今天是:2017年09月25日 星期一
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骆莹
职称/职务: 讲师
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电子信箱: luoying@snnu.edu
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办公地点: 陕西师范大学长安校区格物楼1105室

   骆莹,女,汉族,工学博士,师资博士后,2016年毕业于西北农林科技大学食品学院,工学博士学位目前,主要从事农产品中真菌毒素控制研究、功能食品的研究与开发技术

   目前主要承担本科生《食品毒理学》、《人体生理学》的教学工作。现主持中国博士后科学基金面上项目,中央高校基金项目。

科研成果:

(1)Ying Luo, Zhengkun Zhou, Tianli Yue*. (2017). Synthesis and characterization of low-toxic chitosan-coated Fe3O4 particles for patulin adsorption in a juice-like aqueous model system. Food Chemistry, 221: 317-323.

(2)Ying Luo, Zhao Li, Yahong Yuan, Tianli Yue*. (2016). Bioadsorption of patulin from kiwi fruit juice onto a superior magnetic chitosan. Journal of Alloys and Compounds, 667, 101-108.

(3) Ying Luo, Zhouli Wang, Yahong Yuan, Zhengkun Zhou, Tianli Yue*. (2015). Patulin adsorption of a superior microorganism strain with low flavor-affection of kiwi fruit juice. World Mycotoxin Journal, 9(2), 195-203.

(4) Ying Luo, Jianguo Wang, Bin Liu, Zhouli Wang, Yahong Yuan, Tianli Yue*. (2015). Effect of yeast cell morphology, cell wall physical structure and chemical composition on patulin adsorption. Plos One, 10 (8).

(5)Yahong Yuan, Xiaoyuan Wang, Shaimaa Hatab, Zhouli Wang, Yuan Wang, Ying Luo, Tianli Yue*. (2014). Patulin reduction in apple juice by inactivated Alicyclobacillus spp.. Letters in Applied Microbiology, 59(6), 604-609.

(6)Tianli Yue*, Caixia Guo, Yahong Yuan, Zhouli Wang, Ying Luo, Ling Wang. (2013). Adsorptive removal of patulin from apple juice using Ca-alginate-activated carbon beads.Journal of Food Science, 78(10), 1629-1635.

 

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