|
- 于海,郭建,陈叶福,付更新,李保忠,郭学武,肖冬光.Efficient utilization of hemicellulose and cellulose in alkali liquor-pretreated corncob for bioethanol production at high solid loading by Spathaspora passalidarum U1-58.BIORESOURCE TECHNOLOGY,2017,232168-175.
- 于海,秦春君,张培培,葛庆丰,吴满刚,吴建平,汪淼,汪志君.Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2015,52(2)1032-1039.
- 于海,王敏,李梦璐,葛庆丰,吴满刚,汪志君.1株源自如皋火腿的产谷氨酰胺酶腐生葡萄球菌RG-2催化条件的优化.食品与发酵工业,2012,3817-21.
- 于海,秦春君,葛庆丰,刘向农,李想,汪志君.中式香肠加工及贮藏中脂肪氧化对其品质特性的影响.食品科学,2012,33119-125.
- 于海,秦春君,吴雪燕,葛庆丰,吴满刚,汪志君.中式香肠中脂肪氧化对蛋白质氧化的影响.食品与发酵工业,2012,38190-195.
- 于海,秦春君,吴雪燕,葛庆丰,吴满刚,吴建平,汪淼,汪志君.Effect of grape seed and rosemary phenolics on protein oxidation in Chinese-style sausage.JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT,2013,11(2)231-236.
- 于海,李 想,葛庆丰,蒋云升,汪志君.不同微生物菌株对干腌肉块挥发性风味化合物的影响.食品科学,2010,31（21）266-270.
- 于海,汪志君,葛庆丰,蒋云升,李想,李苏政,秦春君,曹宏.辐照对发酵香肠品质特性的影响.核农学报,2010,24（6）1214-1218.
- 于海,汪志君,秦春君,郦晨,李想,葛庆丰.腐生葡萄球菌对鸭肉发酵香肠品质特性的影响.食品科学,2010,31(17)277-280.
| |
