孙汉巨

2026

矢车菊素-3-O-葡萄糖苷及其月桂酸酶法酰化产物对Caco-2细胞胆固醇摄取的作用比较

《现代食品科技》

2026

Multiscale Structural Remodeling of Oleosins by Thermal Processing: Mechanisms and Implications for Allergenicity Modulation in Oilseed Crops

Comprehensive Reviews in Food Science and Food Safety

DOI

2026

Limited enzymatic hydrolysis-mediated assembly of whey protein isolate nanofibers: Influence of protease type and hydrolysis time on fiber formation and β-carotene delivery

Food Chemistry

DOI

2026

Reducing the residual oil body content in soy protein isolate (SPI) through pH regulation and studying the changes in physicochemical, flavor profiles, and processing properties

Food Chemistry

DOI

2026

Comprehensive utilization and development of kudzu root powder by twin-screw extrusion combined with vibration ultrafine grinding

Journal of Food Science and Technology

DOI

2026

Corrigendum to “Unraveling the multiscale anti-retrogradation mechanism of key Maillard reaction products in bread: From molecular interaction to structural evolution” [Food Res. Int. 235 (2026) 119101]

Food Research International

DOI

2026

Visual and Textural Cues Dominate Flavor in Consumer Choice of Roasted Almonds: An Explainable Artificial Intelligence Decoding

ACS Food Science & Technology

DOI

2026

Development of modified starch/sodium alginate films incorporating black rice extract: Application and efficacy evaluation on coated peanut snacks

International Journal of Biological Macromolecules

DOI

2026

Utilization of sesame Maillard reaction products as natural anti-staling agent for bread: Dual control of flavor and texture deterioration

Food Control

DOI

2026

Enzymatic acylation of anthocyanin from black rice (Oryza Sativa L.): Researches on its antibacterial effects on foodborne pathogens

Food Bioscience

DOI

2026

Electromembrane fractionation of lysozyme from salted duck egg white: Process optimization and structural-functional characterization

Food Bioscience

DOI

2026

Enhancing bread shelf-life with black rice anthocyanins: Optimization, baking properties, and starch retrogradation

Journal of Cereal Science

DOI

2025

葛根复合植物饮料的开发及挥发性风味成分分析

《食品研究与开发》

2025

以学生为中心的“饮料工艺学”课程教学探索

《食品工业》

2025

牛骨美拉德反应产物对新鲜面包品质的影响

《粮食与油脂》

2025

Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction

Food Chemistry X

DOI

2025

Insights from structural characterization for understanding isolation and impact of roasting on allergenic potential of sesame Oleosins

Food Chemistry

DOI

2025

The development of volatile off-flavor compounds in soy protein isolates and plant meat during storage

Food Chemistry

DOI

2025

ZrMOF-based bimetallic nanotags enable dual-channel electrochemical biosensing for parallel and ultrasensitive detection of S. typhimurium and E. coli O157:H7

Microchimica Acta

DOI

2025

An Updated Review on Soy Antioxidant Peptides (SAPs): Molecular Mechanisms, High-Tech Generation Pipeline, Industrial Production Strategies, and New Product Innovation

Food Reviews International

DOI

2025

Direct detection of 5-hydroxymethyfurfural using a gold-nanoparticles doped graphene-hydrogel based electrochemical sensor

Microchemical Journal

DOI

2025

Electrochemical detection of S. typhimurium based on peroxidase-like activity of gold nanoparticle-doped CuZr-MOF nanozyme

Microchimica Acta

DOI

2025

Development of a Novel Electrochemical Immunosensor for Rapid and Sensitive Detection of Sesame Allergens Ses i 4 and Ses i 5

Foods

DOI

2024

老年人专用面包的工艺研究

《农产品加工》

2024

基于脱脂芝麻渣酶解液美拉德反应制备浓香型调和芝麻油的研究

《中国调味品》

2024

大豆蛋白美拉德反应风味产物在碧根果加工中的减盐应用

《中国调味品》

2024

芝麻粕美拉德反应产物对全麦面包的风味增强作用及工艺研究

《中国调味品》

2024

一种低脂芝麻酱加工工艺

《农村新技术》

2024

Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products

Journal of Food Science and Technology

DOI

2024

Impact of pH-Shifting and Autoclaving on the Allergenic Potential of Red Kidney Bean (Phaseolus vulgaris L.) Lectins

