江苏大学主页平台管理系统李欢欢--中文主页--论文成果

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李欢欢

学位：博士
性别：女
学历：博士研究生毕业
在职信息：在本单位任职
所在单位：食品与生物工程学院

论文成果

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李欢欢. PBL+LBL互融教学模式在留学生食品安全学课程中的应用探索
李欢欢. Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spe...
李欢欢. Gel strength prediction in ultrasonicated chicken mince: Fusing near-infrared and Raman spectrosc...
李欢欢. Prediction of thermal processing effects on gel strength and water holding capacity in pork batte...
李欢欢. Comparison of machine learning and deep learning models for detecting quality components of vine ...
李欢欢. Advances in Non-Thermal Processing of Meat and Monitoring Meat Protein Gels Through Vibrational S...
李欢欢. Lanthanide-Doped Upconversion Luminescence: A New Frontier in Pathogenic Bacteria and Metabolite ...
李欢欢. Emerging Trends and Future Prospects of Peptide-Based Hydrogels: Revolutionizing Food Technology ...
李欢欢. A dual-recognition UCNPs sensor for sensitive detection of tetracycline in food using computer-de...
李欢欢. Mechanistic insights into gel quality changes in pork batters induced by ultrasound: From myofibr...
李欢欢. Phenolic compounds detection and quantification in whole grains: A comprehensive review of recent...
李欢欢. Ratiometric SERS biosensor for detection of tetrodotoxin based on three-way junction catalytic ha...
李欢欢. Quantitative prediction of minced chicken gel strength under ultrasonic treatment by NIR spectros...
李欢欢. Investigating the change mechanism and quantitative analysis of minced pork gel quality with diff...
李欢欢. Recent advancement in nano-optical strategies for detection of pathogenic bacteria and their meta...
李欢欢. Ultrasensitive fluorescence sensor for Hg2+ in food based on three-dimensional upconversion nanoc...

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个人信息

李欢欢

论文成果

李欢欢. PBL+LBL互融教学模式在留学生食品安全学课程中的应用探索

李欢欢. Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spe...

李欢欢. Gel strength prediction in ultrasonicated chicken mince: Fusing near-infrared and Raman spectrosc...

李欢欢. Prediction of thermal processing effects on gel strength and water holding capacity in pork batte...

李欢欢. Comparison of machine learning and deep learning models for detecting quality components of vine ...

李欢欢. Advances in Non-Thermal Processing of Meat and Monitoring Meat Protein Gels Through Vibrational S...

李欢欢. Lanthanide-Doped Upconversion Luminescence: A New Frontier in Pathogenic Bacteria and Metabolite ...

李欢欢. Emerging Trends and Future Prospects of Peptide-Based Hydrogels: Revolutionizing Food Technology ...

李欢欢. A dual-recognition UCNPs sensor for sensitive detection of tetracycline in food using computer-de...

李欢欢. Mechanistic insights into gel quality changes in pork batters induced by ultrasound: From myofibr...

李欢欢. Phenolic compounds detection and quantification in whole grains: A comprehensive review of recent...

李欢欢. Ratiometric SERS biosensor for detection of tetrodotoxin based on three-way junction catalytic ha...

李欢欢. Quantitative prediction of minced chicken gel strength under ultrasonic treatment by NIR spectros...

李欢欢. Investigating the change mechanism and quantitative analysis of minced pork gel quality with diff...

李欢欢. Recent advancement in nano-optical strategies for detection of pathogenic bacteria and their meta...

李欢欢. Ultrasensitive fluorescence sensor for Hg2+ in food based on three-dimensional upconversion nanoc...