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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: 李贺,徐幸莲,李春保,周光宏.正交试验优化蒸煮切片火腿工艺,食品科学,2012,33(8):89-94(Participating authors)

吴振,杨传玉,孙京新,徐幸莲,乔昌明.不同添加剂对鸡肉盐溶蛋白质热诱导凝胶性质的影响,中国食品学报,2012,12(8):60-66(Participating authors)

董洋,王虎虎,闫振国,徐幸莲,周光宏.真空包装盐水鹅加工过程中微生物污染状况与菌群多样性研究,南京农业大学学报,2012,35(3):121-126(Correspondence Author)

常海军,王强,徐幸莲,周光宏.肌内胶原蛋白与肉品质关系研究进展,食品科学,2011,32(1):286-290(Correspondence Author)

邵俊花,邹玉峰,徐幸莲,吴菊清,周光宏.Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy,FOOD RESEARCH INTERNATIONAL,2011,44(9):2955-2961(Participating authors)

胡忠良,严璐,邹玉峰,徐幸莲.氧化对肌原纤维蛋白加工特性的影响,食品与发酵工业,2011,37(10):128-133(Correspondence Author)

黄明,黄峰,薛梅,徐幸莲,周光宏.The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils,FOOD CHEMISTRY,2011,128(1):22-27(Participating authors)

戴妍,常海军,曹书霞,刘登勇,徐幸莲,周光宏.Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment,JOURNAL OF FOOD SCIENCE,2011,76(5):C674-C679(Participating authors)

孙健,李雪,徐幸莲,周光宏.Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein,JOURNAL OF FOOD SCIENCE,2011,76(3):C472-C478(Correspondence Author)

李贺,徐幸莲,周光宏.影响低温肉制品褪色因素研究进展,食品科学,2011,32(9):307-311(Participating authors)

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