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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: 钱山,窦培培,王俊兰,陈琳,徐幸莲,周光宏,朱蓓薇,Ullah Niamat,冯宪超.Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals,FOOD CHEMISTRY,2021,349:-(Participating authors)

胡荣蓉,丁世杰,郭赟,朱浩哲,陈益春,刘政,丁希,唐长波,周光宏.Trolox对猪肌肉干细胞增殖及分化的影响,中国农业科学,2021,54(2021年24期):5290-5301(Co corresponding author)

加工肉制品中多环芳烃的研究现状,中国食品学报,2021,21(2):367-377(Correspondence Author)

Zhu Yingying,Guo Yun,Yang Fenghong,Zhou Changyu,Tang Changbo,Zhou Guanghong.Combined application of high-throughput sequencing and UHPLC-Q/ TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins,INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2021,359:-(Participating authors)

BASSEY ANTHONY PIUS,叶可萍,李春保,周光宏.Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,113:12-25(Correspondence Author)

张泽,赵迪,粘颖群,周光宏,李春保.低温慢煮对红烧肉食用品质及其蛋白消化率的影响,食品科学,2021,42(1):93-100(Participating authors)

邵士昌,周光宏,徐幸莲,吴菊清.新农科背景下新形态教材建设逻辑：理论、原则与优化路径——以《畜产品加工学》为例,高等农业教育,2021,(2021年03期):95-99(Correspondence Author)

BASSEY ANTHONY PIUS,陈永芳,朱宗帅,Olumide A Odeyemi,高廷轩,Olubunmi O Olusola,叶可萍,李春保,周光宏.Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins,FOOD CONTROL,2021,130:-(Correspondence Author)

邵士昌,王鹏,周光宏,吴菊清.虚拟仿真在线实验应用效果及其影响因素分析——来自于在线问卷的调查数据,中国农业教育,2021,22(2021年06期):89-96(Participating authors)

陈琳,柴雨薇,罗军,王俊兰,刘学波,王同婷,徐幸莲,周光宏,冯宪超.Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,142:-(Participating authors)

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