张秋勤

副教授硕士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位
教师英文名称： Zhang Qiu Qin
办公地点：滨江校区，10号楼，食品科技学院 B461室

联系方式

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研究方向

食品微生物、肉制品安全、益生菌应用、农产品生物加工

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

芮昕,付雨婷,张秋勤,李伟,Fatemeh Zare,陈晓红,姜梅,董明盛.A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-delta-lactone and microbial transglutaminase,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,71:234-242(参与作者)
张秋勤,芮昕,李伟,陈晓红,姜梅,董明盛.Anti-swarming and -biofilm activities of rose phenolic extract during simulated in vitro gastrointestinal digestion,FOOD CONTROL,2016,64:189-195(第一作者)
肖愈,汪瑨芃,芮昕,徐笑,管瑛,张秋勤,董明盛.Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition,RSC ADVANCES,2016,6(105):103668-103682(参与作者)
肖愈,樊娟,陈玉连,芮昕,张秋勤,董明盛.Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3,RSC ADVANCES,2016,6(35):29741-29756(参与作者)
芮昕,邢广良,张秋勤,Fatemeh Zare,李伟,董明盛.Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,38:155-159(参与作者)
李伟,夏秀东,陈晓红,芮昕,姜梅,张秋勤,周剑忠,董明盛.Complete genome sequence of Lactobacillus helveticus MB2-1, a probiotic bacterium producing exopolysaccharides,JOURNAL OF BIOTECHNOLOGY,2015,209:14-15(参与作者)
肖愈,张秋勤,缪俊青,芮昕,李腾,董明盛.Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2015,31:216-225(参与作者)
张秋勤,S MUKHOPADHYAY,C A HWANG,徐幸莲,V K JUNEJA.MODELING THE SURVIVAL OF SALMONELLA ON SLICE COOKED HAM AS A FUNCTION OF APPLE SKIN POLYPHENOLS, ACETIC ACID, OREGANO ESSENTIAL OIL AND CARVACROL,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2015,39(6):2371-2378(第一作者)
李伟,夏秀东,唐为芷,纪鹃,芮昕,陈晓红,姜梅,周剑忠,张秋勤,董明盛.Structural Characterization and Anticancer Activity of Cell-Bound Exopolysaccharide from Lactobacillus helveticus MB2-1,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(13):3454-3463(参与作者)
王虎虎,张新笑,张秋勤,叶可萍,徐幸莲,周光宏.Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat,FOOD CONTROL,2015,50:574-580(参与作者)

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