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郁志芳

Professor Supervisor of Doctorate Candidates

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

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Paper Publications Home >> Scientific Research >> Paper Publications: 张丽,姜丽,石韵,康若祎,王利斌,郁志芳.桃果实总蛋白质双向电泳优化体系的建立,食品与生物技术学报,2013,32(3):250-257(Correspondence Author)

蒋娟,姜丽,傅淋然,郁志芳.鲜切莲藕褐变期间酚类提取及其对自由基的清除能力,食品科学,2013,34(15):32-37(Correspondence Author)

高振鹏,郁志芳,Tian Li Yue,Siew Young Quek.Adsorption isotherm, thermodynamics and kinetics studies of polyphenols separation from kiwifruit juice using adsorbent resin,JOURNAL OF FOOD ENGINEERING,2013,116(1):195-201(Participating authors)

张双双,Ma Qing Yun, Zou Xi Sheng,Dai Hao Fu,Huang Sheng Zhuo, Luo Ying,郁志芳,Luo Huai Rong,Zhao You Xing.Chemical Constituents from the Fungus Amauroderma amoiensis and Their In Vitro Acetylcholinesterase Inhibitory Activities,PLANTA MEDICA,2013,79(1):87-91(Participating authors)

罗海波,蒋娟,张丽,姜丽,傅淋然,代小梅,郁志芳.EFFECT OF GIBBERELLIC ACID AND 6-BENZYLAMINOPURINE ON LIGNIFICATION OF FRESH-CUT ZIZANIA LATIFOLIA DURING REFRIGERATED (1C) STORAGE,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2013,37(5):864-869(Correspondence Author)

宋留丽,余坚勇,郁志芳.鲜切马铃薯褐变程度数学模型研究,食品工业科技,2013,34(3):112-115(Correspondence Author)

罗海波,陈伟,周静峰,宋慧波,郁志芳.茭白总蛋白质双向电泳技术体系的建立,食品与生物技术学报,2013,32(6):581-585(Correspondence Author)

罗海波,姜丽,包永华,王利斌,郁志芳.EFFECT OF CHITOSAN/NANO-CHITOSAN COMPOSITE COATING ON BROWNING AND LIGNIFICATION OF FRESH-CUT ZIZANIA LATIFOLIA,JOURNAL OF FOOD QUALITY,2013,36(6):426-431(Correspondence Author)

王利斌,姜丽,石韵,罗海波,郁志芳.气调贮藏对四季豆生理生化特性的影响,食品科学,2013,34(8):289-293(Correspondence Author)

罗海波,何雄,包永华,郁志芳,戴云云.鲜切果蔬品质劣变影响因素及其可能机理,食品科学,2012,33(15):324-330(Correspondence Author)

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