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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: 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)

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)

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