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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: 陆壮,何晓芳,马冰冰,张林,李蛟龙,江芸,周光宏,高峰.The alleviative effects and related mechanisms of taurine supplementation on growth performance and carcass characteristics in broilers exposed to chronic heat stress,POULTRY SCIENCE,2019,98(2):878-886(Participating authors)

邢路娟,曹松敏,郑锦晓,周光宏,张万刚.宣威火腿中抗菌肽的分离、纯化及鉴定,食品科学技术学报,2019,37(6):46-52(Participating authors)

何晓芳,陆壮,马冰冰,张林,李蛟龙,江芸,周光宏,高峰.Effects of dietary taurine supplementation on growth performance, jejunal morphology, appetite-related hormones, and genes expression in broilers subjected to chronic heat stress,POULTRY SCIENCE,2019,98(7):2719-2728(Participating authors)

邢通,高峰,Tume Ronald,周光宏,徐幸莲.Stress Effects on Meat Quality: A Mechanistic Perspective,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2019,18(2):380-401(Participating authors)

葛庆丰,陈胜,刘瑞,陈磊,杨波,于海,吴满刚,张万刚,周光宏.Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage,FOOD CHEMISTRY,2019,295:361-367(Participating authors)

张健,亦悦,潘道东,周光宏,王颖,党雅丽,何军,李刚,曹锦轩.H-1 NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing,FOOD RESEARCH INTERNATIONAL,2019,122:114-122(Participating authors)

王莹莹,刘瑞,田筱娜,范晓全,史颖悟,张万刚,侯芹,周光宏.Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem Aging,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(11):3242-3248(Participating authors)

史彩月,李婷婷,黄继超,KHAN IFTIKHAR ALI,黄明,周光宏.Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate,CYTA-JOURNAL OF FOOD,2019,17(1):393-399(Participating authors)

The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months,JOURNAL OF FOOD SCIENCE,2019,84(11):3109-3116(Participating authors)

张健,潘道东,周光宏,王颖,党雅丽,何军,李刚,曹锦轩.The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry-Cured Hams During Processing,EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY,2019,121(10):-(Participating authors)

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