基礎(chǔ)研究

熱壓結(jié)合處理對(duì)綠色魏斯氏菌生理特性的影響···············································余龍霞等(1-1)

融合魏斯氏菌胞外多糖的分離純化及其生化特性···········································姜 靜等(1-9)

煙熏時(shí)間對(duì)培根雜環(huán)胺含量及產(chǎn)品品質(zhì)的影響·············································杜洪振等(1-16)

源自輕腌大黃魚(yú)的特定腐敗菌特性及腐敗能力·············································郭全友等(1-24)

半乳糖基月桂酸單甘酯對(duì)短小芽孢桿菌的抑制機(jī)理·············································許苗苗等(1-33)

不同烹飪方式下烹飪時(shí)間對(duì)西蘭花中蘿卜硫苷和蘿卜硫素的影響·························盧 旭等(1-41)

基于變異系數(shù)法對(duì)不同干燥方法馬鈴薯全粉復(fù)合面條品質(zhì)的評(píng)價(jià)·····························李葉貝等(1-48)

基于自組織映射模型對(duì)香腸產(chǎn)品喜好度的預(yù)測(cè)·········································劉宇佳等(1-55)

芳樟醇?xì)庀嗫咕钚耘c作用機(jī)制······················吳克剛等(1-61)

谷物蛋白體外消化率測(cè)定方法的修正··············劉艷美等(1-68)

鮮濕米粉品質(zhì)評(píng)價(jià)及原料選擇··························雷婉瑩等(1-74)

紅曲霉對(duì)類(lèi)Camembert干酪成熟期質(zhì)構(gòu)和風(fēng)味的影響···········································王 童等(3-1)

鼠尾草酸對(duì)α-淀粉酶的抑制作用 ······················王 靜等(3-12)

復(fù)合酶修飾對(duì)紅薯淀粉分支結(jié)構(gòu)和物化特性的影響·············································肖 瑀等(3-18)

藏羊肉宰后成熟過(guò)程中熱休克蛋白27對(duì)肌原纖維蛋白及細(xì)胞凋亡酶的影響·················孫金龍等(3-24)

熱燙拉伸融化過(guò)程對(duì)Mozzarella干酪品質(zhì)、分子間作用力及微觀(guān)結(jié)構(gòu)的影響·················李紅娟等(3-30)

基于動(dòng)態(tài)流變學(xué)的明膠/變性淀粉共混體系溶膠-凝膠相互轉(zhuǎn)變動(dòng)力學(xué)解析 ···················鄒秀容等(3-37)

刺梨不同干燥模型建立及綜合品質(zhì)分析··········陳思奇等(3-47)

不同預(yù)冷時(shí)間下鮰魚(yú)能量代謝和加工品質(zhì)的相關(guān)性分析·········································章 蔚等(3-55)

南美白對(duì)蝦過(guò)熱蒸汽干燥特性及干燥數(shù)學(xué)模型·················································員冬玲等(3-62)

Helveticin-M與綠原酸復(fù)配對(duì)大腸桿菌和腸炎沙門(mén)氏菌的抑菌效果及其機(jī)制·············王虹懿等(3-68)

顆粒粒徑和相互作用對(duì)凝膠顆粒團(tuán)簇硬度的影響·············································陳 偉等(3-75)

腐乳營(yíng)養(yǎng)成分與質(zhì)構(gòu)特征及其偏相關(guān)分析······莊 洋等(3-80)

基于肌漿蛋白質(zhì)組研究黑切牛肉的形成機(jī)制····吳 爽等(5-1)

黑果枸杞花色苷提取物對(duì)胰脂肪酶活性的影響···················································張 靜等(5-8)

抗菌肽brevilaterin與ε-聚賴(lài)氨酸對(duì)金黃色葡萄球菌的協(xié)同抑菌機(jī)理·····························寧亞維等(5-15)

酶解對(duì)豆腐干凝膠結(jié)構(gòu)和理化特性的影響·············································陳凡凡等(5-23)

黃酒非生物穩(wěn)定性的預(yù)測(cè)模型··························謝廣發(fā)等(5-31)

‘巨峰’葡萄皮花色苷的分離純化、結(jié)構(gòu)鑒定及抗腫瘤活性·································薛宏坤等(5-39)

鴨油的體外抗氧化活性分析······························龍 霞等(5-49)

乳酸對(duì)陰溝腸桿菌生物膜形成的抑制作用········劉亞文等(7-1)

長(zhǎng)黑青稞中不同形態(tài)多酚的提取及體外抗氧化活性···············································朱昱琳等(7-8)

植物糖原-槲皮素復(fù)合物的制備及特征 ············韋倩倩等(7-14)

制備條件對(duì)結(jié)冷膠流體凝膠形成的影響··········陳 青等(7-23)

大豆蛋白與千葉豆腐品質(zhì)特性的關(guān)系··············王喜波等(7-30)

新疆花生品種（系）蛋白亞基組成及品質(zhì)特性分析·················································袁秋巖等(7-38)

牛至精油對(duì)腐生葡萄球菌抑制作用機(jī)制··········陳夢(mèng)玲等(7-46)

孔石莼多糖鋅結(jié)構(gòu)表征與體外降血糖活性······湯陳鵬等(7-52)

腸膜明串珠菌素mesenterocin ZLG85分子結(jié)構(gòu)及對(duì)傷寒沙門(mén)氏菌的抗菌機(jī)理·············高玉榮等(7-59)

表面糊化處理確定乙?；u丙基小麥淀粉中取代基團(tuán)分布·····························趙 凱等(7-66)

紫花苜蓿莖葉功能特性指標(biāo)的測(cè)定與分析······來(lái)思彤等(7-73)

丁香酚對(duì)腐敗希瓦氏菌和熒光假單胞菌的抑制機(jī)理···········································周倩倩等(9-1)

磁性Fe3O4/殼聚糖復(fù)合微球的制備及其對(duì)蘋(píng)果汁有機(jī)酸的吸附···································姜飛虹等(9-7)

基于FPG-SOM的糧食供應(yīng)鏈危害物風(fēng)險(xiǎn)分級(jí)評(píng)價(jià)·················································王小藝等(9-15)

不同品種小米蒸煮食味品質(zhì)評(píng)價(jià)及比較··········張 凡等(9-23)

基于區(qū)塊鏈的糧油食品全供應(yīng)鏈可信追溯模型·················································董云峰等(9-30)

深度油炸過(guò)程中油脂劣變對(duì)薯?xiàng)l中油脂和水分含量的影響及水分替代規(guī)律·················李 良等(11-1)

熱加工條件對(duì)牛血清白蛋白-葡萄糖糖基化體系抗氧化活性的影響·····················李 軍等(11-7)

益生菌對(duì)蘇尼特羊胃腸道菌群、代謝物及肉品質(zhì)的影響·······························杜 瑞等(11-14)

黃變對(duì)大米流變特性以及內(nèi)部結(jié)構(gòu)的影響 ·····肖 悅等(11-22)

鮮花生仁烘烤溫度對(duì)花生醬風(fēng)味和綜合品質(zhì)的影響···········································舒 垚等(11-28)

日糧添加亞麻籽對(duì)蘇尼特羊肌纖維特性及肉品質(zhì)的影響···························侯普馨等(11-36)

體外模擬消化過(guò)程中果膠對(duì)竹葉黃酮生物可及性的影響·······························李占明等(11-43)

柱狀茭白真空預(yù)冷熱質(zhì)傳遞分析····················王 寧等(11-50)

紫果西番蓮果皮花色苷鑒定及其生物活性 ·····何 丹等(11-57)

球磨法制備淀粉-芹菜素復(fù)合物及其消化性分析···················································張黎明等(11-64)

腸溶性白藜蘆醇電紡纖維的制備、性能及其體外抗氧化活性·····························周 軍等(13-1)

淡堿蒸胚對(duì)玉米胚及其毛油中真菌毒素的降解消除作用·····························鄭婷婷等(13-8)

正常牛肉與DFD牛肉成熟過(guò)程中保水性和水分狀態(tài)變化·······························孫文彬等(13-14)

不同烘焙程度與等級(jí)武夷肉桂茶品質(zhì)差異分析···············································徐邢燕等(13-22)

蛋白質(zhì)組學(xué)揭示宰前溫和驅(qū)趕改善豬肉品質(zhì)的潛在機(jī)制···································鄒 波等(13-29)

蛋清源腸內(nèi)營(yíng)養(yǎng)粉的沖調(diào)特性及品質(zhì)穩(wěn)定性評(píng)價(jià)···········································馬艷秋等(13-38)

紅樹(shù)莓酒渣結(jié)構(gòu)、理化性質(zhì)以及吸附性········齊云飛等(13-46)

鮮食百香果果實(shí)品質(zhì)綜合評(píng)價(jià)模型的建立及應(yīng)用·······································馬文霞等(13-53)

加熱溫度對(duì)麻鴨肌原纖維蛋白結(jié)構(gòu)與凝膠特性的影響·······························王正雯等(13-61)

酪蛋白和工藝對(duì)再制稀奶油穩(wěn)定性的影響······李 揚(yáng)等(15-1)

自組裝多肽水凝膠對(duì)百里香精油的控釋作用、抑菌和抗氧化效果的延長(zhǎng)作用 ························趙夢(mèng)倩等(15-8)

牦牛乳與荷斯坦牛乳硬質(zhì)干酪的抗氧化特性比較···········································楊 靜等(15-15)

單甘酯和豆甾醇混合物固化葵花籽油的規(guī)律···········································蔣兆景等(15-22)

石竹烯對(duì)熱殺索絲菌的抑菌機(jī)理····················舒慧珍等(15-31)

植物糖原負(fù)載提高姜黃素的穩(wěn)定性和生物活性·······································韓興曼等(15-39)

二氫楊梅素-Ag+納米乳液的制備及其對(duì)金黃色葡萄球菌抑制性能與機(jī)理 ·············丁利君等(15-48)

不同添加物對(duì)鰱魚(yú)魚(yú)糜及魚(yú)糜制品介電特性及水分遷移率的影響···························李 雙等(15-54)

基于主成分與聚類(lèi)分析法的制備豆?jié){用大豆的品質(zhì)指標(biāo)綜合評(píng)價(jià)···························李笑梅等(15-64)

滾揉腌制對(duì)牛肉鹽水火腿品質(zhì)的影響············趙改名等(15-72)

不同飼養(yǎng)方式對(duì)牦牛瘤胃微生物區(qū)系及肌肉品質(zhì)的影響···········································譚子璇等(15-79)

反式肉桂醛對(duì)副溶血性弧菌

毒力因子的抑制作用···································王 碩等(15-88)

高速逆流色譜分離純化桑葚花色苷及其抗氧化活性···················································薛宏坤等(15-96)

‘塔羅科’血橙成熟過(guò)程中花色苷積累及其與糖酸含量相關(guān)性·····················喻最新等(15-105)

藍(lán)莓酒渣對(duì)泡菜亞硝酸鹽和生物胺的抑制作用·························································張娜威等(17-1)

烷過(guò)氧自由基氧化對(duì)草魚(yú)肌原纖維蛋白熱聚集行為的影響·········································李學(xué)鵬等(17-9)

?；撬釋?duì)肉雞生長(zhǎng)性能、肉品質(zhì)及肌肉抗氧化功能的影響···························韓紅麗等(17-17)

‘雪花’梨酒綜合品質(zhì)評(píng)價(jià)體系的建立········李麗梅等(17-23)

細(xì)葉小檗果小檗堿抑菌性能及機(jī)理················包怡紅等(17-29)

利用示蹤粒子及膨脹流變學(xué)研究β-乳球蛋白聚集體的界面行為·······································葉 晶等(17-35)

魔芋葡甘露低聚糖的熱穩(wěn)定特性以及與低聚果糖益生元的對(duì)比分析·······················葉 楓等(17-45)

利用密度泛函理論分析藍(lán)莓花色苷抗氧化活性·······································王蘭嬌等(17-53)

對(duì)羥基苯甲酸及其烷基酯在水包油乳液中抗氧化效率的假相模型解釋·······················黃師榮等(17-60)

楊桃種質(zhì)果實(shí)品質(zhì)性狀遺傳多樣性分析········馬小衛(wèi)等(17-68)

特殊環(huán)境巨大芽孢桿菌LB01抗菌活性成分的分離鑒定及抗病機(jī)理···································丁從文等(17-75)

蠶豆多酚對(duì)過(guò)氧自由基介導(dǎo)的DNA損傷的保護(hù)作用···········································林 琳等(17-83)

牛肌紅蛋白熱加工過(guò)程中多肽穩(wěn)定性影響因素分析及其在真實(shí)性鑒別中的應(yīng)用·········李瑩瑩等(19-1)

百里香精油微膠囊對(duì)摩根氏菌和變形桿菌產(chǎn)組胺機(jī)制的影響·································于紅紅等(19-9)

基于深度置信網(wǎng)絡(luò)-多類(lèi)模糊支持向量機(jī)的糧食供應(yīng)鏈危害物風(fēng)險(xiǎn)預(yù)警·······················王小藝等(19-17)

顆粒形綠茶的物理特性與外形品質(zhì)關(guān)聯(lián)性····郭 麗等(19-25)

抗菌肽brevilaterin與檸檬酸聯(lián)用對(duì)大腸桿菌的協(xié)同抑菌機(jī)理···························寧亞維等(19-31)

10 種植物精油對(duì)腐生葡萄球菌抑制效果比較及肉桂精油抑菌機(jī)制分析·······························藍(lán)蔚青等(19-38)

基于果膠特性改變的罐藏黃桃質(zhì)構(gòu)軟化機(jī)制·······················································于笑顏等(19-45)

核桃仁細(xì)胞結(jié)構(gòu)觀(guān)察及其氧化過(guò)程中的變化與拉曼光譜分析···································藍(lán)文言等(19-53)

北疆早、中熟本土蘋(píng)果品質(zhì)分析與評(píng)價(jià)···········································伊麗米努爾等(19-62)

丁香酚對(duì)藍(lán)莓鏈格孢霉的抑制作用················葛達(dá)娥等(19-68)

酪蛋白與可溶性大豆多糖的酶促糖基化產(chǎn)物制備及其性能分析·······························劉郁琪等(19-74)

果膠/酪蛋白酸鈉復(fù)合運(yùn)載體系的構(gòu)建及對(duì)番茄紅素的控釋機(jī)理·······························王擎宇等(19-83)

濃香型白酒窖池分層分位點(diǎn)池底窖泥pH值、主要有機(jī)酸與鈣、鎂離子之間的相關(guān)性分析···················································張會(huì)敏等(19-90)

生鮮豬肉肌細(xì)胞內(nèi)外間隙和水分狀態(tài)與持水性的關(guān)系·····································李華健等(21-1)

定量鹵制牛肉干的品質(zhì)特性······························周亞軍等(21-7)

馬泡瓜籽油理化特性、組成分析及氧化穩(wěn)定性·······································紀(jì)佳璐等(21-15)

馬鈴薯片脆性的力學(xué)和聲學(xué)測(cè)量····················胥慧麗等(21-22)

體外模擬胃腸道消化和結(jié)腸發(fā)酵對(duì)長(zhǎng)黑青稞多酚生物有效性和抗氧化活性的影響·······································陳 壁等(21-28)

產(chǎn)黃青霉發(fā)酵鴨肉制品食用品質(zhì)、微觀(guān)結(jié)構(gòu)及物理化學(xué)特性變化···················藍(lán)天嬋等(21-36)

基于iTRAQ定量蛋白質(zhì)組學(xué)的

三文魚(yú)新鮮度分析············································馬聰聰?shù)?21-44)

楊梅素-丙烯醛加合物抗氧化及捕獲丙烯醛活性·············································盧永翎等(23-1)

氧化對(duì)羊肉肌原纖維蛋白分子與理化特性的影響·············································張海璐等(23-8)

[C4mim]BF4、[C4Py]Cl離子液體與木瓜蛋白酶相互作用的熒光光譜分析和分子對(duì)接·······田康永等(23-15)

基于手機(jī)圖像的不同貯藏時(shí)間下冷卻羊肉的部位判別···································孟令峰等(23-21)

Effect of Adding Heat-Moisture Treated or Dry-Heat-Treated Highland Barley Flour on the Quality of Noodles ····XU Hanshan et al. (23-27)

不同品種大米組分含量與米飯加工品質(zhì)特性的關(guān)系···········································李枝芳等(23-35)

不同儲(chǔ)藏年限稻谷的品質(zhì)及鮮濕米粉加工適應(yīng)性分析···········································張玉榮等(23-42)

凝固溫度對(duì)填充豆腐凝膠特性及分子間作用力的影響···································金 楊等(23-49)

ε-聚賴(lài)氨酸對(duì)腐生葡萄球菌細(xì)胞結(jié)構(gòu)與能量代謝的影響·······························藍(lán)蔚青等(23-56)

紫蘇精油抑制灰綠曲霉的活性與機(jī)理············袁 康等(23-63)

苯乳酸和醋酸聯(lián)用對(duì)單核細(xì)胞增生李斯特菌的協(xié)同抑菌機(jī)理···························寧亞維等(23-70)

不同薯類(lèi)淀粉結(jié)構(gòu)性質(zhì)與粉條品質(zhì)的關(guān)系····鄒金浩等(23-77)

啤酒花中不同比例β-酸同系物的抗氧化及抑菌活性·······································楊靜文等(23-83)

金槍魚(yú)暗色肉酶解優(yōu)勢(shì)肽鑒定及其體外抗氧化和血管緊張素轉(zhuǎn)換酶抑制活性分析···············王 銳等(23-91)

草魚(yú)魚(yú)鱗抗菌肽與肉桂精油聯(lián)合抑菌作用及機(jī)理·········································王雪燕等(23-100)

食品化學(xué)

大豆球蛋白-花青素Pickering乳液性質(zhì) ···············鞠夢(mèng)楠等(2-1)

藍(lán)靛果多糖功能特性、結(jié)構(gòu)及抗糖基化活性····徐雅琴等(2-8)

焦磷酸鈉對(duì)氧化豬肉肌原纖維蛋白的谷氨酰胺轉(zhuǎn)移酶交聯(lián)反應(yīng)及凝膠性能的影響·············································孫 悅等(2-15)

變性淀粉對(duì)肌原纖維蛋白凝膠特性的影響······吳 香等(2-22)

食鹽添加量對(duì)哈爾濱風(fēng)干腸脂質(zhì)和蛋白氧化及揮發(fā)性化合物形成的影響·················溫榮欣等(2-29)

TSP與SPH復(fù)合物對(duì)面團(tuán)特性及面條品質(zhì)的影響機(jī)制·····································張瑩瑩等(2-37)

酸性條件下根皮苷對(duì)低酯果膠流變特性、抗氧化活性及微觀(guān)結(jié)構(gòu)的影響·····················張舒翼等(2-43)

檸檬酸浸泡對(duì)蒸谷糙米碾米過(guò)程中蒸谷米鎘含量和品質(zhì)的影響·························周顯青等(2-50)

大豆7S、11S蛋白的結(jié)構(gòu)與熱致凝膠特性的分析·············································馮 芳等(2-58)

黑果腺肋花楸花色苷與果膠的結(jié)合作用對(duì)其穩(wěn)定性的影響·································魏婧琦等(2-65)

山楂葉多糖對(duì)發(fā)酵乳品質(zhì)及抗氧化活性的影響·········································趙巖巖等(2-73)

楊梅素與G-β-CD的包合作用及抗氧化性分析···················································王軼博等(4-1)

乳清多肽對(duì)抑制反復(fù)凍融豬肉糜氧化和改善品質(zhì)的影響···············································彭新顏等(4-7)

