屠康

教授博士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：理学博士学位

联系方式

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研究方向

农产品无损检测、贮藏与加工

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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(参与作者)
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,(通讯作者)
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(通讯作者)
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(通讯作者)
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(通讯作者)
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(参与作者)
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(通讯作者)
Tian Wennan, Guo Yubao, Zhu Xiuling, Tu Kang, Dong Peng.Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2022,(参与作者)
Chen Min,Yan Zhongyu,Han Lu,Zhou Dandan,Wang Yan,Pan Leiqing,Tu Kang.Upconversion Fluorescence Nanoprobe-Based FRET for the Sensitive Determination of Shigella,BIOSENSORS-BASEL,2022,12(10)(通讯作者)
Han Lu,Chen Min,Li Yiting,Wu Shasha,Zhang Li,Tu Kang,Pan Leiqing,Song Lijun.Discrimination of different oil types and adulterated safflower seed oil based on electronic nose combined with gas chromatography-ion mobility spectrometry,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2022,114(参与作者)

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