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滕爽

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Science
Professional Title:Lab Master
Alma Mater:山东大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Chen Yongfang,Bassey Anthony Pius,Bai Yun,Teng Shuang,Zhou Guanghong,Ye Keping.Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in Meatballs,FOODS,2022,11(10)(Participating authors)

Wang Lin,Li Jingjun,Teng Shuang,Zhang Wangang,Purslow Peter P.,Zhang Ruyu.Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging,Meat Science,2022,185(Participating authors)

Xing Lujuan,Fu Lijuan,Toldra Fidel,Teng Shuang,Yin Yantao,Zhang Wangang.The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2022,(Participating authors)

Zhou Cong,Zou Yafang,Zhang Yuanyuan,Teng Shuang,Ye Keping.Involvement of CCN1 Protein and TLR2/4 Signaling Pathways in Intestinal Epithelial Cells Response to Listeria monocytogenes,INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES,2022,23(5)(Participating authors)

高尧华,丁涛,孙灿,刘冰,滕爽.气相色谱/串联三重四级杆质谱法测定绿茶中L-茶氨酸、咖啡因、茶多酚和十六烷酸的含量,食品与发酵工业,2022,(Correspondence Author)

Fu Lijuan,Xing Lujuan,Hao Yuejing,Yang Ziyi,Teng Shuang,Wei Lanlan,Zhang Wangang.The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells,JOURNAL OF FUNCTIONAL FOODS,2021,87(Participating authors)

QuEChERS结合超高效液相色谱质谱法测定禽蛋及其制品中42种农药及其代谢物,食品与发酵工业,2019,46(5):255-262(Participating authors)

高效液相色谱法检测肉及肉制品中甲醛,食品安全质量检测学报,2019,10(11):3298-3303(Participating authors)

滕爽,吕青骎,沈娟,包月红,汤晓燕,王玮.超高效液相色谱法检测猪肉及其制品中的磺胺类及氟喹诺酮类兽药残留,食品与发酵工业,2018,44(7):263-268(First Author)

大豆、花生及粮油中56种农药残留量的检测方法,大豆科学,2018,37(2):284-294(Participating authors)

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