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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:南京农业大学生命科学学院

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Paper Publications Home >> Scientific Research >> Paper Publications: 和玉军,张充,钱辉,陆兆新,别小妹,赵海珍,吕凤霞.重组大肠杆菌产脂肪氧合酶发酵条件优化,食品科学,2016,37(15):149-155(Participating authors)

刁明明,齐丹萍,张充,别小妹,吕凤霞,陆兆新,赵海珍.半乳糖基甘油月桂酸单酯的抑菌活性和稳定性,食品科学,2016,37(15):1-6(Participating authors)

钱时权,卢和东,孙静,张充,赵海珍,吕凤霞,别小妹,陆兆新.Antifungal activity mode of Aspergillus ochraceus by bacillomycin D and its inhibition of ochratoxin A (OTA) production in food samples,FOOD CONTROL,2016,60:281-288(Participating authors)

姜建,高玲,别小妹,陆兆新,刘洪霞,张充,吕凤霞,赵海珍.Identification of novel surfactin derivatives from NRPS modification of Bacillus subtilis and its antifungal activity against Fusarium moniliforme,BMC MICROBIOLOGY,2016,16:-(Participating authors)

张充,张爽,别小妹,赵海珍,吕凤霞,陆兆新.Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2016,96(9):3249-3255(First Author)

俞倩,翟立公,别小妹,陆兆新,张充,陶婷婷,栗军杰,吕凤霞,赵海珍.Survey of five food-borne pathogens in commercial cold food dishes and their detection by multiplex PCR,FOOD CONTROL,2016,59:862-869(Participating authors)

毕华,赵海珍,吕凤霞,张充,别小妹,陆兆新.IMPROVEMENT OF THE NUTRITIONAL QUALITY AND FIBRINOLYTIC ENZYME ACTIVITY OF SOYBEAN MEAL BY FERMENTATION OF BACILLUS SUBTILIS,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2015,39(6):1235-1242(Participating authors)

任娣,谢亚娟,陆兆新,张充,别小妹,赵海珍,吕凤霞.重组脂肪氧合酶对面团流变性质及面包品质的影响,食品科学,2015,36(13):1-6(Participating authors)

陈计,高鹏,陆兆新,吕凤霞,张充,赵海珍,别小妹.beta-1, 3-1, 4-葡聚糖酶高产菌诱变选育及基因克隆表达,食品科学,2015,36(1):179-184(Participating authors)

闫冬,韩金志,别小妹,陆兆新,吕凤霞,赵海珍,张充.原生质体融合选育高产脂肽LI-F多粘类芽胞杆菌及融合菌株表达差异分析,生物工程学报,2015,31(9):1401-1407(Participating authors)

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