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肖红梅

Professor

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Xu Hebin,Fei Qianwen,Manickam Sivakumar,Li Dandan,Xiao Hongmei,Han Yongbin,Show Pau Loke,Zhang Guohua,Tao Yang.Mechanistic study of the solid-liquid extraction of phenolics from walnut pellicle fibers enhanced by ultrasound, microwave and mechanical agitation forces,Chemosphere,2022,309(Participating authors)

肖红梅,吴颖峰,刘佳,周磊,曾宪明,赵雪.Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,143:-(First and corresponding author)

姜毅,饶泽洲,刘佳,奚裕婷,陆肖燕,周佳怡,刘正庆,肖红梅.1-MCP对无花果采后贮藏品质的影响,食品工业科技,2021,42(2021年15期):276-282(Correspondence Author)

Yu Yi-Yang,Dou Guo-Xia,Sun Xing-Xing,Chen Lin,Zheng Ying,Xiao Hong-Mei,Wang Yun-Peng,Li Hong-Yang,Guo Jian-Hua,Jiang Chun-Hao.Transcriptome and Biochemical Analysis Jointly Reveal the Effects of Bacillus cereus AR156 on Postharvest Strawberry Gray Mold and Fruit Quality,FRONTIERS IN PLANT SCIENCE,2021,12(700446):1-14(Participating authors)

张临风,姜毅,肖红梅.平谷大桃采后生理和贮运技术研究进展,农产品加工,2021,(2021年09期):83-88(Participating authors)

吴颖峰,董合磊,刘佳,刘梅,肖红梅.荧光定量PCR方法检测肉制品中鳄鱼源性成分,食品与生物技术学报,2020,39(11):81-87(Correspondence Author)

郭虹娜,刘佳,奚裕婷,周姣,姜毅,汪江琦,张艳芬,肖红梅.拮抗酵母挥发性单体桂皮醛对草莓采后灰霉病的防治,食品科学,2020,41(13):212-220(Correspondence Author)

奚裕婷,郭虹娜,姜毅,周姣,余伟,刘佳,肖红梅.葡萄汁有孢汉逊酵母挥发性代谢物熏蒸处理对草莓果实香气成分及贮藏品质的影响,食品科学,2020,41(9):168-174(Correspondence Author)

窦国霞,蒋春号,郭虹娜,刘佳,贺沁玉,肖红梅.葡萄汁有孢汉逊酵母对采后草莓灰霉病抗性诱导机理研究,园艺学报,2019,46(7):1290-1302(Correspondence Author)

王路遥,窦国霞,郭虹娜,张秋勤,秦晓杰,余伟,蒋春号,肖红梅.Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage,FOOD SCIENCE & NUTRITION,2019,7(8):2625-2635(Correspondence Author)

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