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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: 刘丽华,张卫辉,夏新成,滕安国,高峰,周光宏.丁酸钠对肉仔鸡生产性能及免疫功能的影响,中国粮油学报,2009,24(10):84-88(Participating authors)

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(Participating authors)

王二玲,高峰,宋晓光,程灵豪,周光宏.beta-胡萝卜素-15,15'-加单氧酶在鸡体内的组织特异性研究,营养学报,2009,31(5):451-455(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(Participating authors)

廖国周,徐幸莲,周光宏.EFFECTS OF COOKED TEMPERATURES AND ADDITION OF ANTIOXIDANTS ON FORMATION OF HETEROCYCLIC AROMATIC AMINES IN PORK FLOSS,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2009,33(2):159-175(Correspondence Author)

马汉军,周光宏,潘润淑,刘云备,刘勤华.高压处理对鸡肉丸品质的影响,食品科学,2009,30(19):128-130(Participating authors)

程灵豪,高峰,周光宏.肌酸对动物生产性能、胴体组成和肉品质的影响研究,中国粮油学报,2009,24(6):93-97(Correspondence Author)

李先保,韩敏义,费英,徐幸莲,周光宏.低场NMR法研究微生物转谷氨酰酶对猪肉肌原纤维蛋白凝胶功能特性的影响,南京农业大学学报,2009,32(3):130-134(Participating authors)

冯宪超,徐幸莲,周光宏.蛋白质组学在肉品学中的应用,食品科学,2009,30(5):277-281(Participating authors)

李春保,吴菊清,张楠,张松,刘娟,李金平,李虹敏,冯宪超,韩衍青,朱志远,徐幸莲,周光宏.Effects of boning method and postmortem aging on meat quality characteristics of pork loin,ANIMAL SCIENCE JOURNAL,2009,80(5):591-596(Correspondence Author)

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