Journal of Agricultural and Food Chemistry

DOI

2024

Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status

Food Chemistry

DOI

2024

Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits

Critical Reviews in Food Science and Nutrition

DOI

2024

Exploring the allergenic potential of sesame oleosins: Isolation and bioinformatics analysis

International Journal of Biological Macromolecules

DOI

2024

Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods

Flavour and Fragrance Journal

DOI

2024

Edible film preparation by anthocyanin extract addition into acetylated cassava starch/sodium carboxymethyl cellulose matrix for oxidation inhibition of pumpkin seeds

International Journal of Biological Macromolecules

DOI

2024

Lactiplantibacillus plantarum F25-4 assisted rice soaking water improves the quality of Chinese rice wine

Journal of Cereal Science

DOI

2024

Effect of hot air circulation roasting temperature on the sensory property and odor characteristics of cashew nut ( Anacardium occidentale L .)

Journal of Food Process Engineering

DOI

2023

黑米花青素对贮藏期面包品质的影响

《食品研究与开发》

2023

红枣奇亚籽芝麻酱的研制与品质分析

《食品研究与开发》

2023

黑米花青素对食源性肥胖小鼠脂代谢紊乱及肠道菌群的影响

《现代食品科技》

2023

黑米花色苷的酰基化及产物对肠道菌群的益生作用

《现代食品科技》

2023

一种无麸质面包的工艺研究

《农产品加工》

2023

芝麻油微乳饮料的工艺研究

《农产品加工》

2023

“食品分析与检测”的MOOC建设探究

《农产品加工》

2023

《饮料工艺学》的课程思政教学探索

《饮料工业》

2023

基于HS-SPME-GC-MS与OAV对5种臭鳜鱼产品特征风味的分析

《合肥工业大学学报(自然科学版)》

2023

黄精-美拉德肽风味黄山烧饼加工工艺优化及工厂设计

《鲁东大学学报(自然科学版)》

2023

适合中老年人群食用的芝麻调和油的工艺研究

《中国调味品》

2023

Interactive effect of hot air roasting processes on the sensory property, allergenicity, and oil extraction of sesame (Sesamum indicum L.) seeds

Grain & Oil Science and Technology

DOI

2023

Corrigendum to “Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation” [Food Chem. 434 (2023) 137429]

Food Chemistry

DOI

2023

Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation

Food Chemistry

DOI

2023

Aroma characteristics and odor source analysis of roasted Xinjiang thin-shell walnuts (Juglans regia L.) by using multivariate statistical analysis

Food Bioscience

DOI

2023

Lactobacillus plantarum F25 ‐4 assisted rice soaking reduces the cooking strength of japonica rice for Chinese rice wine brewing

International Journal of Food Science & Technology

DOI

2023

A Comparative Study on Extraction and Physicochemical Properties of Soluble Dietary Fiber from Glutinous Rice Bran Using Different Methods

Separations

DOI

2022

一种富含花青素的固体饮料的工艺研究

《农产品加工》

2022

牡丹籽油复合饮料的工艺研究

《农产品加工》

2022

美拉德风味增强肽对黄山烧饼品质的影响

《鲁东大学学报(自然科学版)》

2022

酶法辅助胶体磨同时提取糯米淀粉和蛋白质的工艺研究

《包装与食品机械》

2022

饮料工艺学

《合肥工业大学出版社》

2022

米浆水对黑米料酒发酵的影响

《合肥工业大学学报(自然科学版)》

2022

年产1000t臭鳜鱼的工厂设计

《中国调味品》

2022

Enhancement of γ-aminobutyric acid and relevant metabolites in brown glutinous rice (Oryza sativa L.) through salt stress and low-frequency ultrasound treatments at pre-germination stage

Food Chemistry

DOI

2022

Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil

Molecules

DOI

2022

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Frontiers in Nutrition

DOI

2022

Extraction and properties of glutinous rice bran protein obtained by the mild alkaline extraction for the bran combined with enzymatic treatment for the residues

Journal of Food Processing and Preservation

DOI

2022

Stability and Rheological Properties of Chia Compound Sesame Paste

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Pre‐gelatinization and cellulase addition improve fermentation performance and antioxidant activity of black rice wine

