麥芽糖a-淀粉酶基因在枯草芽孢桿菌中的分泌表達(dá)1
Secreted expression of the maltogenic amylase in Bacillus subtilis
滲透壓誘導(dǎo)表達(dá)重組Clostridium thermosulfurogenes淀粉酶基因6
Overexpression of Recombinatnt Clostridium thermosulfurogenes amylase in Osmotically Inducible Escherichia coli
二次結(jié)晶谷氨酸純化工藝研究I：轉(zhuǎn)晶條件優(yōu)化11
Purification of The Glutamic Acid of Secondary Crystallization Process (GASCP) I：Optimization of Solution Mediated Transformation(SMT) conditions
糞腸球菌（Enterococcus faecalis）和屎腸球菌（Enterococcus faecium）產(chǎn)生物胺交互作用研究 16
Investigation on interaction between Enterococcus faecalis and Enterococcus faecium on biogenic amine production
細(xì)胞稀釋強(qiáng)化硅橡膠膜生物反應(yīng)器連續(xù)乙醇發(fā)酵實(shí)驗(yàn)研究21
Enhancement of Continuous Ethanol Fermentation in a Silicone Rubber Membrane Bioreactor with Cell Dilution
B族維生素對(duì)沼澤紅假單胞菌產(chǎn)氫以及降解廢水的影響24
Effects of Vitamin B on Hydrogen Production and Sewage Treatment by Rhodopseudomonas palustris
四川香腸中產(chǎn)香葡萄球菌的分離與鑒定28
Isolation and Identification of Aroma Producing Staphylococci from Sichuan Sausage
太空搭載高產(chǎn)胞外多糖乳酸菌菌株的選育及其發(fā)酵條件優(yōu)化34
Screening of Mutant with High Production of Exopolysaccharide after Spaceship-carried Experiment and Optimization of its Fermentation Condition
不同腸道菌群利用低聚異麥芽糖體外發(fā)酵產(chǎn)短鏈脂肪酸的初步研究39
Different Gut Microbiota in vitro Fermenting Oligosaccharide to Produce Short Chain Fatty Acids
多棘海盤車體壁膠原蛋白肽制備工藝及抗氧化活性研究41
Preparation and Antioxidative Activity study on Collagen Peptides from Asterias Amurensis
馬氏珠母貝高F值寡肽初步分離純化及氨基酸組成分析47
Preliminary Separation and the Amino Acid Composition of Pinctada martensii Meat Protein Hydrolysate with a High Fischer Ratio
發(fā)芽過(guò)程中大豆生理活性和GABA等物質(zhì)含量變化及相關(guān)性研究51
Study on the Changes and Correlation of Physilolgical Activites,aminobutyric Acid and Other Essential Substances in Germinating Soybean
微波及超聲-微波協(xié)同加熱對(duì)大米淀粉回生特性的影響 56
Influence of microwave heating and ultrasonic- microwave synergistic heating on the retrogradation of rice starch
基于Box-Behnken模型優(yōu)化大豆分離蛋白共價(jià)改性的工藝60
The Optimization of soy protein isolate covalent modification technology base on Box-Behnken model
脫脂花生蛋白粉對(duì)玉米膨化功能特性的影響65
Effect of Defatted Peanut Flour on Functional Characteristics of Corn Flour by Extrusion
膜技術(shù)在蘋果汁加工中的應(yīng)用69
Application of membrane technique in apple juice processing
納豆菌的分離、鑒定及產(chǎn)蛋白酶液態(tài)發(fā)酵條件的優(yōu)化74
Isolation and Identification of Natto Bacteria and Optimization of Liquid-Fermentation Conditions for Protease Production
臘魚(yú)中優(yōu)勢(shì)乳酸菌的分離、純化及性質(zhì)鑒定78
Isolation, purification and identification of dominant lactic acid bacteria from cured fish
以共附生乳酸菌發(fā)酵蝦頭、蝦殼的研究82
Fermentation of Shrimp Waste by Epiphytic Lactic Acid Bacteria
發(fā)酵溫度對(duì)發(fā)酵玉米醪中總酸及主要微生物的影響87
Effects of fermentation temperature on total acidity and dominant microorganisms on fermented maize mash
結(jié)冷膠發(fā)酵液微濾除菌工藝研究92
Cell removal from gellan gum by microfiltration
葡萄籽提取物對(duì)烤羊肉中雜環(huán)胺形成的影響98
Inhibition effect of grape seed extracts on the formation of heterocyclic aromatic amines in fried mutton
β—甘露聚糖酶低限度水解制備適度粘度魔芋膠102
Limited enzymatic hydrolysis to produce Konjac glucomannan with moderate viscosity by β-mannanase
高性能富硒產(chǎn)朊假絲酵母的制備策略研究106
Culture strategy on the preparation of high quality selenium-enriched Candida utilis
高純度共軛亞油酸的制備方法研究110
Research on the preparation of high purity conjugated linoleic acid
枇杷酒香氣成分SPME萃取條件響應(yīng)面法優(yōu)化研究114
Optimization of Aroma Components Extraction from Loquat Wine by HP-SPME
均勻設(shè)計(jì)法優(yōu)化羊胰酶制備工藝研究120
Optimization of ovine pancreatin preparation by Uniform Design Method
紅棗不同部位的抗氧化活性126
Antioxidant Activity of Extracts from Different Tissues of Jujube
生物質(zhì)合成氣發(fā)酵制取燃料乙醇研究進(jìn)展130
Biomass-derived Syngas Fermentation into Fuel Ethanol: Research Progress
魔芋葡甘聚糖研究進(jìn)展137
Development of Researches on Konjac Glucomannan
食品生物腐敗及新型防腐技術(shù)研究進(jìn)展141
Food biological putrefaction and Progression of Novel Mould Proof Technique
