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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
- 高天,李蛟龙,张林,江芸,马瑞雪,宋蕾,高峰,周光宏.Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2015,28(2):260-267(参与作者)
- 王玮,葛义强,陈颖,徐幸莲,周光宏.超高压对高铁肌红蛋白还原酶活性及二级结构的影响,中国食品学报,2015,15(10):134-140(通讯作者)
- 张英君,韩敏义,孙卫青,许海军,魏法山,杨永盛,李春保,周光宏,徐幸莲.Different Effects of Sheep- and Duck-Meat Supplemented Diets on Serum Cytokine Levels of Rats,JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY,2015,61(3):228-232(参与作者)
- 王璐莎,张首玉,黄明,周光宏.鸭肉蛋白源抗氧化肽的酶法制备工艺,食品科学,2015,36(7):90-96(参与作者)
- Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation,POULTRY SCIENCE,2015,94(1):111-122(参与作者)
- 朱业培,王玮,吕青骎,范巧君,徐幸莲,周光宏.基于基因芯片技术检测6种动物源性成分,南京农业大学学报,2015,38(6):1003-1008(参与作者)
- 李惠侠,陈坤琳,汪海洋,唐长波,徐幸莲,周光宏.Chemerin inhibition of myogenesis and induction of adipogenesis in C2C12 myoblasts,MOLECULAR AND CELLULAR ENDOCRINOLOGY,2015,414(C):216-223(参与作者)
- 李可,陈林,赵颖颖,李玉品,吴娜,孙皓,徐幸莲,周光宏.A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat,CYTA-JOURNAL OF FOOD,2015,13(2):213-219(参与作者)
- 王玮,朱业培,范巧君,孙月,徐幸莲,周光宏.高静压降低食物致敏性的研究进展,南京农业大学学报,2015,38(4):525-531(参与作者)
- 高雪琴,康壮丽,张万刚,李玉品,周光宏.Combination of kappa-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation,FOOD AND BIOPROCESS TECHNOLOGY,2015,8(7):1524-1531(参与作者)