Journal of the Science of Food and Agriculture

DOI

2022

Research progress of anthocyanin prebiotic activity: A review

Phytomedicine

DOI

2022

The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production

Food Research International

DOI

2022

High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review

Food Reviews International

DOI

2021

黑米矢车菊素-3-O-葡萄糖苷及其月桂酸酰化物对小鼠肠道免疫功能的影响

《食品安全质量检测学报》

DOI

2021

疫情下线上“饮料工艺学”课程思政教学实施的思考与探索

《农产品加工》

DOI

2021

Detection of Lectin Protein Allergen of Kidney Beans (Phaseolus vulgaris L.) and Desensitization Food Processing Technology

Journal of Agricultural and Food Chemistry

DOI

2021

Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality

Food Chemistry

DOI

2021

Effects of Low-pH Treatment on the Allergenicity Reduction of Black Turtle Bean (Phaseolus vulgaris L.) Lectin and Its Mechanism

Journal of Agricultural and Food Chemistry

DOI

2021

Prediction and characterization of the T cell epitopes for the major soybean protein allergens using bioinformatics approaches

Proteins Structure Function and Bioinformatics

DOI

2021

Effects of Cyanidin-3-Glucoside Derived from Black Rice (Oryza Sativa L.) and Enzymatically Acylated Cyanidin-3-Glucoside Lauryl Ester on Intestinal Microorganisms In Vitro

Current Topics in Nutraceutical Research

DOI

2021

Effect of enzymes addition on the fermentation of Chinese rice wine using defined fungal starter

LWT

DOI

2020

一种黑芝麻复合固体饮料的工艺研究

《农产品加工》

DOI

2020

荷叶含乳饮料的工艺研究

《包装与食品机械》

2020

Advances in epitope mapping technologies for food protein allergens: A review

Trends in Food Science & Technology

DOI

2020

Low pH-shifting treatment would improve functional properties of black turtle bean (Phaseolus vulgaris L.) protein isolate with immunoreactivity reduction

Food Chemistry

DOI

2020

Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.)

Food Chemistry

DOI

2020

Effect of pH regulation on the components and functional properties of proteins isolated from cold-pressed rapeseed meal through alkaline extraction and acid precipitation

Food Chemistry

DOI

2020

Kinetics of Enzymatic Synthesis of Cyanidin-3-Glucoside Lauryl Ester and Its Physicochemical Property and Proliferative Effect on Intestinal Probiotics

Biology

DOI

2020

Enhanced hydrophobicity of soybean protein isolate by low-pH shifting treatment for the sub-micron gel particles preparation

Industrial Crops and Products

DOI

2020

Hypoglycemic effects of phenolic compound-rich aqueous extract from water dropwort ( Oenanthe javanica DC.) on streptozotocin-induced diabetic mice

New Journal of Chemistry

DOI

2020

Investigation of acute, subacute and subchronic toxicities of anthocyanin derived acylation reaction products and evaluation of their antioxidant activities in vitro

Food & Function

DOI

2019

酶解黄酒糟对料酒发酵的影响

《食品与发酵工业》

DOI

2019

一种微胶囊花青素复合盐的工艺研究

《农产品加工》

DOI

2019

一种具有抑菌作用漱口水的制备工艺研究

《食品安全质量检测学报》

2019

杏鲍菇料酒的研制及风味研究

《食品与发酵工业》

DOI

2019

一种莲藕复合果蔬饮料的工艺研究

《农产品加工》

2019

传统发酵臭鳜鱼的研究概述

《食品与发酵工业》

DOI

2019

一种富含氨基酸的功能性肽盐的工艺研究

《农产品加工》

DOI

2019

超微粉碎对水芹粉末理化性质及抗氧化活性的影响

《现代食品科技》

DOI

2019

荷叶复合固体饮料的工艺

《食品工业》

2019

水芹中芹菜素的提取纯化与抗氧化活性研究

《农产品加工》

DOI

2019

一种老年人专用的低钠复合肽盐的工艺研究

《农产品加工》

DOI

2019

一种荷叶复合固体饮料的工艺研究

《饮料工业》

2019

Low-pH induced structural changes, allergenicity and in vitro digestibility of lectin from black turtle bean (Phaseolus vulgaris L.)

