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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: 康壮丽,王鹏,徐幸莲,祝超智,邹玉峰,周光宏,李可.Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study,MEAT SCIENCE,2014,96(2):669-674(Participating authors)

陶正清,刘登勇,周光宏,徐幸莲.盐水鸭工业化加工过程中主要滋味物质的测定及呈味作用评价,核农学报,2014,28(4):632-639(Correspondence Author)

陶正清,刘登勇,戴琛,刘源,周光宏,徐幸莲.盐水鸭呈味肽的分离纯化及结构鉴定,南京农业大学学报,2014,37(5):135-142(Participating authors)

陈茜茜,黄明,邹玉峰,徐幸莲,周光宏.辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响,食品科学,2014,35(19):1-5(Participating authors)

黄峰,黄明,张红,郭兵,张德全,周光宏.Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscle,FOOD CHEMISTRY,2014,148:1-6(Correspondence Author)

李鑫,刘登勇,李亮,徐幸莲,周光宏.SPME-GC-MS法分析金华火腿风味物质的条件优化,食品科学,2014,35(4):122-126(Correspondence Author)

常辰曦,邹玉峰,曹锦轩,徐幸莲,周光宏.谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白热凝胶和乳化特性的影响,食品科学,2014,35(7):1-6(Participating authors)

韩敏义,杨慧娟,白云,韩衍青,徐幸莲,周光宏.High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages,Meat Science,2014,102(0):69-78(Correspondence Author)

常辰曦,史奎春,邹玉峰,徐幸莲,周光宏.谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白物理化学特性的影响,南京农业大学学报,2014,37(3):159-166(Participating authors)

王道营,张牧寒,边欢,徐为民,徐幸莲,诸永志,刘芳,耿志明,周光宏.Changes of phospholipase A(2) and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation,FOOD CHEMISTRY,2014,145:997-1001(Participating authors)

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