不同種類(lèi)肉肌漿蛋白的油-水界面性質(zhì) ············杜菲菲等(4-15)

宏量營(yíng)養(yǎng)素和pH值對(duì)乳劑型特醫(yī)食品基質(zhì)品質(zhì)的影響·····························劉 媛等(4-23)

低酯果膠協(xié)同NaCl對(duì)全蛋液凝膠性質(zhì)的影響 ····王軼男等(4-32)

NaOH處理對(duì)霞多麗葡萄籽原花青素的影響 ······張 杰等(4-41)

改性大豆磷脂對(duì)豆粉結(jié)構(gòu)和理化性質(zhì)的影響·····王喜波等(4-52)

綠豆多肽鋅螯合物的制備及其結(jié)構(gòu)與體外消化的分析·································富天昕等(4-59)

工業(yè)改性對(duì)大豆蛋白結(jié)構(gòu)及大豆蛋白-肌原纖維蛋白復(fù)合凝膠的影響·····················賈子璇等(4-67)

豌豆蛋白對(duì)雞肉糜熱誘導(dǎo)凝膠品質(zhì)特性與微觀(guān)結(jié)構(gòu)的影響·································計(jì)紅芳等(4-74)

綠原酸對(duì)不同加熱方式的草魚(yú)品質(zhì)的影響·····················································李君珂等(4-80)

改性馬鈴薯淀粉對(duì)肌原纖維蛋白凝膠特性的影響·············································周鳳超等(4-86)

丙二醛氧化修飾對(duì)白鰱肌原纖維蛋白結(jié)構(gòu)性質(zhì)的影響·······································蔣祎人等(6-1)

醇溶蛋白和麥谷蛋白配比對(duì)餅干品質(zhì)的影響····楊 濤等(6-8)

雞蛋中卵白蛋白和溶菌酶相互作用對(duì)其結(jié)構(gòu)和致敏性的影響·····························汪吳晶等(6-16)

不同酸價(jià)米糠毛油堿煉脫酸過(guò)程甘油酯

組成及3-氯丙醇酯和縮水甘油酯含量的變化·············································劉玉蘭等(6-25)

酸化速率對(duì)大豆蛋白凝膠結(jié)構(gòu)的調(diào)控··············李倩如等(6-31)

平貝母多糖鐵配合物的合成、結(jié)構(gòu)特征及抗氧化活性·········································張 曼等(6-36)

酸解法與酶解法調(diào)控右旋糖酐分子質(zhì)量的比較·············································黃瑞杰等(6-43)

熱改性萊陽(yáng)芋頭淀粉對(duì)乳液形成及穩(wěn)定性的影響·································張琳琳，朱宇竹等(6-51)

油脂對(duì)油炸食品中反式脂肪酸含量的影響······鄭 藝等(6-58)

限域結(jié)晶法制備載β-胡蘿卜素的氧化淀粉水凝膠球···········································白 杰等(8-1)

蛋白質(zhì)氧化對(duì)羊肉糜流變與凝膠特性的影響····張海璐等(8-8)

廢棄黑葵花籽殼綠色制備金納米粒子及其抗氧化和催化性能·········································關(guān)樺楠等(8-14)

卵清分離蛋白-亞麻籽油高濃度乳液的制備及膠體性質(zhì)表征·····································方艾虎等(8-21)

花生油制取工藝主要工段3,4-苯并(a)芘及3-氯丙醇酯的產(chǎn)生及脫除 ·····························楊 威等(8-27)

亞麻籽粕制備小分子抗氧化活性肽··················張文敏等(8-36)

辛弗林分子印跡聚合物的制備及其在固相萃取中的應(yīng)用·····································李 玲等(8-45)

脂肪替代物對(duì)人造奶油物性品質(zhì)的影響··········徐群英等(8-52)

預(yù)處理技術(shù)對(duì)冷榨雙低菜籽油中脂質(zhì)伴隨物含量的影響·································張歡歡等(8-57)

蓮原花青素對(duì)面包品質(zhì)及功能特性的影響······鄭 妍等(8-62)

低?；透啧；Y(jié)冷膠對(duì)模型飲料中百香果皮花色苷熱穩(wěn)定性的影響·················程宏楨等(8-69)

鐵蛋白-海藻酸鈉納米包埋ACE抑制肽 ············夏偉榮等(8-77)

包覆花色苷W1/O/W2型乳液的消化特性及其緩釋效果·········································徐偉麗等(10-1)

壓榨及浸出工藝對(duì)大豆油穩(wěn)定性影響及IPLS-SPA特征波段選擇方法應(yīng)用 ················張丙芳等(10-8)

乳清蛋白/矢車(chē)菊素-3-O-葡萄糖苷納米粒的制備···············································錢(qián) 柳等(10-14)

制麥工藝對(duì)特種麥芽品質(zhì)的影響····················趙川艷等(10-21)

奇亞籽皮多糖對(duì)乳狀液聚集穩(wěn)定性的影響····劉婷婷等(10-29)

近江牡蠣多糖的結(jié)構(gòu)鑒定及免疫調(diào)節(jié)能力分析·······································楊大俏等(10-38)

香菇粉對(duì)干脆面面團(tuán)流變特性及其油脂含量和分布的影響·······························張艷榮等(10-47)

姜黃素與白首烏蛋白以及大豆分離蛋白相互作用的比較···································邢永娜等(10-53)

蕎麥蜂花粉破壁掃描電子顯微鏡分析及黃酮模擬消化釋放·········································沈志燕等(12-1)

腌制方式對(duì)鴨肉腌制速率及品質(zhì)的影響··········陳 星等(12-7)

溶液體系中迷迭香酸與肌球蛋白的相互作用及其對(duì)蛋白理化特性的影響···············周 揚(yáng)等(12-14)

堿提條件對(duì)麩皮阿拉伯木聚糖組成、理化性質(zhì)、流變學(xué)特性的影響···················魯振杰等(12-22)

大豆分離蛋白與單糖、雙糖、多糖共價(jià)復(fù)合物的凍融特性及結(jié)構(gòu)表征···················王玉瑩等(12-28)

Impacts of Metal Ions, Cysteine, Phosphate and Ethanol on Browning and Antioxidant Activity of Glycosylated Whey Protein Isolate-Inulin Conjugate·······················MA Ling et al. (12-36)

等電點(diǎn)沉淀提取蛋白和漂洗魚(yú)糜蛋白的高溫膠凝特性···································石 柳等(12-46)

蘋(píng)果渣結(jié)合預(yù)乳化稻米油對(duì)低脂豬肉丸品質(zhì)的影響·······································王正榮等(12-54)

淀粉微粒和酪蛋白酸鈉協(xié)同穩(wěn)定Pickering乳狀液性質(zhì) ···································王 然等(12-60)

不同取代度水溶性羧甲基茯苓多糖的制備、結(jié)構(gòu)表征及體外抑菌活性···············別 蒙等(12-67)

高鐵肌紅蛋白氧化對(duì)牦牛肉肌原纖維蛋白生化特性的影響···························崔文斌等(12-77)

酸熱誘導(dǎo)大豆分離蛋白納米顆粒形成及其荷載姜黃素的特性·········································袁 丹等(14-1)

辣根過(guò)氧化物酶催化阿魏酸交聯(lián)果膠物化特性·········································劉延照等(14-9)

海鱸魚(yú)糜加工及凝膠形成過(guò)程中蛋白質(zhì)的變化機(jī)理·······································劉芳芳等(14-15)

蛋白質(zhì)用量對(duì)黃油基淡奶油攪打前乳液性質(zhì)及攪打性能的影響·······················代克克等(14-23)

蛋清粉對(duì)糜米-小麥粉面團(tuán)特性及饅頭品質(zhì)的影響···········································馬薇薇等(14-30)

等離子體活性水腌制對(duì)豬肉肌原纖維蛋白氧化及結(jié)構(gòu)的影響······························孫克奎等 (14-36)

Oleosin蛋白和磷脂酰膽堿相互作用對(duì)重組油體乳液穩(wěn)定性的影響·······················孫禹凡等(14-42)

TGase和Ca2＋聯(lián)合作用對(duì)未經(jīng)漂洗的革胡子鯰魚(yú)魚(yú)糜凝膠特性的影響···············鮑佳彤等(14-50)

大豆親脂蛋白組分分析及體外抗氧化特性····曾劍華等(14-58)

溫度和pH值對(duì)雞胸軟骨II型膠原蛋白的結(jié)構(gòu)、黏度和熱穩(wěn)定性的影響···················許 蓉等(14-66)

發(fā)酵香腸源抗氧化肽的穩(wěn)定性··························欒曉旭等(16-1)

高水分環(huán)境條件下普通和蠟質(zhì)大麥淀粉不同比例復(fù)配體系的功能性質(zhì)·····················趙神彳等(16-8)

豆?jié){成分對(duì)Bowman-Birk胰蛋白酶抑制劑熱失活程度的影響···························甄少波等(16-15)

多酚對(duì)熱處理甜瓜汁揮發(fā)性關(guān)鍵異味組分的抑制作用···································孫鈺清等(16-21)

3 種氨基酸對(duì)西式熏煮火腿品質(zhì)及N-亞硝胺形成的影響···································周亞軍等(16-29)

末水壇紫菜蛋白源抗氧化肽的制備、分離純化與體外抗氧化活性·······················胡 曉等(16-37)

不同蛋白質(zhì)對(duì)大黃米淀粉老化特性的影響····肖 瑜等(16-45)

熱燙處理對(duì)高添加量馬鈴薯生全粉馕制品品質(zhì)的影響·······································鄒淑萍等(16-52)

綠豆蛋白對(duì)蕎麥淀粉糊化和流變特性的影響···········································修 琳等(16-57)

不同粒徑薯渣纖維對(duì)小麥面團(tuán)流變特性的影響···········································鄭萬(wàn)琴等(16-62)

火龍果莖植物甾醇對(duì)姜黃素納米脂質(zhì)體穩(wěn)定性以及釋放性能的影響·······················黎雨浩等(16-68)

不同食鹽添加量腌制對(duì)雞肉脂質(zhì)氧化、蛋白質(zhì)氧化及食用品質(zhì)的影響···················瞿 丞等(16-77)

β-乳球蛋白、葉酸和視黃醇三元復(fù)合物的形成機(jī)制及功能性質(zhì)···································包小妹等(16-86)

不同油脂對(duì)油炸食品中苯并(a)芘含量的影響···················································鄭 藝等(16-94)

乳清分離蛋白與單寧酸相互作用提高稻米油Pickering乳液的穩(wěn)定性 ·····················李宛蓉等(18-1)

大黃魚(yú)卵分離蛋白乳液的構(gòu)筑及其體外消化規(guī)律·················································王笑涵等(18-8)

沖泡用水中Mg2＋對(duì)紅茶茶湯滋味品質(zhì)的影響及機(jī)制·······································劉艷艷等(18-14)

VE在棕櫚油煎炸過(guò)程中的損耗及其對(duì)煎炸油品質(zhì)的影響···································于夢(mèng)丹等(18-21)

熱誘導(dǎo)對(duì)麥醇溶蛋白/蘆丁相互作用及其乳液流變學(xué)特性的影響·······················李春翼等(18-27)

NaHCO3浸泡對(duì)反復(fù)凍融鮰魚(yú)肌肉品質(zhì)的影響···········································章 蔚等(18-35)

苜蓿冰結(jié)構(gòu)蛋白對(duì)冷凍濕面筋品質(zhì)及結(jié)構(gòu)的影響·······································曲 敏等(18-42)

pH值對(duì)米糠清蛋白和球蛋白的結(jié)構(gòu)、溶解性及表面疏水性的影響·······················楊 健等(18-51)

添加面筋蛋白對(duì)豬肉熱誘導(dǎo)凝膠品質(zhì)及水分遷移特性的影響···································計(jì)紅芳等(18-58)

葛氏鱸塘鱧魚(yú)頭多糖的制備、結(jié)構(gòu)鑒定及體外生物活性分析·······································高陽(yáng)楊等(18-64)

L-賴(lài)氨酸對(duì)雞腿肉肌原纖維蛋白磷酸化的影響·········································方 芮等(20-1)

柚皮苷納米乳液遞送體系的消化特性··············程 喆等(20-7)

脂肪含量對(duì)牦牛乳硬質(zhì)干酪質(zhì)構(gòu)、流變和微觀(guān)結(jié)構(gòu)的影響·······························石永祺等(20-14)

射頻處理提高米糠穩(wěn)定性及其對(duì)品質(zhì)的影響···················································于殿宇等(20-20)

pH值對(duì)麥醇溶蛋白-槲皮素相互作用及其Pickering乳液特性的影響 ···························王啟明等(20-27)

高筋粉添加量對(duì)油塔子品質(zhì)的影響················陳舒唱等(20-35)

分子蒸餾法脫除油脂中3-氯丙醇酯和縮水甘油酯···················································黃會(huì)娜等(20-41)

猴頭菇-青稞預(yù)糊化粉的添加對(duì)桃酥品質(zhì)的影響···········································馬 寧等(20-46)

酵母葡聚糖的前處理及其對(duì)白鰱魚(yú)肉的去腥效果···································黃晶晶等(20-54)

小球藻多糖的分離純化及理化性質(zhì)················史瑞琴等(20-61)

八角水溶性膳食纖維對(duì)油脂乳液消化特性的影響···································吳克剛等(20-68)

沒(méi)食子酸誘導(dǎo)肌原纖維蛋白巰基含量和表面疏水性變化對(duì)蛋白凝膠特性的影響·············賈 娜等(22-1)

鵝骨膠原蛋白鈣螯合肽的分離純化及結(jié)構(gòu)鑒定·············································周名洋等(22-8)

pH值處理對(duì)黑豆分離蛋白結(jié)構(gòu)、流變特性及乳化性能的影響·······················曾 琪等(22-15)

γ-聚谷氨酸對(duì)凍藏面團(tuán)及饅頭品質(zhì)的影響·····謝新華等(22-22)

果膠、BSA及殼寡糖相互作用及對(duì)BSA負(fù)載效果的影響 ···································范麗萍等(22-28)

pH值偏移處理對(duì)油莎豆蛋白結(jié)構(gòu)及乳化性質(zhì)的影響···········································王 琳等(22-34)

辛烯基琥珀酸小米淀粉酯穩(wěn)定Pickering乳液 ···············································陸蘭芳等(22-42)

蒸汽熱燙預(yù)處理對(duì)光核桃粉粉體特性、功能因子溶出量及滋味的影響···················呂 健等(22-49)

酶法合成亞麻酸磷脂的結(jié)構(gòu)特性及抗氧化性···········································肖志剛等(22-57)

黃秋葵發(fā)酵酒渣果膠多糖的流變學(xué)性質(zhì)········陳發(fā)河等(22-64)

鰻魚(yú)骨膠原肽鈣螯合物的制備及其穩(wěn)定性和Caco-2吸收特性 ·····························錢(qián)躍威等(24-1)

竹葉提取物對(duì)低硝西式熏煮火腿品質(zhì)及亞硝酸鹽的影響·································周亞軍等(24-9)

兔皮膠原蛋白的性質(zhì)及凝膠臨界模型的建立···········································張曉亮等(24-16)

食品工程

高壓均質(zhì)對(duì)大豆分離蛋白乳液流變學(xué)特性和氧化穩(wěn)定性的影響·········································劉競(jìng)男等(1-80)

氣流超微粉碎對(duì)玉米淀粉微觀(guān)結(jié)構(gòu)及老化特性影響·················································王立東等(1-86)

空化微射流對(duì)豆渣膳食纖維結(jié)構(gòu)及功能特性影響·································吳海波，于靜雯等(1-94)

電子束輻照對(duì)葵花籽蛋白微觀(guān)結(jié)構(gòu)和水解特性的影響···········································姜程耀等(1-100)

空化微射流對(duì)生物酶法豆渣蛋白結(jié)構(gòu)影響的拉曼光譜分析···························李 楊等(1-105)

干燥工藝對(duì)魚(yú)油微膠囊結(jié)構(gòu)和品質(zhì)特性的影響·············································江連洲等(3-86)

渦流空化改善大豆分離蛋白溶解性的分子間作用機(jī)制·············································任仙娥等(3-93)

射流空化對(duì)大豆分離蛋白-磷脂酰膽堿乳化特性的影響·············································田 甜等(3-99)

超巴氏殺菌對(duì)牛乳酪蛋白微觀(guān)結(jié)構(gòu)及凝聚性質(zhì)的影響···········································張安琪等(3-106)

馬鈴薯燕麥復(fù)合面條熱泵-熱風(fēng)聯(lián)合干燥質(zhì)熱傳遞規(guī)律分析·································屈展平等(5-57)

空氣放電處理對(duì)尖孢鐮刀菌生理代謝和細(xì)胞膜的影響·················································劉夢(mèng)蝶等(5-66)

超聲改性大豆親脂蛋白-羥丙基甲基纖維素乳液的凍融穩(wěn)定性·····························鐘明明等(5-73)

熱處理對(duì)淮山熟全粉理化特性的影響··············蘇小軍等(5-80)

微射流對(duì)野生黑豆蛋白結(jié)構(gòu)及功能性的影響······吳海濤(5-87)

超聲復(fù)合堿處理對(duì)Oleosin蛋白結(jié)構(gòu)及功能特性的影響·············································孫禹凡等(7-79)

熱風(fēng)干燥過(guò)程中帶殼鮮花生水分遷移特性及品質(zhì)變化·····································盧映潔等(7-86)

Multi-Scale Structure and Physicochemical Properties of Highland Barley Starch Following Dry Heat Treatment ·····BIAN Huawei et al. (7-93)

蘋(píng)果汁冷凍濃縮與真空蒸發(fā)濃縮效果的對(duì)比···········································秦貫豐等(7-102)

射流空化對(duì)大豆分離蛋白的理化性質(zhì)及結(jié)構(gòu)的影響·······························白 銀等(7-110)

射頻處理對(duì)紅棗中短波紅外干燥動(dòng)力學(xué)及品質(zhì)特性的影響···························王坤華等(7-117)

不同殺菌方式對(duì)即食豆干大豆異黃酮及品質(zhì)特性的影響···········································葉 韜等(7-124)

超聲-微波協(xié)同提取大豆種皮多糖性質(zhì)及微觀(guān)結(jié)構(gòu)·····································王勝男等(9-37)

高壓脈沖電場(chǎng)對(duì)普洱生茶香氣和陳化時(shí)間的影響·············································張曉云等(9-43)

微波復(fù)熱時(shí)間對(duì)預(yù)制豬肉餅過(guò)熟味、脂肪氧化和水分分布特性的影響·················張凱華等(9-50)

射流空化對(duì)大豆11S球蛋白結(jié)構(gòu)和功能特性的影響·············································解長(zhǎng)遠(yuǎn)等(9-57)

輻照對(duì)帶魚(yú)魚(yú)糜內(nèi)源性轉(zhuǎn)谷氨酰胺酶及凝膠特性的影響···········································楊 镕等(11-71)

熱輔助超聲波對(duì)渾濁小麥啤酒理化和感官特性的影響···········································肖 秧等(11-77)

不同凍結(jié)方式對(duì)凍結(jié)豬肉保水性的影響機(jī)制·······································白 京等(11-83)

不同干燥方式對(duì)甘薯葉片水分遷移、微觀(guān)結(jié)構(gòu)、色澤及復(fù)水性能影響的比較···········季蕾蕾等(11-90)

動(dòng)態(tài)高壓微射流處理對(duì)紅蕓豆多糖基本結(jié)構(gòu)特征、流變性質(zhì)和固體形貌的影響······李安琪等(11-97)

