西北农林科技大学——农产品加工与食品安全实验教学中心

发表论文

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部分SCI、EI收录论文

  2008Comparative Study of Antioxidant Activity of Grape (Vitisvinifera) Seed Powder Assessed by Different Methods

  a simple梁新红文章药物食品分析

 Impact odorants of Chardonnay dry white wine from Changli County (China)

  Influence of culture pH on freeze-drying viability of Oenococcus oeni and its relationship with fatty acid composition

  Mechanisms of oxidative browning of wine

  Polyphenolic compounds and antioxidant properties of selected China wines

  Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy

  Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)

  Species attribution and distinguishing strains of Oenococcus oeni isolated from Chinese wines

  Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

  不同酿造工艺对毛葡萄酒香气的影响

   中国不同产区赤霞珠干红葡萄酒香气成分数据的可视化分析

 微氧处理对赤霞珠葡萄酒多酚及其品质的影响

   智能系统在葡萄与葡萄酒产业中应用的研究进展

   超微粉碎技术在葡萄籽加工中的应用

   高效液相色谱切换波长法同时测定葡萄组织中单体酚

   Effects of Mild Heat Treatment on Microbial Growth and Product Quality of Packaged Fresh-Cut Table Grapes

  Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

  Synthesis of three haptens for the class-specific

  Tryptophan supplementation and pH adjustment

  A new testing method for vital gluten swelling index

  Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

  journal of food science

  Optimization of purifying technology of tartary buckwheat total flavonoids with macroporous resin

  Synthesis of three haptens for the class-specific immunoassay of O,O-dimethyl organophosphorus pesticides and effect of hapten heterology on immunoassay sensitivity

  Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality

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