v近5年論文 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.不同殺菌方式對延邊醬牛肉揮發性風味物質的影響.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、電子鼻、電子舌技術聯用對不同替代鹽幹腌火腿風味成分表征.食品科學.2022 9.西式發酵火腿低鈉加工過程中細菌群落結構分析.食品科學. 2021 10.A mitochondria-targeted fluorescent probe for fast detecting hypochlorite in living cells. Dyes and Pigments.2020 v教學獎勵 1.吉林省研究生鄉村振興創新實踐大賽.一等獎指導教師.2023 2.第八屆全國大學生生命科學競賽吉林賽區三等指導教師.2023 3.第七屆全國大學生生命科學競賽吉林賽區二等指導教師.2022 4.中國研究生鄉村振興科技強農+創新大賽第三屆科技作品競賽三等獎指導教師.2022 5.第六屆全國大學生生命科學競賽吉林賽區三等指導教師.2021 |
