澳门各大游戏平台网址|Home

徐宁

发布时间:2020-04-11 阅读人数:

导师姓名:徐宁

导师类型:硕士生导师

出生日期:1979/3/14

职称:副教授

个人简介:

    生物化学与分子生物学专业博士,佛山海天调味食品股份有限公司博士工作站、华中农业大学食品科学与工程博士后流动站博士后。主要从事发酵食品微生物选育、发酵工艺优化、营养安全代谢调控等相关领域研究,主持参与国家、省部级研究项目10项,发表论文20余篇,授权国家发明专利10余项,获湖北省技术发明一等奖、三等奖各1项,中国食品澳门各大游戏平台网址协会科学技术特等奖1项,中国轻澳门各大游戏平台网址联合会技术发明二等奖1项。

所在学院:生物工程与食品学院

专业:发酵工程

研究方向:酿造工程方向

主讲硕士生课程:

主讲博士生课程:

科研项目:

1. 湖北省科技厅项目--酱油酿造中米曲霉与风味微生物共生机理研究及对风味的影响; 2. 发酵工程教育部重点实验室开放课题--橘皮酱油抗氧化活性研究;3. 横向--高抗氧化活性酿造酱油生产工艺’

科研成果:

1. Peng Mingye, Liu Jingyi ,Liu ZhiJie,Fu Bin , Hu Yong,Zhou Mengzhou ,Fu Caixia , Gao Bing, Wang Chao , Li Dongsheng ,Xu Ning*. Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce. LWT - Food Science and Technology.2018. 90,627-635;

2.Chen Yang,Huang Yang,Bai Ye,Fu Caixia,Zhou Mengzhou,Gao Bin,Wang Chao,Li Dongshen,Hu Yong*,Xu Ning*.Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. LWT - Food Science and Technology.2017. 84,753-763;

3.Peng Mingye,Liu Jingyi,Huang Yao,Zhou Mengzhou,Hu Yong,Fu Caixia,Dai Jun,Wang Chao,Li Dongsheng,Gao Bing,Xu Ning*.Effects of a mixed koji culture of Aspergillus oryzae HG-26 and Aspergillus niger HG-35 on the levels of enzymes,antioxidants and phenolic compounds in soy sauce during the fermentation process. International Journal of Food Science and Technology.2017.52(7),1585-1593;

4.Xu Ning,Liu Yaqi,Hu Yong,Zhou Mengzhou,Wang Chao,Li Dongsheng*.Autolysis of Aspergillus oryzae mycelium and effect on volatile flavour compounds of soy sauce. Journal of Food Science.2016. 81(8),883-1890;

5.Li Shiwen,Hu Yong, Hong Yingmin,Xu Libin,Zhou Mengzhou,Fu Caixia, Wang Chao,Xu Ning*.Analysis of the hydrolytic capacities of Aspergillus oryzae proteases on soybean protein using artificialneural networks. Journal of Food Processing and Preservation.2016,40(5),918-924。