《食品科學(xué)》2021年總目錄

專家約稿

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)魚糜及魚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、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)花生過敏原Ara h 1潛在致敏性的影響················周紅菲等(3-1)

茶樹精油對(duì)擴(kuò)展青霉線粒體功能的影響······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)魚頭湯熬煮過程中微納米顆粒形成的影響·················翟爭妍等(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)

納米魚骨對(duì)鰱魚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程·······················劉夢蝶等(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)汁胞粒化的影響及其與細(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)酚類化合物的抗氧化互作關(guān)系······················劉國艷等(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)德爾卑沙門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)

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

酸脅迫對(duì)鼠傷寒沙門氏菌抗酸性、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)

紅樹莓葉茶的制備及與紅樹莓葉片、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····王夢琦等(19-57)

貴州三穗特色黃皮蛋加工過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)育過程中酚類物質(zhì)及其抗氧化能力分析······················姜 喜等(23-99)

蛹蟲草胞外多糖的制備、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···················孫樂常等(2-23)

賴氨酸-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)魷魚魚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)醬油中呈味肽種類和呈味特性的影響 ···汪 卓等(2-60)

油炸過程中茶多酚對(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)

甘草酸纖維茶樹精油乳液凝膠的制備及其結(jié)構(gòu)表征·························許夢月等(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)

亞牛磺酸對(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)魚明膠-果膠復(fù)合凝膠體系的影響························王夢楠等(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)金線魚魚糜凝膠品質(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)鱖魚魚糜凝膠的品質(zhì)影響····························楊明柳等(12-37)

白酒貯存過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····················譚詩敏等(24-48)

果膠對(duì)真空冷凍干燥重組蘋果塊質(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)冷藏帶魚魚丸保鮮效果的影響··························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)表沒食子兒茶素沒食子酸酯保護(hù)作用············閆世長等(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····················張書文等(17-84)

γ射線輻照對(duì)香菇采后貯藏過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)蘋果汁中耐高滲酵母的殺滅效果···············張文樂等(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··············任愛容等(4-167)

牛肉低溫貯藏環(huán)境中沙門氏菌誘導(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)

蛹蟲草轉(zhuǎn)錄組分析及類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)低鹽半干鯇魚的提味增鮮作用························吳 康等(8-137)

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

基于高通量測序?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)

苗族酸酢魚發(fā)酵過程中微生物群落、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程細(xì)菌來源解析···············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··················楊詩怡等(14-46)

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

辣椒粉中黃曲霉菌生長及其產(chǎn)毒規(guī)律的預(yù)測模型構(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)庫車小白杏發(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生長及細(xì)菌素合成的影響····················趙 樂等(18-37)

轉(zhuǎn)錄組測序分析氯化鈉對(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)

基于高通量測序分析復(fù)配小曲白酒發(fā)酵過程中微生物群落結(jié)構(gòu)及多樣性········韓國強(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)

羅非魚魚糜自然發(fā)酵過程中微生物群落結(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)

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

基于高通量測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)勢產(chǎn)酸菌的分離鑒定及生長特性··················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···········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)干酪乳桿菌生長的促進(jìn)作用及機(jī)制·····················丁 婷等(22-201)

基于Illumina MiSeq高通量測序技術(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)酵火腿低鈉加工過程中細(xì)菌群落結(jié)構(gòu)分析····················鞠 銘等(24-84)

基于高通量測序分析儲(chǔ)藏稻谷中的真菌群落結(jié)構(gòu)與優(yōu)勢菌屬··············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)

營養(yǎng)衛(wèi)生

阿魏酸類似物對(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)秀麗隱桿線蟲壽命的影響········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)

基于斑馬魚模型研究魷魚生殖腺磷脂抗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)秀麗隱桿線蟲氧化和衰老的影響················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)

(＋)-兒茶素與表沒食子兒茶素沒食子酸酯對(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)

花生主要過敏原Ara h 1線性B細(xì)胞表位的預(yù)測及鑒定···················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···············李夢瑩等(23-162)

‘平陽黃湯’對(duì)高脂飲食大鼠腸道屏障和腸道菌群的影響···············歐陽建等(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程中酚類物質(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

