ios版雷竞技官网教师个人主页 CXH--Home--Paper Publications - raybet雷竞技ios下载

中文

陈晓红

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's degree
Professional Title:Associate Professor
Alma Mater:ios版雷竞技官网

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 黄蓉,张学亮,韩烁,周子文,莫乔雅,董明盛,芮昕,张秋勤,陈晓红,李伟.瑞士乳杆菌MB2-1源胞外多糖对10种益生菌生长特性的影响,食品科学,2020,41(6):163-169(Participating authors)

肖路遥,韩烁,周建中,许倩,董明盛,范霞,芮昕,陈晓红,张秋勤,李伟.Preparation, characterization and antioxidant activities of derivatives of exopolysaccharide from Lactobacillus helveticus MB2-1,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2020,145:1008-1017(Participating authors)

肖路遥,李莹莹,田娟娟,周建中,许倩,冯莉,芮昕,范霞,张秋勤,陈晓红,董明盛,李伟.Influences of drying methods on the structural, physicochemical and antioxidant properties of exopolysaccharide from Lactobacillus helveticus MB2-1,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2020,157:220-231(Participating authors)

苗婉璐,贺茹,冯莉,马凯,张常亮,周建中,陈晓红,芮昕,张秋勤,董明盛,李伟,许倩.Study on processing stability and fermentation characteristics of donkey milk,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,124:-(Participating authors)

张秋勤,张玉慧,蔡方圆,刘小莉,陈晓红,姜梅.Comparative antibacterial and antibiofilm activities of garlic extracts, nisin, epsilon-polylysine, and citric acid on Bacillus subtilis,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2019,43(11):-(Participating authors)

黄璐,王晨曦,张永柱,陈晓红,黄志海,邢广良,董明盛.Degradation of anti-nutritional factors and reduction of immunoreactivity of tempeh by co-fermentation with Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(5):1836-1848(Participating authors)

黄蓉,周子文,莫乔雅,董明盛,芮昕,张秋勤,陈晓红,李伟.低聚糖在瑞士乳杆菌和嗜热链球菌冷冻干燥过程中的保护作用,食品与发酵工业,2019,45(17):26-31(Participating authors)

芮昕,张秋勤,黄瑾,李伟,陈晓红,姜梅,董明盛.Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(2):861-867(Participating authors)

邢广良,芮昕,王丹,刘梅,陈晓红,董明盛.2018-test-Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by&IT in Vitro&IT Gastrointestinal Digestion,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2018,65(50):11125-11132(Participating authors)

李直,王丹,董明盛,芮昕,张秋勤,陈晓红,吴俊俊,姜梅,李伟.西藏灵菇菌粒、瑞士乳杆菌LZ R 5与普通乳酸菌的发酵乳特性对比及低场核磁共振在其储藏期间水分的在线监测应用,食品工业科技,2018,39(21):53-60(Participating authors)

total106 4/11
first previous next last Page; GET MORE