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

中文

姜梅

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 芮昕,张秋勤,黄瑾,李伟,陈晓红,姜梅,董明盛.Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(2):861-867(Participating authors)

张秋勤,张玉慧,蔡方圆,刘小莉,陈晓红,姜梅.Comparative antibacterial and antibiofilm activities of garlic extracts, nisin, epsilon-polylysine, and citric acid on Bacillus subtilis,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2019,43(11):-(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)

姜梅,云琳,蔡方圆.响应曲面法优化特色双菌双蛋白发酵乳的配方,江苏农业科学,2018,46(20):-(First and corresponding author)

蔡方圆,王沛,王智婷,刘婧,姜梅.基于相关性分析和主成分分析的米豆腐品质评价,食品工业科技,2018,39(17):33-(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)

李策,芮昕,张玉慧,蔡方圆,陈晓红,姜梅.Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,82(0):227-234(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(Participating authors)

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(Participating authors)

芮昕,付雨婷,张秋勤,李伟,Fatemeh Zare,陈晓红,姜梅,董明盛.A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-delta-lactone and microbial transglutaminase,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,71:234-242(Participating authors)

total71 2/8
first previous next last Page; GET MORE