张少颖｜山西师范大学｜学者主页

2025

“山西特色酿造食品”课程教学思政育人的探索与实践

崔美林，赵微，张秀红，王佳丽，张少颖，于有伟

《食品工业》

2025

“IE+EP”赋能教育在“山西特色酿造食品”实施路径研究

崔美林，宋小青，张秀红，王佳丽，张少颖，于有伟

《食品工业》

2025

果柄保鲜喷雾的制备表征及其在黄瓜贮藏保鲜中的应用

怀悦，王璐昕，王钰琦，高雅玲，赵萌萌，李子妍，王思彤，杨欣宇，张少颖

《中国果菜》

2024

“食品微生物学”专创融合协同柔性分课堂教学中强化本科生知识掌握与能力培养探讨

张少颖，于有伟，张秀红，崔美林，李艳

《农产品加工》

2024

水溶性壳聚糖/可得然胶可食性复合涂膜对樱桃番茄灰霉的抑制作用及机理

于有伟，刘坤渝，张少颖，景子瑜，常珈旗，李佳思

《食品科学》

2024

课程思政融入食品微生物学专创融合协同柔性分课堂教学过程的探讨

于有伟，张秀红，张少颖，徐建国，武晋海，崔美林，李艳，王佳丽

《高教学刊》

2024

应用层级立体化教学模式培养本科生创新创业能力的探讨——以食品微生物实验技术课程为例

张少颖，于有伟，张秀红，徐建国，卢向阳，武晋海，崔美林，王佳丽，李艳

《中国食品》

2024

基于金课构建“食品微生物实验技术”层级立体化教学模式

于有伟，张少颖，张秀红，徐建国，崔美林，李艳

《食品工业》

2024

壳聚糖和纳米ZnO复合涂膜对冬枣黑斑病抗病性的影响

杨超，肖楠，冯琦苑，卢子帅，王柯鑫，王姝晴，苗宇彤，张少颖

《中国果菜》

2024

产教融合视角下“山西特色酿造食品”课程的构建与探索

张秀红，崔美林，王佳丽，赵微，张少颖，于有伟

《农产品加工》

2024

Untargeted metabolomics reveals the mechanism of ultrasound combined with L-cysteine treatment inhibiting the browning of fresh-cut potatoes

Guo-Qin Li, Peiru Duan, Mengru Wang, Chuchu Zhang, Hong-Ze Lv, Hongmei Zhu, Xiaoqing Song, Shaoying Zhang, Erihemu

Postharvest Biology and Technology

DOI

2024

Combined analysis of transcriptomics with metabolomics provides insights into the resistance mechanism in winter jujube using L-Methionine.

Chao Yang, Xiaojia Wang, Sheng-Wang Li, Xianran Zhu, You-Wei Yu, Shaoying Zhang

Plant physiology and biochemistry : PPB

DOI

2023

新工科背景下食品微生物学专创融合协同柔性分课堂教学模式设计

张少颖，于有伟，张秀红，崔美林，徐建国，李艳

《高教学刊》

2023

PAD+案例教学模式在“软饮料工艺学”中的研究

崔美林，赵微，张秀红，张少颖，于有伟

《食品工业》

2023

核桃莲藕大蒜复合风味酱的研究

闫可婧，于有伟，郭贵玲，张少颖，毛学恺，里鹏

《中国调味品》

2023

小麦麸皮对枯草芽孢杆菌发酵花生饼粕的影响

于有伟，闫可婧，陶玮红，赵雪竹，崔雨博，张少颖，葛巍峰，任玉林

《农产品加工》

2023

生鲜乳中优势嗜冷菌对UHT乳蛋白浓度的影响

王辉，邵伟，张少颖，王富兰，王帅，武亚婷，范雪，赵艳坤

《新疆农业科学》

2023

“悉学思用”四位一体协同培养食品类专业学位硕士研究生应用创新能力研究

于有伟，张少颖，徐建国，卫永华，崔美林，张亮亮

《高教学刊》

2022

低共熔溶剂协同超声波提取红枣中总黄酮的研究

王小佳，于有伟，崔美林，郑朋凯，张少颖

《中国调味品》

2022

采前喷施1-MCP对贮藏期巴梨果实品质和后熟性的影响

李英丽，张少颖，薛银昊，王靖冉

《果树学报》

2022

ε-聚赖氨酸对樱桃采后病原菌橘青霉和链格孢菌的抑菌作用研究

王小佳，于有伟，张少颖

《食品安全质量检测学报》

2022

Arginine induces the resistance of postharvest jujube fruit against Alternaria rot