Food Chemistry

DOI

2019

Potential prebiotic activities of soybean peptides Maillard reaction products on modulating gut microbiota to alleviate aging-related disorders in D-galactose-induced ICR mice

Journal of Functional Foods

DOI

2019

Extraction and Purification of Anthocyanins from Sorbus Pohuashanensis Fruits

Current Topics in Nutraceutical Research

DOI

2019

Red raspberry extract (Rubus idaeus L shrub) intake ameliorates hyperlipidemia in HFD-induced mice through PPAR signaling pathway

Food and Chemical Toxicology

DOI

2019

A novel oriented antibody immobilization based voltammetric immunosensor for allergenic activity detection of lectin in kidney bean by using AuNPs-PEI-MWCNTs modified electrode

Biosensors and Bioelectronics

DOI

2019

Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort (Oenanthe javanicaDC.)

Journal of Food Processing and Preservation

DOI

2019

Effect of mixed moulds starters on volatile flavor compounds in rice wine

LWT

DOI

2019

Potential of water dropwort (Oenanthe javanica DC.) powder as an ingredient in beverage: Functional, thermal, dissolution and dispersion properties after superfine grinding

Powder Technology

DOI

2019

Antioxidative Peptides from Proteolytic Hydrolysates of False Abalone (Volutharpa ampullacea perryi): Characterization, Identification, and Molecular Docking

Marine Drugs

DOI

2019

Effects of particle size on physicochemical and functional properties of superfine black kidney bean ( Phaseolus vulgaris L.) powder

PeerJ

DOI

2019

Quality and Sensory Characteristics of Volutharpa ampullacea perryi (False Abalone) Meat during the Boiling Cooking

Journal of Aquatic Food Product Technology

DOI

2019

Potential effects of rapeseed peptide Maillard reaction products on aging-related disorder attenuation and gut microbiota modulation in d -galactose induced aging mice

Food & Function

DOI

2018

一种养生黄酒的发酵工艺研究

《农产品加工》

2018

一种具有清凉解渴作用的莲藕饮料的工艺研究

《食品安全质量检测学报》

2018

红树莓山药复合保健饮料的研究

《农产品加工》

2018

酶解虾皮用于料酒生产的研究

《中国调味品》

2018

Potential effects of dietary Maillard reaction products derived from 1 to 3 kDa soybean peptides on the aging ICR mice

Food and Chemical Toxicology

DOI

2018

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

Journal of Food Process Engineering

DOI

2018

Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system

Industrial Crops and Products

DOI

2018

Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products

International Journal of Biological Macromolecules

DOI

2018

PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)

Food Bioscience

DOI

2018

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro

PLoS ONE

DOI

2018

Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.)

Scientific Reports

DOI

2018

PEGylation of black kidney bean (Phaseolus vulgaris L.) protein isolate with potential functironal properties

Colloids and Surfaces B Biointerfaces

DOI

2018

In Silico Identification and in Vitro Analysis of B and T-Cell Epitopes of the Black Turtle Bean (Phaseolus Vulgaris L.) Lectin

Cellular Physiology and Biochemistry

DOI

2017

响应面法优化苋菜汁豆腐工艺及其抗氧化特性研究

《中国食品添加剂》

2017

一种紫薯复合早餐粉的研究

《农产品加工》

2017

响应面法优化超微绿茶粉凝固型酸奶的工艺研究

《中国食品添加剂》

2017

Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

Food Chemistry

DOI

2017

Physicochemical and antioxidant properties of hard white winter wheat (Triticum aestivm L.) bran superfine powder produced by eccentric vibratory milling

Powder Technology

DOI

2017

Isolation of Epigallocatechin Gallate from Green Tea and its Effects on Probiotics and Pathogenic Bacteria

Current Topics in Nutraceutical Research

DOI

2016

紫薯及玫瑰花复合酸菜发酵工艺研究

《食品科技》

DOI

2016

食品分析与检测实验

《合肥工业大学出版社》

2016

食品分析与检测

2016

Electrochemical gene sensor based on a glassy carbon electrode modified with hemin-functionalized reduced graphene oxide and gold nanoparticle-immobilized probe DNA

