韩敏义

副研究员硕士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位

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研究方向

肉品加工与质量控制

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Xu Na, Zeng Xianming, Wang Peng, Chen Xing, Xu Xinglian, Han Minyi.Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(1):313-326(共同通讯作者)
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,(参与作者)
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(通讯作者)
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(参与作者)
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(通讯作者)
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(通讯作者)
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(参与作者)
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(通讯作者)
Chen Lin,Yang Rong,Fan Xiaojing,He Gongchen,Zhao Zhengshan,Wang Fangqu,Liu Yaping,Wang Mengyuan,Han Minyi,Ullah Niamat,Feng Xianchao.Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin,FOODS,2023,12(9)(参与作者)
Xu Na; Zeng Xianming; Li Lingyun; Zhang Xinyue; Wang Peng; Han Minyi; Xu Xinglian.Effects of post-mortem aging process on characteristic water-soluble;taste-active precursors in yellow-feathered broilers,食品科学与人类健康,2023,12(1):242-253(参与作者)

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