章建浩

教授博士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位

联系方式

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研究方向

食品保鲜包装，农畜产品加工与安全品质控制

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Liu Yafu,Wang Jiamei,Liu Chencheng,Chen Gu,Cai Zhicheng,Sang Xiaohan,Zhang Jianhao.TMT-based proteomic analysis of the inactivation effect of high voltage atmospheric cold plasma treatment on Pseudomonas aeruginosa,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,169(通讯作者)
Zhang Min, Ye Zhumiao, Xing Changrui, Chen HongJuan, Zhang Jianhao, Yan Wenjing.Degradation of Deoxynivalenol in Wheat by Double Dielectric Barrier Discharge Cold Plasma: Identification and Pathway of Degradation Products.,Journal of the science of food and agriculture,2022,(参与作者)
Wang Jiamei,Fu Tengfei,Wang Yuanyuan,Zhang Jianhao.Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets,FOODS,2022,11(16)(参与作者)
Wu Haizhou,Yin Jie,Xiao Shulan,Zhang Jianhao,Richards Mark P..Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular docking,FOOD CHEMISTRY,2022,384(通讯作者)
Umair Muhammad,Jabbar Saqib,Lin Yue,Nasiru Mustapha Muhammad,Zhang Jianhao,Abid Muhammad,Murtaza Mian Anjum,Zhao Liqing.Comparative study: Thermal and non-thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2022,57(2):827-841(参与作者)
Nasiru Mustapha Muhammad,Umair Muhammad,Boateng Evans Frimpong,Alnadari Fawze,Khan Kashif-ur Rehman,Wang Zhaobin,Luo Ji,Yan Wenjing,Zhuang Hong,Majrashi Ali,Zhang Jianhao,Korma Sameh A..Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time,MOLECULES,2022,27(3)(通讯作者)
侯新磊,赵楠,葛黎红,梅源,曾雪晴,严文静,章建浩.低温等离子体对低盐泡菜生花腐败的抑制及贮藏期品质的影响,食品科学,2022,43(通讯作者)
Nasiru Mustapha Muhammad,Boateng Evans Frimpong,Wang Zhaobin,Yan Wenjing,Zhuang Hong,Zhang Jianhao.Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage,Food and Bioprocess Technology,2022,15(8):1866-1880(通讯作者)
Shan Chengjun,Han Wu,Zhu Yongsheng,Zhou Jianzhong,Yan Wenjing,Zhang Jianhao,Liu Xiaoli.Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods,FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL,2022,(共同通讯作者)
Cong Kai-Ping,Li Ting-Ting,Wu Cai-E,Zeng Kai-Fang,Zhang Jian-Hao,Fan Gong-Jian,Pan Yue,Wang Jia-Hong,Suo An-Di.Effects of plasma-activated water on overall quality of fresh goji berries during storage,SCIENTIA HORTICULTURAE,2022,293(参与作者)

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