陈洪彬｜泉州师范学院｜学者主页

2026

褪黑素维持冷藏余甘子果实采后品质及其与活性氧和膜脂代谢的关系

林育钊，庄倩莹，杨华芬，蒋璇靓，陈亚珍，郑金水，陈洪彬

《食品工业科技》

DOI

2026

电子束辐照对采后果蔬保鲜中的作用机理及其应用研究进展

庄倩莹，崔兴茫，邱佳容，林育钊，蒋璇靓，陈亚珍，陈洪彬

《食品工业科技》

2026

大孔树脂纯化紫苏叶多酚的工艺优化及其热力学和动力学

杨槟煌，黄欣欣，许雅芸，夏雪，游培涛，戴礼兵，陈洪彬，王宝贝

《泉州师范学院学报》

DOI

2026

酶解-美拉德反应制备海带复合调味料的工艺研究及风味分析

王赛歌，汪登谜，林龙源，梁孝锋，胡小华，陈洪彬，陈继承

《中国调味品》

2026

食品级钙对鳕鱼肠品质及微观结构的影响

魏梦娟，郭凤仙，尤忠徳，陈洪彬，郑宗平

《福建农业科技》

DOI

2026

Preharvest Aqueous Chitosan Application Enhances the Quality and Storability of Litchi Fruit

Xuanjing Jiang, Hongbin Chen, Yijing Wu, Yuzhao Lin, Yazhen Chen, Hetong Lin

Horticulturae

DOI

2026

ε-Poly-l-lysine delayed the passion fruit rot development by affecting the oxidative stress, AsA-GSH cycle and membrane lipid components

Yuzhao Lin, Hongbin Chen, Qianyu Wang, Yankun Tan, Weibin Lin, Ke Liao, Xuanjing Jiang, Yazhen Chen, Yazhen Chen, Yihui Chen, Yihui Chen

Plant Physiology and Biochemistry

DOI

2025

新琼寡糖延缓西番莲果实采后衰老及其与呼吸代谢的关系

林育钊，罗振宇，陈东晓，汪莹，陈莲，陈洪彬，张珅

《果树学报》

DOI

2025

响应面法优化虾皮苏打饼干配方

胡小华，徐馨萍，魏廷峥，陈洪彬，郑宗平

《福建农业科技》

DOI

2025

新琼寡糖处理对百香果采后品质及糖和有机酸代谢的影响

林育钊，吴慧娟，罗振宇，陈东晓，陈洪彬，陈莲，曾菊英，张珅

《核农学报》

2025

番石榴不同生长时期内生真菌群落的多样性特征及变化规律

陈亚珍，陈洪彬，陈小尘，蒋璇靓，林育钊，张红印

《微生物学通报》

DOI

2025

Functional analysis of apple defense protein MdACBP and screening of interacting proteins with Penicillium expansum

Kaili Wang, Tengxia Pan, Meng Kai Xu, Esa Abiso Godana, Yu‐Chun Lu, Qiya Yang, Hongbin Chen, Hongyin Zhang

Plant Physiology and Biochemistry

DOI

2025

Medium Internal Phase Emulsions Stabilized by Soy Protein Isolates: Protein Solubility Effect and Stabilization Mechanism

Fengxian Guo, Yiming Mao, Yujie Chen, Shiying Wu, Zhiyong He, Baobei Wang, Hongbin Chen, Shunhong Wu, Zong‐Ping Zheng

Foods

DOI

2025

ε-Poly-l-lysine Suppressed Decay Development and Maintained Storage Quality in Guava Fruit by ROS Level Regulation and Antioxidant Ability Enhancement

Yingying An, Li Li, Mingming Wen, Feng Luo, Mei Tan, Yuzhao Lin, Hongbin Chen

Agriculture

DOI

2024

Mechanisms of enhancing MgO for stabilization/solidification of Pb-contaminated red clay through CO2 sequestration

