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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: 刘冬梅,陈星,黄明,周光宏.Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2019,22(1):727-736(Participating authors)

王惠源,王冲,李春保,徐幸莲,周光宏.Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings,JOURNAL OF FOOD PROTECTION,2019,82(4):684-690(Correspondence Author)

谭椰子,周光宏,徐幸莲,刘源,李春保,张丹妮.3个品牌干腌火腿皮下脂肪挥发性风味比较分析,食品科学,2019,40(16):185-192(Participating authors)

侯芹,刘瑞,张万刚,周光宏.Nitric oxide synthase in beef semimembranosus muscle during postmortem aging,FOOD CHEMISTRY,2019,288:187-192(Participating authors)

刘瑞,Lonergan Steven,Steadham Edward,周光宏,张万刚,Huff-Lonergan Elisabeth.Effect of nitric oxide and calpastatin on the inhibition of mu-calpain activity, autolysis and proteolysis of myofibrillar proteins,FOOD CHEMISTRY,2019,275:77-84(Participating authors)

赵尹毓,周光宏,张万刚.Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels,CARBOHYDRATE POLYMERS,2019,209:276-281(Participating authors)

刘瑞,Lonergan Steven,Steadham Edward,周光宏,张万刚,Huff-lonergan Elisabeth.Effect of nitric oxide on myofibrillar proteins and the susceptibility to calpain-1 proteolysis,FOOD CHEMISTRY,2019,276:63-70(Participating authors)

宰后电刺激对新疆多浪羊肉品质的影响,食品科学,2019,40(3):71-77(Correspondence Author)

庄昕波,韩敏义,蒋夕平,白云,周恒悦,李春保,徐幸莲,周光宏.The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations,FOOD CHEMISTRY,2019,275:770-777(Correspondence Author)

王虎虎,段德宝,吴中元,薛思雯,徐幸莲,周光宏.Primary concerns regarding the application of electrolyzed water in the meat industry,FOOD CONTROL,2019,95:50-56(Participating authors)

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