赵立艳

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

联系方式

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研究方向

食品功能评价及功能产品开发；食品风味形成机理及风味产品开发

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Wang Yifan,Dong Sizhe,Xiao Jinrong,Hu Qiuhui,Zhao Liyan.A Rapid and Multi-Element Method for the Determination of As, Cd, Ni, Pb, Sn, and Zn in Scallops Using High Definition X-Ray Fluorescence (HDXRF) Spectrometry,Food Analytical Methods,2022,15(10):2712-2724(通讯作者)
张雪莉,胡秋辉,纪阳,俞安淇,仲磊,赵立艳,范育明.杏鲍菇富硒蛋白的营养结构特性及对铅毒性的缓解作用,食品科学,2022,43(2022年15期):125-133(参与作者)
Ji Yang,Hu Qiuhui,Ma Gaoxing,Yu Anqi,Zhao Liyan,Zhang Xueli,Zhao Ruiqiu.Selenium biofortification in Pleurotus eryngii and its effect on lead adsorption of gut microbiota via in vitro fermentation,Food Chemistry,2022,396(参与作者)
蒋希希,裴斐,赵立艳,马宁,方东路,仲磊,胡秋辉.草菇鲜味肽的分离鉴定及呈味特性分析,食品科学,2022,43(2022年12期):235-242(参与作者)
Lu Xiaoshuo,Hou Hui,Fang Donglu,Hu Qiuhui,Chen Jiluan,Zhao Liyan.Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying,JOURNAL OF FOOD BIOCHEMISTRY,2022,:-(参与作者)
Chen Xin,Zhao Liyan,Hu Qiuhui,Xiao Jinrong,Kimatu Benard Muinde,Zheng Huihua.The structure-activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2022,102(7):2916-2927(通讯作者)
Sun Hailan,Chen Xiao,Xiang Yake,Hu Qiuhui,Zhao Liyan.Fermentation characteristics and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage,FOOD BIOSCIENCE,2022,50(通讯作者)
Gao Juan,Fang Donglu,Kimatu Benard Muinde,Chen Xin,Wu Xian,Du Jiaxin,Yang Qian,Chen Hui,Zheng Huihua,An Xinxin,Zhao Liyan,Hu Qiuhui.Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems,FOOD CHEMISTRY,2021,362:-(参与作者)
杨晓君,周静,谢元,王秋平,丁泽人,赵立艳,金鹏.壳聚糖型SO2缓释材料的制备及性质表征,现代食品科技,2021,37(2021年08期):176-183(参与作者)
杜佳馨,席嘉佩,方东路,孙海斓,胡秋辉,赵立艳.猪肚菌不同部位的营养评价及风味特征分析,浙江大学学报(农业与生命科学版),2021,47(2021年06期):743-756(通讯作者)

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