀等(16-331)

基于低場核磁共振技術(shù)的植物油種類快速識別·············································彭 丹等(16-340)

溫度與光照作用下超高溫滅菌牛奶特征風(fēng)味的變化及評價·····························李澤鵬等(16-347)

HS-SPME-GC-Orbitrap-MS法測定果酒中的醛酮類和呋喃類化合物·····························王 磊等(16-353)

基于胺響應(yīng)的花青素水凝膠監(jiān)測魚/蝦新鮮度的方法 ···································董盛葉等(18-316)

馬拉硫磷的納米金適配體比色傳感檢測方法 ····田恒旗等(18-324)

表面增強(qiáng)拉曼散射技術(shù)在快速檢測預(yù)包裝干米粉中乙二胺四乙酸二鈉的應(yīng)用·········孔紅星等(18-331)

超高效液相色譜-四極桿串聯(lián)飛行時間質(zhì)譜分析牛乳及嬰幼兒配方乳粉中500 種農(nóng)藥殘留··········································寧 霄等(18-339)

嬰兒配方乳粉中食源性致病菌雙重ERA快速檢測方法的建立·································林志偉等(18-347)

雙重?zé)晒釸T-ERA技術(shù)快速檢測貝類食品中諾如病毒·········································吳占文等(18-355)

GC-MS/MS法測定豬肉中二噁英及二噁英類多氯聯(lián)苯·····································陸 靜等(18-364)

雙官能團(tuán)化介孔二氧化硅材料的合成及其在氨基糖苷類藥物檢測中的應(yīng)用·············唐敏敏等(18-372)

基于金@鉑納米酶的食品中過氧化氫殘留快速檢測試紙的研制·························李博然等(18-381)

基于機(jī)器視覺的雞胴體原發(fā)性皮炎快速檢測·············································吳江春等(20-350)

基于聲振信號經(jīng)驗(yàn)?zāi)B(tài)分解的香梨黑心病早期無損檢測·································李 賀等(20-357)

雙模板分子印跡材料固相萃取-高效液相色譜法聯(lián)用測定果蔬中三嗪類農(nóng)藥·········劉建輝等(20-372)

基于UiO-66-NH2與適配體之間熒光共振能量轉(zhuǎn)移檢測大米中的鎘離子·················程 靜等(20-380)

碳?xì)饽z分散固相萃取-氣相色譜法檢測蔬果中有機(jī)磷農(nóng)藥殘留·····················操江飛等(20-387)

同位素稀釋-超高效液相色譜-串聯(lián)質(zhì)譜法測定雞蛋中硝基咪唑類藥物及其代謝物·········邱肖依等(22-366)

基于大氣壓化學(xué)電離的GC-MS/MS法測定動物源性食品中8 種酰胺類除草劑殘留 ····楊志金等(22-373)

二維相關(guān)光譜圖像結(jié)合深度學(xué)習(xí)用于皮蛋成熟度的高光譜無損檢測·················陳遠(yuǎn)哲等(24-286)

基于復(fù)合納米材料比色/熒光雙信號的黃曲霉毒素B1檢測 ·····································李 陽等(24-297)

物理回收下再生聚對苯二甲酸乙二醇酯的物理表征及揮發(fā)性有機(jī)化合物監(jiān)測·········曾 嚴(yán)等(24-306)

近紅外光譜快速檢測大豆原油含磷量··········王 雪等(24-316)

基于裁剪適配體的納米金比色法用于金黃色葡萄球菌腸毒素A的可視化檢測 ··············崔麗偉等(24-323)

氣相色譜-質(zhì)譜和電子舌對不同質(zhì)量等級醬香型白酒的判別分析 ····························林先麗等(24-329)

基于兩種檢測方法對特膳食品滲透壓測定的比對·····································潘麗蓉等(24-339)

基于行業(yè)標(biāo)準(zhǔn)中馬和驢成分檢測方法用于騾肉檢測的分析·························周 藏等(24-346)

Fe3O4@COOH納米酶比色檢測食用純植物油的過氧化值·························栗 鑫等(24-352)

基于多元儀器分析結(jié)合化學(xué)計(jì)量法的不同產(chǎn)地胡椒油樹脂品質(zhì)比較·················李 彤等(24-360)

基于EfficientNet網(wǎng)絡(luò)模型的豬肉新鮮度智能識別方法·································劉 超等(24-369)