超聲處理對(duì)紅豆蛋白-葉黃素復(fù)合物結(jié)構(gòu)和功能性質(zhì)的影響·····························杜 琛等(11-104)

蔗糖調(diào)控對(duì)氣流膨化黃桃片微觀(guān)結(jié)構(gòu)及品質(zhì)的影響·····································劉春菊等(11-113)

超聲輔助2,2,6,6-四甲基哌啶-1-氧自由基催化制備綠豆氧化淀粉及其結(jié)構(gòu)與性質(zhì)分析·········································范金波等(11-121)

超聲波噴霧-冷凍干燥與傳統(tǒng)干燥技術(shù)制備高湯粉體的比較·································劉雨曦等(11-128)

輻照輔助接枝反應(yīng)提高大豆蛋白乳液凍融性質(zhì)·············································王玉瑩等(11-135)

‘修水化紅’甜橙皮熱風(fēng)干燥動(dòng)力學(xué)及其品質(zhì)特性分析·························周 明等(11-141)

干燥方式對(duì)香菇品質(zhì)特性及微觀(guān)結(jié)構(gòu)的影響·········································張海偉等(11-150)

全蛋液雙頻超聲真空干燥的干燥特性及數(shù)學(xué)模型分析·································白喜婷等(11-157)

加工工藝對(duì)茶樹(shù)花品質(zhì)及抗氧化活性的影響·····································黃 艷等(11-165)

不同方式干制龍眼果肉的粗多糖理化及生化特性比較···············································王詩(shī)琪等(13-69)

超聲處理對(duì)谷氨酰胺轉(zhuǎn)氨酶誘導(dǎo)的大豆分離蛋白凝膠凍融穩(wěn)定性的影響···············劉競(jìng)男等(13-76)

熱風(fēng)干燥溫度對(duì)糯玉米理化特性的影響········周靜宜等(13-83)

高能球磨對(duì)大米淀粉物化特性和結(jié)構(gòu)的影響···················································豁銀強(qiáng)等(13-89)

干燥方式對(duì)綠茶栗香的影響··························張銘銘等(15-115)

樹(shù)莓果漿微波泡沫干燥過(guò)程能量吸收與利用·················································秦慶雨等(15-124)

超聲作用下虎乳靈芝多糖-硒納米粒子的非酶糖基化抑制作用·································肖益東等(15-134)

干燥方式對(duì)酸棗果肉活性物質(zhì)及抗氧化能力的影響·····································杜晨暉等(15-140)

足火熱傳遞方式對(duì)工夫紅茶品質(zhì)成分及色澤、滋味的影響·························王華杰等(15-148)

基于紅外輻射處理的米糠多糖組分、提取率及抗氧化活性的影響·····················嚴(yán) 薇等(15-158)

脈動(dòng)壓力技術(shù)對(duì)鹵蛋腌制效率和品質(zhì)的影響·····································袁 諾等(15-164)

空化射流促糖基化對(duì)大豆蛋白結(jié)構(gòu)與功能性的影響·································孟凡迪等(15-171)

超聲輔助滲透處理對(duì)熱風(fēng)干燥及真空冷凍干燥黃桃片品質(zhì)的影響·····················宋 悅等(15-177)

輝光放電等離子體對(duì)硫色鐮刀菌的殺菌作用·······················································杜明遠(yuǎn)等(17-89)

不同主產(chǎn)國(guó)別椰子水成分及預(yù)處理方式對(duì)細(xì)菌纖維素合成的影響···························羅佳茜等(17-97)

超聲輔助冷凍對(duì)雞胸肉肌原纖維蛋白乳化穩(wěn)定性的影響·············································張 潮等(17-104)

濕熱處理對(duì)薏米淀粉聚集態(tài)結(jié)構(gòu)及糊化特性的影響·····························王宏偉等(17-111)

超聲處理對(duì)鯽魚(yú)皮膠原蛋白的自組裝行為和理化性質(zhì)影響···································賈俊強(qiáng)等(19-98)

真空協(xié)同大豆分離蛋白復(fù)合冷凍保護(hù)劑對(duì)速凍餃子餡品質(zhì)的影響·························張艷艷等(19-105)

超微粉碎對(duì)4 種雜糧粉理化性質(zhì)及功能特性的影響·········································王 博等(19-111)

分段式遠(yuǎn)紅外-熱泵干燥對(duì)龍眼品質(zhì)的影響·········································彭 健等(19-118)

常壓等離子體射流對(duì)雞肉肌原纖維蛋白結(jié)構(gòu)和流變特性的影響·····················李 可等(19-124)

不同干燥方式對(duì)紅花玉蘭花蕾揮發(fā)油成分及抗氧化、抗菌活性的影響·············程嘉莉等(19-132)

蒸汽爆破對(duì)牛骨理化特性的影響··················張舒晴等(19-140)

高壓均質(zhì)對(duì)大豆分離蛋白-大豆異黃酮相互作用及其復(fù)合物功能性質(zhì)的影響·············王 娜等(19-146)

微波巴氏殺菌對(duì)軟包裝大馬哈魚(yú)魚(yú)片的品質(zhì)影響···········································薛倩倩等(21-52)

卵白蛋白-菊糖-茶多酚微膠囊對(duì)石榴籽油穩(wěn)定性的影響·······························雷雨晴等(21-58)

藍(lán)圓鲹魚(yú)油微膠囊穩(wěn)定性分析及其貨架期預(yù)測(cè)模型的建立與評(píng)價(jià)···················王淑惠等(21-66)

滾筒干燥和擠壓膨化對(duì)黑色谷物理化性質(zhì)及儲(chǔ)藏穩(wěn)定性的影響···························邱婷婷等(21-73)

超聲輔助浸漬冷凍對(duì)豬肉水餃肉餡品質(zhì)的影響·········································吳宇桐等(23-107)

超高壓處理對(duì)燕麥淀粉顆粒特性、熱特性及流變學(xué)特性的影響·····················張 晶等(23-114)

低頻高強(qiáng)度超聲波對(duì)雞胸肉肌原纖維蛋白性質(zhì)的影響·········································李 可等(23-122)

超聲改性對(duì)燕麥膳食纖維理化性質(zhì)及結(jié)構(gòu)的影響·····································牛 希等(23-130)

不同解凍方式對(duì)冷凍竹莢魚(yú)品質(zhì)的影響······王雪松等(23-137)

復(fù)合凝聚法制備綠咖啡油微膠囊及其性能 ····譚 睿等(23-144)

提香溫度對(duì)綠茶（香茶）干燥效能及風(fēng)味品質(zhì)的影響·········································藺志遠(yuǎn)等(23-153)

生物工程

不同載體固定化蒙氏腸球菌發(fā)酵蛋殼制備乳酸鈣·············································趙靜麗等(2-80)

布氏乳桿菌產(chǎn)γ-氨基丁酸發(fā)酵條件的優(yōu)化 ·······司闊林等(2-87)

體外結(jié)腸發(fā)酵對(duì)青稞膳食纖維中酚類(lèi)化合物的含量及抗氧化活性的影響 ··············鄒青飛等(2-94)

酸-冷交互脅迫對(duì)保護(hù)冷凍干燥發(fā)酵乳桿菌活性的作用·······························楊 婕等(2-101)

乙醇降解菌種的篩選及其發(fā)酵乳產(chǎn)品解酒功效評(píng)價(jià)·······································劉威良等(2-107)

發(fā)酵條件對(duì)植物乳桿菌葉酸合成的影響········李強(qiáng)坤等(2-114)

敲除ptsG基因及共表達(dá)透明顫菌血紅蛋白提高大腸桿菌SHMT產(chǎn)量 ···················韓 琴等(2-119)

利用Illumina MiSeq測(cè)序分析手筑茯磚茶發(fā)酵及干燥階段真菌群落多樣性···············陳夢(mèng)娟等(2-126)

熱預(yù)處理對(duì)藍(lán)蛤酶解及酶解液呈味特性的影響···········································李學(xué)鵬等(2-133)

乳酸菌抑制N-亞硝胺形成的機(jī)理探究及應(yīng)用效果···································李秀明等(2-141)

Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties ···············SHEN Jingyun et al. (2-148)

產(chǎn)β-D-半乳糖苷酶馬克斯克魯維酵母的分離鑒定及其產(chǎn)酶特性···················鄭 義等(2-158)

接種不同嗜殺特性的釀酒酵母對(duì)赤霞珠發(fā)酵中酵母多樣性的影響···························孫 悅等(2-166)

具抗氧化功能益生菌菌株篩選及其對(duì)丙烯酰胺誘導(dǎo)腸上皮細(xì)胞氧化損傷的保護(hù)作用·······李 桐等(2-173)

面向規(guī)?；瘧?yīng)用的竹蓀多糖液態(tài)深層發(fā)酵工藝優(yōu)化·······································馮 杰等(2-181)

醬香型白酒機(jī)械化釀造不同輪次堆積發(fā)酵細(xì)菌菌群結(jié)構(gòu)多樣性分析···················王 歡等(2-188)

四川濃香型大曲生產(chǎn)中酵母菌、芽孢桿菌與工藝指標(biāo)的關(guān)聯(lián)性分析···················向慧平等(2-196)

代謝工程改造大腸桿菌合成反式-4-羥基-L-脯氨酸 ·································李 強(qiáng)等(2-202)

傳統(tǒng)大豆發(fā)酵食品中納豆芽孢桿菌的分離及納豆發(fā)酵···········································劉彥敏等(2-208)

新老窖池黃水的差異性及靜置培養(yǎng)對(duì)其影響·······································張會(huì)敏等(2-215)

基于宏轉(zhuǎn)錄組學(xué)技術(shù)對(duì)豆醬中活菌群落分析方法的建立·····································安飛宇等(4-96)

轉(zhuǎn)基因檢測(cè)中大豆蛋白DNA提取方法篩選及其lectin基因降解分析 ······················杜 艷等(4-102)

襄陽(yáng)大頭菜發(fā)酵過(guò)程中細(xì)菌的多樣性············吳進(jìn)菊等(4-112)

植物乳桿菌內(nèi)源性質(zhì)粒序列分析及其表達(dá)載體的構(gòu)建···········································方來(lái)杉等(4-118)

基于高通量測(cè)序的浙江玫瑰醋發(fā)酵過(guò)程中細(xì)菌菌群結(jié)構(gòu)及其動(dòng)態(tài)演替 ·············方冠宇等(4-125)

基于高通量測(cè)序分析蟹糊微生物菌群多樣性·······································李 成等(4-134)

乳酸菌發(fā)酵米粉酸面團(tuán)生化特性及其對(duì)饅頭蒸制特性的影響·································吳玉新等(6-64)

混合酵母發(fā)酵對(duì)刺葡萄酒香氣成分氣味活性的調(diào)整作用·····································李?lèi)?ài)華等(6-72)

葡萄糖氧化酶在無(wú)孢黑曲霉中的重組表達(dá)及酶學(xué)性質(zhì)·····································林曉彤等(6-79)

乳酸菌和木糖葡萄球菌對(duì)產(chǎn)氣莢膜梭菌抑制能力分析·········································張 歡等(6-86)

新疆喀什地區(qū)維吾爾族嬰幼兒腸道雙歧桿菌遺傳差異及益生特性分析·····················魏小晶等(6-93)

廣譜抑菌乳酸菌的篩選及其細(xì)菌素相關(guān)基因分析···································劉樹(shù)昕等(6-101)

嗜熱酸性生淀粉α-淀粉酶Gt-amy的C末端結(jié)構(gòu)域功能及生淀粉結(jié)合位點(diǎn)分析···········曾 靜等(6-108)

副干酪乳桿菌SMN-LBK在乙醇脅迫下的轉(zhuǎn)錄組分析···································郭金鳳等(6-116)

響應(yīng)面法優(yōu)化乳酸乳球菌KLDS4.0325產(chǎn)葉酸的培養(yǎng)基成分及發(fā)酵條件···············焦雯姝等(6-123)

乳酸菌復(fù)配對(duì)紅腸發(fā)酵中N-亞硝胺生成的抑制作用···········································李秀明等(6-131)

復(fù)合膜固定化酶提高米糠穩(wěn)定性····················于殿宇等(6-139)

不同發(fā)酵方式鹽漬蘿卜揮發(fā)性成分動(dòng)態(tài)分析 ······汪冬冬等(6-146)

基于16S rRNA技術(shù)分析α-乳白蛋白對(duì)大鼠腸道菌群的影響···································李夢(mèng)寒等(6-155)

瑞士乳桿菌MB2-1源胞外多糖對(duì)10 種益生菌生長(zhǎng)特性的影響·······························黃 蓉等(6-163)

楓香擬莖點(diǎn)霉B3生物轉(zhuǎn)化花生廢棄物合成白藜蘆醇···································劉連紅等(6-170)

鹽脅迫促進(jìn)鼠李糖乳桿菌富硒的效果············徐 穎等(6-179)

發(fā)酵罐結(jié)構(gòu)對(duì)浙江玫瑰醋品質(zhì)的影響············方冠宇等(6-184)

解淀粉芽孢桿菌mtnN基因?qū)ζ渖锖铣蒘-腺苷甲硫氨酸的影響 ·······················阮麗英等(6-193)

Akkermansia muciniphila在腸道消化模擬系統(tǒng)中的變化·······························王 磊等(6-201)

濃香型白酒發(fā)酵新老窖泥理化因子和原核微生物群落結(jié)構(gòu)差異分析···················張會(huì)敏等(6-207)

C-5固醇去飽和酶ERG3對(duì)釀酒酵母耐鹽性的影響·········································王 慧等(8-83)

Extraction and Stability ofMonascusPigments from Fermentation Broth ofMonascus purpureusYY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System ·······················KONG Weibao et al. (8-91)

Streptomyces septatus磷脂酶D在畢赤酵母中的重組表達(dá)及酶學(xué)性質(zhì)分析 ·············黃 琳等(8-100)

具有抑制HT-29細(xì)胞增殖及益生功能乳酸桿菌的篩選···································岳瑩雪等(8-108)

乳酸菌代謝物中二肽基肽酶-4抑制劑的分離純化及鑒定···········································董 杰等(8-116)

解淀粉芽孢桿菌β-N-乙酰氨基葡萄糖苷酶基因的克隆表達(dá)及其酶學(xué)表征 ·············陳寶莉等(8-123)

清醬香型白酒陶壇發(fā)酵細(xì)菌群落結(jié)構(gòu)多樣性分析···········································胡小霞等(8-130)

小分子糖及其類(lèi)似物與α-葡萄糖苷酶的分子對(duì)接···········································徐曉梅等(8-139)

新疆維吾爾族腸道中高產(chǎn)胞外多糖雙歧桿菌的篩選及其抗氧化活性 ·················蔡靜靜等(8-144)

出芽短梗霉發(fā)酵液中聚蘋(píng)果酸定量近紅外模型的建立與應(yīng)用···························張英昊等(8-152)

酸脅迫對(duì)S-腺苷甲硫氨酸和谷胱甘肽生物合成的影響及其生理機(jī)制···························王大慧等(10-61)

油酸對(duì)植物乳桿菌LIP-1生長(zhǎng)及凍干存活率的影響及其機(jī)理·······························何宗柏等(10-68)

高通量測(cè)序分析大頭菜發(fā)酵過(guò)程中真菌的多樣性···············································吳進(jìn)菊等(10-75)

聚賴(lài)氨酸偶聯(lián)活性氧誘導(dǎo)釀酒酵母細(xì)胞凋亡·······································侯 穎等(10-81)

食品中肌醇測(cè)定用菌株的篩選及檢測(cè)方法建立和應(yīng)用···································張 寧等(10-88)

基于高通量測(cè)序技術(shù)分析蜂糧微生物多樣性···············································劉玥佳等(10-94)

混菌發(fā)酵鴨腿工藝優(yōu)化及其貯藏品質(zhì)特性 ····阮一凡等(10-101)

高通量測(cè)序分析不同地區(qū)紅腐乳細(xì)菌多樣性·····································徐 瓊等(10-110)

功能基因分析輔助篩選產(chǎn)雙乙酰和乙偶姻乳酸菌·············································楊 銘等(10-117)

共表達(dá)分子伴侶PDI和轉(zhuǎn)錄因子Aft1對(duì)畢赤酵母表達(dá)人溶菌酶的影響·················王儒昕等(10-124)

凡納濱對(duì)蝦蛋白酶對(duì)醬油渣蛋白質(zhì)的降解作用·····································肖盼盼等(10-131)

郫縣豆瓣自然與恒溫后熟發(fā)酵工藝對(duì)比分析·············································謝 思等(10-138)

降膽固醇益生菌對(duì)馬鈴薯酸奶發(fā)酵的影響與品質(zhì)分析·····························鄭 佳等(10-145)

高吸附Pb2＋的異常威客漢姆酵母QF-1-1吸附Pb2＋特性及機(jī)理 ·····················李麗杰等(10-152)

海藻酸鈉-微孔淀粉固定化酯化酶工藝及其催陳新醋效果·····························張慧霞等(10-159)

果蔬發(fā)酵乳酸菌的篩選、鑒定及發(fā)酵性能分析·············································王 璐等(10-166)

黑曲霉發(fā)酵產(chǎn)木糖苷酶工藝優(yōu)化··················湯 勇等(10-172)

本土畢赤克魯維酵母與釀酒酵母混合發(fā)酵葡萄酒的增香潛力分析·······················張文靜等(12-84)

人源重鏈鐵蛋白純化及其納米粒制備············夏小雨等(12-91)

牦牛曲拉源乳酸菌的產(chǎn)香性能比較················文鵬程等(12-99)

適應(yīng)性進(jìn)化提高淀粉酶產(chǎn)色鏈霉菌T17自發(fā)酸脅迫抗性的生理機(jī)制·····················任喜東等(12-106)

碳酸鈣對(duì)凝結(jié)芽孢桿菌CGMCC 9951芽孢形成的影響·········································田晶晶等(12-113)

體外發(fā)酵條件下牛肉和雞肉蛋白對(duì)人糞便微生物的影響·································張廣紅等(12-120)

雞蛋蛋白ACE抑制肽的篩選、鑒定及其作用機(jī)制·····································于志鵬等(12-129)

芋艿采后主要病原菌分離鑒定及檜木醇抑菌效果·········································趙璐藐等(12-136)

茅臺(tái)鎮(zhèn)醬香白酒不同釀造區(qū)域可培養(yǎng)酵母種群結(jié)構(gòu)多樣性分析·················羅方雯等(12-143)

川南腌菜耐鹽生香酵母的篩選、鑒定及特性·················································唐紅梅等(12-150)

超聲輔助植物乳桿菌發(fā)酵蘋(píng)果汁及草莓汁過(guò)程中菌體生長(zhǎng)及酚類(lèi)等物質(zhì)代謝···········王紅梅等(14-72)

基于菌株水平腸道內(nèi)植物乳桿菌定性定量研究方法的建立···························姜帥銘等(14-82)

基于GC-TOF-MS代謝組學(xué)研究高度黑糯米酒后發(fā)酵階段代謝差異···················姜 麗等(14-88)

鹽應(yīng)激對(duì)大腸桿菌O157:H7存活和毒力基因表達(dá)的影響···································余蘭林等(14-95)

食竇魏斯氏菌協(xié)同植物乳桿菌改善四川泡菜風(fēng)味·····································張楠笛等(14-102)

應(yīng)用高通量測(cè)序技術(shù)檢測(cè)小麥儲(chǔ)藏過(guò)程中真菌群落的變化·····························岳曉禹等(14-109)

