南京农业大学教师个人主页 ZJH--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 王佳媚,李璨,庄洪,章建浩.Photocatalytic degradation of methylene blue and inactivation of Gram-negative bacteria by TiO2 nanoparticles in aqueous suspension,FOOD CONTROL,2013,34(2):372-377(Correspondence Author)

固相微萃取-气质联用法测定鲈鱼风干成熟工艺过程中的挥发性化合物变化,食品科学,2013,34(10):250-254(First and corresponding author)

何立超,赵见营,田甜,章建浩.樱桃谷鸭胸肉脂肪氧合酶的分离纯化及其酶学特性研究,食品科学,2013,34(7):166-170(Correspondence Author)

章建浩,崔瑾,杨洪生,吴光红.超高效液相色谱-电喷雾串联质谱法测定水产品中亚甲基蓝及代谢物,南方水产科学,2013,9(3):67-73(First and corresponding author)

章建浩,田甜,魏延玲,何立超,阮贵萍,张迎阳.火鸡肌肉丙氨酰氨肽酶的酶学特性,食品科学,2013,34(9):205-209(First and corresponding author)

格桑卓玛,赵见营,阮贵萍,田甜,章建浩.生鲜牛肉调理配制方法对高氧MAP保鲜包装产品保鲜效果的影响研究,食品工业科技,2013,34(2):310-(Correspondence Author)

靳国锋,何立超,余翔,章建浩,马美湖.Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing,FOOD CHEMISTRY,2013,141(3):2751-2756(Correspondence Author)

调理配料对生鲜猪肉高氧MAP产品品质的影响研究,食品工业科技,2013,34(5):212-217(Correspondence Author)

章建浩,王艳,刘昌华,靳国锋.强化高温风干工艺对中式培根脂质分解氧化的影响,食品科学,2013,34(11):77-82(First and corresponding author)

章建浩,阮贵萍,格桑卓玛,田甜,张迎阳.调理配料对MAP包装生鲜猪肉保鲜效果的影响,食品科学,2013,34(16):347-352(First and corresponding author)

total213 17/22
first previous next last Page; GET MORE