导师姓名：曹汝鸽
性别：女
人气指数：33

所属院校：天津科技大学
所属院系：食品工程与生物技术学院
职称：讲师
导师类型：
招生专业：粮食、油脂及植物蛋白工程、食品工程


通讯方式 :
办公电话：**
电子邮件：rgcao@tust.edu.cn
通讯地址：天津经济技术开发区十三大街29号 食品工程与生物技术学院


个人简述 :
科研获奖Kyushu Analytical Chemistry Award for Young Researchers

科研工作 :
1. R. Cao Y. Kobayashi A. Nonaka Y. Miyata K. Tanaka T. Tanaka T. Matsui. NMR spectroscopic and quantum mechanical analyses of enhanced solubilization of hesperidin by theasinensin A. Pharm. Res. 2015 32 2301-2309.2. R. Cao A. Nonaka F. Komura T. Matsui. Application of diffusion ordered-1H-nuclear magnetic resonance spectroscopy to quantify sucrose in beverages. Food Chem. 2015 171 8–12.3. R. Cao F. Komura A. Nonaka T. Kato J. Fukumashi T. Matsui. Quantitative analysis of D-(+)-glucose in fruit juices using diffusion ordered-1H nuclear magnetic resonance spectroscopy. Anal. Sci. 2014 30 383–388.4. R. Cao C. Ren Z. Li. The effects of different inactivation treatments on the storage properties and sensory quality of naked oat. Food Bioprocess Tech. 2012 5 1853–1859.5. R. Cao Q. Lin C. Ren Z. Li. Effects of different inactivation treatment on oat flavor and quality. Transactions of the CSAE. 2010 26 378–382.6. Z. Zhou X. Ren F. Wang J. Li X. Si R. Cao R. Yang P. Strappe C. Blanchard. High pressure processing manipulated buckwheat antioxidant activity anti-adipogenic properties and starch digestibility. J Cereal Sci.