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陈晓红

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's degree
Professional Title:Associate Professor
Alma Mater:南京农业大学食品学院

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Paper Publications Home >> Scientific Research >> Paper Publications: 张秋勤,张玉慧,蔡方圆,刘小莉,陈晓红,姜梅.Comparative antibacterial and antibiofilm activities of garlic extracts, nisin, epsilon-polylysine, and citric acid on Bacillus subtilis,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2019,43(11):-(Participating authors)

黄璐,王晨曦,张永柱,陈晓红,黄志海,邢广良,董明盛.Degradation of anti-nutritional factors and reduction of immunoreactivity of tempeh by co-fermentation with Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(5):1836-1848(Participating authors)

黄蓉,周子文,莫乔雅,董明盛,芮昕,张秋勤,陈晓红,李伟.低聚糖在瑞士乳杆菌和嗜热链球菌冷冻干燥过程中的保护作用,食品与发酵工业,2019,45(17):26-31(Participating authors)

芮昕,张秋勤,黄瑾,李伟,陈晓红,姜梅,董明盛.Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(2):861-867(Participating authors)

邢广良,芮昕,王丹,刘梅,陈晓红,董明盛.2018-test-Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by&IT in Vitro&IT Gastrointestinal Digestion,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2018,65(50):11125-11132(Participating authors)

李直,王丹,董明盛,芮昕,张秋勤,陈晓红,吴俊俊,姜梅,李伟.西藏灵菇菌粒、瑞士乳杆菌LZ R 5与普通乳酸菌的发酵乳特性对比及低场核磁共振在其储藏期间水分的在线监测应用,食品工业科技,2018,39(21):53-60(Participating authors)

唐为芷,董明盛,韩维璐,韩烁,芮昕,陈晓红,姜梅,张秋勤,吴俊俊,李伟.Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp bulgaricus SRFM-1,CARBOHYDRATE POLYMERS,2017,173(0):654-664(Participating authors)

李策,芮昕,张玉慧,蔡方圆,陈晓红,姜梅.Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,82(0):227-234(Participating authors)

黄璐,陈晓红,芮昕,李伟,李腾,徐笑,董明盛.Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling,RSC ADVANCES,2017,7(19):11394-11402(Participating authors)

张秋勤,姜梅,芮昕,李伟,陈晓红,董明盛.Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages,FOOD CONTROL,2017,78(0):324-330(Participating authors)

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