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周光宏

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 Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 黄明,黄峰,周兴虎,邢悦,周光宏.微波处理对枯草杆菌芽孢致死效果研究,食品科学,2010,31(9):27-29(Participating authors)

夏新成,张卫辉,刘丽华,滕安国,陈佳,高峰,周光宏.复合发酵棉籽粕营养价值及活性产物分析研究,中国粮油学报,2010,25(2):96-100(Participating authors)

谢伟,徐幸莲,周光宏.不同生产工艺对盐水鸭风味的影响,食品科学,2010,31(8):110-115(Participating authors)

加热过程中肉嫩度变化的研究,食品科学,2009,30(11):262-265(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(Participating authors)

章建浩,甄宗圆,张万刚,曾弢,周光宏.Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2009,89(5):834-842(Correspondence Author)

闫利萍,徐淑琴,彭增起,潘晓建,高峰,周光宏.母源性硒和蛋氨酸对后代仔鸡熟肉脂质氧化的影响,扬州大学学报. 农业与生命科学版,2009,30(2):25-29(Participating authors)

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(Correspondence Author)

刘登勇,周光宏,徐幸莲.金华火腿主体风味成分及其确定方法,南京农业大学学报,2009,32(2):173-176(Correspondence Author)

杜垒,谢伟,徐幸莲,周光宏,陶明财,王进.复卤前后盐水鸭老卤基本成分与安全指标变化,食品科学,2009,30(13):101-104(Correspondence Author)

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