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食品科技學(xué)院

農(nóng)業(yè)部農(nóng)業(yè)微生物資源利用重點(diǎn)實(shí)驗(yàn)室

Yin, CM (Yin, Chaomin)

殷朝敏

博士生

Ma, AM (Ma, Aimin)

馬愛(ài)民

Enhancing stress tolerance by overexpression of a methionine sulfoxide reductase A (MsrA) gene in Pleurotus ostreatus

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 卷: 99 期: 7 頁(yè): 3115-3126 DOI: 10.1007/s00253-014-6365-4 出版年: APR 2015

0175-7598

1432-0614

3.811

Article

食品科技學(xué)院

環(huán)境食品學(xué)教育部重點(diǎn)實(shí)驗(yàn)室，農(nóng)業(yè)微生物學(xué)國(guó)家重點(diǎn)實(shí)驗(yàn)室

Jin, WP (Jin, Weiping)

金偉平

博士生

Li, B (Li, Bin)

李斌

Polyphenol-gelatin nanoparticles as reductant and stabilizer for one-step synthesis of gold nanoparticles and their interfacial behavior

RSC ADVANCES 卷: 5 期: 34 頁(yè): 26496-26503 DOI: 10.1039/c5ra02566d 出版年: 2015

2046-2069

3.708

Article

食品科技學(xué)院

環(huán)境食品學(xué)教育部重點(diǎn)實(shí)驗(yàn)室，農(nóng)業(yè)微生物學(xué)國(guó)家重點(diǎn)實(shí)驗(yàn)室

Zhou, B (Zhou, Bin)

周彬

博士生

Li, B (Li, Bin)

李斌

In situ synthesis of gold nanoparticles on LBL coated nanofibers by tannic acid for catalytic application

RSC ADVANCES 卷: 5 期: 34 頁(yè): 26965-26971 DOI: 10.1039/c5ra01483b 出版年: 2015

2046-2069

3.708

Article

食品科技學(xué)院

Yin, T (Yin, Tao)

尹濤

博士生

Park, JW (Park, Jae W.)

外單位

Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates

FOOD CHEMISTRY 卷: 180 頁(yè): 42-47 DOI: 10.1016/j.foodchem.2015.02.021 出版年: AUG 1 2015

0308-8146

1873-7072

3.259

Article

食品科技學(xué)院

環(huán)境食品學(xué)教育部重點(diǎn)實(shí)驗(yàn)室，農(nóng)業(yè)微生物學(xué)國(guó)家重點(diǎn)實(shí)驗(yàn)室

Li, W (Li, Wei)李唯

碩士生

Li, Y (Li, Yan)

李艷

Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 62 期: 1 頁(yè): 39-47 DOI: 10.1016/j.lwt.2015.01.012 子輯: 1 出版年: JUN 2015

0023-6438

1096-1127

2.468

Article

食品科技學(xué)院

環(huán)境食品學(xué)教育部重點(diǎn)實(shí)驗(yàn)室，農(nóng)業(yè)微生物學(xué)國(guó)家重點(diǎn)實(shí)驗(yàn)室

Yan, XX (Yan, Xiangxing)

嚴(yán)祥星

碩士生

Li, B (Li, Bin)

李斌

Surface roughness and hydrophilicity enhancement of polyolefin-based membranes by three kinds of plasma methods

SURFACE AND INTERFACE ANALYSIS 卷: 47 期: 4 頁(yè): 545-553 DOI: 10.1002/sia.5747 出版年: APR 2015

0142-2421

1096-9918

1.393

Article

食品科技學(xué)院

環(huán)境食品學(xué)教育部重點(diǎn)實(shí)驗(yàn)室，農(nóng)業(yè)微生物學(xué)國(guó)家重點(diǎn)實(shí)驗(yàn)室

Xu, Z (Xu, Ze)徐澤

碩士生

Li, CM (Li, Chun-mei)

李春美

Comparison of the degradation kinetics of A-type and B-type proanthocyanidins dimers as a function of pH and temperature

EUROPEAN FOOD RESEARCH AND TECHNOLOGY 卷: 240 期: 4 頁(yè): 707-717 DOI: 10.1007/s00217-014-2375-9 出版年: APR 2015

1438-2377

1438-2385

1.387

Article

食品科技學(xué)院

環(huán)境食品學(xué)教育部重點(diǎn)實(shí)驗(yàn)室，農(nóng)業(yè)微生物學(xué)國(guó)家重點(diǎn)實(shí)驗(yàn)室

Feng, YL (Feng, Yanli)馮艷麗

博士生

Chen, FS (Chen, Fusheng)

陳福生

Effects of glycerol on pigments and monacolin K production by the high-monacolin K-producing but citrinin-free strain, Monascus pilosus MS-1

EUROPEAN FOOD RESEARCH AND TECHNOLOGY 卷: 240 期: 3 頁(yè): 635-643 DOI: 10.1007/s00217-014-2365-y 出版年: MAR 2015

1438-2377

1438-2385

1.387

Article

食品科技學(xué)院

環(huán)境食品學(xué)教育部重點(diǎn)實(shí)驗(yàn)室，農(nóng)業(yè)微生物學(xué)國(guó)家重點(diǎn)實(shí)驗(yàn)室

Li, JQ (Li, Jinquan)李錦銓

教師

1.Chen, FS (Chen, Fusheng);2.Wang, XH (Wang, Xiaohong)

1.陳福生;2.王小紅

Genotypic Analyses and Virulence Characterization of Listeria monocytogenes Isolates from Crayfish (Procambarus clarkii)

CURRENT MICROBIOLOGY 卷: 70 期: 5 頁(yè): 704-709 DOI: 10.1007/s00284-015-0778-x 出版年: MAY 2015

0343-8651

1432-0991

1.359

Article

食品科技學(xué)院

Wang, YH (Wang, Yihong)汪一紅

博士生

Wang, QH (Wang, Qinghuang)

Study on Nanocellulose by High Pressure Homogenization in Homogeneous Isolation

FIBERS AND POLYMERS 卷: 16 期: 3 頁(yè): 572-578 DOI: 10.1007/s12221-015-0572-1 出版年: MAR 30 2015

1229-9197

1875-0052

1.113

Article

食品科技學(xué)院

Wu, Q (Wu, Qian)吳茜

博士生

Sun, ZD (Sun, Zhi-Da)

孫智達(dá)

Inhibitory effect of lotus seedpod oligomeric procyanidins on advanced glycation end product formation in a lactose-lysine model system

ELECTRONIC JOURNAL OF BIOTECHNOLOGY 卷: 18 期: 2 頁(yè): 68-76 DOI: 10.1016/j.ejbt.2014.10.005 出版年: MAR 15 2015

0717-3458

0.647

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