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个人信息
- 所在单位：食品科技学院
- 学历：博士研究生毕业
- 学位：农学博士学位
- Zhu Yingying,Guo Yun,Yang Fenghong,Zhou Changyu,Tang Changbo,Zhou Guanghong.Combined application of high-throughput sequencing and UHPLC-Q/ TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins,INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2021,359:-(参与作者)
- BASSEY ANTHONY PIUS,叶可萍,李春保,周光宏.Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,113:12-25(通讯作者)
- 张泽,赵迪,粘颖群,周光宏,李春保.低温慢煮对红烧肉食用品质及其蛋白消化率的影响,食品科学,2021,42(1):93-100(参与作者)
- 邵士昌,周光宏,徐幸莲,吴菊清.新农科背景下新形态教材建设逻辑：理论、原则与优化路径——以《畜产品加工学》为例,高等农业教育,2021,(2021年03期):95-99(通讯作者)
- BASSEY ANTHONY PIUS,陈永芳,朱宗帅,Olumide A Odeyemi,高廷轩,Olubunmi O Olusola,叶可萍,李春保,周光宏.Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins,FOOD CONTROL,2021,130:-(通讯作者)
- 邵士昌,王鹏,周光宏,吴菊清.虚拟仿真在线实验应用效果及其影响因素分析——来自于在线问卷的调查数据,中国农业教育,2021,22(2021年06期):89-96(参与作者)
- 陈琳,柴雨薇,罗军,王俊兰,刘学波,王同婷,徐幸莲,周光宏,冯宪超.Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,142:-(参与作者)
- Bai Yun,Zeng Xianming,Zhang Chu,Zhang Tong,Wang Chang,Han Minyi,Zhou Guanghong,Xu Xinglian.Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,146(参与作者)
- Zheng Yan-Yan,Zhu Hao-Zhe,Wu Zhong-Yuan,Song Wen-Juan,Tang Chang-Bo,Li Chun-Bao,Ding Shi-Jie,Zhou Guang-Hong.Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat,Food Research International,2021,150(共同通讯作者)
- 笪丹丹,粘颖群,时洁,李影球,赵迪,周光宏,李春保.Characterization of specific volatile components in braised pork with different tastes by SPME-GC/MS and electronic nose,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2021,45(5):-(参与作者)
