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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: 肖愈,张秋勤,缪俊青,芮昕,李腾,董明盛.Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2015,31:216-225(Correspondence Author)

王丹,李伟,芮昕,马宇潇,徐笑,黄璐,吴寒,董明盛.马克斯克鲁维酵母Y51-6发酵稀奶油工艺优化及挥发性风味成分分析,食品科学,2015,36(15):112-117(Correspondence Author)

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(Correspondence Author)

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(Correspondence Author)

吴寒,芮昕,李伟,陈晓红,姜梅,董明盛.Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6,LWT-FOOD SCIENCE AND TECHNOLOGY,2015,63(1):445-451(Correspondence Author)

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(Correspondence Author)

芮昕,温德兰,李伟,陈晓红,姜梅,董明盛.Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria,FOOD & FUNCTION,2015,6(2):622-629(Correspondence Author)

虞姣姣,马亚芳,温德兰,高贞旸,李伟,唐为芷,董明盛.不同质量浓度低聚果糖和低聚半乳糖对发酵乳品质的影响,食品科学,2015,36(7):66-70(Correspondence Author)

青梅汁酸凝豆腐质构优化及显微结构分析,食品科学,2014,35(6):40-43(Correspondence Author)

Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures,FOOD CONTROL,2014,46:203-209(Correspondence Author)

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