蘋果梨酵素發(fā)酵過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)

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

HPLC法同時(shí)測定采后蓮霧果實(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程中的變化 ··楊 莉等(4-233)

高效液相色譜法分析中國人參不同部位中多酚類化合物··················徐艷陽等(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-紫外檢測法測定嬰幼兒配方乳粉中的核苷酸含量··············王象欣等(4-254)

載氣類型對(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)譜法測定蔬菜中天然VK同系物 ·············李凱龍等(8-214)

盤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)

紅樹莓果汁降酸發(fā)酵過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)測定鐵皮石斛莖、葉、花中酚類組分的含量·············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 陽等(12-159)

紫娟（熟茶）人工發(fā)酵過程中揮發(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)

中國食醋中苯乳酸的檢測、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含量測定·········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·····················高向陽等(18-207)

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

紅小米化學(xué)成分與營養(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)酵過程中代謝產(chǎn)物變化的分析 ····馮云子等(20-107)

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

基于UPLC-Q-TOF-MS技術(shù)分析原料乳冷藏過程中脂類代謝組學(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3種食用菌麥角固醇·····················傅利軍等(20-135)

海鱸魚肉蒸制過程中品質(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)

雙斑東方鲀在冷藏保鮮過程中揮發(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)分析海鱸魚肉蒸制過程中風(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種魷魚凍藏過程中肌原纖維蛋白功能特性變化····················姚 慧等(7-207)

‘印度青’蘋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)煎烤魷魚片貯藏過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)凍融過程中開背調(diào)味魚品質(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)大目金槍魚低溫流通期間品質(zhì)變化的影響·················藍(lán)蔚青等(11-205)

ε-聚賴氨酸對(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)

鰻魚鲞冷藏過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)微凍大黃魚及其魚片品質(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)金槍魚新鮮度的監(jiān)測·················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)我國的啟示··········陳佳妮等(1-313)

水產(chǎn)動(dòng)物保活運(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)

咖啡酰奎寧酸類化合物的生物學(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)藥殘留檢測中的應(yīng)用研究進(jìn)展················付瑞杰等(3-330)

沙門氏菌檢測生物傳感器研究進(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、毒害作用機(jī)制及檢測技術(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)魚類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)包埋天然酚類化合物研究進(jìn)展······················石元玥等(9-319)

海洋魚源抗菌肽的研究進(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)

我國保健食品安全協(xié)同治理法律問題探析···李文華(13-360)

營養(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)過程中貨架期預(yù)測的研究進(jìn)展 ··王紅麗等(15-261)

水產(chǎn)品生物胺檢測技術(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)

食品中常見過敏原及檢測技術(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)和成分通過調(diào)控腸道菌群影響食物過敏的研究進(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)檢測與分級(jí)分類中的應(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

基于智能手機(jī)同時(shí)檢測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)性鹽基氮含量無損檢測··················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PCR技術(shù)結(jié)合免疫層析法快速檢測產(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)譜法檢測禽源性食品中氟蟲腈及其代謝物····戴盡波等(2-325)

基于無標(biāo)記金納米簇的新型熒光生物傳感器在赭曲霉毒素A快速檢測中的應(yīng)用······孔德莉等(4-263)

正相高效液相色譜法同時(shí)測定肉制品中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檢測果蔬中7種農(nóng)藥殘留··············連玉晶等(4-297)

間接競爭化學(xué)發(fā)光酶聯(lián)免疫分析方法檢測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-熒光檢測法測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雙抗體夾心檢測方法建立 ········王曉瑞等(4-319)

基于核酸適配體傳感器快速檢測雞蛋中氟蟲腈························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········張鵬飛等(6-291)

氣相色譜-靜電場軌道阱高分辨質(zhì)譜測定植物油中17種鄰苯二甲酸酯類殘留量···孟志娟等(6-298)

雙波長瑞利光散射技術(shù)檢測糕點(diǎn)類食品中的甜蜜素······················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)云南常見野生食用牛肝菌中紅外光譜的種類鑒別··········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)檢測食品中3種主要牛奶過敏原··················寧亞維等(8-270)