Rulong Ban, Fusheng Zha, Bo Kang, Shan Wu, Yu Song, Hongbin Chen

Journal Of Environmental Management，Vol. 366

DOI

2024

ε-聚赖氨酸对西番莲果实采后病害与抗病物质代谢的影响

林育钊，陈蕾伊，陈佳怡，蒋璇靓，郑金水，陈洪彬

《食品科学》

2024

响应面法优化河蚬多肽的制备工艺

刘依云，李思默，刘思宇，岳梅，毛璇，陈洪彬

《现代食品》

2024

基于模糊数学评价法优化紫苏奶片配方

杨槟煌，林嘉鸿，刘璐璐，傅淑，陈洪彬，王宝贝

《泉州师范学院学报》

2024

氧化白藜芦醇处理对黄皮果实贮藏特性和采后品质的影响

林育钊，冯梦棐，陈洪彬，蒋璇靓，郑金水，吴锦雯

《热带作物学报》

2024

福建番石榴环斑病菌的分离鉴定、生物学特性及抑制剂筛选

陈洪彬，安莹莹，陈蕾伊，陈艺晖，蒋璇靓，林育钊

《果树学报》

2024

福建黄果西番莲果腐病菌分离鉴定及其生物学特性

林育钊，陈月莉，蒋璇靓，郑金水，陈洪彬

《中国南方果树》

2024

永春老醋醋粉喷雾干燥工艺优化

张文贺，刘宁馨，马应伦，王晓辉，黄江河，程永强，陈洪彬

《福建农业科技》

2024

不同酿造阶段永春老醋中基本成分测定及分析

王晓辉，程永强，马应伦，俞晓峰，徐巧，陈洪彬

《中国调味品》

2024

食源性多肽的降血压作用及其机制研究进展

王宝贝，张慧，刘宇松，陈洪彬，郭凤仙，郑宗平

《食品与机械》

2024

4种包装材料对西番莲果实贮藏效果的影响

林育钊，陈蕾伊，陈洪彬，郑金水，蒋璇靓，杨菁美

《食品与机械》

2024

The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies.

Baobei Wang, Hui Zhang, Yu-Xi Wen, Wenwen Yuan, Hongbin Chen, Luan Lin, Fengxian Guo, Zong-Ping Zheng, Chao Zhao

Food Chemistry

DOI

2024

Effect of konjac glucomannan-based preservation pads on quality changes in refrigerated large yellow croaker (Pseudosciaena crocea).

Jing Yin, Yao-Ling Li, Weiquan Zhong, Kehao Li, Jing-Ting Xu, Xingxing Zeng, Hongbin Chen, Jie Pang, Chunhua Wu

International Journal of Biological Macromolecules

DOI

2024

Biodirected Screening and Preparation of Larimichthys crocea Angiotensin-I-Converting Enzyme-Inhibitory Peptides by a Combined In Vitro and In Silico Approach

Zhi-Zhi Yang, Chang-Rong Wang, Baote Huang, Yi-Hui Chen, Zhi-Yu Liu, Hongbin Chen, Ji-Cheng Chen

Molecules

DOI

2024

Melatonin alleviated chilling injury of cold-stored passion fruit by modulating cell membrane structure via acting on antioxidant ability and membrane lipid metabolism

Yuzhao Lin, Hongbin Chen, Yazhen Chen, Bowen Tan, Xuanjing Jiang

Current Research in Food Science

DOI

2024

Postharvest Immersion in Slightly Acidic Electrolyzed Water Improves Guava Storability by Regulating Phenylpropane Metabolism

Hongbin Chen, Shujuan Feng, Yazhen Chen, Yazhen Chen, Xuanjing Jiang, Yuzhao Lin, Yihui Chen, Yihui Chen

Foods

DOI

2024

Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance

Yuzhao Lin, Hongbin Chen, Sisi Dong, Yazhen Chen, Yazhen Chen, Xuanjing Jiang, Yihui Chen, Yihui Chen

