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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: 徐媛,陈燕萍,邓邵林,李春保,徐幸莲,周光宏,刘源.Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken,FOOD RESEARCH INTERNATIONAL,2020,137:-(Participating authors)

张淼,赵迪,朱姝冉,粘颖群,徐幸莲,周光宏,李春保.Overheating induced structural changes of type I collagen and impaired the protein digestibility,FOOD RESEARCH INTERNATIONAL,2020,134:-(Participating authors)

赵迪,徐丹,盛布雷,朱宗帅,李浩,粘颖群,王聪,李春保,徐幸莲,周光宏.Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins,FOOD HYDROCOLLOIDS,2020,98:-(Participating authors)

李岩,李芳芳,于林宏,孙京新,郭丽萍,戴爱国,王宝维,黄明,徐幸莲.电子鼻和电子舌单独与联合检测掺大豆蛋白或淀粉的鸡肉糜,农业工程学报,2020,36(23):309-316(Participating authors)

时洁,赵迪,宋尚新,张淼,Galia Zamaratskaia,徐幸莲,周光宏,李春保.High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(23):6333-6346(Participating authors)

时洁,粘颖群,笪丹丹,徐幸莲,周光宏,赵迪,李春保.Characterization of flavor volatile compounds in sauce spareribs by gas chromatography-mass spectrometry and electronic nose,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,124:-(Participating authors)

张莉,孙健,祁悦,宋雅琪,杨宗韫,李震,刘磊,王鹏,徐幸莲,周光宏.Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation,COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,2020,607:-(Participating authors)

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:-(Participating authors)

王敏,王玮,吕青骎,徐幸莲,周光宏,李春保.间接竞争ELISA方法快速检测猪肉组织中的氯丙嗪,南京农业大学学报,2020,43(1):172-177(Participating authors)

张莉,王鹏,杨宗韫,杜菲菲,李震,吴长玲,方艾虎,徐幸莲,周光宏.Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques,FOOD HYDROCOLLOIDS,2020,101:-(Participating authors)

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