蘋(píng)果梨酵素發(fā)酵過(guò)程中的褐變與抗氧化活性·····································范昊安等(14-116)

煙曲霉單寧酶Kex2位點(diǎn)突變及酶學(xué)特性表征·············································盧海強(qiáng)等(14-124)

ARTP-DES連續(xù)誘變選育高產(chǎn)ε-聚賴(lài)氨酸突變株 ······································席志文等(14-131)

清除蠟樣芽孢桿菌生物被膜的CIP程序優(yōu)化 ····黃子彧等(14-138)

1 株副溶血性弧菌裂解性噬菌體VpJYP2的生物學(xué)特性及應(yīng)用 ····················江艷華等(14-146)

甲醇芽孢桿菌蛋白酶的水解特性及酪蛋白水解產(chǎn)物活性分析·························楊智杰等(14-153)

3 株乳桿菌發(fā)酵秈米粉漿及其產(chǎn)酶特性·······梁 言等(14-161)

蜂房哈夫尼菌群體感應(yīng)對(duì)其生物膜及泳動(dòng)性的調(diào)控作用·····································朱耀磊等(14-169)

醬香型白酒1輪次釀造細(xì)菌的菌群結(jié)構(gòu)········胡小霞等(14-175)

菠蘿蜜果醋發(fā)酵菌種的選育及發(fā)酵特性······何宇寧等(14-183)

基于Label-free技術(shù)的漢麻籽不同發(fā)芽時(shí)期蛋白質(zhì)組學(xué)分析·························董 艷等(14-190)

茅臺(tái)鎮(zhèn)醬香型白酒釀造大曲及環(huán)境中可培養(yǎng)細(xì)菌多樣性及功能分析·················任愛(ài)容等(14-195)

庫(kù)車(chē)小白杏內(nèi)生細(xì)菌多樣性及其產(chǎn)酶特性 ····劉曉靜等(14-203)

控制桃果實(shí)采后病害拮抗酵母的篩選及其固體制劑的制備·························張曉云等(14-210)

風(fēng)干肉中產(chǎn)脂肪酶瑞士乳桿菌TR13全基因組測(cè)序及序列分析·························田建軍等(16-101)

黑曲霉固態(tài)發(fā)酵對(duì)甘蔗葉酚類(lèi)物質(zhì)釋放及抗氧化活性的影響·························閻欲曉等(16-110)

乳桿菌產(chǎn)X-脯氨酰-二肽?；?氨肽酶活性對(duì)契達(dá)干酪抗氧化活性及品質(zhì)的影響·····趙銘琪等(16-117)

解淀粉芽孢桿菌抑菌肽的分離鑒定及其抑菌譜表征·················································姚佳明等(16-126)

釀酒酵母環(huán)核苷酸磷酸二酯酶的異源表達(dá)、分離純化與活性檢測(cè)···································陳 瀅等(18-71)

IncI1和IncN質(zhì)粒陽(yáng)性沙門(mén)氏菌耐藥及質(zhì)粒接合轉(zhuǎn)移特征·······································盛煥精等(18-77)

米粉發(fā)酵過(guò)程中乳酸菌多樣性及功能分析····熊香元等(18-85)

基于16S rRNA高通量測(cè)序的西藏農(nóng)、牧區(qū)牦牛酸奶菌群多樣性分析···························劉怡萱等(18-92)

代謝工程改造谷氨酸棒桿菌生產(chǎn)甲硫氨酸····趙 蘭等(18-98)

1 株分離自宋河鎮(zhèn)濃香型白酒酒醅的產(chǎn)香細(xì)菌鑒定及風(fēng)味物質(zhì)分析·················劉冰冰等(18-105)

嗜熱甘露聚糖酶manBK基因密碼子優(yōu)化表達(dá)及在魔芋聚糖降解中的應(yīng)用·············盧海強(qiáng)等(18-113)

白酒制曲環(huán)境和成品曲中產(chǎn)酸微生物分析 ····王春曉等(18-120)

北京棒桿菌新型天冬氨酸激酶雙突變株Y198N/D201M的構(gòu)建及酶學(xué)性質(zhì)表征·······魏 貞等(18-127)

基于C14-HSL探討阪崎腸桿菌中信號(hào)分子與其生長(zhǎng)機(jī)制關(guān)系·····························閆曉彤等(18-134)

傳統(tǒng)發(fā)酵東北酸菜中植物乳桿菌HUCM115的分離及益生特性···················國(guó)立東等(18-140)

低溫條件下希氏乳桿菌Q19蘋(píng)果酸-乳酸發(fā)酵特性及其對(duì)葡萄酒香氣成分的影響·········白雪菲等(18-146)

腸膜明串珠菌ATCC8293中乳酸脫氫酶的特性·····································李 玲等(18-153)

甘肅河西走廊葡萄酒產(chǎn)區(qū)本土酒酒球菌發(fā)酵耐受性分析·········································祝 霞等(18-159)

橄欖果實(shí)潛伏病原真菌的分離與鑒定··········陳蓬蓮等(18-165)

新疆伊犁地區(qū)乳制品中乳酸菌發(fā)酵和益生特性及其復(fù)合發(fā)酵方案優(yōu)化·····················蔡靜靜等(18-172)

濃香型白酒新、老窖池池壁泥與池底泥原核菌群結(jié)構(gòu)分析·····································張會(huì)敏等(18-180)

發(fā)酵前添加黃酮醇類(lèi)輔色素對(duì)‘赤霞珠’干紅葡萄酒顏色品質(zhì)及多酚組成的影響 ·····王曉月等(18-188)

限制性酶解調(diào)控燕麥蛋白結(jié)構(gòu)特性與抗氧化功能·······································鄭召君等(20-76)

不同益生元對(duì)酸奶游離氨基酸及風(fēng)味的影響···················································李 蕊等(20-83)

高通量測(cè)序分析不同腌臘肉制品細(xì)菌多樣性···········································趙 睿等(20-90)

發(fā)酵劑對(duì)發(fā)酵香腸蛋白質(zhì)降解及多肽抗氧化能力的影響·······························馮美琴等(20-97)

鹽漬辣椒細(xì)菌多樣性分析······························趙玲艷等(20-105)

戊糖乳桿菌LS1細(xì)菌素的分離純化及性質(zhì)鑒定·········································李志如等(20-112)

醬油釀造用耐鹽產(chǎn)乙醇風(fēng)味酵母的選育及其應(yīng)用·············································呂變梅等(20-119)

基于高通量測(cè)序技術(shù)對(duì)茅臺(tái)鎮(zhèn)醬香白酒主釀區(qū)域酵母菌群結(jié)構(gòu)多樣性的解析 ······羅方雯等(20-127)

產(chǎn)琥珀酸菌LW-2的篩選、鑒定及發(fā)酵條件優(yōu)化·············································李瑞玲等(20-134)

帶皮發(fā)酵對(duì)‘金艷’獼猴桃果醋品質(zhì)的影響···················································鐘 武等(22-74)

白假絲酵母環(huán)核苷酸磷酸二酯酶2的異源表達(dá)、純化與酶學(xué)特性分析···············李赤霞等(22-82)

牛至細(xì)胞懸浮培養(yǎng)合成多酚及黑曲霉誘導(dǎo)子的促進(jìn)作用···························李燕平等(22-88)

不同乳酸菌對(duì)液態(tài)發(fā)酵米醋總酸及風(fēng)味物質(zhì)的影響···········································鄧永建等(22-97)

解淀粉芽孢桿菌GSBa-1凝乳酶對(duì)切達(dá)干酪成熟過(guò)程中蛋白水解及生物活性的影響 ·····趙 笑等(22-103)

干酪用乳酸菌的特性比較及新鮮干酪的制作·········································陳森怡等(22-112)

植物乳桿菌還原形成不同粒徑納米硒的培養(yǎng)條件及其生物活性分析·····················張羽竹等(22-119)

大腸桿菌O157:H7在不銹鋼表面生物膜形成能力及其與菌株的特性關(guān)系·············吳麗娜等(22-127)

高效降解檸檬酸酵母菌的篩選鑒定及其在紅樹(shù)莓果汁中降酸特性·····························陳思睿等(22-133)

Nisin、?-聚賴(lài)氨酸、pH值對(duì)蝦源枯草芽孢桿菌生長(zhǎng)/非生長(zhǎng)界面模型構(gòu)建與評(píng)價(jià) ······郭全友等(22-140)

駝乳蛋白α-淀粉酶抑制活性肽的制備與鑒定·················································蘇 娜等(22-148)

腌制臭雞蛋中微生物多樣性分析及關(guān)鍵物質(zhì)含量測(cè)定·····································陳 偉等(22-158)

郫縣豆瓣智能后發(fā)酵工藝優(yōu)化及品質(zhì)分析 ····劉 平等(22-166)

發(fā)酵型青腐乳菌群結(jié)構(gòu)與風(fēng)味物質(zhì)及其相關(guān)性分析·················································孫 娜等(22-177)

茅臺(tái)鎮(zhèn)醬香白酒不同輪次主釀區(qū)可培養(yǎng)霉菌種群結(jié)構(gòu)多樣性·································朱治宇等(22-184)

鹽度對(duì)郫縣豆瓣甜瓣子發(fā)酵過(guò)程中微生物及產(chǎn)品品質(zhì)的影響·························李雄波等(22-193)

鳳香型酒醅微生物群落演替及其與理化指標(biāo)的相關(guān)性分析·····························陳 雪等(22-200)

非靶向代謝組學(xué)對(duì)赤霞珠果皮不同砧穗組合差異代謝物的分析·······················章智鈞等(24-22)

Isolation of Salt-tolerant and Aroma-producing Yeasts from Soybean Paste Starter and Their Fermentation Characteristics ····MENG Fanbing et al. (24-31)

3 株發(fā)酵香腸源乳酸菌體外功能特性的比較 ····馮美琴等(24-39)

結(jié)合淀粉活性乳酸菌利用生淀粉產(chǎn)酶條件及代謝產(chǎn)物···································郭浩男等(24-46)

基于免疫親和層析和ProteoMiner處理的母乳乳清蛋白質(zhì)組學(xué)分析···························靳登鵬等(24-54)

水果酵素自然發(fā)酵過(guò)程中優(yōu)勢(shì)菌群與有機(jī)酸變化規(guī)律分析···································李希羽等(24-61)

不同原料茯磚茶活性成分及微生物多樣性分析···················································曾 橋等(24-69)

高通量測(cè)序分析赤水曬醋各生產(chǎn)階段微生物群落結(jié)構(gòu)變化···································李榮源等(24-78)

3 種乳酸菌發(fā)酵對(duì)藍(lán)莓多酚、原花青素含量及抗氧化活性的影響···························王儲(chǔ)炎等(24-87)

復(fù)合發(fā)酵劑的篩選及其對(duì)發(fā)酵香腸加工過(guò)程中品質(zhì)的影響·······························黃俊逸等(24-95)

高通量測(cè)序分析麥麩發(fā)酵過(guò)程中微生物群落結(jié)構(gòu)的變化·····························賀成虎等(24-102)

條斑紫菜蛋白酶解液α-葡萄糖苷酶和DPP-IV抑制活性的表征及肽成分解析·················黃欽欽等(24-110)

植物乳桿菌D1501發(fā)酵黃漿水的抑菌活性及其中細(xì)菌素的分離與鑒定·············陸 洲等(24-117)

營(yíng)養(yǎng)衛(wèi)生

葡萄籽原花青素對(duì)高脂高糖飲食誘導(dǎo)代謝綜合征大鼠干預(yù)作用···································張艷華等(1-112)

黑靈芝多糖對(duì)丙烯酰胺致大鼠肝臟氧化損傷的保護(hù)作用···································江國(guó)勇等(1-121)

基于鈣離子轉(zhuǎn)運(yùn)調(diào)控的甘草酸抗過(guò)敏作用····姜天依等(1-127)不同級(jí)分綠豆肽免疫活性的分析···············刁靜靜等(1-133)

不同熱處理方式的α-乳白蛋白對(duì)正常人腸道上皮細(xì)胞株增殖、周期及凋亡的影響·······盛 雪等(1-139)

高脂飲食和丁酸鈉干預(yù)對(duì)大鼠十二指腸線(xiàn)粒體能量代謝和腸鈣吸收的影響···········馬淑華等(1-147)

巴氏殺菌嬰兒配方乳對(duì)大鼠T細(xì)胞亞群及其血液免疫相關(guān)因子的影響···························崔東影等(1-157)

不同貯藏條件下葡萄的SO2殘留及膳食風(fēng)險(xiǎn)評(píng)估···············································佟繼旭等(1-163)

低聚葡萄籽原花青素對(duì)順鉑所致人胚腎細(xì)胞線(xiàn)粒體損傷的保護(hù)作用·······························韓何丹等(1-168)

紫花蕓豆肽修復(fù)H2O2對(duì)HepG2細(xì)胞的氧化應(yīng)激損傷···············································馬 萍等(1-175)

脫脂米糠可溶性膳食纖維對(duì)小腸葡萄糖吸收和轉(zhuǎn)運(yùn)的影響及其作用機(jī)制···············丁曉萌等(1-183)

五味子酯甲通過(guò)調(diào)節(jié)肝臟Nrf2/ARE抗氧化通路改善小鼠疲勞的作用···························張馨蕓等(1-190)

兩株乳酸菌對(duì)高脂模型大鼠的益生作用········朱婕旭等(1-196)

西番蓮種籽中總黃酮的體內(nèi)抗氧化活性及其成分分析·······································李 焱等(1-203)

蛹蟲(chóng)草多糖酸奶對(duì)酒精性肝損傷昆明種小鼠的協(xié)同保護(hù)作用···································韓瑜瑋等(1-209)

蛋氨酸限制對(duì)高脂飲食誘導(dǎo)的肥胖小鼠胰島功能損傷的改善作用···························羅婷玉等(3-111)

亞麻籽油對(duì)鏈脲佐菌素誘導(dǎo)大鼠糖尿病腎病的保護(hù)作用···········································牛佳卉等(3-120)

植物甾醇酯對(duì)非酒精性脂肪肝大鼠部分血清代謝物的影響···································歐陽(yáng)鵬凌等(3-127)

?；撬釋?duì)抑郁癥模型小鼠的預(yù)防性干預(yù)作用···········································袁 靜等(3-138)

羅非魚(yú)頭磷脂對(duì)RANKL誘導(dǎo)RAW264.7細(xì)胞分化的抑制作用及其對(duì)破骨細(xì)胞凋亡作用的機(jī)理···························馬 婷等(3-144)

基于轉(zhuǎn)錄組技術(shù)研究藻藍(lán)蛋白在抑制非小細(xì)胞肺癌中的調(diào)控作用·························郝 帥等(5-93)

麥麩中烷基間苯二酚誘導(dǎo)HepG2細(xì)胞自噬和凋亡···················································郭亞洲等(5-102)

榆干離褶傘溶栓酶對(duì)酒精損傷血管內(nèi)皮細(xì)胞的保護(hù)作用···································李芳芳等(5-108)

魔芋甘露寡糖抗肥胖活性及機(jī)制····················溫永平等(5-115)

酪蛋白糖基化對(duì)其胰蛋白酶消化物在免疫低下模型小鼠中免疫活性的影響···············時(shí) 佳等(5-122)

Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters ·······TONG Litao et al. (5-128)

桑葉生物堿對(duì)D-半乳糖誘導(dǎo)小鼠生物大分子氧化損傷的改善作用及機(jī)理···········楊忠敏等(5-135)

低升糖八寶粥的自穩(wěn)定體系篩選及其GI人體測(cè)試 ··················································劉義鳳等(5-143)

6 種5,7-二羥基黃酮對(duì)巨噬細(xì)胞M1極化的影響 ·············································鄭夢(mèng)菲等(5-152)

小米糠黃酮對(duì)H2O2致HepG2氧化應(yīng)激損傷的保護(hù)作用···········································郭增旺等(5-159)

基于主成分分析與馬氏距離結(jié)合運(yùn)用的嬰幼兒配方奶粉營(yíng)養(yǎng)綜合評(píng)價(jià)···················張 雪等(5-166)

黑參多糖抗疲勞作用的分子機(jī)制····················劉興龍等(5-173)

Protective Effect and Underlying Mechanism of Aplysin on Ethanol-Induced Liver Injury in Rats ············CHANG Zhishang et al. (7-131)

糖基化酪蛋白消化物對(duì)正常小鼠免疫調(diào)節(jié)作用的影響···································時(shí) 佳等(7-140)

桑葉生物堿對(duì)四氯化碳聯(lián)合高脂飲食誘導(dǎo)的小鼠肝纖維化的改善作用···············王祖文等(7-146)

硫辛酸和白藜蘆醇在對(duì)乙酰氨基酚致HepG2細(xì)胞損傷中的抗氧化作用 ···············趙麗云等(7-153)

小麥低聚肽對(duì)急性酒精中毒小鼠抗氧化功能的影響·······································于蘭蘭等(7-159)

姬松茸多肽提取物對(duì)D-半乳糖致衰老模型小鼠的保護(hù)作用···································馮晴霞等(7-164)

白酒中兩種萜烯類(lèi)化合物的細(xì)胞內(nèi)抗氧化活性·········································張 倩等(9-66)

新疆雙峰駝乳對(duì)鏈脲佐菌素誘導(dǎo)的糖尿病小鼠肝臟的保護(hù)作用·························劉 宸等(9-74)

黑豆皮可溶性膳食纖維對(duì)糖尿病小鼠抗炎因子的調(diào)節(jié)作用·····························沈 蒙等(9-81)

甘蔗醋對(duì)高脂小鼠血脂代謝及組織氧化還原的影響·····································李志春等(9-86)

馬尾藻巖藻聚糖分離純化及其對(duì)小鼠黑尾血栓的效果·································劉海韻等(9-91)

葡萄籽原花青素對(duì)順鉑誘導(dǎo)小鼠睪丸支持細(xì)胞TM4細(xì)胞凋亡的影響·····················杜月梅等(9-98)

丹酚酸B對(duì)小鼠體內(nèi)抗氧化和腸道微生物群落的影響·······························趙孟浩等(9-105)

堅(jiān)果油籽漿的抗氧化性與餐后血糖平緩作用·······································周 穎等(9-113)

鼠李糖乳桿菌對(duì)大鼠黃曲霉毒素B1促排效果的評(píng)價(jià)···········································張居典等(9-119)

鼠尾草酸通過(guò)激活A(yù)MPK降低游離脂肪酸誘導(dǎo)的HepG2細(xì)胞脂肪積累 ·····················程 靜等(11-171)

植物乳桿菌67干預(yù)頻次及周期對(duì)高脂血癥大鼠血脂的影響·································黃玉軍等(11-179)

元寶楓籽對(duì)小鼠腸道菌群生態(tài)的影響··········孫朋浩等(11-184)

樺木酸對(duì)T-2毒素致小鼠腸道氧化損傷的保護(hù)作用·········································黃城龍等(11-194)

姜黃素類(lèi)化合物的體外抗氧化活性及其對(duì)雞紅細(xì)胞氧化損傷的保護(hù)作用···············張婧菲等(13-96)

原花青素對(duì)鐵超載大鼠腎臟鐵含量、氧化應(yīng)激及Fas、Bax基因表達(dá)的影響 ············云少君等(13-106)

煙酰胺核糖對(duì)酒精暴露小鼠抑郁樣行為及腸黏膜通透性改善效果·················姜雨杉等(13-112)

原花青素對(duì)小鼠血脂代謝紊亂與腸道菌群干預(yù)的影響·································楊昌銘等(13-120)

辣木源多肽組分改善D-半乳糖致衰小鼠氧化損傷作用·····································耿春陽(yáng)等(13-127)

