氮源及其补加策略对L-缬氨酸发酵的影响
溶氧调控策略对Alcaligenes sp. NX-3产威兰胶发酵过程的影响
Effect of Dissolved Oxygen Control Strategies on Welan Gum Fermentation by Alcaligenes sp. NX-3
琥珀酸发酵过程中的产物抑制特征及树脂吸附原位分离的研究
The Study on the Characteristic of Product Inhibition and the In Situ Product Removal Using Resin Adsorption in Succinic Acid Fermentation Process
双有机溶剂中黑曲霉脂肪酶催化阿魏酸酯化反应的研究*
Esterification of Ferulic Acid by Aspergillus niger Lipase Catalysis in Binary Organic Solvents System
一株产植酸酶酵母菌株的分类鉴定与诱变育种
Identification and Mutation of the Phytase-producing Yeast
毛霉AS3.2778脯氨酸氨肽酶的部分纯化及性质研究
Partial Purification and Properties of One Prolyl-aminopeptidase from Mucor AS3.2778
三种氨基酸添加下酶法修饰酪蛋白水解物的ACE抑制活性
The ACE-inhibitory Activity in vitro of Aasein Hydrolysates Subjected to Enzymatic Modification in the Presence of Three Extrinsic Amino Acids
糖基化反应对花生分离蛋白乳化性的影响
Effects of Glycation Reaction on the Emulsifying Properties of Peanut Protein Isolate
高温变性豆粕酶改性过程中蛋白质结构变化的研究
Effect of Enzymic Modification Treatment on Structural Characteristics of Commercial Highly Denatured Defatted Soy Flakes
西米交联淀粉理化性质研究
Physico-chemical Characteristics of the Crosslinking Sago Starch
三相卧螺法生产小麦淀粉的副产物－轻相液中淀粉的理化功能特性分析
The Analysis of Physiochemical Properties of the Starch in the byproduct light phase in Wheat Starch Processing by Decanter Centrifuge
氧气对茶多酚化学氧化合成茶黄素的影响初探
The impact of Oxygen on Theaflavin Synthesis by chemical oxidation of Tea Polyphenol
多酚对杨梅花色苷的辅色作用及稳定性研究 *
Study on Copigmentation and Color Stability of Polyphenol on Myrica Rubra Sieb.et Zucc Anthocyanins
发芽燕麦的不同溶剂提取液的抗氧化活性比较*
Comparison of Antioxidant Activity for Different Solvents Extracts from Germinated Oat
不同品种柑橘皮中黄酮化合物含量及抗氧化性分析
Study on the Flavonoids and their Antioxidant Activities in Citrus Peel of Different Varieties
白皮杉醇的合成及抗氧化活性研究
Synthesis and Antioxidant Activity of Piceatannol
不同脱乙酰度蚕蛹壳聚糖抑菌性能的比较研究
Comparetive Study on Antimicrobial Activities of Different Deacetylated Degree Chitosan from Silkworm Chrysalis
富硒花生中硒的主要赋存形态及其抗氧化性的研究
The Main forms of Selenium in Selenium-enriched Peanuts and Their Antioxidant Activity
娃娃菜农残消降组合技术及对品质的影响研究
Study on the Combination Degradation of Pesticides Residual and evalsuation of the Quality Variation in Baby Cabbage
芭蕉芋糖浆发酵生产丁二酸培养基的优化
Optimization of Fermenation Medium for Succinic Acid Production using Canna edulis ker Syrup
酿酒酵母CWY132发酵罐小试生产2-苯乙醇的研究
Studies on the biotransformation processes for 2-phenylethanol production by Saccharomyces cerevisiae CWY132 in small fermentor test
应用膜分离技术改进泰乐菌素提取工艺
Membrane Separation Technique Applied to Improving Extraction Technology of Tylosin
木薯渣分批补料酶水解及酒精发酵的研究
Investigation on the Fed-batch Hydrolysis of Cassava pulp by Multi-enzyme and Ethanol Fermentation by Saccharomyces cerevisiae
L-鸟氨酸补料分批发酵的研究
Studies on Feed Batch Fermentation of L-ornithine
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
乳酸菌发酵对草鱼肉理化特性和蛋白质降解变化的影响
The Effect of Lactic Acid Bacteria on Physicochemical Properties and Proteolytic
Changes in Fermented Grass Carp
利用鳙鱼酶解液制备肉味香精及其香气成分分析
Preparation of Meat Essence Using the Hydrolysate of Aristichthys Nobilis and
Analysis of Volatile Flavor Compounds
胡萝卜渣微晶纤维素制备的研究
Preparation of Microcrystalline Cellulose from Carrot Residue
压热法制备绿豆抗性淀粉工艺优化
Optimization of Autoclave Processing Technology for Preparation of Mung Bean Resistant Starch
不同软米品系对方便米饭品质影响的研究
Effect of Different Soft Rice on the Quality of Instant Rice
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
啤酒行业蛋白质组学的研究进展
The Proteomics Advance in Beer Industry
功能性低聚糖酶法制备研究进展
Recent Progress on Enzyme Preparation of Functional Oligosaccharides
维生素B12检测技术进展
Progress on the Determination of Vitamin B12
果蔬可食性涂膜剂结构组分与功能的研究进展
Research Progress on Structural Components and Functions of Edible Coatings for Fruits and Vegetables
超高压技术在肉制品加工中的应用
The Application of High Pressure Processing in Meat Production
动物性食品中环境激素对人体的影响及其防治
The Effect of Environmental Hormone in Meat on Human Health and Its Prevention and Treatment
我国主产地柑橘的农药残留现状研究
Current Situation of Pesticide Residues in Citrus from China
采用高通量微生物法和HPLC检测猪肉中四环素和磺胺类抗生素残留
Analysis of Tetracycline and Sulfonamide Antibiotic Residues in Pig Muscle Using Throughout Microbial assay and HPLC
固相微萃取-气相色谱-质谱法分析中高温大曲发酵、贮存过程中挥发性风味成分的变化
Changes in Volatile Compounds of Daqu During Fermentation and Storage by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrum
谷物中赭曲霉毒素A化学发光酶免疫分析法的建立
Development of Chemiluminescence Enzyme Immunoassay for the Determination of Ochratoxin A in Cereal
高效毛细管电泳法检测桔皮中橙皮苷的含量
Determination of Hesperidin in Citrus Peel by High Performance Capillary Electrophoresis
快速液相色谱—串联质谱法测定白砂糖中的丙烯酰胺
Determination of Acrylamide in Sugar by RRLC- MS/MS
前体物含量对杂环胺形成影响的研究
Study on Effect of Precursor Composition on the Formation of Heterocyclic Aromatic Amines
基于SVM方法的猪肉新鲜度分类问题研究
Studies on the Classification of Pork Freshness by SVM
气调包装中气体浓度对牛肉保鲜的影响研究
Effect of Gas Concentration in Modified Atmosphere Packaging on Fresh Beef
微波辅助提取油橄榄果渣多酚的工艺研究
Microwave Assisted Extraction of Ployphenols from Olive Processing Pomace
褐藻酸钠不同提取方法的比较及工艺优化
Study of Sodium Alginate Extraction and Optimization
超声提取野菊花黄色素及稳定性研究
Ultrasonic Extraction and Stability Research of Flower Pigment from Indian Dendranthema
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
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
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
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
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
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