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严文静

Associate 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 Engineering
Professional Title:Associate Professor
Alma Mater:江南大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Ye Zhumiao,Wang Shaochen,Xu Yuelong,Zhang Jianhao,Yan Wenjing.Enhanced Inhibition of Drug-Resistant Escherichia coli by Tetracycline Hydrochloride-Loaded Multipore Mesoporous Silica Nanoparticles,MOLECULES,2022,27(4)(Correspondence Author)

Qian Jing,Zhao Ying,Yan Longfei,Luo Ji,Yan Wenjing,Zhang Jianhao.Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154(Correspondence Author)

NASIRU MUSTAPHA MUHAMMAD,FRIMPONG BOATENG EVANS,MUHAMMAD UMAIR,钱婧,MUSTAPHA ABDULLATEEF TAIYE,严文静,庄宏,章建浩.Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2021,20(3):2626-2659(Participating authors)

王晨,钱婧,盛孝维,王晓婷,严文静,章建浩.低温等离子体冷杀菌对盐水鸭货架期及风味品质的影响,食品工业科技,2021,42(2021年17期):70-77(Co corresponding author)

丛来欣,黄明明,章建浩,严文静.Effect of dielectric barrier discharge plasma on the degradation of malathion and chlorpyrifos on lettuce,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2021,101(2):424-432(Co corresponding author)

钱婧,王艺月,庄宏,严文静,章建浩,罗辑.Plasma activated water-induced formation of compact chicken myofibrillar protein gel structures with intrinsically antibacterial activity,FOOD CHEMISTRY,2021,351:-(Co corresponding author)

钱婧,王晨,庄宏,NASIRU MUSTAPHA MUHAMMAD,章建浩,严文静.Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,138:-(Co corresponding author)

王艺月,姜竹茂,钱婧,戴俊健,章建浩,严文静.等离子体处理对生鲜鱼肉杀菌效能及贮藏品质的影响,食品与发酵工业,2021,48(2022年08期):166-172(Co corresponding author)

应可沁,李子言,程序,钱婧,章建浩,严文静.等离子体活化水作为解冻介质对牛肉杀菌效能及品质的影响,食品工业科技,2021,43(2022年02期):338-345(Co corresponding author)

赵莹,严龙飞,严文静,章建浩.低温等离子体活化水与介质阻挡放电联合处理对草莓冷杀菌效果及品质的影响,食品科学,2021,43(Participating authors)

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