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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
- 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)
- 毕瑶,王颖,周光宏,潘道东,刘俊华,张玉玉,曹锦轩.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)
- 王虎虎,秦岳,李继昊,徐幸莲,周光宏.Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass,FOOD SCIENCE & NUTRITION,2019,7(2):797-804(参与作者)
- 李春保,印遇龙,周光宏.肉类营养与人体健康研究的战略思考,中国科学院院刊,2019,34(2):190-196(通讯作者)
- 肖智超,罗玉婷,王桂英,葛长荣,周光宏,张万刚,廖国周.H-1-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(1):429-435(参与作者)
- 赵凡,周光宏,刘欣悦,宋尚新,徐幸莲,Guido Hooiveld,Michael muller,刘丽,Karsten Kristiansen,李春保.Dietary Protein Sources Differentially Affect the Growth of Akkermansia muciniphila and Maintenance of the Gut Mucus Barrier in Mice,MOLECULAR NUTRITION & FOOD RESEARCH,2019,63(23):-(参与作者)
- 施姿鹤,尹彬茹,李玉泉,周光宏,李春保,徐幸莲,罗欣,张喜斌,齐军,Josef Voglmeir,刘丽.N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(37):10543-10551(参与作者)
