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

中文

赵迪

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 in Engineering
Professional Title:Associate Professor
Alma Mater:华南理工大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 邹小雨,何静,赵迪,张敏,谢允婷,戴琛,王冲,李春保.Structural Changes and Evolution of Peptides During Chill Storage of Pork,FRONTIERS IN NUTRITION,2020,7:-(Participating authors)

谢允婷,王超,赵迪,周昌瑜,李春保.Long-Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host-Derived Proteins in the Gut Contents of Mice,MOLECULAR NUTRITION & FOOD RESEARCH,2020,64(17):-(Participating authors)

IJAZ MUHAMMAD UMAIR,AHMAD MUHAMMAD IJAZ,HUSSAIN MUZAHIR,KHAN IFTIKHAR ALI,赵迪,李春保.Meat Protein in High-Fat Diet Induces Adipogensis and Dyslipidemia by Altering Gut Microbiota and Endocannabinoid Dysregulation in the Adipose Tissue of Mice,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(13):3933-3946(Participating authors)

李茜,赵迪,刘辉,张淼,姜帅,徐幸莲,周光宏,李春保.Rigid structure is a key determinant for the low digestibility of myoglobin,FOOD CHEMISTRY-X,2020,7:-(Participating authors)

邹波,何广捷,赵迪,闫静,张泽,徐幸莲,周光宏,李春保.蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制,食品科学,2020,41(13):29-37(Participating authors)

赵迪,徐雅静,顾天悦,王怀洋,殷燕涛,盛布雷,李玉婷,粘颖群,王聪,李春保,徐幸莲,周光宏.Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(4):1136-1146(First Author)

婴幼儿辅食肉泥消费行为调研与分析,肉类工业,2020,(9):05-12(Participating authors)

Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins,FOOD HYDROCOLLOIDS,2020,98:-(First Author)

邹波,赵迪,何广捷,粘颖群,笪丹丹,闫静,李春保.Acetylation and Phosphorylation of Proteins Affect Energy Metabolism and Pork Quality,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(27):7259-7268(Participating authors)

朱宗帅,方芮,赵迪,黄明.Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion,COLLOIDS AND SURFACES B-BIOINTERFACES,2020,191:-(Participating authors)

total79 6/8
first previous next last Page; GET MORE