전남대학교 중앙도서관

不同复热方式对预制烤鱼品质的影响. (Chinese)
Effects of different reheating methods on quality of pre-roasted fish. (English)

학술저널

issue: Food & Fermentation Industries; 2024, Vol. 50 Issue 1, p248-255, 8p
Author: 王源渊
 尚珊
 丁若松
 姜鹏飞
 傅宝尚
 祁立波
DB Label: Database : Complementary Index

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CaCl2 替代 NaCl 协同海藻酸钠对虾糜凝胶特性的影响. (Chinese)
Effect of CaCl2 Substitution of NaCl Combined with Sodium Alginate on the Gelling Properties of Shrimp Surimi. (English)

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issue: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 2, p32-40, 9p
Author: 王月月
 刘莹
 姜鹏飞
 傅宝尚
 祁立波
 王利民
 葛静慧
 尚珊
DB Label: Database : Complementary Index

원문보기: 등재 - SCOPUS

不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响. (Chinese)
Effects of Quinoa Flour in Different Proportions on Batter Characteristics and Baking Characteristics of Sponge Cake. (English)

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issue: Food Research & Development; Jan2024, Vol. 45 Issue 2, p14-21, 8p
Author: 于书蕾
 尚珊
 臧梁
 傅宝尚
 姜鹏飞
 温成荣
 王丹
 宋爽
 祁立波
DB Label: Database : Complementary Index

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冷冻贮藏过程中烤黑鱼的品质变化. (Chinese)
Changes in the Quality of Roasted Blackfish during Frozen Storage. (English)

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issue: Food Research & Development; Jan2024, Vol. 45 Issue 2, p7-13, 7p
Author: 王源渊
 尚珊
 黄旭辉
 姜鹏飞
 傅宝尚
 祁立波
DB Label: Database : Complementary Index

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糯米粉对海绵蛋糕烘焙品质及老化特性的影响. (Chinese)
Effects of glutinous rice flour on the baking and aging characteristics of sponge cake. (English)

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issue: Food & Machinery; 2023, Issue 12, p29-37, 9p
Author: 于书蕾
 姜鹏飞
 王丹
 祁立波
 尚珊
DB Label: Database : Complementary Index

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3 种海水鱼鱼排营养成分分析及评价. (Chinese)
Analysis and Evaluation of Nutrient Composition of Three Seawater Fish Steaks. (English)

학술저널

issue: Food Research & Development; 2023, Vol. 44 Issue 12, p160-165, 6p
Author: 苗晓庆
 尚珊
 秦宁波
 柳杨
 张思敏
 姜鹏飞
DB Label: Database : Complementary Index

원문보기: 원문복사신청 - FRIC

气相色谱-离子迁移谱在水产领域的应用. (Chinese)
Application of Gas Chromatography-Ion Mobility Spectrometry in Aquaculture. (English)

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issue: Journal of Chinese Institute of Food Science & Technology; Jun2023, Vol. 23 Issue 6, p431-440, 10p
Author: 姜鹏飞
 柳杨
 张浩
 尚珊
 启航
 董秀萍
 金文刚
DB Label: Database : Complementary Index

원문보기: 등재 - SCOPUS

热加工方式对鱼汤营养成分及食用品质的影响. (Chinese)
Effects of Thermal Processing Methods on Nutritional Components and Edible Quality of Fish Soup. (English)

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issue: Journal of Chinese Institute of Food Science & Technology; Jun2023, Vol. 23 Issue 6, p222-231, 10p
Author: 郑佳楠
 韩琳
 王悦
 姜鹏飞
 秦磊
 董秀萍
DB Label: Database : Complementary Index

원문보기: 등재 - SCOPUS

基于GC-IMS结合化学计量学鉴别大鲵油掺伪不同比例花生油挥发性有机物特征. (Chinese)
Characterization of Volatile Organic Compounds of Giant Salamander (Andrias davidianus) Oil Adulterated with Different Amounts of Peanut Oil by Gas Chromatography-Ion Mobility Spectrometry Combined with Chemometrics. (English)

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issue: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 10, p368-376, 9p
Author: 金文刚
 刘俊霞
 孙海燕
 何琳琳
 裴金金
 程虎
 姜鹏飞
DB Label: Database : Complementary Index

원문보기: 등재 - SCOPUS

基于GC-IMS技术结合多元统计模型分析不同色泽小米粥挥发性有机物差异. (Chinese)
Analysis of Differential Volatile Organic Compounds in Different Colored Millet Porridges by Gas Chromatography Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis. (English)

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