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汤静

School/Department: College of Food Science & Technology
Education Level:University graduated
Degree:Master's Degree in Engineering

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Paper Publications Home >> Scientific Research >> Paper Publications: 李甜荣,汤静,祝竞芳,游万里,金鹏,郑永华.氯化钙处理对鲜切火龙果品质及γ-氨基丁酸积累的影响,南京农业大学学报,2022,45(2022年04期):769-776(Participating authors)

You Wanli,Tang Jing,Li Tianrong,Zhu Jingfang,Jin Peng,Zheng Yonghua.Effect of Cutting Methods on Quality and Bioactive Compound Contents in Fresh-Cut Hami Melon,Shipin Kexue/Food Science,2022,43(9):175-180(Participating authors)

Zhu Jingfang,Tang Jing,You Wanli,Li Tianrong,Jin Peng,Zheng Yonghua.Effect of Calcium Chloride on Quality and γ-Aminobutyric Acid Metabolism of Fresh-Cut Lettuce,Shipin Kexue/Food Science,2022,43(7):174-181(Participating authors)

冷激结合水杨酸处理对黄瓜果实冷害及能量和脯氨酸代谢的影响,核农学报,2021,35(1):128-137(Participating authors)

张苗,姜玉,汤静,金鹏,郑永华.冷激结合甜菜碱处理对西葫芦冷害及能量代谢的影响,食品科学,2020,41(7):184-190(Participating authors)

朱惠文,汤静,金鹏,郑永华.贮藏温度对鲜切胡萝卜品质及总酚和gamma-氨基丁酸含量的影响,食品科学,2019,40(9):213-219(Participating authors)

仝瑶,赵立艳,汤静.鲜毛豆保鲜与加工研究进展,食品工业科技,2018,39(21):337-341(Participating authors)

王明洋,方勇,裴斐,夏季,赵尔敏,汤静,胡秋辉.硒对杏鲍菇营养品质和抗氧化酶活性的影响,食品科学,2017,37(11):208-213(Participating authors)

胥佳佳,冯鑫,汤静,胡秋辉,赵立艳.超声辅助提取-高相液相色谱-电感耦合等离子体质谱法测定香菇中6种形态砷化合物,食品科学,2017,37(24):216-221(Participating authors)

陈琛,汤静,胡秋辉,赵立艳.四种食用菌中重金属和砷的总量测定及形态分析,食品工业科技,2015,36(10):49-(Participating authors)

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