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[会议论文] 作者：Lin Lv,Ningping Tao,
来源：第十四届世界食品科技大会 年份：2008
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[会议论文] 作者：Lin Lv,Ningping Tao,
来源：第十四届世界食品科技大会 年份：2008
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[会议论文] 作者：Xuan Yao,Ningping Tao,Xichang Wang,
来源：第十四届世界食品科技大会 年份：2008
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Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction pr
[期刊论文] 作者：Jing TENG,Xiaoqian HU,Ningping TAO,Mingfu WANG,
来源：城市道桥与防洪 年份：2018
该文从挂篮荷载计算、施工流程、支座及临时固结施工、挂篮安装及试验、合拢段施工、模板制作安装、钢筋安装、混凝土的浇筑及养生、测量监控等方面人手,介绍了S226海滨大桥...
[会议论文] 作者：Weiwei Ning,Ningping Tao,Xu Rong,Jing Shangguan,
来源：2016年食品与健康国际研讨会 年份：2016
[Objective]This research aimed to increase the added value of Chia (Salvia hispanica) seed cake by skimming off with organic solvent extraction and to analyze the general nutrients of chia seed meal.[...
Prediction of Flavor Precursors of Volatile Compounds Derived from Lipid Thermo-oxidation and Degrad
[会议论文] 作者：Yiqun Ni,Na Wu,Xichang Wang,Ningping Tao,
来源：2016年食品与健康国际研讨会 年份：2016
The relationship between the formation of volatile compounds and changes in fatty acid composition ofEriocheir sinensis during cooking was investigated.Removal of TLs had a marked effect on the profil...
Prediction of flavor precursors of volatile compounds derived from lipid thermo-oxidation and degrad
[会议论文] 作者：Na Wu,Xichang Wang,Ningping Tao,Yiqun Ni,
来源：2015中国(上海)食品产业发展论坛暨上海市食品学会学术年会 年份：2015
The relationship between the formation of volatile compounds and changes in fatty acid composition of Eriocheir sinensis during cooking was investigated.Removal of TLs had a marked effect on the profi...
[会议论文] 作者：Jing Teng,Ningping Tao,Mingfu Wang,Bin Zhou,Xiaoqian Hu,
来源：2016上海市食品学会年会暨上海市“食品·创新·绿色·共享”研究生学术论坛 年份：2016
This study was focus on fabricating stable O/W chia oil nanoemulsions by different methods and the application potentials of those added into liquid-based food systems were also evaluated.Chia oil nan...
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