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

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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: 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(Participating authors)

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(Participating authors)

李伟,夏秀东,唐为芷,纪鹃,芮昕,陈晓红,姜梅,周剑忠,张秋勤,董明盛.Structural Characterization and Anticancer Activity of Cell-Bound Exopolysaccharide from Lactobacillus helveticus MB2-1,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(13):3454-3463(Participating authors)

浦明珠,李伟,陈晓红,姜梅,芮昕,董明盛.椰果表面混菌生物膜培养条件优化,食品工业科技,2014,35(15):159-162(Participating authors)

肖愈,邢广良,芮昕,李伟,陈晓红,姜梅,董明盛.Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18,JOURNAL OF FUNCTIONAL FOODS,2014,10:210-222(Participating authors)

陈岑,陈晓红,姜梅,芮昕,李伟,董明盛.A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl),FOOD CONTROL,2014,42:116-124(Participating authors)

王坤,李伟,芮昕,陈晓红,姜梅,董明盛.Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2014,63:133-139(Participating authors)

李伟,李程程,陈晓红,冯美琴,芮昕,姜梅,董明盛.Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains,LWT-FOOD SCIENCE AND TECHNOLOGY,2014,57(2):477-485(Participating authors)

王玉娇,陈晓红,李伟,姜梅,芮昕,董明盛.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(Participating authors)

纪鹃,李伟,陈晓红,姜梅,芮昕,董明盛.瑞士乳杆菌MB2-1胞外多糖发酵条件优化,食品科学,2014,35(7):95-101(Participating authors)

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