覃媚｜北部湾大学｜学者主页

2026

荔枝皮多酚-蛋清复合物对低盐免漂洗虾糜凝胶特性及贮藏品质的影响

陈美花，李金成，罗素文，林清燕，李富坚，蓝尉冰，董庆亮，牛改改，覃媚

《食品与发酵工业》

DOI

2026

不同粒度对仙草全粉理化性质的影响

覃媚，林慧，卢红显，袁誉智，曾雪峰，王培，刘炳继，戴梓茹

《食品研究与开发》

2026

Improving Folate Bioaccessibility and Modulating Gut Microbiota Profile with Folate-Enriched Purple Cabbage Juice by Optimized Lactiplantibacillus plantarum Fermentation.

Mei Tan, Yujun Chen, Jia-Hong Huo, H. Ramaswamy, Weibin Bai, Chao Wang

Journal of Agricultural and Food Chemistry

DOI

2024

白茅根金银花复合果冻的研制

陈美花，黄舒喆，牛改改，蓝尉冰，覃媚

《中国食品添加剂》

DOI

2024

Simultaneous Determination of One-Carbon Folate Metabolites and One-Carbon-Related Amino Acids in Biological Samples Using a UHPLC–MS/MS Method

Y. Ling, Mei Tan, Xiaoyun Wang, Ziyi Meng, Xiaodong Quan, H. Ramaswamy, Chao Wang

International Journal of Molecular Sciences

DOI

2024

Mapping biosynthesis pathway of natural folate during Lactiplantibacillus plantarum subsp. plantarum fermentation in purple cabbage by transcriptomic analysis.

Mei Tan, Xu Yan, H. Ramaswamy, Chao Wang

The Journal of the Science of Food and Agriculture

DOI

2023

新橙皮苷二氢查耳酮体内降血糖活性

陶福英，禤日翔，戴梓茹，范和良，韦佳杏，王培，覃媚，祁岑，郝俊光

《食品研究与开发》

2023

Antibacterial activity and improvement of the oxidative stability of soybean oil by 4-hydroxybenzyl isothiocyanate from white mustard seeds

Zi-Yi Meng, Mei Tan, Nima Azarakhsh, Han-Ying Duan, H. Ramaswamy, Weibin Bai, Chao Wang

Current Research in Food Science

DOI

2022

The Influence of High Pressure Processing and Germination on Anti-Nutrients Contents, in Vitro Amino Acid Release and Mineral Digestibility of Soybeans

Xinyi Wu, Mei Tan, Yin-Fei Zhu, Han-Ying Duan, H. Ramaswamy, Weibin Bai, Chao Wang

Journal of Food Composition and Analysis

DOI

2022

Optimization the Conversion of Glucosinolate to Isothiocyanate in Yellow Mustard Seeds (Sinapis alba) by Response Surface Methodology

Zhitao Pan, Zi-Yi Meng, Mei Tan, Han-Ying Duan, H. Ramaswamy, Xing Qiu, Chao Wang

Applied Food Research

DOI

2021

“课程思政”视阈下《食品质量管理与安全控制》课程线上线下混合式教学改革的探索

吴海波，覃媚，付满

《现代食品》

2021

中药优化酸奶仙草冻品质及其抗氧化活性研究

林大成，唐婉婷，覃媚，李瑩

《河南工业大学学报(自然科学版)》

DOI

2020

龙眼/荔枝组织中活性成分含量与抗氧化性的相关性分析

牛改改，覃媚，游刚，张自然，郭德军，覃敏敏

《食品工业》

2020

基于新工科建设的《食品机械与设备》课程教学改革

牛改改，游刚，蔡秋杏，黄海，陈静，覃媚，张自然

《大众科技》

2019

螺旋藻饼干配方及工艺的优化

李莹，黄佳琪，覃媚，戴梓茹，张晨晓

《北部湾大学学报》

DOI

2019

可口革囊星虫多糖酶法—碱梯次提取工艺优化及其抗氧化和抑菌性能分析

付满，黄海，杨泞清，覃媚，石展娴

《南方农业学报》

2018

应用型本科院校食品人才培养模式改革初探

戴梓茹，张晨晓，王培，覃媚，李莹

《大众科技》

2017

提高食品化学与分析实验教学效果的对策

陈美花，覃媚，李莹，黄海

《广州化工》

2017

包装方式对冷藏金鲳鱼肉品质的影响

陈美花，覃媚，林启斌，黄海，付满，蓝尉冰

《北部湾大学学报》

覃媚

精选作品

期刊论文

荔枝皮多酚-蛋清复合物对低盐免漂洗虾糜凝胶特性及贮藏品质的影响

不同粒度对仙草全粉理化性质的影响

Improving Folate Bioaccessibility and Modulating Gut Microbiota Profile with Folate-Enriched Purple Cabbage Juice by Optimized Lactiplantibacillus plantarum Fermentation.

白茅根金银花复合果冻的研制

Simultaneous Determination of One-Carbon Folate Metabolites and One-Carbon-Related Amino Acids in Biological Samples Using a UHPLC–MS/MS Method

Mapping biosynthesis pathway of natural folate during Lactiplantibacillus plantarum subsp. plantarum fermentation in purple cabbage by transcriptomic analysis.

新橙皮苷二氢查耳酮体内降血糖活性

Antibacterial activity and improvement of the oxidative stability of soybean oil by 4-hydroxybenzyl isothiocyanate from white mustard seeds

The Influence of High Pressure Processing and Germination on Anti-Nutrients Contents, in Vitro Amino Acid Release and Mineral Digestibility of Soybeans

Optimization the Conversion of Glucosinolate to Isothiocyanate in Yellow Mustard Seeds (Sinapis alba) by Response Surface Methodology

“课程思政”视阈下《食品质量管理与安全控制》课程线上线下混合式教学改革的探索

中药优化酸奶仙草冻品质及其抗氧化活性研究

龙眼/荔枝组织中活性成分含量与抗氧化性的相关性分析

基于新工科建设的《食品机械与设备》课程教学改革

螺旋藻饼干配方及工艺的优化

可口革囊星虫多糖酶法—碱梯次提取工艺优化及其抗氧化和抑菌性能分析

应用型本科院校食品人才培养模式改革初探

提高食品化学与分析实验教学效果的对策

包装方式对冷藏金鲳鱼肉品质的影响