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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: Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken,FOOD RESEARCH INTERNATIONAL,2020,137:-(Participating authors)

李茜,赵迪,刘辉,张淼,姜帅,徐幸莲,周光宏,李春保.Rigid structure is a key determinant for the low digestibility of myoglobin,FOOD CHEMISTRY-X,2020,7:-(Participating authors)

许玉娟,赵玉琪,魏芷茜,张豪,董铭,黄明远,韩敏义,徐幸莲,周光宏.Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property,Food Hydrocolloids,2020,105(10582):0-0(Participating authors)

李富阳,冯希,张丹妮,李春保,徐幸莲,周光宏,刘源.Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions,JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2020,14(1):492-504(Participating authors)

胡海静,贾坤,王虎虎,徐幸莲,周光宏,何淑雯.Novel sRNA and regulatory genes repressing the adhesion of Salmonella enteritidis exposed to meat-related environment,FOOD CONTROL,2020,110(0):-(Participating authors)

王莹莹,刘瑞,侯芹,田筱娜,范晓全,张万刚,周光宏.Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging,FOOD CHEMISTRY,2020,314:-(Participating authors)

张淼,赵迪,周光宏,李春保.Dietary Pattern, Gut Microbiota, and Alzheimer's Disease,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(46):12800-12809(Participating authors)

丁大茗,周昌瑜,葛晓尹,叶可萍,王鹏,白云,周光宏.The effect of different degrees of superchilling on shelf life and quality of pork during storage,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2020,44(4):-(Correspondence Author)

范晓全,邢路娟,葛潘伟,cong laixin,侯芹,葛庆丰,刘瑞,张万刚,周光宏.Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat,FOOD CHEMISTRY,2020,307:-(Participating authors)

孙晨阳,陈鲁晟,李毅念,姚浩,张楠,李春保,周光宏,陈玉仑.WEIGHT LOSS PREDICTION MODEL FOR PIG CARCASS BASED ON A GENETIC ALGORITHM BACK-PROPAGATION NEURAL NETWORK,TRANSACTIONS OF THE ASABE,2020,63(4):1071-1077(Participating authors)

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