Foods

DOI

2023

Response of aerobic activated sludge to edible oil exposure: Extracellular polymeric substance (EPS) characteristics and microbial community

Yanqiong Wang, Hongwu Wang, Hongbin Chen

Journal Of Environmental Management，Vol. 335

DOI

2023

“以学为中心”的“食品工程原理”课程教学改革与实践

王宝贝，林娈，郭凤仙，陈培琳，李琳，陈洪彬

《食品工业》

2023

贮藏温度与产品水分含量对青梅蜜饯返砂的影响

郭凤仙，武陆琪，陈洪彬，蒋璇靓，郑宗平

《泉州师范学院学报》

2023

基于“以学为中心”的“食品专业英语”课程教学改革探索

蒋璇靓，陈洪彬，郭凤仙，林娈，林育钊，郑宗平

《食品工业》

2023

2,4,2',4'-四羟基查尔酮协同抗坏血酸抑制双孢菇酶促褐变的研究

陈军，陈怀宇，陈洪彬，郭凤仙，王宝贝，胡小华，郑宗平

《食品科技》

DOI

2023

老枞根际放线菌鉴定及其对可可毛色二孢抑制效果研究

陈小尘，徐金荣，高培妍，罗正朵，郑智胜，吴宝川，周艳，黄兆斌，陈洪彬，张秋芳

《福建农业学报》

DOI

2023

不同方法提取方格星虫胶原蛋白及其酶解物对HaCaT细胞的影响

林海生，冯畅，王雯，袁建军，陈洪彬，杨维，曾堉斯，郑梦琪，范明珊，杨海明，邓旗

《上海海洋大学学报》

2023

面向新工科应用型地方本科高校产教融合人才培养体系及平台构建——以泉州师范学院“海洋与食品产业应用型创新人才培养专业群”为例

王芳，董乐，林娈，陈洪彬，陈怀宇，林宏，洪钦赐

《内蒙古民族大学学报(自然科学版)》

2023

激光微孔保鲜袋包装对樱桃番茄采后保鲜效应的影响

戴礼兵，张云天，陈洪彬，蒋璇靓，林育钊

《现代园艺》

2023

冷藏大黄鱼腐败希瓦氏菌的鉴定与抑菌剂筛选

林娇芬，林旭吟，卓泽晟，关燕云，陈洪彬，叶丽珠

《闽南师范大学学报(自然科学版)》

2023

氧化白藜芦醇协同抗坏血酸抑制余甘子酶促褐变的机制研究

陈军，陈洪彬，郭凤仙，郑瑞生，林河通，郑宗平

《中国食品学报》

2023

酶法提取沙丁鱼内脏鱼油工艺优化及其品质分析

蒋璇靓，李鑫淼，陈洪彬，郭娟娟，林娈，郭凤仙，郑宗平

《中国油脂》

2023

Insights into the Isolation, Identification, and Biological Characterization Analysis of and Novel Control Strategies for Diaporthe passiflorae in Postharvest Passion Fruit

Huiling Wang, Hongbin Chen, Yu Lin, Meiling Li, Qingqing Liu, Yuzhao Lin, Xuanjing Jiang, Yihui Chen

Journal of Fungi

DOI

2022

Novel insights into aerobic duration control-based partial nitritation in source-separated blackwater treatment: Growth type, inoculation source, and comammox threat

Haixin Jiang, Yexuan Wen, Ruibo Qian, Shiting Liu, Xianchun Tang, Weiping Huang, Hongbin Chen

Journal Of Environmental Management，Vol. 324

DOI

2022

Application of Fenton sludge coupled hydrolysis acidification in pretreatment of wastewater containing PVA: Performance and mechanisms

