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赵立艳

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:中国农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 方东路,余科林,邓子龙,胡秋辉,赵立艳.Storage quality and flavor evaluation of Volvariella volvacea packaged with nanocomposite-based packaging material during commercial storage condition,FOOD PACKAGING AND SHELF LIFE,2019,22:-(Correspondence Author)

苏安祥,马高兴,谢旻皓,纪阳,李向菲,赵立艳,胡秋辉.Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary, simulated gastric and small intestinal conditions and fermentation by human gut microbiota,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(6):2277-2287(Participating authors)

袁彪,陈鑫,王颂,陈贵堂,David Julian Mcclements,赵立艳.Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies-baked products,FOOD SCIENCE & NUTRITION,2019,8(1):361-370(Correspondence Author)

杨艺琳,张正敏,李美琳,赵立艳,金鹏,郑永华.2,4-表油菜素内酯对葡萄果实采后灰霉病的抑制作用机理,食品科学,2019,40(15):231-238(Participating authors)

赵睿秋,胡秋辉,马高兴,苏安祥,谢旻皓,李向菲,陈贵堂,赵立艳.Effects of Flammulina velutipes polysaccharide on immune response and intestinal microbiota in mice,JOURNAL OF FUNCTIONAL FOODS,2019,56:255-264(Correspondence Author)

Effect of Ultrasonic Treatment on Transformations of Arsenic Species in Edible Mushrooms,ANALYTICAL LETTERS,2019,53(1):102-121(Correspondence Author)

陈鑫,方东路,赵睿秋,高娟,Kimatu Benard Muinde,胡秋辉,陈贵堂,赵立艳.Effects of ultrasound-assisted extraction on antioxidant activity and bidirectional immunomodulatory activity of Flammulina velutipes polysaccharide,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2019,140:505-514(Correspondence Author)

仲磊,马宁,郑惠华,马高兴,赵立艳,胡秋辉.Tuber indicum polysaccharide relieves fatigue by regulating gut microbiota in mice,JOURNAL OF FUNCTIONAL FOODS,2019,63:-(Participating authors)

李标,刘常园,方东路,袁彪,胡秋辉,赵立艳.Effect of boiling time on the contents of flavor and taste in Lentinus edodes,FLAVOUR AND FRAGRANCE JOURNAL,2019,34(6):506-513(Correspondence Author)

李标,Kimatu Benard Muinde,裴斐,陈双阳,冯鑫,胡秋辉,赵立艳.Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2018,20:S2532-S2542(Correspondence Author)

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