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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: 王虎虎,戚军,段德宝,董洋,徐幸莲,周光宏.Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses,FOOD CONTROL,2018,86:200-206(First and corresponding author)

王华伟,王虎虎,白云,徐幸莲,周光宏.Pathogenicity and antibiotic resistance of coagulase-negative staphylococci isolated from retailing chicken meat,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,90:152-156(Participating authors)

贮藏温度对气调包装白切鸡保鲜效果的影响,食品工业科技,2018,39(20):261-267(Participating authors)

王虎虎,蔡林林,李韵晗,徐幸莲,周光宏.Biofilm formation by meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants,FOOD CONTROL,2018,91:397-403(First and corresponding author)

王光宇,马芳,曾乐银,白云,王虎虎,徐幸莲,周光宏.Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat,FOOD MICROBIOLOGY,2018,76:443-449(Correspondence Author)

王光宇,马芳,陈晓静,韩衍青,王虎虎,徐幸莲,周光宏.Transcriptome Analysis of the Global Response of Pseudomonas fragi NMC25 to Modified Atmosphere Packaging Stress,FRONTIERS IN MICROBIOLOGY,2018,9:-(Correspondence Author)

李继昊,黄明远,王虎虎,徐幸莲,周光宏.热鲜和冷鲜处理对白切鸡食用品质、微观结构以及体外消化率的影响,食品工业科技,2018,39(21):15-(Participating authors)

戚军,张文文,冯宪超,余嘉航,韩敏义,邓绍林,周光宏,王虎虎,徐幸莲.Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms,FOOD HYDROCOLLOIDS,2018,83:497-510(Correspondence Author)

Identification and characterization of the proteins in broth of stewed traditional Chinese yellow-feathered chickens,POULTRY SCIENCE,2018,97(5):1852-1860(Participating authors)

Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ,FOOD MICROBIOLOGY,2017,63(0):139-146(Participating authors)

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