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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: 常辰曦,史奎春,邹玉峰,徐幸莲,周光宏.谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白物理化学特性的影响,南京农业大学学报,2014,37(3):159-166(Correspondence Author)

周光宏,徐幸莲,孙京新.2012-2013年畜产品贮藏与加工学科的现状与发展研究报告,中国食品学报,2014,14(2):1-5(Participating authors)

陶正清,刘登勇,周光宏,徐幸莲.盐水鸭工业化加工过程中主要滋味物质的测定及呈味作用评价,核农学报,2014,28(4):632-639(Participating authors)

NaCl对猪肉肌原纤维蛋白乳化体系加工特性的影响,南京农业大学学报,2014,37(6):83-88(Participating authors)

韩敏义,吴烨,王鹏,徐幸莲,周光宏.The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation,CYTA-JOURNAL OF FOOD,2014,13(1):63-68(Correspondence Author)

魏心如,赵颖颖,韩敏义,王鹏,徐幸莲,周光宏.冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH_(24h)相关性研究,食品科学,2014,35(21):50-56(Correspondence Author)

冯宪超,陈琳,庄苏,徐幸莲,周光宏.The effect of intake of lamb meat on energy metabolism of Sprague-Dawley rats: possible role of carnitine,ANIMAL PRODUCTION SCIENCE,2014,54(7):886-892(Participating authors)

魏朝贵,吴菊清,邵俊花,徐幸莲,周光宏.钠替代及预乳化油对低钠低脂乳化肠品质的影响,食品工业科技,2014,35(12):140-(Participating authors)

韩敏义,王鹏,徐幸莲,周光宏.Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics,FOOD RESEARCH INTERNATIONAL,2014,62:1175-1182(Correspondence Author)

陈睿,徐幸莲,周光宏,王鹏.真空包装鸡肉早餐肠中细菌总数生长预测模型的拟合优度比较,食品科学,2014,35(15):113-117(Correspondence Author)

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