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赵海珍

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:南京农业大学食品科技学院

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Paper Publications Home >> Scientific Research >> Paper Publications: 杨多,王安,陆兆新,吕凤霞,别小妹,孟凡强,赵海珍.纳豆芽胞杆菌发酵对小米糠膳食纤维结构和理化特性的影响,南京农业大学学报,2022,(Correspondence Author)

Yang Hua,Yan Ruxue,Li Yue,Lu Zhaoxin,Bie Xiaomei,Zhao Haizhen,Lu Fengxia,Chen Meirong.Structure-Function Analysis of a Quinone-Dependent Dehydrogenase Capable of Deoxynivalenol Detoxification,Journal of Agricultural and Food Chemistry,2022,70(22):6764-6774(Participating authors)

Du Hechao,Chi Huibin,Yao Hongliang,Lu Zhaoxin,Bie Xiaomei,Zhang Chong,Zhao Haizhen,Lu Fengxia,Chen Meirong.The antibacterial activity of plantaricin GZ1-27 against MRSA and its bio-preservative effect on chilled pork in combination with chitosan,INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2022,365(Participating authors)

马文杰,钟裔,陆兆新,张平,陈诗蕾,秦淼,吕凤霞,赵海珍,别小妹.丙酮酸对Bacillomycin D合成的影响及调控,食品工业科技,2022,43(2022年22期):189-197(Participating authors)

Zhao Deyin,Wang Qian,Lu Fengxia,Bie Xiaomei,Zhao Haizhen,Lu Zhaoxin,Lu Yingjian.A novel plantaricin 827 effectively inhibits Staphylococcus aureus and extends shelf life of skim milk,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154(Participating authors)

Nie Ting,Meng Fanqiang,Lu Fengxia,Bie Xiaomei,Zhao Haizhen,Sun Jing,Lu Zhaoxin,Lu Yingjian.An endolysin Salmcide-p1 from bacteriophage fmb-p1 against gram-negative bacteria,JOURNAL OF APPLIED MICROBIOLOGY,2022,133(3):1597-1609(Participating authors)

Zhao Deyin,Wang Qian,Lu Fengxia,Bie Xiaomei,Zhao Haizhen,Lu Zhaoxin,Lu Yingjian.A Novel Class IIb Bacteriocin-Plantaricin EmF Effectively Inhibits Listeria monocytogenes and Extends the Shelf Life of Beef in Combination with Chitosan,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,70(7):2187-2196(Participating authors)

张平,陈美容,马文杰,陆兆新,吕紫岩,吕凤霞,赵海珍,别小妹.Bacillomycin D合成酶系NRPS硫酯酶结构域位移对脂肽合成的影响,南京农业大学学报,2022,(Participating authors)

Jiao Linshu,Chi Huibing,Xia Bingjie,Lu Zhaoxin,Bie Xiaomei,Zhao Haizhen,Lu Fengxia,Chen Meirong.Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution,MOLECULES,2022,27(19)(Participating authors)

孟凡强,朱筱玉,赵海珍,聂挺,吕凤霞,陆兆新,陆颖健.A class III bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese,FOOD CONTROL,2021,121:-(Participating authors)

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