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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: 王虎虎,邬娜,江芸,叶可萍,徐幸莲,周光宏.Response of long-term acid stress to biofilm formation of meat-related Salmonella Enteritidis,FOOD CONTROL,2016,69:214-220(Participating authors)

黄艳,叶可萍,俞克权,王凯,周光宏.The potential influence of two Enterococcus faecium on the growth of Listeria monocytogenes,FOOD CONTROL,2016,67:18-24(First Author)

王凯,叶可萍,白红武,周光宏.冷却猪肉中单增李斯特菌的定量暴露评估,食品科学,2016,37(11):79-83(Participating authors)

叶可萍,刘佳,刘梅,李春保,郭成祥.气调包装酱卤鸭翅贮藏过程中菌群结构分析,食品科学,2015,36(14):201-205(First and corresponding author)

王光宇,钱文娟,张新笑,王虎虎,叶可萍,白云,周光宏.Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from ready-to-eat meat products in Nanjing, China,FOOD CONTROL,2015,50:202-208(Participating authors)

赵凡,周光宏,叶可萍,王帅武,徐幸莲,李春保.Microbial changes in vacuum-packed chilled pork during storage,MEAT SCIENCE,2015,100:145-149(Participating authors)

叶可萍,冯郁蔺,王凯,白云,徐幸莲,周光宏.Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck,JOURNAL OF FOOD SCIENCE,2015,80(6):M1336-M1342(First Author)

王虎虎,张新笑,张秋勤,叶可萍,徐幸莲,周光宏.Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat,FOOD CONTROL,2015,50:574-580(Participating authors)

王凯,叶可萍,朱业培,黄艳,王光宇,王虎虎,周光宏.Prevalence, antimicrobial resistance and genetic diversity of Listeria monocytogenes isolated from chilled pork in Nanjing, China,LWT-FOOD SCIENCE AND TECHNOLOGY,2015,64(2):905-910(Participating authors)

王虎虎,叶可萍,徐幸莲,周光宏.OPTIMIZATION OF AN ACIDIFIED SODIUM CHLORITE SOLUTION FOR REDUCING PATHOGENIC BACTERIA AND MAINTAINING SENSORY CHARACTERISTICS OF POULTRY MEAT IN SIMULATION SLAUGHTER PROCESS,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2014,38(1):397-405(Participating authors)

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