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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: 杨文建,俞杰,赵立艳,马宁,方勇,裴斐,Mariga, Alfred Mugambi,胡秋辉.Polysaccharides from Flammulina velutipes improve scopolamine-induced impairment of learning and memory of rats,JOURNAL OF FUNCTIONAL FOODS,2015,18:411-422(Participating authors)

方勇,陈悦,鞠兴荣,文良,薛梅,马宁,赵立艳,胡秋辉.微量直接进样-二元泵联用ICP-MS分析大米蛋白中痕量铅,分析试验室,2015,34(2):151-154(Participating authors)

陈琛,汤静,胡秋辉,赵立艳.四种食用菌中重金属和砷的总量测定及形态分析,食品工业科技,2015,36(10):49-(Correspondence Author)

张梦甜,杨文建,裴斐,赵立艳,安辛欣,马宁,程薇,胡秋辉.响应面法优化酶法制备杏鲍菇蛋白及其营养评价,食品科学,2015,36(13):125-130(Participating authors)

Zhang, Weiwei,Tian, Guoting,Geng, Xueran,Zhao, Yongchang, Tzi Bun Ng,赵立艳,王贺祥.Isolation and Characterization of a Novel Lectin from the Edible Mushroom Stropharia rugosoannulata,MOLECULES,2014,19(12):19880-19891(Participating authors)

李丹,陈贵堂,陈琛,刘芳,赵立艳.灰树花中锌的存在形态分析,食品工业科技,2014,35(13):133-136(Correspondence Author)

吴方宁,裴斐,李丹,胡秋辉,赵立艳.两种干燥方式对白玉蕈非挥发性风味物质的影响,食品工业科技,2014,35(17):62-(Correspondence Author)

卞梦瑶,方勇,裴斐,赵立艳,辛志宏,安辛欣,杨方美,胡秋辉.生姜油树脂对过氧化氢引起RAW264.7巨噬细胞损伤的保护作用,食品科学,2014,35(1):244-249(Participating authors)

裴斐,施瑛,马瑞伽,杨文建,汤晓智,赵立艳,安辛欣,胡秋辉.Comparison of Freeze-Drying and Freeze-Drying Combined with Microwave Vacuum Drying Methods on Drying Kinetics and Rehydration Characteristics of Button Mushroom (Agaricus bisporus) Slices,FOOD AND BIOPROCESS TECHNOLOGY,2014,7(6):1629-1639(Participating authors)

梁进,李峰,方勇,杨文建,安辛欣,赵立艳,辛志宏,曹林,胡秋辉.Cytotoxicity and apoptotic effects of tea polyphenol-loaded chitosan nanoparticles on human hepatoma HepG2 cells,MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS,2014,36:7-13(Participating authors)

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