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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: 韩敏义,张英君,费英,徐幸莲,周光宏.Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2009,228(4):665-670(Correspondence Author)

黄明,黄峰,张首玉,陈景宜,陈绍英,徐幸莲,周光宏.热处理对猪肉食用品质的影响,食品科学,2009,30(23):189-192(Participating authors)

李虹敏,徐幸莲,朱志远,孟勇,吴光红,周光宏.化学减菌处理对冰鲜鸡肉的保鲜效果,中国农业科学,2009,42(7):2505-2512(Correspondence Author)

冯宪超,徐幸莲,李虹敏,戚军,周光宏.生鲜禽生产中常用的预冷方式,食品工业科技,2009,(5):363-(Correspondence Author)

白云,钟国良,周光宏,彭增起,徐幸莲,秦建华,蓝晓,辛甜.蛋白浓度对兔腰大肌肌球蛋白热凝胶特性的影响,食品科学,2009,30(21):83-86(Participating authors)

朱志远,卢士玲,孙晓斌,徐幸莲,周光宏.发酵剂对发酵香肠微生物和理化品质的影响,江苏农业学报,2009,25(4):890-893(Correspondence Author)

韩敏义,费英,徐幸莲,周光宏.低场NMR研究pH对肌原纤维蛋白热诱导凝胶的影响,中国农业科学,2009,42(6):2098-2104(Correspondence Author)

代佳佳,徐幸莲,周光宏,孙键.亲水胶体和玉米变性淀粉对鸡胸肉匀浆物凝胶特性的影响,食品科学,2009,30(11):99-103(Correspondence Author)

孙卫青,樊康,顾炜,徐幸莲,周光宏.蒸煮腌肉色素氧化与脂肪氧化互促效应关系的研究动态,食品工业科技,2009,30(2):348-351(Participating authors)

冯宪超,陈琳,徐幸莲,戚军,闫振国,周光宏.风冷和水冷生鲜鸡肉品质的比较,南京农业大学学报,2009,32(4):172-175(Correspondence Author)

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