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Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.) 期刊论文
Journal of Food Science & Technology, 2018, 期号: 55(6), 页码: 2130-2142
Authors:  Liu H(刘红);  Jie Zheng;  Pengzhan Liu;  Fankui Zeng
Adobe PDF(1009Kb)  |  Favorite  |  View/Download：66/3  |  Submit date：2018/11/26
Advances on methods and easy separated support materials for enzymes immobilization 期刊论文
Trends in Analytical Chemistry, 2018, 期号: 102, 页码: 332-342
Authors:  Dong-mei Liu (刘冬梅);  Juan Chen (陈娟);  Shi YP(师彦平)
Adobe PDF(1746Kb)  |  Favorite  |  View/Download：68/0  |  Submit date：2018/11/19
Enzyme Immobilization  
Tyrosinase immobilization on aminated magnetic nanoparticles by physical adsorption combined with covalent crosslinking with improved catalytic activity, reusability and storage stability 期刊论文
Analytica Chimica Acta, 2018, 卷号: 1006, 期号: 0, 页码: 90-98
Authors:  Liu DM(刘冬梅);  Chen J(陈娟);  Shi YP(师彦平);  Chen J(陈娟);  Shi YP(师彦平)
Adobe PDF(1553Kb)  |  Favorite  |  View/Download：122/2  |  Submit date：2018/06/11
Tyrosinase  Aminated Magnetic Nanoparticles  Physical Adsorption  Covalent Crosslinking  Inhibitor Screening  
Highly selective colorimetric detection of putrescine in fish products using o-phthalaldehyde derivatization reaction 期刊论文
Food Chemistry, 2018, 卷号: 259, 期号: 0, 页码: 245-250
Authors:  Qi X(祁轩);  Wang WF(王伟峰);  Wang J(王君);  Yang JL(杨军丽);  Shi YP(师彦平);  Yang JL(杨军丽);  Shi YP(师彦平)
Adobe PDF(1195Kb)  |  Favorite  |  View/Download：114/2  |  Submit date：2018/06/01
High Selectivity  Colorimetric Detection  Putrescine (Put)  Fish Products