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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: 周昌瑜,王冲,蔡佳慧,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham,FOOD CHEMISTRY,2019,293:103-111(Participating authors)

吕元奇,陈琳,吴海洲,徐幸莲,周光宏,朱蓓薇,冯宪超.(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress,FOOD CHEMISTRY,2019,285:139-146(Participating authors)

周昌瑜,王冲,唐长波,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham,FOOD CHEMISTRY,2019,297:-(Participating authors)

赵迪,何静,邹小雨,谢允婷,徐幸莲,周光宏,李春保.Influence of hydrothermal treatment on the structural and digestive changes of actomyosin,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(14):6209-6218(Participating authors)

高效液相色谱法检测肉及肉制品中甲醛,食品安全质量检测学报,2019,10(11):3298-3303(Participating authors)

胡海静,蔡林林,董洋,王虎虎,徐幸莲,周光宏.Modeling the degradation of acidic electrolyzed water and its ability to disinfect a dual-species biofilm,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,104:159-164(Participating authors)

周昌瑜,吴菊清,唐长波,李刚,戴晨,白云,李春保,徐幸莲,周光宏,曹锦轩.Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures,FOOD CONTROL,2019,106:-(Participating authors)

王冲,谢允婷,王惠源,白云,戴琛,李春保,徐幸莲,周光宏.Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings,FOOD CHEMISTRY,2019,294:578-586(Participating authors)

张牧晗,王道营,徐幸莲,徐为民.Comparative proteomic analysis of proteins associated with water holding capacity in goose muscles,FOOD RESEARCH INTERNATIONAL,2019,116:354-361(Correspondence Author)

孙晓斌,黄继超,李婷婷,昂云,徐幸莲,黄明.Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat,POULTRY SCIENCE,2019,98(9):4212-4220(Participating authors)

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