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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: 宋蕾,高天,马瑞雪,江芸,张林,李蛟龙,张昕,高峰,周光宏.Effect of Different Frozen Storage Temperatures and Periods on the Quality of Chicken Meatballs,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(1):-(Participating authors)

吴洽宇,周光宏,杨萨萨,徐幸莲,李春保.Combined SNPs and miRNAs technologies for beef traceability,JOURNAL OF FOOD SAFETY,2017,37(4):-(Participating authors)

王光宇,马芳,王虎虎,徐幸莲,周光宏.Characterization of Extracellular Polymeric Substances Produced by Pseudomonas fragi Under Air and Modified Atmosphere Packaging,JOURNAL OF FOOD SCIENCE,2017,82(9):2151-2157(Participating authors)

赵敏孟,龚道清,高天,张林,李蛟龙,吕朋安,余兰林,高峰,周光宏.In ovo feeding of creatine pyruvate increases hatching weight, growth performance, and muscle growth but has no effect on meat quality in broiler chickens,LIVESTOCK SCIENCE,2017,206:59-64(Participating authors)

邢通,王明发,韩敏义,朱学伸,徐幸莲,周光宏.Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality,ANIMAL,2017,11(9):1599-1607(Participating authors)

李黎,刘源,邹小雨,何静,徐幸莲,周光宏,李春保.In vitro protein digestibility of pork products is affected by the method of processing,FOOD RESEARCH INTERNATIONAL,2017,92(0):88-94(Participating authors)

王虎虎,张新笑,王光宇,贾坤,徐幸莲,周光宏.Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia,FRONTIERS IN MICROBIOLOGY,2017,8:-(Participating authors)

高天,赵敏孟,张林,李蛟龙,余兰林,吕朋安,高峰,周光宏.Effects of in ovo feeding of L-arginine on the development of lymphoid organs and small intestinal immune barrier function in posthatch broilers,ANIMAL FEED SCIENCE AND TECHNOLOGY,2017,225:8-19(Participating authors)

张楠,庄昕波,黄子信,陈玉仑,李春保,周光宏.低场核磁共振技术研究猪肉冷却过程中水分迁移规律,食品科学,2017,38(11):103-109(Correspondence Author)

赵雪,邢通,陈星,韩敏义,李潇,徐幸莲,周光宏.Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat,POULTRY SCIENCE,2017,96(5):1504-1512(Participating authors)

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