南京农业大学教师个人主页 XXL--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 李雨枫,薛思雯,陈星,李鸣,徐幸莲.高压均质处理次数对肌原纤维蛋白水溶液结构及理化特性的影响,食品科学,2019,40(15):127-134(Correspondence Author)

孙健,曹辰辰,冯美琴,徐幸莲,周光宏.Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,114:-(Participating authors)

蔡林林,胡海静,鲁青,王虎虎,徐幸莲,周光宏,康壮丽,马汉军.Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water,FOOD MICROBIOLOGY,2019,82:89-98(Participating authors)

王冲,谢允婷,王惠源,白云,戴琛,李春保,徐幸莲,周光宏.The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings,FOOD CONTROL,2019,98:34-41(Participating authors)

谢允婷,周光宏,王超,徐幸莲,李春保.Specific Microbiota Dynamically Regulate the Bidirectional Gut-Brain Axis Communications in Mice Fed Meat Protein Diets,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(3):1003-1017(Participating authors)

施姿鹤,尹彬茹,李玉泉,周光宏,李春保,徐幸莲,罗欣,张喜斌,齐军,Josef Voglmeir,刘丽.N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(37):10543-10551(Participating authors)

酸性电解水对肉源性荧光假单胞菌的致死效应,中国农业科学,2019,52(9):1614-1623(Participating authors)

孙健,刘雯燕,冯美琴,徐幸莲,周光宏.Characterization of olive oil emulsions stabilized by flaxseed gum,JOURNAL OF FOOD ENGINEERING,2019,247:74-79(Participating authors)

李燕,王秋敏,郭丽萍,Ho Harvey,王宝伟,孙京新,徐幸莲,黄明.Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast,FOOD HYDROCOLLOIDS,2019,97:-(Participating authors)

薛思雯,衣晓坤,于小波,徐幸莲.超高压处理僵直前兔肉对其斩拌肉糜流变特性及蛋白二级结构的影响,食品与发酵工业,2019,45(6):77-82(Correspondence Author)

total1059 40/106
first previous next last Page; GET MORE