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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: 骆琳,张岩岩,王凯,马海乐,董明盛.In situ and real-time monitoring of an ultrasonic-assisted enzymatic hydrolysis process of corn gluten meal by a miniature near infrared spectrometer,ANALYTICAL METHODS,2017,9(25):3795-3803(Correspondence Author)

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(Correspondence Author)

张秋勤,芮昕,郭怡,何敏,徐幸莲,董明盛.Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets,JOURNAL OF FOOD SCIENCE,2017,82(9):2121-2127(Correspondence Author)

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)

吴俊俊,章霞,朱颖洁,谭沁雨,何佳成,董明盛.Rational modular design of metabolic network for efficient production of plant polyphenol pinosylvin,SCIENTIFIC REPORTS,2017,7(0):-(Correspondence Author)

吴俊俊,章霞,夏秀东,董明盛.A systematic optimization of medium chain fatty acid biosynthesis via the reverse beta-oxidation cycle in Escherichia coli,METABOLIC ENGINEERING,2017,41:115-124(Correspondence Author)

张秋勤,李伟,李浩坤,陈晓红,姜梅,董明盛.Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation,JOURNAL OF FOOD ENGINEERING,2017,212(0):291-297(Correspondence Author)

吴俊俊,章霞,周朋,黄佳莹,夏秀东,李伟,周子钰,陈玥,刘颖昊,董明盛.Improving metabolic efficiency of the reverse beta-oxidation cycle by balancing redox cofactor requirement,METABOLIC ENGINEERING,2017,44:313-324(Correspondence Author)

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(Correspondence Author)

Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(6):-(Correspondence Author)

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