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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: 张英君,韩敏义,孙卫青,许海军,魏法山,杨永盛,李春保,周光宏,徐幸莲.Different Effects of Sheep- and Duck-Meat Supplemented Diets on Serum Cytokine Levels of Rats,JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY,2015,61(3):228-232(Participating authors)

王璐莎,张首玉,黄明,周光宏.鸭肉蛋白源抗氧化肽的酶法制备工艺,食品科学,2015,36(7):90-96(Participating authors)

Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation,POULTRY SCIENCE,2015,94(1):111-122(Participating authors)

朱业培,王玮,吕青骎,范巧君,徐幸莲,周光宏.基于基因芯片技术检测6种动物源性成分,南京农业大学学报,2015,38(6):1003-1008(Participating authors)

李惠侠,陈坤琳,汪海洋,唐长波,徐幸莲,周光宏.Chemerin inhibition of myogenesis and induction of adipogenesis in C2C12 myoblasts,MOLECULAR AND CELLULAR ENDOCRINOLOGY,2015,414(C):216-223(Participating authors)

李可,陈林,赵颖颖,李玉品,吴娜,孙皓,徐幸莲,周光宏.A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat,CYTA-JOURNAL OF FOOD,2015,13(2):213-219(Participating authors)

王玮,朱业培,范巧君,孙月,徐幸莲,周光宏.高静压降低食物致敏性的研究进展,南京农业大学学报,2015,38(4):525-531(Participating authors)

高雪琴,康壮丽,张万刚,李玉品,周光宏.Combination of kappa-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation,FOOD AND BIOPROCESS TECHNOLOGY,2015,8(7):1524-1531(Participating authors)

尹茂文,宋蕾,马瑞雪,张林,高峰,周光宏.涂膜对油炸猪肉丸品质的影响研究,食品工业科技,2015,36(13):87-(Participating authors)

尹茂文,高天,康壮丽,张林,高峰,周光宏.预熟制对油炸猪肉丸品质的影响,食品科学,2015,36(15):20-23(Participating authors)

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