姓名:詹丽娟
性别:女
学历:博士
职称:副教授
工作单位:河南农业大学 食品科学技术学院
教育情况:
2007-2010 意大利都灵大学 获博士研究生学位
2003-2006 浙江大学 获硕士研究生学位
1999-2003 河南农业大学 获学士学位
工作经历:
2010-至今 河南农业大学 食品科学技术学院
主要研究方向:
果蔬贮藏保鲜与加工
代表性著作:
1. Slicing increases antioxidant capacity of fresh-cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols. International Journal of Food Science & Technology. 2014, 49, 2418-2424.(通讯作者)
2. Light exposure reduced browning enzymes activity while accumulated total phenols in cauliflower heads during cool storage. Postharvest Biology and Technology, 2014, 88, 17-20. (第一作者)
3. Effects of light exposure on chlorophyll, sugars and vitamin C content of fresh-cut celery (Apium graveolans var. dulce) petioles. International Journal of Food Science & Technology, 2014, 49:347-353. (第一作者)
4. Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce). Food Chemistry, 2013, 141, 3, 2473–2478. (第一作者)
Light exposure during storage preserving soluble sugar and L-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia), Food Chemistry, 2013, 136, 273-278. (第一作者)