藍(lán)莓花色苷對(duì)脂多糖誘導(dǎo)RAW 264.7細(xì)胞炎癥及結(jié)腸癌細(xì)胞增殖、凋亡的影響 ········林 楊等(13-133)

乳鐵蛋白對(duì)三唑酮誘導(dǎo)骨髓間充質(zhì)干細(xì)胞損傷的修復(fù)作用·····························謝銀丹等(13-141)

Thrombolytic Activity of Nattokinase Produced by Bacillus subtilis natto LNUB236 ······································ZHU Junfeng et al. (13-148)

仙草多糖對(duì)細(xì)胞氧化損傷的保護(hù)作用··········何傳波等(13-160)

甜玉米芯多糖對(duì)糖尿病大鼠的降血糖作用·····································馬永強(qiáng)等(13-169)

靈芝菌絲體多糖對(duì)人皮膚成纖維細(xì)胞氧化應(yīng)激損傷的防護(hù)機(jī)制·························張佳嬋等(13-174)

酪蛋白體外消化過(guò)程中DPP-IV抑制活性的變化規(guī)律及其機(jī)制分析·················錢(qián)兢菁等(15-186)

枸杞多糖聯(lián)合順鉑對(duì)人肺腺癌細(xì)胞A549氧化損傷及凋亡的影響 ····················韓何丹等(15-194)

甜茶葉多糖的表征、體外抗氧化活性與體內(nèi)毒性·········································教小磐等(15-201)

姜黃素及其代謝修飾產(chǎn)物對(duì)PC12細(xì)胞氧化損傷的保護(hù)作用·························李浩銘等(15-208)

鱘魚(yú)硫酸軟骨素對(duì)結(jié)直腸癌患病小鼠腸道菌群的影響·································武瑞赟等(15-216)

裸燕麥球蛋白源多肽作用于D-半乳糖致衰老小鼠的代謝組學(xué)研究·····················付 媛等(17-118)

低谷蛋白大米對(duì)Beagle犬血糖生成指數(shù)的影響·················································陳 旭等(17-126)

鹽脅迫環(huán)境下發(fā)菜胞外多糖抗氧化作用及鎮(zhèn)痛抗炎活性·································常相娜等(17-133)

蝦青素對(duì)高脂HepG2細(xì)胞及高脂膳食飼喂C57BL/6J小鼠血脂代謝的影響 ················刁翠茹等(17-139)

體外模擬胃腸道對(duì)鯽魚(yú)卵唾液酸糖蛋白的降解作用·········································王 婷等(17-145)

植物乳桿菌菌粉對(duì)肥胖大鼠腸道黏膜屏障功能的影響·········································劉堯堯等(17-153)

1-脫氧野尻霉素對(duì)肥胖小鼠甲狀腺激素穩(wěn)態(tài)的影響·················································李思遠(yuǎn)等(17-161)

牦牛屠宰中金黃色葡萄球菌分離菌株的流行特征·································屈 云等(17-169)

綠豆肽對(duì)脂多糖誘導(dǎo)急性肺損傷小鼠肺組織的保護(hù)作用·····································刁靜靜等(17-176)

桑葉生物堿粗提物對(duì)D-半乳糖誘導(dǎo)的小鼠蛋白氧化損傷的改善作用·························楊忠敏等(17-182)

硫辛酸對(duì)阪崎克羅諾桿菌感染能力的抑制作用·········································郭 都等(17-188)

獼猴桃皮多酚對(duì)高脂膳食大鼠脂代謝紊亂的調(diào)節(jié)作用·········································蘇天霞等(17-196)

桑葉生物堿對(duì)肝纖維化小鼠抗氧化能力及炎癥因子水平的影響·····················王祖文等(17-202)

木犀草素及其黃酮苷的抗炎、抗氧化作用·················································王 偉等(17-208)

表沒(méi)食子兒茶素沒(méi)食子酸酯對(duì)L-茶氨酸調(diào)節(jié)小鼠血清及腸道游離氨基酸的影響·········彭影琦等(19-154)

夏枯草蜂蜜提取物對(duì)硫酸葡聚糖誘導(dǎo)腸上皮細(xì)胞損傷的保護(hù)作用及其機(jī)制·········萬(wàn)正瑞等(19-161)

1-脫氧野尻霉素對(duì)肥胖小鼠肝細(xì)胞線(xiàn)粒體合成與自噬能力的改善作用·············李思遠(yuǎn)等(19-170)

茶籽皂苷對(duì)鏈脲佐菌素誘導(dǎo)的糖尿病大鼠血糖的影響·····························劉芷君等(19-179)

樺褐孔菌多糖對(duì)高脂飲食誘導(dǎo)的高脂血癥大鼠血脂和肝臟的保護(hù)作用及機(jī)制·········崔敬愛(ài)等(19-185)

嗜酸乳桿菌在初始弱酸堿條件下對(duì)HT-29細(xì)胞免疫因子的調(diào)節(jié)作用 ··············張秋月等(19-191)

桑葉生物堿對(duì)D-半乳糖誘導(dǎo)氧化損傷模型小鼠腎臟的改善作用·························楊忠敏等(19-198)

桑黃子實(shí)體多糖的提取及其對(duì)D-半乳糖誘導(dǎo)的3T3細(xì)胞損傷的保護(hù)作用 ··············胡曉彤等(19-204)

食源性酪氨酸氧化產(chǎn)物誘導(dǎo)小鼠心肌氧化損傷及能量代謝障礙的機(jī)制···············呂一品等(21-84)

藻藍(lán)色素蛋白抑制A549細(xì)胞活性機(jī)制的miRNA轉(zhuǎn)錄組學(xué)分析 ··································郝 帥等(21-91)

南極磷蝦肽促進(jìn)小鼠骨折愈合作用及其機(jī)制···············································李 卓等(21-99)

紫花蕓豆抗性淀粉對(duì)高脂血癥大鼠肝臟及腸屏障損傷的修復(fù)作用·················劉淑婷等(21-106)

體外模擬胃腸消化及堿性蛋白酶處理后蛋清肽抗氧化活性差異及肽序列解析 ······馬思彤等(21-113)

不同高級(jí)結(jié)構(gòu)墨西哥海參巖藻聚糖硫酸酯調(diào)控脂肪細(xì)胞分化的構(gòu)效關(guān)系·················郭 垚等(21-121)

鐵皮石斛多糖對(duì)2型糖尿病小鼠降糖降脂的作用·········································王云威等(21-127)

鷹嘴豆肽對(duì)免疫低下小鼠免疫功能的影響·········································李?，B等(21-133)

胡柚黃酮對(duì)高脂飲食誘導(dǎo)的肥胖小鼠模型腸道菌群的調(diào)節(jié)作用·························王方杰等(21-140)

樺木酸對(duì)環(huán)磷酰胺致小鼠肝臟損傷的保護(hù)作用·········································馬朝陽(yáng)等(21-147)

蜂蜜多酚提取物對(duì)大鼠急性酒精性肝損傷的保護(hù)作用·····································黃 穎等(21-154)

大豆品種對(duì)毛霉菌發(fā)酵腐乳營(yíng)養(yǎng)品質(zhì)的影響·················································穆德倫等(23-159)

基于蒙特卡洛仿真的小麥倉(cāng)儲(chǔ)環(huán)節(jié)菌落總數(shù)風(fēng)險(xiǎn)評(píng)估方法·····························王小藝等(23-166)

高菜硫代葡萄糖苷提取物對(duì)人結(jié)腸癌細(xì)胞HCT116的抑制作用···································田 艷等(23-172)

成分分析

馬鈴薯粉對(duì)面包烘焙特性與風(fēng)味化合物的影響·······································孟 寧等(2-223)

椒麻雞賦味湯料制備中主要基料對(duì)香氣品質(zhì)的影響···········································耿秋月等(2-230)

不同地域特色熏雞非鹽呈味物質(zhì)比較分析···············································劉登勇等(2-238)

基于HS-SPME/GC×GC-TOFMS/OAV不同栗香特征綠茶關(guān)鍵香氣組分分析 ·········張銘銘等(2-244)

原味沙拉醬的營(yíng)養(yǎng)評(píng)價(jià)與關(guān)鍵風(fēng)味成分分析···············································張彩霞等(2-253)

郫縣豆瓣揮發(fā)性物質(zhì)變化規(guī)律及特征香氣物質(zhì)形成機(jī)理·······························林洪斌等(2-259)

攪拌棒吸附萃取結(jié)合氣相色譜-質(zhì)譜聯(lián)用技術(shù)分析西湖龍井茶的揮發(fā)性成分···········王夢(mèng)琪等(4-140)

乳制品脂質(zhì)組成的比較····································翁 晨等(4-149)

樹(shù)體遮光對(duì)采收期‘赤霞珠’葡萄果實(shí)花色苷類(lèi)物質(zhì)積累的影響···················張珍珍等(4-157)

紅燒肉口腔加工過(guò)程中的香氣釋放規(guī)律········劉登勇等(4-164)

草莓干燥過(guò)程中酯類(lèi)香氣化合物及相關(guān)酶活性的變化·······································張莉會(huì)等(4-172)

頂空-固相微萃取法與水蒸氣蒸餾法提取山銀花揮發(fā)性組分的比較···················張鵬云等(4-178)

套袋對(duì)‘瑞雪’蘋(píng)果香氣成分的影響及相關(guān)基因表達(dá)分析···························馮帥帥等(4-185)

HPLC-PDA法分析不同茶樹(shù)品種類(lèi)胡蘿卜素香氣前體···································陳 麗等(4-193)

低溫浸漬對(duì)‘關(guān)口葡萄’干白葡萄酒風(fēng)味物質(zhì)的影響···········································朱艷霞等(4-199)

基于脂質(zhì)組學(xué)法對(duì)母乳、牛乳及羊乳脂質(zhì)的差異分析···································張宏達(dá)等(4-207)

SDE和HS-SPME結(jié)合GC-MS分析霍山黃大茶香氣成分的比較·······················朱曉鳳等(4-214)

康磚茶葉風(fēng)味特征及揮發(fā)性成分分析············張 婷等(6-215)

紅樹(shù)莓果酒發(fā)酵過(guò)程中功效成分、香氣物質(zhì)及體外降血糖功效的動(dòng)態(tài)變化···········饒炎炎等(6-222)

福州3 個(gè)鮮食橄欖品種（系）的果實(shí)品質(zhì)特征與香氣組分分析···························賴(lài)瑞聯(lián)等(6-231)

添加馬鈴薯全粉對(duì)面條揮發(fā)性風(fēng)味化合物的影響·······································鄭開(kāi)迪等(6-239)

不同腐乳醬營(yíng)養(yǎng)、功能及呈味氨基酸量化表征···········································張建萍等(6-246)

北京油雞雞湯滋味物質(zhì)分析····························王天澤等(8-159)

HPLC法同時(shí)測(cè)定采后蓮霧果實(shí)木質(zhì)素代謝途徑中5 種酚酸的含量························匡鳳元等(8-165)

超高效液相色譜-質(zhì)譜法檢測(cè)灘羊宰后成熟過(guò)程中風(fēng)味前體物質(zhì)的變化···············尤麗琴等(8-171)

糙米酒釀工藝優(yōu)化與揮發(fā)性成分分析············蘇佳佳等(8-177)

干燥方式對(duì)不同生長(zhǎng)時(shí)期秋葵果實(shí)營(yíng)養(yǎng)品質(zhì)及揮發(fā)性風(fēng)味物質(zhì)的影響···················馬璐瑤等(8-186)

基于GC-MS、DSA結(jié)合PLSR研究羊脂處理方式對(duì)熱反應(yīng)體系風(fēng)味形成的影響···········馬雪平等(8-194)

海鯰魚(yú)湯烹制過(guò)程中風(fēng)味特性的變化············馮 媛等(8-202)

馬鈴薯米酒營(yíng)養(yǎng)成分和香氣成分分析············梁 強(qiáng)等(8-208)

黃酒混濁蛋白組成成分及來(lái)源分析················謝廣發(fā)等(8-215)

兩種養(yǎng)殖模式大黃魚(yú)肌肉營(yíng)養(yǎng)價(jià)值評(píng)價(jià)及主體風(fēng)味物質(zhì)差異性分析···························張艷霞等(8-220)

11 個(gè)柑橘品種果實(shí)營(yíng)養(yǎng)成分分析與品質(zhì)綜合評(píng)價(jià)···············································李勛蘭等(8-228)

浙江玫瑰醋不同發(fā)酵階段特征性香氣成分的確定···········································方冠宇等(8-234)

基于頂空氣相色譜-離子遷移譜的不同產(chǎn)地咖啡揮發(fā)性有機(jī)物指紋圖譜分析···············弘子姍等(8-243)

基于多酚類(lèi)化合物HPLC指紋圖譜在紅纓子高粱原料品質(zhì)監(jiān)控中的應(yīng)用·······················倪德讓等(8-250)

多階導(dǎo)數(shù)紫外光譜法快速測(cè)定生物轉(zhuǎn)化液中的肉桂醇、肉桂醛和肉桂酸·············江艷艷等(10-180)

保靖黃金茶1號(hào)工夫紅茶加工工序?qū)χ饕涛段镔|(zhì)形成的影響·································余鵬輝等(10-185)

基于GC-MS和電子感官技術(shù)分析發(fā)芽對(duì)黑麥茶風(fēng)味的影響·····································陸晨浩等(10-192)

不同處理方法對(duì)蟹味菇呈味物質(zhì)釋放的影響·········································李 雪等(10-198)

超高效液相色譜-質(zhì)譜聯(lián)用技術(shù)解析黑果枸杞超臨界CO2萃取物中黃酮類(lèi)天然產(chǎn)物結(jié)構(gòu)·············································束 彤等(10-206)

不同產(chǎn)地鮮辣椒發(fā)酵郫縣豆瓣的品質(zhì)分析 ····王雪梅等(10-213)

基于電子舌與SPME-GC-MS技術(shù)檢測(cè)腐乳風(fēng)味物質(zhì)·····································樊 艷等(10-222)

基于UPLC-Q-TOF-MS分析酵母對(duì)葡萄酒中糖苷態(tài)香氣物質(zhì)釋放的影響·····················安效輝等(12-158)

GC-MS結(jié)合電子鼻分析復(fù)熱對(duì)亞油酸-木糖-半胱氨酸系揮發(fā)性風(fēng)味物質(zhì)的影響·········張哲奇等(12-166)

不同種類(lèi)山東煎餅特征風(fēng)味成分差異分析 ····樊 月等(12-173)

3 種萃取方法炸蒜油特征風(fēng)味的比較分析 ····劉皓月等(12-180)

不同季節(jié)保靖黃金茶1號(hào)工夫紅茶揮發(fā)性成分的HS-SPME-GC-MS分析 ··················黃 浩等(12-188)

基于非靶向代謝組學(xué)的白茶與綠茶、烏龍茶和紅茶代謝產(chǎn)物特征比較 ···············李鑫磊等(12-197)

不同花色蕓豆種皮酚類(lèi)化合物組成及抗氧化活性·····································王何柱等(12-204)

不同品種百合內(nèi)外鱗片游離氨基酸組成的主成分分析及聚類(lèi)分析·················王馨雨等(12-211)

驢乳粉蛋白的特性、結(jié)構(gòu)與組成分析··········樊雨梅等(12-221)

基于電子鼻與氣相色譜-質(zhì)譜聯(lián)用區(qū)分不同陳釀期恒順香醋風(fēng)味物質(zhì)·················鄺格靈等(12-228)

基于SPME-GC-MS和PCA分析氣流膨化處理對(duì)馬鈴薯方便粥香氣成分的影響·················白 潔等(14-217)

不同釀酒葡萄果實(shí)類(lèi)黃酮及香氣物質(zhì)差異分析·····················································胡 麗等(14-225)

不同原料釀造單糧白酒風(fēng)味物質(zhì)特異性分析·················································江 偉等(14-234)

漿果皺縮對(duì)晉西南地區(qū)‘赤霞珠’葡萄及葡萄酒品質(zhì)的影響·························李俊楠等(14-239)

基于激光誘導(dǎo)擊穿光譜技術(shù)分析鱈魚(yú)中8 種元素含量··································林雨青等(14-247)

頂空固相微萃取結(jié)合氣相色譜-質(zhì)譜聯(lián)用對(duì)水塔陳醋揮發(fā)性風(fēng)味成分的分析·············楊馥秀等(14-255)

基于多元統(tǒng)計(jì)方法分析陳釀條件對(duì)浙江玫瑰醋香氣成分的影響·····················穆曉靜等(14-262)

炒制時(shí)間及炒制方式對(duì)青稞揮發(fā)性風(fēng)味化合物的影響·····································張 垚等(14-271)

炒籽溫度及初始水分含量對(duì)葵花籽醬揮發(fā)性風(fēng)味成分的影響·····························李翠翠等(14-278)

味覺(jué)分析系統(tǒng)對(duì)不同產(chǎn)地中華絨螯蟹滋味強(qiáng)度值的區(qū)分·····································劉洪波等(16-132)

掛面面片水分分布均勻度的快速定量表征 ····石吉勇等(16-138)

辣木籽油功能性成分檢測(cè)及多元統(tǒng)計(jì)分析 ····王鐵旦等(16-145)

基于金磁微粒模擬酶電化學(xué)增強(qiáng)體系檢測(cè)抗壞血酸·····································龔德?tīng)畹?16-151)

枸杞不同生長(zhǎng)期多糖的理化特性及結(jié)構(gòu)分析·····················································張喜康等(16-158)

鮮食玉米發(fā)育過(guò)程中游離糖和氨基酸變化·················································牛麗影等(16-165)

新鮮草果中關(guān)鍵香氣成分的分析··················胡智慧等(16-173)

高速逆流色譜法分離制備茯苓皮中茯苓酸A和茯苓酸B ···································殷夢(mèng)舟等(16-179)

印度洋鳶烏賊肌肉酸味相關(guān)物質(zhì)的分析······符明文等(16-185)

GC-MS與電子感官結(jié)合對(duì)煙熏液風(fēng)味物質(zhì)的分析·········································宋 麗等(16-193)

模糊數(shù)學(xué)評(píng)價(jià)優(yōu)化濃香花生油脂體的預(yù)處理參數(shù)及香氣成分分析·····················魏松麗等(16-202)

酵母抽提物滋味成分分析及其復(fù)合調(diào)味料對(duì)鰱魚(yú)風(fēng)味的影響·························任佳懌等(16-210)

新疆不同產(chǎn)區(qū)羊肉特征風(fēng)味成分離子遷移色譜指紋譜的構(gòu)建·····························孟新濤等(16-218)

基于GC-MS指紋圖譜和多元統(tǒng)計(jì)學(xué)區(qū)分四川保寧醋和山西老陳醋的揮發(fā)性差異代謝產(chǎn)物·································鄺格靈等(16-227)

玉米中5-甲基四氫葉酸提取方法的優(yōu)化及高效液相色譜法定量分析·························王博倫等(18-196)

鹵湯牛肉貯藏過(guò)程中揮發(fā)性風(fēng)味物質(zhì)分析 ····李 素等(18-203)

SPME-GC-MS和GC-O鑒定3 種不同生產(chǎn)工藝馬蘇里拉奶酪的特征香氣物質(zhì)·········王 姣等(18-210)

氣相色譜-靜電場(chǎng)軌道阱高分辨質(zhì)譜法輔助鑒定醬油未知的氣味活性化合物·············馮云子等(18-218)

發(fā)酵陳皮黑茶的化學(xué)成分差異及體外活性 ····侯 粲等(18-226)

