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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

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Paper Publications Home >> Scientific Research >> Paper Publications: 张秋勤,芮昕,李伟,陈晓红,姜梅,董明盛.Anti-swarming and -biofilm activities of rose phenolic extract during simulated in vitro gastrointestinal digestion,FOOD CONTROL,2016,64:189-195(Participating authors)

邢广良,芮昕,姜梅,肖愈,管瑛,王丹,董明盛.In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase,PEERJ,2016,4:-(Participating authors)

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(Participating authors)

李伟,唐为芷,纪鹃,夏秀东,芮昕,陈晓红,姜梅,周剑忠,董明盛.Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1,CARBOHYDRATE RESEARCH,2015,411:6-14(Participating authors)

马宇潇,李伟,陈晓红,姜梅,芮昕,董明盛.甘南牧区犏牛酸奶中优良乳酸菌的分离与鉴定,食品科学,2015,36(3):127-131(Participating authors)

肖愈,芮昕,邢广良,吴寒,李伟,陈晓红,姜梅,董明盛.Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Auena sativa L.),JOURNAL OF FUNCTIONAL FOODS,2015,16:58-73(Participating authors)

Complete genome sequence of Lactobacillus helveticus MB2-1, a probiotic bacterium producing exopolysaccharides,JOURNAL OF BIOTECHNOLOGY,2015,209:14-15(Participating authors)

王坤,李伟,芮昕,李腾,陈晓红,姜梅,董明盛.Chemical modification, characterization and bioactivity of a released exopolysaccharide (r-EPS1) from Lactobacillus plantarum 70810,GLYCOCONJUGATE JOURNAL,2015,32(42006):17-27(Participating authors)

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(Participating authors)

王丽夏,肖愈,芮昕,李伟,陈晓红,姜梅,董明盛.Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6,JOURNAL OF FUNCTIONAL FOODS,2015,12:33-44(Participating authors)

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