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: 康壮丽,邹玉峰,徐幸莲,祝超智,王鹏,周光宏.Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study,MEAT SCIENCE,2014,96(1):147-152(Participating authors)

韩敏义,吴烨,王鹏,徐幸莲,周光宏.The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation,CYTA-JOURNAL OF FOOD,2014,13(1):63-68(Participating authors)

殷燕,张万刚,周光宏.迷迭香提取物对冷藏调理猪肉饼品质的影响,食品科学,2014,35(22):287-292(Participating authors)

陈茜茜,黄明,周光宏,徐幸莲.牛肉成熟过程中氧化对钙激活酶活性及降解的影响,食品科学,2014,35(7):23-27(Participating authors)

戴妍,刘登勇,陈明,雷云,翟亚楠,徐幸莲,周光宏.The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2014,38(3):837-844(Correspondence Author)

陈佳,高峰,周光宏.EFFECTS OF DIETARY MUTTON ON IMMUNE RESPONSE IN RATS,CURRENT TOPICS IN NUTRACEUTICAL RESEARCH,2014,12(3):115-121(Correspondence Author)

AMMAR,佘阿里,Abid, Ahmad,张丽霞,Tume,周光宏.Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2014,21:50-57(Correspondence Author)

王晓明,王鹏,李伟明,徐幸莲,周光宏,孙京新.夏季运输和休息时间对肉鸡应激及肌肉品质的影响,食品科学,2014,35(3):55-60(Participating authors)

殷燕,张万刚,周光宏,郭兵.Comparison of protein degradation, protein oxidation, and mu-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging,JOURNAL OF ANIMAL SCIENCE,2014,92(8):3745-3752(Participating authors)

冯郁蔺,孙怡,赵颖,徐幸莲,刘登勇,周光宏.2种耐压菌对盐水鸭货架期的影响,南京农业大学学报,2014,37(2):127-132(Correspondence Author)

total1217 74/122
first previous next last Page; GET MORE