| 课程编号 | 课程名称 | 课程级别 | 学时 |
Adelina, N.M., An, J., Guo, Q. et al. Physicochemical quality and sensory attributes of two grafted pine nuts (Pinus koraiensis) affected by different roasting conditions. Food Measure (2024). https://doi.org/10.1007/s11694-024-02365-5
Jiarong Wang, Xuemei Wang, Wenqi Wang, Ligang Zhang, Yuhong Zhao, Functionalization of pine kernel protein by pH-shifting combined with ultrasound treatments: Further improvement with increasing acidity, International Journal of Biological Macromolecules, Volume 248, 2023, 125884
Wenchao Liu; Nadya Mara Adelina; Ligang Zhang; Yuhong Zhao ; Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine, Journal of Food Processing and Preservation, 2022, 46(10): 16810-16823
Qiyong Guo; Nadya Mara Adelina; Jintao Hu; Ligang Zhang; Yuhong Zhao ; Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose, Food Control, 2022, 134: 108711
Nadya Mara Adelina; He Wang; Ligang Zhang; Yuhong Zhao ; Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions, Food Research International, 2021, 140
Nadya Mara Adelina; He Wang; Ligang Zhang; Kai Yang; Ling Zhang; Yuhong Zhao ; Evaluation of Roasting Conditions as an Attempt to Improve Bioactive Compounds and Antioxidant Activities of Pine Nut Shell and Skin, Waste and Biomass Valorization, 2021, 13: 845-861
食品营养学，科学出版社，2022，第一版，副主编，ISBN9787030721716
发明专利：
一种多功能成分协同降血糖的组合物及其应用；
一种具有抗疲劳功能的黑木耳多糖能量胶；
一种黑木耳多糖能量棒