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孙怡

Senior Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Senior Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 谢旻皓,王晴川,徐冬兰,刘天囡,孙怡,曾晓雄.苦丁茶冬青苦丁茶提取物与3,5-双咖啡酰奎尼酸对肠道微生物体外发酵的影响,食品科学,2015,36(17):124-129(Correspondence Author)

李伟,王克其,孙怡,叶红,胡冰,曾晓雄.Lactosucrose and its analogues derived from lactose and sucrose: Influence of structure on human intestinal microbiota in vitro,JOURNAL OF FUNCTIONAL FOODS,2015,17:73-82(Participating authors)

徐冬兰,王晴川,张文芹,胡冰,周莉,曾晓雄,孙怡.Inhibitory Activities of Caffeoylquinic Acid Derivatives from Ilex kudingcha CJ Tseng on alpha-Glucosidase from Saccharomyces cerevisiae,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(14):3694-3703(Correspondence Author)

Influences of structures of galactooligosaccharides and fructooligosaccharides on the fermentation in vitro by human intestinal microbiota,JOURNAL OF FUNCTIONAL FOODS,2015,13:158-168(Participating authors)

戴竹青,苏娣,张芸,孙怡,胡冰,叶红,Jabbar Saqib,曾晓雄.Immunomodulatory Activity in Vitro and in Vivo of Verbascose from Mung Beans (Phaseolus aureus),JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,62(44):10727-10735(Participating authors)

费群勤,秦一禾,杨孟伽,钟梁,胡冰,孙怡,曾晓雄.乌龙茶粗多酚、EGCG和EGCG3Me体外抑制alpha-葡萄糖苷酶活性,食品科学,2014,35(21):10-15(Correspondence Author)

冯郁蔺,孙怡,赵颖,徐幸莲,刘登勇,周光宏.2种耐压菌对盐水鸭货架期的影响,南京农业大学学报,2014,37(2):127-132(Participating authors)

孙永康,武忠伟,胡冰,王伟,叶红,孙怡,王晓晴,曾晓雄.A new method for determining the relative crystallinity of chickpea starch by Fourier-transform infrared spectroscopy,CARBOHYDRATE POLYMERS,2014,108:153-158(Participating authors)

费群勤,高远,张鑫,孙怡,胡冰,周莉,Saqib Jabbar,曾晓雄.Effects of Oolong Tea Polyphenols, EGCG, and EGCG3 '' Me on Pancreatic alpha-Amylase Activity in Vitro,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,:-(Participating authors)

裴斐,杨文建,施瑛,孙怡,马瑞伽,赵立艳,方勇,马宁,安辛欣,胡秋辉.Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices,FOOD AND BIOPROCESS TECHNOLOGY,2014,7(3):702-710(Participating authors)

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