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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: Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage,FOODS,2020,9(1):-(Participating authors)

曹松敏,王奕,郝月静,张万刚,周光宏.Antihypertensive Effects in Vitro and in Vivo of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Bovine Bone Gelatin Hydrolysate,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(3):759-768(Participating authors)

李婷婷,史彩月,周昌瑜,孙晓斌,昂云,董小丽,黄明,周光宏.Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,125:-(Participating authors)

杨毅,潘道东,王颖,何军,岳怡,夏强,周光宏,曹锦轩.Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock,FOODS,2020,9(4):-(Participating authors)

赵雪,邢通,徐幸莲,周光宏.Influence of extreme alkaline pH induced unfolding and aggregation on PSElike chicken protein edible film formation,FOOD CHEMISTRY,2020,319:-(Participating authors)

程轶群,余亚洁,周兴虎,朱宗帅,雷阳,KHAN IFTIKHAR ALI,黄明,周光宏.Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2020,100(5):1867-1874(Participating authors)

王虎虎,黄明远,曾宪明,彭斌,徐幸莲,周光宏.Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs,FRONTIERS IN MICROBIOLOGY,2020,11:-(Participating authors)

赵迪,李浩,黄明萱,Wang Taolin,Hu Yue,Wang Liping,Xu Dening,毛胜勇,李春保,周光宏.Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi,FOOD CHEMISTRY,2020,333:-(Participating authors)

张玉梅,董铭,邓绍林,韩敏义,徐幸莲,周光宏.菊粉对低脂乳化肠质构及风味品质的影响,核农学报,2020,34(12):2769-2779(Participating authors)

时洁,粘颖群,笪丹丹,徐幸莲,周光宏,赵迪,李春保.Characterization of flavor volatile compounds in sauce spareribs by gas chromatography-mass spectrometry and electronic nose,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,124:-(Participating authors)

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