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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: 曹辰辰,冯美琴,孙健,徐幸莲,周光宏.响应面法优化益生发酵剂接种发酵香肠工艺,食品科学,2019,40(6):69-76(Participating authors)

黄继超,赵良,杨静,张宝华,徐幸莲,陈坤杰,黄明.The Effect of mu/m-Calpain on Protein Degradation of Chicken Breast Meat,JOURNAL OF FOOD SCIENCE,2019,84(5):1054-1059(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(Participating authors)

李雨枫,陈星,薛思雯,李鸣,徐幸莲,韩敏义,周光宏.Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH),LWT-FOOD SCIENCE AND TECHNOLOGY,2019,105:215-223(Correspondence Author)

曹辰辰,冯美琴,孙健,徐幸莲,周光宏.功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响,食品科学,2019,40(20):106-113(Participating authors)

陈星,熊幼翎,徐幸莲.High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution,FOOD CHEMISTRY,2019,285:31-38(Correspondence Author)

方艾虎,王越溪,杨宗韫,徐幸莲,王鹏.负载姜黄素的高浓度乳化物对乳化肠品质的影响,食品科学技术学报,2019,37(5):23-31(Participating authors)

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(Correspondence Author)

王惠源,王冲,李春保,徐幸莲,周光宏.Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings,JOURNAL OF FOOD PROTECTION,2019,82(4):684-690(Participating authors)

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(Correspondence Author)

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