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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
- 许玉娟,赵玉琪,魏芷茜,张豪,董铭,黄明远,韩敏义,徐幸莲,周光宏.Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property,Food Hydrocolloids,2020,105(10582):0-0(参与作者)
- 李富阳,冯希,张丹妮,李春保,徐幸莲,周光宏,刘源.Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions,JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2020,14(1):492-504(参与作者)
- 胡海静,贾坤,王虎虎,徐幸莲,周光宏,何淑雯.Novel sRNA and regulatory genes repressing the adhesion of Salmonella enteritidis exposed to meat-related environment,FOOD CONTROL,2020,110(0):-(参与作者)
- 王莹莹,刘瑞,侯芹,田筱娜,范晓全,张万刚,周光宏.Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging,FOOD CHEMISTRY,2020,314:-(参与作者)
- 张淼,赵迪,周光宏,李春保.Dietary Pattern, Gut Microbiota, and Alzheimer's Disease,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(46):12800-12809(参与作者)
- 丁大茗,周昌瑜,葛晓尹,叶可萍,王鹏,白云,周光宏.The effect of different degrees of superchilling on shelf life and quality of pork during storage,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2020,44(4):-(通讯作者)
- 范晓全,邢路娟,葛潘伟,cong laixin,侯芹,葛庆丰,刘瑞,张万刚,周光宏.Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat,FOOD CHEMISTRY,2020,307:-(参与作者)
- 孙晨阳,陈鲁晟,李毅念,姚浩,张楠,李春保,周光宏,陈玉仑.WEIGHT LOSS PREDICTION MODEL FOR PIG CARCASS BASED ON A GENETIC ALGORITHM BACK-PROPAGATION NEURAL NETWORK,TRANSACTIONS OF THE ASABE,2020,63(4):1071-1077(参与作者)
- 食品学科虚拟仿真实验教学平台构建研究——以课程“畜产品加工学”乳化肠规模化生产虚拟仿真实验为例,中国农业教育,2020,21(158):86-92-(通讯作者)
- 王虎虎,邵良婷,秦岳,李继昊,徐幸莲,周光宏.热鲜与冷鲜黄羽鸡肉中风味前体物比较,核农学报,2020,34(4):824-830(参与作者)
