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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: 黄继超,黄明,杨静,王鹏,徐幸莲,周光宏.The effects of electrical stunning methods on broiler meat quality: Effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures,POULTRY SCIENCE,2014,93(8):2087-2095(Correspondence Author)

陶正清,刘登勇,戴琛,刘源,周光宏,徐幸莲.盐水鸭呈味肽的分离纯化及结构鉴定,南京农业大学学报,2014,37(5):135-142(Correspondence Author)

韩敏义,李伟锋,王鹏,徐幸莲,周光宏.拉曼光谱研究NaCl浓度对猪肉肌原纤维蛋白凝胶硬度的影响,核农学报,2014,28(12):2192-2199(Correspondence Author)

王鹏,徐幸莲,黄明,黄蒙蒙,周光宏.Effect of pH on heat-induced gelation of duck blood plasma protein,FOOD HYDROCOLLOIDS,2014,35(0):324-331(Correspondence Author)

冯郁蔺,王虎虎,叶可萍,徐幸莲,刘登勇,周光宏.盐水鸭中耐压菌的分离鉴定及特性研究,食品工业科技,2014,35(18):167-(Participating authors)

祝超智,张万刚,康壮丽,周光宏,徐幸莲.Stability of an antioxidant peptide extracted from Jinhua ham,MEAT SCIENCE,2014,96(2):783-789(Participating authors)

吴菊清,邵俊花,魏朝贵,徐幸莲,周光宏.离子强度对猪肉肌原纤维蛋白乳化特性和理化特性的影响,食品科学,2014,35(23):14-19(Participating authors)

康壮丽,王鹏,徐幸莲,祝超智,邹玉峰,周光宏,李可.Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study,MEAT SCIENCE,2014,96(2):669-674(Correspondence Author)

康壮丽,王鹏,徐幸莲,祝超智,李可,周光宏.Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study,MEAT SCIENCE,2014,98(2):171-177(Correspondence Author)

孙卫青,周光宏,徐幸莲.西式蒸煮火腿切片货架期褪色与游离氨基酸和生物胺的关系,中国农业科学,2014,47(6):1180-1189(Participating authors)

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