Microchimica Acta

DOI

2016

Water Extraction of Anthocyanins from Black Rice and Purification Using Membrane Separation and Resin Adsorption

Journal of Food Processing and Preservation

DOI

2016

Isolation and prebiotic activity of water-soluble polysaccharides fractions from the bamboo shoots (Phyllostachys praecox)

Carbohydrate Polymers

DOI

2015

HACCP体系在丝瓜伤流液生产中的应用

《农产品加工》

2015

红树莓沙司的研究与开发

《食品工业》

2015

黑米花青素微胶囊制备的工艺研究

《食品安全质量检测学报》

2015

血红蛋白/纳米金-还原氧化石墨烯复合物修饰电极对食品中亚硝酸盐的快速电化学传感检测

《现代食品科技》

2015

顶空-气质联用法分析红树莓果酒中挥发性成分

《酿酒科技》

2015

富含花青素的番茄功能饮料的工艺研究

《饮料工业》

2015

蓝莓复合保健饮料的工艺研究

《饮料工业》

2015

Rheological properties of a polysaccharide from floral mushrooms cultivated in Huangshan Mountain

Carbohydrate Polymers

DOI

2015

Phaseolus vulgaris lectins: A systematic review of characteristics and health implications

Critical Reviews in Food Science and Nutrition

DOI

2015

Amperometric Determination of Sulfide by Glassy Carbon Electrode Modified with Hemin Functionalized Reduced Graphene Oxide

Electroanalysis

DOI

2015

Hydrolysis of by-product adenosine diphosphate from 3′-phosphoadenosine-5′-phosphosulfate preparation using Nudix hydrolase NudJ

Applied Microbiology and Biotechnology

DOI

2015

Physicochemical properties and antioxidant activities of polysaccharide from floral mushroom cultivated in Huangshan Mountain

Carbohydrate Polymers

DOI

2015

Enzyme-based sensing of glucose using a glassy carbon electrode modified with a one-pot synthesized nanocomposite consisting of chitosan, reduced graphene oxide and gold nanoparticles

Microchimica Acta

DOI

2015

Extraction and preliminary characterization of polysaccharide fromUmbilicaria esculentacultivated in Huangshan Mountain

Biotechnology & Biotechnological Equipment

DOI

2015

Rapeseed polysaccharides as prebiotics on growth and acidifying activity of probiotics in vitro

Carbohydrate Polymers

DOI

2015

Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder

Food & Function

DOI

2014

一种延年益寿型复合固体饮料的工艺研究

《农产品加工(学刊)》

2014

菜籽多糖益生元含片的研制

《农产品加工(学刊)》

2014

丝瓜伤流液含片的工艺研究

《农产品加工(学刊)》

2014

液相色谱-串联质谱法测定猪肉及组织中沙丁胺醇的含量不确定度评定

《食品安全质量检测学报》

2014

DNA损伤传感器制备及其用于饲料中黄曲霉毒素B1的快速检测

《现代食品科技》

2014

竹笋多糖复合酶法辅助提取及抗氧化活性研究

《广东农业科学》

2014

科技合作项目实施过程中研究生科研能力培养研究

《合肥工业大学学报(社会科学版)》

2014

小麦种子中淀粉水解酶同工酶生化特性研究

《东北农业科学》

2014

覆盆子叶发酵茶的开发

《北方园艺》

2014

丝瓜茎汁液复合饮料的工艺研究

《饮料工业》

2014

花青素果汁复合保健饮料的工艺研究

《饮料工业》

2014

功能性银杏复合固体饮料的工艺研究

《皖西学院学报》

2014

花青素葡萄复合饮料的工艺研究

《饮料工业》

2014

保健型固体饮料的工艺研究

《包装与食品机械》

2014

竹叶固体饮料的制作工艺研究

《北方园艺》

2014

Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties

International Journal of Biological Macromolecules

DOI

2013

顶空-气质联用法对覆盆子叶中挥发性成分的分析

《食品与机械》

2013

丝瓜伤流液的体内抗氧化活性研究

《农产品加工(学刊)》

2013

响应面法优化菜籽多糖的碱法提取工艺研究

《农产品加工(学刊)》

2013

小麦萌发过程中蛋白亚基的消长规律

《农产品加工(学刊)》

2013

银杏早餐粉的工艺研究

《农产品加工(学刊)》

2013

花青素瓜子的加工工艺

《农产品加工(学刊)》

2013

益生元型银杏早餐粉的工艺研究

《农产品加工(学刊)》

2013

丝瓜叶固体饮料的工艺研究

《饮料工业》

2013

益肾型覆盆子叶茶饮料的配制工艺研究

《河南农业科学》

2013

小麦种子中主要水解酶同工酶特性研究(英文)

