海洋胶原肽长期喂养对SD大鼠自发肿瘤的抑制作用研究*
The inhibitory effect of long-term feeding with marine collagen peptide on the spontaneous tumor of Sprague-Dawley rat
超高压处理对牡蛎超微结构、组分及蛋白质变性的影响
Effects of high pressure processing on microstructure, ingredients and protein denature of fresh oyster
pH调控-热处理改善大豆蛋白中间组分乳化特性研究
Effect of pH & Heat Treatment on Emulsifying Capacity of Intermediate of Soybean Protein
重组毕赤酵母发酵产纤维二糖酶的研究
Study on Cellobiase Production by Recombinant Pichia pastoris
氮源对L-色氨酸发酵的影响
The Effects of Nitrogen Sources on the Fermentation of L-tryptophan
产γ-氨基丁酸乳酸菌的筛选及发酵过程研究
Studies on Screening and Fermentation Process of Lactic Acid Bacteria Producing γ-aminobutyric Acid
果酒酵母对甘蔗汁的酒精发酵作用
Alcohol Fermentation from Sugarcane Juice with Fruit Wine Yeast
产壳聚糖酶海洋真菌鉴定、寡营养培养基优化及廉价培养基研究
Identification, Optimization of Oligotrophic Medium Fermentation Conditions of Chitosanase-Producing Marine Strain, and Cheap Medium Research
固定化多酚氧化酶填充床反应器连续制备茶黄素的研究
Study on Continuous Preparation of Theaflavins by Immobilized Polyphenol Enzyme in Packed Bed Reactor
混菌发酵玉米秸秆基质蛋白质含量及木质素酶活性的研究*
Study on the Protein Content and the Activity of Ligninolytic Enzyme System of Corn Straws Substrate Under the Mixed-strain Fermentation
不同贮酒器盛酒瓶及贮存年代的汾酒中金属元素含量变化
Changs of 24 Kinds of Metal Elements Concentrations in Fen Liquors by Different Storage Containers, Bottles and Durations
豆油和丙氨酸对利福霉素SV生物合成的影响
Effect of Soybean oil and Alanine Addition on Rifamycin SV Biosynthesis
木聚糖酶热稳定性化学修饰研究
The Study on Thermostability of Xylanase by Chemical Modification
谷氨酸钠及I+G的热杀菌稳定性研究
Study on Thermal Sterilization Stability of Monosodium Glutamate and I+G
黄连、连翘对几种常见食品污染菌的体外协同抑菌效果研究
The in vitro Synergy of Coptis chinensis and Forsythia suspensa Against Several Common Microorganisms Causing Food Contamination
大环糊精制备条件的优化
Optimization of the Preparation of LR-CD
鹅骨泥酶解条件优化及游离氨基酸组成分析
Optimization of Enzymatic Hydrolysis of Goose Bone Mud and Composition Analysis of Free Amino Acid
一种简便易行的几丁质酶纯化法
A Simple and Convenient Method in the Process of Chitinase Purification
豆酱微波杀菌工艺的研究
Study on the Microwave Sterilization Technology of Soybean Paste
木糖添加量对面团流变学特性与面包品质的影响
Effects of Xylose content on Rheological Properties of flour Dough and Bread Properties
苹果渣膳食纤维面包的研制及其质构特性的测定
Development of Apple Pomace Dietary Fiber Bread and Its Texture Determination
普鲁兰短梗霉产脂肪酶发酵条件的优化
Optimization of Fermentation Conditions of Producing Lipase by Aureobasidium pullulans
植物乳杆菌与费氏丙酸菌转化生成甘露醇的比较研究
Comparison of D-Mannitol Formation from D-fructose by Biotransformation with Lactobacilli or Propionibacteria
米曲霉发酵鳕鱼皮制取低分子肽条件的优化及活性的研究
The Optimization of Fermentation of Cod Fish Skin with Aspergillus oryzae to Produce Peptides of LMW and the Research of Bioactivity of Fermentation Peptides
芦荟蜂蜜饮料的研制
Study on the Processing of Aloe and honey Juice
一例茶饮料污染源的分析
Ne Cases of Pollutant Source Analysis of Tea Drinks
乳酸菌发酵桃脯制备工艺
Research on Technique of Preserved Peaches by lactobacillus Fermentation
新疆沙棘原浆的综合利用研究
Study on Comprehensive Utilization of Seabuchthorn Pulp in XinJiang
泽泻提取物α-葡萄糖苷酶抑制活性的研究
Study on the α-glucosidase Inhibitor from Alisma orientalis
松花粉提取物抗氧化活性及其酚类化合物的研究 *
Antioxidant Activities and Phenolic Compounds of the Pine Pollen Extracts
热敏性果蔬香气特征及其在加工过程中的变化研究新进展
