v近5年论文 1.Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated Penicillium oxalicum and Its Associated Metabolic Pathways.Foods .2024 2.Analysis of Microbial Community Succession and Characteristic Flavour during Dry Ageing of Yanbian Beef.International Journal of Food Science & Technology.2024 3.Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking.Food Chemistry.2024 4.不同杀菌方式对延边酱牛肉挥发性风味物质的影响.食品科技.2024 5.Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles ffavor compounds of dry-cured ham during ripening.LWT.2023 6.Recent Progress in Identifying Bacteria with Fluorescent Probes.Molecules. 2022 7.Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococciisolated from low-salt dry-cured ham.LWT.2022 8.基于SPME-GC-MS、电子鼻、电子舌技术联用对不同替代盐干腌火腿风味成分表征.食品科学.2022 9.西式发酵火腿低钠加工过程中细菌群落结构分析.食品科学. 2021 10.A mitochondria-targeted fluorescent probe for fast detecting hypochlorite in living cells. Dyes and Pigments.2020 v教学奖励 1.吉林省研究生乡村振兴创新实践大赛.一等奖指导教师.2023 2.第八届全国大学生生命科学竞赛吉林赛区三等指导教师.2023 3.第七届全国大学生生命科学竞赛吉林赛区二等指导教师.2022 4.中国研究生乡村振兴科技强农+创新大赛第三届科技作品竞赛三等奖指导教师.2022 5.第六届全国大学生生命科学竞赛吉林赛区三等指导教师.2021 |
