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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
- 佘阿里,纳赛尔,李春保,张万刚,周光宏.Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens,BRAZILIAN JOURNAL OF POULTRY SCIENCE,2016,18(1):35-40(通讯作者)
- 宋尚新,Hooiveld, Guido J,张炜,李梦婕,赵凡,朱菁,徐幸莲,Muller, Michael,李春保,周光宏.Comparative Proteomics Provides Insights into Metabolic Responses in Rat Liver to Isolated Soy and Meat Proteins,JOURNAL OF PROTEOME RESEARCH,2016,15(4):1135-1142(通讯作者)
- 王虎虎,王华伟,邢通,邬娜,徐幸莲,周光宏.Removal of Salmonella biofilm formed under meat processing environment by surfactant in combination with bio-enzyme,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,66:298-304(参与作者)
- 杨慧娟,张万刚,李腾,郑海波,Khan, Muhammad Ammar,徐幸莲,孙京新,周光宏.Effect of protein structure on water and fat distribution during meat gelling,FOOD CHEMISTRY,2016,204:239-245(通讯作者)
- 胡亚亚,邢路娟,周光宏,张万刚.金华火腿粗肽液对PC12细胞氧化损伤的保护作用,南京农业大学学报,2016,39(5):852-857(参与作者)
- 康大成,王安然,周光宏,张万刚,徐世明,郭光平.Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,35:36-44(参与作者)
- 陈星,李永,周瑞云,刘寨名,卢峰之,林煌,徐幸莲,周光宏.l-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2016,51(5):1195-1203(参与作者)
- 张昕,高天,宋蕾,张林,江芸,李蛟龙,高峰,周光宏.低温解冻相对湿度对鸡胸肉品质的影响,食品科学,2016,37(20):241-246(参与作者)
- 陈天浩,朱业培,王鹏,韩敏义,魏然,徐幸莲,周光宏.The use of the impedance measurements to distinguish between fresh and frozen-thawed chicken breast muscle,MEAT SCIENCE,2016,116:151-157(参与作者)
- 张林,朱旭东,王筱霏,李蛟龙,高峰,周光宏.Individual and combined effects of in-ovo injection of creatine monohydrate and glucose on somatic characteristics, energy status, and posthatch performance of broiler embryos and hatchlings,POULTRY SCIENCE,2016,95(10):2352-2359(参与作者)
