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章建浩

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

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Paper Publications Home >> Scientific Research >> Paper Publications: 王健,严文静,吴海舟,陈文彬,章建浩.现代滚揉腌制工艺对低盐火腿风干成熟中品质变化的影响,食品工业科技,2016,37(9):228-234(Correspondence Author)

王永丽,章建浩,林大伟,李锋.盐替代和复合抗氧化剂对培根风味物质形成的影响,食品与发酵工业,2016,42(7):170-175(Participating authors)

严文静,杨龙平,庄宏,吴海舟,章建浩.Engineered "hot" core-shell nanostructures for patterned detection of chloramphenicol,BIOSENSORS & BIOELECTRONICS,2016,78:67-72(Correspondence Author)

何立超,马素敏,李成梁,靳国锋,章建浩.温度、盐分以及pH值对鸭肉脂肪氧合酶活性的交互影响,江苏农业学报,2016,32(6):1404-1409(Correspondence Author)

阿魏酸对风干鲈鱼中N-亚硝胺及生物胺的抑制作用,食品科学,2015,36(8):266-273(Correspondence Author)

王永丽,李锋,庄红,黎良浩,陈肖,章建浩.Effects of Plant Polyphenols and alpha-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons,JOURNAL OF FOOD SCIENCE,2015,80(3):C547-C555(Correspondence Author)

龙门,章建浩,蔡华珍,马磊,宋野.纳米Fe~(3+)-TiO_2改性聚乙烯醇基紫胶复合涂膜材料工艺优化,食品科学,2015,36(4):50-57(Correspondence Author)

余翔,吴海舟,章建浩.Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince,FOOD SCIENCE AND BIOTECHNOLOGY,2015,24(2):575-581(Correspondence Author)

张迎阳,唐静,赵见营,吴海舟,Ditta，Yasir Allah,章建浩.The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System,JOURNAL OF FOOD SCIENCE,2015,80(12):C2640-C2646(Participating authors)

KCl部分替代NaCl对干腌火腿工艺过程中蛋白质水解的影响,食品工业科技,2015,36(18):103-(Correspondence Author)

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