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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
- 翟洋,黄继超,KHAN IFTIKHAR ALI,郭宇辰,黄明,周光宏.Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere,JOURNAL OF FOOD SCIENCE,2018,83(1):147-152(参与作者)
- 超高压处理对低脂乳化肠水分分布及微观结构的影响,食品科学,2018,39(21):53-58(通讯作者)
- 王玮,朱旭东,沈娟,徐幸莲,周光宏.Development and Validation of a Surface Plasmon Resonance Biosensor for Specific Detection of Porcine Serum Albumin in Food,JOURNAL OF AOAC INTERNATIONAL,2018,101(6):1868-1872(参与作者)
- 邢路娟,葛庆丰,蒋董磊,高晓格,刘瑞,曹松敏,庄昕波,周光宏,张万刚.Caco-2 cell-based electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham,BIOSENSORS & BIOELECTRONICS,2018,105:81-89(参与作者)
- 付园园,陈坤琳,王振云,周光宏,李惠侠.Chemerin调控牛肌内成熟脂肪细胞脂解的作用机制,南京农业大学学报,2018,41(1):120-125(参与作者)
- 安琪,李春保,赵凡,王冲,张广红,徐幸莲,周光宏.牛肉和鸡肉膳食对人体内蛋白消化吸收及生理特性的影响,南京农业大学学报,2018,41(4):730-735(通讯作者)
- 何静,周光宏,白云,王超,朱姝冉,徐幸莲,李春保.The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products,RSC ADVANCES,2018,8(31):17595-17605(参与作者)
- 肖书兰,庄宏,周光宏,章建浩.Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,97:703-710(参与作者)
- 张丽丽,刘瑞,程玉平,邢路娟,周光宏,张万刚.Effects of protein S-nitrosylation on the glycogen metabolism in postmortem pork,Food Chemistry,2018,272(暂无):613-618(参与作者)
- 叶可萍,张新笑,黄艳,刘佳,刘梅,周光宏.Bacteriocinogenic Enterococcus faecium inhibits the virulence property of Listeria monocytogenes,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,89:87-92(参与作者)
