叶可萍

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：工学博士学位

联系方式

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研究方向

肉品贮藏保鲜、食源性病原菌的预防与控制、真菌蛋白仿制肉

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Bassey Anthony Pius,Liu Pei Pei,Chen Jiahui,Bako Hadiza Kabir,Boateng Evans Frimpong,Ibeogu Henry Isaiah,Ye Keping,Li Chunbao,Zhou Guanghong.Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins,FOOD CHEMISTRY,2024,430(参与作者)
Teng Shuang,Gan Junlan,Chen Yu,Yang Liyuan,Ye Keping.The Application of Ultraviolet Treatment to Prolong the Shelf Life of Chilled Beef,FOODS,2023,12(12)(通讯作者)
Tao Yu,Guo Yiping,Li Jingwen,Ye Keping,Zhang Yuanyuan,Zeng Xianming,Dou Han.Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork,MEAT SCIENCE,2023,198(通讯作者)
李紫玉,周光宏,刘奇菡,王琳,王珲,张婷,叶可萍.基于抗氧化能力的牛血红蛋白的分步酶解工艺参数优化,农业工程学报,2023,(通讯作者)
Chen Yongfang,Bassey Anthony Pius,Zhou Guanghong H.,Teng Shuang,Dou Han,Guo Yiping P.,Zhang Yuanyuan Y.,Ye Keping P..Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration,JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2023,17(1):487-498(通讯作者)
Bassey Anthony Pius,Chen Yongfang,Boateng Evans Frimpong,Zhang Yuanyuan,Diao Xinyue,Nasiru Mustapha Muhammad,Tang Changbo,Ye Keping,Li Chunbao,Zhou Guanghong.Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,167(参与作者)
Zhou Cong,Zhang Yuanyuan,Bassey Anthony,Huang Jie,Zou Yafang,Ye Keping.Expansion of Intestinal Secretory Cell Population Induced by Listeria monocytogenes Infection: Accompanied With the Inhibition of NOTCH Pathway,FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY,2022,12(通讯作者)
Zhang Yuanyuan,Zhou Cong,Bassey Anthony,Bai Li,Wang Yeru,Ye Keping.Quantitative exposure assessment of Listeria monocytogenes cross-contamination from raw to ready-to-eat meat under different food-handling scenarios,FOOD CONTROL,2022,137(通讯作者)
Zhang Yuanyuan,Zhou Cong,Guo Yiping,Ye Keping.Recent Progress in Research on Listeria monocytogenes Cross-Contamination in Meat and Meat Products,Shipin Kexue/Food Science,2022,43(11):293-300(通讯作者)
Gao Tingxuan,Zhao Xue,Li Ran,Bassey Anthony,Bai Yun,Ye Keping,Deng Shaolin,Zhou Guanghong.Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein,FOOD HYDROCOLLOIDS,2022,123:-(参与作者)

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