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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
- 李金平,李春保,徐幸莲,周光宏.反复冻融对牛外脊肉品质的影响,江苏农业学报,2010,26(2):406-410(参与作者)
- 陈韬,周光宏,徐幸莲,赵改名,李春保.Phospholipase A(2) and antioxidant enzyme activities in normal and PSE pork,MEAT SCIENCE,2010,84(1):143-146(参与作者)
- 李春保,史培磊,徐昶,徐幸莲,周光宏.Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer,JOURNAL OF FOOD ENGINEERING,2010,100(3):388-391(第一作者)
- 杜垒,周光宏,徐幸莲,李春保.Study on kinetics of mass transfer in water-boiled salted duck during wet-curing,JOURNAL OF FOOD ENGINEERING,2010,100(4):578-584(参与作者)
- 低场NMR研究冻融过程中羊肉持水力的变化,江苏农业学报,2010,26(3):617-622(参与作者)
- 常海军,王强,周光宏,徐幸莲,李春保.INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE,JOURNAL OF TEXTURE STUDIES,2010,41(3):279-301(参与作者)
- 李春保,周光宏,徐幸莲.Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force,FOOD AND BIOPROCESS TECHNOLOGY,2010,3(4):521-527(第一作者)
- 徐昶,朱虹,李春保,徐幸莲,周光宏.环境温度对鸡肉宰后僵直过程中ATP降解的影响,江苏农业科学,2010,(1):257-259(参与作者)
- 油煎过程中猪排质构及感官品质的变化,食品科学,2010,31(13):23-26(通讯作者)
- 滕安国,高峰,夏新成,李春保,周光宏.高光谱技术在农业中的应用研究进展,江苏农业科学,2009,(3):8-11(参与作者)
