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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
- 周昌瑜,王冲,唐长波,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham,FOOD CHEMISTRY,2019,297:-(通讯作者)
- 王冲,谢允婷,王惠源,白云,戴琛,李春保,徐幸莲,周光宏.Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings,FOOD CHEMISTRY,2019,294:578-586(通讯作者)
- 赵雪,邢通,王瑛瑶,徐幸莲,周光宏.Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat,FOOD CHEMISTRY,2019,287:1-10(参与作者)
- 王华伟,蔡林林,王虎虎,徐幸莲,周光宏.Influence of protein and vitamin B2 as nutrients of chicken meat on staphylococcal enterotoxin genes expression via virulence regulators,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,111:688-693(参与作者)
- Khan Muhammad Ammar,Ali Sher,杨慧娟,Kamboh Asghar Ali,Ahmad Zulfiqar,Tume Ronald Keith,周光宏.Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast,FOOD CHEMISTRY,2019,277:646-654(通讯作者)
- 张林,李蛟龙,王筱霏,朱旭东,高峰,周光宏.Attenuating effects of guanidinoacetic acid on preslaughter transport-induced muscle energy expenditure and rapid glycolysis of broilers,POULTRY SCIENCE,2019,98(8):3223-3232(参与作者)
- 赵雪,邢通,王鹏,徐幸莲,周光宏.Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein,FOOD CHEMISTRY,2019,283:646-655(参与作者)
- 韩芳蕊,陈涵,王霖,郭晓雨,周光宏,吴菊清.甘薯膳食纤维对肌原纤维蛋白保水性和凝胶特性的影响,南京农业大学学报,2019,42(5):932-939(参与作者)
- 刘世欣,张雅玮,周光宏,鲍英杰,任晓镤,朱玉霞,彭增起.Protein degradation, color and textural properties of low sodium dry cured beef,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2019,22(1):487-498(参与作者)
- 朱玉萍,周平,张林,李蛟龙,高峰,周光宏.Effects of dietary crude protein levels and cysteamine supplementation on meat quality and related indices of finishing pigs,CANADIAN JOURNAL OF ANIMAL SCIENCE,2019,99(1):123-131(参与作者)
