河南省食品安全国际联合实验室

序号

成果名称

第一完成单位

成果类型

是否保密

1

新型辅酶“吡咯喹啉酮”的创制及应用

郑州轻工业大学

河南省科技进步二等奖

否

2

植物活性成分绿色节能加工关键技术开发与应用

河南省科技进步三等奖

3

生物转化叶黄素生成系列紫罗兰香味物质的关键技术开发及应用

河南省科技进步三等奖

4

速冻汤圆品质控制关键技术及产业化示范

中国轻工业联合会科学技术进步三等奖

5

速冻面米食品生产关键技术与装备及其产业化

江南大学

江苏省科技进步二等奖

6

植物活性成分绿色节能加工关键技术开发与应用

郑州轻工业大学

河南省科技进步三等奖

7

蕈菌胞外多糖高效制备关键技术开发与应用

河南省教育厅一等奖

8

河南特色林果食品精深加工及装备开发与应用

河南省教育厅二等奖

9

冷冻面团发酵面制品品质提升关键技术及产业化示范

河南省教育厅二等奖

10

基于PCR和ELISA的食品危害物快速检测技术及应用

河南省教育厅二等奖

11

速冻面制品品质提升关键技术及产业化示范

河南省教育厅二等奖

12

蕈菌胞外多糖高效制备关键技术开发与应用

河南省科技进步二等奖

13

新型抗性淀粉制备关键技术开发及应用

河南省教育厅二等奖

14

大豆磷脂高值化加工关键技术集成及应用

河南省教育厅二等奖

1

Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein

郑州轻工业大学

SCI论文

否

2

Simultaneous determination of multiclass plant growth regulators in fruits using the quick, easy, cheap, effective, rugged, and safe method and ultra-high performance liquid chromatography-tandem mass spectrometry

3

Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein

4

Effect of pH-shifting on structural and heat induced gel properties of peanut protein isolate

5

Facile synthesis of Rh/Ti3+-TiO2 nanocomposites and its photodisinfection properties on Staphylococcus aureus under visible-NIR excitation

6

Copper modified Ti3+ self-doped TiO2 photocatalyst for highly efficient photodisinfection of five agricultural pathogenic fungus

7

Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion

8

Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality

9

Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study.

10

Removal of Alternaria Mycotoxins from Aqueous Solution by Inactivated Yeast Powder

11

Antigenic activity and epitope analysis of beta-conglycinin hydrolyzed by pepsin

12

Rapid analysis of Escherichia coli O157:H7 using isothermal recombinase polymerase amplification combined with triple-labeled nucleotide probes

13

Effects of oat β-glucan, oat resistant starch, and the whole oat flur on insulin resistance, inflmmation, and gut microbiota in high-fat-diet induced type 2 diabetic rats

14

Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate

15

Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate

16

Characterization of the dough rheological and steamed bread fortified with extruded purple sweet

17

Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content

18

Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties

19

Extended dynamic vapor sorption of glutinous rice flour observed in logarithmic time scale and its modeling as a process with varying activation energy

20

Langmuir‐diffusion model-Its modification and further application to glutinous rice flour particles

21

Caramel products of glucose with water during heating process and their bioactivities

22

Characterization of new mutant eucommia ulmoides constituents in the discoloration during growing

23

Ultrasonic-assisted extraction and antioxidant activity of polysaccharides from Eucommia ulmoides leaf

24

Application Progress of Fluorescent Carbon Quantum Dots in Food Analysis

25

A green carbon dots-based fluorescent sensor for selective and visual detection of nitrite triggered by the nitrite–thiol reaction

26

Green synthesis of salt-tolerant gold nanoparticles for the rapid qualitative detection of Listeria monocytogenes in lateral flow immunoassay

27

A gold nanoparticles-assisted multiplex PCR assay for simultaneous detection of Salmonella typhimurium, Listeria monocytogenes and Escherichia coli O157:H7A gold nanoparticles-assisted multiplex PCR assay for simultaneous detection of Salmonella typhimurium, Listeria monocytogenes and Escherichia coli O157:H7

28

Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil

29

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

30

Effect of Cis-Trans Isomerization on the Crystallization Behavior of Triacylglycerols

31

Effects of plasma-activated water and heat moisture treatment on the properties of wheat flour and dough

32

A sensitive bio-probe for tracking lipid droplets with large Stokes shift and its application in cell imaging

33

Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread

34

Effects of total saponins from Panacis majoris Rhizoma and its degradation products on myocardial ischemia-reperfusion injury in rats

35

A low pH-based rapid and direct colorimetric sensing of bacteria using unmodifed gold nanoparticles

36

Purification, structure and biological activity of pumpkin (Cucurbita moschata) polysaccharides: A review

37

Structural characterization of polysaccharide from jujube (Ziziphus jujuba Mill.) fruit

38

Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage

39

Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice

40

Antimicrobial Effect of UVC Light-Emitting Diodes against Saccharomyces cerevisiae and Their Application in Orange Juice Decontamination

41

Three-dimensional porous carbon derived from different organic acid salts for application in electrochemical sensing

