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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: 胡旺,门光明,姜梅.高效降解嘌呤核苷乳酸菌筛选及益生特性研究,食品工业科技,2025,46(23):221-228(Correspondence Author)

沈静雯,肖红梅,张闯,钱成宇,缪腾龙,陈晓红,姜梅,张秋勤.热处理及柠檬酸添加方式对青梅精中梅素形成的影响,食品科技,2025,50(04):268-275(Participating authors)

Liu Zhen,Fu Yumeng,Liu Yifei,Chen Xiaohong,Jiang Mei,Rui Xin.Lactic acid bacteria fermented soy ?-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,173(Participating authors)

秦善,曾宪明,石洁,芮昕,姜梅,张秋勤.不同发酵温度下Lactiplantibacillus plantarum JB1对发酵香肠的控胺效果,南京农业大学学报,2023,(Participating authors)

Tian Juanjuan,Wang Xiaomeng,Zhang Xueliang,Chen Xiaohong,Dong Mingsheng,Rui Xin,Zhang Qiuqin,Jiang Mei,Li Wei.Artificial simulated saliva, gastric and intestinal digestion and fermentation in vitro by human gut microbiota of intrapolysaccharide from Paecilomyces cicadae TJJ1213,FOOD SCIENCE AND HUMAN WELLNESS,2023,12(2):622-633(Participating authors)

Tian Mengtian, Zhang Qiuqin, Zeng Xianming, Rui Xin, Jiang Mei, Chen Xiaohong.The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation,FOODS,2023,12(18):-(Participating authors)

Wang Xiaomeng,Ji Juan,Rui Xin,Chen Xiaohong,Jiang Mei,Zhang Qiuqin,Dong Mingsheng,Li Wei.Exopolysaccharide (LHEPS-1) from Lactobacillus helveticus MB2-1 Induced Apoptosis and G2/M Arrest in Human Liver Cancer HepG-2 Cells,RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY,2023,49(4):849-860(Participating authors)

Qin Shan,Zeng Xian Ming,Jiang Mei,Rui Xin,Li Wei,Dong Ming Sheng,Chen Xiao Hong,Zhang Qiu Qin.Genomic and biogenic amine-reducing characterization of Lactiplantibacillus planatraum JB1 isolated from fermented dry sausage,FOOD CONTROL,2023,154(Participating authors)

张秋勤,李点,张微,姜梅,陈晓红,董明盛.Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,150:-(Participating authors)

刘珍,沈壮,芮昕,陈晓红,姜梅,董明盛.Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt,JOURNAL OF TEXTURE STUDIES,2021,52(3):334-346(Participating authors)

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