南京农业大学教师个人主页 ZGH--Home--Paper Publications

中文

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

MORE

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.Chronic Heat Stress Impairs the Quality of Breast-Muscle Meat in Broilers by Affecting Redox Status and Energy-Substance Metabolism,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(51):11251-11258(Participating authors)

唐长波,张万刚,邹玉峰,邢路娟,郑海波,徐幸莲,周光宏.Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress,FOOD HYDROCOLLOIDS,2017,67(0):197-205(Correspondence Author)

葛庆丰,顾于滨,张万刚,尹永奇,于海,吴满刚,王志军,周光宏.Comparison of microbial communities from different Jinhua ham factories,AMB EXPRESS,2017,7(0):-(Participating authors)

The influence of flaxseed gum on the retrogradation of maize starch,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(12):2654-2660(Participating authors)

康大成,蒋雨鹤,邢路娟,周光宏,张万刚.Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef,FOOD RESEARCH INTERNATIONAL,2017,102:717-727(Participating authors)

康大成,高雪琴,葛庆丰,周光宏,张万刚.Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification,ULTRASONICS SONOCHEMISTRY,2017,38(0):317-325(Participating authors)

冯宪超,李晨怡,贾旭,顾艳,蕾娜,Hackman, Robert M,陈琳,周光宏.Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage,MEAT SCIENCE,2016,116:260-267(Participating authors)

黄继超,杨静,黄峰,黄明,陈坤杰,徐幸莲,周光宏.Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major,POULTRY SCIENCE,2016,95(10):2455-2463(Participating authors)

陈星,徐幸莲,韩敏义,周光宏,陈聪贵,李佩君.Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions,FOOD RESEARCH INTERNATIONAL,2016,85:1-9(Participating authors)

陈星,邹玉峰,韩敏义,潘丽华,邢通,徐幸莲,周光宏.Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring,FOOD CHEMISTRY,2016,196:42-49(Participating authors)

total1217 54/122
first previous next last Page; GET MORE