Lulu Chang, You-Wei Yu, Lele Zhang, Xiaojia Wang, Shaoying Zhang

Food Quality and Safety

DOI

2022

Melatonin enhanced the disease resistance by regulating reactive oxygen species metabolism in postharvest jujube fruit

Lele Zhang, You-Wei Yu, Lulu Chang, Xiaojia Wang, Shaoying Zhang

Journal of food processing and preservation

DOI

2021

褪黑素诱导采后冬枣抗黑斑病的研究

张乐乐，常璐璐，王小佳，于有伟，张少颖

《保鲜与加工》

2021

浓缩苹果汁中酸土脂环酸芽孢杆菌检测及控制措施研究进展

张晨星，崔丽佼，于有伟，张少颖，崔美林，王东芹，程晓雯

《中国果菜》

DOI

2021

褪黑素在果蔬采后的应用

张乐乐，常璐璐，王小佳，于有伟，张少颖，张嘉芮

《中国果菜》

DOI

2021

Combined treatments of chitosan and sodium silicate to inhibit Alternaria alternata pathogens of postharvest winter jujube

Jingru Zhang, Xiao-Wen Cheng, Lulu Chang, Lele Zhang, Shaoying Zhang

Food Science and Biotechnology

DOI

2020

“食品微生物学”课程教学内容蕴含的辩证法思想探析

张少颖，于有伟，张秀红，崔美林

《教育教学论坛》

2020

超微粉碎协同微波提取番茄中番茄红素的研究

赵芳，于有伟，张少颖，李为琴

《中国调味品》

2020

超声波协同水蒸气蒸馏法提取茴香精油的研究

李琴，于有伟，张少颖，段江莲

《中国调味品》

2020

PDCA循环模式在微生物学实践教学中的应用探讨

李琪，于有伟，张少颖，张秀红，崔美林

《教育教学论坛》

2020

超声波协同微波处理对枣汁营养成分和抗氧化活性的影响

程晓雯，于有伟，张晨星，张少颖，徐建国，崔美林

《中国果菜》

DOI

2020

Carbon monoxide enhances the resistance of jujube fruit against postharvest Alternaria rot

Shaoying Zhang, Qiong Wang, Yi-Jing Guo, Lin Kang, You-Wei Yu

DOI

2020

Ultrasonic and microwave treatment improved jujube juice yield

You-Wei Yu, Xiao-Wen Cheng, Chen-Xin Zhang, Jingru Zhang, Shaoying Zhang, Jianguo Xu

Food Science & Nutrition

DOI

2020

Improving storability, physiological disorders, and antioxidant properties of ‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) by pre‐harvest 1‐methylcyclopropene spraying

Ying-Li Li, Shaoying Zhang, Yu Dong

International Journal of Food Science & Technology

DOI

2020

采前1-MCP处理对货架期‘Bartlett’梨虎皮病和抗氧化特性的影响

Ying-Li Li, Shaoying Zhang, Yu Dong

2019

科研资源转化为本科专业育人的软硬件资源初探——以《食品微生物学》课程教学为例

张娟，于有伟，张秀红，张少颖，武晋海，杜俊杰，崔美林

《教育现代化》

DOI

2019

本科生五位一体法掌握《食品微生物学》知识探讨

于有伟，张少颖，张秀红，武晋海，崔美林，杜俊杰

《教育现代化》

2019

对分课堂在食品微生物学教学中的探索

崔美林，于有伟，张秀红，张少颖

《教育现代化》

2019

围绕课程教学践行教书育人的途径分析

张秀红，张少颖，于有伟，崔美林，武晋海

《教育现代化》

DOI

2019

食品微生物实验教学与学生综合素质培养的有机结合

武晋海，张少颖，于有伟，张秀红，李月婷

《广东化工》

2019

如何在“食品微生物实验技术”教学中运用PBL教学法培养本科生的综合能力

于有伟，张少颖，张秀红，崔美林

《西部素质教育》

DOI

2019

不同发酵剂对红枣果酒发酵品质的影响

郭眯雪，程晓雯，于有伟，徐建国，张少颖，崔美林，程安平

《中国酿造》

2019

Chitosan combined with sodium silicate treatment induces resistance against rot caused by Alternaria alternata in postharvest jujube fruit

