唐选明 - 中国科学院农产品加工研究所 -

个人简介

1985年毕业于山东大学，现就职中国农业科学院农产品加工研究所。主持、参加课题情况：主持和参加国家公益性行业（农业）专项、国家重点研发计划项目、国家农业科技创新项目、国家自然基金项目等项目二十余项，发表学术论文60余篇，其中SCI论文25余篇，参编专著两部，获得国家发明专利22项。

研究领域

从事果蔬菌营养与工程研究，特色果蔬保鲜加工，食用菌保鲜加工及循环利用。

近期论文

查看导师最新文章（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）

Effects of pure and mixed koji cultures with saccharomyces cerevisiae on apple homogenate cider fermentation. Journal of Food Processing and Preservation. 2016, 39(6):2421-2430. Glass transition and state diagram for freeze-dried Lentinus edodes mushroom. Thermochimica Acta. 2016, 637:82-89. Effects of postharvest gibberellic acid treatment on chilling tolerance in cold-stored tomato (Solanum lycopersicum L.) Fruit. Food and Bioprocess Technology. 2016, 9(7):1-8. Effects of postharvest brassinolide treatment on the metabolism of white button mushroom (Agaricus bisporus) in relation to development of browning during storage. Food and Bioprocess Technology. 2016, 9(8):1327-1334. 聂莹, 李淑英, 丁洋, et al. 真姬菇子实体多糖结构特性及抗氧化活性研究[J]. 中国食品学报, 2016(11). 张瑜, 赵金红, 丁洋, et al. 不同解冻技术对冷冻香菇(L.edodes)品质的影响[J]. 现代食品科技, 2016(9). 朱珍, 丁洋, 赵金红, et al. 采后赤霉酸处理对番茄果实冷害的影响[J]. 现代食品科技, 2016(11):162+192-197. 聂莹, 赵金红, 丁洋, et al. 废弃食用菌菌糠品质评价及加工适宜性研究[J]. 食用菌, 2017, 39(1):56-60. Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage. International Journal of Food Science and Technology. 2017, 52, 239–246 Salicylic-acid-induced chilling- and oxidative-stress tolerance in relation to gibberellin homeostasis, C Repeat/Dehydration- responsive element binding factor pathway, and antioxidant enzyme systems in cold-stored tomato fruit. Journal of Agricultural and Food Chemistry. 2016, 64(43):8200. Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage. Journal of Food Science and Technology. 2017, 54(6):1527-1537. The synergistic effects of low-concentration acidic electrolyzed water and ultrasound on the storage quality of fresh-sliced button mushrooms. Food and Bioprocess Technology. 2018, 11(2):314-323. Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage. Journal of Food Engineering. 2018, 222: 49-53. Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus)[J]. Food and Bioprocess Technology, 2019, 12(4):563-574.

学术兼职

中国食用菌协会常务理事，中国食用菌协会保鲜加工专家委员会专家，河北省食用菌协会高级专家，中国民营科技实业家协会生物医药健康专业委员会专家委员。