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

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Leiqing Pan

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: Li Yue,Chen Min,Fan Xia,Peng Jing,Pan Leiqing,Tu Kang,Chen Yiping.Sandwich fluorometric method for dual-role recognition of Listeria monocytogenes based on antibiotic-affinity strategy and fluorescence quenching effect,Analytica Chimica Acta,2022,1221(Co corresponding author)

Zhou Binjing,Fan Xia,Song Jin,Wu Juqing,Pan Leiqing,Tu Kang,Peng Jing,Dong Qingli,Xu Jing,Wu Jie.Growth simulation of Pseudomonas fluorescens in pork using hyperspectral imaging,MEAT SCIENCE,2022,188(Co corresponding author)

戈永慧,宋进,潘磊庆,屠康.基于高光谱成像检测猕猴桃冷害的研究,南京农业大学学报,2022,45(2022年02期):386-394(Participating authors)

张琴,周丹丹,彭菁,潘磊庆,屠康.油桃采后结合态香气变化规律及其与可溶性糖的关联性,食品科学,2021,42(6):206-214(Participating authors)

刘强,马晨,魏康丽,屠康,潘磊庆.Quantitative determination of sugar profiles in peach fruit during storage by an integrating sphere system,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2021,98:-(Correspondence Author)

彭菁,王克,马晨,龙家美,屠康,潘磊庆.Determination of anthocyanin and moisture content of purple sweet potatoes during drying process by their optical properties in the 400-1050 nm range,FOOD CHEMISTRY,2021,359:-(Correspondence Author)

刘强,陈少霞,周丹丹,丁超,王佳宏,周宏胜,屠康,潘磊庆,李鹏霞.Nondestructive Detection of Weight Loss Rate, Surface Color, Vitamin C Content, and Firmness in Mini-Chinese Cabbage with Nanopackaging by Fourier Transform-Near Infrared Spectroscopy,FOODS,2021,10(10):-(Correspondence Author)

孙晔,黄玉萍,潘磊庆,汪小旵.Evaluation of the Changes in Optical Properties of Peaches with Different Maturity Levels during Bruising,FOODS,2021,10(2):-(Participating authors)

顾欣哲,冯莉,朱静怡,李悦,屠康,董庆利 ,潘磊庆.Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures,MEAT SCIENCE,2021,171:-(Correspondence Author)

孙晔,Ivan,潘磊庆,汪小旵.Hyperspectral characteristics of bruised tomatoes as affected by drop height and fruit size,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,141:-(Participating authors)

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