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周光宏 陆兆新
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当前位置:首页 > 师资力量 > 陶阳 

姓名:

陶阳

学历:

博士
职称: 副教授

职务:

部门:

食品科学与工程系

邮件:

yang.tao@njau.edu.cn

办公电话:

办公地址: 食品院217

研究方向:

浆果及其副产物加工、加工过程模拟
 

教学情况
科研情况

2010-2014 爱尔兰都柏林大学(University College Dublin, Ireland)生物系统工程专业,获博士学位 。

 

发表论文

(1) Tao, Y., Wang, P., Wang, J., Wu, Y., Han, Y., Zhou, J. (2017). Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties. Powder Technology, 311, 77-87.

(2) Tao, Y., Wang, Y., Pan, M., Zhong, S., Wu, Y., Yang, R., Han, Y., Zhou, J. (2017). Combined ANFIS and numerical methods to simulate ultrasound-assisted extraction of phenolics from chokeberry cultivated in China and analysis of phenolic composition. Separation and Purification Technology, 178, 178-188.

(3) Tao, Y., Li, Y., Zhou, R., Chu, D.-T., Su, L., Han, Y., Zhou, J. (2016). Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storagetime. Journal of Food Science and Technology, 53, 3685-3694.

(4) Tao, Y., Wang, P., Wang, Y., Kadam, K.U., Han, Y., Wang, J., Zhou, J. (2016). Power ultrasound as a pretreatment to convective drying of mulberry (Morus alba L.) leaves: Impact on drying kinetics and selected quality properties. Ultrasonics Sonochemistry, 31, 310-318.

(5) Tao, Y., Sun, D.-W., Górecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., Fornal, J., Jeliński, T. (2016). A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip macertation on the physicochemical and sensory properties of a young red wine. Food Chemistry, 194, 545-554.

(6) Tao, Y., Sun, D.-W. (2015). Enhancement of food processes by ultrasound: a review. Critical Reviews in Food Science and Nutrition, 55, 570-594.

(7) Tao, Y., Zhang, Z., Sun, D.-W. (2014). Experimental and modeling studies of ultrasound-assisted release of phenolics from oak chips into model wine. Ultrasonics Sonochemistry, 21, 1461-1469.

(8) Tao, Y., Zhang, Z., Sun, D.-W. (2014). Kinetic modeling of ultrasound-assisted extraction of phenolic compounds from grape marc: Influence of acoustic energy density and temperature. Ultrasonics Sonochemistry, 21, 1461-1469.

(9) Tao, Y., García, J,M., Sun, D.-W. (2014). Advances in wine ageing technologies for enhancing wine quality and accelerating the ageing process. Critical Review in Food Science and Nutrition, 55, 817-835.

(10) Tao, Y., Wu, D., Zhang, Q.-A., Sun, D.-W. (2014). Ultrasound-assisted extraction of phenolics from wine lees: Modeling, optimization and stability of extracts during storage. Ultrasonics Sonochemistry, 21, 706-715.

(11) Tao, Y., Wu, D., Sun, D.-W., Górecki, A., Błaszczak, W., Fornal, J., Jeliński, T. (2013). Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing. Innovative Food Science and Emerging Technologies, 20, 81-90.

(12) Tao, Y., Sun, D.-W., Górecki, A., Błaszczak, W., Lamparski, G., Amarowicz, R., Fornal, J., Jeliński, T. (2012). Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine.Innovative Food Science and Emerging Technologies, 16, 409-416.

(13) Tao, Y., Bie, X.-M., Lv, F.-X., Zhao, H.-Z., Lu, Z.-X. (2011). Antifungal activity and mechanism of fengycin in the presence and absence of commercial surfactin against Rhizopus stolonifer. Journal of Microbiology, 49, 146-150.

(14) Chu, D.-T., Tao, Y. (2016). Human thermogenic adipocytes: a reflection on types of adipocyte, developmental origin, and potential application. Journal of Physiology and Biochemistry, DOI 10.1007/s13105-016-0536-y.

(15) Tang, Q., Bie, X., Lu, Z., Lv, F., Tao, Y., Qu, X. (2014). Effects of fengycin from Bacillus subtilis fmbJ on apoptosis and necrosis in Rhizopus stolonifer. Journal of Microbiology, 52, 675-680.

   

参编书籍

(1) Tao, Y., Li, Y., Zhao, Y., Lv, F., Han, Y. (2016) Ultrasound-assisted extraction of bioactive compounds from byproducts of fruit beverage industry. In: Juan Francisco García Martín (ed).  Applications of Ultrasound in the Beverage Industry. Chapter 3, 33-56. NOVA Publishers.

(2) Tao, Y., Sun, D.-W. , Hogan, E., Kelly, A.L. (2014) High Pressure Processing of Foods: An Overview. In: Sun, Da-Wen (ed). Emerging Technologies for Food Processing. 2nd Edition, Chapter 1, 3-24. Elsevier.

(3) Pandrangi, S., Balasubramaniam, V.M., Tao, Y., Sun, D.-W. (2014) High-Pressure Processing of Salads and Ready Meals. In: Sun, Da-Wen (ed). Emerging Technologies for Food Processing. 2nd Edition, Chapter 2, 25-34. Elsevier.

 

 
科研成果
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