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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: 戚军,刘登勇,周光宏,徐幸莲.Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens,JOURNAL OF FOOD SCIENCE,2017,82(9):2031-2040(Participating authors)

薛思雯,杨慧娟,王虎虎,Tendu, Alexander Atuya,白云,徐幸莲,马汉军,周光宏.High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation,FOOD RESEARCH INTERNATIONAL,2017,99:413-418(Participating authors)

叶可萍,王凯,刘梅,刘佳,朱蕾,周光宏.Mathematical modelling of growth of Listeria monocytogenes in raw chilled pork,LETTERS IN APPLIED MICROBIOLOGY,2017,64(4):309-316(Participating authors)

刘功明,孙京新,李鹏,董佩瑜,徐幸莲,黄明,周光宏.近红外光谱法检测猪、牛、羊肉加热终点温度,中国食品学报,2017,17(8):221-228(Participating authors)

郑海波,韩敏义,杨慧娟,唐长波,徐幸莲,周光宏.Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high quality products,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,84(0):693-700(Participating authors)

王光宇,李鸣,马芳,王虎虎,徐幸莲,周光宏.Physicochemical properties of Pseudomonas fragi isolates response to modified atmosphere packaging,FEMS MICROBIOLOGY LETTERS,2017,364(11):-(Participating authors)

魏然,王鹏,韩敏义,陈天浩,徐幸莲,周光宏.Effect of freezing on electrical properties and quality of thawed chicken breast meat,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2017,30(4):569-575(Participating authors)

高天,赵敏孟,张林,李蛟龙,余兰林,吕朋安,高峰,周光宏.Effect of in ovo feeding of L-arginine on the hatchability, growth performance, gastrointestinal hormones, and jejunal digestive and absorptive capacity of posthatch broilers,JOURNAL OF ANIMAL SCIENCE,2017,95(7):3079-3092(Participating authors)

白红武,周光宏,胡银弄,孙爱东,徐幸莲,刘贤金,卢昌华.Traceability technologies for farm animals and their products in China,FOOD CONTROL,2017,79(0):35-43(Correspondence Author)

刘冬梅,陈星,黄继超,黄明,周光宏.Generation of bioactive peptides from duck meat during post-mortem aging,FOOD CHEMISTRY,2017,237(0):408-415(Participating authors)

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