赵海珍

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
办公地点：食品楼426

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研究方向

食品微生物与生物技术；功能性脂质的分离提取、表征及应用；食品营养组分与肠道菌群；

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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(参与作者)
俞倩,翟立公,别小妹,陆兆新,张充,陶婷婷,栗军杰,吕凤霞,赵海珍.Survey of five food-borne pathogens in commercial cold food dishes and their detection by multiplex PCR,FOOD CONTROL,2016,59:862-869(参与作者)
孟凡强,赵海珍,张充,吕凤霞,陆兆新,别小妹.Expression of a novel bacteriocin-the plantaricin Pln1-in Escherichia coli and its functional analysis,PROTEIN EXPRESSION AND PURIFICATION,2016,119:85-93(参与作者)
和玉军,张充,钱辉,陆兆新,别小妹,赵海珍,吕凤霞.重组大肠杆菌产脂肪氧合酶发酵条件优化,食品科学,2016,37(15):149-155(参与作者)
栗军杰,翟立公,别小妹,陆兆新,孔肖菡,俞倩,吕凤霞,张充,赵海珍.A novel visual loop-mediated isothermal amplification assay targeting gene62181533 for the detection of Salmonella spp. in foods,FOOD CONTROL,2016,60:230-236(参与作者)
齐丹萍,魏微,刁明明,吕凤霞,陆兆新,别小妹,赵海珍.Enzymatic synthesis and antitumor evaluation of mono- and diesters of 3-O--D-galactopyranosyl-sn-glycerol,BIOCATALYSIS AND BIOTRANSFORMATION,2016,34(5):194-204(通讯作者)
高灿灿,刘佳玫,陆兆新,吕凤霞,张充,赵海珍,别小妹.鲜切小白菜和生菜不同贮藏温度下货架期预测模型的建立,食品工业科技,2016,37(19):334-(参与作者)
毛淑蕊,高鹏,陆兆新,吕凤霞,张充,赵海珍,别小妹.Engineering of a thermostable beta-1,3-1,4-glucanase from Bacillus altitudinis YC-9 to improve its catalytic efficiency,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2016,96(1):109-115(参与作者)
陆文俊,王芳,陆兆新,吕凤霞,赵海珍,张充,别小妹.食品中酵母菌的分离鉴定及其致腐能力,食品科学,2016,37(19):177-182(参与作者)
马志,杨静,韩金志,高玲,刘洪霞,陆兆新,赵海珍,别小妹.Insights into the Antimicrobial Activity and Cytotoxicity of Engineered alpha-Helical Peptide Amphiphiles,JOURNAL OF MEDICINAL CHEMISTRY,2016,59(24):10946-10962(参与作者)

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