滕爽

实验师

个人信息

所在单位：食品科技学院
学历：硕士研究生毕业
学位：理学硕士学位

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研究方向

肉及肉制品检测

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

滕爽,鄢永红,沈娟,孙延勤,沈习习,王玮.气相色谱-质谱法结合气相色谱法鉴别山茶籽油真实属性,食品与发酵工业,2022,(第一作者)
Chang Yawei,Liu Yan,Bai Yun,Teng Shuang,Guo Yiping,Dou Han,Ye Keping.Effect of Different Degrees of Deep Freezing on the Quality of Snowflake Beef during Storage,FOODS,2022,11(15)(参与作者)
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)(参与作者)
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(参与作者)
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,(参与作者)
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)(参与作者)
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,(通讯作者)
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(参与作者)
吕青骎,王玮,梁丽姣,滕爽,徐幸莲.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(参与作者)
吕青骎,滕爽,陈周耀,徐幸莲,王玮.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(参与作者)

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