Yi-Jing Guo, Jiexin Zhou, Jingru Zhang, Shaoying Zhang

Journal of Phytopathology

DOI

2018

Compositional changes in cell wall polyuronides and enzyme activities associated with melting/mealy textural property during ripening following long-term storage of ‘Comice’ and ‘d’Anjou’ pears

Yu Dong, Shaoying Zhang, Yan Wang

DOI

2016

DESIGN OF A NEW TYPE OF CONTINUOUS STACK-UP JUICE PRESS AND PROOF ON EXPERIMENTAL MACHINE / 一种新型连续层叠式榨汁机设计与试验机验证

Song-Bai Ma, Shaoying Zhang

2015

Exogenous Carbon Monoxide Treatment Delayed the Ethanol Metabolism and Fruit Softening of Postharvest Jujube

Shaoying Zhang, Ying Shi, Bing Deng

2015

Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

Shaoying Zhang, Li-Shun Zhu, Xu-Yuan Dong

DOI

2015

Effects of phytic acid on nutrients and antioxidant activities of apple juice

Wei-Qing Li, Shaoying Zhang, Chang Li

2015

Effect of some Natural Substances on Fruit Quality of Washington Navel Orange under Cold Storage

E. Wilczewski, A. Mujib, M. J. Ramos, C. Pan, Shaoying Zhang

2015

Ultrasonic-assisted Extraction of Total Flavonoid from Peanut Hull using Ionic Liquid Solution

Shaoying Zhang, Yan-Bo Li, Zi-Ying Liu, Xiao-Ke Zhang, Mei-Yen Wang, Danrui Zhao

2014

山楂果发育过程中功能性成分及抗氧化性研究

张少颖，林勇娟，郭娟，罗远富，刘学敏，刘元梅

《食品研究与开发》

2014

开放式管理促进微生物学实验教学

李琪，张少颖

《实验室科学》

2014

Applying development evaluation in the teaching design of Food Biotechnology Curriculum

Jin-Cai Zhou, Shaoying Zhang, You-Wei Yu, Juan Zhang, Jing-Bo Guo

2014

Effect of carbon monoxide fumigation on the respiration and oxidase activities of postharvest jujube

Qin Li, Shaoying Zhang, Li-Li Ju

DOI

2014

Cherry tomato preservation using chitosan combined with zinc/cerium ion

Juan Zhang, Shaoying Zhang, You-Wei Yu, Yin-Zhe Ren

DOI

2014

Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach

Shaoying Zhang, Ying Li, F. Pei

International journal of food Science

DOI

2014

Research Article Efficacy of microwave against alicyclobacillus acidoterrestris in apple Juice

Shaoying Zhang, Lei Zhang, Rui Zhang

2014

[Effect of bagging with different colors on the fruit coloration of 'yunhongli No.2' pear].

Ce Ma, Chang-Cheng Xiao, Hong-Bin Hu, Xiao-San Huang, Shaoying Zhang, Jun Wu

Ying yong sheng tai xue bao = The journal of applied ecology

2014

Changes of anthocyanin , vitamin C content and antioxidant activities of purple cabbage pickle during fermentation process

Wei-Qing Li, Shaoying Zhang, Qinya Li

2014

Effects of Microwave Pretreatment of Apple Raw Material on the Nutrients and Antioxidant Activities of Apple Juice

Shaoying Zhang, Rui Zhang

DOI

2014

Effect of Carbon Monoxide on Active Oxygen Metabolism of Postharvest Jujube

Shaoying Zhang, Qin Li, Y. Mao

DOI

2014

Effect of ultraviolet irradiation combined with chitosan coating on preservation of jujube under ambient temperature

Shaoying Zhang, You-Wei Yu, Chun-Lin Xiao, Xiang-Dong Wang, Ya-Ting Lei

DOI

2014

Effects of carbon monoxide on quality, nutrients and antioxidant activity of post-harvest jujube.

