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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

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Paper Publications Home >> Scientific Research >> Paper Publications: 陈蕊,别小妹,吕凤霞,赵海珍,张充,陆兆新.枯草芽孢杆菌PNG27生产凝乳酶的发酵工艺优化及分离纯化研究,食品与发酵工业,2017,43(1):110-117(Participating authors)

邵泽香,焦琳舒,陆兆新,别小妹,赵海珍,张充,吕凤霞.基于定向进化技术提高地衣芽孢杆菌L-天冬酰胺酶活性,食品科学,2017,38(22):8-13(Participating authors)

高涛,王芳,吕凤霞,别小妹,赵海珍,张充,陆兆新.产耐热普鲁兰酶菌株的分离、筛选与鉴定,食品科学,2017,38(8):117-121(Participating authors)

韦涛,周启静,陆兆新,吕凤霞,别小妹,张充,赵海珍.纳豆芽孢杆菌固态发酵小米糠产抗氧化肽工艺优化,食品科学,2017,38(10):66-73(Correspondence Author)

何镇宏,曾维伟,朱筱玉,赵海珍,Lu Yingjian,陆兆新.Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid,COLLOIDS AND SURFACES B-BIOINTERFACES,2017,151(0):232-239(Participating authors)

曾维伟,何镇宏,陆兆新,吕凤霞,别小妹,赵海珍,张充.植物乳杆菌163产抗菌物质的发酵条件优化,食品工业科技,2017,38(6):147-(Participating authors)

陈琳,赵海珍,张充,陆颖健,陆兆新,朱筱玉.gamma-Aminobutyric acid-rich yogurt fermented by Streptococcus salivarius subsp thermophiles fmb5 apprars to have anti-diabetic effect on streptozotocin-induced diabetic mice,JOURNAL OF FUNCTIONAL FOODS,2016,20:267-275(Participating authors)

曲晓旭,刘洪霞,高玲,陆兆新,张充,吕凤霞,赵海珍,别小妹.芽孢杆菌产抗菌脂肽调控基因快速检测,南京农业大学学报,2016,39(5):858-864(Participating authors)

刁明明,齐丹萍,张充,别小妹,吕凤霞,陆兆新,赵海珍.半乳糖基甘油月桂酸单酯的抑菌活性和稳定性,食品科学,2016,37(15):1-6(Correspondence Author)

张充,张爽,别小妹,赵海珍,吕凤霞,陆兆新.Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2016,96(9):3249-3255(Participating authors)

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