Yanqiong Wang, Hongwu Wang, Hui Jin, Xiaoqin Zhou, Hongbin Chen

Journal Of Environmental Management，Vol. 304

DOI

2022

鱼骨粉高钙干蛋糕制备工艺的研究

郭娟娟，斯维维，郑宗平，陈洪彬

《泉州师范学院学报》

2022

激光微孔保鲜袋包装对采后荔枝果实的保鲜效应

蒋璇靓，王南，陈洪彬，刘誉隆，吴一晶，郭凤仙，郑宗平

《食品与发酵工业》

DOI

2022

鱼皮明胶-壳聚糖复合涂膜对‘黄金’西番莲的保鲜效果

陈洪彬，李书亮，蒋璇靓，郑金水，陈怀宇，郭凤仙，郑宗平

《食品与发酵工业》

DOI

2022

采后氧化白藜芦醇处理对荔枝果实品质与耐贮性的影响

姜雪，蒋璇靓，陈洪彬，吴一晶，郑宗平，林河通

《食品与发酵工业》

DOI

2022

“新基建”视域下食品专业毕业实习教学模式探索

林娈，陈洪彬，郭凤仙，王芳，袁建军，郑宗平

《食品工业》

2022

鲭鱼活性肽对吐司面包品质的影响及其生物活性研究

王宝贝，蒋霖镨，刘璐璐，万可薇，陈洪彬，郑宗平

《食品与发酵工业》

DOI

2022

番石榴果实中微量矿质养分变化特征及其对果实品质的影响

张朝坤，肖靖，洪雅芳，陈洪彬，陈慧，黄国成

《热带作物学报》

2022

采后褪黑素处理对余甘子果实品质和耐贮性的影响

蒋璇靓，姜雪，陈洪彬，曾雅琪，郑金水，吴少慧，蔡英卿

《热带作物学报》

2022

褪黑素对樱桃番茄采后品质和耐贮性的影响

戴礼兵，胡从梅，陈洪彬，蒋璇靓，林育钊

《福建农业科技》

2022

基于GC-IMS分析“黄金”和“紫香”西番莲果实挥发性风味物质的差异

陈怀宇，王钰淇，陈洪彬，郑金水，蒋璇靓

《中国南方果树》

2022

淮山粉对木糖醇戚风蛋糕品质的影响

张敏华，郑宗平，陈洪彬，王宝贝，马丽娜，李金贵

《食品与机械》

2022

Advances in fucoxanthin chemistry and management of neurodegenerative diseases.

Na Li, Xiao-xiang Gao, Lingjun Zheng, Qi-Hui Huang, F. Zeng, Hongbin Chen, M. Farag, Chao Zhao

Phytomedicine

DOI

2022

Egg-yolk-derived carbon dots@albumin bio-nanocomposite as multifunctional coating and its application in quality maintenance of fresh litchi fruit during storage

Xianjie Su, Hetong Lin, Bofei Fu, Shanshan Mei, Mengshi Lin, Hongbin Chen, Zong‐Ping Zheng, Hangyu Bo, Da‐Peng Yang, Yifen Lin

Food Chemistry

DOI

2022

Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions

Juanjuan Guo, Siliang Zhu, Bohua Liu, Mingjing Zheng, Hongbin Chen, Jie Pang

Food Hydrocolloids

DOI

2022

Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin

Lulu Liu, Wenxuan CHEN, Xiaohui Liu, Shile LI, Zhihao XU, Hongbin Chen, Zong‐Ping Zheng, Baobei Wang

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose

Jianfei He, Huai-Yu Chen, Hongbin Chen, Baobei Wang, Fengxian Guo, Zong‐Ping Zheng

Foods

DOI

2022

Developing silk sericin-based and carbon dots reinforced bio-nanocomposite films and potential application to litchi fruit

Shanshan Mei, Bofei Fu, Xianjie Su, Hongbin Chen, Hetong Lin, Zong‐Ping Zheng, Congjie Dai, Da‐Peng Yang