基于低共熔溶劑的液液微萃取技術(shù)測定食用油中的新煙堿類殺蟲劑············王素利等(8-277)

超高效液相色譜-高分辨質(zhì)譜測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)志物定量檢測山羊乳中摻加的牛乳··············孫金芝等(8-288)

三文魚中晚期糖基化終末產(chǎn)物含量測定及產(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-熒光微球競爭免疫層析法半定量快速檢測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)

在線固相萃取-液相色譜-串聯(lián)質(zhì)譜法測定雞肉和雞蛋中5種抗病毒類藥物殘留量 ··馬俊美等(10-305)

氣相色譜-串聯(lián)質(zhì)譜法測定動(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)

通過式SPE-UPLC-MS/MS測定植物油中的9種酚類抗氧化劑···················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損識(shí)別·······················楊雨菲等(12-248)

禽蛋中氟苯尼考代謝物快速檢測方法的建立·····················皮江一等(12-255)

餐盤紙中礦物油的檢測及溯源分析·······張宜彩等(12-261)

國標(biāo)方法檢測特殊醫(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)譜法測定畜禽表皮中松香酸和脫氫松香酸·················沈金燦等(12-275)

三嗪類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種植物生長調(diào)節(jié)劑和抗生素類藥物···········顏偉華等(12-302)

固相萃取光譜法測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)譜測定 ··················張 昊等(12-315)

利用LAMP技術(shù)快速檢測羊肉制品中的鼠源性成分·················陳珍金等(12-322)

基質(zhì)匹配曲線校正-HPLC-MS/MS法同時(shí)測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)譜檢測豬肉和牛肉中30種食源性興奮劑類藥物殘留···················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)譜法測定稻田水產(chǎn)品中氟蟲腈及其代謝物殘留···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 ················薛 也等(14-328)

氣相色譜-負(fù)化學(xué)源電離-質(zhì)譜法測定蔬菜中氟蟲腈及其代謝物殘留·········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·····················錢麗麗等(16-322)

拉曼光譜技術(shù)快速檢測專用煎炸油極性組分·····················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糧谷中的三嗪類除草劑·······················徐尉力等(16-333)

嗅覺可視化技術(shù)對(duì)啤酒品質(zhì)的快速檢測···楊 梅等(18-225)

基于機(jī)器視覺的紅提串無損檢測及分級(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測定果蔬中18種琥珀酸脫氫酶抑制劑類殺菌劑 ·····龔 蕾等(18-261)

Orbitrap Fusion Lumos三合一質(zhì)譜技術(shù)分析鱖魚、金鯧魚和鱘魚肌動(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)適配體傳感器檢測銅綠假單胞菌·············賈 飛等(18-284)

基于酸度控制的吸收光譜法測定飲料中共存的檸檬黃和日落黃···············江 虹等(18-292)

基于D152樹脂吸附蛋白質(zhì)結(jié)合SERS測定魚肉中的鳥嘌呤含量·············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)合免疫層析法檢測大腸埃希氏菌O157:H7 ···········山 珊等(18-314)

亞硝酸鹽快速檢測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···············邢麗紅等(20-238)

基于銅納米簇模擬酶活性建立比色法測定魚肉中的次黃嘌呤···············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 ················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···········李愛陽等(20-260)

改進(jìn)的QuEChERS-氣相色譜-質(zhì)譜法測定中式臘肉中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···············張巧云等(20-274)

三重real-time PCR同步檢測黃牛、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檢測副溶血弧菌主要毒力基因·······················陳 松等(22-298)

高效液相色譜法測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)測定硅橡膠餐具中21種硅氧烷類化合物的殘留量········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)用可視化檢測沙門氏菌·················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)檢測食用菌中8種煙堿類化合物···陳榮鋒等(24-305)

基于金納米顆粒信號(hào)放大ELISA檢測食品中恩諾沙星·················李 堅(jiān)等(24-311)

基于氧化石墨烯的熒光適配體傳感器檢測食品中真菌毒素·················王 琦等(24-318)

銅、碘摻雜碳點(diǎn)過氧化物模擬酶比色探針檢測茶葉中痕量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)