The New Progress of Research on Odor Characteristics of Thermo-Sensitive Fruits and Vegetables and Their Changes During Processing
微胶囊壁材在食品工业中的研究进展
Research Progress of Microcapsule Wall Materials in Food Industry
中国米酒标准的现状、问题及建议
亚临界水萃取技术在植物精油提取中的应用潜力分析
Analysis of Potential Application of Subcritical Water Extraction Technology in Plant Essential Oil Extraction
建立环介导等温核酸扩增技术快速检测食物中的大肠杆菌O157
Development and Application of a Loop-mediated Isothermal Amplification Method on Rapid Detection Escherichia coli O157 Strains from Food Samples
LC-MS/MS法测定 E.coli胞内24种代谢物
Research on Determination of 24 Intracellular Metabolites in E.cli by GC-MS/MS
膜种类及前处理方式对原奶中葡萄球菌肠毒素层析试纸条检测的影响
The Influence of Membrane’s Type and the Pretreatment Methods to the Detection of Staphylococcal Enterotoxin A, B and C in Raw Milk by Lateral Flow Test Strips
化学发光酶免疫法检测玉米中玉米赤霉烯酮
Chemiluminescence Enzyme Immunoassay for the Determination of Zearalenone in Corn
红树莓花色苷含量测定及成分分析
Analysis of Content and Composition of Anthocyanins in Red Raspberry
GC-MS对不同奶味香精成分分析比较及香气变化规律研究
Comparison of Compounds and Aroma Variation in Different Milk Flavors by GC-MS
未除气与除气淡爽型啤酒中九种有机酸的阈值
The Thresholds of Nine Organic Acids in Control and Degassed Light Beer
小麦与小麦芽阿魏酸酯酶的测定及其酶学性质的研究
Determination and Characterization of Feruloyl Esterase in Wheat and Malts
高速逆流色谱分离制备常春油麻藤豆荚中丁香脂素
Separation of Syringaresinol from the Legume of Mucuna sempcrvircns by High-Speed Countercurrent Chromatography
星点设计-效应面法优化双水相-超声提取珍珠草多酚的研究
Optimization of Ultrasound-assisted Aqueous Two-phase Extraction of Polyphenols from Phyllanthus Urinaria L by Central Composite Design and Response Surface Methodology
松茸不同溶剂提取物及其抗氧化活性研究
Study on Antioxidant Activity of Different Polar Solvents Extracts and the Effective Substance of Tricholoma matsutake Sing
肉鸡屠宰过程中腐败微生物的污染情况分析
Analysis Microbial Contamination Source of Broiler During Slaughte
保鲜菌种发酵酸乳工艺与品质研究
Study on the Technology and Quality of Yoghurt including Protective Culture
利用固定化谷氨酰胺转氨酶生产搅拌型软枣猕猴桃果肉酸奶
Research of Immobilized Transglutaminase in Stirred Actinidia Arguta Fruit Yogurt
杨梅果实采后热空气处理条件的优化研究
Optimization of Hot Air Treatment Conditions for Post Harvest Chinese Bayberry Fruit
一种新型保鲜剂对韭薹采后生理及储藏效果的影响
The Effect of a New Antistaling Agent on Postharvest Physiology and Storage of Leek Sprouts
超高压处理对黑莓汁有机酸、VC及其协同抗氧化性研究
Effects of High Pressure Processing on Organic Acids and VC in Blackberry Juice
and Their Synergistic Antioxidant Capacities
不同品种柿汁的抗氧化特性
Study on Oxidation Resistance on Persimmon Juice of Different Varieties
玉米胚芽蛋白新鲜干酪的加工工艺研究
锁阳螺旋藻营养片生产工艺及蛋白质营养价值的评价研究*
The Production Method and Protein Nutrition Assessment of Cynomorium Spirulina Tablets
产琼胶酶菌株NBRC102603发酵条件优化及酶的分离纯化
Conditions for Enzyme Production and Purification of Agarase Produced by Agarivorans albus NBRC102603
从米糠中提取植酸钙的研究
Study on Technological of Extracting Phytin from Rice Bran
壳聚糖山梨酸酯的合成、表征及抑菌活性研究
Synthesis, Characterization and Antimicrobial Activity of Chitosan Sorbate
固相萃取-高效液相色谱法测定豆腐皮中碱性橙II的含量
Determination of Basic Orange II in Bean Curd Skin by SPE and HPLC
辛烯基琥珀酸酯抗性淀粉的制备及活性研究
Study on the Preparation and Bioactivity of OSA starch
红枣不同部位的抗氧化活性研究*
Antioxidant activity of extracts from different parts of jujube