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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: 赵君峰,曹林,张充,陆兆新.Differential Proteomics Analysis of Bacillus amyloliquefaciens and Its Genome-Shuffled Mutant for Improving Surfactin Production,INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES,2014,15(11):19847-19869(Participating authors)

翟立公,别小妹,陆兆新,吕凤霞,张充,喻倩,孔肖菡,赵海珍.Development of a PCR test system for specific detection of Salmonella Paratyphi B in foods,FEMS MICROBIOLOGY LETTERS,2014,355(1):83-89(Participating authors)

汪晓鸣,吕凤霞,张充,陆颖健,别小妹,任娣,陆兆新.Peroxidation Radical Formation and Regiospecificity of Recombinated Anabaena sp Lipoxygenase and Its Effect on Modifying Wheat Proteins,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,62(7):1713-1719(Participating authors)

张充,卢静,陈琳,吕凤霞,陆兆新.Biosynthesis of gamma-aminobutyric acid by a recombinant Bacillus subtilis strain expressing the glutamate decarboxylase gene derived from Streptococcus salivarius ssp thermophilus Y2,PROCESS BIOCHEMISTRY,2014,49(11):1851-1857(First Author)

别小妹,刘丽霞,高玲,陆兆新,张充,吕凤霞.Bacillus subtilis 168 菌株产surfactin 改造,南京农业大学学报（自然版）,2014,37(6):97-102(Participating authors)

枯草芽孢杆菌生产抗菌物质的食品级发酵培养基优化,食品科学,2014,35(9):168-173(Participating authors)

刘建丽,郭利娜,张充,吕凤霞,别小妹,陆兆新,赵海珍.嗜酸乳杆菌NX2-6冻干发酵剂的研究,食品工业科技,2014,35(23):154-157(Participating authors)

王昱沣,朱筱玉,别小妹,吕凤霞,张充,姚树林,陆兆新.Preparation of microcapsules containing antimicrobial lipopeptide from Bacillus amyloliquefaciens ES-2 by spray drying,LWT-FOOD SCIENCE AND TECHNOLOGY,2014,56(2):502-507(Participating authors)

姚正颖,张充,赵君峰,吕凤霞,别小妹,陆兆新.Acetaldehyde Detoxification Using Resting Cells of Recombinant Escherichia coli Overexpressing Acetaldehyde Dehydrogenase,APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY,2014,172(4):2030-2040(Participating authors)

赵海珍,刘建伟,吕凤霞,叶冉,别小妹,张充,陆兆新.Enzymatic synthesis of lard-based ascorbyl esters in a packed-bed reactor: Optimization by response surface methodology and evaluation of antioxidant properties,LWT-FOOD SCIENCE AND TECHNOLOGY,2014,57(1):393-399(Participating authors)

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