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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: 王晓宇,周光宏,徐幸莲,李春保.猪肉剪切力的测定方法,食品科学,2012,33(21):64-67(Participating authors)

李雪,杜萍,黄蔡伦,王鹏,周光宏,徐幸莲.添加胡萝卜、燕麦及葵花籽油替代猪背膘对低脂乳化肠品质的影响,食品工业科技,2012,33(20):210-214(Participating authors)

赵颖颖,徐幸莲,王霞,邹玉峰,孙健,王鹏.咸味肽(鸟胺牛磺酸)添加量对低钠肉糜热凝胶特性的影响,肉类研究,2012,26(5):17-21(Participating authors)

李贺,李春保,徐幸莲,周光宏.Effects of illumination and packaging on non-heme iron and color attributes of sliced ham,MEAT SCIENCE,2012,91(4):521-526(Participating authors)

廖国周,王桂瑛,张英君,徐幸莲,周光宏.Formation of heterocyclic amines during cooking of duck meat,FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT,2012,29(11):1668-1678(Participating authors)

徐雯雅,刘登勇,周光宏,徐幸莲.乳酸钙部分替代氯化钠对西式盐水火腿感官品质的影响,食品工业科技,2012,33(18):298-301(Participating authors)

常海军,徐幸莲,周光宏.来自牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性分析,食品科学,2012,33(7):118-122(Participating authors)

曹莹莹,夏天兰,周光宏,徐幸莲.The mechanism of high pressure-induced gels of rabbit myosin,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2012,16:41-46(Correspondence Author)

翁丽华,江芸,徐幸莲,周光宏.PCR-DGGE研究热鲜肉贮藏过程中的菌相变化,食品科学,2012,33(23):199-203(Participating authors)

李胜杰,徐幸莲,周光宏.The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle,POULTRY SCIENCE,2012,91(1):150-160(Correspondence Author)

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