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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: 钱畅,薛思雯,徐幸莲,周光宏.超高压及三聚磷酸钠质量分数对肌球蛋白凝胶保水性及热胶凝过程的影响,食品科学,2019,40(1):92-101(Correspondence Author)

程轶群,姚明俊,朱宗帅,董小丽,KHAN IFTIKHAR ALI,黄继超,周兴虎,黄明,周光宏.Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken,FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT,2019,36(7):1032-1041(Participating authors)

赵凡,宋尚新,马亚芳,徐幸莲,周光宏,李春保.A Short-Term Feeding of Dietary Casein Increases Abundance of Lactococcus lactis and Upregulates Gene Expression Involving Obesity Prevention in Cecum of Young Rats Compared With Dietary Chicken Protein,FRONTIERS IN MICROBIOLOGY,2019,10:-(Participating authors)

肖智超,葛长荣,周光宏,张万刚,廖国周.H-1 NMR-based metabolic characterization of Chinese Wuding chicken meat,FOOD CHEMISTRY,2019,274:574-582(Participating authors)

王冲,谢允婷,王惠源,白云,戴琛,李春保,徐幸莲,周光宏.The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings,FOOD CONTROL,2019,98:34-41(Correspondence Author)

曹辰辰,冯美琴,孙健,徐幸莲,周光宏.Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages,CYTA-JOURNAL OF FOOD,2019,17(1):347-354(Participating authors)

刘瑞,张朝阳,邢路娟,张丽丽,周光宏,张万刚.A bioinformatics study on characteristics, metabolic pathways, and cellular functions of the identified S-nitrosylated proteins in postmortem pork muscle,FOOD CHEMISTRY,2019,274:407-414(Participating authors)

赵雪,吴涛,邢通,徐幸莲,周光宏.Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations,FOOD HYDROCOLLOIDS,2019,95:580-589(Participating authors)

钱烨,张雅玮,王震,尹敬,彭增起,周光宏.气相色谱-质谱法测定酱猪蹄和酱猪肘中5种胆固醇氧化物,色谱,2019,37(5):539-546(Participating authors)

孙健,刘雯燕,冯美琴,徐幸莲,周光宏.Characterization of olive oil emulsions stabilized by flaxseed gum,JOURNAL OF FOOD ENGINEERING,2019,247:74-79(Participating authors)

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