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叶可萍

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:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 郭依萍,栗婧文,窦晗,叶可萍.精准温控对冰温贮藏生鲜猪肉保鲜效果的影响,南京农业大学学报,2022,(Correspondence Author)

Ye Keping.Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution,ANIMAL SCIENCE JOURNAL,2021,92(1)(Correspondence Author)

李冉,王聪,周光宏,李春保,叶可萍.The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage,FOOD SCIENCE & NUTRITION,2021,9(1):564-573(Correspondence Author)

王俊姣,高倩妮,叶可萍,李冉,高廷轩.气调包装处理对生鲜荠菜猪肉馅中微生物的影响,南京农业大学学报,2021,44(1):176-183(Correspondence Author)

刘聪聪,王冲,叶可萍,李春保,周光宏.加工肉制品中多环芳烃的研究现状,中国食品学报,2021,21(2):367-377(Participating authors)

郭依萍,李冉,叶可萍,张园园,王雪艳,高倩妮.不同二氧化碳浓度气调包装对生鲜鸡翅贮藏过程中挥发性有机物的影响,食品工业科技,2021,42(2021年17期):217-224(Correspondence Author)

黄洁,周聪,周光宏,李浩坤,叶可萍.Effect of Listeria monocytogenes on intestinal stem cells in the co-culture model of small intestinal organoids,MICROBIAL PATHOGENESIS,2021,153:-(Correspondence Author)

Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis,FOOD RESEARCH INTERNATIONAL,2021,145:-(Participating authors)

BASSEY ANTHONY PIUS,叶可萍,李春保,周光宏.Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,113:12-25(Participating authors)

BASSEY ANTHONY PIUS,陈永芳,朱宗帅,Olumide A Odeyemi,高廷轩,Olubunmi O Olusola,叶可萍,李春保,周光宏.Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins,FOOD CONTROL,2021,130:-(Participating authors)

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