LWT

DOI

2022

Economic analysis of volatile characteristics of Haematococcus pluvialis and the effect of roasting temperature on the profile of volatiles and chemical components

Lulu Liu, Xiaohui Liu, Jing Jia, Hongbin Chen, Zong‐Ping Zheng, Chao Zhao, Baobei Wang

Algal Research

DOI

2022

Amelioration of chilling injury and enhancement of quality maintenance in cold-stored guava fruit by melatonin treatment

Hongbin Chen, Hetong Lin, Xuanjing Jiang, Mengshi Lin, Zhongqi Fan

Food Chemistry X

DOI

2022

ε-Poly-l-Lysine Enhances Fruit Disease Resistance in Postharvest Longans (Dimocarpus longan Lour.) by Modulating Energy Status and ATPase Activity

Junzheng Sun, Hongbin Chen, Yihui Chen, Mengshi Lin, Yen‐Con Hung, Yuji Jiang, Hetong Lin

Foods

DOI

2022

Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism

Junzheng Sun, Hongbin Chen, Huilin Xie, Meiling Li, Yihui Chen, Yen‐Con Hung, Hetong Lin

Food Chemistry X

DOI

2022

Ultrasound‐assisted solubilization of calcium from micrometer‐scale ground fish bone particles

Juanjuan Guo, Siliang Zhu, Hongbin Chen, Zong‐Ping Zheng, Jie Pang

Food Science & Nutrition

DOI

2021

酸性电解水处理对余甘子采后生理及品质的影响

蒋璇靓，赵迅，陈洪彬，吴一晶，陈军，黄晓滨，程永强，蔡英卿

《食品与发酵工业》

DOI

2021

永春老醋不同生产阶段细菌和真菌多样性动态变化特征分析

王俊奇，黄卫红，李双彤，袁建军，陈洪彬，马应伦，张秋芳

《食品与发酵工业》

DOI

2021

基于服务产业特色的食品科学与工程专业人才培养模式改革与实践

陈洪彬，林娈，郭凤仙，杨槟煌，王宝贝，郑宗平

《农产品加工》

DOI

2021

可溶性大豆多糖在食品领域中应用研究进展

贺丽珍，郑宗平，陈洪彬，郭凤仙

《现代食品》

DOI

2021

γ-氨基丁酸处理对冷藏番石榴果实品质和耐冷性的影响

陈洪彬，王慧玲，蒋璇靓，陈彩萍，程永强

《食品与发酵工业》

DOI

2021

1-MCP处理提高采后“红心”番石榴果实品质和耐贮性

陈洪彬，杨菁美，吴锦雯，蒋璇靓，张朝坤

《食品与发酵科技》

2021

基于OBE理念的“食品贮藏与保鲜”课程教学改革探索

蒋璇靓，陈洪彬，郑宗平

《农产品加工》

DOI

2021

马鲛鱼鱼头蛋白酶解工艺研究

林婉茹，王晓辉，陈洪彬，王宝贝，郑宗平

《农产品加工》

DOI

2021

专业群建设背景下食品专业应用型人才培养课程体系的改革与探索

杨槟煌，陈洪彬，林娈，王宝贝，郭凤仙，王芳，郑宗平，袁建军

《农产品加工》

DOI

2021

番石榴果实生长发育和营养品质变化规律分析

张朝坤，黄婉莉，陈洪彬，康仕成

《热带作物学报》

2021

采后“黄金”和“紫香”西番莲果实的耐贮性比较

陈洪彬，邹文杰，郑金水，蒋璇靓

《中国南方果树》

DOI

2021

Integrating waste fish scale-derived gelatin and chitosan into edible nanocomposite film for perishable fruits

Bofei Fu, Shanshan Mei, Xianjie Su, Hongbin Chen, Junqiu Zhu, Zong‐Ping Zheng, Hetong Lin, Congjie Dai, Rafael Luque, Da‐Peng Yang

