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浏览/检索结果: 共6条，第1-6条 帮助 限定条件 专题：江苏大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non-sterile conditions 期刊论文 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2019, 卷号: 99, 期号: 7, 页码: 3291-3298 作者:  Wu, Ping[1];  Guo, Yiting[2];  Golly, Moses Kwaku[3];  Ma, Haile[4];  He, Ronghai[5] 收藏  |  浏览/下载：8/0  |  提交时间：2019/12/24 solid-state fermentation (SSF)  soybean meal (SBM)  Bacillus stearothermophilus  autoclaving   A new kinetic model of ultrasound-assisted pretreatment on rice protein 期刊论文 ULTRASONICS SONOCHEMISTRY, 2018, 卷号: 40, 期号: Pt A, 页码: 644-650 作者:  Li, Suyun[1];  Ma, Haile[2];  Guo, Yiting[3];  Oladejo, Ayobami Olayemi[4];  Yang, Xue[5] 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/24 Ultrasound  Rice protein  Extraction  Degradation  Kinetic modeling   Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips 期刊论文 JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 卷号: 42, 期号: 3 作者:  Wu, Bengang[1];  Wang, Juan[2];  Guo, Yiting[3];  Pan, Zhongli[4];  Ma, Haile[5] 收藏  |  浏览/下载：16/0  |  提交时间：2019/12/24 Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying 期刊论文 JOURNAL OF FOOD ENGINEERING, 2018, 卷号: 237, 页码: 249-255 作者:  Wu, Bengang[1];  Guo, Yiting[2];  Wang, Juan[3];  Pan, Zhongli[4];  Ma, Haile[5] 收藏  |  浏览/下载：7/0  |  提交时间：2019/12/24 Infrared  Blanching  Drying  Non-fried  Potato chips  Moisture content  Color   Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding 期刊论文 FOOD CHEMISTRY, 2018, 卷号: 268, 页码: 550-557 作者:  Guo, Yiting[1];  Liu, Wan[2];  Wu, Bengang[3];  Wu, Ping[4];  Duan, Yuqing[5] 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/24 Garlic skin  Extruded dietary fiber  Twin-screw extrusion process  Pb binding capacity  Physicochemical properties   Study on inactivation mechanisms of Listeria grayi affected by pulse magnetic field via morphological structure, Ca2+ transmembrane transport and proteomic analysis 期刊论文 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2017, 卷号: 52, 期号: 9, 页码: 2049-2057 作者:  Wu, Ping[1];  Qu, Wenjuan[2];  Abdualrahman, Mohammed Adam Yayha[3];  Guo, Yiting[4];  Xu, Kangkang[5] 收藏  |  浏览/下载：8/0  |  提交时间：2019/12/24 Ca2+ transmembrane transport  inactivation mechanism  Listeria grayi  pulse magnetic field  two-dimensional gel electrophoresis