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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

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Paper Publications Home >> Scientific Research >> Paper Publications: 汪瑨芃,管瑛,芮昕,陈晓红,徐笑,黄璐,董明盛.茯砖茶添加对益生菌豆腐凝胶特性及抗氧化功能的影响,食品科学,2016,37(15):25-30(Participating authors)

黄璐,陈晓红,李惑,李玮,王丹,马宇潇,吴寒,董明盛.酒酿滤出汁对面包品质的改良作用,食品科学,2015,36(17):48-53(Participating authors)

王坤,李伟,芮昕,李腾,陈晓红,姜梅,董明盛.Chemical modification, characterization and bioactivity of a released exopolysaccharide (r-EPS1) from Lactobacillus plantarum 70810,GLYCOCONJUGATE JOURNAL,2015,32(42006):17-27(Participating authors)

李伟,唐为芷,纪鹃,夏秀东,芮昕,陈晓红,姜梅,周剑忠,董明盛.Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1,CARBOHYDRATE RESEARCH,2015,411:6-14(Participating authors)

马宇潇,李伟,陈晓红,姜梅,芮昕,董明盛.甘南牧区犏牛酸奶中优良乳酸菌的分离与鉴定,食品科学,2015,36(3):127-131(Participating authors)

肖愈,邢广良,芮昕,李伟,陈晓红,姜梅,董明盛.Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour,LWT-FOOD SCIENCE AND TECHNOLOGY,2015,63(2):1317-1324(Participating authors)

李腾,芮昕,王坤,姜梅,陈晓红,李伟,董明盛.Study of the dynamic states of water and effects of high-pressure homogenization on water distribution in tofu by using low-field nuclear magnetic resonance,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2015,30:61-68(Participating authors)

王丽夏,肖愈,芮昕,李伟,陈晓红,姜梅,董明盛.Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6,JOURNAL OF FUNCTIONAL FOODS,2015,12:33-44(Participating authors)

肖愈,芮昕,邢广良,吴寒,李伟,陈晓红,姜梅,董明盛.Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Auena sativa L.),JOURNAL OF FUNCTIONAL FOODS,2015,16:58-73(Participating authors)

李伟,夏秀东,唐为芷,纪鹃,芮昕,陈晓红,姜梅,周剑忠,张秋勤,董明盛.Structural Characterization and Anticancer Activity of Cell-Bound Exopolysaccharide from Lactobacillus helveticus MB2-1,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(13):3454-3463(Participating authors)

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