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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
- Cai Linlin, Wang Huhu, Xie Yunting, Xu Xinglian, Zhou Guanghong.sRNA networks as molecular switches: Decoding foodborne bacterial pathogen adaptation from farm to fork to clinic and prospects for next-generation precision interventions,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2026,168:-(参与作者)
- Liu Zheng, Pan Yijia, Tang Changbo, Wu Zhongyuan, Lu Hao, Li Wei, Ding Xi, He Ruiqi, Ding Shijie, Li Chunbao, Guo Renpeng, Zhou Guanghong.Engineering a genomically stable porcine myogenic cell line for serum-free cultured meat production,FOOD RESEARCH INTERNATIONAL,2026,236:-(共同通讯作者)
- He Ruiqi, Yan Dan, Cao Xiangyue, Zhao Fan, Chen Siyu, Ding Shijie, Liu Haoxi, Zhou Guanghong, Wang Chong.Impact of in vitro simulated adult-elderly digestive conditions on digestive properties of protease-treated beef,FOOD CHEMISTRY,2026,(503)(参与作者)
- 宋歌,王晓明,王嘉昕,李东岭,王孝治,周光宏,王冲.不同运输温度对热鲜猪肉夏季销售品质的影响,肉类研究,2026,40(04):54-60(共同通讯作者)
- Xiang Fengtao, Li Xiaohan, Ye Shaobing, Zhang Wei, Zhou Guanghong, Tang Changbo.Covalent interactions between Lonicera japonica extract and meat proteins: Adduct identification and process-dependent chlorogenic acid-cysteine formation in meat patties,FOOD RESEARCH INTERNATIONAL,2026,242:-(参与作者)
- Du Lixin, Liu Qihan, Zhou Guanghong, Ye Keping.Low-frequency magnetic field aids marination: Enhanced mass transfer, maintained the integrity of fibers,JOURNAL OF FOOD ENGINEERING,2026,411:-(参与作者)
- 郭仁朋,丁世杰,李春保,周光宏.细胞培养肉产业化视角下的技术挑战与战略思考,中国农业科技导报(中英文),2026,28(5):7-13(通讯作者)
- Cheng Xinpei, Zheng Yu, Lu Hao, Jiang Yuxuan, Ding Shijie, Li Chunbao, Zhou Guanghong, Guo Renpeng.A food-derived small-molecule cocktail for serum-free expansion of bovine muscle stem cells identified via high-throughput screening,FOOD RESEARCH INTERNATIONAL,2026,241:-(参与作者)
- Zhang Mengyao, Tao Tianyi, Wang Zixuan, Ding Shijie, Zhou Guanghong, Wang Chong.Determination of multiple risk substances in porcine cultured meat biomass and washing solutions using LC-MS/MS: method development, validation, and risk assessment,FOOD RESEARCH INTERNATIONAL,2026,237:-(共同通讯作者)
- Muhedaner Mukadaisi, Song Ziqing, Huang Na, Li Mengjun, Zhou Guanghong, Ye Keping.Regulation of mycelium-egg white protein composite formation by pH and ionic strength,FOOD BIOSCIENCE,2026,84:-(参与作者)
