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Yue Wu

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:澳大利亚墨尔本大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 金璐,吴越,陈志刚.过氧化氢对鲜湿粉条中优势腐败菌阿氏芽孢杆菌的抑菌活性及机制,食品工业科技,2024,(Participating authors)

程诗瑶,吴越,陈志刚.末水条斑紫菜对健康C57BL/6J小鼠肠道微生物的影响,ios版雷竞技官网学报,2024,(Participating authors)

Wu Yue, Mondal Joydip, Tao Yang, Martin Gregory J. O., Ashokkumar Muthupandian.Ultrasound-enhanced adsorption of amino acids from aqueous solution onto macroporous resins for green separation: Mass transfer mechanism and acoustic cavitation properties,SEPARATION AND PURIFICATION TECHNOLOGY,2024,330:-(co-first author)

Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(First Author)

Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(First Author)

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