預(yù)處理技術(shù)對(duì)冷榨雙低菜籽油品質(zhì)及揮發(fā)性風(fēng)味成分的影響·····························張歡歡等(18-233)

離子色譜法測(cè)定食醋及其制品中有機(jī)酸的分析方法·····································紀(jì)鳳娣等(18-239)

UPLC-PDA-MS-ABTS陽(yáng)離子自由基在線(xiàn)分析藤茶的抗氧化活性成分·····················甘小娜等(18-245)

基于GC-MS結(jié)合化學(xué)計(jì)量學(xué)方法鑒別3 種江西名茶··············································徐春暉等(20-141)

菌種對(duì)發(fā)酵紅茶水溶液香氣品質(zhì)的影響······林 琦等(20-151)

3 種烹調(diào)方式下馬鈴薯風(fēng)味化合物組分構(gòu)成的品種間差異比較·····················李凱峰等(20-159)

澤瀉不同部位藥食功能成分分析比較··········藍(lán)夢(mèng)柳等(20-167)

不同成熟時(shí)間切達(dá)奶酪中揮發(fā)性香氣成分及其電子鼻判別分析·················王 姣等(20-175)

殺菌溫度對(duì)羊蝎子風(fēng)味物質(zhì)的影響··············吳倩蓉等(20-184)

六堡茶揮發(fā)性成分中關(guān)鍵香氣成分分析······馬士成等(20-191)

蘿卜籽油中萊菔素的檢測(cè)及加工工藝對(duì)萊菔素含量的影響·························李楠楠等(20-198)

基于SPME-GC-MS探討鹽漬處理對(duì)苦水玫瑰純露揮發(fā)性成分構(gòu)成的影響·············武 藝等(20-205)

北京豆汁感官特性分析··································劉文營(yíng)等(20-211)

不同產(chǎn)地油茶籽油主要特征組分分析··········葉敏倩等(20-222)

多種甜味劑的電子舌味覺(jué)評(píng)價(jià)······················黃嘉麗等(20-227)

黑龍江地區(qū)水稻糙米中γ-谷維素含量和阿魏酸酯組成·································張 超等(20-234)

芽孢桿菌對(duì)發(fā)酵大豆產(chǎn)生氨基酸和揮發(fā)性香氣成分的影響·····························張 妍等(20-242)

不同干燥條件下福白菊菊花茶風(fēng)味品質(zhì)的比較分析·································盧 琪等(20-249)

超高效液相色譜-飛行時(shí)間-串聯(lián)質(zhì)譜法對(duì)3 種藍(lán)靛果忍冬果實(shí)中花青苷的比較分析 ······張上上等(20-256)

烘烤、蒸汽熱處理和擠壓膨化對(duì)藜麥風(fēng)味和苦味的影響·····························周 洋等(20-263)

UPLC-MS/MS研究36 個(gè)梨品種成熟果實(shí)中的特征性多酚和三萜酸類(lèi)物質(zhì)·····················孫莉瓊等(22-206)

疏穗處理對(duì)‘赤霞珠’葡萄果皮類(lèi)黃酮物質(zhì)的影響·········································曾桂花等(22-215)

蕎麥蜜中揮發(fā)性成分測(cè)定及其與成熟度的相關(guān)性分析·································王桃紅等(22-222)

不同酒齡傳統(tǒng)紹興黃酒的特征風(fēng)味物質(zhì)分析·············································趙培城等(22-231)

全二維氣相色譜-質(zhì)譜法對(duì)魚(yú)露發(fā)酵過(guò)程中揮發(fā)性風(fēng)味成分分析·····················陳麗麗等(22-238)

不同品種蓮藕水煮風(fēng)味物質(zhì)比較··················韓麗娟等(22-245)

不同季節(jié)凌云白毫綠茶的香氣成分差異分析·············································田 甜等(22-252)

綿羊乳脂肪酸組成分析與評(píng)價(jià)······················王海燕等(22-260)

干燥方式對(duì)沙棗花品質(zhì)和揮發(fā)性風(fēng)味成分的影響·········································趙金梅等(22-265)

基于GC-O、OAV和S型曲線(xiàn)法研究西梅特征香氣·············································張翼鵬等(22-271)

礦物元素結(jié)合穩(wěn)定同位素的中華絨螯蟹產(chǎn)地溯源·································張政權(quán)等(24-125)

熱處理?xiàng)l件對(duì)巴氏殺菌乳風(fēng)味品質(zhì)的影響 ····楊?yuàn)檴櫟?24-131)

酒醅蒸餾過(guò)程中部分揮發(fā)性活性成分的變化·················································陳 璐等(24-137)

手筑茯磚茶加工過(guò)程中揮發(fā)性組分變化分析·············································李俊杰等(24-144)

基于UPLC-MS代謝組學(xué)技術(shù)的棗果皮黃酮類(lèi)化合物分析·························王樂(lè)飛等(24-155)

黑白胡椒臘腸貯藏期中氣味活性物質(zhì)演變及異味分析·································周慧敏等(24-162)

不同處理對(duì)糟姜風(fēng)味成分的影響及風(fēng)味保真比較·············································賈 潛等(24-172)

基于主成分分析的不同水稻品種品質(zhì)綜合評(píng)價(jià)·············································荊瑞勇等(24-179)

離子色譜串聯(lián)三重四極桿質(zhì)譜測(cè)定嬰幼兒配方乳粉和牛乳中的肌醇·························王 巖等(24-185)

基于氣相色譜-離子遷移譜結(jié)合多元統(tǒng)計(jì)學(xué)分析KCl部分替代NaCl對(duì)宣威火腿揮發(fā)性風(fēng)味化合物的影響·························丁習(xí)林等(24-190)

清醬香型白酒特征風(fēng)味化合物分析··············孫優(yōu)蘭等(24-199)

華東覆盆子果、莖與葉的酚類(lèi)成分及抗氧化活性分析·········································陳青青等(24-209)

包裝貯運(yùn)

牛至精油對(duì)熒光假單胞菌的抑制作用及其對(duì)冷藏三文魚(yú)品質(zhì)的影響···························楊勝平等(1-215)

長(zhǎng)時(shí)間近冰點(diǎn)溫度貯藏對(duì)杏果實(shí)貨架品質(zhì)的影響···················································劉幫迪等(1-223)

冷鮮灘羊肉貯藏中菌體蛋白質(zhì)的變化對(duì)微生物代謝產(chǎn)物的影響·······························趙曉策等(1-231)

檸檬精油乳液可食用涂膜液對(duì)冷藏鹵鴨脖的保鮮效果·······································郗澤文等(1-237)

近冰溫冷藏對(duì)‘金冠’蘋(píng)果貯藏品質(zhì)的影響···················································舒 暢等(1-244)

采后硝普鈉處理對(duì)南果梨果實(shí)貯藏品質(zhì)和細(xì)胞壁降解酶的影響···································程 園等(1-252)

明膠-殼聚糖抗菌膜中啤酒花提取物的釋放行為·······································陳 婷等(3-151)

不同加工精度小麥粉儲(chǔ)藏過(guò)程中脂類(lèi)變化規(guī)律···············································陳聰聰?shù)?3-159)

乳酸鈣對(duì)仔姜低溫貯藏期間品質(zhì)影響的多變量分析·······································付云云等(3-165)

不同高阻隔包裝材料對(duì)烤鴨微生物及菌群多樣性的影響·······································穆 罡等(3-171)

茉莉酸甲酯結(jié)合低溫預(yù)貯對(duì)尖椒采后品質(zhì)及生理特性的影響·······························劉 瑤等(3-178)

1-甲基環(huán)丙烯處理對(duì)采后李果實(shí)硬度變化的影響機(jī)制···········································陳 鷗等(3-185)

不同貯藏溫度對(duì)宰后豬里脊肉乳酸代謝通量的影響···········································張成云等(3-192)

不同貯藏溫度下抹茶品質(zhì)變化及其貨架期預(yù)測(cè)···················································劉政權(quán)等(3-198)

調(diào)環(huán)酸鈣協(xié)同硝酸鈣控制采后富士蘋(píng)果苦痘病···········································彭 勇等(3-205)

藤茶提取物對(duì)素肉丸冷藏期間脂質(zhì)和蛋白質(zhì)氧化的抗氧化活性影響···················張 煊等(3-212)

不同保鮮劑復(fù)合處理對(duì)鮮切芒果活性氧代謝、細(xì)胞膜透性和褐變的影響···········袁 芳等(3-218)

從臨床藥物中篩選抑制梨果實(shí)采后青霉病的活性物質(zhì)·······································張時(shí)馨等(5-180)

主動(dòng)自發(fā)氣調(diào)對(duì)桃吉爾霉抑制效果的影響····劉莎莎等(5-186)

高濕貯藏對(duì)青花菜黃化和糖代謝的影響········趙紫迎等(5-193)

不同冷藏條件下金槍魚(yú)的水分遷移與脂肪酸變化的相關(guān)性···································王馨云等(5-200)

輕微加工熟制鮐魚(yú)品質(zhì)特性及腐敗菌鑒定····張永杏等(5-207)

玉米添加物對(duì)椰奶貯藏穩(wěn)定性的影響············陳竟豪等(5-214)

載鋅與ε-聚賴(lài)氨酸抗菌膜的制備及其抗菌、物理性能研究···············································汪 慧等(5-223)

掛樹(shù)和鈣處理對(duì)櫻桃果實(shí)貯藏品質(zhì)的影響 ······張聰聰?shù)?5-230)

基于氣相色譜-質(zhì)譜、液相色譜-質(zhì)譜技術(shù)研究貯藏過(guò)程中灘羊肉脂肪代謝通路轉(zhuǎn)換···············································苑昱東等(7-171)

近冰溫貯藏對(duì)杏果實(shí)冷害及活性氧代謝的影響···················································李亞玲等(7-177)

冷激結(jié)合甜菜堿處理對(duì)西葫蘆冷害及能量代謝的影響·······························張 苗等(7-184)

反式-2-己烯醛對(duì)梨果黑斑病菌Alternaria alternata的抑菌作用及其機(jī)理 ····················董玉鵬等(7-191)

雞蛋貯藏過(guò)程中脂質(zhì)氧化與內(nèi)源酶活性的相關(guān)性···········································劉 鈺等(7-198)

冰水混合物結(jié)合溶菌酶對(duì)菠菜品質(zhì)及硝酸鹽含量的影響···························李翠紅等(7-203)

不同減菌化處理方式對(duì)暗紋東方鲀冷藏期間品質(zhì)變化的影響···································馮豪杰等(7-210)

24-表油菜素內(nèi)酯調(diào)控活性氧代謝增強(qiáng)杏果實(shí)采后抗病性·······························石 玲等(9-126)

p-茴香醛抑制柑橘酸腐病菌的作用機(jī)制 ········李 路等(9-133)

大西洋鮭貯藏過(guò)程中微生物生長(zhǎng)預(yù)測(cè)系統(tǒng)的構(gòu)建···········································于祝祝等(9-139)

漂白紫膠/單寧酸復(fù)配涂膜對(duì)芒果常溫貯藏的保鮮效果···························周志強(qiáng)等(9-145)

低溫氣調(diào)貯藏對(duì)‘突尼斯’軟籽石榴貯后貨架期品質(zhì)的影響·······································徐冉冉等(9-153)

氯化鈣處理對(duì)菠蘿采后黑心病及貯藏品質(zhì)的影響···········································谷 會(huì)等(9-161)

葡萄汁有孢漢遜酵母揮發(fā)性代謝物熏蒸處理對(duì)草莓果實(shí)香氣成分及貯藏品質(zhì)的影響·······奚裕婷等(9-168)

黑麥多酚提取物對(duì)豬肉丸冷藏期間氧化穩(wěn)定性和品質(zhì)的影響···························郝教敏等(9-175)

聚乙烯醇基SiO2/TiO2納米包裝膜制備及對(duì)雙孢菇保鮮效果···········································馬清華等(9-182)

褪黑素采前噴施對(duì)采后番茄果實(shí)抗病性和貯藏品質(zhì)的影響···········································生吉萍等(9-188)

月桂酰精氨酸乙酯鹽酸鹽復(fù)配保鮮劑對(duì)青椒保鮮效果的影響·····························李 陽(yáng)等(11-201)

姜辣素和原位合成SiOx共改性魔芋甘聚糖/殼聚糖復(fù)合涂膜對(duì)生姜的保鮮性能·········張 璇等(11-207)

預(yù)冷方式對(duì)紅瑪瑙櫻桃果實(shí)冷藏期間真多樣性的影響·············································馮雅蓉(11-214)

真空包裝結(jié)合避光處理對(duì)鮮切馬鈴薯的品質(zhì)影響·····································徐冬穎等(13-184)

黑胡椒精油復(fù)合涂層對(duì)金華火腿理化特性及食用品質(zhì)安全的影響·····················常 紅等(13-193)

抗菌肽Jelleine-I的抑菌穩(wěn)定性及Jelleine-I系列脂肽對(duì)柑橘果實(shí)綠霉病的控制效果 ·····李心丹等(13-199)

不同抑菌劑對(duì)青稞鮮濕面中蠟樣芽孢桿菌的抑制作用·································王舒叆等(13-206)

拮抗酵母揮發(fā)性單體桂皮醛對(duì)草莓采后灰霉病的防治·····································郭虹娜等(13-212)

采前套袋處理對(duì)蜜橘采后乙烯褪綠行為和貯藏特性的影響·····························冉皓杰等(13-221)

2-羥丙基-β-環(huán)糊精/葡萄籽提取物包合物對(duì)羊肚腐敗菌的抑制作用及保鮮效果·········鐘媛媛等(15-224)

外源乙烯和1-甲基環(huán)丙烯對(duì)‘圣心’芒果采后物性和香氣特征的影響 ···············梁敏華等(15-231)

復(fù)合相變蓄冷材料的制備及對(duì)香菇貯藏品質(zhì)的影響·································孔 琪等(15-238)

采后乙烯利處理對(duì)庫(kù)爾勒香梨蠟質(zhì)組分的影響·········································毛惠娟等(15-247)

不同解凍方法對(duì)鵝腿肉理化特性和品質(zhì)的影響·····································劉 磊等(15-256)

乙烯利復(fù)合包裝材料對(duì)香蕉后熟品質(zhì)的影響·········································陳亞婷等(15-262)

包裝充氧量對(duì)無(wú)水活運(yùn)花鱸鰓組織結(jié)構(gòu)及相關(guān)酶活性的影響·························張玉晗等(15-269)

低氧高二氧化碳貯藏環(huán)境對(duì)馬鈴薯品質(zhì)的影響·····································田甲春等(15-275)

香芹酚-酪蛋白納米顆粒制備及其對(duì)枇杷果實(shí)炭疽病的抑制作用··················花春陽(yáng)等(15-282)

聚乳酸活性抗菌薄膜的性能及其對(duì)櫻桃保鮮效果的影響·················································李洋洋等(17-216)

Inhibition of ε-Poly-lysine on Dominant Spoilage Bacteria in Grass Carp and Its Effect on Microbial Diversity during Cold Storage ·······HOU Wenfu et al.(17-223)

不同儲(chǔ)存條件對(duì)濃香花生油風(fēng)味及綜合品質(zhì)的影響·····························鄧金良等(17-231)

UV-C和LED紅光復(fù)合處理對(duì)西蘭花貯藏品質(zhì)的影響·········································劉澤松等(17-238)

高通量測(cè)序分析白切雞菌群多樣性··············宋相宇等(17-246)

大豆分離蛋白/納米纖維素/阿魏酸復(fù)合膜的制備及其包裝性能·····································李 彤等(17-253)

枸杞鮮果貯藏期間質(zhì)量損失率與時(shí)間的擬合及與質(zhì)構(gòu)參數(shù)的關(guān)系 ························程曉燕等(17-261)

草菇響應(yīng)低溫脅迫的差異蛋白質(zhì)組學(xué)分析 ····吳志亮等(19-212)

ε-聚賴(lài)氨酸對(duì)柑橘酸腐菌的抑菌活性及作用機(jī)制·····················································肖 媛等(19-221)

超聲輔助提高大豆蛋白納米復(fù)合膜包裝性能及其保鮮應(yīng)用·····························趙曉彤等(19-230)

外源褪黑素處理對(duì)鮮切芒果貯藏品質(zhì)的影響·········································劉帥民等(21-160)

Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage ··································YI Shumin et al.(21-167)

冷藏過(guò)程中蝦夷扇貝橫紋肌微觀(guān)結(jié)構(gòu)變化與肌原纖維蛋白穩(wěn)定性·····················姜明慧等(21-175)

基于低場(chǎng)核磁共振技術(shù)研究新微凍氣調(diào)羅非魚(yú)片水分遷移與品質(zhì)變化的相關(guān)性·········汪春玲等(21-182)

殺菌方式對(duì)年糕貯藏期微生物多樣性及品質(zhì)的影響·················································孫同輝等(21-189)

優(yōu)勢(shì)霉菌對(duì)稻谷品質(zhì)的影響··························劉 慧等(21-197)

大米儲(chǔ)藏過(guò)程品質(zhì)變化及其動(dòng)力學(xué)··············趙卿宇等(21-204)

暗紋東方鲀低溫貯藏期間水分、質(zhì)地和蛋白質(zhì)的變化規(guī)律·····································汪經(jīng)邦等(21-213)

一氧化氮處理對(duì)馬鈴薯采后塊莖愈傷的促進(jìn)及機(jī)制·····································韓占紅等(21-222)

原位合成納米SiOx/溶菌酶/茶多酚/殼聚糖復(fù)合保鮮涂膜對(duì)海鱸魚(yú)魚(yú)片保鮮性能的影響·········································武 嬌等(23-181)

臭氧微納米氣泡處理對(duì)菠菜采后保鮮的影響·················································王雪青等(23-190)

掛樹(shù)預(yù)貯對(duì)‘徐香’獼猴桃采后耐貯性和冷敏性的影響·····························屈 魏等(23-197)

殼聚糖-茶多酚復(fù)合物對(duì)冷藏南美白對(duì)蝦的微生物區(qū)系與品質(zhì)的影響·························甘 暉等(23-212)

抗菌肽PAF26對(duì)采后李果實(shí)褐腐菌的抑菌效果及機(jī)理·········································蔡 蜨等(23-221)

L-半胱氨酸對(duì)葡萄交鏈孢霉腐病的抑制作用·········································康慧芳等(23-228)

高氧氣調(diào)包裝對(duì)宰后牛半膜肌成熟過(guò)程中品質(zhì)的影響·····································扶慶權(quán)等(23-236)

工藝技術(shù)

基于內(nèi)源乳化法和噴霧干燥優(yōu)化制備花色苷微膠囊及其穩(wěn)定性分析···················毛 瑩等(2-267)

煮制工藝對(duì)中國(guó)對(duì)蝦品質(zhì)的影響····················顧賽麒等(2-276)

烤制熱加工對(duì)玉米粉中玉米黃素含量的影響···········································王嬌嬌等(2-284)

超聲-微波法合成亞油酸β-谷甾醇酯 ···············袁傳勛等(2-291)

超高壓協(xié)同堿性蛋白酶制備玉米黃粉ACE抑制肽···········································劉子毅等(4-222)

獼猴桃CO2-低溫高壓滲透膨化干燥工藝優(yōu)化···············································宋一凡等(4-229)

微波輔助制備金槍魚(yú)骨鈣粉及其生物活性····陽(yáng)麗紅等(4-235)

香螺肽脫色工藝及其抗氧化活性····················張姍姍等(6-252)

