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吕凤霞

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: 汪晓鸣,吕凤霞,张充,陆兆新.Effects of Recombinated Anabaena sp. Lipoxygenase on the Protein Component and Dough Property of Wheat Flour,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,62(40):9885-9892(Participating authors)

张充,卢静,陈琳,吕凤霞,陆兆新.Biosynthesis of gamma-aminobutyric acid by a recombinant Bacillus subtilis strain expressing the glutamate decarboxylase gene derived from Streptococcus salivarius ssp thermophilus Y2,PROCESS BIOCHEMISTRY,2014,49(11):1851-1857(Participating authors)

李远宏,陈启明,赵君峰,姜华,吕凤霞,别小妹,陆兆新.Isolation, identification and antimicrobial resistance of Cronobacter spp. isolated from various foods in China,FOOD CONTROL,2014,37:109-114(Participating authors)

刘建丽,郭利娜,张充,吕凤霞,别小妹,陆兆新,赵海珍.嗜酸乳杆菌NX2-6冻干发酵剂的研究,食品工业科技,2014,35(23):154-157(Participating authors)

魏微,齐丹萍,马荣,张充,吕凤霞,别小妹,陆兆新,赵海珍.甘油半乳糖苷的分离纯化及鉴定,食品科学,2014,35(11):1-5(Participating authors)

别小妹,刘丽霞,高玲,陆兆新,张充,吕凤霞.Bacillus subtilis 168 菌株产surfactin 改造,南京农业大学学报（自然版）,2014,37(6):97-102(Participating authors)

李远宏,曹林,张充,陆兆新,陈启明,吕凤霞,别小妹,陆兆新.Development and evaluation of a PCR-ELISA assay for the detection and quantification of Cronobacter spp.,INTERNATIONAL DAIRY JOURNAL,2013,33(1):27-33(Participating authors)

魏微,齐丹萍,赵海珍,陆兆新,吕凤霞,别小妹.Synthesis and characterisation of galactosyl glycerol by beta-galactosidase catalysed reverse hydrolysis of galactose and glycerol,FOOD CHEMISTRY,2013,141(3):3085-3092(Participating authors)

尹鸿萍,Guo chuanlong,wang ying,liu dan ,吕云斌,吕凤霞,陆兆新.Fengycin inhibits the growth of the human lung cancer cell line 95D through reactive oxygen species production and mitochondria-dependent apoptosis,ANTI-CANCER DRUGS,2013,24(6):587-598(Participating authors)

张爽,张充,陆兆新,别小妹,赵海珍,吕凤霞,汪晓鸣.Effects of recombinant lipoxygenase on wheat flour, dough and bread properties,FOOD RESEARCH INTERNATIONAL,2013,54(1):26-32(Correspondence Author)

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