Shaoying Zhang, Na Li

The Journal of the Science of Food and Agriculture

DOI

2013

基于发展性评价设计《食品生物技术》教学

张少颖，张娟，郭京波

《饮料工业》

2013

PBL方法在《软饮料工艺学》教学中的应用研究

周进财，张少颖，于有伟

《饮料工业》

2013

饮料感官修饰技术研究进展

张少颖，于有伟

《饮料工业》

2013

槐花酸奶的工艺研究

吴录萍，张少颖，李倩

《农产品加工(学刊)》

2013

干红枣去皮方法研究

张少颖，梁志强

《农产品加工(学刊)》

2013

Designing “Food Biotechnology” Teaching Based on Developmental Assessment

Shaoying Zhang

2013

Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism

Shaoying Zhang, You-Wei Yu, Chun-Lin Xiao, Xiang-Dong Wang, Yuanyuan Tian

DOI

2011

不同处理方法对泡菜发酵过程中亚硝酸盐含量的影响

张少颖

《中国食品学报》

2010

Effects of microwave treatment of raw apple on browning of apple juice.

Shaoying Zhang, Xiang-Dong Wang, You-Wei Yu, Hua Guo

DOI

2009

Establishment and Application of HACCP System in Production of Pear Juice Concentrate

Shaoying Zhang

2009

Effects of Exogenous Nitric Oxide on Endogenous Hormone Contents of Cutting Rose During Vase

Shaoying Zhang

2009

Method for clarifying lily juice by enzymolysis

You-Wei Yu, Shaoying Zhang, Xiang-Dong Wang

2008

EFFECT OF PROTEIN ON THE RHEOLOGICAL PROPERTIES OF RICE FLOUR

Jian-ping Sun, Cai-Yun Hou, Shaoying Zhang

DOI

2008

STUDY ON THE EXTRACTION TECHNOLOGY AND DETERMINATION OF THE FLAVONOID IN HEALTH FOOD

Shaoying Zhang

2006

Investigation of ultra-high pressure homogenizer automatic control system

Shaoying Zhang

2005

Effect of NO Treatment on Several Physiological and Biochemical Character and Quality in Postharvest Pepper (Capsicum annuum L.)

Shun-Chang Cheng, Xiao-Lin Ren, J. Rao, Shaoying Zhang, Hongwei Gao

精选作品

期刊论文

“山西特色酿造食品”课程教学思政育人的探索与实践

“IE+EP”赋能教育在“山西特色酿造食品”实施路径研究

果柄保鲜喷雾的制备表征及其在黄瓜贮藏保鲜中的应用

“食品微生物学”专创融合协同柔性分课堂教学中强化本科生知识掌握与能力培养探讨

水溶性壳聚糖/可得然胶可食性复合涂膜对樱桃番茄灰霉的抑制作用及机理

课程思政融入食品微生物学专创融合协同柔性分课堂教学过程的探讨

应用层级立体化教学模式培养本科生创新创业能力的探讨——以食品微生物实验技术课程为例

基于金课构建“食品微生物实验技术”层级立体化教学模式

壳聚糖和纳米ZnO复合涂膜对冬枣黑斑病抗病性的影响

产教融合视角下“山西特色酿造食品”课程的构建与探索

Untargeted metabolomics reveals the mechanism of ultrasound combined with L-cysteine treatment inhibiting the browning of fresh-cut potatoes

Combined analysis of transcriptomics with metabolomics provides insights into the resistance mechanism in winter jujube using L-Methionine.

新工科背景下食品微生物学专创融合协同柔性分课堂教学模式设计

PAD+案例教学模式在“软饮料工艺学”中的研究

核桃莲藕大蒜复合风味酱的研究

小麦麸皮对枯草芽孢杆菌发酵花生饼粕的影响

生鲜乳中优势嗜冷菌对UHT乳蛋白浓度的影响

“悉学思用”四位一体协同培养食品类专业学位硕士研究生应用创新能力研究

低共熔溶剂协同超声波提取红枣中总黄酮的研究

采前喷施1-MCP对贮藏期巴梨果实品质和后熟性的影响

ε-聚赖氨酸对樱桃采后病原菌橘青霉和链格孢菌的抑菌作用研究

Arginine induces the resistance of postharvest jujube fruit against Alternaria rot

Melatonin enhanced the disease resistance by regulating reactive oxygen species metabolism in postharvest jujube fruit

