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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
- 张维益,李春保,徐幸莲,韩衍青,周光宏.油煎过程中猪排质构及感官品质的变化,食品科学,2010,31(13):23-26(参与作者)
- 李春保,周光宏,徐幸莲.Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force,FOOD AND BIOPROCESS TECHNOLOGY,2010,3(4):521-527(通讯作者)
- 闵辉辉,周光宏,徐幸莲,朱学伸.不同电压击昏对鸡肉食用品质的影响,食品与发酵工业,2010,36(10):180-185(通讯作者)
- 黄明,肖笑,徐晟,周兴虎,周光宏,沈文飚.免疫PCR检测技术及其在食品安全领域中的应用,南京农业大学学报,2010,33(6):119-124(参与作者)
- 戚军,高菲菲,李春保,徐幸莲,周光宏,杨培强,刘扬.低场NMR研究冻融过程中羊肉持水力的变化,江苏农业学报,2010,26(3):617-622(通讯作者)
- 韩衍青,徐幸莲,江芸,周光宏,孙新生,徐宝才.Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR-DGGE analysis,FOOD RESEARCH INTERNATIONAL,2010,43(6):1719-1724(参与作者)
- 尹佳,周光宏,徐幸莲.基于猪胴体影像分级仪的我国商品猪瘦肉率预测方程的建立,食品科学,2010,31(23):84-87(通讯作者)
- 许柯,吴烨,徐幸莲,周光宏.不同条件下兔骨骼肌肌球蛋白流变特性的研究,食品科学,2010,31(21):10-14(参与作者)
- 常海军,王强,周光宏,徐幸莲,李春保.INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE,JOURNAL OF TEXTURE STUDIES,2010,41(3):279-301(通讯作者)
- 汪张贵,潘晓建,彭增起,赵茹茜,周光宏.METHIONINE AND SELENIUM YEAST SUPPLEMENTATIONS OF THE HEN DIETS AFFECT ANTIOXIDANT AND GEL PROPERTIES IN THE CHICK MYOFIBRILLAR PROTEIN,JOURNAL OF MUSCLE FOODS,2010,21(3):614-626(参与作者)
