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Zhang Qiu Qin

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 in Engineering
Professional Title:Associate Professor
Alma Mater:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: 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)

孙明媚,徐笑,张秋勤,芮昕,吴俊俊,董明盛.Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from Clanis bilineata,JOURNAL OF OLEO SCIENCE,2018,67(2):151-165(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)

肖愈,孙明媚,张秋勤,陈玉莲,苗俊青,芮昕,董明盛.Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] WF Wight.) flour,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2018,55(4):1244-1255(Participating authors)

张秋勤,芮昕,施迎烜,王晓莹,董明盛.Effects of phenolic acids on the biogenic amine formation of Enterobacter aerogenes,Journal of food processing and preservation,2018,42(3):e13554- e13559(First Author)

张秋勤,姜梅,芮昕,李伟,陈晓红,董明盛.Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages,FOOD CONTROL,2017,78(0):324-330(First Author)

张秋勤,芮昕,郭怡,何敏,徐幸莲,董明盛.Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets,JOURNAL OF FOOD SCIENCE,2017,82(9):2121-2127(First Author)

唐为芷,董明盛,韩维璐,韩烁,芮昕,陈晓红,姜梅,张秋勤,吴俊俊,李伟.Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp bulgaricus SRFM-1,CARBOHYDRATE POLYMERS,2017,173(0):654-664(Participating authors)

张秋勤,叶可萍, Juneja, Vijay K ,徐幸莲.Response surface model for the reduction of Salmonella biofilm on stainless steel with lactic acid, ethanol, and chlorine as controlling factors,JOURNAL OF FOOD SAFETY,2017,37(3):-(First Author)

张秋勤,李伟,李浩坤,陈晓红,姜梅,董明盛.Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation,JOURNAL OF FOOD ENGINEERING,2017,212(0):291-297(First Author)

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