搜索结果: 1-15 共查到“食品科学技术 U.S. science”相关记录45条 . 查询时间(0.284 秒)
湖北省农业科学院农产品加工与核农技术研究所食用菌加工团队在国际学术期刊《Current Research in Food Science》上发表桑黄多酚抗肝癌活性研究论文（图）
桑黄 多酚 抗肝癌活性
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2024/7/22
2023年5月24日，湖北省农业科学院农产品加工与核农技术研究所食用菌加工团队在国际学术期刊《Current Research in Food Science》(JCR一区，IF=6.269)上发表题为“Phenolic profile, antioxidation and anti-proliferation activity ofphenolic-rich extracts from Sang...
云南农业大学动物科学技术学院苗永旺教授团队研究论文在国际顶刊《Journal of Dairy Science》上发表（图）
苗永旺 Journal of Dairy Science 水牛乳 乳脂
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2024/3/26
近日，动物科学技术学院苗永旺教授团队研究论文“Liver X receptor α promotes milk fat synthesis in buffalo mammary epithelial cells by regulating the expression of FASN”在《Journal of Dairy Science》（一区TOP期刊，IF= 4.034）期刊上正式发表。
海南大学食品科学与工程学院吴龙副教授在TOP期刊《Critical Reviews in Food Science and Nutrition》合作发表综述论文（图）
海南大学食品科学与工程学院 吴龙 Critical Reviews in Food Science and Nutrition 食品添加剂
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2021/7/8
近日，海南大学食品科学与工程学院吴龙副教授与香港中文大学刘国珍教授合作，在食品科技领域国际顶级期刊《Critical Reviews in Food Science and Nutrition》（中科院1区TOP期刊，IF=11.176）上发表综述文章“Food additives: From functions to analytical methods”。该研究对食品添加剂的分析检测技术的选择...
南京农业大学国家肉品质量安全控制工程技术研究中心团队连发2篇《Trends in Food Science & Technology》顶刊综述（图）
南京农业大学 国家肉品质量安全控制工程技术研究中心 Trends in Food Science & Technology
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2021/5/14
2021年4月以来，我校国家肉品质量安全控制工程技术研究中心（以下称国家肉品中心）团队人员在《Trends in Food Science & Technology》连续发表2篇综述文章。《Trends Food Sci Technol》是国际评论的主要期刊之一，主要发表对当前食品技术、食品科学和人类营养学的评论文章。
江苏大学食品与生物工程学院张红印教授课题组的国际合作论文在国际权威期刊Comprehensive Reviews in Food Science and Food Safety上发表
江苏大学食品与生物工程学院 张红印教授 国际合作论文 国际权威期刊 Comprehensive Reviews in Food Science and Food Safety 发表
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2020/7/27
近日，国际食品顶级期刊《Comprehensive Reviews in Food Science and Food Safety》在线发表了张红印教授等题为“Recent trends in detecting, controlling and detoxifying of patulinmycotoxin using biotechnology methods”的综述论文（网络链接http:/...
东北农业大学科研成果入选国际著名学术期刊《Journal of Dairy Science》Top 100高被引和《Food & Function》封面文章（图）
东北农业大学 食品科学 乳品科学
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2019/8/20
近日，我校食品学院满朝新副研究员作为通讯作者、硕士研究生潘瑞丽为第一作者，在2018年发表在乳品科学领域国际著名学术期刊《Journal of Dairy Science》（Top期刊，全球乳品科学领域期刊排名第一）的题为《Gold nanoparticle-based enhanced lateral flowimmunoassay for detection ofCronobacter sak...
食品顶级期刊Critical Reviews in Food Science and Nutrition出版华南理工大学孙大文院士专刊（图）
食品顶级期刊 华南理工大学 孙大文 院士 食品科学与工程
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2019/5/15
近日，食品科学与工程领域顶级期刊Critical Reviews in Food Science and Nutrition出版了最新一期第59卷第5期。本期收录的7篇论文，全部由华南理工大学孙大文院士作为通讯作者发表。其中，以华南理工大学作为第一作者单位发表的论文有5篇。Critical Reviews in Food Science and Nutrition在Web of Science的1...
Professor James L. Steele，Department of Food Science,University of Wisconsin–Madison（图）
Professor James L. Steele Department of Food Science,University of Wisconsin–Madison
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2015/6/23
Professor James L. Steele，Department of Food Science,University of Wisconsin–Madison,My research group is examining the genetics and physiology of lactic acid bacteria. This group of organisms is used...
Professor Scott A. Rankin，Department of Food Science,University of Wisconsin–Madison（图）
Professor Scott A. Rankin Department of Food Science,University of Wisconsin–Madison
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2015/6/23
Professor Scott A. Rankin，Department of Food Science,University of Wisconsin–Madison,Research Interests:My research has focused on the characterization of primarily dairy food flavor with sensory and ...
Professor Kirk L. Parkin，Department of Food Science,University of Wisconsin–Madison（图）
Professor Kirk L. Parkin Department of Food Science,University of Wisconsin–Madison
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2015/6/23
Professor Kirk L. Parkin，Department of Food Science,University of Wisconsin–Madison,Research Interests:Food Chemistry and Biochemistry, particularly in subject areas of enzymology and phytochemistry; ...
Professor John A. Lucey，Department of Food Science,University of Wisconsin–Madison（图）
Professor John A. Lucey Department of Food Science,University of Wisconsin–Madison
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2015/6/23
Professor John A. Lucey，Department of Food Science,University of Wisconsin–Madison,Dairy chemistry, food rheology, dairy technology and structure-function relationships of food products, specific inte...
Professor Barbara H. Ingham，Department of Food Science,University of Wisconsin–Madison（图）
Professor Barbara H. Ingham Department of Food Science,University of Wisconsin–Madison
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2015/6/23
Professor Barbara H. Ingham，Department of Food Science,University of Wisconsin–Madison,works with small and very small meat processors to identify methods to validate Critical Limits in the processing...
Professor Richard W. Hartel，Department of Food Science,University of Wisconsin–Madison（图）
Professor Richard W. Hartel Department of Food Science,University of Wisconsin–Madison
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2015/6/23
Professor Richard W. Hartel，Department of Food Science,University of Wisconsin–Madison,Primary area of research encompasses food engineering with a particular emphasis on phase transitions in foods. C...
Professor Mark R. Etzel，Department of Food Science,University of Wisconsin–Madison（图）
Professor Mark R. Etzel Department of Food Science,University of Wisconsin–Madison
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2015/6/23
Professor Mark R. Etzel，Department of Food Science,University of Wisconsin–Madison,New large-scale low-cost chemical engineering technology is increasingly required in food processing due to global co...
Professor Srinivasan Damodaran，Department of Food Science,University of Wisconsin–Madison（图）
Professor Srinivasan Damodaran Department of Food Science,University of Wisconsin–Madison
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2015/6/23
Srinivasan Damodaran,Proteins at interfaces, Functional properties of Food Proteins, Protein-based industrial polymers, Enzymatic modification of food proteins, Genetic modification of proteins.