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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
- 李婷婷,史彩月,周昌瑜,孙晓斌,昂云,董小丽,黄明,周光宏.Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,125:-(参与作者)
- 杨毅,潘道东,王颖,何军,岳怡,夏强,周光宏,曹锦轩.Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock,FOODS,2020,9(4):-(参与作者)
- 赵雪,邢通,徐幸莲,周光宏.Influence of extreme alkaline pH induced unfolding and aggregation on PSElike chicken protein edible film formation,FOOD CHEMISTRY,2020,319:-(参与作者)
- 程轶群,余亚洁,周兴虎,朱宗帅,雷阳,KHAN IFTIKHAR ALI,黄明,周光宏.Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2020,100(5):1867-1874(参与作者)
- 王虎虎,黄明远,曾宪明,彭斌,徐幸莲,周光宏.Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs,FRONTIERS IN MICROBIOLOGY,2020,11:-(参与作者)
- 赵迪,李浩,黄明萱,Wang Taolin,Hu Yue,Wang Liping,Xu Dening,毛胜勇,李春保,周光宏.Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi,FOOD CHEMISTRY,2020,333:-(参与作者)
- 张玉梅,董铭,邓绍林,韩敏义,徐幸莲,周光宏.菊粉对低脂乳化肠质构及风味品质的影响,核农学报,2020,34(12):2769-2779(参与作者)
- 时洁,粘颖群,笪丹丹,徐幸莲,周光宏,赵迪,李春保.Characterization of flavor volatile compounds in sauce spareribs by gas chromatography-mass spectrometry and electronic nose,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,124:-(参与作者)
- Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken,FOOD RESEARCH INTERNATIONAL,2020,137:-(参与作者)
- 李茜,赵迪,刘辉,张淼,姜帅,徐幸莲,周光宏,李春保.Rigid structure is a key determinant for the low digestibility of myoglobin,FOOD CHEMISTRY-X,2020,7:-(参与作者)
