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: 潘磊庆,方莉,周彬静,张斌,彭菁,屠康.光学参数测量系统和原理及其在果蔬品质检测方面的研究进展,南京农业大学学报,2021,44(3):401-411(First and corresponding author)

潘磊庆,宋菲,辛志宏.新工科背景下食品专业教育改革研究的进展与趋势——基于citespace的知识图谱分析,高教论坛,2021,(2021年11期):106-111(First Author)

陈敏,潘磊庆,屠康.A fluorescence biosensor for Salmonella typhimurium detection in food based on the nano-self-assembly of alendronic acid modified upconversion and gold nanoparticles,ANALYTICAL METHODS,2021,13(21):2415-2423(Participating authors)

潘磊庆,宋菲,董洋,方莉.新工科背景下食品质量与安全专业课程体系改革研究,高等农业教育,2021,(2021年05期):96-100(First Author)

孙晔,李玉花,潘磊庆,adnan,江亿平,汪小旵.Authentication of the geographic origin of Yangshan region peaches based on hyperspectral imaging,POSTHARVEST BIOLOGY AND TECHNOLOGY,2021,171:-(Participating authors)

李悦,吴龙,王志龙,屠康,潘磊庆,陈翊平.A magnetic relaxation DNA biosensor for rapid detection of Listeria monocytogenes using phosphatase-mediated Mn(VII)/Mn(II) conversion,FOOD CONTROL,2021,125:-(Correspondence Author)

刘畅,左常洲,彭菁,陈继昆,屠康,潘磊庆.响应面优化植物乳杆菌发酵番茄汁工艺及其品质评估,食品工业科技,2021,43(2022年10期):246-253(Participating authors)

Zhang Qin,Zhou Dandan,Peng Jing,Pan Leiqing,Tu Kang.Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage,Shipin Kexue/Food Science,2021,42(6):206-214(Participating authors)

朱静怡,王茜,韩璐,张充,王媛媛,屠康,彭菁,王佳宏 ,潘磊庆.Effects of caprolactam content on curdlan-based food packaging film and detection by infrared spectroscopy,SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY,2021,245:-(Correspondence Author)

Zhu Jingyi,Fan Xia,Han Lu,Zhang Chong,Wang Jiahong,Pan Leiqing,Tu Kang,Peng Jing,Zhang Mingzhi.Quantitative analysis of caprolactam in sauce-based food using infrared spectroscopy combined with data fusion strategies,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2021,104(104):-(Participating authors)

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