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

中文

陶阳

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:爱尔兰都柏林大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: Liao Weihua,Shen Juan,Manickam Sivakumar,Li Sujin,Tao Yang,Li Dandan,Liu Dongfeng,Han Yongbin.Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles,FOOD CHEMISTRY,2023,405(Co corresponding author)

Chen Caiwen,Tao Yang,Han Yongbin,Ding Yanfeng,Jian Xingliang,Li Dandan.Preparation of germinated brown rice with high & gamma;-aminobutyric acid content and short root by magnetic field treatment,JOURNAL OF CEREAL SCIENCE,2023,112(Participating authors)

Zhu Rui,Jiang Sirui,Li Dandan,Law Chung Lim,Han Yongbin,Tao Yang,Kiani Hossein,Liu Dongfeng.Dehydration of apple slices by sequential drying pretreatments and airborne ultrasound-assisted air drying: Study on mass transfer, profiles of phenolics and organic acids and PPO activity,Innovative Food Science & Emerging Technologies,2022,75(Correspondence Author)

Li Dandan,Wu Zhengzong,Wang Pei,Xu Enbo,Cui Bo,Han Yongbin,Tao Yang.Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: Roles of electrophoretic and polarization effects,FOOD HYDROCOLLOIDS,2022,122(Co corresponding author)

Tao Yang,Wu Pengfei,Dai Yanxian,Luo Xintao,Manickam Sivakumar,Li Dandan,Han Yongbin,Show Pau Loke.Bridge between mass transfer behavior and properties of bubbles under two-stage ultrasound-assisted physisorption of polyphenols using macroporous resin,CHEMICAL ENGINEERING JOURNAL,2022,436(First Author)

吴越,李粟晋,陶阳,李丹丹,韩永斌,Show Pau Loke,文光忠,周剑忠.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348:-(Co corresponding author)

Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(Co corresponding author)

Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(Co corresponding author)

陶阳,李丹丹,Chai Wai Siong,Show Pau Loke,杨旭海,Manickam, Sivakumar,谢广杰,韩永斌.Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation,ULTRASONICS SONOCHEMISTRY,2021,72:-(First Author)

Gong Wenjin,Li Dandan,Wu Yue,Manickam Sivakumar,Sun Xun,Han Yongbin,Tao Yang,Liu Xiaoli.Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution,Ultrasonics Sonochemistry,2021,80(Correspondence Author)

total47 4/5
first previous next last Page; GET MORE