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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: 陈祥兴,张林,李蛟龙,高峰,周光宏.Hydrogen Peroxide-Induced Change in Meat Quality of the Breast Muscle of Broilers Is Mediated by ROS Generation, Apoptosis, and Autophagy in the NF-kappa B Signal Pathway,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(19):3986-3994(Participating authors)

章思雨,张朝阳,乔燕,邢路娟,康大成,KHAN IFTIKHAR ALI,黄明,周光宏.Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon,FOOD CHEMISTRY,2017,237(0):779-785(Participating authors)

李贺,朱莹莹,赵凡,宋尚新,李影球,徐幸莲,周光宏,李春保.Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats (vol 7, 826, 2017),SCIENTIFIC REPORTS,2017,7(0):-(Correspondence Author)

胡红燕,Semedo Pereira Jailson Aldacides,邢路娟,周光宏,张万刚.Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,86:14-19(Participating authors)

吴洽宇,周光宏,杨萨萨,巴图尔,罗瑞明,张艳丽,李霄,徐幸莲,李春保.SNP genotyping in sheep from northwest and east China for meat traceability,JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY,2017,12(2):125-130(Participating authors)

薛思雯,于小波,杨慧娟,徐幸莲,马汉军,周光宏.Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages,JOURNAL OF FOOD SCIENCE,2017,82(6):1357-1368(Participating authors)

王梦,冯美琴,贾坤,孙健,徐幸莲,周光宏.Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions,FOOD HYDROCOLLOIDS,2017,67:54-62(Participating authors)

谢晨,李艳娇,李蛟龙,张林,高峰,周光宏.不同淀粉类型日粮对育肥猪消化代谢的影响,畜牧兽医学报,2017,48(12):2337-2346(Participating authors)

邹玉峰,钱畅,韩敏义,徐幸莲,周光宏.凝胶类肉制品加工技术研究进展及趋势,食品与发酵工业,2017,43(11):232-237(Participating authors)

陈天浩,韩敏义,王鹏,魏然,徐幸莲,周光宏.APPLICATION OF NONDESTRUCTIVE AND LOW-COST IMPEDANCE TECHNOLOGY TO DETERMINE THE EFFECT OF CURING DEGREE ON MEAT QUALITY,JOURNAL OF FOOD PROCESS ENGINEERING,2017,40(1):-(Participating authors)

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