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赵迪

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:华南理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Zhang Ze,Zhao Di,Nian Yingqun,Zhou Guanghong,Li Chunbao.Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce,Shipin Kexue/Food Science,2021,42(1):93-100(Participating authors)

朱宗帅,方芮,赵迪,黄明,魏云计.N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine kinetics and water loss analysis during chicken braising,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2021,101(2):388-397(Participating authors)

邹小雨,AHMAD MUHAMMAD IJAZ,赵迪,张敏,李春保.Glutaredoxin1 knockout promotes high-fat diet-induced obesity in male mice but not in female ones,FOOD & FUNCTION,2021,12(16):7415-7427(Participating authors)

张泽,赵迪,粘颖群,周光宏,李春保.低温慢煮对红烧肉食用品质及其蛋白消化率的影响,食品科学,2021,42(1):93-100(Participating authors)

刘欣悦,赵凡,刘辉,谢允婷,赵迪,李春保.Transcriptomics and metabolomics reveal the adaption of Akkermansia muciniphila to high mucin by regulating energy homeostasis,SCIENTIFIC REPORTS,2021,11(1):-(Participating authors)

笪丹丹,粘颖群,邹波,赵迪,张泽,李春保.Influence of induction cooking on the flavor of fat cover of braised pork belly,JOURNAL OF FOOD SCIENCE,2021,86(5):1997-2010(Participating authors)

Luo Mingyang,Shan Kai,Zhang Miao,Ke Weixin,Zhao Di,Nian Yingqun,Wu Juqing,Li Chunbao.Application of ultrasound treatment for improving the quality of infant meat puree,Ultrasonics Sonochemistry,2021,80(Participating authors)

俞莉莉,赵迪,粘颖群,李春保.Casein-fed mice showed faster recovery from DSS-induced colitis than chicken-protein-fed mice,FOOD & FUNCTION,2021,12(13):5806-5820(Participating authors)

时洁,赵迪,赵凡,王冲,Galia Zamaratskaia,李春保.Chicken-eaters and pork-eaters have different gut microbiota and tryptophan metabolites,SCIENTIFIC REPORTS,2021,11(1):-(Participating authors)

刘辉,李茜,赵迪,张淼,姜帅,李春保.Changes in the structure and digestibility of myoglobin treated with sodium chloride,FOOD CHEMISTRY,2021,363:-(Participating authors)

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