International Journal of Biological Macromolecules

DOI

2020

《食品工程原理课程设计》教学改革的几点措施

王宝贝，陈洪彬，王芳

《广东化工》

2020

魔芋葡甘聚糖涂膜对采后西番莲果实品质影响

郭欣，陈洪彬

《食品工业科技》

DOI

2020

基于服务地方食品产业的校企合作新机制探讨——以泉州市为例

郭凤仙，陈洪彬，林娈，郑瑞生，郑宗平

《现代食品》

DOI

2020

学科竞赛提升新工科食品学生创新实践能力的探索

陈洪彬，林娈，郭凤仙，郑宗平

《农产品加工》

DOI

2020

海带多酚提取物对冷藏中国对虾品质的影响

林娇芬，苏秋芳，蔡真珍，张娴静，陈洪彬，叶丽珠

《宁德师范学院学报(自然科学版)》

DOI

2020

菠萝质膜水通道蛋白基因AcPIP2-4的克隆、重组载体构建

黄栩，董乐，王芳，陈明贤，麻彤辉，陈月钗，邱吕萍，陈洪彬

《内蒙古民族大学学报(自然科学版)》

2020

超声波辅助提取红毛藻多酚工艺条件优化

林娇芬，叶丽珠，苏秋芳，蔡真珍，张娴静，陈洪彬

《闽南师范大学学报(自然科学版)》

DOI

2020

菠萝液泡膜水通道蛋白基因AcTIP1-1的克隆、重组载体构建

董乐，李小琴，王芳，陈明贤，麻彤辉，陈洪彬，邱吕萍，陈月钗

《内蒙古民族大学学报(自然科学版)》

DOI

2020

采收期对‘红心’番石榴品质和耐贮性的影响

金怡，吴少斌，陈洪彬，张朝坤，蒋璇靓

《亚热带植物科学》

2020

Acidic electrolyzed water treatment delayed fruit disease development of harvested longans through inducing the disease resistance and maintaining the ROS metabolism systems

Jinyan Tang, Hongbin Chen, Hetong Lin, Yen‐Con Hung, Huilin Xie, Yihui Chen

Postharvest Biology and Technology

DOI

2020

Two Cosmetic Properties of an Ethanol Extract of a Cultured and Edible Red Macroalga, Bangia fuscopurpurea : Moisturizing and Whitening Effects

Shiying Huang, Huimin Wang, Jianhua Ke, Jian Li, Lili Chen, Zixuan Xu, Kunjie Li, Hongbin Chen, Xiaodong Huang, Huiyong Yang, Yanni Guo, Guey‐Horng Wang

Natural Product Communications

DOI

2019

Structural characterization and antioxidant effect of green alga Enteromorpha prolifera polysaccharide in Caenorhabditis elegans via modulation of microRNAs

Guopeng Lin, Desheng Wu, Xiao-wei Xiao, Qian-yun Huang, Hongbin Chen, Dan Liu, Hai-qing Fu, Xinhua Chen, Chao Zhao

International Journal of Biological Macromolecules

DOI

2019

Reversing UVB‐induced photoaging with Hibiscus sabdariffa calyx aqueous extract

Jian Li, Yi‐Ru Lu, I‐Fan Lin, Wenyi Kang, Hongbin Chen, Hsu‐Feng Lu, Huimin Wang

Journal of the Science of Food and Agriculture

DOI

2019

Anti-diabetic activity of PUFAs-rich extracts of Chlorella pyrenoidosa and Spirulina platensis in rats

Xuzhi Wan, Tian-tian Li, Ru-ting Zhong, Hongbin Chen, Xue Xia, Luying Gao, Xiaoxiang Gao, Bin Liu, Huiying Zhang, Chao Zhao

Food and Chemical Toxicology

DOI

2018

Investigating the oxyresveratrol β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes: The effects on oxyresveratrol solution, stability, and antibrowning ability on fresh grape juice

