陶能国 - 湘潭大学

研究领域

1.柑橘贮藏与保鲜 2.生物资源综合利用 3.植物源防腐保鲜剂开发与利用

近期论文

查看导师新发文章（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] Tao NG, Jia L, Zhou HE. Anti-fungal activity of Citrus reticulata Blanco essential oil against Penicillium italicum and Penicillium digitatum. Food Chemistry, 2014,153: 265-271(SCI) [2] Zhou HE, Tao NG*, Jia L, Antifungal activity of citral, octanal and α-terpineol against Geotrichum citri-aurantii. Food Control, 2014, 37: 277-283 (SCI) [3] Tao NG*, OuYang, QL, Jia L, Citral inhibits mycelial growth of Penicillium italicum by a membrane damage mechanism. Food Control, 2014, 41: 116-121 (SCI) [4] Fan F, Tao NG*, Jia L, He XL. Use of citral incorporated in postharvest wax of citrus fruit as a botanical fungicide against Penicillium digitatum. Postharvest Biol Technol, 2014, 90: 52-55 (SCI) [5] Tao NG, Jia L, Zhou HE, He XL. Effect of octanal on the mycelial growth of Penicillium italicum and P. digitatum. World J Microb Biot, 2014, 30(4) :1169-1175(S [6] Tao NG, Wang CF, Xu J, Cheng YJ. Carotenoid accumulation in postharvest ‘‘Cara Cara’’navel orange (Citrus sinensis Osbeck) fruits stored at different temperatures was transcriptionally regulated in a tissue-dependent manner. Plant Cell Rep, 2012, 31(9): 1667-1676(SCI) [7] Tao NG, Ao TT, Liu YJ, Huang SR. Effect of sucrose-based polymers on quality of Satsuma mandarin fruit (Citrus unshiu Marc. cv. Miyagawa Wase). Int J Food Sci Technol, 2012, 47(5) : 997-1003 (SCI) [8] Tao NG, Liu YJ. Chemical composition and antimicrobial activity of the essential oil from the peel of Shatian pummelo (Citrus grandis Osbeck). Int J Food Prop, 2012, 15(3): 709-716 ( SCI) [9] Tao NG, Shi WQ, Liu YJ, Huang SR .Production of feed enzymes from citrus processing waste by solid-state fermentation with Eupenicillium javanicum. Int J Food Sci Technol, 2011, 46(5): 1073-1079(SC) [10] Tao NG, Liu YJ, Zhang ML. Chemical composition and antimicrobial activities of essential oil from the peel of bingtang sweet orange (Citrus sinensis Osbeck). Int J Food Sci & Technol, 2009, 44(7): 1281-1285 (SCI) [11] Tao NG, Liu YJ, Tang YF, Zhang JH, Zhang ML, Zeng HY. Essential oil composition and antimicrobial activity of Citrus reticulata. Chem Nat Compd+, 2009, 45(3): 437-438 ( SCI) [12] Tao NG, Hu ZY, Liu Q, Xu J, Cheng YJ, Guo LL, Guo WW and Deng XX. Expression of phytoene synthase gene (Psy) is enhanced during fruit ripening of Cara Cara navel orange (Citrus sinensis Osbeck). Plant Cell Rep, 2007, 26(6): 837 (SCI) [13] Tao NG, Xu J, Cheng YJ, Hong L, Guo WW, Yi HL and Deng XX. Isolation and characterization of copia-like retrotransposons from 12 sweet orange (Citrus sinensis Osbeck) cultivars. J Integr Plant Biol, 2005, 47(12): 1507-1515 (SCI) [14] Tao NG, Xu J, Cheng YJ and Deng XX. Construction and characterization of a cDNA library from the pulp of Cara Cara navel orange (Citrus sinensis Osbeck). J Integr Plant Biol, 2006, 48(3): 315-319 (SCI) [15] Tao NG, Xu J, Cheng YJ and Deng XX. Lycopene-ε-cyclase pre-mRNA is alternatively spliced in Cara Cara navel Orange (Citrus sinensis Osbeck). Biotechnol Lett, 2005, 27(11): 779-782 (SCI) [16] 王长锋，陶能国*，黄师荣.贮藏温度对红肉脐橙(Citrus sinensis Osbeck)果实类胡萝卜素含量的影响. 食品科学, 2013,34(4): 255-260 [17] 贾雷，何湘丽，陶能国*，周海恩.不同发育期椪柑精油对意大利青霉和指状青霉的抑制作用.食品工业科技, 2013, 34(7): 68-72 [18] 王华，陶能国*，王长锋，凡凤.椪柑精油及其主要抑菌组分对菌核青霉的抑制作用.中国生物工程杂志, 2012, 32(3): 53-58 [19] 王华，陶能国*，王长锋.椪柑精油对指状青霉的抑制作用.食品科学, 2012, 33(13): 130-133