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张充

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 Science
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 汪昌保,陈启明,张充,杨杰,陆兆新,吕凤霞,别小妹.Characterization of a broad host-spectrum virulent Salmonella bacteriophage fmb-p1 and its application on duck meat,VIRUS RESEARCH,2017,236(0):14-23(Participating authors)

韩金志,高鹏,赵圣明,别小妹,陆兆新,张充,吕凤霞.iTRAQ-based proteomic analysis of LI-F type peptides produced by Paenibacillus polymyxa JSa-9 mode of action against Bacillus cereus,JOURNAL OF PROTEOMICS,2017,150(0):130-140(Participating authors)

钱辉,陆兆新,张充,别小妹,赵海珍,吕凤霞.鱼腥藻脂肪氧合酶热稳定性提高的分子动力学模拟,食品科学,2017,38(2):1-6(Participating authors)

高灿灿,刘佳玫,栗军杰,陆兆新,吕凤霞,张充,赵海珍,别小妹.检测乙酰微小杆菌的双重实时荧光定量聚合酶链式反应方法的建立,浙江大学学报. 农业与生命科学版,2017,43(2):153-162(Participating authors)

曾维伟,何镇宏,陆兆新,吕凤霞,别小妹,赵海珍,张充.植物乳杆菌163产抗菌物质的发酵条件优化,食品工业科技,2017,38(6):147-(Participating authors)

李秀秀,曾维伟,陆兆新,别小妹,赵海珍,张充,吕凤霞.鲫鱼贮藏过程中微生物菌相PCR-DGGE分析及其防腐保鲜,食品科学,2017,38(5):274-280(Participating authors)

韦涛,周启静,陆兆新,吕凤霞,别小妹,张充,赵海珍.纳豆芽孢杆菌固态发酵小米糠产抗氧化肽工艺优化,食品科学,2017,38(10):66-73(Participating authors)

孙建娜,郑美霞,陆兆新,吕凤霞,张充.Heterologous production of a temperature and pH-stable laccase from Bacillus vallismortis fmb-103 in Escherichia coli and its application,PROCESS BIOCHEMISTRY,2017,55:77-84(Correspondence Author)

钱辉,夏冰洁,和玉军,陆兆新,别小妹,赵海珍,张充,吕凤霞.Expression, purification, and characterization of a novel acidic Lipoxygenase from Myxococcus xanthus,PROTEIN EXPRESSION AND PURIFICATION,2017,138(0):13-17(Participating authors)

毛淑蕊,高鹏,陆兆新,吕凤霞,张充,赵海珍,别小妹.Engineering of a thermostable beta-1,3-1,4-glucanase from Bacillus altitudinis YC-9 to improve its catalytic efficiency,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2016,96(1):109-115(Participating authors)

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