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邓绍林

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 张馨月,邓绍林,胡洋健,王鹏,韩敏义,徐幸莲.几种新型解冻技术对肉品质影响的研究进展,食品与发酵工业,2020,46(12):293-298(Participating authors)

张玉梅,董铭,邓绍林,韩敏义,徐幸莲,周光宏.菊粉对低脂乳化肠质构及风味品质的影响,核农学报,2020,34(12):2769-2779(Participating authors)

戚军,张文文,冯宪超,余嘉航,韩敏义,邓绍林,周光宏,王虎虎,徐幸莲.Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms,FOOD HYDROCOLLOIDS,2018,83:497-510(Participating authors)

戚军,王虎虎,张文文,邓绍林,周光宏,徐幸莲.Identification and characterization of the proteins in broth of stewed traditional Chinese yellow-feathered chickens,POULTRY SCIENCE,2018,97(5):1852-1860(Participating authors)

邢通,赵雪,韩敏义,蔡林林,邓绍林,周光宏,徐幸莲.A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition,POULTRY SCIENCE,2017,96(9):3473-3481(Participating authors)

赵雪,邢通,陈星,韩敏义,邓绍林,徐幸莲,周光宏.Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies,FOOD AND BIOPROCESS TECHNOLOGY,2017,10(7):1240-1247(Participating authors)

邢通,徐幸莲,姜喃喃,邓绍林.Effect of transportation and pre-slaughter water shower spray with resting on AMP-activated protein kinase, glycolysis and meat quality of broilers during summer,ANIMAL SCIENCE JOURNAL,2016,87(2):299-307(Participating authors)

聂晓开,邓绍林,周光宏,徐幸莲.复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响,食品科学,2016,37(1):50-55(Participating authors)

姜喃喃,邢通,韩敏义,邓绍林,徐幸莲.Effects of water-misting sprays with forced ventilation on post mortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer,ANIMAL SCIENCE JOURNAL,2016,87(5):718-728(Participating authors)

谢翀,王虎虎,邓绍林,徐幸莲.The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,67:106-111(Participating authors)

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