基本信息

姓  名：涂传海

性 别：男

出生年月：1991年2月

职  称：讲师

所属院系：食品与药学学院，食工系

研究方向：食品生物技术，水产品贮藏与加工

毕业院校：南京农业大学

最高学位：博士

电子邮箱：tu2021@zjou.edu.cn

涂传海，男，博士研究生，2020年获南京农业大学工学博士学位。

代表性论文：

1. Tu, C. H., Qi, X. E., Shui, S. S., Lin, H. M., Benjakul, S., & Zhang, B. Investigation of the changes in lipid profiles induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle using LC/MS-based lipidomics analysis. Food Chemistry, 2021, 369.

2. Tu, C., Hu, W., Tang, S., Meng, L., Huang, Z., Xu, X., Xia, X., Azi, F., Dong, M. Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation. Food Science and Human Wellness, 2020, 9, 355-362.

3. Tu, C., Azi, F., Huang, J., Xu, X., Xing, G., & Dong, M. Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains. LWT-Food Science and Technology, 2019, 113, 108258.

4. Tu, C., Tang, S., Azi, F., Hu, W., & Dong, M. Use of kombucha consortium to transform soy whey into a novel functional beverage. Journal of Functional Foods, 2019, 52, 81-89.