超聲-閃式聯(lián)合法制備藍(lán)莓花色苷提取物及其體內(nèi)外抗腫瘤活性評(píng)價(jià)·······························薛宏坤等(6-259)

高壓脈沖電場(chǎng)協(xié)同酶法輔助提取玫瑰精油工藝優(yōu)化·······································周亞軍等(6-270)

牛骨多肽螯合物的制備及結(jié)構(gòu)表征················高 敏等(8-256)

乙醇鉀催化紅花籽油乙酯制備共軛亞油酸乙酯及其產(chǎn)品結(jié)構(gòu)表征·······················畢艷蘭等(8-262)

基于“熱失控”規(guī)律的香菇微波干燥工藝優(yōu)化·············································張志勇等(10-230)

太平洋牡蠣殼制備L-天冬氨酸螯合鈣的工藝優(yōu)化及表征·························王 真等(10-238)

宣木瓜糯米酒澄清工藝及品質(zhì)評(píng)價(jià)··············索安迪等(10-246)

Plackett-Burman試驗(yàn)設(shè)計(jì)聯(lián)用Box-Behnken響應(yīng)面法優(yōu)化脂肪替代物的制備·············安攀宇等(10-255)

離子液體結(jié)合超聲輔助和雙水相萃取提取分離柑橘果皮中黃酮類(lèi)化合物·················范曉偉等(10-265)

沙棘果油棕櫚油酸提取物的富集及改善胰島素抵抗活性·································高 山等(10-272)

黑莓汁樹(shù)脂降酸工藝研究及其復(fù)合果汁制備·············································張南海等(10-281)

雙水相法制備鱖魚(yú)（Siniperca chuatsi）肌動(dòng)蛋白及定量分析·································王洋洋等(12-234)

石榴皮渣果膠電解水提取工藝及其結(jié)構(gòu)特性·····································王煒清等(12-243)

淀粉-羧甲基纖維素鈉-花青素指示膜的制備及在魚(yú)肉鮮度指示中的應(yīng)用·············蔣光陽(yáng)等(12-250)

以聚合乳清蛋白為壁材的苦蕎黃酮微膠囊化及其品質(zhì)分析·····························孫亞利等(12-259)

鐵皮石斛多糖提取及對(duì)羥自由基誘導(dǎo)的SH-SY5Y細(xì)胞凋亡的抑制作用 ················張雅丹等(14-286)

制油工藝對(duì)亞麻籽油品質(zhì)及脂質(zhì)伴隨物含量的影響·····························于 坤等(16-233)

酶解大豆分離蛋白-磷脂復(fù)合乳液的制備及穩(wěn)定性分析·····································鄭建樟等(16-244)

原料組分與工藝條件對(duì)腐竹品質(zhì)的影響······藍(lán)偉杰等(16-252)

食用菌添加對(duì)鴨肉乳化腸品質(zhì)特性的影響·················································陳坤朋等(18-251)

三相鹽析萃取分離辣椒紅色素和辣椒堿及不同辣椒品種的聚類(lèi)分析·························范三紅等(20-270)

基于生物信息學(xué)定向制備檸條籽蛋白抗氧化肽的工藝優(yōu)化·························頡 宇等(20-278)

雞蛋豆腐配方及質(zhì)構(gòu)特點(diǎn)微觀(guān)分析··············郭 萌等(22-279)

FYa1泡菜用直投式發(fā)酵劑的制作工藝優(yōu)化 ····康 嬌等(24-216)

高品質(zhì)草魚(yú)調(diào)理制品工藝優(yōu)化及保鮮技術(shù) ······張語(yǔ)杰等(24-223)

超聲波輔助水酶法提取米胚油及其成分分析·····················································吳 非等(24-233)

羊肚菌酶解液制備美拉德反應(yīng)肉味調(diào)味基料·············································高 娟等(24-242)

專(zhuān)題論述

表沒(méi)食子兒茶素沒(méi)食子酸酯性質(zhì)、穩(wěn)定性及其遞送體系的研究進(jìn)展···································閆曉佳等(1-258)

功能性肽的分離及富集研究進(jìn)展····················李欣蔚等(1-267)

食品中微生物間交互模型的研究進(jìn)展············張文敏等(1-277)

牛肉肉色的影響因素及其控制技術(shù)研究進(jìn)展···············································明丹丹等(1-284)

十字花科植物中硫代葡萄糖苷類(lèi)物質(zhì)的結(jié)構(gòu)與功能研究進(jìn)展···································田 艷等(1-292)

羊肉生產(chǎn)及加工工藝對(duì)肉及肉制品品質(zhì)的影響研究進(jìn)展···································劉文營(yíng)等(1-304)

酸茶的研究現(xiàn)狀與進(jìn)展····································楊慶益等(1-312)

膠紅酵母生產(chǎn)生物活性物質(zhì)研究進(jìn)展············莊榮玉等(1-318)

膳食纖維的黏度特性及其生理功能研究進(jìn)展·······································蔡松鈴等(3-224)

納米二氧化鈦光催化技術(shù)抑菌機(jī)制及其在食品包裝中的應(yīng)用研究進(jìn)展·······················扈瑩瑩等(3-232)

食品組學(xué)在生物活性化合物營(yíng)養(yǎng)功能特性研究中的應(yīng)用·······································李媛媛等(3-239)

紅茶品質(zhì)及其相關(guān)生化因子研究進(jìn)展············范 捷等(3-246)

大豆蛋白自組裝凝膠研究進(jìn)展························安 迪等(3-254)

中間型極限pH值牛肉嫩度劣變機(jī)制的研究進(jìn)展···········································孔 瀟等(3-260)

乳清蛋白及其生物活性肽調(diào)節(jié)血糖功能研究進(jìn)展···············································吳尚儀等(3-266)

煎炸食品中多環(huán)芳烴的生成及其控制技術(shù)研究進(jìn)展·······································張 浪等(3-272)

中國(guó)香港食用農(nóng)產(chǎn)品供應(yīng)及監(jiān)管經(jīng)驗(yàn)借鑒····張凱華等(3-281)

蛋白質(zhì)組學(xué)在食品非熱殺菌中的應(yīng)用研究進(jìn)展···············································錢(qián)靜亞等(3-288)

未成年人食物成癮的研究進(jìn)展························強(qiáng)悅越等(3-295)

基于先進(jìn)材料的適配體傳感器在真菌毒素快速檢測(cè)中的研究進(jìn)展·······························王嫦嫦等(3-305)

基于區(qū)塊鏈的生鮮食品移動(dòng)追溯平臺(tái)框架重構(gòu)···············································趙 磊等(3-314)

基于文獻(xiàn)計(jì)量的全球營(yíng)養(yǎng)基因組學(xué)研究態(tài)勢(shì)分析···············································許智勇等(5-237)

乳狀液膠體顆粒界面結(jié)構(gòu)設(shè)計(jì)研究進(jìn)展········鄭紅霞等(5-246)

γ-kokumi肽及其合成酶γ-谷氨酰轉(zhuǎn)肽酶的研究進(jìn)展·······································伍圓明等(5-256)

可食用植物不同形態(tài)酚類(lèi)化合物研究進(jìn)展····邢 晨等(5-266)

食品中高氯酸鹽的污染現(xiàn)狀及毒理作用研究進(jìn)展·······································田一媚等(5-276)

歐盟轉(zhuǎn)基因食品審慎監(jiān)管經(jīng)驗(yàn)及對(duì)我國(guó)的啟示 ······劉 婷(5-282)

微囊藻毒素毒性及其作用機(jī)理研究進(jìn)展········賀 燕等(5-290)

光質(zhì)對(duì)茶葉香氣代謝物的影響研究進(jìn)展········岳翠男等(5-299)

枇杷功能成分及生物活性研究進(jìn)展················劉麗麗等(5-306)

碳納米管在茶葉品質(zhì)與安全檢測(cè)中的應(yīng)用進(jìn)展·······································劉騰飛等(5-315)

食品運(yùn)載體系提高酚類(lèi)物質(zhì)生物利用度的研究進(jìn)展·······································陳雨露等(5-323)

日本保健功能食品市場(chǎng)綜合治理考察與經(jīng)驗(yàn)借鑒···········································王新喜等(5-331)

現(xiàn)代海洋食品產(chǎn)業(yè)科技創(chuàng)新發(fā)展現(xiàn)狀與政策建議···········································王文月等(5-338)

納米金的合成及其在重金屬離子檢測(cè)中的應(yīng)用進(jìn)展·······································劉豐源等(7-218)

3-甲基丁醛對(duì)奶酪堅(jiān)果風(fēng)味的貢獻(xiàn)及其生物合成的研究進(jìn)展···································陳 臣等(7-228)

柑橘果皮角質(zhì)層及其對(duì)采后貯藏保鮮影響的研究進(jìn)展···································楊綠竹等(7-234)

雞蛋消費(fèi)與膽固醇穩(wěn)態(tài)相關(guān)性研究進(jìn)展········徐亦馳等(7-245)

蔥屬植物活性物質(zhì)及其生理功能研究進(jìn)展····于 晶等(7-255)

姜黃素膜運(yùn)載體系的構(gòu)建及功能性應(yīng)用研究進(jìn)展···············································周阿容等(7-266)

植物多糖的抗腫瘤活性研究進(jìn)展····················邊 亮等(7-275)

葡萄酒釀造過(guò)程中谷胱甘肽的研究進(jìn)展········蘇 靜等(7-283)

果膠結(jié)構(gòu)域精細(xì)結(jié)構(gòu)研究進(jìn)展························易建勇等(7-292)

脆弱性評(píng)價(jià)及其在食品欺詐中的應(yīng)用研究進(jìn)展···············································宋華欣等(7-300)

乳酸菌緩解酒精性肝病的研究進(jìn)展················李慧臻等(7-306)

食源二肽基肽酶IV抑制劑的研究進(jìn)展 ···········趙 蕊等(7-315)

食醋大曲功能微生物菌群與品質(zhì)解析研究進(jìn)展·······································黃 靜等(7-322)

全氟化合物污染現(xiàn)狀及其與肝型脂肪酸結(jié)合蛋白相互作用研究進(jìn)展·······················方國(guó)康等(7-329)

母乳成分影響嬰兒腸道屏障功能的研究進(jìn)展···········································張琦敏等(9-194)

微生物介導(dǎo)的表沒(méi)食子兒茶素沒(méi)食子酸酯生物轉(zhuǎn)化及其代謝物活性研究進(jìn)展···········杜敏如等(9-204)

霉菌奶酪中脂肪酸代謝及其對(duì)產(chǎn)品品質(zhì)影響研究進(jìn)展·······························欒濱羽等(9-211)

植物多酚氧化酶的生理功能、分離純化及酶促褐變控制的研究進(jìn)展···························王馨雨等(9-222)

淀粉-脂質(zhì)復(fù)合物功能及營(yíng)養(yǎng)特性研究進(jìn)展 ·····石少俠等(9-238)

微膠囊壁材及制備技術(shù)的研究進(jìn)展················章智華等(9-246)

酚類(lèi)化合物干預(yù)鎘致肝損傷的研究進(jìn)展········郝日禮等(9-254)

磁弛豫開(kāi)關(guān)納米傳感器在食品安全檢測(cè)中的研究進(jìn)展·······························汪 榮等(9-263)

細(xì)胞壁多糖與酚類(lèi)物質(zhì)相互作用研究進(jìn)展 ·····易建勇等(9-269)

藍(lán)果忍冬的生物活性物質(zhì)及其功效研究進(jìn)展···············································喬錦莉等(9-276)

咖啡苦味特性研究進(jìn)展····································陳鈺瑩等(9-285)

食品中葉酸測(cè)定方法的研究進(jìn)展····················王博倫等(9-294)

食品源碳點(diǎn)制備及應(yīng)用的研究進(jìn)展················王秋月等(9-301)

野生動(dòng)物源性食品安全風(fēng)險(xiǎn)的內(nèi)涵、法律檢視與治理···············································霍敬裕(9-310)

茯磚茶中金花菌群的研究進(jìn)展························呂嘉櫪等(9-316)

玉米醇溶蛋白-多糖納米復(fù)合物的制備方法、結(jié)構(gòu)表征及其功能特性研究進(jìn)展···············孫翠霞等(9-323)

蔥屬植物功能性成分免疫調(diào)節(jié)作用研究進(jìn)展·······································徐翠翠等(9-332)

抗性淀粉結(jié)構(gòu)特性和腸道菌群調(diào)節(jié)功能的研究進(jìn)展·································林 炎等(11-222)

冷等離子體技術(shù)替代肉制品中亞硝酸鹽的研究進(jìn)展·································倪思思等(11-233)

多酚與肌原纖維蛋白相互作用機(jī)制及其對(duì)蛋白特性的影響研究進(jìn)展·························彭 林等(11-239)

運(yùn)動(dòng)疲勞機(jī)制及食源性抗疲勞活性成分研究進(jìn)展·····································陳 慧等(11-247)

辣椒紅素的生物利用度、生理功能及機(jī)制研究進(jìn)展·············································黎智華等(11-259)

中國(guó)白酒中微量成分研究進(jìn)展······················郭學(xué)武等(11-267)

基于凝膠特性改善的多糖-明膠互作及調(diào)控研究進(jìn)展·································周 揚(yáng)等(11-277)

植物精油及其成分對(duì)病原微生物抗菌機(jī)理的研究進(jìn)展·····························薩仁高娃等(11-285)

冷凍解凍對(duì)生鮮肉品質(zhì)的影響及其新技術(shù)研究進(jìn)展·········································王芳芳等(11-295)

疏果活性成分、功能特性及其應(yīng)用研究進(jìn)展·············································郭崇婷等(11-303)

人造肉分類(lèi)與命名分析及規(guī)范建議··············王守偉等(11-310)

納米纖維素基抗菌復(fù)合材料及其在食品包裝中的研究進(jìn)展·····································康曉鷗等(11-317)

紅茶菌中風(fēng)味物質(zhì)相關(guān)功能微生物的研究進(jìn)展·····································檀馨悅等(11-327)

新《食品安全法實(shí)施條例》評(píng)述··················何 暉等(11-336)

群體感應(yīng)系統(tǒng)及其抑制劑對(duì)細(xì)菌生物被膜調(diào)控的研究進(jìn)展·························肖夢(mèng)圓等(13-227)

羽扇豆烷型五環(huán)三萜生物活性研究進(jìn)展······喬文姝等(13-235)

亞麻籽調(diào)節(jié)糖脂代謝作用的研究進(jìn)展··········史湘鈴等(13-242)

色譜及色譜-質(zhì)譜技術(shù)在復(fù)雜基質(zhì)中赤霉素痕量分析中的應(yīng)用························姜長(zhǎng)嶺等 (13-249)

微生物代謝工程在花色苷生產(chǎn)過(guò)程中的應(yīng)用現(xiàn)狀和前景·········································李 躍等(13-260)

直鏈淀粉和支鏈淀粉分子結(jié)構(gòu)研究進(jìn)展······韓文芳等(13-267)

表面等離子體共振傳感器在食品安全檢測(cè)中的應(yīng)用·····································黃 昭等(13-276)

靜電紡絲技術(shù)在食品領(lǐng)域的應(yīng)用··················鄧伶俐等(13-283)

我國(guó)食品安全與數(shù)據(jù)科學(xué)交叉研究的科學(xué)計(jì)量學(xué)分析·····························邵 航等(13-291)

我國(guó)食品安全連帶賠償立法的完善··············肖 峰等(13-302)

乳源外泌體的組成及其生物功能研究進(jìn)展 ···仝令君等(13-310)

食品安全大數(shù)據(jù)標(biāo)準(zhǔn)體系建設(shè)研究··············張 飛等(13-318)

抗性淀粉改善腸道功能及糖脂代謝的研究進(jìn)展·········································李 穎等(13-326)

葡萄酒原產(chǎn)地鑒別技術(shù)研究進(jìn)展··················蘇穎玥等(13-336)

沙蓬的研究進(jìn)展··············································許海燕等(13-346)

肌肉蛋白與揮發(fā)性風(fēng)味物質(zhì)的相互作用機(jī)制及影響因素研究進(jìn)展·················殷小鈺等(15-288)

miRNA與電離輻射防護(hù)功能食品研究進(jìn)展 ······魯吉珂等(15-295)

益生菌對(duì)潰瘍性結(jié)腸炎影響的研究進(jìn)展······史佳鷺等(15-301)

光電殺菌技術(shù)在鮮切果蔬保鮮中應(yīng)用的研究進(jìn)展·········································張艷慧等(15-309)

不飽和脂肪酸對(duì)釀酒酵母生長(zhǎng)及產(chǎn)香特性影響的研究進(jìn)展·························劉沛通等(15-314)

高靜水壓加工對(duì)果蔬酚類(lèi)化合物的影響研究進(jìn)展·············································閆慧明等(15-323)

淀粉基食品微膠囊遞送體系的構(gòu)建及其控釋特性研究進(jìn)展 ····································王百龍等(15-329)

淀粉-脂質(zhì)/脂肪酸復(fù)合物研究進(jìn)展 ···············趙小云等(15-338)

棒曲霉素生物合成及分子調(diào)控研究進(jìn)展·············································王艷玲等(17-267)

靈芝多糖和豬苓多糖及其復(fù)方的免疫調(diào)節(jié)作用研究進(jìn)展·····························黃 青等(17-275)

食源性天然產(chǎn)物對(duì)酒精性肝損傷的防護(hù)作用研究進(jìn)展·····································曲 航等(17-283)

生鮮肉中假單胞菌致腐機(jī)制的研究進(jìn)展·····················································張若煜等(17-291)

致病菌抵抗溶菌酶機(jī)制的研究進(jìn)展··············張新帥等(17-298)

微生物健康產(chǎn)業(yè)發(fā)展態(tài)勢(shì)與對(duì)策建議··········馬愛(ài)進(jìn)等(17-307)

白酒風(fēng)味化學(xué)研究方法及醬香型白酒風(fēng)味化學(xué)研究進(jìn)展·····························唐 平等(17-315)

發(fā)達(dá)國(guó)家特殊醫(yī)學(xué)用途配方食品標(biāo)簽管理的做法及啟示·····························寧 博等(17-325)

共價(jià)有機(jī)骨架材料的性能及其在食品安全檢測(cè)領(lǐng)域的應(yīng)用進(jìn)展·························劉婧怡等(19-238)

聲動(dòng)力技術(shù)在食品殺菌領(lǐng)域的研究進(jìn)展······邱建清等(19-245)

瑪咖活性成分及其淀粉研究進(jìn)展··················李 雪等(19-253)

細(xì)菌纖維素在植物細(xì)胞壁結(jié)構(gòu)與功能研究中的應(yīng)用及進(jìn)展·························李昭鋒等(19-263)

食用菌多糖分析方法研究進(jìn)展······················邵雙宇等(19-272)

脫氧雪腐鐮刀菌烯醇的生物轉(zhuǎn)化及其隱蔽型毒素的形成研究進(jìn)展·····················唐語(yǔ)謙等(19-281)

基于食源性細(xì)菌群體淬滅的生物膜控制研究進(jìn)展·································王飛飛等(19-290)

石墨相氮化碳在食品分析前處理制備技術(shù)中的發(fā)展和應(yīng)用·································馬 帥等(19-296)

肉品新型解凍技術(shù)及其對(duì)蛋白特性影響的研究進(jìn)展·································彭澤宇等(19-303)

多糖對(duì)腫瘤細(xì)胞自噬調(diào)控作用的研究進(jìn)展 ····徐涵禹等(19-311)

miRNA參與益生菌調(diào)節(jié)腸道屏障功能的研究進(jìn)展·········································李艾黎等(19-318)

