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17篇 您的检索式：作者名="Regenstein Joe"

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		题名	作者	年代	出处	被引量
	1	加工和贮藏条件对泥鳅多肽抗氧化活性的影响显示文摘以泥鳅抗氧化多肽为研究对象,模拟加工和储存条件,探讨了温度、pH、光照、干燥方式、金属离子和食品配料对泥鳅多肽清除DPPH和ABTS自由基能力的影响.结果表明:在25~100℃范围内泥鳅多肽抗氧化活性变化不显著(P>0.05);日光照射下存放8周后,其清除DPPH和ABTS自由基的能力分别降低36.8%和25.9%(P<0.05);在pH值为2.0~7.0时抗氧化活性变化不显著,在碱性条件下活性丧失较快,pH值增加至10.0时,肽清除DPPH和ABTS自由基的能力分别降低90%和20%左右(P<0.05);Cu2+和Zn2+浓度的增加能显著降低其抗氧化活性(P<0.05),而Mg2+,Ca2+和K+则对其影响不显著;糖类对其抗氧化活性的影响大小顺序依次为:葡萄糖>蔗糖>海藻糖;冷冻和喷雾干燥方式对泥鳅肽抗氧化性的影响不存在显著差异.	游丽君赵谋明 Regenstein Joe 任娇艳阮微媚	2009	江苏大学学报(自然科学版)2009，30，6：	18
	2	Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp ( Hypophthalmichthys nobilis )显示文摘	Dasong Liu Li Liang Joe M. Regenstein Peng Zhou	2012	Food Chemistry2012，，4：	2
	3	Effect of EDTA,HCl,and Citric Acid on Ca salt removal from Asian (Silver) carp scales prior to gelatin extraction显示文摘	Yan Wang Joe M Regenstein		0，，06：	1
	4	Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour显示文摘	Hae Chang Yi Hyunnho Cho Jae Joon Hong Rae Kyeong Ryu Keum Taek Hwang Joe M. Regenstein	2012	Meat Science2012，，4：	1
	5	Effect ofmicrobial transglutaminase on gel properties and film characteristics of gelatin from lizardfish ( saurida spp) scales显示文摘	Sutee Wangtueai Athapol Noomhorm Joe M Regenstein	2010	Food Chemistry2010，75，9：	1
	6	Biochemical and physical changes of grass carp ( Ctenopharyngodon idella ) fillets stored at ?3 and 0<ce:hsp sp='0.25'/>°C显示文摘	Dasong Liu Li Liang Wenshui Xia Joe M. Regenstein Peng Zhou	2013	Food Chemistry (-)2013，，1：	1
	7	The incidence of Salmonella on poultry carcasses following the use of slow-release chlorine dioxide(Alcide)显示文摘	Villerreal Mario E Baker Robert C Regenstein Joe M	1990	Journal of Food Protection1990，53，6：	1
	8	In vitro antioxidant activity and in vivo anti-fatigue effect of loach( Misgumus anguillicaudatus)peptides prepared by papain digestion 显示文摘	You Lijun Zhao Mourning Joe M Regenstein	2011	Food Chem2011，124，：	1
	9	Changes in the antioxidant activity of loach(Misgurnus anguillicaudatus)protein hydrolysates during a simulated gastrointestinal digestion显示文摘	You Lijun Zhao Mouming Regenstein Joe M	2010	Food Chemistry2010，120，3：	1
	10	Shelf-life extension of fTesh fish-a review part I-Spoilage of fish 显示文摘	Alberto Pedrosa-Menabrito Joe M regenstein	1988	Journal of Food Quality1988，11，：	1
	11	In vitro antioxidant activity and in vivo anti-fatigue effect of loach(Misgurnus anguillicaudatus) peptides prepared by papain digestion显示文摘	Lijun You Mouming Zhao Joe M Regenstein	2011	Food Chemistry2011，，124：	1
	12	Extraction and charaeterisation of pepsin - solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthal- michthys nobilis) 显示文摘	Liu Dasong Liang Li Regenstein Joe M	2012	Food Chemistry2012，133，：	1
	13	Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry显示文摘	Lijun Y Mouming Z Regenstein Joe M	2010	Food Research International2010，43，4：	1
	14	Effects of antemortem injected crude papain inchicken muscle显示文摘	Barbara A Brooks KirK C Klasing Joe M Regenstein	1966	Food science1966，50，：	1
	15	Comparison of acid-soluble collagens from the skins and scales of four carp species显示文摘	Dasong Liu Peng Zhou Tiancheng Li Joe M. Regenstein	2014	Food Hydrocolloids2014，，：	1
	16	Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria显示文摘	Reza Safari Ali Motamedzadegan Mahmoudreza Ovissipour Joe Mack Regenstein Asbjorn Gildberg Barbara Rasco	2012	Food and Bioprocess Technology2012，，1：	1
	17	Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry显示文摘	You L J Zhao M M Regenstein Joe M	2010	Food Res Int2010，43，：	1

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