Jianfei He, Fengxian Guo, Luan Lin, Hongbin Chen, Jie Chen, Yongqiang Cheng, Zong‐Ping Zheng

LWT

DOI

2015

复合生物保鲜剂对鱼卷中腐败菌的抑制效果

林娈，李晓鸽，郑娟红，张建国，陈洪彬，董乐

《泉州师范学院学报》

2015

余甘子果汁热处理过程中色泽变化的动力学

杨槟煌，英世宇，李兴娜，李林英，陈洪彬，蔡英卿

《泉州师范学院学报》

2015

龙须菜抗氧化肽的制备及其体外抗氧化活性

陈洪彬，鄂昱瑾，温美钦，董乐，江裕富，吴丽霞

《泉州师范学院学报》

2014

超声波辅助提取余甘果实单宁工艺的优化

陈洪彬，蔡英卿，张妙霞，林娈

《食品与发酵工业》

2013

番石榴果实采后处理与保鲜技术研究进展

陈洪彬，林毅雄，陈南泉，林福兴，林河通

《包装与食品机械》

精选作品

期刊论文

褪黑素维持冷藏余甘子果实采后品质及其与活性氧和膜脂代谢的关系

电子束辐照对采后果蔬保鲜中的作用机理及其应用研究进展

大孔树脂纯化紫苏叶多酚的工艺优化及其热力学和动力学

酶解-美拉德反应制备海带复合调味料的工艺研究及风味分析

食品级钙对鳕鱼肠品质及微观结构的影响

Preharvest Aqueous Chitosan Application Enhances the Quality and Storability of Litchi Fruit

ε-Poly-l-lysine delayed the passion fruit rot development by affecting the oxidative stress, AsA-GSH cycle and membrane lipid components

新琼寡糖延缓西番莲果实采后衰老及其与呼吸代谢的关系

响应面法优化虾皮苏打饼干配方

新琼寡糖处理对百香果采后品质及糖和有机酸代谢的影响

番石榴不同生长时期内生真菌群落的多样性特征及变化规律

Functional analysis of apple defense protein MdACBP and screening of interacting proteins with Penicillium expansum

Medium Internal Phase Emulsions Stabilized by Soy Protein Isolates: Protein Solubility Effect and Stabilization Mechanism

ε-Poly-l-lysine Suppressed Decay Development and Maintained Storage Quality in Guava Fruit by ROS Level Regulation and Antioxidant Ability Enhancement

Mechanisms of enhancing MgO for stabilization/solidification of Pb-contaminated red clay through CO2 sequestration

ε-聚赖氨酸对西番莲果实采后病害与抗病物质代谢的影响

响应面法优化河蚬多肽的制备工艺

基于模糊数学评价法优化紫苏奶片配方

氧化白藜芦醇处理对黄皮果实贮藏特性和采后品质的影响

福建番石榴环斑病菌的分离鉴定、生物学特性及抑制剂筛选

福建黄果西番莲果腐病菌分离鉴定及其生物学特性

永春老醋醋粉喷雾干燥工艺优化

不同酿造阶段永春老醋中基本成分测定及分析

食源性多肽的降血压作用及其机制研究进展

4种包装材料对西番莲果实贮藏效果的影响

The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies.

Effect of konjac glucomannan-based preservation pads on quality changes in refrigerated large yellow croaker (Pseudosciaena crocea).

