öλÔÓéÀֵǼÈë¿ÚÏÂÔØ

µ¼Ê¦ÐÕÃû£º²ÜÈê¸ë
ÐÔ±ð£ºÅ®
ÈËÆøÖ¸Êý£º33

ËùÊôԺУ£ºÌì½ò¿Æ¼¼´óѧ
ËùÊôԺϵ£ºÊ³Æ·¹¤³ÌÓëÉúÎï¼¼ÊõѧԺ
Ö°³Æ£º½²Ê¦
µ¼Ê¦ÀàÐÍ£º
ÕÐÉúöλÔÓéÀֵǼÈë¿ÚÏÂÔØ£ºÁ¸Ê³¡¢ÓÍÖ¬¼°Ö²Îïµ°°×¹¤³Ì¡¢Ê³Æ·¹¤³Ì


ͨѶ·½Ê½ :
°ì¹«µç»°£º**
µç×ÓÓʼþ£ºrgcao@tust.edu.cn
ͨѶµØÖ·£ºÌì½ò¾­¼Ã¼¼Êõ¿ª·¢ÇøÊ®Èý´ó½Ö29ºÅ ʳƷ¹¤³ÌÓëÉúÎï¼¼ÊõѧԺ


¸öÈ˼òÊö :
¿ÆÑлñ½±Kyushu Analytical Chemistry Award for Young Researchers

¿ÆÑй¤×÷ :
1. R. Cao Y. Kobayashi A. Nonaka Y. Miyata K. Tanaka T. Tanaka T. Matsui. NMR spectroscopic and quantum mechanical analyses of enhanced solubilization of hesperidin by theasinensin A. Pharm. Res. 2015 32 2301-2309.2. R. Cao A. Nonaka F. Komura T. Matsui. Application of diffusion ordered-1H-nuclear magnetic resonance spectroscopy to quantify sucrose in beverages. Food Chem. 2015 171 8¨C12.3. R. Cao F. Komura A. Nonaka T. Kato J. Fukumashi T. Matsui. Quantitative analysis of D-(+)-glucose in fruit juices using diffusion ordered-1H nuclear magnetic resonance spectroscopy. Anal. Sci. 2014 30 383¨C388.4. R. Cao C. Ren Z. Li. The effects of different inactivation treatments on the storage properties and sensory quality of naked oat. Food Bioprocess Tech. 2012 5 1853¨C1859.5. R. Cao Q. Lin C. Ren Z. Li. Effects of different inactivation treatment on oat flavor and quality. Transactions of the CSAE. 2010 26 378¨C382.6. Z. Zhou X. Ren F. Wang J. Li X. Si R. Cao R. Yang P. Strappe C. Blanchard. High pressure processing manipulated buckwheat antioxidant activity anti-adipogenic properties and starch digestibility. J Cereal Sci.