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王虎虎

Professor Supervisor of Doctorate Candidates

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

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Paper Publications Home >> Scientific Research >> Paper Publications: 张玲玲,祝长青,陈小静,徐幸莲,王虎虎.Resistance of detached-cells of biofilm formed by Staphylococcus aureus to ultra high pressure homogenization,FOOD RESEARCH INTERNATIONAL,2021,139(0):-(Correspondence Author)

Ning Zhenzhen,Xue Bei,Wang Huhu.Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources,APPLIED SCIENCES-BASEL,2021,11(22)(Correspondence Author)

田媛,吕重阳,张玲玲,徐幸莲,王虎虎.发酵肉制品中葡萄球菌的分离、鉴定及其对肉蛋白的降解能力,中国食品学报,2021,21(7):300-306(Correspondence Author)

黄明远,李潇,王虎虎,徐幸莲.原料鸡类型对鸡汤煲品质的影响,核农学报,2021,35(2):406-413(Correspondence Author)

邵良婷,秦岳,王虎虎,徐幸莲,韩敏义,邓绍林.鲜熟白切鸡气调锁鲜技术参数研究,中国食品学报,2021,21(2021年12期):194-204(Correspondence Author)

宋相宇,王虎虎,徐幸莲.Investigation of microbial contamination in a chicken slaughterhouse environment,JOURNAL OF FOOD SCIENCE,2021,86(8):3598-3610(Participating authors)

张晋豪,王浩东,邵良婷,徐幸莲,王虎虎.生鲜肉新鲜度快速新型表征技术研究进展,食品科学,2021,(Correspondence Author)

Shao Liangting,Chen Shanshan,Wang Haodong,Zhang Jinhao,Xu Xinglian,Wang Huhu.Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,118:822-832(Correspondence Author)

王虎虎,邵良婷,秦岳,李继昊,徐幸莲,周光宏.热鲜与冷鲜黄羽鸡肉中风味前体物比较,核农学报,2020,34(4):824-830(First Author)

王虎虎,王娴静,余兰林,高峰,江芸,徐幸莲.Resistance of biofilm formation and formed-biofilm of Escherichia coli O157:H7 exposed to acid stress,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,118:-(First Author)

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