Agricultural Science & Technology

2013

顶空-气质联用法测定竹叶中挥发性成分

《安徽农业科学》

2013

益肾型覆盆子复合饮料的制作工艺研究

《北方园艺》

2013

基于模糊数学的丝瓜叶复合饮料配方的优化

《北方园艺》

2013

Draft genome of the kiwifruit Actinidia chinensis

Nature Communications

DOI

2013

MT-α-Glucan from the Fruit Body of the Maitake Medicinal Mushroom Grifola frondosa (Higher Basidiomyetes) Shows Protective Effects for Hypoglycemic Pancreatic β-Cells

International journal of medicinal mushrooms

DOI

2013

Analysis of volatile constituents of raspberry leaf using HS-GC/MS

Food and Machinery

2013

Dynamics of Protein Subunits on Wheat Germination Process

Academic Periodical of Farm Products Processing

2012

玫瑰花风味南瓜子的加工工艺研究

《食品安全质量检测学报》

2012

竹笋复合固体饮料的工艺研究

《农产品加工(学刊)》

2012

养生益寿型枣醋的工艺研究

《安徽农业科学》

2012

覆盆子的氨基酸组成及营养评价

《合肥工业大学学报(自然科学版)》

2012

速溶型营养藕粉加工工艺研究

《安徽农业科学》

2012

宣木瓜饮料的工艺研究

《安徽农业科学》

2012

Purification and Characterization of Polyphenol Oxidase from Rape Flower

Journal of Agricultural and Food Chemistry

DOI

2012

Effects of Sesamin on Streptozotocin (STZ)-Induced NIT-1 Pancreatic β-Cell Damage

International Journal of Molecular Sciences

DOI

2012

The protective effect of MT-α-glucan against streptozotocin (STZ)-induced NIT-1 pancreatic β-cell damage

Carbohydrate Polymers

DOI

2011

鸭蛋酱的双菌种制曲工艺

《食品科学》

2011

菜籽粕植酸提取和分离蛋白的制备

《农业工程学报》

2011

银杏豆酱发酵工艺条件优化

《食品科学》

2011

红车轴草异黄酮抑制小胶质细胞活化保护多巴胺能神经元的研究

《中国药理学通报》

2011

Fractionation of polysaccharides from rapeseed by ultrafiltration: Effect of molecular pore size and operation conditions on the membrane performance

Separation and Purification Technology

DOI

2009

高产植酸酶菌株的选育及发酵条件优化

《食品科技》

2009

LachnumYM-223产黑色素发酵及其黑色素抗氧化活性研究

《食品科学》

2009

菜籽多糖的分离、纯化及特性研究

《合肥工业大学》

2009

Optimization of Extraction Technology of Extracellular Polysaccharide from Fermentation Broth Ganoderma atrum and Study on Its Antioxidant Activity in vitro

Food Science

2009

Fermentation and Antioxidant Activities of Melanin Produced by Lachnum YM-223

Food Science

2009

Study on Alcohol Extraction Process of Protein Concentrate from Rapeseed Meal

Food Science

2009

Preparation of Storage Protein from Rapeseed Meal and Study on Its Functional Properties

Food Science

2009

Initial Steps of Production Practice Innovation in Food Factories

Journal of Hefei University of Technology

2006

冰瓜子的加工工艺研究

《农产品加工(学刊)》

2006

油菜花多糖的提取及纯化研究

《食品科学》

2005

覆盆子功能饮料加工工艺的研究

《食品科学》

2005

菌物分子系统学研究进展

《微生物学杂志》

2005

茶瓜子加工工艺的研究

《安徽农业科学》

2005

预处理工艺参数对脱水甘蓝加工品质的影响

《安徽农业科学》

2005

危害分析及关键控制点(HACCP)在茶瓜子生产中的应用

《安徽农业科学》