Biodirected Screening and Preparation of Larimichthys crocea Angiotensin-I-Converting Enzyme-Inhibitory Peptides by a Combined In Vitro and In Silico Approach

Melatonin alleviated chilling injury of cold-stored passion fruit by modulating cell membrane structure via acting on antioxidant ability and membrane lipid metabolism

Postharvest Immersion in Slightly Acidic Electrolyzed Water Improves Guava Storability by Regulating Phenylpropane Metabolism

Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance

Response of aerobic activated sludge to edible oil exposure: Extracellular polymeric substance (EPS) characteristics and microbial community

“以学为中心”的“食品工程原理”课程教学改革与实践

贮藏温度与产品水分含量对青梅蜜饯返砂的影响

基于“以学为中心”的“食品专业英语”课程教学改革探索

2,4,2',4'-四羟基查尔酮协同抗坏血酸抑制双孢菇酶促褐变的研究

老枞根际放线菌鉴定及其对可可毛色二孢抑制效果研究

不同方法提取方格星虫胶原蛋白及其酶解物对HaCaT细胞的影响

面向新工科应用型地方本科高校产教融合人才培养体系及平台构建——以泉州师范学院“海洋与食品产业应用型创新人才培养专业群”为例

激光微孔保鲜袋包装对樱桃番茄采后保鲜效应的影响

冷藏大黄鱼腐败希瓦氏菌的鉴定与抑菌剂筛选

氧化白藜芦醇协同抗坏血酸抑制余甘子酶促褐变的机制研究

酶法提取沙丁鱼内脏鱼油工艺优化及其品质分析

Insights into the Isolation, Identification, and Biological Characterization Analysis of and Novel Control Strategies for Diaporthe passiflorae in Postharvest Passion Fruit

Novel insights into aerobic duration control-based partial nitritation in source-separated blackwater treatment: Growth type, inoculation source, and comammox threat

Application of Fenton sludge coupled hydrolysis acidification in pretreatment of wastewater containing PVA: Performance and mechanisms

鱼骨粉高钙干蛋糕制备工艺的研究

激光微孔保鲜袋包装对采后荔枝果实的保鲜效应

鱼皮明胶-壳聚糖复合涂膜对‘黄金’西番莲的保鲜效果

采后氧化白藜芦醇处理对荔枝果实品质与耐贮性的影响

“新基建”视域下食品专业毕业实习教学模式探索

鲭鱼活性肽对吐司面包品质的影响及其生物活性研究

番石榴果实中微量矿质养分变化特征及其对果实品质的影响

采后褪黑素处理对余甘子果实品质和耐贮性的影响

褪黑素对樱桃番茄采后品质和耐贮性的影响

基于GC-IMS分析“黄金”和“紫香”西番莲果实挥发性风味物质的差异

淮山粉对木糖醇戚风蛋糕品质的影响

Advances in fucoxanthin chemistry and management of neurodegenerative diseases.

Egg-yolk-derived carbon dots@albumin bio-nanocomposite as multifunctional coating and its application in quality maintenance of fresh litchi fruit during storage

Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions

Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin

Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose

Developing silk sericin-based and carbon dots reinforced bio-nanocomposite films and potential application to litchi fruit

Economic analysis of volatile characteristics of Haematococcus pluvialis and the effect of roasting temperature on the profile of volatiles and chemical components

Amelioration of chilling injury and enhancement of quality maintenance in cold-stored guava fruit by melatonin treatment

ε-Poly-l-Lysine Enhances Fruit Disease Resistance in Postharvest Longans (Dimocarpus longan Lour.) by Modulating Energy Status and ATPase Activity

Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism

Ultrasound‐assisted solubilization of calcium from micrometer‐scale ground fish bone particles

酸性电解水处理对余甘子采后生理及品质的影响

永春老醋不同生产阶段细菌和真菌多样性动态变化特征分析

基于服务产业特色的食品科学与工程专业人才培养模式改革与实践

可溶性大豆多糖在食品领域中应用研究进展

γ-氨基丁酸处理对冷藏番石榴果实品质和耐冷性的影响

1-MCP处理提高采后“红心”番石榴果实品质和耐贮性

基于OBE理念的“食品贮藏与保鲜”课程教学改革探索

马鲛鱼鱼头蛋白酶解工艺研究

专业群建设背景下食品专业应用型人才培养课程体系的改革与探索

番石榴果实生长发育和营养品质变化规律分析