|
个人信息Personal Information
正高级
硕士生导师
教师英文名称：Xiangren Meng
教师拼音名称：MXR
电子邮箱：
入职时间：2001-08-01
所在单位：旅游烹饪学院
学历：博士研究生毕业
性别：男
联系方式：13952594228
学位：农学博士学位
在职信息：在岗
主要任职：扬州大学中餐繁荣基地 主任
其他任职：兼旅游烹饪学院 副院长
毕业院校：扬州大学
- 孟祥忍,刘宗振,吴鹏,许志诚,王恒鹏,高子武,吴丹璇,高苏敏.不同腌制方式对扬州盐水鹅预制品品质的影响.食品工业科技,2023,44(09)104-110.
- 孟祥忍,许志诚,王恒鹏,吴鹏,姜松松,张兆丽.预制淮扬菜工业化现状及发展路径.美食研究,2023,40(01)53-59.
- 孟祥忍,吴丹璇,张兆丽,王恒鹏,吴鹏,许志诚,高子武,Mintah,BK.An overview of factors affecting the quality of beef meatballs: Processing and preservation.FOOD SCIENCE & NUTRITION,2022,10(6)1961-1974.
- 孟祥忍,高梓武,梁玉生,张成龙,陈志,毛永江,杨章平,无.Longissimus Dorsi Muscle Transcriptomic Analysis of Simmental and Chinese Native Cattle Differing in Meat Quality.FRONTIERS IN VETERINARY SCIENCE,2020,7
- 孟祥忍,肖潇,庞欢.Ultrathin Ni-MOF Nanobelts-Derived Composite for High Sensitive Detection of Nitrite (vol 8, 330, 2020).FRONTIERS IN CHEMISTRY,2020,8
- 孟祥忍,吴丹璇,张兆丽,王恒鹏,吴鹏,许志诚,高子武,Mintah,BK.An overview of factors affecting the quality of beef meatballs: Processing and preservation.FOOD SCIENCE & NUTRITION,2022,10(6)1961-1974.
- 孟祥忍,高梓武,梁玉生,张成龙,陈志,毛永江,无.Longissimus Dorsi Muscle Transcriptomic Analysis of Simmental and Chinese Native Cattle Differing in Meat Quality.FRONTIERS IN VETERINARY SCIENCE,2020,7
- 孟祥忍,肖潇,庞欢.Ultrathin Ni-MOF Nanobelts-Derived Composite for High Sensitive Detection of Nitrite (vol 8, 330, 2020).FRONTIERS IN CHEMISTRY,2020,8
- 孟祥忍,肖潇,庞欢.Ultrathin Ni-MOF Nanobelts-Derived Composite for High Sensitive Detection of Nitrite.FRONTIERS IN CHEMISTRY,2020,8
- 孟祥忍,王恒鹏,谢静,屠明亮,吴鹏,陈胜姝,高子武,李武.真空低温烹饪对牛肉微观结构与理化性质的影响.食品与发酵工业,2019,(9)152-158.
- Longissimus dorsi muscle transcriptomic analysis of Simmental and Chinese native cattle differing in meat quality.Frontiers in Veterinary Science,2020,
- Determination of 3.5-dinitro-N'-(5-nitrofurfurylidene) salicylic acid hydrazide in fish using immunochromatographic strip tests.FOOD AND AGRICULTURAL IMMUNOLOGY,2019,30(1)475-486.
- Ultrathin Ni-MOF Nanobelts-Derived Composite for High Sensitive Detection of Nitrite.FRONTIERS IN CHEMISTRY,2020,8
- 孟祥忍,张成龙,樊永亮,王文强,毛永江,黄必志,亏开兴,杨章平.基于RNA—Seq转录组测序技术揭示南方黄牛肉质嫩度调控相关的分子机制.中国畜牧杂志,2017,(9)26-32.
- 孟祥忍,王恒鹏,谢静,屠明亮,吴鹏,陈胜姝,高子武,李武.真空低温烹饪对牛肉微观结构与理化性质的影响.食品与发酵工业,2019,(9)152-158.
