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1 . Academic Journal
基于BP神经网络的鸡蛋货架期和贮藏 时间预测模型研究. (Chinese)
저자
by
陆逸峰
;
何子豪
;
曾宪明
;
徐幸莲
;
韩敏义
.
소스
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 21, p44-53, 10p
Scopus
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7 . Academic Journal
基于脉冲光的冰鲜鸡保鲜技术研究.
저자
by
丁紫璇
;
王静文
;
胡海静
;
韩敏义
;
邓绍林
, et al.
소스
Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao
. 2023, Vol. 46 Issue 3, p587-594. 8p.
Scopus
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7 . Academic Journal
基于BP神经网络的鸡蛋货架期和贮藏时间预测模型研究 / Prediction Modeling of Egg Shelf Life and Storage Time Based on Back Propagation(BP)Neural Network
저자
by
陆逸峰
;
何子豪
;
曾宪明
;
徐幸莲
;
韩敏义
, et al.
소스
食品科学 / Food Science
. 44(21):44-53
Scopus
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7 . Academic Journal
外源氨基酸修饰的类蛋白反应对鸡肺抗氧化肽结构与功能的影响 / Effects of Exogenous Amino Acid Modified Plastein Reactions on the Structure and Functions of Antioxidant Peptides from Chicken Lung
저자
by
尹家琪
;
余军军
;
康明丽
;
杨露
;
韩敏义
, et al.
소스
中国食品学报 / Journal of Chinese Institute of Food Science and Technology
. 23(4):22-34
Scopus
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7 . Academic Journal
分子动力学模拟解析脉冲电场对类PSE鸡肉肌球蛋白凝胶特性作用规律 / Effects of Pulsed Electric Field on Gelation Properties of PSE-Like Chicken Myosin:A Molecular Dynamics Simulation Analysis
저자
by
郭雨晨
;
董铭
;
曾宪明
;
田惠鑫
;
尹家琪
, et al.
소스
中国农业科学 / Scientia Agricultura Sinica
. 56(4):741-753
Scopus
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7 . Academic Journal
不同鸡肉香精对鸡汤食用品质的影响 / Effects of different chicken flavors on the quality of chicken soup
저자
by
侯钰柯
;
王鹏
;
徐幸莲
;
韩敏义
;
康明丽
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 49(4):77-87
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7 . Academic Journal
不同脉冲电场处理对牛肉腌制效果及食用品质的影响 / Effects of different pulsed electric field treatments on the curing effect and edible quality of beef
저자
by
霍俊辉
;
郭雨晨
;
韩敏义
;
曾宪明
;
徐幸莲
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 49(17):216-222
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7 . Academic Journal
基于脉冲光的冰鲜鸡保鲜技术研究 / Research on chilled chicken wing preservation technology based on pulsed light
저자
by
丁紫璇
;
王静文
;
胡海静
;
韩敏义
;
邓绍林
, et al.
소스
南京农业大学学报 / Journal of Nanjing Agricultural University
. 46(3):587-594
Scopus
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7 . Academic Journal
宰前电击晕对鸡肉品质影响的研究进展 / Research Progress on the Effect of Pre-slaughter Electrical Stunning on Chicken Quality
저자
by
徐晨
;
李芳雯
;
陆逸峰
;
李晶
;
曾宪明
, et al.
소스
肉类研究 / Meat Research
. 37(6):57-64
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7 . Academic Journal
美拉德反应制备鸡肉风味基料工艺优化及呈味特性分析 / Optimization of Maillard reaction for the preparation of chicken flavor base material and the analysis of its flavor
저자
by
侯钰柯
;
蒋宇飞
;
康明丽
;
李凌云
;
韩敏义
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 48(17):198-206
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