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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
- 祝超智,张万刚,周光宏,徐幸莲.Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2016,96(1):99-108(通讯作者)
- Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork,MEAT SCIENCE,2016,115:34-40(通讯作者)
- 邢通,王鹏,赵良,刘瑞,赵雪,徐幸莲,周光宏.A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens(1),POULTRY SCIENCE,2016,95(10):2391-2396(参与作者)
- 王虎虎,邬娜,江芸,叶可萍,徐幸莲,周光宏.Response of long-term acid stress to biofilm formation of meat-related Salmonella Enteritidis,FOOD CONTROL,2016,69:214-220(参与作者)
- 李影球,李春保,李贺,蔺茜莎,邓绍林,周光宏.Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2016,51(2):359-369(通讯作者)
- 付园园,陈坤琳,李惠侠,周光宏.The adipokine Chemerin induces lipolysis and adipogenesis in bovine intramuscular adipocytes,MOLECULAR AND CELLULAR BIOCHEMISTRY,2016,418(42737):39-48(参与作者)
- 康大成,邹云鹤,程玉平,邢路娟,周光宏,张万刚.Effects of power ultrasound on oxidation and structure of beef proteins during curing processing,ULTRASONICS SONOCHEMISTRY,2016,33:47-53(参与作者)
- 聂晓开,邓绍林,周光宏,徐幸莲.复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响,食品科学,2016,37(1):50-55(通讯作者)
- 蒋南琪,徐宝才,赵良,黄明,周光宏.Effects of high-temperature-short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken,CYTA-JOURNAL OF FOOD,2016,14(3):440-448(参与作者)
- 蔺茜莎,李影球,朱莹莹,石学彬,周光宏,徐幸莲,李春保.猪肉蛋白和牛肉蛋白对生长期大鼠生理功能的影响,食品科学,2016,37(5):175-179(参与作者)
