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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,李亮,徐幸莲,周光宏.SPME-GC-MS法分析金华火腿风味物质的条件优化,食品科学,2014,35(4):122-126(Participating authors)

王晓明,王鹏,李伟明,徐幸莲,周光宏,孙京新.夏季运输和休息时间对肉鸡应激及肌肉品质的影响,食品科学,2014,35(3):55-60(Correspondence Author)

冯郁蔺,孙怡,赵颖,徐幸莲,刘登勇,周光宏.2种耐压菌对盐水鸭货架期的影响,南京农业大学学报,2014,37(2):127-132(Participating authors)

黄继超,黄明,王鹏,赵良,徐幸莲,周光宏,孙京新.Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle,JOURNAL OF ANIMAL SCIENCE,2014,92(12):5749-5756(Correspondence Author)

李伟明,王鹏,陈天浩,徐幸莲,周光宏.基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法,农业工程学报,2014,30(7):250-257(Correspondence Author)

冯婷,孙京新,邢新涛,徐幸莲,黄明,刘晓莹.超声波辅助滚揉对生鲜鸡肉腌制效果的影响,食品工业科技,2014,35(18):98-(Participating authors)

冯宪超,陈琳,庄苏,李春保,闫振国,徐幸莲,周光宏.A novel function of lamb and pork: Different effects of lamb and pork consumption on thyroid hormone levels and energy metabolism of Sprague-Dawley rats,FOOD RESEARCH INTERNATIONAL,2014,58:124-131(Correspondence Author)

李伟明,王鹏,徐幸莲,邢通,周光宏.Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2014,239(2):183-188(Correspondence Author)

杨慧娟,于小波,胡忠良,王林,邹玉峰,徐幸莲,周光宏.低场核磁共振技术研究超高压处理对乳化肠质构和水分分布的影响,食品工业科技,2014,35(4):96-(Participating authors)

韩敏义,杨慧娟,白云,韩衍青,徐幸莲,周光宏.High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages,Meat Science,2014,102(0):69-78(Participating authors)

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