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: 谢翌冬,肖卫民,康大成,周光宏,徐幸莲,张万刚.一种基于生物阻抗的冷鲜猪肉新鲜度检测方法研究,南京农业大学学报,2016,39(5):845-851(Participating authors)

王虎虎,邬娜,江芸,叶可萍,徐幸莲,周光宏.Response of long-term acid stress to biofilm formation of meat-related Salmonella Enteritidis,FOOD CONTROL,2016,69:214-220(Correspondence Author)

朱业培,王玮,吕青骎,钱行,徐幸莲,周光宏.动物过敏原牛血清白蛋白间接竞争ELISA检测方法的建立,南京农业大学学报,2016,39(2):305-311(Participating authors)

熊国远,韩敏义,康壮丽,赵颖颖,徐幸莲,朱莹莹.Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification,FOOD CHEMISTRY,2016,196:388-395(Correspondence Author)

李梦婕,李春保,宋尚新,赵凡,徐幸莲,周光宏.Meat proteins had different effects on oligopeptide transporter PEPT1 in the small intestine of young rats,INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION,2016,67(8):995-1004(Participating authors)

熊国远,王鹏,郑海波,徐幸莲,朱莹莹,周光宏.Effects of Plant Oil Combinations Substituting Pork Back-Fat Combined with Pre-Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PaTE,JOURNAL OF FOOD QUALITY,2016,39(4):331-341(Correspondence Author)

谢翀,王虎虎,邓绍林,徐幸莲.The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,67:106-111(Correspondence Author)

陈星,徐幸莲,韩敏义,周光宏,陈聪贵,李佩君.Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions,FOOD RESEARCH INTERNATIONAL,2016,85:1-9(Correspondence Author)

蔺茜莎,李影球,朱莹莹,石学彬,周光宏,徐幸莲,李春保.猪肉蛋白和牛肉蛋白对生长期大鼠生理功能的影响,食品科学,2016,37(5):175-179(Participating authors)

潘丽华,冯美琴,孙健,徐幸莲,周光宏.不同温度下亚麻籽胶对肌原纤维蛋白凝胶特性的影响及机制,食品科学,2016,37(9):1-6(Participating authors)

total1059 58/106
first previous next last Page; GET MORE