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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: Wang Yan,Hao Yajing,Zhou Dandan,Pan Leiqing,Tu Kang.Differences in commercial quality and carotenoids profile of yellow- and white-fleshed nectarine fruit during low temperature storage and the regulation of carotenoids by sugar,POSTHARVEST BIOLOGY AND TECHNOLOGY,2023,197(Correspondence Author)

Jiang Mengwei,Li Yiting,Song Jin,Wang Zhenjie,Zhang Li,Song Lijun,Bai Bingyao,Tu Kang,Lan Weijie,Pan Leiqing.Study on Black Spot Disease Detection and Pathogenic Process Visualization on Winter Jujubes Using Hyperspectral Imaging System,FOODS,2023,12(3)(Participating authors)

孙亚静,王燕,郝雅婧,周丹丹,屠康.不同LED处理对油桃果实采后类胡萝卜素及可溶性糖代谢的影响,核农学报,2023,37(2023年08期):1634-1642(Correspondence Author)

Zhou Binjing,Liu Xiaohua,Peng Jing,Tu Kang,Pan Leiqing,Wu Jie.Effects of Pseudomonas fluorescens and Brochothrix thermosphacta on Quality Changes of Pork during Low-temperature Storage,Shipin Kexue/Food Science,2022,43(19):208-216(Participating authors)

郝雅婧,王燕,张雄,陈继昆,屠康.短波紫外线、热空气和丁香酚处理对“晚秋红心桃”采后病害的抑制作用及果实品质的影响,食品与发酵工业,2022,(Correspondence Author)

刘强,张婷婷,周丹丹,丁海臻,张斌,陈敏,丁超,潘磊庆,屠康.基于电子鼻技术对草莓采后灰霉病的分析与早期诊断,食品科学,2022,43(2022年12期):341-349(Correspondence Author)

周丹丹,李婷婷,吴彩娥,屠康.转录和蛋白质组学分析热空气处理对桃果实采后冷藏期间糖酸和酚类物质代谢的影响,食品科学,2022,43(2022年17期):208-220(Correspondence Author)

宋科,韩璐,杨崇龙,石永宏,潘磊庆,屠康.鸡胚性别鉴定方法研究进展,中国家禽,2022,44(2022年10期):101-107(Correspondence Author)

Zhou Binjing,Fan Xia,Song Jin,Wu Juqing,Pan Leiqing,Tu Kang,Peng Jing,Dong Qingli,Xu Jing,Wu Jie.Growth simulation of Pseudomonas fluorescens in pork using hyperspectral imaging,MEAT SCIENCE,2022,188(Participating authors)

Zhang Bin,Zhang Jingwen,Yu Xiaobo,Peng Jing,Pan Leiqing,Tu Kang.Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups,Food Chemistry,2022,386(Correspondence Author)

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