娄在祥 - 江南大学

个人简介

娄在祥，博士，副教授，硕导，2010年毕业于江南大学食品学院，2014年-2015年在美国加州大学（戴维斯）从事研究工作。主要研究方向为天然功能成分与保健食品、抗菌活性与机理、农产品保鲜。现主持国家自然基金、中央高校基本科研专项基金、江苏省自然基金、国家重点实验室开放基金等项目。作为主要骨干完成了国家科技支撑计划、863计划、企业课题等课题11项。在国内外杂志已发表论文60余篇，其中SCI论文30余篇。已申请国家发明专利10余项，获得授权国家发明专利6项。

研究领域

为天然功能成分与保健食品、抗菌活性与机理、农产品保鲜

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

[1]Lou Z., Wang H., Lv W., Ma C., Wang Z., Chen S. Assessment of antibacterial activity of fractions from burdock leaf against food-related bacteria. Food Control,2010, 21: 1272-1278. (IF: 2.812) [2]Lou Z., Wang H., Rao S., Sun J., Ma C., Li J., p-Coumaric acid kills bacteria through dual damage mechanisms, Food Control , 2012, 25: 550-554. (IF: 2.812) [3]Zaixiang Lou, Xinyi Song, Ying Hong, Hongxin Wang, Yiming Lin. Separation and enrichment of burdock leaf components and their inhibition activity on biofilm formation of E. coli. Food Control, 2013, 32(1): 270-274(IF: 2.812) [4] Zaixiang Lou, Hongxin Wang, Shangwei Chen, Zhouping Wang. Antioxidant activity and chemical composition of the fractions from burdock leaves. Journal of Food Science, 2010, 75(5): c413-419. (IF: 1.733) [5]Lou Z,Wang H, Wang D, Zhang Y. Preparation of inulin and phenols-rich dietary fibre powder from burdock root. Carbohydrate Polymers, 2009, 78(4):666-71. (IF: 3.463) [6] Lou Z., Wang H., Zhu S., Chen S., Zhang M., Wang Z., Ionic liquids based simultaneous ultrasonic and microwave assisted extraction of phenolic compounds from burdock leaves, Analytica Chimica Acta, 2012, 716: 28-33. (IF: 4.555) [7]Lou Z., Wang H., Zhu S., Zhang M., Gao Y., Ma C., Wang Z. Improved extraction and identification by ultra performance liquid chromatography tandem mass spectrometry of phenolic compounds in burdock leaves. Journal of Chromatography A, 2010, 1217: 2441-2446. (IF: 4.531)