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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: 黄峰,黄明,徐幸莲,周光宏.Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2011,91(3):443-448(Participating authors)

汪张贵,闫利萍,彭增起,周光宏.NaCl浓度和pH对肉糜中脂肪微粒蛋白吸收量有凝胶特性的影响,食品工业科技,2011,32(10):190-193(Participating authors)

黄明,黄峰,薛梅,徐幸莲,周光宏.The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils,FOOD CHEMISTRY,2011,128(1):22-27(Correspondence Author)

贾小翠,李春保,徐幸莲,周光宏.禁食时间对宰后早期鸡肉持水力和嫩度的影响,食品科学,2011,32(7):1-6(Correspondence Author)

冯宪超,庄苏,陈琳,闫振国,徐幸莲,周光宏.Effect of dietary consumption of sheep meat on thyroid hormone levels and energy expenditure of Sprague-Dawley rats,ANIMAL PRODUCTION SCIENCE,2011,51(12):1109-1116(Participating authors)

贾小翠,李春保,徐幸莲,周光宏.禁食对僵直前后鸡肉加工特性的影响,食品科学,2011,32(19):23-27(Correspondence Author)

汪张贵,闫利萍,彭增起,周光宏.脂肪剪切乳化和蛋白基质对肉糜乳化稳定性的重要作用,食品工业科技,2011,32(8):466-469(Participating authors)

张卫辉,高峰,朱秋凤,李超,江芸,戴四发,周光宏.Dietary sodium butyrate alleviates the oxidative stress induced by corticosterone exposure and improves meat quality in broiler chickens,POULTRY SCIENCE,2011,90(11):2592-2599(Participating authors)

吴娟,程灵豪,高峰,周光宏.一水肌酸对肉鸭胴体组成及肉品质的影响,南京农业大学学报,2011,34(4):100-104(Participating authors)

常海军,王强,徐幸莲,李春保,黄明,周光宏,戴妍.Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2011,14(2):381-396(Correspondence Author)

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