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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: 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)

周昌瑜,王冲,唐长波,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham,FOOD CHEMISTRY,2019,297:-(Correspondence Author)

王冲,谢允婷,王惠源,白云,戴琛,李春保,徐幸莲,周光宏.Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings,FOOD CHEMISTRY,2019,294:578-586(Correspondence Author)

赵雪,邢通,王瑛瑶,徐幸莲,周光宏.Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat,FOOD CHEMISTRY,2019,287:1-10(Participating authors)

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