近年來發(fā)表的學(xué)術(shù)論文

 

　　1. Dan Sun, Shiqi Huang, Shengbao Cai*(通訊作者), Jianxin Cao, Pen Han. Digestion property and synergistic effect on biological activity of purple rice (Oryza sativa L.) anthocyanins subjected to a simulated gastrointestinal digestion in vitro. Food Research International, 第78卷, 114-123頁, 2015

 

　　2 Shengbao Cai, Fengyi Gao, Xudong Zhang, Ou Wang, Wei Wu, Songjie Zhu, Di Zhang, Feng Zhou, Baoping Ji. evaluation of γ-aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi. Journal of Food Science and Technology, 第51卷, 2544-2551, 2014

 

　　3. Shengbao Cai, Ou Wang, Wei Wu, Songjie Zhu, Feng Zhou, Baoping Ji*, Fengyi Gao, Di Zhang, Jia Liu , Qian, Cheng. Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content (TPC), flavonoids and antioxidant activities of subfractions from oats (Avena sativa L.). Journal of Agricultural and Food Chemistry, 第60卷, 507-513頁, 2012

 

　　4. Shengbao Cai, Ou Wang, Mengqian Wang, Jianfeng He, Yong Wang, Di Zhang, Feng Zhou, Baoping Ji*. In vitro inhibitory effect on pancreatic lipase activity of subfractions from ethanol extracts of fermented oats (Avena sativa L.) and synergistic effect of three phenolic acids. Journal of Agricultural and Food Chemistry, 第60卷, 7245？7251頁, 2012

 

　　5. Shengbao Cai, Chen Huang, Baoping Ji*, Feng Zhou, Mitchell L. Wise, Di Zhang, Peiying Yang. In vitro antioxidant activity and inhibitory effect, on oleic acid-induced hepatic steatosis, of fractions and subfractions from oat (Avena sativa L.) ethanol extract. Food Chemistry, 第124卷, 900-905頁, 2011

 

　　6. Fengyi Gao△, Shengbao Cai△, Yingna Wang, Yujie Xia, Baoping Ji*. Production of oat-based synbiotic beverage by two-stage fermentation with Rhizopus oryzae and Lactobacillus acidophilus. Journal of Food, Agriculture & Environment, 第10卷, 175-179頁, 2012 (并列第一作者)

 

　　7. Qian Cheng, Shengbao Cai, Dejiang Ni, Ruojun Wang, Feng Zhou, Baoping Ji*, Yuqiong Chen*. In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea. Journal of Food Science and Technology, 第52卷, 928-935, 2015

 

　　8. Xiaoxuan Guo, Xiaohong Sha, Jia Liu, Shengbao Cai, YongWang, Baoping Ji*. Chinese Purple Yam (Dioscorea alata L.) Extracts Inhibit Diabetes-Related Enzymes and Protect HepG2 Cells Against Oxidative Stress and Insulin Resistance Induced by FFA. Food Science and Technology Research, 第21卷, 677-683, 2015

 

　　9. Xiaoxuan Guo, Xiaohong Sua, Shengbao Cai, Ou Wang, Baoping Ji*. An tiglycative and Antioxidative Properties of Ethyl Acetate Fraction of Chinese Purple Yam (Dioscorea alata L.) Extracts. Food Science and Technology Research，第21卷, 563-571, 2015

 

　　10. 王春麗, 黃士淇, 孫丹, 蔡圣寶*(通訊作者). 絲狀真菌發(fā)酵小麥麩皮中酚類物質(zhì)抑制胰脂肪酶活性和HepG2細(xì)胞內(nèi)甘油三酯沉積的作用. 食品與發(fā)酵工業(yè), 第42卷, 61-66頁, 2016

 

　　11. 孫丹, 黃士淇, 蔡圣寶*(通訊作者). 不同加工方式對苦蕎中總酚、總黃酮及抗氧化性的影響. 食品與發(fā)酵工業(yè), 第42卷, 141-147頁, 2016

　　本科課程

 

　　《食品營養(yǎng)學(xué)》和《人體免疫學(xué)概論》

 

　　研究生課程

 

　　《發(fā)酵技術(shù)前沿講座》課程