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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: 熊子晴,曾宪明,李凌云,刘雅夫,徐幸莲.复合嫩化法优化盐焗老母鸡食用品质的研究,南京农业大学学报,2024,(Correspondence Author)

赵雪,曾宪明,邢通,徐幸莲.新工科背景下食品专业本科生实践育人模式探索,农产品加工,2024,(2024年24期):130-132+136(Participating authors)

Shao Xuefei,Wang Huhu,Song Xiangyu,Xu Na,Cai Linlin,Sun Jian,Xu Xinglian.Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,206(Correspondence Author)

赵洋,徐幸莲,赵庭辉,王鹏,梅新成,李震.混合冷却对宰后黄羽肉鸡能量代谢和品质的影响,食品科学,2024,45(2024年03期):102-109(Participating authors)

Song Xiangyu, Wang Huhu, Shao Xuefei, Xu Xinglian.A fluorescent biosensor based on surface cell imprinting film for Salmonella typhimurium detection,MICROCHEMICAL JOURNAL,2024,207:-(Correspondence Author)

Gong Junming, Liu Silu, Wang Haodong, Shao Liangting, Chen Shanshan, Xu Xinglian, Wang Huhu.Investigating meat-borne bacterial profiles related to biofilm formation: An in situ and in vitro assessment,FOOD CONTROL,2024,157:-(Participating authors)

Bian Tianjiao, Xing Tong, Zhao Xue, Xu Xinglian.Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue,FOODS,2024,13(4):-(Participating authors)

Chai Jiale,Zhao Xue,Xu Yujuan,Xu Xinglian.An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein,FOOD CHEMISTRY,2024,446(Participating authors)

Yuke Hou, Yangjian Hu, Min Li, Jiahui Nong, Fengyuan Xie, Yuhan Fan, Jianhao Zhang, Xianming Zeng, Minyi Han, Xinglian Xu, Xia Wang.Mitigation of polycyclic aromatic hydrocarbons(PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation,Food Science and Human Wellness,2024,13(05):2993-3005(Participating authors)

Gao Jiahua,Cheng Siyu,Sun Xiaomei,Zeng Xianming,Hu Songmei,Zhang Minwei,Yue Jianping,Xu Xinglian,Han Minyi.Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying,ULTRASONICS SONOCHEMISTRY,2024,110(Participating authors)

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