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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: 张新笑,王虎虎,李诺,李鸣,徐幸莲.High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia,LWT-FOOD SCIENCE AND TECHNOLOGY,2015,64(2):1123-1129(Correspondence Author)

李可,赵颖颖,康壮丽,王鹏,韩敏义,徐幸莲,周光宏.Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation,POULTRY SCIENCE,2015,94(1):111-122(Correspondence Author)

叶可萍,冯郁蔺,王凯,白云,徐幸莲,周光宏.Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck,JOURNAL OF FOOD SCIENCE,2015,80(6):M1336-M1342(Participating authors)

卢士玲,江彩虹,徐幸莲,徐成建,李凯雄,舒蕊华.Improved Screening Procedure for Biogenic Amine Production by Lactic Acid Bacteria and Enterobacteria,CZECH JOURNAL OF FOOD SCIENCES,2015,33(1):19-26(Correspondence Author)

朱业培,王玮,吕青骎,范巧君,徐幸莲,周光宏.基于基因芯片技术检测6种动物源性成分,南京农业大学学报,2015,38(6):1003-1008(Participating authors)

邢通,徐幸莲,周光宏,王鹏,姜喃喃.The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality,JOURNAL OF ANIMAL SCIENCE,2015,93(1):62-70(Correspondence Author)

杨慧娟,韩敏义,王霞,韩衍青,吴菊清,徐幸莲,周光宏.Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2015,29(0):125-133(Participating authors)

李霄,周光宏,陈银基,徐幸莲,徐宝才,李春保.A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2015,18(11):2571-2583(Participating authors)

王晓娟,李伟锋,唐长波,韩敏义,王鹏,徐幸莲,周光宏.酪蛋白酸钠-葵花籽油协同对乳化肠品质特性的影响,食品科学,2015,36(5):51-56(Participating authors)

张秋勤,S MUKHOPADHYAY,C A HWANG,徐幸莲,V K JUNEJA.MODELING THE SURVIVAL OF SALMONELLA ON SLICE COOKED HAM AS A FUNCTION OF APPLE SKIN POLYPHENOLS, ACETIC ACID, OREGANO ESSENTIAL OIL AND CARVACROL,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2015,39(6):2371-2378(Participating authors)

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