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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: 李鑫,刘登勇,徐幸莲,周光宏.金华火腿风味物质吹扫捕集影响因素分析及关键参数确定,食品科学,2014,35(14):130-135(Participating authors)

High-resolution melting analysis: a promising molecular method for meat traceability,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2014,239(3):473-480(Participating authors)

王道营,张牧焓,徐为民,卞欢,刘芳,耿志明,诸永志,徐幸莲.Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing,JOURNAL OF POULTRY SCIENCE,2014,51(2):220-226(Participating authors)

李可,康壮丽,赵颖颖,徐幸莲,周光宏.Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat,FOOD AND BIOPROCESS TECHNOLOGY,2014,7(12):3466-3477(Correspondence Author)

王虎虎,舒蕊华,赵颖,张秋勤,徐幸莲,周光宏.Analysis of ERIC-PCR genomic polymorphism of Salmonella isolates from chicken slaughter line,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2014,239(3):543-548(Correspondence Author)

魏心如,韩敏义,王鹏,徐幸莲,周光宏.热处理对鸡胸肉剪切力与蒸煮损失的影响,江苏农业学报,2014,30(3):629-633(Correspondence Author)

陈茜茜,黄明,周光宏,徐幸莲.牛肉成熟过程中氧化对钙激活酶活性及降解的影响,食品科学,2014,35(7):23-27(Participating authors)

代佳佳,韩敏义,徐幸莲,周光宏.加热速率对鸡胸肉匀浆物凝胶特性影响,食品科学,2014,35(5):18-22(Correspondence Author)

叶可萍,王虎虎,江芸,徐幸莲,曹锦轩,周光宏.Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR,FOOD RESEARCH INTERNATIONAL,2014,64:626-633(Participating authors)

戴妍,刘登勇,陈明,雷云,翟亚楠,徐幸莲,周光宏.The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2014,38(3):837-844(Participating authors)

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