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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
- 梅林,周光宏,王志耕,白云.Functional analysis of AI-2/LuxS from bacteria in Chinese fermented meat after high nitrate concentration shock,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2015,240(1):119-127(通讯作者)
- 胡亚亚,邢路娟,张万刚,周光宏.不同提取方法对金华火腿粗肽液抗氧化活性的影响,食品工业科技,2015,36(14):115-(参与作者)
- 郭丽媛,刘登勇,徐幸莲,周光宏.猪肉腌制过程中的传质动力学研究,食品科学,2015,36(1):31-36(通讯作者)
- 高天,李蛟龙,张林,江芸,尹茂文,付亚楠,宋蕾,马瑞雪,高峰,周光宏.调理猪排制品滚揉腌制工艺的优化,食品工业科技,2015,36(12):211-215(参与作者)
- 陈琳,张万刚,周光宏.Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation,FOOD AND BIOPROCESS TECHNOLOGY,2015,8(11):2287-2297(参与作者)
- 聂晓开,邓绍林,周光宏,徐幸莲.复合磷酸盐、谷氨酰胺转胺酶、大豆分离蛋白对新型鸭肉火腿品质的影响,食品工业科技,2015,36(17):256-261(通讯作者)
- 冯宪超,李晨怡,Ullah, Niamat,Hackman, Robert M,陈琳,周光宏.Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(51):10957-10964(参与作者)
- 杨慧娟,韩敏义,王霞,韩衍青,吴菊清,徐幸莲,周光宏.Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2015,29(0):125-133(通讯作者)
- 佘阿里,张万刚,Rajput, Nasir, Khan, Muhammad Ammar,李春保,周光宏.Effect of multiple freeze-thaw cycles on the quality of chicken breast meat,FOOD CHEMISTRY,2015,173:808-814(通讯作者)
- 江芸,张卫辉,高峰,周光宏.Micro-encapsulated sodium butyrate attenuates oxidative stress induced by corticosterone exposure and modulates apoptosis in intestinal mucosa of broiler chickens,ANIMAL PRODUCTION SCIENCE,2015,55(5):587-594(参与作者)