巖藻多糖的研究進(jìn)展146
Advances on fucoidan
乳酸鏈球菌素產(chǎn)業(yè)的發(fā)展現(xiàn)狀及前景展望152
Current Status and Prospects of Nisin Industry
芥末等8種食物過(guò)敏原的多重PCR檢測(cè)技術(shù)研究156
Detection of mustard and other seven food allergens by multiplex PCR
轉(zhuǎn)基因玉米的七重PCR鑒定方法研究161
Seven-Plex PCR detection method for genetically modified maize
微萃取瓶富集-液相色譜法測(cè)定蘋果醋中氨基甲酸酯類農(nóng)藥165
Determination of Carbamate Insecticides in apple vinegar by Microextraction Flask- High Performance Liquid Chromatography
超聲輔助提取-高效液相色譜法測(cè)定荷葉中的生物堿168
A combination of ultrasonic assisted extraction with HPLC in the determination of alkaloids from Nelumbo nucifera leaves
超高效液相色譜串聯(lián)質(zhì)譜法測(cè)定櫻桃酒中的5種酚酸172
Determination of phenolic acid compounds in cherry wines by ultra performance liquid chromatography tandem mass spectrometry
兩種高效液相色譜法測(cè)定茶葉中茶氨酸含量的比較研究177
The comparative study on theanine quantitation by two high-performance liquid chromatography methods
水仙烏龍茶膨化前后滋味和香氣成分分析181
Analysis of the Taste and Aroma Components in the Shuixian Oolong tea before and after Extruding
固相萃取-高效液相色譜法測(cè)定豆腐皮中堿性橙II的含量184
Determination of Bsic Orange 2 in Bean Curd Shin by SPE and HPLC
基于大孔樹(shù)脂吸附的樟芝胞外總?cè)频姆蛛x工藝研究188
Separatin of Total Triterpenoids from Culture Broth of Antrodia camphorate Based on Macroporous Resin Adsorption
大孔吸附樹(shù)脂法去除車前草粗多糖中蛋白的研究193
Study on the removal of Protein from Plantago asiatica L polysaccharide by macroporous adsorption resin
米糠中提取植酸鈣196
Study on Technological of Extracting Phytin from Rice Bran
不同工藝提取樹(shù)莓花青素的品質(zhì)比較201
Quality comparison of anthocyanins extracts from different raspberry
extraction technologies
初始?xì)怏w比例對(duì)白玉菇常溫氣調(diào)貯藏品質(zhì)的影響*206
The Influences of Initial O2 and CO2 Ratio on the Quality of White Hypsizygus Marmoreus during MAP Storage at Room Temperature
外源NO處理對(duì)綠蘆筍貨架期保鮮效果的影響212
Effects of Exogenous Nitric Oxide Treatment on The Preservation of Green Asparagus
?3種天然保鮮劑對(duì)荸薺楊梅貯藏保鮮效果的研究216
Research of Three Natural Preservatives on Fresh-Keeping of Biqi Bayberry
1- MCP抑制香蕉貨架期衰老斑點(diǎn)的研究220
Research on Effect of 1-MCP on Inhibiting Postharvest Banana Specks
不同涂膜處理對(duì)鮮切鐵棍山藥品質(zhì)的影響研究225
Effect of Different Film Treatments on the Quality of Fresh-cut Dioscorea opposita Thunb. cv. Tiegun
應(yīng)用序貫設(shè)計(jì)優(yōu)化混合乳開(kāi)菲爾的發(fā)酵條件研究229
Application of Sequential Experimental Design on Optimization of the
Kefir Fermentation from Mixed Milk
玉米胚芽蛋白新鮮干酪的加工工藝234
The Processing Technology Research of Corn Germ Protein Fresh Cheese
稻桿粉為基質(zhì)獲得靈芝高附加值產(chǎn)品的工藝優(yōu)化研究
Optimized Medium for Production of High Additional Value Products by Ganoderma lucidum in Submerged Culture Using Rice Stalk Powder
深冷凍技術(shù)在益生菌生產(chǎn)中的應(yīng)用
Application of cryogenic freezing in probiotics production
ICP-MS技術(shù)在茶葉質(zhì)量控制中的研究進(jìn)展
Research progress on the application of ICP-MS in tea quality control
噴射蒸煮輔助提取對(duì)花生分離蛋白結(jié)構(gòu)和功能的影響
The Effects of steam Jet Cooking Assisted Extraction on the Structure and Function of Peanut Protein Isolate
浸泡條件對(duì)發(fā)芽大豆中硒富集量的影響
Effect of soaking on se-accumulation in germinated soybeans
分子感官科學(xué)在食品感官品質(zhì)評(píng)價(jià)方面的應(yīng)用
The Application of Molecular Sensory Science Concept on Food Sensory Evaluation
寧夏烏拉爾甘草多糖提取及其體外抗氧化活性的測(cè)定
Extraction of polysaccharide from Glycyrrhiza Uralcnsis in Ningxia and its antioxidant activity determination in Vitro
江西茶鮮葉重金屬狀況評(píng)價(jià)探討*
Assessment Discussion on the Degree of Heavy Metals in Fresh Tea Leaves from Jiangxi Province
食品中微生物檢測(cè)新技術(shù)研究進(jìn)展
New method for detecting microorganisms in food Processing
高效液相色譜串聯(lián)質(zhì)譜法對(duì)黑粒小麥麩皮中花色苷的組成分析
HPLC Tandem Mass Spectrometry in Analysis of Anthocyanins Composition from Black Wheat Bran
冷鍛煉對(duì)黃冠梨采后果實(shí)品質(zhì)的影響
Effect of low temperature conditioning on the postharvest fruit quality of Huangguan pear
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