选择皮肤

2010/09 – 2015/06 中国农业大学 农产品加工及贮藏工程 工学博士（硕博连读）

2006/09 – 2010/06 合肥工业大学 食品科学与工程           工学学士

研究水产品贮藏过程中品质变化规律及控制技术，及货架期预测模型。

1. Ce Shi, Jianyun Cui, Xiaofei Yin, Yongkang Luo, Zhongyun Zhou (2014). Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation. Food Control, 40: 134-139.

2. Ce Shi, Jianyun Cui, Yongkang Luo, Zhongyun Zhou (2014). Effect of lightly salt and sucrose on rigor mortis changes of silver carp (Hypophthalmichthys molitrix) stored at 4 °C. International Journal of Food Science And Technology , 49: 160-167.

3. Ce Shi, Jianyun Cui, Yongkang Luo, Sichao Zhu, Zhongyun Zhou (2015). Post-mortem changes of silver carp (Hypophthalmichthys molitrix) stored at 0 °C and assessment by electrical conductivity. International journal of food properties，18:415-425.

4. Ce Shi, Han Lu, Jianyun Cui,Huixing Shen, Yongkang Luo (2014). Study on the quality changes and development of predictive models about silver carp (Hypophthalmichthys molitrix) fillets during storage. Journal of Food Processing and Preservation .38: 356-363.

5. Ce Shi, Jianyun Cui, Han Lu, Huixing Shen, Yongkang Luo (2012). Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score. Journal of the Science of Food and Agriculture, 92: 3079-3084.

6. Ce Shi, Jianyun Cui, Xiaochang Liu, Yuemei Zhang, Na Qin, Yongkang Luo. Application of artificial neural network to predict the decomposition reaction of IMP for silver carp (Hypophthalmichthys molitrix) during thermal treatment and storage. Submitted.

7. Ce Shi, Qian Xu, Jianyun Cui, Hang Wang, Yongkang Luo. Seasonal variation in fatty acid and nutritional quality of different parts from cultured silver carp (Hypophthalmichthys molitrix). Submitted.

8. 史策，崔建云，王航，沈慧星，罗永康 (2012). 反复冷冻-解冻对鲢鱼品质的影响. 中国水产科学,19(1): 167-173.

9. 史策，罗永康，宋永令，沈彗星，崔建云 (2011). 鲢鱼鱼肉冷藏过程中理化性质的变化. 食品科技，36(10): 116-123.

10. 史策，韩烽烽，刘鹏，徐萍，罗永康 (2013). 鲢鱼肉蛋白酶解产物功能特性的研究. 中国食物与营养. 28(10):25-28.

11. 史策，韩烽烽，刘鹏，徐萍，罗永康 (2013). 鳕鱼和鲅鱼鱼肉蛋白酶解产物功能特性及抗氧化性. 肉类研究. 30(8):5-7.

12. Wang, H., Luo, Y., Shi, C., Shen, H. (2013). Effect of different thawing methods and multiple freeze-thaw cycles on the quality of common carp (Cyprinus carpio), Journal of Aquatic Food Product Technology. DOI:10.1080/10498850.2013.763884.

13. 卢涵，罗永康，史策，冯力更. (2012). 0 ℃冷藏条件下鲢阻抗特性与鲜度变化的相关性. 南方水产科学. 08(5): 80-85.

14. Li, K., Bao, Y., Luo, Y., Shen, H., Shi, C. (2012) Formation of biogenic amines in crucian carp (Carassius auratus) during storage in ice and at 4°C, Journal of Food Protection. 75: 2228-2233.