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

徐婵,裴华,王安,陆兆新,赵海珍.高压均质对小米糠不溶性膳食纤维及其水纤维分散体结构性质的影响,上海大学学报(自然科学版),2023,29(2023年04期):602-614(通讯作者)
Wang Ying,Shen Juan,Meng Fanqiang,Lu Zhaoxin,Lv Fengxia,Zhou Libang,Zhao Haizhen.Effects of monolauroyl-galactosylglycerol on membrane fatty acids and properties of Bacillus cereus,APPLIED MICROBIOLOGY AND BIOTECHNOLOGY,2023,(通讯作者)
Meng Fanqiang,Lyu Yunbin,Chen Xiaoyu,Lu Fengxia,Zhao Haizhen,Lu Yingjian,Zhao Mingwen,Lu Zhaoxin.Maltose-Enhanced Exopolysaccharide Synthesis of Lactiplantibacillus plantarum through CRP-like Protein,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(2):1113-1121(参与作者)
Hu Ruirui,Hu Antuo,Lu Zhaoxin,Zhou Haibo,Wei Wanqing,Lu Fengxia,Zhao Haizhen,Bie Xiaomei.Construction and optimization of a multiplex PMAxx-qPCR assay for viable Bacillus cereus and development of a detection kit,JOURNAL OF MICROBIOLOGICAL METHODS,2023,207(参与作者)
Liu Dongqin, Wang Ying, Lu Zhaoxin, Lv Fengxia, Bie Xiaomei, Zhao Haizhen.Separation, characterization and anti-inflammatory activities of galactoglycerolipids from Perilla frutescens (L.) Britton,NATURAL PRODUCT RESEARCH,2022,(通讯作者)
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,(通讯作者)
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(参与作者)
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(参与作者)
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(参与作者)
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(参与作者)

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