42

Solution structure of Gaussia Luciferase with five disulfide bonds and identification of a putative coelenterazine binding cavity by heteronuclear NMR

43

Development of a modified quick, easy, cheap, effective, rugged, and safe method based on melamine sponge for multi-residue analysis of veterinary drugs in milks by ultra-performance liquid chromatography tandem mass spectrometry

44

Highly efficient Ti3+ self-doped TiO2 co-modified with carbon dots and palladium nanocomposites for disinfection of bacterial and fungi

45

Study on the mechanism of ultrasonic treatment impact on the doughs fermentation capability

46

Combination treatment of high-pressure and CaCl2 for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics

47

Nature-inspired hierarchical materials for sensing and energy storage applications

48

ABA stimulates wound suberization through antagonizing the MYB4-mediated transcriptional repression of CYP86A1 and FAR in postharvest kiwifruit

49

Comparative study of thermal processing on the physicochemical properties and prebiotic effects of the oat β-glucan by in vitro human fecal microbiota fermentation

50

Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour

51

Thermal processing influences the physicochemical properties, in vitro digestibility and prebiotics potential of germinated highland barley

52

Effect of Plasma-Activated Water on Shewanella putrefaciens Population Growth and Quality of Yellow River Carp (Cyprinus carpio) Fillets

53

Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2

1

一种真空渗透提高饺子肉馅抗冻性能的方法

郑州轻工业大学

授权专利

否

2

一种多模式超声波辅助醒发非发酵面团的方法

3

一种空气常压等离子体射流改性不同直链淀粉含量玉米淀粉的方法

4

杜仲籽中油脂、蛋白质、桃叶珊瑚甙和杜仲胶的综合提取方法

5

一种超声波处理提高饺子肉馅抗冻性能的方法

6

一种小麦低聚糖和小麦谷氨酰胺肽的联产工艺

7

一株降解香豆素的恶臭假单胞菌及应用

8

一种等离子体活化水湿热改性天然淀粉的方法

9

一种冬凌草有效成分的分离方法

10

一种从油芍籽壳提取多酚类物质的方法

11

一种快速绿色高效提取蚕沙黄酮的方法及其检测方法

12

一种杨树桑黄多糖的提取方法

13

一种葡聚糖/纳米金-银合金复合物的制备方法

14

一种枯草芽孢杆菌甘油激酶突变基因glpK及其应用

15

一种提高花生粕蛋白功能特性和降解黄曲霉毒素的方法

16

A Detection Kit for Salmonella and Escherichia coli O157: H7

17

一种3-乙胺基吡咯类化合物的合成方法

18

一种基于低pH的快速检测食源性致病菌的纳米金比色法

19

一种快速制备高耐盐纳米金颗粒的方法

20

一种自热炒面及其制备方法

21

一种1-甲基葡萄糖的合成方法及应用

1

微生物技术的理论与应用研究

郑州轻工业大学

著作

否

2

食品安全与质量管理

3

当代分子生物学理论与技术应用探索

4

微生物学

5

食品标准与技术法规

6

食品物流学

7

现代仪器分析技术及其在食品中的应用

8

肉品安全控制与危害物检测技术

9

膳食纤维加工理论与技术

10

速冻米制品品质控制技术

11

食品分析

12

食品化学

13

食品科学概论

14

食品质量管理

15

淀粉及其复合物超高压改性技术研究

1

噬菌体对肉制品中食源性大肠杆菌防治的关键技术研究（新工艺）

郑州轻工业大学

新技术、新工艺、新产品

否

2

食源性致病菌RPA-LFD快速检测关键技术研究（新工艺）

3

食品加工中丙烯酰胺形成对骨骼肌成肌细胞的影响及机制（新工艺）

4

新型金磁纳米复合材料及其生物传感器检测食源性致病菌的研究（新工艺）

5

肉类加工质量安全全程追溯体系研究与开发及产业化示范（新工艺）

6

类胡萝卜素生物降解机制研究（新工艺）

7

大豆β-伴球蛋白酶解过程中的抗原性变化及其寡糖链结构在抗原中的作用（新工艺）

8

不同热处理对全谷燕麦膳食纤维组分结构及其胃肠道健康效应的影响（新工艺）

9

中华传统畜禽食品工业化加工关键技术研究与装备开发（新工艺）

10

西式熏煮火腿低脂乳化关键技术研发（新工艺）

11

富含抗性淀粉面制品的开发及生理功效评价（新产品）

12

多模式超声波辅助酶解制备花生多肽关键技术研究（新技术）

13

蕈菌胞外多糖高效制备关键技术开发与应用（新工艺）

14

新型二苯醚类抗生素开发的关键技术研究（新产品）

15

低血糖指数面条消化性能的变化规律及品质控制研究（新技术）

16

大豆磷脂高值化加工关键技术集成及应用（新工艺）

17

等离子体活化水协同物理改性对淀粉结构及性质的影响研究（新技术）

18

绿色低温保质保鲜储油创新技术研发应用（新技术）

19

新型抗性淀粉制备关键技术开发及应用（新产品）