南京农业大学教师个人主页 DMS--Home--Paper Publications

中文

董明盛

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 Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 肖路遥,葛晓佳,杨林,陈晓红,许倩,芮昕,范霞,冯莉,张秋勤,董明盛,李伟.Anticancer potential of an exopolysaccharide from Lactobacillus helveticus MB2-1 on human colon cancer HT-29 cells via apoptosis induction,FOOD & FUNCTION,2020,11(11):10170-10181(Participating authors)

周思多,徐笑,林燕菲,夏海燕,黄璐,董明盛.On-line screening and identification of free radical scavenging compounds in Angelica dahurica fermented with Eurotium cristatum using an HPLC-PDA-Triple-TOF-MS/MS-ABTS system,FOOD CHEMISTRY,2019,272:670-678(Correspondence Author)

张娟梅,肖愈,管瑛,芮昕,张英杰,董明盛,马文静.An aqueous polyphenol extract from Rosa rugosa tea has antiaging effects on Caenorhabditis elegans,JOURNAL OF FOOD BIOCHEMISTRY,2019,43(4):-(Correspondence Author)

徐笑,胡文秀,周思多,涂传海,夏秀东,张娟梅,董明盛.Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea,MOLECULES,2019,24(4):-(Correspondence Author)

唐思颉,涂传海,胡文秀,董明盛.红茶菌发酵黄浆水的体外抗氧化活性,食品科学,2019,40(17):1-6(Correspondence Author)

Azi, Fidelis,涂传海,Rasheed, Hafiz Abdul,董明盛.Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey-based beverages produced using three different water kefir microbiota,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,:-(Correspondence Author)

AZI FIDELIS,Njoku Helen,David Esther I,Odo Michael,Nwobasi Venica,涂传海,董明盛.Effect of processing aid on the chemical composition and metagenomics of fermented African oil bean seed (Pentaclethra macrophylla, Benth),LWT-FOOD SCIENCE AND TECHNOLOGY,2019,111:429-435(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(Correspondence Author)

黄璐,黄志海,张永柱,周思多,胡文秀,董明盛.Impact of tempeh flour on the rheology of wheat flour dough and bread staling,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,111:694-702(Correspondence Author)

邢广良,Giosafatto, Concetta Valeria Lucia,芮昕,董明盛,Mariniello, Loredana.Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu,JOURNAL OF FUNCTIONAL FOODS,2019,53:292-298(Correspondence Author)

total269 11/27
first previous next last Page; GET MORE