Works by 周光宏

Results: 43

功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 106, doi. 10.7506/spkx1002-6630-20190513-129

By:

曹辰辰;
冯美琴;
孙健;
徐幸莲;
周光宏

Publication type:

Article

添加蓝莓发酵汁对法兰克福香肠抗氧化及感官品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 69, doi. 10.7506/spkx1002-6630-20180824-226

By:

周恒悦;
邓绍林;
周昌瑜;
庄昕波;
周光宏

Publication type:

Article

3 个品牌干腌火腿皮下脂肪挥发性风味比较分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 185, doi. 10.7506/spkx1002-6630-20180725-304

By:

谭椰子;
周光宏;
徐幸莲;
刘源;
李春保;
张丹妮

Publication type:

Article

再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20180314-182

By:

赵尹毓;
田筱娜;
周光宏;
张万刚

Publication type:

Article

超高压条件下亚麻籽胶对猪肉肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 101, doi. 10.7506/spkx1002-6630-20181130-348

By:

刘旺;
冯美琴;
孙健;
徐幸莲;
周光宏

Publication type:

Article

响应面法优化益生发酵剂接种发酵香肠工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 69, doi. 10.7506/spkx1002-6630-20181009-069

By:

曹辰辰;
冯美琴;
孙健;
徐幸莲;
周光宏

Publication type:

Article

再生纤维素凝胶对乳清分离蛋白预乳化液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 16, doi. 10.7506/spkx1002-6630-20180109-108

By:

赵尹毓;
田筱娜;
周光宏;
张万刚

Publication type:

Article

宰后电刺激对新疆多浪羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 71, doi. 10.7506/spkx1002-6630-20171024-273

By:

闫祥林;
任晓镤;
刘瑞;
程玉平;
张万刚;
周光宏

Publication type:

Article

超高压及三聚磷酸钠质量分数对肌球蛋白凝胶保水性及热胶凝过程的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 92, doi. 10.7506/spkx1002-6630-20171222-281

By:

钱畅;
薛思雯;
徐幸莲;
周光宏

Publication type:

Article

不同NaCl浓度条件下亚麻籽胶对肉糜乳化凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 48, doi. 10.7506/spkx1002-6630-201824008

By:

冯美琴;
刘雯燕;
孙健;
徐幸莲;
周光宏

Publication type:

Article

不同 NaCl 浓度条件下亚麻籽胶对肌原纤维蛋白凝胶作用力及乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 26, doi. 10.7506/spkx1002-6630-201822005

By:

冯美琴;
刘雯燕;
孙健;
徐幸莲;
周光宏

Publication type:

Article

超高压处理对低脂乳化肠水分分布及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 53, doi. 10.7506/spkx1002-6630-201821008

By:

白云;
庄昕波;
孙健;
徐幸莲;
周光宏

Publication type:

Article

不同屠宰方式对新疆多浪羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 73, doi. 10.7506/spkx1002-6630-201817012

By:

闫祥林;
任晓镤;
刘瑞;
谢婷婷;
程玉平;
张万刚;
周光宏

Publication type:

Article

饲养方式对新疆多浪羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 80, doi. 10.7506/spkx1002-6630-201815012

By:

闫祥林;
任晓镤;
刘瑞;
程玉平;
张舒翔;
张万刚;
周光宏

Publication type:

Article

迷迭香提取物在体外和萨拉米中的抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 68, doi. 10.7506/spkx1002-6630-201813011

By:

姜蕾;
康大成;
张万刚;
周光宏

Publication type:

Article

加工工艺对白切鸡品质及微生物状况的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 32, doi. 10.7506/spkx1002-6630-201811006

By:

李鸣;
邢通;
王虎虎;
徐幸莲;
周光宏

Publication type:

Article

超声波解冻对鸡胸肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 135, doi. 10.7506/spkx1002-6630-201805021

By:

张昕;
宋蕾;
高天;
张林;
江芸;
李蛟龙;
高峰;
周光宏

Publication type:

Article

添加多糖和氯化钙对猪皮冻凝胶品质的优化.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 1, p. 172, doi. 10.13982/j.mfst.1673-9078.2021.01.0727

By:

王娟娟;
周昌瑜;
王冲;
叶可萍;
丁世杰;
李春保;
周光宏

Publication type:

Article

高密度培养对猪肌肉干细胞命运的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 165, doi. 10.7506/spkx1002-6630-20220928-315

By:

林玲;
朱浩哲;
蒋翊宸;
郑燕燕;
刘政;
吴中元;
丁世杰;
周光宏

Publication type:

Article

多糖协同超声波处理对低盐鸡肉糜凝胶特性的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 148, doi. 10.7506/spkx1002-6630-20201102-016

By:

高廷轩;
邓绍林;
赵雪;
周光宏

Publication type:

Article

冷鲜鸡肉中莓实假单胞菌NMC25的全基因组测序及分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 233, doi. 10.7506/spkx1002-6630-20200526-305

By:

王光宇;
邱伟芬;
徐幸莲;
周光宏

Publication type:

Article

低温慢煮对红烧肉食用品质及其蛋白消化率的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 93, doi. 10.7506/spkx1002-6630-20191130-330

By:

张泽;
赵迪;
粘颖群;
周光宏;
李春保

Publication type:

Article

蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 29, doi. 10.7506/spkx1002-6630-20190625-318

By:

邹波;
何广捷;
赵迪;
闫静;
张泽;
徐幸莲;
周光宏;
李春保

Publication type:

Article

体外发酵条件下牛肉和鸡肉蛋白对人粪便微生物的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 120, doi. 10.7506/spkx1002-6630-20191030-342

By:

张广红;
周光宏;
徐幸莲;
李春保

Publication type:

Article

基于抗氧化能力的牛血红蛋白的分步酶解工艺参数优化.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 8, p. 259, doi. 10.11975/j.issn.1002-6819.202212086

By:

李紫玉;
周光宏;
刘奇菡;
王琳;
王珲;
张婷;
叶可萍

Publication type:

Article

分段喷淋冷却降低宰后猪胴体预冷损耗保持色泽.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 12, p. 301, doi. 10.11975/j.issn.1002-6819.2017.12.039

By:

张楠;
卢中山;
陈玉仑;
孙晨阳;
李春保;
周光宏

Publication type:

Article

高烈地震带内膏体排尾坝体稳定性分析.

Published in:

Nonferrous Metals Engineering, 2019, v. 9, n. 8, p. 93, doi. 10.3969/j.issn.2095-1744.2019.08.014

By:

王新民;
周光宏;
赵茂阳;
李帅;
冯丽霞

Publication type:

Article

细胞培养肉产品监管体系的探索与展望.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 431, doi. 10.16429/j.1009-7848.2023.05.043

By:

王佳玮;
丁世杰;
李春保;
徐幸莲;
唐长波;
周光宏

Publication type:

Article

金华火腿中生物活性肽的血管紧张素转化酶调节功能及其分离纯化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 78, doi. 10.16429/j.1009-7848.2023.05.009

By:

邢路娟;
郝月静;
左庆翔;
周光宏;
张万刚

Publication type:

Article

细胞培养肉技术及产业化进展与挑战.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 33, doi. 10.16429/j.l009-7848.2022.12.004

By:

丁世杰;
李春保;
周光宏

Publication type:

Article

甘薯膳食纤维对肌原纤维蛋白保水性和凝胶特性的影响.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2019, v. 42, n. 5, p. 932, doi. 10.7685/jnau.201812002

By:

韩芳蕊;
陈涵;
王霖;
郭晓雨;
周光宏;
吴菊清

Publication type:

Article

绿色魏斯氏菌对单增李斯特菌毒力特性的影响.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2018, p. 736, doi. 10.7685/jnau.201708007

By:

刘梅;
黄艳;
刘佳;
叶可萍;
李春保;
周光宏

Publication type:

Article

牛肉和鸡肉膳食对人体内蛋白消化吸收及生理特性的影响.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2018, p. 730, doi. 10.7685/jnau.201710001

By:

安琪;
李春保;
赵凡;
王冲;
张广红;
徐幸莲;
周光宏

Publication type:

Article

Chemerin调控牛肌内成熟脂肪细胞脂解的作用机制.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2018, v. 41, n. 1, p. 120, doi. 10.7685/jnau.201703100

By:

付园园;
陈坤琳;
王振云;
周光宏;
李惠侠

Publication type:

Article

微冻液快速冷冻对猪背最长肌加工品质的影响.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2017, v. 40, n. 6, p. 1125, doi. 10.7685/jnau.201701016

By:

程玉平;
康大成;
张舒翔;
周光宏;
张万刚

Publication type:

Article

两株发酵乳杆菌体外抗氧化活性研究.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2017, v. 40, n. 5, p. 915, doi. 10.7685/jnau.201612050

By:

蒋雨鹤;
康大成;
周光宏;
张万刚

Publication type:

Article

动物过敏原牛血清白蛋白表面等离子共振传感器检测方法的建立.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2017, v. 40, n. 4, p. 739, doi. 10.7685/jnau.201612009

By:

王玮;
滕爽;
朱业培;
徐幸莲;
周光宏

Publication type:

Article

金华火腿粗肽液对ＰＣ12 细胞氧化损伤的保护作用.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 5, p. 852, doi. 10.7685/jnau.201601032

By:

胡亚亚;
邢路娟;
周光宏;
张万刚

Publication type:

Article

一种基于生物阻抗的冷鲜猪肉新鲜度检测方法研究.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 5, p. 845, doi. 10.7685/jnau.201601017

By:

谢翌冬;
肖卫民;
康大成;
周光宏;
徐幸莲;
张万刚

Publication type:

Article

超高压协同温度处理对过敏原Bos d 6抗原性及二级结构的影响.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 4, p. 668, doi. 10.7685/jnau.201509005

By:

朱业培;
王玮;
吕青骎;
滕爽;
徐幸莲;
周光宏

Publication type:

Article

传统工艺和新工艺金华火腿中抗氧化肽的比较.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 2, p. 312, doi. 10.7685/jnau.201508028

By:

郑锦晓;
胡亚亚;
邢路娟;
周光宏;
张万刚

Publication type:

Article

动物过敏原牛血清白蛋白间接竞争ELISA检测方法的建立.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 2, p. 305, doi. 10.7685/jnau.20150814

By:

朱业培;
王玮;
吕青骎;
钱行;
徐幸莲;
周光宏

Publication type:

Article

基于基因芯片技术检测 6 种动物源性成分.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2015, v. 38, n. 6, p. 1003, doi. 10.7685/j.issn.1000-2030.2015.06.020

By:

朱业培;
王玮;
吕青骎;
范巧君;
徐幸莲;
周光宏

Publication type:

Article