南京农业大学教师个人主页 ZWG--Home--Paper Publications

中文

张万刚

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 Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学（Iowa State University of Science and Technology)

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 康大成,王安然,周光宏,张万刚,徐世明,郭光平.Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,35:36-44(Correspondence Author)

郭兵,张万刚,Tume, Ron K,Hudson, Nicholas J,黄峰,殷燕,周光宏.Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork,MEAT SCIENCE,2016,115:34-40(Participating authors)

邢路娟,胡亚亚,胡红燕,葛庆丰,周光宏,张万刚.Purification and identification of antioxidative peptides from dry-cured Xuanwei ham,FOOD CHEMISTRY,2016,194:951-958(Correspondence Author)

唐长波,张万刚,王耀松,邢路娟,徐幸莲,周光宏.Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2016,64(33):6466-6476(Participating authors)

王娟,闫祥林,刘瑞,扶庆权,周光宏,张万刚.Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc x Landrace x Yorkshire crossbred pork,ANIMAL SCIENCE JOURNAL,2016,87(1):109-116(Correspondence Author)

乔彩利,范晓全,刘慕华,胡红燕,邢路娟,周光宏,徐幸莲,张万刚.再生纤维素凝胶对发酵香肠品质的影响,食品科学,2016,37(15):49-55(Correspondence Author)

谢翌冬,肖卫民,康大成,周光宏,徐幸莲,张万刚.一种基于生物阻抗的冷鲜猪肉新鲜度检测方法研究,南京农业大学学报,2016,39(5):845-851(Correspondence Author)

祝超智,张万刚,周光宏,徐幸莲.Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2016,96(1):99-108(Participating authors)

杨慧娟,张万刚,李腾,郑海波,Khan, Muhammad Ammar,徐幸莲,孙京新,周光宏.Effect of protein structure on water and fat distribution during meat gelling,FOOD CHEMISTRY,2016,204:239-245(Participating authors)

Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing,FOOD CHEMISTRY,2015,177:280-287(Participating authors)

total222 19/23
first previous next last Page; GET MORE