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屠康

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Science
Professional Title:Professor
Alma Mater:比利时鲁汶大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Han Lu,Chen Min,Song Yaqi,Yan Zhongyu,Zhou Dandan,Pan Leiqing,Tu Kang.Development of a Dual Mode UCNPs-MB Biosensor in Combination with PCR for Sensitive Detection of Salmonella,BIOSENSORS-BASEL,2023,13(4)(Correspondence Author)

张娜,李震,兰维杰,屠康,武杰,王兆山,赵干,潘磊庆.基于可见光-近红外高光谱信息与数据融合的木质化鸡胸肉的判别模型构建,食品工业科技,2023,(Participating authors)

Ding Fangchen,Zuo Changzhou,Garcia-Martin Juan Francisco,Ge Yan,Tu Kang,Peng Jing,Xiao Hongmei,Lan Weijie,Pan Leiqing.Non-invasive prediction of mango quality using near-infrared spectroscopy: Assessment on spectral interferences of different packaging materials,JOURNAL OF FOOD ENGINEERING,2023,357(Participating authors)

宋科,潘磊庆,杨崇龙,石永宏,屠康,张伟.受精种蛋理化指标与光谱信息的响应关系,ios版雷竞技官网学报,2023,(Correspondence Author)

方莉,江梦薇,兰维杰,尤思聪,丁方晨,屠康,Saeys, Wouter,彭菁,肖红梅,潘磊庆.Assessing sugar composition and tissue structure indices of 'Korla' pear cortex using bulk optical properties in the 500-1500 nm,POSTHARVEST BIOLOGY AND TECHNOLOGY,2023,206:-(Participating authors)

吴莎莎,王振杰,江梦薇,兰维杰,屠康,李晏,袁栋栋,潘磊庆.基于多成熟度光谱信息融合的阿森泰克苹果品质预测模型研究,食品工业科技,2023,(Participating authors)

You Sicong,Jiang Mengwei,Lan Weijie,Chen Mingrui,Bai Bingyao,Zhang Li,Tu Kang,Song Lijun,Pan Leiqing.Assessment of the optical properties with physicochemical properties and cell wall polysaccharides of 'Korla' pear flesh during Alternaria alternata-induced disease development,FOOD CHEMISTRY,2023,409(Participating authors)

郝雅婧, 王燕, 张雄, 陈继昆, 屠康.短波紫外线、热空气和丁香酚处理对晚秋红心桃采后病害的抑制作用及果实品质的影响,食品与发酵工业,2023,49(11):247-253(Correspondence Author)

江梦薇,兰维杰,屠康,彭菁,白冰瑶,张丽,宋丽军,潘磊庆.冬枣黑斑病的光学特性检测方法建立,食品工业科技,2023,(Participating authors)

Lv Ruoning, Zuo Changzhou, Tu Kang, Pan Leiqing, Liu Liwang, Peng Jing.Optimizing chitosan-enriched salicylic acid coating to extend the shelf-life of fresh-cut radishes using response surface methodology,Food Bioengineering,2023,2(4):328-338(Participating authors)

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