Works by 檀茜倩

Results: 23

水产品肠道中富硒乳酸菌的筛选及其体外生物活性.

Published in:

Food Research & Development, 2024, v. 45, n. 18, p. 106, doi. 10.12161/j.issn.1005-6521.2024.18.015

By:

张艳芳;
吕欣然;
武文玉;
白凤翎;
崔方超;
檀茜倩;
励建荣;
李英美

Publication type:

Article

副溶血性弧菌噬菌体vB_VpP_1裂解酶的生物信息学分析、原核表达及生物活性鉴定.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 83, doi. 10.7506/spkx1002-6630-20240513-101

By:

张德福;
杨雯静;
刘可;
刘青青;
白梧桐;
李凡;
吕欣然;
柏雪;
檀茜倩;
李学鹏;
励建荣

Publication type:

Article

水产品中致病与腐败菌的群体感应抑制剂研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 270, doi. 10.7506/spkx1002-6630-20221011-099

By:

檀茜倩;
裴建博;
崔方超;
李秋莹;
吕欣然;
孙彤;
励建荣

Publication type:

Article

蜡样芽孢杆菌YF-2对冷藏三文鱼的保鲜作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 305, doi. 10.16429/j.1009-7848.2025.01.029

By:

王扬蕊;
袁硕;
白凤翎;
檀茜倩;
崔方超;
吕欣然;
励建荣;
董浩

Publication type:

Article

等离子体活化水对三文鱼源腐败菌的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 277, doi. 10.16429/j.1009-7848.2024.12.025

By:

檀茜倩;
裴建博;
张德福;
崔方超;
孟玉琼;
马睿;
李学鹏;
励建荣

Publication type:

Article

产y-氨基丁酸植物乳杆菌对发酵萝卜风味和品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 224, doi. 10.16429/j.1009-7848.2024.12.020

By:

吕欣然;
王德晟;
刘水琳;
李叙波;
白凤翎;
檀茜倩;
崔方超;
励建荣;
俞张富;
沈荣虎

Publication type:

Article

鱼源荧光假单胞菌分泌蛋白的全基因组预测与功能分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 434, doi. 10.16429/j.1009-7848.2024.09.040

By:

李秋莹;
张雪婷;
崔方超;
檀茜倩;
孙彤;
励建荣

Publication type:

Article

泡菜中产β-葡萄糖昔酶植物乳杆菌的益生和酶学特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 69, doi. 10.16429/j.1009-7848.2024.09.007

By:

檀茜倩;
程笑笑;
崔方超;
王当丰;
吕欣然;
俞张富;
沈荣虎;
励建荣

Publication type:

Article

盐胁迫下枯草芽孢杆菌降解组胺的转录组学分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 435, doi. 10.16429/j.1009-7848.2024.08.039

By:

邓义佳;
王润东;
檀茜倩;
李学鹏;
张宇昊;
张宾;
励建荣

Publication type:

Article

金枪鱼源莓实假单胞菌MS-10全基因组测序及分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 457, doi. 10.16429/j.1009-7848.2024.08.041

By:

崔方超;
王芸婷;
刘佳宜;
王当丰;
檀茜倩;
李秋莹;
励建荣;
李婷婷

Publication type:

Article

蜡样芽孢杆菌YF-2对荧光假单胞菌群体感应的淬灭活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 187, doi. 10.16429/j.1009-7848.2024.08.018

By:

王扬蕊;
温馨;
白凤翎;
檀茜倩;
吕欣然;
励建荣;
董浩;
孟玉琼;
马睿;
王树林;
应米燕;
杨旭

Publication type:

Article

基于HeLa细胞模型探究植物乳杆菌CY1-2的抗氧化机理.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 92, doi. 10.16429/j.1009-7848.2024.08.009

By:

武文玉;
张艳芳;
白凤翎;
吕欣然;
崔方超;
檀茜倩;
励建荣;
李英美

Publication type:

Article

群体感应淬灭酶PF-1240的半理性设计及其对蜂房哈夫尼亚菌群体感应的抑制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 24, doi. 10.16429/j.1009-7848.2024.07.003

By:

崔方超;
宁媛媛;
申悦;
王当丰;
檀茜倩;
李秋莹;
励建荣;
李婷婷

Publication type:

Article

草莓酸对莓实假单胞菌群体感应的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 171, doi. 10.16429/j.1009-7848.2024.05.013

By:

崔方超;
王苹苹;
刘佳宜;
王当丰;
檀茜倩;
李秋莹;
励建荣;
李婷婷

Publication type:

Article

黄嘌呤氧化酶抑制剂微胶囊的制备.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 223, doi. 10.16429/j.1009-7848.2024.04.021

By:

崔方超;
李兰玲;
韩瑜娟;
王当丰;
檀茜倩;
吕欣然;
励建荣;
李婷婷

Publication type:

Article

超声对发酵食品微生物和品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 443, doi. 10.16429/j.1009-7848.2024.01.041

By:

檀茜倩;
崔方超;
吕欣然;
李学鹏;
励建荣

Publication type:

Article

传统腌渍蔬菜中高产AI-2信号分子乳酸菌的筛选及其益生特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 83, doi. 10.16429/j.1009-7848.2024.01.009

By:

吕欣然;
刘雪晴;
顾振辰;
吕孟敏;
励建荣;
檀茜倩;
崔方超;
白凤翎;
俞张富;
沈荣虎

Publication type:

Article

水产品腐败希瓦氏菌CsrA蛋白序列特征及应激响应的基因表达分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 50, doi. 10.16429/j.1009-7848.2023.08.006

By:

李秋莹;
周文萱;
崔方超;
檀茜倩;
孙彤;
励建荣

Publication type:

Article

高产AI-2信号分子乳酸菌的筛选及生物性能研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 159, doi. 10.16429/j.1009-7848.2023.07.016

By:

吕欣然;
吕孟敏;
杨冰艳;
顾振辰;
刘雪晴;
励建荣;
白凤翎;
檀茜倩;
李英美

Publication type:

Article

植物提取物抑菌机制及其在水产品保鲜中的应用研究进展.

Published in:

Chinese Fishery Quality & Standards, 2024, v. 14, n. 2, p. 51, doi. 10.3969/j.issn.2095-1833.2024.02.008

By:

张明;
于振兴;
檀茜倩;
吕欣然;
张国清;
张永勤;
董浩;
张德福;
励建荣

Publication type:

Article

叶醛/玉米醇溶蛋白纳米纤维膜的制备及其在金枪鱼保鲜中的应用.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 309, doi. 10.13386/j.issn1002-0306.2023050052

By:

崔方超;
周闪闪;
张星晖;
王当丰;
檀茜倩;
任丽琨;
励建荣;
李婷婷

Publication type:

Article

东北传统酱腌菜中耐盐乳酸菌的筛选, 鉴定及其发酵特性研究.

Published in:

China Brewing, 2024, v. 43, n. 8, p. 31, doi. 10.11882/j.issn.0254-5071.2024.08.006

By:

顾娜泥;
武文玉;
刘水琳;
白凤翎;
吕欣然;
励建荣;
檀茜倩;
崔方超;
俞张富;
沈荣虎

Publication type:

Article

植物酵素功能与安全性研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 393, doi. 10.13995/j.cnki.11-1802/ts.038316

By:

檀茜倩;
程笑笑;
周振彧;
崔方超;
吕欣然;
李学鹏;
励建荣

Publication type:

Article