南京农业大学教师个人主页 LCB--Chunbao Li--Paper Publications

中文

李春保

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学食品科技学院

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Paper Publications Chunbao Li >> Scientific Research >> Paper Publications: Jiang Shuai,Xue Dejiang,Zhang Ze,Shan Kai,Ke Weixin,Zhang Miao,Zhao Di,Nian Yingqun,Xu Xinglian,Zhou Guanghong,Li Chunbao.Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork,FOOD CHEMISTRY,2022,375(Correspondence Author)

Zeng Xianming,Li Xiao,Li Chunbao.Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality,ANIMAL BIOSCIENCE,2022,35(1):96-104(Correspondence Author)

Ali Sher,Khan Muhammad Ammar,Rajput Nasir,Naeem Muhammad,Zhang Wangang,Li Chun-bao,Zhou Guanghong.Desmin as molecular chaperone for myofibrillar degradation during freeze-thaw cycles,FOOD CHEMISTRY,2022,386(Participating authors)

Li Ran,Zhu Heyuan,Chen Yongfang,Zhou Guanghong,Li Chunbao,Ye Keping.Cold plasmas combined with Ar-based MAP for meatball products: Influence on microbiological shelflife and quality attributes,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,159(Participating authors)

Zhou Tianming,Gao Haotian,Xing Baofang,Bassey Anthony,Yang Linwei,Li Chao,Li Chunbao.Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2022,57(12):7644-7652(Correspondence Author)

Li Chunbao.Editorial: New knowledge of food microbiology in Asia, volume II,FRONTIERS IN MICROBIOLOGY,2022,13(First and corresponding author)

Wang Chong,Zhao Fan,Bai Yun,Li Chunbao,Xu Xinglian,Kristiansen Karsten,Zhou Guanghong.Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins,FOOD CHEMISTRY,2022,383(Participating authors)

Zhu Jing,Song Shangxin,Xu Xinglian,Zhou Guanghong,Li Chunbao.White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins,JOURNAL OF FOOD BIOCHEMISTRY,2022,46(4)(Correspondence Author)

丁世杰,李春保,周光宏.细胞培养肉技术及产业化进展与挑战,中国食品学报,2022,22(2022年12期):33-41(Participating authors)

Deng Shaolin, Liu Rui, Li Chunbao, Xu Xinglian, Zhou Guanghong.Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age.,Poultry science,2022,101(12):102168-102168(Participating authors)

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