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: 邢通,王鹏,赵良,刘瑞,赵雪,徐幸莲,周光宏.A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens(1),POULTRY SCIENCE,2016,95(10):2391-2396(Participating authors)

王虎虎,邬娜,江芸,叶可萍,徐幸莲,周光宏.Response of long-term acid stress to biofilm formation of meat-related Salmonella Enteritidis,FOOD CONTROL,2016,69:214-220(Participating authors)

李影球,李春保,李贺,蔺茜莎,邓绍林,周光宏.Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2016,51(2):359-369(Correspondence Author)

付园园,陈坤琳,李惠侠,周光宏.The adipokine Chemerin induces lipolysis and adipogenesis in bovine intramuscular adipocytes,MOLECULAR AND CELLULAR BIOCHEMISTRY,2016,418(42737):39-48(Participating authors)

康大成,邹云鹤,程玉平,邢路娟,周光宏,张万刚.Effects of power ultrasound on oxidation and structure of beef proteins during curing processing,ULTRASONICS SONOCHEMISTRY,2016,33:47-53(Participating authors)

聂晓开,邓绍林,周光宏,徐幸莲.复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响,食品科学,2016,37(1):50-55(Correspondence Author)

蒋南琪,徐宝才,赵良,黄明,周光宏.Effects of high-temperature-short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken,CYTA-JOURNAL OF FOOD,2016,14(3):440-448(Participating authors)

蔺茜莎,李影球,朱莹莹,石学彬,周光宏,徐幸莲,李春保.猪肉蛋白和牛肉蛋白对生长期大鼠生理功能的影响,食品科学,2016,37(5):175-179(Participating authors)

马瑞雪,高天,宋蕾,张林,江芸,李蛟龙,张昕,高峰,周光宏.响应面法优化调理鸡排水油混合油炸工艺,食品与发酵工业,2016,42(8):128-134(Participating authors)

闵辉辉,孙京新,徐幸莲,周光宏,黄明.不同电压击昏鸡肉微观结构及理化特性研究,中国食品学报,2016,16(1):77-83(Correspondence Author)

total1217 59/122
first previous next last Page; GET MORE