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韩敏义

Associate Professor Supervisor of Master's Candidates

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

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Paper Publications Home >> Scientific Research >> Paper Publications: Guo Yuchen,Gao Jiahua,Bai Yun,Wang Xia,Xu Xinglian,Lu Xinqing,Yue Jianping,Han Minyi.Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat quality,MEAT SCIENCE,2024,213(Correspondence Author)

Yuke Hou, Yangjian Hu, Min Li, Jiahui Nong, Fengyuan Xie, Yuhan Fan, Jianhao Zhang, Xianming Zeng, Minyi Han, Xinglian Xu, Xia Wang.Mitigation of polycyclic aromatic hydrocarbons(PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation,Food Science and Human Wellness,2024,13(05):2993-3005(Correspondence Author)

Guo Yuchen,Han Minyi,Chen Li,Zeng Xianming,Wang Peng,Xu Xinglian,Feng Xianchao,Lu Xinqing.Pulsed electric field: A novel processing technology for meat quality enhancing,FOOD BIOSCIENCE,2024,58(Correspondence Author)

丁紫璇,王静文,胡海静,韩敏义,邓绍林,徐幸莲,王虎虎.基于脉冲光的冰鲜鸡保鲜技术研究,南京农业大学学报,2023,(Participating authors)

徐晨,李芳雯,陆逸峰,李晶,曾宪明,王霞,陈丽,徐幸莲,韩敏义.宰前电击晕对鸡肉品质影响的研究进展,肉类研究,2023,37(2023年06期):57-64(Correspondence Author)

Zhang Jie,Feng Meiqin,Zhang Yiwen,Han Minyi,Sun Jian.Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken,INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2023,32(Participating authors)

尹家琪,余军军,康明丽,杨露,韩敏义,徐幸莲.外源氨基酸修饰的类蛋白反应对鸡肺抗氧化肽结构与功能的影响,中国食品学报,2023,23(2023年04期):22-34(Correspondence Author)

郭雨晨,董铭,曾宪明,田惠鑫,尹家琪,侯钰柯,白云,唐长波,韩敏义,徐幸莲.分子动力学模拟解析脉冲电场对类PSE鸡肉肌球蛋白凝胶特性作用规律,中国农业科学,2023,56(2023年04期):741-753(Correspondence Author)

Xu Na,Lai Yihao,Shao Xuefei,Zeng Xianming,Wang Peng,Han Minyi,Xu Xinglian.Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA,FOOD BIOSCIENCE,2023,56(Participating authors)

Tian Huixin,Yu Jing,Li Min,Li Jing,Lu Yifeng,Yu Xiaobo,Lin Shaoyan,Zeng Xianming,Xu Xinglian,Han Minyi.Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings,FOOD CHEMISTRY,2023,414(Correspondence Author)

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