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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
- 李春保,刘登勇,周光宏,徐幸莲,戚军,史培磊,夏天兰.Meat quality and cooking attributes of thawed pork with different low field NMR T-21,MEAT SCIENCE,2012,92(2):79-83(第一作者)
- 李春保,李静,周光宏,Lametsch R,Ertbjerg P,Bruggemann, DA,Huang, HG,Karlsson, AH,Hviid, M,Lundstrom, K.Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef,JOURNAL OF ANIMAL SCIENCE,2012,90(5):1638-1649(第一及通讯作者)
- 常海军,徐幸莲,李春保,黄明,刘登勇,周光宏.A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING,JOURNAL OF FOOD PROCESS ENGINEERING,2011,34(6):2233-2250(参与作者)
- 史培磊,闵辉辉,李春保,徐幸莲,周光宏.滚揉腌制前后鹅肉品质的变化,食品科学,2011,32(11):88-92(参与作者)
- 李春保,Slawomir,Liselot,Olivier,Sandra,Hubert,周光宏.Effect of tumbling time and cooking temperature on quality attributes of cooked ham,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2011,46(10):2159-2163(第一作者)
- 李春保,李静,Xin Li,Marchen Hviid,Kerstin Lundstr?m.Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle,MEAT SCIENCE,2011,88(3):559-565(第一及通讯作者)
- 张英君,魏法山,李春保,冯宪超,邓宇,闫振国,周光宏,徐幸莲.饲喂羊肉和鸭肉日粮对大鼠血清甲状腺素水平的影响,南京农业大学学报,2011,34(1):128-132(参与作者)
- 贾小翠,李春保,徐幸莲,周光宏.禁食对僵直前后鸡肉加工特性的影响,食品科学,2011,32(19):23-27(参与作者)
- 贾小翠,李春保,徐幸莲,周光宏.禁食时间对宰后早期鸡肉持水力和嫩度的影响,食品科学,2011,32(7):1-6(参与作者)
- 常海军,王强,徐幸莲,李春保,黄明,周光宏,戴妍.Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2011,14(2):381-396(参与作者)
