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李伟

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 Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 雷华威,陈晓红,李伟,王妍妍,彭菁,李顺,董明盛.赛里木酸乳原籍菌种发酵乳主体风味成分分析,食品科学,2013,34(20):127-130(Participating authors)

玛依诺,王坤,陈晓红,姜梅,李伟,董明盛.嗜热链球菌和保加利亚乳杆菌混菌生物膜发酵特性及其抗逆性,食品科学,2013,34(3):169-172(Participating authors)

陈岑,李伟,董明盛.赛里木拉丝酸奶中优势菌株发酵乳对血管紧张素转化酶的抑制作用,乳业科学与技术,2012,35(1):20-24(Participating authors)

李斌,李伟,陈晓红,姜梅,董明盛.In vitro antibiofilm activity of the melanin from Auricularia auricula, an edible jelly mushroom,ANNALS OF MICROBIOLOGY,2012,62(4):1523-1530(Participating authors)

李伟,玛伊诺,陈晓红,姜梅,董明盛.Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2012,235(3):497-505(First Author)

李伟,纪鹃,徐希研,胡波,王凯,徐冬兰,董明盛.源自新疆赛里木酸奶的瑞士乳杆菌MB2-1荚膜多糖提取及其抗氧化活性,食品科学,2012,33(21):34-38(First Author)

冯美琴,邢家溧,张琦,李程程,陈晓红,李伟,董明盛.植物乳杆菌胞外多糖发酵条件的优化,食品科学,2011,32(23):215-219(Participating authors)

Malik,董明盛,muhammad,李伟,陈晓红.Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet,DAIRY SCIENCE & TECHNOLOGY,2011,91(4):431-440(Participating authors)

贺晋艳,张芸,李伟,孙怡,曾晓雄.鹰嘴豆alpha-低聚半乳糖的肠道益生功能,食品科学,2011,32(15):94-98(Participating authors)

王坤,闫颖娟,姜梅,陈晓红,李伟,董明盛.保加利亚乳杆菌和嗜热链球菌生物膜形成研究,食品科学,2011,32(19):184-187(Participating authors)

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