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

中文

粘颖群

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:爱尔兰科克大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: Li Qian,Liu Hui,Jiang Shuai,Zhang Miao,Shan Kai,Ke Weixin,Zhao Di,Nian Yingqun,Li Chunbao.The effects of high pressure treatment on the structural and digestive properties of myoglobin,FOOD RESEARCH INTERNATIONAL,2022,156(Participating authors)

贾晓楠,粘颖群,赵迪,吴菊清,李春保.Changes of the Microbiota Composition on the Surface of Pig Carcasses during Chilling and Its Associations with Alterations in Chiller's Temperature and Air Humidity,FOODS,2021,10(9):-(Participating authors)

笪丹丹,粘颖群,时洁,李影球,赵迪,周光宏,李春保.Characterization of specific volatile components in braised pork with different tastes by SPME-GC/MS and electronic nose,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2021,45(5):-(Participating authors)

笪丹丹,粘颖群,邹波,赵迪,张泽,李春保.Influence of induction cooking on the flavor of fat cover of braised pork belly,JOURNAL OF FOOD SCIENCE,2021,86(5):1997-2010(Participating authors)

Luo Mingyang,Wu Juqing,Nian Yingqun,Zhao Di,Yu Lili,Li Chunbao.Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat,Shipin Kexue/Food Science,2021,42(21):105-110(Participating authors)

Zhang Ze,Zhao Di,Nian Yingqun,Zhou Guanghong,Li Chunbao.Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce,Shipin Kexue/Food Science,2021,42(1):93-100(Participating authors)

俞莉莉,赵迪,粘颖群,李春保.Casein-fed mice showed faster recovery from DSS-induced colitis than chicken-protein-fed mice,FOOD & FUNCTION,2021,12(13):5806-5820(Participating authors)

张泽,赵迪,粘颖群,周光宏,李春保.低温慢煮对红烧肉食用品质及其蛋白消化率的影响,食品科学,2021,42(1):93-100(Participating authors)

姜帅,赵迪,粘颖群,吴菊清,张淼,李茜,李春保.Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage,FOOD CHEMISTRY,2021,352:-(Participating authors)

Luo Mingyang,Shan Kai,Zhang Miao,Ke Weixin,Zhao Di,Nian Yingqun,Wu Juqing,Li Chunbao.Application of ultrasound treatment for improving the quality of infant meat puree,Ultrasonics Sonochemistry,2021,80(Participating authors)

total44 3/5
first previous next last Page; GET MORE