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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
- 陈睿,徐幸莲,周光宏,王鹏.真空包装鸡肉早餐肠中细菌总数生长预测模型的拟合优度比较,食品科学,2014,35(15):113-117(参与作者)
- 王虎虎,叶可萍,徐幸莲,周光宏.OPTIMIZATION OF AN ACIDIFIED SODIUM CHLORITE SOLUTION FOR REDUCING PATHOGENIC BACTERIA AND MAINTAINING SENSORY CHARACTERISTICS OF POULTRY MEAT IN SIMULATION SLAUGHTER PROCESS,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2014,38(1):397-405(参与作者)
- 康壮丽,王鹏,徐幸莲,祝超智,邹玉峰,周光宏,李可.Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study,MEAT SCIENCE,2014,96(2):669-674(参与作者)
- 陶正清,刘登勇,周光宏,徐幸莲.盐水鸭工业化加工过程中主要滋味物质的测定及呈味作用评价,核农学报,2014,28(4):632-639(通讯作者)
- 陶正清,刘登勇,戴琛,刘源,周光宏,徐幸莲.盐水鸭呈味肽的分离纯化及结构鉴定,南京农业大学学报,2014,37(5):135-142(参与作者)
- 陈茜茜,黄明,邹玉峰,徐幸莲,周光宏.辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响,食品科学,2014,35(19):1-5(参与作者)
- 黄峰,黄明,张红,郭兵,张德全,周光宏.Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscle,FOOD CHEMISTRY,2014,148:1-6(通讯作者)
- 李鑫,刘登勇,李亮,徐幸莲,周光宏.SPME-GC-MS法分析金华火腿风味物质的条件优化,食品科学,2014,35(4):122-126(通讯作者)
- 常辰曦,邹玉峰,曹锦轩,徐幸莲,周光宏.谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白热凝胶和乳化特性的影响,食品科学,2014,35(7):1-6(参与作者)
- 韩敏义,杨慧娟,白云,韩衍青,徐幸莲,周光宏.High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages,Meat Science,2014,102(0):69-78(通讯作者)
