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

苏安祥,杨文建,赵立艳,裴斐,袁彪,仲磊,马高兴,胡秋辉.Flammulina velutipes polysaccharides improve scopolamine-induced learning and memory impairment in mice by modulating gut microbiota composition,FOOD & FUNCTION,2018,9(3):1424-1432(参与作者)
Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus,CYTA-JOURNAL OF FOOD,2018,16(1):181-189(参与作者)
马宁,仲磊,赵立艳,胡秋辉.EFFECTS OF DRYING METHODS ON NON-VOLATILE TASTE COMPONENTS OF TUBER INDICUM,CURRENT TOPICS IN NUTRACEUTICAL RESEARCH,2018,16(1):21-27(参与作者)
苏安祥,陈慧婵,孙勇,刘凌冉,杨文建,赵立艳,胡秋辉.COMPARISON OF THE HYPDXIA AND FATIGUE FIGHTING ABILITIES OF MICE AFTER FEEDING WITH FOUR TYPES OF EDIBLE MUSHROOMS,CURRENT TOPICS IN NUTRACEUTICAL RESEARCH,2018,16(1):37-45(参与作者)
马高兴,Kimatu Benard Muinde,赵立艳,杨文建,裴斐,胡秋辉.Impacts of Dietary Pleurotus eryngii Polysaccharide on Nutrient Digestion, Metabolism, and Immune Response of the Small Intestine and Colon-An iTRAQ-Based Proteomic Analysis,PROTEOMICS,2018,18(7):-(参与作者)
常诗洁,杨志颖,殷玲,胡秋辉,裴斐,杨文建,赵立艳.香辣草菇风味产品的加工及其风味特性分析,食品科学,2018,39(8):135-140(通讯作者)
陈双阳,袁彪,胥佳佳,陈贵堂,胡秋辉,赵立艳.Simultaneous separation and determination of six arsenic species in Shiitake (Lentinus edodes) mushrooms: Method development and applications,FOOD CHEMISTRY,2018,262:134-141(通讯作者)
赵睿秋,马高兴,杨文建,裴斐,赵立艳,胡秋辉.6种食用菌子实体水提物对肠道菌群的影响,食品科学,2017,38(5):116-121(参与作者)
胥佳佳,冯鑫,汤静,胡秋辉,赵立艳.超声辅助提取-高相液相色谱-电感耦合等离子体质谱法测定香菇中6种形态砷化合物,食品科学,2017,37(24):216-221(通讯作者)
方东路,杨文建,邓子龙,安辛欣,赵立艳,胡秋辉.Proteomic Investigation of Metabolic Changes of Mushroom (Flammulina velutipes) Packaged with Nanocomposite Material during Cold Storage,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(47):10368-10381(参与作者)

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