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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: 邓绍林,李铭,王虎虎,徐幸莲,周光宏.Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP,FOOD SCIENCE & NUTRITION,2020,8(3):1596-1602(Correspondence Author)

宋相宇,李鸣,王虎虎,徐幸莲,蔡林林.高通量测序分析白切鸡菌群多样性,食品科学,2020,41(17):246-252(Correspondence Author)

黄明远,王虎虎,徐幸莲,陆许秋,宋相宇,周光宏.Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and epsilon-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken,FOOD HYDROCOLLOIDS,2020,102:-(Correspondence Author)

王虎虎,黄明远,曾宪明,彭斌,徐幸莲,周光宏.Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs,FRONTIERS IN MICROBIOLOGY,2020,11:-(First and corresponding author)

蔡林林,胡海静,鲁青,王虎虎,徐幸莲,周光宏,康壮丽,马汉军.Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water,FOOD MICROBIOLOGY,2019,82:89-98(Correspondence Author)

王虎虎,秦岳,李继昊,徐幸莲,周光宏.Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass,FOOD SCIENCE & NUTRITION,2019,7(2):797-804(First Author)

Characterization of the bacterial community of braised chicken, a specialty poultry product in China,POULTRY SCIENCE,2019,98(2):1055-1063(Participating authors)

王华伟,蔡林林,王虎虎,徐幸莲,周光宏.Influence of protein and vitamin B2 as nutrients of chicken meat on staphylococcal enterotoxin genes expression via virulence regulators,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,111:688-693(Correspondence Author)

李继昊,黄明远,王虎虎,徐幸莲,周光宏.不同类型生鲜鸡对白切鸡风味的影响,核农学报,2019,33(12):2392-2404(Participating authors)

孙永才,孙京新,李鹏,慕鸿雁,王宝维,黄明,李玉峰,王虎虎.超声协同次氯酸钠处理对冷藏鸡胸肉品质的影响,食品科学,2019,40(9):262-268(Participating authors)

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