殼聚糖-單糖美拉德反應(yīng)產(chǎn)物的制備及其在抗菌和抗氧化中的應(yīng)用研究進(jìn)展·············邱婷婷等(19-327)

水產(chǎn)品新鮮度檢測(cè)方法研究進(jìn)展··················馬聰聰?shù)?19-334)

基于蛋白氧化行為的肉及肉制品品質(zhì)提升及劣變機(jī)制研究進(jìn)展·························劉昊天等(21-230)

脂質(zhì)氧化對(duì)肉色影響的研究進(jìn)展··················劉文軒等(21-238)

無(wú)損檢測(cè)技術(shù)在真菌鑒定及毒素檢測(cè)中的應(yīng)用·····································武琳霞等(21-248)

乳酸菌調(diào)控骨骼肌線(xiàn)粒體生物發(fā)生的機(jī)制研究進(jìn)展·············································白艷蘋(píng)等(21-259)

天然抗氧化劑的功能及其在肉與肉制品中的應(yīng)用研究進(jìn)展·························類(lèi)紅梅等(21-267)

益生菌對(duì)促進(jìn)腸道發(fā)育作用的研究進(jìn)展······關(guān)嘉琦等(21-278)

食品中微（納米）塑料污染的研究進(jìn)展······唐 潔等(21-286)

食用菌在我國(guó)保健食品中的應(yīng)用研究進(jìn)展 ····閆文杰等(21-296)

乳化劑穩(wěn)定乳液的機(jī)理及應(yīng)用研究進(jìn)展······王君文等(21-303)

茶葉功能成分預(yù)防心血管疾病研究進(jìn)展······李秀平等(21-311)

駝乳肽生物功能特性的研究進(jìn)展··················蘇 娜等(21-321)

抗性淀粉生理功能及作用機(jī)制的研究進(jìn)展·········································閆國(guó)森等(21-330)

不同國(guó)家和地區(qū)傳統(tǒng)發(fā)酵食品及其發(fā)酵微生物研究進(jìn)展·································劉飛翔等(21-338)

果蔬酚類(lèi)物質(zhì)生物利用研究進(jìn)展··················易建勇等(21-351)

食源性致病菌交叉適應(yīng)現(xiàn)象及分子機(jī)制的研究進(jìn)展·········································陳 欣等(23-243)

植物源天然產(chǎn)物作為抗生素佐劑聯(lián)合抑菌研究進(jìn)展·····································郭 欽等(23-255)

核酸-微流控芯片檢測(cè)食品病原微生物的研究進(jìn)展·····································辛 亮等(23-266)

乳酸菌對(duì)薩拉米香腸風(fēng)味形成的研究進(jìn)展 ····劉英麗等(23-273)

多物理場(chǎng)促進(jìn)抗性淀粉生成的研究進(jìn)展······唐君鈺等(23-283)

基于質(zhì)譜的代謝組學(xué)技術(shù)在肉類(lèi)科學(xué)中的應(yīng)用·············································王娟強(qiáng)等(23-293)

改善睡眠功能的食藥資源及保健食品應(yīng)用 ····張芳銘等(23-303)

宰后肉品嫩化技術(shù)及其作用機(jī)理研究進(jìn)展 ····時(shí)海波等(23-311)

多糖的乳化特性及其在乳液食品質(zhì)構(gòu)屬性調(diào)控方面的研究進(jìn)展·························李安琪等(23-322)

食源性Fe2＋/Fe3＋結(jié)合活性肽的研究進(jìn)展 ·····林善婷等(23-329)

小農(nóng)戶(hù)生產(chǎn)經(jīng)營(yíng)食用農(nóng)產(chǎn)品質(zhì)量安全的法律治理·········································曹俊金等(23-338)

殼聚糖納米粒子的制備和在食品抑菌中的研究進(jìn)展·····································譚 嘯等(23-347)

安全檢測(cè)

基于穩(wěn)定同位素和礦質(zhì)元素的中華絨螯蟹產(chǎn)地鑒別潛力評(píng)價(jià)···························駱仁軍等(2-298)

Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al3+-Based Fluorescence Enhancement ································LIU Lanxiang et al. (2-306)

基于改進(jìn)光譜角制圖算法的乳粉安全非定向篩查新方法·······························宗 婧等(2-315)

高效液相雙柱法測(cè)定油脂中的甘油三酯氧化聚合物···································鄧 琪等(2-321)

低場(chǎng)核磁共振技術(shù)結(jié)合化學(xué)計(jì)量學(xué)方法定性、定量檢測(cè)注水豬肉···························蓋圣美等(4-243)

沉積固化離子液體均相液液微萃取-高效液相色譜法測(cè)定蔬菜中的苯脲類(lèi)農(nóng)藥殘留···········································徐尉力等(4-248)

正交試驗(yàn)設(shè)計(jì)優(yōu)化近紅外檢測(cè)牛乳中蛋白質(zhì)的建模條件···························彭 丹等(4-256)

同位素內(nèi)標(biāo)-氣相色譜-質(zhì)譜法同時(shí)測(cè)定嬰幼兒配方粉中3-氯丙醇酯和縮水甘油酯的含量·······································王 亞等(4-262)

產(chǎn)氣莢膜梭菌實(shí)時(shí)熒光PCR和實(shí)時(shí)熒光RPA檢測(cè)方法的建立和比較 ·················劉立兵等(4-268)

超高效液相色譜-四極桿/靜電場(chǎng)軌道阱高分辨質(zhì)譜法測(cè)定豬肉中9 種大環(huán)內(nèi)酯類(lèi)抗生素·······································馬俊美等(4-273)

Q-Orbitrap高分辨質(zhì)譜法測(cè)定牛奶中賴(lài)丙氨酸及其含量隨溫度變化的規(guī)律···········································聶雪梅等(4-280)

膠束電動(dòng)毛細(xì)管色譜-激光誘導(dǎo)熒光檢測(cè)法測(cè)定番茄醬、番茄沙司和辣椒粉中羅丹明B ········································丁曉靜等(4-287)

表面等離子體共振免疫傳感器檢測(cè)喹乙醇····謝春花等(4-293)

氣相色譜-串聯(lián)質(zhì)譜法高通量檢測(cè)食用油中3 類(lèi)污染物····························孟維一等(4-300)

谷物及其制品中脫氧雪腐鐮刀菌烯醇及其衍生物的檢測(cè)及污染規(guī)律分析···················龔 蕾等(4-307)

基于三重四極桿復(fù)合線(xiàn)性離子阱質(zhì)譜法篩查和確證水產(chǎn)品中多種抗生素殘留 ·········孟 勇等(4-313)

超高效液相色譜-串聯(lián)質(zhì)譜法同時(shí)測(cè)定水果中10 種保鮮劑殘留量··························曹雪琴等(4-319)

基于高光譜反透射圖像的新疆冰糖心紅富士水心鑒別·······························郭俊先等(6-278)

不同類(lèi)型橡木桶陳釀對(duì)葡萄酒中揮發(fā)性硫化物的影響···································葉冬青等(6-285)

高效液相色譜-串聯(lián)質(zhì)譜法同步檢測(cè)大麥產(chǎn)品中唑啉草酯、炔草酯及解毒喹的殘留量···········································韓何丹等(6-292)

基于深度信念網(wǎng)絡(luò)的近紅外光譜鑒別蓮子粉摻假···········································胡仁偉等(6-298)

燙煮后麻辣火鍋底料湯底及食材中辣椒素類(lèi)物質(zhì)的遷移變化···························楊 莉等(6-304)

離子色譜電導(dǎo)法檢測(cè)白酒、紅酒、啤酒和多種黃酒中的6 種陽(yáng)離子····························茅嘉田等(6-310)

基于礦物元素指紋差異的不同產(chǎn)地灘羊肉判別···········································馬夢(mèng)斌等(6-316)

基于穩(wěn)定同位素與稀土元素指紋特征的大桃產(chǎn)地判別分析·······································李 安等(6-322)

鮮切蓮藕腐敗的熒光檢測(cè)方法························劉永樂(lè)等(8-270)

基于氫核磁共振與偏最小二乘法對(duì)酸棗仁及其摻偽品的鑒別···························申晨曦等(8-275)

蝦蛄可食組織中鎘和砷的形態(tài)及分布特征····趙艷芳等(8-282)

QuEChERS-HPLC-MS/MS法同時(shí)測(cè)定水果中38 種農(nóng)藥的殘留量··························梁秀美等(8-288)

表面增強(qiáng)拉曼光譜法定性定量檢測(cè)保健食品中非法添加物西地那非·······················胡家勇等(8-297)

黑斑病對(duì)新疆紅棗營(yíng)養(yǎng)成分的影響················范盈盈等(8-303)

菜肴中3-氯-1,2-丙二醇及其酯的含量分析·····張璟琳等(8-308)

副溶血性弧菌毒素編碼基因的微量、可視化檢測(cè)·················································蘇晨麗等(10-288)

液相色譜-串聯(lián)質(zhì)譜法測(cè)定牛排產(chǎn)品中大豆蛋白含量·································李瑩瑩等(10-297)

雞肉中金剛烷胺間接競(jìng)爭(zhēng)ELISA檢測(cè)方法的建立·········································譚 庶等(10-304)

QuEChERS-超高效液相色譜-串聯(lián)質(zhì)譜法快速測(cè)定辣椒紅色素中9 種非食用色素 ······牛瑜琦等(10-311)

磁性氧化石墨烯的制備及用于乳制品中鄰苯二甲酸酯類(lèi)塑化劑的測(cè)定·················于 玲等(10-317)

改良QuEChERS技術(shù)結(jié)合超高效液相色譜-串聯(lián)質(zhì)譜法同時(shí)測(cè)定果蔬中高氯酸鹽、氯酸鹽和溴酸鹽·····················盛華棟等(10-324)

基于Fe3O4-PGA@Au構(gòu)建無(wú)酶電化學(xué)生物傳感器檢測(cè)葡萄糖·····································關(guān)樺楠等(12-267)

基于特征選擇與特征提取融合的雞蛋新鮮度光譜快速檢測(cè)模型優(yōu)化·················段宇飛等(12-273)

云南不同產(chǎn)地美味牛肝菌元素含量特征分析及風(fēng)險(xiǎn)評(píng)估 ································陳鳳霞等(12-279)

基于高光譜成像的干燥胡蘿卜片水分及類(lèi)胡蘿卜素含量無(wú)損檢測(cè)和可視化分析·····楊 佳等(12-285)

A群輪狀病毒一步法RT-ddPCR方法的建立 ····徐蕾蕊等(12-292)

基于蒙特卡羅模擬技術(shù)的食用菌中二氧化硫膳食暴露風(fēng)險(xiǎn)評(píng)估·····················李曉貝等(12-298)

水產(chǎn)品中創(chuàng)傷弧菌ddPCR定量方法的建立 ·····馬 丹等(12-305)

QuEChERS-氣相色譜-串聯(lián)質(zhì)譜-同位素內(nèi)標(biāo)法快速測(cè)定茶葉中氟蟲(chóng)腈及其代謝物殘留量·············································倪韻晨等(12-312)

實(shí)時(shí)PCR技術(shù)在羊亞科肉類(lèi)鑒定中的應(yīng)用 ·····尚 柯等(12-318)

食用油中黃曲霉毒素B1快速檢測(cè)試紙的評(píng)價(jià)·········································張 威等(12-326)

樹(shù)枝狀表面增強(qiáng)拉曼散射基底制備及孔雀石綠痕量檢測(cè)·····································趙靜晨等(14-294)

基于無(wú)模板隨機(jī)合成鳥(niǎo)嘌呤四聚體的熒光“開(kāi)啟”生物傳感器用于糧食中嘔吐毒素的快速檢測(cè)·································韓逸陶等(14-300)

超高效液相色譜-串聯(lián)質(zhì)譜法測(cè)定保健食品中90 種那非類(lèi)藥物····················馬俊美等(14-307)

iKnife智能刀-快速蒸發(fā)離子化質(zhì)譜實(shí)時(shí)檢測(cè)空氣油炸帶魚(yú)的脂質(zhì)組學(xué)品質(zhì)特征·········張蒙娜等(14-314)

納米銅/低密度聚乙烯復(fù)合膜在乳制品中的銅遷移·····································盧 珊等(14-321)

食品中Escherichia coli O157:H7微滴數(shù)字PCR絕對(duì)定量檢測(cè)方法的建立 ·················魏詠新等(16-259)

熱轉(zhuǎn)換元素分析-同位素比質(zhì)譜法測(cè)定低氘包裝飲用水中氘含量·························韓 莉等(16-266)

快速濾過(guò)型凈化法結(jié)合氣相色譜-四極桿-飛行時(shí)間質(zhì)譜同時(shí)篩查果蔬中234 種農(nóng)藥殘留··········································孟志娟等(16-272)

元素指紋圖譜用于安化黑茶的原產(chǎn)地判別 ····楊 純等(16-286)

QuEChERS-氣相色譜-串聯(lián)質(zhì)譜法檢測(cè)魚(yú)腥草中121 種農(nóng)藥殘留··························茍 琰等(16-292)

基于礦物元素指紋圖譜技術(shù)的松江大米產(chǎn)地溯源·····································石春紅等(16-300)

固相萃取-氣相色譜-串聯(lián)質(zhì)譜法檢測(cè)麗江瑪咖中41 種有機(jī)氯和菊酯類(lèi)農(nóng)藥殘留·········································黃紹軍等(16-307)

屠宰、預(yù)冷和市售階段豬肉及內(nèi)臟中獸藥殘留分析與風(fēng)險(xiǎn)評(píng)估·························馬 寧等(16-314)

超高效液相色譜-串聯(lián)質(zhì)譜法同時(shí)測(cè)定水產(chǎn)品中6 種丁香酚類(lèi)物質(zhì)的殘留量 ·········吳少明等(16-320)

氣相色譜-負(fù)化學(xué)源-串聯(lián)質(zhì)譜法測(cè)定動(dòng)物源食品中氟蟲(chóng)腈及其4 種代謝產(chǎn)物殘留量··································韓 超等(16-327)

QuEChERS結(jié)合UPLC-MS/MS測(cè)定水產(chǎn)品中9 種除草劑殘留及基質(zhì)效應(yīng)······················李麗春等(18-258)

大腸桿菌DNA定性標(biāo)準(zhǔn)物質(zhì)的制備及在枸杞子污染檢測(cè)中的應(yīng)用·························夏丹丹等(18-267)

QuEChERS-同位素稀釋-氣相色譜-串聯(lián)質(zhì)譜同時(shí)測(cè)定植物油中16 種鄰苯二甲酸酯····曾少甫等(18-275)

青磚茶品質(zhì)近紅外特征光譜篩選及預(yù)測(cè)模型建立·············································王勝鵬等(18-283)

基于變性血紅蛋白和二胺氧化酶的生物傳感器檢測(cè)馬鮫魚(yú)中的尸胺·····················張 敏等(18-288)

基于礦質(zhì)元素和穩(wěn)定同位素的馬鈴薯產(chǎn)地溯源技術(shù)·············································張欣昕等(18-296)

綜合肉樣及環(huán)境礦物質(zhì)元素信息的灘羊肉產(chǎn)地鑒別·········································王雪蓉等(18-303)

二維超高效液相色譜-三重四極桿/復(fù)合線(xiàn)性離子阱質(zhì)譜聯(lián)用法快速測(cè)定水產(chǎn)品及其制品中河豚毒素·········································張秀堯等(18-311)

上海市食源性耐甲氧西林金黃色葡萄球菌的分子特征及耐藥性·················張鵬飛等(20-285)

基于數(shù)據(jù)挖掘建立北京地區(qū)牛、羊肉串摻假風(fēng)險(xiǎn)預(yù)測(cè)模型·····································范 維等(20-292)

原料肉脂肪比例對(duì)培根加工過(guò)程中安全性的影響·································姜 皓等(20-300)

動(dòng)物性食品中氟苯尼考檢測(cè)的電化學(xué)免疫傳感器構(gòu)建·········································劉衛(wèi)華等(20-307)

基于代謝標(biāo)志物快速檢測(cè)食品中金黃色葡萄球菌·········································胡凱麗等(20-314)

蜂花粉微生物污染及菌群結(jié)構(gòu)分析··············唐 標(biāo)等(20-325)

利用低場(chǎng)核磁共振及成像技術(shù)鑒別注水肉糜·············································蓋圣美等(22-289)

氣相色譜-串聯(lián)質(zhì)譜法測(cè)定嬰幼兒配方奶粉中氯丙醇酯和縮水甘油酯·················林麗珊等(22-295)

基于適配體雜交鏈?zhǔn)椒磻?yīng)檢測(cè)郫縣豆瓣中黃曲霉毒素B1·············································黃玉坤等(22-301)

磁性三維還原石墨烯的制備及其在電化學(xué)免疫檢測(cè)牛乳中結(jié)核桿菌H37Ra的應(yīng)用 ······劉希雅等(22-308)

基于高光譜成像技術(shù)的進(jìn)口冰鮮牛肉新鮮度指標(biāo)檢測(cè)·································孫宗保等(22-315)

基于特異性適配體封蓋介孔納米材料的T-2毒素快速檢測(cè)技術(shù) ·······························徐群博等(22-324)

PRIME HLB固相萃取-超高效液相色譜-串聯(lián)質(zhì)譜法測(cè)定蜂產(chǎn)品中10 種頭孢類(lèi)藥物的殘留量·································章 豪等(22-330)

呋喃它酮代謝物單鏈抗體制備和

酶聯(lián)免疫分析方法··········································楊武英等(24-251)

多重實(shí)時(shí)聚合酶鏈?zhǔn)椒磻?yīng)熔解曲線(xiàn)法同步鑒別藍(lán)鰭金槍魚(yú)、裸蓋魚(yú)、異鱗蛇鯖·····許隨根等(24-259)

免疫親和柱全自動(dòng)凈化-超高效液相色譜-串聯(lián)質(zhì)譜-全碳標(biāo)記內(nèi)標(biāo)法精確測(cè)定糧油中玉米赤霉烯酮·································吳 宇等(24-267)

Real-time PCR法檢測(cè)水產(chǎn)品中異鱗蛇鯖、棘鱗蛇鯖源性成分·····································信紅梅等(24-273)

側(cè)向免疫層析快速檢測(cè)牛乳中四環(huán)素和青霉素·········································吳玉晗等(24-281)

氣相色譜-質(zhì)譜聯(lián)用法檢測(cè)食品復(fù)合包裝材料中17 種丙烯酸酯類(lèi)單體的殘留量及遷移量·········································張勤軍等(24-287)

黃曲霉毒素B1核酸適配體篩選和檢測(cè)方法的建立·········································張 敏等(24-295)

實(shí)時(shí)PCR檢測(cè)食品中熒光假單胞菌方法的建立·················································閔 可等(24-304)

基于核酸適配體的AccuBlue熒光法檢測(cè)動(dòng)物食品中的恩諾沙星·····························劉若冰等(24-310)

超高效液相色譜-串聯(lián)質(zhì)譜法檢測(cè)大豆主要過(guò)敏原蛋白·································李麗芳等(24-316)

聯(lián)苯三唑醇磁性分子印跡聚合物的制備及其在食品檢測(cè)中的應(yīng)用·················田景升等(24-325)

微波消解-電感耦合等離子體-質(zhì)譜法同步檢測(cè)白玉菇中Pb、As、Cd及其健康風(fēng)險(xiǎn)評(píng)估 ····徐明芳等(24-333)

RP-HPLC混標(biāo)加樣增量法快速測(cè)定食品中的阿斯巴甜和阿力甜·····················高向陽(yáng)等(24-340)