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陈志刚

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:华南理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 罗羽洧,顾振新,韩永斌,陈志刚.The impact of processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.),JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2009,89(5):861-866(Participating authors)

顾振新,陈德明,韩永斌,陈志刚,顾飞荣.Optimization of carotenoids extraction from Rhodobacter sphaeroides,LWT-FOOD SCIENCE AND TECHNOLOGY,2008,41(6):1082-1088(Participating authors)

杨振东,范龚健,顾振新,韩永斌,陈志刚.Optimization extraction of anthocyanins from purple corn (Zea mays L.) cob using tristimulus colorimetry,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2008,227(2):409-415(Participating authors)

张磊,白青云,曹晓虹,顾振新,韩永斌,陈志刚.米糠富集gamma-氨基丁酸的培养液组分优化,食品与发酵工业,2008,34(7):77-81(Participating authors)

陆小雪,陈志刚,顾振新,韩永斌.Isolation of gamma-aminobutyric acid-producing bacteria and optimization of fermentative medium,BIOCHEMICAL ENGINEERING JOURNAL,2008,41(1):48-52(Participating authors)

杨振东,韩永斌,顾振新,范龚健,陈志刚.Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2008,9(3):341-347(Participating authors)

韩永斌,李冰冰,刘桂玲,顾振新,陈志刚.发芽糙米淀粉糊化特性变化研究,中国粮油学报,2008,23(6):1-4(Participating authors)

陈志刚,宗敏华.分子量及酰基供体对酶促魔芋葡甘聚糖酰化反应的影响,催化学报,2007,28(4):339-344(First and corresponding author)

陈志刚,宗敏华,顾振新.离子液体中糖酯类化合物的酶法合成,有机化学,2007,27(11):1448-1452(First and corresponding author)

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