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

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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

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Paper Publications Home >> Scientific Research >> Paper Publications: 孙明媚,徐笑,张秋勤,芮昕,吴俊俊,董明盛.Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from Clanis bilineata,JOURNAL OF OLEO SCIENCE,2018,67(2):151-165(Correspondence Author)

李文,董明盛.发酵鹰嘴豆乳产gamma-氨基丁酸乳酸菌的复合诱变选育,食品科学,2018,39(16):147-153(Correspondence Author)

张秋勤,芮昕,施迎烜,王晓莹,董明盛.Effects of phenolic acids on the biogenic amine formation of Enterobacter aerogenes,Journal of food processing and preservation,2018,42(3):e13554- e13559(Correspondence Author)

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(Correspondence Author)

吴寒,芮昕,李春阳,夏秀东,董明盛.多菌种固态发酵法提高燕麦全谷物的蛋白质营养品质,食品科学,2018,39(16):168-175(Correspondence Author)

吴寒,芮昕,李伟,肖愈,周剑忠,董明盛.Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation,FOOD & FUNCTION,2018,9(4):2270-2281(Correspondence Author)

张波,陆洲,徐笑,董明盛.Solid-state fermentation with Eurotium cristatum HC-18 o improve antioxidant activity of kudzu (Pueraria lobata) root,JOURNAL OF FOOD AND NUTRITION RESEARCH,2018,57(4):384-395(Correspondence Author)

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)

管瑛,汪瑨芃,吴俊俊,王丽夏,芮昕,邢广良,董明盛.Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans,CYTA-JOURNAL OF FOOD,2017,15(1):155-163(Correspondence Author)

邢广良,芮昕,王丹,刘梅,陈晓红,董明盛.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,2017,65(50):11125-11132(Correspondence Author)

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