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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
- 陆壮,何晓芳,马冰冰,张林,李蛟龙,江芸,周光宏,高峰.The alleviative effects and related mechanisms of taurine supplementation on growth performance and carcass characteristics in broilers exposed to chronic heat stress,POULTRY SCIENCE,2019,98(2):878-886(参与作者)
- 邢路娟,曹松敏,郑锦晓,周光宏,张万刚.宣威火腿中抗菌肽的分离、纯化及鉴定,食品科学技术学报,2019,37(6):46-52(参与作者)
- 何晓芳,陆壮,马冰冰,张林,李蛟龙,江芸,周光宏,高峰.Effects of dietary taurine supplementation on growth performance, jejunal morphology, appetite-related hormones, and genes expression in broilers subjected to chronic heat stress,POULTRY SCIENCE,2019,98(7):2719-2728(参与作者)
- 邢通,高峰,Tume Ronald,周光宏,徐幸莲.Stress Effects on Meat Quality: A Mechanistic Perspective,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2019,18(2):380-401(参与作者)
- 葛庆丰,陈胜,刘瑞,陈磊,杨波,于海,吴满刚,张万刚,周光宏.Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage,FOOD CHEMISTRY,2019,295:361-367(参与作者)
- 张健,亦悦,潘道东,周光宏,王颖,党雅丽,何军,李刚,曹锦轩.H-1 NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing,FOOD RESEARCH INTERNATIONAL,2019,122:114-122(参与作者)
- 王莹莹,刘瑞,田筱娜,范晓全,史颖悟,张万刚,侯芹,周光宏.Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem Aging,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(11):3242-3248(参与作者)
- 史彩月,李婷婷,黄继超,KHAN IFTIKHAR ALI,黄明,周光宏.Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate,CYTA-JOURNAL OF FOOD,2019,17(1):393-399(参与作者)
- The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months,JOURNAL OF FOOD SCIENCE,2019,84(11):3109-3116(参与作者)
- 张健,潘道东,周光宏,王颖,党雅丽,何军,李刚,曹锦轩.The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry-Cured Hams During Processing,EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY,2019,121(10):-(参与作者)
