基本介紹
- 中文名：
- 職業：
- 工作單位：
- 職稱：
人物簡介,科研項目,論文發表,
人物簡介
科研項目
論文發表
4. Fang, S., Qiu, W., Mei, J.*, & Xie, J.*. Effect of sonication on the properties of flaxseed gum films incorporated with carvacrol. International Journal of Molecular Sciences, 2020, 21: 1637.
5. Linbao Weia , Weiqiang Qiu , Yingshan Jinet al. , Effects of different drying methods on quality changes and energy characteristics of tilapia fillets. JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY. 2020, 54, (3), 186–209.
6. 蔣晨毓,邱偉強,貟三月,趙玥,張明晨,周瑜,陳舜勝.草魚油爆前後風味物質的變化分析[J].食品科學: 2018:1-14.
7. 王紅麗,施文正,邱偉強,王錫昌.草魚死後常溫貯藏過程中的品質變化[J].漁業科學進展,2018(06):1-10.
8. 蔣晨毓,邱偉強,貟三月,陳舜勝.鱅和棕點石斑魚冷藏過程中ATP關聯化合物的變化[J].水產學報,2018,42(06):975-983.
9. Qiu WeiQiang#，Chen ShunSheng，Xie, Jing*, Qu YingHong, Song, Xue, , Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD[J], LWT -Food science and technology. 2016,(67):187-193.
10. Linxin Yang＃, Weiqiang Qiu＃, Yalan Yin, Kyung Ho Row, Yudong Cheng*, Yinzhe Jin*, Dielectric properties of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) during microwave thawing and heating, Journal of Microwave Power and Electromagnetic Energy, 2017, 51(1), 3-30.
11. Ruijuan Zhang, Weiqiang Qiu, Maosai Zhang, Kyong Ho Row,Yudong Cheng,Yinzhe Jin*. Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill[J]. LWT - Food Science and Technology, 2018, 87, 142-150.
12. Maosai Zhang, Weiqiang Qiu, Ruijuan Zhang, KyungHo Row, Yudong Cheng, Yinzhe Jin. Effect of Amino Acids on Microwave Dielectric Properties of Minced Antarctic Krill (Euphausia superba)[J]. Food Bioprocess Technol, 2017, 10:1809-1823.
13. Shuai Wang, Yu He, Yayue Wang, Ningping Tao, Xugan Wu, Xichang Wang, Weiqiang Qiu, Mingjun Ma. Comparison of flavour qualities of three sourced Eriocheir sinensis. Food Chemistry, 2016, 200: 24-31.
14. 邱偉強,劉冰宣,陳舜勝等. HPLC 法快速測水產品中游離芳香族胺基酸含量的研究[J]. 上海海洋大學學報,2013,22(4)：629~633．
15. 邱偉強,陳剛,陳舜勝等. 離子對HPLC法同時測水產品中6種ATP關聯產物的研究[J]. 水產學報.2011,35(11)：1743~1752．
16. 邱偉強,劉歆穎,曹瑋珈,包海蓉,程裕東,金銀哲*, 煎炸草魚魚塊的電導率與品質變化相關性研究[J]. 食品工業科技,2017, 38(01),54-58.
17. 邱偉強,謝晶,陳舜勝,等.蝦類冷藏期間ATP關聯產物含量的變化及其降解途徑的研究[J].現代食品科技. 2015, 31(10): 103-108. (EI)
18. 張蘇平,邱偉強,盧祺,陳舜勝. 全自動胺基酸分析儀法測定4種貝類肌肉中谷胱甘肽和游離胺基酸含量[J]. 食品科學,2017,(04):170-176.
19. 貟三月,邱偉強,蔣晨毓,陳舜勝,余小亮,代歡歡. 凡納濱對蝦蝦肉和蝦頭中風味物質的比較[J]. 水產學報,2017,41(06):907-918.
20. 段秀霞,施文正,邱偉強,方兵,汪之和,江敏. 南美白對蝦多酚氧化酶的提取及其性質研究[J]. 廣東農業科學,2017,44(03):136-142.
21. 陳超,邱偉強,福岡美香,酒井升,程裕東，金銀哲*，通電加熱過程中鰤魚的介電損失率變化研究[J]，食品與發酵工業，2017, 43(4),75-80.
22. 宋雪，邱偉強，陳舜勝等.冷藏條件下蟹肉中ATP 關聯產物含量變化及其降解途徑的探究[J].食品工業科技. 2016,(12)：334-360.
23. 王丹妮，邱偉強，陳舜勝，宋雪. 冷藏條件下縊蟶、文蛤ATP關聯產物的變化及降解途徑的探究[J]. 食品與發酵工業. 2016(09)：228-33.
24. 葉藻，謝晶，邱偉強，高磊，朱慧文，趙玉，王穎榮，張寧．常溫與冷藏條件下不同階段雞肉呈味核苷酸及游離胺基酸含量的變化[J]．食品工業．2015，36(24): 301~305．
25. 陳舜勝，陳媛媛，邱偉強，李文玲，張瑞蓉．凍結和凍藏對中華絨螯蟹蟹肉品質的影響[J]．水產學報.2014，38(10)：1793~1799.
26. Yihua Zhang, Shunsheng Chen, Weiqiang Qiu, et al. , Comparative Analysis of Free Amino Acids in Parapenaeopsis Hardwickii, Penaeus Vannamei and Macrobrachium Nipponensis[J], Advanced Materials Research, 2013,781: 1528-1533.(EI)
27. Yuanyuan Chen, Shunsheng Chen, b, Weiqiang Qiu, et al. , Identification of different varieties of oyster juice based on the comparison of free amino acids[J]. Advanced Materials Research, 2013, 781: 1534-1539. (EI)
28. Wanjun Li, Shunsheng Chen, Weiqiang Qiu, Comparative Analysis of Amino Acid Composition in Antarctic Krill and White Shrimp[J], Advanced Materials Research, 2014, 944 : 1114-1119.(EI)
29. 邱偉強,金銀哲.初探目標達成度對食品加工與保藏課程教學質量的評價[J].教育教學論壇,2018(04):156-157.
30. 邱偉強,殷曦敏,周穎越等，高校院級大型精密儀器設備管理探討[J].實驗室研究與探索,2014,33(6),255-258
