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彭菁

Lecturer (Higher Education Institution)

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Lecturer (Higher Education Institution)
Alma Mater:美国华盛顿州立大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 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:-(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)

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(Participating authors)

马晨,冯莉,魏康丽,刘强,张伟,屠康,彭菁,潘磊庆.桃果实采后光学特性与硬度及果胶物质的关系,南京农业大学学报,2020,43(2):347-355(Participating authors)

方莉,魏康丽,冯莉,屠康,彭菁,王佳宏,潘磊庆.Optical Absorption and Scattering Properties at 900-1650 nm and Their Relationships with Soluble Solid Content and Soluble Sugars in Apple Flesh during Storage,FOODS,2020,9(12):-(Participating authors)

韩璐,朱静怡,范霞,张充,屠康,彭菁,wang jiahong ,潘磊庆.Rapid Non-Destructive Quantification of Eugenol in Curdlan Biofilms by Electronic Nose Combined with Gas Chromatography-Mass Spectrometry,SENSORS,2020,20(16):-(Participating authors)

周丹丹,刘强,彭菁,Tu sicong,潘磊庆,屠康.Metabolic analysis of phenolic profiles reveals the enhancements of anthocyanins and procyanidins in postharvest peach as affected by hot air and ultraviolet C,POSTHARVEST BIOLOGY AND TECHNOLOGY,2020,167:-(Participating authors)

马晨,冯莉,潘磊庆,魏康丽,刘强,屠康,赵立,彭菁.Relationships between optical properties of peach flesh with firmness and tissue structure during storage,POSTHARVEST BIOLOGY AND TECHNOLOGY,2020,163:-(Participating authors)

肖慧,冯莉,宋大杰,屠康,彭菁,潘磊庆.Grading and Sorting of Grape Berries Using Visible-Near Infrared Spectroscopy on the Basis of Multiple Inner Quality Parameters,SENSORS,2019,19(11):-(Participating authors)

彭菁,宋一清,张雪娇,潘磊庆,屠康.Calcium absorption in asparagus during thermal processing: Different forms of calcium ion and cell integrity in relation to texture,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,111:889-895(First Author)

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