褪黑素诱导采后冬枣抗黑斑病的研究

浓缩苹果汁中酸土脂环酸芽孢杆菌检测及控制措施研究进展

褪黑素在果蔬采后的应用

Combined treatments of chitosan and sodium silicate to inhibit Alternaria alternata pathogens of postharvest winter jujube

“食品微生物学”课程教学内容蕴含的辩证法思想探析

超微粉碎协同微波提取番茄中番茄红素的研究

超声波协同水蒸气蒸馏法提取茴香精油的研究

PDCA循环模式在微生物学实践教学中的应用探讨

超声波协同微波处理对枣汁营养成分和抗氧化活性的影响

Carbon monoxide enhances the resistance of jujube fruit against postharvest Alternaria rot

Ultrasonic and microwave treatment improved jujube juice yield

Improving storability, physiological disorders, and antioxidant properties of ‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) by pre‐harvest 1‐methylcyclopropene spraying

采前1-MCP处理对货架期‘Bartlett’梨虎皮病和抗氧化特性的影响

科研资源转化为本科专业育人的软硬件资源初探——以《食品微生物学》课程教学为例

本科生五位一体法掌握《食品微生物学》知识探讨

对分课堂在食品微生物学教学中的探索

围绕课程教学践行教书育人的途径分析

食品微生物实验教学与学生综合素质培养的有机结合

如何在“食品微生物实验技术”教学中运用PBL教学法培养本科生的综合能力

不同发酵剂对红枣果酒发酵品质的影响

Chitosan combined with sodium silicate treatment induces resistance against rot caused by Alternaria alternata in postharvest jujube fruit

Compositional changes in cell wall polyuronides and enzyme activities associated with melting/mealy textural property during ripening following long-term storage of ‘Comice’ and ‘d’Anjou’ pears

DESIGN OF A NEW TYPE OF CONTINUOUS STACK-UP JUICE PRESS AND PROOF ON EXPERIMENTAL MACHINE / 一种新型连续层叠式榨汁机设计与试验机验证

Exogenous Carbon Monoxide Treatment Delayed the Ethanol Metabolism and Fruit Softening of Postharvest Jujube

Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

Effects of phytic acid on nutrients and antioxidant activities of apple juice

Effect of some Natural Substances on Fruit Quality of Washington Navel Orange under Cold Storage

Ultrasonic-assisted Extraction of Total Flavonoid from Peanut Hull using Ionic Liquid Solution

山楂果发育过程中功能性成分及抗氧化性研究

开放式管理促进微生物学实验教学

Applying development evaluation in the teaching design of Food Biotechnology Curriculum

Effect of carbon monoxide fumigation on the respiration and oxidase activities of postharvest jujube

Cherry tomato preservation using chitosan combined with zinc/cerium ion

Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach

Research Article Efficacy of microwave against alicyclobacillus acidoterrestris in apple Juice

[Effect of bagging with different colors on the fruit coloration of 'yunhongli No.2' pear].

Changes of anthocyanin , vitamin C content and antioxidant activities of purple cabbage pickle during fermentation process

Effects of Microwave Pretreatment of Apple Raw Material on the Nutrients and Antioxidant Activities of Apple Juice

Effect of Carbon Monoxide on Active Oxygen Metabolism of Postharvest Jujube

Effect of ultraviolet irradiation combined with chitosan coating on preservation of jujube under ambient temperature

Effects of carbon monoxide on quality, nutrients and antioxidant activity of post-harvest jujube.

基于发展性评价设计《食品生物技术》教学

PBL方法在《软饮料工艺学》教学中的应用研究

饮料感官修饰技术研究进展

槐花酸奶的工艺研究

干红枣去皮方法研究

Designing “Food Biotechnology” Teaching Based on Developmental Assessment

Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism

不同处理方法对泡菜发酵过程中亚硝酸盐含量的影响

Effects of microwave treatment of raw apple on browning of apple juice.

Establishment and Application of HACCP System in Production of Pear Juice Concentrate

Effects of Exogenous Nitric Oxide on Endogenous Hormone Contents of Cutting Rose During Vase

Method for clarifying lily juice by enzymolysis

EFFECT OF PROTEIN ON THE RHEOLOGICAL PROPERTIES OF RICE FLOUR

STUDY ON THE EXTRACTION TECHNOLOGY AND DETERMINATION OF THE FLAVONOID IN HEALTH FOOD