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屠康

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 Science
Professional Title:Professor
Alma Mater:比利时鲁汶大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 杨佳,刘强,赵楠,陈继昆,彭菁,潘磊庆,屠康.基于高光谱成像的干燥胡萝卜片水分及类胡萝卜素含量无损检测和可视化分析,食品科学,2020,41(12):285-291(Correspondence Author)

杨佳,徐苗,潘磊庆,屠康.A Portable Nondestructive Instrument Based on Laser Backscattering Imaging to Detect Firmness and Soluble Solids Content of Peaches,LASERS IN ENGINEERING,2020,46(44200):79-94(Correspondence Author)

韩璐,朱静怡,范霞,张充,屠康,彭菁,wang jiahong ,潘磊庆.Rapid Non-Destructive Quantification of Eugenol in Curdlan Biofilms by Electronic Nose Combined with Gas Chromatography-Mass Spectrometry,SENSORS,2020,20(16):-(Correspondence Author)

周丹丹,孙晔,李梦钰,朱通,屠康.Postharvest hot air and UV-C treatments enhance aroma-related volatiles by simulating the lipoxygenase pathway in peaches during cold storage,FOOD CHEMISTRY,2019,292:294-303(Correspondence Author)

Effects of cold plasma, UV-C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry,JOURNAL OF APPLIED MICROBIOLOGY,2019,127(1):175-185(Correspondence Author)

肖慧,孙柯,屠康,潘磊庆.便携式葡萄专用可见-近红外光谱检测仪器开发与实验,食品科学,2019,40(8):300-305(Participating authors)

刘强,孙柯,赵楠,杨佳,张裕仁,马晨,潘磊庆,屠康.Information fusion of hyperspectral imaging and electronic nose for evaluation of fungal contamination in strawberries during decay,POSTHARVEST BIOLOGY AND TECHNOLOGY,2019,153:152-160(Correspondence Author)

肖慧,冯莉,宋大杰,屠康,彭菁,潘磊庆.Grading and Sorting of Grape Berries Using Visible-Near Infrared Spectroscopy on the Basis of Multiple Inner Quality Parameters,SENSORS,2019,19(11):-(Participating authors)

鲜婷婷,韩小敏,韩春卉,李风琴,徐文静,张宏元,屠康.T-2毒素对人肾小管上皮细胞HK-2体外增殖和凋亡的影响,食品与发酵工业,2019,45(10):86-92(Correspondence Author)

彭菁,宋一清,张雪娇,潘磊庆,屠康.Calcium absorption in asparagus during thermal processing: Different forms of calcium ion and cell integrity in relation to texture,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,111:889-895(Correspondence Author)

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