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徐幸莲

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: 陆逸峰,何子豪,曾宪明,徐幸莲,韩敏义.基于BP神经网络的鸡蛋货架期和贮藏时间预测模型研究,食品科学,2022,(Participating authors)

Xia Tianlan,Xu Yujuan,Zhang Yulong,Xu Lina,Kong Yawen,Song Shangxin,Huang Mingyuan,Bai Yun,Luan Yi,Han Minyi,Zhou Guanghong,Xu Xinglian.Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein,FOOD CHEMISTRY,2022,384(Correspondence Author)

Zhang Yulong,Bai Yun,Yu Xiaobo,Li Zhen,Wang Peng,Xu Xinglian.Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis,FOODS,2022,11(21)(Participating authors)

吕元奇,冯宪超,杨蓉,钱山,刘亚平,徐幸莲,周光宏,Ullah Niamat,朱蓓薇,陈琳.Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress,FOOD CHEMISTRY,2021,353:-(Participating authors)

韩敏义,田惠鑫,曾宪明,张馨月,尹家琪,侯钰柯,白云,唐长波,徐幸莲.磁性纳米粒子辅助加热技术在鱼类解冻中的应用,食品与生物技术学报,2021,40(2021年10期):1-6(Participating authors)

徐娜,叶俊杰,李凌云,王晓明,王鹏,韩敏义,徐幸莲.Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis,FOOD BIOSCIENCE,2021,43:-(Co corresponding author)

郭丽萍,张学聪,徐林,李燕,庞斌,孙京新,王宝伟,黄明,徐幸莲, Harvey Ho,孙庆杰.Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli,JOURNAL OF FOOD QUALITY,2021,2021:-(Participating authors)

赵雪,徐幸莲,周光宏.Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2021,20(1):924-959(Correspondence Author)

邵士昌,周光宏,徐幸莲,吴菊清.新农科背景下新形态教材建设逻辑：理论、原则与优化路径——以《畜产品加工学》为例,高等农业教育,2021,(2021年03期):95-99(Participating authors)

窦培培,冯宪超,程星光,管秦昊,王俊兰,钱山,徐幸莲,周光宏,Ullah Niamat,陈琳.Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,144:-(Participating authors)

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