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蔡剑

Professor Supervisor of Doctorate Candidates

School/Department: College of Agriculture
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 杨涛,周琴,姜东,王笑,蔡剑,黄梅,戴廷波,曹卫星.灰色关联分析法在不同小麦品种饼干品质评价中的应用,麦类作物学报,2020,40(4):464-472(Participating authors)

夏树凤,王凡,王龙俊,周琴,蔡剑,王笑,黄梅,戴廷波,姜东.江苏省小麦籽粒蛋白质达标弱筋小麦的适生性分析与评价,中国农业科学,2020,53(24):4992-5004(Participating authors)

杨涛,王沛,周琴,王笑,蔡剑,黄梅,戴廷波,曹卫星,姜东.醇溶蛋白和麦谷蛋白配比对饼干品质的影响,食品科学,2020,41(6):8-15(Participating authors)

田中伟,葛耀相,祝庆,余锦鸿,周琴,蔡剑,姜东,曹卫星,戴廷波.Soil nitrogen balance and nitrogen utilization of winter wheat affected by straw management and nitrogen application in the Yangtze river basin of China,ARCHIVES OF AGRONOMY AND SOIL SCIENCE,2019,65(1):1-15(Participating authors)

司彤,王笑,黄梅,蔡剑,周琴,戴廷波,姜东.Double benefits of mechanical wounding in enhancing chilling tolerance and lodging resistance in wheat plants,PLANT BIOLOGY,2019,21(5):813-824(Co corresponding author)

王笑,毛志强,张佳,Mehmood Hemtt,黄梅,蔡剑,周琴,戴廷波,姜东.Osmolyte accumulation plays important roles in the drought priming induced tolerance to post-anthesis drought stress in winter wheat (Triticum aestivum L.),ENVIRONMENTAL AND EXPERIMENTAL BOTANY,2019,166:-(Participating authors)

孙壮壮,姜东,蔡剑,王笑,周琴,黄梅,戴廷波,曹卫星.单子叶作物叶片气孔自动识别与计数技术,农业工程学报,2019,35(23):170-176(Participating authors)

仲迎鑫,王维领,黄鑫,刘明明,Kim Henrik Hebelstrup,杨东雷,蔡剑,王笑,周琴,曹卫星,戴廷波,姜东.Nitrogen topdressing timing modifies the gluten quality and grain hardness related protein levels as revealed by iTRAQ,FOOD CHEMISTRY,2019,277:135-144(Co corresponding author)

吕钊彦,刁明,李华伟,蔡剑,周琴,王笑,戴廷波,曹卫星,姜东.Impacts of lateral spacing on the spatial variations in water use and grain yield of spring wheat plants within different rows in the drip irrigation system,AGRICULTURAL WATER MANAGEMENT,2019,212:252-261(Co corresponding author)

周琴,李向楠,杨剑婷,周龙静,蔡剑,王笑,戴廷波,曹卫星,姜东.Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit,JOURNAL OF CEREAL SCIENCE,2018,79:362-369(Co corresponding author)

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